Texas-Style Chile Con Queso

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Spice
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Velveeta cheese
1 can Rotel tomatoes
And green chiles

Cube Velveeta and place in a saucepan. Pour in tomatoes, and stir well.
Heat (or nuke) until smooth, stirring occasionally.

Serve warm with tortilla chips or Fritos for dipping.

Any leftovers will keep in the refrigerator for close to forever, and may
be re-heated as needed as a topping for nachos, spicy cheeseburgers,
cauliflower, whatever.

Kathy in Bryan, TX
From: Kathy Pitts

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Title: Tex-Mex Corn Soup
Categories: Diabetic, Mexican, Soups/stews, Crockpot, Main dish
Yield: 8 servings

1 tb Margarine -liquid
1/2 c Onion; chopped 16 oz Whole Kernel corn;
including
1 c Sweet red pepper -liquid
1 ts Red pepper flakes; 1/4 ts Salt
4 c Chicken broth 1/4 ts Ground white pepper; fresh
17 oz Creamed corn; included

Melt margarine in a large saucepan; saute onion and sweet pepper with
red pepper flakes until tender, stirring occasionally, about 2
minutes. Sir in chicken broth and both cans of corn. Continue
cooking until the is very hot. Add salt and pepper and serve
innediately.

Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO:
31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and
substitute unsalted broth and cannned vegetables.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

MMMMM

Fruity Summer Cooler

Recipe By : , June/July, 1997
Serving Size : 2 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ice cubes (up to 8 ice cubes)
1/2 cup cantaloupe — cubed
1/2 cup pineapple chunks
1/2 cup cranberry juice
1/3 cup sliced banana
1/4 cup pineapple juice
1 tablespoon honey
3/4 teaspoon lemon juice
1/4 teaspoon grated lemon peel

Place all ingredients in a blender or food processor; cover and blend until
smooth. Yield: 2-3 servings.

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NOTES : “’When the melons first come in, we make this delightful
thirst-quenching cooler,’ reports Ruth Andrewson of Leavenworth, Washington.”

Title: Speedy Pat-in Pastry
Categories: Pies, Staebler
Servings: 1

1 1/2 c Flour
1 1/2 ts Sugar
3/4 ts -Salt
1/2 c Oil; corn
3 T Milk; cold

“I could never never make a good pie crust. My crusts were always tough or
crumbly, no matter what recipe I’d try. Whenever we had a family
get-together and I’d offer to make a pie, my sister or my niece would say,
”No, Ednie, don’t bother. You bring the vegetables, I’ll make a pie.“
But since my sister Norm gave me her recipe for a pat-in pie crust, I’ve
had incredible success! Every time! The family no longer reject my
offerings. My crust are crisp and tasty and golden. The edges may not be
perfectly fluted like Norm’s are but that’s not important. Pat-in crust is
so easy to make. I put all the ingredients into my food processor, give
them a brief whirl, and pour the mixture into a pie plate. I pat it firmly
~ around the edges first, then through the middle – and that’s it. No
rolling or wasting bits of pastry, and so fast that it can be done in five
minutes.
Norm doesn’t mix her crust in her food processor. She let her husband,
Ralph, blend the ingredients with a fork in the pie plate. Then he can
proudly say he made it…”

Sift flour, sugar and salt directly in 9-10″ pie plate. Combine oil and
milk in measuring cup and beat with fork till creamy. Pour all at once
over flour in pie plate; give your food processor a brief whirl or -in a
pie plate mix with a fork till flour is completely dampened. Push the
dough with your fingers to line bottom and sides of pan, then fill with
whatever filling you’ve chosen.

If you are making a baked pie shell to be filled later, prick the pastry
with a fork to keep it from bubbling. Bake at 425F for 15 minutes or until
golden. Fill If you’re fussy, press it down with a pie plate. Flute the
edges.

Source: Edna Staebler’s Schmecks cookbooks
NB: To extend a pie to serve more than 6 or 8, then pat the pastry into a
9″ X 13″ cake pan, spread the filling over it and when baked, cut into 12
squares.
posted by Anne MacLellan

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Pizza Dough***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 teaspoon Sugar
2 teaspoon Oil
6 cup Flour
Salt
1 tablespoon Dry active yeast
1/2 cup Milk
1 cup Water

Mix flour with dash of salt in a large bowl. In separate bowl, mix yeast with
1/2 cup of warm water and sugar. Let sit for 5 min. Slightly warm flour in
microwave or over a pan of hot water. This will help activate the yeast better.
Make a well in the warmed flour and pour in yeast mixture and 1 tsp oil. Mix
the milk with the other 1/2 cup water. Add liquid gradually to flour mixture
and mix well. Knead for 10 min. Place in a bowl and cover with a cloth. Let sit
in a warm (warm room temp.) place until it doubless in size. Punch down and
roll to fit pizza pan. Follow directions for kind of pizza toppings you like.

