Chicken, Cuban Style

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 each Cut up chicken (3 1/2 lbs)
1 each Freshly ground peppr to tast
1 tablespoon Olive oil
1/2 cup Onion — chopped
1/2 cup Green pepper — chopped
1 each Jalapeno ppr.,chop — rem.seed
1 each Garlic, large clove — minced
1 teaspoon Cumin — ground
1 each Tomato (med) peeled/chopped
1 tablespoon Lemon juice
1 can Black Beans (15 oz)

Sprinkle chicken with freshly ground pepper to taste. In a 12 inch skillet,
saute chicken in olive oil about three minutes on each side; remove from pan.
To pan drippings, add onion, green pepper, jalapeno pepper and garlic.

Cook two minutes, or until onions are softened. Stir in cumin, tomatoes,
lemon juice and black beans. Return chicken to pan; cover and simmer 20
minutes. Remove lid and continue to cook until chicken is done and juices run
clear, about 10 minutes. Serve with rice. Preparation time: 10 minutes.
Cooking time – 40 minutes.

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Popularity: 5% [?]

Title: FRUITED RICE MIX
Categories: Condiment, Gifts, Fruits, Grains, Mixes
Yield: 1 servings

-Robbie Shelton
3 c Long-grain White Rice;
-uncooked
3 tb Dried onion; minced
1 1/2 tb Curry powder
4 tb Instant Chicken Bouillon
1 tb Salt
1 c Dried Apples; crushed
1/3 c Golden Raisins
1/3 c Slivered Almonds; toasted

Combine all ingredients, mixing well. Store in airtight container. Yields
about 5 cups of rice mix.

To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited
rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly.
Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30
minutes or until water is absorbed.

Yield: about 3 1/2 c. of cooked rice.

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Popularity: 5% [?]

CUBAN BLACK BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Main dish
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beans, dried black
1 c Onion — chopped
1 tb Margarine or butter
4 c Water
1 Bouillon cube, beef
12 oz Ham, cooked lean
2 Bay leaves
1/2 ts Thyme, dried leaf
1/2 ts Oregano, dried leaf
1/2 ts Salt
1 Pepper, dried whole red
1 c Pepper, green bell — chopped
1/3 c Dark rum (optional)
1 c Sour cream (optional)

Sort and soak beans overnight; drain and discard soak
water. In a 4-quart pot, saute onion in butter or marg
until tender but not browned. Add soaked beans, 4 cups
water, bouillon cube, ham (cut into 4-6 chunks), bay
leaves, thyme, oregano, salt red pepper. Bring to
boil; reduce heat. Cover and simmer until beans are
tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew,
mash in a bowl with potato masher or fork. Add mashed
beans to stew; stir to thicken. Remove ham and dice.
Remove bay leaves and red pepper, if used and discard.
Add diced meat, green pepper and rum (if desired) to
beans. Cover and simmer 15 minutes. Serve beans over
rice and top with sour cream if desired.

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Popularity: 12% [?]

Title: Liquid Saffron
Categories: Saffron, Liquids
Yield: 6 servings

60 Saffron threads
1 ds Sugar (tiny dashes)
1/4 c Warm water

Sarron must be dry. If in doubt, warm in over a few minutes. Put
saffron and sugar grains in mortar and crush to powder. Add water to
mortar, rinse around thoroughly and pour into cup.

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Popularity: 3% [?]

Title: FRENCH MEATBALL SOUP
Categories: Diabetic, Soups/stews, Rice, Main dish, Crockpot
Yield: 1 servings

2 tb Rice;
2 oz Ground Beef round;
1 tb Egg; (raw beaten)
1 tb Onion; grated
1 ds Each garlic, parsley, nutmeg
2 tb Dry red wine;
1 1/4 c Beef broth;
Salt and pepper to taste;

Add rice to 1 c. water. Boil 5 minutes; drain well.
Blend rice, ground round, egg, onion, garlic, parsley,
and nutmeg; form into small meatballs. Add wine to
broth; bring to boil. Drop meatballs into hot broth,
one to at time. Bring to boil again; reduce heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add
rice to 1 c. salted water. Bring to a boil. Hold 5
minutes; drain well. Combine meatball ingredients as
above. Bring wine and broth to a boil. Drop
meatballs into hot broth, one at time. Bring to a boil
again. Hold 10 minutes. Add salt and pepper. Food
Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD
EXCHANGE CAL: 71

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours by Nancy O’Brion and

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Popularity: 10% [?]

