Gringo Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons Lard,butter — or bacon dripins
1/2 Onion,med — coarsely chopped
1 pound Beef round — coarse grind
2 tablespoons Red chile,hot — ground
1 tablespoon Red chile,mild — ground
1/4 teaspoon Oregano,dried — pref. Mexican
1/4 teaspoon Cumin — ground
2 Garlic cloves,med — fine chop
2 cans Tomato soup (10-1/2oz ea)
1 can Onion soup (10-1/2oz ea)
2 cans Kidney beans (16oz ea)

1. Melt the lard, butter or drippings in a large heavy pot over medium heat.
Add the onion and cook until it is translucent.~ 2. Combine the meat with the
ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to
the pot. Break up and lumps with a fork and cook, stirring occcasionally, until
the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans.
Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until
the liquids cook down and the mixture thickens.
Taste and adjust seasonings.~

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Sour Milk Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 1/2 c Flour; general purpose
1 c Buttermilk
1/2 ts Baking powder
1 tb Shortening; rounded
1 ts Soda
1 ts Salt

Mix quickly, roll about 1/2-inch thickness. Fold and roll again. Cut
out with biscuit cutter and place on greased baking sheet. Bake
imediately in a hot oven about 400 F about 10 minutes. If sour milk is
very sour, add more soda.

Source: Mrs. Gaylod Preston, Scioto Valley Grange, Scioto County, OH
Mrs. L. E. Gorham, Westfield Grange, Medina County, OH
—–

Popularity: 4% [?]

Cheddar, Ham and Broccoli Sauce

Recipe By : Family Circle – 4/22/97
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz elbow macaroni
1 sma bunch broccoli — cut in bite-size
2 tbsp olive oil
1 med onion — chopped
6 oz smoked ham — diced
2 cloves garlic — finely chopped
1/2 tsp salt
1/8 tsp black pepper
2 c sharp cheddar cheese — shredded

Cook macaroni in large pot of boiling water following package
directions. Stir in broccoli 2 minutes before end of cooking.

Meanwhile, heat oil in large, deep, nonstick skillet over medium-high
heat. Add onion and ham; cook, stirring, until onion has softened,
about 2 minutes. Add garlic; season with salt and pepper.

Drain pasta and broccoli, reserving 1/4 cup water; toss in bowl with ham
mixture and cheddar. Add 3 tbsp water, more if needed.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Date: Thu, 09 Dec 93 07:53:58 +0200
From: VSANNICE@WEIZMANN.weizmann.ac.il

CARROT CAKE

1 c apple sauce 3 c flour (you can use part whole wheat)
1 1/2 c sugar 2 t baking powder
substitute for 3 eggs 1 1/2 t baking soda
2 t vanilla 1/2 t salt
2 c shredded carrots 2 t cinnamon
1 c crushed pineapple, undrained wheat germ (for pan)

Mix dry ingredients together. Add wet ingredients and mix till blended. Do
not overmix. Lightly spray a 9"x13″ pan or a 10″ tube pan with vegetable
spray (i.e. Pam). Sprinkle with wheat germ. Spoon in cake batter. Bake
about an hour in a preheated 350 degree oven. A tube pan may take longer
than a rectangular one. Make sure you test for doneness.

As I mentioned in an earlier post, this cake is a bit heavy, but tastes
great! It also freezes very well.

Popularity: 4% [?]

GRILLED PORTOBELLO MUSHROOMS OVER ANGEL HAIR*

Recipe By : ESSENCE OF EMERIL-SHOW #EE2264
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Portobello mushrooms
2 tablespoons olive oil
Essence of Emeril — see recipe
1 cup heavy cream
1 cup grated St. John’s Cheese
1 teaspoon minced garlic
Salt and pepper
3/4 pound fresh angel hair pasta
— cooked al dente
tossed with olive oil
2 tablespoons chopped chives
1 3 ounce block St. John’s Cheese — for shaving

* WITH ST. JOHN’S CHEESE SAUCE Preheat the grill. Season each mushroom
with olive oil and Essence. Place on the grill and grill for 3-4
minutes
on each side. For the sauce: In a hot saute pan, add the cream. When
the
cream starts to bubble and thicken, whisk in the cheese. Season with
the
garlic, salt and pepper. Simmer the sauce for 2-3 minutes. In a pot of
boiling salted and oiled water, drop in the fresh pasta for about 2
minutes, remove, drain, and add directly to the sauce. Remove the
mushrooms and slice on the bias into 2-inch slices. Using a pair of
tongs,
place three nests of pasta in the center of the platter.
Spoon the remaining sauce over the pasta and around the plate. Arrange
the
mushroom around the pasta. Garnish with hand-shaved cheese and chives.
Yield: 2 main course servings.

