Title: ROJO LOBO CHILI
Categories: Chili, Tex-mex, Meat, Main dish
Yield: 3 gal.

5 lb Lean Beef briskit
3 lb Lean Pork Shoulder
– boneless
2 tb Bacon grease
5 ea Garlic cloves minced
2 tb Ground white pepper
3 tb Soy sauce
6 ea Jalapeno peppers
– whole
1 c Bell peppers chopped
2 c Onion chopped
12 oz Beer
2 oz Tequila
2 tb Capers
3 c Tomato sauce
4 c Stewed tomatos chopped
1 c Tomato paste
5 tb Cumin ground fresh
Salt to taste
1 tb Honey
3 tb Masa Harina
1 tb All Spice

Have meat rough ground or hand chop to a small cube
size. Cook the meat in large cast iron pot in the baco
grease with the onions, Bell peppers, garlic, capers,
and 1 T of cumin. Add the beer, tequila, 3 T of cumin,
the other spices, and tomatos. Cook on low heat for 30
minutes. Add the remianing ingredients except the last
t of cumin. Raise heat and bring to a boil. Lower heat
and simmer for 3 hours, stirring frequently. Just
prior to serving, approx. 5 minutes, add the remianing
cumin and stir well. ORIGIN: Don’s Chili Pot, circa
Jan. 1995 From: Pat Brownlee Date: 01-16-95

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Title: CURRIED MEATBALLS
Categories: Appetizers
Yield: 1 servings

————————-MEATBALLS————————-
1 1/2 lb Ground beef
1 c Dry bread crumbs
1/2 c Almonds, (chopped fine)
2 Eggs
16 oz Can water chestnuts drained
-and chopped fine
1 tb Soy sauce
2 Cloves garlic minced
Cornstarch

—————————SAUCE—————————
3/4 c Sugar
1/4 c Soy sauce
1/2 c White wine vinegar
2 tb Cornstarch
1/2 ts Ginger
1/2 c Water
14 oz Can pineapple chunks
-drained (reserve liquid)
2 ts Curry powder

Meatballs:

Mix all ingredients, except the cornstarch. Form into
1″ diameter balls. Roll in cornstarch and refrigerate
for several hours. When ready to use fry in oil until
well done.

Sauce:

Dissolve cornstarch in water. Mix all ingredients,
except pineapple, in a sauce pan. Add pineapple juice
to taste. Bring to a boil, stirring constantly, for 2
~ 3 minutes. Add pineapple chunks and pour over
cooked meatballs. Serve hot in a chafing dish with
toothpicks.

Sharon Bailly

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Title: Zucchini Fiesta Salad
Categories: Vegetarian, Salads, Vegetables
Yield: 4 servings

1/2 lb Small zucchini*
1/2 lb Small crookneck squash*
2 tb Lemon juice
1/4 c Salad oil
1/2 ts Salt
1 x Dash of pepper, ground cumin
1 ea Green onion, thinly sliced
1/3 c Diced green chilies
1/3 c Pimento-stuffed olives**
1 pk (3 oz.) cream cheese***
1 ea Small avocado
1 x Lettuce leaves
1 x Fresh coriander (cilantro)

* Cut crosswise in 1/4 inch-thick slices.
** Cut in half crosswise.
*** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until
crisp-tender (about 3 minutes). Plunge into ice water to cool; drain
well.
In a large bowl, combine lemon juice, oil, salt pepper, and cumin.
Add drained squash and stir lightly; chill for 30 minutes. Add onion,
chilies, olives, and cheese. Peel and pit avocado; cut into small
cubes. Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates. Mound equal
portions of salad on each plate. Garnish each salad with a sprig of
coriander.
Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams
cholesterol, 335 calories.

MMMMM

Title: Strips, Cubes, or Chunks of Meat
Categories: Meats, Canning
Yield: 1 text

Bear, Beef, Lamb, Pork, Sausage, Veal, Venison

Procedure: Choose quality chilled meat. Remove excess fat. Soak
strong-flavored wild meats for 1 hour in brine water containing 1
tablespoon of salt per quart. Rinse. Remove large bones.

Hot pack–Precook meat until rare by roasting, stewing, or browning in a
small amount of fat. Add 1 teaspoons of salt per quart to the jar, if
desired. Fill jars with pieces and add boiling broth, meat drippings,
water, or tomato juice, especially with wild game), leaving 1-inch
headspace.

Raw pack–Add 1 teaspoon of salt per quart to the jar, if desired. Fill
jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat
in a weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Shrimp Creole Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Salads

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

1 lb Shrimp in shells

1 Large garlic clove

4 Celery tops

2 Ribs celery,finely chopped

1 Hard-cooked egg,fine chopped

1 Small sweet pickle,fine chop

1 ts Chopped hot peppers

2 tb Mayonnaise

Salt (to taste)

Cayenne pepper (to taste)

Lettuce leaves

Avacado halves

Whole tomatoes

1. Drop shrimp, garlic and celery tops into boiling water; boil for about

15 minutes.

2. Peel and devein shrimp; cut each into 2 or 3 pieces.

3. Combine chopped celery, egg, pickle, hot peppers, mayonnaise and shrimp;

mix thoroughly, adding salt and cayenne to taste.

4. Serve on lettuce leaves or use to fill avacado halves or hollowed

tomatoes.

