BeanHearder’s Pie:

Preheat oven to 375F.

The Filling:
1 medium onion
several garlic cloves
spash of red wine
1 red pepper
2 cups frozen corn
another spash of red wine
1/2 lb mushrooms
1 19oz tin kidney beans
28 oz tin Italian tomatoes
1/2 lb green beans
1 T chili powder
1 T corriander sead
1 tsp cumen
splash of hot sauce
2 T cocoa powder
1 T oregeno

Cut up the garlic and onion. In a large Dutch oven, saute garlic and
onion in the wine until soft. Add the red pepper and the corn and cook
over medium heat until the corn is tender. Remove from pot and set
aside.

In another splash of wine, saute the mushrooms until soft. Add the
kidney beans, tomatoes, green beans and spices, and simmer for 15
minutes over low heat. Add the corn/pepper mixture back in for three
more minutes.

The Topping:
2 lb potatoes
1/2 cup milk
1 egg replacement
nutmeg

Cut up and boil the potatoes for 15 minutes. Drain. Add the milk,
ersatz egg and nutmeg, and beat with a hand mixer.

Place the filling in a large casserole dish, and spread the mashed
potatoes over top. Bake for 30 to 40 minutes. Let stand for 5-10
minutes, and serve.

Popularity: 4% [?]

Title: Chocolate-Bourbon Balls
Categories: Cookies
Yield: 18 servings

1/2 c Semisweet chocolate chips
2 tb Honey
1 1/4 c Finely crushed vanilla
-wafers
1 c Ground walnuts
1 tb Bourbon whiskey
Sugar

Recipe by: Betty Crocker’s Microwave
1. Mix chocolate chips and honey in 1-1/2-quart casserole or bowl.
Microwave uncovered on high 1 to 2 minutes or until chips are melted;
stir.
2. Stir in vanilla wafers, walnuts and whiskey. Shape into 1-inch balls.
Roll balls in sugar. Store in tightly covered container up to 10 days.
(Flavor will continue to develop as they stand.) ABOUT 1-1/2 DOZEN
CANDIES; 100 CALORIES PER CANDY.

—–

Popularity: 3% [?]

Tam Yam Gai (Chicken Coconut Soup)

Recipe By : Thai Cooking School at The Oriental Hotel, Bangkok
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 stalks lemon grass, bottom 6 inches only — sliced very
thin
3 shallots — chopped
2 cloves garlic — coarsely chopped
4 slices fresh galangal — very thin
10 stalks cilantro — stems only
10 black peppercorns
2 cups chicken breast, no skin, no bone, R-T-C — cut
into chunks
6 cups thick coconut milk
5 tablespoons Thai fish sauce
5 tablespoons lime juice — fresh
2 tablespoons Kaffir lime leaves — shredded
10 serrano peppers — minced

Using a mortar pestle or processor, make a paste of the lemongrass,
shallots, garlic, galangal, cilantro stems peppercorns. Set aside. In
a wok heat coconut milk until almost boiling, stir in paste you set
aside earlier,mixing well. Add chicken chunks, stirring cooking until
almost done. Add fish sauce, lime juice, lime leaves, serrano’s,
stirring just a few minutes more until chicken is fully cooked. Serve
hot with steamed rice.

– - – - – - – - – - – - – - – - – -

NOTES : Nutritional Analysis per serving:
692 calories, 59 grams fat, 24 grams carbohydrates, 25 grams protein, 49
milligrams cholesterol, 573 milligrams sodium, 77 percent of calories
from fat.

Popularity: 6% [?]

PONCIT

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Entrees Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cooking oil
2 Garlic cloves, minced
1 Onion, minced
1 c Meat, boiled (pork,
-chicken, or shrimp)
1 lg Carrot, cut into
-thin strips
1 sm Cabbage, shredded
3 tb Soy sauce
3 tb Broth
1 Celery, bunch
8 oz Rice sticks
-or wheat noodles
1 t Salt
1 t MSG
1 Spring onion, chopped

Saute garlic in cooking oil. Add onions, meat, carrot and cabbage. Season
with soy sauce and fry for 2 more minutes. Add broth and simmer, then add
celery.

