Chili Soup Jarlsberg

Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 6 Preparation Time :0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef round beef steak — diced
2 tablespoons vegetable oil
29 ounces beef broth
15 ounces dark red kidney beans
14 1/2 ounces tomatoes — chopped
— undrained
1 medium green bell pepper — chopped
1 medium red bell pepper — chopped
1 large onions — chopped
1 large clov garlic — minced
3 1/4 teaspoons chili powder — divided
1/4 teaspoon ground cumin
1 1/2 cups shredded jarlsberg cheese — divided
1/4 cup butter or margarine — softened
1 small clov garlic — minced
12 kavli norwegian crispbreads

Brown beef in hot oil in large, deep saucepan over medium heat. Add broth. Br
ing to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. A
dd beans, tomatoes, peppers, onion, garlic, 3 teaspoons chili powder and cumin.
Simmer, covered, 30 minutes. Gradually blend in 1/2c Jarlsberg cheese. Heat
just until cheese melts.

Blend butter, small garlic clove and remaining 1/4t chili powder in small bowl.
Spread on crispbreads; arrange on cookie sheet. Bake in preheated 375ø F
oven
several minutes or until butter is melted. Sprinkle with 1/2 cup of the Jarls
berg. Bake just until cheese is melted.

Ladle soup into bowls. Garnish with remaining 1/2 cup Jarlsberg cheese. Serve
with crispbreads.

Busted by Gail Shermeyer 4paws@netrax.net

Busted by Christopher E. Eaves by Gail Shermeyer <4paws@ne trax.net> on Apr 13, 1998.

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Title: Pumpkin Soup
Categories: Soups/stews, Beef
Yield: 6 servings

1/4 lb Split Peas 1 x Salt
4 c Chicken Stock or Water 1 x Freshly Ground Black Pepper
1 lb Fresh chopped Pumpkin 1 x Mixed Fresh or Dried Herbs
1 ea Onion, chopped 1 x Fresh Thyme
1 x Strip of Beef or Bacon 1 x Fresh Parsley, chopped

Rinse split peas in cold water then add to stock in a large, heavy pot.
Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer
gently, partly covered, until peas and pumpkin are tender. Season to taste
with salt and pepper and serve hot, trimmed with parsley. 6 servings.
By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27.

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Title: Sweet Fried Rice with Almonds and Cinnamon
Categories: Chinese, Rice, Ceideburg 2
Yield: 4 servings

1 c Mixed dried fruit, diced
1 1/4 c Water
2 ts Of vanilla
1 tb Peanut oil
1/2 c Whole almonds
4 tb Butter
1/3 c Thinly sliced onion
1/3 c Sugar
1 1/2 ts Cinnamon
3 c Cooked rice
pn Salt
1/8 ts Ground cloves

Here’s an unusual use of the wok. I don’t usually think of fried
rice and fruit going together…

Soak the dried fruit in the water with 1 teaspoon of the vanilla for
40 minutes.

Heat the oil in a wok; add almonds and stir-fry until toasted, about 1
minute. Remove with a slotted spoon.

Reduce the heat to moderate and add 2 tablespoons of the butter.

Add the onions and stir-fry until lightly browned.

Add 1/4 cup of the sugar and continue to stir-fry until the sugar is
melted and lightly caramelized.

Add 1/2 teaspoon of the cinnamon and the dried fruit mixture. Stir-
fry for 1 minute. Remove to a bowl.

Melt remaining 2 tablespoons butter in the wok; add rice, remaining
vanilla, sugar and the salt. Stir-fry until rice is in separate
grains and some grains have toasted lightly.

Push the rice up the sides of the wok and pour the fruit in the
center. Mix in the rice.

Turn out onto a platter and decorate with the toasted almonds.

Sprinkle with the remaining cinnamon mixed with cloves.

Serves 4.

San Francisco Chronicle, 2/6/91.

Posted by Stephen Ceideburg; February 13 1991.

MMMMM

Chili Bean Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Main Dish
Soups Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Pinto beans
1 teaspoon Garlic salt
1/4 teaspoon Thyme
10 1/2 ounces Can beef broth
1 package Chili seasoning mix
8 cups Boiling water
1 teaspoon Onion salt
1/4 teaspoon Marjoram
16 ounces Tomatoes — 1 cn
1 cup Hot water

Rinse, sort and soak beans overnight. drain and empty them into a large pot;
add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer
until beans are tender, about 3 hours. (Don’t let beans boil dry;add hot water
as needed.) Spoon out 3 cups of cooked beans to use another day in another way.
Mash remaining beans with their liquid. Add remaining ingredients. Heat 10
minutes to blend flavors.

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Title: “TRASH BAG” TACO SALAD
Categories: Salads, Beef
Yield: 45 servings

3 lb Ground beef
3 ea Envelopes taco seasoning mix
3 Heads lettuce, shredded
3 c Shredded cheddar cheese
3 c Chopped tomatoes
2 c Chopped onion
3 cn Chopped or sliced ripe
-olives, drained (4-1/4 oz
– each)
2 cn Ranch or chili beans,
– drained
1 lg Bag corn chips
1 Bottle (16 ox.) Catalina
– salad dressing
1 Jar (12-oz) salsa

Brown beef, drain. Add taco seasoning and prepare according to package
directions. Cool. Toss with remaining ingredients in a large plastic
bag or container.

