Black Bean Enchiladas with Tomato Salsa

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bean Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dried black beans
4 cups water
2 teaspoons olive oil
1 large onion — chopped
3 cloves garlic — minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 large tomatoes –chopped — peeled, seeded
1 cup corn kernels
3 jalapeno chilies — seeded and chopped
1/4 teaspoon ground black pepper
8 corn tortillas — 6 in. in diameter
1/2 cup nonfat sour cream — (dairy)
1/2 cup monterey jack cheese — low-fat if desired

—Tomato Salsa—
2 tomatoes — seeded and chopped
1/3 cup red onion — chopped
1 jalapeno pepper — seeded and diced
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper

In a large saucepan over high heat, combine the beans and water and bring to a
boil. Reduce the heat to medium and cook for 1 1/2 hours, skimming away the
gray foam that appears. Drain well.

Preheat an oven to 350¡F. Coat a 13-by-9-inch baking dish with nonstick
cooking spray.

In a large nonstick frying pan over medium heat, heat the oil. Add the onion
and garlic and saute for 3 minutes. Add the chili powder and cumin and saute
for 1 minute. Add half of the tomatoes and the corn, chiles, salt and pepper
and simmer for 1 minute.

Wrap the tortillas in aluminum foil and warm in the oven for 5 minutes.

In a food processor with the metal blade, combine the beans and sour cream and
process until smooth. Add to the frying pan and cook until the beans are warm,
about 3 minutes.

Divide the bean mixture among the tortillas. Roll and place seam side down in
the prepared dish. Top with the remaining tomatoes and the cheese. Cover with
aluminum foil and bake until the cheese melts, about 20 minutes.

To serve, divide among 4 individual plates. Top each with an equal amount of
the Tomato Salsa.

Tomato Salsa
In a medium bowl, combine the tomatoes, onion, chili, cilantro, lime juice,
salt and pepper. Stir to mix well. Cover and refrigerate until serving. One
serving is 1/2 cup.

Source: Jane Fonda Cooking for Healthu Living

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Per serving: 450 Calories; 9g Fat (18% calories from fat); 20g Protein; 75g
Carbohydrate; 17mg Cholesterol; 427mg Sodium

Popularity: 8% [?]

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% [?]

PHOENIX-TAILED SHRIMP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound (medium) fresh shrimp
1 cup Water — cold
1 tablespoon Vodka
2 cup Oil — for deep-frying
1 1/2 teaspoon Salt
6 tablespoon Salt — coarse
1/8 teaspoon White pepper
1/2 teaspoon Black peppercorns
1 cup All-purpose flour
2 tablespoon Szechuan peppercorns
2 teaspoon Baking powder

Carefully remove the shells from the shrimp, leaving the tail sections intact.
Devein and wash under cold running water; pat dry with paper towels. In a
dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper
while you make the batter.

In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.

In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by
the tail and dip it into the batter (do not dip the tail), then slide it into
the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown.
This should take about 2 minutes for each batch. Drain on paper towels, and
serve tails up, in a serving dish, with the salt/pepper mixture for dipping.
Makes 8 to 10 appetizer servings.

FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned remove
and run the mixture through a grinder.

Recipe: “Chinese Appetizers” by Verdi Published by Irene Chalmers Cookbooks,
1981

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Popularity: 4% [?]

Zucchini Lasagna

Recipe By : Introduction to Cooking with Amana Radarrange
Serving Size : 4 Preparation Time :0:00
Categories : Cathy Beef (Hamburger)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cups Zucchini — sliced
1 Pound Ground Beef
6 Ounces Tomato Paste
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1/2 Teaspoon Salt
1/8 Teaspoon Garlic Powder
1 Cup Cottage Cheese — or ricotta
1 Egg
1/4 cup Dry Bread Crumbs
2 cups Mozzarella Cheese — shredded

Place zucchini in 2-quart casserole. Cook, covered, on HIGH
(full power) for 7-10 minutes (I cooked 15 min.) or until
zucchini is thoroughly cooked. Stir halfway through. Drain, set
aside. Place hamburger in 1 quart casserole, cook on high (full
power) for 4 to 5 1/2 min or until beef is no longer pink. Stir
halfway through. Drain. Add tomato paste, basil, oregano, garlic
powder and salt to beef. Set aside. Combine cottage cheese and
egg in small bowl. Layer half of zucchini , bread crumbs, meat
mixture, cheese mixture, and mozzerella cheese i n 8 x8 x2 dish
(I used 10 x 10) Repeat layers with remaining ingr., reserving
last mozzerella cheese layer. Cover loosely with heavy-duty
plastic wrap. Cook covered, on High (full power) for 7 to 10
minutes o r until heated though. Sprinkle remaining Mozzerella
cheese over lasagn a Let stand 3 to 5 min or until melted.

