RECIPES
SAUTÉED TILAPIA WITH GINGERED PINEAPPLE SAUCE
1 cup thinly sliced purple onion
2 tbsp. butter or margarine
11⁄2 cup pineapple juice
2 tbsp. lime juice
1/2 cup halved seedless green grapes
1 orange, peeled, cut in half and sliced
1 cup cubed mango
2 tbsp. slivered orange peel
1 tbsp. grated fresh ginger 1/2 tsp. salt
1/4 tsp. pepper
6 tilapia fillets (about 11⁄2 lbs.)
1 tbsp. cornstarch Hot cooked rice
Heat Black & Decker® electric skillet to 350°F. Cook onion in 1tbsp. butter for 3 minutes, stirring occasionally. Add 11⁄4 cups pineapple juice and lime juice. Stir in grapes, orange pieces, mango, orange peel, ginger salt and pepper.
Cook 3 minutes longer, stirring occasionally.
Blend remaining 1/4 cup pineapple juice with cornstarch. Stir into pineapple juice mixture and cook, stirring, until thickened and smooth. Remove to bowl and keep warm.
Raise temperature to 375°F. Add remaining tablespoon butter to skillet and cook fish until golden on both sides and fully cooked.
Return sauce to skillet and heat through.
Serve over rice and garnish with sliced toasted almonds, if desired. Makes 6 servings.
CARNE CON PAPAS
BEEF WITH POTATOES
2 lb. beef, cubed
2 tbsp. olive oil
1 can ( 141⁄2 oz.) tomato sauce
1 cup dry white wine or cooking wine 3/4 cup water
1 large onion, chopped
3 large cloves garlic, minced
1 bay leaf
1 tsp. paprika
1 tsp. salt
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1/2 tsp. coarse ground pepper 2 lbs. potatoes, cubed
1 large green pepper, coarsely chopped
1 jar (2oz.) capers, drained Hot cooked rice Chopped parsley
Heat Black & Decker® electric skillet to 350°F. Brown beef on both sides in oil. Stir in next 9 ingredients. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 1 hour. Add potatoes, peppers and capers. Cook 30 minutes longer or until beef is tender and cooked through; stir occasionally.
Serve with salad and warm crusty bread. Makes 8 servings
QUICK AND EASY CUBED STEAK
11⁄2 lbs. cubed beef
1 tbsp. olive oil
1 large onion, chopped
1 large green pepper, seeded and cut into strips
2 large cloves garlic, minced
1 tsp. Adobo seasoning
1 tsp. salt
1/2 tsp. coarse ground pepper
2 large tomatoes, cut into wedges
1 can (8 oz.) tomato sauce Hot cooked rice Chopped parsley
Heat Black & Decker® electric skillet to 350°F. Brown beef on both sides
in oil. Allow to cook several minutes until tender. Remove to platter and keep warm.
Add onion, green pepper and garlic to skillet. Season all with seasoning, salt and pepper. Cook until vegetables are tender. Stir in tomatoes and cook several minutes. Add tomato sauce and return meat to skillet. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 5 minutes; stir occasionally.
Serve over hot cooked rice and garnish with parsley. Makes 4 servings.
SAUTÉED SHRIMP WITH PESTO
21⁄2 lbs. shrimp
1 large Vidalia onion, halved and thinly sliced
2 tbsp. butter or margarine
1 large red pepper, seeded and cut into
1 bottle (8 oz.) clam juice
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