VERACRUZ SALSA (Tomato Chile Salsa)

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic cloves — unpeeled
1 plum tomato
1 tablespoon corn oil
12 morita chiles* with seeds or 8 dried
chipotle chiles* with seeds
1 1/2 cups hot water
1/4 teaspoon coarse salt — or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot and
pan-roast garlic and tomato, turning them occasionally to ensure even
roasting, until browned and soft throughout, about 25 to 30 minutes. Discard
garlic skins and tomato stem.
In a heavy skillet heat oil over moderately high heat until hot but not
smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until
puffed and just beginning to brown, about 10 seconds. Transfer chiles as
fried, letting excess oil drip into skillet, to paper towels to drain and,
wearing rubber gloves, discard stems.
In a blender purée garlic, tomato, chiles, water, and salt until very
smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2
cups.
Serves 4.
La Parilla: The Mexican Grill Reed Hearon Can be prepared in 45 minutes or
less.
* available at Mexican markets

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Popularity: 4% [?]

Title: Vegetarian Lentil Paella
Categories: Main dish, Vegetarian
Yield: 4 servings

1 md Green Pepper, Chopped
1 md Yellow Pepper, Chopped
2 Stalks of Celery, sliced
1 md Onion, chopped
1 md Red Onion, chopped
4 Cloves Garlic, minced
2 T Olive oil
1 c Lentils
1 3/4 c Vegetable Broth
1/2 t Turmeric
2 md Tomatoes, seeded chopped
1 c Frozen peas, thawed
1/3 c Pimento stuffed olives
1/3 c Pitted Ripe Olives
1/4 c Snipped cilantro

In a dutch oven cook the green pepper, yellow pepper, celery, onion,
red onion and garlic in hot oil till onion is tender but not brown.
Rinse lentils. Add lentils, vegetable broth and turmeric to the
pepper mixture. Bring to a boil; reduce heat. Cover and simmer for 20
to 30 minutes or till lentils are tender and liquid is absorbed. Stir
in tomatoes, peas, stuffed olives, ripe olives and cilantro. Heat
through. Season to taste before serving.

306 Calories, 16g protein, 46g carbohdrate, 10g fat (1 g saturated) 0
mg cholestrol, 1034 mg sodium, 913 mg potassium.

Typed in Meal Master by samih@ix.netcom.com for The Recipe Trader
Mailing List http://www.netcom.com/~samih/trader.html

MMMMM

Popularity: 3% [?]

PEANUTTY ROCKY ROAD

Recipe By : dave prelip
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Milk chocolate — coasrsely chopped
8 oz Large marshmallows — quartered
1 c Unsalted roasted peanuts

In a heatproof bowl over hot, not simmering water, heat the chocolate
till almost completely melted. Remove from the water and let stand,
stirring occasionally, until the residual heat melts the chocolate
completely. Let the chocolate cool until tepid. Lightly butter a
baking sheet. Stir the marshmallows and peanuts into the tepid
chocolate. (Stir a marshmallow into the chocolate as a temperature
test. If it melts, the chocolate is still too warm; cool longer. If
the chocolate stiffens, heat over hot water until the chocolate is
softened.) Spread onto the prepared baking sheet. Refrigerate until
firm, at least 4 hours. Cut into pieces. (Store the rocky road at
room temperature in an airtight container.) Makes about 1-3/4 pounds.
Source: “An Edible Christmas” Cookbook by Irena Chalmers. Reformatted
by: CYGNUS, HCPM52C

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Popularity: 3% [?]

