Malaysian Satays

Yield 8 satays
1-lb pork, lamb or beef fillets
1 onion
2 crushed garlic cloves
2 slice fresh ginger or galangal
2 tsp VE Malay Seasoning
1 Tbsp Brown sugar
1 Tbsp lemon juice

1. Slice meat into very thin strips.
2. Combine remaining ingredients in a food processor and process until it forms a smooth paste.
3. Combine meat with paste and place in plastic bag and allow to marinate in fridge overnight.
4. Soak skewers in water for 45 minutes before using.
5. Thread meat onto skewers and grill for 3-4 minutes on each side. Brush frequently with remaining marinade while grilling.

Fast n' Easy Chili

by Sandy Savage
Serves 6

1 1/2 lbs lean ground beef
1 cup tomato sauce 1 1/2 cups water
1 - 2 Tbsp VE 3 Onion Dip Mix, or to taste
1 Tbsp VE Chili Powder, or to taste
1 19oz can red kidney beans, drained

1. In a large frying pan over med-high heat, brown ground beef. Drain. (Rinse with hot water to remove more grease.) Return to frying pan.
2. Add remaining ingredients and bring to a boil. Reduce heat and cover. Allow to simmer for 20 minutes, stirring occasionally.

Holiday Hash Browns

1/4 cup butter, melted
2 cups light sour cream
2 Tbsp VE 3 Onion Dip Mix
2 tins cream of mushroom soup
2 cups old cheddar, grated
1 kg bag frozen hash browns
Parmesan Cheese

Mix first 5 ingredient together and pour over hash browns. Toss to cover. Put hash brown mixture in a 9 x 13 pan. Sprinkle with Parmesan. Bake at 350 degrees for 1 hour.

Ginger Cream Scallops

2 Tbsp VE THAI SEASONING
1/4 cups olive oil
2 lb. lg. scallops, patted dry
1 1/2 tsp VE CHILI POWDER
1 Tbsp olive oil

SAUCE:
2 Tbsp butter
2 Tbsp oil
2 Tbsp shallot, finely chopped
2 Tbsp garlic, finely chopped
1/4 cup fresh ginger, peeled & finely chopped
1/2 cup white wine
1 Tbsp fish sauce, or chicken stock
VE WHITE PEPPER
3/4 cups coconut milk
1 1/4 cup whipping cream

1. Mix together Thai Seasoning, Olive oil and Scallops. Cover and refrigerate for 3 hours.
2. In large frying pan, over high heat, add 1 Tbsp of olive oil. Add scallops cook for 2-3 minutes on each side. Remove from heat and allow to drain on paper towels.
3. Sprinkle with CHILI POWDER. Set aside.
4. Sauce: Melt butter and oil over high heat. Sauté shallots, garlic and ginger for 2 minutes. Add white wine, fish stock and white pepper. Bring to a boil. Reduce heat to medium and cook for 3 minutes more. Increase heat to high and add coconut milk; bring to a boil. Stir in whipping cream and again bring to a boil. Reduce heat to low and allow to simmer until reduced by half. Strain & keep warm.
5. Serve Scallop mixture over a bed of rice. Top with sauce.

Vegetable Fried Rice

2 Tbsp vegetable oil
1 carrot, diced
6 mushrooms, sliced
1 green pepper, diced
4 cups cold, cooked rice
¼ cup low sodium soy sauce
2 tsp VE Malay or Nonya or Oriental Stir Fry
1/2 cup peas, fresh or frozen
4 green onions, sliced

1. Over Medium high heat at oil to frying pan. Add carrot, mushrooms and peppers and stir fry for for 2 minutes.
2. Add rice and stir until heated through.
3. Stir in soy sauce, seasoning, peas and onions. Cook until heated through. Serve immediately.

Oriental Stir Fry Sauce

by Terra Guenther
1/2 cup chicken stock
1 Tbsp soya sauce
2 tsp VE Oriental Seasoning
1 Tbsp cornstarch

1. Mix all ingredients together.
2. Pour sauce over cooked stir fried vegetables.
3. Stir until sauce has thickened. Serve immediately.

