Date: Tue, 18 Oct 94 22:15:43 EDT
From: Libby

dawn mentioned a quick dish she’s been eating, comprised of pasta
with chunky salsa. it reminded me of a dish that I make all the
time in the summer…I can’t remember if I’ve ever posted it
before, but it’s very good and very easy. it goes over real well
at potlucks, etc. it is also a mexican ethnic dish that is
authentically lowfat and vegan (unusual for that cuisine). this
recipe is pretty approximate, ymmv on individual ingredients.

fideo (mexican pasta)

6 nests fideo (angel hair pasta)
12 oz jar picante sauce (mild or medium)
1 cup julienned nopalitos (cactus) OR 12 oz jar pickled cactus
drained and rinsed OR (in a pinch) 2 julienned and
blanched bell peppers
1 can pinto, poquito, anasazi, pink or other beans of your choice
1 small can (4 oz?) diced green chiles

cook the pasta according to package directions. blanch cactus, if
using fresh. drain beans and green chiles. toss all ingredients
together.

this dish is best at room temperature, although it is good hot or
cold also. I have given just the basic recipe; you can add all
kinds of things, like corn, fresh tomatoes, cilantro, scallions,
blanched chayote squash, etc.

Popularity: 3% [?]

PEAR-RHUBARB COBBLER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 pk Frozen rhubarb (10 ounces)
3 Ripe pears, any variety
2 tb — Water
1/4 c Sugar *
2 tb Cornstarch
1/4 ts Cinnamon
1 tb Cinnamon candies (red hots)
1/8 ts Salt
1 1/2 tb Butter or margarine
—–CRUST—–
1 1/4 c Biscuit mix
1 tb Sugar
2 tb Butter — melted
1/2 c Milk

* Note: If rhubarb is unsweetened, increase sugar to
2/3 cup.

FILLING: Thaw package of rhubarb. Wash, core, and
peel pears; cut into 1/2-inch cubes. Add to rhubarb
along with water.

Combine sugar, cornstarch, cinnamon, cinnamon candies
(red hots), and salt. Add to fruit mixture. Pour into
greased 8-inch square baking dish. Dot with butter.
Cover and bake in hot oven (400 F) 10 minutes, or
until bubbling.

CRUST: Combine biscuit mix and sugar; add butter and
milk. Mix with a fork.

Drop by spoonfuls on hot fruit mixture. Sprinkle
additional sugar on top. Continue baking until biscuit
is done, 15 to 20 minutes.

[ FARM JOURNAL's Complete Pie
Cookbook; 1965 ]
per Fred Peters Submitted
By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY
1995 070254 -0600

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Popularity: 4% [?]

BRAN MUFFINS #1

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box (15-oz) raisin bran
3 c Sugar
5 c Flour
5 ts Soda
2 ts Salt
1 1/2 ts Cloves
2 ts Nutmeg
3 ts Cinnamon
4 Eggs — beaten
1 c Oil
1 qt Buttermilk
2 ts Vanilla
3 pk Dried fruit bits
2 c Nuts

Cook fruit in water until done. Drain. Mix dry
ingredients. Add remaining ingredients. Bake in muffin
tins at 400 degrees for 20 minutes — if using
miniature muffin tins, reduce baking time to 15
minutes.

Don’t know where this came from originally, my mother
had it in her recipe box, but anytime I make these,
everyone raves!

>From Glen Hosey’s Recipe Collection Program,
hosey@erols.com

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Popularity: 3% [?]

Title: Lemon Pie
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

CRUST 1 c Water
8 Graham crackers,crushed 3/4c 3 tb Lemon juice
3 tb Melted margarine 2 tb Cornstarch
2 tb Sugar 1 Lemon rind grated
FILLING 1 tb Margarine
2 lg Egg whites at room temp. 3 dr Yellow food coloring
1/4 ts Cream of tartar 8 pk Equal 1 gr (16 tsp
aspartame
1/4 c Sugar

Combine crust ingredients in 9″ pie plate and mix with fingers. Press
crumbs evenly around edges and on the bottom of pie tin. Bake at 350
F for 6 min. Cool before filling.

FILLING Beat egg whites until frothy. Add cream of tartar and
continue to beat at high speed, gradually adding sugar until meringue
is stiff.

Combine water, lemon juice and cornstarch in a small saucepan and stir
until smooth. Add lemon rind, margarine and food coloring to
cornstarch mixture and cook and stir over moderate heat until
thickened and the starchy taste is gone. Remove from heat.

Mix sweetener into hot cooked mixture. Fold hot cooked mixture into
meringue and mix lightly but thoroughly.

Pour filling into crust and refrigerate until firm. 8 servings.

Per serving, including crust: 132 cal, 18 gm cho, 2 gm pro, 6 gm fat,
130 mg NA 1 bread, 1 fat exchange

Source: The New Diabetic Cookbook by Mabel Cavaiani c. 1989 Shared by
Elizabeth Rodier July 1993

MMMMM

Popularity: 4% [?]

Southwest Skillet Supper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Low Cal Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium Onion — cut into 1/2“wedges
10 milliliters Garlic — minced
1 tablespoon Butter or margarine
2 cups Chicken or turkey — cooked
diced.
2 cups Zucchini — cut into 1/2”cubes
1 medium Red or green pepper — cut in
1×1/4″ strips
1 teaspoon Ground cumin
1/2 teaspoon Salt
1/2 cup Salsa

Cookm onion and garlic in butter until onion is tender. Add chicken,=
zucchini and pepper; sprinkle with cumin and salt. Pour salsa over chicken=
mixture; mix well. Cook over medium-high heat, stirring frequently, until=
vegetables are crisp-tender and most of liquid has evaporated, about 3-4=
minutes. Nutrition Analysis per serving: 181 cal; 23gm pro; 6gm carb; 7gm=
fat; 378mg sod; 67mg chol.

