Title: TEX-MEX BEANS WITH CORNMEAL DUMPLINGS
Categories: Low-cal, Vegetables, Mexican, Beans
Yield: 5 servings

1/3 c Flour
1 ts Baking powder
Beaten Egg White
2 tb Cooking Oil
1 c Chopped Onion
15 oz Can Garbanzo Beans, drained
15 oz Can Tomato Sauce
2 ts Chili powder
1 1/2 ts Cornstarch
1/3 c Yellow Cornmeal
1/4 ts Salt
1/4 c Skim Milk
3/4 c Water
Clove Garlic, minced
15 oz Can Red Kidney Beans,drained
4 oz Can diced green chili pepper
1/4 ts Salt

In a med mixing bowl, stir together flour, cornmeal,
baking powder, and 1/4 t salt; set aside. In a small
bowl combine egg white, milk, and oil; set aside.
In a 10″ skillet combine the water, onion, and
garlic. Bring to boiling; reduce heat. Cover and
simmer 5 minutes or till tender. Stir in garbanzo
beans, kidney beans, tomato sauce, drained green chili
peppers, chili powder, and 1/4 t salt.
In a small bowl stir together cornstarch and 1 T
water. Stir into bean mixture. Cook and stir till
slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture;
stir just until combined. Drop dumpling mixture from a
Tablespoon to make 5 mounds atop bean mixture.
Cover and simmer for 10-12 minutes or till a
toothpick inserted in the center of a dumpling comes
out clean.
*******************************************************
******* Per serving: 313 calories, 13 g protein, 50 g
carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg
sodium, 839 mg potassium.

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NO-BAKE APPLE CHEESECAKE

Recipe By : DESSERT SHOW #DS3008
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
6 tablespoons unflavored gelatin
1 cup boiling water
2 pounds cream cheese — room temperature
2 cups confectioners’ sugar
1 cup heavy cream — lightly whipped
Crumb base:
2 cups graham cracker crumbs
2 tablespoons sugar
2 red apples — cored, sliced,
chopped
1/2 cup chopped walnuts
Caramel topping

Grease a 12-inch springform pan and line bottom with waxed paper. In a small
bowl, dissolve
gelatin in water and let it cool. Beat together cream cheese and
confectioners’ sugar until light
and fluffy. Add gelatin and beat until thoroughly mixed. Fold in heavy
whipped cream and turn
mixture into prepared pan and chill. Blend together graham cracker crumbs,
sugar and butter.
Sprinkle mixture over chilled cheese cake. Press crumbs into surface
lightly. Turn cheesecake
over, crumb-side down and remove from pan. Top with chopped apples and
walnuts. Generously
pour caramel sauce over the top.
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MANHATTAN ISLAND CLAM CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Pork fatback — diced
1 Onion — minced
24 Littleneck clams — well
-scrubbed
6 Fresh tomatoes — peeled
-seeded — and chopped
-with their juice
1 c Dry white wine
1 t Dried thyme
1/4 c Fresh parsley — minced
1/4 ts Freshly ground black pepper
1 c Cracker crumbs — from
Pilot bisquits — and toast
-or crackers
1 t Butter

1. Saute the fatback in a nonreactive stockpot over
medium heat for 5 minutes. Add the onion and saute
until tender, about 10 minutes.

2. Add the clams, cover the pot and steam until the
clams open, 7 minutes. Remove the clams, discard the
shells, and set the clam meat aside. Discard any that
do not open.

3. Add the potatoes, tomatoes, wine and 3 cups water
to the stockpot. Bring to a boil, then reduce the heat
and simmer for 5 minutes. Stir in the thyme, parsley,
black pepper and creacker crumbs and simmer for 5
minutes. Add the clams and simmer for 3 more minutes.
Whisk in the butter; adjust the seasonings.

Serve: HOT! SOURCE: NEW YORK COOKBOOK, by Molly
O’Neill; WORKMAN PUBLISHING COMPANY; NEW YORK, NY;
1992; IBSN 1-556305-337-3

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Baked Potato Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Lg Potatoes
2/3 C Butter
2/3 C Flour
1 1/2 Qt Milk
Salt and Pepper
4 Green onions
1 C Sour cream
2 C Crisp-cooked bacon — Crumbled
5 Oz Grated Cheddar Cheese

Heat oven to 350 degrees and bake the potatoes until for tender. Melt butter
in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly
blended. Gradually add milk to the butter-flour mixture, whisking constantly.
Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut
potatoes in half, scoop out the meat and set aside. Chop half the potato peels
and discard the remainder. When milk mixture is very hot, whisk in potato.
Add green onion and potato peels. Whisk well, add sour cream and crumbled
bacon. Heat thoroughly. Add cheese a little at a time until it is all
melted in. Serve with crusty French Bread and fresh butter.

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Fiery Chili Soup

Recipe By : New York Times Bread Soup Cookbook by Yvonne Young Tarr
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons cooking oil
2 pounds boned lamb — cut into 2″ cubes
5 dried juniper berries — crushed
1/4 teaspoon freshly ground black pepper
2 yellow onions
5 green peppers
4 1/2 cups canned hominy — with juice
3 green chili peppers — sliced
1 small dried hot red chili pepper — crushed
1 1/2 teaspoons salt
2 cloves garlic — crushed
1 1/2 teaspoons oregano
1/4 cup minced fresh parsley
5 cups water
10 scallions — chopped

serves 8

The Zuni of the Santa Fe area favor this peppery soup.

