RICE CON QUESO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Rice
Cheese/eggs Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked brown rice (1 1/2
-cups uncooked), cooked with
Salt and pepper
1 1/3 c Cooked black beans or
-blackeyed peas, pinto
-beans,
Etc. (about 1/2 cup
-uncooked)
3 Cloves garlic, minced
1 lg Onion, chopped
1 sm Can chiles, chopped
1/2 lb Ricotta cheese, thinned with
-a little low fat milk or
Yogurt until spreadable
3/4 lb Shredded Monterrey Jack
-cheese
1/2 c Shredded cheddar cheese

Garnishes (optional): chopped black olives, onions, fresh parsley

Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and
chilies. In a casserole, spread alternating layers of the rice-beans
mixture, ricotta cheese, and jack cheese, ending with a layer of rice and
beans. Bake for 30 minutes. During the last few minutes of baking,
sprinkle cheddar cheese over the top. Garnish before serving.

Complementary protein: rice and beans and milk products

From: DIET FOR A SMALL PLANET by Frances Moore Lappe’ ISBN 0-345-30691-0.
Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo,
7/92

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Title: Strawberry Almond Butter
Categories: Relishes, Fruits
Yield: 6 Servings

1/2 lb Fresh strawberries
1/2 lb Butter
1 lb Powdered sugar
1/2 c Finely ground almonds
Pinch of salt (optional)

Clean and hull the strawberries and press through a
colander. Cream butter with powdered sugar and work
in the strawberries. When well mixed, stir in almonds
and pinch of salt, if desired. Typed in MMFormat by
cjhartlin@msn.com Source: Quick ‘n Easy.

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Title: Orange Carmel Custard
Categories: Desserts, Custards, Citrus
Yield: 4 servings

1 c Sugar
1/4 c Water
2 c Milk
2 g Egg yolks
1 ts Orange flavored liqueur
1 Orange peeled with all
White removed
Rind of 1 orange
3 Whole eggs

Preheat oven to 350. Combine 1/2 c sugar and water,
bring to boil in saucepan and cook without stirring
until mixture is dark amber color. Quickly pour into 6
custard cups. Set aside to cool. Slowly bring milk,
cinnamon stick and orange rind to boil in saucepan.
Remove from heat and let stand 10 min. When cool,
remove the cinnamon stick and orange rind. Beat eggs,
egg ylks, remianin 1/2 cup sugar and liqueur. Whisk
into milk and ix well;strain.

Spoon into cups. cover each with piece of foil. Place
in baking pan with enough water to come 1/2 way up
cups. Bake 30 minutes until tester comes out clean.
Cool on rack. Unmold onto dessert plates. Garnish with
orange slices. Roxanne Zess tvmt98a

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African Celebration Soup

Recipe By : Suzanne Martinson — Pittsburgh Post-Gazette
Serving Size : 10 Preparation Time :0:00
Categories : *** African Carribean
Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 stick butter
2 medium onion — chopped
3 stalks celery — chopped
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 cup cooked chicken — diced
2 apples, peeled — cored and chopped
8 cups chicken stock — divided
1 bay leaf
1 cup light cream — chilled

In a large saucepan, melt the butter over medium heat. Add the onions and cele
ry. Saute the vegetables until the onions are golden brown and the celery is s
oft. Stir in the flour and curry powder. Cook for 5 minutes.

Place the mixture in a blender or food processor. Add the chicken, apples and
1 cup stock. Process until smooth. Return the mixture to the saucepan. Add t
he remaining 7 cups stock and the bay leaf. Increase the heat to high to bring
ingredients to a boil.

When the soup begins to boil, remove it from the heat, discard the bay leaf, an
d refrigerate the soup for at least 1 hour. Before serving, stir in the chille
d cream.

