Title: Pueblo Green Chile Stew
Categories: Beef, Main dish, Meats, Mexican, Stews
Yield: 20 servings

10 lb Stew meat — cubed
2 ga Water
2 tb Salt
5 c Green chiles — roasted and
Peeled,
2 ts Garlic powder
1/2 c Blue corn meal

Cover meat with water in a large pan, bring to a boil and simmer for 4
hours. Then add the green chiles, chopped, salt and garlic powder.
Mix the cornmeal in a little col;d water and stir in rapidly. When
the mixture has thickened, simmer for about 45 minutes.
Walt

Recipe By : Best from New Mexico Kitchens
Walt

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Popularity: 6% [?]

Title: Garlic Soup
Categories: Vegetables Soups Mexican
Servings: 8

3 ea Cloves Garlic; Crushed
2 T Vegetable Oil
2 ea White Bread; Slices, *
4 c Chicken Broth
1/2 t Salt
1/4 t Pepper
1 ea Egg; Large, Slightly Beaten

* Bread should be cut into small pieces.
————————————————————————–

Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in
bread; cook and stir until light brown. Stir in broth, salt and pepper.
Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at
least half of the hot mixture gradually into egg. Stir back into hot
mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped
parsley, if desired.

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Popularity: 4% [?]

GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Zucchini
1 Green pepper — small
1 Onion — small
1 Cucumber
1 Tomato — large
1 Garlic — cloves
1/2 Teaspoon Cumin
1/4 Teaspoon Chili powder
4 Tablespoons Olive oil
12 Ounces V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or blender
for 10 seconds ). Add vegetables and spices to juice and refrigerate.
THE ANDERSONS’ FOOD GARDEN

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Nutr. Assoc. : 1672 149 1629 490 1516 620 491 0 0 1562

Popularity: 7% [?]

Title: Mango Sorbet
Categories: Desserts, Fruits, Vegan
Yield: 6 servings

2 c Mango, pureed
2 tb Syrup, simple *
2 tb Lime juice

* Simple syrups are made from 1 cup of water and 1 cup of sugar mixed
together.

Strain the pureed mangos through a chinois (sieve) and add simple
syrup. Add the lime juice. Using an ice cream maker, chill and churn
until frozen.

“Great Chefs of San Francisco”. Posted by Rob Stewart

—–

Popularity: 7% [?]

WINE CREAM ROLL

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1/3 c Water
1 c Cake flour*
1/4 ts Salt
1/3 c Granulated sugar
1 c Dry white wine
3 tb Butter or margarine
1 pk Frozen strawberries (10oz)
1 tb Lemon juice
1 c Granulated sugar
1 t Vanilla
1 t Baking powder
Powdered sugar
4 ts Cornstarch
2 Eggs,slightly beaten
2 tb Cornstarch
3/4 c Currant jelly

Heat oven to 375′. Line jelly roll pan, 16x11x1 inch, with aluminum
foil; grease. Beat 3 eggs in small mixer bowl until very thick and
lemon colored, about 5 minutes; pour into large mixer bowl. Beat in 1
cup granulated sugar gradually. On low speed, mix in water and
vanilla. Add flour, baking powder and salt gradually, beating just
until batter is smooth. Pour into pan, spreading batter to corners.
Bake until wooden pick inserted in center comes out clean, 12 to 15
minutes.
Loosen cake from edges of pan; invert on towel sprinkled with powdered
sugar. Remove foil; trim stiff edges if necessary. While hot, roll
cake and towel beginning at narrow end. Cool on wire rack.
Mix 1/3 cup granulated sugar and 4 teaspooons cornstarch in 2-quart
saucepan. Stir in wine. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute. Remove from
heat. Stir in butter. Refrigerate until chilled.
Unroll cake and remove towel. Spread filling over roll to within 1/4
inch of edges; roll up. Refrigerate at least 1 hour.
Mix 2 tablespoons cornstarch and the reserved strawberry syrup. Heat
strawberries and jelly to boiling in 1 1/2-quart saucepan. Stir in
cornstarch mixture. Heat to boiling, stirring constantly. Boil and
stir 2 minutes. Remove from heat. Stir in lemon juice; cool. Serve
with cake.
*NOTE: If self-rising flour is used, omit baking powder and salt.

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Popularity: 13% [?]

NEW YEAR’S SESAME SEED BALLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : China Update
Archived

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Water-ground glutinous rice
-flour
1 1/4 c Light brown or white sugar
1 1/4 c Boiling water, approx.
1 c Red Bean Paste
1/4 c White sesame seeds
6 c Oil for deep frying

