Title: MARGO KNUDSON’S CHILI
Categories: Chili, Wp
Servings: 6

2 Medium onions, chopped
6 Cloves garlic, approximately
2 tb Kidney suet or lard
(caudal fat???)
2 oz Gebhardt’s Chili Powder
1/2 oz Regular dark chili powder
3 lb Prime beef, cubed or
Coarsely ground
White pepper to taste
1 c Beef broth
3 oz Bulk pork sausage
1 Medium green chili pepper,
Minced
1/2 ts Hot New Mexico chili powder
1/2 oz Cumin
1/2 ts Coriander (optional)
6 oz Tomato sauce
1/2 c Oregano tea (1 T. oregano
Steeped in hot water 30 min.
1/2 oz Salt
1/4 ts Cayenne pepper (if needed)
Dash Tabasco Sauce

Winner, 1987 World Championship

Saute onions and minced garlic in suet about 3 minutes. Add
Gebhardt’s and regular chili powder. Mix well.

Brown beef in another pan, a pound at a time, adding white pepper
while browning. Add meat to onions and spices, using a little broth
to keep from sticking.

Saute sausage and green chili pepper together 2 minutes. Add to the
pot along with meat and onions. Cook 15 minutes.

Add New Mexico chili powder, cumin, coriander, tomato sauce and
remaining broth. Mix well and cook for 30 minutes.

Add oregano tea (strained). Cover and cook over low heat about 2
hours or until meat is tender, stirring occasionally.

During the last 20 or 30 minutes add salt, cayenne pepper and
Tabasco, if needed.

MMMMM

PIATTI OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Extra virgin olive oil
Healthy dollop of fresh
1 oz Balsamic vinegar
Garlic — chopped
1 pn Salt Pepper
Fresh parsley — chopped
1 pn Red chili flakes

“Important: Piatti oil is not an exact science,
variations to taste are subject to whim.” Comments:
The following recipe is from a wel know restaurant in
the California Wine Country, PIATTI’S of Sonoma. Mix
ingredients and blend. It is served with Italian food,
and is for dipping into with good crusty bread.
Sharron Solomon

Recipe By :

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Title: Pat’s Shortbread
Categories: Cookies
Yield: 1 servings

1 c Butter
1/3 c Sugar, fruit (superfine)
2 1/4 c All-purpose flour; sifted

Recipe by: Pat Brooks
Oven: 300 F for cookies; 275 F for large whole shortbread

Cream butter until light. Add sugar gradually, beating until fluffy. Add
flour 1/2 cup at a time to a total of 2 cups, mixing well. Turn dough out
onto a pastry board floured with the final 1/4 cup flour. Knead in this
last 1/4 cup, then divide the dough in two and knead each until all cracks
disappear (about 5 minutes). Refrigerate for 15 to 20 minutes.

Roll out each piece to 3/8″ thickness. Cut into desired shapes or leave
whole and crimp edges and prick surfaces with fork. Bake on ungreased
cookie sheet to slightly golden, 25 to 30 minutes for cookies and 30 to 35
minutes for whole shortbread.

—–

1 pound carrots, scraped and diced
1 med.-sized onion, chopped
1 14 1/2 oz. can vegetable broth
1 c. fatfree ricotta cheese
Fresh dill sprigs (optional) or a sprinkling of dried dillweed
1. In 4-quart saucepan, combine carrots, onion, and broth. Cover and heat to
boiling over high heat. Reduce heat to low and simmer until carrots are tender,
about 15 minutes.
2. Remove saucepan from heat, uncover and cool carrot mixture 10 minutes. If
desired, set aside about 8 carrot slices for garnish.
3. Pour carrot mixture into electric blender or food processor fitted with
chopping blade. Cover and blend on low or pulse on processor until finely
chopped. Increase speed to medium and blend or process until smooth.
4. Stop the machine and add cheese to carrot mixture. Cover and blend or
process on medium to high speed till smooth. Pour into bowls and garnish with
carrot slices and dill, if desired.
107 calories per cup.

I’ve had some messy experiences with large amounts of hot liquid in blenders
and food processors, so I used a slotted spoon to lift the carrots and onions
out of the broth, and added just enough broth to facilitate pureeing in the
machine. Then I poured the carrot-ricotta puree back into the broth and stirred
it in. That worked very well.
The recipe also says that this can be served cold, but I haven’t tried that
yet.

FRIED EGGPLANT SQUASH WITH TARATOUR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant, peeled, halved
— lengthwise cut into 1/4
— inch slices
3 md Yellow squash, prepared same
— as above
Salt
Vegetable oil for frying
Taratour, see recipe
Pitas cut into wedges

Lightly salt both sides of eggplant squash slices. Layer them on paper
towels cover with another layer of paper towels. Set aside for an hour
to
drain.
Pour oil to a depth of 1/4″ in a heavy skillet heat till hot but not
smoking. Working in batches, add egplant squash fry over medium heat
till golden brown. Remove drain on paper towels. Add more oil if
necessary.
Arrange eggplant squash on on a serving platter lace with taratour.
Surround with pita wedges.

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Biscuits – Quick Feathery Southern

Recipe By : Richmond Times-Dispatch
Serving Size : 12 Preparation Time :0:00
Categories : Breads To/From Daily Bread
To/From Eat-L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups self-rising flour
1/4 cup shortening (or margarine)
1/2 cup milk — or buttermilk, (up to 3/4)

Preheat oven to 500F.

