Beef Chili with Navy Beans

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Navy beans
1 pound Lean beef stew trimmed of
Fat and cut into 1/4 to 1/2
Inch pieces
2 Onions cut into 1/2 inch
Pieces
1 tablespoon Chopped garlic
1 tablespoon Chili powder
1 teaspoon Salt
2 tablespoons Tomato paste
1 large Tomato (1/2 lb) cut into
1/2 inch pieces

Remove any stones from the beans and wash them thoroughly in a sieve. Place the
beans in a pot with beef, onions, garlic, chili powder, salt, tomato paste,
tomato and add 6 cups of water. Bring to a boil, reduce the heat to very low
and simmer 2 to 2 1/2 hours.

– – – – – – – – – – – – – – – – – –

Halloween Hash

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound ground beef
1 Large onion, chopped
1 Teaspoon salt
1/4 Teaspoon pepper
1 Cup stewed tomatoes
1 Can Whole Kernel Corn — (2 1/2 C.)
1/4 Pound Cheddar cheese, cubed

Preparation :
Place ground beef, onion, salt and pepper in skillet. Cook and stir over
heat until meat is lightly browned and onion is soft. Drain off grease
before adding other ingredients. Add tomatoes and corn. Cover and simmer
over low heat about 30 minutes. Stir in cheese cubes. Cover skillet and
let stand a minute or two until cheese melts. Serve with nacho chips.

– – – – – – – – – – – – – – – – – –

Yankee Turkey Stuffing: Italian Style

Recipe By : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
Serving Size : 1 Preparation Time :0:00
Categories : Chicken And Poultry Mastercook
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups White Rice
1 3/4 Cups Chicken Broth
1 3/4 Cups Water
3 Tablespoons Olive Oil
2 Cloves Garlic — Minced
2 Large Onions — In Small Dice
12 Cups Fresh Spinach — Washed, Chopped
Or 3 10 Oz. Pkg. Frozen, Thawed, Chopped
1 Teaspoon Dried Oregano — Crumbled
1/2 Cup Grated Parmesan Cheese
Salt And Pepper — To Taste
1/2 Pound Italian Sausage (Optional) — Cooked, Crumbled
3 Large Eggs — Lightly Beaten

Place rice in a sauce pan with a tight fitting lid. Bring broth and water
to a boil, pour over rice, stir and cover. Cook over low heat for 15
minutes or until liquid is absorbed and rice is just tender. Uncover and
fluff with a fork.
For a 10-12 pound turkey.
While rice is cooking, heat the olive oil in a kettle over medium heat. Add
garlic and cook until it gives off fragrance, but don’t let it brown. Add
the onions and cook, stirring often, until they are melted and starting to
turn gold. Add the spinach and cook until just done, about 12 minutes for
fresh, slightly less for frozen.
Remove the kettle from the heat and add the cooked rice, oregano, Parmesan
and a little salt and pepper (and the sausage if you are using it). Taste
and adjust seasonings, then stir in the eggs.

– – – – – – – – – – – – – – – – – –

Title: ITALIAN ASPARAGUS RICE SALAD
Categories: Salads, Main dish, Side dish
Yield: 6 servings

1/4 c Parmesan cheese
1/4 c Italian-style breadcrumbs
4 Chicken breast halves
— (boneless, skinless)
1 tb Olive oil
6 c Torn spinach leaves
— stems removed
3 c Cooked rice; cooled
— (cooked in chicken broth)
1 lb Asparagus; blanched
— and cut into 1″ pieces
2 Plum tomatoes; sliced
1/2 c Sliced red onion
1/3 c Walnuts; toasted
2 tb Chopped fresh basil
2/3 c Vinaigrette salad dressing

Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast
with breadcrumb mixture. Heat olive oil in skillet over medium-high heat
until hot. Add chicken; cook and stir about 5 minutes until brown.
Remove chicken; place in large bowl. Add spinach, rice, asparagus,
tomatoes, onion, walnuts, and basil; toss well. Just before serving pour
dressing over salad; toss to coat.

Each serving provides:
* 493 calories
* 28 g. protein
* 27 g. fat
* 4 g. saturated fat
* 37 g. carbohydrate
* 4 g. dietary fiber
* 51 mg. cholesterol
* 781 mg. sodium

Source: Rice Chicken – New Ideas for Old Favorites
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Cold Minted Pea Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6728
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Cold-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/4 cup finely chopped onion
2 cups finely chopped washed boston lettuce
— leaves
2 cups water
1 package (10 ounces) thawed frozen tiny peas
1/4 cup washed mint leaves — packed
2 cups ice water or heavy cream
1/4 cup snipped chives
salt and freshly ground black pepper
plain yogurt for garnish — optional

In a saucepan heat the olive oil. When hot, add the onion, cover and simmer
gently for about 3 to 4 minutes or until tender. Add the lettuce and stir
just until wilted. Add the 2 cups of water and peas and bring just to a
boil and cook for 3 to 4 minutes. Remove from heat and season with salt and
pepper. Puree through a food mill or in a food processor with the mint,
then add enough ice water or cream to thin to the desired consistency.
Chill until serving time. Before serving, adjust the seasoning and serve
garnished with chives and yogurt if you wish

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997

– – – – – – – – – – – – – – – – – –

Title: Lentil Salad with Smoked Turkey
Categories: Herb, Poultry, Salad, Vegetable
Yield: 6 Servings

1 c Lentils; rinsed, picked over
2 c Chicken stock or broth or
;water
1/4 c Fresh tarragon or
1 ts Dried tarragon
11 oz Smoked turkey breast
— in 1/2″ cubes (2 cups)
1/4 c Red onion; minced
1/2 c Celery; minced
2 tb Fresh parsley; minced
1/4 c Mayonnaise
1/4 c Plain yogurt
2 ts Dijon mustard
1 tb Freshly squeezed lemon juice
1 Garlic clove; peeled, minced
Salt pepper; to taste

Put lentils and chicken stock in a medium saucepan over medium-high
heat; bring to a boil. Reduce the heat and cook at a slow boil until
the lentils are softened but still firm to the bite, 15 to 20
minutes. Drain the lentils, transfer to a large bowl, and cool to
room temperature.

