Title: Ranch Style Taco Salad
Categories: Salads, Main dish, Mexican
Yield: 8 servings

Head of Lettuce
Onion
1 lb Can Ranch Style Beans
1 pk Corn Chips
2 x Avocados
2 x Tomatoes
1 lb Cheddar Cheese
Bottle Catalina Dressing
1 lb Ground Beef
2 tb Lemon Juice

Saute ground beef, drain well and set aside to cool. Tear
lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain
beans. Break corn chips into smaller pieces. Chop avocado and
sprinkle with lemon juice, lightly tossing to coat.
Toss together all ingredients except corn chips. Top with chips
just before serving.

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Popularity: 4% [?]

Title: Boiled Peanuts
Categories: Snacks
Servings: 8

Peanuts,raw
Water

1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
for about 30 minutes before cooking.
2. Put peanuts in a saucepan and cover completely with water. Because the
shells of some peanuts absorb more salt than others, it’s best to begin
with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt
to taste later.
3. The cooking period for boiled peanuts varies according to the maturity
of the peanuts used and the variety of peanut. The cooking time for a
“freshly pulled” green peanut is shorter than for a peanut which has been
stored for a time.
4. When fully cooked, the texture of the peanut should be similar to that
of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then
taste. If they are not salted enough, add more salt. Taste again in 10
minutes, both for salt content and to see if the peanuts are fully cooked.
If not ready, continue tasting every 5 minutes until they have a
satisfactory texture.
5. Drain peanuts after cooking or they will continue to absorb salt and
become oversalted.
6. Boiled peanuts are usually served as a snack, but they make a great
substitute for dried cooked beans at any meal. They may be eaten hot, at
room temperature, or chilled in the refrigerator and eaten cold, shelling
as you eat them. They will keep in the refrigerator for several days, or
they may be frozen.

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Popularity: 4% [?]

DEEP-FRIED SAGE LEAVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 Whole sage leaves
— washed and dried
Hot oil for deep frying
— to depth of 1 inch
—–BATTER—–
1 c Lager beer
2/3 c All-purpose flour
Salt pepper — to taste
1 Egg white — at room temp.

Select whole, unblemished sage leaves with stems left
on, for easy handling.

Combine beer, flour, salt and pepper in small bowl
until smooth. Batter should have the consistency of
cream soup. Let stand at room temperature at least 15
minutes.

Meanwhile, beat the egg white until it is fairly stiff
but not dry. Fold into batter. Dip whole sage leaves
in batter to coat both sides.

Deep-fry in hot oil or shortening until crisp and
golden brown on both sides. Drain on paper towels;
serve.

Yield: 4 to 6 servings.

Enright says that Chef Willy Brand, of Toronto’s
George Brown College, first tasted these when he
worked in Switzerland, where the sage leaves were
popular at cocktail parties. She also says that these
are good served with selected cheeses, or with
deep-fried wedges of camembert or brie and a tomato
dipping sauce.

From Nancy Enright’s Canadian Herb Cookbook. By Nancy
Enright. Toronto: James Lorimer Company, Publishers,
1985. Pg. 104. ISBN 0-88862-788-2. Posted by Cathy
Harned.

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Popularity: 15% [?]

EASY DECORATIVE ICING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Sifted icing sugar
1 Egg white
1/2 ts Vanilla

Place all ingredients in a large mixing bowl. Beat at
low speed until ingredients are combined. Then, beat
at high speed until stiff glossy peaks form when
beaters are lifted, about 5 to 7 minutes. Icing is
best used right away, but can be covered with plastic
wrap or a damp cloth and kept at room temperature for
2 to 3 hours.

Source: Chatelaine magazine, December 1993, page 109

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Popularity: 28% [?]

Creamy Peach Soup (Webb)

Recipe By : MEMORABLE MENUS MADE EASY by Robyn Webb
Serving Size : 6 Preparation Time :
Categories : Soups Fruit
Lowfat Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium peaches — peeled
pitted and cut into chunks
1/2 cup dry white wine
1 cup low-fat buttermilk
OR plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons orange liqueur
2 tablespoons honey
mint leaves

1. Puree the peaches and wine in a blender and pour into a chilled bowl.
Add the remaining ingredients and mix well. Refrigerate for 1 hour.

2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf
and serve.

Nutritional information: Calories: 109. Calories from fat: 10. Total fat:
1g. Saturated fat: 1g. Cholesterol: 10 mg. Sodium: 77mg. Carbohydrate: 20g.
Dietary fiber: 2g. Sugars: 17g. Protein: 5g.

*Recipe from Memorable Menus Made Easy by Robyn Webb (American Diabetes
Association). Reviewed by Chicago Suntimes

Notes: Hot summer days call for light, refreshing meals. Fruit soups
provide a nice way to cool off and only take about 10 minutes to prepare.
If peaches aren’t in season, try honeydew, plums, nectarines or berries.
The wine and orange liqueur add zip to the creamy base, but you could
easily substitute vanilla or almond extract if you’re serving it to a
teetotaling crowd. Fruit soups can play the role of appetizer or dessert.
If you omit the alcohol, you could also add a little more yogurt and
ricotta, put it in a glass with a straw and let the kids think this healthy
treat is really a milkshake.

8/30/98 kitpath@earthlink.net
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Popularity: 4% [?]

