Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive oil
2 Lg yellow onions chpd
2 pounds Coarsely ground beef
2 pounds Coarsely ground pork
1 Salt
1/3 cup Mild — unseasoned chile pwd
3 tablespoons Ground cumin
3 tablespoons Dried oregano
3 tablespoons Unswtnd coco pwdr*
2 tablespoons Ground cinnamon
1 1/2 teaspoons Cayenne pepper to taste
4 cups Tomato juice
3 cups Beef stock or canned broth
8 Med garlic cloves,pld — minced
2 tablespoons Yellow cornmeal (optional)
32 ounces Dark red kidney beans

Servings: 6
In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring
occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med
heat, combine beef and pork.
Season with 2 T salt and cook, stirring often, until meat has lost all its pink
color and is evenly crumbled, about 20 minutes.

Scrape onions into casserole with meats. Stir in chili powder, cumin,
oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir
in tomato juice and beef stock. Bring to a boil then lower heat and simmer,
uncovered, for 1 hour .

Taste, correct seasonings and simmer another 30 minutes or until chili is
thickened to your liking.
Stir in garlic. To thicken chili further or to bind any surface fats, stir in
the optional cornmeal. Stir in the beans and simmer another 5 minutes.

Winner of the 1985 NY State Chili Cook-Off

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1/4 c Butter (or marg.); melted 1 ts Salt
2 c Corn, fresh; cut from cob 1 c Onions, French-fried;
canned
1/4 c Pepper, green; chopped 1 c Tomatoes, fresh; cubes
1/4 c Pepper, red; chopped 1/4 ts Oregano

Combine first 5 ingredients in a heavy skillet. Cover and cook over
medium heat 7 minutes, sitrring occasionally. Stir in French-fried
onions, tomatoes, and oregano. Cook, uncovered, 2 minutes or until
tomatoes are thoroughly heated.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
Nancy O’S Note: Maybe for the diabetci

MMMMM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tsp Whole Coriander Seeds
1/4 Cup Whole Yellow Mustard Seeds
1 Small Onion — peeled chopped
1/4 Cup Whole Black Mustard Seeds
2 Small Jalapeno Peppers — Stemmed Seeded
1/4 Cup Dry Powdered Mustard
1/4 Cup Cider Vinegar
3/4 Cup Cold Water
1/4 Cup Dry White Wine
3 Cloves Garlic — Peeled Chopped

Toast the coriander seeds in a dry skillet.
Slightly crush the two types of mustard seeds and the
coriander seeds in a mortar or a blender.
Mix the crushed seeds with the water.
Let stand for at least 3 hours.
Combine the remaining ingredients in the blender.
Puree until smooth.
Stir the puree into the mustard mixture.
Bring the mixture to a boil.
Reduce the heat.
Simmer until the mixture is the desired thickness
(usually about 5 minutes), stirring occasionally.

NOTE: The mustard will thicken slightly as it cools.
Store refrigerated and tightly covered.

Yields 1 Pint.

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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Peas — frozen, 10 oz size
1 c Ham — finely chopped
cooked
1 c Cheddar cheese — shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard — prepared
3/4 c Bisquick baking mix
3 Eggs

Preheat oven to 400F. Lightly grease pie plate 10×1
1/2". Rinse peas under cold water to separate; drain.
Sprinkle peas, ham and cheese in pie plate. Beat
remaining ingredients till smooth, 15 sec in blender
on high speed or 1 minute with hand beater. Pour in
pie plate. Bake till golden brown and knife inserted
halfway between centre and edge comes out clean 30 to
35 minutes. Let stand 5 minutes before cutting.

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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
*Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cherry pie filling — (15 oz. can)
1 box Yellow cake Mix
1 cup nuts — (chopped Pecans)
1 (8oz. can crushed pineapple
1 cup melted butter
1 cup shredded coconut (Angel Flake)

Pre heat oven to 350 degrees. Grease a 9×13 in. pan. Spread pie filling
and crushed pineapple in bottom of pan. Pur dry cake mix evenly over the
top. Pour melted butter over cake mix. Then spread chopped nuts and
lastly the coconut. Bake 55 to 65 minutes or until toothpick in center
comes out clean.

