Dove’s Nest White Chili

Recipe By : Dallas Morning News
Serving Size : 10 Preparation Time :0:00
Categories : Mexican Restaurants
Beans Chicken
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp Olive Oil
1 Med Onion — chopped
3 Cloves Garlic — minced
2 1/2 C Tomatoes, Red Ripe — chopped
6 Whole Tomatillos — diced
1 Whole Jalapeno — seeded and minced
2 C Chicken Stock
1 C Chopped Green Chilies — 17 oz
2 C Cooked Chicken — chopped
1/2 Tsp Oregano
1/2 Tsp Cumin
4 Tbsp Fresh Cilantro — chopped
2 Cans Cannellini Beans And Liquid — 19 oz
1 Tbsp Lime Juice — fresh
Salt And Pepper — to taste

In a large pot, heat olive oil over medium-high heat. Add onion and cook
until onion begins to solfen, 3-5 minutes. Add garlic and cook 1-2
minutes longer. Do not brown.

Add tomatoes, tomatillos and jalapeno, cook until tomatillos are soft.
Add chicken stock, green chilies, cooked chicken, oregano, cumin,
cilantro, beans and lime juice.

Heat through and season to taste with salt and pepper.

– - – - – - – - – - – - – - – - – -

NOTES : Reader request: During the Ginger-bread Trail in Waxahachie,
The Dove’s restaurant served a White Chili that was wonderful. They
were happy to share it with the newspaper.

Popularity: 18% [?]

Sour Cream Potato Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups, Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c diced raw potatoes
1/2 c chopped celery
1/2 c onion — chopped
1 c water
2 c chicken broth
2 c milk — scalded
3 tbsp butter
1 c sour cream
1 tbsp flour
salt and pepper — to taste

Combine the water and broth and in it cook the potatoes, celery and onion in a
covered pan until very tender. Do not drain. Press it through a sieve. Add
milk and butter. Mix sour cream with flour until smooth. Add to soup, and
cook stirring constantly, until thickened. Season to taste with salt and
pepper. Serves 6.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963, p.19

Formatted for MasterCook by Mardi Desjardins, July 14, 1997

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Warm Broccoli and Potato Salad

Recipe By : Main-Dish Salads by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound new or russet potatoes — scrubbed
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
salt and freshly ground pepper — to taste
– - – - -
1 1/2 pounds broccoli, broken into florets, stems
peeled and sliced
– - – - -
2 tablespoons fresh lemon juice
2 tablespoons red wine (or sherry) vinegar — or to taste
1 teaspoon Dijon mustard
1 small clove garlic — minced or pressed
6 tablespoons plain lowfat yogurt
1/4 cup olive oil
2 ounces Parmesan cheese — slivered

1. Steam or boil [or pressure cook] the potatoes until tender.
Drain and cut into quarters or thick slices.
Toss with the white wine, parsley, and salt and pepper.

2. Steam the broccoli until tender, about five to eight minutes.
Meanwhile, make the dressing:
Mix together the lemon juice, vinegar, mustard, garlic, and yogurt.
Add salt and pepper to taste.
Stir in the olive oil [a tablespoon at a time].

3. Drain the broccoli, refresh under cold water, and toss with the
potatoes, dressing, and Parmesan.
Serve warm.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Menudo by Patricia Hill

Recipe By : Patricia Hill
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
1 calf’s foot
1 pound posole — frozen
1 large onion — chopped
3 cloves garlic
Dried mild red chile
1/2 tsp oregano
salt — to taste
pepper — to taste

Cut the tripe into bite-sized pieces. Soften the chile in hot water.
Remove the stem and seeds (if desired) and mince. Throw everything into
the crock pot and cook all day.

Note: The calf’s foot is to add additional richness to the broth. The
calves’ feet I buy are big so I use only one. You can also use pig’s
feet or a marrow bone. Since all of these ingredients will not fit into
my crock pot I make this in two days. On the first day I cook the
bone/feet in water to cover. This makes the broth. I remove the
bone/feet and strain the broth. You could easily throw a carrot and a
few stalks of celery in for more flavor but this is not commonly done.

The second day I make the menudo. I like the tripe cut up into tiny
pieces (real men like big chunks.) Often tripe is pre-cooked to some
amount of doneness before you purchase it. It helps if you know how long
it was cooked. If you don’t know, cook it all day on the low setting.
You can use canned hominy if you wish.

I use a mild red chile and use a lot of it. It gives a nice color. Since
my husband does’t like seeds I must be carful about picking them out.
But many cooks just snap off the stem of the dried chile and grind the
pod in a mortar.

Some people add coriander. Many people add some green chile

– - – - – - – - – - – - – - – - – -

NOTES : Serves 6-8

Popularity: 6% [?]

Title: Sour Cream Apple Pie
Categories: Pies, Desserts
Yield: 1 pie

5 lg Tart apples
1 Pastry-lined 9″ pie pan
1 tb Lemon juice
3/4 c C and H Granulated Sugar
1/3 c Flour
1/4 ts Salt
1 ts Cinnamon
1/4 ts Nutmeg
1/4 c Butter or margarine
1/2 c Dairy sour cream

Peel and cut apples into thick slices. Arrange slices in overlapping rows
in pastry-lined pie pan; sprinkle with lemon juice. Mix sugar, flour,
salt, cinnamon and nutmeg; cut in butter until crumbly; spoon over apples.
Spread sour cream over top. Bake in 350 F oven 50 to 55 minutes until
apples are tender.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

—–

Popularity: 3% [?]

