Cookout Chili

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef chuck — hamburger grind
1 Bell pepper (s)
4 Chiles,green — fresh whole
1 Jalapeno pepper — pickled
2 Scallions — coarsely chopped
1 can Tomato sauce (16oz ea)
1/2 teaspoon Oregano,dried — pref. Mexican
1/2 teaspoon Cumin — ground
1 teaspoon Red chile,hot — ground
1 teaspoon Chile caribe
1 can Kidney beans (16oz ea)

1. Form the meat into three or four hamburger patties.~ 2. Over a grill,
charcoal broil the hamburgers until they are medium rare on the inside and
nicely crisp on the outside. Set them aside to cool.~ 3. Lightly roast the bell
pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red
or green chiles according to succeeding recipe, then finely chop all the
peppers.~ 4. Crumble the hamburgers into a large skillet or Dutch oven and add
the peppers and the remaining ingredients to the meat.
Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and
adjust seasonings.~

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GELATO DI RISO (RICE ICE CREAM)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ice Cream Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Arborio rice — uncooked
3 c Milk
3 tb Granulated sugar
1 sm Piece vanilla bean
1 pn Salt
—–CUSTARD CREAM—–
3 Extra-large egg yolks
6 tb Granulated sugar
1/2 c Milk
—–PLUS—–
2 c Heavy cream
3 ts Confectioners’ sugar
2 lb Rock salt

The rice is quite crunchy and gives an interesting
texture to the gelato. This ice cream is very popular
in Italy now.

Put the rice in a saucepan. Add the milk, vanilla
bean, sugar, and salt and brig to a boil over medium
heat, stirring costantly. Then simmer for about 12
minutes. Remove from the heat and let the rice cool
completely (about 2 hours).

Pour the contents of the pan through a colander and
drain off the excess liquid. Let the rice sit in the
colander for about 30 minutes.

Meanwhile, prepare the custard cream with the
ingredients listed above, following standard
directions.

Transfer the rice to a large bowl and remove the
vanilla bean. Then add the cooled custard cream to the
rice and combine well. Add the heavy cream and
confectioners’ sugar and mix again.

Prepare the gelato, following ice-cream maker’s
directions.

Source: Guiliano Bugialli’s Classic Techniques of
Italian Cooking

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Title: HEAVENLY CHOCOLATE BANANA “CREME” LOG
Categories: Ww, Desserts
Yield: 1 servings

-Marie Herman, DHHS67B
2 tb Part skim ricotta cheese
1/2 ts Confectioner’s sugar
1/8 ts Vanilla extract
1/2 md Banana; peeled, cut
-lengthwise into 4
-equal slices
1/2 ts Chocolate syrup
1/2 ts Shredded coconut

In small bowl, combine cheese, sugar and vanilla, mixing well. Set 1
banana slice on a dessert plate; spread with 1/3 of the cheese
mixture, top with a banana slice, and spread with half of the
remaining cheese mixture. Repeat with remaining banana slices and
cheese mixture, ending with banana; spread with chocolate syrup and
sprinkle with coconut.

Each serving provides: 1/2 P, 1 FR, 25 opt. calories Per serving: 113
calories, 4 G protein, 3 G fat, 19 G carbohydrate, 88 mg. calcium, 43
mg. sodium, 10 mg. cholesterol. Source: WW Favorite Recipes Cookbook.
Formatted for MM by Joyce Burton, PDPP83A.

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Title: SLICED ALMOND COOKIE
Categories: Passover, Cookies
Yield: 20 cookies

1 Egg whites
1/3 c Sugar
1 c Sliced almonds
Chocolate bits; for topping

Recipe by: Evelyne Johnson

Preheat the oven to 300. Line a cookie sheet with
parchment paper. Stir together the egg white and sugar
(I don’t even use a mixer) and then stir in the
almonds. Drop by teaspoon (they shouldn’t be more than
2 inches in diameter) and top with a chocolate chip.
Bake about 20 minutes until lightly browned. When you
remove from the oven mash down the chocolate bit (it makes
it look like a dab of icing) and let it cool before
removing from sheet.

I use the same ingredients in the food processor and
make balls out of the dough just over an inch in
diameter. I flatten them slightly by pushing down «
drained maraschino cherry on top.

I usually do double the recipe. I make these all year
because they’re so simple to make, everybody loves
them AND they are good for Pesach.

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CREAMED CARROT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Butter
4 Onions, chopped
4 c Carrots, sliced
4 tb Flour
5 c Beef broth
3 1/2 c Milk
1 Pinch salt
1 Pinch pepper
1/4 ts Nutmeg

Melt butter in kettle. Saute vegetables until onions
are clear. Blend in flour. Mix in broth and stir
until smooth. Simmer covered 30 minutes. Put soup
through blender to puree. Stir in milk. Adjust the
seasonings. Stir until hot, but not boiling. Ladle
into bowls and sprinkle nutmeg on top.