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Per serving: 675 Calories; 40g Fat (52% calories from fat); 6g
Protein; 76g Carbohydrate; 63mg Cholesterol; 665mg Sodium

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dressings Dips
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Onion — chop
1/4 cup Peanut oil
2 tablespoons Rice wine vinegar
2 tablespoons Water
1 tablespoon Ginger root — chop
1 tablespoon Celery — chop
1 tablespoon Soy sauce
1 1/2 teaspoons Tomato paste
1 1/2 teaspoons Sugar
1 teaspoon Lemon juice
1 dash Salt pepper

Combine all ingredients in blender or food processor; process until
almost smooth.

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2 c Flour
3 ts Baking powder
3/4 ts Salt
1 c Heavy cream; whipped

Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and
cut with biscuit cutter. Bake in moderate oven 15 minutes.
Yield: 18

Note: Moderate oven 350 – 400 F.
Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH
—–

Recipe By : Net, adapted by Annice
Serving Size : 12 Preparation Time :0:00
Categories : Legumes Crockpot
**** Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups beans — (1 1/2 lbs) (pea, navy)
1 medium onion — chopped
1/2 cup catsup
1/4 cup brown sugar — 1/2 cup if you like it very sweet
1 cup water
2 tablespoons dry mustard
2 tablespoons molasses
1 tablespoon salt
1/2 tsp ginger — or 1 " fresh, minced
1/2 cup tomato juice — if made in oven

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes
and remove from heat. Let soak 2 hours. Bring to a boil again and then
simmer about an hour, or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together
and stir into the beans.

Turn on low and cook 10 – 12 hours.

OR

Add 1/2 cup tomato juice. Cover tightly and cook in 200 oven overnight.

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MICROWAVED GARLIC

Here’s a slightly adapted recipe from Barbara Kafka’s Microwave
Gourmet cookbook. (an Excellent cook book for those who want to nuke
more and eat sooner.)

4 heads garlic
1/3 cup vegetable stock

Cut off tips of garlic heads, revealing cut cloves. (I do this because
I think it makes it easier to squeeze) place garlic and stock in glass
pan, cover tightly with microwave plastic wrap. Cook at 100% for 6-8
minutes, or longer if bulbs are large. Remove from oven and let
stand, covered, for 10 minutes. Remember, YMMV when it comes to
microwave cooking times.

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c cocoa powder
2 1/2 c unbleached flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 c margarine — softened
2 c sugar
3 eggs — or egg substitute
1 tbsp vanilla
2 c zucchini — grated
1 c nuts — optional
1 300 g pkg dessert tofu — pureed
1 tbsp vinegar — or lemon juice

1) Preheat oven to 350 degrees F.

2) Mix cocoa, flour, baking powder, baking soda, cinnamon, salt together in a
bowl. Set aside.

3) Beat margarine sugar together until smooth.

4) Add the eggs one at a time, beating after each addition.

5) Stir in vanilla, zucchini nuts.

6) Blend tofu with vinegar.

7) Stir a bit of the dry ingredients into the zucchini mixture, followed by a
bit of the zucchini puree. Alternate mixing, a little at a time, until it’s
all together.

Pour into a greased floured (or nonstick) 10″ loaf pan or a 9×13″ square
pan. Bake for 40-45 minutes or until a toothpick comes out clean. Cool in pan
for 10 minutes before removing.

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NOTES : I play around with this recipe a lot — it works with egg replacers of
all kinds (mix dry ones like ground flax seed or EnerG Egg Replacer in with the
flour and all), and works well with applesauce replacing the margarine, too. I
prefer the taste of dutch process cocoa powder, but any one will do. This is a
really moist heavy cake — make sure you cool it all the way before topping it,
or the topping will just disappear into it.