Title: Chiles en Nogada (poblanos in walnut sauce)
Categories: Beef, Vegetables, Main Dish
Yield: 8 Servings

10 Chiles poblanos, peeled and
Deveined*
Stuffing:
1/2 kg Pork grounded
1/2 kg Beef grounded
1 md Onion
1 c Red tomatoe pure
2 Garlic cloves
Salt and pepper
1/2 c Acitron chopped**
1/2 c Raisins
1/2 c Almonds chopped
1/2 c Pine nuts
1 c Fresh fruits: apple, pear,
Apricots in little cubes
Sauce:
2 c Walnuts peeled, without the
Papper peel, whites.
1 1/2 c Cream (the best cream)
1/4 Piece cream cheese, just for
To add flavor and consistenc
1/2 To 3/4 cup of milk
Sugar
Cinamon powder
Salt
Adorn:
Red pomegranate
Parsley leaves

*The size have to be large, if you cannot get large chiles you can use
littles, but need to buy more, is difficult to make the exactly
amount of chiles and stuffing.

**acitron: a citron dried and made into sweetmeat; candied lemon.
This is what my dictionary says, if you cannot get it do not worried,
make the recipe with the other ingredients.

***The walnuts need to be peeled before, you can let them in some
water on the refrigerator.

Prepare the stuffing:
In a sauce pan put vegetable oil, in the blender make a pure with
onion and garlic, add to the vegetable oil when it is hot, let the
onion fry until be brown (not black). Add the meats, let cook until
the meats loose all the water and looks a little brown, add the red
tomatoe puree, add salt and pepper and let it boil, add the fruits
chopped and let cook until will be dry. Let cool.

Sauce:
Mix all in the blender until be soft and have a sauce consistency,
try and season with salt and cinamon, this sauce will be cold over
the stuffing chiles.

Serve:

Fill all the chiles with the meat, there are two ways for to serve:

1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the
chiles with this mix and put them to fry in some vegetable oil. let
cool and cover with the white sauce, adorn with the pomegranate and
some little parsley leaves.

2.-Without using the eggs and oil, I prefer in this way, just after
fill them put over the white sauce and adorn with the pomegranate
just a few seeds for to add red color to the dish, because this dish
have the mexican flag colors: green, white and red, and also adorn
with some little parsley leaves.
Patricia Wriedt

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Popularity: 6% [?]

Title: Garlic and Cilantro Sauce
Categories: Sauces, Low-fat
Yield: 4 servings

1 Garlic head,peeled/minced
2 Jalapeno peppers,seeded and
-finely chopped
2 bn Cilantro,finely chopped
1/2 c Lime juice
1/4 c Extra virgin olive oil
1 t Salt

From “A Cook’s Tour of Sonoma” by Michele Anna Jordan. Aris Books.

Toss all the ingredients together. Spoon over freshly grilled or
sauteed fish. Makes 1-1/4 cups. Serves 4.

Sauce will keep in refrigerator for up to 4 days.

Nutritional analysis per serving: 150.5 calories; 12.7 grams total
fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams
carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium.

MMMMM

Popularity: 7% [?]

Roast Pepper Terrine with Basil and Olives

Recipe By : Safeway Magazine, June 1997
Serving Size : 4 Preparation Time :1:00
Categories : Light Meal New
Starters Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large red peppers
2 large yellow peppers
2 large green peppers
2 tbsp extra virgin olive oil — plus extra brushing
1 tbsp pesto sauce
1 clove garlic — peeled and crushed
salt and freshly ground black pepper
5 ripe, full-flavoured tomatoes — skinned qrtrd dseedd
1/2 pkt fresh basil — torn
— TO SERVE —
fresh basil
black olives
extra virgin olive oil
balsamic vinegar

1. Preheat the oven to 220C/425F/Gas 7. Halve the peppers, place them in a
large roasting tin, skin side up, and roast for 25 minutes or until the
peppers have softened and the skins have wrinkled. Cool completely, then
pull out the cores and peel away the skins.

2. Lightly oil a deep 450g/1lb loaf tin, and line with clingfilm. Mix
together the pesto sauce, garlic and seasoning.

3. Place half the red peppers on the base of the tin, then top with a third
of the tomatoes. Season, scatter with some torn basil leaves and drizzle
over a little of the pesto mixture. Top with all the yellow peppers before
repeating the layering process with the green peppers and the rest of the
ingredients, finishing with the remaining red peppers.

3. Cover the terrine with a sheet of clingfilm and place the tin on a plate
to catch any juices. Put some heavy weights on top of the peppers and then
leave overnight in the fridge to compress the layers.

4. To serve, carefully remove the terrine from the tin and slowly peel away
the clingfilm. Cut into thick slices and serve with basil and olives, and
drizzled with the olive oil and balsamic vinegar.

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NOTES : This makes a wonderful starter, full of seasonal flavours, or as a
delicious vegetarian lunch when served with a few slices of feta cheese and
some crusty bread. The ingredients can also be tossed together in a bowl to
make a tasty salad.

Serves: 4-6
Preparation time: 35 minutes
Cooking time: 25 minutes

Popularity: 3% [?]

MY FRENCH ONION SOUP – BON APPETIT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices French bread baguette
2 tb (1/4 stick) butter
4 c Sliced onions
2 10 1/4-oz cans beef broth
1 1/2 c Water
1 Bay leaf
1/8 tb Pepper
1/8 tb Dried thyme, crumbled
2 tb Port
1 c Grated Swiss cheese
1/4 c Grated Parmesan

Preheat broiler. Broil bread until golden, about 1
minute per side.

