Gringo Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons Lard,butter — or bacon dripins
1/2 Onion,med — coarsely chopped
1 pound Beef round — coarse grind
2 tablespoons Red chile,hot — ground
1 tablespoon Red chile,mild — ground
1/4 teaspoon Oregano,dried — pref. Mexican
1/4 teaspoon Cumin — ground
2 Garlic cloves,med — fine chop
2 cans Tomato soup (10-1/2oz ea)
1 can Onion soup (10-1/2oz ea)
2 cans Kidney beans (16oz ea)

1. Melt the lard, butter or drippings in a large heavy pot over medium heat.
Add the onion and cook until it is translucent.~ 2. Combine the meat with the
ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to
the pot. Break up and lumps with a fork and cook, stirring occcasionally, until
the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans.
Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until
the liquids cook down and the mixture thickens.
Taste and adjust seasonings.~

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Popularity: 4% [?]

Title: Chicken Stew
Categories: Crockpot, Chicken
Yield: 10 servings

2 lb Chicken breasts/skinless
Boneless/ cut in 1 inch
-cubes
2 cn Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; slice
1 c Carrots; slice thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch

In a slow cooker, combine the first 11 ingredients; cover
and cook on HIGH for 4 hours. Mix water and cornstarch
until smooth; stir into stew. Cook, covered, 30 minutes
more or until the vegetables are tender.

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Popularity: 5% [?]

Title: Sour Milk Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 1/2 c Flour; general purpose
1 c Buttermilk
1/2 ts Baking powder
1 tb Shortening; rounded
1 ts Soda
1 ts Salt

Mix quickly, roll about 1/2-inch thickness. Fold and roll again. Cut
out with biscuit cutter and place on greased baking sheet. Bake
imediately in a hot oven about 400 F about 10 minutes. If sour milk is
very sour, add more soda.

Source: Mrs. Gaylod Preston, Scioto Valley Grange, Scioto County, OH
Mrs. L. E. Gorham, Westfield Grange, Medina County, OH
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Popularity: 4% [?]

Title: Pecan Tea Cookies
Categories: Cookies
Yield: 60 cookies

1 c Butter or margarine
2 c C and H Powdered Sugar
— unsifted
1 Egg
1/2 ts Vanilla
2 c All-purpose flour
1/8 ts Salt
1/2 ts Nutmeg
1 Egg yolk
1 tb Water
Pecan halves

Cream together butter and sugar until light and fluffy. Beat in egg and
vanilla. Combine flour, salt and nutmeg. Add to creamed mixture. Mix
well. Shape into small balls. Place on greased cookie sheet. Mix egg
yolk and water. Brush each cookie with egg mixture. Lightly press pecan
half on top of cookie. Bake in 350-degree oven 12 to 15 minutes.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Popularity: 5% [?]

Title: HUNGRYMAN’S STEW WITH VENISON
Categories: Wild game, Main dish
Yield: 6 servings

3 lb Venison
2 Onions, chopped
3 tb Worchestershire sauce
2 lb Potatoes
1 cn Green beans
1 cn Wax beans
1 cn Corn
1 lb Carrots, sliced
2 qt Water
2 ts Seasoned salt
1 ts Pepper
2 ts Oregano
2 ts Garlic powder
4 tb Cornstarch

Cut venison into chunks. In a large stew pot, lightly brown venison
with chopped onions and Worchestershire Sauce. Cut potatoes into
cubes. Add potatoes, green beans, wax beans, corn, carrots, water,
seasoned salt, pepper, oregano, and garlic powder.
Bring mixture to a boil, then turn down to simmer. Stir often. Simmer
2 1/2 to 3 hours. For last 1/2 hour, take some juice from the stew
pot, and add cornstarch. Stir until dissolved. Add back into mixture.

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Popularity: 7% [?]

Title: Oysters with Lime-Chili Sauce Salad
Categories: Seafood, Masterchefs, Frisco, 4sg
Yield: 4 servings

12 ea Oysters, shucked, shells 1 ea Chili, Jalapeno, seeded
— reserved 1 ea Chili, red, seeded
2 lg Shallots, fresh 1/2 c Juice, lime, fresh
1/2 bn Coriander

Place the raw oysters on their half shells on a serving plate.

Dice the remaining ingredients to approximately the same size (not too
fine). Place these diced ingredients in a bowl with the lime juice and mix
well. Dab this relish onto the oysters and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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Popularity: 3% [?]