From: Introduction to cooking with Amana Radarange

recipe based on 650-700 watt micro, I used 800 watt

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Popularity: 3% [?]

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% [?]

Chicken and Sausage Gumbo

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup all-purpose flour
1/2 pound smoked sausage — sliced
3/4 pound chicken breasts — cook and shred
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
8 cups water
2 cloves garlic — minced
1 bay leaf
1 1/2 teaspoons cajun seasoning
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
dash hot sauce
3/4 cup sliced green onions
4 cups hot cooked rice

Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green
pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag
e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours
or on High 3 to 4 hours. serve over rice and garnish with the green onions.
Serves 8 to 10

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Popularity: 6% [?]

Title: Greek Stew
Categories: Soups/stews, Greek
Yield: 6 servings

3 lb Stew meat, chopped 1 ea Clove garlic, diced
5 tb Butter 1 1/2 c Water
1 x Salt 1 ea Bay leaf
1 x Pepper 2 lb White onions, sm
1 ea Onion, chopped 1/2 lb Mushrooms, sliced
1 ea 6 oz can tomato paste 3/4 lb Jack cheese, grated
2 tb Red wine vinegar

In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1
hour, adding additional water as needed. Add white
onions and mushrooms. Cover and simmer 1 more hour or until meat and
onions are tender. Add cheese, cover and cook 5 minutes, or until cheese
melts.

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Popularity: 4% [?]

LOW-CALORIE SPICED TEA MIX

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Diabetic Beverages
Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c + 2 tb orange flavored
-drink mix — sugar-free
1/4 c Lemondade flavored-drink mix
-sugar-free
3/4 c Iced tea mix — sugar free
1 t Ground cloves
2 tb Ground cinnamon

1. Combine all ingredients, stirring until blended.
Store mixture in an airtight container.
2. For each serving, place 1 teaspoon mix in a cup.
Add 1 cup hot water, stirring well. Serve hot.
Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PRO:
TR; FAT: TR; SOD: 1 MG;

Source: All New Cookbook For Diabetics And Their
Families. Brought To You And Yours Via Nancy O’Brion
And Her Meal Master Typed for you and yours via her
nieghbor Sophia Robinson; age 12

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Popularity: 3% [?]

PAD THAI – MIDSUMMER THAI DINNER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Seafood Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Broad rice noodles
2 tb Fish sauce
3 tb Lime juice
2 tb Sugar
1 tb Tomato ketchup
1/2 ts Red chili flakes
1/4 c Vegetable oil
1 tb Garlic — chopped
8 md Shrimp — peeled/deveined
8 oz Boneless chicken breast
– diced
2 Eggs — beaten
2 c Bean sprouts
3 Green onions — slivered
2 tb Toasted peanuts
—–GARNISH—–
Coriander sprigs
1 Lime — in 8 wedges
1/2 c Bean sprouts
Fresh chilies (optl)

A national noodle dish of Thailand. It is now served in many trendy
restaurants. It is a personal dish – you can add ingredients that you
like, and make it as spicy or tart as you wish. Can be used as a basis for
a stir fry of leftovers. Rice noodles are available at most ethnic Asian
and gourmet stores.

Soak noodles in warm water for 20 minutes, drain and reserve.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve

Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook
10 seconds, then add shrimp and chicken.

Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs
and toss together until scrambled.

Add noodles to the wok. Mix well to combine all ingredients. Pour in
reserved sauce. Cook, stirring constantly, until noodles are soft and
tender. If they appear dry, add up to 1/4 cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more
minute. Taste for seasoning, adding more lime or chili as needed.

Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
optional chilies.

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Popularity: 6% [?]

Red Pepper Mayonnaise (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups mayonnaise
2 red bell peppers — roasted
6 tablespoons fresh basil — finely chopped
1 tablespoon lemon juice
Salt and pepper

In a food processor or blender, puree the mayonnaise, peppers, basil, and lemon
juice. Season to taste with salt and pepper. Makes 2-1/2 cups

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Popularity: 4% [?]