Pork Chili with Artichoke

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Meats
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Pork,stew meat — trimmed of
Fat and gristle
Flour for dredging
Salt to taste
Fresh ground pepper to taste
1 tablespoon Olive oil
1 large Onion — chopped
30 milliliters Garlic — minced
1 Chili pepper — fresh or canned
Minced
2 tablespoons Chili powder
1 tablespoon Cumin — ground
1 Bay leaf
1 teaspoon Dried basil leaves
1 teaspoon Dried thyme leaves
1 teaspoon Dried oregano leaves
2 tablespoons Flour
1/2 cup White wine
3 cups Chicken broth — defatted
5 Plum tomatoes — peeled and
Chopped
1 can Artichoke hearts (19 ozs )
Drained and quartered
1 can Cannellini or small white
Beans — drained
1 tablespoon Lemon juice
1/4 cup Fresh cilantro — minced

Dredge the pork in flour seasoned with salt and pepper and brown over high heat
on all sides in the olive oil.Set aside.
Turn meat down to medium and add the onions.Cook until softened,about 1
minute.Add 2 cloves of the garlic and the minced chili pepper and cook another
10 seconds.Add the chili powder,cumin,bay leaf,basil,thyme,orefano,and
flour,cooking another minute,stirring constantly.Add the reserved meat and toss
together..
Add the wine and heat to a boil,scraping any brown bits clinging to the bottom
of the pan into the liquid with a wooden spoon.Add the chicken broth and
tomatoes,and simmer partly covered for 30 to 45 minutes,until the pork is
tender.Add the artichoke hearts,and white beans and simmer 10 minutes more..
Remove from the heat and stir in the lemon juice,cilantro and remaing clove of
garlic.Makes 6 servings…..

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STIR-FRIED LONGBEANS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Cloud ear fungus
1/2 lb Chinese longbeans
-ÿÿGreen beans
1 lb Silk squash or zucchini
2 tb Peanut oil
2 tb Finely chopped shallots
2 tb Coarsely chopped garlic
2 ts Minced peeled fresh ginger
2 tb Oyster sauce
2 tb Rice wine or dry sherry
2 tb Light soy sauce
2 ts Salt
1 t Sugar
1/2 c Chicken stock

SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them
several times in cold running water to remove any sand. Drain thoroughly
and set aside. If you are using the Chinese longbeans, trim the ends and
cut them into 3-inch segments. If you are using green beans, trim the ends
and cut them in half. Peel off the tough outer skin of the silk squash and
cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or
large saute pan until hot and add the oil. Put in the shallots, garlic,
ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk
squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock.
Cook over high heat, uncovered, until the vegetables are tender, about 5
minutes. Serve at once.

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GARBANZO PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Garbanzo beans, cooked
1 tb Lemon juice
1/4 ts Basil
1/4 ts Garlic powder
1 t Onion powder
1/2 ts Ground cumin
1 tb Parsley

Recipe by: McDougall Plan Puree the beans and mix all
of the ingredients together. (This may be done in a
blender.) Also, some water or bean-cooking liquid may
be added to make a creamy consistency.

HELPFUL HINTS: Let stand an hour at room temperature
to blend flavors. Use as sandwich spread, to fill
“pocket bread” (pita) or as a dip for crackers or pita.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

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Title: Spicy Chili Beans
Categories: Mcdougall, Day One
Yield: 4 servings

2 c Dry red kidney beans
5 c Water
2 Yellow onions, chopped
1 Green papper, chopped
2 Stalks celery, chopped
2 Cloves garlic, crushed
1 c Low-sodium tomato sauce
1 cn Stewed tom. low sod. 15 oz.
4 ts Chili powder
2 ts Ground cumin
1/4 ts Crushed red pepper
1/8 ts Cayenne

Canned beans cannot be used in this recipes; the cooking liquid from the
dry beans makes a rich, flavorful broth that forms the base for the chili.
If you soak the beans overnight you can cut the cooking time in half.
Freeze any leftover chili for a fast meal later. Serve over brown rice
(make 3/4 cup per serving extra rice for tommorows breakfast).

Place the beans and water in a large pot. Bring to a boil, cover, reduce
heat, and simmer for 2 hours. Add the remaining ingredients and cook an
additional 2 hours.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

BEEF ‘N’ BARLEY VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Soup bone – 1/2 meat
1/4 c Barley
2 tb Fat
1 c Cubed carrot
2 qt Water
1/4 c Chopped onion
1 1/2 ts Salt
1/2 c Chopped celery
1/4 ts Pepper
2 c Cooked tomatoes
2 tb Minced parsley
1 c Fresh/frozen peas

Remove meat from the cracked soup bone; cut meat into cubes
and brown slightly in hot fat. Place meat, soup bone, water,
seasonings and parsley in soup kettle. Cover tightly and cook
slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and
skim off excess fat. Remove soup bone. Add carrots, onion,
celery and tomatoes; cook 45 minutes. Add fresh peas and cook
15 minutes.

