Tamale Perfection

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Beef Casseroles
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb bulk pork sausage
1 1/2 tbsp cold water
1 lb ground beef
1 c onion, chopped
1/2 c celery, chopped
1/3 c chopped green pepper
2 1/4 c tomatoes, canned
1 1/4 c whole kernel corn, frozen
2 tsp chili powder
1/4 tsp pepper
1 c cold water
1/2 c yellow corn meal
1 c black olives (optional)
3/4 c cheddar cheese — grated

Cook sausage, Add ground beef, cook and pour off fat. Add ingredients
through pepper. Cover and simmer about 15 minutes. Mix together and
gradually add to skillet, stirring constantly, 1 c. cold
water and corn meal. Stir until thickened. Pour into casserole.
Bake 350 degrees about 1 hour.

Sprinkle 3/4 c. grated cheese over top and return to oven appx. 5
min.

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Title: Oh Henry Bars
Categories: Candies
Yield: 1 servings

MMMMM—————————-BASE———————————
4 c Oats; quick cooking
1/2 c Sugar; granulated
1 c Sugar; brown, packed
1 c Butter; melted

MMMMM————————–TOPPING——————————-
1 pk Chocolate chips;-6 oz.
1 c Peanut butter; crunchy

To make Base: Combine oats and sugars in large bowl. Add melted
butter and mix well. Press into greased 9X13″ pan and bake in
preheated 350F oven for 15 to 20 minutes. Cool for 20 minutes.
Meanwhile, prepare topping. Melt together chocolate chips and peanut
butter, stirring to blend. Spread on top of cooked cookie base and
refrigerate for 1 hour. Cut into squares before serving. Yield: 3
dozen

Source: _The Harrowsmith Country Life Baking Book_ posted by Anne
MacLellan

MMMMM

Title: Sweet Sour Texas Black-Eyed Pea Salad
Categories: Appetizers, Salads, Vegetables
Yield: 6 servings

1 c Black-eyed peas cooked
2/3 c Carrots cooked diced
1 md Onion, chopped
1 ea Green Bell pepper, chopped
3 tb Pimientos, chopped
1 ea Garlic clove, minced
1/4 c Sugar
1/4 c White vinegar
2 tb Worcestershire sauce
1/4 c Peanut oil
1/3 cn Condensed tomato soup

Combine all ingredients in a large bowl. Chill for 4 hours or more.
Serve on a bed of lettuce. Keeps well in refrigerator for 3-5 days.

Marjorie Luckenbach, Texas, Circa 1970

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Title: “TEX-MEX” MAC ‘N CHEESE
Categories: Casseroles, Cheese
Yield: 4 servings

1 lb Ground beef
OR ground turkey
1 Bell pepper — chopped
1 Onion — chopped
1/2 c Mushroom — sliced
1 cn Tomato paste
1/2 c Water
1 cn Whole kernel corn —
Undrained
Salt, pepper, seasonings —
As desired
1 pk Macaroni and cheese
OR Velveeta and Shells

In large skillet, brown the ground beef or turkey with
the chopped pepper, onion and mushrooms. Stir in the
tomato paste and water and corn. Cook the macaroni and
cheese according to package directions, adding milk
and margarine if required. Add the macaroni and
cheese to the beef mixture. Mix
well and serve.

Recipe By : Concord Hospital Admitting Cookbook,
Concord, NH

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Date: Tue, 17 May 94 10:09:36 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

From Beyond Alfalfa Sprouts and Cheese…

PASTA WITH CARROT SAUCE

3 cups vegetable stock
1 lb carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper
2 Tbsp fresh thyme or 2 tsp dried
1/4 cup red wine vinegar
freshly ground pepper
1 lb pasta shells, cooked al dente

Bring vegetable stock to a boil, add all ingredients except
pasta shells, and simmer until liquid has been reduced by half.
Toss shells into vegetables and serve.
Makes 8 servings (Per serving 232 calories, 3 grams fat)

1 1/2 tablespoons cornstarch
1/3 cup brown sugar, firmly packed
1/2 cup water
4 cups sweetened sliced peeled peaches
1 tablespoon butter
1 tablespoon lemon juice
batter topping (recipe below)
1 tablespoon white sugar

Batter Topping:

1/2 cup sifted flour
1/2 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons softened butter
1 egg , slightly beaten.

