Chili H. Allen Smith

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter
4 pounds Beef sirloin — coarse grind
6 ounces Tomato paste
4 cups Water
3 Onions
1 Bell pepper (s)
4 Garlic cloves
3 tablespoons Red chile,hot — ground
1 tablespoon Oregano,dried — pref. Mexican
1/2 teaspoon Basil
1 tablespoon Cumin
1 Salt
1 Pepper

1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over
medium heat. Add the meat to the pot. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.~ 2. Stir in the
remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered,
for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and
adjust seasoning.~

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Two-Step Cheesecake

Recipe By : Comstock Advertisement
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Easy
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz nonfat cream cheese
1/3 c sugar
8 oz nonfat whipped topping, Cool Whip
1 ea graham cracker pie crust, 9 inch
1 1/2 c cherry pie filling

Beat cream cheese and sugar in large bowl with wire whisk or electric
mixer at high speed until smooth. Gently stir in whipped topping.
Spoon into crust.

Refrigerate 3 hours or until set. Spread pie filling evenly over top of
pie. Store leftover cheesecake in refrigertor.

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BEAN SPROUTS GREEN ONIONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Walnut oil
1 lb Bean sprouts
6 Green onion — chopped
1 tb Low-sodium soy sauce
1 tb Fresh parsley — chopped
1 tb Sunflower seeds

In a wok or a large, non-stick skillet, heat oil. Rinse bean sprout
under cold water. Saute green onions about 3 minutes; stir in
sprouts to heat through. Toss with soy sauce. Garnish with parsley
and sunflower seeds. Food Exchange per serving 1 VEGETABLE EXCHANGE +
1 FAT EXCHANGE CAL: 55 CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 154mg; FAT:
4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Ouisie’s BLACK BEAN SOUP

Recipe By : Ouisie’s Table
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dry
1 yellow onion — peeled, cored and
— cut in 6 wedges
4 whole cloves — stuck into one of
— the onion wedges
1 large clove of garlic — with a toothpick
— stuck through it so
— you can remove it
— easily
2 bay leaves
3 cups chicken broth — fresh, canned or
— dehydrated (taste
— whichever you
— choose and salt
— accordingly)
2 tablespoons cumin seeds
1 tablespoon olive oil
3 carrots — washed but not
— peeled, and chopped
3 celery stalks and leaves — washed and chopped
3 cloves garlic — peeled and finely
— chopped
1 tablespoon thyme — dry
1/2 teaspoon chili flakes
6 tablespoons Sour cream — preferably at room
— temperature and
— stirred so it
— spoons nicely
Fresh cilantro — washed and spun dry
Green onions — finely chopped
Wide juicy lime wedges

The night before, wash the beans thoroughly in a colander and pick
out the rocks and earth and the occasional malformed specimen. Place
them in a bowl, with enough fresh, cold water to cover them by 3 inches,
and set aside. The next day, drain the beans and put them in a large
soup pot. Cover with cold water and turn the burner on low. As the beans
heat, foam will rise to the surface; skim this off with a large cooking
spoon, and repeat until all the foam is gone. (Don’t let the pot boil,
because if you do. the skins will start to slip off and the beans won’t
hold their shape well as they cook.)
Add the onion wedges, the garlic and the bay leaves. Simmer, stirring
occasionally and adding water when the liquid gets low. When the beans
are tender (this takes from one to three hours), remove the onion wedges
and garlic. Now spoon out half of the beans, allow to cool, and puree in
a food processor with the chicken broth. Return the mixture to the pot.
Add salt to taste and simmer while you prepare the vegetables.
Toast the cumin seeds in a non-oiled saute pan and grind them with a
mortar and pestle or in an electric spice-grinder. Heat the oil in the
same pan and cook the carrots, celery, and garlic until translucent.
Add the cumin, thyme and chili flakes, and stir. Add the vegetables to
the bean pot, deglaze the pan with a little dry Vermouth or water, and
add this liquid to the beans also. Check the seasoning, simmer another
10 minutes, and your soup is ready.
Serve the soup in heated bowls so that even the last bite will be
warm. Top each serving with a teaspoon of Sour cream, chopped green
onion and cilantro, and add a lime wedge on the side for squeezing into
the soup. (Be sure to instruct your guests to do this, or they’ll miss

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 275 0 0 0 0 0 0 0 0 0
0 0

DINUGUAN (Blood Stew)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Pork, diced
2 tb Oil
2 Cloves garlic, minced
1 Onion, diced
1/4 lb Pork liver, diced
1/2 c Vinegar
2 tb Patis (fish sauce)
1 ts Salt
1/4 ts MSG (optional)
1 1/2 c Broth
1 c Frozen pigs blood
2 ts Sugar
3 Hot banana peppers
1/4 ts Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from broth and
dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute
garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG.
Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and
simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook
until thick, stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Title: ORANGE GINGER CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1 lg Lemon
3 lg Oranges
2 tb Olive oil
2 Whole chicken breasts,
-boned, skinned and pounded
-flat
1 Inch piece ginger, minced
3 Garlic cloves, minced
1 lg Onion, sliced
1 lg Red pepper, julienned
1 c Trimmed snow peas
3 tb Soy sauce
1 1/2 tb Hoisin sauce
1 tb Cornstarch, mixed with 2
-tb water

Grate 2 oranges and lemon; set peel aside. Squeeze
juice from 2 oranges and lemon. Set aside. Section
third orange; set sections aside. Heat olive oil in a
large skillet; add chicken pieces, ginger and garlic.
Saute until chicken pieces are brown on both sides.
Reduce heat; add onion, red pepper strips and snow
peas. heat gently while combining juices, soy sauce,
hoisin sauce and cornstarch. Mix well and add to
skillet. Stir over medium heat until sauce thickens
and coats chicken and vegetables. Add orange segments.
Serve at once on hot plates. Makes 4 servings.

