CHILI BEEF TACOS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Misc Mexican
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Chili powder
6 Garlic cloves, crushed
5 tb Strained fresh lime juice
3 tb Olive oil
1 tb Cumin
2 1/2 lb Stewing beef cut into 1/2 in
28 oz Italian plum tomatoes
Drained and crushed
2 c Beef broth
12 oz Bottle dark beer
1 Large onion chopped
2 Jalapeno chilies, minced
10 oz Pkg. frozen corn, thawed and
25 Pimento stuffed green olives
1/2 c Pimentos, drained chopped
Salt and pepper
20 Taco shells
12 oz Sharp cheddar cheese, shredd
1/2 Bunch romaine lettuce — chopp
4 Chopped seeded tomatoes
Hot or mild salsa
1 c Sour cream

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large
bowl to form a paste. Add the beef and mix till coated. Refrigerate 24
hours, stirring occasionally. Position rack in lower third of oven and
preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer
in a Dutch oven.
Bring to boil over high heat. Cover, transfer to oven and bake for 45
mins. Uncover and continue baking until beef is tender, about 45 minutes
more. Cool, shred beef and return to cooking liquid. Cover and refrigerate
overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and
jalapenos then cover and cook until onion is tender and lightly browned,
stirring occasionally, about 15 mins. Strain beef cooking liquid into
skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is
thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.
Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add
corn, olives, and pimentos and stir over medium heat until just heated
through, about 5 minutes. Season with salt and pepper to taste. To
assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing
salsa and sour cream separately. Note: The same filling also works in
chimichangas and enchiladas, and is delicious spooned over toasted
hamburger rolls. It can also be frozen.

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Cherry Chiffon Dessert

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 14 Preparation Time :0:05
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 ozs cherry pie filling
14 ozs fat-free sweetened condensed milk
8 ozs Cool Whip Lite® — thawed
14 ozs pineapple chunks in juice — drained
1 c miniature marshmallows

In a mixing bowl, combine cherry pie filling, sweetened condensed milk,
whipped topping, pineapple, and marshmallows. Mix until all is blended.
Chill until ready to serve.

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Per serving: 191 Calories; 2g Fat (10% calories from fat); 2g Protein; 40g
Carbohydrate; 0mg Cholesterol; 53mg Sodium

Serving Ideas : Spoon into a decorative serving bowl, if desired.

—
Anita A. Matejka

Texas, USA

Title: Ararat Home Kadayif
Categories: Armenian, Dessert, Posted-mm
Yield: 24 servings

2 lb Kadayif dough (Shredded Filo)
1 1/2 c Butter, melted
1 qt Half and half cream
1 qt Heavy cream
3/4 c Cornstarch
3/4 c Milk
4 c Sugar
3 c Water
Few drop fresh Lemon Juice

Source: Reflections of an Armenian Kitchen

Cut and fluff 1 lb of Kadayif dough in bowl with hands.
Add half melted butter and mix until strands are evenly coated.
Spread evenly in lightly buttered 17×13-inch baking pan.

Combine half and half and heavy cream in large saucepan. Bring to slow
boil over low heat.

Combine cornstarch and milk, stirring until cornstarch is dissolved.
Slowly add to cream mixture, stirring constantly, until mixture returns
to slow boil. Spread hot cream filling over kadayif in pan.

Cut and fluff remaining 1 lb. of kadayif in bowl. Add remaining melted
butter and mix with hands until strands are evenly coated. Spread over
top of cream layer, pressing down firmly to form an even surface.
Place on lowest oven rack and bake at 450 degrees F. until golden brown,
about 20-25 minutes. If not golden, move pan to top rack and bake 5 to
10 minutes longer.

Meanwhile, prepare syrup. Combine sugar and water in saucepan and boil
5 to 10 minutes. Add lemon juice. Cool. Pour cold syrup evenly over
kadayif as soon as it is removed from the oven. Cut into squares to
serve.

From the recipe file of suzy@gannett.infi.net
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DEVIL’S FOOD DROP COOKIES**

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Butter, softened
1 t Vanilla
2 oz (2 squares) unsweetened
-chocolate,
Melted and cooled
1 Egg
2 c Flour
1/2 ts Baking soda
1/2 ts Salt
3/4 c Sour cream
1/2 c Chopped walnuts
MOCHA FROSTING:
1 1/2 c Powdered sugar
2 tb Unsweetened cocoa
1/4 c Butter, softened
1 To 2 tsp. instant coffee
-granules
1 1/2 ts Vanilla
2 To 3 Tbsp. milk

COOKIES:

Cookies:

Heat oven to 350 degrees. Grease cookie sheets. In large bowl, beat brown
sugar and 1/2 cup butter until light and fluffy. Add 1 tsp. vanilla,
chocolate and egg; blend well. Lightly spoon flour into measuring cup;
level off. In small bowl, combine flour, baking soda and salt. Add dry
ingredients and sour cream to chocolate mixture; mix well. Stir in walnuts.
Drop by heaping teaspoonfuls 2″ apart on greased cookie sheets. Bake at 350
for 10 to 14 minutes or until set. Cool 1 minute; remove from cookie
sheets. Cool completely.

Frosting:

In a small bowl, combine all frosting ingredients, adding enough milk for
desired spreading consistency; blend until smooth. Spread on cooled
cookies. Allow frosting to set before storing.

