Tulsa Fire Department Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
1 medium Onion — chopped
2 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Salt
2 Garlic cloves — crushed
2 cans (10 1/2 oz) Beef broth
2 cups Canned pinto beans
1 can (8 oz) Tomato sauce
1 tablespoon Flour or more
1/4 cup Water

Brown the meat and onion and pour off grease. Add chili powder, cumin, salt,
crushed garlic, broth, and tomato sauce. Cover and simmer for 45 minutes. Add
pinto beans and simmer 15 minutes more. Thicken with a small amount of flour
paste (dissolving 1 tablespoon flour in 1/4 cup water). Serve over cooked
spaghetti or plain with crackers.

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ENGLISH MUFFINS IN A LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 3/4 c Flour
2 pk Yeast
1 tb Sugar
2 1/3 ts Salt
1/4 ts Baking soda
2 c Milk
1/2 c — Water
Cornmeal

Calories per serving: 343 Fat grams per serving: 2
Approx. Cook Time: 2:00 Measure flour by spooning
lightly into a cup. Combine three cups flour, yeast,
sugar, salt, and soda. Heat milk and water to 120-130
degrees F. Add to dry mixture; beat well. Stir in
enough more flour to make a very stiff batter. Spoon
into two loaf pans that are greased and sprinkled with
cornmeal. Let rise for 45 minutes. Bake for 25
minutes at 400 degrees. Remove from pans immediately
and let cool. Submitted By SAM WARING
On MON, 20
NOV 1995 150014 GMT

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RED CHILE PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Red New Mexico chiles OR
9 California chiles
Chiles should be dried

Place chiles in bowl with 3 1/2 cups warm water. Let
stand until softened. Discard all but 1 1/4 cups
liquid. In a blender or food processor, pruee chiles
with liquid until smooth; scrape down sides of
container once or twice.

Use wherever Red Chile Puree is called for.

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Title: BLUEBERRY SURPRISE
Categories: Desserts, Fruits, Cakes
Yield: 10 servings

2 c Blueberries
1/3 c Sugar
1 cn Crushed pineapple in juice
Undrained
1 pk White cake mix (not with
Pudding)
1/2 c Chopped walnuts
3/4 c Butter — melted

Layer first 5 ingredients in a greased 9×13″ pan.
Dribble margarine over all.

Bake 1 hour at 350F.

Recipe By : Mary Weston

From:how To Boil Water

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Title: Vegetable-Bulgur Pilaf
Categories: Diabetic, Vegetarian, Nuts/grains, Vegetables, Side dishes
Yield: 4 servings

1/2 c Onion; chopped 1/2 c Chicken/beef/ vegetable
1/2 c Celery; chopped -broth
1/2 c Fresh mushrooms; sliced 1/4 c Red/green pepper strips;
1 cl Garlic; minced -(optional)
1 tb Cooking oil; 1/4 c Bulgur wheat;
1/2 c Carrots; sliced 1/2 ts Dried tarragon; crushed
1/2 c Zucchini; sliced 1/4 ts Salt;

In a 2-quart saucepan cook chopped onion, chopped celery, sliced
mushrooms, and garlic in hot oil about 5 minutes or till vegetables
are tender but not brown.
Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables
broth, red or green pepper strips, bulgur, dried tarragon, and salt.
Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes
or till vegetables are tender. Makes 4 servings.
Food Exchanges per serving: 1 vegetables exchanges
Sub Bulgur for Quinoa

Soruce: Better Homes and Gardens, Eating Light by WHOM

MMMMM

Beef Brown Rice Stew

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
2 cups onion — thinly sliced
1 teaspoon allspice
1 teaspoon chili powder
1 teaspoon pepper
8 ounces beef chuck, visible fat removed cut into — 3/4-inch
chunks
6 cups water
1 can (28 oz.) crushed tomatoes
1 1/4 cups uncooked long grain brown rice
3 beef bouillon cubes
1 pkg. (10 oz. frozen green beans

Heat oven to 350. Heat oil in a 4-quart Dutch oven over medium heat. Add
onions and cook, stirring often, 7 minutes until translucent. Add spices and
meat. Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes,
rice and bouillon cubes. Bring to a boil. Cover and bake for 1 to 1 1/4
hours until rice and meat are tender. Stir in green beans. Cover. Bake 10
more minutes until green beans are tender.

