Recipes for Sniper

Lemon up the butt chicken

3 lb whole chicken
two small lemons
salt, pepper

Preheat the oven to 350.

Wash chicken inside and out, set on a slightly tilted plate to drain.

Wash lemons in soap and water, dry. Roll lemons around on a counter to soften, then poke a fork through the skin of each lemon four or five times, making about 20 holes in the lemons.

Pat the chicken dry and rub inside and out with salt and pepper (not a lot of salt tho!).

Put the lemons in the chicken cavity. You can use toothpicks to close the cavity, or just leave it alone. Put the chicken, breast side down, in a roasting pan. Roast in the upper third of the oven for 30 minutes, then carefully turn the chicken over (don't let the lemons fall out!) and reduce the oven temp to 350. Roast for an additional 30 or 35 minutes then turn the oven up to 400 degrees and roast for an additional 20 minutes. No basting required. Calculate a total cooking time of 20 to 25 minutes for each pound of bird. There is no need to turn the chicken again.

Bring the whole chicken to the table and leave the lemons in until the chicken is carved. You can serve this chicken hot out of the oven, or after it's been in the fridge you can bring it to room temp.

We eat this chicken every month I think, usually with some steamed rice and a nice green veg. It is very hearty and simple and quite tasty.

Irish Beef in Guinness

Creamy bitter Guinness pairs well with beef. It's robust flavour brings out the best in Irish beef. It's a great example of how one local produce complements another.

Serves 4

Ingredients

1kg (2.2lbs) of good quality beef
1 tablespoon flour
25g/1oz butter
Olive oil
1 medium onion, chopped
1 large carrot, peeled and cut into small cubes
1 celery stalk, diced
250ml/10fl oz Guinness
250ml/10fl oz beef stock, fresh made from a beef stock cube
A good pinch of salt and a few grindings of freshly ground black pepper
1 bay leaf
Fresh thyme leaves, stripped from 4 stalks

1. Preheat the oven to 170ºC/325ºF/Gas Mark 3.
2. Melt the butter and a little olive oil in a large casserole on the stove (make sure it can also be used in the oven). Add the salt and pepper to the flour mixture, stir well and toss the beef in it. Take out the beef, shake and fry in the butter/oil until browned.
3. Remove the beef to a plate. Scrape up the bits from the bottom of the casserole and add the onion, garlic, diced carrot and celery to the casserole. Cover and cook for 8-10 minutes, stirring occasionally.
4. Add the beef to the casserole, add the Guinness, stock, salt, pepper, bay leaf and thyme. Cover the casserole and bake in the oven until the meat is cooked - this can take between an hour and a half and two hours. You need to stir it a few times in between and add some boiling water to top up if it needs more juice.
5. Serve immediately on its own, or with some good bread or mashed potatoes



Sniper...this is good for all that ails you..Enjoy

C2 , just right click and hit print . You get everything but you can cut them out and put them in your recipe holder or if your hand writing is as bad as mine , type them up later . Thanks everyone . Dont know which to try first .

I'm a big pumpkin fan and that sound rich Zanne . Pumpkins are all over right now and most people waste them . Not old sniper.

Geeez Nanners . I didn't know that about shrimp and I eat lots of them . Lucky we can substitute in recipes but I have a freezer full of shrimp . Think I'll just cut back .

Thats interesting ODT. I will have to look that one up!! I need some armor for my hubby:) He really gets on me becuz I LOVE shrimp. Although I only eat it about once every 7-10 days. So I think I am okay.

Eggs are the new thing I am kinda sick of since thats about all I ate right after I was released from the hospital recently. So since not eating eggs, I can eat shrimp. Haha... See you can teach an old dog new tricks. LOL

Vietnamese Omelette w Ground Pork



1/2 a bundle of vermicelli or rice noodles cooked(eliminate if too many carbs)
small handful mushrooms
1-2 tablespoon of oil for frying
3/4 eggs (can substitute egg beaters)
1-2 shallots, chopped
3 chives, chopped thin
1/3 lb. ground pork
fresh ground pepper
2 tablespoon of fish sauce


1. Beat eggs in a large bowl, with fish sauce. Chop onions, vermicelli, and mushrooms. Mix in with eggs. Add ground pork and black pepper.

2. Heat pan over high heat with oil. When hot, pour in mixture, cover with lid, and reduce heat to medium/medium high. Let cook. Check after about 6 minutes. Let cook until top is set and bottom is browned. (Can take up to 15 minutes). Once top is set, loosen edges with spatula. Slide it out onto a plate, then carefully place the pan over the plate and invert. Continue to cook until bottom is crunchy set.

3. Remove onto plate. Let stand. Cut into squares. Eat over rice.

Cornbread!! It's good too!
1 carb serving is 15 grams
1 cup cornmeal
• ½ cup whole wheat flour
• ½ cup all-purpose flour
• 2tbsp sugar
• 1 tsp. Baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 egg, lightly beaten
• 1 ¼ cups low fat buttermilk
• 2 tbsp canola oil

Preparation:

Preheat oven to 350 degrees. Spray 8 inch square pan with nonstick cooking spray.
In large bowl, combine dry ingredients. In separate bowl, whisk egg, buttermilk and oil.
Add wet mix to dry and stir until moist. Pour into pan.
Bake-25 minutes.

Makes 16 squares.

Per serving: Calories 96, Calories from fat 23, Total Fat 2.6g, Cholesterol 14mg, Sodium 133mg, Carbohydrate 15.7g, Fiber 1.2g, Protein 2.5g