Title: Chimichangas Supreme
Categories: Mexican, Beef
Yield: 4 servings

1 lb Lean beef
1 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
4 Tomatoes
1 1/2 ts Shortening
1/2 Onion, chopped
1/2 Bell pepper, chopped
1 1/2 ts Flour
1/2 c Canned whole green
Chiles
4 fl Tortillas
Oil for deep frying
Red chile sauce (see index)
1 c Cheddar cheese, shredded
1 c Sour cream
8 Black olives
1/4 c Green onion, chopped
1 tb Whipping cream
Guacamole
2 c Shredded lettuce

Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to
cover. Bring to a boil; skim the foam from the surface. Add the salt,
pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours.
Drain the beef, reserving 1/2 cup of the broth. When the meat is cool,
shred. Chop 2 of the tomatoes. Melt the shortening in a pan over medium
heat. Add the onion and bell pepper and saute until tender. Add the flour,
whisking until no lumps remain, and cook 2 minutes. Add the shredded beef,
reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes.
Place about 1/2 cup of the meat mixture in a line down the center of each
tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the
other and roll up in a neat package. Secure with a toothpick. Deep fry in
very hot oil 400’F until crisp and well browned. Drain on paper towels.
Preheat the broiler. Place the chimichangas on an ovenproof plater or in a
baking pan. Spoon red chili sauce over liberally. Sprinkle with grated
cheese and green onion. Place under the broiler until the cheese melts.
Combine the sour cream and the whipping cream. Slice the remaining 2
tomatoes. Top the chimichangas with the sour cream mixture and Guacamole.
Garnish with shredded lettuce, sliced tomato and olives.

—–

Pardon if the measurements are a bit vague, but there does seem to
be a lot of room for variation here.

Some peppers. Cut in half length-wise and clean out stem, webbing
and seeds. (hint: wear gloves! The chilies can cause a burning
sensation in your fingers for quite a while if you don’t!) I tend
to be a wee bit on the sloppy side here. The webbing and seeds is
where most of the heat is, and if I leave a bit behind,
well…surpprise!

Cheeses: they use jack, cheddar and cream. I personally don’t
think cheddar works well but this place sells a ton of them so
obviously, not everyone agrees with me on this point. Cut the
cheese into thumb-sized pieces that will fit into the chile
halves.

Stuff the chiles.

Egg wash: 1 egg beaten with a couple of tablespoons of water.

Dip the stuffed chiles in the egg wash and coat with finely ground
bread crumbs. I like to let them dry a few minutes and put a
second coating on.

Fry in medium hot lard. (Yes, you can use vegetable oil if you
REALLY insist! But it’s not the same!)

They’ll keep in a warm oven for half an hour or so, but I’ve never
found a way to successfully reheat them. Once the crunchyness of
the coating goes, the magic is gone.

Title: POLENTA WITH CRISPY GARLIC AND CHEESE
Categories: Garlic, Cheese/eggs, Lo/no-fat
Yield: 8 servings

1 tb Olive oil
4 Cloves garlic — peeled and
Chopped
1/2 ts Ground cumin
4 c Water
1 ts Salt
1 c Yellow cornmeal
4 oz Green chiles — (canned),
Chopped
1 c Lowfat cheddar cheese —
Shredded

In a small skillet, heat the olive oil over medium heat. When hot,
add the garlic and saute 3 minutes, until golden. Remove from heat
and stir in the cumin. Set aside. In a large pan, combine the water
and salt. Bring to a boil, and slowly add the cornmeal, whisking to
blend. When the mixture comes back to a boil, cover and reduce heat
to medium-low and cook about 20 minutes, until the mixture starts to
come away from the pan. Stir often. Remove from heat and stir in the
garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch
baking dish. Refrigerate until set. Cut the polenta into 8 pieces;
cut each piece on the diagona l into 2 triangles. Place on a lightly
oiled baking sheet and broil on the top oven shelf about 4 to 5
minutes on both sides. The polenta should be browned and crispy on
the outside and creamy on the inside. Recipe By : Karen Lee and Diane
Porter

From: Fido National Cooking Echo

MMMMM

Avocado relish

Recipe By : Grillin’ Chillin’ SHOW #GR3605
Serving Size : 1 Preparation Time :0:00
Categories : Relish Vegetables
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Haas avocado, ripe — coarsely chopped
1 tablespoon red onion — finely diced
1 tablespoon jalapeno — minced
2 tablespoons fresh lime juice
1 tablespoon cilantro — coarsely chopped

Combine the avocado, onion, jalapeno, lime juice and cilantro. Season to
taste with salt and pepper.

Yield: about 1 cup

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Title: HOLD-THE-SUGAR APPLE PIE
Categories: Pies, Desserts, Low-cal, Apples
Yield: 6 servings

12 oz Frozen apple juice
-concentrate, thawed
3 tb Cornstarch
1 ts Cinnamon
1/4 ts Allspice
1/4 ts Nutmeg
6 lg Baking apples, peeled cored,
Thinly sliced
(Pippin, Rome or Gr Smith)
2 tb Butter or margarine
1 9-inch pie shell, baked
Flavored whipped cream
(optional–recipe below)
Nuts (optional)
FLAVORED WHIPPED CREAM
1 c Whipping cream; whipped
2 tb Frozen lemonade concentrate
Thawed
OR
1/4 c Peanut brittle; crushed
AND
1/2 ts Ground orange peel

Measure about 1/4 cup concentrate into small bowl;
stir in cornstarch and spices. Place the remainder of
the concentrate into a large skillet with the apples.
Simmer gently until apples are just tender. Lightly
stir in cornstarch mixture until quite thick. Stir in
butter. Pour into pie shell; top with whipped cream
and nuts.

