1 red onion, sliced
1/4 c water
1 T chili powder
2 c cooked green beans
1 15oz. can black beans, drained rinsed
1 15oz. can red kidney beans, drained rinsed
1 15oz. can white beans, drained rinsed
1 1/2 c frozen corn kernals, thawed
2 T chopped cilantro or parsley

Place the onion in a saucepan with the water. Cook gently until the onion is
soft and separated into rings, 4 to 5 min. Add the chili powder and stir
until well mixed. Remove from heat.
Combine all of the ingredients in a large bowl and toss to mix well. Cover
and chill for 1 to 2 hours to allow flavors to blend.
(I left out the chili powder-ac)

MASHED ROOT VEGETABLES WITH SWEET GARLIC (L A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Celery roots, peeled, cut
– into 2-inch chunks
2 lg Russet potatoes, peeled, cut
– into 2-inch chunks
1 lg Parsnip, peeled, cut into
– 2-inch chunks
1 1/2 qt Boiling salted water
4 lg Garlic cloves
1 1/2 tb Unsalted butter
3/4 ts Salt
3/4 ts Nutmeg, freshly grated
Fresh, ground pepper
Typed by Manny Rothstein

A simple blending of celery root, potatoes and
parsnip makes these mashed root vegetables as smooth
as silk without much fat. The russet potatoes have
just the right starchy texture to thicken the mixture.
Celery root browns quickly once its surface is exposed
to the air, so have the salted water boiling, ready
for the peeled celery root and potatoes.

Plunge celery roots, potatoes and parsnip into pot
of boiling water. Cook 10 minutes. Add garlic cloves.
Cook until vegetables are tender, about 10 min. more.
Drain vegetables.
Put hot drained vegetables, butter, salt, nutmeg
and pepper into processor fitted with metal blade.
Puree mixture until very smooth, stopping to scrape
down sides of bowl, about 1 to 2 minutes. Adjust
seasonings to taste. Transfer to greased 5-cup
capacity baking dish. Cover dish with foil. Can be
made several hours ahead and kept at room temperature.
To serve, bake at 300 deg. until hot or reheat in
microwave oven. Spoon hot mixture onto 6 heated dinner
plates, dividing evenly. Ladle hot venison ragout
over, again dividing evenly. Serve immediately. Makes
6 servings.

Each serving contains about: 147 calories; 416 mg
sodium; 8 mg cholesterol; 3 grams fat; 28 grams
carbs.; 4 grams protein; 2.21 grams fiber. L A Times,
1/27/94, by Abby Mandel.

– – – – – – – – – – – – – – – – – –

Title: Impossible Ham Salad Pie
Categories: Easy, Eggs
Servings: 6

1/2 pk Peas; frozen, 10 oz size
1 c Ham; finely chopped cooked
1 c Cheddar cheese; shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard; prepared
3/4 c Bisquick baking mix
3 Eggs

Preheat oven to 400F. Lightly grease pie plate 10×1 1/2". Rinse peas under
cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate.
Beat remaining ingredients till smooth, 15 sec in blender on high speed or
1 minute with hand beater. Pour in pie plate. Bake till golden brown and
knife inserted halfway bewteen centre and edge comes out clean 30 to 35
minutes. Let stand 5 minutes before cutting.

from _Creative Recipes with Bisquick, Vol. II_

—–

Title: CHINESE SQUID BALLS
Categories: Chinese, Seafood, Appetizers
Yield: 6 servings

2 lb Squid cut into rings
1/2 lb Cooked shrimp
4 Cloves garlic chopped
1 Egg yolk
1/2 c Water chestnuts, chopped
1 c Chicken stock
1 tb Ginger grated
6 tb Peanut oil

Poach squid rings and tentacles in boiling water for
30 seconds. Drain and set aside to cool. Saute garlic
in frying pan over low heat in 1 Tb of oil until
lightly browned. Combine squid, garlic, the egg yolk
and the rest of the dry ingredients in a food
processor. add 1 or 2 Tbs of oil as you go. Stop when
the mixture forms a large ball. Remove and form into a
dozen or so balls. Heat 3 Tbs of oil in a heavy frying
pan. When hot, add squid balls and brown lightly on
all sides. Turn down heat, add stock and cover. Simmer
for five minutes. Serve on toothpicks with soy sauce,
or use as fishballs in soup.

—–

Title: HOT SOUR MANDARIN SOUP
Categories: Chinese, Soups/stews
Yield: 6 servings

8 c Soup stock
1/4 lb Lean pork, shredded
2 Dried black mushrooms,
-soaked and shredded
2 sl To 3 sl of ginger
2 To 3 dried wood ears, soaked
-and shredded (opional)
1/2 Square bean curd, cut into
-1/4 x 2 in strips (opional)
1/4 c Shredded bamboo shoots
2 tb Mushrooms, sliced
1 sl Cooked ham, shredded
-(opional)
1/2 c Vinegar
1 ts White pepper
3/4 ts Salt
1 ts Sesame oil
3/4 ts Sugar
1 tb Dark soy sauce
1 ts Chili oil (opional)
2 Eggs, lighty beaten
1 Stalk green onion, shredded
4 tb Cornstarch in 3 tbs water

1. Bring soup stock to a boil in a large pot and add shredded pork,
black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard
ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and
green onion. Reduce heat and simmer 2 minutes. Add cornstarch
solution and cook until thickened and clear. 3. Remove from heat and
slowly stir in beaten eggs. Garnish with green onion. Serve
immediately.

