Eugenia Potter’s 27 Ingredient Chili Con Carn

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Dry pinto beans
Water to cover
1/2 cup Butter — or margarine
2 Onions; medium — chopped
7 ounces Can of diced green chilies
2 Cloves of garlic — minced
3 pounds Chopped sirlion
1 pound Pork sausage
2 tablespoons Flour
1 pound Can of baked beans
4 ounces Can pimientos
2 cans Tomatoes (30 oz size)
3/4 cup Celery — chopped
1/2 pound Fresh mushrooms — sliced
1/2 cup Sweet red pepper — chopped
1/2 cup Green pepper — chopped
9 ounces Pitted ripe olives — chopped
1/2 cup Parsley — minced
12 ounces Bottle of chili sauce
1 tablespoon Salt
1 tablespoon Garlic salt
2 teaspoons Black Pepper
1 tablespoon Cilantro — chopped
1 tablespoon Oregano
4 tablespoons Chili powder — more or less
taste
Grated orange peel
1 pint Sour cream

This recipe is from a mystery book by Nancy Pickard and Virginia Rich. The
book is “The 27* Ingredient Chili Con Carne Murders”.

Wash and drain pinto beans and soak in water overnight. Bring to boil, lower
heat, and simmer 2 to 3 hours or until tender. Drain. Meanwhile, melt butter in
large skillet and add onions, chilies, and garlic.
Saute until onion is soft. Add chopped sirloin and cook over moderate heat
until meat is brown. In a separate pan brown sausage and pour off fat. Add
sausage to meat mixture. Sprinkle with flour and stir to blend, then transfer
to Dutch oven or 8 qt. kettle.
Add pinto and canned beans and all remaining ingredints except sour cream;
bring just to boil.
Lower heat and simmer about 30 minutes. Skim off fat with a cold spoon as it
rises to the top. Serve with sour cream. This freezes wonderfully.

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Title: Oriental Speckled Rice Salad
Categories: Salads
Yield: 4 Servings

1/3 c Wild rice
1/3 c Brown rice
1 1/2 c Water
3 tb Teriyaki sauce
2 tb Rice wine vinegar
2 ts Toasted sesame oil
2 ts Honey
1/4 ts Crushed red pepper
1/3 c Shredded carrot
1 pk Frozen pea pods (6oz); thawed
-drained and halved
-diagonally
1/2 c Peanuts; coarsely chopped

Place wild rice in a colander and rinse under cold
water. In a medium saucepan bring wild rice, brown
rice, and water to a boil; reduce heat. Cover and
simmer for 45 to 50 minutes or till water is absorbed
and rice is tender. Remove from heat.
For dressing, in a screw-top jar combine teriyaki
sauce, rice wine vinegar, sesame oil, honey, and
crushed red pepper. Cover and shake the dressing well.
Transfer the rice mixture to a bowl. Stir in shredded
carrot. Pour the dressing mixture over the rice
mixture, tossing to coat. Cover and chill for 2 to 24
hours. Before serving, toss the rice mixture with the
pea pods and peanuts.

Per serving: 277 cal; 10g pro, 35g carb, 12g fat

Source: Cooking for Today, Vegetarian Recipes
Better Homes and Gardens
format by Lisa Crawford

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MINNESTRONE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Soups
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
1 c Chopped onion
1 t Minced garlic
1/4 ts Pepper
1 Can beef broth
2 Cans water
3 ts Beef soup base (heaping)
1 1/2 ts Italian seasoning OR
1/2 ts EACH fresh oregano,
Basil, sage, rosemary,
And thyme.
16 oz Can whole tomatos –broken
Into byte sized pieces
8 oz Can kidney beans/undrained
1 1/2 c Sliced carrots
1 c Frozen green beans
1 c Frozen lima beans
1 c Small seashell macaroni

Brown hamburger, onion, garlic and pepper. Add rest
of ingredients except macaroni. cook for at least 20
min add macaroni and cook until macaroni is done. If
you can find the fresh herbs use them, I think it
makes a big difference in the soup.

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Pureed Carrot Soup

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1/4 cup finely chopped onion
1/2 teaspoon curry powder
2 cups finely chopped carrots
3 cups chicken broth
Salt and pepper
1 teaspoon grated orange rind
1/4 cup orange juice
Sour cream and finely sliced scallion
or chives, for garnish

Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft.
Stir in curry powder. Add carrots and broth; bring to a simmer and cook for
20 minutes or until carrots are very tender. Season to taste with salt and
pepper.

Puree in food processor or blender with orange rind and juice.

Return soup to saucepan (boil down if too thin; add water if too thick);
adjust seasoning. Portion soup into bowls and garnish with a dab of sour
cream and a sprinkling of scallion.

Yield: 4 servings

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CHUNKY APPLE SPICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 c Oat bran
2 ts Baking powder
1/2 ts Allspice
2 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Ginger
1 t Arrowroot
1/4 c Liquid sweetener
1/2 c Unsweetened applesauce
2 ea Tart apples, peeled diced
1/2 c Water
1/2 ts Vanilla extract

Preheat the oven 400F.

