Houston’s Canadian Cheese Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cake Mix
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LANGE (MDTR71A)
1/2 cup Margarine
1 cup Carrots — 1/8″ cube
1/2 cup Celery — 1/8″ cube
3 cups Chicken broth
3 cups Half-and-half
2 pounds Velveeta cheese — sm. cubes
1 tablespoon Fresh parsley — chop fine
Diced tomatoes — or
Diced jalapeno chilies as — garnish (opt)

Melt the margarine in a Dutch oven. Add the carrots, onions and celery all
at once and sauté until soft but not brown. Add flour and stir to combine.
Cook until mixture begins to turn a light-brown color. Over medium high
heat, add the chicken broth a little at a time. Stir and continue to cook
and stir with a whisk until a thick base if formed. Add half and half
being careful not to let it boil. Add cheese, stirring until melted. Just
before serving add parsley. Garnish with diced tomatoes and jalapenos, if
desired. Source: Houston’s Restaurant

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Popularity: 2% [?]

Crock Pot Red Beans

Recipe By : from “Tell Me More” (Junior League of Lafeyette, LA)
Serving Size : 10 Preparation Time :0:00
Categories : Beans Crockpot
Louisiana Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz bag kidney beans
1 ham bones
OR bone-in ham hocks
1 large bell pepper — chopped
1 large onion — chopped
3 stalks celery — chopped (inc.leaves)
1 small carrot — finely chopped
1 tablespoon Tabasco sauce
2 bay leaves
4 cloves garlic — crushed
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon marjoram
1 cup red wine
water to cover all ingredients
3 tablespoons garnish
(chopped fresh parsley green onions)
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon red pepper

Put everything except the garnish in the crockpot on low heat. Cook
covered for 6-10 hours. check liquid level, adding water if needed to
cover the beans. If there is too much liquid, turn the heat on high and
leave the pot uncovered for a few minutes. Reduce heat for several hours
or until ready to serve. Beans should be very tender. Remove bones and
bay leaves and garnish before serving. Serve over rice with grilled or
smoked sausage. May be frozen.

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Popularity: 8% [?]

TOMATILLO CHICKEN ENCHILADAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely shredded chicken or
-turkey
3 c Grated Monterey Jack
-cheese (divided)
1 To 2 (4-oz) cans chopped
-green chilies
1 1/2 ts Dried oregano leaves
Salt and pepper to taste
Vegetable oil
12 To 18 corn tortillas
-(depending on size)
Tomatillo sauce (recipe
-follows)
1 To 1 1/2 cups sour cream

Chopped cilantro, tomatillo slices and lime slices for
garnish

In a large bowl, mix chicken, 2 cups cheese, chilies
and oregano. Season with salt and pepper; set aside.
In a large skillet, heat 1/2 inch oil over medium-high
heat. When oil is hot add one tortilla at a time; cook
turning once, just until limp (about 10 seconds). Drain
on papper towels. While tortillas are warm, spoon
about 1/4 to 1/2 cup chicken mixture down the center
of each; roll tortillas to form enchilada. Set
enchiladas seam side down, in a 9-by-13-by-2-inch
baking dish, or to medium-sized baking dishes. (at
this point enchiladas may be covered and refrigerated
until the next day.) Cover enchiladas with foil and
bake in a 350 oven for 15 minutes until hot in the
center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese. Bake,
uncovered, until cheese melts, about 10 minutes. To
serve, spoon warm tomatillo sauce on each plate. Set
enchiladas on top of sauce. Spoon sour cream on top
and garnish.

Tomatillo Sauce

1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans
chopped green chilies 1 cup chicken broth 1 (28-oz
can) tomatillos 3 T lime juice 2 t each: dried oregano
leaves and sugar 1 t cumin Salt to taste

Heat oil in a 3 to 4 quart pan over medium-high heat.
Add onions and cook stirring often, until soft, about
10 minutes. Stir in green chilies, chicken broth,
tomatillos, lime juice, oregano, sugar and cumin.
Bring to a boil reduce heat and simmer uncovered,
stirring occasionally, 25 minutes. Whirl sauce in a
blender. until smooth. Season with salt. Serves 6 to 9.

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Popularity: 12% [?]

White Chocolate Almond-Pecan Pie

Recipe By : Charles E. Wallace
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs — beaten
1 cup light corn syrup
2/3 cup sugar
3 tablespoons butter — melted
1 tablespoon vanilla
1 tablespoon almond extract (or to taste)
1 tablespoon chocolate extract
6 ounces white chocolate — melted
1 cup pecan halves
1 cup sliced or slivered almonds
unbaked 9-inch pastry shell

Combine first eight ingredients, beat with an electric mixer until blended.
Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake
at 350 for 50-55 minutes.