Makes: 3 dozen

Posted by: Debbie Carlson (D.CARLSON – GEnie)

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STEWED TOMATOES

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Diabetic Vegetables
Soups/stews Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/8 c Water
1 1/2 lb Tomatoes — ripe cored
6 Scallions, chopped
(including tops)
1 Green peppers — chopped
1/8 c Fine corn meal
1/8 c Dillweed — chopped dill weed;
1/8 Basil — chopped fresh
1/2 tb Sunflower seed butter

Bring the water to a simmer in a saucepan. Add the tomatoes,
scallions, and peppers and allow the mixture to simmer, covered for
40 minutes. Stir in the corn meal, dillweed, basil, and sunflower
seed butter. Mix thoroughly to break up the softened tomatoes.
Cover. Simmer for another 10 minutes; serve hot. 1/10 if
recipe (about 1/2 cup) (was for 10 servings, but change to 5 servings)
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 57; CAR: 11g;
PRO: 2g; CHO: 0mg; FAT: 1.5g; SOD: 22mg; (20 PERCENT CALORIES FROM
FAT)

Source: Diabetes Forecast January 1994

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Title: Heavenly Sauce
Categories: Sauces, Desserts
Yield: 6 servings

2 Egg yolks
1 c Powdered sugar
1 c Heavy cream; whipped
1/3 c Slivered toasted almonds
2/3 c Chopped Calif. dried figs
1/2 ts Minced candied ginger

Beat egg yolks with powdered sugar until smooth and thick; fold into
whipped cream. Gently fold in nuts, dried figs and ginger. Spoon over
ice cream, chiffon cake or fruits.

Source: California Dried Figs – Recipes…Serving Ideas
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Almond Cream Crepes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Sugar
3 tablespoons Flour
3 tablespoons Milk
1 Egg
1 Egg yolk
1 tablespoon Butter
1 teaspoon Vanilla
1/4 teaspoon Almond extract
1/4 cup Almonds — grind/toast
24 Mini crepes
sweet Chocolate squares — shaved

In small saucepan combine sugar and flour. Add milk and cook
and stir until thickened and bubbly, then cook 2 minutes
more. Beat egg and yolk together slightly; gradually stir
in 1/2 of the hot mixture into eggs. Return all to
saucepan. Cook and stir just to boiling.
Remove from heat, beat smooth.Stir in remaining ingredients
except chocolate; cool. Spread 1 tablespoon filling on
unbrowned side of 24 mini crepes; fold in quarters.
Place in ungreased pan and heat uncovered in 350 oven 10
minutes. Garnish with shaved chocolate

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Texas Caviar – The Big Texan Steak Ranch

Recipe By : “The Big Texan Steak Ranch” Amarillo, Texas
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Beans
Turkish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/4 ounces blackeyed peas — cooked, drained
2 1/8 tablespoons jalapeno — finely chopped
1/2 cup Italian salad dressing
1/2 ounce Pimiento — diced
1/2 cup green chiles — diced,drained
2 1/8 tablespoons onion — diced
3/4 teaspoon garlic — finely chopped
1/4 cup green onion — finely chopped
3/4 drop salt — to taste
3/4 drop tobasco sauce — to taste

Mix all ingredients and leave in refrigerator over night. Serve on
lettuce
leaves and serve with tortilla chips as a salad or appetizer.

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NOTES : A Favorite at this famous Texas Restaurant. Recipe given to me by the
late owner.

Title: Citrus Vinaigrette
Categories: Dressings
Yield: 6 servings

1 lg Orange
1/4 md Grapefruit
1/2 md Lime
1/2 md Lemon
1/2 c Extra virgin olive oil
2 tb Champagne or white vinegar
3 tb Soy sauce
1/2 t Hot chili sauce or red
-pepper sauce
20 Pink peppercorns
1 t Finely chopped fresh ginger
5 tb Fresh cilantro leaves
1 t Salt (opt)

Peel orange, grapefruit, lime and lemon. Cut each into segments over a
large stainless steel bowl to catch excess juices. Carefully dice
segments, cutting not crushing them. Add oil, vinegar, soy sauce and
chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns,
ginger, cilantro, diced fruit and salt; stir to combine. Makes about
1 1/4 cups.

MMMMM

Title: WHEAT GERM ZUCCHINI CAKE
Categories: Cakes
Yield: 1 servings

2 c Zucchini (shredded)
2 Eggs
1 ts Vanilla
3/4 c Oil
1/2 c Milk
1 c Sugar
1/2 c Semisweet chocolate pieces
3/4 c Wheat germ
2 c Flour
1/4 c Cocoa
3 ts Baking powder
3/4 ts Salt
1/2 ts Cinnamon
1/4 ts Cloves

Contributed to the echo by: Janice Norman Originally from: “The
Mayor’s Cookbook” Wheat Germ Zucchini Cake Beat milk, eggs, sugar,
vanilla, and oil together in one bowl. In another bowl, combine wheat
germ, flour, cocoa, baking powder, salt, and spices. Stir wheat germ
mixture into milk mixture. Fold in zucchini and chocolate pieces.
Pour into greased and floured 9-cup or fluted pan. Bake at 350 60-70
minutes, or until done. Cool 15 minutes and invert onto a wire rack.

(Mayor D. Rosenberg, Davis, California)

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