Recipes for Two

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Angel Hair Pasta with Shrimp and Asparagus
Caribbean Tomato Pasta
Chicken A La King (Easy)
Chicken and Pasta (Quick)
Destin Lamb Steak
Fish for Two
Game Hens with Chutney-Mustard Glaze
Garden Salad
Garlic Broccoli
Ginger-Marmalade Glazed Beets
Green Beans with Buttered Pecans
Honey-Yogurt Apples
Italian Tomato Pasta
Lemon Veal with Rice
Marinara on Beds of Spinach and Orzo
Marinated Crab-And-Endive Salad
Peach Melba Sundae Shake
Petit Brule
Southwestern Tomato Pasta
Sugar Snap Peas with Basil and Lemon
Vegetable Kabobs
Zesty Salad Dressing
Zucchini, Sauteed

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LEMON VEAL WITH RICE
1 tablespoon all-purpose flour
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon paprika
1/2 teaspoon chopped fresh parsley
1/4 teaspoon dried rosemary
1/8 teaspoon pepper
1/2 pound boneless round rump veal, trimmed and cut into 1-inch cubes
Vegetable cooking spray
2 medium carrots, scraped and cut into thin strips
1/4 cup dry white wine
1/4 cup water
1 tablespoon lemon juice
2 cups hot cooked rice (cooked without salt or fat)

Combine first 6 ingredients in a heavy-duty zip-top plastic bag; add veal, seal bag, and shake to coat.
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add veal, and cook, stirring constantly, until lightly browned. Add carrots and next 3 ingredients; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 40 minutes. Serve over rice.
Yield: 2 servings

GARLIC BROCCOLI 1 clove garlic, minced
3/4 teaspoon olive oil
2 cups fresh broccoli flowerets
2 tablespoons sliced green onions
1/4 cup ready-to-serve, no-salt-added chicken broth
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 tablespoon grated Parmesan cheese

Cook garlic in oil in a large nonstick skillet over medium-high heat, stirring constantly, until tender. Add broccoli and next 4 ingredients; cover and cook 5 minutes or until crisp-tender. Sprinkle with Parmesan cheese.
Yield: 2 servings

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GINGER-MARMALADE GLAZED BEETS 3/4 pound fresh beets
3 tablespoons reduced-calorie orange marmalade
1 tablespoon unsweetened apple juice
1 tablespoon lemon juice
1 teaspoon minced crystallized ginger

Leave root and 1 inch of stem on beets; scrub with a vegetable brush. Cook beets in boiling water to cover 30 minutes or until tender. Drain. Pour cold water over beets, and drain. Trim off roots and stems, and rub off skins. Cut cooked beets into 1/4-inch slices.
Combine marmalade and remaining ingredients in a saucepan; add beets, stirring to coat. Cook over low heat until thoroughly heated.
Yield: 2 servings

DESTIN LAMB STEAK Frank Jacobson: Destin, Flordia
1 1/2 tablespoons Dijon mustard
1/2 teaspoon dried rosemary
1/4 teaspoon dried dillweed
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon prepared horseradish
1 (3/4-inch-thick) center cut leg of lamb slice (about 12 ounces)
Olive oil

Combine first 7 ingredients; set aside. Brush lamb with olive oil, and place on lightly greased rack of a broiler pan. Broil 4 inches from heat (with electric oven door partially opened) 5 minutes. Turn lamb and spread with half of mustard sauce; broil 5 minutes. Turn lamb and spread with remaining sauce; broil 1 to 2 minutes or until bubbly.
Yield: 2 servings

EASY CHICKEN A LA KING 1 cup chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1/4 cup milk
1 (2-ounce) jar diced pimiento, drained
1 (4-ounce) can whole mushrooms, drained
1/2 teaspoon salt
1/8 teaspoon pepper
Chow mein noodles or hot cooked rice

Combine first 7 ingredients in a heavy saucepan; cook over low heat 10 minutes, stirring often. Serve over chow mein noodles or rice.
Yield: 2 servings.

QUICK CHICKEN AND PASTA 2 quarts water
1/2 teaspoon salt
4 ounces vermicelli, uncooked
3/4 cup frozen English peas
1/3 cup Italian salad dressing
1 cup chopped cooked chicken
1/4 teaspoon sweet red pepper flakes
2 tablespoons grated Parmesan cheese

Combine water and salt in a large saucepan; bring to a boil. Add vermicelli and peas. Return to a boil; reduce heat, and cook 10 minutes. Drain and set aside.
Heat salad dressing in saucepan. Add chopped chicken and red pepper flakes, and cook, stirring constantly, 2 minutes. Add reserved pasta mixture, and cook until thoroughly heated. Sprinkle with Parmesan cheese, tossing mixture well.
Yield: 2 servings

MARINATED CRAB-AND-ENDIVE SALAD 1/2 pound fresh lump crabmeat
1/4 cup chopped purple onion
1/4 cup sweet red pepper strips
1/4 cup chopped sweet yellow pepper
1/4 cup olive oil
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried thyme
Lettuce leaves
2 small heads Belgian endive
2 green onions, thinly sliced

Combine first 8 ingredients; cover and chill 3 hours. Line salad plates with lettuce leaves; arrange endive over lettuce. Top with crabmeat mixture, and sprinkle with green onions.
Yield: 2 servings.

