CHILE CARNITAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Mexican
Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Dried ground red New Mexican — chile
1/4 teaspoon Freshly ground black pepper
1 teaspoon Ground cumin
3 Cloves garlic — minced
2 teaspoons Finely chopped fresh — cilantro
3/4 teaspoon Salt
1 pound Boneless pork — trimmed and
into 1-inch cubes

Serves 6
Combine all spices and rub the pork cubes with the mixture. Let the meat
marinate at room temperature for 1 hour.

Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250 F, or
until
the meat is very crisp.

The Whole Chili Pepper From the collection of Jim Vorheis

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Title: Grilled Potato Halves
Categories: Vegetables, Bbq, Camping
Yield: 4 servings

4 Cloves of garlic (chopped)
1/4 ts Salt
2 tb Olive oil
2/3 ts Oregano
3 ts Dried rosemary
1/2 ts Paprika
1/2 ts Black pepper
4 Long russet potatoes (cut in half).

Combine all ingredients except potato. Let stand 1 hr. Boil potatoes
for about 15 minutes. Brush the seasoned oil on top of the potatoes.
Grill for about 15 minutes or until slightly charred. Don’t cook over
direct coals.

HINT: 1 or 2 mesquite chunks added to the coals gives a nice flavor.

MMMMM

Turkey Soup

Recipe By : New York Times Heritage CookBook
Serving Size : 6 Preparation Time :4:00
Categories : Chicken Poultry Easy
Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 turkey carcass — broken up
turkey gravy — leftover
turkey giblets — if available
8 cups water
2 teaspoons salt
2 sprigs parsley
2 celery ribs, with leaves — diced
2 onions — sliced
1 bay leaf
1/2 teaspoon thyme
2 tablespoons rice — uncooked
1 carrot — thinly sliced
1 cup diced turkey
tabasco sauce — to taste
2 tablespoons parsley — chopped

1. Place the carcass, gracy, giblets, water, salt, parsley springs,
celery, onions, bay leaf and thyme in a large kettle. Bring to a boil
and simmer three hours.

2. Strain soup and skim off the fat. Add the rice and carrot and
cook fifteen minutes, or until tender.

3. Add the turkey meat, Tabasco and chopped parsley.

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Cranberry Pineapple Chutney

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Pkg fresh Cranberries
1/2 Pineapple (Fresh) -OR-
1 small Can of canned Pineapple
1 1″ long piece of fresh — Ginger Root
1 small Hot Chili Pepper
1 medium Lemon
2 Whole Cloves (opt)
2 Allspice Berries -OR-
1/8 teaspoon Ground Allspice
1 Stick Cinnamon -OR-
1/2 teaspoon Ground Cinnamon
1/4 cup Raisins
1/2 cup Dark Brown Sugar
1/2 cup Raspberry Vinegar
1 pinch Salt

1. Rinse and pick over Cranberries, discarding stems or blemished berries.
Peel, core and finely chop the Pineapple. Peel and grate or mince the
Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon
with a vegetable peeler and extract the juice from the fruit. Tie the Lemon
zest and spices (if using whole spices) in a piece of cheesecloth, or just
add them to the pot.

2. Combine all ingredients in a saucepan. Because of the Cranberry’s high
acidity, they should not be placed in an aluminum or cast iron pan. Bring to
a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until the
Cranberries begin to pop.
Correct the seasonings, adding more sugar, vinegar and lemon juice as needed;
the Chutney should be a little sweet a little sour and a little spicy.
Refrigerate at least 2 hours, preferably overnight. Remove the cheesecloth
bundle.

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BOBOLI BREAKFAST PIZZA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Boboli Pizza
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DOLORES ASTROTH-NKHV59A
2 sm Bobolis
2 Eggs — scrambled
x Tomatoes — sliced
x Ham
x Swiss Cheese

Top each boboli with a lightly scrambled egg. Add in
this order: sliced tomatoes, ham and swiss cheese. The
Pizza Bobboli wrapper gives direction for time and
temp.

