Low-Fat Tamale Pie

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces Chicken breast — diced
2 Onions — diced
1 Large Zucchini — diced
Minced garlic to taste
1/2 10 Oz. Pkg Frozen Corn
1/2 4 Oz Can Green Chiles — diced
1 10 Ounces Ca tomatoes with chiles
2 Tablespoons Chile powder
1 Teaspoon Cumin
Salt and pepper to taste
1 Cup Masa harina or corn meal
1 Tablespoon Flour
1 1/2 Teaspoons Baking powder
1/2 Teaspoon Salt
1/2 Cup Milk
1 Egg
2 Tablespoons Oil
The rest of the corn chils
1 Ounce Grated cheddar cheese

Saute the onions, chicken and garlic in a non-stick pan.
If you don’t cook it too hot, cover it and add a bit of
water if it starts to stick, you can do it without any oil
at all. Add the zucchini, corn, chiles, canned tomatoes and
seasonings and cook another 5-10 minutes. In a bowl, mix
the dry ingredients well. Add the wet ingredients and the
chiles and corn and mix until just blended.
Pour the filling into a casserole sprayed lightly with
PAM and top with the corn mixture. Sprinkle the cheese on
top and bake, uncovered at 350 for about 20 minutes until
it’s quite bubbly. I’s less than 10 grams of fat per
serving and if you used non-fat cheese it would be
considerably less.

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Date: Wed, 26 Oct 94 10:29:16 EDT
From: “R. S. Koss”

Brown rice pie crust

1 1/2 cup cooked brown rice
1 egg white

mix them. press into a pie plate that has been coated with Pam. bake in a
preheated 350 degree oven for 10 minutes. fill with your favorite filling.

Title: Mock Crab Stir Fry
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 servings

1 Free Flow Recipe

Here’s a stir fried mock crab dish to go with the mock crab roe. It’s
short and sweet…

A. 1/2 cup peanut oil B. 1/2 cup mashed cooked carrot C. 2/3 cup
mashed potato D. 1 cup finely shredded bamboo shoots E. 8 Chinese
mushrooms F. 1/4 lb snow peas G. 1/2 teaspoon sugar H. 1 1/2
teaspoons salt I. 2 teaspoons white vinegar

PREPARATION:

I. Wash E and soak in warm water for 15 minutes; shred very fine.

II. Discard tips of F, shred.

III. Mix G,H.

COOKING:

1. Heat A, add B,C, stir-fry until crispy (about 4 minutes).

2. Add D,E,F, stir-fry for 2 minutes.

3. Add G,H, mix well.

4. Add I and serve.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

Title: CLAM DIP #1
Categories: Dips
Yield: 1 servings

3 8-oz pkg cream cheese
2 cn Minced clams
1 cn Drained clam juice
1 ts Horseradish sauce
1/2 c Chopped green onions
1 ts Worcestershire
Sauce

Heat thoroughly until cheese melts in crock pot or
similar. Cook on low heat 3-4 hours. Serve hot.

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Easy Lamb Creole Gumbo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Soups
Gumbos

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 tb Vegetable oil

Flour

2 lb Lamb riblets

2 cn Stewed tomatoes (16oz)

4 c Chicken broth

1 c White wine

1/2 c Chopped parsley

1/2 Lemon,sliced/seeded

2 ts Salt

1 ts Thyme

1 Bay leaf

1 ts Instant minced garlic

1 pk Frozen sliced okra (10oz)

1 cn Black-eyed peas (15oz)

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all

sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and

seasonings.

3. Cover and simmer 1 1/2 hours.

4. Add okra and peas; cook, covered, 10 to 15 minutes.

NOTE: Meat may be removed from bones before servings. This gumbo freezes

well.

