Craig Claiborne’s No-Salt Chili Con Carne

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Oil — vegetable
3 Onions
1 Pepper
1 1/4 pounds Beef — coarse grind
2 Cloves garlic
2 tablespoons Red chile,hot — ground
1 tablespoon Red chile,mild — ground
1 teaspoon Cumin
1 teaspoon Oregano,dried — pref. Mexican
1 Bay leaves
1/2 teaspoon Pepper
4 cups Tomatoes
1 tablespoon Red wine vinegar
1/4 teaspoon Chile caribe

1. Heat the oil in a deep skillet over medium heat.
Add the onions and green pepper and saute until the onions are translucent,
about 3 minutes.~ 2. Sprinkle the meat with the garlic, ground chile, cumin,
and oregano. Stir to blend. Add the meat to the skillet.
Break up any lumps with a fork, stirring occasionally until the meat is evenly
browned.~ 3. Add the bay leaf, pepper, tomatoes, vinegar, and caribe. Bring to
a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and
adjust seasoning.~

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RISOTTO WITH PROCIUTTO AND LEMON

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Lemon Peel — julienne
4 tb Unsalted Butter
3/4 c Onion — finely chopped
1 Garlic Clove — bruised
2 oz Paper-Thin Slices Of
Prosciutto — chopped *
1 c Arborio Rice — (plus 2 Tbsp
1/2 c Dry White Wine
3 1/2 c Chicken Stock — (about)
1/2 c Freshly Grated Parmesan
Cheese

Blanch lemon peel in small saucepan of boiling water
15 seconds. Drain. Repeat blanching process twice
using fresh water each time. Alternatively, place peel
in heat proof bowl. Pour boiling water over and let
stand 15-20 seconds. Repeat as above.

Melt 2 tablespoons butter in a large heavy saucepan
over medium heat. Add onion and saute until
translucent, about 5 minutes. Add garlic and half the
prosciutto and saute 2 minutes. Remove garlic and
discard. Add rice and stir 1 minute. Add 1/2 cup wine
and cook until evaporated, stirring constantly, about
5 minutes.

Meanwhile, bring the chicken stock to a simmer in a
saucepan. Reduce heat to low. Cover and keep warm.

Add 1/2 cup stock to rice, reduce heat and simmer
until liquid is absorbed, stirring frequently.
Continue adding remaining stock a half cup at a time
in the same manner, allowing each addition to be
completely absorbed before adding the next half cup.
This should take about 25 minutes. Stop adding stock
if the rice begins looking really mushy. It should be
tender but still slightly firm to the bite.

Remove from heat. Mix in remaining 2 tablespoons of
butter, then the parmesan, lemon peel and remaining
prosciutto. Garnish with paper- thin slices of lemon
and/or a few julienne slices of prosciutto, if desired.

*When I make this, I use close to 1/4 lb. of
prosciutto because I *love* prosciutto and I also like
to have a little left over for garnish as above.

Recipe By : Patricia Williams

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Old Fashioned Buttermilk Biscuits

Recipe By : NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK
Serving Size : 8 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups All-purpose flour
1/2 cup Cake flour
1/2 teaspoon Salt
2 teaspoons Baking powder
1/2 cup unsalted butter — Cold
34 cups Buttermilk — or more

Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.

COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well
to mix. Rub in the butter by hand or with a pastry blender until the
mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and
continue stirring gently until the dough begins to hold together. (If the
dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
work surface generously with flour and scrape the dough onto it. Fold the
dough over on itself two or three times. Use the dough immediately . Pat
dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen
and golden.

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Title: Macaroni, Cheese and Tomatoes
Categories: Diabetic, Vegetarian, Cheese
Yield: 2 servings

1/2 c Elbow macaroni 1 pn Pepper
1 c Canned tomatoes or sauce 1/2 c Shredded Cheddar cheese
1/4 ts Basil or dillweed 1 tb Crushed cornflakes
1/4 ts Prepared mustard

Cook macaroni according to package directions, drain. Break up
tomatoes in their juice in a 4 cup casserole dish. Stir in basil,
mustard and pepper. Add macaroni and cheese, mix lightly.

Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about
30 minutes or until crumbs brown and mixture is bubbly.

1/2 recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat
choice 24 grams carbohydrate, 11 grams protein, 10 grams fat.

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier Jan 94.

MMMMM

HEARTY BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped green bell pepper
1/4 c Chopped onion
1 sm Garlic clove — minced
1 tb Vegetable oil
30 oz Van Camp’s Red Kidney Beans
— (Dark or Light), drained
28 oz Canned tomatoes — undrained
— cut into pieces
13 3/4 oz Single strength beef broth
12 oz Canned tomato juice
10 oz Frozen corn
1 tb Chili powder
1 tb Sugar (optional)
1 t Cumin
4 oz Shredded cheddar cheese

In 4-quart saucepan or Dutch oven, saute green pepper,
onion and garlic in oil 5 to 7 minutes or until
tender. Add remaining ingredients except cheese.
Bring to a boil over medium-high heat. Reduce heat;
simmer 10 minutes, stirring occasionally. Sprinkle
each serving with 2 tablespoons cheese.

