——————-DOROTHY CROSS TMPJ72B——————-
1 1/2 ts Cumin seeds
5 1/2 lb Trimmed beef brisket, cut
Into 3/4-inch cubes
Salt/freshly ground pepper
6 Garlic cloves; minced
4 mg Jalapenos; finely chopped
(or more if you prefer extra
Hot)
2 md Onion; finely chopped
1/2 c Commercial chili powder (see
Note)
3 tb Pure red mild chile powder
*such as dark New Mexico
1 1/2 ts Ground coriander
12 oz Can beer
6 c Beef stock or canned broth
Or water
42 oz Canned Italian peeled
Tomatoes; coarsely chopped
With their liquid
1 1/2 ts Oregano; crumbled
1/2 lb Coarsely ground beef chuck
2 Scallions; white and tender
Green portions; thinly
Sliced (optional)
*Available at specialty food
Stores and Latin American
Markets

1. In a small dry skillet, toast the cumin seeds over
moderate heat, stirring constantly, until fragrant,
about 2 minutes. Grind the cumin in a spice mill or a
mortar. 2. Heat a large enameled cast-iron casserole.
Season the brisket with salt and pepper. Working in
batches, add the meat to the casserole and cook over
moderately high heat until well-browned all over,
about 8 minutes. Transfer each batch to a large plate.
3. Add the garlic, jalapenos and onions to the
casserole and cook over moderate heat, stirring
occasionally, until softened, about 4 minutes. Add the
commercial chili powder and pure red chile powder,
coriander and half of the ground cumin and cook,
stirring, for 2 minutes. 4. Return the cooked brisket
to the casserole and add the beef stock, beer,
tomatoes and their liquid, and the oregano. Bring to
a boil over moderately high heat, then lower the heat
and simmer gently, stirring occasionally, for 3 hours.
Stir in the ground chuck, season with salt and cook
until the brisket is very tender and the sauce is
thickened, about 1 hour longer. Stir in the remaining
cumin and simmer for 15 minutes. Garnish with the
scallions and serve. Note: Rathern than the
commercial chili, you can use Reno Red Chili Mix,
available by mail order from Stewart’s Chili Company,
P. O. Box 574, San Carlos, CA 94070 DOTTIE, in
=============== Reply 77 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
CHILI TIME 3 99

To: BGMB90B ELAINE RADIS Date:
10/30 From: BGMB90B ELAINE RADIS Time:
3:00 PM

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 lb Ground beef

2 tb Vegetable oil

1/2 c Onion,chopped

1 tb Green bell pepper,chopped

2 c Mirlitons,chopped (2 med)

1 1/2 ts Salt

1/2 ts Black pepper

2 tb Butter or margarine

1 tb Parsley,chopped

1/4 c Bread crumbs

1. In skillet, brown meat in vegetable oil.

2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until

well done (about 30 minutes).

3. Fill buttered casserole with mirliton mixture, mixing in parsley.

4. Top with bread crumbs and bake in preheated 350′F. oven 20 minutes.

NOTE: Squash may be substituted for mirlitons.

– - – - – - – - – - – - – - – - – -

2 1/2 c Unbleached All-Purpose Flour
1/4 lb Butter; 1 Stick
1/2 c Sour Cream
3 lg Egg Yolks
1/2 ts Salt
1 lg Egg White; Beaten With A
-Little Water For Glazing
1/2 c Coarse Sugar Crystals;
-(Optional)

Combine the flour and cold butter in a processor or cut the butter with a
pastry cutter into coarse crumbs. Add the egg yolks, salt, and cream and
process or knead lightly until the dough forms a ball. Cut in half,
wrapping each have in plastic wrap, refigerate for at least 2 hours or
overnight. Roll out half the dough on a lightly floured work surface, to
about 1/4-inch thickness. Cut into rounds with a 3-inch cutter or wine
glass. Place a spoonful of the filling on one side of each round, fold
the top over, brush with a little of the egg glaze and seal with a fork or
pastry cutter for a fancy edge. Place each turnover on a lightly greased
or non-stick baking sheet and brush with the glaze then sprinkle with the
sugar crystals. Bake in a preheated 375 Degree F. oven for about 20
minutes. Cool on wire racks.

NOTE:

This is a short dough so a non-stick baking sheet would be the best. If
it is not available, brush as little grease on the sheet as possible using
a pastry brush or new paint brush.

MMMMM

3 tb Butter
2 1/2 c Marshmallows;miniature
1 cn Chow mein noodles; 4 oz or
-113 g.
12 Caramels
1 tb -Cold water
2 tb Peanut butter; smooth or
-crunchy

Melt butter with marshmallows over low heat or in microwave at Medium for 2
minutes. Stir until smooth. Add noodles; toss until well coated. Drop
spoonfuls of noodle mixture onto greased baking sheet. Melt caramels with
water over low heat or in microwave at Low for 2 minutes. Stir until
smooth. Add peanut butter; mix well. Drizzle over treats. Chill. MAKES: 24
TREATS

—–

1 Single pie crust, baked
1 c Sugar
2 tb Cornstarch
1 1/2 tb Flour
1 c Water
2 Egg yolks; beaten
1 tb Butter
1/2 ts Grated lemon peel
1/4 c Lemon juice
1 c White chocolate chips; -OR-
6 oz -White baking bar
250 g Light cream cheese
1/2 c Whipping cream; whipped
1 tb Sliced almonds, toasted

