Title: Pueblo Green Chile Stew
Categories: Beef, Main dish, Meats, Mexican, Stews
Yield: 20 servings

10 lb Stew meat — cubed
2 ga Water
2 tb Salt
5 c Green chiles — roasted and
Peeled,
2 ts Garlic powder
1/2 c Blue corn meal

Cover meat with water in a large pan, bring to a boil and simmer for 4
hours. Then add the green chiles, chopped, salt and garlic powder.
Mix the cornmeal in a little col;d water and stir in rapidly. When
the mixture has thickened, simmer for about 45 minutes.
Walt

Recipe By : Best from New Mexico Kitchens
Walt

MMMMM

Popularity: 6% [?]

Shashlik

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Lamb
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds Lamb, Cubed
1 Cup Olive Oil
3 Whole Onion — chopped
1 Teaspoon Salt
1 Teaspoon Ground Pepper
2 Cloves Garlic — chopped

You can use cubed leg or shoulder of lamb. Combine oil, onion, garlic, salt
a
nd pepper and marinate lamb for at least one day in refrigerator. Skewer the
meat and broil until brown all over. Serve with Rice Pilaf and broiled
tomatoes.

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Popularity: 5% [?]

Title: Festive Pudding
Categories: Desserts Londontowne
Servings: 8

1/2 c Brown sugar 1/2 c Broken nut meats
1 1/4 c Flour 1 c White sugar
1 t Baking soda 1/4 t Salt
1 cn (#2) fruit cocktail, drained

Mix nut meats and brown sugar and set aside. Mix remaining ingredients and
spread into greased 9″ X 9″ pan. Sprinkle top with brown sugar/nut
mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped
cream or ice cream.

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Popularity: 6% [?]

JALAPENO RISOTTO WITH SONOMA DRY JACK CHEESE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Unsalted chicken stock — *
1/2 c Unsalted butter
1 c Minced onion
6 md Jalapeno peppers — seed/mince
1 Clove garlic — minced
1 1/2 c Arborio rice
1 c Vella Sonoma Dry Jack cheese

* up to 7 cups; OR use 5 cups canned broth diluted
with 2 cups water

In heavy md saucepan, bring stock to boil over high
heat. Remove from heat and keep warm.

In large heavy saucepan, melt butter over moderately
low heat. Add onion, jalapenos and garlic and cook,
stirring occasionally, until softened, 6 to 8 minutes.
Add rice and stir to coat well with butter. Stir in 1
cup hot stock and cook, stirring, until liquid is
absorbed, 10 to 12 minutes.

Continue to cook risotto, adding hot stock, 1/2 cup
at a time, and stirring until absorbed and grains are
just tender but still firm to bite, 30 to 40 minutes.

Grate cheese. Stir 1/3 cup cheese into risotto. Cover
and let stand 3 minutes. Serve on plates and pass
remaining cheese and pepper mill separately. Serves 6
as first course.

Source: Chicago Sun Times, January 19, 1989

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Popularity: 3% [?]

SPANISH WHITE BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Spanish Soups/stews
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White beans, dried
16 c Water, divided
2 1/2 lb Ham hocks, 4 hocks
1 1/4 c Leeks, diced
2 c Onions, chopped
1 t Garlic, chopped
1/2 ts Thyme, dried
1 t Olive oil
1 1/2 c Carrots, chopped
1 1/2 c Turnips, cubed
1/4 c Coriander, fresh, chopped

1. Inspect the beans for imperfections or stones and
rinse them under cold water. Place in a soup pot with
4 cups water. Bring to a boil and cook 10 minutes.
Remove from the heat and cool 30 minutes. 2. Drain the
beans and return them to the soup pot with the
remaining 12 cups water. Add the ham hocks, cover, and
bring to a boil. Reduce to a simmer. 3. Meanwhile,
saute the leeks, onions, garlic and thyme in the olive
oil over medium heat until wilted, about 5 minutes.
Add to the soup pot. 4. Cook, covered, 1-1/2 hours.
Add the carrots and turnips and cook 30 minutes. 5.
Remove the hocks and cool. When cool enough to
handle, remove the meat from the bones, discarding the
fat. Add the meat to the pot. 6. Add the coriander
and serve. Yield: 8 to 10 servings. Recipe from
“Cuisine Rapide” from Pierre Franey and Brian Miller.

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Popularity: 12% [?]

Title: CHOCOLATE WALNUT CREAMS
Categories: Desserts, Candies
Yield: 20 servings

2 1/4 c Sugar
1/2 c Light corn syrup
2 c Heavy cream, or non-dairy
Liquid coffee cream
1 lb Semisweet chocolate,
Melted (about 3 1/2 cups)
2 c Marshmallow creme
1 c Water Fondant
1 t Vanilla
2 c English or black walnuts

This is especially good with black walnuts- giving an old-fashioned flavor
to the fudge. Combine sugar, corn syrup, and heavy cream and cook to 244
degrees F. Remove from heat and add semisweet chocolate, marshmallow,
Fondant, and vanilla. Beat by hand or in a mixer until thick and creamy.
Add walnuts. Spread in a 9×13-inch pan. Cut into squares when mixture holds
its shape. Makes about 80 pieces.

