CALICO CHILI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried edible soybeans
-(1/2 lb. úbout 3-1/2 C.)
-(soaked overnight)
1 c Chopped carrots
1/3 c Red bell peppers
1/3 c Green bell peppers
1/3 c Yellow bell peppers
1 c Chopped onions
1 c Chopped celery
3 Garlic cloves — minced
2 cn Chili-style diced tomatoes
-(16 ounce cans)
1 cn Dark red kidney beans
-(16 ounce can), drained
2 tb Chili con carne seasoning
2 tb Seasoned pepper
1 t Dried oregano
—–CONDIMENTS:—–
Low-fat shredded cheese
Fresh chopped cilantro
Fresh chopped onions

Place packaged beans in 4-6 cups water and allow to soak overnight.
Remove and drain. Soybeans may be frozen for future use. Bring 3 cups
beans and 4 cups water to boil and simmer for 1 hour. Drain. Place all
ingredients in crock pot. Stir to blend seasonings. Set on low andcook
8-10 hours.

Serves 8-10. Top with condiments, as desired.

(Per Serving):
159 calories/9 grams protein/21 grams carbohydrates/4 grams total fat/.6
grams saturated fat/0 mg cholesterol/462 mg sodium

MICROWAVE VERSION: Place water and soaked beans in large microwave dish.
Microwave on HIGH for 20 minutes. Drain. Place beans and all other
ingredients in dish. Stir to mix. Microwave on HIGH for 30 minutes,
medium-high for 15 minutes and medium-low for 20 minutes. Allow to stand
15 minutes. Serves 8-10.

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council

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Hot Chocolate – NSVhol

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Milk
3 ounces Imported chocolate (milk — chocolate or semi-sweet)

Pour 1/4 cup of the milk into a small, thick-bottomed pot. Break the chocolate
into small bits and add to the milk in the pot. Over very low heat, let the
chocolate melt, then pour in the rest of the milk, bit by bit, whisking well
with each addition. When the chocolate is melted and the milk faintly
steaming, remove from the heat, beat vigorously with a whisk until frothy, and
serve.

Variations: A small amount of chocolate-based liqueur, such as Cheri-Suisse,
Vandermint, or Droste Bittersweet is liked by some. Of course, unsweetened
baking chocolate can be used instead. Use the same proportion: 1 1/2 oz.
chocolate per cup of milk and sweeten to taste.

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Date: Wed, 27 Apr 94 09:21:29 PDT
From: Drew Monrad

Spirulina Shake

This is a good tide over between meals or as a light meal, but can be an
acquired taste.

Ingredients:

10 ice cubes
1 ripe banana
1 T spirulina
1 T herbal liquid
1 T honey

Blend ice in food processor or blend until slushy. Add banana and blend until
evenly mixed. Combine remaining ingredients and blend until smooth.

Nutrition (per serving) 189 calories

Saturated Fat 0 g
Total Fat 1 g ( 3% of calories)
Protein 2 g ( 3% of calories)
Carb 44 g (94% of calories)

Cholestorol 0 mg Sodium 8 g
Fiber 1 g Iron 1 mg
Vitamin A 290 IU Vitamin C 14 mg

Source: Dennis Lamour

BULGHUR NEAT BALLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked bulghur wheat*
12 oz Soft tofu
1/2 c Whole-grain bread crumbs
1/2 ts Salt
1 t Soy sauce

*Brown rice can be substituted for the bulghur.

Preheat oven to 350 degrees.

Combine all ingredients and form into 1 1/2-inch
balls. Bake on a cookie sheet sprayed with vegetable
spray for 10 minutes on each side.

Makes 15 to 18

Adapted from a recipe in the original _Laurel’s
Kitchen_ by Laurel Robertson, Carol Flinders and
Bronwen Godfrey.

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Won Ton Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Pork Ham
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 package (10 oz.) frozen chopped spinach
1 pound ground pork — (about 2 c.)
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon cornstarch
1 egg
1 tablespoon peanut or corn oil
75 won ton wrappers — (3“x3”)

Thaw out and drain the spinach or vegetables. Combine the pork, salt, soy sau
ce, cornstarch, egg and oil. Stir the mixture in one direction until the meat
holds together, then add spinach and mix some more. Have 1/2 cup cold water in
a cup ready . Cover the stack of won ton wrappers with a damp cloth while wrap
ping to prevent them from drying out. Wrap the won tons with the mixture.

