Title: Pheasant wild rice casserole
Categories: Casseroles, Poultry, Rice
Yield: 6 servings

Ingredients:
1 c Uncooked wild rice
1 Stick margarine or butter
1 sm Can sliced mushrooms
1 1/2 c Milk
1 sm Jar pimento, diced
-(optional)
Salt and pepper
1 Onion, chopped
1/4 c Flour
1 1/2 c Chicken broth
2 c Pheasant, cooked, diced
2 tb Parsley flakes
1/2 c Slivered almonds

Directions: Prepare wild rice according to package directions. Saute onion
in butter until tender. Remove from heat; stir in flour until smooth. Drain
mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2
cups. Gradual stir into flour mixture, add milk, cook stirring constantly
until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and
pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350
degrees for 25-30 minutes.

—–

Title: POTATO-MUSHROOM SOUP WITH APPLE
Categories: Vegetarian, Soups, Fruits
Yield: 6 servings

6 Scallions; sliced thinly
1 sm Onion; finely chopped
1 1/2 tb Margarine, nondairy
1 tb Vegetable oil
3 c Potatoes; peeled and thinly
-sliced
1 1/2 c Mushrooms; sliced
6 c Vegetable stock
2 tb Soy sauce
1/4 ts Pepper
1/2 ts Thyme, dried
3 tb Parsley, Italian, fresh;
-chopped
1 Apple, Rome Beauty; cored
-and finely diced

In a large saucepan, saute scallions and onion in
margarine and oil over medium-high heat for 2 minutes.
Add potatoes and mushrooms and saute 5 minutes,
stirring frequently. Add broth, soy sauce and pepper.
Cover and simmer 15 minutes, or until potatoes are
tender. Add thyme and taste for seasoning. Before
serving, add parsley and apple. Serves 6.

Per serving: 111 cal; 2 g prot; 5 g fat; 15 g carb; 0
chol; 212 mg sod; 2 g fiber

From the files of DEEANNE

—–

TURTLE SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Turtle meat
3 1/2 qt Water
2 Chopped fine medium onions
1 Chopped fine rib of celery
1/2 Bay leaf
2 Sprigs parsley
6 Cloves
1 t Sugar
1 c Canned tomatos
3 tb Butter
Salt pepper to taste

Cut meat from bones, set aside, reserve bones and
gristle. Add onions, celery, bay leaf, parsley,
cloves, sugar, tomatos, bones, gristle and salt and
pepper to water; heat to boil. Simmer covered for 1
hour. Meanwhile, cut meat in 1/4-inch dice and brown
in butter. Strain broth and discard bones and
vegetables. Add browned meat and drippings. Simmer for
20-30 minutes until meat is done and broth is richly
flavored. Do not overcook. Serve hot.

– – – – – – – – – – – – – – – – – –

Date: Thu, 19 Aug 93 09:41:25 EDT
From: anich@cordmc.dnet.etn.com (Steve Anich, Eaton Corporation, Milwaukee)

From _Cooking Without Fat_ by George Mateljan.

SouthWestern Garbanzo Beans

1 cup chopped onion
1 large clove garlic, chopped
1 tablespoon finely chopped fresh ginger
1 cup chopped ripe tomatoes
2 tablespoons and 2/3 cup water
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper (if you want it a little hotter)
2 cups cooked garbanzo beans
1 tablespoon honey
1/4 cup chopped dates
1 tablespoon lime juice
cilantro and lime wedges for a garnish if desired

1. In a medium skillet, combine onion, garlic, ginger, tomato and 2
tablespoons water. Saute over medium high heat until tomato and onion
soften and all liquid has cooked off, about 5-8 minutes.
2. Add seasonings. Cook briefly to blend flavors.
3. Add beans, 2/3 cup water, honey and dates. Bring to boil, cover,
reduce heat and simmer 10-15 minutes.
4. Stir in lime juice.
5. Serve in a bowl or over rice.

Serves 4.

Nutrition Information
Calories 170
Fat 2.2 grams
Percentage of Calories from fat: 12
Cholesterol: 0 milligrams
Sodium: 255 milligrams
Dietary Fiber: 7.1 grams.

Title: Carmelized Carnitas
Categories: Appetizers Meats Mexican
Servings: 10

1 1/2 lb Pork Shoulder; Bonless, *
2 T Brown Sugar; Packed
1 T Tequila
1 T Molasses
1/2 t Salt
1/4 t Pepper
2 ea Clove Garlic; Finely Chopped
1/3 c Water
1 ea Green Onion w/top; Sliced

* Pork should be cut up into 1-inch cubes.
————————————————————————–

Place pork cubes in single layer in 10-inch skillet. Top with remaining
ingredients except green onion. Heat to boiling; reduce heat. Simmer
uncovered, stirring occasionally unti the water has evaproated and the
pork is slighly carmelized, about 35 minutes. Sprinkle with green onion
and serve with wooden picks.

