Title: Hamburger Chowder
Categories: meats, spreads
Yield: 4 servings

3/4 lb hamburger
1 cn (14-1/2 oz) diced tomatoes
1/2 lg onion, chopped
3 md potatoes, sliced
3 tb flour (heaping)
2 tb chili powder
1 salt and pepper to taste
1 green bell pepper, chopped
-(optiona
3 garlic cloves, minced
-(optional)

In a pressure cooker, saute hamburger, then add tomatoes, onion, garlic,
(bell pepper and garlic if desired) salt and pepper. Mix thoroughly. Cover
securely and cook on “High” until steam is created, then place weight on
cover stem. When weight begins to rock, turn down to “Medium” to allow
weight to rock gently and cook for 10 minutes. Cool pot by passing cold
water over cover and remove weight carefully. Open cover carefully after
steam has been totally vented. Created paste from chili powder and flour.
Heat on “Medium” uncovered and serve.

—–

Bill Clinton’s Chicken Enchiladas

Recipe By : Celebrity Chef’s by Ruby Jean Caldwell
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Mexican
Cheese Tomatoes
Main Dishes Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Cooking oil
1/2 teaspoon Oregano
2 cans Green chilis
3 cups Chicken;shredded — cooked
1 can Tomatoes — 28
2 cups Cheddar cheddar — grated
2 cups Onion — chopped
1/3 cup Cooking oil
2 teaspoons -salt
15 Tortillas — corn
1 Garlic clove — minced
2 cups Sour cream

Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then
saute with minced garlic in oil. Drain and break up tomatoes.
Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato
liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from
skillet and set aside.
Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup
oil. Dip tortillas in oil until they become limp. Drain well on paper towels.
Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam
side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas.
Bake at 250F degrees until heated through about 20 minutes.
SOURCE: _Celebrity Chefs_by Ruby Jeanne Caldwell, P.O.Box 583 Salem, VA,
1992. via the National Enquirer.

– – – – – – – – – – – – – – – – – – – –

Turkey Tortilla Soup

Recipe By : Zorba Paster On Your Health (#40-96) http://www.wpr.org
Serving Size : 4 Preparation Time :0:00
Categories : Zorba Paster

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Oz. Turkey breast –cut in 1-inch cubes
1 Tbsp. Olive oil
2 Large Onions
1 Can Diced green chilies (4-oz.) –drained
1 Tsp. Chili powder
1 Tsp. Cumin, ground
1 Large Garlic clove, minced
1/2 Tsp. Oregano, dried and crumbled
1/4 tsp. Cayenne pepper
6 Cups Chicken stock or broth
16 Oz Plum tomatoes, diced coarsely
(juices reserved)
1 Cup Frozen corn kernels –thawed
1/2 Cup Cilantro, freshly chopped
1/3 Cup Parsley
Salt Pepper
Baked tortilla chips

In large saucepan, heat oil over medium-high heat. Sauté onion until
translucent. Add in chilies, chili powder, cumin, garlic, oregano, and
cayenne pepper and stir for 1 minute. Add stock, tomato and tomato juices,
bringing mixture to a near boil. Add turkey and simmer for 3 to 5 minutes,
until turkey is cooked through. Mix in corn and cilantro, simmer 1 minute.
Salt and pepper to taste.

Serve with chips (borken in large pieces) sprinkled liberally over soup.

Nutritional Analysis
Calories 17% ( 333 cal) Vitamin D 0% ( 0 IU )
Protein 78% ( 40 g ) Thiamine 12% (0.17 mg )
Carbohydrate 7% ( 26 g ) Riboflavin 21% (0.36 mg )
Total Fat 11% ( 8.6 g ) Niacin 75% ( 15 mg )
Saturated Fat 7% (1.86 g ) Vitamin B6 38% (0.76 mg )
Mono-Unsaturated 18% ( 4.4 g ) Folate 13% ( 53 mcg)
Poly-Unsaturated 6% ( 1.6 g ) Sodium 100% (2204 mg )
Cholesterol 28% ( 56 mg ) Calcium 9% ( 86 mg )
Dietary Fiber 15% ( 4.3 g ) Magnesium 16% ( 65 mg )
Caffeine 0% ( 0 mg ) Potassium 71% (1337 mg )
Vitamin A 10% ( 103 RE ) Iron 22% ( 3.9 mg )
Vitamin C 51% (30.6 mg ) Zinc 15% ( 2.3 mg )

Calories from: Protein: 47%; Carbohydrate: 31%; Fat: 23%.