– – – – – – – – – – – – – – – – – –

Traditional Hamantaschen

Recipe By : The Jewish Festival Cookbook, p 110
Serving Size : 24 Preparation Time :0:00
Categories : Breads (Yeasted) Cookies
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope dry yeast
1/4 cup milk — lukewarm
1/2 cup sugar
1/2 cup butter
1/2 teaspoon salt
1 cup milk — scalded
2 eggs — slightly beaten
4 cups all-purpose flour
1 egg yolk

Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain
that the milk is not too warm. Stir in 1 tablespoon of sugar and set
aside. In a deep mixing bowl, combine the butter, remaining sugar, salt
and scalded milk, and stir until all are blended. When lukewarm, stir in
the yeast. Add the eggs and about 2 cups of the flour, and beat to a
smooth batter. Add remaining flour to make a tender dough. Turn out on a
floured board and knead for about 2 minutes. Grease a large mixing bowl;
grease whole surface of the large ball of dough and place dough in bowl.
Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes
from 2 to 4 hours.) Again knead on a floured board for about a minute.
Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles.
Place filling on each. Recipe for Mohn Filling follow. To shape
true hamantaschen, pinch eges of a circle together over filling, leaving
about 1/2 open, forming a cornucopia. Then fold over the flap and pinch
these edges firmly together. Arrange well apart on a greased cookie
sheet. Cover with a cloth and let rise again in a wam place to double in
bulk. Brush tops with the egg yolk, thinned with a little water. Bake in
a moderate oven (350°F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen.

– – – – – – – – – – – – – – – – – –

NOTES : 114 calories if yield is 2 1/2 dozen.
142 calories if yield is 2 dozen

To make fruit leather:
Select ripe or slightly overripe produce (combinations also if desired).
Wash, remove any blemishes, stems or pits and peal produce if desired.
(Skins are highly nutritious.) Puree the produce in a blender until
it is smooth.

Pour 1 1/2 to 2 cups of puree on to the parchment paper or plastic
wrap covered trays of dehydrator. Since the edges tend to dry more
rapidly, the poured puree should be 1/8″ thick at the center and 1/4″
thick at the edges. Place in the dehydrator with temperature set at
135. Average drying time for leathers is 4 to 6 hours. When the
leather has dried, it will be a bit shiny and non-sticky to the touch.
Allow the leather to cool and peel it from the tray. Roll it into a
tight cylindrical shape. A piece of plastic wrap, measured to fit
the length and widith, is then tightly wrapped around the leather.

LOIN OF LAMB WITH APPLE AND GINGER STUFFING (

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Meats
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Loin of lamb, boned
2 Cloves garlic
Sea salt and pepper
2 c Cider (preferably hard)
2 Cooking apples
Juice of 1 lemon
1 t Sugar
1 t Ground ginger

First make the stuffing. Peel and core the apples,
slice thinly and put into a saucepan with the lemon
juice, sugar and ginger. Cook over a gentle heat
until the apples are just soft, then set aside to
cool. . Preheat the oven for 400 F. Trim the lamb,
remove the skin and score the fat. Lay the joint out
on a board, fat side down. Spoon the apple mixture
along the center. Roll up and tie with twine. Peel
the garlic and cut it into slivers, then pierce the
joint all over with the point of a sharp knife and
slip the slivers of garlic into the pockets formed.
Season with the salt and pepper, put the joint in a
roasting pan and cook in the hot oven for 30 minutes,
then heat the cider in a small pan and pour it over
the lamb. Reduce the heat to moderate (350F) and cook
for another 40 minutes, basting frequently. When the
lamb is cooked, put it onto a heated serving dish and
keep warm. Remove any excess fat from the pan juices,
boil up over a high heat until reduced slightly, and
serve with the sliced lamb.

– – – – – – – – – – – – – – – – – –

Title: Mushroom Soup
Categories: Appetizers, Soups/stews
Yield: 8 servings

2 ea Carrot 1 ea Parsley root
2 ea Celery stalks 2 ea Onions, sliced
4 c Salted water 1 lb Mushrooms, sliced
1 c Water 1 ea Salt and pepper
2 tb Instant flour 1/4 c Cold water
1/2 c Sour cream 1 tb Dill leaves
1 lb Rhubarb finely chopped 1 ea Noodles, fine macaroni

Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20
minutes. Strain. Cook the mushrooms and second onion in 1 cup water for
10 minutes. Add salt and pepper. Combine with vegetable broth, add the
flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour
cream, dill and parsley. Add noodles, fine macaroni.

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Title: French Onion Soup
Categories: soup, French
Servings: 6

1 c Gruyere cheese
1/4 c parmesan cheese
6 sl French bread
2 t unsalted butter
1 T olive oil
6 large onion
1 T flour
42 oz beef broth
1 c water
1/3 c dry red wine
1/4 t salt
1/2 t freshly ground black pepper

SPRINKLE GRATED GRUYERE AND PARMASAN CHEESES ONTO BREAD SLICES
PASS UNDER BOILER, UNTIL BREAD IS TOASTED AND CHEESE MELTS REMOVE FROM OVEN
AND SET ASIDE
HEAT BUTTER AND OIL IN A STOCKPOT, OVER A MEDIUM-LOW FLAME ADD ONIONS, HEAT
AND STIR FOR 30-40 MINUTES, UNTIL A DARK GOLD-NOT BROWN
STIR IN FLOUR, HEAT AND STIR FOR 2 MINUTES TO COLOR FURTHER SLOWLY STIR IN
1 CUP OF BROTH TO BLEND WITH FLOUR
ADD REMAINING BROTH, WATER, AND WINE-MIX WELL
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 30 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
PLACE TOASTED BREAD INTO INDIVIDUAL BOWLS
LADLE SOUP OVER BREAD
SERVE IMMEDIATELY

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