Meat Entrees:

Meatballs With Peach Bourbon Sauce

• 2 pounds ground round
• 3/4 cup Milk
• 1/2 cup Breadcrumbs
• 1 teaspoon Salt
• 1 teaspoon Garlic powder
• 1/4 teaspoon Ginger
• 1/4 teaspoon Nutmeg
• 4 drops hot Pepper Sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Jim Beam® Bourbon
• 2 tablespoon Oil
• Pepper to taste
• Peach Sauce
• 1 18-ounce jar of Peach preserves
• 1/2 cup Jim Beam® Bourbon
• 3/4 cup packed Brown Sugar
• 1/2 cup Orange marmalade
• 1/4 teaspoon Nutmeg

Blend ground round, milk, breadcrumbs, spices, sauces and Jim Beam® Bourbon into a bowl. Shape into 1-1/2 inch meatballs. Brown meatballs in 2 tablespoons oil. Remove from pan and set aside, reserving meat drippings. Peach Sauce: Combine ingredients, blending mixture into pan used to brown the meatballs. Lower heat and simmer for 10 minutes. Add meatballs to sauce and coat thoroughly. Cover and simmer for 45 minutes to 1 hour.

Bourbon-Glazed Nut Snacks

• 1/4 cup pure Maple Sugar syrup
• 3 tablespoon unsalted butter
• 1 pound salted mixed Nuts
• 1/4 cup Jim Beam® Bourbon

Heat oven to 250 degrees. Combine Jim Beam® Bourbon syrup and butter in heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to medium, boiling and stirring 1 additional minute. Remove from heat. Stir in nuts, tossing to coat evenly. Spread nuts in a single layer on a foil-lined baking sheet. Drizzle with remaining glaze. Bake 1 hour and 15 minutes, stirring every 20 minutes. Immediately remove nuts to wax paper, separating them to prevent sticking together. Cool completely. Store in airtight container up to 2 weeks. Makes 2-1/2 cups.

Jim Beam® French Toast

• Unsliced Bread
• 2 Eggs
• 1 teaspoon Sugar
• 3 tablespoons Milk
• 1/4 teaspoon Cinnamon
• 1 ounce Jim Beam® Bourbon

Cut 4 slices of bread 1-1/2 inches thick. Beat together eggs, sugar, milk and cinnamon. Stir in Jim Beam® Bourbon. Soak bread in egg mixture. Belt butter in skillet; brown one side of bread, turn, and brown other side. Serve hot with confectioner's sugar or Jim Beam® Pancake Syrup.

Bourbon Pork Tenderloin

• 1 cup confectioner's Sugar
• 2 tablespoons Jim Beam® bourbon
• 1 tablespoon Water
• 1 teaspoon Vanilla extract
• 1-1/2 to 2 pound Pork tenderloin (2 tenderloins)
• 1/4 teaspoon black Pepper
• 1/2 teaspoon Salt

Preheat oven to 350 degrees, line a 7 x 11 inch baking dish with foil coated in non-stick cooking spray. In Medium bowl, combine sugar, Jim Beam® Bourbon, water and vanilla. Mix well, set aside. Season tenderloins with salt and pepper, Place in baking dish. Spoon half of sugar mixture over tenderloins, Roast for 45 minutes. Remove from oven and spoon remaining sugar mixture over the tenderloins. Roast 5-10 minutes or until no pink remains. Cut into 1/4-inch thick slices and serve with sauce from the pan.

Beefy Bourbon Chili

• 2 pounds ground beef
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 stalk celery, diced
• 1 19-ounce can whole tomatoes
• 1 14-ounce can kidney beans
• 2-3 tablespoons chili pepper
• 1 clove garlic, minced
• 10 ounces tomato juice
• 2 ounces Jim Beam® Bourbon
• Salt and pepper to taste
• 2 5-ounce cans tomato puree/sauce

In a large pan, brown beef. Pour off fat. Add garlic, onions, pepper, and celery. Sauté lightly. Add remaining ingredients and simmer gently about one hour. Serves 6-8.

