Anne’s Pico De Gallo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Green onions, chopped coarse
2 Med. whole tomatoes,
-chopped medium
1 Cilantro leaf, chopped fine
2 tb Lemon juice from concentrate

Combine all ingredients and refrigerate at least an hour.
Best if served over fajitas with sour cream and freshly
grated cheddar. Use the cilantro judiciously! It is easy to
overpower the remaining ingredients.

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Title: Hermits
Categories: Cookies, Crisco.011, Walnuts, Raisins
Yield: 54 cookies

3/4 c Butter Flavor Crisco
1 1/2 c Brown Sugar, firmly packed
2 tb Milk
3 Eggs
2 1/2 c Flour, all purpose
1 ts Salt
3/4 ts Baking Soda
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Cloves, ground
1 c Raisins
3/4 c Walnuts, chopped
Confectioners Sugar

Preparation Time: 20 minutes Bake Time: 7 to 8 Minutes

1. Heat oven to 400 F.

2. Cream Butter Flavor Crisco, sugar and milk in large bowl at medium
speed of electric mixer until well blended. Add eggs, ONE AT A TIME.
Beat well after each addition.

3. Combine flour, salt, baking soda, cinnamon, nutmeg and cloves. Mix
into creamed mixture. Stir in raisins and nuts. Drop level measuring
tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.

4. Bake at 400 for 7 to 8 minutes. Remove to cooling rack. Sift
confectioners sugar over COOLED cookies.

Makes 4 1/2 to 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 15.
Shared by: David Knight

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Ribbon Candy

Recipe By : Country Home 12/95
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups sugar
1 cup light corn syrup
1/4 cup water
6 -8 drops peppermint oil or cinnamon oil
1/4 teaspoon red paste food coloring
1/4 teaspoon green paste food coloring

2 pairs white cotton work gloves

Butter 3 shallow baking pans; set aside. Butter sides of 3-qt saucepan.
In saucepan, combine sugar, corn syrup, water. Cook over med.-high
heat to boiling, stirring constantly with wooden spoon to dissolve
sugar, about 5 min. Avoid splashing mixture on sides of pan. Carefully
clip candy thermometer to side of pan. Cook over med. heat, stirring
occasionally, until thermometer registers 280°, soft-crack stage, about
20 min. Remove from heat; stir in peppermint or cinnamon oil.

Pour about 2/3s of the mixture into a buttered pan. Pour half of the
remaining candy into a warm small saucepan. Add red coloring to this
portion and pour into another buttered pan. Add green coloring to the
remaining portion in the 3-qt saucepan. Pour in remaining buttered pan.

Let candy cool slightly, 3-5 min. for larger, uncolored portion, 1-2
min for smaller, red green portions. As edges cool, lift fold edges
to center with metal spatula. (If candy is too warm, it will stick to
spatula.) When red green candy can be rolled into balls with spatula,
they are ready for shaping.

With gloved hands, pull and twist red candy until light in color, 2-3
min. Shape into 6: rope. Place in 1 of the buttered pans keep warm in
200° oven. Repeat with green portion. At the same time, have the 2nd
person pull uncolored portion until white. Shape into 6″ rope.

Place white rope in center of 1 of the buttered baking sheets; place 1
colored rope on each side of white rope. Press all 3 ropes together to
form a single flat log. Working quickly, have 1 person stretch 1 end of
striped candy, log lengthwise, working to other end until ribbon
narrows to about 1″ wide. Have 2nd person immediately follow 1st
person turn ribbon onto 1 edge fold accordion-style to make ribbon
shape; break off in 6″ lengths. If candy hardens too much, return to
oven 3-5 min to soften.

Yield: 2 pounds.

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NOTES : It takes 2 people to pull shape this candy; it hardens very
quickly!

Parsnips and beans

4 medium parsnips, sliced thin (peel them first)
1 bunch bok choy, chopped/sliced, in fairly large chunks
1 can black beans, rinsed drained
teriaki sauce (optional)
cooked brown basmati rice to serve vegetables over

Put the sliced parsnips in a casserole (at least 4 qt.) with a tablespoon of
water. Microwave on high for five minutes or until a fork can pierce the
slices. Dump the black beans in, and stuff the bok choy on the top. If the
water has dried up, add a little more. Microwave until the bok choy is wilted
and the stem tender-crisp. Stir and serve over cooked rice. Let everyone add
their own teriaki sauce.

The natural flavors of the vegetables make this appealing, so go easy on the
sauce or any spices you are inclined to add.

Chicken And Pasta Primavera

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Whole Chicken Breasts — 12 oz. each
4 Cups Water
1 Small Sprig Fresh Basil
1 Thick Slice Of Onion
1 Stalk Celery With Leaves
1 Bay Leaf
Salt
12 Oz Thin Spaghetti
1 Cup Fresh Green Beans
2 Cups Broccoli Flowerets
1/2 Cup Fresh Peas
1/2 Cup Unsalted Butter
1 Clove Garlic — crushed
1 Tbls Fresh Basil — chopped
2 Tbls Parmesan Cheese
Freshly Ground Pepper
1 Cup Carrots — sliced

