Tex Mex Chili

Recipe By : R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes Cheese
Chili Main Dishes
Onions Peppers
Sausage Tomatoes
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound bulk pork sausage or ground beef
2 cloves garlic — minced
3 to 4 tsps. chili powder
1/2 teaspoon cumin
1 to 2 cans red kidney beans — drained
1 cup chopped celery
1 cup chopped onions
1/2 cup green bell pepper — chopped
1 pound can tomatoes — cut up
10 ounce can tomatoes with green chilis — Mexican style
1 cup tomato juice or vegetable juice cocktail
6 ounce can tomato paste
1/4 teaspoon salt
shredded Cheddar cheese
sour cream

In skillet, cook sausge or ground beef and garlic until brown. Drain fat. Stir
in chili powder and cumin. Cook for 2 minutes longer. Meanwheil, in crockpot,
combine beans, celery, onion, green pepper, tomatoes, tomatoes with chili
peppers, juice, tomato paste and salt. Stir in browned meat mixture. Cover and
cook on Low for 10-12 hours or on High for 4-5 hours. Ladle chili into soup
bowls. Pass cheese and sour cream for topping.

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GREEN PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups African
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Onion, chopped
2 tb Oil
1/2 ts Ginger, grated
1/2 ts Garlic, minced
2 ts Salt
6 ea Whole peppercorns, crushed
1 t Turmeric
2 ts Coriander
2 ts Cumin
2 ea Chili peppers, crushed
1/2 ts Chili powder
4 ea Whole cloves
1 ea Stick cinnamon
2 ea Cardamom pods
1 c Green split peas, dried
2 ea Tomatoes, diced
5 c Stock
1 t Garam masala
2 ea Shallots, chopped, optional

In a large soup pot, fry the onions in the oil until
light brown. Stir in the spices toss in the peas
tomatoes. Stir again cook for 5 minutes over
moderate heat. Add stock, bring to a boil, cover
simmer until the peas are tender (at least an hour).
Before serving, stir in the garam masala fish out
the cinnamon stick cloves. Garnish with shallots.

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EGGNOG POUND CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter or margarine — soft
1/2 c Shortning
3 c Sugar
6 Eggs
3 c Flour
1 c Egg nog
1 c Flaked coconut
1 t Lemon extract
1 t Vanilla
1/2 ts Coconut extract

Cream butter and shortning. Gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time, beating
well after each addition. Add flour to creamed mexture alternately
with eggnog, beginning and ending with flour. Mix just until blended
after each addition. Stir in coconut and flavorings. Pour batter into
a greased and floured 10″ tube pan and bake at 325~ for 1 hour and 30
minutes or until a wooden pick inserted in center of cake comes out
clean. Cool in pan 10 minutes; remove from pan and cool completely on
a wire rack.

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Curried Lentils With Spinach

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Curries
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Lentils
1 tablespoon Olive oil
2 each Garlic cloves — minced
1/2 pound Spinach leaves, washed
— stemmed chopped
14 ounce Can plum tomatoes
2 tablespoon Tamari
2 teaspoon Curry powder
1/4 teaspoon Grated ginger
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg

Wash lentils. Cook till tender but firm. Heat olive oil in large pot when
hot add garlic. Saute for 1 minute. Add spinach leaves steam till they
wilt. Add lentils rest of ingredients. Cover simmer for 15 minutes.
Serve over rice.

Nava Atlas, “Vegetariana”

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Title: MINI PUPKIN BISCUITS
Categories: Bakery, Breakfast, Tofu
Yield: 18 biscuits

2 c Wholewheat flour
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Nutmeg
1/2 ts Salt
2 ts Baking powder
1/2 c Pureed pumpkin
1/4 c Firm silken tofu
2 tb Maple syrup
4 tb Soy milk

Preheat oven to 425F.
Mix together the first 6 ingredients set aside. Blend together the
pumpkin, tofu maple syrup until smooth. Add to dry ingredients.
Stir in soy milk, 1 tb at a time, until the dough forms a ball.
Roll out dough to 3/4″ thickness. Cut with a cookie cutter. Bake
for 10 minutes, or until golden. Serve immediately.

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Dairyland Whippersmackers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Shortening
3/4 Cup Butter
3 Ounces Cream Cheese
2 Cups Granulated Sugar
3/4 Cup Brown Sugar
5 Eggs
1/4 Cup Sour Cream
1/4 Cup Ricotta Cheese
1/4 Cup Small Curd Cottage Cheese
5 1/2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon Salt
1/4 Cup Milk
3/4 Cup Buttermilk
1/2 Cup Heavy Whipping Cream
1/4 Sweetened Condensed Milk — * See note
1 Teaspoon Vanilla
12 Ounces Chocolate Chips
1 Cup Walnuts — chopped
1 1/2 Cups Raisins
— (Simmered And
Drained)
2 Packages Peanut Butter Chips
— (10 Oz Each)
1 Cup Coconut
12 Ounces Chocolate Chunks

This
recipe took First Place in the Dairyland Bake-Off
here.
Cream shortening, butter and cream cheese. Add both sugars, and
beat well. Add eggs, sour cream, ricotta and cottage cheese, and
beat well. Add flour, baking powder, baking soda and salt,
alternating with milk, buttermilk, whipping cream,condensed milk and
vanilla. Stir in chocolate chips, walnuts, raisins, peanut
butter chips, coconut and chocolate chunks. Drop by heaping
teaspoonsful onto a lightly greased cookie sheet 2″ apart. Bake at
350 degrees for 12 minutes. Wis/Gramma * NOTE from Jo–Don’t know
if this should be 1/4 cup of sweetened condensed milk or 14 oz can of
the milk.