From Eat More Weigh Less

Polenta with Sun-Dried Tomatoes and Black Beans
Tracy Pikhart Ritter
Serves 6

4 c water of veggie stock
1 cup polenta or finely ground cornmeal
1 tablespoon ground cumin
1 teaspoon freshly ground black pepper
(1 teaspoon salt-optional)
1 teaspoon ground basil or oregano (I stayed with basil)
3 Tablespoons chopped scallions

(Directions will follow, however, I made this ahead of time and put it
into a glass pie pan, refrigerate, and then just before serving, I cut
into pie wedges and heat/browned in non-stick pan with a little veg
spray, or you can broil to heat and brown. This saves time and makes
it easy to have leftovers, which I love!)

Sun-Dried Tomato Pesto

1/2 cup softened sun-dried tomatoes
2 garlic cloves minced
1/4 cup balsamic vinegar
1/2 cup chopped fresh basil
1/4 c chopped fresh Italian Parsley
1 teaspoon capers
1 teaspoon balsamic vinegar (they never explain what to do with this,
so I left it out, maybe it’s a typo?)
1 large fresh tomato, seeded

Black Beans

2 cups cooked black beans (I used one can drained)
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced (those who don’t love heat like
I do may want to leave this out or substitute a little cayenne
to taste)
1/2 red onion, minced
1 tablespoon black pepper (I used 1 teaspoon!)
1 teaspoon ground cumin
1/2 cup dry sherry

Bring the water or stock to a boil; slowly add the polenta, stirring
constantly to avoid lumps. Add the cumin and pepper. Reduce to a
simmer and cook, stirring often, for 20 minutes, until the polenta is
thick and begins to pull away from the sides of the pot. Add the basil
and scallions. Set aside. (At this point I put it in a glass pan and
refrigerate.)

Add all the ingredients for the Sun-Dried Tomato Pesto to the blender
and process at high speed until well blended and smooth. Pour into a
bowl and set aside. (Can be made ahead and refrigerated.)

In a large saucepan or skillet, cook the garlic, jalapeno, onion,
pepper and cumin in the sherry for 3 minutes until soft. Add the
cooked black beans and continue to heat until hot. Add vegetable stock
if moister beans are desired. (Can be made ahead and refrigerated.)

Serve the polenta with the black beans spooned over, Garnish with the
tomato pesto.

(Makes great leftovers!)

Serving size = 1 1/2 cups
265 calories
1.9 grams fat
0 milligrams cholesterol
33.4 milligrams sodium

Popularity: 6% [?]

Title: Mexican Cheese Dip
Categories: Low-cal, Low-fat, Low-sodium, Low-cholest, Mexican
Yield: 6 servings

1 c Plain low-fat yogurt
1/2 c Low-fat cottage cheese
2 T Unsalted margarine
1 Minced garlic clove
2 T Chopped green chilies
1 t Chili powder
1/8 t Ground black pepper

In small bowl, combine all ingredients. Cover and refrigerate about 1
hour. Stir well before serving. Serve with assorted fresh
vegetables.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

75 calories, 4 g protein, 5 g fat, 4 g carbohydrate, 3 mg
cholesterol, 110 mg sodium, 120 mg potassium

FOOD GROUP UNITS:

1/2 Meat and Alternatives: Very Low Fat; 1/2 Fat: Polyunsaturated

From Heart Smart: Low-Cholesterol Living, Second Edition, by Gail L.
Becker, RD, copyright 1987.

MMMMM

Popularity: 4% [?]

Spicy Pumpkin Bisque

Recipe By : Dave DeWitt Nancy Gerlach, “The Whole Chili Pepper Book”
Serving Size : 4 Preparation Time :1:00
Categories : Vegetables Soups (Hot), Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
2 cloves garlic — chopped
1 tablespoon butter
1 16-oz. can pumpkin puree
4 cups chicken stock
1 1/2 teaspoons dried, ground small red chilies
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/4 cup dry sherry
1 cup Half-and-half
grated nutmeg — for garnish

Saute the onion and garlic in the butter until they are soft and
transparent. Add the pumpkin, stock, chilies, pepper, allspice, sugar, and
sherry. Bring to a boil, then reduce the heat and cover. Simmer for 30
minutes. Place the mixture in a blender and puree until smooth. Return the
soup to the pot; add the half-and-half and simmer until heated through.
Garnish with nutmeg and serve.

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Popularity: 5% [?]

QUINCE MARMALADE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/3 lb Quinces
1 Orange
4 1/2 lb Sugar
1 c Orange juice
2 c Water

Wash, quarter, and core quinces. Quarter, seed, but
do not peel orange. Put quinces and orange through
food chopper. Add sugar, water, and orange juice.
Simmer slowly, stirring frequently, until juice sheets
from spoon. The Household Searchlight

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Popularity: 15% [?]