BREAKFAST TORTILLAS (SPICY)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Main Dish
Cheese/Eggs Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Hot Breakfast Sausage (not
-links)
5 Eggs
Cheddar Cheese, shredded
Salsa (Hot or Mild)
6 Flour Tortilla

Using a large skillet, brown and crumble the sausage.
Remove from pan and drain grease. In same skillet,
scramble 5 eggs. When almost done, add sausage and
mix and heat thoroughly. When mixture is heated
through, sprinkle top with cheese, cover and remove
from heat. In separate pan, warm tortillas.

Assembly Spoon sausage/cheese/egg mixture down the
center of a warm tortilla. Top with salsa. Fold up
bottom, then fold in sides. Serve warm.

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HOT AND SWEET NUT BRITTLE

Recipe By : COOKING LIVE SHOW #CL8773
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound blanched whole almonds
1/4 cup cider vinegar
2 cups plus 1 tablespoon sugar
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 to 3/4 teasp ground red pepper (cayenne)

Preheat oven to 375 degrees F. Place almonds in 15 1/2 x 10 1/2-inch
jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan
occasionally. Cool almonds in pan on wire rack.

While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2
cups
sugar to boiling over medium heat. Continue cooking over medium heat
until
mixture turns dark amber in color, 15 to 20 minutes, stirring
occasionally.
(If using a thermometer, temperature should read about 360 degrees
F.)

Meanwhile, in small bowl, mix salt, cumin, coriander, ground red
pepper,
and remaining 1 tablespoon sugar. Lightly grease large cookie sheet.

Remove saucepan from heat. Stir spice mixture into hot sugar syrup.
Add
almonds, and stir until evenly coated. Immediately pour mixture onto
cookie
sheet. With 2 forks, spread almond mixture to form a single layer.

Cool brittle completely on cookie sheet on wire rack. With hands,
break
brittle into small pieces. Store in tightly covered jar or tin for up
to a
month.

Yield: About 1 3/4 pound

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Title: Ginger Soy Sauce
Categories: Sauces, Chinese
Yield: 1 cup

2 T Soy sauce
2 T Water
2 t Sesame oil
1 T Chinese wine
1 T Ginger, minced
1 T Green onion, finely chopped
1 Garlic clove, minced
1 t Brown sugar
1 t Vinegar

Combine in a small bowl.

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Title: Mediterranean Style Mushrooms
Categories: Appetizers, Snacks, Vegetables
Yield: 4 servings

6 oz Tomatoes, skinned, seeded
— finely chopped
1 oz Celery, cut in half
1 ea Garlic clove, crushed
8 oz Button mushrooms, wiped
2 tb Olive oil
1 tb Lemon juice
1 ea Sprig of parsley
1 ea Bay leaf
1/4 pt Water
1/4 ts Salt
Pepper, to taste
1 tb Parsley, chopped

Place tomatoes, celery, garlic, oil, lemon juice, parsley sprig,
bayleaf, water, salt pepper in a pan. Bring to a boil simmer,
uncovered, for 5 minutes.

Add the mushrooms simmer, uncovered, for a further 5 minutes.
Remove the celery, parsley bay leaf.

Using a slotted spoon, divide the mushrooms between 4 small plates.
Boil the liquid rapidly until it has been reduced by half, about 5
minutes. Spoon over the mushrooms sprinkle with parsley.

Elizabeth Brand, “Vegetables”

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CHICKEN PASTA BROTH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 112 pints (1.5 litres)
Chicken stock
2 x 3 oz (90 g) boneless,
Skinless chicken breast
1 t Whole black peppercorns
1 Dried bay leaf
1 Sprig fresh rosemary or
Thyme
2 sm Leeks, sliced
1 Carrot, chopped
2 oz (60 g) macaroni
1 sm Red pepper, de-seeded and
Chopped
1 tb Chopped fresh thyme
Salt and freshly ground
Black pepper
4 ts Grated parmesan cheese, to
Serve

1. Place the stock in a large saucepan and bring to a
boil. Add the chicken breasts, peppercorns, bay leaf
and sprig of rosemary or thyme. Reduce the heat, cover
and simmer gently for 15 minutes. 2. Using a slotted
spoon, remove the chicken from the saucepan and leave
until cool enough to handle. Strain the stock and
return the liquid to the saucepan. 3. Add the leeks,
carrot and macaroni to the stock. Bring to a boil and
then reduce the heat, cover and simmer gently for 15
minutes. 4. Meanwhile, slice the chicken breasts in
small pieces and add them to the broth along with the
red pepper. Simmer for 1 0 minutes more, until the
vegetables are tender. 5. Stir in the chopped thyme
and season to taste with salt and pepper. 6. Serve in
warm soup bowls and sprinkle 1 teaspoon of parmesan
cheese over each serving.

Selections per serving: 1/2 Carbohydrate; 1 Protein; 1
Vegetable; 10 Optional Calories

Preparation time: 1 0 minutes Cooking time: 40 minutes
Calories per serving: 11 5

Freezing recommended

This clear chicken broth makes a nutritious and light
meal in no time at all.

Recipe taken from the Weight Watcher’s Pasta Cook Book.

