Chipotle Chutney Dressing (Gourmet)

Recipe By : Gourmet / May 1996:266
Serving Size : 12 Preparation Time :0:05
Categories : Sauces And Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Major Grey’s chutney — bottled
1/4 cup fresh orange juice — see note
1 tablespoon fresh lime juice
2 tablespoons water
1 teaspoon canned chipotle chili
in adobo sauce — minced
1 teaspoon ground cumin
1 garlic clove — minced
1/4 teaspoon sesame oil — see note

– For chunky style, place ingredients into a container and shake.
– For a smooth salad dressing, blend and process with a small food
processor.
– Store in a non-metal container and refrigerator for 7 to 10 days. Makes
about 3/4 cup.
– Serve dressing with lettuce, potatoes, melons, apples.
~Original recipe omitted salad oil.
~Add more water to thin to desired consistency.
~Substitute other chilies or salsa for the chipotle; or use jalapeno
jelly. If chipotle with adobo not used, add the sesame oil for a comforting
smoky flavor.
~The more sugar in the orange juice, the shorter the shelf life.

from Pat Hanneman’s collection aka ‘patH’
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Title: Walnut-cheese Spread *
Categories: Appetizers, Dips, Cheese, Nuts
Yield: 1 servings

MMMMM———————-PATTI – VDRJ67A—————————
3 oz Cream cheese; softened
1/2 c Walnuts; coarsely chopped
1 tb Lemon juice
2 ts Green onions; finely chopped
ds Garlic powder

In small bowl, stir cream cheese until smooth; stir in walnuts, lemon
juice, green onions and garlic powder. Serve with whole wheat or
pumpernickel party bread. Makes 3/4 cup.

MMMMM

Carob/Choc. Chip Cookies

Recipe By : frm. Harvest Cafe Bakery
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups pastry flour
1 cup butter, unsalted
2 cups turbo (unprocessed sugar/“blonde”)
2 whole eggs
1 teaspoon vanilla
2 1/2 cups whole oat flour, course
12 ounces carob chips/chocolate chips/pieces/etc

Sift salt, b. soda, b. powder, and flour together.

Cream butter, turbo, eggs, and vanilla well.

Mix dry into wet. Add oat flour. Fold until moist.

Add carob/chocolate. Fold.

Portion as desired on parchment-lined baking sheet.

Bake at 375-deg. F for approx. 20 minutes. Temperature and cook time may
need adjusting.

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Title: QUICK FIX PASTA SAUCES
Categories: Pasta
Yield: 4 servings

———————–ALFREDO PASTA———————–
1 c Whipping cream
1/2 c Butter
1 lb Fettucini; 450g;cooked
1 c Parmesan cheese; grated
-salt cayenne pepper

——————-OR FRESH TOMATO PASTA——————-
6 Tomatoes; seeded chopped
1/2 c Olive oil
2 Garlic cloves
1 ts Basil, dried
1 pn Oregano, dried
1 lb Spaghetti; cooked
1/2 c Parmesan cheese; grated
-black pepper

—————–OR ITALIAN SAUSAGE PASTA—————–
4 Italian sausages
1 tb Oil
1 cn Tomatoes; 28 oz
1/2 ts Basil, dried
1 lb Pasta; cooked

—————–OR BACON N’ TOMATO PASTA—————–
8 sl Bacon
1/2 c Olive oil
8 Tomatoes; chopped
4 Green onions; whole, chopped
2 Garlic cloves; crushed
2 ts Basil, dried
-salt and pepper
1 lb Pasta; cooked

——————-OR: SOUR CREAM PASTA——————-
1 c Sour cream
1 cn Tuna; 7 1/2 oz or salmon
4 Green onions; sliced
4 c Noodles; cooked

* Anne’s note: I changed the quantities so that each
dish would serve 4; 1 lb pasta
ALFREDO PASTA: Bring whipping cream and butter to a
simmer. Pour into a bowl. Toss with fettucini,
Parmesan cheese, salt and cayenne pepper. FRESH TOMATO
PASTA: Seed and chop tomatoes. Add olive oil, dried
basil and dried oregano. Toss with cooked spaghetti,
grated Parmesan and black pepper.
ITALIAN SAUSAGE PASTA: Cut sausages into bite size
pieces. Brown in 1 Tbsp oil. Add can of tomatoes and
dried basil. Break the tomatoes into pieces. Coil,
uncovered until thick. Toss with cooked pasta. BACON
N’ TOMATO SAUCE: Cut bacon slices into 1 inch pieces
and cook till crisp. Add olive oil, chopped tomatoes,
chopped green onions, garlic cloves, dried basil, salt
and pepper. Toss with cooked pasta. SOUR CREAM PASTA:
Over low heat, cook sour cream, tuna (drained) and
sliced green onions. Toss with 4 cups cooked noodles.
posted by Anne MacLellan