Put rice flour in large mixing bowl. Dissolve brown
sugar in boiling water; then stir sugar water into
flour until flour is all damp. Add more hot water if
flour appears too dry. Pat and knead dough in bowl
until soft and smooth. Break off half the dough and
roll it a little between your palms; if it isn’t
smooth, wet your hands and roll it again. Then break
it into fifteen pieces. Roll each piece between your
palms into a ball about the size of a walnut. Cover
with damp towel or plastic wrap. Take a ball of dough
and press an indentation into it, making a deep cup.
Place 1 teaspoon filling inside and close the cup,
making sure you completely cover the filling with the
dough. Pince and twist off a pice of dough and seal
the edge well. Roll the filled ball between your
palms to make it perfectly round. Then roll the ball
in sesame seeds, pressing gently, until the entire
surface is covered and the seeds adhere to the dough.
Prepare the other half of the dough and cover the
finished balls with a damp towel or plastic wrap. Heat
wok over medium heat. Add oil and heat to 350 degrees.
Lower ina few balls at a time and let cook slighly.
When sesame seeds turn ligh brown, apply some pressure
to the balls with the back of a large ladle, pressing
them against the bottom or side of the pan. Do this
continuously, pressing each ball until it blows up to
about three times its original size and the sesame
seeds turn golden brown; this takes about 5
minutes.Each time you press down on a ball with the
back of a large ladle, it will automatically turn over
and expand a little. The trick is to work all the
balls in separate turns, until they have tripled in
size, pressing each one separately and quickly going
on to the next during the 5 minute process. Drain the
sesame balls on paper towels and serve them warm or at
room temperature. Already cooked sesame balls can be
reheated in a preheated 450 degree oven for about 5
minutes, or until they puff up again. New Year’s
Sesame Seed Balls

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Popularity: 12% [?]

Title: Vegetarian Roast Duck (Sue Sao Ya; Shanghai)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 servings

1 Free Flow Recipe

The next few recipes are from a big, fat cookbook that would be
several volumes if they had not used the somewhat unappealing format
in which the recipes are presented. The book is pretty no frills,
with little background given for the dishes. Almost everything that
I’ve tried from the book has been good, though. Here we get into
some hard- core, no-fooling Chinese vegetarian recipes. The book has
a lot of vegetarian stuff in it, as well as recipes tailored for
diabetics and those with ulcer problems. It’s actually pretty easy
to use once you get used to the odd format.

A. 1 tablespoon peanut oil B. 4 large mushrooms C. 1 cup finely
shredded bamboo shoots D. 2 teaspoons light soy sauce E. 1/2 teaspoon
sugar F. 1/2 teaspoon salt G. 1 tablespoon mushroom water H. 1 1/2
teaspoons cornstarch I. 1 teaspoon sugar J. 2 teaspoons light soy
sauce K. 1/2 teaspoon sesame oil L. 1/2 teaspoon salt M. 1
tablespoons mushroom water N. 4 pieces fresh bean curd skin O. 2 cups
peanut oil

PREPARATION:

I. Wash B and soak in warm water for 15 minutes; drain and save
water; shred B very fine.

II. Mix D,E,F,G.

III. Mix H,I,J,K,L,M.

COOKING: 1. Heat A, add B, stir-fry a few seconds, add C, mix well.

2. Add D-G, stir well and cook for 1 minute.

3. Dip pastry brush into H-M and brush 1 piece of N generously.

4. Spread 1/4 of A-G on top; place second piece of N over this; brush
again with H-M and spread 1/4 A-G over this.

5. Repeat procedure until fourth layer is finished.

6. Fold into a 2-to 3-inch roll; place on a plate and steam over
boiling water for 10 minutes; cool completely

7. Heat O to 375F; deep fry A-N until golden brown (1 to 2 minutes),
cool. Slice and serve as hors d’oeuvres or serve with rice.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX

Posted by Stephen Ceideburg; December 20 1990.

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Popularity: 7% [?]

Tuna Greens Salad

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Salads Dressings

Amount Measure Ingredient Preparation Method
leaf lettuce or mixed greens
cherry tomatoes halved
hard-boiled eggs diced
tuna, canned drained
green onions sliced
celery sliced
mayonnaise
lemon juice
salt and pepper to taste

Wash lettuce greens. Dry thoroughly and tear into bite-sized
pieces. Wash cherry tomatoes; cut in half. Quarter hard-boiled eggs
lengthwise, then cut each wedge into fourths. Drain and flake tuna.
Slice green onions and celery. Combine all in a large salad bowl. In
a small bowl, thin some mayonnaise with a little lemon juice. Toss
salad and dressing together. Season with salt and pepper to taste.
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NOTES: The first time I made this next one, I thought I might get some flak
from my teenaged boys. I was very surprised to get their thumbs up. All you
really need to complete the meal is some good french bread. Throw in a wedge
of ripened brie, and it is a meal fit for company. Pour everyone a glass of
good red wine and c’est magnifique!

Popularity: 17% [?]

Chocolate Dipped Raisins

Recipe By : Rosemary Matejka
Serving Size : 20 Preparation Time :0:15
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ozs raisins
—-Coating—-
7 ozs Hershey’s® Milk Chocolate Bar — melted
1 c semisweet chocolate discs — melted

In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in
hot water to maintain dipping consistency. Dip several raisins at a time in
chocolate. Place in paper candy cup. Repeat with remaining chocolate and
raisins. Refrigerate until chocolate sets, about 10 minutes. Store covered
in refrigerator.

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Per serving: 92 Calories; 5g Fat (32% calories from fat); 2g Protein; 24g
Carbohydrate; 2mg Cholesterol; 10mg Sodium

Nutr. Assoc. : 0 0 0 4886

Popularity: 6% [?]

MUSHROOMS WITH ONIONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms
1 md Onion
1 t Dry epazote
1 Clove of garlic
Salt and pepper
Vegetable oil

Wash the mushrooms and cut it in thin slices. Cut the onion in slices
too. Fry the onion and garlic in vegetable oil and when the onion
will be
transparent add the mushrooms, epazote, salt and pepper. Cook until
water
evaporated.
Serve as a side dish or a main dish with tortillas as tacos or make a
quesadilla adding cheese mozarella.

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Popularity: 6% [?]