MMMMM

Title: POLLO LOCO MARINADE. *** NGVP22A
Categories: Marinades, Chicken, Main dish
Yield: 4 servings

1 ea Lemon ; juiced
1 ea Orange; juiced
2 tb White vinegar
2 ea Worchestershire sauce
1/2 c Chili sauce
2 ts Sugar
2 ts Garlic powder
1 x Tabasco ; to taste (i use a
2 tb Oil

Just marinate chx. in this mixture for 4 to 24 hrs.,
grill 20 min. on each side. Serve with flour
tortillas and fresh salsa. Hope you like it! FROM:
LESLIE BACKEN (NGVP22A)

—–

Title: Salsa Verde Chicken Kabobs – Chi-Chi’s
Categories: Mexican, Chicken, Chi-chi
Yield: 4 servings

16 oz Chi-Chi Salsa Verde*
1/4 c Olive oil
2 tb Lime juice
3 Cloves garlic
1 Boneless skinless chicken
Breasts cut into 1 1/2 inch
Strips
2 c Finely shredded cabbage
1 1/2 c Finely juilienned jicama
1 c Shredded carrot
1/3 c Coarsely chopped fresh
Cilantro
ds Salt to taste
ds Pepper to taste
2 lg Ripe bananas

In blender container or food processor combine salsa verde, oil, lime
and garlic. Process until smooth.

Remove 2/3 cup of this mix and set aside. Refrigerate.

Place chicken in recloseable plastic food storage bag; pour the
remaining salsa mixture over the chicken. Seal bag and turn over
several times to coat pieces thoroughly. Refrigerate, turning bag
occasionally for at least four hours or over night.

In large bowl, combine vegetables and cilantro. Stir in the reserved
2/3 cup salsa verde mixture. Add salt and pepper to taste – set
aside.

Thread chicken pieces onto 8 long bamboo skewers (be sure to presoak
the skewers in water 30 mins. before using) Cook over medium hot
coals, grill kabobs five minutes on each side or until no longer pink
in the center.

Slice bananas lengthwise, grill two minutes on each side.

Serve chicken and bananas on top of cabbage mixture.

*Their brand of Salsa Verde: Salsa made from tomatillos, fresh
cilantro and fresh onions. Spicy and sweet. Available at grocery
stores.

Chi-Chi’s booklet

== Courtesy of Dale Gail Shipp, Columbia Md. ==

MMMMM

Title: NEW WAVE CHOCOLATE SPRITZ COOKIES
Categories: Cookies
Servings: 90

1 pk NESTLE Toll House semi-sweet
-chocolate morsels (6 oz)
1 c Butter, softened
2/3 c Sugar
1 t Vanilla extract
2 Eggs
2 1/2 c All-purpose flour
1 cn Cinnamon candies (4 oz)

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
morsels, stirring until smooth; set aside.

In large mixer bowl, beat butter, sugar and vanilla extract until creamy.
Beat in eggs. Stir in melted morsels. Gradually beat in flour. Cover
dough; refrigerate 30-45 minutes.

Preheat oven to 400’F. Place dough in cookie press fitted with star plate.
Press dough into 2″ circles on ungreased cookie sheets; decorate with
cinnamon candies.

Bake 5 minutes or just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Makes about 7 1/2 dozen cookies.

MMMMM

Title: Wild Rice Pilau
Categories: Side dish, Wt-watchers
Yield: 4 servings

2 ts Margarine
5 oz Chicken livers
— coarsely chopped
1 c Diced onion
2 c Low-sodium chicken broth
4 oz Long-grain brown rice
2 oz Wild rice
1/2 c Diced celery
1 tb Minced parsley
1 ts Dried thyme
1/2 ts Dried leaf sage
1/2 ts Pepper

“Hearty, but delicate in flavor, this is an upscale version of Cajun
‘Dirty Rice’.”

Heat a skillet over medium heat for 1 minute. Add margarine; heat until
foam dies down, then add chicken livers. Cook, turning occasionally,
until browned, about 2 minutes. Remove livers from skillet and set aside.

In the same skillet, cook onion over medium heat until golden. Add broth,
brown rice, wild rice, and celery; bring to a boil. Reduce heat, cover
and simmer 40 minutes, stirring occasionally.

Add reserved chicken livers, parsley, thyme, sage and pepper. Cover; let
stand 10 minutes, and serve.

Each serving (1 cup) provides:
* 1/2 FA, 3/4 V, 1 P, 1 1/2 B, 10C.

Per serving:
* 252 cal, 12 g pro, 39 g car,
* 5 g fat: 1 g poly, 2 g mono, 1 g sat;
* 95 mg sod, 156 mg chol.

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

ROASTED VEGETABLE SANDWICH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Eggplant, thinly sliced
-into rounds
1 Zucchini, thinly sliced
1 Yellow summer squash, sliced
1 Red bell pepper, cored,
-seeded and thinly sliced
2 ts Olive oil
2 Garlic cloves, chopped fine
Pepper, freshly ground and
Salt to taste
1/4 c Sour cream, non-fat, -Or-
-non-fat plain yogurt
2 tb Mayonnaise, reduced-fat
1 tb Basil, fresh chopped
1 t Lemon juice, fresh
1 French bread baguette,
-16 inch-long, split length-
-wise, cut into 4 sections
1 bn Watercress, washed, large
-stem removed, abt 2 cups

Heat oven to 450 degrees. In large roasting pan, toss eggplant, zucchini,
yellow squash and red pepper slices with oil and garlic. Season with salt
and pepper. Roast vegetables, stirring occasionally, until tender and
starting to brown, 30 to 35 minutes. Let cool.
Meanwhile, in small bowl, whisk together sour cream or yogurt, mayonnaise,
basil and lemon juice. Season with salt and pepper; reserve in
refrigerator.
Spread mayonnaise mixture on both bread halves and arrange watercress on
bottom layer. Top with vegetable mixture and bread tops.

– – – – – – – – – – – – – – – – – –