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WALNUT-SPICE CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 c C H Golden Brown Sugar
1/2 c C H Granulated Sugar
2 Eggs — OR…
1 -Whole egg, plus…
2 -yolks
1 3/4 c Sifted cake flour
1 t Baking powder
1/2 ts Soda
1/2 ts Salt
1/2 ts Nutmeg
1/2 ts Allspice
2/3 c Sour milk
3/4 c Chopped walnuts

Cream together butter and sugars. Add eggs one at a time, beating well
after each addition. Sift dry ingredients and stir in alternately with
sour milk. Blend in nuts. Spread in greased and floured 13x9x2-inch pan.
Top the batter with Bake-On-Meringue (see “Special Cake Toppings” recipe)
and bake at 350 degrees for 35 to 40 minutes, or until cake tests done.
Or bake cake first, then top with Lazy Daisy Frosting (see “Special Cake
Toppings”)

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Espresso Granita

Recipe By : Mama’s Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water
1/2 cup sugar
2 cups espresso or strong coffee
whipped cream
lemon rind

In a small saucepan, bring water and sugar to a boil over
low heat. Let mixture boil 5 to 6 minutes, or until slightly
thickened. Remove pan from heat; cool. Add coffee to sugar
mixture and pour into shallow dish. Frezze about 4 hours,
stirring mixture every 40 minutes, until almost firm. Serve
with whipped cream and lemon rind.

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Title: Aniseed Cookies
Categories: Cookies, Desserts
Servings: 40

4 Eggs; separated
1 3/4 c Powered sugar; sifted
Pinch salt
2 c Flour, all purpose
1/4 t Baking powder
2 t Aniseed; ground

Grease and flour baking sheets.
Beat egg yolks, powdered sugar and salt in a large bowl until pale and
creamy. Beat egg whites until very stiff; fold into egg yolk mixture.
Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but
thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie
mixture. Pipe in small rounds onto prepared baking sheets. Let stand
overnight to dry out.
Preheat oven to 325′. Bake cookies 20 minutes. Cool on rack.

—–

Title: OXTAIL SOUP (IN PRESSURE COOKER)
Categories: Beef, Presscooker, Vegetables
Yield: 6 Servings

1.00 Large oxtail
500.00 g Carrots, sliced
4.00 Sticks of celery, cut up
5.00 Medium onions, sliced
1.00 tb Butter
2.00 ts Ground black pepper
2.00 ts Ground nutmeg
10.00 Whole cloves, or 1 ts ground
Salt to taste
4.00 tb Soy sauce
0.50 c Cornflour

Trim fat from the oxtail and separate the joints if necessary. Brown
sufficient butter on a medium heat in pressure cooker. Fry the oxtail
in the butter until the pieces are brown. Remove the pieces of
oxtail. In the oil remaining in the pressure cooker, gently fry the
onions and carrots for 2 minutes, then add celery, pepper, cloves,
nutmeg, salt. Fry on the same heat for another 10 minutes. Add oxtail
and heat for 5 minutes. Add soya sauce and turn heat to high for 2
minutes, stirring. Add water to cover, stir and put lid on pressure
cooker. When steam starts to come out, reduce heat and start timing.
After 35 minutes take off stove and cool down and remove lid. If you
want to thicken the soup, mix the cornflour with hot water and stir
into soup. Simmer for another 10 minutes without the lid, while
stirring.

Serve with rice.

From: Glen Jamieson Date: 09 May 97

MMMMM

RISOTTO PARMIGIANO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c To 6 Cups Chicken Stock
1 tb Olive Oil
1 sm Onion — minced
1 1/2 c Arborio Rice
3 tb Unsalted Butter — at room
Temperature
Salt And Pepper
2/3 c Grated Parmesan Cheese

Bring the stock to a simmer in a saucepan.

Heat the olive oil in a 3-quart saucepan and cook the
onion over medium heat, stirring until the onion is
golden but not brown – about 3-5 minutes.

Add the rice and stir to coat the rice. Turn the heat
to medium-high, add about 1/2 cup of the stock and
keep the mixture boiling, stirring constantly. As
soon as the stock has been absorbed, add another 1/2
cup of stock and stir. The risotto must keep boiling,
but it must not stick to the pot. The whole cooking
process may take 25-30 minutes. Once all the stock
has been absorbed, and the risotto is tender, remove
the pan from the heat and quickly stir in the butter
and parmesan.

Recipe By :

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