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Title: Quick Pea Soup
Categories: Soups/stews, Vegetables
Yield: 5 servings

2 tb Margarine 16 oz Bag frzn Peas,thawed
(3 cups
2 x Stalks Celery,finely chopped 1 ds White Pepper
2 x Cloves Garlic, minced 1/2 c Low-fat Milk
1 x Med Onion, chopped (1/2 cup) 1 ds Nutmeg
2 c Vegetable stock

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional.
In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic,
and onion. Saute until softened, about 5 minutes.
Add vegetable stock, peas, and white pepper. Over med heat, cover and
simmer 5 minutes.
Transfer mixture to bowl of food processor. Cool slightly. Puree.
Return mixture to pan; add milk and nutmeg. Heat through, about 5
minutes, stirring constantly. Top each serving with garnish if desired.
VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or
sauteeed and sliced mushrooms.

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Title: BEAN CURD WITH GINGER
Categories: Main dish, Chinese, Vegetarian
Yield: 4 servings

3 ea Pads tofu
8 ea Tree ears
2 tb Peanut oil
1 tb Finely chopped ginger
1 1/2 tb Finely chopped garlic
3/4 c Chopped scallions
1 ts Hot chilies, chopped
1/2 c Cooked fresh peas
1 ts Sugar
1 tb Red wine vinegar
1 ts Sesame oil

Cut tofu into 1/2 inch cubes. Soak tree ears in warm
water till soft. Drain chop coarsely. Heat oil in a
wok when very hot add ginger, garlic scallions.
Add tofu, stirring quickly. Add tree ears, chilies
peas. Stir. Add sugar vinegar toss. Spoon
mixture into a serving dish sprinkle with sesame
oil. Serve over rice.

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BASIC MISSOURI MIX BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Missouri mix
1/4 c Water or more as needed

Stir mix before measuring. gradually add water until a
soft dough forms. turn out onto a floured board. Knead
ten times. Roll or pat to a thickness of about 1/2
inch. Cut out with a floured biscuit cutter. Bake on a
baking sheet in a 450 deg f oven for 8 to 10 minutes
or until lightly browned.

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Booze beans and dumplings

this is one of those “It tastes better the next day” meals

Booze beans

saute one big chopped onion in red wine until soft
dump 1 cup rough chopped mushrooms in (more if you like)
saute until liquid begins to evaporate
put in
2 cloves minced garlic
1 bay leaf
4-6 peppercorns (or lots of fresh ground pepper)
pinch thyme
salt to taste
put in 3 cans of your favorite beans (I used pintos), drained and rinsed (or
maybe 6 cups cooked beans)
put in enough wine to make it soupy (for every 3 wine put in 1 water)
(you might want to put in 1 tsp flour mixed in water to get a denser broth)
simmer for a long time
let sit overnight

2nd night bring to a boil, put in 1-2 cups frozen peas and top with dumplings

Dumplings

1 cup flour (try 1/2 wheat, 1/2 white)
1/4 cup egg replacer 1/4 cup milk
(or put 1 egg white in cup and fill with milk to 1/2 cup level)
2 tsp baking powder
1/2 tsp salt
lots of pepper
shake of rosemary

mix thoroughly. Drop by spoonsful on to low boiling pot. Cover and let
simmer for 10 mins (don’t turn down heat!)

Both recipes adapted from the Joy of Cooking (Boeuf Borgonionne (sp) and
Dumplings are 2 separate recipes)

This was great as a lunch (you could do everything in one night and just
have for lunches). My husband thought it would be better over noodles than
with dumplings.

Title: Crustacean Dip
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

1/4 c Chopped ginger
1/4 c Vinegar
3 tb Light soy sauce
1 1/2 tb Sugar

This is a classic Chinese dip for things like shrimp balls. Real
simple, basic and good.

Mix an serve.

Posted by Stephen Ceideberg; March 5 1992.

MMMMM

Title: Cheese Broccoli Potato Topper
Categories: Vegetables
Yield: 4 servings

1 cn campbell’s new cheddar
-cheese soup
2 tb sour cream or yogurt
1/2 ts dijon-style mustard
1 c cooked broccoli flowerets
4 hot baked potatoes, split

Prep time: 10 minutes. Cook time: 10 minutes

1. In 1 1/2 quart saucepan, combine soup, sour cream and mustard; add
broccoli. Heat through, stirring occasionally.

2. Serve over potatoes. Garnish with chopped sweet red pepper if
desired.

TIP: To bake potatoes: Using fork, pierce each potato; bake at 400’F.
1 hour OR microwave on HIGH 10 1/2 to 12 1/2 minutes until
fork-tender.

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