Mince tarragon leaves and add them, with the turkey breast, red onion,
celery and parsley to the cooked lentils. Mix gently.

Whisk the remaining ingredients together in a small bowl; add to the
lentil mixture. Mix gently but thoroughly. If desired, chill before
serving.

Loomis writes: “This recipe is another treasure from Li Ochs of
Eureka Farm in eastern Washington. It’s a big, hearty salad, full of
fresh herbs. And with its yogurt-based dressing it manages to be
light and sprightly, too.”

From Li Ochs/Eureka Farm/WA in _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc., 1991. Pp.
285-286. ISBN 0-89480-772-2. Electronic format by Cathy Harned.

MMMMM

Rolo Cookies

Recipe By : Cindy Tarsi
Serving Size : 48 Preparation Time :0:00
Categories : Chocolate Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour
3/4 cup cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup butter — softened
2 tsp vanilla
2 eggs
1 cup pecans — finely chopped
48 Rolo candies
1 Tb sugar

Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and
baking soda. Mix well. In large bowl, beat the sugars and butter until
light and fluffy. Add vanilla and eggs; beat well. Add flour mixture;
blend well. Stir in 1/2 cup of pecans.
For each cookkie, with floured hands, shape about 1 Tb of dough around a
Rolo, covering completely.
In small bowl, combine rest of pecans and 1 Tb sugar. Press one side of
each ball in pecan/sugar mixture. Place nut side up on ungreased cookie
sheet, 2 inches apart. Bake 7 – 10 minutes or until set and slightly
cracked. Cool on cookie sheet 2 minutes, then remove and cool completely
on wire racks.

– – – – – – – – – – – – – – – – – –

NOTES : 1 pkg of Rolo candies has 48 in it. I buy 2 packages to allow for
some being eaten during the baking process and because I can get more than 4
dozen cookies out of the dough.

Title: Stuffed Pepper Casserole
Categories: Vegetables Main dish Meats Londontowne
Servings: 4

4 ea Green peppers, med 1/4 t Pepper
1 1/2 lb Ground beef 1 1/2 c Rice
2 T Onions 1 c Corn, whole kernel
1/2 t Salt 8 oz Tomato sauce

Cut tops off peppers and clean inside. Cook peppers in water to cover for
20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and
tomato sauce. Heat until bubbly. Spoon filling into peppers; place in
casserole dish. Place extra filling, if any, around peppers. Bake at 350
degrees for 20-25 minutes.

Mrs. Robert F. Lewis

—————————————————————————–

Turkey and Vegetable Hot Pot (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
——– ———— ——————————–
1 tablespoon olive oil
1 clove garlic — finely minced
1 35 oz can tomatoes with juice — coarsely chopped
1 1/2 pounds small potatoes (abt 8) — scrubbed
2 large carrots, peeled — cut in 4-5 chunks
8 small onions (10 ounces) — peeled
3 stalks celery — finely chopped
1/3 cup dired mushrooms (1/2 oz)
1 teaspoon dried oregano
1/2 teaspoon dried rosemary leaves
or
1/4 teaspoon ground rosemary
1 bay leaf
2 strips orange zest
1/2 teaspoon salt — or to taste
2 turkey drumsticks (abt 1-1 1/4 lb each) — skinned
or
1 turkey drumstick and thigh (abt 2 lbs) — skinned
10 ounces fresh or frozen green beans — thawed
1 1/2 cups fresh or frozen corn kernels — thawed
1/3 cup finely minced fresh parsley
or
coriander (cilantro)
salt and pepper — to taste

serves 4

Be sure two turkey drumsticks will fit into you r cooker. There’s no harm if t
he end of the bone touches the lid of the cooker, as long as it doesn’t block t
he vent.

Heat the oil in the cooker and saute the garlic for 10 seconds. add the tomato
es, potatoes, carrots, onions, celery, mushrooms, oregano, rosemary, bay leaf,
orange zest, and salt. Stand the two drumsticks, meaty side down, in the soup.

Lock the lid in place and over high heat bring to high pressure. Adjust the he
at to maintain high pressure and cook for 12 minutes. Let the pressure drop na
turally or use a quick release method. Remove the lid, tilting it away from yo
u to allow any excess steam to escape.

Remove the drumsticks and cut the meat from the bone. Cut the meat into 1 inch
chunks and return it to the pot. Discard the bones (or reserve them for stock
). Stir in the green beans, corn, and parsley, and cook over medium heat until
the vegetables are cooked, about 3 to 5 minutes. Remove the orange zest and b
ay leaf and add salt and pepper to taste.

– – – – – – – – – – – – – – – – – –

Title: Cheese Peanut Butter Cookies
Categories: Cookies, Cheese
Yield: 12 Servings

1/2 c Peanut Butter
1 c Shredded Sharp Or Mild
Cheddar Cheese
2/3 c Butter, Softened
1 1/2 c Unbleached All-Purpose Flour
1/2 ts Salt

In a medium bowl, combine the peanut butter, cheese, butter, flour and
salt. Mix well. Cover and chill for 1 hour. Heat the oven to 375 Degrees
F. Place tsp of the dough 2 inches apart on a cookie sheet and bake for 10
to 12 minutes or until golden brown.

Makes 2 dozen

—–