Melt butter in heavy large saucepan over low heat. Add
onions and cook 30 minutes, stirring occasionally. Add
broth and next 4 ingredients. Increase heat and bring
to boil. Reduce heat. Add Port. Cover and simmer 5
minutes. (Can be prepared 1 day ahead. Cover soup and
refrigerate. Bring to simmer before continuing.)

Preheat broiler. Place bread in 4 ovenproof bowls;
place bowls in baking dish. Ladle soup into bowls.
Sprinkle with Swiss cheese. Top with Parmesan. Broil
until cheese melts and turns golden, about 1 minute.
Serve hot.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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Popularity: 5% [?]

Cream of Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup white sauce — average or heavy
2 cups mushroom soup concentrate
2 cups beef broth

Heat white sauce in top of a double boiler over simmering water. In a
separate saucepan, simmer concentrate and broth 30 minutes, stirring
occasionally. When both are hot combine and stir and serve.

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Popularity: 9% [?]

Country Rhubarb Dessert

Recipe By : Great American Recipe Card/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rhubarb
Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh rhubarb — washed/in 1/2″ piece
1 cup flour
1/2 cup butter — softened
1/3 cup confectioner’s sugar
3 eggs
1 1/4 cups sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
whipped cream
strawberries — for garnish

Blend flour and softened butter until like coarse crumbs. Add confectioner’s
sugar. Press into buttered 9″ square pan or 10x7x1/2″ rectangular pan .Bake
at 350° for 15 minutes until golden. When crust is baking, beat eggs. Add 1
1/4 cup sugar, very gradually. Beat intul very light and fluffy, 5 minutes on
High with electric mixer. At low speed, add flour, baking powde,r vanilla and
salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly.
BAke at 350 ° for 40 minutes until light brown and top feels dry. Serve
cooled, with whipped cream and strawberries.

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Popularity: 5% [?]

BENNE-OYSTER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Benne (sesame seeds)
1 c Oyster liquor, drained from
-the oysters
1 c Cream
12 lg Oysters, shucked

Caynne pepper and freshly ground black pepper

On a baking sheet in a preheated 350 degree F. oven or
in a heavy bottomed pan over medium heat, cook the
benne seeds until evenly browned, about 10-15 minutes.
Remove to a mortar and grind with a pestle, until a
paste forms, adding a few drops of oyster liquor or
cream if necessary. Heat the cream and oyster liquor
together in a saucepan. Gradually stir in the benne
paste, the add the oysters and continue to heat until
oysters are just curled. It takes only a minute.
Season with cayenne and black pepper. Serves 2.

SOURCE: *Hoppin’ John’s Lowcountry Cooking Published
Early American Life
8/93 POSTED BY: Jim Bodle 9/93

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Popularity: 6% [?]

Title: VEGAN COLE SLAW
Categories: Vegetables, Oct.
Yield: 1 servings

1 Granny smith, unpeeled,
Cored, and diced
2 c Slivered cabbage (red or
Green)
Plenty of raisins
1/4 ts Celery seed
2 tb Cider vinegar
1 tb Honey
1 tb Oil
Salt pepper to taste
>
> 1) place apples, cabbage,
And raisins in bowl – toss
> 2) combine all else in cup
And mix
> 3) pour on top and serve

Posted by karpen@nrlfs1.nrl.navy.mil (Judy Karpen) to
the rec.veg.cooking newsgroup Oct. 19, 1994.

Comment by Judy Karpen, karpen@nrlfs1.nrl.navy.mil:

Good stuff!

Just a variant note — shredded carrot can be used in
addition to, or even in place of, the cabbage; also,
raspberry vinegar (tres yuppie, i know) can replace
the cider vinegar + honey. If it’s still not sweet
enough for your taste you can add some fruit juice;
peach works well. Oh, you can leave out the oil too,
esp if you add the fruit juice (dont want too much
liquid in there).

Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Popularity: 4% [?]

CHEWY CARAMEL BROWNIE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROWNIE—–
1/2 cup Butter or margarine
2 Unsweetened chocolate sq.
1 cup Sugar
3/4 cup Flour
2 Eggs — slightly beaten
1/2 teaspoon Salt
1/2 teaspoon Baking powder
1 teaspoon Vanilla
—–CARAMEL—–
8 ounces Caramels — unwrapped
3 tablespoons Whipping cream
1/2 cup Chopped pecans
1/4 cup Semi sweet chocolate chips
Vanilla ice cream

Heat oven to 350~F. In 2 quart saucepan combine butter and unsweetened
chocolate. Cook over medium heat, stirring occasionally, until melted. Stir in
remaining brownie ingredients. Spread batter into greased 9″ pie pan. Bake for
20 to 25 minutes or until brownie is firm to the touch. Meanwhile, in 1 qt.
saucepan cook caramels and whipping cream over medium low heat, stirring
occasionally, until caramels are melted.Remove brownie from oven; spread melted
caramel mixture over entire baked brownie. Sprinkle with pecans and chocolate
chips. Return to oven; bake for 3 to 5 minutes or until caramel mixture is
bubbly. Let stand 30 to 45 minutes, cut into wedges. Serve warm with Ice cream.

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Popularity: 3% [?]

CRANBERRY PECAN STUFFING *

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1/4 c Margarine
2 Celery stalks — chopped
1 lg Onion — chopped
1 cn Chicken broth
16 oz Herb stuffing mix
1/2 c Cranberries
1/2 c Pecans — chopped

In 4 quart saucepan over medium heat, melt margarine;
add celery and onions and cook until tender. Add
broth. Heat to boiling. Remove from heat. Add stuffing
mix, cranberries and nuts; toss to coat well. Use to
stuff 12-14 lb turkey according to directions on
turkey package. Bake any remaining stuffing in covered
casserole dish along with turkey, for 30 minutes.

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Popularity: 4% [?]