Title: Fettucini Mushrooms
Categories: Diabetic, Vegetables, Side dishes, Pasta
Yield: 6 sweet ones

8 oz Veget-flavored fetucini; 2 tb Fresh lemon juice;
-or ANY pasta (NO’S comment) 1/4 ts To 1/2 ts hot
pepper flakes;
3 tb Virgin olive oil; 1/4 ts Salt;
2 lg Garlic cloves; minced 1/2 ts Pepper;
3/4 lb Fresh mushrooms; sliced 1 ts Chopped fresh parsley;
1/4 c Dry white wine;

Bring a large kettle of water to a boil and cook until at dente, 10
to 12 minutes. Drain in a colander and set aside. Meanwhile, in a
large non-stick skillet, heat 1 teaspoon of the oil and cook garlic
about 1 minute. Add mushrooms and cook, strring about, about 5
minutes. Add wine, lemon juice, hot pepper flakes and salt. Bring
to a simmer and cook about 10 minutes until has evaporrated. Stir
remaining oil, pepper and parsley. Remove from heat, add pasta to
sauce in skillet, toss and reheat over low heat. (I SURE DO LOVE
PASTA) Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT
EXCHANGES CAL: 169; CHO: 1mg; CAR: 29g; PRO: 6g; SOD: 97mg; FAT: 3g;

Source Light Easy Diabetes Cuisine by Betty Marks

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Popularity: 2% [?]

CHICKEN PASTA BROTH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 112 pints (1.5 litres)
Chicken stock
2 x 3 oz (90 g) boneless,
Skinless chicken breast
1 t Whole black peppercorns
1 Dried bay leaf
1 Sprig fresh rosemary or
Thyme
2 sm Leeks, sliced
1 Carrot, chopped
2 oz (60 g) macaroni
1 sm Red pepper, de-seeded and
Chopped
1 tb Chopped fresh thyme
Salt and freshly ground
Black pepper
4 ts Grated parmesan cheese, to
Serve

1. Place the stock in a large saucepan and bring to a
boil. Add the chicken breasts, peppercorns, bay leaf
and sprig of rosemary or thyme. Reduce the heat, cover
and simmer gently for 15 minutes. 2. Using a slotted
spoon, remove the chicken from the saucepan and leave
until cool enough to handle. Strain the stock and
return the liquid to the saucepan. 3. Add the leeks,
carrot and macaroni to the stock. Bring to a boil and
then reduce the heat, cover and simmer gently for 15
minutes. 4. Meanwhile, slice the chicken breasts in
small pieces and add them to the broth along with the
red pepper. Simmer for 1 0 minutes more, until the
vegetables are tender. 5. Stir in the chopped thyme
and season to taste with salt and pepper. 6. Serve in
warm soup bowls and sprinkle 1 teaspoon of parmesan
cheese over each serving.

Selections per serving: 1/2 Carbohydrate; 1 Protein; 1
Vegetable; 10 Optional Calories

Preparation time: 1 0 minutes Cooking time: 40 minutes
Calories per serving: 11 5

Freezing recommended

This clear chicken broth makes a nutritious and light
meal in no time at all.

Recipe taken from the Weight Watcher’s Pasta Cook Book.

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Popularity: 3% [?]

Title: CHOCOLATE-PECAN CRUST
Categories: Pies
Yield: 8 servings

1 pk Chocolate wafers (8 1/2 oz)
3/4 c Pecans, finely chopped
1/2 c Butter, melted

Preheat oven to 350 F. Crumble cookies to make about 2 cupsa crumbs.
Combine with pecans and butter. Press into 9-inch pie pan and press up
sides to form high rim. Bake 10 mins. Cool

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Popularity: 3% [?]

Title: THE VERTICALLY ROASTED CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

———————–BASIC RECIPE———————–
3 1/2 lb Frying chicken
1/2 c Water
1 tb Dry white wine
1/2 ts Paprika

——————–ORIENTAL FLAVORING——————–
1 lg Garlic clove, minced
3 tb Soy sauce
2 tb Cider vinegar
1 tb Brown sugar, tightly packed

——————-SWEET SPICE FLAVORING——————-
1 lg Garlic clove, minced
3 tb Fresh lemon juice
1 tb Soy sauce
1 ts Honey
1/8 ts Ground ginger
1/8 ts Ground cardamom
1/8 ts Ground allspice
1 pn Ground cumin

Optionally omit wine and paprika from Basic Recipe.

