ENCHILADAS WITH “REFRIED” BEANS AND 2 SAUCES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
1 md Onion — finely chopped
1 md Green bell pepper — finely
Chopped
3 Cloves garlic — crushed
1 t Chili powder
1 t Ground cumin
1 t Dried oregano
2 15 oz
Rinsed and drained
3/4 c Frozen corn kernels —
Thawed
1/2 c Vegetable broth
3 tb Cilantro — finely chopped
1/4 ts Salt
1/4 ts Black pepper
Mazola no-stick cooking
Spray
12 6 inch
1/4 c Sour cream, light
Pinto beans, canned —
Corn tortillas — warmed

In 12″ skillet over medium heat, heat oil; add onion,
green pepper, and garlic; cook 3 to 4 minutes until
softened. Add chili powder, cumin and oregano; cook
and stir 1 minute. To mixture in skillet add beans,
corn, broth, cliantro, salt pepper; bring to boil,
stirring. Reduce heat to medium-low; cook 5 to 10
minutes, stirring occasionally until most of liquid
has been absorbed. Meanwhile, heat overn to 350F;
spray 12x8x2″ baking dish wih no-stick cooking spray.
Remove skillet from heat; using back of spoon, mash
half or all of beans, depending on texture desired.
Place one warm tortilla flat on work surface; spoon 3
to 4 tablespoons bean mixture down center, roll up.

Repeat procedure with remining tortillas and bean
mixture, placing each enchilada as if it is rolled in
prepared baking dish. Spoon Salsa Verde or Red
Enchilada Sauce over enchiladas; bake 15 to 20 minutes
to heat through. Serve immediately accompanied by sour
cream, if desired, and any remaining sauce.

Recipe By : Redbook – May 1994

From: El Charro Cafe Favorite Recipes

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CHOCOLATE NOUGATINES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/3 cup White corn sirup
1/3 cup Strained honey
1/4 cup Water
1/4 teaspoon Salt
2 Egg whites
1 cup Chopped nuts
1/4 teaspoon Vanilla
1/2 pound Dipping chocolate

Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball
stage (265 – 270 F).
Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup,
beating
constantly with the egg beater or a spoon. Boil remaining sirup to hard crack
stage (285 – 290 F). Pour gradually onto egg mixture, beating constantly. Place
over fire on asbestos mat.
Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow
pans.
When cool cut in squares. Coat these with melted chocolate. Winifred McGovern,
Waterville, MN.

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Title: Million Dollar Pie
Categories: Pies, Desserts
Yield: 6 servings

1 c Eagle brand milk
1/2 c Chopped pecans
1 pk Large carton cool whip
1 c 9oz crushed pineapple,draine
3 tb Lemon juice

Mix ingredients and pour in 2 – 9 " graham cracker pie shells. Serve
chilled.

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Bread In Jars: Pumpkin Spice

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Supplies Needed—-
8 jars Ball (#14400-81400) — (12 oz)
8 new lids – don’t use old ones
8 rings okay to use old ones
—-Batter—-
1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites — whipped
2 c granulated sugar
1 c margarine — softened
2 c pumpkin

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
f
rom oven. Before starting batter, wash jars, lids, and rings in hot soapy
water
and let drain, dry, and cool to room temperature. Generously prepare inside
of
jars with margarine. To prepare batter, combine raisins, flour, baking soda,
b
aking powder, salt, cloves, cinnamon, and ginger in a mixing bowl. In another
m
ixing bowl, combine egg whites, sugar, margarine, and pumpkin. Divide batter
am
ong 8 jars (should be slightly less than half full). Carefully wipe rims clean,
then place jars on baking sheet (or they’ll tip over) in the center of oven.
Ba
ke 40 minutes. Keep lids in hot water until they’re used. When cakes are
done,
remove jars which are HOT from oven one at a time. If rims need cleaning, use
moistened paper towel. Carefully put lids and rings in place, then screw tops
o
n tightly shut. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth. Unscrew the ring (the
lid should be sealed by now) and place a few cotton balls on top of the lid
(mak
es it poofy on top), then a piece of cloth (about 3″ larger than the lid) on
top
and screw the ring back on. Decorate as desired (example pinking shears).

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NOTES : There’s no need to refrigerate them, they keep well in pantry for 6
months.