Heat the oil in a large heavy kettle. Sprinkle the lamb pieces with flour and
saute on all sides in the oil. Stir the crushed juniper berries and pepper int
o the kettle as the meat browns. Meanwhile peel and chop the onions. Remove t
he meat from the oil and drin on paper towels. Add the chopped onions to the k
ettle and saute slowly. Discard the stems and seeds from the green peppers and
cut into slices. When the onions are golden, return the meat to the kettle.
Add the hominy, green chili peppers, crushed red chili pepper, salt, crushed ga
rlic, oregano, and minced parsley. Pour in the water and simmer, covered, for
1 1/2 hours. Sprinkle with chopped scallions. Serve immediately with Adobe br
ead (see recipe) slathered with butter.

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Black Widow Snack Cakes **

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 package Devil’s food cake mix
Vegetable cooking spray
—–GLAZE—–
4 cups Powdered sugar — sifted
5 tablespoons Milk — to 7 tbls
—–DECORATE—–
1 cup Powdered sugar — sifted
1/4 cup Unsweetened cocoa
2 tablespoons Milk
Plastic spiders

Prepare cake as directed on package. Pour into 2, 8″ square aluminum foil pans
coated with cooking spray; bake at 350~ for 30-35 minutes or until tested done.
Cool in pans on wire racks. Combine 4 cups powdered sugar and 5-7 tbls milk in
a
large bowl; spread a thin layer evenly over each cake. Combine 1 cup powdered
sugar, cocoa and 2 tbls milk; spoon into a small zip-lock bag. Close bag
securely and snip a tiny hole in bottom corner of bag. Carefully pipe
concentric
circles onto each cake. Pipe straight lines at intervals from the inner circle
through the outside circle, forming a web design. Garnish with plastic spiders.

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Pig In The Blanket

Recipe By : George. S. King
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Pork Ham
Post To Bake-Shoppe To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med Cabbage Head
1/2 C Long-Grain Rice — uncooked
1 Lb Pork Sausage
1 16 Oz. Can Sauerkraut
1 16 Oz. Can Tomatoes
6 Lean Pork Chops
Salt And Pepper — to taste

Wash and place cabbage leaves in boiling water for 5 minutes and drain.
Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick.
Place rolls in bottom of large pan in a nest of extra cabbage leaves.
Brown pork chops. Pour tomates and sauerkraut over cabbage rolls; then add
browned pork chops. (Liquid should cover it.) Salt and pepper to taste.
Cook 4 hours over low heat, covered tightly.

Serves 6

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

billspa@icanect.net

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FLORIDA COOKIES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 cup sugar
rinds of two oranges — grated
1 egg
1/2 cup orange juice
3 cups sifted flour
12 teaspoon cinnamon
4 teaspoons baking powder

Cream together butter, sugar and orange rind. Gradually add lightly beaten
egg, orange juice, flour, cinnamon and baking powder. When dough is thoroughly
mixed drop from a teaspoon onto an ungreased cookie sheet. Bake in a 325~F.
oven for 10 to 12 minutes until light brown.

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NOTES : makes 6 dozen

ONION AND POTATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 White onions, thinly sliced
3 tb Butter
2 tb Chopped fresh parsley
2 Cloves garlic, finely choppe
2 Bay leaves
1/2 c Prosciutto or cooked ham
4 c Chicken Broth
3 c Water
1 t Pepper
4 Potatoes, shredded
1/4 c Grated Romano cheese

Cover and cook onions in butter in 4 Qt Dutch oven
over medium-low heat 10 minutes. Stir in
parsley,garlic, bay leaves and prosciutto. Cook,
uncovered, over high heat 5 minutes, stirring
frequently. Stir in remaining ingredients except
cheese. Heat to boiling. Reduce heat. Cover and simmer
30 minutes, stirring occasionally. Remove bay leaves.
Top each serving with cheese. Slow-simmering soup is
enriched with diced prosciutto and freshly grated
Romano cheese.

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Halloween: Cool Whip Grave Yard Dessert

Recipe By : Cool Whip
Serving Size : 15 Preparation Time :0:15
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
2 c chocolate wafer cookie crumbs
1/4 c granulated sugar
1 stick margarine — melted
—-Filling—-
8 oz pkg fat-free cream cheese
12 oz tub Cool Whip Lite® topping — thawed
2 c water — boiling
2 4 serv pkgs orange gelatin
1/2 c water — cold
ice cubes
—-Decorations—-
1/4 c chocolate wafer cookie crumbs
7 rectangular shaped sandwich cookies
7 oval shaped sandwich cookies
decorator icing brown, green, orange, — white
candy corn
candy pumpkins

Preheat oven at 350. Prepare a 9 x 13 x 2″ pan with cooking spray and
flour. To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and
margarine in a small mixing bowl. Press firmly into prepared pan. Bake
for 10 minutes and then chill. To prepare filling, combine cream cheese,
remaining sugar, and 1/2 cup Cool Whip in a mixing bowl. In another
mixing bowl, combine boiling water into gelatin until completely dissolved.
Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water
into gelatin until thickened. Remove any remaining ice cubes. Spoon
gelatin over cream cheese layer. Refrigerate 3 hours or until firm.
Spread remaining Cool Whip over gelatin layer. Sprinkle with remaining
cookie crumbs. Decorate as a “grave yard” by poking sandwich cookies on
end into dessert. Decorate the cookies as tombstones with the decorator
icing. Scatter candy and pumpkins around the surface.

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