Lima Bean and Ham Stew

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :2:00
Categories : Pork Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ham hocks
1 pound lima beans
3 cups chicken broth
3 cups water
2 garlic cloves
2 bermuda onions
1 cup celery — diced
1 cup carrots — sliced
1 bay leaves
hot pepper sauce — optional

1. Prepare lima beans by picking over to remove any debris that might be i
n package. Rinse beans well. Cover with about 8 cups water. Bring to a boil, co
ver and boil 2 minutes. Remove from heat, keep covered and allow to stand for 1
hour or more.
2. While beans are soaking, prepare the ham hocks (or use meaty ham bones)
. Combine the 3 cups broth and 3 cups water in a large heavy pan with lid; brin
g to a boil. Add the ham and simmer for about 1 hour.
3. Drain the beans, running hot water over beans briefly to rinse. Add the
beans to the ham mixture. Slice the onions and separate into rings. Add the on
ions, along with the carrots, celery, and bay leaf, to the pot. Mince the garli
c cloves or use a garlic press; add to mixture. Add fresh ground black pepper a
nd salt if you prefer. Ham is salted already so you may not want to add salt at
this point. Pour additional broth or hot water over this mixture to reach abou
t 1 inch above the ingredients.
4. Simmer for about 1 hour, stirring several times, checking to see if you
need to add more liquid. After beans and vegetables are tender, remove the ham
hocks or bone. Remove the meat from bones and add back to the bean mixture. Ta
ste and add more salt or pepper if you wish; also add hot pepper sauce to your
taste.

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Per serving: 334 Calories; 8g Fat (22% calories from fat); 25g Protein; 41g Car
bohydrate; 39mg Cholesterol; 639mg Sodium

Serving Ideas : Serve with crusty corn bread and crisp green salad.

Lemon Chicken Soup with Spinach and Pasta

Recipe By : Adapted from Bon Appetit
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Pasta
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 onion — chopped
4 cloves garlic — minced
4 celery stalk — chopped fine
2 carrot — minced
1 red bell pepper — chopped
8 cups fat-free chicken broth
2 cups shell pasta — (small)
2 cups cooked chicken — cubed
2 tablespoons fresh lemon juice
2 teaspoons lemon peel — grated
6 cups fresh spinach — stems removed
salt and pepper — to taste

1. Heat oil in a large pot over medium heat. Add onion and garlic, cook 1
minute. Add celery. carrots, pepper and saute until tender, about 8 minutes.
Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes.

2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I cook
pasta in water rather than broth so the pasta won’t soak up all my homemade
broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and
go to step 3. You will probably need to add more broth or water to soup.)

3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach
just wilts. Season with salt and pepper.

Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber.

Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount
will objviously affect calories and fat.

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OCTOPUS WITH GARLIC – POLIPI VERACI ALL’AGLIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Octopus (about 1 1/2 pounds
-each)
1/4 c Olive oil
5 Cloves garlic, crushed
1 Bay leaf
1/2 ts Cumin seeds
Salt
1 sm Green pepper, chopped

rosemary leaves and parsley

Cut out the eyes and mouth of the octopus. Remove the
ink sac and internal bone. Cut off the tough points in
the tentacles. Put each octopus on a board and beat
them well to break the fibers and make the meat more
tender. Wash them in running water until they are very
white; do not dry but put them in an earthen- ware
dish and season with oil, flavored with garlic, bay
leaf and cumin seeds. Cover the dish tightly with a
sheet of waxed paper or foil tied around the top with
string. Put the dish over a very low heat between 1
and 2 hours, according to the size of the octopus.
When they are tender, drain them, season with
additional oil, salt, green pepper, rosemary leaves
and parsley. Serve in a tureen.

From “Feast of Italy”, translated from the Italian
edition published by Arnoldo Mondadori Editore, 1973.
Consulting Chef, Giorgio Gioco. Thomas Crowell, New
York. ISBN 0-690-00059-6

It doesn’t make reference to it in the text, but in
the pictures of both these dishes, it shows one or two
largish octopi garnished with reseattes of baby octopi
tentacles. I imagine you’d do quite well using the
‘baby’ octopi like those I see sold around here in the
supermarkets, or even with squid.

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Title: Whole-Wheat Granola
Categories: Diabetic, Snacks
Yield: 7 servings

1 c Regular oats, uncooked 1/4 c Vegetable oil
3/4 c Whole-wheat flour 1/4 c Honey or substitute
1/2 c Wheat germ 2 tb Orange juice
3/4 ts Cinnamon 1/4 c Flaked coconut
1/4 ts Salt (optional) 2 tb Sliced almonds

This is 1/4 original recipe.

Mix first 5 ingredients in electric mixer. Combine oil, honey, and
juice and pour over mixture. Mix until completely blended.

Spread evenly in a shallow pan and bake in 250 F oven for 45 minutes.
Stir in coconut and almonds and bake 30 minutes more. Cool and stir
in raisins.

