Wild Card Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Soups Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Chopped beef
1/2 cup Chopped onion
1 can Red beans – 16 oz.
1 can Refried beans – 16 oz.
1 can Tomato sauce – 8 oz.
1 cup Water
1 teaspoon Chopped hot red peppers
1/2 teaspoon Salt
1/2 teaspoon Garlic salt
1/8 teaspoon Pepper
1/8 teaspoon Cayenne pepper
3 tablespoons Chili powder
1 tablespoon Molasses

Brown beef with onions in a Dutch oven; pour off fat.
Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally.

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Title: CHILI SAUCE (SUGAR FREE)
Categories: Diabetic, Sauces, Chili
Yield: 6 =1/2 pints

3 qt Tomatoes;
-peeled, chopped
-(about 18 medium)
2 c Chopped green peppers;
-(about 2 medium)
2 c Chopped onions;
-(about 2 medium)
2 ts Salt
3/4 ts Cinnamon
3/4 ts Cloves
2 c Vinegar
3 tb Liquid artificial sweetener

Combine all ingredients in a large sauce pot. Bring
to a simmer. It may require 3 to 4 hours of cooking
time. When the mixture reaches the desired thickness,
pour hot, into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 15 minutes in boiling water
bath: yield about 6 half pints. 1 Tbsp. = 6 calories

From: Ball Blue Book Shared By: Pat Stockett

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Title: Grilled Vegetable Soup (Emeril)
Categories: New, Text, Import
Yield: 4 servings

1/4 lb zucchini, cut into 1/2-inch
: lengthwise slices
1/4 lb yellow squash, cut into
1/2 -inch — lengthwise slices
1 sm red onion, cut into —
1/2 -inch slices
1/4 lb shiitake mushrooms, — stems
: removed
1/4 lb red pepper, — quartered and
: seeded
1/4 c olive oil
: Salt and pepper

Preheat the grill. Toss all the vegetables in the
olive oil and season. Carefully grill all the
vegetables making sure to get grill marks (that’s
where the flavor is). Set aside to cool. When cool
enough, cut all into uniform small dice. Add to the
soup base and adjust the seasonings.

Recipe By :ESSENCE OF EMERIL SHOW #EE2178

Date: Tue, 29
Oct 1996 08:29:03 -0500

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KALE AND PARSNIPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onions, halved sliced
1 c Parsnips, halved sliced
1 tb Corn oil
1 c Water
2 tb Ginger, minced
1 qt Kale, veins removed cut
-into bite-sized pieces

Saute the onions and parsnips in oil for about 5
minutes, stirring occasionally to prevent burning. Add
the water and ginger. Cover and simer for 4 to 5
minutes. Add the kale and continue cooking 4 to 5
minutes longer. Stir occasionally but keep the
saucepan covered otherwise. Serve hot.

Source: “Friendly Foods” by Brother Ron Pickarski.

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Title: HAPPY HOME RECIPE
Categories: Diabetic, Main dish, Info
Yield: 1 family

4 c Of love
2 c Of loyalty
3 c Forgiveness
1 c Friendship
5 Spoons of hope
2 Spoons of tenderness
4 qt Of faith
1 Barrel of laughter

Take love and loyalty, mix them throughly with Faith.
Blend it with tenderness, kindness and understanding.
Add friendship and hope, sprinkle abundantly with
laughter. Bake it with sunshine. Serve daily with
generous helpings

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Crab Dip

Recipe By : Shirley Jordan
Serving Size : 8 Preparation Time :0:45
Categories : appitizers fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ounces Crab — canned, drained
6 ounces Cream cheese — softened
2 tablespoons Chives — chopped
1 tablespoon Worcestershire sauce
6 drops Tabasco sauce
3/4 cup Mayonnaise

Mix together and bake at 350¡ for 20 to 25 minutes.