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Serendipity’s Southern Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons Butter
1 Onion,large — coarsely chopped
4 pounds Beef,lean — hamburger grind
8 tablespoons Red chile,hot — ground
4 tablespoons Red chile,mild — ground
3 tablespoons Cumin — ground
3 Garlic cloves,medium — crushed
1 tablespoon Black pepper — freshly ground
1 tablespoon Salt
1 tablespoon Sugar
1 can Tomatoes — whole (12oz ea)
4 cans Kidney beans — w/H2O (16oz ea)

1. Melt the butter in a large heavy pot over medium heat. Add the onion and
cook until it is translucent.~ 2. Combine the meat with the ground chile,
cumin, garlic, and pepper. Add this meat-and-spice mixture to the pot. Break up
any lumps with a fork and cook, stirring occasionally, until the meat is evenly
browned.~ 3. Stir in the remainig ingredients. Bring to a boil, then lower the
heat and simmer, uncovered, for at least 4 hours but as many as 8 if possible.
Stir occasionally. Taste and adjust seasonings.~

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Southwestern Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Canola oil
2/3 c Chopped yellow onion
1 Garlic clove — minced
1 t Ground cumin
1 tb Fresh oregano — minced
1 sm Jalapeno pepper — core seed
Mince
1 md Red bell pepper — core seed
Mince
1 qt Vegetable broth
1 c Corn kernels — cooked
1/4 c Fresh lime juice
2 c Cooked white beans —
Drained and rinsed
1 c Tomatoes — peel seed chop
1 md Avocado — see note
3 tb Fresh cilantro — minced
Salt and pepper
4 6 inch corn tortillas — cut
-into 1/2″ strips

Note on Avocado: peel, pit, chop and toss with a
little lime juice.

Heat 1 tablespoon of the oil over medium heat in a
large heavy pot. Add the onion, garlic, cumin,
oregano, jalapeno, and bell pepper and cook, stirring,
until the onion is transparent, 6 to 8 minutes. Add
the broth and bring to a boil. Reduce the heat to low,
cover, and simmer for 20 minutes. Add the corn, lime
juice, and beans and bring back to a simmer. Add the
tomatoes, avocado, and cilantro and remove from the
heat. Season with salt and pepper.

While the soup is simmering, heat the remaining oil in
a nonstick skillet over medium-high heat, then fry the
tortilla strips until crisp, about 3 to 5 minutes.
Drain on towels. Put several strips in each bowl, then
pour in the soup.

Recipe By : Maggie Oster’s Herb Garden (1993:43)
NY: MacMillan

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Frogs Eye Salad

Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Fun Food Salads
Try It You’ll Like It

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dressing
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
1 cup Pineapple juice
1 egg
1 teaspoon Lemon juice
Salad
1 cup uncooked Anci de Pepi
1 can (11 oz.)mandarin oranges
1 can (20 oz.)pineapple tidbits
1 can (20 oz.)crushed pineapple
2 cups Whipped topping
1/2 cup coconut — optional

Make dressing by combining the first six ingredients in a saucepan.
Cook over medium heat until it boils, stirring constantly. Cook until
mixture is thick.
Cook acini de pepe according to package directions. Drain, rinse and
cool to room temperature.
Mix with dressing. Drain fruit and fold into macaroni mixture. Add
whipped topping and coconut (if desired). Serve cold.

– – – – – – – – – – – – – – – – – –

NOTES : Whipped topping can be decreased if desired.

Title: Beaumont Inn Corn Pudding
Categories: Pudding, Corn
Yield: 6 servings

2 c White whole kernel corn
4 Eggs
4 oz Flour
1 qt Milk
4 ts Sugar
2 oz Butter; melted
1 ts Salt

Recipe by: Beaumont Inn

1. In a casserole dish, mix corn, salt, sugar and butter. Beat eggs and add
to milk. Stir into the corn mixture. Preheat oven to 450 degrees.

2. Place in oven for 10 minutes. Remove and stir with long prong fork,
disturbing the top as little as possible.

3. Return to the oven for 10 more minutes. Repeat stirring procedure.

4. Return to oven for 10 more minutes. Repeat stirring procedure.

5. Return to oven for 10 – 15 minutes. Top should be lightly brown and
pudding should be firm.

Note: This side dish is so popular that we offer it at lunch and dinner
every day. The 3 step cooking process and the use of white corn makes this
a different and unique version of this Kentucky classic.

Entered for you by: Bill Webster

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Title: Old South Benne Seed Cookies
Categories: New, Text, Import
Yield: 4 servings

1/3 c Sesame Seeds, — Toasted
1 Stick Butter, — Room
: Temperature
1 c Firmly Packed Brown Sugar
1 Egg
1 c Self-Rising Flour
1 ts Vanilla Extract

Preheat oven to 350 degrees F. Line cookie sheets whit
foil. In large mixing bowl, combine butter, brown
sugar, egg, flour and vanilla. Beat until well mixed.
Stir in toasted sesame seeds. Drop dough on foil line
baking sheets, using 1/2 teaspoon for each cookie.
Space 2 inches apart. Bake 8-10 minutes or until
cookies are lightly browned. Remove from sheets
immediately and cool on racks.

Recipe By :THE DESSERT SHOW SHOW #DS3258

Date: Tue, 29
Oct 1996 08:29:05 -0500

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