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FRUIT SOUP #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Fruits
Appetizers Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Minute Tapioca
1 c Water
4 c Fruit juice*
4 c Fresh,canned or dried fruit
2 tb Honey
1/8 ts Salt
1 md Banana sliced
Vanilla or Almond extract to
Taste

* apricot, pineapple, pear, white grape

Cook tapioca in water and juice until it begins to
thicken. Add remaining ingredients, except banana. If
using dried fruit, simmer until soft, Other fruits
will be cooked enough when they come to a boinl. Serve
hot or chilled with banana sliced on top. Delicious
served alone or over cornbread or whole-wheat toast.
**Natures Pantry Cookbook**

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NEW YEAR’S SESAME SEED BALLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : China Update
Archived

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Water-ground glutinous rice
-flour
1 1/4 c Light brown or white sugar
1 1/4 c Boiling water, approx.
1 c Red Bean Paste
1/4 c White sesame seeds
6 c Oil for deep frying

Put rice flour in large mixing bowl. Dissolve brown
sugar in boiling water; then stir sugar water into
flour until flour is all damp. Add more hot water if
flour appears too dry. Pat and knead dough in bowl
until soft and smooth. Break off half the dough and
roll it a little between your palms; if it isn’t
smooth, wet your hands and roll it again. Then break
it into fifteen pieces. Roll each piece between your
palms into a ball about the size of a walnut. Cover
with damp towel or plastic wrap. Take a ball of dough
and press an indentation into it, making a deep cup.
Place 1 teaspoon filling inside and close the cup,
making sure you completely cover the filling with the
dough. Pince and twist off a pice of dough and seal
the edge well. Roll the filled ball between your
palms to make it perfectly round. Then roll the ball
in sesame seeds, pressing gently, until the entire
surface is covered and the seeds adhere to the dough.
Prepare the other half of the dough and cover the
finished balls with a damp towel or plastic wrap. Heat
wok over medium heat. Add oil and heat to 350 degrees.
Lower ina few balls at a time and let cook slighly.
When sesame seeds turn ligh brown, apply some pressure
to the balls with the back of a large ladle, pressing
them against the bottom or side of the pan. Do this
continuously, pressing each ball until it blows up to
about three times its original size and the sesame
seeds turn golden brown; this takes about 5
minutes.Each time you press down on a ball with the
back of a large ladle, it will automatically turn over
and expand a little. The trick is to work all the
balls in separate turns, until they have tripled in
size, pressing each one separately and quickly going
on to the next during the 5 minute process. Drain the
sesame balls on paper towels and serve them warm or at
room temperature. Already cooked sesame balls can be
reheated in a preheated 450 degree oven for about 5
minutes, or until they puff up again. New Year’s
Sesame Seed Balls

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BASIC RICE RECIPES
for those with allergies

Over 100,000 people are unable to eat foods from grains such as wheat,
barley, rye and oats; others may also react to millet and buckwheat.
This condition is known as Celiac Sprue Disease and is basically a
problem of malabsorption. The primary treatment calls for the omission
of any product that contains certain proteins, namely gluten.

Rice, a non-allergenic food, is ideal for the gluten-free diet, and is
suitable for most allergy diets. An added bonus is that it’s also fat,
sodium and cholesterol free. Rice comes in many forms including white
and brown rice, flours, rice bran and rice oil. It is also very
versatile; rice can be served as a snack at any meal as an appetizer,
entree or dessert.

If you are following a special allergy diet, remember to read labels
carefully. Ingredients often change from one product to another, and
even from batch to batch from the same manufacturer. If the label is
not clear, you can write or call the manufacturer (look on the label)
for specific ingredient information.

We hope you find these recipes, and the accompanying information
helpful. All of the recipes are wheat-free.

For those who are also sensitive to milk and eggs, suggestions for
substitutes are given on the following page.

************************************

When wheat and wheat flours are not used in baking recipes the final
product tends to be coarser and denser. Here are some hints for making
better foods, and some ingredient substitutions if you are also avoiding
milk and eggs.

SUGGESTIONS
==========

* Include brown rice flour and rice bran in soups, casseroles and baked
goods to add more fiber.