Title: Haystacks
Categories: Cookies, Crisco.035, Nobake, Peanuts
Yield: 36 cookies

1/4 c Butter Flavor Crisco
1/2 c Peanut butter, creamy style
1 pk Butterscotch chips ( 12 oz )
6 c Corn flakes
2/3 c Chocolate chips, semi-sweet
– miniatures
Peanuts, chopped -=OR=-
Chocolate jimmies* ( opt )

Preparation Time: 15 Minutes Bake Time: No Bake

* I have no idea what Chocolate jimmies are! { DK }

1. Melt Butter Flavor Crisco, peanut butter and butterscotch chips in
large saucepan on very low heat. Stir constantly until melted. Remove
from heat.

2. Pour corn flakes into large bowl. Pour hot butterscotch mixture
over flakes. Stir with large spoon until flakes are coated. Stir in
chocolate chips.

3. Spoon out mixture ( scant 1/4 cup ) into mounds on wax paper-lined
baking sheet. Sprinkle with chopped nuts or jimmies, if desired.

4. Refrigerate until firm before serving.

Makes 3 dozen 2 1/2 cookies.

Source: Butter Flavor Crisco Cookie Collection, page 41.
Shared by: David Knight

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Popularity: 4% [?]

Double Apple Salad

Recipe By : Oct/Nov ’96
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Golden delicious apple — diced
1 lg Red delicious apple — diced
1 ts lemon juice
1 20 oz can pineapple chunks — drained
1 c miniature marshmallows
2/3 c flaked coconut
1/2 c chopped walnuts
1/4 c raisins
1/4 c mayonnaise
2 tbsp thinly sliced celery

In a bowl, toss apples with lemon juice. Add remaining ingredients and
mix well. Cover and chill for at least 1 hour.

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Popularity: 7% [?]

Title: Peach Soup
Categories: Soups, Desserts
Yield: 4 servings

5 Large peaches, sliced
4 c Water
2 tb Lemon juice
1/4 c Maple syrup
1 tb Arrowroot
1 c White wine
1/4 c Orange or peach liqueur
1 c Whipping cream
1/4 ts Nutmeg (opt)

Combine peaches, water and lemon juice in a sauce pan; simmer 15
minutes. Puree in blender with maple syrup and arrowroot. Add wine
and liqueur. Pour in half the cream; mix thoroughly; chill 1 hour.
Whip remaining cream and dollop on top of each serving. Add a
sprinkling of nutmeg if desired.

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Popularity: 12% [?]

Date: Mon, 20 Dec 93 14:09:16 +0200
From: Annice Grinberg

I have been meaning to post this recipe for a while. It is definitely the
most successful of my fatfree cake experimentations.

COCOA_APPLESAUCE CAKE

2 cups thick applesauce TOPPING:
3/4 cup sugar 2 tbsp sugar
1/2 cup brown sugar 1 tsp cinnamon
4 egg whites (or substitute for 2 eggs)
3 tbsp cocoa
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon

Mix dry ingredients together. Add wet ingredients. Mix lightly. Put into
a lined or sprayed 9"x13″ pan. Sprinkle with topping. Bake about 40
minutes at 350, till a toothpick inserted at the center comes out dry.
Freezes well.

Popularity: 10% [?]

Title: APPLE ROLY-POLY
Categories: Desserts, Fruits
Yield: 1 servings

1 3/4 c All-purpose flour
1/4 c Sugar
4 ts Baking powder
1/2 ts Salt
1/4 c Shortening
1/4 c Butter or margarine
2/3 c Sour cream
-FILLING:
1/4 c Butter or margarine,
-softened
1 c Packed brown sugar
2 ts Ground cinnamon
6 md Granny Smith apples,
-peeled, cored and coarsely
-shredded
-(about 5 cups)
-TOPPING:
2 1/2 c Water
2 tb Brown sugar
1 ts Ground cinnamon
1/2 c Light cream

In a mixing bowl, combine flour, sugar, baking powder
and salt. Cut in shortening and butter until crumbly.
Add sour cream and blend until a ball forms. Roll out
on a floured surface into a 15-in. x 10-in. rectangle.
Spread with softened butter; sprinkle with remaining
filling ingredients. Roll up, jelly-roll style,
starting with the long side. Cut into 12 slices. Place
slices, cut side down, in a 13-in. x 9-in. x 2-in.
baking pan. For topping, combine water, brown sugar
and cinnamon in a saucepan. Bring to a boil; remove
from the heat. Stir in the cream. Carefully pour hot
topping over dumplings. Bake, uncovered, at 350! for
35 minutes or until bubbly. (Center will jiggle when
dumplings are hot out of the oven but will set as
dumplings stand for a few minutes.) Serve warm. Yield:
12 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Popularity: 10% [?]