1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground cumin
2 whole chicken breasts, skinned, boned, and cut into 1 inch
chunks
1 16 oz. can white kidney beans, drained
1 19 oz. can garbanzo beans, drained
1 12 oz. can white corn, drained
2 4 oz. cans diced mild green chiles
2 chicken bouillon cubes
1 1/2 cups water
3 drops hot pepper sauce
1 cup Monterey Jack cheese, shredded

Preheat oven to 350 degrees. In a small saucepan over medium
heat, cook onion, garlic, and cumin until onion is tender. In 2
1/2 quart casserole, combine onion mixture with chicken, white
kidney beans, garbanzo beans, corn, green chiles, bouillon, and
1 1/2 cups water (I use less liquid). Cover casserole and bake
50-60 minutes until chicken is tender. To serve, stir hot
pepper sauce into chili to taste. Serve with shredded cheese
on top.

Serves 8. Per serving: Calories 339, Saturated fat: 10g, Total
fat: 26g, Carbohydrates: 37g, Sodium 1123 mg, Cholesterol 52 mg.

Source: Good Housekeeping, Nov. 1994

RICHARD FOXTON’S VEGETARIAN MEATLOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils – raw, brown
1/4 c Wheat germ
1 c Breadcrumbs – whole wheat
1/2 c Brown rice
1 Onion – small, minced
3 Eggs
1 c Clove – crushed
1 t Thyme
1 tb Soy sauce
4 tb Tomato sauce
1 tb Olive oil
2 tb Tabasco sauce

Contributed to the echo by: Fred Towner Originally
from: Calgary Suns’ Great Meatloaf Recipe Search –
Monday, June 4, 1990 Submitted by Richard Foxton
Richard Foxton’s Vegetarian Meatloaf Cover lentils
with water and cook on a low boil for 1-1/2 hours or
until tender. Mash lentils coarsely and combine with
remaining ingredients. Pour into well greased loaf pan
and bake, covered, at 350 F for 45 minutes. Remove
cover and continue to cook for 15 minutes or until
loaf is firm to the touch. Serve with your favourite
sauce.

Servings: 6

– – – – – – – – – – – – – – – – – –

Title: Southwest Burgers
Categories: Beef Tex-mex Main dish Meats Sauces
Servings: 6

1 x Fresh Tomato Salsa; * 1 1/2 lb Ground Beef
4 oz Chopped Green Chiles; ** 4 oz Monterey Jack Cheese;
Diced
1/2 t Pepper 1/4 t Salt

* See Sowest 2 for recipe.
** Use 1 4-oz can of chopped green chiles that have been drained.
————————————————————————–
Prepare Fresh Tomato Salsa and set aside. Mix remaining ingredients.
Shape into 6 patties, each about 1/2-inch thick. Set oven control to
broil. Place patties on rack in broiler pan. Broil with tops of burgers
about 3 inches from the heat until they are done to your taste, 5 to 7
minutes on each side for medium done. Serve with Fresh Tomato Salsa.

—————————————————————————–

Old Fashion Ginger Snaps

Recipe By : Record Journal Feb.1996
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
3/4 cup corn oil margarine
1 cup light brown sugar
1 egg
1/2 cup molasses
granulated sugar to roll in

Preheat oven to 350.

Mix flour, soda, salt, ginger, cinnamon and cloves..In a large bowl cream
margarine and sugar.
Add egg and molasses. Stir in flour mix. Chill dough. Using one tablespoon
dough, roll into
balls. Roll tops in sugar….Place on greased cookie sheets 2-inches apart
and bake for 8
minutes or until flat and cracked.

– – – – – – – – – – – – – – – – – –

NOTES : makes 3 to 4 dozen.

