Title: SATAN’S FANTASY CHILI
Categories: Chili, Ethnic, Tex-mex, Meats
Yield: 12 servings

3 lb Sirloin, coarsely ground
2 lb Lamb, coarsely ground
2 ea Onions, chopped coarsely
3 ea Garlic cloves, diced fine
1 1/2 tb Salt
2 c Green Bell peppers, chopped
3 ea Jalapenos, cored, seeded,
– diced
1 tb Cayenne pepper flakes
2 c Tomatos, stewed chopped
1 1/2 c Tomato sauce
3/4 c Tomato paste
2 tb Corn oil
3 tb Cumin freshly ground
1 ts Sesame oil
1 tb Mexican oregano

Heat oil in a large heavy pot or cast iron Dutch oven.
Add meat, onions, garlic, and Bell peppers. Cook until
onions are transluscent. Add the beer, tomatos, tomato
sauce, spices, peppers, and sesame oil. Cook for 2
hours on Low heat, stirring frequently. Add the tomato
paste and cook on Simmer for 30 minutes more. Serve
hot!

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PUREED FRESH VEGETABLE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh Vegetables, chopped
(any combination)
3 tb Green Onion, minced
1/2 ts Leaf Thyme, crumbled
1 1/2 c Water
2 ts Butter or Margarine
3 tb Parmesean Cheese, grated
Salt
Ground Pepper
Lemon Juice

Combine vegetables, onion, thyme and water in a
saucepan. Bring to a boil, reduce heat and simmer,
covered, until vegetables are very tender, about 8-10
minutes. Remove from heat, stir in butter and cheese.
Blend smooth in a blender or food processor and add
salt, pepper and lemon juice to taste. Soup will be
thick.

Per Cup: Calories: 70, Protein: 4g, Carbohydrates: 7g,
Fat: 4g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium:
142mg, Fiber 2g.

Source: San Francisco Chronicle Typed by Katherine
Smith Cyberealm BBS Watertown NY 315-786-1120

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Title: THREE CHEESE BAKED MACARONI
Categories: Casseroles
Yield: 4 servings

——————-PREPARATION: 15 MIN——————-

——————-COOKING TIME: 30 MIN——————-
1/2 pk (500g) macaroni
2 tb Chopped onion
2 tb Butter or margarine
2 tb Flour
1/2 ts Dry mustard
1 x Pinch pepper
1 3/4 c Milk
1 c Shredded cheddar cheese
1 c Cottage cheese
1/4 c Grated parmesan cheese
1/2 c Buttered bread crumbs

Cook macaroni according to package direction. In
saucepan saute onion in butter until tender. Stir in
flour, mustard and pepper: cook 1 minute. Blendin
milk; cook stirring constantly, until thickened. Add
cheddar, cottage and parmesan cheeses; stir until
melted. Combine macaroni and sauce mixture; mix well.
Por into 8 cup (2L) baking dish. Top with bread
crumbs. Bake at 350F aboyt 30 minutes.

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Title: LEMON CHICKEN #2
Categories: Chinese, Chicken
Yield: 1 servings

————————–CHICKEN————————–
4 Whole chicken breasts
1/2 c Cornstarch
1/2 ts Salt
1/8 ts Pepper
1/4 c Water
4 Egg yolks, slightly beaten
3 c Vegetable oil
4 Green onions, sliced

————————LEMON SAUCE————————
1 1/2 c Water
1/2 c Lemon juice
3 1/2 tb Packed light brown sugar
3 tb Cornstarch
3 tb Honey
2 ts Instant chicken bouillon
Granules
1 ts Grated pared fresh ginger
Root

FOR CHICKEN:

1. Remove skin from chicken and discard. Cut breasts
in half. Remove and discard bones. Pound chicken
breasts lightly with mallet or rolling pin.

2. Combine cornstarch, salt and pepper in small bowl.
Gradually blend in water and egg yolks.

3. Pour oil into wok. Heat over high heat until oil
reaches 375 degrees F. Dip chicken breasts, one at a
time, into cornstarch-egg yolk mixture. Fry breasts
two or three at a time, in hot oil until golden, about
5 minutes. Drain breasts on absorbent paper. Keep
warm while cooking remaining chicken.

4. Cut each breast into three or four pieces and
arrange on serving plate. Sprinkle with onions.

FOR SAUCE:

5. Combine all ingredients in medium saucepan. Stir
until blended. Cook over medium heat, stirring
constantly, until sauce boils and thickens, about 5
minutes. Pour over chicken.

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WHOLE WHEAT BAGEL BREAD FROM

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-1 1/2 lb loaf
1 1/2 ts Active dry yeast
1 1/2 ts Gluten
3 c Whole wheat flour
2 ts Salt
3 tb Honey
1 c -warm water

If you don’t like making bagels but want the texture of bagels with the
low-fat nutritional benefits; try this bread. It tastes like a bagel and is
especially good sliced and toasted.

