AZTEC CORN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
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— ——–LISA CRAWLEY
TSPN00B——————-
1/4 c Butter
3 1/2 c Fresh Corn — cut from cob
1 cl Garlic — minced or pressed
1 c Chicken Stock
2 c Milk
1 t Oregano Leaves
4 oz Cn Green Chilies — diced
4 oz Jack Cheese — shredded
Salt
1 lg Tomato — cored and diced
1/4 c Fresh Cilantro — chopped

in a 5-6qt pan, melt butter over med. heat. Add corn
and garlic; cook, stirring, until corn is hot and
darker golden in color (about 2 min). Remove from
heat. Whirl stock and 2 c of the corn mixture in a
food processor or blender until smooth; add to
remaining corn mixture in pan. Stir in milk, oregano
and chilies; bring to a boil over med. heat stirring
constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual
servings w/ tomato and cilantro. Makes 4-6 servings.

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Five Way Chili

Recipe By : Cooking With Gas, Meals In Minutes
Serving Size : 6 Preparation Time :0:15
Categories : Bean Ground Chicken Breast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp olive oil
1 1/2 lbs ground chicken breast, skinless — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 cloves garlic — minced
14 1/2 ozs crushed tomatoes
8 ozs no-salt-added tomato sauce
3 tbsps chili powder
2 tbsps cocoa powder
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp allspice
1/8 tsp cloves
3/4 tsp salt
1/2 tsp black pepper
1 lb spaghetti, thin — cooked
15 ozs dark red kidney beans — drained
3/4 c onions — chopped
3/4 c fat-free cheddar cheese — grated

Heat oil over medium-high flame. Add chicken, onions, bell peppers, and
garlic. Cook until chicken is no longer pink and vegetables are tender.
Stir in tomatoes, tomato sauce, chili powder, cocoa powder, cinnamon,
cumin, allspice, cloves, salt, and black pepper. Heat to boiling over high
flame. Reduce flame and simmer 20 minutes more. Meanwhile, heat beans in a
saucepan over medium flame.

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Per serving: 471 Calories; 4g Fat (7% calories from fat); 41g Protein; 82g
Carbohydrate; 60mg Cholesterol; 1186mg Sodium

NOTES : Serve chili over spaghetti. Top with beans, remaining onions, and
cheese.

Root Beer

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-7 Patricia Dwigans 2 c
2 C Granulated sugar
1 Tsp Dry yeast
1 Qt -hot water
1/2 C -warm water
4 Tsp Root beer extract

Dissolve yeast in 1/2 cup warm water. Dissolve sugar in 1 quart hot water mix
together dissolved yeast, sugar and root beer extract in a gallon jar.
Fill jar with warm water and stir until all ingredients are well combined.
Cover jar set in warm sun for 4 hours. The root beer will be ready to drink
the next day. Chill before serving
Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID,
BGMB 90B; GEnie, E.RADIS

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1/2 cup Butter or margarine, softened
1 1/2 cups Granulated sugar
3 Eggs
1 tbsp Grated orange rind
2 cups All-purpose flour
1 tbsp Baking Powder
1/2 tsp Salt
1 cup Prepared orange juice

Preheat oven to 350F. Cream butter and sugar well. Beat in eggs 1 at a time.
Add orange rind. Mix.

Combine flour, baking powder and salt in small bowl.

Add orange juice to butter mixture in 2 parts alternately with flour mixture
in 3 parts, beginning and ending with flour mixture. Spread in 2 greased 9
inch round layer pans. Bake in oven for 25 to 30 minutes until an inserted
wooden pick comes out clean. Ice with

Title: Wild Rice Mushroom Soup
Categories: Soups, Appetizers, Rice, Vegetables
Yield: 4 servings

1 1/2 pt Vegetable stock
1 sm Onion, finely chopped
1 sm Green bell pepper, diced
1 tb Parsley, chopped
1 oz Wild rice, washed drained
4 oz Button mushrooms, sliced
5 tb Red wine
Salt pepper

Put the stock into a soup pot. Add the chopped onions, bell pepper
parsley. Bring to a boil, cover simmer for 15 minutes. Add the
washed wild rice continue to simmer for another 40 minutes.

Add the mushrooms the wine. Season to taste. Cover simmer for a
further 15 minutes. Serve hot.

Mary Norwak, “Grains, Beans Pulses”

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NECTARINE GINGER CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Fresh ginger — peeled and
Minced
6 c Granulated sugar
3 c Cider vinegar
6 Cloves garlic — peeled and
Mashed
8 lb Nectarines (about 24 medium)
Pitted and cubed
2 md Onions — chopped
1 1/2 c Lemon juice
1 c Golden raisins
1 c Raisins

Cover ginger with water in a saucepan and bring to a
boil, turn down heat and simmer until tender, 35-40
minutes. In a large non-aluminum pot, mix ginger
water, ginger, sugar, vinegar, and garlic. Bring to a
boil and add remaining ingredients. Cook until thick,
about 1 1/2 hours.

