Don Fernando’s Green Chile Stew

Recipe By : Tony Lima
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Dried White Beans
1/2 Lb Lean Ground Turkey Or Beef — (see note)
1/2 Lb Bonless Sirloin, Cubed — (see note)
4 Cups Chicken Broth
1/2 Cup Mexican Beer (Not Dark) — (we use Corona)
2 Lbs Poblano Peppers, Roasted, Peeled And Chopp — * see
note
1 Tomato — chopped
1 Medium Onion — chopped
1 Clove Garlic — minced
1/2 Cup Fresh Cilantro — chopped
2 1/2 Tsp Tabasco
1 1/2 Tsp Oregano
2 1/2 Tsp Cumin
1/8 Cup Parsley — chopped
1 Tsp Salt
1 Tsp Pepper

* (we use half this amount and seed the chiles)

1. Soak and cook beans until tender.
2. In a soup pot, saute ground meat and sirloin until done.
Remove. (We saute in a little olive oil)
3. Add onions, garlic and cilantro to pot and saute for 3-5
minutes or until onions are softened.
4. Add chicken broth, beer, poblano peppers and tomato. Bring to
a boil and reduce to a simmer.
5. Add meat, beans, tabasco, oregano, cumin, parsley, salt and
pepper. Stir well.
6. Simmer for 2 hours, stirring occasionally.

Note: you could eliminate the meat by using TVP® for the ground
and doubling the amount of beans. I have not tried this
though.
— Sharon Badian, AT T Bell Labs – Denver (seb1@dr.att.com)

Tony’s notes: Fresh poblano peppers are essential to
this recipe. We’ve found they tend to be rather mild in mid-
summer, with the hotness increasing as they move into the end of
the growing season. Adjust the number of peppers to your taste
and the hotness of the particular chiles you use. Incidentally,
although it’s heresy to say it, this is a pretty low-fat recipe.

Enjoy

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NOTES : O.K., folks, try the following recipe, then come back and tell
me it’s not chili. The only rule is you have to cook up a
batch and try it first. – Tony (tony.lima@toadhall.com)

New Mexico Green Chile Stew
Sharon Badian, AT T Bell Labs
Posted by Tony Lima (tony.lima@toadhall.com)
(with modifications and notes added)

There was a request for New Mexican recipes. Here’s one adapted
from a recipe in *Taos Recipes*, a collection of recipes from
restaurants in Taos, New Mexico.

Don Fernando’s Green Chile Stew (serves 6)

(with extensive modifications by S. Badian

TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 8% [?]

Double Whammy Oatmeal Chews

Recipe By : Unknown Cookbook
Serving Size : 60 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup semisweet chocolate pieces
1 cup butterscotch pieces

1. In a large mixing bowl, beat butter with an electric mixer on medium to
high speed about 30 seconds or until softened. Add sugar and brown sugar.
Beat until combined. Beat in the eggs and vanilla. Beat in flour, baking
soda, and salt. Stir in the oats. Stir in the chocolate and butterscotch
pieces.

2. Drop dough from rounded teaspoon 2 inches apart on an ungreased cookie
sheet. Bake in a 375 oven for 8 to 10 minutes or until golden. Cool on the
cookie sheet for 1 minute. Remove cookies fromcookie sheet and cool on a
wire rack. Store in an airtight container or plastic bag at room temperature
for up to 3 days. Makes about 60.

Variations:
Prepare Double Whammy Oatmeal Chews as directed, except substitute your
favorite combination of candy-coated milk chocolate pieces, raisins, dried
chopped fuit, chopped nuts, or peanut butter flavored or other flavored
pieces for the 1 cup semisweet chocolate pieces and 1 cup butterscotch
pieces.

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Popularity: 4% [?]

Children’s Lemon or White Cake Mix

Recipe By : Eliason, Harward, and Westover
Serving Size : 10 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon flavored unsweetened drink powder — (like
Kool-aide)
1/3 cup vegetable shortening

In a medium bowl, combine sugar, flour, baking soda, salt, and drink
powder. Stir with a wire wisk until blended. With a pastry blender, cut
in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of mix into each of 10 small containers or ziplock
bags. Seal containers tightly. Label with date and contents. Store in a
cool dry place. Use within 12 weeks. Makes 10 packages Children’s Lemon
Cake Mix.

To use:
1 pkg. Children’s Lemon Cake Mix
4 teaspoons water

Preheat mom’s oven to 375°f. If using child’s play oven follow
manufacturerers directions for baking cakes.

Grease and flour a 4 inch miniature cake pan. In a small bowl, Combine
Children’s Lemon Cake Mix and water. Stir with a fork or spoon until
blended and smooth. Pour mixture into prepared pan. Bake 12 to 13
minutes in Mom’s oven or as directed in play oven. Remove from oven.
Cool in pan on rack for 5 minutes. Invert cake onto a small plate;
remove pan. When cool frost with Children’s White Frosting if desired.
Serves 2 children.

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NOTES : It takes no genius to see that ANY flavor of unsweetened drink
mix powder can be used for a wide variety of flavors. For a White Cake
Mix omit the powder. If you like, a drop or two of vanilla might be
added at the time the cake is prepared.

Popularity: 4% [?]

Title: Old-time Meatloaf
Categories: Meats
Yield: 1 Servings

1 lb Shoulder beef
1/2 lb Stewing veal
1/4 lb Shoulder pork
2 Eggs, beaten
1 c Cracker or dry bread crumbs
Salt and pepper to taste
Sage or other seasonings

Put beef, veal and pork through food processor. Add
beaten eggs, dry bread crumbs, salt, pepper, sage or
other seasonings to taste. Mix and shape in a loaf.
Bake in a roast pan one hour at 375F. Source Heritage
Recipes Chatelaine.ch

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Popularity: 11% [?]

