BLACK BEAN-GOAT CHEESE ENCHILADAS (WITH MANGO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sauce—
1 c Chicken stock
10 Tomatillos (husked) —
Rinsed and chopped
4 Cloves garlic
1 c Onions — chopped
2 Serrano chiles — seeded and
Chopped
2 tb Fresh cilantro — chopped
Salt — to taste
Filling—
1/4 c Chicken stock
2 c Black beans — cooked
1 Clove garlic — minced
2 Serrano chiles — seeded and
Minced
1/2 c Mango or papaya — diced
4 Scallions (white part only)
Thinly sliced
1/2 c Corn kernels — roasted
8 oz Fresh goat cheese —
Crumbled
Salt — to taste
Vegetable oil — to soften
Tortillas
8 Corn tortillas
1 c Mango Relish (separate
Recipe)

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken
stock, tomatillos, garlic cloves, onions, and serranos
over medium-high heat for 10 minutes, stirring
frequently. Transfer the mixture to a blender, add the
cilantro, and puree until smooth. Season with salt and
set aside.

To make the filling, in another saucepan, bring all
the filling ingredients except the cheese and salt to
a boil. Remove from the heat, whisk in 4 ounces of
the goat cheese, and season with salt. Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch
up the sides. Over medium heat, bring the oil to 350
degrees F. or just smoking. (CAUTION: Do This Very
Carefully–This is VERY, VERY HOT–) Submerge the
tortillas in the oil one by one for 5 seconds each to
soften. Drain the tortillas on paper towels and keep
warm: do not stack the tortillas.

To assemble the enchiladas, divide the black bean-goat
cheese mixture evenly among the tortillas, spreading
evenly down the middle. Roll up the tortillas and
place seam side down on a baking sheet or in an
ovenproof baking dish, placing them snugly together.
Pour the reserved tomatillo sauce over the enchiladas,
and top with the remaining 4 ounces of the goat
cheese. Cover with foil and bake in the oven for 10
minutes. Serve 2 enchiladas per plate, together with
Mango Relish (separate recipe).

Chef’s Notes: This recipe is included by chef Stephan
Pyles in his cookbook __The New Texas Cuisine__,
Doubleday, 1993, ($35.00).

The chef states: “This recipe was published in
_Parade_ magazine in 1987 in an article commissioned
by my friend Sheila Lukins… Although at first glance
this combination may not seem very Texan, one only has
to realize that the Gulf Coast is subtropical and that
some of the best goat cheese in the country is made
here in Dallas by the Mozzarella Company.” (He’s
right!)

Recipe By : Stephan Pyles in __The New Texas
Cuisine__

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Title: CONFETTI SNOWBALL FREEZE
Categories: Desserts
Yield: 14 servings

1/2 ga Vanilla ice cream
1 qt Chocolate ice cream
1 pt Orange sherbet
1 pt Lime sherbet
1 pt Raspberry sherbet
1 1/2 c Whipping cream
1/4 c Sugar
1 ts Vanilla
2 Egg whites, stiffly beaten
2 c Crushed sugar wafers

If you’re blessed with patience and a freezer –then
this polka dot climax is for you.

Line bottom of 10-inch angel food cakepan with wax
paper. Chill pan. Have ice cream and sherbet frozen
hard. Scoop into small balls and refreeze on cooky
sheet. Whip whipping cream until stiff. Fold in sugar
and vanilla.’ Blend in stiffly beaten egg whites.
Sprinkle 1/2 cup fine sugar wafer crumbs on bottom of
chilled pan. Spread with thin layer of whipped cream
mixture. On this place mixed layer of ice cream and
sherbet balls. Fill spaces with whipped cream mixture,
then sprinkle with more crumbs. Repeat layers until
pan is filled. Freeze overnight. Unmold on chilled
serving plate. Frost with 1 quart softened ice cream,
if desired. Freeze until consistency of thick cream
cheese. Sprinkle with additional sugar wafer crumbs.
Cut into wedges. Makes 14 to 16 servings.

