Title: LATIGO CHILI
Categories: Chili, Tex-mex, Meats, Ethnic
Yield: 20 servings

5 lb Beef brisket, coarse ground
5 lb Venison, fatless coarse
-ground
2 lb Pork, lean coarse ground
3 c Tomato sauce
1 c Tomato paste
3 ea Onions chopped coarsely
6 ea Garlic cloves minced
5 tb Cumin freshly ground
2 tb Salt
2 tb Tabasco sauce
24 oz Budweiser Beer
3 oz Tequila
4 ea Anchos chili peppers dried
– minced
3 tb Cayenne pepper flakes
3 c Stewed Tomatos chopped
– coarsely
8 ea Green Chili peppers chopped
– coarsely
1 tb All-Spice
5 tb Peanut or Corn oil
3 tb Honey
1 tb Cider vinegar

Put meat, onions, garlic, and peppers into a large
cast iron pot after first heating the oil. Sautee the
meat and the veggies until the meat is browned. Add
the beer tequila, bring to a boil. Add salt, pepper,
vinegar, 3 T of the Cumin, the All-Spice, tomatos,
tomato sauce, and the Cayenne pepper flakes. Cook on
Simmer for 1 hour. Add 1 T of the cumin, the Tabasco
sauce, tomato paste, and the honey. Simmer for 1 more
hour then add the remainig cumin. Turn heat up to Med.
High and cook for 10 minutes, stirring frequently.
Serve hot or refrigerate and re-heat the next day.

Origin: Mike Halloran, Late Chili Cook-Off Afficianado
Cook, RIP-1994

—–

Title: DAHL PALAK (SPINACH AND SPLIT PEAS)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1/2 c Split peas 1 tb Ginger, fresh and chopped
2 c Water 4 ea Garlic cloves, chopped
1/4 ts Turmeric 1 tb Garam Masala
1/2 ts Salt 1 tb Lemon juice
1 lb Spinach, chopped 1 pn Salt
3 tb Butter/oleo

Soak split peas in 2 cups water 1 hour.

Add turmeric and 1/2 ts salt to split peas. Boil 10 mins in same water
used to soak peas.

Add spinach and cook until most of the liquid has been absorbed and split
peas are done.

Meanwhile, heat butter/oleo in a skillet. Add ginger and garlic. Cook
until garlic is golden. Add Garam Masala (see recipe called “Garam
Masala”).

Immediately add the seasoned ginger and garlic to the spinach-split pea
mixture. Add lemon juice and salt to taste and serve.

—–

Title: PICKLED GARLIC
Categories: Condiments, Wine
Yield: 6 jars

2 lb Large garlic heads
1/3 lb Fresh ginger; peeled and
Thinly sliced
1 c Coarse salt
7 Dried red chilies
2 c White wine vinegar
1 c Dry white wine
2 1/2 tb Mustard seed

Combine garlic in large saucepan with enough water to
cover. Place over medium high heat and bring to a
boil. Let boil for 2 minutes. Drain thoroughly. When
cool enough to handle, peel each clove without
crushing. Transfer to a non-metallic bowl. Add ginger
and salt with enough water to cover. Refrigerate
mixture for 2 days.

Drain garlic mixture and rinse thoroughly in cold
water. Drain again. Pack ginger and garlic evenly
into 7 clean hot half-pint jars to 1/2 inch from the
top. Add 1 chili to each jar. Combine vinegar, wine
and mustard seed in medium saucepan and bring to rapid
boil over high heat. Ladle enough hot brine to cover
garlic mixture.

Run a plastic knife or spatula between mixture and jar
to release any air bubbles. Clean rim and threads of
jar with damp cloth. Seal with new, scalded, very hot
lid. Repeat with remaining jars. Transfer jars to
gently simmering water bath (180-190 degrees) and
process for 10 minutes. Let cool on rack. Check for
seal. Store in cool dry place. Makes about 6 jars.
Source: Cookbook USA.

—–

Title: JERK CHICKEN (WEIGHTWATCHERS)
Categories: Chicken, Lo/no-fat
Yield: 4 servings

2 oz Dry red wine
1/2 Jalapeno pepper, minced
2 tb Minced scallions
1 tb +1 tsp oil
1 tb Allspice
1 cl Garlic, minced
1 1/2 ts Coriander
1/2 ts Lo-sodium soy sauce
1/4 ts Nutmeg
4 4-oz boneless chicken breast
1/2 ts Cinnamon

1. In a small bowl, combine all ingredients except chicken until
mixture forms a paste.

2. Rub chicken evenly with spice mixture; cover and refrigerate at
least 8 hours, preferably overnight.

3. Preheat broiler. Broil chicken on rack 10-15 minutes, turning
once, until cooked through.

Each serving provides: 1 fat, 3 proteins, 15 calories. Per serving:
184 calories

Source: Weight Watchers Magazine, June 1993

MMMMM

From: michele.magallon@php.com (Michele Magallon)
Date: Wed, 26 Apr 1995 16:51:49 GMT

Last weekend my sister took me to a Chinese restaurant and demanded I
order the won tons stuffed with cream cheese. I was skeptical but went
ahead and tried them. They were wonderful and last night I decided to
try and make them at home. I simply used a bag of won ton wrappers, a
large tub of low-fat cream cream, juice of 1/2 lemon and around three
to four tablespoons of sugar, creamed together. I placed a spoonful of
cheese in the wrappers and sealed them with water, fried them for a few
seconds on each side and was in heaven. Quick, easy and cheap for an
appetizer. But be warned, if you don’t seal them tightly and the cream
cheese pours into the hot oil, your in for splashing grease. I learned
the hard way ;}.