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Popularity: 1% [?]

FREEZING DOUGH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
See Below

I make brown and serve rolls all the time just let rise and bake 20
minutes at 250 DO NOT brown rolls let cool they will be slightly
tacky on top take out of pan let cool compeletly on a rack they will
keep up to 7 days in the fridge and 3 months in the freezer. wrap in
foil put in plastic bag. to bake let thaw at room temp then bake for
8 minutes at 350 till golden brown. This is a great way to make stuuf
ahead when having Easter, Thanksgiving or Christmas or any other
large dinner. I made cinnamon rolls the other day and just let the
machine (DAK TurboII) do the manual cycle and when done I rolled them
out and sliced them as usual and put them into 9″ pie pans. I froze
them without letting them rise any further. Before I went to bed one
night I took a pan out of the freezer and put on the counter. When I
got up the next morning I popped them in the oven. They were just as
good as if I had done it the normal way. I would think dinner rolls
would work the same if you had time to let them thaw. The other reply
about making them into “brown and serve” rolls sounds good, too.

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Popularity: 3% [?]

3 eggs
2 c. sugar
1 c. vegetable oil
1 c. prunes, cooked pitted then chopped
2 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 tsp. salt
1 tsp. soda
1 c. buttermilk (can use regular milk)
1 tsp. vanilla
1 c. nuts, optional

Mix eggs, sugar and oil together till well blended; then add prunes.
Sift together flour, cinnamon, nutmeg, cloves and salt. Set aside.
Dissolve soda in the buttermilk; let set for a few minutes.
Add flour mixture to the egg mixture alternately with the buttermilk
mixture, stirring well after each addition. Add vanilla and nuts and mix
well.
Put into an ungreased pan (angel food pan or Bundt). Bake at 350
degrees for one hour or until done. Insert knife into center, if it
comes out clean then cake is done.
Makes a wonderfully moist cake. Careful not to eat too much,
though.

Popularity: 3% [?]

French Onion Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoon Butter
2 Tablespoon Vegetable oil
2 Pound Onions (about 7 cups) — thinly sliced (about
Vidalia are best
1 Teaspoon Salt
3 Tablespoon Flour
2 Quart Beef stock, fresh or canned
CROUTES
12 sl 1″ thick French bread
2 Teaspoon Olive oil
1 Garlic clove — cut
1 Cup Imported Swiss — freshly
-grated OR combination of
-Jack and Parmesan or your choice

In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil
over a moderate heat. Stir in the onions and salt and cook uncovered over
low heat, stirring occasionally for 20-30 minutes, or until the onions are
a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3
minutes. Remove the pan from the heat. In a separate saucepan, bring the
stock to a simmer, then stir the hot stock into the onions. Return the soup
to low heat and simmer, partially covered, for another 30-40 minutes,
occasionally skimming off the fat. Taste for
seasoning and add salt and pepper as needed.
CROTES: While the soup simmers, make the crotes. Preheat the oven to 325°.
Spread the slices of bread in one layer on a baking sheet and bake for 15
minutes. With a pastry brush, lightly coat both sides of each slice with
olice oil. Then turn the slices.
To serve, place the crotes in a large tureen or individual soup bowls and
ladle the soup over them. Pass the grated cheese seperately.
Alternative: To make onion soup gratine, preheat the oven to 375F. Ladle
the soup into an ovenproof tureen or individual soup bowls, top with
crotes, and spread the grated cheese on top. Sprinkle the cheese with a
little melted butter or olive oil. Bake.

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Per serving: 135 Calories; 14g Fat (89% calories from fat); 1g Protein; 3g
Carbohydrate; 20mg Cholesterol; 433mg Sodium

Popularity: 20% [?]

Title: Haricot Beef Casserole
Categories: Stews, Beef
Yield: 6 Servings

1 1/4 c Haricot beans
500 g Chuck steak
500 g Skirt steak
3 tb Oil
1 lg Onion
1 1/2 tb Flour
2 cl Garlic, crushed
1 1/2 c Beef stock
1 ts French mustard
425 g Tomatos (can)
1 pn Salt
1 pn Black pepper
2 Sprigs parsley
1 Bay leaf
1 Sprig thyme
1 Sprig marjoram

Put beans into a saucepan with enough hot water to cover well, bring
to boiling point, boil for 2 minutes. Remove from heat, leave in the
water for 1 hour. Cut the meat into large cubes and brown well all
over in oil.

Add the onion, cook gently until lightly tinted, stirring frequently.
Sprinkle the flour over, add garlic and stir for 2-3 minutes.

Add the drained tomatoes, salt, pepper, parsley, bay leaf, thyme and
marjoram tied together. Transfer to oven proof dish, cover and cook
in a moderately slow oven for 1 hour.

MMMMM

Popularity: 2% [?]

Quick ‘n Easy Mexican Bean Soup

Recipe By : Austin American Statesman 1/12/94
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — diced
1 medium onion — chopped
30 ounces pinto beans (2 15 oz. cans) — undrained
1 can chicken broth
1/2 cup water
1/4 to 1/3 cup loosely packed cilantro
1/3 cup picante sauce

In a 3-quart saucepan, cook bacon until crisp. Remove with slotted spoon.
Cook onion in drippings until tender but not brown. Return bacon to
saucepan. Add remaining ingredients and bring to a boil, stirring
occasionally. Reduce heat. Cover and simmer 15 minutes.

Variation: Brown 1 pound ground beef with the bacon. Also, add a 14 1/2
ounce can whole tomatoes, 1/2 teaspoon ground cumin, 1 tablespoon chile
powder and 3 small cloves garlic (crushed and sauteed with onion).

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Popularity: 5% [?]