—————————————————————————–

BREAKFAST PIZZA/FROM MIX

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mixes Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bake it all mix — do not
Pack
1/2 c Milk
1/2 c Apricot or peach preserves
1/2 ts Lemon juice
1 pk Breakfast sausage links* —
(8 ounces)

*Cut into pennywise slices (Brown ‘n Serve). Make a
well in the Mix. Add milk and stir with a fork about
25 strokes. Turn onto a sheet of waxed paper. Knead
well 6 times. Roll out on lightly floured pastry
cloth or board to a 14-inch circle. Place on pizza pan
or cooky sheet. Spread preserves mixed with lemon
juice in a thin layer over the dough. Sprinkle sausage
over the top. Bake in a 450 F. oven 15 to 18 minutes.
Yield: One 14-inch pie

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: TARALLI SCALDATI COL FINOCCHIO (TARALLI WITH FENNEL SEEDS
Categories: Bakery, Italian, Breads
Yield: 30 taralli

2 1/2 ts Dried yeast
1 c Dry white wine, warmed
1/2 c Olive oil
3 3/4 c Unbleached all-purpose flour
1 ts Salt
1 1/2 ts Fennel seeds -=OR=-
2 ts Cracked black peppercorns

Stir yeast into the warmed wine let proof for 10 minutes. Stir in
the olive oil add then add the flour, salt, fennel/pepper. Mix
until the dough comes together, knead on a lightly floured board for
5 to 7 minutes, the presence of the olive oil should prevent it from
sticking. Knead until the dough is smooth responsive. Place in a
lightly oiled bowl, cover let rise until puffy but not doubled, 1
to 1 1/4 hours.
Break off ap iece of dough the size of a lime roll it between your
palms fingers to form a rope 18″ long as thin as a breadstick.
Let each one rest while you roll out the rest (about 12 in all). Cut
each piece into 6″ lengths conect their ends to form rings about 2″
in diameter. Press the ends together very firmly; pinch as tighly as
necessary, the dough will recover. Set the rings on oiled baking
sheets, cover let rise for 1 hour.
Preheat the oven to 350F bring a pot of water to a boil. When
risen, plunge the taralli into the boiling water, a few at a time,
immersing them only until they bob to the surface. Remove with a
slotted spoon drain on paper towels. Let them cool slightly. Bake
on oiled baking sheets for about 20 to 24 minutes, until they are
crunchy.

—–

Black Bean Chili Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can 19 oz. black bean soup
1 can 14 1/2 oz. Diced Tomatoes with Garlic
and onion (Del Monte)
1 can 8 3/4 oz. Whole Kernel Corn
1/4 cup traditional Salsa or Picante Sauce
1/3 cup sliced green onions
sour cream

In a large saucepan, combine soup, tomatoes, corn, onions and salsa;
bring to boil. Reduce heat to medium; cook 3 minutes.

Serve with a dollop of sour cream.

– – – – – – – – – – – – – – – – – –

Title: Burakovyi Kvas (Fermented Beet Juice)
Categories: Vegetables, Russian, Christmas
Servings: 10

3 lb Beets
3 tb Coarse Rock Salt; Kosher Not
-Table Due To Additives In
-It.
1 sl Sourdough Bread
2 qt ;Water, Up To 3 Maybe Needed
1 ;Square Cheesecloth And
-String
1 ga ;Glass Jar Or Stone Crock
4 qt ;Jars, OR
8 pt ;Jars

Scrub beets, pare and cut into quarters. Place in a clean jar or crock
and sprinkle with the salt. Boil the water and pour into the jar. Cook,
add the bread to aid in the fermentation, cover with the cheesecloth and
tie with the string. Set in a cool place to ferment for about 1 week. (Do
not do this in hot humid weather; it will decompose, not sour.) Remove
any mold as it appears. Flavor develops in 1 to 2 weeks. Remove the
bread, mold, and cheesecloth. Taste. It should be sourish but mild, not
brackish. Pour into clean dry jars and cover, keeping it refrigerate
until ready to use. It will keep well in the refrigerator.

MMMMM

Almost La Victoria’s Green Taco sauce

Recipe By : Bill Wight via chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs. Anaheim or New Mex. chiles — Roast — peel, deseed
1 lb. Yellow Hungarian Wax chiles — seeded and chopped
1 Serranos and jalapeno — seeded and chopped
2 1/2 lbs. Tomatillos — slice 1/8″ thick
7 lbs. Green tomatoes — slice 1/4″ thick
1/2 bunch Cilantro — rough chop
4 cloves Garlic
1 med. White onion — chopped
1/4 cup Lime juice
1/4 cup Apple cider vinegar
2 Tbs. Salt
4 Tbs. Corn Starch

Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos
without any oil. Do just one layer at a time and give each slice a nice
dark brown color on both sides without burning. Remove when toasted to a
glass bowl. Do not deglaze the pan.
In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and
tomatillos in batch sizes to half-fill the blender jar. Pur|e. If any
dark brown liquid collects in the bottom of the toasted tomato and
tomatillo bowl, add this to the last blender load.
Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,
combine the blender loads, add the cornstarch mixture and heat until the
sauce comes to a low boil, mixing constantly. Be careful here, if you
don’t mix constantly the thick sauce will tend to erupt in hot little
geysers of taco sauce that could burn you. Allow sauce to cool and add
salt to taste. Transfer to clean jars, filling them 3/4 full and freeze
what you can’t use in a few weeks. Be careful not to fill the jars too
full or they’ll break when you freeze them.
I made a batch of sauce last year and it tastes just fine after a year in
the freezer. The sauce keeps OK in my refrigerator for at least a month.
* Adjust heat level to your personal taste. The La Victoria sauce is mild.
3 to 4 quarts

– – – – – – – – – – – – – – – – – –

NOTES : Here is a recipe that I think comes close to the taste and texture of
La Victoria’s Green Taco sauce.

– – – – – – – – – – – – – – – – – –

Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g
Carbohydrate; 0mg Cholesterol; 4371mg Sodium

NOTES : Half a recipes is plenty!