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NOTES : A winner in the Austin American Statesman 1994 Christmas Cookin’
Contest.

Popularity: 3% [?]

Title: Jamaican Patties
Categories: Beef, Pastrypies, Caribbean
Yield: 4 servings

MMMMM————————–FILLING——————————-
1/2 lg Onion
250 ml Ground beef
2 ml Salt
2 ml Curry powder
1 ml Thyme
1 ml Pepper
50 ml Bread crumbs
125 ml Water

MMMMM—————————PASTRY——————————–
250 ml All-purpose flour
5 ml Baking powder
2 ml Curry powder
1 ml Salt
1 ml Turmeric
75 ml Shortening
25 ml Butter
75 ml Cold water

Ingredient note: the 75ml shortening and 25ml butter may be replaced
with 100ml of Golden Crisco [yellow label package]. If you like spicy
food, you may want to add chopped fresh chili pepper the way most
Jamaicans do.

1. Peel the onion; then chop it into small pieces. Place it in a
frying pan with the ground beef and cook over medium heat until the
meat is browned, about 5-10 minutes. Stir the meat frequently.

2. Add the salt, curry powder, thyme and pepper. Cook and stir for 1
minute. Add the bread crumbs and stir; then add the water. Cook over
low heat for another 2-3 minutes. The mixture should not be watery.
Set aside.

3. Measure the flour, baking powder, curry powder, salt and turmeric
into a large bowl.

4. Add the shortening and butter (or substitute), cutting them into
the flour mixture with a pastry blender or 2 knives until it
resembles course crumbs.

5. Add the cold water, stirring with a fork until you have a ball of
dough formed. Divide it into 8 equal portions and set aside.

6. Set the oven to 180C. You’ll need a small glass of water and about
50ml of flour to assemble the patties.

7. Sprinkle a little flour (about 15ml) on a wooden board and on the
rolling pin. Take one portion of dough and flatten it between your
hands; then roll it out to a thin circle about 16cm in diameter.

8. Space a scoop (40-50ml) of the meat mixture on the pastry circle.
Dip your fingers into the glass of water and moisten the edges of the
dough. Fold the circle in half, covering the meat, and press the
edges together with a fork. [The TV advertised patty presses work
well for this process]

9. You now have a half-moon shape that can be trimmed cleanly with a
knife if the edges are a little ragged. Prick through the top crust
of the patty with a fork and place the patty on a baking sheet.
Continue making the rest of the patties in the same manner,
sprinkling more flour on the board if the dough begins to stick.

10. Bake for 25-30 minutes until the crust is cooked and lightly
browned. Serve hot or cold.

: -=[PAM]=-
From: “Paul A. Meadows”

MMMMM

Popularity: 4% [?]

Title: UPSIDE-DOWN APPLE TART
Categories: Pies, Desserts, Low-cal, Low-fat
Yield: 8 servings

—————————CRUST—————————
1 c Sifted cake flour
1/2 c Plus 3 Tb sugar, divided
3 tb Margarien, cut into small
-pieces and chilled
2 tb Ice water

————————–FILLING————————–
5 md Golden Delicious apples
-about 2 lbs, each peeled
-and cut into 8 wedges
1 tb Lemon juice

—————————SAUCE—————————
2 tb Brown sugar
1/4 c Plus 2 Tb vanilla low-fat
-yogurt
1 tb Low-fat sour cream

CRUST
Combine flour and 2 tablespoons sugar in a bowl; cut
in margarine with a pastry blender until mixture
resembles coarse meal. Sprinkle ice water, 1
tablespoon at a time, over surface; toss with a fork
until dry ingredients are moistened and mixture is
crumbly. (Do not form a ball) Press mixture into a 4
inch circle on heavy duty plastic wrap, and chill 15
minutes. Roll dough, still covered, to an 11 inch
circle. Place in freezer 10 minutes or until plastic
wrap can be easily removed. FILLING
Combine apples, 1 tablespoon sugar, and lemon juice in
a bowl; toss well. Let stand 15 minutes. Wrap handle
of a 10 inch heavy skillet with aluminum foil.
Sprinkle remaining 1/2 cup sugar in skillet, and place
over medium heat. Caramelize by stirring often until
sugar melts and is golden (about 6 minutes). Add
apple mixture, and cook 5 minutes or just until apples
are tender, stirring constantly. Remove from heat.
Remove plastic wrap from dough. Place dough on top of
apples in skillet, gently tucking dough around edge of
skillet. Cut slits in dough for steam to escape.
Bake at 425 degrees for 20 minutes or until browned.
Invert onto a serving platter.
SAUCE
Combine brown sugar, yogurt, and sour cream; stir
well. Drizzle over warm tart.