Title: Caribbean Turkey
Categories: Poultry
Yield: 6 servings

1 pk Butterball turkey breast
Tenderloins
2 T Peach preserves
4 Green onions
4 Garlic cloves
1 t Bottled hot pepper sauce
1/4 t Black pepper
1 t Salt
2 T Lime juice
1 t Shredded lime peel
1 t Soy sauce

Directions:
In food processor or blender, puree preserves, onion, garlic, hot
sauce, pepper, salt, lime juice, lime peel and soy sauce. Spread
tenderloins with the puree and place on broiler pan sprayed with
nonstick cooking spray. Broil 6 minutes. Turn over; brush with puree
and broil for another 5 -5 minutes until tenderloin reaches 170
degrees on meat thermometer. To outdooor grill; spray unheated grill
rack with nonstick cooking spray; cook tenderloins on rack over
medium hot coals for about 20 minutes, until no longer pink; turn
once or twice to prevent burning.

source Food Marketing Support Services,
butterball
submitted by marina

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Popularity: 5% [?]

1lb dried white beans (Great Northern or navy)
water to soak
1 meaty ham bone or 2 smoked ham hocks
3 qts. water, to cook
3 medium onions, chopped fine
3 cloves garlic, minced
3 stalks celery, chopped fine
1/4 c. parsley, chopped fine
1 c. cooked mashed potatoes or 1/3 c. instant potato flakes
salt to taste (I found this unnecessary)
1/4 t. freshly ground black pepper, or more to taste
snippets of parsley or chives to garnish (optional)
Rinse and sort beans, and soak overnight in water to cover. Drain
beans and place in 5qt. soup kettle with the ham bones. Add 3qts.
COLD water. Bring to boil, reduce heat and simmer over low heat
for 2 hours. Skim if necessary. In the meantime, chop onions,
garlic, celery and parsley. When beans and meat have cooked 2
hours, add chopped vegetables and potato to the pot.

Simmer 1 hour longer, or until beans are tender. Season with salt and pepper.
Remove bones and meat from soup. Die meat into 1/2-inch pieces and
return to pot. Discard bones. Reheat soup to serve. Garnish with parsley
or chives.

Popularity: 5% [?]

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.

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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% [?]

Penne Alla Puttane D’Elba

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound young zucchini — sliced paper thin
2 cloves garlic — sliced paper thin
12 large leaves basil — torn in half
1 pound overripe tomatoes, roughly chopped
retaining seeds and liquid
1/2 cup extra virgin olive oil
2 tablespoons giant capers, rinsed of salt — drained
1/4 cup tiny black olives
Juice of 1/2 lemon
2 tablespoons crushed red pepper flakes
2 tablespoons kosher or sea salt
1 pound dried penne pasta — preferably Italian

In a large bowl, combine zucchini, garlic, basil, tomatoes, olive oil,
capers, olives, lemon juice, pepper flakes, and salt. Allow to stand in cool
place 1/2 hour.

Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2
tablespoons salt. Drop penne in and cook according to package instructions
until al dente, about 10 to 12 minutes. Drain pasta in colander and add
pasta to cool vegetables in mixing bowl. Stir gently to mix well and serve
immediately.

This dish is not served hot!!

Yield: 4 servings

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Popularity: 5% [?]

Title: FIG NEWTONS (SHELLEY)
Categories: Cookies
Yield: 20 Servings

5 tb Unsalted butter; room temp
2 tb Sour cream
2/3 c Dark brown sugar; *
2 Eggs, room temp
1 ts Vanilla
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Ground cinnamon
1/2 ts Salt

———————————-FILLING———————————-
2 c Dried figs **
1 3/4 c Water
1/3 c Sugar
2 ts Grated lemon rind
1/4 ts Salt

NB * sifted through a coarse sieve ** preferably moist-pack black figs

For the child of any age who has wondered how the filling gets into a fig
bar, here’s one way that doesn’t require a factory full of machinery. The
sweet, figgy filling tunnels through tender, puffy pillows of cookie dough
to produce a generously overstuffed version of a sweet that’s been a
favorite for generations.

In a small bowl, beat the butter and sour cream until light. Gradually add
the brown sugar, beating until the mixture is very light and thick.
Incorporate the eggs one at a time; beat in the vanilla.

Sift together the flour, baking powder, soda, cinnamon and salt. Add to the
creamed mixture, beating on low speed or by hand. Mix well and turn out on
a sheet of floured plastic; wrap, then refrigerate for at least 2 hours.

Cut the heavy stems off the figs. Combine the figs and water in a heavy
saucepan and simmer, covered, for 30 minutes, or until the fruit is soft.
Add the sugar, lemon rind and salt and simmer, covered for 15 minutes
longer. Press the mixture through a coarse disc of a food mill, then cool.

Preheat the oven to 350~. Cover with parchment or lightly grease a large
baking sheet.

Divide the chilled dough into thirds and refrigerate two parts. Roll the
remaining piece on a well-floured board to form a rectangle about 5×11
inches.

Spread 1/3 of the fig filling slightly to one side of center, along the
length of the dough, covering an area roughly 2 inches wide and 10 inches
long and leaving a 1/2-inch pastry margin on the three sides of the filling
away from the center. Mound the filling slightly in the center along its
whole length, then moisten the exposed margin with water. Very gently, lift
the uncovered pastry with a spatula and fold it over the filling. Press the
upper pastry against the lower to seal it. Trim the edges and shape the
roll into a neat, half-cylinder form about 11 inches long and 2 to 2-1/2
inches wide. Place on the prepared baking sheet.

Repeat the filling operation with the remaining 2/3rds of the dough and
filling, then bake the three rolls for 25 minutes or until they are
slightly browned.

Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp
serrated knife, cut each one into slices about 1-1/2 inches wide. Replace
the slices on the rack. When the fig bars are completely cool, store them
airtight. [ Better Than Store-Bought by Helen Witty Elizabeth Schneider
Colchie ]

FROM: Shelley Rodgers

From: Ian Hoare Date: 15 Jan 97

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Popularity: 3% [?]