Arrange chicken breasts in single layer in heavy skillet; add 4 cups water,
basil sprig, onion, celery, bay leaf, one teaspoon salt. Heat uncovered on
medium heat until water begins to boil; reduce heat to low. Simmer breasts
covered 5 minutes.
Remove skillet from heat. Uncover. Turn breasts over in hot broth.
Recover. Let stand off heat for 5 minutes. Uncover again. Let chicken
stand in broth for 10 minutes.
Remove breasts to plate with slotted spoon. Remove skin and bones. Pull
into 1″ wide strips. Set meat aside covered. Pour broth into 4 cup glass
measure. Return 1 cup of broth to skillet, reserve remainder for other
use.
Cook spaghetti in boiling water for 8-10 minutes. While pasta is cooking,
add carrots to chicken broth in skillet; heat to simmering over medium low
heat. Simmer carrots partially covered for 5 minutes. Add green beans,
broccoli and peas; simmer still partially uncovered, until tender 5-8
minutes. Remove from heat, drain vegetables, reserving broth for other
use. Wipe skillet dry. Melt butter in skillet over medium heat. When
foam subsides stir in garlic, saute for 2 minutes. Add vegetables, chicken
and spaghetti. Toss in butter until coated. Add more butter and salt to
taste. Sprinkle with basil, and parmesan cheese.

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Title: Rose’s Chocolate Pots De Creme
Categories: Desserts, Chocolate
Yield: 8 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————
1 c Heavy cream
3/4 c Whole milk
12 oz Semi-sweet chocolate;
-fine chopped
6 Egg yolks
1 T Kahlua

EQUIPMENT: Measuring cup, cook’s knife; cutting board,
measuring spoons, 2 1/2-qt saucepan, double boiler,
rubber spatula, whisk, instant-read test thermometer,
2 stainless steel bowls (1 large), 8 small pot de
creme forms or custard cups, film wrap.

Heat the heavy cream and milk in a 2 1/2-qt saucepan
over medium heat. Bring to a boil. While the cream is
heating, heat 1 inch of water in the bottom half of a
double boiler over medium-high heat. Place the
chocolate in the top half and stir with a rubber
spatula until melted. Whisk the egg yolks into the
melted chocolate. Slowly pour the boiling cream and
milk into the chocolate, whisking constantly. Bring
tjo a temperature of 160 degrees, about 3 1/2 to 4
minutes. Remove the mixture from the heat and transfer
to a stainless steel bowl. Add the Kahlua. Cool in an
ice water bath, stirring constantly with a whisk to a
temperature of 90 degrees, about 4 to 5 minutes.

Evenly divide the mixture into 8 small pots de creme
forms or custard cups. Cover each with film wrap and
refrigerate for 2 to 3 hours to set before serving.

Serve within 2 days.

Source: Death by Chocolate Cookbook by Marcel
Desaulniers

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BREAD STUFFING FOR FOWL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Loaf of stale bread
2 Stalks celery, chopped fine
1 Raw potato, grated
2 Onions, chopped fine
2 Eggs
1 t Salt (or to taste)
1 t Pepper (or to taste)
1 t Ginger (or to taste)
3 tb Chicken fat
Nuts
Chopped parsley
Mushrooms, canned or fresh>>
Boiled chestnuts (opt).

Soak bread in water and squeeze dry. Saute onions and
celery until tender, add mushrooms, chestnuts and nuts
and saute for about 1 min. Mix with bread and grated
potato. Season well. Add two beaten eggs blend well.

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Carol’s Mom’s Green Chili

Recipe By : Larry Ottersbach (lottersb@pcshs.com)
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Chili
Main Dish Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Beef Roast
10 Large Green Chiles
1 Large Onion
1 Med. Can Whole Stewed Tomatoes
Garlic Salt
1 Pinch Cumin
2 To 4 Cups Beef Gravy

1. Roast green chiles over grill until all skin is almost black (you
are not burning it – don’t worry)

2. Soak roasted green chiles (submerged) in bowl of cold water (ten
minutes). Peel skin off.

3. Dice chili into small, small pieces or mashed.

4. Cut up meet into bite size pieces.

5. Sautee meat with white onion about 10 minutes or just barely
brown.

6. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2
hour.

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1 can (15 oz.) black beans
1 small can sliced water chestnuts (8 oz.)
1/2 cup frozen kernel corn
1/2 cup sliced red and green bell pepper
handful of bulghur wheat (coarse-grind)
1 tsp water-pack chopped garlic
1 tsp (scant) chili pepper
dash of mustard powder

Fluff bulghur in water. Mix all ingredients; warm through to blend
flavors and thaw.

NOTES:
This was good, but would be better with less water chestnuts.
Nice blend of flavors and textures.

Also, I was very surprised to see that water chestnuts are a good
source of iron.

APPLE RED CHILE CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Granny Smith apples, peeled,
-cored and coarsely chopped
4 Fresh red chilies (or
-hydrated dried chilies),
-diced
1/2 c Brown sugar
1/3 c Cider vinegar
8 Cloves garlic, minced
1 c Water
1 tb Chopped fresh marjoram
1/2 c Toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a
heavy saucepan with sugar, vinegar, garlic and water.
Bring to boiling over medium heat, lower the heat,
partially cover the pan and simmer, stirring
occasionally, for 30 minutes.

Stir in marjoram and add pine nuts. Allow to cool,
then refrigerate. Use within a few days.

Makes about two cups.

The San Mateo Times. 6/26/90

Posted by Stephen Ceideburg July 27 1990.

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