||GRILLED|| OR ||BROILED|| TERIYAKI CHOPS

“GRILLED” OR “BROILED” TERIYAKI CHOPS

(Serves 4)

2 Tbsp. teriyaki sauce
1 Tbsp. brown sugar
1 Tbsp. minced green onion
1 tsp. lemon juice
4 (1-inch) thick boneless pork chops

Whisk together all ingredients, except chops. Marinate chops in mixture in refrigerator for 1 to 2 hours. Remove. Broil or grill chops for 12 to 15 minutes. Brush with marinade; turn once.

BEEF ENCHILADA

BEEF ENCHILADA

1/2 lb. beefsteak or lean ground beef
1 Tbsp. oil
1/3 c. diced onion
1 clove garlic, minced
3 oz. green chilies, diced
1 1/2 to 2 tsp. chili powder
1/2 tsp. oregano
1 (8 oz.) can whole tomatoes in juice
1/2 tsp. salt
3/4 c. water
1 1/2 c. Minute rice
chopped parsley
2 slices (1 oz. each) American cheese, cut in strips

Brown beef in oil in skillet. Add onion and sauté with beef until tender. Add garlic; sauté 15 seconds. Add chilies, chili powder, oregano, tomatoes with juice, salt and water. Break up tomatoes and bring mixture to a boil. Add rice. Stir, cover and remove from heat. Let stand 5 minutes. Sprinkle dish with chopped parsley. Place cheese on top. Replace cover. Let stand 3 to 5 minutes until cheese has melted. Serve. Makes 4 servings, containing less than 350 calories each.

GRILLED HAM STEAK

“GRILLED HAM STEAK”

1/4 c. apricot or plum preserves
1 Tbsp. prepared mustard
1 tsp. lemon juice
1/8 tsp. ground cinnamon
1 ham steak (about 2 lb., 3/4 to 1-inch thick)

In a small saucepan, combine the preserves, mustard, lemon juice and cinnamon. Cook and stir over low heat until thoroughly combined, about 2 to 3 minutes. Score fat edges of ham. Grill over medium coals for 8 to 10 minutes per side, brushing with glaze during the last few minutes of grilling. Yield: 4 to 6 servings.

||SOUTHERN LIVING|| GRILLED VEGETABLE SALAD

“SOUTHERN LIVING” GRILLED VEGETABLE SALAD

1/3 c. white balsamic vinegar
2 Tbsp. olive oil
2 shallots, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. molasses
1 tsp. dried Italian seasonings
1/2 lb. carrots
1 red pepper
1 yellow pepper
2 zucchini
2 yellow squash
1 large onion

Combine first 7 ingredients. Cut vegetables in large pieces and put in marinade 30 minutes. Grill in basket on medium-hot coals (350° to 400°) for about 20 minutes. Add to marinade and serve hot or chilled.

Suggestions: Parboil carrot chunks to soften somewhat. Use fresh mushrooms and try different vegetables.