Place flour in a medium bowl. Add shortening and using pastry blender or two
knives, cut in until consistency of coarse crumbs. With a fork, blend in
just enough milk until dough leaves sides of bowl.

Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll
dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking
sheet (place biscuits 1-inch apart for crusty sides or almost touching for
soft sides) until golden, 8 to 10 minutes.

Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto
greased baking sheet or fill greased muffin cups two-thirds full.

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Frozen yogurt substitute

My husband, who is vegan, makes his own “ice cream” with the following recipe:

2 cups vanilla or carob soy milk of your choice
1/2 c. date sugar
Heaping tablespoon of Wax Orchards peanut-butter fudge sauce (very little
fat: see note below)

Mix ingredients thoroughly in blender. Pour into ice cream maker and freeze
according to manufacturer’s directions.

Note on Wax Orchards fudge sauce: this stuff is a miracle. It is very
little fat for the peanut butter fudge and virtually NO fat for the fudge.
It is sweetened with fruit juices. You can find it in some health food
stores and/or “gourmet” stores, or mail order it from Wax Orchards —
(800) 634-6132. They make all kinds of other fruit-juice sweetened
sauces as well.

This recipe will basically be as low-fat as the soy milk that you choose
to use. Obviously, if you use a slightly higher-fat soy milk, a creamier
product will result. But, my husband has used WestSoy Lite (2 g of fat
per cup, I believe) with good results.

Tender Flaky Biscuits

Recipe By : Woman’s Day 10-8-96
Serving Size : 16 Preparation Time :0:20
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plus 2 tbsp cake flour
2 tsp baking powder
1/4 tsp EACH baking soda and salt
1/2 stick cold margarine (not spread) — cut in small cubes
3/4 c buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in
margarine with pastry blended, or work in with fingertips until lumps are no
larger than small peas. Stir in buttermilk with a fork until mixture clumps
together. Press dough into a ball.

On a lightly floured surface with a lightly floured rolling pin, roll dough
into a 10×6-inch rectangle. With the long edge facing you, fold in both short
ends so they meet in center. Fold dough in half (as if you were closing a
book), forming a packet 4 layers thick. Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using a straight downward
motion with each cut (don’t saw dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned. Removed to a wire rack
to cool.

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Grilled Vegetable Fajitas

Recipe By : Daily Southtown, 9/06/30, The Associated Press
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Eggplant — cut lengthwise in
_ 1/4 Inch Slices
1 Medium Zucchini — cut lengthwise in
_ 1/4 Inch Slices
1 Medium Sweet Red Peppers — cut in wedges
1 Bunch Scallions — (green onions)
_ About 6
1/3 Cup Southwestern Butter Baste — recipe follows
8 6-Inch Flour Tortilla
8 Small Lettuce Leaves
2 Cups Shredded Monterey Jack Cheese W/Hot Pepper

Lightly brush rack of outdoor grill or broiler pan with oil. Preheat
grill or broiler. Place batches of vegetables on rack 3 to 4 inches from
heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush
with Southwester Butter Baste. Cook until crisp-tender, about 3 minutes
longer; remove and place on a large cutting board; repeat with remaining
vegetables.
Slice vegetables into bite-size pieces; place in a serving bowl.
Drizzle with any remain Southwester Butter Baste; toss to coat.
For each serving: Heat flour tortillas according to package directions.

Place two tortillas on an individual serving plate; top each with one
lettuce leaf. Place 3/4 cup vegetables and 1/4 cup Monterey Jack cheese
down the center of each tortilla. Fold tortilla toward center; repeat.
Makes 4 servings.

Southwester Butter Baste: In a small saucepan, melt 1/4 cup (1/2 stick)
butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1
teaspoon salt and 1/4 teaspoon ground red pepper. Cook and stir over low
heat for about 2 minutes to blend flavors. Stir in 2 tablespoons lime
juice; remove from heat. Makes 1/3 cup

For Grilled Italian Vegetable Fajitas, use 1 3/4 cups shreeded
mozzarella chesse and 1/4 cup Parmesan cheese in place of the Monterey
Jack cheese.

Prepare as directed above, substituting Scampi butter (recipe follows)
for Southwestern Butter Baste

Scampi Butter: In a small saucepan, melt 1/4 cup (1/2 stick) butter.
Add 1/4 cup chopped fresh basil or parsley, 1 teaspoon minced garlic, 1
teaspoon minced garlic, 1 teaspoon salt and 1/8 teaspoon black pepper.
Cook and stir over low heat for 2 minutes to blend flavors. Stir in 2
tablespoons balsamic vinegar; remove from heat. Makes 1/2 cup

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NOTES : Article: Add spark to holiday cookout

Title: Yule Log
Categories: Appetizers Cheese/eggs Londontowne
Servings: 1

8 oz Pkg cream cheese, softened 5 oz Bleu cheese spread
3 T Chopped sweet pickle relish 2 T Instant minced onion
1/2 c Pecans, finely chopped

Blend cheeses, add pickle relish and onion. Shape into 10″ X 2″ roll; wrap
in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as
spread with crackers.

Mrs. Robert F. Lewis

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