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Meat Recipes

 

 

MEATBALLS WITH DRIED CRANBERRY-APRICOT SAUCE

MEATBALLS
1 lb. Ground Turkey
½ Cup Dry bread crumbs
1/3 Cup Onion, finely chopped
¼ Cup Milk
1 Egg
2 Tbsp. Dried parsley flakes
1 tsp. Poultry seasoning
1 tsp. Worcestershire sauce
Dash Salt and pepper

SAUCE
1 Cup Ketchup
1-12 oz. Jar Apricot Preserves
½ Cup Graceland dried cranberries

Mix together ground turkey, bread crumbs, onion, milk, egg, parsley flakes, poultry seasoning, Worcestershire sauce, salt and pepper. Shape into 1-inch balls. Brown meatballs in a large non-stick skillet over medium heat until done. Remove meatballs from pan. Remove any fat from pan. Heat ketchup and apricot preserves in skillet, stirring until blended. Add Graceland dried Cranberries to the sauce mixture. Add meatballs and stir until coated with sauce. Simmer uncovered 30 minutes, stirring occasionally.

YIELD: 30-40 MEATBALLS

 

BEEFY BAKED BEANS

1 Lb. Lean ground beef
2 Cans 16 oz. pork and beans in tomato sauce
1 Can 15 oz. kidney beans, drained
1 Cup Ketchup
1 Env. 1-3/8 oz. onion soup mix powder
½ Cup Water
2 Tbsp. Mustard
2 tsp. Cider vinegar
1 Cup Graceland dried tart cherries

In skillet over medium heat, cook ground beef until browned. Drain fat. Add pork and beans, ketchup, dry onion soup mix, water, mustard and vinegar to meat; mix well. Stir in cherries. Pour meat mixture into a 2-½ quart baking dish. Bake, uncovered, in a 400 degree oven 30 minutes, or until hot and bubbly. Stir occasionally. Serve hot.

YIELD: 8 SERVINGS

 

FRENCH STYLE CHICKEN WITH APPLES

6 Boneless, skinless chicken breasts
1 Sliced onion
10-oz. Can condensed chicken broth
½ Cup Apple brandy, cider or apple juice
8 oz. Sliced Graceland dried apples
6-8 Canned artichoke hearts, drained and halved
Pinch Each: Cinnamon, nutmeg, salt, pepper
Minced Fresh dill or parsley

Spray a large non-stick skillet with cooking spray. Brown chicken breasts on both sides. Remove chicken from skillet and set aside. Stir in sliced onion, apples, artichokes, broth, juice and spices. Cook 3 minutes. Spread chicken breasts in skillet; arrange apples, onion and artichokes on top. Simmer, covered, about 10 minutes or until chicken is tender and heated through. Sprinkle with salt and pepper. Garnish with fresh parsley or dill and apple slices before serving.

YIELD: 6 SERVINGS

 

TURKEY CUTLETS WITH CRANBERRY ORANGE SAUCE

4-6 Boneless Turkey Breast Cutlets (about 1 pound)
Flour mixed with paprika
1 Cup Graceland dried cranberries
1 Tbsp. Butter
1 Tbsp. Salad Oil
¼Cup Onion, Finely Chopped
1 ½ Cups Chicken Broth
½ Cup Hot Water
1 ½ Tbsp. Coarsely Cut Orange Marmalade
2 Tbsp. Chopped Fresh Sage Leaves

Plump Graceland dried cranberries in hot water. Set aside. In large skillet, melt butter/oil. Lightly dredge turkey cutlets in flour mixed with paprika; Sauté 2-2 ½ minutes on each side or until no longer pink and lightly browned. Remove to warming plate. To pan drippings, add onion and sauté briefly (about 1 minute). Add chicken broth and bring to boil, scraping up brown bits. Cook for about 5 minutes or until sauce begins to thicken, stirring occasionally. Lower heat and add marmalade, Graceland dried cranberries and liquid and sage. Mix gently and cook another 5 minutes or so until sauce is blended. Return turkey to skillet and heat through or arrange turkey on platter and spoon sauce over. This recipe also works for fish fillets or pork chops.

