Green Chili Stew

Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews Peppers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 New Mexico (Anaheim) chilies
1 large Poblano pepper
(or 2 medium-size poblanos)
2 Jalapeno peppers
1/2 cup Chopped carrots
1/2 cup Chopped onion
1 tablespoon Chopped garlic
1 tablespoon Olive oil
1/2 cup Diced tomatillos
1 Dried Ancho chile pepper — pan-roasted,
and ground to a powder
(or 2 teaspoons Ancho chile molido
or 2 teaspoons regular chili powder)
6 cups Chicken stock
2 Baking potatoes – (abt 3/4 lb) — peeled, diced
1 tablespoon Ground cumin
1 1/2 teaspoons Dried oregano
Salt — to taste
Freshly-ground black pepper — to taste
1 tablespoon Cilantro leaves — for garnish

Preheat broiler and roast peppers in a large roasting pan, turning several t
imes, until skins are charred all over. Transfer peppers to a large bowl and s
eal tightly with plastic wrap. Let steam 20 minutes, until skins loosen. When
cool enough to handle, remove skins and seeds from peppers, and coarsely chop.
In a soup pot or large saucepan sweat carrots, onion and garlic in oil over
medium heat until onion is tender, 5 minutes. Add roasted peppers, tomatillos
and ground Ancho chile powder; cook 1 minute. Stir in stock, potatoes and spic
es. Bring to a boil, lower heat to simmering and cook until potatoes are tende
r, about 30 minutes. Season to taste with salt and pepper.
To serve, ladle stew into 4 bowls and garnish with a few cilantro leaves.
This recipe yields 4 servings.

Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK – (Show # EE-056 broadcast 03-31-1997)
Downloaded from their Web-Site – http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com
-or- MAD-SQUAD@prodigy.net

04-19-1997

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Mark’s Salmon Spread

Recipe By : Mark P. Stevens via Chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Chile-heads Fish
Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz. cream cheese
1 stalk celery — minced
1/2 cup crushed walnuts
1/2 cup minced green onion
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1 cucumber — skinned and sliced
thinly
1 pkg Wheatsworth crackers
Juice of one lemon (no lame bottled
stuff!)
Fresh ground black pepper
24 three inch by one inch slices of smoked
salmon
1 bunch fresh dill

Mix cheese, celery, walnuts, green onion, lemon juice, cayenne and
coriander until thoroughly combined. Obviously the heat can be adjusted to
taste, but you don’t want to overpower the other flavors, especially the
salmon. I figure if half your guests complain it’s too hot, and half say it
could have been hotter, it’s about right.

Place from to 1 tsp. of the cheese mixture on the end of one of the
salmon strips, sprinkle with black pepper, and roll up jellyroll style.
These steps can be done a couple hours ahead of time, just cover with plastic
wrap and refrigerate.

To serve, arrange crackers on serving tray. Top each one with a cucumber
slice Place a salmon roll on top of the cucumber slice and garnish with a
sprig of dill. Serves 5 to 10 people depending on how gluttonous they are!
_____________________________________________________________________
=Mark P. Stevens

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Title: Rum Raisin Cake (Corky)
Categories: Cakes, Good, Corky
Yield: 24 servings

2 lg -or 3 midium,Ripe bananas
1 1/2 c Sugar
3 Eggs
2 ts Baking powder
1 ts Salt
1 c Dark rum
1 c Walnuts,coarsely chopped
1/2 c Oil
2 1/2 c All-purpose flour
1 ts Baking soda
1 ts Allspice
1 c Raisins

Peel bananas and beat in mixer until liquified. Add
sugar, eggs, oil and rum, beat until well combined.
Combine flour, baking powder, soda, salt and allspice.
Beat flour mixture into banana mixture until blended.
Stir in raisins and walnuts. Pour into 10-inch greased
or sprayed fluted tube pan. Bake in 350’F. oven for 50
to 60 minutes or until cake tests done. Cool in pan
for 10 minutes, then invert on wire rack to cool
completly. Dust with confectioner’s sugar if desired.

