Title: Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]
Categories: Appetizers, Beef
Yield: 6 servings

———————————MEATBALLS———————————
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegatable oil

———————————–SAUCE———————————–
1 tb Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo
-sauce, stemmed and chopped
2 tb Adobo sauce (from chiles)
1/2 c Beef broth

——————————-TORTILLA CUPS——————————-
6 Flour tortillas (6 inch)
Vegatable oil for frying
Chopped lettuce

MEATBALLS: Combine all the meatball ingredients, except the
oil, and mix well. Form into 1 1/2-inch balls. Brown the
meatballs in the oil, remove, and keep warm. SAUCE: To make
the sauce, add the oil to the pan and saute the onion and
garlic until soft. Add the remaining sauce ingredients, bring
to a boil, reduce the heat, and simmer for 15 to 20 minutes
until the sauce is thickened. Place the sauce in a blender or
food processor and puree until smooth. Return the sauce to the
pan, add the meatballs, and heat through. TORTILLA CUPS: To
make the tortilla cups, pour the oil to a depth of 3 inches
and heat to 375 degrees. Place a tortilla in the oil and let
it float for a couple of seconds. Press the center into the
oil with a can or ladle to form a bowl and fry until crisp,
remove, and drain. To serve, place the lettuce in each of the
tortilla cups, top with the albondigas, and serve.
—–

Popularity: 9% [?]

Vicki’s Breakfast Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Casseroles
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 slices bread — cubed crust off
2/3 pound velveeta cheese — cubed
10 eggs
2 cups milk
1 teaspoon salt
1 teaspoon mustard
3/4 pound sausage — cooked drained
pepper — to taste

Put bread cubes in a 9 X 13 baking dish. Cover with cheese. Put the sausage
on next.

Beat together eggs, milk, salt, mustard and pepper. Pour eggs over bread,
cheese and meat. Cover and refrigerate overnight.

Preheat oven to 3250. Bake, uncovered, for 45-60 minutes. Check near the end
to make sure top is not getting too done.

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Popularity: 10% [?]

CARROT-RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Desserts
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nonstick vegetable spray
1 c Flour
2 tb Wheat germ, toasted
1 1/2 ts Baking powder
1 t Baking soda
1/2 ts Salt
2 ts Brown sugar substitute
1 t Cinnamon
1/8 ts Cloves
1/8 ts Nutmeg
1 1/3 c Carrots, shredded
1/2 c Raisins, soaked in hot water
2 Eggs
2 tb Vegetable oil

Preheat oven to 350 F. Spray muffin tins. (My
suggestion: spray paper muffin cups – low fat muffins
tend to stick.)

Combine dry ingredients in a large bowl. Stir in
carrots and drained raisins.

Beat eggs with oil. Stir into flour mixture. Divide
batter evenly among 12 tins. Bake for 30-35 minutes
or until toothpick inserted in center of muffin comes
out clean.

1 muffin – 105 cal, 1 starch, 1/2 fat exchange 3 grams
protein, 4 grams fat, 16 grams carbohydrate, 1 gram
fiber 213 mg sodium, 118 mg potassium, 46 mg
cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Volume
III, 1987 Shared but not tested by Elizabeth Rodier,
Dec 93

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Popularity: 9% [?]

1 1/8 cups dry red beans or dry red kidney beans (1/2 lb.)
3 cups water
1/2 cup chopped onion
2 cloves garlic, minced
1 bay leaf
3/4 tsp. salt
1/2 tsp. fennel seed, crushed
1/4 to 1/2 tsp. ground red pepper
3 cups water
2 cups hot cooked rice
Rinse beans. In a large saucepan combine beans and the 3 cups water.
Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from
heat. Cover and let stand 1 hour. (Or, soak by placing beans and the
3 cups water in a bowl. Cover and set in a cool place for 6 to 8
hours or overnight.)

Drain beans in a colander and rinse. Return beans to the saucepan.
Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3
cups fresh water. Bring to boiling; reduce heat. Cover and simmer
about 2 1/2 hours or till beans are tender, adding more water, if
necessary, and stirring occasionally.