Eight 1-1/2 cup servings

Nutritional Analysis per serving:
* calories 239
* carbohydrates 32 g
* protein 12 g
* fat 7 g
* calcium 149 mg
* sodium 810 mg
* cholesterol 15 mg
* dietary fiber 8 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Hot Chicken Salad
Categories: Chicken
Yield: 1 servings

2 c chicken, cooked, cut up
1 c celery, chopped
1 tb onion
1/2 c salad dressing
1/4 c walnuts
1 salt pepper
1 c grated cheese

Mix all ingredients in saucepan till hot. Top with cheese.

—–

Title: Scrambled Eggs Benedict
Categories: Main dish
Servings: 4

1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian
Bacon
4 ea Large Eggs 1/4 c Milk
2 T Chopped Green Peppers (Opt.) 1/8 t Salt
1 ea Dash Pepper 2 ea English Muffins, Split

* Sauce packet should weigh 1 1/4 ounces.
—————————————————————————

Mix sauce as directed on package in 2-cup glass measure. Microwave
uncovered on high (100%), 1 minute; stir. Microwave until mixture boils
and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.

Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to
2 minutes.

Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper.
Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave
until eggs are set but still moist, 1 to 1 1/2 minutes.

Place muffins, cut sides up on serving plate. Top each with bacon slices
and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered
on high (100%) until hot, 1 to 1 1/2 minutes.

NOTE:
This recipe can be made with smoked ham slices instead of the Bacon.

—————————————————————————–

SYLVIA’S REALLY MOIST STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 c Bread cubes
1 c Oats, uncooked
2 ts Chili powder
2 ts Oregano leaves
2 ts Basil leaves
2 ts Thyme leaves
1 t Parsley
1/2 ts Sage, rubbed
1 Turkey
1/4 c Bacon drippings
1 Onions, chopped
2 c Butter
2 c Cornbread, crumbled
5 oz Sumflower seeds
4 c Water
2 Bay leaves
1 t Oregano leaves
1 t Thyme leaves
1 t Parsley

Use both flavored and plain breads in the stuffing.

Mix bread, oats, and seasonings in large bowl. Remove
neck and giblets from turkey; set aside.

Melt bacon grease in skillet. Cook onion until
tender, then WITHOUT DRAINING melt butter (NOT
margarine!) in onions and added to dry ingredients.
Mix very well. Stir in crumbled cornbread and
sunflower seeds, and stuff turkey. Bake breast side
down until done.

Boil neck and giblets in water with seasonings until
done (about 20 minutes). Discard neck and giblets.
Add strained broth to leftover uncooked stuffing.

When turkey is done, remove it from roasting pan and
add ALL drippings to uncooked stuffing. Uncooked
stuffing will be EXTREMELY wet. Preheat oven to 325,
spray casserole with Pam, fill with stuffing, and bake
covered for 30 minutes.

Posted on GEnie by THE.STEIGERS [Lost Sylvia], Nov 28,
1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

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CREOLE CORN MUFFINS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Creole Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs,beaten
1 1/2 c Milk
3/4 c Vegetable shortening,melted
2 tb Bell pepper,chopped
2 tb Onion,chopped
2 tb Pimiento,chopped
3/4 c American cheese,grated
3/4 c Cheddar cheese,milk,grated
2 1/2 c Flour,all-purpose
1 t Salt
2 tb Baking powder
2 tb Sugar
2 tb Cornmeal

1. Mix eggs, milk and shortening.

2. In another bowl, combine remaining ingredients.

3. Add milk mixture and stir just to mix (there will
be lumps).

4. Pour into greased muffin cups and bake in preheated
400’F. oven 25 to 30 minutes, or until done.

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No Bake Fudge Cookies

Serving Size : 48

2 cups Sugar
1/2 cup Milk
1/2 cup Butter or Margarine
***
3/4 cup Peanut Butter
3 cups Quick-cooking oats
6 tablespoons Cocoa Powder
1 teaspoon Vanilla

Boil first three ingredient for one minute, over medium heat in a large pan
(dutch oven size). Next, add peanut butter and cocoa and mix well with a
wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until
mixture will just hold it’s shape when dropped from a spoon. You may need
to increase the amount of oats by as much as 1/2 cup, depending one your
altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to
drop mixture onto cookie sheets which have been lined with waxed paper.
Cool before serving.