Houston’s Canadian Cheese Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cake Mix
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LANGE (MDTR71A)
1/2 cup Margarine
1 cup Carrots — 1/8″ cube
1/2 cup Celery — 1/8″ cube
3 cups Chicken broth
3 cups Half-and-half
2 pounds Velveeta cheese — sm. cubes
1 tablespoon Fresh parsley — chop fine
Diced tomatoes — or
Diced jalapeno chilies as — garnish (opt)

Melt the margarine in a Dutch oven. Add the carrots, onions and celery all
at once and sauté until soft but not brown. Add flour and stir to combine.
Cook until mixture begins to turn a light-brown color. Over medium high
heat, add the chicken broth a little at a time. Stir and continue to cook
and stir with a whisk until a thick base if formed. Add half and half
being careful not to let it boil. Add cheese, stirring until melted. Just
before serving add parsley. Garnish with diced tomatoes and jalapenos, if
desired. Source: Houston’s Restaurant

– – – – – – – – – – – – – – – – – –

Title: CHILE CON QUESO (CHILE CHEESE DIP)
Categories: Tex-mex, Appetizers
Yield: 1 servings

1 c Monterey Jack cheese
1/2 c Cheddar cheese
1/4 c Heavy cream
1 Med. sized tomato,peeled>>>
Chopped fine.
1 Med. onion, chopped fine
1/4 c Parched green chiles
1 Clove garlic, crushed

In double boiler over low heat, melt cheeses. When
cheese melts, stir in cream gradually, stirring
constantly. Add remaining ingredients. Stir to blend
flavors. More cream may be necessary; if so, add only
little bit at a time–a little goes a long way. Serve
warm in chafing dish, etc.

Yield: abt. 2 cups.

—–

CRAWFISH AND SPICY CHEESE TART

Recipe By : ESSENCE OF EMERIL SHOW #EE2156
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat – Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Homemade or prepared basic pie
dough, chilled (10-inch pie shell)
3 tablespoons butter
1/4 cup diced red pepper
1/2 cup diced onions
3 tablespoons flour
1 pound crawfish tails
1 cup hot pepper Monterey Jack cheese — grated
2 tablespoons green onions — chopped
Salt and cayenne — to taste

Preheat oven to 350 degrees. On a floured surface roll out dough to a 10-inch
circle. Transfer to a
large lightly-greased cookie sheet. In a saute pan melt butter. When it begins
to foam add red
peppers and onions, and cook for 2 minutes. Add flour and cook, stirring, for 3
minutes. Add
crawfish and cook for 2 minutes more. Remove from heat and fold in cheese and
green onions.
Season to taste with salt and cayenne. Mound crawfish mixture in center of
pastry circle, leaving a
2- to 3-inch border of pastry. Fold excess pastry up over filling, layering it
over, but not completely
covering filling. Work around circle, continuing to fold over previous fold,
until it forms a rustic,
free-form tart. Slide cookie sheet into oven and bake for 35 minutes

– – – – – – – – – – – – – – – – – –

NOTES : Yield: 6 serving

SWEET RISOTTO WITH EXOTIC BANANAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Low fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Arborio rice
3 Exotic ripe bananas (about
1 1/3 lb Total weight), peeled and
Chopped
1/4 c Brown sugar
3 c Milk
1/4 c Creme de cacao liqueur
1/2 ts Cinnamon

Sprinkle about a third of the rice in the bottom of a
2-quart casserole dish. Then sprinkle on a third of
the bananas and a third of the sugar on top of them.
Continue sprinkling in thirds until you’re done. Pour
on the milk and creme de cacao and sprinkle with
cinnamon. Cover and bake in a 375 degree pre-heated
oven until the liquid has been absorbed and the rice
is tender, about 1 hour. Serve warm.

