Just wanted to let you know…… We are on hiatus for the summer  and don’t know if we will be back.  If you would like to see the show return, send an e-mail to www.localflavor@zoominternet.net   or a letter to Armstrong Utilities,  660 South Benbrook Road, Butler, PA  16001.  They will be having a meeting in July to make the decision.  I don’t know if it will help, but it sure can’t hurt!!

I will be back with new menus and recipes shortly.

Have a safe and happy summer!!

Crystal

Sawmill Gravy and BiscuitsBiscuits: or low cholesterol Bisquick
3 cups all-purpose flour
2 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable shortening
1 to 1 ¼ cups milk
¼ cup unsalted butter, melted
Directions:
Preheat the oven 450⁰F
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.
Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
Turn the dough out onto a lightly floured surface. Knead lightly two the three times. Be careful not to overwork the dough, it will make tough biscuits!
Roll out the dough with a floured rolling pin to ½ inch thickness. Cut with a 2 inch cutter. Place the biscuits in a greased iron skillet. Brush the biscuits with half of the melted butter. Bake for 12-14 minutes, or until golden brown. Brush the hot biscuits with the remaining butter. Slit the biscuits in half and ladle the Sawmill gravy over the hot biscuits.

Sawmill Gravy
Ingredients:
1 pound ground turkey sausage
4 slices thick-cut bacon
1/2 medium onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 cups half-and-half
2 tablespoons unsalted butter

Directions
In a large skillet combine the sausage, bacon, onion, and garlic. Cook over medium heat until the sausage is browned and crumbles.

Stir in the flour, salt, and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half-and-half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.

Steak:
Combine 1 ½ cups of flour and ¼ teaspoon of pepper in a small bowl.
Sprinkle one side of the meat with salt, pepper and garlic mixture and the other side with seasoning salt, then dredge the meat in the flour mixture then buttermilk and the again in the flour. Heat ½ cup oil in a heavy skillet over medium heat. Add 2 or 4 steaks to the hot oil and fry until browned, about 5-6

minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to ¼ cup more oil as needed.
Make the gravy by adding 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining ¼ teaspoon pepper and the salt. Reduce the heat to medium and cook, stirring frequently,
Until the flour is a medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac’cent, if using stirring constantly. Reduce the heat to low and let simmer for 30 minutes. Drizzle gravy over steaks or serve on the side.

1 package (28 ounces) frozen Hash Brown Potatoes
½ teaspoon garlic powder
¼ teaspoon pepper
1 can (10 ¾ ounces) Healthy request pr low sodium condensed cheddar cheese soup, undiluted
1 pound sliced turkey bacon, cooked and crumbled
12 eggs slightly beaten
2 tablespoons unsalted butter
1 cups (8 ounces) shredded cheddar cheese
1 cup (8 ounces) shredded Colby Cheese
In a large skillet, prepare hash browns according to package directions; sprinkle with garlic powder and pepper. Transfer to a greased 2 ½ quart baking dish. Top with soup. Set aside ½ cup of bacon; sprinkle remaining bacon over soup.
In a bowl, whish the eggs. In another large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake uncovered at 350⁰ for 20-25 minutes or until cheese is melted. Approx. 12 servings

12 slices Canadian bacon
6 slices low fat mild cheddar cheese
12 slices French Bread or Italian Bread (1/2 inch thick) Whole grain or light (1/2 Carbs)
¾ Cup fat free eggnog
1 ½ tablespoons butter & spray oil
6 tablespoons low or no sugar raspberry preserves
1. Fry bacon in skillet just to brown and heat through. Then place two slices of the bacon and one slice of cheese on each of the six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog.
2. In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with the raspberry preserves. 6 servings
3. I used store bought eggnog.

Bourbon steak with Bourbon Dipping sauce, vegetable skewers, easy grilled potatoes, and Oreo ice cream pie

Bourbon Rootbeer Barbeque ribs, grilled corn on the cob with parmesian butter, and grilled potato skins

White Chocolate Rasberry Cheesecake with Chocolate Cookie Crust

Preheat oven to 425 degrees F (220C)
Lightly grease 1 baking sheet
In a large bowl, stir together whole wheat flour, rolled oats, baking soda and salt.
Gently mix in the buttermilk until a soft dough is formed.
Knead lightly while incorporating all the ingredients. Divide dough into 2 pieces. Form into rounded flat loaves. Using a knife mark each loaf with an ‘X’ and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30-40 minutes.