Whispering Meadows Beef Recipe
Beef Pot Roast

Roasts options:
Blade, Cross-Cut, Short-Rib, Brisket Pot Roast
Directions:

1. Season roast.  Brown in lightly oiled pot oven medium heat on stove top.
2. Add 1-2 cups (250 ml - 500 ml) liquid; such as red wine, broth, canned tomatoes or soup.
3. Simmer, covered, on stove-top or in 325ºF (160ºC) oven at least 3 hours or until tender.  Add chunks of vegetables for final ½ hour if desired.

Whispering Meadows Beef Recipe
Beef Noodle Bowl

Ingredients:

• ¼ cup (50 ml) soy sauce
• 1 Tbsp. (15 ml) Asian chili sauce
• 12 oz beef fast-fry cutlets or steak, cut in thin slices across the grain
• 5 cups (1.25 L) chicken broth
• 3 slices ginger root
• 2 garlic cloves, sliced
• 2 cups (500 ml) sliced bok choy or spinach
• Half a 350g pkg fresh chow mein noodles
• ¼ cup (50 ml) EACH slivered sweet red pepper or carrot and diced green beans
• Chopped green onion, cilantro, sesame oil

Directions:

1. Combine soy sauce & chili sauce in large Ziploc. Add beef strips & set aside.
2. Boil chicken stock, ginger & garlic in stock pot over low-med heat. Simmer for 5 min.
3. Stir in bok choy & noodles; return to simmer for 3 minutes. Add beef and marinade; simmer for another 3 minutes or until beef is just pink inside and noodles are tender.
4. Transfer about 1 cup (250 ml) noodles, meat & bok choy with tongs to each of 4 serving bowls. Top each with sweet red pepper, green beans, onion & cilantro to taste & about 1 cup (250 ml) hot broth. Finish each with a few drops of sesame oil.

Yield: 4 servings. Prep: 5 minutes. Cooking: 10 minutes.

Whispering Meadows Beef Recipe
Best BBQ Beef Roast
June 2006

• Ingredients:
  4 pound roast (rump, cross-cut, short-rib, round)
• 2 cups (500 ml) salad dressing (balsamic vinaigrette or sun-dried tomato)

Directions:

1. Pierce thawed roast all over with fork. Refrigerate 12-24 hrs with dressing in a Ziploc.
2. Place drip pan with 1cm water under grill. Heat to 400°F (200°C) using med-high heat.
3. Discard marinade. Insert spit rod lengthwise through roast; secure with holding forks.
4. Cook roast in closed BBQ over drip pan, maintaining constant heat until cooked as desired (approx. 20 min/lb. or 45 min/kg. — 135-145°C or 57-63°F for medium-rare).
5. Remove roast to cutting board; tent with foil for 10-15 minutes before carving.

No rotisserie on your BBQ? No worries! Cook roast directly on the grill, positioned over a drip pan on one side of a preheated BBQ; turn heat off under just the roast. Cook in closed BBQ with constant heat. Roast will cook slightly faster than on a rotisserie.

Yield 11-12 servings from a 4 lb. roast.

Whispering Meadows Beef Recipe
Korean Beef

• Ingredients:
• 1 lb. (500g) ground beef (hamburger)
• 3 garlic cloves
• Half sweet red pepper, diced
• 1 tsp. (5 ml) minced fresh ginger root
• ¼ cup (50 ml) soy sauce
• 1 Tbsp. (15 ml) Asian Chili sauce
• 1 tsp. (5 ml) sesame oil
• Lettuce, separated into individual leaves
• Wedges of fresh lime
• Toppings: hoisin sauce, chopped green onion, shredded carrot or cucumber and chopped cilantro or mint.

Directions:
Cook garlic, pepper, beef and ginger in a large skillet on medium heat for 8-10 min. Stir occasionally until beef is browned and completely cooked. Drain as necessary.
Add soy sauce, chili sauce & sesame oil; reduce heat to low-med; simmer 3-4 min.
Transfer to warm platter. At the table, let each person spoon some filling into lettuce leaves, squeeze on lime juice and add toppings. Wrap lettuce around, and eat by hand.
Beef mixture may be served instead over steamed rice drizzled with hoisin sauce.

Yield 6 servings.