We discovered that it also tastes good cold, standing
in front of the refrigerator 🙂

You can substitute skim milk or evaporated skim milk
instead of whole milk. Also, if exotic bananas aren’t
available, substitute regular ones. I used
evaporated skim milk, regular bananas, and I think I
left out the liqueur. Arborio is the short-grained
Italian rice traditionally used for risotto. My
regular supermarket does carry it. Perhaps another
kind of rice would work.

– – – – – – – – – – – – – – – – – –

Title: Rice Flour Yeast Bread
Categories: Diabetic, Rice, Breads/bm
Yield: 2 servings

3 c Rice flour; 2 tb Baking powder
10 tb Potato starch flour; 1 c Dry milk
(5/8 cup 1/4 c Instant mashed potatoes;
2 pk Dry yeast; (2 tb) 2 c Very hot tap water
2 tb Sugar 1/4 c Soft butter or margarine
1 ts Salt 4 Eggs; beaten

1. Sift together flours. Measure 2 cups into large mixer bowl. Add
dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly.

2. Combine instant mashed potatoes and hot tap water; whip lightly
with a fork.

3. Add potato mixture and soft butter to dry ingredients in mixer
bowl. Beat 3 minutes on medium speed.

4. Add remaining flour and eggs; beat 3 minutes on medium speed.
Mixture will be like thick cake batter.

5. Leave batter in bowl; cover and let rise in warm place for 1 hour.
Batter will rise about 2″ depending on size of bowl.

6. Beat just enough to remove large gas bubbles.

7. Preheat oven to 325 F.

8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let
rise 30 minutes.

9. Bake 30 to 35 minutes until lightly browned. Especially good
toasted.

Source: Gluten Intolerance, A Resource Including Recipes The Food
Sensitivity Series, The American Dietetic Assoc. 1985 ISBN
0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago, Illinois
60606-6995 (312) 899-0040

Recipes are wheat-free but not all gluten-free. No nutrition info.
Other books in the series are Lactose Intolerance and Food
Sensitivity. Appendix 1 – packaged food allowed on a modified gluten
diet Appendix 2 – Food company addresses for product information
Appendix 3 – Addresses for Am. Celiac Society, Gulten Intolerance
Group and Midwestern Celiac-Sprue Assoc. Appendix 4 – Addresses for
distributors of gluten-free products. Appendix 5 – Additional
literature on food sensitivity and allergy. Appendix 6 – Suggested
cookbooks (11) for the food sensitive individual.

MMMMM

2 cups Icing sugar
1/4 cup Butter or margarine, softened
3 tbsp Frozen condensed orange juice to moisten

Beat all ingredients together in bowl until smooth. Add more liquid or icing
sugar as needed. Makes about 1 1/3 cups.

Apple Nut Coffee Cake

Recipe By : Good Housekeeping 1990
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med Golden Delicious Apples
Sugar
1 Cup Margarine Or Butter — softened
1 16 Oz. Sour Cream
2 1/2 Cups All-Purpose Flour
1 Tbls. Baking Powder
2 Tsps Baking Soda
2 Tsps Vanilla Extract
4 Lg Eggs

About 2 hours before serving or early in the day:
Prepare Streusel topping: In bowl, knead 1 cup walnuts, chopped, 2/3 cup all
pu
rpose flour, 1/4 cup packed brown sugar, 4 tbls. margarine or butter, and 1
tsp.
cinnamon into large pieces. Set aside. Peel,core and thinly slice apples. In
b
owl, toss apples with 2 tbls. sugar. Grease 14"x10″ roasting pan. Preheat
oven
to 350F.
In large bowl, with mixer at medium speed, beat margarine with 1 1/2 cups sugar
until light and fluffy. Add sour cream and reamining ingredients, beat at low
s
pped until blended, constantly scraping bowl. At medium speed, beat 1 minute.
Spread batter in pan, arrange apple slices on top. Sprinkle with Streusel
Toppi
ng.
Bake 45 to 50 minutes until cake pulls away from sides of pan. Cool in pan on
w
ire rack 10 minutes. Or, cool to serve later. Makes 18 servings.
Nutrition:
395 calories,23g.fat,58 mg. cholesterol,340 mg.sodium.

