CHILE RELLENO CASSEROLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILE RELLENOS—–
20 oz Whole green chiles
1 Lg onion
1 tb Cumin
1 Salt to taste
8 oz Sharp cheddar, grated
13 oz Can evap. milk
13 oz Can tomato sauce
1 lb Lean ground beef
2 Cloves garlic, minced
3 tb Chile powder
8 oz Monterey jack, grated
4 Eggs, beaten
1 tb All purpose flour
—–TOPPINGS—–
1 c Sour cream
1 c Chopped pecans (optional)
1 c Raisins (optional)

Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat
with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and
salt. Stir. In a greased 9×13″ pan, layer chiles, beef and additional
chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk
and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin
and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If
preparing ahead of time, do not cover with tomato sauce until time to
bake.) Serve toppings in seperate bowls and let guests help themselves.

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Butternut Burrito-Ch

Recipe By :
Serving Size : 3 Preparation Time :0:45
Categories : Burrito

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole Butternut squash — cooked mashed
1 Whole Red onion — chopped
4 Cloves Garlic — chopped fine
1 Tbsp chile powder
1 Tbsp oregano
1 Tbsp cumin
1 Tsp Tamari soy sauce
6 Whole tortillas
1 can enchilada sauce — red or green

Preheat oven to 350=A5.
Saute onion and garlic in a little oil intill translucent.ann mashed squash
and herbs. Mix and cook over low heat untill flavors blend. Add more herbs
to taste. ( I added a bunch of extra Julienned Jalepeno Peppers.) Fill
tortilla’s w/ mixture and roll.
cover w/ Chile Sauce and bake for 30 Min.

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NOTES : Can (should) be topped w/ Grated cheese!

SHREDDED WHEAT COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup vegetable shortening
1 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup honey
2 teaspoons grated orange peel (orange part only)
1 teaspoon grated lemon peel (yellow part only)
2 cups old-fashioned or quick-cooking oatmeal — uncooked
2 cups crushed shredded wheat biscuits
1/2 cup chopped dates
1/2 cup raisins
1/2 cup chopped nuts

Mix flour with soda, baking powder and salt; set aside. Beat shortening
until light and fluffy; add sugars gradually, creaming well. Beat in eggs
one at a time. Add vanilla, honey and grated orange and lemon peels, then
cereals, fruits and nuts; mix well. Work in flour mixture until
well-blended. Drop by teaspoonfuls on ungreased baking sheet. Bake at 375
degrees for 10 to 15 minutes, or until done.

Makes about 8 dozen small cookies

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NOTES : http://www.oregonlive.com/foodday/features/99/0504/fd_baggtest.html

Recipe is from the 1950’s.

CHICKEN ETOUFEE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cajun Chicken
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Onion, half fine cut and
-half rough cut.
3/4 c Bell pepper, fine cut.
3/4 c Celery, fine cut.
3 Little green onions, fine
-chop.
1 lg Clove garlic, fine chop.
2 ts Cajun chicken spice
-mixture.
3 Pats butter.
3 tb Dry roux.
3 c Chicken broth.
2 Chicken breasts.

Pre cook the chicken breasts in micro wave for about 10 minutes on high.
Set aside to cool. When cool, pull into strips about the size of a small
finger. (You could use an equal amount of leftover roast chicken.)

Singe the rough cut onions in cast iron skillet over medium high heat. When
lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic
and the spices. Add butter and sizzle over medium heat until the
vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in
the chicken broth and simmer uncovered over low heat for 15 min. Add the
chicken and continue to simmer for another 10-15 minutes. The sauce should
be about as thick as a thin gravy.

Serve over rice.

Makes two generous servings.

SHRIMP ETOUFEE Follow same recipe except: use one small package shrimp (5-6
oz.) decrease vegetable amounts to 1/2 cup each. decrease spice amount to 1
teaspoon cajun chicken mix. decrease roux to 2 tablespoon decrease butter
to 2 pats decrease broth to 1 cup do not precook shrimp.