 

SWEET AND HOT CHICKEN BREAST SAUTE

4 Boned, skinned chicken breast halves
1 Tbsp. Vegetable Oil
½ Cup Chicken Broth
1 Tbsp. Dry Sherry
1 Tbsp. Soy Sauce
1 Tbsp. Rice Wine Vinegar
1 Tbsp. Sesame Oil
1 Tbsp. Sesame Seeds
1 Tbsp. Honey
¼ tsp. Hot Pepper Flakes
1 Clove Garlic, Pressed
1 Cup Graceland dried Cranberries
½ Cup Graceland Dried Julienne Sliced Carrots
1 Small Green Pepper, Julienne Sliced
¼ Cup Sliced Water Chestnuts
Slivered Green Onion for Garnish

Brown chicken in vegetable oil in a large non stick skillet over medium high heat; lower heat. Cook covered for 8 minutes or until the chicken is tender and cooked through. Remove the chicken to a plate; keep warm. To the skillet, add the ingredients for the sauce. Bring to a boil; add the cranberries and vegetables. Cover, lower the heat and cook 1 minute. Spoon the sauce into a serving dish. Slice the chicken and arrange on top. Add garnish.

 

CHICKEN CRANBERRY CASSEROLE

3 Lrg. Whole chicken breasts, split into halves
Salt
Paprika
1 Cup Grated Parmesan cheese
1 Lb. French cut green beans
½ Cup Slivered almonds
1 ½ Cups Cooked wild rice
¾ Cup Butter or margarine
1 Small Chopped onion
1 Small Diced green pepper
1 Cup Chopped celery
6 oz. Sliced mushrooms
1 Cup Graceland dried cranberries
Salt and Pepper
1 Cup Dry white wine

Sprinkle chicken breasts with salt and paprika. Roll breasts in cheese; set aside. Place green beans and almonds in a shallow casserole dish. Cook wild rice, drain. Melt ½ cup butter. Add onion, green pepper, celery, and sauté until soft. Stir in mushrooms, wild rice and cranberries. Blend well. Add salt and pepper to taste. Place chicken breasts over green beans and almonds. Spoon wild rice mixture around edges of casserole. Pour wine over all. Dot chicken with remaining butter and bake in 350 degree oven 45 to 50 minutes.

YIELD: 6 SERVINGS

 

FRUIT AND NUT COMPOTE

For a 5-lb. center cut pork tenderloin.

6 oz. Graceland dried Tart Cherries
6 oz. Graceland dried Cranberries
9 Whole Pitted Prunes
12 Graceland dried Apricot Halves
1 Cup Graceland dried Apples
1 Rib Celery, Diced
⅛ Cup Dark Rum
½ Cup Walnut Pieces
½ Cup Chopped Cashews
1 Tbsp. Melted Butter
½ tsp. Ground Cloves
½ tsp. Ground Cinnamon
¼ tsp. Salt
¼ tsp. Ground Pepper
1 tsp. Chopped Fresh Parsley

Mix all ingredients and let sit overnight. Cook the mixture over medium heat until celery and apples are tender. Let the mixture cool, then spread in the center pocket of the pork tenderloin. Wrap and tie off the roast with cooking string. Bake in preheated 350 degree oven for 45 minutes.

 

CRANBERRY AND SMOKED TURKEY SANDWICH STUFFING

1 Lb. Smoked turkey or chicken, chopped
½ Lb. Sharp cheddar cheese, cubed small
3 oz. Graceland dried cranberries
1 tsp. Lemon zest
1 Cup Salad dressing, just enough to moisten mixture.

Mix turkey, cheese and cranberries in a bowl, set aside. In smaller bowl, mix lemon zest and salad dressing. Pour dressing over turkey mixture and mix together. Serve on toast or untoasted bread. Sour dough or rye work well with this recipe.