Tortilla Soup

Recipe By : Flavors of Simon David, March 1991
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med Onion — chopped
2 clove Garlic — minced
1 cup Celery — chopped
3 Tbsp Oil
6 cup Chicken Broth
2 cup Picante Sauce
32 oz Tomatoes — canned
2 Limes
2 cup Chicken — cooked
2 tsp Worcestershire Sauce
6 oz Tomato Puree
1 Avocado
6 Corn Tortillas
1/2 cup Cheese
3 Tbsp Cilantro — (optional)
Sour Cream — for garnish

Saute onion, celery and garlic in oil until tender. Add all the remaining
ingredients except the tortillas, cheese, and cilantro. Simmer 30 minutes.
Cut tortillas into strips and simmer 2 minutes. Ladle into bowls and top
with cheese. Other options are to top with avocado, cilantro, and a dollop
of sour cream.

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NOTES : Keywords: Soup/Chicken, TexMex/Soup

Servings: 6

Title: THREE CITRUS CHICKEN MARINADE
Categories: Marinades, Poultry
Yield: 1 recipe

1/2 c Fresh lime juice
1/2 c Fresh lemon juice
1/2 c Fresh orange juice
1/2 c Olive oil
4 Cloves garlic minced
2 ts Coarsely ground black
-pepper
3 Crushed bay leaves
3 tb Chopped cilantro
Your choice of skinned
-chicken parts

Mix all ingredients in shallow wide mixing bowl. Add
chicken and marinate 1-2 hours. Grill or broil,
brushing marinade on chicken 2-3 times.

Marinade also may be used on salmon, tuna or shrimp.
Reduce marinating time so citrus does not “cook”
seafood.

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Title: Bean Curd with a Deliciously Spicy Sauce
Categories: Main dish, Vegan, Chinese
Yield: 4 servings

2 ts Cornstarch
1/2 c Vegetable stock
1 ts Chili paste with soy bean
2 tb Chinese thin soy sauce
1 tb Sesame oil
1/2 ts Salt
1/2 ts Sugar
2 tb Vegetable oil
3 Garlic cloves
— peeled and minced
1 ts Very finely minced ginger
3 Scallions
— very finely sliced
— into rounds, including
— 3/4 of the green
1 lb Bean curd
— cut into 1-inch cubes

Prepare the sauce. Put the cornstarch in a small bowl. Slowly add
the vegetable stock, mixing as you do so. Now add the chili paste,
soy sauce, sesame oil, salt, and sugar. Mix again. Set the sauce
aside.

Heat the vegetable oil in a wok over a medium high flame. When hot,
put in the garlic and ginger. Stir and fry for 5 seconds. Put in
the bean curd. Stir and fry for 1 minute. Turn heat to low. Stir
the sauce and pour it over the bean curd. Mix gently and bring to a
simmer. Let the sauce thicken, stirring gently every now and then as
it does so.

Source: Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
Typed for you by Karen Mintzias

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Title: Low Calorie Lemonade
Categories: Beverages
Servings: 4

3 1/4 c Cold Water 1/2 c Lemon Juice
1 x Sugar Substitute *

* Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste.
—————————————————————————

Combine ingredients; mix well. Serve over ice. Garnish as desired.

—————————————————————————

TO MAKE 1 SERVING:

Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes
or 1/2 teaspoon liquid sugar substitute.
Serve over ice and enjoy.

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Title: CAULIFLOWER CHEESE SOUFFLE
Categories: Eggs
Yield: 4 servings

2 c Chopped cauliflower
Water
2 1/2 tb Butter
2 1/2 tb Flour
1 1/2 c Warm milk
Salt
1/2 c Grated Gouda cheese
6 Eggs, separated

Steam cauliflower above water until tender,cool
slightly and chop fine;set aside.Melt butter in a
saucepan.Stir in flour over low heat, cook and stir
for a couple of minutes or until golden brown.Remove
from heat and stir in milk,beating with a wire whisk
to make very smooth.Return to heat and bring to a
quick boil,then reduce heat to simmer.Add cheese and
salt.Cook for 3 to 4 minutes or until thickened,
stirring all the time;remove from heat. Now separate
eggs and beat yolks,adding white sauce slowly,then
stir in cauliflower.Beat egg whites until stiff.Fold
into mixture and spoon into a greased 2 qt.souffle
dish. Bake in a pan of hot water in a preheated 375
degree oven for 35 to 40 minutes.Serve
immediately.Makes 4 to 5 servings.