MMMMM

POLPETTE DI POLLO IN BRODO (CHICKEN BALLS IN SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Chicken broth
—–CHICKEN BALLS—–
1 lb Raw lean ground chicken
2 sl Whole grain bread — crumbled
3 tb Parmesan cheese — grated
2 tb Fresh parsley
1 Egg — lightly beaten
1 t Garlic — minced
1 t Lemon rind — grated
1/4 ts Nutmeg — grated
Salt and pepper to taste
—–GARNISH—–
Freshly grated Parmesan
Chopped fresh parsley

1. In a mixing bowl combine the chicken ball ingredients and mix
together with your hands until well-combined. Form into balls the
size of walnuts.

2. Bring the broth to a full boil, carefully drop in the balls,
cover, reduce heat, and simmer for 6 to 7 minutes, or until just
tender but not overcooked.

3. Serve the soup hot, garnished with a light sprinkling of Parmesan
cheese and freshly chopped parsley.

Lean turkey can be substituted for the chicken.

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Title: Crunchy Cereal Bar
Categories: Diabetic, Snacks, Cooky/bars
Yield: 18 servings

1/4 c Margarine 2 c Crumbled shredded wheat
bis.
1/3 c Brown sugar, packed 1/2 c Chopped walnuts
1 lg Egg 1 c Raisins

In a microwave-safe dish, combine the margarine and brown sugar.
Microwave on high about 1 minute to melt the margarine. Beat in the
egg when the sugar mixture has cooled, about 5 minutes.

Add the shredded wheat, walnuts, and raisins. Stir until well mixed.
Pat into the bottom of a 5 inch square microwave safe dish. Microwave
on High about 4-6 minutes. Let stand for at least 10 minutes before
cutting into bars.

To prepare in a conventional oven, preheat oven to 375 F. Cream
together margarine and brown sugar. Beat in egg and add the rest of
ingredients. Pat mixture into bottom of an 8 inch square pan. Bake
for 15-18 minutes or until the top is browned. Let stand 5 minutes
before cutting into 18 bars.

1 bar = 198 calories, 1 starch/bread, 1 fruit, 2 fat exchanges 2 grams
protein, 29 grams carbohydrate, 12 grams fat, 87 mg sodium

Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth
Rodier April 1994.

MMMMM

BBQ Sauce like Kenny Rogers

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 cup Applesauce
1/2 cup Heintz ketchup
1 1/4 cups Light brown sugar — pack
6 tablespoons Lemon juice
Salt and pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/2 teaspoon Cinnamon

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5
minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer to
top of double boiler over simmering watr if to be used as a basting
sauce for ribs or chicken during baking; or cool sauce and refrigerate
covered to use in 30 days. Sauce freezes well. Source: Gloria Pitzer.

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BBQ RIBS 1991 WORLD BBQ/DRY RUB MIX

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DRY RUB-
4 ts Paprika
2 ts Salt
2 ts Onion powder
2 ts Ground black pepper
1 t Cayenne
SAUCE-
6 tb Salt
6 tb Black pepper
6 ts Chili powder
4 c Ketchup
4 c White vinegar
4 c Water
1 lg Yellow onion — diced
1/2 c Sorghum molasses

DRY RUB DIRECTIONS: Mix in jar, cover and shake well
to mix. Sprinkle rub liberally on ribs. Allow to
stand 20 to 30 minutes at room temperature until rub
appears wet. RIB SMOKING DIRECTIONS: Prepare smoker
for long, slow cooking using hickory chips for flavor.
Cook ribs, bone side down at 230 degrees for 2 hours
using indirect heat. Turn and cook 1 more hour. During
last 15 minutes, baste with BBQ sauce diluted by 1/2
with water. Serve ribs with warm undiluted sauce on
the side. BBQ SAUCE DIRECTIONS: Combine all
ingredients in a large saucepan. Bring to a rolling
boil, reduce heat and simmer for 1-1/2 hours, stirring
every 10 minutes or so. Pour into steralized jars,
seal and let stand for 2 to 6 weeks before using.
Winner David Burks

Recipe By :

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Title: Baja Seafood Stew
Categories: Stews, Seafood, Vegetables, Fish
Yield: 6 servings

1/2 c Onion; Chopped, 1 Medium 1 ts Basil Leaves; Dried
1/2 c Green Chiles; Chopped 1 ts Salt
2 ea Cloves Garlic;Finely Chopped 1/2 ts Pepper
1/4 c Olive Oil 1/2 ts Oregano Leaves; Dried
2 c White Wine; Dry 28 oz Italian Plum Tomatoes; *
1 tb Orange Peel; Grated 24 ea Soft-shell Clams; Scrubbed
1 1/2 c Orange Juice 1 1/2 lb Shrimp; Raw, Shelled, Med.
1 tb Sugar 1 lb Fish; **
1 tb Cilantro; Fresh, Snipped 6 oz Crabmeat; Frozen, ***

* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
half. ** The following fish can be used: cod, sea bass, mahimahi or
red
snapper fillets that are cut into 1-inch pieces. *** Crabmeat should
be thawed, drained and cartilage removed.
~—————————————————— ~—————–
Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until
onion is tender. Stir in remaining ingredients except seafood. Heat to
boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover
and simmer until clams open, 5 to 10 minutes. (Discard any clams that have
not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling;
reduce heat. Cover and simmer until shrimp are pink and fish flakes easily
with fork, 4 to 5 minutes.

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