Title: CINCINNATI SKYLINE CHILI
Categories: Chili
Yield: 1 servings

2 lb Ground beef
1 cn Tomato sauce (15 oz)
2 Bay leaves
1 ts Ground cinnamon
1 1/2 ts Salt
1 1/2 ts Vinegar
1 1/2 ts Ground allspice
3 c Water
1/4 ts Garlic power
1 Onion, chopped
1 ts Worcestershire sauce
2 ts Cumin
1 tb Chili powder
1/2 ts Crushed red pepper

Mix ground beef and water until soupy. Mix in other ingredients.
Simmer, uncovered 3 hours. Stir occasionally. “Makes 8 servings.”

Note: Top with grated Cheddar, onions, chili beans or use as sauce
over noodles or spaghetti. From: Pat Stockett Date: Mon, 10-1

MMMMM

CREAM OF WHEAT CREPES WITH SESAME POTATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREPES—–
2/3 c Quick cream of wheat cereal
2/3 c White flour
1 tb Extra-vrigin olive oil
2 1/4 c Water, or as needed
1/2 ts Mustard seeds
1/2 ts Salt
1/8 ts Baking powder
—–POTATO FILLING—–
2 tb Sesame seeds
1 sm Jalapeno pepper, seeded
— minced
2 2/3 c Mashed potatoes
1 1/2 tb Lime juice
Salt pepper
Olive oil spray
—–GREEN PEA CHUTNEY—–
1/3 c Almonds, chopped toasted
1 c Peas, defrosted
1 t Ginger, grated
1 t Jalapeno pepper, minced
2/3 c Water
1/4 c Cilantro leaves
Salt pepper

CREPES: Mix cream of wheat flour, whisk in oil 2 c
water. Cover set aside.

POTATO FILLING: Pan toast seasme seeds in a skillet
until they jump. Stir in jalapeno peppers potatoes
fry 3 minutes. Sprinkle with lime juice season.
Toss to mix, remove from heat spary with oil.

Place mustard seeds in a small pan, cover toast.
When they pop, pour them into the crepe batter. Add
salt baking powder. The batter should be thin, add
water as necessary.

Heat crepe pans, spray with oil pour 1/3 c of batter
into each pan. Ensure batter spreads into a 10″ crepe.
Cook 3 to 4 minutes, flip cook for another 1 to 2
minutes. Repeat with remaining batter. When cool,
stack crepes between waxed paper.

Preheat oven to 375F, line a shallow oven-proof dish
with parchment paper spray with oil. Lay each crepe
on a work surface spoon 1/3 c of potato mixture into
the centre of each. Roll into logs place on a
baking sheet. Srpay with oil bake for 10 to 12
minutes. Place two crepes on a warmed serving plate
spoon green pea chutney down the middle.

CHUTNEY: Pulse almonds in a food processor until they
are minced. Add remaining ingredients process till
smooth.

Yamuna Devi, “Yamuna’s Table”

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Amish Potato Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Potatoes
1 sm Onion, chopped
1 c Celery
1 t Celery Seed
1 t Salt
4 Hard cooked Eggs, diced

Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the dressing.

DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste
1/4 to 1/2 cup vinegar (to taste) 1/2 c Cream or evaporated milk 1 t
Mustard 3 T butter, softened 1 cup Mayonnaise

Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard.
Cook until thickened.

Remove from heat and beat in butter. Add mayonnaise and mix until smooth
Add potato mixture to the cooled dressing, folding gently together. From:
“Amish and Mennonite Kitchens” Submitted By N.F. MILLER ORTIZ On 02-05-95

From: Fido National Cooking Echo

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HOMMUS

Recipe By : Lisa Whicker/ Jubail, KSA
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Dips Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can chickpeas
2 cloves garlic
1/4 cup lemon juice, or more — to taste
1 teaspoon salt
1/3 cup tahini (sesame paste)
3 tablespoons olive oil
chopped parsley or cilantro
paprika or cayenne pepper

Drain chick peas, reserving liquid. Put chick peas, garlic, lemon juice,
salt and tahini (tahina) in blender container. Process until smooth, using
some of the reserved chick pea liquid as needed.

Place into small bowl. Drizzle olive oil on top and sprinkle with parsley
(or cilantro) and paprika (or cayenne). Serve with crackers or pita chips
(see recipe for “Arabic Bread Chips”).

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Title: Garlic Soup
Categories: Vegetables Soups Mexican
Servings: 8

3 ea Cloves Garlic; Crushed
2 T Vegetable Oil
2 ea White Bread; Slices, *
4 c Chicken Broth
1/2 t Salt
1/4 t Pepper
1 ea Egg; Large, Slightly Beaten

* Bread should be cut into small pieces.
————————————————————————–

Cook and stir garlic in oil in a 3-quart saucepan until brown. Stir in
bread; cook and stir until light brown. Stir in broth, salt and pepper.
Heat to boiling; reduce heat. Cover and simmer for 20 minutes. Stir at
least half of the hot mixture gradually into egg. Stir back into hot
mixture in saucepan. Boil and stir 1 minute. Sprinkle with snipped
parsley, if desired.

—————————————————————————–

Tiramisu–Italian Dessert

Recipe By : Jason McDonald
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Ladyfingers — 4-ounce pkg
1/2 c Coffee — brewed espresso
2 T Brandy
6 ea Egg — separated
6 T Sugar
2 lb Mascarpone cheese *OR*
1 1/2 lb Cream cheese, mixed with
1/2 c Heavy cream – and
1/4 c Sour cream
4 T Unsweetened cocoa powder

1.Spread ladyfingers on a large baking sheet. In small bowl combine the
coffee and brandy. Sprinkle the ladyfingers with this mixture, set aside.
2.In medium bowl, beat egg yolks and sugar with electric mixer until thick
and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed
until combined. 3.In a large bowl, beat egg whites, until soft peaks form,
2 to 3 minutes. Using a spatula, fold whites into mascarpone mixture. Line
the bottom of an 8-cup souffle dish with half of the ladyfingers. Spread
half the mascarpone mixture on the ladyfingers and sift 2 tablespoons of
cocoa over the surface. Repeat layers, ending with the cocoa.

Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon
onto serving plate.

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NATE PENNELL’S MULLIGAN STEW WITH BLUEBERRY D

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Poultry
Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3 1/2 – 4 lb. chicken
— cut in pieces
1 tb Unsalted butter
1 tb Mild vegetable oil such as
-safflower
Salt and fresh ground pepper
2 Bay leaves
4 Fresh thyme sprigs
4 Allspice berries
1 md Rutabaga — peeled
— cut in 1/2″ cubes
1 lg Potato — peeled
— cut in 2″ cubes
4 sm Carrots — peeled
— cut in 1/2″ cubes
2 c All-purpose flour
1 tb Baking powder
1/2 ts Baking soda
1/4 ts Freshly grated nutmeg
1 Egg — beaten
3 tb Unsalted butter — melted
2/3 c Buttermilk
1/2 c Wild blueberries
— fresh or frozen
-or-
1/4 c Golden raisins
— coarsely chopped
2 c Green peas — fresh or frozen
3 sm Parsnips — cut in 1/2″ cubes

Rinse chicken well and pat it thoroughly dry.

Heat the butter and oil in a large (at least 8 qt.)
heavy stockpot or Dutch oven over medium-high heat.
When it is hot, add the chicken pieces, season them
generously with salt and pepper, and brown on both
sides, seasoning the
other side when you turn the pieces. Brown the
chicken in several batches to
avoid crowding the pan, 8 minutes per batch.

Transfer chicken to a plate or bowl, drain off half
the fat in the pan, and then return the chicken to the
pan. Add enough water to just cover the chicken.
Then add the herbs and rutabaga. Cover, and leaving
the heat at medium-high, bring to a boil. Cook until
rutabaga is nearly soft through but
still somewhat crisp, about 10 minutes. Add the
potato and the carrots, cover, and cook until carrots
are nearly tender, about 15 minutes.

While the stew is cooking, make the dumpling dough.
To do this, sift the flour, baking powder, 1 tsp.
salt, baking soda and nutmeg together into a
medium-size bowl. Make a well in the middle and add
the egg, melted butter and buttermilk; mix them
together in the well with a small whisk, a fork or
your fingers. Working quickly, incorporate the dry
ingredients to make a fairly stiff dough. Fold in the
blueberries or raisins.

Adjust the seasoning of the stew and make sure it is
boiling merrily; then stir in the peas and parsnips.
Next, one heaping tablespoon at a time, drop
the dumpling dough on top of the stew so the dumplings
are not touching. Cover, and cook just until the
dumplings are puffed and cooked through, no longer
than 15 minutes. Check them occasionally to be sure
they don’t overcook and become dry.

To serve, cut through the dumplings with a serving
spoon, and ladle the chicken and vegetables into
warmed shallow soup bowls (remove the thyme and bay
leaves). Place the dumplings on top; serve
immediately.

Pinot Noir goes well with this.

From _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp.
159-160. ISBN 0-89480-772-2.

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Frozen Peanut Butter Torte

Recipe By : , June/July, 1997
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup all-purpose flour
1/3 cup quick-cooking oats
1/4 cup sugar
1/4 cup butter — softened
1/4 teaspoon baking soda
1/2 cup crunchy peanut butter
1/3 cup light corn syrup
2 tablespoons honey
1/2 gallon vanilla ice cream — softened
3/4 cup salted peanuts — chopped

Combine the first five ingredients; mix well. Pat into a greased 9-in.
square baking pan. Bake at 350 degrees for 15-17 minutes or until lightly
browned. Cool to room temperature. Combine the peanut butter, corn syrup
and honey; carefully spread half over crust. Spread with half the ice cream.
Drop remaining peanut butter mixture over ice cream. Sprinkle with half
the nuts. Top with remaining ice cream and nuts. Freeze until firm, 3-4
hours. Let stand 5-10 minutes before serving.

– – – – – – – – – – – – – – – – – –

NOTES : “You can’t miss with this peanutty summer dessert”, assures field
editor Penney Kester of Springville, New York.

Pierogi Sausage Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces kielbasa — skin and chop
1/2 cup cheese — grated
1/2 cup mushrooms — chopped
1/4 cup bread crumbs — fine and dry
1 egg

I like to fry the kielbasa in a pan before mixing it all together, but my
original recipe says don’t cook it.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

FRESH CHERRY SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh Sweet Cherries, Washed
-And Stoned
2 tb Sugar
2 tb Fresh Lemon Juice
1/4 c Dry White Wine
1 pn Of Nutmeg
Red (cayenne) Pepper, To
-Taste

Here is a sweet and savory cherry sauce that is excellent with pork, game,
and duck when hot. Or serve it hot or cold with cold sliced meats. You can
prepare this sauceone day in advance. Stor in the refrigerator and rewarm
over low heat before serving.

In a large, heavy saucepan, combine 3/4ths of the cherries, the sugar,
lemon juice and white wine. Simmer over low heat for 10 to 15 minutes.
Allow the mixture to cool slightly, then transfer it to a food processor or
blender and puree. Return the puree to the saucepan, add the remaining
cherries, and cook over low heat for 2 minutes. Season with nutmeg and
cayenne pepper to taste.

Yield: About 1 1/2 cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams

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