Pick of the Season – Vidalia® Onion Recipes :

Baked Pork Chops with Vidalia® Onions

Makes 6 servings

• 6 center-cut pork chops (trimmed of all visible fat), 4 oz each
• 6 slices Vidalia ® Onion, ¼” thick each
• 1 (10 ¾ ounce) can condensed tomato soup
• 1/3 cup fat-free milk

1. Preheat oven to 375ºF. Lightly spray a large baking dish with nonstick spray.

2. Place pork chops in dish; top each chop with an onion slice.

3. In medium bowl combine tomato soup and milk; pour over pork chops. Bake uncovered until pork chops are cooked through and tender, about 1 hour.

POINTS ® value per serving: 4, 175 Calories, 5g Fat, 0.5g Fiber

Core Plan® recipe

Recipe adapted from The Vidalia Sweet Onion Lovers Cookbook ©1996 Bland Farms.

Weight Watchers and POINTS are registered trademarks of Weight Watchers International, Inc.

©2006 Weight Watchers International, Inc. All rights reserved.

Spaghetti with Vidalia® Onion Meat Sauce

Makes 4 servings

• 8 oz lean ground turkey
• 1 ½ cups canned plum tomatoes, chopped
• ½ medium Vidalia® Onion, chopped
• ½ cup frozen mixed bell peppers, chopped
• 1 garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• 8 oz uncooked thin spaghetti

1. Lightly spray a large skillet with nonstick spray; heat over medium-high heat. Add turkey and cook, stirring occasionally to break up meat, until cooked through, about 5 minutes.

2. Add tomatoes, onion, bell peppers, garlic, oregano, and black pepper; bring to a boil. Reduce heat to low; simmer covered, stirring occasionally, until vegetables are tender, about 10 minutes. Remove cover and cook until thickened, 8-10 minutes longer.

3. Meanwhile, cook spaghetti following package directions; drain. Serve spaghetti topped with meat sauce.

POINTS value per serving: 7, 344 Calories, 7g Fat, 2.5g Fiber

Weight Watchers and POINTS are registered trademarks of Weight Watchers International, Inc.

©2006 Weight Watchers International, Inc . All rights reserved.

Olympic Souvlaki Salad

• 1 cup California Ripe Olives
• 2/3 cup plain low fat yogurt
• ¼ cup chopped green onions
• 3 Tbsp. Tahini
• ¾ tsp. Kosher Salt
• ¼ cup lemon juice
• 1 Tbsp. Olive oil
• 1 Tbsp. minced garlic
• 2 tsp. hot paprika
• 2tsp. dried oregano
• 1 & ¼ lb lean lamb leg meat, chicken can be substituted, cut into 1 ½ inch pieces.
• 1 ten ounce green pepper cut into 1 ½ inch pieces
• 1 six ounce red onion cut into 1 ½ inch pieces
• 4 whole wheat pita bread

Count out 24 California Ripe Olives and set aside. Coarsely chop remaining California Ripe Olives and place into a medium sized mixing bowl. Add yogurt, green onions, tahini and ¼ teaspoon of salt. Cover, refrigerate and set aside.

In a separate bowl, whisk together lemon juice, olive oil, garlic, paprika, oregano and remaining salt. Place lamb, peppers, onions and 24 reserved California Ripe Olives in bowl and toss to coat evenly. Cover and refrigerate, marinate for at least 30 minutes.

Soak 8 (12 inch) wooden skewers in warm water for 15 minutes. Thread each skewer with a piece of lamb (chicken), green pepper, red onion, and California Ripe Olives. Repeat pattern twice until all skewers are full. Grill over medium high heat until cooked through (approximately 6-8 minutes), turning as needed. Heat pita rounds over grill for 30 seconds on each side. Slice pitas in half and slather insides with California Ripe Olive and tahini mixture. Slide cooked meat and vegetables from one skewer into each pita half.