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GAME HENS WITH CHUTNEY-MUSTARD GLAZE 1 (1 1/4 pound) Cornish hen, skinned and split
Vegetable cooking spray
2 tablespoons chopped mango chutney
2 teaspoons Dijon mustard

Place hen halves, cut side down, on a rack coated with cooking spray; place rack in a broiler pan. Combine chutney and mustard, and brush about one-third of chutney mixture over hen. Bake, uncovered, at 325 degrees for 50 to 60 minutes, brushing twice with chutney mixture.
Yield: 2 servings

SUGAR SNAP PEAS WITH BASIL AND LEMON 1 teaspoon olive oil
3/4 pound Sugar Snap peas
1/4 cup coarsely chopped fresh basil
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon gound white pepper
Lemon wedges

Heat oil in a nonstick skillet over medium heat. Add peas; stir-fry 3 minutes or until crisp-tender. Sprinkle with basil and next 3 ingredients; stir-fry 1 minute. Serve immediately with lemon wedges.
Yield: 2 servings

PEACH MELBA SUNDAE SHAKE 2/3 cup fresh or frozen raspberries, thawed
2 tablespoons sugar
1 large peach, peeled and sliced (1 cup frozen peach slices, thawed, may be substituted)
3/4 cup milk
2 cups peach ice cream, softened
Peach ice cream
Garnishes; fresh raspberries, peach slices, fresh mint sprigs

Combine raspberries and sugar in container of an electric blender; process until smooth. Transfer to a small container, and set aside. Wash blender container.
Combine peaches and milk in container of electric blender; process until smooth. Add 2 cups peach ice cream, and process until smooth, stopping once to scrape down sides. Spoon about 2 tablespoons raspberry mixture into bottom of two 16-ounce glasses; add peach mixture. Top each with a scoop of peach ice cream, and drizzle with remaining raspberry mixture. Garnish each serving, if desired.
Yield: 2 servings

CARIBBEAN TOMATO PASTA 3 large vine-ripened tomatoes
3/4 cup canned black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh chives
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon gound red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces vermicelli, uncooked
1/2 cup (2 ounces) shredded Monterey Jack cheese

Peel tomatoes, and coarsely chop over a medium bowl, reserving juice. Combine chopped tomatoes, reserved juice, beans and next 9 ingredients; cover and let stand at room temperature at least 1 hour.
Cook pasta according to package directions; drain. Serve tomato mixture over pasta, and sprinkle with cheese.
Yield: 2 servings.

SOUTHWESTERN TOMATO PASTA 3 small vine-ripened tomatoes
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground white pepper
4 ounces angel hair pasta, uncooked
4 ounces goat cheese, crumbled
2 tablespoons pine nuts, toasted

Peel tomatoes, and coarsely chop over a medium bowl, reserving juice. Combine chopped tomatoes, reserved juice, olive oil, and next 7 ingredients; cover and let stand at room temperature 1 hour.
Cook pasta according to package directions; drain. Serve tomato mixture over pasta; top with cheese and pine nuts.
Yield: 2 servings.

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ITALIAN TOMATO PASTA 3 large vine-ripened tomatoes
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 cup sliced ripe olives
1 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces spaghetti, uncooked
4 ounces mozzarella cheese, cut into cubes
Peel tomatoes; coarsely chop over a medium bowl, reserving juice. Combine tomatoes, reserved juice, olive oil, and next 6 ingredients; cover and let stand at room temperature 1 hour.
Cook pasta according to package directions; drain. Serve tomato mixture over pasta, and top with cheese.
Yield: 2 servings

PETIT BRULE 2 navel oranges
4 sugar cubes
4 whole cloves
1/2 cup brandy
2 (3-inch) sticks cinnamon

Remove a small slice from top of each orange; scoop out pulp. (Reserve pulp for another use.) Place 2 sugar cubes and 2 cloves in each orange shell, and set aside.
Place brandy in a small, long-handled saucepan; heat until warm (do not boil). Remove from heat. Ignite with a long match, and pour into orange shells. Place a cinnamon stick in each, and serve immediately after flames die down.
Yield: 2 servings

MARINARA ON BEDS OF SPINACH AND ORZO 1/2 cup orzo, uncooked
1 (10-ounce) package frozen leaf spinach, thawed and well drained
1 tablespoon olive oil
1/4 teaspoon pepper
1 (12-ounce) jar marinara sauce
1/2 cup grated Parmesan cheese

Cook orzo according to package directions; keep warm.
Cook spinach in olive oil in a skillet over medium heat, stirring constantly, until thoroughly heated. Sprinkle with pepper, tossing well. Spoon evenly onto two individual plates; set aside.
Cook marinara sauce in skillet over medium-high heat, stirring constantly, until thoroughly heated.
Spoon orzo onto spinach; top with marinara sauce, and sprinkle with Parmesan cheese.
Yield: 2 servings.