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Title: Hearty Vegetable Soup
Categories: Soups/stews, Vegetables
Yield: 10 servings

15 oz Can red kidney beans 32 oz Canned tomatoes, cut up
15 oz Canned great northern beans 15 oz Garbanzo beans
1/2 c Water 3 ea Onions, medium, chopped
2 ea Green peppers, med. chopped 2 ea Celery stalks, sliced
1 ea Zucchini, halved length,slic 2 ea Cloves garlic, minced
2 ts Dried basil, crushed 1/4 ts Pepper
1 ea Bay leaf

Combine the undrained tomatoes, undrained beans, water, and remaining
vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce
the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal:
180 per serving; 1/4g fat.

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SHE CRAB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Leek, sliced
8 Ribs celery, diced
2 tb Flour
Pinch of oregano
1 qt Fish stock
1/2 lb Crabmeat
1 t Worcestershire sauce
2 Egg yolks, beaten
1 Onion, diced
1/4 lb Butter
1 t Tomato paste
1 qt Chicken broth
4 oz Crab roe
4 tb Sherry
1/2 pt Cream
Salt and pepper to taste

Melt butter in saucepan, add vegs., and simmer
until tender. Mix flour, tomato paste and oregano.
Stir well, add tovegs. Stir in chicken broth and fish
stock. Boil 30 min., stirring occasionally. To this
mixture, add crab roe, crabmeat, sherry,
Worcestershire sauce, salt pepper. Cook for 5
minutes ONLY. Remove from heat. Add egg yolks and
cream. Serve at once. Makes about 1 gallon.

This is a very old and secretive South Carolina
recipe that originated in Charleston, SC., a city much
like that of the history of New Orleans. The recipe
has never before been given out from the original
family of the restaurant first making this dish. Over
the years, othe restaurants have come up with a good
likeness of it, but not the original. Here is the
original.

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Jalapeno Taco Sauce (NMSU Extension)

Recipe By : Mexican Recipes the Roswell Way
Serving Size : 1 Preparation Time :0:00
Categories : Jalapeno

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
“Boil 3 jalapeno peppers
1 can stewed tomatoes
salt to taste
3 tablespoons onion — finely chopped
1/4 teaspoon garlic powder

Put peppers and tomatoes in blender and blend. Add rest of ingredients.
Blend. Let stand in refrigerator for 2 or more hours” before first using.

New Mexico State University Extension October , 1971. Source is a
mimeographed handout. The recipe starts with "Boil 3… lists all
ingredients and ends at the closing quote. I guess we boil fresh peppers in
the stewed tomatoes . . .

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Split Pea Sweet Potato Soup with Mint (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons sweet butter or oil
1 large onion — coarsely chopped
3 stalks celery — sliced
2 cups dried split peas — rinsed
4 cups water
2 cups vegetable stock (up to 4 c) — or
chicken stock
2 medium sweet potatoes — peeled and chopped
2 large sweet apples — * see note
1 bay leaf
2 teaspoons dried mint (up to 3 tsp)
1 teaspoon salt — or to taste

serves 6 to 8

*use apples such as McIntosh; peel, core, and cut into eighths

Heat the butter in the pressure cooker. Saute the onion, stirring frequently,
until golden brown, about 4 to 5 minutes. Add the celery and split peas, stirr
ing to coat well with the fat. Add the 4 cups of water plus 2 cups stock, maki
ng sure to scrape up any bits of onion that are stuck to the bottom of the pot.
Add the sweet potatoes, apples, bay leaf, and mint. Lock the lid in place an
d over high heat bring to high pressure. Adjust heat to maintain high pressure
and cook for 10 minutes. Let the pressure drop naturally, about 20 minutes.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Stir well to blend the ingredients and thin with additional stock, if desired.
Remove the bay leaf and add salt to taste before serving.

Note: By coating the peas with oil or butter and never filling pressure cooker
about the halfway point, split peas can be safely cooked in a pressure cooker.

Note: This soup is very thick and can be served as is or thinned with a few cu
ps of vegetable stock.

Note: Two teaspoons of dried mint give the soup a "hint of Mint’; three teaspo
ons strongly flavor it.

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Bean Cheese Chimichangas w/Guacamole

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beans Rice Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 16 oz. cans refried beans
2 cups cheddar or Monterey jack cheese — grated
2/3 cup salsa
2 teaspoons ground cumin OR 2 tbsp. taco seasoning
1 pkg prepared Spanish rice (optional)
10 large flour tortillas
1 large avocado
2 teaspoons lime juice
1/4 teaspoon garlic — minced
1/2 teaspoon salt
3 tablespoons salsa
oil for frying (optional)
sour cream for topping

Preheat oven to 475. Combine beans, cheese, 2/3 cup salsa, and cumin or t
aco seasoning. Mix well.
Spoon about 1/3 to 1/2 cup of the bean mixture into the center of a tortil
la and add about 1/4 cup of prepared Spanish rice, if using. Fold up tortilla
envelope fashion. Repeat with each tortilla. If frying, place tortillas seam
side down in preheated oil and fry on each side until browned. After frying,
bake in oven about 10 mins. If not frying, bake about 15 minutes.
While baking, peel and cut avocado, place in small bowl and mash with a fo
rk. Add lime juice, garlic, salt, and 3 tbsp. salsa and mix well.
Serve chimichangas with guacamole, sour cream, and salsa.

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