In microwave-safe bowl, combine sugar, cornstarch and flour. Gradually
stir in water until smooth. Cook on High in microwave oven until mixture
boils, stirring several times. Reduce heat; cook 1 minute.
Remove from oven. Stir about 1/4 cup hot mixture into egg yolks; blend
well.
Add yolk mixture back into hot mixture; stir well. Cook on High in
microwave until mixture bubbles, stirring 2-3 times. Remove from the
oven; stir in butter, peel and juice.
Transfer 1/3 of lemon mixture to small bowl. Immediately add white
chocolate chips and stir until melted.
In food processor bowl, beat cream cheese until smooth. Add melted
chocolate chip mixture and mix to blend. Spread over bottom of cooled
crust. Spoon lemon mixture over cream cheese layer.
Refrigerate 2 to 3 hours to set. Pipe whipped cream over pie and garnish
with toasted almonds before serving. Serves 8-10.

—–

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

—–

Over 100,000 people are unable to eat foods from grains such as wheat,
barley, rye and oats; others may also react to millet and buckwheat.
This condition is known as Celiac Sprue Disease and is basically a
problem of malabsorption. The primary treatment calls for the omission
of any product that contains certain proteins, namely gluten.

Rice, a non-allergenic food, is ideal for the gluten-free diet, and is
suitable for most allergy diets. An added bonus is that it’s also fat,
sodium and cholesterol free. Rice comes in many forms including white
and brown rice, flours, rice bran and rice oil. It is also very
versatile; rice can be served as a snack at any meal as an appetizer,
entree or dessert.

If you are following a special allergy diet, remember to read labels
carefully. Ingredients often change from one product to another, and
even from batch to batch from the same manufacturer. If the label is
not clear, you can write or call the manufacturer (look on the label)
for specific ingredient information.

We hope you find these recipes, and the accompanying information
helpful. All of the recipes are wheat-free.

For those who are also sensitive to milk and eggs, suggestions for
substitutes are given on the following page.

************************************

When wheat and wheat flours are not used in baking recipes the final
product tends to be coarser and denser. Here are some hints for making
better foods, and some ingredient substitutions if you are also avoiding
milk and eggs.

SUGGESTIONS
==========

* Include brown rice flour and rice bran in soups, casseroles and baked
goods to add more fiber.

* Add dried fruits, nuts or chocolate chips to batters to improve
flavor and moisture-retaining qualities of baked goods.

* Bake gluten-free items in smaller sizes – like cupcakes, muffins, and
biscuits; bake quick breads in mini loaf pans for better texture.

SUBSTITUTIONS
=============

* Thicken sauces, gravies and cream pies with rice flour. Use the same
amount of rice flour as wheat flour. Whisk rice flour and liquid
together and heat over medium heat until bubbles first appear for a
smoother mixture.

* Combine dry cream of rice or dry crushed rice cereal with dried herbs
and spices to make a tasty breading for fish, meat, or poultry.

* Substitute _one_ of the following for each cup of wheat flour in
recipes:

7/8 cup brown or white rice flour (1 cup minus 2 Tbsp.)
5/8 cup potato flour (1/2 cup + 2 Tbsp.)
1 cup soy flour + 1/4 cup potato starch
1 cup corn flour
1 scant cup fine cornmeal

* Use Rice Dream or Amasake, pure rice liquids; or Eden Soy,
Lacto-Free, Tofu White (all contain soy); NutQuik (made from almonds)
to use in place of milk. Several infant formulas are made from a
base of soy or corn, check the labels to be sure they fit your needs.

* Replace milk with fruit or vegetable juices; and experiment with
yogurt; many people who are allergic to milk are able to tolerate
yogurt and other cultured dairy products.

* Add EggBeaters (found in the refrigerated egg section and in the
freezer case) or EggReplacer (free of egg, dairy, corn, soy and
gluten) a dried product, to replace eggs and lower fat and
cholesterol in recipes.

* Use buttermilk or yogurt in place of milk for lighter finer-textured
products.

************************************

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/4 c Margarine
2 tb Bacon fat
1 sm Onion, diced
1/2 c Diced celery
3/4 lb Red potatoes, diced (about 1
-1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 ts Paprika
7 c Fish stock (see note)
6 oz Smoked salmon, diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley

In a 4-quart pot over medium heat, melt margarine and
bacon fat. Saute the onion, celery, potatoes, garlic,
thyme, tarragon and dill weed until the onions are
translucent. Reduce heat and add the flour and
paprika, blending well. Stir in the fish stock. Add
the smoked salmon, bay leaf, lemon juice,
Worcestershire sauce, Tabasco sauce, pepper, salt and
wine. Bring to a boil, reduce heat and simmer for 20
minutes.

Remove from heat, stir in half-and-half and parsley.
Serve.

Note: Fish stock can be made following the directions
in many basic cookbooks, or it can be purchased frozen
from Pastaworks or other specialty food stores, or in
packets of dried soup mix in the supermarket.

From Piccolo Mondo.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

– - – - – - – - – - – - – - – - – -

Recipe By : Ann Rosenzweig
Serving Size : 6 Preparation Time :0:10
Categories : Fruit Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups watermelon — seeded and diced
2 cups feta cheese — diced 3/4″
1 cup mint leaves — chopped
3/8 cup extra-v
2 tablespoons lime juice
freshly ground black pepper — to taste

In large bowl, toss all ingredients together just before serving.

– - – - – - – - – - – - – - – - – -

NOTES : If possible, use a fruity olive oil.