Hearty Latin Stew

Recipe By : Adapted from Diet for a Small Planet, Frances Moore Lappe
Serving Size : 8 Preparation Time :1:00
Categories : Family Approved Grains And Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup brown rice
1/2 cup bulgur
16 ounces chickpeas, canned
4 ounces chili peppers, canned — diced
8 ounces string beans
12 ounces corn
16 ounces stewed tomatoes
1 teaspoon chili powder — or 2
dash tabasco sauce

Cook brown rice and bulgur together.

Heat together in a large pot string beans, chiles, chili powder and hot sauce.
Mix in the remaining ingredients. Simmer for 15-30 Minutes.

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Popularity: 6% [?]

Title: POTATO-MUSHROOM SOUP WITH APPLE
Categories: Vegetarian, Soups, Fruits
Yield: 6 servings

6 Scallions; sliced thinly
1 sm Onion; finely chopped
1 1/2 tb Margarine, nondairy
1 tb Vegetable oil
3 c Potatoes; peeled and thinly
-sliced
1 1/2 c Mushrooms; sliced
6 c Vegetable stock
2 tb Soy sauce
1/4 ts Pepper
1/2 ts Thyme, dried
3 tb Parsley, Italian, fresh;
-chopped
1 Apple, Rome Beauty; cored
-and finely diced

In a large saucepan, saute scallions and onion in
margarine and oil over medium-high heat for 2 minutes.
Add potatoes and mushrooms and saute 5 minutes,
stirring frequently. Add broth, soy sauce and pepper.
Cover and simmer 15 minutes, or until potatoes are
tender. Add thyme and taste for seasoning. Before
serving, add parsley and apple. Serves 6.

Per serving: 111 cal; 2 g prot; 5 g fat; 15 g carb; 0
chol; 212 mg sod; 2 g fiber

From the files of DEEANNE

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Popularity: 3% [?]

All-Purpose Ground Meat Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds ground beef — or turkey or chicken
1 tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper

In a large pot or Dutch oven, brown the ground meat, stirring to break up a
ny large pieces. Drain off excess grease. Stir in salt, celery, onion and
bell pepper. Cover; simmer until vegetables are crisp/tender, about 10 mi
nutes. Remove from heat; set aside to cool.

Ladle meat mixture into six 2-cup freezer containers with tight-fitting lid
s; leave 1/2″ of space at the top of each. Draw a knife several times thro
ugh the mixture in each container to prevent air pockets. Secure lids on t
he containers; label with date and contents. Store in the freezer. Use wi
thin 3 months.

Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.

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Popularity: 25% [?]

Title: TEX-MEX RICE
Categories: Mexican, Rice
Yield: 6 servings

3/4 c Onion, chopped
2 tb Olive Oil
1 c Rice, raw
1/4 ts Black Pepper
2 Garlic Cloves
2 1/2 c Vegetable Broth
1 1/2 ts Ground Cumin
1 Red Bell Pepper

Mince garlic. Remove seeds and dice bell pepper.
In dutch oven, cook onion, garlic and raw rice in oil
until onion is tender and rice is lightly browned.
Add chicken broth and bring to a boil. Stir in cumin
and black pepper. Cover tightly and simmer 20
minutes. Remove from heat. Stir in bell pepper. Let
stand covered until all liquid is absorbed, about 5
minutes.

Posted by Sandee Eveland in Intercook

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Popularity: 6% [?]

PASTA AND SPINACH PESTO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Meatless

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti or Linguine
-OR Thin Spaghetti,
– uncooked
10 oz Frozen spinach
– thawed, well drained
2 tb Vegetable oil
1/4 c Grated Parmesan cheese
2 tb Chopped parsley
2 Garlic cloves
1/2 ts Salt
1/2 ts Dried basil
2 tb Butter or margarine
1/3 c Water
4 oz Crumbled feta cheese

Prepare pasta according to package directions; drain.
In blender or food processor, combine spinach, oil,
Parmesan cheese, parsley, garlic, salt and basil.
Blend at medium speed or process until finely chopped.
Melt margarine in water. With blender or processor
running, gradually pour in melted margarine mixture
until blended. Toss with pasta. Sprinkle feta on top
and serve.

Each serving provides: 518 Calories; 18.1 g Protein;
83.2 g Carbohydrates; 12.2 g Fat; 15.1 mg Cholesterol;
417 mg Sodium. Calories from Fat: 21%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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Popularity: 6% [?]

Apricot Macadamia Nut Tart

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Cocoa Pastry————–
1 1/2 c flour
2/3 cup butter — softened
1/4 cup brown sugar — packed
2 tbs cocoa
1 egg
For Tart——————-
8 oz dried apricots
3 1/2 oz macadamia nuts — coarsely chopped
1/3 cup sugar
1/4 cup butter — melted
1/2 cup light corn syrup
1/4 tsp salt
2 eggs
For Chocolate-dipped Apricots—–
1/4 cup semisweet chocolate chips
1 tsp shortening
12 dried apricots

1. Heat oven to 400¼. Mix all pastry ingredients until dough forms. Press
firmly and evenly against bottom and side of ungreased 11-inch tart pan with
removable bottom. Bake 10-12 minutes or until set.

2. After baking pastry, heat oven to 375¼. Reserve 12 apricots for
Chocolate-dipped Apricots; coarsely chop remaining apricots. Sprinkle nuts
and chopped apricots evenly over baked pastry. Beat sugar, butter, corn
syrup, salt, and eggs until smooth. Pour over nuts and apricots. Bake 25 to
30 minutes or until set.

