Chicken Fajitas

Recipe By : Joel Erlich
Serving Size : 1 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken Breasts, Boned Skinned Halved
1 Green Bell Pepper, — Cored Seeded
1 Medium Onion
1 Clove Garlic, Minced
1/2 Tsp Dried Oregano Leaves, — crushed
1 Tomato
2 Tbls. cooking oil
8 6″ flour tortillas
1/3 cup Italian Dressing

Cut the chicken breasts and green bell pepper into strips.
Cut the onion and tomato into thin wedges.
Place the chicken strips, green bell pepper strips, onion wedges, garlic and
oregano in a large bowl.
Pour the Italian dressing over the ingredients.
Toss lightly.
Refrigerate for at least 10 minutes (the longer the better).
Drain.
Stir fry in the oil until the chicken is browned.
Stir in the tomato wedges.
Wrap the tortillas in dampened paper towels.
Microwave on HIGH until softened (45-90 seconds).
Fill the tortillas with the chicken mixture.
Serve with salsa, sour cream, shredded cheese, frijoles or guacamole.

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NOTES : Yields 4 Servings

Popularity: 5% [?]

Title: Impossible Creole Pie
Categories: Pies, Seafood, Main dish
Servings: 1

1 (6-1/2 oz) crabmeat; *
1 pk (10-oz) okra, frozen; **
1 cn (16-oz) whole tomatoes; ***
1/2 c Green pepper; chopped
1/3 c Green onions; sliced
1/2 ts Chili powder
1/8 ts To 1/4 t red pepper sauce
1 c Milk
2/3 c Bisquick baking mix
2 Eggs
1 ts Salt
1/2 ts Pepper

* Drained ** Frozen cut okra, thawed and well drained *** Well drained,
and cut up

Heat oven to 400^. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat,
vegetables, chili powder and pepper sauce; spread in pie plate. Beat
remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand
beater. Pour into plate. Bake until knife inserted between center and
edge comes out clean, 35 to 40 minutes. Cook 5 minutes.

YIELD: 4 or 5 Servings

Source: Southern Traditions With Bisquick From the cookbook files of:
Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie

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Popularity: 8% [?]

Title: Moussaka Soup
Categories: Main dish Soups Vegetables
Servings: 5

1 ea Eggplant; Small
4 tb Olive Oil
8 c Lamb Stock; See Recipe 9
1/2 c Lamb; Cooked, Cubed
1/4 ts Salt
1/2 ts Oregano Leaves; Dried
2 ea Tomatoes; Lg, Chopped
1/2 c Peas; Frozen
———————————-GARNISH———————————-
1 x Grated Parmesan Cheese

Peel the eggplant and cut into 1/2-inch cubes. Heat the olive oil in a 2
1/2-quart saucepan and brown the eggplant. Add the stock, lamb, salt and
oregano. Bring to a full boil. Reduce the heat, cover and simmer for 5
minutes or until the eggplant is very soft. Add the tomatoes and peas and
cook an additional 2 minutes. Serve hot with a garnish of grated Parmesan
Cheese.

Each 1 Cup Serving Contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————-
295 22 G 9 G 3 G 19 G 5 G 41 Mg 166 Mg

From The Cookbook For The 90s by Helen V. Fisher

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Popularity: 4% [?]

Title: Jerky Stew
Categories: Soups/stews, Native amer
Yield: 6 servings

1 lb Jerky, beef or buffalo
1 c Whole dried hominy, soaked
-overnight in ample water
1 lg Yellow onion, peeled/chopped
1 lb Potatoes*, unpeeled/diced
Salt and pepper to taste

*Native Americans would have used prairie potatoes — arrowhead
(Sagittaria latifolia).

Break the jerky up into 1-inch pieces and place in a heavy, lidded
kettle. Drain the hominy and add to the jerky, along with the onion.
Cover with water and bring to a boil. Simmer, covered, until the
hominy is tender, about 2 hours. You will have to watch this closely,
as more water will have to be added as you go along. Add the potatoes
and cook for an additional 20 minutes. Season with salt and pepper.

Source: “The Frugal Gourmet Cooks American” by Jeff Smith.
From: 72752.746@compuserve.Com (Linda)Date: 96-06-19 11:31:13 Edt

MMMMM

Popularity: 8% [?]

Cucumber Salad

Recipe By : Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Greek Low Fat
Low-Cal Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Cucumbers — peeled seeded halved
1 Clove Garlic — peeled
1/4 Teaspoon Salt
1/2 Cup Yogurt — low-fat, plain
2 Tablespoons Mint — chopped fresh
Black Pepper — freshly ground

Coarsely grate the cucumber (1 large or 2 small) that have been peeled, halved
a
nd seeded and gently squeeze by hand to remove excess liquid; set aside. On a
c
utting board, chop the garlic coarsely, and sprinkle with the salt. Using the
f
lat side of a
chopping knife, work the salted garlic into a paste. In a medim-sized bowl,
whi
sk together the garlic paste, yogurt and mint. Stir in reserved cucumbers.
Sea
son with salt and pepper to taste.

