CORN ZUCCHINI QUESADILLA (TOMATO SALSA AV

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Appetizers
Relishes Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Flour Tortillas (6")
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded minced
1 c Suchinni, julienned
3/4 c Corn kernels
Salt pepper to taste
Tomato Relish *
Avocado Relish *

[* recipes follow]

I. Prepare the salsa and relish.* Set aside. Heat
oven to 450 deg. Positioin 2 tortillas on an ungreased
cookie sheet. Sprinkle half the cheeses, onion,
jalapeno, zuchinni and corn on each. Season to taste
with salt and pepper.

II. Place one of the two tortillas atop the other and
the third torilla atop the second. Transfer to the
oven and bake until cheese has melted and tortillas
are becoming crisp (about 10 min.).

III. Cut tortilla into quarters, garnish each with
tomato salsa and avocado relish and serve hot. ~From
the Mesa Grill (102 5th Ave., NY), chef Bobby Flay
Chicago Tribune Magazine, March 21, 1993

Posted by Bud Cloyd

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Popularity: 4% [?]

Title: Focaccia—Four Ways
Categories: Diabetic, Quickbreads, Breads/bm
Yield: 6 sweet ones

MMMMM—————————DOUGH——————————–
1 lb Frozen white bread dough; 1 tb Olive oil;
-thawed Choice of topping;
Olive oil cooking spray;

MMMMM——————SAGE AND ONION TOPPING;———————–
1 md Size onion; thinly sliced 1 ts Sage; crushed dried;
1 tb Sage; chopped fresh 1/4 ts Coarse salt;
->OR<-

MMMMM-----------------ROSEMAY AND RAISIN TOPPING----------------------
1/3 c Golden raisins; plumped in 1 tb Rosemary; chopped fresh
1/4 c Fresh orange juice; for 30 ->OR<-
-minutes 1 ts Rosemary; crushed dried

MMMMM-----------------------TOMATO TOPPING----------------------------
1 Fresh plum tomato; about 1/4 -drained and chopped
-1/4 lb sliced crosswise 1 tb Fresh oregano;
-into paper-thin slices ->OR<-
1 oz Sun-dried tomatoes; (packed 1 ts Oregano; crushed dried
-dry), plumped in 1/3 cup of 1/4 ts Coarse salt;
-hot water for 5 minutes

MMMMM——————–SOUTHWESTERN TOPPING————————-
4 cl Garlic; slivered 1/4 c Dry-roasted sunflower
seeds;
1/4 c Cilantro (fresh coriander)

This version of the popular Italian flatbread gets a head start from
thawed frozen bread dough. It takes 25 minutes to prepare and bakes
in 8 minutes.

Cut dough into 6 equal pieces. On a lightly floured board, roll each
piece into 5-to-6 inch circle. Lightly spray three 12 by 15 inch
baking sheet with cooking spray. Place 2 circles of dough far apart
on each sheet. Brush circles with olive oil. Sprinkle with topping.
Lightly cover with plastic wrap and let stand in a warm place until
dough rises and appears puffy, about 20 minutes.
Preheat oven to 475 degrees. Bake until puffed and golden. 8 to 10
minutes. Serve warm. Best eaten same day; freeze for longer storage.

Food Exchange per serving:
SAGE AND ONION TOPPING: 1 STARCH/BREAD EXCHAGNE; CAL: 106; PRO: 4g;
CAR: 19g; FAT: 2g; CHO: Omg; SOD: 252mg;
ROSEMARY AND RAISIN TOPPING: 1 1/2 STARCH/BREAD EXCHANGE; CAL: 116;
PRO: 4g; CAR: 22g; FAT: 2g; CHO: 0mg; SOD: 208mg;
TOMATO TOPPING: 1 1/2 BREAD/STARCH EXCHANGES; CAL: 110; PRO: 4g; CAR:
21g; FAT: 2g; CHO: 0mg; SOD: 256;
SOUTHWESTERN TOPPING: 1 BREAD/STARCH EXCHANGE; CAL: 120, PRO: 5g; CAR:
19g:; FAT: 3g; CHO: 0mg; SOD: 202mg;

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin and
Frances Tower Giedet.

MMMMM

Popularity: 3% [?]