Mix the dry ingredients and wet ingredients
separately. Combine them and mix thoroughly. Spoon
into nonstick muffin tins and bake for about 25 mins,
until golden brown on top. “The McDougall Plan” by
John McDougall Typed by Lisa Greenwood

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EASY CIOPPINO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive Oil
1 lg Onion, chopped
2 Cloves Garlic, minced
56 oz Cans Cut Tomatoes, with
Liquid
1/2 c Dry White Wine
1 tb Dried Basil
1/4 ts Black Pepper
2 lb Snow or King Crab Legs,
Cracked
1 1/4 lb Firm-Fleshed Fish, in 2″
Chunks
1 lb Live Clams, scrubbed

Heat oil over medium-high heat in a large Duch oven.
Add onions and garlic and saute until soft but not
brown, bout 5 minutes. Add tomatoes, including liquid,
wine, basil, and pepper and simmer 20-45 minutes.

Add crab, fish and clams and simmer 10-15 minutes
longer or until fish flakes easily when tested with a
fork, crab is heated through and clams are open.
Discard any clams that do not open. Be careful not to
overcook. Ladle seafood and sauce into bowls.

Source: Portland Oregonian Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

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Title: Bogus Cookies
Categories: Cookies, Snacks
Yield: 112 servings

2 c Butter
2 c Brown sugar
2 ts Vanilla
5 c Ground oatmeal
2 ts Baking powder
24 oz Chocolate chips
3 c Chopped nuts (any kind)
2 c Sugar
4 Eggs
4 c Flour
1 ts Salt
2 ts Baking soda
8 oz Hershey bar, grated

To make ground oatmeal, add small amounts at a time to a blender
until all is powder. Cream butter and sugars. Add eggs and
vanilla. Mix together flour, oatmeal, salt, baking powder and baking
soda then add to butter/sugar mixture. Mix well and add chocolate and
nuts. Make golf ball sized cookies and place 2 inches apart on
ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat
oven to 375 degrees Makes 112 cookies

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Title: MARINATED ARTICHOKES WITH SALONIKA PEPPERS
Categories: Appetizers, Oriental, Snacks
Yield: 6 servings

10 oz Frozen artichoke hearts,
— cooked drained
1/2 c Black Greek olives
12 sm Salonika peppers
1/4 c Olive oil
1 tb Red wine vinegar
2 tb Lemon juice
2 ea Scallions, chopped
Salt pepper
Cilantro, chopped
Pita, cut into wedges

Combine artichokes, olives peppers in a medium bowl.
Blend olive oil, vinegar, lemon juice, scallions, salt
pepper in a small bowl. Check seasonings. Add
dressing to the salad mixture toss to coat. Cover
refrigerate for a minimum of 2 hours, preferably
overnight. Drain discard the dressing. Serve salad
on a platter garnished with cilantro surrounded with
pita wedges.

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Title: Pinto Beans and Squash Stew
Categories: Stews
Yield: 6 servings

1 lb Dried pinto beans
Salt
1 sl Salt pork (1/4×2")
1/4 Onion, chopped
2 Garlic cloves, minced
Pepper
4 sl Bacon, cubed
1 Jalapeno chili, seeded and
-minced
2 Green onions, minced
1 Butternut squash, peeled and
-cubed
1 c Beef stock
1/2 Red onion, finely diced
1/4 c Chopped cilantro
3/4 c Sour cream

Cover pinto beans and 1 teaspoon salt with 3″ of boiling water in
large pot. Add salt pork, onion and garlic. Cover and bake at 250’F.
until beans are cooked, 2 to 2 1/2 hours. Season to taste with salt,
if necessary, and pepper. Keep warm.

Cook bacon with jalapeno and green onions over low heat in large
saute pan until bacon is crisp. Add squash and stock. Cover and cook
until squash is just tender, about 1/2 hour.

Combine beans and squash and mix gently but well. Do not smash beans
or squash. Spoon beans and squash into 6 serving bowls. Sprinkle each
with red onion, cilantro and 2 tablespoons sour cream.

Each serving contains about: 456 calories; 325 milligrams sodium; 25
milligrams cholesterol; 18 grams fat; 57 grams carbohydrates; 20 grams
protein; 5.45 grams fiber.

MMMMM

BAHARAT (Saudi Mixed Spices)

Recipe By : Tastes of Jubail
Serving Size : 1 Preparation Time :0:00
Categories : Spices, Relishes Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup black pepper
1/4 cup coriander powder
1/4 scant cup cinnamon
1/4 scant cup clove — ground
1/3 cup cumin
2 teaspoons cardamom — ground
1/4 cup nutmeg — ground
1/2 cup paprika — ground
1/3 cup curry powder
1/4 scant cup dried limes — ground

Mix all ingredients. Store in a tightly sealed jar. Makes about 2 cups.

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