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Title: Candy-Covered Berries
Categories: Wedding, Shower
Yield: 36 Berries

36 Strawberries
DARK CHOCOLATE COATING:
1/2 c Semi-sweet chocolate chips
1 ts Oil
WHITE CHOCOLATE COATING:
1/2 c Vanilla milk chips
1 1/2 ts Oil

Wash strawberries; gently pat dry. Line tray with
waxed paper. In small saucepan over low heat, melt
chocolate chips and 1 tsp. oil, stirring occasionally
until smooth. Remove from heat. Set saucepan in pan
of hot water to maintain dipping consistency. Dip 18
strawberries into chocolate mixture until 2/3 of each
strawberry is coated. Allow excess chocolate to drip
off; place strawberries stem side down on paper-lined
tray. Refrigerate until serving time. Repeat with
remaining strawberries, using vanilla milk chips and 1
1/2 tsp. oil. Tip: To make pastel-colored coating,
add 2 to 5 drops any food color to melted vanilla milk
chip mixture. Typed by cjhartlin@msn.com Source:
Pillsbury Party Cookbook

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Fruit-Topped Almond Cream

Recipe By : , June/July, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ounces instant French vanilla pudding mix
2 1/2 cups cold milk
1 cup whipping cream
1/2 teaspoon almond extract or up to 3/4 teaspoon
3 cups assorted fruit (strawberries, grapes,
raspberries, blueberries, mandarin oranges

In a large mixing bowl, combine pudding mix and milk. Beat on low speed for
2 minutes; set aside. In a small mixing bowl, beat cream and extract until
stiff peaks form. Fold into pudding. Spoon into a shallow 2-qt. serving
dish. Chill. Top with fruit just before serving. Yield: 8 servings.

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Title: Mexican Omelet With Chicken
Categories: Eggs Main dish Mexican Poultry Vegetables
Servings: 4

1/2 c Water
1/2 c Tomato; Peeled Seeded,1 Md
1 tb Vegetable Oil
2 ts Chili Powder
1 ts Instant Chicken Bouillon
1 c Cooked Chicken Or Turkey; *
8 ea Eggs; Large
1/4 c Water
1/2 ts Salt
1/8 ts Pepper
4 tb Margarine Or Butter

* The chicken or turkey should be chopped into small chunks.
————————————————————————–

In a blender container, combine the 1/4 cup of water, tomato, oil, chili
powder, and chicken bouillon granules. Blend until very smooth. Transfer
to a small saucepan. Cook, stirring constantly, until thick, about 7
minutes. Stir in the chicken or turkey. Season with a little salt and
pepper. Keep warm. With a fork, beat the eggs with the second 1/4 cup of
water, the salt and pepper, until well blended but not frothy. In an
8-inch omelet pan heat 1 Tbls of the butter until it sizzles and browns
slightly. Tilt the pan to coat the bottom and sides. Pour about 1/2 cup
of the egg mixture, leaving the heat on medium-high. As the egg sets,
lift the edges to allow the uncooked portion on top to run under the
cooked portion. Continue until all of the egg is cooked. Spoon about 1/4
cup of the chicken mixture down the center of the omelet. Fold the sides
of the omelet up over the chicken mixture. Tilt the omelet pan to roll
the omelet over and out onto a hot plate. Repeat with the remaining
butter, egg mixture and chicken filling, three more times and serve hot.

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Title: “THE HIGHLANDS” BOURBON BALLS
Categories: Cookies, Holiday, Christmas, Alcohol
Yield: 24 balls

1 c Pecans
4 tb Maker’s Mark
1 Stick of butter
1 lb Box powdered sugar
1/2 Box semi-sweet chocolate
-squares
1/2 Rectangle of paraffin

Combine pecans and bourbon; wait at least 3 hours for pecans to absorb
bourbon flavor.
Cream butter and powdered sugar with mixer, adding bourbon and pecan
mixture.
Roll mixture into small balls and chill in refrigerator for 1-1/2
hours.
Melt chocolate in double boiler, adding shaved paraffin. Heat until
thoroughly melted.
Dip balls into chocolate and put on waxed paper to dry. (use fork or
long skewer when dipping balls.)

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Egg Custard

Recipe By : Good Food magazine
Serving Size : 4 Preparation Time :1:00
Categories : Desserts Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups milk — scalded
3 large eggs — beaten
1 teaspoon vanilla
1/4 cup sugar

Heat oven to 325 degrees.

In a medium saucepan, scald the milk. In a separate bowl, whisk together
the eggs, vanilla and sugar.