—–

Title: Borekas Stuffed with Cheese and Spinach
Categories: Breads, Cheese, Jewish
Yield: 12 servings

2 c Flour
5 tb Oil
Juice of 1 lemon
1 3/4 c Water
Salt
1 c Margerine
Cheese Stuffing:
2 Potatos–boiled and peeled
1 Egg
1/2 lb Cheddar cheese
1 tb Margerine
SPINACH STUFFING:
1 lb Spinach
2 Cloves garlic
2 tb Butter
Lemon juice to taste
Salt and pepper to taste
1 Egg–beaten
5 oz Sesame seeds

Dough:

Prepare dough by mixing flour, oil, lemon juice, water and salt.
Sprinkle a handful of flour on a board and roll out the dough. Spread
the margerine over the dough. Fold dough into thirds. Refrigerate for
half hour, and then roll dough out again. Fold in thirds and return
to refrigerator. Repeat rolling, folding, and refigerating 1 more
time, then roll dough out into a large thin rectangle.

For cheese stuffing, mash the potatos and the egg. grated cheese and
margerine. Mix well. For Spinach Stuffing, cook the spinach in the
water that clings to its leaves after washing, then drain and chop.
Saute the garlic in the butter, then chop fine and add to spinach.
Add lemon juice, salt and pepper and mix well.

To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or
spinach stuffing (or 1/2 tsp of each) on each square, fold dou spinach
stuffing (or 1/2 tsp of each) on each square, fold dough in
half to form a triangle, and pinch edges to seal well. Brush each
filled square with the beaten egg and sprinkle with the sesame seeds.
Bake in a preheated 350 F. (moderate) oven until
golden–approximately 30 minutes. Makes 12 pastries.

MMMMM

Title: The Perfect Buttermilk Biscuits
Categories: breads, breakfast
Yield: 8 servings

1/2 c shortening
2 1/4 c flour
2 1/2 ts baking powder
1/2 ts baking soda
1 tb sugar
1/2 ts salt
1 1/4 c buttermilk

Place shortening in small plastic food bag. Flatten shortening between
plastic sheets so it is thin and return to freezer. This allows
shortening to become hard enough to break, into tiny pieces when
added to dry ingredients. Tear 2 pieces wax paper about 15 inches
long and place on counter, Sift flour, baking powder, baking soda,
sugar and salt onto wax paper. Place empty sifter on top of bare
sheet of wax paper, lift sheet of wax paper holding sifted dry
ingredients by sides and pour through sifter, sifting onto bare wax
paper. Sift back and forth 3 times, then sift once more into large
mixing bowl. Remove shortening from freezer. Cut into small bits,
about 1/4-inch square. Drop shortening bits into bowl of dry
ingredients and, using fingertips, lightly rub shortening and flour
together, occasionally tossing flour mixture so you touch all
particles of shortening with flour. When mixture has bits of
flour-covered shortening throughout, begin adding buttermilk. Using
fork, add buttermilk, lightly stirring to mix with dry ingredients.
Cover board or surface with dusting of flour. Gather sticky mass of
dough and place on floured surface. Dust hands with flour and gently
knead dough, adding enough flour only to make dough manageable. Pat
dough with hands or roll with floured rolling pin into round 1/2-inch
thick. Using 2-inch cutter, cut out biscuits and place touching each
other in 3 rows, in center of greased baking sheet. Place on middle
rack of 425-degree oven and bake 12 minutes, or until lightly golden.
Remove from oven and serve hot or warm. Makes 19 (2-inch round)
biscuits.

—–

Chicken Mac Casserole

Recipe By : Quick Easy Casseroles
Serving Size : 8 Preparation Time :0:10
Categories : Chicken Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c elbow macaroni — cooked and drained
6 slices low-fat bacon — cooked and crumbled
2 c chicken breast halves without skin — cooked and cubed
1/2 c onions — chopped and cooked
1/2 c bell peppers — chopped and cooked
10 3/4 ozs low-fat cream of mushroom soup
1 c fat-free sour cream
1 1/2 c frozen mixed vegetables — thawed
1/8 tsp garlic powder
1 c fat-free cheddar cheese — grated
1/2 c fat-free cheddar cheese — grated

Preheat oven to 375. Prepare a 8 x 12″ pan with cooking spray; set aside.
Return hot macaroni to saucepan. Stir in bacon, chicken, onions, and bell
peppers. In a mixing bowl, combine cream of mushroom soup, sour cream,
mixed vegetables, garlic powder, and 1 cup cheddar cheese. Spoon half the
macaroni mixture into prepared pan. Cover with half vegetable mixture.
Repeat layers. Bake, covered, for 30 minutes or until heated through. Top
with remaining cheddar cheese. Bake, uncovered, 3 minutes more.