– – – – – – – – – – – – – – – – – –

Title: Barley Basics
Categories: Information
Yield: 1

Use cooked barley as a substitute for cooked rice or other grains in your
favorite recipes. Below is a helpful reference chart.

+—————————————————————-+
| MEDIUM BARLEY WATER SALT (optional) YIELD |
|—————————————————————-+
| 1/4 cup 1 cup 1/8 tsp. 1 cup |
| 1/2 cup 2 cups 1/4 tsp. 2 cups |
| 3/4 cup 3 cups 1/2 tsp. 3 cups |
| 1 cup 4 cups 1/2 tsp. 4 cups |
+—————————————————————-+

+—————————————————————-+
| QUICK BARLEY WATER SALT (optional) YIELD |
+—————————————————————-+
| 1/3 cup 2/3 cups 1/8 tsp. 1 cup |
| 2/3 cup 1-1/3 cups 1/4 tsp. 2 cups |
| 1 cup 2 cups 1/2 tsp. 3 cups |
| 1-1/3 cup 2-2/3 cups 1/2 tsp. 4 cups |
+—————————————————————-+

COOKING DIRECTIONS
==================
Boil water. Stir in barley and salt, if desired. Cover; reduce heat.
Simmer:
~~ 45 to 50 minutes for Medium Barley
~~ 10 to 12 minutes for Quick Barley
Remove from heat; let stand 5 minutes.

HELPFUL HINTS
* To store cooked barley:
Refrigerate barley in tightly covered container up to 1 week. Or,
freeze in tightly covered container bag up to 6 months.

* To reheat cooked barley:
MICROWAVE: Remove barley from freezer container or bag. Place in
microwavable container. For each cup of barley, sprinkle with 2
tablespoons water; cover. Microwave on HIGH 2 to 3 minutes,
stirring half way through cooking.

STOVETOP: Place barley in heavy saucepan. For each cup of barley,
sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8
minutes or until heated through, stirring occasionally.

* For a new twist —
~~ toss cooked barley into salads
~~ stir cooked barley into soups and stews
~~ mix cooked barley with stir-fried vegetables

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Chow Mein Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Beef, lean ground

3/4 c Celery; chopped

3/4 c Onion; chopped

1 1/4 c Water, boiling

1/2 c Rice, uncooked

1/2 ts Salt

10 1/2 oz Soup, chicken with rice

4 oz Mushrooms

1 tb Sugar, brown

2 ts Soy sauce

1 ts Margarine or butter

1 1/2 c Chow mein noodles

Cook and stir hamburger, celery and onion until hamburger is light brown,

then drain. Pour water on rice and add salt in greased 2 qt. casserole.

Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover

and cook in 350øF oven for 30 minutes; stir. Cook uncovered for 30 minutes

longer. Stir in noodles, serve immediately. Note: Water chestnuts and/or

bamboo shoots may be added if desired.

– – – – – – – – – – – – – – – – – –

MONKFISH WITH GINGER SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Japanese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Julienned vegetable (i.e.
-cucumber, onions, carrot or
Celery)
Vegetable oil
Salt and pepper
1 lb Monkfish
Flour
1/4 c Butter
3/4 c White wine, approximately
Fish Stock (see below)
3/4 c Heavy cream, about
3 1/2 tb Peeled, sliced ginger, set
-aside in a bowl of water
—–FISH STOCK—–
3 1/2 tb Butter
2 lb White fish bones
2 md Onions, thinly sliced
17 oz White wine, approximately
34 oz Water, approximately
1 Bay leaf
White pepper
pn Thyme

This one comes from the Japanese consulate, but is
obviously not a traditional Japanese dish. It uses
cream, butter, thyme and white pepper++not traditional
Japanese ingredients.

From Hisashi Vakada, Japanese Consulate.

Saute the vegetables in a small amount of oil. Season
with salt and pepper. Set aside.

Cut the monkfish into 4 pieces, one for each person.
Season fish with salt and pepper; dip into a little
flour and shake lightly. Put the butter in a baking
pan, add the fish, and bake in a 350F oven for about
10 minutes. Set aside and keep warm.