Date: Fri, 30 Jun 1995 00:44:00
From: z@fybits.com (Z Pegasus)

Title: Red Lentil Soup
Categories: Crock pot, Healthy, Soups
Yield: 7 servings

1 1/2 c Red lentils; sorted and rins
1 lg Onion; finely chopped
1 Celery stalk; diced
1 Green bell pepper; seeded an
1 Garlic clove; minced
6 c Water
4 Chicken bouillon cubes
1 ts Chili powder
1 ts Paprika
1 Bay leaf
1/4 ts Black pepper
1 1/2 c Spaghetti sauce, canned, red
1 ts Granulated sugar (up to 2) -

Recipe by: Skinny One-Pot Meals – ISBN 0-940625-75-X In 5-qt crock
pot, combine lemtils, onion, celery, green pepper, and garlic. Add
water and bouillon cubes, and stir to break apart lentils. Add chili
powder, paprika, bay leaf, and black pepper and stir well. Cover, and
cook on High 1 hours. Reduce heat to low and cook an additional 6 to
8 hours or until lentils are tender.

Raise heat to High. Stir in spaghetti sauce and continue to cook 10
to 15 mins longer. If spaghetti sauce seems acid, add optional sugar.
Remove and discard bay leaf.

NUTRITIONAL DATA (based on 7 servings): Per Serving: Calories 108 Fat
(gm) 1.4 Sat. fat (gm) 0 Cholesterol (gm) 0 Sodium (mg) 687 Protein
(gm) 5 Carbohydrate (gm) 21 % Calories from fat 10
MMMMM

Popularity: 3% [?]

Garden Spaghetti Salad

Recipe By : , June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces spaghetti, broken into 2-inch pieces
1 tablespoon olive or vegetable oil
2 cups cooked fresh or frozen corn
2 cups cooked fresh or frozen lima beans
2 medium tomatoes, peeled, seeded and chopped
3/4 cup green onions — thinly sliced
1/3 cup minced fresh parsley
6 strips bacon, divided — cooked crumbled
Dressing:
1/3 cup olive or vegetable oil
3 tablespoons cider or red wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon paprika
dash pepper

Cook spaghetti according to package directions; rinse in cold water and
drain. Place in a large bowl; toss with oil. Add the next five ingredients;
stir in three-fourths of the bacon. In a small bowl, whisk all dressing
ingredients. Pour over spaghetti mixture; toss gently. Garnish with
remaining bacon. Serve immediately or chill. Yield: 10-12 servings.

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NOTES : “This refreshing salad is very popular with my family, especially in
summer when crisp sweet corn is fresh. It is particularly good alongside a
grilled meat entree.” Submitted by Gloria O’Bryan, Boulder, Colorado.

Popularity: 5% [?]

Title: Perfection Pecan Pie
Categories: Pies
Yield: 6 servings

————-c————–
1 c All-purpose flour
1/8 ts Salt
1/2 c Crisco shortening
3 tb Water
————-f————–
1/4 c Butter or margarine, softene
1 c Sugar
4 Eggs
3/4 c Light corn syrup
2 ts Vanilla
1 1/4 c Pecan halves

Heat oven to 375 degrees.For crust,combine flour and salt.Cut in
Crisco with pastry blender (or two knives) until flour is just
blended into form of pea-size chunks.Add all of water.Toss lightly
with fork until dough will form a ball.Press between hands to form 5
to 6″ pancake. Flour rolling surface and pin lightly.Roll dough into
circle and trim 1″ larger than upside-down 9″ pie plate.Loosen dough,
carefully.Fold into quarters.Unfold and press into pie plate. Fold
edge under.Flute as desired. For filling,cream butter and sugar in
mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour
filling into unbaked pie shell.Bake @ 375 degrees for 5
minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until
knife inserted in center comes out clean.Cool to room temperature
before cutting.Makes one 9″ pie.

MMMMM

Popularity: 8% [?]

Home-Smoked Chipotle Chiles

Recipe By : W. Park Kerr in “Burning Desires”
Serving Size : 1 Preparation Time :0:00
Categories : Chile Pepper Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chunks or logs of fragrant hardwood,
preferably a combination of oak mesquite
1 1/4 pounds red-ripe jalapeno chiles — with stems
1/2 cup Dried Red New Mexico Chile Puree
OR
commercial chile paste, such as Santa Cruz
1/3 cup water
2 tablespoons tomato paste
2 tablespoons cider vinegar
1 tablespoon packed dark brown sugar
1 clove fresh garlic — peeled and crushed
1/4 teaspoon salt