Origin: Appeal, Fall 1992. Shared by: Sharon Stevens

—–

Butchered Snake Bits With Barbecue Sauce^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (10oz) rigatoni pasta
2 cans Squirtable cheese spread
1 small Jar barbecue sauce
16 To 20 whole black
Peppercorns
1 Carrot
—–TOOLS—–

lg Saucepan Colander Platter Carrot peeler Knife Toothpicks
With an adult’s help, cook pasta according to directions on package. Carefully
drain the cooked pasta through a colander over the sink. Rinse the pasta in
cold
water and drain again.

To make snakes: Covering one end of the rigatoni with your finger (to prevent
leakage), carefully fill each piece of pasta with cheese spread. Place six to
eight cheese-filled rigatonis end to end on a serving platter, in a
realistically curvy snake shape
Using a toothpick, spread lines of barbecue sauce along the top of each snake
for markings. To form heads, use barbecue sauce to glue two black peppercorn
eyes onto the end opposite the tail of each snake.

Wash, dry and carefully peel skin off carrot. When completely clean of skin,
make one more peeling for each snake you have formed. At the narrow end of each
peel, carefully cut out a long, thin triangle. These are your snakes forked
tongues. Position tong
Sicko serving suggestion: Assemble two or three snakes lying on their backs,
as
if they died in agony! Belly up snakes have no markings drawn on them, as snake
bellies are generally a solid color. Allow one or two sidewinders to wriggle
over the edge of y
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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PEASANT-STYLE KASHA AND POTATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 md Onion — chopped
4 Garlic cloves — minced
1 t Thyme
1 c Buckwheat
2 c — water; boiling
2 md Potatoes — scrubbed, diced
1 Recipe Tahini Miso Sauce OR
-Tofu and Peanut Sauce

Cook the diced potatoes by modified boiling or by
cooking them in a pressure cooker until they are
tender. Keep warm until needed.

While the potatoes are cooking, heat the oil in a
large skillet. Add the onion, garlic, and thyme. Saute
for 2-3 minutes.

Wash and drain the buckwheat; then add it to the
skillet with the onions. Stir constantly for about 3
minutes.

Remove the skillet from the heat and pour the boiling
water over teh buckwheat. Thencover the skillet,
return it to the heat, and simmer over low heat until
the water is absorbed (about 20 minutes).

Add the hot, cooked potatoes and toss lightly.

Place each portion on an individual serving plate and
cover it with sauce. Garnish with chopped parsley, if
desired.

Variations:

Add about 1 pound of tofu, cut into small cubes,
along with the potatoes. This addition goes best with
the Tahini Miso Sauce.

Serve with Ginger Tofu and replace the Tahini Miso
Sauce or the Tofu and Peanut Sauce with the sauce from
the Ginger Tofu recipe.

from the files of DEEANNE

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CROCKPOT CHICKEN AND HERB DUMPLINGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken
Salt and pepper
2 Cloves garlic, minced
1/4 ts Powdered marjoram
1/4 ts Powdered thyme
1 Bay leaf
1/2 c Dry white wine (optional)
1 c Dairy sour cream
1 c Packaged biscuit mix
1 tb Chopped parsley
6 tb Milk
10 Small white onions

Sprinkle chicken with salt and pepper, place in
crockpot. Insert cloves in one onion. Put all onions
into pot. Add garlic, marjoram, thyme, bay leaf and
wine. Cover and cook on low 5 to 6 hours. Remove bay
leaf and cloves. Stir in sour cream. Increase heat to
high and combine biscuit mix with parsley. Stir milk
into biscuit mix until well moistened. Drop dumplings
from teaspoon around edge of pot. Cover and cook on
high for 30 minutes.

Note: Acquired from Jean Allen (GRDG72B) Prodigy
December 30, 1991.

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TURTLE PIE (MHRH24B)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
1 can Sweetened condensed milk
1 cup Pecan halves
1 tablespoon Vanilla
1 Pie shell — 9″ baked
1/2 cup Semi-sweet chocolate chips
1/4 cup Whipping cream

In a medium saucepan, combine condensed milk, pecans and vanilla. Cook over
medium heat, stirring constantly, until mixture thickens and begins to pull
away from the sides of the pan, about 10-12 minutes.Spread nut mixture in
bottom of baked pie shell. In a small saucepan, combine chocolate chips and
cream.Cook over medium heat, stirring constantly until chocolate melts and
combines with cream. Pour over pie filling: chill. Remove from refrigerate one
hour before serving. Ultra rich!!!!

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