GOLDEN BUTTERNUT SQUASH CHILI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive Oil
2 Onions, cut in 1/4″ dice
2 tb Garlic, finely chopped
2 Red bell peppers, 1/2″ dice
3 tb Chili Powder
2 tb Ground Cumin
1/4 ts Ground Allspice
1 1/2 tb Dried Oregano
Pinch red pepper flakes
2 cn 28oz, Plum tomatoes, peeled,
-chopped, with their juices
1/2 c Dry red wine
2 Butternut squash, peeled,
-cut into 1/2″ dice **
1 Finely grated zest of orange
Salt to taste
Ground pepper to taste
2 cn 15 1/2 oz ea Red kidney bean
-,drained
2 tb Chopped fresh cilantro leaf
2 tb Chopped flat-leaf parsley

** NOTE: Butternut squash can be difficult to cut, because the pulp
is very firm and the outer skin is slightly tough, so work carefully.
I find that the easiest way to work with it is to cut the squash in
half crosswise at the base of large neck. Then carefully cut in half
lengthwise. Scoop out any seeds in the cavity and slice the halves
into 1/2 inch lengths crosswise. Peel the skin from each piece and
then cut into dice. 1. Heat olive oil over medium heat in a large,
heavy pot. Add onions, garlic and red peppers. Cook for 10 minutes,
stirring occasionally, until the vegetables have wilted. Add the
chili powder, cumin, allspice, oregano and red pepper flakes; cook
for 1 minute longer, stirring to coat vegetables well with spices. 2.
Add the chopped tomatoes with their juices, red wine, diced butternut
squash and orange zest. Bring all ingredients to a boil, reduce heat
to medium-low and simmer, uncovered, for 20 minutes, or until squash
is tender. Add salt and pepper to taste, and adjust seasonings. 3.
Add the kidney beans and fold in gently. Cook 10 minutes more. Just
before serving, stir in the chopped cilantro and parsley.

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Title: Tomato Chicken Stir-Fry
Categories: Poultry, Main dish, Stir-fry
Yield: 4 servings

3/4 lb Boneless chicken
4 tb Teriyaki Baste Glaze
– (Kikkoman), divided
2 tb Vegetable oil
1 Garlic clove; minced
1 ts Minced fresh ginger root
2 Green onions tops
– cut into 2-inch lengths,
-separating whites from tops
2 md Tomatoes
— cut into thin wedges

Cut chicken into thin slices; combine with 1 Tbsp. teriyaki baste glaze.
Let stand 30 minutes. Heat oil in hot wok or large skillet over high
heat. Add garlic and ginger; cook until fragrant. Add chicken and whites
of green onions; stir-fry 3 minutes. Add tomatoes, green onion tops and
remaining 3 Tbsp. baste glaze. Cook, stirring, until vegetables are
thoroughly heated and coated with glaze.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

1 Loaf of Frozen Bread Dough
Butter
Garlic Powder
Spaghetti Sauce (or something comparable)
Parmesan Cheese

First, you’re going to need some frozen bread dough. You can
pick up frozen bread dough in bags of five at the grocery store
in the frozen section. Costs only a couple of bucks.

Once you have the bread at home, take out one of the frozen
loaves, and let it thaw. I recommend sprinkling flour on the frozen
loaf, and then wrapping it up in Saran wrap to thaw. It will
take about six hours or so for the bread to be thawed nicely.
(The reason I recommend sprinkling the flour on the frozen loaf
and wrapping it up in Saran wrap is that when the bread is
thawing, it will get really sticky, thus making it difficult to
peel off from the Saran wrap. The reason it is in Saran wrap
is that also while it is thawing, it will get a skin, which
would usually be the crust if you were making a regular loaf of
bread.)

Once you have the bread thawed, you should heat the oven to 375
degrees. While the oven is heating, take the bread out of the
Saran wrap, sprinkle some more flour on it, and then flatten
it. It works best with a roller, but using your hands will do.

Once the bread is flattened, use a pizza cutter to slice the
bread into strips. Then place the strips on a baking sheet.
When the oven is ready to go, place the baking sheet with the
bread slices into the oven.