* 1/2 cup serving – 227 calories* 1 starch, 1 fruit, 2 fat
exchanges. * 27.9 grams carbohydrate, 4.7 grams protein, 11.9 gm
fat*, 4 gm fiber * 98.4 mg sodium, 189.1 mg potassium, 0 cholesterol
*NOTE: To cut calories and fat, reduce the coconut and oil by a third.

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Title: Tollhouse Squares
Categories: Cookies
Yield: 16 servings

1/2 c Butter- soft
6 tb Sugar; granulated
6 tb Brown sugar
1/2 ts Vanilla extract
1/2 c Water
1 Egg
1 c Flour; all purpose
2 tb Flour; all purpose
1/2 ts Baking powder
1/2 ts Salt
1/2 c Nuts; chopped
1 c Chocolate chips; semisweet

Fat grams per serving: Approx. Cook Time: :20 Preheat
oven to 375F. Beat butter, sugars, vanilla water till creamy. Sift
flour, baking powder and salt. Add to creamed mixture. Stir in nuts.
Spread batter in 8″ square pan. Sprinkle with chocolate.
Bake in 375F oven for 1 minute. Remove pan. Run knife through top for
marbled effect, bake for 15 to 20 minutes or till cake tested inserted
inside comes out clean.

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Title: Tex-Mex Chicken Salad
Categories: Greensalads, Southwest, Left chick
Yield: 4 servings

MMMMM——————TASTE AND TOUR OF DALLAS———————–
2 c Cooked chicken, duced
1/4 c Mayonnaise
1/4 c Sour cream
4 oz Chpd green chilies, undraind
1 t Ground cumin
Salt and pepper to taste
1 sm Onion, chpd
4 8″ flour tortillas
1 c Cheese, shredded
1/3 c Sliced black olives
3 c Lettuce, shredded
1 lg Tomato, diced
Sour cream
Picante sauce

Combine mayonnaise and 1/4 cup sour cream; stir well. Add the next 4
ingredients and add chicken and onions; stir well. Cover and
refrigerate at least 2 hours. When ready to serve place tortillas on
a baking sheet; sprinkle cheese evenly over each tortilla. Bake at
300 degrees until cheese melts; transfer to individual serving
plates. Arrange lettuce over cheese; top each with 1/4 of the chicken
mixture. Garnish with olives, sour cream and tomato. Serve with
picante sauce. Source: A Taste and Tour of Dallas by Candy Coleman.

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FISHERMAN CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Bacon cut in small pieces
1 t Paprika
1/2 c Chopped onion
1 c Diced raw potato
1 cn (6.5-oz) chopped clams
With liquid
1/4 c White wine
1 c Crab legs/imitation crab
1 c Shrimp
1 c Scallops halved/quartered
1 t Salt
1/2 ts Pepper
1 Bay leaf
1/2 ts Thyme
2 1/2 c Skim milk
1/2 c Instant mashed potatoes to
Thicken
Any other shellfish you
Like

In a heavy soup pot or kettle, brown the bacon with the paprika, onion and
potato, sauteing until potato and onions are soft and bacon is cooked. Add
the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish.
Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat
over low flame, stirring constantly. Do not allow mixture to boil. When
seafood and fish are thoroughly heated through, thicken chowder by adding
instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead,
refrigerated, then re-heated in a crock pot or over very low heat.

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BRAN APPLE MUFFIN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c “All Bran”
1/4 c Milk
1 c Baked apples
1/3 c Vegetable oil
1 Egg
1 1/2 c Flour
3 1/2 ts Baking powder
1/2 ts Salt
1 t Cinnamon
1/3 c Brown sugar

Mix bran, milk, apples, oil and egg. Mix in another
bowl the dry ingredients. Add the wet ingredients to
the dry ones; mix gently just enough to humidify. Bake
375F, 15-20 min. (You can add dry raisins and/or nuts
to the recipe if you like it!). Have fun!

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JALAPENO RISOTTO WITH SONOMA DRY JACK CHEESE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Unsalted chicken stock — *
1/2 c Unsalted butter
1 c Minced onion
6 md Jalapeno peppers — seed/mince
1 Clove garlic — minced
1 1/2 c Arborio rice
1 c Vella Sonoma Dry Jack cheese

* up to 7 cups; OR use 5 cups canned broth diluted
with 2 cups water

In heavy md saucepan, bring stock to boil over high
heat. Remove from heat and keep warm.

In large heavy saucepan, melt butter over moderately
low heat. Add onion, jalapenos and garlic and cook,
stirring occasionally, until softened, 6 to 8 minutes.
Add rice and stir to coat well with butter. Stir in 1
cup hot stock and cook, stirring, until liquid is
absorbed, 10 to 12 minutes.

Continue to cook risotto, adding hot stock, 1/2 cup
at a time, and stirring until absorbed and grains are
just tender but still firm to bite, 30 to 40 minutes.

Grate cheese. Stir 1/3 cup cheese into risotto. Cover
and let stand 3 minutes. Serve on plates and pass
remaining cheese and pepper mill separately. Serves 6
as first course.

Source: Chicago Sun Times, January 19, 1989

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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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