– – – – – – – – – – – – – – – – – –

Per serving: 223 Calories; 3g Fat (13% calories from fat); 19g Protein; 27g
Carbohydrate; 40mg Cholesterol; 364mg Sodium

Title: YORKSHIRE PUDDING
Categories: Eggs
Yield: 8 servings

2 c Flour
1 ts Salt
2 c Milk, whole
4 Egg
8 T Beef drippings

Calories per serving: 313
Fat grams per serving: 21 Approx. Cook Time: 0:30
Sift flour and salt together in a bowl. Slowly stir in the milk, and
beat until smooth. Add eggs, one at a time. Beat after each egg,
until the batter is creamy. Cover with a towel and chill at least two
hours.

One-half hour before the roast is done, put the 8 tablespoons of
drippings into a shallow pan and put in the oven until the dripping is
sizzling. Beat the batter vigorously a few times and pour 1/2″ deep
in the hot pan. Bake at 450 F. for 15 minutes, then reduce to 350
when the pudding rises and bake for 10 to 15 minutes or until light
and brown. Cut into squares.

— Larousse Gastronomique

MMMMM

FINGER JELLO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Kids
Jello Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Marcy Cady KJCR38A
3 pk Jello — (any flavor) (3oz)
1 c Whipping cream
2 1/2 c -Boiling water
Boil water. Add gelatin and jello,
stirring until
dissolved very well. Add whipping cream
and continue
stirring. Pour into 8×8 pan and chill
well. (You could
adapt this recipe for any holiday. For
Halloween I
suggest using orange jello, and use
pumpkin shaped
cookie cutters. The little ones really
like this
recipe). Reformatted by: CLM, HCPM52C

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Title: Broiled Cheddar-Olive
Categories: Cheese Main dish Sandwiches Vegetables
Servings: 8

2 ea Eggs; Lg
8 oz Cheddar; Sharp, Grated
1 1/4 c Olives; Ripe,Chopped, Pitted
1/2 c Green Bell Pepper; Chopped
1/4 c Onion; Chopped
1/3 c Catsup
2 tb Mayonnaise
2 ts Mustard; Prepared
1/4 ts Marjoram
1/8 ts Oregano
1/8 ts Salt
1 pn Pepper; To Taste
4 ea Sandwich Buns
1 x Butter

Hard cook the eggs and slice them into a medium-sized bowl. Grate the
cheddar and put into the bowl. Prepare and add the olives, green pepper
and onion. Blend together the catsup, mayonnaise and prepared mustard and
the spices (blend them together in a small cup or bowl). Add the mixture
to the cheese mixture and set aside. Set the oven to broil and split the
buns (if not already split) with a sharp knife. Set the buns on the
broiler rack, cut sides up, and broil with the buns 2 inches from the heat
source until golden brown. Remove the buns from the oven and spread with
butter. Spread about 1/8 of the cheddar mixture on a buttered side of
each bun and return to the broiler with the tops of the sandwiches
3-inches from the heat source. Broil until the cheddar is bubbly and
serve right from the oven.

—————————————————————————–

Title: GINGER MELON PORK
Categories: Chinese, Pork
Yield: 6 servings

1 tb Cooking oil
1 lb Fresh pork leg cubed-fresh
-ham
1/2 Thinly sliced onion
1 Minced clove garlic
1 tb Grated fresh ginger OR 1
-teaspoon dry ginger
2 tb Soy sauce
1/4 c Dry sherry
2 tb Wine vinegar
1 tb Cornstarch
3 c Melon cubed – honeydew or
-cantaloupe
1/2 c Pickled watermelon rind
-diced

Heat oil in large skillet over medium high heat. Brown
pork cubes, stirring until lightly browned, about 4 to
5 minutes. Stir in onion, garlic and ginger; stir and
cook for 2-3 minutes.

Mix together soy sauce, sherry, vinegar and
cornstarch. Add to skillet. Cook and stir until sauce
thickens. Stir in melon and watermelon rind. Heat
through.

—–