Bowl of the Wife of Kit Carson

Recipe By : Dudley Cable-Larche of The Fort, near Denver, CO
Serving Size : 1 Preparation Time :0:10
Categories : Soups Southwestern Cuisine
American Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cooked chicken or turkey meat — in
bite-sized pieces
1/4 cup rice — cooked
1 cup rich chicken broth
1/4 cup garbanzo beans — cooked
1 pinch leaf oregano
1/4 whole chipotle pepper — chopped
1/4 whole avocado — sliced
1/4 cup Monterey Jack or Muenster Cheese — cubed

Heat broth to boiling and add chicken (or turkey), garbanzos,
chipotle pepper, rice and oregano. Serve in large individual bowls, and
add cheese pieces and avocado just prior to serving.

CHEF’S NOTE: The proper name of this soup is Caldo Tlalpeno. The
chipotle pepper called for is a special smoked chile pepper, properly called
the
chile chipotle adobado, available from specialty shelves in the
grocery store in cans.

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Nutr. Assoc. : 2805 1258 327 618 3390 0 62 916

Title: Macaroons
Categories: Desserts, Diabetic, Cooky/bars
Yield: 40 servings

1 Egg, separated 1 c Shredded coconut
1 c Artificial sweetener 1/2 c Chopped pecans (optional)
2 c Cornflakes 1/2 ts Almond extract

Beat egg white until stiff but not dry. Fold in sweetener equivalent
to 1 cup sugar. Add remaining ingredients. Drop by teaspoonfulls onto
greased baking sheet. Bake 350F for 12 minutes. Remove from pan at
once. Makes about 3 1/2 dozen cookies, each cookie is 1/2 fat. 24
calories.

MMMMM

Title: Aniseed Chrabeli
Categories: Cookies
Yield: 40 servings

1 1/4 c Sugar 2 ts Aniseed; ground
2 Eggs 1/2 Lemon; use grated peel only
1 2/3 c Flour, all purpose; sifted

Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs
until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into
1/2 inch diameter ropes. Cut ropes into 3 inch lengths; curve each piece
into a half-moon shape. Slash outer edge of half-moon in 3 places with a
sharp knife. Place on prepared baking sheets. Cover and let stand overnight
at room temperature. Preheat over to 375ø F. Bake cookies 12 to 15 minutes
or until golden. Remove from baking sheets immediately; cool on rack. This
cookie is very hard and crisp. It makes an excellent “dunking” cookie!

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Herbed Oil

Recipe By :Adapted from Dewitt Gerlach
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Olive oil
8 Bay leaves
4 Rosemary sprigs or
4 ts Chopped dried leaves
2 tb Dried red chiles
1 Mashed garlic cloves

Combine all and let stand covered at room temperature
12 to 24 hr. Decant oil and store in cool dark place.

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Title: Sweet-And-Sour Green Beans
Categories: Diabetic, Vegetables, Holidays, Vegetarian, Side dishes
Yield: 4 servings

10 oz Package Frozen Green Beans 2 tb Wine Vinegar, red or white
1/2 c Water 1 tb Margarine
1 Bay Leaf 1 pk Equal Sweetener
4 Whole Cloves

Combine the beans, water, bay leaf and cloves in a saucepan. Cook
until the beans are tender, about 3 minutes. Drain off the water.

Add the vinegar and margarine. Saute for 3 minutes.
Remove the bay leaf and cloves. Sprinkle on the sweetener and serve.

Serves 4

One Serving = Calories: 46 Carbohydrates: 0 Protein: 1 Fat: 3
Sodium: 37 Potassium: 39 Cholesterol: 0

Exchange Value: 1 Vegetable Exchange + 1/2 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM

MUSHROOM MILLET MAGIC

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 oz Millet — cooked
18 oz Mushrooms — sliced
18 oz Green pepper — chopped
18 oz Onion — chopped
9 oz Pumpkin seeds
12 tb Olive oil
3 ts Salt
1 1/2 ts Cumin
1 1/2 ts Basil
9 oz Triticale flour
Sesame oil

Preheat oven to 350 degrees. Lightly grease a 4 x 8
baking dish with sesame oil Combine all ingredients
together gradually stirring in triticale flour.
Transfer to covered baking dish and bake for 20
minutes.

From the files of DEEANNE

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Teddy Bears Cookies

Recipe By : Pillsbury Classic Cookies and Bars
Serving Size : 1 Preparation Time :0:55
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups brown sugar — firmly packed
1 cup butter — softened
2 teaspoons vanilla — real
2 eggs
2 1/4 cups Pillsbury BEST flour
2 1/2 cups quick-cooking oats
1 teaspoon baking soda
brown or chocolate decorator icing
red M Ms

1. In large bowl, combine brown sugar and butter; beat until light and fluffy.
Add vanilla and eggs; blend well.
2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine
flour, oats and baking soda; mix well. Add to brown sugar mixture; blend well.
Cover with plastic wrap; refrigerate 1 hour for easier handling.
3. Heat oven to 375*F. For each bear, form two 1/2 inch balls and one 1 1/2
inch ball. Place the large ball on ungreased cookie sheet; place smaller piece
s
on top to form ears. Flatten dough slightly; crimp edges with fork. Repeat
with remaining dough, placing large balls of dough 3 inches apart on cookie
sheets.
4. Bake for 7 to 10 minutes or until light golden brown. Cool 2 minutes;
remove from cookie sheets. Cool 10 minutes or until completely cooled.
5. To decorate, use small round tip on decorator icing; pipe icing on each
cookie for eyes and mouth. For nose, use small amount of icing to secure M M o
n
cookie. Let icing set before storing. Store in lightly covered container.

