EASY LOW-FAT CHILI

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetarian Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
1/4 c Green pepper — chopped
4 c — water; divided
1 cn Great Northern beans — rinsed
-and drained (15 oz)
1 cn Navy beans — rinsed and
-drained (15 oz)
1 cn Salt-free tomato sauce
-(6 oz)
1 cn Low-salt diced tomatoes
-undrained (14.5 oz)
2 ts Chili powder, or to taste
1 t Salt (optional)
1/2 ts Pepper

In a large saucepan, cook the onion and green pepper
in 1/2 cup water until tender. Add beans, tomato paste
and tomatoes. Stir in chili powder, salt if desired,
pepper and remaining water; bring to a boil. Reduce
heat; cover and simmer for 20 minutes.

/Collector’s Edition/MM by DEEANNE

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

MARY HART’S MOM’S SWEDISH SOTSOPPA (FRUIT SOU

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Large-pearl tapioca
8 oz Bite-size pitted prunes
3/4 c Golden raisins
1/4 c Sugar
Juice of one lemon
1 Seedless orange — peel, diced
1 Cinnamon stick
1 1/2 c Frozen boysenberries, or
–fresh raspberries and/or
–blackberries

The night before you wish to serve the soup, add 3
cups warm water to tapioca. Let soak overnight;
drain. In a large pot, combine all ingredients except
berries, and simmer 20 minutes over low heat or until
tapioca pearls are clear. Add berries. Simmer about
10 minutes or until boysenberries thaw (if using fresh
berries, cook 10-12 minutes or until berries soften).
Add more sugar to taste. Remove cinnamon stick. May
be serve warm or cold. SOURCE: TV Guide, 6/1/96

Paula in Manhattan
paulab@pipeline.com

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: Bake Cherry Cheese Pie
Categories: Pies, Desserts
Yield: 6 servings

1 9″ graham cracker crust
1 pk 8 oz softened cream cheese
1 c 14 oz. sweetened condensed;
Milk ( not evaporated)
1/3 c Concentrated lemon juice
1 ts Vanilla extract
1 c Cherry pie filling

In a large mixer bowl,beat cheese until fluffy. Beat in Condensed milk
until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill
3 hours or until set. Top with desired amount of e filling before
serving. Refrigerate leftovers.

MMMMM

Popularity: 17% [?]

Don Fernando’s Green Chile Stew

Recipe By : Tony Lima
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Dried White Beans
1/2 Lb Lean Ground Turkey Or Beef — (see note)
1/2 Lb Bonless Sirloin, Cubed — (see note)
4 Cups Chicken Broth
1/2 Cup Mexican Beer (Not Dark) — (we use Corona)
2 Lbs Poblano Peppers, Roasted, Peeled And Chopp — * see
note
1 Tomato — chopped
1 Medium Onion — chopped
1 Clove Garlic — minced
1/2 Cup Fresh Cilantro — chopped
2 1/2 Tsp Tabasco
1 1/2 Tsp Oregano
2 1/2 Tsp Cumin
1/8 Cup Parsley — chopped
1 Tsp Salt
1 Tsp Pepper

* (we use half this amount and seed the chiles)

1. Soak and cook beans until tender.
2. In a soup pot, saute ground meat and sirloin until done.
Remove. (We saute in a little olive oil)
3. Add onions, garlic and cilantro to pot and saute for 3-5
minutes or until onions are softened.
4. Add chicken broth, beer, poblano peppers and tomato. Bring to
a boil and reduce to a simmer.
5. Add meat, beans, tabasco, oregano, cumin, parsley, salt and
pepper. Stir well.
6. Simmer for 2 hours, stirring occasionally.

Note: you could eliminate the meat by using TVP® for the ground
and doubling the amount of beans. I have not tried this
though.
— Sharon Badian, AT T Bell Labs – Denver (seb1@dr.att.com)

Tony’s notes: Fresh poblano peppers are essential to
this recipe. We’ve found they tend to be rather mild in mid-
summer, with the hotness increasing as they move into the end of
the growing season. Adjust the number of peppers to your taste
and the hotness of the particular chiles you use. Incidentally,
although it’s heresy to say it, this is a pretty low-fat recipe.

Enjoy

– - – - – - – - – - – - – - – - – -

NOTES : O.K., folks, try the following recipe, then come back and tell
me it’s not chili. The only rule is you have to cook up a
batch and try it first. – Tony (tony.lima@toadhall.com)

New Mexico Green Chile Stew
Sharon Badian, AT T Bell Labs
Posted by Tony Lima (tony.lima@toadhall.com)
(with modifications and notes added)

There was a request for New Mexican recipes. Here’s one adapted
from a recipe in *Taos Recipes*, a collection of recipes from
restaurants in Taos, New Mexico.

Don Fernando’s Green Chile Stew (serves 6)

(with extensive modifications by S. Badian

TVP is a registered trademark of Archer-Daniels-Midland Company.

Popularity: 8% [?]

