SANTA FE TRAIL BEEF BEAN CASSEROLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Beef
Main dish Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ground beef
1 md Onion, chopped
1 t Garlic, minced
1 lg Green pepper, chopped
2 cn String beans
2 cn Undiluted tomato soup
Salt to taste
Pepper to taste
2 ea Eggs
6 md Potatoes, cooked and mashed

1. Brown ground beef, onion and green pepper in a heavy skillet. 2. Add
string beans and soup; mix well. 3. Bake for 30 minutes at 350øF. 4. Add
salt, pepper and eggs to mashed potatoes and spoon over casserole. 5.
Return to oven for 15 to 20 minutes.

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MOLE POBLANO DE POLLO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILES—–
4 Chiles mulatos
2 Chiles anchos
3 Chiles pasillas
1/4 c Shortening (lard if you’re
-being traditional)
— Water, warm, to
cover
—–CHICKEN—–
1 Chicken, 4 lb
4 tb Shortening (or lard)
1 sm Carrot — sliced
1 sm Onion — sliced
1 Garlic clove — peeled
1 tb Salt
3 Peppercorns
— Water to cover
1/2 c — Water
1/4 c Shortening (or lard)
1/4 c Tomatillos — drained
2 Cloves
5 Peppercorns
1/2 In Cinnamon stick
1/8 ts Cilantro seeds and
1/8 ts Aniseed, toasted together
1/2 tb Reserved chili seeds,
-toasted separately
3 tb Sesame seeds, toasted
2 Garlic cloves, toasted
3 tb Shortening
1 tb Raisins
10 Almonds, unblanched
1 oz Pumpkin seeds
1 Corn tortilla, stale
3 Croutons stale French bread
1 oz Mexican chocolate
2 c Chicken stock

The day before, slit the chiles open with a knife and
remove the seeds and veins, reserving at least 1/2
tablespoon of the seeds. Heat the shortening and
quickly fry the chiles on both sides. Take care that
they do not burn, and be careful how you inhale the
fumes, unless you want a seared windpipe. Put the
chiles into a bowl, cover them with water, and leave
them to stand overnight.

On serving day: preheat the oven to 325 F. Cut the
chicken into serving pieces. Set the giblets aside.
Melt 3 tablespoons lard and brown the chicken pieces
well. Drain off the excess fat. Cover the pan and
braise the chicken in the oven, without liquid, until
it is tender—40 to 60 minutes, depending on
toughness. Put the giblets into the pan with the rest
of the ingredients. Cover them with water and bring
them to a boil. Lower the flame and simmer for 1-1/4
to 1-1/2 hours. Strain the broth and set it aside.

When the chicken is cooked, pour off the juices in the
pan and set them aside to cool, then skim off the fat
and add them to the giblet broth. Set it aside. Blend
the chiles with the water until smooth—you may have
to do them in two or three lots but try not to add
more water. Melt the shortening, and when it is hot
but not smoking, cook the chili puree over a medium
flame for about 10 minutes, stirring it all the time.
Keep a lid handy, as it will splatter about. Set it
aside. Put the tomatillos in a blender or food
processor.

Put the spices into a spice grinder and add the
toasted, cooled seeds, reserving 2 tablespoons of the
sesame seeds for later use. Grind the spices and
seeds finely and transfer them to the blender jar.
Add the toasted garlic to the blender jar.

Melt three tablespoons of shortening in the frying pan
and fry the raisins briefly, just until they puff up,
and transfer them with a slotted spoon to the blender
jar. In the same pan fry the almonds, stirring them
all the time, until they are well browned. Remove
with a slotted spoon and crush them a little before
adding them to the blender jar. In the same pan fry
the pumpkin seeds lightly, but have a lid handy, as
they pop about explosively. Remove with a slotted
spoon and add to the blender. In the same pan fry the
tortilla until very crisp. Remove with a slotted spoon
and crush it a little before adding it to the blender.
In the same pan fry the bread until crisp, then remove
with a slotted spoon and crush. Add it to the blender
jar. Blend all the ingredients together until they
form a smooth paste. If it is absolutely necessary to
add some liquid to blend it effectively, then add a
little chicken broth.