Title: SAUERKRAUT BALLS TOM BROWN
Categories: Appetizers, Beef
Yield: 75 servings

1 Onion, chopped fine
3 tb Unsalted butter
1 c Cooked ham, finely chopped
1 c Corned beef, finely chopped
1/2 Garlic clove, minced mashe
– to a paste
6 tb Flour
2 c Sauerkraut, drained choppe
– fine
1 tb Fresh parsley, finely choppe
1/2 c Beef broth
1 lg Egg
2 c Milk
2 1/2 c Flour
4 c Dry bread crumbs, fine
Vegetable oil for frying

from Tom Brown’s Coach Light in Chicago.

In a large skillet, cook onion in the butter over mod-low heat, stirring,
until softened. Stir in ham, corned beef, and garlic. Cook the mixture,
stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over
moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth
and cook for 3 minutes or until it is thickened and paste-like. Spread
mixture on a platter and chill for at least 3 hours.

In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the
kraut mixture by level teaspoons into balls, dip them into the egg mixture
and roll them in the bread crumbs.

In a kettle, heat 2 inches of oil to 375f on a thermometer. Fry the balls
in batches for 2-3 minutes or until golden brown. Transfer to paper towels
to drain.

Makes about 75 sauerkraut balls.

a Gourmet Mag 1958 favorite.

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Popularity: 3% [?]

Title: SLICED ALMOND COOKIE
Categories: Passover, Cookies
Yield: 20 cookies

1 Egg whites
1/3 c Sugar
1 c Sliced almonds
Chocolate bits; for topping

Recipe by: Evelyne Johnson

Preheat the oven to 300. Line a cookie sheet with
parchment paper. Stir together the egg white and sugar
(I don’t even use a mixer) and then stir in the
almonds. Drop by teaspoon (they shouldn’t be more than
2 inches in diameter) and top with a chocolate chip.
Bake about 20 minutes until lightly browned. When you
remove from the oven mash down the chocolate bit (it makes
it look like a dab of icing) and let it cool before
removing from sheet.

I use the same ingredients in the food processor and
make balls out of the dough just over an inch in
diameter. I flatten them slightly by pushing down «
drained maraschino cherry on top.

I usually do double the recipe. I make these all year
because they’re so simple to make, everybody loves
them AND they are good for Pesach.

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Popularity: 8% [?]

3 cups whipping cream
2 oz. grated parmesan cheese
2 oz. grated pecorino cheese
dash of nutmeg
salt and freshly ground black pepper to taste
1 lb. pasta, cooked to al dente

Heat cream until it scalds. Thicken with cheeses and add nutmeg and
salt and pepper to taste. Simmer until the desired consistency is
achieved. Toss in pasta and serve immediately.

NOTE: More cheese or butter can be added for a thicker consistency.

Popularity: 12% [?]

Title: Hawaiian Turkey Salad
Categories: Salads, Main dish, Poultry
Yield: 6 servings

3 c Cooked brown rice
2 c Cooked turkey
— (coarsely chopped)
8 oz Pineapple chunks in juice
— drain; reserve juice
8 oz Sliced water chestnuts
— drained
1 md Apple; unpeeled
— cored and chopped
1/3 c Chopped macadamia nuts
1/2 ts Salt
1/2 c Plain yogurt
Lettuce leaves
1/4 c Shredded coconut; toasted

Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on
lettuce leaves and garnish with coconut.

Each serving provides:
* 291 calories
* 17.4 g. protein
* 9.9 g. fat
* 33.6 g. carbohydrate
* 239 mg. sodium
* 35 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 5% [?]

Date: Fri, 04 Mar 94 08:34:04 CST
From: “Lu Bozinovich ”

Orange Salsa

2 large (Florida) oranges, peeled, pith removed and diced (1 1/2 c)
1 large tomato, seeded and diced (1 c)
1/3 c minced red onion
1 t grated orange peel (I recommend you use organic, if you do this)
1 t minced garlic
1 t minced ginger root
1/2 jalapeno chili pepper, minced fine (2 t)
1/4 t salt
1 T fresh cilantro, or coriander

In a bowl combine all ingredients except the cilantro and chill, covered,
until ready to serve. Before serving, stir in the cilantro.

Popularity: 5% [?]

Title: Poppyseed Cake
Categories: Diabetic, Desserts, Cakes
Yield: 8 servings

2.00 Eggs
0.50 c Apple juice concentrate
0.33 c Butter; melted
1.00 tb Lemon peel, grated
1.00 tb Lemon juice
1.00 ts Vanilla
1.00 c Flour
0.33 c Poppy seeds
1.50 ts Baking powder
0.50 ts Baking soda
0.13 ts Salt

Preheat oven to 350. Beat eggs in large bowl. Blend
in juice, butter, lemon peel, lemon juice, and
vanilla. Combine dry ingredients. Gradually add to egg
mixture, beating until well blended. Pour batter
evenly into greased 9″ square baking pan. Bake 20
minutes, until wooden pick inserted in center comes
out clean and edges are golden brown.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per piece: 206 calories, 4 gm
protein, 21 gm carbohydrate, 12 gm fat, 74 mg
cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic
medium-fat meat exchange, 2 diabetic fat exchange, 1/2
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Popularity: 11% [?]