At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with
dash of Cajun Sunshine if needed.

ÿCourtesy of Dale Gail Shipp, Columbia Md. ÿConverted by MMCONV vers.
1.50

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HEARTY POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Potatoes, medium — peeled and
-sliced.
2 Carrots, diced
6 Celery stalks, diced
2 qt -water
1 Onion, chopped
6 tb Butter
6 tb Flour
Salt and pepper to taste
1 1/2 c Milk

In a large kettle, cook potatoes, carrots and celery
in water until tender, about 20 minutes. Drain,
reserving liquid and setting vegetables aside. In the
same kettle, saute onion in butter until soft. Stir in
flour, salt and pepper; gradually add milk, stirring
constantly until thickened. Gently stir in cooked
vegetables. Add 1 cup or more of reserved cooking
liquid until soup is desired consistency. Yield: 8-10
servings, about 2-1/2 quarts.

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SUPER MOIST BANANA BLACK WALNUT MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c ALL-PURPOSE FLOUR
2 1/4 ts BAKING POWDER
1/2 ts SALT
2/3 c GRANULATED SUGAR
1/2 c BUTTER
1/4 ts PURE VANILLA EXTRACT
1/4 c HONEY
1 t ORANGE ZEST
2 lg EGGS
4 md BANANAS, over-ripe (BLACK),
-mashed
1/3 c BLACK WALNUTS, coarsely
-chopped

Preheat the oven to 350-degrees.

Grease (or spray with PAM), 8 LARGE muffin cups. I put
6 in one and 2 in the other; set aside.

Sift together into a bowl the flour, baking powder (or
baking soda–mine turned out great) and salt; set
aside.

In another bowl, cream the butter, sugar, vanilla and
honey and add the orange zest. Beat in the eggs and
bananas. Gradually add the sifted ingredients to the
banana mixture. Fold in the nuts. Divide the batter
among the 8 muffin cups, they should be about 2/3 full.

Bake for 30-35 minutes, or until a cake tester (or
toothpick) inserted in the center comes out clean. I
checked mine at 25 minutes and noticed they were
browning on top too much, but they were still runny in
the middle. I covered the pans with aluminum foil and
baked for 5 more minutes, they were done.

Turn out onto wire racks to cool completely.

Linda/BDT Burbank, CA (USA) Internet address:
linda.magee@burbank.com

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Title: Chocolate Cherry Torte 02 – Country Living
Categories: .cl, Holidays, Desserts, Cakes, Torte
Yield: 10 servings

Part two

7. To assemble torte, using the bottom of a 9 by
5-inch loaf pan as a pattern, cut chocolate cake into
three 9 by 5-inch rectangles; use leftover cake
trimmings for snacking. Line the inside of the loaf
pan with plastic wrap, allowing 2 inches to extend
over the sides so assembled torte can be easily
removed from pan.

8. Place one cake rectangle in bottom of pan; brush
generously with some Coffee Syrup. Spread half of
cheese filling on top of cake in pan. Place another
cake rectangle atop filling; brush with Coffee Syrup
and top with cherry filling. Place remaining cake atop
cherry filling; brush with remaining Coffee Syrup and
top with remaining cheese filling, spreading smoothly
as this will be top of torte. Cover torte with
overhanging plastic wrap and refrigerate at least 4
hours or overnight. Prepare Chocolate Meringue Twigs.

9. To serve, remove torte from pan by pulling up
plastic wrap on all sides. Place torte on serving
plate and gently pull plastic wrap to remove from
underneath. Gently press flat sides of chocolate twigs
upright onto sides of torte to cover completely. If
desired, tie ribbon around sides of torte, ending in a
bow in the center of one long side. Top torte with
fresh cherries, if desired, and serve. Or refrigerate
up to 2 hours before serving. (Twigs will eventually
soften with refrigeration.)

