Senator Joseph Montoya’s New Mexican Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Round steak — cut in 1/4″

2 Cloves garlic — minced
2 tablespoons Oil
1 1/2 teaspoons Flour
3 tablespoons Unspiced chili powder
2 cups Water
1 teaspoon Salt

Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add
garlic when meat is partially browned. Sprinkle with flour and stir 1 min
longer.
Add chili powder, water and salt. Cover and simmer 45 min.

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Title: PEANUT ROCKY ROAD
Categories: Candies, Peanuts
Yield: 36 servings

2 pk Chocolate chips,semisweet
1 1/2 c Peanuts,dry-roasted,chopped
2 c Marshmallows,miniature

Melt chocolate over hot water. Fold in peanuts and marshmallows.
Spoon in mounds on waxed paper and chill until firm.

MMMMM

SOUTHWESTERN GRILLED CACTI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Robbie Shelton
6 oz Clarified Butter — 1 1/2
-sticks or 12 tbs.*
1/2 c All-Purpose Flour
6 c Chicken Stock
1 c Milk
1 c Heavy Cream
6 oz Pasteurized Processed Cheese
-Spread Loaf — cut in small
-pieces
1 c Tomatoes w/Green Chilies
-diced
1/4 bn Broccoli — chopped
1 md Yellow Onion — chopped
1 1/2 c Yellow Corn Kernels — cut
-from the cob
3 oz Jicama — peel julienned
3 md Nopalitos — grilled
-julienned (reserve 1/2 of
-one for garnish
1/4 bn Cilantro — washed chopped
—–GARNISH—–
-Reserved Nopalitos
Sour Cream
Cilantro — chopped

Melt 1 stick (8 tbs) butter in large, heavy
saucepan over medium heat. Whisk in flour gradually
and cook the roux 2 to 3 minutes until smooth and
thickened. Gradually whisk in 3 cups hot chicken
stock, milk and cream, stirring constantly. Add
cheese, stirring until completely melted, then stir in
tomatoes with green chilies. Reduce heat to low and
simmer while preparing following mixture:

In another saucepan, over high heat, melt remaining
4 tbs butter and saute broccoli, onion, corn kernels
and jicama 3 minutes.

Add nopalitos and simmer 1 more minute. Turn off
heat and add remaining chicken stock. Transfer to
food processor or blender and puree until smooth.

Blend puree into soup mixture and stir in chopped
cilantro. Garnish each serving with nopalitos, a
dollop of sour cream and cilantro. Makes 2 to 2
1/2 quarts.

NOTES: To clarify butter, melt it slowly in a
saucepan; skim foam off top and pour clear butter off;
discard milky residue.

This recipe is from Ed Baich from Baich’s Bar
Grille. Located on the ground floor of the 2016 Main
building in Houston.

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Title: STEAK MARINADE
Categories: Sauces
Yield: 1 servings

2 tb Lemon juice
3 ts Worcestershire sauce
1/4 c Oil
2 ea Garlic, minced

1. Pierce steak so marinade can penetrate. 2. Place
steak in a non metal dish just large enough to hold it
or in a sealable plastic bag. Refrigerate for 12
to 24 hours.

—–

Pan-Fried Noodles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ken Hom — Guest Chef
1/2 pound Barbecued pork strips
1/2 cup Chicken broth
1 pound Fresh thin noodles
1 tablespoon Thin soy sauce
Peanut oil
1 tablespoon Chinese rice wine or dry
2/3 cup Chicken broth
sherry
BBQ PORK VEGETABL TOPPING:
1 tablespoon Oyster sauce
2 tablespoon Peanut oil
1 tablespoon Cornstarch in 2 T cold
1 pound Bok choy — in 2-in sections
– chicken broth

This is a basic chow mein. You can add meat or vegetables as you like.

BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to
loosen them up (about 2 minutes). Drain them well. Scatter the noodles in a
baking pan. Use a pair of chopsticks and your hands to untangle them as much
as possible. Put a layer of the noodles 1-inch deep in each of 2 large, heavy
skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth in each. Cook
over a low flame until the broth boils away and the bottom becomes brown and
crisp. From time to time, add a little oil and broth to keep the noodles moist
and allow the crust to develop slowly. This should take about 10-to-12
minutes. To flip, first shake the pan to make sure the cake is not stuck to
the bottom (if it is, dribble some oil around the edge to loosen it). Cover
the pan with a wide lid. Flip the skillet over, holding the lid firmly. The
cake will drop onto the lid. Slide the cake back into the pan to brown it on
the other side. Add more oil around the edge if it seems to be sticking. To
serve, slide it out onto a plate and use it as a base for any dish with sauce.
TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it
is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of pork
and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine
or sherry, and oyster sauce. When the sauce is hot, thicken it with the
dissolved cornstarch and serve on the bed of pan-fried noodles.

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Title: Pine Nut Crisps
Categories: Cookies
Yield: 24 servings

1 c Granulated sugar
1/2 c Flour
6 Egg whites
1 t Vanilla
1/8 t Orange extract
2 T Butter, melted
3/4 c Pine nuts
Powdered sugar

Combine granulated sugar, flour and unbeaten egg whites. (Reserve egg
yolks for another use.) Stir to blend. Add vanilla, orange extract and
butter. Fold in pine nuts. Drop by tablespoons onto lightly buttered
baking sheets. Spread batter in 3″ circles. Bake 3 or 4 at a time on
large baking sheet. Bake at 350’F. 8-10 minutes or until browned.
Remove to wire rack to cool. Sprinkle with powdered sugar to taste.