There is one note for the Panasonic/National machines and that is to use 3
tsp yeast for 1 1/2 lb loaf. I believe that this is for the older
Panasonics as I do remember Linda Rehberg saying that the newer models came
out after their book was published and that the yeast amounts in her book
were not for the newer Panasonics. Upon re-reading I found I missed one
thing. I did add a few more tsps of water as the dough ball was not forming
to my liking. Let me know if you make this and how you like it.

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Title: Beef And Tequila Stew
Categories: Stews, Vegetables, Meats, Mexican
Servings: 6

2 lb Meat; *
1/4 c Unbleached Flour
1/4 c Vegetable Oil
1/2 c Onion; Chopped, 1 Medium
2 Bacon; Slices, Cut Up
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Tequila
3/4 c Tomato Juice
2 T Cilantro; Fresh, Snipped
1 1/2 t Salt
15 oz Garbanzo Beans; 1 Can
4 c Tomatoes; Chopped, 4 Medium
2 Cloves Garlic;Finely Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch
~————————————————————————-
Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and
stir beef in oil over medium heat until brown. Remove beef with slotted
spoon and drain. Cook and stir onion and bacon in same skillet until bacon
is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce
heat. Cover and simmer until beef is tender, about 1 hour.

—–

ANGEL BISCUITS (M_C-TX)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
2 tb Warm water
5 c Flour
1 t Soda
3 ts Baking powder
1 t Salt
4 tb Sugar
1 c Shortening
2 c Buttermilk

Dissolve yeast in warm water. Sift dry ingredients.
Cut in shortening, add buttermilk and yeast mixture.
Knead on floured board about a minute. Roll to 1/4″ –
1/2″ and cut in rounds. Bake at 400 for 10 minutes on
greased pan. Place close together. Dough can be kept
in refrigerator up to a week covered. Best to let rise
slightly.

– – – – – – – – – – – – – – – – – –

2 tbsp. butter or margarine
1/4 c. finely chopped onion
1/4 c. finely chopped celery
4 to 6 potatoes, cut up
1/2 lb. Polish sausage, sliced
2 – 10 oz. cans chicken broth
4 c. shredded cabbage (about 1/4 head)
10 oz. pkg. frozen peas
1 tsp. seasoned salt
1/8 tsp. thyme
1/8 tsp. marjoram
Salt and pepper to taste
Melt butter in large saucepan. Add chopped onion and celery and
sliced sausage. Cook and stir until vegetables are limp and clean
and sausage is beginning to brown. Add chicken stock and cabbage
and bring to a boil. Reduce heat to simmer and cook for 5 minutes.
Taste for seasoning and add salt and pepper as needed. Don’t over
cook.

Peaches Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package pudding mix vanilla — vanilla,not instant
1 egg
1/2 cup milk
3 tablespoons butter
2 cans peach slices in juice — large can

CREAM
8 ounces cream cheese
1/2 cup sugar
3 tablespoons juice from peaches

TOPPING
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 350. (Bake for 30-35 min)
1.Mix all ingredients above the word CREAM. Beat 2 min. and pour into
a well oiled pie plate.
2.Drain the peaches and arrange on top of batter
3.Cream together all ingredients under CREAM. Spoon on top of fruit to
within 1 inch of edge of pie plate.
4.Mix together the TOPPING items and sprinkle on top.

– – – – – – – – – – – – – – – – – –

NOTES : I use 1 1/2 cans peaches to make it richer, but recipe calls
for only one large can.

CHICKEN SOUP WITH MONGO BEANS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 4 SERVINGS—–
2 lb Fryer chicken — cut up in 2
– inch pieces
1 ea Thumb size ginger root or
2 ts Powdered ginger
2 lg Tomatoes — quartered
1 sm Garlic cloves — mashed
3/4 lb Mongo beans — boiled and
– peeled
2 ea Tb Patis or fish sauce
1 cn Of anchovy fish
– fillets may be used)
1 t MSG
2 ea Tb Oil
Fry chicken in oil until
-slightly brown, stirring
Constantly. Add ginger and
-garlic and stir until

garlic is browned. Add tomatoes until soft, then add 4
cups of water. Add anchovy and cook if it is used
instead of patis. Bring to boil, then simmer until
chicken is tender. While chicken is simmering, boil
beans in water until they are easy to peel. This is
done by placing a bean between your fingers and
rubbing the skin off the beans. When this is done with
ease, remove from stove and drain. Add cold water to
beans and then rub beans between your palms until
almost all of the beans have been peeled. Keep
replacing cold water and peeling will drain with
water. When chicken is tender, add beans to soup and
cook until soup is thick and beans are soft. Add
water, if necessary, 5 minutes before it is done++add
the patis if anchovies are not available. Variation:
Bitter melons, cut in squares or leafy vegetables such
as spinach may be used. Pork may be used instead of
chicken.

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