1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground cumin
2 whole chicken breasts, skinned, boned, and cut into 1 inch
chunks
1 16 oz. can white kidney beans, drained
1 19 oz. can garbanzo beans, drained
1 12 oz. can white corn, drained
2 4 oz. cans diced mild green chiles
2 chicken bouillon cubes
1 1/2 cups water
3 drops hot pepper sauce
1 cup Monterey Jack cheese, shredded

Preheat oven to 350 degrees. In a small saucepan over medium
heat, cook onion, garlic, and cumin until onion is tender. In 2
1/2 quart casserole, combine onion mixture with chicken, white
kidney beans, garbanzo beans, corn, green chiles, bouillon, and
1 1/2 cups water (I use less liquid). Cover casserole and bake
50-60 minutes until chicken is tender. To serve, stir hot
pepper sauce into chili to taste. Serve with shredded cheese
on top.

Serves 8. Per serving: Calories 339, Saturated fat: 10g, Total
fat: 26g, Carbohydrates: 37g, Sodium 1123 mg, Cholesterol 52 mg.

Source: Good Housekeeping, Nov. 1994

Popularity: 23% [?]

Pat’s Special Diet Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Soups
Low Cal Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Ground meat
1 Red onion — chopped
2 Bell peppers — chopped
1 can Tomato juice (46oz)
2 cans French cut green beans
3/4 can Chili powder — (3.5oz jar)
1 teaspoon Cumin
Garlic powder — to taste
Salt and pepper — to taste
2 packages Artifical sweetener

Brown meat and drain fat. Combine meat with other ingredients into large pot
and cook to chili consistency.
Serves 6.

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Popularity: 9% [?]

Title: Fried Shrimp Won Ton Soup With Smoked Ham C
Categories: Chinese, Soups
Yield: 6 servings

: Stephen Ceideburg
36 Fresh shrimp won ton
8 c Chicken broth
1 TB Light soy sauce — or to
: taste
2 TB Dry sherry
1/4 ts White pepper
1/3 c Cornstarch mixed with 1/3 –
: c water
1 ts Asian sesame oil
2 Egg whites
2 Green onions — trimmed and
: minced
3 TB Minced fresh cilantro
2 TB Minced Smithfield ham or –
: prosciutto
: Peanut or corn oil for –
: deep-frying

Heung Tao Yee Foo Won Ton is rarely seen on the
English side of the Chinese menu. the dumplings are
deep-fried then covered with broth garnished with lacy
shreds of egg white. Thefinished soup gets a
sprinkling of chopped cilantro, green onions and
Smithfield ham.

To deep-fry won ton:

Preheat a wok or deep saucepan over medium-high heat
until hot. Add at least 2 inches oil; heat to 365.

Deep-fry the won ton in batches, without crowding and
turning occasionally, for 2 to 3 minutes or until
golden brown.

Remove with a skimmer, drain on paper towels. Put won
tons in a shallow 3-quart soup tureen.

Bring chicken stock, soy sauce, sherry and white
pepper to a boil in a large stockpot. Stir in
cornstarch mixture and cook until soup thickens, about
15 seconds. Fold in sesame oil. Remove stockpot from
heat.

Lightly beat the egg whites just to break them up a
bit. Stir soup in a circular motion while slowly and
in a steady stream pouring in the egg whites. The
whites should set within seconds into a lacy pattern.

Pour soup over won tons, garnish with chopped onions,
cilantro and Smithfield ham. Serve hot.

Joyce Jue, San Francisco Chronicle, 4/15/92.

Posted by Stephen Ceideburg

Recipe By :

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Popularity: 10% [?]

Date: Fri, 06 Aug 93 12:54:06 EDT
From: Lucinda Rasmussen

One of our favorite quick (but incredibly messy) meals is “fried” brown
rice. I find I like it even better than the fried white rice I get at
Chinese restaurants. We had this last night:

“Fried” Brown Rice

3-4 cups leftover cooked brown rice (refrigerated overnight)
1 tsp minced ginger
1 tsp minsed garlic
1 large onion, chopped
1/2 lb mushrooms
1 grated carrot
a few green onions, sliced
a handful of frozen peas
any other compatible veggies you have in your refrigerator, chopped
soy sauce or tamari to taste

In a LARGE non-stick skillet, saute the ginger, garlic, onion, mushrooms
and any other veggies that need pre-cooking for about 5 minutes. Transfer
to a bowl. Dry off the bottom of the skillet, return to heat (oops, I
forgot the heat setting — medium high does really well) and add rice.
Dry fry it for a while, until some of it turns golden brown. Then add back
the cooked veggies, the green onions and peas. Sprinkle with soy sauce to
taste and mix all well. Heat thoroughly. Enjoy! Then spend the rest of the
week getting rice granules out of your stove.

