Mexican Dry Rub (Alias Tex-Mex Rib Rub)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 TBS Paprika
1 Tsp Black Pepper
2 Tsp Cayenne
2 Tsp Dry Mustard
1 TBS Brown Sugar
2 TBS Chili Powder
1 Tsp Garlic Powder
1 Tsp Cumin
1 Tsp Onion Powder
1 Tsp Aciote Seeds

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Mexican-Style Bulgur Salad

Recipe By : BH G?
Serving Size : 6 Preparation Time :0:00
Categories : Side dishes, starches*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup bulgur
1 cup boiling water
6 tablespoons salad oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon salt
1 dash red pepper sauce
1/2 cup chopped green onions
1/2 cup red bell pepper
GARNISH:
romaine lettuce leaves
avocado slices

In medium bowl, combine bulgur and boiling water.
Let stand 30 minutes or until all water is absorbed.

In small bowl, combine oil, lemon juice, cumin, oregano, salt,
and red pepper sauce.
Add to bulgur with green onions and bell pepper; mix well.
Cover and refrigerate at least 3 hours.
Arrange on a serving dish.
Garnish with lettuce and avocado slices.

Yield 6 servings (230 calories each)

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Title: Snackin’ Granola Bars
Categories: Snacks
Servings: 6

3 1/2 c Toasted Oats
1 c Raisins
1 c Chopped nuts
2/3 c Butter or margarine, melted
1/2 c Firmly packed brown sugar
1/3 c Honey, corn syrup or
-molasses
1 Egg, beaten
1/2 ts Vanilla
1/2 ts Salt

From: Quaker Oats Wholegrain Cookbook

Combine all the ingredients, mix well. Press firmly into well greased jelly
roll pan or 15-10 cookie sheet. Bake in preheated mod. oven (350) about 20
minutes. Cool, cut into bars. Store in tightly covered container in cool
dry place or in fridge.

Variations:

Add 1/2 cup flaked or shredded coconut. Substitute 6 oz pkg chocolate chips
for raisins Substitute 1/2 cup sunflower seed for 1/2 cup nuts.

Note: You can use a 13×9 pan, but bake at 325 for 30 to 35 minutes instead.

~donna

MMMMM

Breakfast Sausage

Recipe By : Rytek Kutas
Serving Size : 6 Preparation Time :0:15
Categories : Ground Turkey Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lbs turkey — ground
2 1/2 tbsps salt
1 1/2 tsps white pepper
1 tbsp sage
1/2 tsp ginger
1 1/2 tsps nutmeg
1 1/2 tsps thyme
1 c water — cold

Mix spices in water first. Then add turkey. Mix batter with hands until
throughly blended. Cook and freeze in smaller portions.

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NOTES : The cold water helps keep the temperature down so you have a longer
handling time.

ALMOND SPLINTERS

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 oz Milk chocolate, broken into
6 oz Slivered almonds, toasted

Melt chocolate in top of a double saucepan over simmering water. Stir
until smooth or microwave on HIGH for 2 minutes. Combine almonds and
chocolate, drop teaspoonfuls of mixture onto foil-covered trays.
Allow to set in a cool place; store in airtight container in cool
place.

Makes about 25.

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VEGETABLE-BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Kidney beans — dried
2 Garlic cloves — pressed
1 Onion — chopped
2 Potato — cut in chunks
1 Carrot — sliced 1/2″ thick
2 Zucchini — sliced 1″ thick
1/4 lb Green beans
2 Leek
1/4 lb Cabbage
(savoy is best)
1/3 c Brown rice, long-grain — * se
3 Tomato — cut in wedges
1/4 c Parsley sprigs — chopped
1/4 ts Celery seed
1/4 ts Marjoram
1 t Basil
1 t Oregano

Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to
boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic,
and simmer for 1 1/2 hours.

Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and
zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans
into 1 inch pieces. Add to soup pot along with seasonings. Simmer for 1
hour longer.

Thinly slice cabbage and add to soup along with rice or spaghetti. Simmer
another 20 minutes. Add more water if too thick. Add tomato wedges for the
last 10 minutes, just before serving.

HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean
also may be used. Soup freezes well, so make a large batch when you have
time and freeze half for use on a budy day. Try using some chopped spinach,
instead of the cabbage. By changing the vegetables and beans used, the soup
can be different each time you make it. It is a meal in itself.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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Title: Bean and Garlic Dip
Categories: Dips Appetizers Mexican
Servings: 4

2 c Pinto Beans; *
1/4 c Mayonnaise Or Salad Dressing
1 ea Clove Garlic; Finely Chopped
1 1/2 t Red Chiles; Ground
1/4 t Salt
1 x Pepper; Dash of

* Pinto beans can be home cooked or canned.
————————————————————————–

Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla
chips.

Makes 2 cups of dip.

—————————————————————————–

Title: REESE’S PEANUT BUTTER HERSHEY’S KISSES LAYER PIE
Categories: Pies/pastry
Yield: 8 servings

18 HERSHEY’S KISSES chocolates
1 c Whipping cream, divided
1 Baked 9″ pie crust, cooled
1 pk Vanilla cook serve pudding
-and pie filling mix (do not
-use instant pudding)
2 c Milk
1/2 c REESE’S creamy peanut butter
1 tb Powdered sugar
1/4 ts Vanilla extract
Additional HERSHEY’S KISSES
-chocolates (opt)

Remove wrappers from chocolate pieces. In small microwave-safe bowl,
place chocolate pieces and 2 tablespoons whipping cream. Microwave at
HIGH (100%) 1 minute or until chocolate is melted and mixture is
smooth when stirred. Spread chocolate mixture over bottom or baked
pie crust; refrigerate 30 minutes or until set. In 2-quart saucepan,
place pudding mix and peanut butter. Using whisk, gradually blend in
milk, stirring until smooth. Cook over medium heat, stirring
constantly, until pudding thickens and boils; remove from heat. Cool
10 minutes, stirring frequently. Pour pudding over chocolate mixture
in pie crust. Refrigerate several hours or until firm. In small mixer
bowl, beat remaining whipped cream, powdered sugar and vanilla until
stiff. Spread over top of pie. Garnish with additional chocolate
pieces, if desired. Cover; refrigerate leftover pie.

MMMMM

SPINACH LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown rice — cooked
1 c Celery, stalks and leaves
-chopped
2 c Spinach — cooked
Wheat germ

Chop spinach and add other items. Pour into greased
loaf pan. Sprinkle with wheat germ. Bake at 400 deg
for 30 minutes. Swiss chard can be substituted. Serves
2.

Vegetarian Persuasion/Canadian Natural Hygiene
Society/MM by DEEANNE

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Date: Thu, 21 Apr 94 10:26:43 EDT
From: MPAX@pbs.org

Spicey Chickpea/Butterbean Pasta

1 package of your favorite pasta
2 cans of chickpeas, drained and rinsed
2 cans of butterbeans including liquid
1 can of vegetable stock (or 14 1/2 oz)
3 large chili peppers
(if chili peppers are not very hot you will also need)
1 – 2 jalepanos
tobasco sauce

Make pasta as usual. Meanwhile, heat a dutch oven over med. heat.
Add a little veg stock. Chop chilis into large chunks and saute
in stock (include the seeds) for about 2 minutes. Add chickpeas
and more veg stock and cook for 5-10 mins. Add the butterbeans
with liquid and the rest of the veg stock. Let simmer and liquid
reduce some.

If chilis are not hot enough, puree in blender or chopper 1 or
2 jalepanos and add. Then add tobasco to taste.

I am drooling thinking about the leftovers in the fridge.
I can’t wait to make and eat more.