Makes 2 dozen cookies.

Each cookie contains about: 79 calories; 23 milligrams sodium; 3
milligrams cholesterol; 4 grams fat; 11 grams carbohydrates; 2 grams
protein; 0.05 grams fiber.

MMMMM

TOAST HAWAIIAN STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl White Bread
4 sl Boiled Ham
4 sl Pineapples (Rings)
4 sl Gouda Cheese
4 Marachino cherries

1.Put a slice of ham, a slice of pineapple and a slice of cheese on each
slice of bread. 2.Bake in 200 C oven until the cheese is melted. 3.Garnish
with cherry and serve at once. Translated by Brigitte Sealing

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Title: FRIED ICE CREAM
Categories: Desserts
Yield: 1 batch

MMMMM———————CREAM PUFF SHELLS————————–
1 c ;Water
1/2 c Butter
1 1/2 c Flour
5 Egg; room temp
1 1/2 qt Ice cream, vanilla;
-firmly frozen (about)

MMMMM————————BEER BATTER—————————–
2 c Flour
12 oz Beer; flat
2 Egg; room temperature
Oil; for deep frying
Maple syrup; OR
Raspberry syrup

FOR SHELLS: Preheat oven to 350F. Lightly grease baking sheet. Bring
water to boil in medium saucepan. Add butter and let melt. Add
flour, stirring quickly until dough forms ball. Transfer to mixing
bowl. Using electric mixer at medium speed, add eggs 1 at a time,
beating thoroughly after each addition. Spoon 1-1/2- to 2-inch
mounds onto baking sheet or fill pastry tube with dough and mound
onto sheet. Bake until golden brown, about 40 minutes. Let cool
completely in draft-free area.

Slide partway through each shell and fill with ice cream. Wrap each
puff with foil and freeze until solid, at least 1 hour.

FOR BATTER: Combine flour, beer and eggs in medium bowl and mix well.
Heat oil to between 350F and 375F. Dip frozen puffs in batter and
deep fry until golden brown. Quickly drain on paper towels. Place
each puff in individual serving dishes and pour syrup on top. Serve
immediately.

Recipe from Spruce Pond Inn, Stowe, Vermont.
Published in Favorite Restaurant Recipes, by Bon Appetit, 1982.

MMMMM

* Sam Waring
* sam.waring@382-91-12.ima.infomail.com
* waring@purch.ci.austin.tx.us

——- end of forwarded message ——-

TURKEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Onion, chopped
1 ea Carrot, chopped
1 ea Stalk celery, chopped
2 tb Unsalted butter
1 tb Vegetable oil
1/4 c All purpose flour
4 c Chicken stock
4 c Water
1 c Dry white wine
1 ea Turkey carcass
2 ea Sprigs of parsley
1/2 ts Thyme
1 ea Bay leaf
6 ea Peppercorns

Cook onion, carrot and celery in the butter and oil
over moderately high heat, stirring for 7 to 10
minutes or until vegetables are golden. Add flour
and cook over moderate heat, stirring for 2 minutes.
Stir in stock, 4 cups water and wine. Bring to a
boil. Add turkey carcass broken in pieces, parsley,
thyme, bay leaf and peppercorns. Simmer soup,
partially covered, skimming any froth as ti rises to
surface, for about 1 1/2 hours. Strain soup into
heated tureen, pressing hard on the solids. Serve or
cool and store.

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Title: Kourambiedes
Categories: Cookies, Greek
Yield: 50 servings

1 c Sweet butter
1/2 c Powdered sugar
1 ea Egg yolk
2 tb Brandy or Cognac, (optional)
1 ts Almond extract
1 ts Vanilla extract
1 ts Baking powder
2 1/4 c Sifted cake flour; (or more)
3/4 c Ground almonds; toasted
1 lb Powdered sugar; sifted

In electric mixing bowl, whip the sweet butter until
it is fluffy and white. Continuing to beat on medium
speed, gradually add the 1/2 cup powdered sugar, egg
yolk, and flavorings. Meanwhile, sift the baking
powder with the flour and gradually add to the batter,
mixing by hand and working the flour thoroughly into
the mixture before adding more. Mix in ground
almonds. Knead until a soft, buttery dough is formed
that will stay together when a little is rolled in the
palms of your hands. Break off pieces slightly larger
than a walnut, then roll into balls, half-moons, or
S-curves. Place on cookie sheets allowing an inch
between each. Bake on the center rack of a 350-degree
oven for 12 to 15 minutes or until golden colored, not
chestnut. Remove from the oven and carefully lift
each Kourambie and place on a generous layer of sifted
powdered sugar. Immediately sift more powdered sugar
over to cover Kourambiedes. Allow to cool for 10 to
15 minutes before lifting and rolling to be sure they
are evenly coated. May be served in Individual fluted
paper cups. Karen Mintzias TCVC49A

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