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Big Heat’s Brunswick Stew

Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : side dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE STOCK:
—————————-
2 medium chicken carcasses
3 bay leaves
2 tablespoons black peppercorns
6 quarts water
1 smoked pork jowl, about 1 pound
—————————-
1 4 1/2 pound Roasting Hen
2 pounds smoked pork shoulder — pulled
2 28 ounce cans whole tomatoes — chopped
1 16 ounce can tomato sauce
2 pounds chopped okra
2 16 ounce packages baby lima beans
2 16 ounce packages yellow corn
6 ribs celery — chopped
2 large yellow onions — chopped
1 large green bell pepper — chopped
2 jalapenos — chopped
3/4 cup white vinegar
1/2 cup all purpose flour
1/2 cup nuoc mam
1/4 cup sugar
1/4 cup worcestershire sauce
4 tablespoons garlic powder
4 tablespoons black pepper
3 tablespoons paprika
3 tablespoons tabasco sauce

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts
of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours.
Remove from heat, strain, and let cool.

Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours
at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks,
discarding skin and fat. Reserve.

Smoke pork shoulder for 8-12 hours, or until internal temperature reaches
160 degrees. You may finish in a covered pan in the oven if time is a
factor; however, it must smoke for at least 8 hours. Pull about 2 pounds
into thumb sized chunks and reserve. Use the rest of the smoked pork
shoulder for barbeque.

Return stock to the stove, bring to a gentle boil, and throw everything
into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and
cook for an additional 2 to 3 hours, stirring occassionally. Remove from
heat and serve immediately.

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Serving Ideas : Barbeque, slaw, hush puppies

NOTES : Damn good!

Title: FIG JAM
Categories: Jams
Yield: 1 servings

2 qt Chopped figs, about 5 lbs
6 c Sugar
3/4 c Water
1/4 c Lemon juice

To prepare chopped figs, cover figs with boiling water. Let stand 10
minutes. Drain, stem and chop figs.

Combine figs, sugar, and 3/4 c. water in a large sauce pot. Bring slowly
to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir
frequently to prevent sticking. Add lemon juice and cook 1 minute longer.

Pour hot into hot jars, leaving 1/4″ head space. Adjust caps. Process 15
minutes in boiling water bath.

Yield: About 5 pints

Posted by DELLA MASIA, Prodigy ID# TXBG93A.

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BIT-O-BARLEY STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Cooked AM Bit-O-Barley
1/2 c Ground raw cashews
-OR- almonds
1 tb AM Unrefined Vegetable Oil
1 t Sage
1 1/2 ts Poultry seasoning
1 t Celery seed
— (ground with nuts)
3 tb Onion flakes
-OR- fresh onion, chopped
1 c Tomato puree
1 cn Cream of mushroom soup
1 1/2 c AM Wheat Germ
Sea salt to taste (optional)

Mix all ingredients and bake in an oiled casserole
dish at 350 F. for one hour.

Source: Arrowhead Mills “Bits-O-Barley” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Cream Cheese Frosting I

Recipe By : So Fat, Low Fat, No Fat
Serving Size : 10 Preparation Time :0:10
Categories : Frostings Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces fat-free cream cheese
1 tablespoon milk
1/2 teaspoon vanilla extract
1 tablespoon cornstarch
3 cups confectioner’s sugar

Combine all the ingredients and mix only until blended.
Per 1/10 of recipe: 153 calories, 0.1 grams fat.

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MELT IN YOUR MOUTH BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c ALL PURPOSE FLOUR
4 ts BAKING POWDER
2 tb SUGAR
1/2 ts CREAM OF TARTAR
1/2 ts SALT
1/2 c SHORTENING
2/3 c MILK
1 ea EGG, SLIGHTLY BEATEN

STIR TOGETHER FLOUR, BAKING POWDER, SUGAR, CREAM OF
TARTAR AND SALT. CUT IN SHORTENING TILL MIXTURE
RESEMBLES COARSE CRUMBS. MAKE WELL IN CENTER OF MIX;
ADD MILK ALL AT ONCE. STIR UNTIL DOUGH CLINGS
TOGETHER. KNEAD GENTLY ON A FLOURED SURFACE FOR 10 TO
12 STROKES. ROLL OR PAT TO A 1/2″ THICKNESS: CUT WITH
2 1/2″ BISCUIT CUTTER USING STRAIGHT MOTION. DO NOT
ROTATE THE CUTTER. THIS WILL CAUSE BISCUITS TO FLATTER
THAN DESIRED. BAKE ON UN-GREASED BAKING SHEET FOR 10
TO 12 MINUTES AT 450 DEG. F.

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