Title: Bean Tortilla Casserole
Categories: Vegetables Tortillas Main dish Mexican Poultry
Servings: 10

4 c Water; *
1 lb Pinto Beans; Dried, *
1/2 c Onion; Finely Chopped, 1 Med
2 ea Cloves Garlic
1 x Chiles; **
1 1/2 t Chicken Bouillon; Instant
1/8 t Cumin; Ground
1/2 c Vegetable Oil
2 1/2 c Cooked Chicken; Diced
12 ea Flour Tortillas; ***
1 1/2 c Dairy Sour Cream
1 1/2 c Montery Jack Cheese;Shredded
1/4 c Green Onions w/Tops; Sliced

* Four 15 oz cans of pinto beans may be substituted for the water and
** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo
*** Tortillas should be 8-inches in diameter and be warmed.
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Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to
boiling; reduce heat. Simmer uncovered until beans are tender, about 3
hours adding water if necessary. Place half the beans, 1/2 cup of bean
liquid, the chipotle chiles, bouillon (dry), and cumin in food processor
workbowl fitted with steel blade or in blender container. Cover and
process until smooth; pour into large bowl. Place remaining beans with
just enough liquid to cover in workbowl. Cover and process until smooth;
add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir
in bean mixture. Cook uncovered, stirring frequently, until mixture is
consistency of cake batter. Heat oven to 350 degrees F. Spoon scan 1/4
cup chicken onto half of each tortilla; fold tortillas into halves.
Arrange in greased 3-quart round shallow casserole or rectangular baking
dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour
cream, cheese and green onions. Bake uncovered until hot and bubbly, 15
to 20 minutes.

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Beef Stew w/Sun-Dried Tomatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sun-dried tomatoes (not oil packed)
1 1/2 pounds beef stew meat
1 1/2 pounds new potatoes (about 12) — cut in half
12 pearl onions, cut in half if large
(or 1 med. onion cut into 8 wedges)
1 8 oz. pkg. baby cut carrots
2 cups water
1 1/2 teaspoons seasoned salt
1 bay leaf
1/4 cup water
2 tablespoons flour

Rehydrate tomatoes as directed on package; drain and coarsely chop. Mix all
ingredients, except 1/4 cup water and the flour, in a crockpot. Cover and
cook on low heat setting for 8 to 9 hours or until vegetables and beef are
tender. Mix water and flour; gradually stir into beef mixture. Cover and
cook on high setting for 10 to 15 minutes or until slightly thickened.
Remove bay leaf.

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Title: ORIENTAL MEATBALLS
Categories: Chinese, Pork
Yield: 6 servings

1/2 c Uncooked short grain rice
3/4 lb Lean ground pork
2 Water chestnuts
3 ts Dried shrimp, soaked/minced
1 Stalk green onion, minced
1/2 ts Minced ginger
2 tb Chopped carrot
2 ts Soya sauce
4 ts Cornstarch
1 Egg white
3/4 ts Sugar
3/4 ts Salt
Pinch white pepper

Soak rice in warm water for 1-1/2 to 2 hours. Drain
well and set aside. Mix pork with the remaining
ingredients in a bowl. Form into 14 meat balls: take
a fistful of the mixture and squeeze out a meatball
between your thumb and index finger. Use a wet soup
spoon to remove meatballs from your fist. Roll the
meatballs in the soaked rice until evenly coated.
Gently press rice into meatballs. Steam over high
heat for 25-30 minutes. Add more water to the steamer
if necessary. Serve with soya sauce, if desired.

Pearls can be kept in the refrigerator and resteamed.

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Title: Popcorn Marshmallow
Categories: Kids
Servings: 6

26 c Popped popcorn
1 c Salted peanuts
1/2 c Baking gumdrops
In a saucepan melt: 1/2 cup
-margarine
1/2 c Cooking oil
500 Gms. white marshmallows

Stir constantly while marshmallows melt and mix with melted margarine and
oil mixture. Do not allow this to boil, just melt over low heat. Mix into
popped corn mixture. Press into greased tube pan.

MMMMM

Title: Neiman Marcus $250 Cookie
Categories: Cookies
Yield: 30 servings

2 c Butter or margarine 2 c Granulated sugar
2 c Brown sugar 4 ea Eggs
2 ts Vanilla 4 c Flour
3 c Ground oatmeal (fine powder) 1 ts Salt
2 ts Baking powder 2 ts Baking soda
24 oz Chocolate chips 1 ea 8 oz hershey bar, grated
3 c Chopped nuts

Cream butter with white and brown sugar. Add eggs and vanilla. Blend
together with flour, oatmeal, salt, baking powder and baking soda. Add
chocolate chips, candy and nuts. Roll into balls and place 2 inches apart
on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be
halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges
$250 for this recipe. However,
let it be known that’s not the case.

