Puppy’s Breath Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Chili
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Tri-tip beef or sirloin tip — cut into small piece
coarse
2 teaspoons Cooking oil
1 small Yellow onion
1 can Beef broth-(14-1/2 oz)
1/2 teaspoon Oregano
6 Cloves garlic — finely chopped
3 tablespoons Gebhardt chili powder
1 tablespoon New Mexico mild chili powder
5 tablespoons California chili powder
8 ounces Tomato sauce
1 Dried New Mexico chili peppr — boiled and pureed
3 Dried california chili peppr
1 can Chicken broth-(14-1/2 oz)
1 teaspoon Tabasco pepper sauce
1 teaspoon Brown sugar
1 Lime

ds MSG Salt to taste
Brown meat in oil for about 30 minutes over medium heat. Add onion and enough
beef broth to cover meat.
Bring to a boil and cook for 15 minutes. add 1 tablespoon cumin and 1/2 ts
oregano.
Reduce heat to light boil and add half of the garlic. Add half of the chili
powder and cook for 10 minutes. Add tomato sauce and pulp from the dried
peppers and remaining garlic. Add any remaining beef broth and chicken broth
for desired consistancy.
Cook for one hour on medium heat, stirring occasionally. Add remiaing chili
powders and cumin.
simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco sauce, salt to taste, brown sugar
and juice of lime. Simmer on medium heat.

– – – – – – – – – – – – – – – – – –

Title: Prassa Me Domata (Leeks Stewed With Tomatoes)
Categories: Greek, Vegetables, Vegetarian
Yield: 4 servings

Karen Mintzias
2 Bunches leeks
1 c Canned tomatoes or tom.juice
1 c Stock or broth
1 Onion; chopped
1 Celery stalk; chopped
1 sm Bunch parsley; chopped
1 pn Dried thyme or oregano
3 tb Butter or oil
Salt freshly ground pepper
2 tb Lemon juice

Cut off the stem ends and green parts of leeks, then wash thoroughly
and cut into 1-inch slices. Soak in hot water for 5 to 10 minutes,
then drain and discard the water. In a non-aluminum pan, combine
with the tomatoes or tomato juice, stock or broth, onion, celery,
parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and
pepper. Simmer until tender (approximately 20 minutes), adding the
lemon juice during the last 5 minutes. Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles, Avenel
Books, New York.

Typed for you by Karen Mintzias

MMMMM

Vegetarian Supper Dish

Recipe By : Pillsbury’s Say Yes to Less cookbook
Serving Size : 7 Preparation Time :
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup uncooked regular rice
1 medium onion — chopped
2 garlic cloves — minced
2 tablespoons oil
1 medium zucchini — coarsely chopped
1 medium green pepper — chopped
1/2 teaspoon oregano leaves
1/8 teaspoon pepper
2 medium tomatoes — peeled,coarsely
— chopped
16 ounces can kidney beans — drained
1/4 teaspoon salt — if desired
1/2 cup shredded cheddar cheese

Cook rice as directed on package, omitting or reducing salt to 1/2 teaspoon. I
n large skillet, saute onion and garlic in oil until onion is tender. Add zucc
hini, green pepper, oregano and pepper; cook vegetables until crisp-tender, abo
ut 5 minutes. Add tomatoes and beans; cover and heat thoroughly. Add salt, if
desired. Spoon hot rice onto serving platter. Spoon vegetable mixture over r
ice; sprinkle with cheese.

7 (1-cup) servings

Scanned by Pam and formatted with MC Buster 9/2/98
– – – – – – – – – – – – – – – – – –

Date: Thu, 19 May 94 11:47:56 EDT
From: Kirstin Reade Wilcox

ginger-pineapple pudding

1 20-oz. can crushed pineapple in its own juice
1/4 c lemon juice
Grated peel of 1 lemon (I used more)
1/2 c sugar
1.5 tsp finely minced fresh ginger
3 T cornstarch mixed with 3 T water

Mix all ingredients in a saucepan. Cook over moderate heat, stirring
constantly, until mixture comes to a boil and thickens. Cool slightly
before pouring into a crust.

To gild the lily:

If you do make this into a pie, garnishing with sliced bananas glazed
with heated, strained apricot preserves makes it even more festive.

Honey-Ginger Snaps

Recipe By : “Catering to Nobody” by Diane Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Diane Mott Davidson

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup honey
1 stick butter
1/2 cup sugar
1 egg
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Preheat oven to 375ø. Cream 1/2 cup honey, 1 stick butter, 1/2 cup sugar, 1
egg. Sift together and add 2 cups flour, 2 teaspoons baking soda, 1/2
teaspoon salt, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves.
Chill one hour. Roll level tablespoons of dough into balls and place 2
inches apart on greased cookie sheet. Bake for 10 to 12 minutes. Makes
about 4 dozen.