Title: Tiramisu – Balducci’s in New York City
Categories: Desserts, Italian
Yield: 6 servings

24 Ladyfingers, Toasted In A
– 375 Degree Oven 15 Min.
2 c Espresso Coffee, Cooled
6 Eggs, Separated
6 tb Sugar
1 lb Mascarpone
2 tb Marsala Wine
2 tb Triple Sec
2 tb Brandy
2 tb Orange Extract
8 oz Bittersweet Chocolate,
– Finely Chopped

Arrange the ladyfingers on a plate and lightly soak them with the cooled
espresso. Put half of the soaked ladyfingers in one layer in a rectangular
serving dish. While the ladyfingers are soaking, beat the egg yolks with
the sugar until the yolks turn pale in color. Add the mascarpone, the
liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they are
stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in the
serving dish. Sprinkle with half of the chopped chocolate. Repeat the
procedure with another layer of soaked ladyfingers, the mascarpone mixture,
and chocolate. Cover with tin foil and refrigerate for at least 1 hour
before serving.

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Title: Old Fashioned Hamburgers
Categories: Ground-meat, Maindish, Pitzer
Yield: 1 servings

1 1/2 lb Lean Ground Beef
3 tb Butter Or Regular Margarine
1 ts Salt
1/8 ts Pepper
1/2 ts Dry Mustard
1/2 ts Paprika
1 ts Worcestershire Sauce
2 tb Lemon Juice

Shape the beef into 6 thick patties. In a large heavy skillet heat
1 Tbls of the butter or margarine and add the patties and cook to
the
desired doneness.

Meanwhile stir the remaining ingredients together adding 2 Tsp of
water to them. Remove the patties to hot plates and cut 2 gashes in
each and sprinkle with the spice mixture. Top each patty with a Tsp
of butter or margarine. Stir 2 Tbls of water into the skillet and
bring to a boil then pour over the burgers. Serve at once.

from Gloria Pitzer’s Secret Recipe Books

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Title: Purple Thumbs
Categories: Kids, Snacks
Servings: 6

24 Pitted Prunes
1/2 c Peanut Butter

Yield: 24 Thumbs

NOTE: You can add coconut or sunflower seed to the peanut butter, if you
desire.

Steam the prunes over boiling water in a colander for 5 minutes or until
plump. Cool. Slit one side open and stuff with the peanut butter.
Refrigerate until serving time.

From Super Snacks For Kids by Penny Warner Copyright 1985

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Title: MOCK LOBSTER
Categories: Main dish, Jewish, Seafood
Yield: 10 servings

2 lb Haddock; fillet
Tomato juice; or V8/to cover
1/2 c Chili sauce
1/2 c Horseradish; prepared
1/4 c Sour cream

1. Poach fish in tomato juice to cover with spices of
your choice or in V8. Simmer until fish flakes.

2. Mix the other ingredients together to make the
sauce and adjust for YOUR taste. Add the sauce to the
fish, making sure it is not too thick. It should look
like lobster salad and you can use diced celery and/or
onion.

NOTE: In the 50’s whenever you went to a luncheon at
the Temple it seems that this was the dish of choice.
I guess we were trying to prove we could have
‘lobster’ and be kosher too, !!!! Anyway it is
quite good. If you have a favorite lobster or shrimp
salad; you could just substitute the fish. Back in
those days it was cheaper…now who knows???

Recipe originally taken from the LEVITTOWN JEWISH
COMMUNITY CENTER COOKBOOK; circa 1956.

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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Title: Pureed Vegetables
Categories: Baby food, Vegetables, Potatoes
Servings: 6

1 Potato, cooked and chopped
1 Carrot, scrubbed and chopped
1/2 Zucchini, scrubbed, peeled
-and chopped
1/2 Celery stalk, scrubbed and
-chopped (or onion)

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

Optional: chicken wing meat, cooked, skinned, all bones removed

Place all ingredients in a small saucepan and cover with cold water. Bring
to a boil and simmer until all ingredients are tender.

Put in blender or food processor with a little of the liquid to facilitate
blending. Remove and serve or freeze in ice-cube tray.

If you’re traveling, you can always put this in a wide-holed Thermos and
serve whenever you need it.

MMMMM

Godiva Soufflé Glacé

Recipe By : Godiva Liqueur Drink and Dessert Collection
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large eggs
1 cup sugar
1 tablespoon instant coffee granules
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 cup Godiva Liqueur
3 1/2 cups heavy cream
shaved chocolate

Fold waxed paper or parchment paper pieces lengthwise, spray with
vegetable coating, and secure around eight 4-ounce soufflé dishes to
make 2″ standing collars. In a stainless steel bowl over simmering
water, whip the eggs, sugar, coffee, and cocoa powder until mixture is
thickened and hangs in the hoop of a whire whip. Remove from heat, add
vanilla extract and Godiva Liqueur and cool. Whip the cream until stiff
and fold into the eggs in four batches. Divide the mixture among six
greased soufflé dishes, allowing for a one-inch extension over the top
of each dish, and place immediately in the freezer. If enough mixture
remains, use to fill the remaining soufflé dishes and freeze as well.
To serve, remove the collars and garnish with shaved chocolate.
(picture shows whipped cream and chocolate-covered espresso beans)

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