California Olive Industry: www.calolive.org

California Olive Industry
Low Carb California Lasagna

¼ cup olive oil
1 lb. Ground beef chuck
1 tsp. Kosher salt
1-1/2 cups low carb tomato sauce
¼ cup chopped basil
1(15 oz) container Ricotta cheese
1-1/2 cup sliced California Ripe Olives
1 egg beaten
1-1/2 tsp chopped oregano
1 lb. Eggplant
1-1/2 cups grated Mozzarella cheese
1 Tbsp. Parmesan cheese

Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add ground beef, season with ¼ tsp of salt and cook for 5-6 minutes, stirring occasionally until browned and cooked through. Mix in 1-1/4 cups tomato sauce and basil and set aside. In a large mixing bowl, combine ricotta, 1 cup California Olives, egg oregano and remaining salt. Set aside. Heat remaining oil, approximately 1 Tbsp at a time, in a clean sauté pan over medium high heat and cook eggplant, in batches until browned and softened for 2 minutes on each side. Place one layer of eggplant (approximately 3 slices) in a 7- inch baking dish. Top with ricotta cheese mixture and ½ cup of mozzarella cheese and parmesan cheese. Bake, covered, in a 425 degree oven for 30 minutes. Uncover and continue cooking for 15 minutes. Remove from oven and allow to cool for 5-10 minutes, then cut into 6 serving pieces. Serves 6.  (Net carbs per serving 9 g)

www.CalOlive.org/calculator

Lamb Vindalu

serves 6

Ingredients

2 lbs leg of lamb, deboned and cut in 1-1/4" chunks
3 medium onions, peeled and chopped
2 medium tomatoes, peeled and chopped
2 medium po tatoes, boiled in their jackets then peeled and cubed
3 cloves garlic, crushed
3 cloves, crushed
1-inch piece fresh ginger, peeled and chopped
8 tsp white wine vinegar
1 tsp turmeric powder
1/4 tsp cumin seeds
2 bay leaves
1-1/2 tsp red chil i powder
1 cup water
1 cup vegetable oil
salt to taste

Instructions

Blend onions, garlic, cloves and ginger to a fairly fine paste. Heat the oil in a heavy pan, and fry the blended mixture with the cumin seeds. Add turmeric, bay leaves, and chili powder, and continue frying, stirring to make sure it does not burn. Add tomatoes and water.

After 2 minutes, add the lamb, stirring well. Cover and cook on low heat for about 1/2 hour.

When meat is tender, add potatoes and vi negar. Simmer for 5 minutes. Serve hot with rice or nan bread.

From Tandoor, Washington, DC

---

Meat Marinade

(enough marinade for twenty lbs. of meat)


2 chopped onions
5 diced jalapeno peppers
1 Tbs. salt
1 Tbs. black pepper
4 sliced limes
1 qt. soy sauce
1 Tbs. garlic in oil

This is a terrific marinade for beef. Mix all ingredients in a container and cover with a lid. Marinate meat overnight, or at least 2 hours, under refrigeration.

Courtesy of Donald Sacks-WFC, New York

---

Rich Man's Stew

serves 1

Ingredients

6 oz beef, cut into 1-1/4" cubes
1/4 medium onion, peeled and sliced
1/2 green bell pepper, trimmed, seeded, and cubed
1/2 cup cooked c arrots
1 small baked potato, skinned and cubed
1 tbsp A-1 Sauce
4 oz cream sherry
1 large mushroom, cleaned and cubed
4 oz butter
2 tsp olive oil
2 tbsp pineapple chunks, drained
8-oz round mini-loaf of bread
pinch of dry mustard
salt & pepper to taste
chopped chives to garnish

Instructions

Sear the meat in a pan with 2 oz butter and olive oil. Add rest of butter and A-1 Sauce. Add onion, salt, pepper, and mustard. Cook for 3 to 4 minutes. Add bell pepper, po tato, and carrots. Flambe with cream sherry. Cover with a piece of wax paper and cook for a further 3 to 4 minutes.

Slice the top off the loaf. With your hands, hollow out the loaf to use as a bowl. Tear up removed bread and add to the stew. Stir.

Spoon stew into the bread bowl, garnish with chives, and serve.