– – – – – – – – – – – – – – – – – –

Title: Mixed Cajun Spices, Borrowed From Chef Paul
Categories: Spices
Yield: 1 servings

1 Information listing

Mix together in following proportions for : Fish, Beef or Chicken
spice mixture

Fish Beef Chicken
6 6 6 salt (may be omitted)
1 2 1 red pepper
4 4 3 black pepper
4 4 3 white pepper
4 2 4 onion powder
4 2 4 garlic powder
2 2 1 thyme
1 ~ – oregano
4 – 4 paprika
– 1 basil
– 1 file powder

Mix together and store in labeled spice jar. (If the measure is
tablespoons, the amounts given will fill a Spice Island or McCormick
gourmet jar. )

MMMMM

1 1/3 cups small red beans (I’m sure red kidney beans would be fine)
1 onion, peeled
1 carrot, peeled and coarsely chopped
1 celery stalk and coarsely chopped
5 pitted dried prunes
1/4 cup balsamic vinegar
2 t tamarind concentrate
1 t Chinese chili and garlic paste
3/4 t coriander seeds
1/4 t fenugreek
1/4 cup chopped fresh cilantro
Red onion rings for garnish

If not using a pressure cooker, soak beans overnight and drain.
Combine onion, celery, carrots, and beans in a soup pot.
Add enough water to cover beans by 3 inches. Bring to a boil, reduce
heat, and simmer till beans are tender but not mushy, approximately 55
minutes.

If using a pressure cooker and non-soaked beans, bring beans and 4
cups of water to high pressure for 1 minutes, remove from heat and let
sit for 10 minutes. Open, drain beans. Return beans to pressure
cooker, add onions, celery, carrot, and 4 cups fressh water. Bring to
high pressure for 15 minutes. Turn off heat, bring pot to sink and
run under cold water to reduce pressure. Open and check beans to see
if they are fully cooked. If not, simmer uncovered until done.

Drain beans and remove onion, celery, and carrot.

Meanwhile, combine prunes and balsamic vinegar in nonreactive pan and
simmer for 15 minutes (don’t boil hard). Remove prunes and chop
finely. Add prunes back to vinegar. Add tamarind concentrate and
chili-garlic paste to prune-vinegar mixture.

If working from whole fenugreek, grind in coffee grinder to powder.
Lightly grind coriander seeds. Add both to vinegar mixture. Mix
well.

Combine beans and vinegar mixture. Chill for 2 hours. When ready to
serve, mix in 1/4 cup cilantro and top with sliced red onion.

Source:Please to the Table

NOTES:
The official title to this recipe is “Red Beans with Tamarind and
Balsamic Vinegar”, but I call it “You’ve Got To Be Kidding Beans”.

Here ’tis. I give pressure cooker instructions (what I did, although
given it’s meant as a cold salad, overnight soaking + slow simmering
would help preserve the skins and make it more presentable) as well as
the original directions.

Title: Golden Lentil Soup
Categories: Soups
Yield: 12 servings

1 pk Lentils
1/2 Butter
2 lg Onions; finely chopped
3 Celery; finely chopped
1 md Potato; finely diced
1 lg Carrot; finely chopped
4 qt Chicken stock
Salt and pepper; to taste

Recipe by: Gladys Taber Soak the lentils in warm water for 2 hours.
Skin the lentils by gently rubbing them between your palms under
slightly running wtaer. The skins will rise to the top and can be
removed with cupped hands. Melt butter in a large kettle and add
onion and celery. When golden, add remaining ingredients, including
the drained lentils. Bring to a boil, then simmer for 1 hour. Add
salt and pepper .Source: My Own Cook Book From Stillmeadow and Cape
Cod, Glady Taber, 1972. ISBN-0-397-00877-5
MMMMM