Neiman-Marcus Chili Con Queso (Tortilla) Soup

Recipe By : Diane’s Traveling Newsletter
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — finely chopped
6 tablespoons unsalted butter
3 cans mild green chiles — drained, seeded,
— and finely chopped,
— (4-oz each)
4 cans plum tomatoes — drained seeded and
— finely chopped, (14
— 1/2-oz each)
4 packages cream cheese — cut into bits (3-oz
— each)
2 cans chicken broth — (14 1/2-oz each)
3 cups half-and-half
8 teaspoons fresh lemon juice — or to taste
cayenne pepper — to taste
salt — to taste
julienned tortilla strips — finely chopped
green onions — chopped
monterrey jack cheese — grated

Cook onion in butter over moderately low heat in a saucepan, stirring occasiona
lly until onion is softened. Add chiles and tomatoes. Cook mixture 8 to 10 mi
nutes over moderate heat until liquid evaporates, stirring occasionally. Stir
in cream cheese. Maintain moderate-to-low heat until cheese melts. Stir in ch
icken broth, half-and-half, lemon juice, cayenne, and salt. Heat soup over mod
erate heat until hot, but do not boil. Sprinkle tortilla strips, green onions,
and Monterrey jack cheese over individual servings.

Makes 8 cups.

Girl2Di4

Here’s one of my favorites:

Diane’s Traveling Newletter – Issue 9

MC formatted by Barb at PK using MC Buster 2.0f SNT on 7/5/98

By SuzyWert@aol.com on Jul 5, 1998.

– – – – – – – – – – – – – – – – – –

SWEET CORN AND CHEDDAR CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Main dish
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
1 lg Onion — chopped
1 Celery stalk — chopped
1 Carrot — chopped
2 ts Dry mustard
1 1/2 c Canned chicken broth
3/4 lb Potatoes — peel dice
1 tb Chopped fresh thyme or
1 t -dried thyme
1 lg Bay leaf
3 c Corn kernels — fresh or
– frozen
3 c Half and half or milk
2 c Shredded sharp cheddar
– cheese
1 Green onion — thinly sliced

Melt 3 Tbsp of the butter in a heavy large saucepan
over medium heat. Add the chopped onion, celery and
carrot and saute until vegetables begin to soften,
about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2
cups canned chicken broth, potatoes, bay leaf, and
thyme. Bring mixture to a boil. Reduce heat to low,
cover saucepan and simmer until potaotes are almost
tender, about 10 minutes. Add the corn and half and
half. return soup to a simmer. Cover saucepan and
cook until vegetables are tender, about 6 minutes.
Reduce heat to very low and add the cheddar cheese to
the soup, mixing until cheese is just melted. Season
soup to taste with salt and pepper. Ladle soup into
deep bowls, and garnish with remaining cheese and
green onion and serve.

From Bon Appetit; August 1991

Shared by Robert Rostrup

– – – – – – – – – – – – – – – – – –

Slow Cooker Tamale Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Chicken broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Cilantro, fresh — chopped
1/2 pound Pork sausage
1 pound Beef stew meat
(1/2-inch cubes
1 Onion — chopped
1/2 cup Celery — finely chopped
1 Green chile pepper, mild
(seeded/chopped
1/2 cup Sun-dried tomatoes — chopped
8 ounces Can whole-kernel corn — draine
1 can Ripe olives, sliced — drained
1/2 teaspoon salt
1/8 teaspoon pepper
whole or halved pitted olives

Bring broth or bouillon to boil in medium saucepan. Stirring constnatly,
slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in
cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about
2 inches up sides of slow-cooker. In large bowl, combine sausage, stew
meat,onion,celery,chili pepper, sun-dried tomatoes, corn, sliced olives, salt
and pepper. Carefully spoon into center of cornmeal-lined pot. Cover and
cook
on LOW 7-8 hours. Garnish with ripe olives, if desired.

– – – – – – – – – – – – – – – – – –

Title: Coconut Rum Punch
Categories: Australian, Ceideburg 2
Yield: 1 servings

Text Only

Here, courtesy of Mark Herron in Sydney, is a series of recipes from
Downunder. These coconut recipes are from the Sydney Morning Herald
9/29/92 from a cooking column titled “Raw Materials” by Meryl
Constance. These are in an odd format, aside from being metric.
There are no ingredient lists or amounts leading the body of the
recipe. I considered listing the ingredients first, but++since I use
a non-standard format++ maybe someone with MM or one of the other
recipe programs would rather put them into that format. And no way
am I going to try to translate the metric measurements into American
ones. Some of you whiz-kids with recipe programs with that feature
conversions can tackle that. As you’ll see, these come from all over
the world, not just from Australia. Mark++gotta couple of question on
ingredients. The rabbit recipe below calls for both red and green
capsicums and birdseye chillies. I know what the latter are, but are
“capsicums” what we call green or red bell peppers up here? And I
*think* that what are referred to as “brown onions” are probably the
one’s with brownish skins that we call “yello onions” here.