Popularity: 13% [?]

Title: Szechuan Bean Curd (Tofu)
Categories: Diabetic, Tofu, Vegetables, Meats, Main dish
Yield: 4 servings

4 oz 85% lean ground beef 1 ts Sesame oil
1 c Green onions w/tops chopped 1/4 ts Hot oil*
1 Clove garlic minced 1/4 ts Red pepper flakes
3/4 c Chicken broth 2 tb Corn starch
2 tb Light soy sauce 2 tb Cold water
1 tb Chili sauce 1 c Bean curd (tofu) 1/2″ cubes

Place ground beef, green onions, garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken broth,
soy sauce, oils, and red pepper flakes. Mix the cornstarch with the
cold water. Add to the skillet. Cook stirring continously, until
sauce thickens. Gently stir in the bean curd (tofu). Continue cooking
over medium heat for 3 minutes. * Sesame oil hot oil may be found
in Asian markets and in cooking specialty stores. Nuitritive values
per serving: Carbohydrates 9 gm Protein 15 gm Fat 7 gm Calories 149
Fiber .9 gm Sodium 518 mg Cholesterol 18 mg Food Exchange per
Serving: 2 Lean Meat 1 Vegetable

Origin: The Art of Cooking For The Diabetic, by-Hess Middleton,
Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA

MMMMM

Popularity: 5% [?]

Title: CHOCOLATE CHESTNUT BOURBON TORTE W/A KENTUCKY
Categories: Chocolate, Tortes
Yield: 20 servings

6 Eggs, separated — plus 2
Egg yolks
1 1/2 c Sugar — plus 1/3 cup
4 tb Bourbon — plus 2 teaspoons
2 1/2 c Pureed unsweetend chestnuts
3/4 c Ground pecans — plus pecan
Peices for garnish
2 ts Instant coffee
6 tb Chilled buter — cut into
Pieces
1 1/2 oz Bitter chocolate — chopped
3/4 lb Bittersweet chocolate
3 1/2 c Whipping cream
1/2 c Confectioners’ sugar

1. Make the cake: heat ove to 350. degrees. Grease
and flour 2 nine-inch
cake pans. Beat 6 egg yolks well. Stir in 1 1/2 cups
sugar and 1 1/2 teaspoons bourbon, then blend in 2
cups chestnut puree. Stir in ground pecans. Whip egg
whites with a pinch of salt until stiff. Fold whites
inot batter. Divide mixture between the two cake pans
and bake for 25 minutes. Cool on a cake rack, then
remove from the pans.

2. Make the filling: Beat the 2 egg yolks with 1/2
cup of sugar. Add instant coffee and 1 T hot water.
Beat Chilled butter into mixture, then add
1/2 teaspoon bourbon and stir in remaining 1/2 cup
chestnut puree. Stir in chopped bitter chocoalte.
Cover bowl withplastic wrap and refirgerate.

3. Melt bittersweet chocoalte with heavy cream over
low heat. Stir in 2 tablespoon bourbon, transfer to a
bowl, cover with plastic wrap and refirgerate.

4. To assembel cake, sperad the chilled chestnut
filling atop one cake layer
and cover with the other. Cover the torte with the
chocolate icing and sprinklw with chopped pecan
peices. Chill before serving. MEanwhile, prepare
a bourbon chantilly to pass at the table. Whip the 2
cups of cream to soft peaks, gradually beat in the
confectioners’ sugar and then fold in 2 tablespoons of
bourbon.

From Chicago Tribune Magazine (cooking
section)11-14-93. Featured was – Cathy
Cary, who with her husband, Will, runs a catering
business (La Peche) and a 94
seat restaurant (Lilly’s) in Louisville, KY. This
issue’s feature centered around buffet items for
holiday parties.

