Turkey Chili

Recipe By : CD
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
2 large onions — chopped
2 tablespoons garlic — chopped
2 1/2 pounds turkey — ground
1/4 cup masa harina —
28 ounces whole plum tomatoes — drained and chopped
4 cups chicken stock
6 tablespoons pasilla chili powder
1 tablespoon cumin — ground
1 teaspoon oregano
1 teaspoon cinnamon
1 teaspoon black pepper — freshly ground
1 tablespoon salt
2 tablespoons cider vinegar
2 chipotle chilies in abode sauce — chopped
40 ounces beans

Heat the oil in a dutch oven and saute the onions until golden. Add the
garlic and saute for another 2 – 3 minutes. Add the turkey and saute until
the meat loses its color, stirring to break the meat apart. Sprinkle the
masa harian onto the meat and stir to incorporate, cooking for an additional
2 minutes.
Add the remaining ingredients (except beans), the reserved tomato juice and 2
cups of chicken stock. Bring to a boil over high heat, reduce the heat to low
and simmer, covered, for 1 1/2 hours, stirring occasionally, adding the
remaining chicken stock if necessary. Add the beans and continue cooking for
10 to 15 minutes to heat thoroughly. Serve with corn bread, tortillas, diced
onions, grated cheese, sour cream, chopped fresh coriander, or anything else
you like with your chili.

NOTE: Try and get the ingredients listed. If you use regular chili powder
be careful about what it has in it. Most purchased chili powders are a mixture
of chili powder, cumin, salt, and other spices. Again, I strongly suggest
using the ingredients listed as the taste is well worth the effort. This
chili has a nice “earthy” taste with a hint of smokiness imparted by the
chipotle chilies in adobe sauce.

Beef or pork can be substituted for the turkey.

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Per serving: 5857 Calories; 122g Fat (19% calories from fat); 464g Protein;
739g Carbohydrate; 610mg Cholesterol; 11355mg Sodium

Mexican Lentil Soup

Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Beans/Legumes
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups nonfat chicken broth
3 cups water
2 cups lentils
4 bay leaves
1/4 cup garlic cloves — chopped
1 1/2 cups celery — chopped
1 1/2 cups carrots — chopped
1 1/2 cups salsa — green chili
1 large white onion — chopped
1 cup ham — chopped
2 tablespoons basil — fresh chopped
1/2 teaspoon black pepper — freshly ground
1/4 cup yellow cornmeal

Bring three cups broth and three cups water to a boil in a large pot. Add lenti
ls, bay leaves, and garlic. Reduce heat, cover, and simmer for 20 minutes. Add
remaining ingredients except corn meal and the reserve broth. Bring to a boil,
reduce heat and simmer covered for 30 minutes. Stir in corn meal and cook an ad
ditional 15 minutes or until vegetables are tender but not overcooked. Remove f
rom heat and allow to cool.

Puree the mixture in batches. Heat reserve stock and stir in puree. Serve in wa
rmed soup bowls and garnish with a dollop of sour cream (Sour King) and sprigs
of cilantro.

The soup will thicken as it cools because of the corn meal. When reheated it re
turns to its original consistency. Additional broth or water ca be added to ach
ieve desired thickness.

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Per serving (excluding unknown items): 268 Calories; 4g Fat (13% calories from
fat); 22g Protein; 41g Carbohydrate; 10mg Cholesterol; 856mg Sodium

NOTES : This recipe doubles well, and any extra soup can be frozen. The recipe
called for 2 cups of ham, I have reduced that to one cup. Also, Sour King and
cilantro can be added as the garnish.

_____

Title: Spicy Baby Back Ribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 5 servings

1/4 c Chinese fermented black
-beans, rinsed
2 tb Chopped garlic
2 tb Chopped fresh ginger
1 tb Red pepper flakes
1/4 c Minced scallions
1 tb Sesame oil
1/4 c Brown sugar
1/4 c Rice wine vinegar
1 tb Tabasco sauce
2 tb Worcestershire sauce
3 tb Asian fish sauce
1/4 c Tomato paste
1 c Soy sauce
1 Orange, chopped (with skin)
4 Sides (or racks) baby back
-pork ribs (substitute
-beef, if desired.)