Place rack in lowest position of oven; preheat oven to
450F. Mix wine and paprika in a small bowl and set
aside. Rinse chicken under cold water and pat dry
thoroughly with paper towels. Gently press chicken
onto vertical roaster. Set roaster in 8- or 9-inch
baking pan. Add water. Roast for 15 minutes. Reduce
heat to 375F; roast for an additional 15 minutes per
pound. During last 20 minutes of cooking, brush with
wine-paprika mixture to aid browning. Carve from the
rack and serve immediately.

FLAVORING: Mix all of the ingredients of either one
together and blend well. Loosen the skin from chicken
breast, thighs, and drumsticks (do not puncture skin).
Rub or spoon sauce under skin and spread evenly. Roast
as directed, basting with the pan juices.

Bon Appetit LIGHT AND EASY SPECIAL

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Popularity: 3% [?]

Wedding Soup **

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups Chicken
Italian Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
5 pound Stewing chicken
2 can Chicken broth
2 md Onions
1 bn Endive
2 bn Escarole
1 bn Celery — chopped
6 Carrots — sliced
2 1/2 pound Meatball mix
1 pound Pasta
—–OPTIONALS—–
Parmesan cheese
4 Eggs — beat well
1/4 cup Romano cheese
1/4 cup Fine bread crumbs

Place whole stewing chicken in a large pot with 2 whole medium onions. Add 2
cans of chicken broth and water to height of fluid desired in pot. Season with
salt and pepper, and some garlic powder. Simmer chicken until it falls off the
bones. Remove chicken from the fluid, allowing it to cool. Remove onions and
when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate
pot for about 10 minutes, or until wilted looking. Drain and squeeze dry. Chop
into small pieces. Add to the chicken broth along with the celery, onions and
carrots. Debone the chicken and chop into small pieces. Add to the pot.
Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef
along with bread crumbs).
Simmer tiny meatballs in some water for a few minutes until set. Add meatballs
to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of pasta
(any type small pasta). Add to the soup. Serve and enjoy!!! Can sprinkle
parmesan cheese over bowl of PRODIGY (R) interactive personal service
09/26/93 10:10 AM soup. Difficult but well worth it!!!! VARIATION: Mix
4 eggs, beat well, and add 1/4 cup romano cheese, grated, and 1/4 cup bread
crumbs. Add to soup towards end of cooking time.

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Popularity: 5% [?]

HEATH BAR COOKIES

Recipe By : found online
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sticks oleo
2 tsp. vanilla
1 tsp. soda
6 Heath bars (frozen), broken
into small pieces
1/2 c. nuts
1 1/2 c. sugar
3 c. all-purpose flour
pinch of salt

Cream oleo; add sugar and cream well. Add vanilla. Add
dry ingredients to creamed mixture. Add nuts. Then fold in
Heath bar pieces. Do not overmix at this stage. Make into 4
rolls. Chill 2 hours. Slice and bake at 375 degrees for 8 minutes.
Very crisp and browned around edges.

Popularity: 3% [?]

Title: VENISON-BEEF STEW
Categories: Wild game, Main dish
Yield: 5 servings

1 lb Venison
1 lb Beef
Adolph’s meat tenderizer
Water
2 7.6 oz. cans stew starter
4 Carrots, chopped
1 8.5 oz. can sweet peas
1 md Onion, diced
5 md Potatoes, diced
4 Celery stalks, chopped
4 tb Butter
2 Beef bouillon cubes
1 Bay leaf
2 ts Kitchen Bouquet
1 Garlic clove, minced
1 ts Worcestershire sauce

Cut up venison and beef into bite size pieces. Sprinkle with
Adolph’s meat tenderizer. Let set for 10 minutes; then brown meat.
Add water and rest of ingredients and bring to a boil. Reduce heat,
cover and simmer for 1 1/2 hours or until meat and vegetables are
tender. Use large 4-quart pot.

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Popularity: 4% [?]