When vegetables are cooked, add rice sticks or noodles and season with salt
and MSG. Garnish with spring onions. Serve with lemon.

NOTES:

* Filipino cabbage in garlic and soy sauce — I got this from Lynne
Fitzsimmons who got it from a Filipino friend of her mother’s.

* You will need a big frying pan to fit all the ingredients. You may
leave out the salt and MSG if you like. I have successfully used
lightly-microwaved bacon as the meat.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: approximate measurement OK.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
: patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc

: Copyright (C) 1986 USENET Community Trust

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

CARIBOU STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews Game
Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Caribou (Boneless)
Flour — for dredging
Salt and pepper to taste
Oil — for browning meat
1/2 c White Wine
1/8 c Worcestershire Sauce
1 c Lentils
4 Small potatoes, quartered
1 Carrot — peeled and sliced
1 Celery rib — chopped
1/2 c Parsnip or turnip — diced
1 Jalapeno pepper, diced
2 md Banana peppers, chopped
1 Bay leaf
Spices and herbs to taste

Dredge meat in seasoned flour and brown in a frying
pan with a little oil. Transfer to a large sauce pan
or crockpot, add the rest of the ingredients with
enough water to cover. Simmer for 2 hours on low or 10
hours in the crockpot. Adjust seasonings and serve.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: Mom’s Jersey Fresh Tomato Soup
Categories: Jersey fres, Soups
Servings: 6

2 Onions, finely sliced
4 Bacon strips, cooked
Crisp and crumbled
1 1/2 Butter
6 Red ripe jersey tomatoes,
Peeled, cored and chopped
2 Tomato paste
3 Lemon rind strips
4 Chicken stock
1 Sugar
1/2 Thyme (dried)
1 Basil (dried)
Salt and pepper to taste
Croutons for garnish
Fresh basil sprigs
For garnish

As you can see, I lose all measurement units. I end up “guessing” when I try
to use the recipe, or I delete it out of hand if there’s no way to guess.
I’m rarely willing to go back to the Mastercook original and do the editing
manually. Nor am I willing to use yet another utility in my processing.
(I’m already using the MM File Conversion utility, MMMenu and MMU_GT.)

I know the fault is in the spacing of the ingredients lines, but I don’t know
why some of them import OK and others not. Please, if somebody can tell me
if there’s a “fix”, I’d be grateful and certainly shut up about the matter.
Has MM v 8.04 fixed it?

Thanks for any help! And here’s a recipe:

Popularity: 3% [?]

Tortilla Soup -1

Recipe By : Melanie
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Chicken Breasts — (Or Chicken Tenders)
2 Stalks Celery — sliced
3 Chopped Tomatoes
1 Chopped Onion
1 Tablespoon Minced Garlic — (or your preference)
1 Chopped Jalapeno — (optional)
1/4 Cup Masa Harina — (finely ground corn
3 T. Chili Powder
1 T. Cumin Powder
1 T. Cayenne Pepper Powder
1 T. Chopped Cilantro — (optional)
1 C. Shredded/Grated Cheddar Cheese — (optional)
1 Package Corn Tortillas
Oil

Boil chicken breasts in 3 quarts water for approximately 30 minutes.
Remove and reserve stock. Shred chicken breasts.

Saute chopped onion, celery, garlic, peppers, and tomatoes. Add spices
and masa to vegetables and stir. Add shredded chicken and vegetable mix to
reser
ved chicken stock. Simmer
for 1 hour.

Cut and fry strips or wedges of corn tortillas in oil in skillet. Drain
well. (or used purchased tortilla chips-baked if you want to save fat.)

To serve soup, garnish with tortilla chips and grated cheese. (or leave
off cheese to reduce fat.)