Barbecued Sage Spareribs

6 lbs. country-style pork spareribs
1 med. onion, chopped
2-3 garlic cloves, crushed
1 Tbsp VE Holiday Seasoning
1/2 tsp hot pepper sauce
VE BBQ Sauce* (recipe below)

1. In Dutch oven add spareribs and cover with water.
2. Add remaining ingredients, except for BBA sauce. Bring to boil then reduce heat and let simmer, covered, for 1 1/2 hours or until tender. Cool slightly; remove ribs from water.
3. Pour VE BBQ Sauce into a large resealable plastic bag. Put ribs in bag and seal. Place in refrigerate overnight.
4. The next day remove from fridge and allow to come to room temperature.
5. Add marinade to small saucepan and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
6. Remove ribs from bag. Reserve marinade. Grill ribs, uncovered, over medium heat , for about 10 minutes being sure to turn frequently until browned and heated through.
7. Brush sauce over the ribs and serve.

---------------------------------------------

* VE BBQ Sauce
1 1/2 cups tomato ket,, chup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning

1. Mix all ingredients together.

Stuffed Beef Rouladen

Serves 4

2 cups fine bread crumbs
1 tsp VE Holiday Seasoning
2 tsp VE 3 Onion Dip Mix
VE Sea Salt
VE 4 Pepper Blend
1 egg
warm tap water (just enough to moisten)
-------------
4 Beef Rouladen Steaks, tenderized
1 14oz can tomato sauce

1. Mix together first 7 ingredients adding just enough water to moisten.
2. Unroll beef rouladen steaks and tenderize with a tenderizer mallet.
3. Spread 1/4 of stuffing mix over each piece of steak. Roll steak up then place in greased casserole dish, seam side down.
4. Pour can of tomato sauce over top. Garish with an extra sprinkle of VE 3 Onion Dip Mix.
5. Bake at 300F oven for 1 1/2 hours.

Baked Pork Chops and Stuffing

4 pork chops
2 cups soft bread cubes -- (2 slices)
2 Tbsp chopped onion
1/2 tsp VE Holiday seasoning
2 Tbsp water
2 Tbsp margarine -- melted
1/3 cup water
1 can condensed cream of mushroom soup

1. Brown chops on both sides then place in a 2 1/2-quart casserole dish in a single layer.
2. Mix together bread cubes, onion, VE Holiday seasoning, water and margarine.
3.Put about 1/4 of mixture stuffing mix on each Pork Chop.
4. Mix together water and soup then add to the frying pan used for browning the pork chops (not necessary to clean as the "browning" will add flavour). Pour soup over stuffing and chops.
5. Bake uncovered at 350 for 1 hour or until chops are tender when tested with a fork.

Holiday Stuffing

For a 12 lb. Turkey

3/4 cup (180ml) cup diced onion
1 1/2 cups (375ml) diced celery
1/2 cup (125ml) butter
1/2 to 3/4 cup (125 to 180ml) chicken stock
7 cups (1.75L) soft bread crumbs
1 cup (250ml) VE Dried Fruit
1 cups (250 ml) diced apple
1 Tbsp (15ml) VE Holiday Seasoning
VE Sea Salt & VE Pepper
VE Oven Roast

1. Sauté onions and celery in butter in large frying pan until onion translucent. Add VE Dried Fruits, diced apple, VE Holiday Seasoning, chicken stock. Bring to boil and remove from heat.
2. Pour over bread crumbs and add VE Sea Salt & VE Pepper. Combine by gently tossing ingredients together.
3. Stuff turkey. Rub turkey skin with VE Oven Roast or Poultry Seasoning. Roast according to oven baking instructions.

Sautéed Zucchini & Tomato

Serves 4

2 tsp (10 ml) vegetable oil
2 1/2 cups (625 ml) zucchini, roughly chopped and unpeeled
1 1/2 cups (375 ml) roughly chopped tomato
1 Tbsp (15 ml) VE Rustico Sauce Mix
VE Sea Salt, to taste
VE Garlic Pepper, to taste
1 Tbsp (15 ml) VE White Balsamic Vinegar (optional)

1. Heat frying pan on medium high. Add
oil and zucchini. Sauté for about 4 minutes, or until nicely browned on all sides.
2. Add tomato and VE Rustico Sauce Mix. Sauté for 1 – 2 minutes then remove from heat and season with Salt and Pepper.
3. Optional: you can add VE White Balsamic Vinegar at this point if you wish. Gently stir stir into Zucchini mixture.
4. Serve immediately.

Snack Time Pizzas

Serves 4

Need a quick and easy way to add vegetables, dairy and fibre into your family’s meal? Then try this recipe

2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) VE Rustico Sauce Mix
4 English muffins
1 tomato, thinly sliced
1 small green bell pepper, diced
2/3cup (160 ml) grated mozzarella cheese

1. Preheat oven to 425° F.
2. Mix together olive oil and VE Rustico Sauce Mix. Brush onto English Muffin halves
3. Place English muffins on pizza pan (or cookie sheet) and top with sliced tomatoes, green pepper and mozzarella cheese.
4. Bake for 8 minutes, or until done to your liking.