Add the blended mixture to the chile sauce and cook
over a brisk flame for about five minutes, stirring
the mixture constantly. Break the chocolate into
small pieces and add it to the mixture. Continue
cooking the _mole_ for about 10 minutes more, stirring
it all the time so it does not stick. Add the broth
and continue cooking the _mole_ for a minimum of 40
minutes. Add salt as necessary, then add the chicken
pieces and heat them through. Serve individually,
sprinkled with some of the reserved toasted sesame
seeds.

The Cuisines of Mexico
Diana Kennedy

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Title: #980752 Ox Tail Soup
Categories: Soups
Yield: 6 Servings

3 lb Ox tails, cut up
2 ts Salt
4 md Onions, peeled
2 Parsley sprigs
6 Black peppercorns
2 White turnips or 1/2 head of
-cabbage
1/2 c Sherry
2 tb Butter
3 lg Carrots, pared
2 Stalks celery, cut up
1 ts Thyme leaves
1 Bay leaf
1 cn (10 1/2 oz)condensed beef
-broth or 4 bouillon cubes
-in 2 c. water

In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour. Add 3
quarts water and bring slowly to a boil. Skim foam from surface several
times. Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
Bring to a boil. Simmer low heat, covered for 3 hours. Remove from heat.
Remove ox tails and cut meat off bones. Next cut carrots and turnips (or
cabbage) into strips 2″ long. Cut celery in 2″ pieces and in half
lengthwise. Add meat, carrots, turnips and celery. Bring to a boil. Simmer
until vegetables are done (tender crisp 5 minutes). Add sherry; simmer 5
more minutes. Garnish with parsley.

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Lemon Doodles

Recipe By : Land O Lakes Cookie Collection
Serving Size : 48 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup coconut flakes
1 cup butter — softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon peel — grated

Preheat oven to 400 degrees. In a large mixer bowl,
combine all ingredients. Beat at low speed, scraping the
bowl often, for 2 to 4 minutes until well mixed. Drop
rounded teaspoonfuls of dough 2 inches apart onto ungreased
cookie sheets. Bake for 7 to 10 minutes, or until the edges
are lightly browned. Remove from the pans immediately.

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GRILLED SHRIMP W/PASTA PESTO SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXG05A
1/3 pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil
FOR PESTO:
1 1/2 Bunches Fresh Basil
1/2 Clove garlic — halved
1/2 Lemon — for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts — toasted
4 teaspoons Fresh Parmesan — grated
White pepper — to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food
processor. With machine running, gradually add olive oil, then pine
nuts. Stir in Parmesan and season to taste with white pepper. Cook
linguine until al dente. Drain in a colander and rinse with cold water.
Chill pasta in large bowl. Add pesto, peppers, and lemon juice and
toss. Transfer to serving plates. Rub shrimp lightly with olive oil.
Thread on a skewer and grill or broil until pink, about 3 to 5 minutes.
Top pasta with 4 shrimp per serving.

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Title: AROMATIC CABBAGE
Categories: Vegetables
Yield: 6 servings

1 Cabbage; small, about 2 1/2s
2 Onions;medium
3 tb Vegetable oil
1/2 ts Cumin seeds,whole
1/2 ts Fennel seeds, whole
4 ts Sesame seeds
1/2 ts -Salt

Remove coarse outer leaves from cabbage, quarter and core. Cut into fine
fine shred, either by hand or with food processor. Set aside. Peel onions;
cut in half lengthwise. Cut crosswise into thin half rings; set aside.
In large wok or large wide pot over medium heat, heat oil. When very
hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade
darker (just a few minutes) toss in the sesame seeds. Stir for a second
before adding onions. Stir fry 2 or 3 minutes or ’til browned on the
edges. Cover tightly and turn heat to low. Cook 2-3 minutes or ’til
cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or ’til
vegetables are very tender.
SERVES: 6

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Title: MANHATTAN CLAM CHOWDER
Categories: Soups, Pork
Yield: 10 servings

