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% [?]

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% [?]

HAM AND SCALLOPED POTATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sl Of ham
10 md Potatoes, thinly sliced
1 c Grated Cheddar
2 Onions, thinly sliced
1 cn Cream of mushroom soup
Paprika
Salt and pepper to taste

Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water.
Drain. Put half of ham, potatoes, and onions in CROCK-POT.
Sprinkle with salt and pepper, then grate cheese Repeat with
remaining half. Spoon undiluted soup over top Sprinkle with paprika.
Cover and cook on low 8 to 10 hours. (High: 4 hours). From Rival
Crock-pot cook book, date unknown

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Popularity: 4% [?]

Title: Caribbean Reef Chicken
Categories: Poultry, 1994 dccc, Finalist
Yield: 4 servings

2 ea Chickens, broiler/fryer
— type, halved
1/2 ts Salt
1/4 ts Pepper
1/2 c Sugar, brown, dark
4 tb Rum, dark, divided
1 tb Juice, lime
2 ts Pepper, lemon
1 ts Ginger
1/2 ts Cloves, ground
1/4 ts Cinnamon
1/4 ts Garlic powder
2 dr Hot pepper sauce
10 oz Chutney, mango
Lemon, sliced
Lime, sliced
Parsley

Sprinkle salt and pepper over washed and dried chicken. Set
aside.

In a small bowl, make Caribbean paste by mixing together sugar, 2
tablespoons of the rum, lime juice, lemon pepper, ginger, cloves,
cinnamon, garlic powder, and hot pepper sauce; set aside.

Place the chicken, skin side up, in a large shallow baking pan.
Rub Caribbean paste evenly over the chicken. Bake in a 400 F oven for
45 minutes or until the chicken is fork tender.

In a blender, place chutney and remaining 2 tablespoons of rum;
process to blend. Spoon chutney mixture over chicken and bake about 3
minutes more or until chutney is warm.

Arrange chicken on a serving platter. Garnish with lime, lemon,
and parsley.

Cook: Jason R. Boulanger, Burlington, Vermont

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

MMMMM

Popularity: 4% [?]

Title: Ginger Molasses Cookies
Categories: Cookies
Yield: 1 servings

4 c Flour
1 tb Soda
2 ts Ground cloves
1 ts Salt
4 ts Ground ginger
2 ts Ground cinnamon
2/3 c Butter or margarine
2/3 c Shortening
2 c Sugar
2 Eggs
2 tb Molasses
2 tb Light corn syrup
Cinnamon and sugar mixed
Together to coat cookies

Combine flour, soda, cloves, salt, ginger, cinnamon. Do not sift.
Stir to mix well. Beat together butter, shortening, sugar til fluffy.
Stir in eggs, molasses, corn syrup until well blended. Add flour
mixture to creamed mixture. Beat until smooth pliable. Pinch off
dough by the rounded teaspoonful. Roll into smooth balls. Roll balls in
cinnamon sugar to coat completely. Place on ungreased cookie sheets.
Bake at 350 degrees 10 minutes or until cookies appear cracked, are firm
but feel soft to the touch. NOTE: I usually undercook these cookies for a
soft center. But for ginger snaps and a crispy cookie, cook them the full
time. Lilli Beach

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Popularity: 6% [?]