Title: Chili With Five Kinds Of Peppers
Categories: Veg-cook, Sept.
Yield: 1 servings

1 Big jalapeno
2 Cuban frying peppers
1 Hot hungarian,
1 Long cheese pepper
x And a little paprika)
1 c Dried black beans
1 c Dried pinto beans
1 c Dried kidney beans
2 Onions (white and yellow?)
3 Garlic cloves
x Tomatoes (3 big beefsteak or
About 8 roma)
x Cumin, coriander, oregano,
Salt, pepper to taste
x Olive oil

Soak the beans overnight, then simmer until tender (1 to 2 hours) I tend to
add some seaweed while cooking (dump in a bowl so you can use the bean pot
for frying) roast the cumin in a frying pan (optional, but valuable) I used
about 2 to 3 tsp chop onions and garlic, saute in oil chop peppers, saute
with onion garlic add chopped tomatoes, cook a until soft Add the beans,
and some bean liquid Add the spices and cook for another hour or so

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Mexican Chicken Casserole

Recipe By : Nancy Shour
Serving Size : 8 Preparation Time :0:01
Categories : American Classics Casseroles
Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds chicken breast halves — boned, skinned
1 large onion — chopped
1 can mild chiles — diced
1/2 teaspoon garlic powder
1 large can whole tomatoes — drained and diced
1 can cream of chicken soup
1 cup cheddar cheese — shredded

Cut the chicken into cubes. Mix up everything else, adding 1/2 cup of the
tomato liquid. Pour into a 3 quart casserole dish, and top with more
grated cheese if you want.

Bake at 350 for 50-60 minutes.

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Serving Ideas : Over rice with green salad

NOTES : This dish reheats and freezes well. As if it wasn’t easy enough,
I have also substituted a large jar of salsa for everything except the
soup (with the salsa’s liquid) and it still works just fine.

Garlic Grits

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Hominy grits,uncooked

1 1/2 ts Salt

2 qt Water,boiling

6 oz American cheese,grated

3 Garlic cloves,pressed

1/2 c Butter or margarine

3 Eggs,lightly beaten

2 c Milk

Parmesan cheese,grated

1. Cook grits in boiling salted water until tender but still pourable.

2. Remove from heat; add American cheese, garlic and butter, stirring until

melted.

3. When cool, mix in eggs and milk; pour into two well-greased 2-quart

casseroles.

4. Bake in preheated 325’F. oven 50 to 60 minutes.

5. Remove from oven and sprinkle with Parmesan cheese; bake 10 minutes

longer and serve immediately.

NOTE: This may be prepared ahead. Refrigerate until ready to bake.

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Title: PIQUANT SOUR ORANGE MARINADE*
Categories: Marinades, Sauces
Yield: 15 servings

1 c Olive oil
4 Garlic cloves finely minced
1/2 ts Salt

1 t black pepper
1 c juice pulp of sour oranges
1 t ground oregano
1 t basil fresh chopped
3 T chopped onion

Mix all ingredients in a bowl. Pour over pork,
venison, or poultry. Cover and refrigerate for 12-24
hours. When cooking the meat use this as a basting
suace as well.

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BERRY TEATIME MUFFINS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Muffins Breakfast
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All purpose flour
3/4 c Rolled oats
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 Egg, beaten
3/4 c Milk
1/2 c Brown sugar, packed
1/4 c Cooking oil
1/2 ts Vanilla
3/4 c Fresh or Frozen Blueberries
Or raspberries

: Grease twelve 2 1/2-inch or thirty six 1
3/4-inch muffin cups or line with paper bake cups; set
aside. In a large bowl stir together flour, oats,
baking powder, baking soda, and salt. Make a well in
center.
: In a small bowl combine the egg, milk, brown
sugar, oil, and vanilla. Add to flour mixture all at
once. Stir JUST TILL MOISENED (batter should be
lumpy). Gently fold berries into batter.
: Spoon batter into prepared muffin cups,
filling each 3/4 full. Bake in a 400 degree oven for
16 to 18 minutes for 2 1/2-inch muffins (10 to 12
minutes for 1 3/4-inch muffins) or till golden. Cool
in muffin cups on a wire rack for 5 minutes; remove
muffins from cups. Serve warm.
: Makes twelve 2 1/2-inch or thirty-six 1
3/4-inch muffins.
: Recipe from “Old-Fashioned Favorites from
Clabber Girl”.

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Title: ORANGE GLAZED WINTER SALAD
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings

3 md Carrots
2 md Parsnips
2 ea Broccoli stalks, florets
— removed
2 c Cauliflower florets
1/2 c Orange juice
2 tb Lemon juice
3 tb Maple syrup
1 tb Corn oil
1/2 tb Grated ginger
Salt pepper
1 tb Sesame seeds, toasted

Peel carrots, parsnips broccoli stalks, then halve
vegetables lengthwise. Roll-cut the vegetables then
steam with the cauliflower florets until tender-crisp.