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Title: HOLIDAY SPICE COOKIES
Categories: Cookies
Yield: 1 servings

1/2 c Butter or margarine
1 c Light brown sugar*
2 Eggs
1 ts Vanilla
1/2 ts Lemon extract
1/2 ts Anise extract
2 3/4 c Sifted flour
1 ts Baking powder
1/2 ts Salt
1/2 ts Black pepper
1/4 ts Nutmeg
1/4 ts Cloves
1/8 ts Mace
Confectioners sugar

* firmly packed

Just the smell of these cookies baking is enough to
get you in the holiday spirit.

In a large mixing bowl, cream butter with brown
sugar. Beat eggs and extracts. In another bowl, add
sifted flour and mix baking powder, salt, pepper and
spices. Gradually add flour butter mixture, mixing
well after each addition. Chill 2 hours or overnight.

Preheat oven to 375ø. Shape dough with two teaspoons
into ovals and place on ungreased baking sheets. Bake
8-10 minutes. Carefully remove cookies from baking
sheets to wire racks and sprinkle with confectioners
sugar. Cool and store in airtight containers. These
cookies keep well and mellow with age. They’re their
best about 5-8 days after baking.

Yield: about 5 dozen. Martina Boudreau, St. Louis, MO

Randy Shearer

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Pumpkin Cookies

Recipe By :
Serving Size : 84 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups C H Golden Brown Sugar
2 cups Cooked or canned pumpkin
1 cup Salad oil
2 teaspoons Vanilla
4 cups Sifted all-purpose flour
2 teaspoons Soda
2 teaspoons Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Ginger
2 cups Raisins
1 cup Chopped nuts

In a mixing bowl beat together sugar, pumpkin, oil, and vanilla. Sift
together dry ingredients; add and stir until smooth. Blend in raisins and
nuts. Drop by teaspoonful on lightly oiled baking sheet. Bake at 350
degrees for 12 to 15 minutes. Makes about 7 dozen. No eggs needed in these
moist, soft cookies.

Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and
H Sugar Kitchen Electronic format by Karen Mintzias

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Ski Day Chicken Casserole

Recipe By:

Serving Size: 8
Preparation Time: 0:00
Categories: Casseroles Main Dishes Poultry

Amount Measure Ingredient Preparation Method
8 tablespoons butter or margarine
1/4 cup flour
1 1/2 cups chicken broth
1 cup sour cream
1/8 teaspoon nutmeg
1/8 teaspoon pepper
salt to taste
1/4 cup dry sherry
1/2 pound broad egg noodles cooked and drained
4 1/2 cups cooked chicken cut up
1/2 pound mushrooms sliced and sauteed
1 cup soft bread crumbs
1/2 cup parmesan cheese fresh grated

Preheat oven to 350F.

Melt 4 tablespoons butter; stir in flour and add broth and sour cream,
stirring until thick. Add nutmeg, pepper and salt. Remove from heat
and stir in sherry. Arrange noodles in a 9″ x 13″ baking dish. Cover
with chicken, mushrooms and salt.

Melt remaining 4 tablespoons butter; mix with bread crumbs. Sprinkle
bread crumbs and parmesan cheese over the casserole.
Bake for 30 minutes, or until hot and bubbly. May be made a day in
advance, refrigerated and baked when needed.

Notes: Serve with a simple steamed green vegetable.

Title: ORANGE BEEF WITH GREEN PEPPERS
Categories: Chinese, Beef
Yield: 6 servings

1 1/2 lb Flank steak fat trimmed
3/4 c Orange juice
3 tb Soy sauce
2 tb Creamy peanut butter
1 1/2 tb Julienne s;iced orange peel
2 Minced small garlic cloves
1 1/2 ts Curry powder
1/2 ts Red wine vinegar
1/4 ts Crushed red pepper
1 tb Peanut/vegetable oil
2 md Green bell peppers cut into
-1/4 inch wide strips
2 tb Chopped scallions
Peeled sections of
– 2 oranges

Diagonally cut beef, against the grain, into slices
1/4 inch thick by 4 inches long. In bowl, combine
orange juice, soy sauce, peanut butter, orange peel,
garlic, curry, vinegar and red pepper. STir to blend.
Add beef; toss to coat evenly. Cover; set aside to
marinate 2 hours at room temperature or refrigerate
overnight. Heat oil in deep skillet or wok over high
heat. Add beef mixture. Cook and stir 2 minutes.
Remove beef from skillet with tongs or slotted spoon.
Add green peppers to skillet; cook and stir about 5
minutes until browned around edges. Stir in scallions
and return beef to skillet. Cook and stir 1 minute
more. Garnish with orange sections.

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