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GRANDMA’S CHICKEN AND DUMPLING SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
********Chicken Broth*******
1 ea Fryer (2 1/2 – 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 ea Chicken boullion cubes
6 ea Peppercorns
3 ea Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 ea Small bay leaf
1 c Fresh or frozen peas
1 t Seasoned salt
******Feather Dumplings*****
2 c Flour
1 t Salt
4 ts Baking powder
1/4 ts White or black pepper
1 ea Egg, well beaten
2 tb Melted butter
2/3 c Milk

Place fryer, water, boullion, peppercorns and cloves
in kettle and bring to a boil. Reduce heat; simmer
until chicken is tender (about 1 1/2 hours). Cool
chicken just slightly; cut into bite size pieces and
set aside. Strain and skim chicken broth. Put
reserved chicken and broth in large kettle; add cans
of broth, chicken, and mushroom soups, celery,
carrots, onion, potatoes, bay leaf, peas and seasoned
salt. Put cover on kettle; simmer soup on low heat for
about 2-3 hours. About 30 minutes before serving, mix
up feather dumplings by sifting dry ingredients
together. Add egg, melted butter and enough milk to
make moist, stiff batter. Drop by teaspoons into
boiling liquid. Cook, covered and without “peeking”
for 18-20 minutes or until the dumplings are done.
Yield is 10 – 12 servings.

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Cheese Biscuits

Recipe By : Mrs. Richard D. Kitching
Serving Size : 1 Preparation Time :0:10
Categories : Breads – Quick To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Pillsbury Butterflake Biscuits
1/2 Stick Margarine Or Butter
5 Oz Sharp Cheddar Cheese — cubed

Melt margarine and cheese in top of double boiler. Put biscuits in pan,
pour on melted cheese mixture, and bake according to instructions on biscuit
package.

Source: Mountain Measures—Junior League of Charleston, WV.
ed. 1974

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YORKSHIRE PUDDING WITH ROAST BEEF

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1/2 ts Salt
1 c Milk
2 Eggs
1 5 to 7 lb. rump roast

Preheat oven to 300 degrees.Cook rump roast in 9 x 9″ pan for 25 to 30
minutes or until internal temperature in meat is 150 to 170 degrees. Mix
and sift flour and salt.Add milk to make a smooth paste.Then add eggs,beat
2 minutes in electric mixer. Cover bottom of 9 x 9″ pan about 1/4″ with
drippings from roast. Pour mixture 1/2″ deep on drippings in pan.Bake 20 to
30 minutes. Delicious when served.

– – – – – – – – – – – – – – – – – –

Title: Meatloaf Stuffed with Ham and Cheese
Categories: Meatloaf
Yield: 8 servings

1 1/4 lb Ground sirloin
1 lg Onion, finely chopped
1 t Prepared mustard, preferably
-Dijon
1 cn Tomato soup (10 3/4 oz)
2 tb Chopped fresh parsley
1 Green bell pepper, finely
-chopped
2 lg Eggs, lightly beaten
1 c Plain bread crumbs
1/8 t Salt
1/8 t Black pepper
1 Garlic clove, minced
1/2 t Dried oregano

MMMMM————————-STUFFING:——————————
6 sl Boiled ham (thin slices)
1 c Mozzarella cheese

MMMMM————————–TOPPING:——————————-
1 tb All-purpose flour
3 sl Mozzarella cheese

Preheat oven to 400’F. Lightly oil a 9x5x3″ pan.

In a large bowl, combine the meatloaf ingredients, adding more bread
crumbs if necessary, a tablespoon at a time, to make a firm loaf.
Lightly spray a large piece of aluminum foil. Place the meat mixture
on the foil, and form into a 12×8″ rectangle.

Arrange the ham on top of the meat, leaving a small margin around the
edges. Sprinkle shredded cheese on top of the ham slices. Starting
from the short end, carefully roll the meat mixture jelly-roll style.
Seal the edges and ends.

Place the loaf seam side up in the prepared pan. Sprinkle the top of
the meatloaf with the flour. Bake 1 hour or until done. The center of
the loaf will be pink because of the ham. Top the loaf with slices of
cheese, then return to the oven for 5 minutes, or until the cheese
melts. (Option: Broil the loaf to melt the cheese. Watch it
carefully.)

MMMMM

Title: TOMATILLO GUACAMOLE
Categories: Mexican
Yield: 6 servings

6 Tomatillos (canned is fine)
3 tb Finely chopped onion
1 md To large avocado, mashed
-coarsely with a fork
Juice of 1/2 lemon (1
-Tablespoon)
1/2 To 1 jalapeno, finely
-chopped, or Tabasco to
-taste

Yield: 1 1/2 to 2 cups

Salt to taste

1. Husk tomatillos, rinse briefly, and simmer in water to cover over medium
high heat until tomatillos are tender and cooked through. Drain, mash, and
cool. If using canned tomatillos, simply drain and mash.

2. Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt.
Serve immediately.

Posted by Linda Davis

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