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Title: PASSOVER FARFEL MUFFINS
Categories: Passover, Brunch, Pesach brds
Yield: 8 servings

-HENRY EDELBERG (HPCM50A)
1 1/2 c Farfel
4 Eggs
-Salt Pepper to taste
1 tb Schmaltz; more or less

Put farfel in colander with bowl underneath and pour
boiling water over – let stand till soggy about 5
minutes. Drain well and add eggs and seasonings and
schmaltz. Put dab of schmaltz in bottom of muffin tin
~ heat pan in oven then take out and fill with
mixture. Bake at 400 for 30 mins. I usually double
recipe.

They come out all big and puffy and as they cool they
flop. Also be careful; the bottom of the oven gets
covered with schmaltz. I usually make these till the
oven starts to smoke – but never have enough. They’re
yummy.

Roz Edelberg Formatted by Elaine Radis; 3/92

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Granola Cookies

Recipe By:
Serving Size: 18
Preparation Time: 1:00
Categories: Cookies Sugarless Desserts

Amount Measure Ingredient Preparation Method
1 cup raisins
6 ounces apple juice frozen
1/2 cup margarine
1 egg
1 1/4 cups flour, whole-grain wheat
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon orange rind
2 cups granola crushed

Preheat oven to 350x.

In a saucepan, heat juice. Add margarine raisins. When margarine is
melted, turn off heat let cool. When cooled, beat in egg.

Combine dry ingredients except granola. Stir apple juice mixture into dry
ingredients. Gently stir in crushed granola mix in uniformly.

Drop by rounded teaspoonfuls 2″ apart onto lightly greased cookie sheets.

Bake for 10 minutes, or until lightly browned on bottom. Remove cool on
wire rack.
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I hope these help. All my best to your friend and her son,

Ilene Warfield
Evanston IL

Title: Baja Seafood Stew
Categories: Stews Seafood Vegetables Fish
Servings: 6

1/2 c Onion; Chopped, 1 Medium
1/2 c Green Chiles; Chopped
2 ea Cloves Garlic;Finely Chopped
1/4 c Olive Oil
2 c White Wine; Dry
1 T Orange Peel; Grated
1 1/2 c Orange Juice
1 T Sugar
1 T Cilantro; Fresh, Snipped
1 t Basil Leaves; Dried
1 t Salt
1/2 t Pepper
1/2 t Oregano Leaves; Dried
28 oz Italian Plum Tomatoes; *
24 ea Soft-shell Clams; Scrubbed
1 1/2 lb Shrimp; Raw, Shelled, Med.
1 lb Fish; **
6 oz Crabmeat; Frozen, ***

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
half.
** The following fish can be used: cod, sea bass, mahimahi or red
snapper fillets that are cut into 1-inch pieces.

*** Crabmeat should be thawed, drained and cartilage removed.
————————————————————————–

Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until
onion is tender. Stir in remaining ingredients except seafood. Heat to
boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover
and simmer until clams open, 5 to 10 minutes. (Discard any clams that
have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to
boiling; reduce heat. Cover and simmer until shrimp are pink and fish
flakes easily with fork, 4 to 5 minutes.

—————————————————————————–

Title: SAUTEED CHICKEN SPINACH SALAD WITH RASPBERRY
Categories: Salads, Poultry
Yield: 4 servings

————————INGREDIENTS————————
8 c Torn, fresh spinach
4 Chicken breast halves
-(boneless, skinless)
-(1 1/4 lbs.) sauteed
1 tb Mirin
-(sweet rice cooking wine)
1 tb Reduced sodium soy sauce
1 cn Sliced water chestnuts
-(8 oz.), drained

———————-RASPBERRY SAUCE———————-
1/2 c Fresh raspberries
-OR frozen unsweetened
– (thawed)
8 oz Silken/soft tofu
3 tb White wine vinegar
3 tb Sugar

Blend all sauce ingredients in blender or food
processor until well blended. Saute chicken in the
mirin and reduced sodium soy sauce until cooked
through. Remove from heat and slice. Arrange spinach
on individual serving plates. Top with chicken; evenly
distribute water chestnuts over each serving. Serve
with raspberry tofu sauce.

Preparation time: 10 minutes
Cooking time: 6 minutes
Makes 4 servings

Nutritional Analysis:
(1/2 chicken breast, 2 cups spinach, 6 tablespoons
sauce) Carbohydrates 47g
Cholesterol 119mg
Sodium 626mg

Reprinted with permission from the Indiana Soybean
Mintzias

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