—–

Popularity: 2% [?]

Title: Cranberry Relish
Categories: Condiment, Ceideburg 2
Yield: 1 batch

1 lb Cranberries, rinsed and
-drained (wrinkled berries
-and stems discarded)
1 1/2 c Sugar
2 tb Vanilla
Juice and pulp of 2/3
-lemon, seeded
2 Oranges, peeled, sliced and
-seeded

In food processor, combine cranberries, sugar and vanilla and process
a few seconds to reduce bulk. Add lemon juice and pulp and process
for 5 seconds. Add oranges and process just until well mixed, about
5 seconds. Cover and refrigerate for at least 8 hours before serving.

Posted by Stephen Ceideburg Feb 1 1990.

MMMMM

Popularity: 3% [?]

BEST EVER BAKED BEANS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Pork and beans – canned
-(actually 4 to 5 lbs.)
1/2 c Onion – chopped
1/2 c Celery – chopped
1/3 c Bell pepper – chopped
2 tb Mustard – prepared
1/2 c Molasses
1 t Worcestershire sauce
3 Drops Tabasco – actually 3
-to 4 drops
1/2 c Barbecue sauce – bottled or
-homemade (see recipe)
1/2 c Catsup
2 Strip bacon – uncooked and
-cut in half

Combine all ingredients, except in bacon, in large
ovenproof container. Lay bacon strips on top. Place
on smoker grid and smoke for 2 to 2-1/2 hours.

Note from me: If you don’t have a smoker, you can
cook at about 350F for about 45 minutes to 1 hour,
until the bacon is curling. Better flavor in a
smoker, but divine beans without!

Makes 8 to 10 servings.

Recipe from “Cook’n Cajun Water Smoker Cookbook” by
Sondra Hester.

This is undoubtedly one of the best baked bean dishes
we’ve ever tasted. Easy to make and no tending
necessary. You can have ribs smoking on the bottom
rack and beans on the top rack. Add garlic bread and
coleslaw, potato salad or macaroni salad and you’ve
got a Super Bowl party, bowl game or Monday Night
Football dinner! Source: Cook’n Cajun Water Smoker Ckbk

From: Michelle Bass > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609

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Popularity: 10% [?]

Rice and Coconut Milk

Recipe By : Hugh Carpenter and Teri Sandison (1994)
Serving Size : 4 Preparation Time :1:00
Categories : Chopstix Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice
1/4 cup coconut milk
water
salt and pepper
chopped cilantro

Rice: long grain white, jasmine, or pearl — not “minute” or “converted”

Wash rice until the water remains clear. Place rice in a 2-1/2 quart
saucepan. Add the coconut milk (quantity varies as per your likely). Add
cold water to cover the top surface of the rice by exactly 1 inch. Bring to
a boil, continue. As soon as the top surface of the rice is no longer
covered with liquid, cover the saucepan, turn the heat to the lowest setting
and simmer/steam for 15 minutes. Season with salt and pepper. Garnish.

Black and Decker type Steamer Enough for 2 servings
Use “full” water bath level. Put 1/2 cup washed rice in bowl. Add 1/4 cup
coconut milk to bowl. Make up the difference with water (1/2 cup water in
bowl). Set timer for 35 minutes.
Fluff with fork. Season with salt and pepper and garnish with cilantro.
Ref: Fusion Cookbook

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from phannema@wizard.ucr.edu in S. Calif.

Popularity: 2% [?]

Cheese and Corn Chowder

Recipe By : BH G Jan93
Serving Size : 4 Preparation Time :0:00
Categories : Soups and stews*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium potatoes, peeled and coarsely chopped — (about 1#)
1 cup water
2 teaspoons instant chicken bouillon granules
1/8 teaspoon ground red pepper
dash freshly ground black pepper
3 cups milk — divided 2-1/2+1/2
1 10-oz pkg frozen whole kernel corn
2 tablespoons all-purpose flour
6 ounces American cheese, shredded — (about 1-1/2 cups)
1 tablespoon snipped parsley

In a large saucepan, combine chopped potatoes, water, bouillon granules,
ground red pepper, and black pepper.
Bring to a boil; reduce heat.
Cover and simmer about 10 minutes or till potatoes are just tender,
stirring occasionally.

Stir in 2-1/2 cups of the milk and the corn.
In a small bowl, stir together remaining 1/2 cup milk and flour; stir into
potato mixture.
Cook and stir over medium heat till slightly thickened and bubbly.
Cook and stir for 1 minute more.
Add cheese; stir till melted.
Spoon into 4 soup bowls.
Top each serving with parsley.

Yield: 4 main-dish servings @ 426 calories each.

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Popularity: 3% [?]