Archive for May, 2009

Cream Consomme

Recipe

1 May

Title: Cream Consomme
Categories: Soups
Yield: 6 servings

Jim Vorheis
1 lg Onion, grated
1 Tart apple, unpeeled and
-grated
31 1/2 oz Beef consomme
1 1/2 c Heavy cream
1/2 ts Paprika
1/2 ts Imported curry powder
1 Red apple, unpeeled and
-chopped, for garnish
2 tb Fresh lemon juice

Add the grated onion and apple to the consomme and cook until tender,
about 12 minutes. Puree in a blender, then put through a strainer.
Stir in cream and season with paprika and curry powder. Refrigerate
until ready to serve. Reheat slowly, just until heated through. Serve
in small cups garnished with chopped unpeeled apple sprinkled with
lemon juice.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

MMMMM

Filed under: New Text Import

Chili Peanuts

Recipe

1 May

Title: Chili Peanuts
Categories: Snacks, Spicy, Hot
Servings: 8

Peanuts
Chili powder
Paprika
1 ds Red pepper

1. To each cup of raw peanuts, add small amount of chili powder, about 1/4
teaspoon, a smaller amount of paprika, and a dash of red pepper. Stir
gently and increase chili powder to taste as the peanuts warm.
2. Spread out on a cookie sheet and bake in 300’F. oven until heated.

MMMMM

Filed under: Misc Recipes

Mexicali Squares

Recipe

1 May

Title: MEXICALI SQUARES
Categories: Vegetarian, Tex-mex, Main dish
Yield: 6 servings

————————–TOPPING————————–
1 tb Olive oil
1 Clove garlic, finely chopped
1 c Chopped onions
1 c Chopped green pepper
1 lb Canned kidney beans, rinsed
And drained. This will yield
10 ounces of beans.
1 cn (8-oz) salt free tomato
Sauce
1 ts Dried oregano
1 ts Ground cumin
1 ts Chili powder

—————————CRUST—————————
3/4 c + 2 T yellow cornmeal
1 ts Baking powder
2 Egg whites OR Ener-G egg
Replacer for 2 eggs
1/2 c Skim milk or soy milk
2 tb Olive oil
1 c Canned corn

Preheat oven to 350 degrees. Lightly oil an 8-inch
square baking pan or spray with a nonstick cooking
spray.

To prepare topping: Heat oil in a large nonstick
skillet over medium heat. Add garlic, onions, and
green pepper. Cook 10 minutes, or until onins are
tender and start to brown. Remove from heat and stir
in remaining topping ingredients. Set aside.

To prepare crust: In a small bowl, combine cornmeal
and baking powder, mixing well. In another bowl,
combine egg whites or egg replacer (+appropriate
water), milk (or soy milk), and oil. Beat with a fork
or wire whisk until blended. Stir into cornmeal,
mixing just until all ingredients are moistened. Stir
in corn.

Spread crust mixture evenly in prepared pan. (Mixture
will be loose.) Spoon topping evenly over crust.

Bake, uncovered, 35 minutes.

Let stand 5 minutes, then cut into squares to serve.

(From _Lean, Luscious and Meatless_)

-=+Dianne in Freeport, Texas+=-
“Que la fuerza vaya contigo.”

—–

Filed under: Side Dish

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