And thanks for sending the papers over! I getting a kick out of not
only the recipes, but also the ads and articles. A nice peek into
Ozzie life.

This is a version of an old recipe from Barbados. You can use light
or dark rum. One of the ingredients is simple syrup which is made by
dissolving 4 parts (any measure) sugar in 3 parts of water. If you
can’t find a fresh young coconut, the chilled drinks cabinet in many
Asian food stores contains young coconut juice, which has been frozen
in plastic packs.

Put into a cocktail shaker or mixing bowl 30 ml lime juice, 60 ml
simple syrup, 90 ml rum. 120 ml young coconut- nut juice. Shake or
stir with ice cubes and strain into a tall glass. Garnish with a
lime leaf.

Serves 1 (lavishly).

Posted by Stephen Ceideberg; October 29 1992.

MMMMM

COUNTRY BREAD SAUSAGE STUFFING FOR TURKEY

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage
-Bob Evans, Jimmy Dean, etc.
1 md Onion — chopped
1/4 c Chopped celery
1 t Salt
1/2 ts Pepper
1 t Dried basil
1/2 ts Oregano
10 c White bread cubes
– DRY, day-old
2 tb Minced parsley
-fresh or dried
Chicken broth or bouillon

Cook sausage in skillet, breaking up with a fork as
it cooks, until all pink color is gone. Pour off and
discard all but 1/2 cup of accumulated liquid. Add
celery and onion to sausage in skillet. Cook onion,
stir in salt, pepper, basil and oregano. Place bread
cubes in large bowl. Add sausage mixture, parsley and
enough chicken broth to moisten . Mix together gently.
Will stuff one 12 to 14 lb turkey. Bake excess in
ungreased casserole @ 350 degrees for 30 minutes.

– – – – – – – – – – – – – – – – – –

Au Gratin Potatoes And Ham

Recipe By : Sue Klapper
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C potatoes — peeled and sliced
1/2 Med onion — coarsely chopped
3/4 C ham — cooked, cubed
1/2 C american cheese — shredded
1/2 Can cream of mushroom soup
1/4 C milk
1 Dash thyme

In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat
layers. In small bowl, combine soup, milk and thyme; pour over top. Cover;
cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours
or until potatoes are tender.

– – – – – – – – – – – – – – – – – –

Cuscusu (Shellfish Couscous Soup) (Weir)

Recipe By : Joanne Weir: August 19, 1998 San Francisco Chronicle
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup couscous
2 1/2 cups fish stock
OR bottled clam juice
2 pounds assorted shellfish — such as
mussels; clams; shrimp; scallops
3 tablespoons olive oil
1 small yellow onion — minced
3 garlic cloves — minced
1 small pinch crushed red pepper
1 cup dry red wine
2 bay leaves
1 1/4 cups peeled — seeded
and chopped tomatoes
1 teaspoon red wine vinegar
salt and freshly ground pepper
3 tablespoons chopped italian parsley — plus
more for garnish
1 large pinch saffron threads

Wash the couscous in cold water and drain immediately. Lift and rake the
grains with your fingertips to separate them. Let rest for 10 minutes.

Heat the fish stock in the bottom of a couscousiere, or in a large soup pot
fitted with a steamer on top.

Line the steamer insert with 3 layers of cheesecloth. Add the couscous and
steam for 20 minutes, uncovered, fluffing the grains halfway through the
cooking.

Remove from the steamer and dump couscous into a baking pan.

Combine 1/3 cup water and 1/4 teaspoon salt. Sprinkle over the couscous.
Lift and rake grains with your fingertips to separate them. Let rest for 10
minutes.

Bring the fish stock back to a simmer. Wash the shellfish.

Add the mussels to the soup pot, cover and cook until they open, 2 to 5
minutes.

As the mussels open, remove them from the pan with a slotted spoon. Place
in a large bowl and cover with foil.

Add the clams to the soup pot, cover and cook until they open, 2 to 5
minutes. As the clams open, remove them from the pot with a slotted spoon
and add them to the mussels.

Strain the cooking broth and reserve.

