MEXICAN FLANK STEAK WITH MOCK TAMALES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Beef
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Beef flank steak
1/3 c Fresh lemon juice
1/3 c Extra virgin olive oil
6 tb Minced jalapeno peppers
1 tb Minced fresh cilantro
1 t Salt
1 t Fresh ground black pepper
1 Linda’s Salsa Sauce
1 Mock tamales
Fresh lemon slices
Jalapeno peppers
Cilantro sprigs
—–LINDA’S SALSA SAUCE—–
2 Tomatoes, peeled
3 lg Cloves garlic, peeled
2 Plum tomatoes finely
Chopped
3 Plum tomatoes, coarsely
Chopped
3 Jalapeno peppers, thin
Sliced
1/4 c Coarsely chopped fresh
Cilantro
1 tb Fresh lemon juice
1 t Freshly ground black pepper
—–MOCK TAMALES—–
1 c ( 4 oz.) grated sharp
Cheddar cheese
1 c Muenster cheese
2 tb Minced green onion with
Tops
6 7″ flour tortillas
6 8 by 12″ pieces of foil

Place beef flank steak in utility dish.Combine lemon juice,olive
oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to
coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda’s Salsa
Sauce and Mock tamales.Remove steak from marinade and place on grid over
medium coals;reserve marinade.Place mock tamales around edge of grill.Grill
steak 12 to 15 minutes to desired doneness, turning once and
basting,occasionally,with marinade. Turn tamales halfway through cooking
time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda’s Salsa
Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and
cilantro sprigs.Carve steak across the grain into thin slices.Serve with
remaining Salsa Sauce.Serves 6.

Linda’s Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3
large cloves garlic,peeled,in food processor or blender until
pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum
tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely
chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground
black pepper. Refrigerate,covered,1 hour or overnight to blend
flavors.Makes 2 cups.

Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and
Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture
evenly and put in center of each of 6 – 7″ flour tortillas.Fold bottom side
of tortilla over filling.Fold two sides over filling;then fold top side
over filling,envelope fashion.Wrap each tortilla in 8 by 12″ piece of
foil,twisting each end.Makes 6.

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Title: SALAD OF WILD GREENS FROM LOREN MARTIN
Categories: Ethnic, Salads
Yield: 4 servings

Salad:
3/4 c Scallion tops, sliced
1 qt Water cress sprigs
1 1/2 c Field salad, washed
Dressing:
1/3 c Salad oil
1/4 c Cider vinegar
2 tb Honey
1 ts Salt
1/8 ts Pepper, fresh ground

Place the salad greens in a large wooden bowl, and toss lightly to
mix. Combine the dressing ingredients in a shaker jar, and shake well
to blend. Dress the salad, toss again, and serve.

From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.

MMMMM

CUCUMBER SOUP WITH LEMONGRASS AND SPINACH

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Unsalted butter
2 Ribs celery — strings removed
with a vegetable peeler — chopped
1 small Onion — minced
2 Stalks fresh lemongrass — tender inside only,
2 medium Cucumbers, peeled, seeded — chopped
2 cups Chicken stock or broth
1 1/2 cups Spinach leaves
1/4 cup Fresh cilantro leaves
3 tablespoons Whipping cream — if desired
Salt — pepper to taste

Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5 cups. 1.
Melt
butter in a large saucepan. Add celery, onion and lemongrass. Cook gently
until
onion is tender, 15 minutes. Add cucumbers and stock. Heat to a boil; reduce
heat, cover and simmer until cucumber is tender, 10 minutes.
2. Strain solids from liquid, reserving both. Puree solids with spinach and
cilantro in a blender or food processor. Add reserved liquid, cream, salt and
pepper; mix until smooth. Serve warm or chilled.

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Title: Spiced Peach Jam
Categories: relishes/preserves
Yield: 1

4 c prepared fruit*
2 tb fresh lemon juice
1 ts fruit protector (optional)
1/2 ts each ground allspice,
-cinnamon and
5 cups sugar
1 fruit pectin
1/2 ts margarine or butter

*(about 3 pounds fully ripe peaches)
Peel, pit and finely chop peaches. Measure 4 cups into 6- or 8-quart saucep
ot. Stir in lemon juice,
fruit protector and spices.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatul
a to level for exact
measure.) Stir fruit pectin into fruit in saucepot. Add margarine. Bring to
full rolling boil on high
heat, stirring constantly. Quickly stir in all sugar. Return to full rollin
g boil and boil exactly 1 minute,
stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then
turn upright. After jars
are cool, check seals.

Or follow water bath method recommended by USDA.

Makes about 7 (1-cup) jars.

Serving ideas: Great as a glaze for roasted poultry or pork. Great as a sau
ce – just heat and
serve.

