Title: BEEF FAJITAS
Categories: Beef, Tex-mex
Yield: 4 servings

8 Tortillas
2 tb Vegetable oil
1 Garlic clove, minced
1 md Onion, thinly sliced
1 md Green or red pepper,slivered
1 lb Beef steak, in thin strips
1 tb Chili powder
1 tb Lime juice
1 tb Pickled jalapeno peppers
1/2 ts Cumin

Ingredient notes:- Beef steak should be sirloin,
flank, or round. Pickled jalapeno peppers should be
chopped and may be omitted if not desired. Toppings
for fajitas are a personal choice. Suggestions: Salsa,
chopped tomatoes, shredded Cheddar cheese, guacamole,
sour cream, shredded lettuce.
Variations: for chicken fajitas, omit beef and use 1
lb skinless, boneless chicken breasts, cut into thin
strips. Saut‚ for 3 to 5 minutes or until no longer
pink. Directions: Wrap stacked tortillas in foil. Bake
at 350F (180C) for 5 minutes
or until warm. In large skillet, heat 1 TB oil over
medium-high heat. Cook and stir garlic, onion and
sweet pepper for 3 to 5 minutes or until tender.
Remove from pan. Add remaining oil to skillet. Brown
beef, about 2 minutes. Stir in chili powder, lime
juice, jalapeno peppers and cumin. Return vegetables
to skillet and heat through. Spoon meat mixture onto
centre of each tortilla, top with desired toppings.
Fold up bottom edge, then roll up.

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Popularity: 3% [?]

ONION CORN RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 tb Vegetable oil
2 lg Spanish onions
2 cl Garlic, minced
1/2 lb Pearl onions, blanch peel
2 c Stewed tomatoes
1 tb Brown sugar
1 tb Honey
1/2 c Dry white wine
2 tb Cider vinegar
2 tb Fresh lemon juice
1 c Water
1/2 c Dried currants
1/4 ts Fennel seeds, crushed
ds Cayenne pepper
1 c Cooked corn

In a large saucepan melt the butter with the oil. Add the chopped onions,
garlic, and pearl onions. Cook and stir over low heat until golden, about
15 minutes. Do not brown. Combine the tomatoes, sugar, honey, wine,
vinegar, lemon juice, water, currants, fennel, and cayenne pepper. Stir
into the onion mixture. Simmer, covered, over low heat until the onions
are tender. Stir frequently. Uncover and cook until thick and syrupy,
stirring constantly to avoid scorching. Add the corn. Cook and stir 15
minutes longer. Cool. Spoon into clean, half pint glass containers with
tight fitting lids. Refrigerate. Bring to room temperature before
serving.

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Popularity: 5% [?]

Title: Cocoa-Oatmeal Cookies
Categories: Cookies
Yield: 66 servings

1 1/2 c Sugar
1/2 c Margarine; softened
1/2 c Plain nonfat yogurt
1/4 c Water
1 ts Vanilla
1/2 ts Chocolate extract
If desired
2 Egg whites or
1/4 c Cholesterol-free egg product
3 c Quick-cooking oats
1 1/4 c All-purpose flour
1/2 c Miniature semisweet
-chocolate
Chips*
1/3 c Cocoa
1/2 ts Baking soda
1/4 ts Salt
*substitute
1/2 c Carob chips.

Recipe by: Betty Crocker’s Low-Fat
Heat oven to 350 degrees. Mix sugar, margarine, yogurt, water, vanilla,
chocolate extract and egg whites in large bowl. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched. ABOUT 5-1/2 DOZEN COOKIES

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Popularity: 3% [?]