Notes: white all –purpose flour can be used instead of the whole wheat flour
The bread can be divided into 4 pieces instead of 2, just use a second baking sheet.
Make sure to mix and need well just don’t over do. The bread will have a rough top, not a smooth top.

2 pounds sirloin steak
2 onions (large)
2 cloves of garlic
¼ cup whole wheat flour (this will give more fiber)
1-2 cup beef stock (I use low sodium)
3 carrots
2-3 celery stock
4 potatoes (medium-large)
2-3 bay leaves
1 teaspoon fresh thyme
1 teaspoon sweet basil
6 prunes
Olive Oil 2-3 tablespoons

Chop onions, crush garlic and slice carrots. Cut meat into small chunks. Cut prunes in half and remove the stone. Fry onions and carrots in olive oil. When onions are tender (3-4 minutes) add garlic. Cook for 1 minute.

Remove onion, carrots, and garlic from frying pan and set aside. Add meat to remainder of drippings in pan and fry until meat is brown on all sides. Reduce heat and add flour. Coat the meat with the flour and add the stock slowly to form a thick sauce. Add Guinness and simmer. Add onions, carrot s and garlic back in to the pan. Add the herbs and season with salt and pepper. Stir all ingredients and simmer for 1-2 hours.

Don’t cover. This gives it a thick sauce. Stir occasionally so that the meat doesn’t’ stick to the bottom of the saucepan. Add the prunes a half an hour before the end. Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving.

Notes: I used a Dutch oven, it worked well for the frying and was deep enough I still had room to stir while it simmered. If you use a fry pan make sure it is deep enough so you are able to stir.
If it would get to thick, add more broth to thin it out.
I used Guinness Draught Stout, not the darker beer. You can use which ever you prefer.
Enjoy!!

General Tso’s Chicken with Diabetic Exchanges

3 pounds boneless skinless chicken breast, cut into chunks
2 cups green onion, chopped
1 small can of jalapeño peppers or green chilies, chunked, diced or sliced (mild)
1/8 teaspoon red pepper flakes

Chicken coating:
¼ cup light soy sauce
1 egg beaten
1 cup cornstarch

Sauce:
½ cup cornstarch
¼ cup water
1 ½ teaspoons fresh garlic, minced
¾ cup splenda granula
½ cup light soy sauce
¼ cup white wine vinegar
¼ cup white wine
14 ½ ounces low sodium chicken broth

1. Mix sauce in a blender, it will settle out so just pulse it again when your ready to use it. If you don’t have a blender use a quart jar with lid and shake it up. Either way keep in fridge till ready to use. (This can be made up a day ahead if need be)

2. Put the chunked chicken into a large bowl add the beaten egg and soy sauce and mix well. Then slowly add the cornstarch mixing as you add, so it coats but doesn’t become a rock. This looks odd, but fries up beautifully!! Use a fork to remove the chicken and put in hot oil (about 350◦) and fry until crispy. It will take about 3-5 minute preside depending on how big the chunks are. The more you put in at once the more the oil temperature will drop.

3. Drain the chicken on paper towels. I keep covered with aluminum foil and if doing a lot, I also put in warm oven. Repeat until all the chicken is cooked.

4. In a separate wok or skillet add a small amount of oil and heat to 400 degrees. Add green onions and chilies and pepper flakes and cook till tender (about 5 minute).

5. Remix sauce mixture add then add to pan with onions and chilies and flakes, cook until thick. If it gets to thick add a little water or chicken broth. It will slowly start to gel, keep stirring so it doesn’t stick or burn.

6. Add chicken to sauce in wok and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.

7. Serve over or beside rice

Note: If you like hot I would take the pepper flakes up in increments of 1/8 so it doesn’t get away from you.

Mothers Day Brunch:

Eggs Benedict with Hollandaise Saucespan
Shredded Hash Browns with Roasted Peppers
Spinach Salad with Blueberry Vinaigrette served in Parmesan Frico Cup
Garlic Green Beans

Memorial Day Picnic:

Fried Chicken
Sweet Potato Salad
Broccoli Salad
Yellow Almond Bundt Cake with Almonds and Mini Chocolate Chips

If you would like the recipes email me at :   localflavor@zoominterent.net
Enjoy!!