Title: PICADILLO STUFFING
Categories: Poultry
Yield: 1 servings

1 lg Onion; chopped
1 lg Green pepper; chopped
3 Cloves garlic; minced
1/4 c Olive oil
1 lg Fresh tomato
-or 3/4 cup canned,
– crushed tomatoes
1 lb Ground beef
1/4 c Spanish olives w/pimiento
1/4 c Dark raisins
2 tb Capers
2 c Raw white rice
3 1/2 c Chicken stock
1/4 c Slivered almonds
1/4 c Dry spanish sherry
Salt and pepper to taste

In a large skillet saute onion, pepper and garlic in olive oil. Add tomato
and cook slowly until well blended. Brown meat in same skillet and cook
slowly with olives, raisins, and capers. Meanwhile, cook rice in stock
until done. Mix rice with other ingredients to form a moist,but not wet,
stuffing. Season with salt and pepper. Stuffs a 12-15 pound turkey.

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STRAWBERRY OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Instant oatmeal
1 c Cake flour
1 tb Baking powder
1 t Cinnamon
1/3 c Brown sugar
2 tb Diced crystalized ginger
1/4 c Raisins
1 1/2 Egg whites
1 c Nonfat milk
1/2 c Diced strawberries

Preheat oven to 400 deg f. Spray muffin cups with
nonstick spray. Combine oatmeal, flour, baking powder,
cinnamon, and brown sugar in a bowl. Mix ginger,
raisins, egg whites, milk and strawberries in another
bowl. Add to dry mix and stir to combine. Divide the
batter between the 12 muffin cups. Bake 15 minutes or
until golden. Remove from oven and cool before
serving. Makes 12 muffins – each muffin ñ08
calories, .5 g fat, .3 mg chol, 102 mg sodium, 3 g
protein, 23 g carbos. Percent of calories from fat õ
%

– – – – – – – – – – – – – – – – – –

Title: Fried Pepper Strips for Two
Categories: Side, Pepper, For two, Sthrn/livng
Yield: 2 servings

1 ea Egg; beaten
1 ea 3-oz package cream cheese;
-softened
2 tb Self-rising flour
1 lg Green pepper; cut into 1/2
-inch strips
Vegetable oil
Salt and pepper (optional)

: Combine first 3 ingredients, mixing well. Dip green pepper
strips in cream cheese mixture, turning to coat. Fry in hot oil (375
degrees F) until golden brown. Drain on paper towels. Sprinkle with
salt and pepper, if desired. Yield: 2 servings.

Mrs. Chris Horne of Georgia in September, 1982 “Southern Living”
Typos by Jeff Pruett From: Date:

MMMMM

Title: Ham and Black Bean Salad
Categories: Salads, Main dish
Yield: 6 servings

3 c Cooked rice
– cooled to room temperature
2 c Canned black beans
— rinsed and drained
1 md Red onion; chopped
1 c Cubed jicama
— (cut into 1/8-inch cubes)
1/2 c Sliced black olives
1/2 c Diced red pepper
1/2 c Diced green pepper
1/4 c Olive oil; divided
4 oz Cubed cooked ham
3 tb Red wine vinegar
1 Garlic clove; minced
1/2 ts Ground cumin
1/2 ts Chili powder
1/2 ts Salt
1/2 ts Ground black pepper

Combine rice, onion, jicama, olives, and peppers in large bowl; set aside.
Heat 1 tablespoon oil in large skillet over medium heat. Add ham; cook 2
to 3 minutes stirring constantly. Add to rice mixture. Combine remaining
oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar
with lid. Shake to blend. Drizzle dressing over salad.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Black Bean Soup w/Cumin No. 216 Yields 5 Servings

1 cup black beans, soaked or to taste
7 cups broth (chicken, beef, 1/4 tsp black pepper, freshly
or vegetable) ground
1 tbls vegetable oil 1/4 tsp salt, if desired
1 cup onion, minced 1 egg, hard-boiled,
1 tsp garlic clove, minced chopped, or
1/4 cup celery, diced 1 egg white and
1/2 cup carrots, finely diced scallions, chopped for
3/4 tsp cumin seed, crushed, garnish

Soak the beans by:
Placing the washed beans in a bowl.
Cover them with cold water.
Let them soak overnight or for at least 8 hours.

Or:
Placing the washed beans in a saucepan.
Add 4 cups water.
Bring the beans to a boil.
Boil for 2 minutes.
Turn off the heat.
Let the beans stand for 1 hour.