24 ea Fresh cherrystone or chowder
4 c Water
1/4 lb Salt pork, diced
2 ea Onions, finely chopped
1 1/2 c Chopped celery
4 ea Potatoes, peeled and diced
3 c Tomato juice
1 ts Salt
1/4 ts Freshly ground pepper
1/2 ts Thyme

Fat grams per serving: Approx. Cook
Time: 20 Wash the clams well and place in a kettle
with the water. Simmer until the shells open.
Discard any clams that “do not” open. Drain and
reserve 3 cups of the broth. Saute the salt pork until
it is crisp and light brown. Add the onions and
celery and saute until they are translucent but not
brown. Add the potatoes, reserved clam broth, tomato
juice, salt ans pepper. Bring to a boil, cover, and
simmer for about 15 minutes, until potatoes are barely
tender. Meanwhile, remove the clams from their shells
and chop fine orput through a food grinder. Add the
thyme and chopped clams to the potatoes. Cover and
cook for 5 minutes longer. SOURCE: N.Y.Times Cookbook

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UNBELIEVABLE OATMEAL COOKIES

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF 6659
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 tablespoons softened sweet butter
1/2 cup sugar
1 egg, — lightly beaten
1/2 teaspoon grated orange zest
1 teaspoon almond or vanilla extract
3 cups rolled oatmeal — (not instant)

Lightly butter a cookie sheet. Preheat the oven to 325 degrees.

Beat together the butter, sugar, egg, orange zest and almond extract. With=
=7F
your fingers press the oatmeal into the butter until the dough just holds
together. Form the dough into tiny balls and with the tines of a fork press
them down. Bake for 10 to 15 minutes or until golden brown.

Yield: 2 1/2 dozen

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SOURDOUGH ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Potato — (1 med.) diced
1/2 c Water — boiling
2 tb Sugar
1/2 ts Salt
3/4 ts Yeast — dry
2 tb Water — very warm
1/2 c Milk — undiluted evaporated
1/2 c Water
1 tb Sugar
1 tb Salt
2 tb Butter — melted
4 c Flour — all-purpose

Combine potato and 1/2 cup boiling water. Cover
and cook over low heat until potato is tender. Mash
undrained potato. Add 2 tbls. sugar and 1/2 tsp salt;
blend. Cool to lukewarm. Meanwhile, dissolve yeast in
2 tbls. very warm water. Add to potato mixture and
blend. Cover, and let stand in warm place for about 24
hours.
Scald evaporated milk and 1/2 cup water. Add 1
tbls. sugar, 1 tbls. salt, and 2 tbls. melted butter;
stis untilsugar dissolves. Cool to lukewarm. Add
potato-yeast mixture; blend. Gradually add 3 1/4 cups
flour, mixing until smooth. Turn into greased bowl.
Cover and let rise in warm place overnight, or until
double in bulk. Add remaining3/4 cup flour; mix well.
Knead on floured surface untill smooth. Shape into 36
rolls. Place on greased baking sheets and brush with
melted shortening. Cover with damp towel. Let rise
until double in size. Bake at 400 deg. for 15 to 18
minutes.

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Title: Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
Categories: Chinese, Poultry
Yield: 6 servings

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE:
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar
Cornstarch paste

Preparation: Trim ends off green onions and cut light green and
white part into 1″ sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.

Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1″ strips, then crosswise to make 1″ chunks. In bowl large
enough to hold chicken, add egg white to water chestnut flour. Beat
mixture with a single chopstick (not an egg beater or whisk). Stir
chicken pieces into egg mixture to coat thoroughly. Marinate 5
minutes. Note: water chestnut flour gives a lighter crust than
cornstarch, though the latter may be substituted.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you’ll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve.

Turn up heat slightly for chicken. Test a chunk first: chicken
should raise to surface immediately brown in about 2 minutes.
Deep-fry coated chicken chunks until golden brown. Deep-fry no more
than 8 chunks at a time. Use long chopsticks or spatula to keep
pieces separate while they are frying. Remove with long chopsticks
or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green
onions peanuts about a minute before serving. At the last minute,
add chicken pieces to sauce, mix quickly serve.

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