Title: SMOKEHOUSE CHILI
Categories: Chili, Tex-mex, Main dish
Yield: 12 servings

3 1/2 lb Flank steak
2 Med. onions coarsely chopped
2 c Tomatos stewed chopped
1 c Tomato paste
1 tb Liquid Smoke
1/4 c Bullseye Barbecue Sauce
24 oz Beer
6 Jalapenos peppers seeded
– chopped
3 Garlic cloves minced
1 c Bell pepper diced
3 tb Chili powder
5 tb Cumin
3 tb Masa Harina
4 c Tomato sauce
Salt as needed
2 ts Back pepper

Cut meat into small cubes approx. 3/8″ in size. Brown
meat, onions, Bell pepper, and garlic in a heavy
skillet. Put the beer into alarge pot and bring to a
slow boil. Boil for 10 minutes then add the tomato
sauce, the stewed tomatos, the meat onion/pepper
mixture, the Jalapenos, the barbecue sauce, and the
Liquid Smoke. Reduce heat to Medium and cook for 1/2
hour. Stir every few minutes. Add 2 T of the cumin,
salt, pepper, Tabasco sauce. Cook for 1/2 hour more.
At this point add the tomato paste, masa harina, and
continue cooking for 15 minutes. Add the remaining
cumin and cook for 10 minutes more. Origin: Jerry
“Flash” Gordon, Ormond Beach-Florida, circa 1988

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HAMBURG PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
1 c Minced onion
1/2 ts Salt
1 c Cheddar cheese grated
1 c Milk
1/2 c Biscuit mix
2 ea Eggs

cook hamburger and onion to-gether, drain off fat,add
the salt and stir well, put in greased 9 inch pan and
sprinkle cheese on top. Mix the eggs milk and biscuit
to-gether well and pour over above mixture, bake in
400 oven 25 minutes.

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Title: Chocolate Mint Cookies
Categories: Cookies, Chocolate, Snacks
Yield: 12 servings

1 1/2 c Mint chocolate chips; *
1 c Flour; unbleached
3/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1/4 c Butter; softened
6 tb Sugar
1/2 ts Vanilla extract
1 Egg; large
Mmmmm—————
————-glaze—– — ¥
1 c Mint chocolate chips; *
1/4 c Vegetable shortening
3 tb Corn syrup
2 1/4 ts ; water

* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
chips; divided into 1 cup and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate
chips; stir until smooth. Set aside. In a small bowl, combine the flour,
baking powder, baking soda, and salt; set aside. In a large bowl,
combine butter, sugar and vanilla extract; beat until creamy. Beat in
egg; blend in melted chips. Gradually beat in the flour mixture. Shape
dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat
oven to 350 degrees F. On a lightly floured board, roll dough to
1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining
dough and cut out cookies again. Place on ungreased cookie sheets. Bake
at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks.
GLAZE: Combine over hot (not boiling)water the remaining mint chocolate
chips, vegetable shortening, corn syrup, and water; stir until morsels
are melted and mixture is smooth. Remove from heat but keep mixture over
hot water. Dip 1/2 of each cookie into glaze; shake off any excess
glaze. Place cookies on waxed paper line cookie sheets. Chill until
glaze sets (about 10 minutes). Keep refrigerated until ready to use.

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Pizza Hat Sauce and Toppings

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Copycats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VAN GEFFEN VGHC42A
1 10 1/2 Ounce tomato soup
1 Tablespoon Dry oregano leaves
1/2 Teaspoon Garlic salt
TOPPINGS
8 Ounces Mozzarella — shred
8 Ounces Meunster — shred
1/3 Cup Parmesan — grate
8 Ounces Pepperoni — slice thin
1 8 Ounces Can mushrooms — drain

Source: Gloria Pitzer’s Secret Fast Food Recipes
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Senate Bean Soup

Recipe By : Mrs. Joseph R. Goodwin
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Dried White Beans — washed drained
1 Lg Smoked Ham Hock
3 Potatoes — * see note
2 Med Yellow Onions — chopped
1 C Diced Celery
1/2 Tsp Garlic Salt
Salt And Pepper — to taste

*Cooked and mashed with milk butter.

Cover beans with water; bring to a boil and boil for 2 minutes. Remove
from heat and cover pan; let it stand for 1 hour. Drain beans and measure
liquid. Add enough water to beans and liquid to make 3 quarts. Bring to a
boil again and simmer covered, for 2 hours or until beans begin to mush.
Add remaining ingredients, except salt and pepper, and simmer, covered, for
1 more hors. Remove ham hock. Season to taste.