In a large pot bring 2 quarts water to a boil and drop in the desired number o
f wrapped won-tons. Bring to a boil again and add 1/2 cup cold water. Bring t
o boil. Add cold water again. When the won-tons are done, they will float to
the top; drain. Add to the soup mixture. 2 tsp. minced scallions 4 tsp. sesame
oil 8 tsp. soy sauce Pepper to taste Bring the chicken broth to a boil. Divi
de the scallions, sesame oil, soy sauce and pepper at the bottom of the individ
ual soup bowls. Pour hot broth over these. Add won tons.

busted by sooz

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WHOLE WHEAT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, whole wheat
2 tb Oil
1 t Baking powder
1 t Baking soda
1 Eggs
2 tb Sugar
1/2 ts Salt
1 1/2 c Milk, sour
1/2 c Raisins — chopped (opt)

Preheat oven to 425. Mix all dry ingredients
thoroughly (do not sift); add shortening, egg, and
sour milk. Beat only until smooth. Fill well-oiled
muffin tins 2/3 full. Bake about 25 minutes.

If sour cream is used, omit 1/2 shortening.

Sylvia’s comments: the batter was too liquidy, and the
baking times were too long. I’ll use 1/4 c less
liquid next time. They were done after 20 minutes.
They also stuck to the paper liners, so need more oil.

Source: Household Searchlight – 1941

MM by Cathy Svitek

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at
net/node 004/005

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Title: Capellini with Burst Cherry Tomato Sauce
Categories: Pasta
Yield: 4 servings

1 lb Capellini or thin spaghetti
1/4 c Olive oil
3 pt Cherry tomatoes, washed
2 Garlic cloves
pn Red pepper flakes
1 t Oregano leaf
1/2 c Pitted sliced olives
-(Italian, Greek, or canned)
1/2 c Grated Parmesan cheese

Heat olive oil in a large skillet or Dutch oven over medium high heat
until very hot. Add all the cherry tomatoes and roll occasionally to,
heat evenly. Cover with a lid and cook about 10-12 minutes, shaking
pan or stirring once. Remove lid, and if tomatoes have not burst,
continue to cook, pressing gently with the back of a spoon to mash.
Add garlic, red pepper flakes, oregano, olives and salt to taste.
Lower heat and continue to simmer for another 7-10 minutes. Cook and
drain pasta. Top pasta with a generous ladle of sauce and Parmesan
cheese. Serves four.

MMMMM

2 c. ground almonds
1 1/4 c. sifted powder sugar
2 teaspoons lemon juice
2 teaspoons sherry or brandy
2 drops almond extract
2 small egg whites
powder sugar
Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or
brandy, and almond extract. Gradually mix in enough egg white to ensure
that the paste is sticky, but not wet. Knead paste until smooth on a
pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in
refrigerator up to 4 weeks.

Source: The Book of Chocolates and Petits Fours by Beverly Sutherland Smith.

Pesto With Bowties or Angel Hair Pasta

Recipe By : MJ
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup prepared pesto
1/2 cup chopped red, green, yellow peppers
1/4 cup chopped onion
1 clove garlic, chopped
1 jar marinated artichoke hearts, sliced
1/2 cup black olives, sliced
1 tablespoon margarine
1/2 pound angel hair pasta or bowties

Saute peppers, onions, garlic in margarine in heavy skillet until
lightly browned. Stir in artichoke hearts black olives until heated
through. Cook pasta til done. Stir prepared pesto into hot skillet
mixture, then toss with pasta.

(For a meat dish, add a cutup chicken breast to peppers, onions
garlic in heavy skillet brown.)

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Title: Uzvar (Dried Fruit Compote)
Categories: Fruits, Russian, Christmas
Servings: 10

4 oz Dried Prunes; Pitted
4 oz Raisins
8 oz Dried Apple Slices
8 oz Dried Pear Quarters
1 c Honey; Clover Or Wild
1 Cinnamon Stick
6 Whole Cloves
2 qt Apple Cider
Juice And Peel Of 1 Lemon

Combine the fruit in a large pot and fill with enough cider to cover it by
a third more. (The fruit will absorb a lot of liquid.) Add the cloves
and lemon peel. Simmer until the larger pieces are cooked but not falling
apart. Pour off the liquid into a pan and cook until reduced by 1/3rd.
Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring.
Taste, and add more lemon juice if needed. It should not be cloying
sweet, the taste of the fruit should dominate. Serve warm in crystal or
clear glass bowls. Keeps in the refrigerator for up to 2 weeks.

MMMMM