Title: CHOCOLATE HAZELNUT BALLS
Categories: None
Yield: 1 servings

1 Box vanilla wafers
8 oz Semi-sweet chocolate chips
1 c Chopped hazelnuts
1/2 c Frangelico hazelnut liqueur
3 tb Corn syrup
Powdered sugar

Pulverize the vanilla wafers to powder in a food processor. Melt the
chocolate chips (microwave works well), taking care not to burn them.
Combine wafers, chocolate, hazelnuts, liqueur, and corn syrup; mix
until blended. Form into bite-sized balls. Roll in powdered sugar,
brushing excess sugar off for marbled look and less dusty eating.

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Title: Chili Con Carne (P/c)
Categories: Meats, Soups/stews, P cooker
Yield: 4 Servings

-MARY WILSON BWVB02B
1 1/2 lb Ground beef
1 c Onion; diced
1/2 c Green pepper; diced
1/4 c Fat or drippings
2 c Canned kidney beans
1 c Celery; diced
1 # 2-1/2 can tomatoes
2 ts Salt
1/2 ts Pepper
1 ts Sugar
2 ts Chili powder
1/2 cl Garlic; minced

Brown meat well in melted drippings in cooker. Add green pepper and
onions and saute. Mash 1 cup kidney beans and add to cooker with 1
cup whole beans and the remaining ingredients. Pressure cook at 15
lbs. pressure for 15 minutes. Reduce pressure immediately. Allow to
simmer without pressure a few minutes until the desired consistency
is reached. Serves 4 to 6.

MMMMM

Title: Frozen Figs
Categories: Fruits, Desserts
Yield: 1 batch

One cup of sugar to 5 cups of sliced or cut up figs give the best results.
First chill figs to make them easy to peel (if you wish to peel them).
Slice and mix with sugar thoroughly and then quick freeze. If you would
rather use sugar syrup for freezing figs, use 1 quart of water to 1 cup
sugar in making syrup. Chill before pouring over figs. Leave 1 to 1-1/2″
head space for fruits packed in syrup.

Source: Fast Fun Recipes Featuring Fresh Figs From California
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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KOREAN BARBECUED BEEF (BUL-K0-KEE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef-top or sirloin steak — (boneless)
1/4 cup Soy sauce
2 tablespoons Sesame oil
1/4 teaspoon Pepper
3 Green onion — finely chopped
2 Cloves garlic — minced
2 teaspoons Sugar — or to taste

Trim fat from beef; put in freezer for 45 minutes; cut beef diagonally
across the grain into 1/8 inch slices; mix remaining ingredients except
sugar; stir in beef and coat well. Cover and marinate at room temperature
for 2 hours or overnight in the refrigerator; return to room
temperature before cooking. Add sugar and marinate another 30 minutes. Stir
fry in hot oil using a large skillet or wok over medium heat until light
brown, 2 to 3 minutes, do not crowd the pan. Serve with hot cooked rice.
Yield 4 servings. Note: Flavor is improved if the beef is cooked on a bbq
grill that has rods close enough together so the meat will not fall through.
‘BULKOKEE’ is Korea’s national dish and may have been the inspiration for
Japan’s teriyaki, which it resembles. In Korea, the dish is usually
sprinkled with toasted sesame seeds before serving.

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PASSOVER STUFFING WITH CHESTNUTS MUSHROOMS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped onion
2 c Celery,coarsely chopped
6 tb Margarine
4 Matzoh crackers
2 c Chestnuts,cooked,chopped
2 c Mushrooms,thinly sliced
2 ts Thyme fresh
2 ts Rosemary,fresh
2 ts Sage,fresh
1/2 c Parsley,chopped
1 t Salt
1/4 ts Pepper
2 Eggs,well beaten

1. Cook onion and celery in margarine in medium-size
skillet, covered, over medium heat until tender, 8-10
minutes. Scrape into bowl. 2. Soak matzohs in water to
cover 3-5 minutes. Drain; squeeze dry. Add to bowl.
Add chestnuts, mushrooms, thyme, rosemary, sage,
parsley, salt, pepper and eggs. Stuff 12-14 pound
turkey; roast as you ordinarily would. Or bake
stuffing in greased shallow 2-quart oven-proof
casserole in preheated moderate oven (350’F) for 45
minutes.

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BEEF SEASONING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Salt
1/4 c Paprika
1 1/2 tb Garlic powder
1 1/2 tb Onion powder
1 1/4 tb Red pepper
1 tb White pepper
1 tb Finely ground black pepper
1 t Dry mustard
1 t Sweet basil
1/2 ts File powder
1/4 ts Ground bay leaves
1/8 ts Thyme

Mix all ingredients together well. Store tightly covered in a glass jar
for use as needed. This is an excellent seasoning for beef dishes. Use as
you would any seasoning mix, and do not add extra salt to the dish.
Lagniappe: This seasoning mix lends itself to beef, but you may use it as
you like. (Be sure to label the jar so you won’t forget what it is!) About
4 calories per teaspoon.