Recipe By : U15297@uicvm.uic.edu (Shyamala
Parameswaran)

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Brown Stock

Recipe By : Gourmet – October ’89
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds veal or beef bones, sawed into 2″ pieces
2 pounds stew beef, cut into — 1 1/2 inch cubes
2 unpeeled onions — quartered
2 carrots — halved
2 ribs celery — halved
4 unpeeled garlic cloves
6 long parsley sprigs
1 teaspoon salt
1/2 teaspoon dried thyme — crumbled
1 bay leaf

Spread the bones and the beef in a flameproof roasting pan and roast them in
a preheated 400 oven for 25 minutes. Add the onions and the carrots, roast
the mixture, stirring once or twice, for 30 minutes more, or until it is
browned well. Transfer contents with a slotted spoon to a stockpot or
kettle. Pour off any fat from the pan, add 2 cups water, and deglaze the pan
over high heat, scraping up the brown bits. Add the liquid to the pot with
14 cups of cold water and bring the liquid to a boil, skimming the froth.
Add 1/2 cup cold water and bring the mixture to a simmer, skimming the
froth. Add the celery, the garlic, the parsley, the salt, the thyme, and the
bay leaf and simmer the mixture for 4 hours. If a more concentrated flavor
is desired, boil the stock until it is reduced to the desired concentration.
Strain the stock through a fine sieve into a bowl and let it cool to warm.
Chill the stock and remove the fat. Makes about 8 cups.

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Title: Green Rice
Categories: Casseroles, Cheeses, Rice/grains, Vegetarian
Yield: 8 servings

2 c Cooked brown rice
2 c Grated cheese
1 c Chopped parsley
Egg substitute equivalent to
— 2 eggs
1/2 c Olive oil
2 c Milk
2 Green onions
1/2 Clove garlic
1 ts Salt

Chop onion and garlic. Cook in oil (do not brown). Add other
ingredients and put into a lightly greased casserole. Bake at 350 F.
for 45 minutes. Remove from oven and let stand 5 minutes before
serving.

Yield: 8 to 10 servings.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

Title: Elaine’s Dolmas
Categories: Vegetarian, Vegan, Mcdougall, Main Dish
Yield: 48 servings

48 Grape leaves (about 1 jar)
1/2 c Long grain brown rice;cooked
2 c Onion; finely chopped
2 tb Parsley; finely chopped
2 tb Mint leaves; finely chopped
2 ts Dill weed
1/4 c Pine nuts
1/4 c Currants
1/4 ts Black pepper
1 c Tofu TVP® (optional)

Place grape leves briefly in a pan of warm water to separate them, then
drain on paper towels. Combine all other ingredients. Place grape leaf vein
side up, with the stem toward you. Put a mound of rice mixture in the
middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the
size of the leaf). Fold over sides and roll up leaf. Layer the rolled
leaves in a large saucepan (3 quart) placing them side by side and close
together. Press with a heavy heat proof plate that fits inside the pan. Add
enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours.

Hints: Dolmas may be served warm or chilled. If warm, try serving them
with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
Tabouli is also a good dish to serve at the same meal. Dolmas are easy to
take to a potluck dinner and they also make a very special “company meal.”
Recipe for making tofu TVP® follows. The use of the tofu in this recipe is
entirely optional; they are delicious both ways.

Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE

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

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: PERFECT PEANUT PARTY MIX
Categories: Appetizers
Yield: 18 servings

1/4 c Butter or margarine
1/4 c Creamy peanut butter
1 1/2 t Worcestershire sauce
1/2 t Salt
1/4 t Garlic powder
2 2/3 c Corn Chex cereal
2 2/3 c Rice Chex cereal
2 2/3 c Wheat Chex cereal
2/3 c Salted cocktail peanuts
8 oz Candy coated chocolate piece

Preheated 250ø oven. In 15 x 10 x 2 inch baking pan melt butter and
peanut butter in oven. Remove. Stir in Worcestershire, salt and
garlic powder: mix well. Gradually add cereal and nuts, stirring
until all pieces are evenly coated. Bake 1 hour, stirring every 15
minutes. Add candy, mixing well. Spread on absorbent paper to cool.
Store in air tight container.
Microwave Directions*: In 3 1/2 quart bowl or 13 x 9 x 2 inch
microwave-safe dish melt butter and peanut butter on HIGH 1 minute.
Stir in Worcestershire, salt and garlic powder; mix well. Gradually
add cereal and nuts, stirring until all pieces are evenly coated.
Microwave on HIGH 5 to 6 minutes, stirring every 1 1/2 minutes. Add
candy, mixing well. Spread on absorbent paper to cool. Store in air
tight container.
*A 650 watt microwave was used. For other wattage ovens, time may
need to be adjusted.
Makes 8 cups. Courtesy Ralston-Purina. No copyright shown.

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