Makes about 2½ quarts

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Fetuccine Primavera with Toasted Almonds

Recipe By : mcrae@cs.ubc.ca (Valerie McRae)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups broccoli florets
2 cups cauliflower florets
1 cup asparagus or green bean pieces
1 pound fresh fettuccine
1/4 cup olive oil (less)
1 onion, chopped
1 carrot, chopped
1 small sweet red pepper — chopped
4 cloves garlic chopped
1/2 cup vegtable stock or water
2 tablespoons chopped fresh basil (or dried)
1/4 teaspoon pepper
1/2 cup Parmesean cheese
1/2 cup toasted silvered almonds

Steam broccoli, cauliflower and asparagus for 5-8 minutes or until
tender-crisp. Meanwhile in large saucepan of boiling salted water, cook
fresh fettuccine for 5 – 7 minutes, (if using dried 12 – 15 minutes) or
until tender but firm. Drain well.

Meanwhile, in large skillet, heat oil over medium-high heat; saute onion
for 3-5 minutes or until golden brown. Add carrot, red pepper and garlic;
saute for 2-3 minutes or until vegetables are tender-crisp. Add to drained
pasta along with broccoli mixture, stock, basil and pepper. Toss with
Parmesean. Arrange on serving platter, sprinkle with almonds.

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Pineapple Sweet Potato Casserole~

Recipe By : BH G Vegetable Cook Book 1968
Serving Size : 6 Preparation Time :0:00
Categories : Low-Fat/Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1Lb 2Oz Can Whole sweet potatoes — (3 cups)
3 Tablespoons Butter or margarine
1/2 Tsp Salt
1/4 Cup Orange juice
8 3/4 Oz Can Crushed pineapple — drained (1 cup)
4 Marshmallows — cut in half
Walnut halves — optional
Pineapple spears — optional

Mash potatoes, add butter, salt, and orange juice; beat with electric or
rotary beater until light and fluffy. Add crushed pineapple. Pour into
greased 1-quart casserole. Dot with butter. Bake in a moderate oven (350~)
about 45 minutes.
During last 10 or 15 minutes of baking, top casserole with halved
marshmallows (walnut halves and pineapple spears, too, if desired). Bake
until marshmallows are melted and golden.
Serves 6.

Per serving: Calories 401; fat 6.1 g (12.9%); cholesterol 15 mg;
carbohydrate 90.3 g (84.5%); fiber 3.6 g; protein 2.8 g; sodium 271 mg;
potassium 573 mg; calcium 62 mg; vitamin A 3035 iu.

Typed for you by Marjorie Scofield 3/26/96

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 5216 0 0 0 0 0 0 0

Title: JEZEBEL SAUCE
Categories: Misc, Sauces
Yield: 1 servings

18 oz Peach preserves
18 oz Apple preserves
18 oz Pineapple preserves
18 oz Orange marmalade
10 tb Dry mustard
5 oz Horseradish (prepared)

Combine all ingredients and blend together well. Put
in clean jars and seal. Does not need to be
refrigerated until opened, then refrigerate the unused
portion. Especially good with baked ham, roast or
poured over cream cheese as a snack.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook
Typed for you by Nancy Coleman

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Date: Mon, 09 Aug 93 11:24:08 EDT
From: jdg@ulysses.att.com

Salsa Verde

12 tomatillos, par boiled
1 medium onion
6 cloves garlic
as many jalapenos as you dare
fresh cilantro or parsley (distant second choice)

Process the above in food processor.

Title: Fisherman’s Bouillabaisse
Categories: Soups/stews, Fish/sea
Yield: 4 servings

1/4 c Olive Oil 1 ts Thyme Leaves
2 ea Med. Cloves Garlic Fine Chop 14 1/2 oz (1 can) Tomatoes **
1 c Water 1 1/2 lb Lobster Tails ***
1/2 c Dry White Wine 1 lb Fish ****
1 ea Env. Soup Mix * 6 ea Clams, Well Scrubbed
1 tb Finely Chopped Parsley 6 ea Mussels, Well Scrubbed

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or
~————————————————————————–
In large saucepan or stockpot, heat oil and cook garlic over medium heat
until golden. Add water, wine, onion recipe soup mix, parsley, and thyme,
blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered
15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD
ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.
Makes about 4 (2 cup) servings.

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