Cookin' with Carol recipes on NBC5 - January 2000

Texas Y2Kaviar

Serves 8

1 (15 oz.) can black-eyed peas, rinsed & drained

1 (15 oz.) can corn, drained

½ cup chopped tomato

½ cup chopped green bell pepper

¼ cup chopped red onion

¼ cup cilantro leaves, chopped

1 cup salsa

2 cloves garlic, minced

Combine all ingredients in a bowl. Serve with tortilla chips or cornbread. This will keep in the refrigerator for 3-4 days.

(Air Date: January 1, 2000)

Lowfat Breakfast Sausage Gravy

Serves 6

12 oz. reduced-fat breakfast sausage

½ cup chopped onion

1/3 cup flour

3 cups fat-free milk

1 cup evaporated skim milk

Cook sausage and onion in a large skillet on medium-high heat, stirring occasionally, until sausage is no longer pink in the center, about 8-10 minutes. Drain off excess drippings, add flour, and cook on medium-low heat for 1-2 minutes, stirring occasionally. Add milk and evaporated milk and cook on medium-high heat until mixture is thick and bubbly, about 5-6 minutes. (Season with salt & pepper to taste, if desired.) Serve over biscuits. For a lower-fat option, serve over lowfat crusty rolls or potato rolls instead of biscuits.

(Air Date: January 8, 2000)

Homemade Biscuits

Serves 8

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. salt

¼ cup vegetable shortening

1 cup milk

Combine flour, baking powder, and salt in a medium bowl. Cut in shortening with a pastry blender or fork until mixture is crumbly. Add milk and stir until just moistened. Turn dough out onto a floured counter. Shape dough into a circular disk and pat out with hands to 1" thickness. Cut biscuits with a biscuit cutter, place on a greased cookie sheet, and bake in a preheated 450° F oven for 10-15 minutes or until golden brown. Serve with sausage gravy. Makes 12-16 biscuits.

(Air Date: January 15, 2000)

Velvet Corn Soup with Crabmeat

Serves 6

4 cups chicken broth

1 (15 oz.) can cream-style corn

1 (6 oz) can crabmeat, drained

¼ cup water chestnuts, chopped

1 Tbs. soy sauce

2 Tbs. cornstarch mixed with ¼ cup water

1 egg white, lightly beaten

In a wok or large saucepan, bring chicken broth and cream-style corn to a simmer on medium-high heat. Stir in crabmeat, water chestnuts, and soy sauce (and white or black pepper to taste, if desired). Add cornstarch mixture and cook on medium-high heat until soup thickens, stirring occasionally, about 2-3 minutes. When soup is thickened, pour beaten egg white in a small stream into soup (pour in circle, one direction). Count to three, then slowly stir soup. Egg threads (sometimes called "egg flowers") are formed this way. Garnish soup with green onions and chow mein noodles, if desired.

(Air Date: January 22, 2000)

Texas-Size Spicy Wings

Serves 4

3 Tbs. lime juice

2 Tbs. olive oil

2 tsp. chili powder

2 tsp. ground cumin

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. dried thyme

¼ tsp. salt

4 turkey wing drummettes

Combine all ingredients, except turkey wing drummettes, in a large self-sealing plastic bag. Seal bag and shake to mix ingredients. Add turkey wing drummettes and refrigerate for at least 1 hour, or up to 8 hours. Remove turkey wing drummettes from plastic bag, place in a shallow roasting pan, and bake, uncovered, in a preheated 350° F oven for 1 hour 15 minutes, or until turkey is cooked through (no longer pink). Serve with barbeque sauce, if desired.

Notes:

Turkey wing drummettes are the meaty portion of the turkey wing. Many stores carry different cuts of turkey in the poultry section. Inquire about advance ordering at your grocery if you require large quantities of turkey wing drummettes.

You can substitute 2 pounds of chicken wings for the turkey wing drummettes. Prepare as directed above, except, bake at 400° F for 25-30 minutes, until golden brown and cooked through.

(Air Date: January 29, 2000)