Formatted by Olivia Liebermann.

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]

Impossible Burrito Bake

Recipe By : =20
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Ethnic
Meats 1
Vegetarian Polish
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDY WALTER NWTP92A—–
1 cup Bisquick
Salt pepper to taste
1/3 cup Water
1 cup Salsa
1 can Refried beans — any variety
1 cup Or more — shredded cheddar ch
1 pound Ground beef

Mix Bisquick, water and refried beans together and put it in the bottom of a=
greased pie plate. Brown and drain seasoned ground beef; put on top of=
mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30=
minutes at 350 or till golden brown. We have found if you let it sit for=
about 15 min, it tends to cut more like a pie. Serve with extra salsa, sour=
cream and mexican chips. Can be made the night before and refrigerated;= then
put in the oven. (wrv)

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

QUINOA LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Quinoa
1 c -Water
1/8 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
1/8 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
1/8 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the
water and 1/2 teaspoon salt. Bring to a simmer and
cook, covered, until all the water has evaporated
(about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery,
fennel, onions, garlic, and bell pepper, along with
the salt, marjoram, and cardamom, for about 5 minutes.
Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini
to the sauteed vegetables. Blend the ingredients.

Mix the two flours together and blend into the
vegetable and quinoa mixture. Line a large loaf pan
with a baking sheet liner and lightly oil the liner.
(In lieu of the baking sheet liner, you could just oil
and flour the pan.) Press the mixture into the pan.
Bake at 400 degrees F for about 45 minutes. (The loaf
should reach an internal temperature of 180-200
degrees F.) Let the loaf cool, inverted, for 10
minutes before removing it from the pan. Serve the
loaf in slices, with your favorite tomato (or other)
sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Easy Queso Dip

Recipe By : Liza Lee Miller liza@lindy.stanford.edu
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can softened cream cheese
1 can chili (your favorite brand)
mexican condiments (ie. chopped onions, ol
cheddar cheese — grated

1. Mix cream cheese, chili and condiments in a saucepan. Heat until bubbling.

2. Cover with grated cheddar cheese and serve with nacho chips!

Difficulty : very easy.
Precision : approximate measurements.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

QUINCE MARMALADE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/3 lb Quinces
1 Orange
4 1/2 lb Sugar
1 c Orange juice
2 c Water

Wash, quarter, and core quinces. Quarter, seed, but
do not peel orange. Put quinces and orange through
food chopper. Add sugar, water, and orange juice.
Simmer slowly, stirring frequently, until juice sheets
from spoon. The Household Searchlight

– - – - – - – - – - – - – - – - – -

Popularity: 15% [?]

Title: Roasted Chicken with Apricots
Categories: Poultry, Jewish
Yield: 8 servings

10 oz Dried apricots
1 c White wine
7 lb Chicken pieces (about 1 1/2
-cut-up fryers
2 t Salt
1 t Pepper
2 t Thyme
1 t Paprika
2 c Onions, cut in chunks
1 c Carrots, chopped

From “A Book of Feasts” by Kay Goldstein and Liza Nelson (Longstreet
Press, 1993).

Soak apricots in wine in a dish and set aside.

Rinse chicken pieces under cold water and pat dry. Season the chicken
with the dry seasonings and place pieces in a single layer in a large
roasting pan. Add onions and carrots. Bake in a preheated 350′F. oven
for 45 minutes, or until the chicken is just beginning to brown. Pour
off excess fat, if desired, and pour apricots and wine over chicne
pieces. Baste with juices (adding more wine, if needed), and finish
cooking, about 30 minutes longer; remove from oven. If not served
within 2 hours, chill and bring back to room temperature before
reheating.

To reheat, place the chicken in covered pan or ovenproof serving dish
with cooking juices (you may skim fat again) and reheat at 375′F. for
20-30 minutes while first courses are being served. To serve, place
the chicken pieces on a serving dish and keep warm while deglazing
the pan. Scrape up pan residues, adding a bit more stock or wine to
deglaze if necessary. Pour resulting sauce over chicken and arrange
apricots for garnish.

MMMMM

Popularity: 4% [?]