OVEN CHICKEN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main dish
Vegetables Salads
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter or margarine
5 tb Flour
1 t Salt
1/8 ts Pepper
1 3/4 c Chicken stock
3 c Cooked chicken
4 oz Mushroom stems pieces, can
-drained
1/4 c Canned pimiento, finely
-chopped
8 Puff pastry shells, baked

1. Combine all ingredients except cheese and the second 1 cup of croutons
in
a 1 1/2-quart, heat-resistant, non-metallic casserole.
2. Sprinkle with cheese and the 1 cup of croutons or crushed potato chips.
3. Heat, uncovered, in Microwave Oven 6 to 8 minutes or until bubbly.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Fresh Raspberry Cake

Recipe By : The Workbasket, 1977
Serving Size : 10 Preparation Time :0:00
Categories : Bobbie Not Sent Cakes
Cakes – Bundt/Tube Desserts
Raspberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups white sugar
1 cup white shortening
1 1/2 teaspoons vanilla
4 eggs
3 cups white flour
2 teaspoons baking powder
2/3 cup sour cream
1/2 teaspoon baking soda
1 1/4 cups fresh raspberries — firm/ripe
1/2 cup walnuts — finely chopped
fresh raspberries — for garnish
whipping cream — whipped for garnish

In large bowl combine sugar and shortening. Beat vigorously for 1 minute.
Add vanilla and eggs. Beat unitl smooth.
Beat until smooth and lemon colored. Sift together flour and bakin powder.
Stir soda into the sour cream. Add flour alternately with sour cream and
beat to smooth batter. With rubber scraper carefully fold in raspberries
and nuts. Spoon into tube pan and bake for 1 hour and 20 minutes. Test for
doneness. Turn out on rack and cool completely before serving. Serve with
whipped cream and very ripe raspberries that have been dipped in granulated
white sugar.
The Workbasket, 1977, Reader Recipes, Submitted by Pearle M. Goodwin.
MC formatting by bobbi744@acd.net ICQ#2099532

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Falafel (Diabetic)
Categories: Diabetic, Vegetarian, Beans
Yield: 20 balls

3 c Garbanzo beans; cooked 1/4 c Parsley
1 tb Lemon juice 1/4 c Sesame seed
1/2 c Onion; chopped 1/4 ts Pepper
2 tb Flour, whole wheat pastry 1/4 ts Garlic powder
1/4 c Wheat germ 2 tb Oil

Heat oven to 350^F. In a food processor or blender grind garbanzo
beans, lemon and onion. Remove and add flour, wheat germ, parsley,
sesame seed, pepper and garlic powder. Form into 20 falafel balls.
Heat oil in a large baking dish, then add falafel and bake 15 min,
stirring occasionally.

1 serving of 5 falafel = 434 calories; 3 meat, 2 bread, 1 fat Pro
20gm, fat 9gm, carbo 56gm From “Vegetarian Cooking for Diabetics”

MMMMM

Popularity: 10% [?]

CAJUN YAM-PECAN BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Green Onions, finely chopped
Reserve half of tops
2 tb Pecan Oil
2 tb Cajun Blackened Seasonings
1 lb Yams, peeled and chopped
1 1/2 qt Chicken Stock
Salt
1/2 c Ground Toasted Pecans, or
Pecan Meal

Saute green onions breifly in oil in a soup pot. Add
Cajun seasonings and saute 30 seconds longer to bring
up flavors. Stir in yams and stock. Add a little salt.
Cook until yams are soft enough to puree. Puree into a
smooth soup. Stir in ground roasted pecans. Season
with salt to taste. Just before serving, stir in
reserved green onion tops.

Per Serving: Calories: 280, Protein: 8g,
Carbohydrates: 26g, Fat: 17g, Saturated Fat: 1g,
Cholesterol: 0mg, Sodium: 545mg, Fiber: 3g.

Source: San Francisco Chronicle Typed by Katherine
Smith Cyberealm BBS Watertown NY 315-786-1120

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: STUFFED EGGPLANT PICKLES
Categories: Condiments, Turkish, Pickles
Yield: 10 servings

10 ea Japanese eggplants
1 bn Celery
Vinegar
Salt

————————-STUFFING————————-
1/2 sm Head cabbage
1 lg Red bell pepper
1 sm Head garlic, peeled
— separated
1 bn Fresh dill
Celery leaves

Boil unpeeled eggplants about 5 to 10 minutes, till
tender but not too soft. Drain cool. Squeeze out
the moisture. Place a heavy object over the eggplants
let stand overnight. Boil whole ribs of celery till
soft set aside. Slit eggplants lengthwise, stopping
just short of the end, be careful not to cut through
to the other side. Stuff with the filling. Tie each
eggplant with the celery ribs to keep the filling in.
Place in a clean jar with a tight fitting glass top.
Combine enough vinegar to cover the eggplants, with
the salt (2 ts salt for every cup of vinegar used).
Pour over the eggplants. Cover jar tightly, let stand
2 to 3 weeks. When ready, keep refrigerated.
STUFFING: Shred cabbage, mince pepper, garlic, dill
celery leaves. Mix together.

—–

Popularity: 6% [?]