Greek fish baked in grapevine leaves

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
5 md Whole fish — cleaned
– heads left on
2 tb Olive oil (or more)
1 Lemon (juice only)
1 tb Chopped fresh parsley
1 tb Chopped fresh thyme
1 tb Chopped fresh fennel
Salt freshly ground pepper
3 Anchovy fillets — rinsed
– minced or mashed
2 tb Butter
15 lg Grapevine leaves
Lemon slices fennel leaves

Wash and dry the fish. In a glass or earthenware bowl, beat the oil,
lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper.
Dip each fish in the mixture, turning to coat and allow to marinate an
hour or two in the refrigerator. Remove the fish from marinade and
drain. Meanwhile, beat the anchovies and butter together and spread on
the fish with a knife. Wrap each fish in grapevine leaves and place, seam
side down, in an attractive baking- serving dish. Bake in a moderate oven
(350 F) for 30 minutes. Serve hot, garnished with lemon and fennel.
From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York. Typed for you by Karen Mintzias

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

SHERRIED CHESTNUT STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh chestnuts — -ÿÿ
10 oz -canned chestnuts
2 pk Long-grain rice wild rice
-(6 oz size packages)
4 c Water
1/2 c Cream sherry
4 tb Butter or margarine
1/2 c Sliced onion
1/2 c Sliced celery
1/2 c Minced parsley

If fresh chestnuts are used, slit shells on one side
and cook in boiling water to cover 20 minutes. Cool,
peel off shells and skin and dice coarsely. Drain and
dice canned chestnuts, if used. Cook rice in water
according to package directions, using seasonings from
package and adding sherry and 1 tablespoon butter.
Meanwhile, melt remaining 3 tablespoons butter in
skillet. Add onion, celery and parsley and cook until
onion is tender but not browned. Combine rice with
vegetables and chestnuts. Makes enough for 10-pound
turkey

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

Skinny Pinwheels

Recipe By : So Fat, Low Fat, No Fat
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fat-free cream cheese — softened
1 ounce pkg. ranch dressing mix
2 green onions — sliced
4 flour tortillas, low fat — 1 gram fat each
1 4 oz. jar diced pimiento
1 4 oz. can chopped green chiles
1 2 oz. jar sliced black olives, optional

Mix cream cheese, ranch dressing mix, and green onions. Spread on
the tortillas. Drain the pimientos, chiles, and olives and blot dry
on a paper towel. Sprinkle in equal amounts on top of the c ream
cheese. Roll the tortillas tightly. Place seam side down in a dish
and chill at least 2 hours.
Cut rolls into 1″ pieces. Serve with spiral side up.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Asparagus Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

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

1 Pastry for 9″ pie

1 lb Asparagus in 1-1/2″ pieces

1 c Jarisberg cheese,shredded

3 tb Pimiento strips

2 tb Cornstarch

1/2 ts Salt

1 pn Black pepper

1 1/2 c Half-and-half

3 Eggs,slightly beaten

1/4 c Parmesan cheese,fresh grated

1. Line 11×1-inch fluted tart pan with pastry; trim pastry with top of pan

and prick with fork.

2. Bake tart shell in preheated 450′F oven 10 minutes, or just until

lightly browned.

3. Meanwhile, cook asparagus in boiling salted water just until

crisp-tender; drain thoroughly.

4. Remove baked sheel from oven and reduce temperature to 375′F.

5. Sprinkle sheel with Jarisberg cheese; top with well-drained asparagus

and pimiento.

6. In medium bowl, combine cornstarch, salt and black pepper; gradually

stir in half-and-half until smooth.

7. Stir in eggs and Parmesan cheese until well blended; pour mixture into

tart shell over asparagus.

8. Bake in preheated oven 35 to 50 minutes, or until knife inserted in

center comes out clean. Let stand 5 minutes before serving.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: LIMEADE
Categories: Diabetic, Beverages
Yield: 6 sweet ones

1 1/2 c Freshley Squeezed Lime Juice
-(About 6 limes) ***
4 c Cold Water (The colder
-the better)
1 1/2 c NutraSweet (r) Spoonful ™

Ice Cubes 6 Lime Slice Twists 6 Mint Sprigs

Mix first three ingredents together and refrigerate
untill chilled and you are ready to serve. You may
freeze it in ice cube trays and use in place of the
Ice Cubes when serving as well, Or as a “Popsicle”
Limeade ice cubes may be “processed” in an ice
crusher, blender or food processor to make a Lime
Slush as well.

To serve, either make a slush as described above or
serve over ice. Optional garnash of Lime slice and/or
mint sprigs.

Makes 6 servings of about 8 ounces each

Nutritional Information

Serving size 8 oz

Calories ———— 45 Saturated Fat
~——– 0g Protein ~———– <1g
: Cholesterol ——— 0g Carbohydrates
~—— 12g Fiber ——— Trace
Total Fat ——- 0g Sodium ——— 5mg

Diabetic Food Exchange
1 fruit From:
John Davis
Reformatted 4 you and yours via Nancy O’Brion and her

—–

Popularity: 35% [?]

Thai Satays

Recipe By : Vogue Cookbook 1989
Serving Size : 8 Preparation Time :3:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 kg beef fillet steak — trimmed
MARINADE
1 cup coconut milk
1 teaspoon turmeric
1 teaspoon curry powder
2 teaspoons nam pla (fish sauce)
SAUCE
2 tablespoons curry paste
1 cup thick coconut milk
3 tablespoons crunchy peanut butter

STEP ONE: PREPARE MEAT
Cut beef fillet in slices, then cut slices into thin strips and thread on=
to
bamboo skewers.

STEP TWO: PREPARE MARINADE
Mix marinade ingredients together, pour into a shallow tray and place sat=
ays
in marinade. Marinade for at least 2 hours, turning from time to time so=

they are coated with the marinade on all sides.

STEP THREE: TO MAKE SAUCE
Fry curry paste in a frying pan for a few minutes, add coconut cream and
heat well. Add peanut butter and stir until all ingredients are well com=
bined.

STEP FOUR: TO COOK SATAYS
Cook satays on barbecue, turning once. They should only take a few minut=
es.
Serve with sauce.

– - – - – - – - – - – - – - – - – - =

Serving Ideas : Serve with Sauce.

Popularity: 6% [?]