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Per serving: 251 Calories; 24g Fat (86% calories from fat); 8g Protein; 2g
Carbohydrate; 60mg Cholesterol; 294mg Sodium

Title: Hunter’s Stew Dish for Royalty
Categories: Sausages, Londontowne, Beef, Pork/ham, Soups/stews
Yield: 6 servings

1/2 lb Mushrooms, sliced 1 c Bacon, coarsely chopped
1 c Polish sausage, sliced 1/4 c Water
2 lb Sauerkraut 5 ea Peppercorns
1/2 lb Beef or pork 1 ea Bay leaf
1 ea Apple, lg, peeled/sliced 6 ea Potatos, steamed
20 oz Can tomatoes

(1c leftover meat may be subst for beef/pork)
Squeeze sauerkraut or, if canned, drain. In a large casserole put
sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf 1/4 c
water. Cover and simmer for 75 minutes. Add sausage, meat and bacon.
Simmer 1 hour longer. Serve with steamed potatos.
Steamed Potatos:
Boil peeled potatos in salted water to cover, with a spoonful of butter
added. When cooked drain, add butter and teaspoon of chopped dill and let
stand covered for 5 minutes.
Mrs. Louis Radaj

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Title: Fudge Sauce
Categories: Dessert, Chocolate, Sauce, Topping, Gift
Yield: 6 servings

12 oz Evaporated milk (1 can)
1 3/4 c Sugar
4 oz Unsweetened chocolate (4
-squares)
1/4 c Margarine
1 1/2 ts Vanilla extract
1/4 ts Salt

Combine the milk and sugar in a medium saucepan over medium heat,
stirring constantly, to a rolling boil. Boil and stir for 1 minute.
Add the chocolate and stir until smooth and melted. Remove from the
heat and stir in the vanilla extract and salt.

Makes enough for two gift containers.

[The Baltimore Sun; Dec 11, 1991]

MMMMM

Title: Kathee’s Kookies
Categories: Cookies, Bars
Yield: 48 squares

1/2 c Butter or margarine; melted
1 3/4 c Graham cracker crumbs
— (11 double crackers)
1 c Coarsely chopped walnuts
6 oz Chocolate pieces
1 1/2 c Flaked coconut
5 1/2 oz Evaporated milk
1 c C and H Brown Sugar
— firmly packed

Pour melted butter in bottom of 13 x 9-inch pan. Sprinkle crumbs evenly
over melted butter. Sprinkle walnuts over crumbs, chocolate pieces over
walnuts and coconut over chocolate pieces. Combine evaporated milk with
brown sugar. Stir until smooth. Pour evenly over layers. Bake in 350
degree oven 25 minutes. Cool one hour. Cut into 48 squares (1-1/2 x 1-1/2
inches).

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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COLD ZUCCHINI AND LEEK SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 tb Butter
2 Leeks, white part only, cut
-into 1/2″ slices
1 md Onion, thinly sliced
4 Scallions, both white and
-green parts, cut into 1/2″
-slices
2 Cloves Garlic, minced
5 Zucchini, unpeeled, cut into
-1/2″ slices
4 sm White potatoes, peeled and
-cut into 1/4″ slices (about
-2 cups)
4 c To 5 c Chicken Stock
1 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper
1 t Each, marjoram, thyme,
-rosemary, and savory
2 ts Worcestershire sauce
1 c Whipping cream, or more as
-needed
2 tb Chopped chives for garnish

Heat olive oil and butter in a 4 to 5 quart saucepan
and saute’ leeks, onion, scallions, garlic, zucchini
and potatoes until slightly softened, 5 to 10 minutes,
stirring frequently. Add chicken stock and lemon juice
and bring to a boil. Add salt and pepper and herbs.
Simmer until vegetables are soft, about 25 minutes.
puree soup in blender or processor in several batches.
Stir in Worcestershire sauce and cream. (if soup is
too thick, add more cream.) Allow to cool, then
refrigerate. Serve cold, garnished with chives. Serves
6 to 8

SOURCE: *Quick Italian Cuisine International, Knapp
Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle
3/93

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