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.

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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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Title: Fruit-Nut Nibbles
Categories: Cookies
Yield: 24 servings

3 c Honey graham cereal
1 1/3 c Salted peanuts
1 c Banana chips
2 tb Margarine or
Butter; melted
2 tb Honey
1/2 ts Ground cinnamon
1/4 ts Salt
4 c Popped popcorn
; (about 1/4 cup
Unpopped)
1 c Flaked coconut
1 c Raisins

Recipe by: Betty Crocker’s Microwave
1. Mix cereal, peanuts and banana chips in 3-quart casserole or bowl. Mix
margarine, honey, cinnamon and salt; pour over cereal mixture, tossing
until evenly coated. Microwave uncovered on high 3 to 4 minutes, stirring
after 2 minutes, until toasted. Watch carefully so mixture does not burn.
2. Stir in popcorn, coconut and raisins. Sprinkle with additional salt if
desired. Let stand about 1 hour or until cool. Store in tightly covered
container up to 1 week. ABOUT 12 CUPS SNACK; 130 CALORIES PER 1/2 CUP.

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Fettuccine with Shrimp and Cream Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Shrimp Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fettuccine Noodles
1/2 c Oil
1/4 c Butter
24 garlic clives — chopped
1 lb Fresh jumbo shrimp — Butterflied
1 c Chopped fresh parsley
2 c Chopped fresh mushrooms
1 c Chopped green onions
1 tb Red pepper
2 tb Flour
1/2 c Dry white wine
1 pt Heavy cream
5 oz Parmesan Cheese — grated
Salt — to taste

Cook noodles according to package directions in boiling water with
oil. While noodles are cooking, melt butter in large skillet over
medium-high heat. Add chopped garlic and shrimp; cook until shrimp
turn pink, but do not allow garlic to turn brown. Add parsley,
mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix
thoroughly and add wine. Simmer for about 30 seconds, then add cream
and heat through. Drain noodles and add to sauce with half the grated
cheese. Fold in gently until noodles are well coated and cheese is
melted. Salt lightly. If sauce is too thin, continue heating until
sauce reduces to a creamy consistency. If sauce is too thick, add
cream. Garnish with chopped parsley and additional grated cheese and
serve immediately.

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Per serving: 1180 Calories; 94g Fat (72% calories from fat); 25g Protein;=
57g Carbohydrate; 222mg Cholesterol; 835mg Sodium

Coffee House Chocolate Spoons

Recipe By :
Serving Size : 22 Preparation Time :0:00
Categories : Candy Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces semisweet chocolate pieces
4 ounces milk chocolate pieces
(or white, mint, etc. chocolate)
20 plastic spoons

Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24
of your plastic spoons. Place semisweet chocolate pieces in a heavy saucpan
over low heat, stirring constantly until the chocolate begins to melt.
Immediately remove from heat; stir until smooth. Dip spoons into chocolate,
tapping the handle of the spoon against the side of the pan to remove excess
chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until
chocolate is set.

Place milk chocolate (or chocolate of your choice) in a heavy saucpan over
low heat, stirring constantly untilchocolate begins to melt. Immediately
remove from heat; stir until smooth. Place the melted chocolate in a small,
heavy self sealing bag. Using scissors, make a small cut in the corner of
the bag; drizzle on or both sides of the covered spoons, making a decorative
pattern. (Small dots, zig-zag lines, circles, etc.)

The above 2 steps can be reversed if you like! Get 6 ozs. of white
chocolate to cover the spoons and 4 ozs. of chocolate of your choice to use
to decorate the spoons.

Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each
spoon separately in clear or colored plastic wrap. Use ribbon to tie off
plastic wrap. Store in a cool dry place for 2 to 3 weeks until ready to give
as gifts.

Place chocolate covered spoons in a new coffee mug and give along with
homemade muffins, scones, biscuits, cookies, etc.

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Title: Italian Wedding Soup
Categories: Meat, Soup, Italian
Yield: 1

1/2 lb Ground beef
1/2 lb Ground veal
1/4 c Italian seasoned bread crumb
1 Egg
1 tb Parsley
Salt and pepper to taste
4 c Chicken broth
2 c Spinach leaves cut into piec
1/4 c Grated Pecorino Romano chees

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in
a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet
for 30 minutes at 350F. Meanwhile, bring broth to a boil and add
spinach. Cover and boil for 5 minutes. Add the meatballs to the hot
broth, bring to a simmer. Stir in the cheese and serve immediately.
Rita in Scottsdale 01/02/92 01:41 am

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RYE BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1/4 c Rye flour (1 oz)
2 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 c Water
1 t Dry yeast

Timer may be used. Place all ingredients (except liquids and yeast)
inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.

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