Title: Chocolate Cashew Coconut Clusters
Categories: Desserts, Nuts, Bakery
Yield: 1 servings

2 c Unsalted cashews
1 lb Semisweet chocolate; chopped
Into
8 oz Shredded dried coconut

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees. Toast the cashews on a baking sheet in the preheated
oven for 20 minutes, until uniformly golden brown. Cool the nuts to
room temperature. Toast the coconut on a baking sheet in the
preheated oven for 10 minutes, until lightly golden around the edges.
Cool the coconut to room temperature. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
chocolate in the top half of the double boiler. Use a rubber spatula
to stir the chocolate until completely melted and smooth, about 5 to
6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the
cashews and coconut. Use a rubber spatula to stir until the cashews
and coconut are completely coated with chocolate. Immediately portion
the mixture by heaping tablespoons (approximately 1 1/2 ounces) for
each cluster, onto wax paper. Allow the clusters to harden at room
temperature for 1 hour, then refrigerate for 30 minutes, until firm
enough to handle. Store the clusters in a tightly sealed plastic
container in the refrigerator until ready to serve.

MMMMM

Popularity: 3% [?]

THAI MINI SPRING ROLLS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Bean thread noodles
– (MUNG bean)
1/4 c Dried tree ears — -ÿÿ
6 -Dried Chinese blk mushrooms
1/2 ts Whole black peppercorns
3 Garlic cloves
1 tb Fresh coriander roots
– (coarsely chopped)
3/4 lb Fresh ground pork
1/4 lb Shrimp
-shelled, deveined chopped
-ÿÿ
1/4 lb -Fresh crab meat, flaked
1 tb Thai fish sauce
2 ts Sugar
4 Shallots — finely chopped
1 Carrot — peeled, grated
1/4 lb Bean sprouts — tails removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves
– (as an accompaniment)
Fresh mint leaves
– (as an accompaniment)
—–THAI SPRING ROLL DIP—–
1/4 c Sugar
1/4 c Water
1/2 c Red wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Chopped coriander leaves
-(fresh)
2 tb Chopped peanuts

IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm
water until soft and pliable (about 15 minutes). Drain the noodles and cut
into 1-inch lengths; set aside. Drain and rinse off sand from tree ears.
Pinch off and discard hard centers; coarsely chop and set aside. Pound
peppercorns, garlic and coriander roots into a coarse paste, or chopped
together in a spice mill. Combine pork, shrimp or crab, fish sauce,
peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots,
bean sprouts, and the reserved bean thread noodles and tree ears; mix
together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl.
With kitchen shears, cut rice paper into quarters. Lay one sheet of rice
paper with the curved edge nearest to you, on a flat surface. Brush
thoroughly with water. Let it sit until it softens into a thin flexible
film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide
by 2-inch long cylinder and put it near the curved edge of rice paper. Fold
bottom of rice paper over filling. Fold left and right sides over each end
to enclose filling. Continue rolling until completely sealed. Repeat with
remaining filling. Preheat wok until hot. Add enough oil to a depth of
3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds.
Immediately increase to high heat or 375F and deep-fry until crisp and
golden brown (about 6 minutes). Remove and drain. Serve wrapped in a
lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.

THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over
medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat
and stir in the fish sauce and chile flakes. When cooled, transfer to a
dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with
sauce.

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Popularity: 3% [?]

BBQ RUB, MATT FISHER’S

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons CHILI POWDER PLUS 1 TSP
1 tablespoon PAPRIKA PLUS 1 TSP
2 teaspoons DRIED OREGANO
1/2 teaspoon SUGAR
1/2 teaspoon DRY MUSTARD
1/2 teaspoon GRD CLOVES
1/2 teaspoon CELERY SEED
1/2 teaspoon GARLIC POWDER
1/2 teaspoon CAYENNE
1/2 teaspoon BLACK PEPPER
1/4 teaspoon THYME
1/4 teaspoon TARRAGON
1/4 teaspoon SALT
1/4 teaspoon MSG
2 each BAYLEAVES CRUSHED

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Popularity: 3% [?]