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Popularity: 8% [?]

Title: Gazpacho
Categories: Soups Appetizers Londontowne
Servings: 4

1 ea Clove garlic, peeled 1 ea Slim cucumber, peeled/cut
4 ea Ripe tomatos cut in eighths 1/2 ea Green pepper,
seeded/sliced
1 t Salt 1/4 t Pepper
1/2 ea Small onion, peeled/sliced 2 T Olive oil
3 T Wine vinegar 1/2 c Ice water

Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely
chopped. Chill thoroughly and serve. May be served with side dishes of
chopped cucumber, green onion, green pepper, tomatos, croutons.

Mrs. Harold T. Cook

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Popularity: 4% [?]

Title: HOT CRAB DIP #1
Categories: Appetizers, Seafood, Cheese/eggs
Yield: 8 servings

1 lb Crabmeat
8 oz Cream Cheese, Softened
1 md Onion, Finely Diced
2 ts Horseradish
1 tb Milk
2 tb Worcestershire Sauce (Opt.)
Salt And Pepper
Almonds, Sliced

Mix all ingredients except Almonds with fork. Place in
uncovered casserole dish and bake at 350øF until
bubbly, 20 to 30 minutes. Sliced Almonds may be
sprinkled on top before baking. Serve with crackers.

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Popularity: 7% [?]

Linguine Stir-Fry With Green Beans Garlic

Recipe By : Woman’s Day Low Fat Meals
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound linguine — spaghetti, or thin
spaghetti
2 teaspoons vegetable oil — divided
1 pound skinless boneless chicken breast — slivered
1 pound green beans — trimmed and halved
2 red bell peppers — seeded — diced
4 cloves garlic — minced
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

Prepare Pasta according to package directions; drain.
In large nonstick wok or skillet over high heat, heat 1 teaspoon
vegetable oil. Add chicken and stir-fry about 4 minutes until firm and
opaque. Remove chicken and set aside.
Add the remaining teaspoon oil to the pan. Add green beans; reduce heat
to medium, cover and cook 7 minutes. Uncover, add red bell pepper, stir
well and cook an additional 5 minutes. Add garlic and stir-fry 30
seconds. Stir in teriyaki sauce and chicken broth. Heat to a simmer;
toss with chicken and pasta. Serve immediately.

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NOTES : This is one of my very favorite favorities….
*posted to eat-l and eat-lf lists 10-4-96

Popularity: 5% [?]

Title: CLOTTED CREAM PART 2
Categories: Desserts
Yield: 8 servings

20 oz Heavy whipping cream
2 qt Milk (or more)*

*Preferably extra-rich milk, if you can get it in your area.

Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill
it with milk, leaving a deep enough rim free to avoid spillage. Add 20 fl
double cream. Leave in the refrigerator for at least several hours, and
preferably overnight. Set the bowl over a pan of water kept at 82 degrees
C (180 F) and leave until the top of the milk is crusted with a nubbly
yellowish-cream surface. This will take at least 1 1/2 hours, but it is
prudent to allow much longer. Take the bowl from the pan and cool it
rapidly in a bowl of ice water, then store in the refrigerator until very
cold. Take the crust off with a skimmer, and put it into another bowl with
a certain amount of the creamy liquid underneath; it is surprising how much
the clotted part firms up–it needs the liquid. You can now put the milk
back over the heat for a second crust to form, and add that in its turn to
the first one. The milk left over makes the most delicious rice pudding,
or can be used in baking, especially of yeast buns.

~ from Jane Grigson’s OBSERVER GUIDE TO BRITISH COOKERY
per Diane Duane

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Popularity: 2% [?]

Title: NO-COOK APPLE RASPBERRY JAM
Categories: Desserts, Jams
Yield: 4 servings

3 c Fully ripe raspberries
1/2 c Finely ground peeled and
-cored apples
4 c Sugar
2 tb Fresh lemon juice
1 Pouch liquid fruit pectin

Thoroughly crush the berries, using a potato masher,
sieve half of the pulp to remove some of the seeds, if
desired; measure 1-1/2 cups of prepared berries; pour
into a large bowl. Add apples. Add sugar to bowl;
mix well; let stand 10 minutes. Add lemon juice and
liquid fruit pectin to bowl; stir for 3 mintes. ( A
few sugar crystals will remain) Ladle jam into clean
containers, leaving 1/4 inch headspace; cover with
tight fitting lids; let stand at room temperature
until set ( may take up to 24 hours) store in
freezer. Jam can be stored in the refrigerator if
used within 3 weeks. Makes 4-1/2 cups.

Origin: Appeal (quarterly publication for Overwaitea
Foods.) Shared by: Sharon Stevens.

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Popularity: 13% [?]