Title: CHINESE PEPPER STEAK COCA-COLA
Categories: Beef, Chinese
Yield: 6 servings

1 1/2 lb Top round or sirloin steak,
Boneless
2 tb Oil
1 Clove garlic, minced
Thin strips
1 c Celery, thinly sliced
1/4 c Onions, thinly sliced
1/2 c COCA-COLA

======================================================================
==== BBS: Ned’s Opus Date: 03-27-94 (16:52) Number: 237 From: LISA
REEVES Refer#: 133 To: HELEN PEAGRAM Recvd: NO Subj: KIDS Conf: (6)
Intercoo

MMMMM

CARAMEL CINNAMON MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
2/3 c Brown sugar
2 c Sifted flour
3 ts Baking powder
1/2 ts Salt
1 t Cinnamon
1 Egg
1 c Milk
2 tb Melted shortening

Grease muffin pans and place 1/2 teaspoon of butter
and 1 teaspoon brown sugar in each cup. Sift flour,
baking powder, salt and cinnamon together. Beat egg;
add milk, shortening and remaining 1/2 cup brown
sugar. Add to sifted dry ingredients, stirring only
enough to dampen all the flour. Fill prepared muffin
pans 3/4 full and bake in hot oven (425 degrees) for
20 minutes. Makes 18. If desired, chopped nuts or
raisins may be added to the butter and brown sugar of
the cup.

– – – – – – – – – – – – – – – – – –

Title: Super Hot Shrimp Creole
Categories: cajun, main dish, seafood
Yield: 4 servings

2 tb vegetable oil
6 oz fresh mushrooms; chopped
-(about 2 cups)
1 md onion; chopped
1 green bell pepper; chopped
8 lg garlic cloves; chopped
2 ts cajun (creole) seasoning for
– seafoo
1/2 ts red pepper; crushed
1 tomatoes with added puree;
-crushed
1 tomatoes (preferably Cajun
-style); stewed
1 lb uncooked shrimp; shelled and
– deveined

Heat oil in heavy large skillet over medium heat. Add mushrooms, onion,

green pepper and garlic and saute until onion is ranslucent, about 5

minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute.
Mix
in crushed tomatoes and stewed tomatoes with their juices; simmer until

sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and

simmer until just cooked through, about 5 minutes.

—–

Title: ARMCHAIR QUARTERBACK CRUNCH
Categories: Snacks
Yield: 4 servings

3 qt Popped popcorn
2 c Mini pretzels
1/3 c Rasted pepitas or hulled
Pumpkin seeds (optional)
1/4 c Regular or light margarine
2 tb Grated Parmesan cheese
1 ts Mexican seasoning

Place popped popcorn, pretzels and pepitas in large bowl. Melt
margarine in small pan. Add Parmesan and Mexican seasoning. Drizzle
over pop corn and toss lightly. Makes about 3 1/2 quarts.

From: Danial Mannen Date: 24 Mar 96

MMMMM

Title: Oliver’s Cornmeal Tea Biscuits
Categories: Cookies
Yield: 24 servings

2 2/3 c All-purpose flour
1 1/2 c Cake and pastry flour
1 1/2 c Cornmeal
2/3 c Granulated sugar
4 tb Baking powder
2 ts Salt
1/2 c Shortening
3 Eggs; slightly beaten
3/4 c Milk
1/2 c Water

Recipe by: Oliver’s Restaurant 2433 Yonge St.Toronto
Blend dry ingredients in a large bowl. Cut in shortening with a pastry
blender until mixture is the texture of coarse meal. Blend eggs, milk and
water. Stir into dry ingredients and combine until moistened and a soft
dough forms. Turn dough out on a heavily floured surface. Pat or roll to a
1-inch thickness. Cut into 3 1/2 to 4-inch rounds. Transfer to lightly
greased baking sheets and bake in a 375 oven for 15 to 20 minutes or until
done. Makes 2 dozen biscuits. From: Pastry chef Ian Gallacher Oliver’s
Restaurant 2433 Yonge St., Toronto Canada

—–

TENDER FLAKY BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Plus 2 tbsp cake flour
2 ts Baking powder
1/4 ts EACH baking soda and salt
1/2 Stick cold margarine (not
Spread) — cut in small
Cubes
3/4 c Buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking
soda and salt. Cut in margarine with pastry blended,
or work in with fingertips until lumps are no larger
than small peas. Stir in buttermilk with a fork until
mixture clumps together. Press dough into a ball.

On a lightly floured surface with a lightly floured
rolling pin, roll dough into a 10×6-inch rectangle.
With the long edge facing you, fold in both short ends
so they meet in center. Fold dough in half (as if you
were closing a book), forming a packet 4 layers thick.
Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using
a straight downward motion with each cut (don’t saw
dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned.
Removed to a wire rack to cool.

Recipe By : Woman’s Day 10-8-96

From: Carol Taillon