CYCLONE CHILI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Tex-Mex Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Lard
4 lb Beef chuck, cut into 1/2 inc
1 ea Large onion, chopped
3 ea Cl Garlic, finely chopped
1 c Drained canned nopalitos (ca
1 x Green pepper strips
12 ea Canned (or fresh) serrano pe
1 x Chopped, or 12 tiney green h
1 x Seeded and chopped
2 ea 10-ounce cans mexican green
1 x Cut-up, fresh tomatillos* (a
1 ea 6-ounce can tomato paste
1 1/2 c Beef stock or canned beef br
1/3 c Chopped fresh coriander or 1
1 x Ground coriander
5 ts Crushed cumin seeds or groun
1 1/2 ts Salt
1/2 ts Ground black pepper

Fat grams per serving: Approx. Cook
Time: 3« hr Heat lard in large heavy kettle; add meat,
about 1 pound at a time, removing after each pound is
browned. After all four pounds are browned, put onions
and garlic in kettle and cook until soft. Return all
beef to kettle. Rinse cactus pieces in cold water;
drain and add to beef. Also add peppers, green
tomatoes, tomato paste, beef stock, coriander, cumin,
salt and pepper. Cover and simmer about 2 1/2 hours.
Makes about 2 1/2 quarts.
* If using fresh tomatillos, increase beef stock or
broth to 3 cups. When a blue norther was howlin’
across the plains, a plate of Cyclone Chili tasted
mighty fine to a cowboy. Green tomatoees and pieces of
cactus, thrown in with the beef and peppers, sure
helped chase away the cold. from “Famous Chili Recipes
From Marlboro Country”

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Popularity: 6% [?]

Title: Super Hot Shrimp Creole
Categories: cajun, main dish, seafood
Yield: 4 servings

2 tb vegetable oil
6 oz fresh mushrooms; chopped
-(about 2 cups)
1 md onion; chopped
1 green bell pepper; chopped
8 lg garlic cloves; chopped
2 ts cajun (creole) seasoning for
– seafoo
1/2 ts red pepper; crushed
1 tomatoes with added puree;
-crushed
1 tomatoes (preferably Cajun
-style); stewed
1 lb uncooked shrimp; shelled and
– deveined

Heat oil in heavy large skillet over medium heat. Add mushrooms, onion,

green pepper and garlic and saute until onion is ranslucent, about 5

minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute.
Mix
in crushed tomatoes and stewed tomatoes with their juices; simmer until

sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and

simmer until just cooked through, about 5 minutes.

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Popularity: 5% [?]

Title: Zucchini and Lemon Salad
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
3 tb Butter
1 tb Olive oil
3 md Zucchini; sliced thin (1 lb)
1 Red bell pepper; thin strips
1 sm Onion; halved, sliced thin
1 Garlic clove; minced
1 lg Tomato;peeled,seeded,cut
Into thin wedges
pn Oregano
1/4 c Parsley; chopped
1 sm Lemon;peeled, seeded and cut
Into paper thin slices
1 tb Red wine vinegar
Salt freshly grnd pepper

Melt 1 tbl of the butter in the oil in a large heavy skillet over
medium heat. Add the zucchini; cook, tossing constantly, until just
wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter
to the skillet. Add the red pepper. Cook over medium-low heat until
almost tender, about 5 minutes. Add this to the zucchini. Add the
remaining 1 Tbl butter to the skillet. Add the onion; cook over
medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add
this to the zucchini mixture. Toss the tomato with the oregano in the
skillet over medium-high heat for 1 minute. Add this to the zucchini
mixture along with the parsley, sliced lemon, and vinegar. Let
stand, covered, 1 hour. Add salt and pepper to taste before serving.

MMMMM

Popularity: 8% [?]

Title: Pickled Horseradish Sauce
Categories: Condiments, Canning
Yield: 2 half-pints

2 c Freshly grated horseradish
-(2 cups = 3/4 pound)
1 c White vinegar (5 percent)
1/2 ts Canning or pickling salt
1/4 ts Powdered ascorbic acid

Yield: About 2 half-pints

Procedure: The pungency of fresh horseradish fades within 1 to 2 months,
even when refrigerated. Therefore, make only small quantities at a time.
Wash horseradish roots thoroughly and peel off brown outer skin. The
peeled roots may be grated in a food processor or cut into small cubes
and put through a food grinder. Combine ingredients and fill into
sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in
a refrigerator.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 4% [?]