While the bread is cooking, melt some butter. The right amount
usually seems to be about a tablespoon or two, but you’ll just
have to gauge it yourself through trial and error, to see how
much is right for you. When the butter is melted, add some
garlic powder to it (again, no set amount, just whatever suits
you). Mix it together with a brush.

Also, you should be heating up some spaghetti sauce if you want
something to dip the bread sticks in.

Now, to tell when the bread is done, periodically look into the
oven to determine if the bread has turned light brown on top.
It takes roughly ten minutes, but you’ll have to experiment on
just how *done* you like your sticks. I prefer them softer and
chewier, as opposed to crispier, so I tend to take them out as
soon as a little bit of brown appears.

When the bread is done, take it out of the oven, and use the
brush to soak the sticks with your butter/garlic combination.
How much you brush on each stick is also a matter of taste.

Once you have brushed the butter/garlic combo on it, sprinkle
the top with Parmesan cheese.

Voila! There you go… awesome bread sticks, with not too much
preparation time. It does take a little more time than if you
were just to pop something from the store in the oven, BUT
TRUST ME, these bread sticks are so awesome it will be well
worth the effort!

BRAZIL CASHEW NUT ROAST WITH CHESTNUT STUFF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or water
1 md Onion — finely chopped
1 Garlic clove — crushed
5 Celery stalks
— finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
— (available at some
— health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 t Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper — to taste
1 c Chestnut puree

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan
over medium heat and cook the onion until transparent,
about 5 to 7 minutes. Add the garlic and celery and
cook 1 minute longer.

Put the mixture in a large bowl with the cashews and
Brazil nuts, millet, bread crumbs, potatoes, herbs and
spices, lemon juice, and grated rind. Add enough wine,
stock, or water to moisten the mixture so it holds
together. Season lightly with salt and pepper and mix
well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.
Cover with chestnut puree, then add the remaining loaf
mixture. Bake for 45 minutes.

If desired, serve with gravy.

Source: The Compassionate Cook – by Ingrid Newkirk and
PETA Typed for you by Karen Mintzias

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CHRISTMAS MORNING CRANBERRY MUFFINS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cranberries
1/4 c Sugar
1 1/2 c Flour
1/4 c Sugar
2 ts Baking powder
1 t Salt
1/2 ts Cinnamon
1/4 ts Allspice
1 Egg
-beaten
1/4 ts Orange rind
3/4 c Orange juice
1/3 c Butter -ÿÿ
1/3 c -margarine
-melted
1/4 c Nuts
-chopped

Coarsely chop cranberries, sprinkle with 1/4 cup sugar
set aside. Preheat oven to 375oF, prepare pans.
Combine flour, 2nd measure sugar, baking powder, salt,
cinnamon allspice. In another bowl combine egg,
orange rind juice and melted butter. Add dry mix to
wet mix stir to moisten. Fold in cranberry mixture
nuts. Spoon into pans bake for 15-20 mins or until
golden. Makes 9 large muffins.

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FRESH CHERRY PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie shell — 9", double crust
4 c Cherries — fresh, pitted
1 1/3 c Sugar
1/3 c Flour, all-purpose
1 t Almond extract
1 tb Butter (or marg.)
Whipped cream — opt.

Line a 9-inch piepan with pastry. Combine cherries, sugar, flour, and
almond extract. Pour into unbaked pie shell, and dot with butter. Cover
with top crust, and seal edges. Cut slits in center of crust to allow
steam to escape. Bake at 400 degrees about 40 to 50 minutes or until done.
Serve with whipped cream, if desired.

To freeze, omit baking and wrap securely. To serve, bake frozen pie at 400
degrees from 55 minutes to 1 hour and 10 minutes or until done.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.

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Sweet Sour Pasta Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk EDEN Kamut Spirals
15 oz Can EDEN Kidney Beans
— drained
15 oz Can EDEN Black Beans
— drained
1 Red pepper — diced
2 bn Green onions — diced
3 tb Dried basil
MMMMM————————–DRESSING— — €
—————————-
1/3 c EDEN Brown Rice Vinegar
-OR- EDEN Red Wine Vinegar
1/3 c EDEN Extra Virgin Olive Oil
1/4 c EDEN Barley Malt Syrup
1/3 c EDEN Shoyu

Cook Spirals as package directs. Rinse and drain. Add drained beans,
diced red pepper, green onions and basil. Prepare dressing. Mix into
salad and serve.