—–

BLACK BEAN LASAGNA

Recipe By : Sarah Schlesinger, 500 no-fat recipes
Serving Size : 8 Preparation Time :1:30
Categories : Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup water
1 cup onions — chopped
3 cloves garlic — minced
2 cups mushroom — sliced
1 teaspoon oregano
1 teaspoon basil
1/4 cup parsley — chopped
1/2 cup tomato juice
1 cup black beans — drained and rinsed
3 cups tomato — chopped
2 tablespoons tomato paste
12 ounces lasagna noodles — cooked
3 cups ricotta cheese, part skim milk — fat removed
1/2 cup mozzarella chese, fat free
1/4 cup parmesian cheese, fat-free

Heat water in skillet ove medium heat. Add onions, garlic, and mushrooms.
Cook and stir for 5 minutes, or until vegetables are lightly browned. Add
liquid if necessary. Stir in oregano, basil, and parsley. Add Tomato
Juice, and cook for 10 Minutes. Add Beans, tomatoes, and tomato paste.
Simmer for 15 minutes.
Pre-heat oven to 375 DegreesF.
To Assemble, place a layer of noodles in a 9 x 13 baking dish, top with a
layer of black-bean sauce, top with a layer of ricotta chees, followed by a
layer of ricotta cheese. Repeat.
Top with Parmesean cheese, bake for 20 minutes, and let stand 15 minutes
before serving.

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GRATED POTATO PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Side dish
Pancakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
2 c Milk
1 1/4 c Sifted enriched flour
1 t Sugar
1 t Salt
1 d Pepper
1 1/2 lb Potatoes
Butter or bacon drippings

Beat egg with a little of the milk. Stir in the sifted
dry ingredients alternately with the remaining milk,
beating until mixture is smooth.

Wash and peel potatoes, grate directly into batter,
then beat well.

Fry on a hot greased griddle and serve hot with
crisply fried bacon, with stewed berries, or with
applesauce.

Source …… Mary Margaret McBride ENCYCLOPEDIA OF
COOKING Editor …… Anne London, director,
Homemakers Research Institute Publisher … Homemakers
Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.’94

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Title: Kool Aid Playdough
Categories: Crafts
Yield: 1 Batch

2 1/2 c Flour
1/2 c Salt
1 tb Alum; or cream of tartar
2 pk Unsweetened Kool Aid
3 tb Cooking oil
2 c Boiling water

Mix dry ingredients. Add oil and water. Stir quickly, mixing well.
When cool enough to handle, knead with hands. Store in airtight
container. Keeps indefinitely. Very pliable, does not crumble like
commercially bought play-doh.

From Madison’s preschool teacher Posted by Lisa Greenwood

MMMMM

Title: Chocolate Pepper Cookies
Categories: Cookies
Yield: 1 servings

1 1/2 c (3 sticks) unsalted butter
1 1/4 c Sugar
2 lg Eggs; lightly beaten
3 c Sifted all-purpose flour
1 1/2 c Unsweetened cocoa powder
1/4 ts Freshly ground black pepper
1 pn Cayenne pepper
1 ts Ground cinnamon
5 oz Semisweet chocolate; for
-decoration

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Cream the butter and sugar. Add the eggs and beat until fluffy. Sift
together the dry ingredients. Add to the butter mixture and beat until
well
mixed; if dough seems too soft, add up to 1/4 cup more flour. Shape into a
flattened round, wrap, and refrigerate at least 1 hour.

Preheat oven to 350 deg F. and line baking sheets with parchment paper. On
a well-floured board, roll out the dough until 1/8 inch thick. (It’s best
to divide and roll out a quarter or third of the dough at a time, leaving
the remainder in the refrigerator. Try to be careful not to get the flour
dusted on the top of the dough as the cookies are not quite as pretty
then.) Cut dough into shapes and set 1 to 2 inches apart on baking sheets.
Leftover dough can be rolled and cut once more. Bake for 8 to 10 minutes,
or just until crisp; do not allow to darken. Cool on racks.

Melt the chocolate and drizzle over the cooled cookies in a haphazard
fashion; allow to harden completely before serving.

—–

Title: CLAM AND CORN CHOWDER
Categories: Soups
Yield: 4 servings

1 Small yellow onion ; peeled
-diced
2 tb Butter
1 cn Minced clams (6 1/2 oz)
1 cn Cream-style corn (17 oz)
Equal amt of milk (17 oz)
Salt and pepper ; to taste
1 ts Dried dill weed

Saute onion in butter until soft. Do not discolor. Combine other
ingredients and bring to a simmer. Simmer for 5 minutes and serve. Be sure
to add lots of freshly ground pepper.

—–

Chili’s Chicken Enchilada Soup

Recipe By : Chili’s
Serving Size : 16 Preparation Time :0:00
Categories : Mexican Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup vegetable oil
1/4 Cup chicken base
3 Cups diced yellow onions
2 Teaspoons ground cumin
2 Teaspoons chili powder
2 Teaspoons granulated garlic
1/2 Teaspoon cayenne pepper
2 Cups masa harina
4 Quarts water (divided)
2 Cups crushed tomatoes
1/2 Pound process American cheese, cut in small cube
3 Pounds cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saute until onions
are soft and clear, about 5 minutes
In another container, combine masa harina with 1 quart water. Stir until
all
lumps dissolve. Add to sauteed onions, bring to boil.
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring
constantly. This will eliminate any raw taste from masa harina.
Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to
boil
stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add
chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.
NOTE: Recipe can be halved

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