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% [?]

Dilled Cucumbers

Recipe By : Mary Ann Pilotte, San Bernardino, CA (via MC-Recipe list)
Serving Size : 4 Preparation Time :0:35
Categories : Appetizers And Hors d’Oeurves Herbs
Pickles Relishes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large cucmbers — sliced 1/4″ thick
3/4 cup Miracle Whip® or Miracle Whip light
2 tablespoons milk (more if needed)
2 tablespoons white wine vinegar
sugar — to taste
1 1/2 tablespoons fresh dill — snipped

Soak sliced cucumbers in salt water for :30 minutes; drain well. Combine all
ingredients; chill.

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NOTES : Use herbal (dill!) vinegar if possible.

Popularity: 3% [?]

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% [?]

Title: Honey Nutty Snack Mix *
Categories: Snacks
Yield: 10 cups

MMMMM————————-BILLS20086——————————
6 c Honey nut cheerios
1 c Salted Spanish peanuts
1 c Raisins
1 c Brown sugar; packed
1/2 c Butter or margarine
1/4 c Light corn syrup
1/2 ts Salt
1/2 ts Baking soda

Grease jelly-roll pan, 15×10". Grease large bowl. Mix cereal,
peanuts, and raisins in bowl. Heat oven to 250~. Heat brown sugar,
margarine, corn syrup and salt in a 2-qt saucepan over medium heat,
stirring constantly, until bubbly around edges. Cook uncovered for 2
minutes, stirring occasionally; remove from heat. Stir in baking soda
until foamy and light colored. Pour over cereal mix; stir until mix
is coated. Spread evenly in pan. Bake 15 minutes; stir. Let stand
about 10 minutes or just until cool. Loosen mix with a metal spatula.
Let stand about 30 minutes or until firm. Break into bite-sized
pieces.

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Popularity: 9% [?]

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% [?]