* Add dried fruits, nuts or chocolate chips to batters to improve
flavor and moisture-retaining qualities of baked goods.

* Bake gluten-free items in smaller sizes – like cupcakes, muffins, and
biscuits; bake quick breads in mini loaf pans for better texture.

SUBSTITUTIONS
=============

* Thicken sauces, gravies and cream pies with rice flour. Use the same
amount of rice flour as wheat flour. Whisk rice flour and liquid
together and heat over medium heat until bubbles first appear for a
smoother mixture.

* Combine dry cream of rice or dry crushed rice cereal with dried herbs
and spices to make a tasty breading for fish, meat, or poultry.

* Substitute _one_ of the following for each cup of wheat flour in
recipes:

7/8 cup brown or white rice flour (1 cup minus 2 Tbsp.)
5/8 cup potato flour (1/2 cup + 2 Tbsp.)
1 cup soy flour + 1/4 cup potato starch
1 cup corn flour
1 scant cup fine cornmeal

* Use Rice Dream or Amasake, pure rice liquids; or Eden Soy,
Lacto-Free, Tofu White (all contain soy); NutQuik (made from almonds)
to use in place of milk. Several infant formulas are made from a
base of soy or corn, check the labels to be sure they fit your needs.

* Replace milk with fruit or vegetable juices; and experiment with
yogurt; many people who are allergic to milk are able to tolerate
yogurt and other cultured dairy products.

* Add EggBeaters (found in the refrigerated egg section and in the
freezer case) or EggReplacer (free of egg, dairy, corn, soy and
gluten) a dried product, to replace eggs and lower fat and
cholesterol in recipes.

* Use buttermilk or yogurt in place of milk for lighter finer-textured
products.

************************************

Title: CHICKEN FAJITA PIZZA
Categories: Main dish, Tex-mex, Pizzas
Yield: 8 servings

-Dorothy Cross TMPJ72B
1 tb Olive oil or oil
2 Whole chicken breasts;
Skinned, boned, cut into
-2×1/2-inch strips
1 1/2 ts Chili powder
3/4 ts Salt
1/2 ts Garlic powder
1 c Thinly sliced onions
1 c Green or red bell pepper
-strips (2×1/4-inch)
1 cn (10-oz.) Pillsbury
-Refrigerated All Ready
-Pizza Crust
1/2 c Mild salsa or picante sauce
8 oz Monterey Jack cheese;
-shredded

Heat oil in large skillet over medium-high heat until
hot. Add chicken; cook and stir 5 minutes or until
lightly browned. Stir in chili powder, salt and garlic
powder. Add onions and bell pepper; cook and stir an
additional 1 minute or until vegetables are
crisp-tender. Heat oven to 425 degrees. Grease 12-inch
pizza pan or 13×9-inch pan. Unroll dough; place in
greased pan. Starting at center, press out with hands.
Bake at 425 degrees for 6 to 8 minutes or until very
light golden brown. Spoon chicken mixture over
partially baked crust. Spoon salsa over chicken;
sprinkle with cheese. Bake an additional 14 to 18
minutes or until crust is golden brown. 6 to 8
servings.

COMMENTS: Salsa comes in varying degrees of hotness.
For a “hotter” pizza, substitute the variety you
prefer.

Nutrition information per serving: 1/8 of recipe: 290

calories, 13 grams fat, 62 mg cholesterol and 810 mg
sodium. Source: Pillsbury Classic Cookbooks – July,
1993

Reformatted for Meal Master by: CYGNUS, HCPM52C
C.MINEAH

—–

Tiramisu – Balducci’s in New York City

Recipe By : Jason McDonald
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Ladyfingers, Toasted In A
– 375 Degree Oven 15 Min.
2 c Espresso Coffee — Cooled
6 Eggs — Separated
6 tb Sugar
1 lb Mascarpone
2 tb Marsala Wine
2 tb Triple Sec
2 tb Brandy
2 tb Orange Extract
8 oz Bittersweet Chocolate — Finely Chopped

Arrange the ladyfingers on a plate and lightly soak them with the cooled
espresso. Put half of the soaked ladyfingers in one layer in a rectangular
serving dish. While the ladyfingers are soaking, beat the egg yolks with
the sugar until the yolks turn pale in color. Add the mascarpone, the
liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they are
stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in the
serving dish. Sprinkle with half of the chopped chocolate. Repeat the
procedure with another layer of soaked ladyfingers, the mascarpone mixture,
and chocolate. Cover with tin foil and refrigerate for at least 1 hour
before serving.

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