This recipe is a favorite of old Charles Franz, whose father Mark is
the chef at Stars.

Combine all seasoning ingredients and pour over ribs. Marinate
overnight in the refrigerator .

Grill ribs over medium heat, using either mesquite or charcoal
briquettes, basting constantly with the marinade for about 1 hour.
The trick is to have just the right heat: too much and the ribs bum,
too little and they do not cook.

Slice and serve with lots of beer++for the parents, that is!

Serves 5.

PER SERVING: 955 calories, 104 g protein, 11 g carbohydrate, 51 g
fat (17 saturated), 287 mg cholesterol, 2,589 m sodium, g fiber.

From the San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

Title: HOT SPICY BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 2 servings

2 tb Oil
2 ea Green onions, chopped
1 ts Garlic, chopped
1 ea Green chilies, chopped
1 tb Salted black beans
1 lb Bean curd, cubed
1 tb Soy sauce
1 ts Brown sugar
1/2 c Stock
1 ts Cornstarch dissolved in 1
— tb water

Heat oil in a wok fry the onion, garlic chili for
30 seconds. Add salted beans bean curd, fry gently
till bean curd turns golden. Add the rest of the
ingredients cook until the sauce thickens. Serve
hot over noodles or fried rice.

Jack Santa Maria, “Chinese Vegetarian Cookery”

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Sugar Cookies

Recipe By : Vicki O’Day Hewlett-Packard Laboratories, Palo Alto CA
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c butter — softened
1 1/8 c salad oil
1 1/8 c powdered sugar — sifted if it is lump
1 c sugar
2 eggs
1 1/8 tsp vanilla
3 1/4 c flour
1 1/8 tsp baking soda
2/3 tbsp cream of tartar
1/2 tsp salt
extra sugar (for dipping)

1. Cream the butter and sugars, then add oil and mix well.

2. Add the eggs and vanilla and mix well.

3. Sift the flour, baking soda, cream of tartar and salt together, then add
to above and mix well.

4. Refrigerate overnight, or until dough is firm. If you want to speed
this up, put the dough in the freezer, but keep an eye on it.

5. Preheat oven to 175 C .

6. Drop dough in 3ml amounts on an ungreased cookie sheet. Dip a glass in
dough and wipe excess off. Then dip the glass in sugar and flatten a
cookie. Repeat the dip-in-sugar flatten-cookie sequence until all are done.
The cookies won’t spread in baking, so you can easily judge how far apart to
put them (you want room to cook, but not to grow). If you find that the
dough is getting too soft to flatten easily, put it in the refrigerator
between batches.

7. Bake for about 5-6 minutes, until the edges are JUST beginning to turn
golden brown. Take off the cookie sheet and put on waxed paper or foil to
cool.

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Title: Black forest parfait
Categories: Diabetic, Desserts, Cheese/eggs
Yield: 6 servings

3 oz Neufchatel cream cheese;
2 c Skim milk; cold
3 oz Pkg. Jell-o sugar-free;
-instant chocolate pudding;
1 tb Cornstarch;
1/3 c Cherry juice;
1 cn Red sour pitted cherries;
-1 lb., water packed
6 pk Equal sweetener;

Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer,
until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes or
until smooth.

Mix cornstarch in cherry juice until dissolved. Add to cherries and cook
until it boils for 1 minute. Remove from heat and stir in Equal.

Alternately spoon pudding and cherries into parfait dishes, ending with
pudding. Garnish with 2 cherries.

Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg,
carbohydrate 16g, sodium 304mg.

Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta Gentry,
Carolyn Williamson, M.S.