This is low calorie and low in fat if you leave out chips and cheese.

I also had tortilla soup at ChiChi’s and they just used chicken in a
broth with onions, and cubes of zucchini and different colors of squash.
It was really tasty also.

– - – - – - – - – - – - – - – - – -

NOTES : I bought a packaged mix of spices with a recipe and came
up with my own recipe.

Popularity: 8% [?]

Chicken Vegetable Soup With Matzo Balls

Recipe By : LSS Collection
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat For You, A Little
Soup…

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs
1 egg white
1/2 teaspoon salt
3/4 cup matzo meal
1 tablespoon oil — preferably canola
8 cups chicken broth — homemade
2 medium parsnips — peeled and chopped
1 large carrot — peeled and chopped
1 medium onion — chopped
1 cup broccoli flowerets
1 cup mushrooms — sliced
2 tablespoons chopped fresh dill — or parsley

In a mixing bowl, whisk together eggs, egg white and salt. Whisk in
matzo
meal, oil and 3 tablespoons cold water. Cover and chill the mixture at
least 1 hour or overnight.

In a large pot, bring chicken broth to a boil. Add parsnips, carrots
and
onions, REDUCE the heat to medium-low and cook for 5 minutes. Gently
roll
the chilled matzo dough by level spoonfuls into balls, dropping them
into
the simmering broth as you work.

Cook the matzo balls, covered, for 15 minutes. DO NOT LIFT THE LID; the
broth must simmer rapidly to allow the matzo balls to expand properly.

Uncover the pot, add broccoli and mushrooms and simmer until the
broccoli
is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill or
parsley and serve. Makes about 10 cups.

– - – - – - – - – - – - – - – - – -

NOTES : Allow time for chilling…

Popularity: 3% [?]

Texas Style Dry Rub

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 TBS Salt
1/2 TBS White Pepper
1 TBS Celery Salt
3 TBS Paprika
2 TBS Black Pepper
1/2 TBS Garlic Powder
2 TBS Chili Powder
1/2 TBS Lemon Peel — (Zest)
1 TBS Cayenne Pepper
1 TBS Dry Mustard

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Lowfat Chicken Stock

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 1 Preparation Time :0:00
Categories : Carrots Chicken
Onions Recipes From Mysteries
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 1/3 cups canned chicken broth — 2-49 1/2 oz. cans
1 large onion — chopped
1 carrot — chopped
3 to 3 1/2 lbs chicken legs and thighs, skinned — fat removed
12 3/4 cups water — 2 cans
1 stalk celery, with leaves
2 bay leaves
1 teaspoon dried thyme

Discard fat from the top of the can of chicken broth. Heat a very large
stockpot. (If you do not have a very large stockpot, you can divide the
ingredients and make the stock in two stockpots.) Remove from the heat and
spray twice with vegetable oil spray. Toss in the onion and carrot, lower
the heat and cover the opt. Cook, stirring frequently, over Medium-High, add
the chicken and cook until the chicken flesh is browned on both sides, about
5 minutes.=20
Pour in the chicken broth an water. Add the celery and bay leaves, and bring
to a boi. Boil for 5 minutes. As foam accumulates, skim it off and discard.
Lower the heat to simmer and add the thyme. Simmer, covered for 2 hours. Add
water as necessary to keep the chicken covered with liquid.=20
Remove the pot from the heat. Remove the chicken and allow to cool, then
pick the meat from the bones and reserve for another use. Strain the stock
and discard the vegetables and bay leaves. Cool to room temperature. Cover
and refrigerate overnight. Lift any congealed fat from the stock and
discard. Stor for 2-3 days in the refrigerator or freeze for longer storage.=
=20
Makes 20-24 cups.=20

– - – - – - – - – - – - – - – - – -=20

NOTES : MC formatting and posted by bobbi744@sojourn.com

Popularity: 1% [?]