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Braised Celery And Red Pepper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
8 Stalks celery — cut into 1″ lengths
1 small Sweet red pepper — cut into 1″ squares
1/2 cup Unsalted chicken broth/stock
1 1/2 teaspoons Chopped fresh oregano OR
1/2 teaspoon Dried oregano
10 milliliters Garlic — sliced
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper

1. Heat the oil in a large, heavy skillet over medium-high heat. Add
the celery and cook, stirring occasionally, for 4 minutes. Add red
pepper, chicken broth, oregano, garlic, salt and pepper. Reduce heat
to low and cook, covered, for 6 minutes.

2. Increase the heat to medium-high and cook, uncovered, stirring
occasionally, for 4 to 6 minutes, or until most of the liquid has
evaporated and the vegetables are glazed.

3. Serve immediately.

NUTRITIONAL INFORMATION: 59 calories, 4 grams fat, 0 grams
cholesterol.
SOURCE: “LIGHT AND EASY 1989”.

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CIOCCOLATA CHEESECAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Alcoholic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dorothy Cross-TMPJ72B
2 pound Ricotta cheese
1/4 cup Heavy cream
4 Eggs
1/4 cup Llight rum
1 teaspoon Chocolate flavoring
3 tablespoon Unsweetened cocoa
3/4 cup Sugar
1 1/2 teaspoon Confectioner’s sugar

In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate
flavoring, cocoa and sugar until very smooth and creamy. Pour the mixutre into
a well-buttered 9-inch springform pan and bake in a preheated 44 F oven for 30
minutes, then reduce the temperature to 325 F and continue to bake for another
hour, or until golden brown.

Transfer to a wire rack and allow to cool completely.

When completely cooled, remove the sides of the springform pan and decorate
the top of the cake with the confectioner’s sugar.

Either refirgerate or serve immediately.

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Title: COLD FRUIT COMPOTE
Categories: Fruits, Diabetic
Yield: 6 servings

3 Granny Smith apples; peeled
-cored and cut into chunks
3 Bartlett pears; Peeled,
-cored and cut into chunks
18 Dried apricot halves (4oz)
1 c Water
1/3 c Dried cranberries or
-dried cherries
1/3 c Honey
1 tb Orange rind; grated
1/2 c Orange juice
1 1/2 tb Lime juice

Place the apples, pears, apricots, water and
cranberries or cherries, honey orange rind, and orange
and lime juices in a large stainless steel saucepan.
Mix well to dissolve honey. REduce heat to low, cover
and simmer 6-8 minutes. Set the compote aside to cool
to room temperature, then cover and refrigerate
overnight. Serve cold.

Nutritional info per serving: 215 cal; 56g carb, .7g
fat (3%) Exchanges: 2.8 fruit Source: Jaques Pepin’s
Simple and Health Cooking Miami Herald 12/21/95

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PUREE OF APRICOTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g (1 cup) dried apricots
1 tb Honey
1 t Grated orange rind (dry or
-fresh)

Cook fruit until tender in small amount of water to
preserve flavor. Liquidize, add honey and grated
orange rind and mix thoroughly. Chill. Serve plain,
with cream, or as topping for puddings, cakes and
custards.

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Title: Cream of Broccoli Soup
Categories: Soups/stews, Vegetables
Yield: 10 servings

1 ea Bunch of Broccoli 4 c Chicken Broth
1/4 c Butter 1/2 ts Marjoram
2 ea Onions 1/2 ts Thyme
2 c Chopped Celery 1 x Salt and Pepper
1 ea Garlic Clove 1 x Almond Slivers
1/2 c Flour 1 x Chopped Tomato
4 c Milk

Trim broccoli and cut into one-half inch thick slices. Steam in salted
water until tender. In large sauce pan, melt butter and saute onions,
celery and garlic until brown. Stir flour gradually into butter mixture.
Add milk slowly, then add chicken broth and herbs. Stir over low heat
until soup thickens and boils. Add broccoli, salt and pepper. Serve hot.
Top with almond slivers or chopped tomato, if desired.

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