Drain.
Add the broth.
Bring to a boil.
Reduce the heat to low.
Partially cover the pan.
Simmer for 2 to 3 hours or until thoroughly cooked.
Heat the oil in a heavy skillet.
Add the onion and garlic.
Cook, stirring, over a low heat, until transparent.
Add the celery and carrots.
Cook, stirring, for a few minutes longer.
Add to the beans.
Season with cumin, pepper and salt.
Simmer for another 30 minutes.
Puree in a blender, food processor or food mill.
Garnish with chopped egg and minced scallions.
Serve hot.

LEMON MERINGUE ANGEL FOOD CAKE

Recipe By : BAKERS’ DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
1 1/2 cups large egg whites — (11 to 12)
1 tablespoon cold water
1 cup sifted cake flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla
2 teaspoons finely grated lemon zest
filling:
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice — (2 lemons)
1 tablespoon finely grated lemon zest
3 ounces unsalted butter — (6 tablespoons)
chilled and cut into 6 pieces
Meringue Frosting:
1/4 cup water
2/3 cup sugar
1/3 cup large egg whites — (about 3)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla

Place fresh, cold egg whites and cold water in the bowl of a heavyduty
mixer. Set aside until they
are 60 degrees, or slightly below room temperature.
Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve.
Sift onto a sheet of
waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to
325 degrees. Set
nearby a dry, ungreased 10inch tube pan. Such a pan allows the batter to
cling to the sides and
rise to its full height. Place a longnecked bottle or large metal funnel
nearby for inverting the
baked cake.
Whip egg whites, preferably with a whisk attachment until frothy. Add cream
of tartar and whip
on medium speed until soft peaks form. Continue whipping and gradually add
the 1 cup
granulated sugar until whites have thickened and form soft droopy white
peaks. Add the vanilla
and lemon zest in the final moments of whipping.
Sprinkle onequarter of the flour mixture over the whites, and with a rubber
spatula, fold into the
whites. Repeat this process with the remaining flour mixture, folding in
only onequarter of the
flour mixture at a time. Gently pour the batter into an ungreased tube pan.
Bake for 45 to 50
minutes, or until the top is light golden, the cake feels spongy and springs
back when touched,
and a wooden toothpick inserted in the middle comes out free of cake. Invert
cake onto the neck
of a bottle or funnel. Cool completely before removing from pan.
To remove cake from the pan, slip just the tip of a small metal spatula
between the cake and
pan. Slowly trace the perimeter to release any cake sticking to the pan.
Tilt the cake pan on its
side, and gently tap the bottom against the counter to loosen the cake.
Rotate the cake pan,
tapping as you turn it a few more times, until it appears free. Cover the
cake with a rack or
cardboard round, and atthe same time that you invert the cake onto the work
surface, tap it
firmly onto the surface. Lift the pan from the cake. Yield: one 10inch
round cake
For the filling: In a 1 1/2 quart heavybottomed saucepan, whisk briefly to
combine the eggs, egg
yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and
place the saucepan over
medium heat, stirring constantly over the entire bottom. Cook the mixture
without boiling until it
begins to developbody and thicken. Remove from heat and pour through a
stainless steel sieve
into a bowl. Cover the surface with plastic wrap, poke a few small slits in
the plastic with the tip
of a paring blade allowing steam to escape while cooling. Refrigerate (curd
will thicken).
For the frosting: In a 3cup saucepan, combine the water and 2/3 cup sugar.
Place over low heat
to dissolve the sugar, then increase the heat to medium high and boil,
without stirring, until a
candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging
to the sides of
the pan with a brush dipped in cold water.) Near the end of the boiling
time, whip the egg whites
with the cream of tartaruntil soft peaks form. Add the 2 tablespoons sugar,
and continue to whip
until the whites are stiff butnot dry. With the mixer running, pour the
syrup onto the whipped
whites. Continue to whip onmedium speed, about 3 minutes more. Mixture will
thicken, cool and
form glossy, stiff peaks. Addthe vanilla. Cool to room temperature, about 8
to 10 minutes, then
frost cake right away.
Assembling the dessert: Cut cake into three layers. Spread the lemon filling
equally between the
two layers; top with remaining layer. Frost top and sides of cake with
Italian Meringue Frosting.