Chocolate Meringue Twigs: Heat oven to 275’F. Line 2
large baking sheets with parchment paper (if not
available, use aluminum foil and grease lightly).
Place 1/2 C sugar and 2 large egg whites in
medium-size bowl. Set the bowl in a larger bowl of
very hot, not boiling, water. With portable electric
mixer at high speed, beat mixture until thick and
nearly double in volume. Remove bowl from hot water
and continue beating egg whites until very stiff peaks
form-about 4 minutes. Sift 2 T unsweetened cocoa
powder over meringue and fold in until blended.
Transfer chocolate meringue to pastry bag fitted with
a 3/8-inch round tip. Making narrow rows, pipe 3 to
4-inch long “twigs” of meringue onto baking sheets.
Bake meringue twigs 1 1/2 hours or until dry and firm.
Cool twigs completely on baking sheets on wire racks.
Meanwhile, melt 1 1/2 oz bittersweet chocolate in
microwave or in bowl set over simmering water. Dip
fork in melted chocolate and quickly move it back and
forth across twigs, creating thin chocolate stripes.
Refrigerate twigs just until chocolate stripes
harden-about 5 minutes. Gently remove twigs from
parchment and store in airtight container,
unrefrigerated, until ready to use.

Note: Dried cherries are available by mail from
American Spoon Foods, 1668 Clarion Ave., P.O. Box 566,
Petosky, Mich. 49770-0566; (800) 222-5886.

Country Living/December/92 Scanned fixed by Di Pahl

—–

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

1 1/4 lb Skinned and boned chicken, 1
-1/2-inch pieces
6 tb Dry sherry, divided
1/4 ts Salt
4 ts Peanut oil
1/2 c Julienne-cut red bell pepper
1/4 c Diagonally sliced scallions
Zest of 1/2 small orange,
-cut into 2 x 1/8-inch
-strips
And blanched (use lemon
-zest)
1 Garlic clove, minced
1 tb Each reduced-sodium soy
-sauce and water
1 ts Each cornstarch, sugar, and
-rice vinegar
4 Trimmed scallions, 4 inches
-long for garnish

In glass or stainless-steel bowl combine chicken, 3
tablespoons of the sherry, and the salt and let stand
at room temperature for 30 minutes. In 9-inch skillet
or a wok, heat oil over medium-high heat; add bell
pepper, scallions, orange zest and garlic and cook,
stirring quickly and frequently, until vegetables are
tender-crisp, about 3 minutes. Drain chicken,
reserving marinade. Add chicken to skillet (or wok),
increase heat, and stir-fry until chicken is browned,
about 5 minutes. Te reserved marinade add remaining 3
tablespoons sherry, and the soy sauce, water,
cornstarch, sugar, and vinegar and stir to dissolve
cornstarch. Pour over chicken mixture and cook,
stirring constantly, until mixture thickens. Serve
garnished with scallions.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

—–

CLEAR SPINACH SOUP (KOREAN MALGUN SIGUMCHI KUK)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Korean
Soups Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fresh spinach
1 Scallion
1 Clove garlic
4 c Water
1/2 lb Ground beef
1 t Soy sauce
1 tb Salt
Dash pepper

1. Wash the spinach thoroughly and trim off the thick stems. Chop the
scallion. Mince the garlic.

2. Bring the water to a boil. Add the meat and bring to a second boil.
Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and
pepper. Lower the flame and simmer for 10 minutes. Serve immediately.

From: The Korean Cookbook, By Judy Hyun.

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Title: Minty Mallows
Categories: Candies, Mint, Chocolate
Yield: 12 servings

14 oz Sweetened Condensed Milk
1 1/2 c Mint-Chocolate Chips;Nestles
2 c Marshmallows; Miniature
1 c Nuts; Coarsley Chopped

Combine over hot (not boiling) water; sweetened condensed milk and
mint chocolate chips. Stir until chips are melted and mixture is
smooth. In a large bowl, combine marshmallows and nuts. Add
chocolate mixture; mix well. Spread into a foil-lined 9-inch square
pan. Chill until firm, about 20 minutes.

MMMMM