Pepper Jelly Wings

1/2 cup VE Pepper Jelly
1/4 cup orange juice
2 Tbsp grated orange rind
1/4 cup vegetable oil
1 1/2 tsp Tabasco sauce
1 1/2 tsp soya sauce
1 1/2 Tbsp VE Herb & Garlic
Chicken wings

1. Combine first 7 ingredients together.
2. Trim and separate chicken wings.
3. Add to VE Pepper Jelly mixture and allow to marinate for 2-4 hours in refrigerator.
4. Remove wings from marinade and reserve marinade for basting.
5. Place on broiling pan and bake at 350 for 45 minutes. Be sure to baste frequently. Serve hot.

Quick Pizza

Pizza Shell
VE Pesto Herb Mix
Parmesan Cheese or Feta Cheese
Toppings of your choice

1. Prepare VE Pesto Herb Mix according to bottle. Spread on a pizza shell.
2. Sprinkle with Parmesan cheese or Feta.
3. Add toppings of your choice and bake.

Falafel

1 1/2 c chick peas, soaked for 36 hours
3 garlic cloves
1 Tbsp parsley
1 large onion
3 tsp VE Hummus Seasoning
1/4 tsp cayenne (optional)
salt to taste
1/4 tsp VE Baking Powder
oil for deep-frying

1. Drain, rinse the chickpeas and purée in food processor.
2. Add onion, garlic and parsley, continue processing, scraping side of bowl as necessary.
3. Next blend in Hummus Seasoning, salt and baking powder. Set aside for 1 hour to allow the flavours to blend.
4. Make small balls out of the purée mixture then flatten balls slightly. Let rest again for 15 minutes.
5. Deep-fry the falafel for 3-4 minutes, turning once. Drain on a paper towel and serve them in pita pockets with diced tomatoes and prepared VE Tzatziiki Dip Mix.

No Crust Quiche

½ lb spaghetti, broken in 4, cooked al dente
2 Tbsp Vegetable oil
4 eggs
1 2/3 cups milk
1 onion, diced
1 cup shredded cheddar or Swiss cheese
4 to 5 Tbsp VE Cheese, Chives & Bacon Dip Mix

1. Preheat oven to 350F.
2. Place cooked spaghetti into bottom of quiche (or pie) pan. Set aside.
3. Whisk eggs and milk together then add onion, "Cheese, Chive and Bacon Dip Mix" and grated cheese. Pour over spaghetti.
4. Bake for 30 minutes. Serve with a salad.

Scalloped Potatoes

4 cup thinly sliced potatoes
3 Tbsp VE CHEESE, CHIVES & BACON Dip Mix
3 Tbsp Butter
2 Tbsp Flour
1 tsp salt
1/4 tsp Black pepper
2 cup milk
Crushed Corn Flakes, for garnish
Grated Cheddar Cheese, for garnish

1. In a greased 9 x 13" casserole dish make 1 layer of potatoes and sprinkle with about half of Cheese, Chives and Bacon Dip Mix. Repeat layer.
2. In a saucepan over medium heat melt butter then add salt, pepper and flour. Stir in milk. Stir in milk with whisk until smooth. Pour sauce over potato layers.
3. Bake uncovered for about 1 hour at 350F. Remove from oven and let stand 5 minutes before serving. Garnish with crushed corn flakes and grated cheddar cheese.

Cajun Skillet Beans

Serves: 4 to 6

2 Tbsp (30ml) vegetable oil
1- 28oz can diced tomatoes
1 Medium Onion, diced
1 Tbsp Honey or Molasses
3 stalks Celery, sliced
1 Tbsp VE Herb Mustard
2 green or red peppers, diced
2 cans of white kidney or lima beans
2 tsp (10ml) VE Herb & Garlic Dip Mix
VE Sea Salt & VE Pepper to taste
1 Tbsp VE Cajun Seasoning

1. Put vegetable oil in a heavy saucepan and heat over medium-high heat. Add diced onions, peppers, celery and VE Herb & Garlic Dip Mix and saute for 5 minutes or until onions are golden.
2. Add tomatoes, honey (or molasses), VE Herb Mustard and continue to simmer for 5 minutes.
3. Add beans, heat through and serve.
4. Sprinkle with sliced green onions and cheddar cheese if you wish.

Optional garnish: sliced green onions and grated cheddar cheese