—–

Zucchini/Apple Bread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs
2 cups sugar
1 cup oil
2 cups loosely packed — grated zucchini
with skin
2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup walnuts
2 cups flour
1 Tblsp. vanilla
1 Tblsp. cinnamon
2 apples — peeled grated

Combine all ingredients. Bake in two loaf pans at 350 for 1 hr.

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NOTES : Note

TEMPEH TERIYAKI (VEGAN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Digest Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
John “Wizard Baldour”
Troy
Vegetarian Times, 12/90
1/2 lb Snow peas
1 lg Onion
8 Shitake mushrooms
1 lg Garlic clove
3 tb Canola oil (divided)
1/2 c Homemade Teriyaki Sauce
— see recipe
1/2 lb Tempeh
Fresh ground pepper
1 tb Toasted sesame oil
3 c Cooked brown basmati rice
For garnish:
Green onions
Almond slices

Preparation: If using dried shitakes, soak in water to
refresh. Cut tempeh into thin slices. Cut onion in
thin slivers. Mince garlic. Remove strings from snow
peas, if necessary. Remove stems from shitkes, and
slice mushrooms thinly.

Heat 2 TB canola oil in saucepan or wok, gradually
raising heat to medium. Fry tempeh slices in batches,
until one side becomes golden; turn and fry other side
until golden. Remove and drain on paper towel.

Add 1 TB canola oil and sesame oil to pan; raise heat
to medium-hot. Add snow peas,mushrooms, onions, and
garlic; saute ONLY until onions are translucent, not
brown, and snow peas are bright green. Then add
drained tempeh. While stirring and tossing, add the
teriyaki sauce; be careful to turn the heat down, as
the sauce will sizzle ‘dramatically’ according to the
author. Season with pepper.

Serve over brown rice, garnishing with slivered green
onions and almonds if desired.

Serves 4.

Nutritional info per serving: 528 calories; 20 g
protein, 21 g fat; 62 g carbohydrates, 1285 mg sodium,
0 cholesterol

Both recipes by John “Wizard Baldour” Troy, master
chef and menu planner at the Regulator Cafe in
Hillsborough, NC. Taken from the December 1990
“Vegetarian Times” article ‘Favorite Recipes of the
Top Chefs’

Source: Uploaded 5/91 – Carolyn Andre [72207,2637]. MM
by Cathy Svitek

Posted by deeanne@genie.geis.com to Fatfree Digest
[Volume 13 Issue 9] Dec. 9, 1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

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CROCKPOT LITTLE SMOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Cocktail wieners
1 Medium bottle chili sauce
1 Medium jar grape jelly

Combine in crockpot and cook on low 6 to 8 hours.

Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.

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Title: Bean and Rice Burritos
Categories: Mcdougall, Main Dish
Yield: 10 servings

1 cn Pinto beans, 16 oz waterpak
1 c Brown rice; cooked
1/2 c Onions; frozen, chopped
1/2 c Gr. peppers; frozen, chopped
1/2 c Corn; frozen
Chili powder; dash
Cumin; dash
Garlic powder; dash
3/4 c Water
Salsa, oil-free, low sodium
10 Tortillas, whole wheat

—————————–OPTIONAL TOPPINGS—————————–
Lettuce, chopped
1 bn Scallions; chopped
1 Tomato; chopped

Saute the frozen onions and green peppers in a few tablespoons of water in
a skillet. Drain and rinse the beans and place in a skillet and mash with
a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10
minutes until most of water is absorbed, stirring occasionally.

Heat the tortillas quickly (just to soften) in a preheated skillet, a
toaster oven, or a microwave. Place a line of bean mixture down the middle
of each tortilla, add a teaspoon of salsa and any of the other toppings as
desired. Fold up 1/2 inch on each side, tuck in the top edge and roll into
a burrito. Serve immediately, topped with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and reheated in
the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try kidney
beans) or omitting the corn, or adding your favorite ingredient. I got more
servings out of the recipe than the book got out of the original recipe, so
I guess I put less mixture on each tortilla.