– – – – – – – – – – – – – – – – – –

CREAM OF FRESH VEGETABLE SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Chicken broth
1/2 c Chopped onion
Desired vegetable and
-seasonings (see chart
-below)
2 tb Butter
2 tb All-purpose flour
1/2 ts Salt
Few dashes White Pepper
1 c Milk

In saucepan combine chicken broth, chopped onion, and
one of the vegetable-seasoning combinations from
chart. (Or substitute an equal amount of frozen
vegetable, if desired.) Bring mixture to boiling.

Reduce heat;cover and simmer the time indicated in the
chart or till vegetable is tender. (Remove bay leaf if
using broccoli.)

Place half the vegetable mixture into a blender
container or food processor. Cover and blend 30 to 60
seconds or till smooth. Pour into bowl. Repeat with
remaining vegetable mixture; set all aside.

In the same saucepan melt the butter. Blend in the
flour, salt and pepper. Add the milk all at once. Cook
and stir till mixture is thickened and bubbly. Stir in
the blended vegetable mixture. Cook and stir till soup
is heated through. Season to taste with additional
salt and pepper. Serves 3 or 4.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

– – – – – – – – – – – – – – – – – –

Title: BREAD AND BUTTER PUDDING
Categories: Desserts
Yield: 4 servings

6 ea Slices of brea
3 ea Eggs
2 c Warm milk
1/2 c Sugar
1 t Vanilla
1/2 c Raisins
1 ea Maple syrup on the side

Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or
9 inch square cake pan. Generously butter one side of bread, but in
half to make two triangles. Arrange triangles, buttered side up, in
prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and
vanilla; beat together. Stir in raisins. Slowly pour over bread
making sure all bread is well soaked. Bake 45 minutes or until
custard has set. Serve with warm maple syrup.

—–

Title: Olive Garden Neopolitan Ziti
Categories: Pasta, Meats
Yield: 4 servings

—–waldine van geffen vghc
1 1/2 lb Sweet/hot italian link; saus
1 1/3 c Green bell pepper; 1×1/4″
2 Tablespoons Olive oil

3/4 pound Ziti pasta — cook
Parmesan — grate
Parsley bouquets
5 cups MARINARA SAUCE
28 ounces Can Italian-style or plum — tomatoes with
juice;
10 3/4 ounces Tomato puree
1 teaspoon Garlic — mince
4 tablespoons Olive oil
1/2 cup Fresh basil; packed — chop

Salt and pepper

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve
the sausages and cut the split sausages into 1/2″ slices. Saute the
bell peppers in olive oil over moderate heat only until their
crispness is loss, but peppers are not soft. In a heavy sauce pan add
the tomatoes, tomato puree, garlic, olive oiil and fresh basil and
bring to a light simmer on moderate heat. Add the sauteed pepper
strips and cooked sausage and heat for 3 to 5 minutes. Serve the
pasta, topped with the sausage, peppers and salsa marinara and
garnish each plate with a parsley bouquet. Pass the Parmesan. Source:
The Olive Garden.

MMMMM

1/2 package of small elbow macaroni
1 can of chili beans (any kind/any flavor)
1 can of Del Monte chili ready tomatoes
1 package of fat free cheddar cheese

Cook macaroni, drain and set aside. In a large pot, cook beans and tomatoes.
Stir in macaroni and add about 1/2 of the fat free cheese. Stir until cheese
is melted. Pour into baking dish and top with remaining cheese. Refrigerate
or freeze. Heat at 350 degrees for 20 minutes when ready to eat. There are
infinite ways to make this dish — you could add TVP®, rice, more spices,
green chiles, use black beans, etc.

TVP is a registered trademark of Archer-Daniels-Midland Company.

CROCKPOT KNOCKWURST AND CABBAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Knockwurst links
1/2 ts Salt
1 Onion, thinly sliced
1 t Caraway seeds
1 Small head cabbage shredded
2 c Chicken bouillon

Cut knockwurst into 2-inch chunks. In crock-pot arrange alternate
layers of meat with onions and cabbage. Sprinkle with salt and
caraway seeds. Pour bouillon over all. Cover and cook on low 5 to 6
hours or until cabbage is tender. Makes 6 servings…. NOTE: If a
more chewy texture> in the knockwurst is preferred, add the meat
during the last hour of cooking…..

– – – – – – – – – – – – – – – – – –