Carefully whisk some of the hot milk into the egg mixture, pouring in a
slow steady stream. Pour custard mixture into 4 6 oz. custard cups and
place them in a 8×8 baking pan. Pour 1/2 inch boiling water around the
custard cups. Sprinkle nutmeg on the c ustard, if desired.

Bake in the center of the preheated oven for 35 minutes until set, and
knife inserted into the middle of the custard comes out clean.

Serve warm or chilled.

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NOTES : Variations

CHOCOLATE CUSTARD: Sitr in 3 oz. melted semisweet chocolate into the
scalded milk and increase sugar to 1/3 c.

ORANGE CUSTARD: Reduce sugar to 2 tabls. and mix in 1/3 c. orange
marmalade into the eggs.

Poached Pears With Rainforest Rice Cakes

Recipe By : webmaster@godiva.com
Serving Size : 6 Preparation Time :2:00
Categories : Godiva Company
Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Poached Pears—–
3 Cups Water
1 Cup Granulated Sugar
1/2 Whole Lemon — sliced
1 Vanilla Bean — split lengthwise
6 Medium Bartlett Pears — ripe but firm
—–Rain Forest Rice Cakes—–
1 Tablespoon Unsalted Cashew Nuts — coarsely chopped
1 Tablespoon Blanched Almonds — coarsely chopped
1 Tablespoon Pistachios Unsalted — coarsely chopped
4 Cups Milk
3/4 Cup Short-Grained Pearl Rice — (Japanese sweet rice
1/2 Cup Granulated Sugar
1 Pinch Salt
1 Tablespoon Dried Pineapple — diced
1 Tablespoon Dried Mango — diced
1 Tablespoon Raisins
1 Teaspoon Vanilla Extract
—–Raspberry Sauce—–
12 Oz. Bag Frozen Raspberries — unsweetened
2/3 Cup Granulated Sugar
2 Tablespoons Freshly Squeezed Lemon Juice

Poach the pears:

1. In a medium non-corrosive saucepan combine the water, sugar,
lemon slices and vanilla bean.

2. Peel the pears and using a small scoop or teaspoon, carefully
scoop out the bloom end and the core of the pear. Place the pear
immediately into the water/sugar mixture to prevent browning.
Repeat with the remaining pears.

3. Bring the pears to a boil over medium-high heat, while stirring
gently. Reduce the heat to low. Cover the pears with a clean dish
towel to keep the pears submerged. Simmer for about 20 minutes
or until the pears are tender when pierced with a paring knife.
Remove the pears and syrup to a medium bowl and cool completely.
Refrigerate until well chilled.

Make the rice cakes:

1. Heat a medium noncorrosive saucepan over medium high heat.
Add the nuts and stir for 1 1/2 minutes to toast the nuts. Add the
milk, rice, sugar and salt and bring to a boil, stirring occasionally
Reduce the heat to low, cover and simmer gently, stirring often,
for 35 to 40 minutes or until the rice is very soft and absorbs
all of the milk. The rice will be very sticky. Stir often during
the last 10 minutes of cooking, so the rice doesn’t burn.

2. When the rice is cooked, transfer to a medium bowl and stir
in the diced fruits and vanilla. Set the bowl in a larger bowl filled
with ice water to cool.

3. When the rice is cool, divide the mixture into 6 balls . Place
the rice balls on a platter, cover with plastic wrap and refrigerate
until well chilled and ready to serve.

Make the raspberry sauce:

1. In a medium noncorrosive saucepan, combine the raspberries
and sugar. Cook over medium-low-heat, stirring constantly with
a wooden spoon, until the sugar dissolves and the berries soften.
Remove the pan from the heat. Strain the raspberry mixture through
a fine sieve into a bowl. Cover the bowl with plastic wrap and
refrigerate the sauce.

Assemble the dessert:

1. Flatten one of the chilled rice balls to a patty that is 1 inch
high. Place in the center of a plate and set one of the poached
pears on top of the rice patty. Spoon 2 to 3 tablespoons of the
sauce around the plate. Repeat with the remaining rice patties
and poached pears.

6 Servings.

PREPARATI0N: 2 hours, plus cooling time.

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