From the recipe file of Val Rowe (adapted from _The McDougall Program_ MM
6/12/93

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

FLORIDA SWEET CORN CHOWDER

Recipe By : FLORIDA FARMER’S BULLETIN
Serving Size : 1 Preparation Time :0:00
Categories : % *Typed
Soups Chowders Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 strips raw bacon — diced
1/2 c sweet onion — diced small
1/2 c red pepper — diced small
2 c sweet corn — cut from cob
3 tbsp flour
3 c chicken or vegetable stock
1 c russet potatoes — diced medium
1 c heavy cream
1 tbsp fresh parsley — chopped
salt and pepper — to taste

Render bacon over medium-high heat in a large sauce pan until crisp; add
onions, peppers, and Florida sweet corn and stir for approximately two
minutes; add flour and stir for one minute; andd stock and stir until
smooth, birng to a boil, add potatoes and simmer for 15-20 minutes to
desired consistency; add cream and simmer 2 more minutes. Season with
fresh parsley, salt and pepper.

– – – – – – – – – – – – – – – – – –

Title: PUMPKIN SOUP
Categories: Soups, Native amer
Yield: 1 Servings

1 cn Pumpkin puree (1 lb 13 oz)
1 qt Milk
2 tb Butter
2 tb Honey
2 tb Maple syrup
1/2 ts Marjoram, dried, powdered
1 ds Fresh ground pepper
1/4 ts Cinnamon
1/4 ts Mace
1 ts Salt
Juice of 1 orange

Heat pumpkin puree, milk, butter, and honey together slowly in a large
saucepan, stirring. Combine maple syrup, marjoram, pepper, cinnamon,
mace, and salt, stir into pumpkin-milk mixture. Heat slowly, stirring
to simmering point. Do not boil. Add the orange juice, a little at a
time, stirring constantly. Serve hot.

Source: “Native Indian Wild Game, Fish Wild Foods Cookbook” edited
by David Hunt.

MMMMM

Title: Mixed Fruit and Toffee Corn
Categories: Snacks
Yield: 22 servings

8 c Popped popcorn (about 1/3 to 1 tb Light corn syrup
-1/2 cup unpopped) 1/2 c Broken pecans
1 c Butter or margarine 1/2 ts Vanilla
1 c Sugar 6 oz Pkg. mixed dried
fruit bits
3 tb Water -(1 1/2 cups)

Remove all unpopped kernels from popped corn. Place popcorn in a
buttered 17x12x2-inch baking pan. Keep popcorn warm in a 300 degree oven
while making syrup mixture.

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the
butter or margarine, sugar, water, and corn syrup. Bring mixture to
boiling over medium heat. Cook for 8 to 10 minutes, stirring
constantly with a wooden spoon to dissolve the sugar. Avoid splashing mixture
on sides of pan. Carefully clip candy thermometer to side of pan.

Cook and stir mixture over medium heat till thermometer registers 255
degrees, hard-ball stage (10 to 15 minutes). The mixture should boil at a
moderate, steady rate over the entire surface.

Remove saucepan from heat; remove candy thermometer. Quickly add pecans
and vanilla; stir till combined. Pour mixture over the popcorn, toss
gently to coat. Bake, uncovered, in a 300 degree oven for 15 minutes.
Remove popcorn from oven; stir in fruit bits. Bake, uncovered, for 5
minutes more. Turn popcorn mixture onto a large piece of foil. Cool
mixture completely. Serve immediately or store, tightly covered, in a
cool, dry place. Makes about 22 (1/2 cup) servings.

Nutritional information per 1/2 cup serving: 171 cal., 10 g fat, 24mg
chol., 1 g pro., 20g carbo., 0g fiber, 105 mg sodium. U.S. RDA: 12%
vit.
A.

—–

BISCUITS (SHARON’S)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sharon Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c FLOUR
1 t SALT
3/4 c MILK
3 ts BAKING POWDER
1/4 c SHORTENING

SIFT DRY INGREDIENTS TOGETHER IN A MIXING BOWL. CUT IN
SHORTENING. ADD MILK GRADUALLY AND MIX WITH A FORK.
PUT DOUGH ON FLOURED SURFACE AND KNEAD. LIGHTLY PAT TO
A 1 INCH THICKNESS. CUT WITH A FLOURED BISCUIT CUTTER.
BAKE ON AN UNGREASED BAKING SHEET. BAKE AT 375 DEG F.
UNTIL GOLDEN IN COLOR.

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