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Spiced Basmati Rice

Recipe By : Indian Cooking by Madhur Jaffrey (p148)
Serving Size : 6 Preparation Time :0:00
Categories : Indian, Pakistani, Sri Lankan* Side dishes, starches*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups basmati rice
3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1/2 teaspoon very finely minced garlic
1/2 teaspoon garam masala
1 teaspoon salt
2 2/3 cups chicken stock

Pick over the rice and put in a bowl.
Wash in several changes of water.
Drain.
Pour 5 cups fresh water over the rice and let it soak for half an hour.
Leave to drain in a sieve for 20 minutes.

Heat the oil in a heavy-bottomed saucepan over a medium flame.
When hot, put in the onion.
Stir and fry until the onion bits have browned lightly.
Add the rice, green chili, garlic, garma masala, and salt.
Stir gently for 3-4 minutes until all the grains are coated with oil.
If the rice begins to stick to the bottom of the pan, turn the heat down
slightly.
Now pour in the stock and bring the rice toa boil.
Cover witha very tight-fitting lid, turn heat to very, very low, and cook for
25 minutes.

If you prefer, you could put the pan in a preheated 325F overn for 25 minutes.

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Title: Chicken Tortilla Soup
Categories: Soups Poultry Mexican Vegetables
Servings: 6

1/2 c Onion; Finely Chopped, 1 Med
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped
1 T Red Chiles; Ground
3/4 t Basil Leaves; Dried
1/2 t Salt
1/4 t Pepper
15 oz Tomato Puree; 1 can
1/2 c Vegetable Oil
10 ea 6"-dia Corn Tortillas; *
2 c Chicken Breasts; Cooked, **
———————————GARNISHES———————————
1 x Avocado Slices
1 x Cheese; ***

* Corn Tortillas should be cut into 1/2-inch strips.
** Cooked Chicken breasts should be cut up or shredded.
*** Use Monterey Jack or Chihuahua Cheese in this recipe.
————————————————————————–

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
onion is tender. Stir in broth, bell pepper, ground red chiles, basil,
salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer
uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
drain. Divide tortilla strips and chicken among 6 bowls; pour broth over
chicken. Top with cheese and avocado slices.

—————————————————————————–

Title: Chick Pea And Spinach Soup
Categories: Polkadot, Faylen, Soups/stews, Vegetables
Yield: 4 Servings

1 lg Onion, chopped
4 Cloves garlic, minced
1 c Skim milk
16 oz Chickpeas, drained and
-rinsed
5 c Fresh spinach
1/8 ts Cardamom
1/8 ts Nutmeg
1 ts Curry powder
Salt and pepper

Saute the onion and garlic, covered, over low heat (they will cook in
their own juices) until the onion is translucent. Add the milk and
raise heat to medium, and cook just until boiling, stirring
constantly. Reduce heat to prevent boiling over, add chickpeas,
spinach, and spices, and continue to cook, stirring, until spinach is
wilted. Remove from heat. Place 1 1/2 cups of the soup into a
blender or food processor and puree. Return puree to soup, stir well,
and serve hot.

Rinse spinach in warm salted water, drain, and shred or chiffonade
before using.

Recipe By: Alison Meyer
Serving Size: 4
Preparation Time: 0:00
Categories: Soups

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on
06-05-95

MMMMM

Two-In-One Dressing: Garlic Vinaigrette and Creamy Parmesan

Recipe By : Woman’s Day 3-4-97
Serving Size : 6 Preparation Time :0:13
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c cider vinegar
3/4 c chicken broth
3/4 tsp sugar
3/4 tsp salt
1/4 tsp pepper
1 1/2 c olive oil
1 med garlic clove — peeled/cut in 1/3’s
1/3 c grated Parmesan cheese
2 tbsp light mayonnaise
2 tbsp reduced fat sour cream

Whisk vinegar, broth, sugar, salt and pepper in a bowl to mix, then
whisk in oil until blended. Pour 1 cup into a blender. Pour rest
through a funnel into a narrow-necked bottle. Thread garlic onto a
toothpick and add to bottle (pick keeps garlic in bottle when pouring).
Cover and refrigerate. Shake before using.

Add cheese, mayonnaise and sour cream to blender and process until
blended. Pour into a jar with a tight-fitting lid and refrigerate.

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