Flavored Whipped Cream: Into whipping cream, fold 2
frozen lemonade concentrate, thawed, crushed peanut
brittle and ground orange peel. (Tart shells may be
substituted for the baked pie shell). Source: All
American Apple Cookbook

—–

Jack’s Easy Cincy Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
15 ounces Can tomato paste
2 Bay leaves
1 teaspoon Cinnamon
1 1/2 teaspoons Salt
1 1/2 teaspoons Vinegar
1 1/2 teaspoons Ground allspice
3 cups Water
1/4 teaspoon Garlic powder
1 Onion — finely minced
1 teaspoon Worcestershire sauce
2 teaspoons Cumin
1 tablespoon Chili powder
1/2 teaspoon Crushed red pepper

Combine all ingredients in sauce pot. Do NOT brown beef first!! Chop up meat
with fork as it cooks.
Simmer 3 hours, coverd, stirring occasionally. Meat shold be separated with
fork while cooking, so that it is very fine. Serve over pasta; top with chopped
onion, shredded COLBY cheese, kidney beans, oyster crackers, or any combination
thereof.

– – – – – – – – – – – – – – – – – –

Ring-O-Coconut Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Sugar
1 cup Cooking oil
2 Eggs
3 cups All-purpose flour
3/4 cup Unsweetened cocoa
2 teaspoons Baking soda
2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 cup Coffee — hot
1 cup Buttermilk
1 teaspoon Vanilla
1/2 cup Nuts — chopped
—–FILLING—–
8 ounces Cream cheese — softened
1/4 cup Sugar
1 teaspoon Vanilla
1 Egg
1/2 cup Flaked coconut
1 cup Semisweet chocolate pieces — =OR=- milk chocolate
—–GLAZE—–
1 cup Powdered sugar
3 tablespoons Cocoa
2 tablespoons Butter — melted
2 teaspoons Vanilla
3 tablespoons Water; hot — to 5 tbls

Generously grease and lightly flour a 10″ tube or Bundt pan. Prepare filling:
set aside. In large mixer bowl, combine sugar, oil, and eggs; beat 1 minute at
high speed. Add remaining ingredients except filling and nuts; beat 3 minutes
at medium speed, scraping bowl occaisonally. By hand, stir in nuts. Pour half
of the batter in prepared pan. Carefully top with filling. Cover with remaining
batter. Bake at 350~ for 70-75 minutes, (cover with foil if it starts to get
too brown) until top springs back when touched lightly in center. Cool upright
in pan for 15 minutes; remove from pan. Cool completely. If desired, drizzle
with glaze.

FILLING: In small bowl, beat cream cheese, sugar, vanilla, and egg until
smooth. Stir in coconut and chocolate pieces.

– – – – – – – – – – – – – – – – – –

Title: Afternoon Ruby Tea Biscuits
Categories: Cookies
Yield: 12 servings

2 c Sifted all-purpose flour
4 ts Baking powder
2 tb Sugar
1/2 ts Salt
1/2 c Vegetable shortening
3/4 c Milk
1/2 c Red jam or jelly

Preheat the oven to 425~. Measure the sifted flour, baking powder,
sugar and salt and mix with a fork in a large mixing bowl. Cut in the
shortening until the mixture looks like coarse bread crumbs. Add milk and
mix into flour with the fork-but only until the mixture forms a soft ball.
Place the ball of dough on a lightly floured surface and knead it 12 times.
Rub some flour on a rolling pin and roll out the dough until it’s about
1/4″ thick. With a large biscuit cutter cut circles, very close together,
in the dough. Use a straight downward motion and don’t twist thecutter.
With the spatula lift half the circles, one at a time, onto the cookie
sheet. Arrange about 1″ apart.
With a small biscuit cutter (smaller than the one used to cut out the
biscuits) cut a hole in the rest of the circles to make rings and lift out
the centers with the spatula. Set these little centers aside. With the
spatula place the rings on top of the large circles on the cookie sheet.
Put a teaspoonful of jam or jelly in the middle of each ring. Bake the
biscuits 12 to 15 minutes, or until puffed and slightly golden. Take the
cookie sheet from the oven. Immediately lift the biscuits from the cookie
sheet with the spatula.

—–

Title: Tuna Pasta Salad
Categories: Salads
Yield: 4 servings

1 c Uncooked pasta (your kid’s
-favorite shape)
1/2 c White albacore tuna
1/2 c Frozen peas
2 T Red onion, chopped
3 T Light mayonnaise

Cook pasta according to package directions; drain. Cook peas
according to package directions; drain. Mix all ingredients. Keep
refrigerated or in a cool, insulated lunch box until ready to eat.

MMMMM

Turkey Casserole Spectacular

Recipe By : Laura Hunter
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 6 oz pkg wild long-grain rice mix
3 cups cooked turkey (or chicken) — cut 1 inch pieces
1 can french style green beans (15 1/2 oz) — drained
1 can condensed cream of celery soup — (10 3/4 ozs.)
6 ounces Cheddar cheese (1 1/2 cups) — shredded
1 cup mayonnaise
1/2 cup onion — chopped
1 2 oz jar chopped pimientoes

Heat oven to 350. Lightly grease a 2-qt. shallow ovenproof baking dish. Mix
all ingredients together in the casserole dish until well blended. (You can
wrap and refrigerate at this point if making ahead.) Bake for 25 to 30
minutes, until hot and bubbly.

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