3. Line plate with waxed paper. Place chips and shortening in a small
microwave safe bowl. Microwave uncovered on medium 2 to 3 minutes or until
mixture can be stirred smooth. Dip half of each apricot into chocolate
mixture; place on plate. Let stand until chocolate is dry. Place on tart.

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Per serving: 695 Calories; 12g Fat (14% calories from fat); 13g Protein; 156g
Carbohydrate; 57mg Cholesterol; 143mg Sodium

Popularity: 11% [?]

HEIRLOOM SPICE CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted Unbleached Flour
1 t Baking Soda
1/2 ts Salt
1 t Ground Cinnamon
1/2 ts Ground Nutmeg
1/4 ts Ground Cloves
1 c Butter Or Regular Margarine
1 c Sugar
1 lg Egg
1 c Sour Milk
1 c Chopped Walnuts
1 c Raisins
Sifted Confectioners Sugar

Sift the flour, baking soda, salt and spices together and set aside.

Cream the butter and sugar together in a large mixing bowl until light and
fluffy using an electric mixer set at medium speed. Beat in the egg.

Add the dry ingredients alternately with the sour milk, beating well after
each addition, using an electric mixer set at low speed. stir in the
walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan.

Bake in a preheated 350 degree F. oven for 40 minutes or until the cake
tests done. Sprinkle with sifted confectioners sugar.

NOTE:

To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough
milk to make 1 cup.

From The Farm Journal’s Complete Home Baking Book Copyright 1979

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Popularity: 11% [?]

Title: ORANGE APRICOT BALLS
Categories: Candies, Alcohol
Yield: 25 servings

1/3 c Finely chopped dried
-apricots
3 tb Grand Marnier
-(orange-flavored liqueur)
2 c Ground vanilla wafers
1/2 c Plus 2 T confectioner’s
-sugar
1/4 c Finely choped slivered
-almonds, toasted
2 tb Frozen orange juice
-concentrate, thawed

Combine apricots and Grand Marnier in small bowl, let stand at least 1 hour
to soften. In medium bowl, combine vanilla wafers, 1/2 c confectioner’s
sugar and almonds. Stir in apricots with liquid and orange juice
concentrate. Blend well. Form 1-inch balls. Roll balls in 2 T
confectioner’s sugar. Place in airtight container for at least 2 days for
flavors to develop; refrigerate for longer storage. If desired, roll in
additional confectioner’s sugar before serving. Orange-apricot balls will
keep for several weeks in the refrigerator. Allow to come to room
temperature before serving. Makes 25.

Source: Safeway Preferred Customer News, December 1991

Enjoy.

Barbara

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Popularity: 5% [?]

Title: Chinese Roast Duck
Categories: Poultry, Duck, Oriental
Yield: 8 servings

5 lb duck
4 tb onions, Chopped
4 tb celery, chopped
4 tb ginger, minced
1/2 ts cinnamon, ground
1 ea star anise, broken up
1/2 c soy sauce
2 ts sugar
2 tb dry sherry
1 tb salt
1 tb soy sauce
1/4 c honey
2 tb Chinese black vinegar or
2 tb red wine vinegar

Clean duck, removing as much fat from the neck
as posible. Rinse and pat dry with paper towels.
Tie the neck closed.

Combine onion, celery, ginger, cinnamon, anise,
soy sauce, sugar and wine. Bring to a boil
and pour into duck. Sew up the opening.
Rub skin with the salt.

Line a pan with heavy aluninium foil.
Place duck breast side up, ona rack in the pan.
Pour 1 cup water into the bottom of the pan to
Reduce smoke. Roast in a 425 F oven 30
minutes turning once. Pour off the water and
fat and prick the skin lightly with a fork.
Brush the duck with honey, vinegar and soy
sauce mixture. Reduce the heat to 375F and
roast 1 1/2 hours longer or until done,
turning several times and brushing with the
basting mixture every half hour.

Snip the threads and drain the duck (reserve
the filling as sauce if desired). Let stand
10 minutes. Cut duck in small pieces and
serve with corriander.
Walt

MMMMM

Popularity: 27% [?]

Gazpacho (Salad Soup)

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :3:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cloves garlic
2 white bread slices
1 cucumber — sliced
1/2 green bell pepper
1/2 cup water
1/4 cup olive oil
2 pounds tomatoes
1/4 cup chopped onions
1/4 cup pimientos — chopped
1 teaspoon salt
black pepper — to taste
2 tablespoons wine vinegar
3 cups vegetable stock, condensed — * see note
1/2 cup fresh herbs — ** see note

* Use low-sodium chicken stock or broth if vegetable stock is not available.
** For herbs, use your choice of chives, parsley, basil, or tarragon. All
ingredients should be as fresh as possible.

1. Crush garlic in bowl and add bread which has been torn into small
pieces. This helps give the soup consistency. Add sliced cucumber, diced
green pepper, water and olive oil. Allow this mixture to marinate for
several hours.
2. Add cut-up tomatoes, onions, pimiento and salt to chilled mixture. Blend
in blender or food processor until the texture you prefer. Chill thoroughly.
3. Just before serving, mix in vinegar, cold stock and herbs. For added
color, flavor and texture, garnish with garlic croutons, watercress or
lime slices.

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Popularity: 12% [?]