2 dozen large cookies.

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NOTES : A friend will be very pleased to recieve a basket filled with these
oatmeal bears. Tuck a little stuffed bear holding the recipe into the basket
along with the cookies. Makes a great baby shower gift!

CHICKEN CORN CHOWDER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Poultry Seafood
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chicken wings
8 c Cold water
1 t Salt
10 oz Package frozen corn
1/4 ts Black pepper
1/4 c Parsley, chopped fine

Place the chicken wings, water and salt in a soup
kettle. Bring to rolling boil, and remove any froth
which may gatther on top. Reduce heat to simmer and
cook covered fro 1-1/2 hours.

Strain soup abd allow the cbickin wings to cool,
Remove the meat from the bones. Discard the bones and
the skin. Return the meat to the broth and again place
over the heat. Bring to a simmer again and add tbe
corn and black pepper. Cook for I5 minutes longer.
Stir in the chopped parsley just before serving. Do
not cover after the addition of the parsley or you
will spoil its bright green color. Serve piping hot
with oyster crackers.

Makes 5 or 6 servings.

Source: ‘The Super Chicken Cookbook’ by Iona Nixon
Found by Fran McGee

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Title: [THAI] neua pad kimao (beef flambe)
Categories: Beef, Thai, Chile
Yield: 4 servings

1 c Beef, sliced thinly,
-diagonally across
-the grain
1 c Maekhong (whiskey),
-warmed, for flambé
3 tb Prik ki nu daeng (red
-birdseye chilis),
-thinly sliced
1 tb Kratiem (garlic),
-thinly sliced
1 tb Kha (galangal)
-thinly sliced
1 tb Hom daeng (shallots),
-thinly sliced
1 tb Nam pla (fish sauce)
1 tb Nam makham piag
-(tamarind juice)
3 Bai makrut (kaffir lime
-leaves), torn,
-or 1 teaspoon lime zest
1 ts Nam tan paep (palm sugar)

This is perhaps one for the adventurous – or the outdoor chef? – for not
only is the meal cooked in very hot oil, but it is deliberately flamed at
the end! Because of this I recomend you use a wok, not a skillet, at least
16 inches in diameter and 6 inches deep, or a sauté pan, at least 16″ in
diameter and 4″ deep.

maekhong is the generic name for Thai whiskeys derived from rice liquour.
It is also the name of one of the popular (and relatively cheap) brands.
However if you prefer, or simply can’t get Thai whiskey, you can use any
whiskey, whisky, brandy or rum you choose!

Method

Place a wok over very high heat and stir fry the ingredients quickly,
stirring or shaking the wok vigorously to prevent the meat burning.

Add 1 cup of warmed maekhong (rice whikey) to the wok and tip it to cause
it to ignite. After about 30 seconds if it is still burning place the lid
on the wok to kill the flames.

Serving Storage

Serve with the usual table condiments and white rice.

On a cold night the best “wine” to go with this is whiskey (good sippin’
whiskey), warmed in the style of sake. On a hot summer hight, accompany it
with a robust, and well chilled beer, such as Singha or Beer Chang (a Thai
product of the Carlsberg breweries that is 9% by volume alcohol!) “Col.
I.F. Khuntilanont-Philpott”

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Title: [THAI] hoi tohd (fried mussels)
Categories: Thai, Mussel, Chile
Yield: 6 servings

1 kg Mussels
1 c Tua phak yao
-(long beans), cut
-into 1 inch pieces
-(optional)
1 c Tua ngok (bean sprouts)
-(optional)
1/2 c Hom daeng (shallots),
-thinly sliced
2 tb Kratiem (garlic), minced
1 tb Nam prik pao
-(toasted chilis in
-bean oil)
1 tb Prik ki nu daeng
-(red birdseye chilis),
-thinly sliced
1 ts Nan tan sai daeng
-(brown granulated sugar)
1 ts Prikthai (black pepper),
-freshly ground

Just the thing if you’re in a hurry: and a tasty party food, or between
meal snack as well.

Method

Clean the mussels, carefully removing the beards.

In a wok or skillet over medium heat, saute the shallots and garlic until
aromatic.

Add the mussels, stir fry on high heat for 1 minute, add the remaining
ingredients (except the beans and bean sprouts) and cover the pan, reducing
the heat to medium, for a further 5 minutes. Shake the pan occasionally to
move the mussels around and ensure even cooking.

Check the cookig: discard any unopened mussels.

If you want a substantial meal, add the beans and stir fry until heated
through, then remove from the heat and add the bean sprouts, stirring
briefly, then transfer to the serving platter.

Serving Storage

For a light snack, the mussels are eaten alone, using a convenient half
shell as a spoon/knife. For a more substantial meal, the mussels are
transferred to a platter, and the beans, bean shoots etc to another, then
the veggies can be eaten with rice or noodles, accompanying the mussels.

In many cases the mussels are eaten with the fingers, as this makes it
easier to dip them in the chosen, and usually fierily hot, dipping sauce,
such as nam prik kapi, nam prik kiga, or nam prik narok. “Col. I.F.
Khuntilanont-Philpott”

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