Prepare a smoker according to the manufacturer’s directions, using
the
wood chunks and achieving a steady temperature of 275 to 300 degrees
F. Place the chiles directly on the smoker rack (or use a shallow
disposable foil pan) at the cooler end of the smoking chamber or on
the upper rack if your smoker has one. Lower the cover and smoke the
chiles for 2 1/2 hours, or until they are soft, brown, and slightly
shriveled.
Remove the chipotles from the smoker. In a medium nonreactive
saucepan, combine them with the chile puree, water, tomato paste,
vinegar, brown sugar, garlic, and salt. Set over medium heat and
bring
to a simmer. Cook, stirring once or twice, until the sauce is very
thick, about 15 minutes. Cool to room temperature.
Transfer the chipotles to a covered storage container and refrigerate
for at least 24 hours before using. They can be refrigerated for up
to
2 weeks or frozen for up to 2 months.
UNSAUCED DRIED CHIPOTLES: After removing the chiles from the smoker,
place them on a rack and leave them, loosely covered, at room
temperature, until crisp, light, and dry, 1 to 2 weeks, depending on
the humidity. Store airtight at room temperature.

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NOTES : Green jalapenos can be used, but red ones are more beautiful
and have a deeper, sweeter flavor. Grow your own, or in the
store,
select chiles that have begin to turn red; they will
eventually
ripen. (Those picked without any red at all in their peels
will
always
remain green.)
Curtis sez: “If you want to use store-bought dried chipotles
(which
means the time to make this recipe goes down to under 1/2
hour),
it
might help you to know that I just weighed 1 1/4 pounds of
jalapenos,
and it took 30 peppers. But since my jalapenos were on the
small
side,
I’d think that 20-25 dried chipotles would be about the right
amount.”
MAKES ABOUT 3 CUPS
From the Chile-Heads Recipe Collection
URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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Popularity: 6% [?]

Date Nut Pinwheel Cookies

Recipe By : Laura Hunter
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Filling
8 ozs. dates
1/3 cup sugar
1/3 cup water
1/4 cup walnuts, CHOPPED EXTREMELY FINE
1/2 teaspoon vanilla

For dough: cream together first 5 ingredients. Add dry ingredients. Form
dough into a ball; cover and refrigerate for several hours. Separate chilled
dough into 2 balls. Roll each ball into a rectangle – dough should be fairly
thin.

For filling: chop dates; place in saucepan. Add remaining ingredients and
cook over low heat, stirring until a paste is formed – about 15 minutes.
COOL COMPLETELY.

Spread filling on dough; roll up dough filling jelly roll style. Slice
1/2″ thick; bake at 350 for 10 to 12 minutes or until golden brown. Makes 2
to 3 dozen.

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Popularity: 3% [?]

Nestle Crunch

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bags milk chocolate chips (12-ounce bags)
— (Nestle is best)
1 1/2 cups Rice Krispies=AE

1. Melt the chocolate chips in a microwave-safe bowl in a microwave set
on medium for 2 minutes. Stir halfway through the heating time. Melt
thoroughly, but be careful not to overheat. 2. Gently mix the Rice
Krispies into the chocolate and pour into a greased 9×12-inch pan. 3.
Slam the pan on the counter or floor to level the chocolate. 4.
Refrigerate until firm, about 30 minutes. 5. Cut the candy in half
widthwise and then cit it twice lengthwise, making 6 bars.
Makes 6 King-Size Bars.

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Popularity: 4% [?]

Lazy Wife’s Chili Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large can tomato juice
2 cans Zesty tomato soup
1 pound hamburger
1 can chili beans
Chili powder and pepper — to taste

Brown hamburger and drain. Combine tomato juice and soup in pan or slow cooker
. Add hamburger and beans. Boil for about 5 or 10 minutes. Then turn down he
at to keep soup hot. Add chili powder and pepper to your family’s taste. This
is a quick, easy, perfectly seasoned soup that tastes like you simmered it all
day.

busted by sooz

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Popularity: 7% [?]

BEEF ‘N’ BARLEY VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Soup bone – 1/2 meat
1/4 c Barley
2 tb Fat
1 c Cubed carrot
2 qt Water
1/4 c Chopped onion
1 1/2 ts Salt
1/2 c Chopped celery
1/4 ts Pepper
2 c Cooked tomatoes
2 tb Minced parsley
1 c Fresh/frozen peas

Remove meat from the cracked soup bone; cut meat into cubes
and brown slightly in hot fat. Place meat, soup bone, water,
seasonings and parsley in soup kettle. Cover tightly and cook
slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and
skim off excess fat. Remove soup bone. Add carrots, onion,
celery and tomatoes; cook 45 minutes. Add fresh peas and cook
15 minutes.

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Popularity: 5% [?]