Makes: 6 servings

Mix cornstarch, brown sugar and water in large saucepan. Add peaches
and cook until mixture is thickened, about 15 minutes. Add butter
and lemon juice. Pour into an 8″ round baking dish. Drop spoonfuls
of batter topping over hot peach mixture. Sprinkle with white sugar.
Bake in hot oven (400 degrees) 40 to 50 minutes. Serve warm in
bowls. Taste good with ice cream or whipped topping.

Batter instructions:
Combine and beat with spoon until batter is smooth.
Drop by spoonfuls over hot peach mixture, spreading evenly.
It spreads over peaches during baking.

Fajita Marinade

Recipe By : Given to Elaine in the late 80s
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup cola*
1/4 cup soy sauce (I use 1/3 cup)
garlic salt
lemon pepper

* I have used diet cola with no problem.

Combine cola and soy sauce. Sprinkle meat with garlic salt to taste and at
least 1 Tablespoon lemon pepper per pound of meat. Marinate 6-8 hours.
Makes 1 cup.

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Title: RASPUTIN’S CODFISH SOUP
Categories: Russian, Soups
Yield: 4 servings

2 sm Whole codfish
-OR
1 1/2 lb Codfish fillets
1 c Milk
1 c Heavy whipping cream
Salt
Pepper

This is a toned-down version of the soup that Rasputin always said
gave him his health, vigor … and virility. It was, according to his
daughter, his favorite dish. “Restaurants in Petrograd and Moscow
would prepare the concoction whenever they expected Rasputin to
dine.” Paprika and minced ginger usually went into his recipe.

Clean codfish. Remove head and cut fish into fillets. Remove fish
bones. Cut fillets into 2″ pieces and place in saucepan. Add milk and
whipping cream. Place over medium heat and bring to scalding
temperature. Do not boil.

Reduce heat and continue simmering until fish is done. Season to taste
with salt and pepper. Ladle into soup bowls and serve hot.

Makes about 1 quart, or 4 servings.

—–

Here’s a good snack for those of you who used to (or still do) eat
_CornNuts_…

GARBANZO NUTS
————–
5 cups cooked garbanzo beans
1 TBS. onion powder (or to taste)
1 TBS. garlic powder (ditto)
Any other seasonings you may want…

* Place the beans in a single layer on a nonstick baking pan. While
still damp, sprinkle the beans with the seasonings. Bake in a 350 deg.
oven for ~45 minutes, or until the beans are quite dry and browned.
You’ll need to loosen the beans from the pan with a spatula periodically
during the baking period and turn them a few times.
This makes over 5 cups.

Recipe courtesy of _Nathan Pritikin Diet for Runners_.

CHEESECAKE HINTS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Hints

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
RITA TAULE (BTVC62A)

Hi Claudia: Here is a compliation of some “research” I did. I had to – ’cause
I hate to tell you this – but; I get a perfect cheesecake every time, so other
than the corn starch I was stumped. Here are some things I came across:

1. Wrapping the pan with foil keeps it watertight.

2. If you grease the sides of the pan first, the surface will not crack when
the cake starts to shrink on cooling. (It always shrinks a little).

3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one day
ahead of serving and leave it in the springform till I’m ready to use.

4. The water bath pan must NOT be higher than the springform pan or it will
slow down baking. Also, put no more than 1″ of water in pan.

5. Check oven temperature for accuracy.

6. When done, turn oven off, DO NOT OPEN DOOR, let sit for one hour. Then
remove, place on a rack, and let cool to room temperature (about 1 hour).
Cover with plastic wrap and refrigerate overnight.

7. Use 1 Tbl cornstarch per 2 (8 oz) packages of cream cheese. Use
Philadelphia brand cream cheese. It is the best and works EVERY time.

8. IMPORTANT: Use the egg size specified. If none is specified, use large (not
jumbo or extra-large).

Well, Claudia, this is all I can think of. I hope some of these hints will
be useful to you. There’s nothing greater than a fabulous cheesecake.
(Except, of course, maybe a flan) 🙂 That’s my favorite! Let me know what
you think. Reetz formatted by Elaine Radis

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