In a large skillet, cook remaining ingredients, except
the salt, pepper sesame seeds, over moderately high
heat until thick syrupy, about 5 minutes. Add
vegetables, season gently toss to mix. Serve hot or
ot room temperature sprinkled with sesame seeds.

Yamuna Devi, “Yamuna’s Table”

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BEEF STEW WITH BOUQUET GARNI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Meats
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MARINATED BEEF—–
1 Clove Garlic
10 Black Peppercorns, Crushed
8 Whole Allspice
1 t Salt
1 c Dry Red Wine
3 lb Beef Rump Roast, in 1″ cubes
—–BEEF STEW—–
3 tb Olive Oil
2 c Beef Bouillon
—–BOUQUET GARNI—–
1 Bay Leaf
1 Sprig Fresh Thyme
4 Black Peppercorns
1 Clove Garlic, all tied up in
A cheesecloth
3 md Carrots, peeled and
Quartered
1 lb Small White Onions, peeled
1 lb Turnips, pared and
Quartered
12 White Mushroom Caps
10 oz Package Frozen Peas
Salt and Pepper
Chopped Fresh Parsley

Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed
peppercorns, allspice, 1 ts salt, and wine. Stir to dissolve salt. Add beef
cubes, pressing cubes down into marinade to immerse as much as possible.
Cover and marinate in the refrigerator for at least 1 hour. Remove beef and
garlic from marinade with a slotted spoon, reserving marinade. Pat beef and
garlic dry on paper towels.

Beef Stew: In a 6 quart non-reactive oven-going pot, heat olive oil and
garlic over medium-high heat. Add meat in 2 batches, searing meat on all
sides until deep brown. Return all meat to pot. Pour in reserved marinade
and beef boullion. Add bouquet garni. Bring to a boil. Boil gently for 10
minutes. Reduce heat and simmer for 30 minutes.

Preheat oven to 350øF. Layer carrots, onions, turnips and mushrooms atop
meat mixture in casserole. Cover and bake at 350øF for 1 1/2 hours until
meat and vegetables are tender. Remove bouquet garni. Stir in frozen peas.
Season to taste with salt and pepper. Cover and bake 4-5 minutes until peas
are cooked. Spoon stew and cooking juices into individual serving bowls.
Sprinkle with chopped parsley.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith

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Title: Cream Of Potato Soup
Categories: vegetable
Yield: 4 servings

5.00 ea potatoes; medium size
3.00 c potato water
0.50 ts salt
1.00 ea garlic; clove
1.00 c cream; sweet

Boil and mash potatoes and garlic (onion may be used instead of

garlic); add potato water, salt and cream. Let come to a boil and

serve at once with salt wafers. Serves 4.

Source: Marie Novak, Sheffield Grange, Ashtabula County, OH

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Title: PECAN PRALINES-
Categories: Candies, Cajun, Nuts
Yield: 24 servings

3/4 c Brown sugar
3/4 c White sugar
1/2 c Evaporated milk
1/2 ts Vanilla
2 tb Butter
1 c Pecans

The quintessential New Orleans candy. And it’s pronounced
or , NOT . I’ve had ferners
(that’s Yatspeak for “non-New Orleanian”) stand before me and insist
that it’s pronounced . Well bra, I’m from The City where
they were invented, and I know how to pronounce it. And you’re
certainly entitled to your opinion on its pronunciation, no matter
how wrong it may be …

Combine the sugar and milk and cook slowly in a heavy pot over a low
flame until it reaches the soft ball stage (238 degrees on a candy
thermometer). Remove from heat and add the butter, vanilla and
pecans. Beat mixture with a wooden spoon until it is smooth and
creamy. Drop by spoonsful onto waxed paper. If the candy does not
harden within 10 minutes, it may be cooked some more. Walt MM

MMMMM

TRIPLE CHOCOLATE FONDUE – JEANNE ELLEDGE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg BAR SEMI-SWEET CHOCOLATE
1 pk SEMI-SWEET CHOCOLATE CHIPS
OR CHUNKS
1/4 c TRIPLE SEC
3/4 c HEAVY CREAM

MELT IN DOUBLE BOILER, MICROWAVE, OR OVER VERY LOW
HEAT STIRRING FREQUENTLY TO PREVENT SCORCHING. SHOULD
BE VERY CREAMY BUT NOT SOUPY.

MAY DIP ALL TYPES OF FRUIT, POUND CAKE, OR WHATEVER
YOU DESIRE.

RECOMMEND APPLE, BANANA, STRAWBERRIES, PINEAPPLE,
KIWI, ORANGES, ETC. POUND CAKE, LADY FINGERS, ARE
GREAT.

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