From Phil Lehr's Original Steakery, San Francisco, CA

---

Roast Suckling Pig

serves 4 to 6

Ingredients

1 suckling pig, 12-15 lbs
4 garlic cloves, peeled and diced fine
4 fresh rosemary twigs
3 tbsp wild fennel
4-5 oz extra virgin olive oil
salt & pepper to taste

Instructions

Remove rosemary leaves from twigs. Mix salt and pepper with olive oil, add garlic, rosemary, and fennel. Season suckling pig with the mixture, inside and out.

Preheat oven to 350 degrees. Place pig in lightly oiled roasting pan and cook for 50 minutes or until done. Serve with your choice of vegetables and apple sauce.

From Sandro's, New York City

---

Stefado (Roast Rabbit)

serves 2

Ingredients

1 whole rabbit
3 medium onions, peeled and diced fine
1 tbsp oil
1 cup water
4 small onions, peeled
1 small can tomato paste
whole peppercorns to taste
salt to taste

Instructions

Cut rabbit into small pieces and wash very well. Saute onions in oil, add rabbit pieces. Saute until onions are transparent, rabbit is brown outside (not pink).

Add tomato paste and water. Bring to boil, then simmer over a low flame.

Poke a hole in each small onion, add whole. Mix in peppercorns, salt to taste. Let everything simm er until meat is tender. Serve with beer and potatoes.

From Athena, Astoria, NY

SOUTH OF THE BORDER CHILE
Servings: 4
Prep/ Cooking Time: 45 min.

INGREDIENTS:
4 large Idaho potatoes, baked
1 tablespoon vegetable oil
12 ounces ground turkey
1 medium onion, diced
1 red or green bell pepper, diced
1 garlic clove, minced
1 tablespoon chili powder
1 can (15 oz.) red kidney beans, rinsed and drained
1 can (14 1/2 oz.) stewed tomatoes
1/2 teaspoon salt
2 tablespoons grated, low fat cheddar cheese, optional
2 tablespoons low fat sour cream, optional

DIRECTIONS:
1. in a large, non-stick skillet, over med/high heat, heat oil. Add ground turkey; Cook, stirring to break up large pieces until lightly browned, about 5 minutes. With slitted spoon,remove turkey from skillet, set aside.
2. To skillet, add onion, bell pepper and garlic; cook until vegetables are tender-crisp, about 4 or 5 minutes. Add chili powder; cook, stirring 1 more minute.
3. Stir in kidney beans, stewed tomatoes, 1/4 cup water and slat. bring to boil and reduce heat; simmer until thickened, about 10 to 12 minutes.
4. Halve potatoes lengthwise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoon chili mixture over each potato, dividing evenly. Top with cheddar cheese and sour cream.

APPRX. NUTRITIONAL ANALYSIS: 485 cal, 30 g protein, 58 g carbohydrates, 15 g fat, 72 mg cholesterol, 1,050 mg sodium, 14 g fiber

CANON D’AGNEAU ROTI AU JUS A L’AIL
Roast Saddle of Lamb with Garlic Confit
(Serves 4 )

1 6-pound saddle of lamb, boned and trimmed of all fat and connective tissue, spinal bone cut into 6 pieces, bones and trimmings reserved
1 head garlic, peeled
1 to 2 cups olive oil, plus 2 tablespoons for browning lamb
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter

LA PIECE DE VEAU AUX AGRUMES ET AU MIEL DE ROMARIN
Veal Tenderloin with a Honey-Rosemary Sauce and Citrus Fruits
Yield: 4 servings

HONEY-ROSEMARY SAUCE
1/4 cup sugar
1/4 cup water
3 tablespoons red-wine vinegar
1/4 cup chopped shallot
2 tablespoons honey
1 cup brown veal stock or store-bought veal/duck demi-glace
1 6-inch sprig fresh rosemary
Kosher salt and freshly ground black pepper
2 1/2 tablespoons unsalted butter
2 tablespoons olive oil
4 4- to 5- ounce medallions veal tenderloin, tied into rounds with butcher twine
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 oranges, peeled and sectioned, with pith and pits removed
2 pomelos or grapefruites, peeled and sectioned, with pith and pits removed
2 lemons, peeled and sectioned, with pith and pits removed
4 small sprigs fresh rosemary, for gamish