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Title: Morton’s Caesar Salad
Categories: Salads
Yield: 4 servings

3/4 c Olive Oil
1/4 c Red Wine Vinegar
6 Anchovy fillets, minced
4 ts Garlic, minced
1 tb Lemon Juice
1 tb Dijon Mustard
1 ts White Pepper
1 c Parmesan cheese, grated
1 lg Romaine Lettuce head
Torn into bite size pieces
Croutons

Blend the first 7 ingredients in a processor or blender. Add Parmesan
Cheese and blend just until combined. Season to taste with salt. Can
be prepared 2 days ahead; bring to room temperature and whisk before
serving. Add croutons just before tossing salad.

SOURCE: Morton’s Restaurant, Chicago, Il

MMMMM

This is the traditional recipe….

Grandma’s Cookies in a Bag

Recipe By : http://www.geocities.com/NapaValley/Vineyard/3207/
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup sugar
1/2 cup brown sugar
1 cup chocolate-covered raisins
1/2 cup chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup margarine — room temperature
1 egg — beaten
1 teaspoon vanilla

Mix sugars, raisins and chocolate chips in 1-gallon size ziptop bag. In
small mixing bowl, combine flour, baking powder and baking soda,then add
to ziptop bag. Toss all together in bag. Preheat oven to 375°. Grease
baking pan with vegetable oil spray. Empty contents of bag into large
bowl. Add margarine, egg and vanilla. “Use your clean hands” to mix.
Keep mixing until dough sticks together. Shape dough into balls the
size of a walnut. Place cookies 2 inches apart on pan. Bake in
preheated oven 12 to 15 minutes until tops are lightly browned. Let
cool 5 minutes, then remove from pan. Makes about 2 to 3 dozen.
Source: Milwaukee-Journal Sentinel.

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My Web Site: http://www.geocities.com/NapaValley/Vineyard/3207/

RISOTTO WITH CRABMEAT BASIL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
1 sm Onion, minced
1 1/2 c Arborio rice* or
-medium-grain rice
5 c Chicken stock or broth
1/2 c Whipping cream
3 1/2 oz Fresh mild goat cheese
-(such as Montrachet)
8 oz Crabmeat
1/3 c Chopped fresh basil or 1
-teaspoon dried

This special appetizer is served at Allegro in Santa
Barbara. It was a winner.

*Arborio, an Italian short-grain rice, is available at
Italian markets and some specialty foods stores

Melt butter in heavy large saucepan over medium heat.
Add minced onion and saute until translucent, about 3
minutes. Add rice and saute 1 minute. Add 1 cup
chicken stock to rice, reduce heat and simmer until
liquid is absorbed, stirring frequently. Continue
adding enough of remaining chicken stock 1 cup at a
time until rice is just tender but still firm to bite,
stirring frequently and allowing each addition to be
absorbed before adding next, about 20 minutes. Add
whipping cream and simmer 2 minutes. Mix i n goat
cheese, then crabmeat and chopped basil. Season
risotto to taste with salt and pepper. Serves 6. From
the files of Al Rice, North Pole Alaska. Feb 1994

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Title: MOCK STRAWBERRY OR RASPBERRY JAM
Categories: Desserts, Jams
Yield: 6 servings

6 c Mashed figs
6 c Sugar
1 c Water
9 oz Strawberry or raspberry
-Jello

Boil hard for 3 minutes. Put in hot, clean jelly jars and seal. Let set 6
weeks and enjoy.

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Pina Colada Fruit Dip

Recipe By : Jeanne Hinds
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz crushed pineapple in its own juice, — can/undrained
3 1/2 oz pkg. instant coconut pudding and pie filli
3/4 cup milk
1/2 cup dairy sour cream

In food processor bowl with metal blade or blender container, combine all
ingredients. Cover; process 30 seconds. Refrigerate for several hours or
overnight to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups. I
serve it usually in a pineapple that I’ve split in half lengthwise and
hollowed out.

Another good dip is simply caramel ice cream topping. Serve with sliced
apples in the Fall is really a nice treat

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