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Title: BEEF LO MEIN

Categories: Chinese
Yield: 4 servings

4 tb Peanut oil
1-1/2 lb Flank steak; or shrimp or chicken
2 Celery; shredded
2 Slices Ginger; minced
1 c Cabbage
1 Green onion; minced
2 tsp Cornstarch
1/2 lb Spaghetti; or Chinese/noodles
1/2 tsp Sugar
1 tb Soy sauce; light soy
1/2 tsp Salt; optional

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside. Slice
steak VERY THIN, across the grain, 2″ pieces. Mix together, steak, ginger,
scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to
smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not
overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two
minutes, add spaghetti, stir well and cook a few minutes, add meat
mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing
about stir fry cooking, just about anything goes. So, substitute, add
other veggies, you just can’t go wrong.. MARTY FEINS (BGNJ11A)

Satay Dip

Recipe By : HAWGDAVE
Serving Size : 8 Preparation Time :0:00
Categories : Kitmail21 Peanut Butter
Sauces Ethnic
Rice Seafood
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tbsp crunchy peanut butter
1 onion finely chopped
1 cup “thick” coconut milk
1 tbsp palm or brown sugar
1 tsp red chili pepper — (cayenne)
1 stalk lemon grass — finely chopped
1 tbsp fish sauce — (Nam Pla)
1 tbsp dark — sweet soy sauce

It seems that making “thick” coconut milk is a little involved (I would guess
you don’t go out and buy it) and the following is a condensed and paraphrased
version of what she says: “When I refer to ”thick“ coconut milk in a recipe,
it is made from the first pressing of the milk or water through the coconut
meat….. To obtain 2 cups of ”thick“ coconut milk, you’ll need 2 cups of
coconut (she prefers to use dried, unsweetened [desiccated] coconut found in
health food shops or Oriental stores) and 3 cups of whole milk. Scald the
milk in a saucepan. Place the coconut in the milk. Stir and remove from
heat. Let stand until cooled to room temperature, stirring occasionally.
Strain this mixture through a sieve using the back of a spoon to express as
much liquid as possible.”

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NOTES : I found this one in Jennifer Brennan’s “Original Thai Cookbook”.

MASA BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 c Unbleached A-P flour
1 1/2 c Masa harina de maiz
2 tb Plus 1 ts baking powder
1 t Salt
4 oz Unsalted butter, well-chill
-cut into small pieces
1/2 c Solid vegetable shortening,
-well-chilled, cut into
-small pieces
2 c Cultured buttermilk,chilled

Position racks in the upper and middle thirds of the
oven and preheat the oven to 450F.

In a large bowl, stir together 3 1/2 cups of the
flour, the masa, baking powder, and salt. With a
pastry cutter, blend in the butter and shortening
until the mixture resembles a coarse and slightly
lumpy meal. Stir in the buttermilk until a soft,
crumbly dough is formed. Sprinkle the work surface
with half of the remaining flour. Turn the dough out,
gather it into a ball, and briefly knead it, just
until it holds together. Flatten the dough, sprinkle
it with the rest of the flour, and roll it out about
1-inch thick. With a round 3-inch cutter, form the
biscuits, transferrring them to 2 ungreased baking
sheets and spacing them about 2 inches apart. Gather
the scraps into a ball, roll it out to 1-inch thick,
and cut out the remaining biscuits.

Set the baking sheets on the racks and bake about 15
minutes, exchanging the position of the sheets on the
racks from top to bottom and from front to back at the
halfway point, or until the biscuits are golden and
crisp. Serve hot or warm.

Note: masa is NOT the same thing as cornmeal. Stores
catering to Hispanic population will have masa. Since
masa contains no gluten, these biscuits are especially
tender.

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Play Dough

Recipe By : Kids Cooking by Klutz
Serving Size : 1 Preparation Time :0:15
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup white bread flour
1/4 cup salt
2 tablespoons cream of tartar
2 teaspoons food coloring
1 tablespoon vegetable oil
1 cup wate

1. Mix flour, salt and cream of tarter in a medium pot

2. Add water, food coloring and oil

3. Stir over medium heat for 3-5 minutes. Don’t worry if the mixture looks
like a gloobby mess; it’ll turn into dough

4. When the mixture forms a ball in the center of the pot, turn off the stove
and let it cool. Then take it out of the pot and put it on a floured surface.
Squish it and punch it around a bit; this is called kneading

5. When you’re done, put it in a plastic bag or air tight container and store
it in the fridge

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NOTES : Need: Medium pot Airtight Container or plastic bag.
This is like the play dough you buy in the store.