– – – – – – – – – – – – – – – – – –

NOTES : TOM ROACHS ANGEL FOOD CAKE

HERB-SEASONED STUFFING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
1 lb Loaf Day-old Bread — cubed
1/2 c Butter — melted
1 t Thyme
1 t Sage
1 t Rosemary
1 t Dried Lemon Rind

Melt butter in skillet. Add seasonings; stir to mix.
Add bread cubes. Toss or stir lightly to coat bread
cubes. Pour onto baking sheet. Allow to dry by air or
dry in very slow oven. These dried bread cubes are
good as croutons; add salt and water to moisten when
ready to use as stuffing. Yield: 8 c. Serving size:
1/2 c Exchanges: 1 bread; 1 fat Calories: 75 /
serving. Converted by MMCONV vers. 1.10

– – – – – – – – – – – – – – – – – –

A CROQUE MONSIEUR SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : French Salads
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
1 1/2 tb Red wine vinegar
Juice of 1/4 lemon
1/2 ts Dijon mustard
1/4 c Chopped fresh basil OR 1
-Tbsp crumbled dried
1 pn Sugar
Grinding of black pepper
The Salad:
1/2 ts Olive oil
1/2 ts Butter
3 Cloves garlic, minced
1 c Julienne strips cooked ham
1 1/2 tb Freshly grated Parmesan
-cheese
4 c Mixed greens (spinach, red
-leaf lettuce, arugula, etc)
Nasturtium flowers for
-garnish (optional)
Croutons

The Lemon-Basil Vinaigrette:

1. Prepare the vinaigrette: In a small bowl, whisk together all the
ingredients until smooth. Set aside.

2. Prepare the salad: In a small skillet, heat the oil and butter over
low heat. Add the garlic and saute 10 seconds. Add the ham and saute for
another 10 seconds. Off the heat, add the grated cheese.

3. Place the mixed greens in a salad bowl or plate and top with the ham
mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette
on top. Top with croutons. Serve this with a good crusty load of French
bread and a bottle of dry white French wine.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN
0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 9/93

– – – – – – – – – – – – – – – – – –

Date: Mon, 22 Nov 93 12:55:45 PST
From: Jane Colman

PUMPKIN OATMEAL COOKIES
(This is really just a standard oatmeal cookie recipe, with half as
much sugar and pumpkin substituted for the butter. I made it for an
office meeting last summer substituting applesauce for the butter, and
nobody noticed that they weren’t ordinary, high-fat oatmeal cookies.)

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes. Makes 4-5 dozen.

Title: POT STICKERS FILLING
Categories: Chinese, Pork, Appetizers
Yield: 1 servings

1/2 lb Ground pork
1/2 sm Head Chinese (napa) cabbage,
Cored and chopped
1 Green onion, coarsely
Chopped
2 Thumb-size slices fresh
-ginger
2 Water chestnuts, chopped
1 ts Salt
1/2 ts Granulated sugar
Pinch white pepper
1 ts Oriental sesame oil
5 tb Vegetable oil, divided
1 c Water

Combine pork, cabbage, green onion, ginger, water
chestnuts, salt, sugar, white pepper and sesame oil,
and refrigerate until read to use.

Fill pot stickers by spooning 1 level tablespoon of
filling into center of each pancake. Fold dough over
to make half-circle and pleat edges firmly together.
Pinch shut to seal, then decoratively mark with the
point of a dinner knife.

To pan-fry, heat cast-iron or wok or other
heavy-bottom skillet over moderate heat. Add 3
tablespoons vegetable oil, swirling to coat bottom.
When oil is hot, place pot stickers, seam side up in
skillet and agitate (shake) for 30 seconds. (You may
need to do this in two batches.)

Pour in 1 cup water, cover, and gently boil over
moderate heat for 7 to 8 minutes. When oil and water
start to sizzle, add remaining 2 tablespoons oil, if
needed. Tip skillet to distribute oil evenly; watch
carefully (uncovered) to prevent sticking. When
bottoms are brown, remove from heat and carefully lift
out pot stickers with spatula.

To serve, turn pot stickers over (dark side up) and
arrange on serving platter. Serve with dipping sauce.

TIPS: When cutting into these in recipe testing, we
discovered the pork filling appeared pink in some,
even though the meat was done.

You can freeze uncooked pot stickers for later use but
remember to squeeze out the water from cabbage during
preparation (in a colander or cheesecloth). Freeze
pot stickers separately on cookie sheets until firm,
then put them in plastic bags.

When rolling out the pancakes, leave the centers
slightly thicker that the edges. A thicker center
will hold up better during the browning.

If you prefer, steam pot stickers for about 12 minutes
over boiling water instead of pan-frying.

PER POT STICKER: 57 calories (20% from protein, 60
percent from carbohydrate, 20 percent from fat), 3
grams protein, 6 milligrams cholesterol, 95 grams
sodium. Exchanges 1/2 bread.

SOURCE: Adapted from “Chef Chu’s Distinctive Cuisine
of China” – presented in the Oregonian’s FOODday, July
1992.

Shared by Cate vanicek

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