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HONEY-YOGURT APPLES 1/2 cup plain yogurt
2 tablespoons honey
2 apples, unpeeled and chopped
2 tablespoons shreds of wheat bran cereal

Combine yogurt and honey; spoon over apples. Sprinkle with cereal.
Yield: 2 servings.

FISH FOR TWO 2 (8ounce) grouper or halibut fillets
2 tablespoons butter or margarine, melted
2 tablespoons lemon juice
1/8 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic salt
Paprika
1 green onion, sliced
1 tablespoon chopped fresh parsley
Garnish: Lemon wedges

Place fish fillets in a lightly greased 13- x 9- x 2-inch baking pan. Pour melted butter and lemon juice over fish; sprinkle lemon-pepper seasoning and next 4 ingredients evenly over fish. Bake at 350 degrees for 20 to 25 minutes. Broil 3 to 5 minutes or until fish is lightly browned and flakes easily when tested with a fork. Garnish, if desired.
Yield: 2 servings.

SAUTEED ZUCCHINI
2 tablespoons olive oil
2 small zucchini, sliced
1/4 teaspoon dried whole basil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper

Heat olive oil in a skillet; add zucchini and saute over high heat 3 minutes. Stir in basil, garlic powder, salt, and pepper; cook 1 minute, stirring constantly.
Yield: 2 servings

GARDEN SALAD
2 cups torn iceberg lettuce
2 cups torn Bibb lettuce
1 stalk celery, sliced
1 carrot, shredded
1/2 cup mandarin oranges, drained
1 tablespoon sliced almonds, toasted
Zesty Salad Dressing

ZESTY SALAD DRESSING 3/4 cup vegetable oil
1/4 cup wine vinegar
1/4 cup catsup
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/3 cup sugar
1 clove garlic, minced
1 teaspoon dried whole basil

Combine all ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly.
Yield: 1 1/2 cups

GREEN BEANS WITH BUTTERED PECANS
1/2 pound green beans
2 cups water
1/4 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons chopped pecans
1/8 teaspoon pepper

Wash beans; trim ends, and remove strings. Bring water and salt to a boil in a medium saucepan. Add green beans; cook, uncovered, 10 minutes or just until crisp-tender. Drain and set aside.
Melt butter in a nonstick skillet; add pecans and cook until golden, stirring often. Add beans; toss gently, and cook until thoroughly heated. Sprinkle with pepper.
Yield: 2 servings.

ANGEL HAIR PASTA WITH SHRIMP AND ASPARAGUS 8 unpeeled jumbo fresh shrimp
4 ounces angel hair pasta, uncooked
1/4 cup olive oil
2 tablespoons minced garlic
1 teaspoon chopped shallots
6 stalks asparagus, cut into 2-inch pieces
1/4 cup peeled, seeded, diced tomato
1/2 cup slice shiitake mushroom caps (1/2 cup sliced fresh mushrooms may be substituted for shiitake mushrooms)
1/4 teaspoon salt
1/8 teaspoon dried crushed red pepper
1/2 cup dry white wine
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1/4 cup freshly grated Parmesan cheese

Peel and devein shrimp; set aside. Cook pasta according to package directions; drain and set aside.
Heat a 9-inch skillet over high heat 1 minute; add oil, and heat 10 seconds. Add shrimp, garlic, and shallots; cook, stirring constantly, 2 to 3 minutes or until shrimp turn pink. Add asparagus and next 4 ingredients; stir in wine, scraping bottom of skillet to loosen any particles, if necessary., Add pasta, basil, and remaining ingredients; toss gently. Serve immediately.
Yield: 2 servings.

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FRESH VEGETABLE KABOBS 1/3 cup butter or margarine, melted
1 1/2 tablespoons chopped fresh cilantro or parsley
1/4 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
1/8 teaspoon freshly ground pepper
Das of salt
2 small ears of corn
1 small sweet red pepper
1 small sweet yellow pepper

Combine butter and next 5 ingredients, and set aside.
Cut corn into 1-inch-thick rounds, and peppers into 1 1/2-inch squares; alternate on skewers. Brush with butter mixture. Grill over medium coals, basting occasionally, 10 to 15 minutes. Serve with remaining butter mixture.
Yield: 2 servings.

 
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