MINTED PEARS WITH HONEY WALNUTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–HONEY WALNUTS—–
2 ts Low or no fat margarine
2 tb Honey
1/2 c Walnuts
—–MINTED PEARS—–
4 c Water
3 Bags mint tea
1/2 c Honey
12 sm Pears (preferably Seckel
-or Forelle)
Lemon juice

To make honey walnuts: Butter a small cookie sheet.
Melt butter and honey in a medium skillet over medium
heat. Add walnuts. Cook, stirring often for 5 minutes
until walnuts start to carmelize. Spread nut mixture
on cookie sheets to cool.

To make minted pears: Bring water to boiling in a
large saucepan. Remove from heat. Add teabags and 1/2
c honey, stirring to dissolve honey. Cover and steep
for 5 minute. Peel pears, leaving stems intact. Rub
each with lemon juice to prevent discoloring.

Remove tea bags from tea. Bring tea to a simmer. Add
pears. Cover and simmer for 10-20 minutes until
tender. Time depends on the ripeness and size of the
pears.

To serve: Pears may be served hot or cold in poaching
syrup. Spoon 3 pears into each of 4 serving dishes (or
one apiece if using larger pears) Sprinkle with honey
walnuts.

– – – – – – – – – – – – – – – – – –

Title: FROZEN TORTONI CREAM
Categories: Cheese, Desserts
Yield: 8 servings

4 oz Cream cheese
1/4 c Sugar
1/4 c Amaretto liqueur
1 1/2 c 35% Real Whipping Cream
3/4 c Peanut brittle, fine chopped
1 tb Lemon/orange peel, grated

Ingredient notes: Fruit liqueur or extra strong coffee
may be used in place of Amaretto. Toasted almonds or
coconut, finely chopped, may be substituted for peanut
brittle. 1. Whip cream cheese with sugar until light.
Beat in Amareto. 2. Whip cream until light. Fold into
cream cheese base. Gently fold in finely chopped
peanut brittle. 3. Pipe or spoon mixture into 8 gold
or silver foil large muffin cups. Freeze 2 hours or
until frozen. 4. Remove from freezer 5 minutes before
serving. Sprinkle with orange or lemon peel. Tortoni
cream can be frozen for 2-4 weeks.

—–

Title: Nachos
Categories: Appetizers Mexican Snacks
Servings: 4

6 oz Cheddar Cheese; Shredded, *
6 ea Jalepeno Chilies; **
1 x Tortilla Chips;

* There should be 1 1/2 cups of cheese.
** Jalapenos should be seeded and each cut into 6 slices.
————————————————————————–

Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and
1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla
chips with the tops only 3 to 4 inches from the heat until the cheese is
melted and serve hot.

—————————————————————————–

Title: LEMON CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

1 tb Vegetable Oil
1 ts Cornstarch
2 ts Soy Sauce
1/2 ts Sherry
1 ts Vegetable Oil
4 Boned Chicken Breasts Halves
Flattened 1/2″ Thick
Vegetable Oil
2/3 c Bean Sprouts
Cornstarch
2/3 c Snow Peas Sliced Thin
3/4 c Water
1/2 c Water Chestnuts Sliced
3 tb Sugar
Tomato Wedges, Lemon
2 tb Catsup
Green Onion Slices
1 Lemon Juiced
And Crushed Almonds
1 pn Salt

For marinade: Combine first 4 ingredients in small
bowl. Rub over chicken, allowing excess to drain off.
Coat lightly with cornstarch. Refrigerate at least 30
minutes. For lemon sauce: Combine first 6
ingredients in a small sauce pan and bring to boil
over medium high heat, stirring occasionally. Add
dissolved cornstarch and stir until slightly
thickened. Keep warm. Heat 1/2 in of vegetable oil
in large skillet over medium high heat. Fry chicken
until golden brown on both sides. Drain, then cut into
3/4 inch wide strips. Set aside and keep warm. Wipe
out skillet, add small amount of vegetable oil and
heat over medium high heat. Add bean sprouts, snow
peas, bamboo shoots and water chestnuts and stir fry
until crisp-tender. Transfer to heated platter. Top
with chicken and spoon lemon sauce over. Garnish with
tomato wedges, lemon slices, green onions and almonds.

—–

Basic Buttermilk Salad Dressing

1/2 c lowfat buttermilk Mix all ingredients together
1 T white wine vinegar and store in refrigerator.
1/2 t sugar
2 t dijon mustard
salt and pepper to taste (about 1/4 t each)
3 green onions, thinly sliced
1 garlic clove, minced