Combine wine and fish stock in a saucepan. Place over
medium-high heat and reduce until only a small amount
of liquid remains in the bottom of the pan, turn off
the heat. Add heavy cream. Cook over low heat for 3
to 5 minutes. Add vegetables. Drain ginger and add
to sauce. Adjust seasoning with salt and pepper.
Pour sauce over fish before serving.

Serves 4.

FISH STOCK:

Melt the butter in a stockpot; add fish bones and
saute. Be careful bones don’t stick or burn. Add
onion slices and white wine. Turn heat to high.
Reduce liquid by half, skimming the top to remove
residue.

Turn the heat to low. Add water and herbs. Simmer
for 2 to 3 minutes. Strain and reserve the stock.
Discard bones.

From the San Francisco Chronicle 6/15/88/

Posted by Stephen Ceideberg; November 12 1992.

– – – – – – – – – – – – – – – – – –

Title: Peach Sorbet
Categories: Fruit, Desserts, Frozen
Yield: 7 servings

MMMMM————————LIZ VXRF36B—————————–
4 c Ripe peaches; peeled/sliced
– sliced = 2 lb
2 1/4 c Sugar
2/3 c Orange juice
1/3 c Bottled lemon juice

In food processor, puree peaches. In large pan,
combine sugar, orange juice and lemon juice. Over
medium heat, cook and stir until sugar dissolves;
remove from heat. Stir in puree. Pour into 13 X 9″
baking pan; freeze until firm. In food processor,
blend half of the frozen peach mixture until fluffy, 1
minute. Repeat with remaining peach mixture. Spoon
mixture into half-pint decorated jelly jars, leaving
1/2″ headspace at top. Wipe jar top and threads claen.
Place lids on jars; screw bands on firmly. Freeze
until firm. Makes 7 half-pint jars.

The Tampa Tribune, 07/15/93

MMMMM

Title: Squid with Sichuan Pepper Corn Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

MMMMM—————-SQUID WITH SICHUAN PEPPER CO———————
450 g Squid (approx. 3 pieces)
2 c Stock (or water)

MMMMM———————-PEPPERCORN SAUCE—————————
1 ts Red pepper powder
1 ts Brown pepper powder
1 ts Sesame oil
1/2 ts Dark soy sauce
1/2 ts Light soy sauce
1/2 ts Red pepper oil
1/2 ts Sugar
To prepare and cook

1. Mix pepper corn sauce ingredients well.

2. ea Wash and clean squid, then drain. Open out, remove membrane and
flatten out. Make diagonal criss-cross incisions, then cut into 12
bite sized pieces.

3. Boil stock (or water) and cook squid until curling. Retrieve
quickly, drain, mix with sauce mixture and spoon into serving dish.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Title: Bul Kogi (Korean barbecue)
Categories: Meats Main dish L.a. times
Servings: 4

5 lb Beef short ribs 2 ea Cloves garlic, crushed
1/4 c Sesame seed, toastd/crushd 1 c Grn onions, finely
chopped
1 t Pepper 1 t Sesame oil
2 c Soy sauce 1 c Sugar
1/4 c Oil

Place short ribs in bowl. Add garlic, sesame seeds, green onions,
pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours. Barbecue over coals or
run under broiler, turning and basting often with marinade until meat is
tender.
Los Angeles Times – Created by: Wailea Steak House, Hawaii

—————————————————————————–

Hearty Tomato Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
1 clove garlic
1 onion — diced
1 stalk celery
1 carrot — diced
2 tablespoons whole wheat flour
1 1/2 cups cooked rice
28 ounces tomatoes
1 teaspoon oregano
1 teaspoon basil
3 cups milk — hot
1 tablespoon butter
salt — to taste
pepper — to taste

Saute garlic, onion, celery and carrot in the oil until tinder. Add the
flour and saute for 2 to 3 minutes. Add the tomatoes, rice and spices and
cook for 15 minutes. Add the milk and butter and serve hot.

– – – – – – – – – – – – – – – – – –

Per serving: 244 Calories; 11g Fat (40% calories from fat); 7g Protein; 30g
Carbohydrate; 22mg Cholesterol; 192mg Sodium