Peel the shrimp and add them to the cooked shellfish.

Remove the muscle from the side of each scallop, then add scallops to the
shellfish.

Heat the olive oil in the soup pot. Add the onions and saute until soft, 7
minutes.

Add the garlic and crushed red pepper; saute for 1 minute.

Increase heat to high and immediately add the wine. Cook until reduced by
half, about 2 minutes.

Add the bay leaves, tomatoes, vinegar and strained shellfish broth. Season
with pepper.

Bring to a boil, then reduce heat to a slow simmer. Place the
cheesecloth-lined steamer insert back on the couscousiere or soup pot.
Place the couscous in the steamer.

Simmer slowly for 15 minutes, uncovered, until the couscous feels hot when
you touch it on top. Remove the steamer and couscous.

Add the parsley, saffron and all the shellfish to the soup pot and simmer
slowly for 2 minutes. Remove from heat and let sit for 3 minutes.

Stir the soup well; season with salt and pepper.

Divide the couscous among serving bowls, ladle in soup, then garnish with
parsley. Serves 8.

[PER SERVING: 165 calories, 9 g protein, 15 g carbohydrate, 6 g fat (1 g
saturated), 38 mg cholesterol, 330 mg sodium, 2 g fiber.]

Notes: Recipes from a lunch at a family run restaurant and market in
Palermo, on the northwestern tip of Sicily. The restaurant was called
“Shanghai.”

Kitpath@earthlink.net 8/27/98

– – – – – – – – – – – – – – – – – –

Title: ORANGE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 c All-purpose flour
1 1/2 t Baking soda
1/2 c FLEISCHMANN’S Margarine,
-softened
1 c Sugar
2 t Grated orange peel
1 t Vanilla extract
1/4 c EGG BEATERS 99% Real Egg
-Product
Additional sugar (opt)

In small bowl, combine flour and baking soda; set aside.

In medium bowl with electric mixer at medium speed, beat margarine, 1 cup
sugar, orange peel and vanilla until creamy. Add egg product; beat until
smooth. Gradually stir in flour mixture utnil blended. Cover; chill dough
1 hour.

Shape dough into 42 (3/4") balls; roll in additional sugar if desired.
Place on lightly greased baking sheets, about 2″ apart. Bake at 375’F. for
8-10 minutes or until light golden brown. Remove from sheets; cool on wire
racks.

Makes 3 1/2 dozen cookies.

MMMMM

Title: Kahlua Spiced Peaches
Categories: Kahlua, Peaches, Gift
Yield: 12 servings

2 cn (29 oz. each) cling peach
-halves
1/2 c Kahlua
1/2 c Brown sugar, packed
1/4 c Tarragon white wine vinegar
3 Thin strips orange peel
3 Thin strips lemon peel
2 Sticks cinnamon

Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar,
vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5
minutes. Pour over drained peaches. Cool and refrigerate. Makes 12 to
14 spiced peaches.

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone Wine Spirits Inc. Los Angeles, CA.

Posted By: Joan Johnson

MMMMM

MOLLY’S FAVOURITE CHICKEN SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Main dish
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Chicken, quartered
2 Chicken Feet or
4 Chicken Wings or
1 Turkey Wing
3 Cloves Garlic, bruised
1 md Onion, peeled
4 Carrots, peeled and cut up
4 Stalks Celery cut up
1/2 bn Parsley, tied with string
1 Bay Leaf
1 1/2 ts Salt
1/2 ts Black Peppercorns
Ground Pepper
4 qt Water

Pour water into a large pot. Add the chicken, and
chicken feet, garlic, onion, carrots, celery, parsley,
bay leaf, salt and peppercorns, and slowly bring to a
boil over medium heat. Reduce heat and simmer for 3
hours, using a spoon to skim the fat from the soup as
thoroughly as possible. Cool.

Strain the soup. Discard the onion, parsley, bay leaf
and peppercorns, and set the other vegetablees aside.
Skin the chicken and remove the meat from the bones.
Return the chicken meat, carrots, celery, garlic
cloves and broth to the pot and bring back to a
simmer, seasoning with additional salt or pepper to
taste.

Serve the soup in big bowls, over pastina, rice or
spaghettini.

This soup’s curative powers are released only when the
vegetables are mashed together in the bowl. Use a fork
for mashing. Use a big spoon for eating. Makes 3
quarts.

From “Cold Spaghetti at Midnight,” by Maggie Waldron

Source: Medford Mail Tribune, 30 November 1993

– – – – – – – – – – – – – – – – – –