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Popularity: 5% [?]

1 9-inch pie crust
1 6-oz jar marinated artichoke hearts,
drained and coarsely chopped
4 oz bacon, chopped into bits (optional)
1 small onion, chopped
1 bunch scallions, chopped
2 cloves garlic, minced
1 red pepper, cut into 1-inch long, thin
strips
1/4 cup chopped fresh parsley
3 TB chopped fresh basil
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
3 large eggs
1 TB dijon mustard
1/4 cup heavy cream
1/2 cup light cream
1/4 teas nutmeg
salt and pepper

Line 9-inch quiche dish or pie plate with crust. Refrigerate. Saute
bacon in large skillet over medium-high heat until browned. Reduce
heat to medium and add onion, scallions, garlic and pepper. Cook
until vegetables are softened, for about 10 minutes. Add artichoke
hearts. Cook another 3 minutes. Remove from heat and add parsley,
basil, salt, and pepper. Preheat oven to 375. Sprinkle Swiss and Parmesan
cheese over crust. Top with artichoke mixture. Whisk together eggs,
mustard, heavy and light creams. Season with nutmeg. Pour evenly
over artichoke minute in crust. Bake until puffed and set, about 45
minutes. Serve warm or at room temperature.

Popularity: 6% [?]

Butternut Squash with Garlic, Ginger, and Lime

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter — or olive oil
1 Spanish onion — coarsely chopped
4 cloves garlic — pressed or finely
chopped
1 tablespoon peeled — coarsely chopped
fresh ginger
1 butternut squash — peel seed chop
5 cups chicken stock
1 Pinch sugar
1/4 cup fresh lime juice
20 lime slices

Pantry:
1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups
cubed pulp.

Directions:
1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic,
and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.

2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce
heat to low and cook until squash is tender, 20 to 25 minutes.

3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth and lime juice.

4. Float slices of fresh lime on each serving.

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NOTES : 8-10 cups. “Idea came from a man who orders 1 quart of soup for lunch.
His idea was worth listening to.”

Popularity: 4% [?]

Title: Greek Christmas Bread
Categories: Diabetic, Vegetarian, Breads/bm
Yield: 15 servings

1 pk (or 1 tablespoon) Active Dry
-Yeast;
1/4 c Warm Water (110 to 115
-degrees)
1/3 c Sugar;
1 ts Ground Cardamom;
1/4 ts Salt;
1 Egg;
1/4 c Milk;
1/4 c Vegetable Oil;
1 1/2 c Whole Wheat Flour;
1 c All-Purpose Flour;
1/4 c Golden Raisins;
1/4 c Walnuts; chopped

Keywords: Ovo-Lacto

Dissolve the yeast in the warm water. Combine the
sugar, cardamom, salt, egg, milk and oil in a large
bowl. Mix well. Add the yeast mixture, flours, raisins
and nuts. Mix well. Add enough extra flour to make
soft dough. Turn the dough out onto a floured surface
and knead until smooth and elastic, about 5 minutes.
Shape into a round loaf.

Put the dough into a lightly-oiled 8-inch-round cake
pan. Cover with a damp towel and let rise in a warm
place until doubled in bulk, about 1 hour. Bake in a
350-degree oven 35 to 40 minutes, or until brown.

Serves 15

One Serving = Calories: 147 Carbohydrates: 22 Protein:
4 Fat: 6 Sodium: 40 Potassium: 101 Cholesterol: 18

Exchange
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

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Popularity: 3% [?]

CHILLED STRAWBERRY SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Fresh strawberries
1 1/2 ts Instant tapioca
1 c Orange juice
1 tb Lemon juice
Dash of cinnamon
Dash of allspice
1/2 c Sugar
1 t Grated lemon rind
1 c Buttermilk
1 Thin sliced lime
Additional sliced
Strawberries

Process strawberries in blender or food processor
until strawberries are pureed. In medium saucepan,
combine pureed strawberries, tapioca, orange juice,
lemon juice, cinnamon and allspice. Bring to a boil,
stirring constantly with a wire whisk. Reduce heat and
simmer uncovered over moderate heat until mixture is
thickened. The time varies, it may take 1 hour. Stir
frequently. Remove from heat. Add sugar and stir until
sugar dissolves. Refrigerate mixture until well
chilled. Add lemon rind and buttermilk. Mix well with
wire whisk. Serve soup garnished with lime slices and
sliced strawberries.

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Popularity: 15% [?]