~- posted by Bud Cloyd

Recipe By :

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Popularity: 4% [?]

Banana Nut Bread

Recipe By : Elizabeth Powell
Serving Size : 10 Preparation Time :2:00
Categories : Hand Made

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts — chopped

Cream together butter and sugar. Add banana, eggs, and vanilla. Sift
together dry ingredients. Add alternately with buttermilk. Blend well.
Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325
degrees for 1-1/4 hours.

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Popularity: 6% [?]

Title: CHILLED LEEK AND POTATO SOUP
Categories: Vegetarian, Soups
Yield: 2 servings

12 1/2 g Butter
1 1/2 lg Leeks, sliced
112 1/2 g Potatoes, diced/peeled
300 ml Vegetable stock
112 1/2 g Greek yoghurt
Seasoning
1 tb Fresh chives

1. Melt the butter in a pan, then add the leeks and fry gently for about
5 minutes without browning. Add the potatoes, stock and seasoning.
Bring to the boil, cover and simmer for about 20 minutes or until
tender.

2. Allow the soup to cool slighlty, then sieve or whizz in a food
processor until smooth/ Trangfer to a large bowl,cover and
chill thoroughly.

3. To serve, stir most of the yoghurt into the soup. Adjust the
seasoning, spoon a dollop of the remaining yoghurt into each
bowl and sprinkle with the chives.

Per serving: 130 calories High fat High saturated fat Medium protein High
fibre High sodium

—–

Popularity: 22% [?]

MANDARIN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Straw mushrooms, dried
1/4 lb Pork, lean
1/2 c Bamboo shoots
Bean curd, fresh
-(2 pieces)
4 c Chicken stock
1 t Salt
1 tb Dark soy sauce
2 tb Cornstarch, mixed with
1/4 c Water
1 Egg
1 Scallion, chopped
1 tb Sesame oil

Soak mushrooms in warm water for 20 minutes. Drain,
reserving liquid. Cut pork, bamboo shoots, mushrooms,
bean curd into thin strips.

Combine stock and reserved mushroom liquid in a
saucepan. Bring to a boil. Add salt, soy sauce, pork,
bamboo shoots, mushrooms. Cover and simmer 5 minutes.
Add bean curd and again bring to a boil. Add small
amount of hot liquid to cornstarch paste, stirring.
Add mixture to pan and cook for 1 or 2 more minutes.

Beat egg lightly and slowly add it to hot soup. Stir
once, gently. Remove soup from heat. Sprinkle with
chopped scallion and sesame oil. Serve immediately.

NOTES:

* Bamboo shoot, pork and mushroom soup — I worked
out this recipe in an attempt to duplicate the
Mandarin Soup served at the Peking Royal Kitchen in
Pittsburgh. My friends all agree that it is a good
replica; some prefer my version to the “real thing.”
Yield: Serves 4-6.

* The quality of the chicken stock makes a huge
difference in a recipe like this. Use fresh stock if
you can, or buy the best grade of canned chicken stock
you can find.

: Difficulty: easy.
: Time: 20 minutes waiting and 20 minutes preparing.
: Precision: Measure spices and seasonings.

: Elaine Rich
: Microelectronics Computer Corporation, Austin, Texas
: HI.Rich@MCC.ARPA

: Copyright (C) 1986 USENET Community Trust

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Popularity: 4% [?]

Chicken Stew w/Pepper Pineapple

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound boned and skinned chicken breast halves — cut up
4 medium carrots — cut 1 inch pieces
1/2 cup chicken broth
2 tablespoons gingerroot — finely chopped
(or 2 teaspoons ground ginger)
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 tablespoon cornstarch
1 8 1/4 oz can pineapple chunks in juice, drained, — reserve juice
1 medium red bell pepper (1 cup) — cut 1 inch pieces
Hot cooked rice — optional

Mix chicken, carrots, broth, gingerroot, brown sugar, soy sauce, allspice and
pepper sauce in a crockpot. Cover and cook on low heat setting for 7 to 8
hours or until vegetables are tender and chicken is no longer pink in the
center. Mix cornstarch and reserved pineapple juice; gradually stir into
chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high
heat setting for about 15 minutes (I put in the green pepper about 45 minutes
before the stew is done.) or until slightly thickened and bubbly. Serve with
rice.

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Popularity: 28% [?]