Prep Time: 10-15 minutes Cooking Time: 15 minutes

Copyright 1995 Eden Foods, Inc.

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CHEESE FONDUE, AMERICAN STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
****FONDUE****
4 cn Campbell’s Cheddar cheese
Soup, undiluted
1 lb Cheddar cheese sharp, grated
5 x Cloves fresh garlic
Or 1tbsp. garlic powder
2 tb Kirsch or cherry brandy
****DIPPERS****
FRENCH BREAD
Ham
Shrimp
Smokie links
Cocktail wieners
****DIPPERS****
Hot dogs
Smoked sausage
Turkey, chicken breast
Turkey ham
Broccoli
Cauliflower
Carrots
Mushrooms
Brussel sprouts
Cherry tomatoes
Celery stalk
Radishes

Heat cheese soup in fondue pot or heavy skillet on
low. Slowly add grated cheddar cheese, Kirsch, and
garlic (for best results use freshly pressed) If
mixture looks too thin, add 2 or 3 tb flour to a small
amt. of cold milk, stir until smooth, and slowly add
to pot while stirring.
FRENCH BREAD: get the baguettes if available in your
area, if not, any type will have to do. Be sure to
heat it in oven at 350 degrees for about 10 minutes,
then cut it into bite sized pieces. It’s best when
crusty. MEAT DIPPERS: (heat and cut into bite sized
pieces any or all of these). Ham, shrimp, smokie
links, cocktail wieners, smoked sausage, turkey
breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked …do not
overcook, or else the pieces will slip off the fondue
fork and get “lost” in the pot…. or raw), cut into
bite sized pieces Broccoli, cauliflower, carrots,
mushrooms, Brussel Sprouts, cherry tomatoes, celery
stalk, radishes. VARIATION: Instead of cheddar cheese
soup use Campbell’s Nacho cheese dip (soup) in cans,
and substitute part or all of it for regular cheddar
cheese soup, or add some finely chopped jalape¤o
peppers to the cheese mixture for extra zest.
SPECIAL HINTS: Serve to company (it’s always a hit!)
on a cold fall day for lunch, or a freezing winter’s
night, or warm their hearts during a gentle spring
rain. Best if served accompanied by champagne or wine.
Best mood is created if candles are lit and a fire is
blazing in the fireplace. Sit fondue pot with fondue
in the middle of the table, pot on low heat. Place
dippers in individual bowls. Each guest gets a fondue
fork and first spears a dipper with it, then dips it
into the cheese sauce, twirl it around slowly and
balance into mouth. Very addictive, so be careful.
(Renate’s own recipe developed and perfected over many
years). Enjoy!

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Vodka Sauce #3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. oil
3/4 C. grated cheese
2 shallots — chopped
2 Oz. vodka
1 1/2 C. heavy creamy
2 Tsp. marinara sauce
2 egg yolks
1 Tbsp. butter
Salt pepper (pinch of each)
Chopped fresh parsley (pinch)

Saute shallots in oil until brown. Drain oil. Add butter, salt, pepper,
parsley and vodka. Let mixture sizzle in pan 2 minutes. Add marinara
sauce, heavy cream and egg yolks. Saute to blend on
low flame 5-10 minutes. Serve over your favorite pasta. Chef,
Corner Galley Restaurant, Massapequa

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PHILADELPHIA PEPPER POT II

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Soups
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Tripe
4 Calve’s feet
Water
1/2 ts Sweet marjoram
1/2 ts Sweet basil
1/2 ts Thyme
2 Onions
2 Potatoes
Salt
Butter
1 Red pepper

Put two pounds of tripe and four calve’s feet into the soup-pot and cover
them with cold water; add a red pepper, and boil closely until the calve’s
feet are boiled very tender; take out the meat, skim the liquid, stir it,
cut the tripe into small pieces, and put it back into the liquid; if there
is noe enough liquid, add boiling water; add half a teaspoon of sweet
marjoram, sweet basil, and thyme, two sliced onoins, sliced potatoes,
salt. When the vegetables have boiled until almost tender, add a piece of
butter rolled in flour, drop in some egg balls, and boil fifteen minutes
more. Take up and serve hot.

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