Uncover and simmer, stirring occasionally, for 15 to 20 minutes more
or till a thick gravy forms. Discard bay leaf. Serve over rice.

Popularity: 5% [?]

ALMOND APPLE WHEAT BREAD STUFFING

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Holiday Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Granny smith apples
-chopped
1 1/2 c Sliced almonds
-Blue Diamond Natural
3/4 c Onions, chopped
3/4 c Celery, chopped
4 tb Butter or margarine
1 t Cinnamon
1/2 ts Poultry seasoning
1/4 ts Salt
6 c Whole wheat bread cubes
1 c Raisins
1 Egg — lightly beaten
1/3 c Apple cider or juice
-ÿ TOÿ
1/2 c -cider or juice

Saute apples, almonds, onion, and celery in butter for
5 minutes, stirring frequently. Remove from heat.
Stir in cinnamon, poultry seasoning and salt. Toss
together bread cubes and raisins; add apple mixture.
Stir egg in 1/3 (or 1/2) c apple cider; toss into
bread mixture. Add remaining apple cider if a moister
stuffing is desired. Use to stuff a 15 to 20 lb
turkey, or two large roasting chickens. Spoon any
remaining stuffing into a lightly greased 9×5 loaf
pan. Bake, covered, during the last 30-40 minutes of
roasting.

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Popularity: 4% [?]

Dijon Steak, Cheese Baked Potato Soup

Recipe By : Grey Poupon
Serving Size : 16 Preparation Time :2:00
Categories : Beef Entree’
Main Dish Potatoes
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Top Round Steak — diced 1/2 inch
1 Pinch White Pepper
1 Cup Clarified Butter — divided
3/4 Pound Onions — sliced 1/8″ thick
1 Tablespoon Garlic — minced
1 1/2 Teaspoons Ground Cumin
3 Ounces Flour
1 1/2 Cups Canned Drained Diced Tomato
3 Quarts Beef Stock
1/2 Cup Grey Poupon Dijon Mustard
2 5/8 Pounds Baked Potato — diced 1/2 inch
3/4 Pound Hot Pepper Monterey Jack Cheese — shredded
Chopped Cilantro — as needed

Season the beef with white pepper and sear in 1/3 cup of smoking hot
clarified butter. Remove and reserve. In the same, pot over medium heat,
saute the onion, garlic and cumin in 3 tablespoons of clarified butter until
the onion is soft. Add the flour, incorporate, then add the tomato and
saute for 5 minutes. Add the beef stock and reserved beef and bring to a
boil; cover and simmer for 1 to 1.5 hours, until the beef is fork tender.
Finish the soup with the Dijon mustard, baked potato and shredded cheese.
Mix well and simmer uncovered for 10 minutes, stirring occasionally.
Garnish with chopped cilantro.

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Popularity: 3% [?]

Chinese Coleslaw

Recipe By : Judith’s Olney’s FARM MARKET COOKBOOK
Serving Size : 8 Preparation Time :0:00
Categories : Salads Mcrecipe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups packed shredded Napa/Chinese cabbage
4 scallions
white and tender green parts — thinly sliced
1 cup mung bean sprouts
1 carrot — grated
1/2 cup slivered almonds
10 snow pea pods — cut
into long thin shred
***DRESSING***
1 tablespoon peanut oil
2 tablespoons sesame oil
2 tablespoons rice wine
or white wine vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
3 tablespoons soy sauce
3 tablespoons sesame seeds — toasted

Mix all the salad ingredients in a bowl.

Combine all the dressing ingredients and stir into the salad, mixing until
the vegetables are coated. Refrigerate for 30 minutes.

Stir the ingredients, then refrigerate for another 30 minutes. The salad
will appear quite wilted. Strain the salad by pressing it down firmly in a
colander and put all the expressed liquid in a small saucepan.

Boil the juices down to approximately 1/4 cup and restir it into the slaw.

Soulard Market, St Louis, MO. Judith’s Olney, 1991, Farm Market Cookbook
(Doubleday, 0385410964)

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Popularity: 6% [?]