Chi-Chi’s Chicken Fajitas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Chicken

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

From: Brett Jones
In the last 17 years, I’ve worked for a LOT of restaurants 🙂 My favorite
trick was from Chi-Chi’s [ha! I NEVER signed that non-disclosure agreement]
…. the absolute best marinade for chicken (we used it for our fajitas) is
margarita mix. Yes, just go out and find your favorite margarita mix (Mr
Mrs T’s is good) or a little sweet sour, put the chicken breasts in a
shallow pan and cover with the mix. Marinate at least overnight, preferably
for 24 hours. NUMM!

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Title: Five Spice Plum Sorbet
Categories: Desserts, Ceideburg 2
Yield: 6 servings

21 1/2 oz Cans purple plums
1/2 c Water
1/4 c Dry Sherry
3/4 ts Chinese five-spice powder
Whole star anise seeds
-(optional)

Drain plums, reserving liquid. Remove pits from plums. In food
processor or blender, combine plums, reserved liquid, water, Sherry
and spice powder. Process until very smooth (there should be no
flecks of plum peel). Freeze in ice cream maker according to
manufacturer’s directions. Serve garnished with star anise, if
desired.

Serves 6 to 8.

Karen Gillingham from the Hayward Daily Review, 10/26/92.

Posted by Stephen Ceideberg; November 1 1992.

MMMMM

MOUSSAKA AUBERGINES

Recipe By : Family Circle/What’s For Dinner? (British)
Serving Size : 4 Preparation Time :0:30
Categories : Ethnic Casseroles One Dish Meals
Main Course–Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium aubergines (eggplants) — halved
1 pound lean minced beef (ground beef)
1 onion — chopped
2 cloves garlic — crushed
14 ounces tinned (canned) tomatoes
2 tablespoons tomato puree
2 teaspoons salt
2 tablespoons butter
1 tablespoon plain flour (all-purpose) (heaping)
10 ounces semi-skimmed milk (low-fat)
4 ounces cheddar cheese — grated
1/4 cup granary bread crumbs

1. Scoop out aubergine flesh and dice. (Hint: Try using a grapefruit spoon
for this)

2. Dry-fry beef, onion and garlic for 12 minutes. Add aubergine, tomatoes
and puree.

3. Cover, simmer for 45 minutes, stirring occasionally. Cook, uncovered,
for 30 minutes.

4. Meanwhile, salt aubergine shells for 30 minutes. Rinse and cook in
boiling water for 5 minutes. Drain and pat dry. Spoon in filling.

5. Melt butter, add flour, cook 1 minute. Add milk, cook until thickened.
Stir in half the cheese, season.

6. Top filling with sauce, crumbs and remaining cheese. Grill 2 minutes.
Serve with baked potatoes and salad. Garnish with chopped parsley.

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VEGETABLE PAELLA

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Short grain white rice
— uncooked
6 c Vegetable stock or water
3 tb Olive oil
2 c Peas
1 lg Red onion — diced
3 Celery ribs
— cut into 1/2″ pieces
1 c Green olives — drained
3 1/2 oz Capers with liquid
1/2 c Pimintos, diced
1 lb Tempeh — cut into 1″ cubes
1 t Powdered saffron
1/4 c Dried tarragon
1 tb Black pepper
3/4 c Minced parsley

Preheat oven to 250 F.

Place rice in bottom of a large roasting pan or
casserole dish, and pour stock over it.

Cover, place in oven and cook for one hour. Uncover
and stir.

Cook, covered, for 30 minutes and check rice for
doneness. Add more stock if necessary.

Cook another 30 minutes, if necessary, until rice is
done and liquid is absorbed.

Sprinkle with parsley and serve hot.

Per serving: 627 cal, 25 g prot, 400 mg sod, 101 g
carb, 16 g fat, 0 mg chol, 111 mg calcium

Hint: For a stronger flavor, substitute white wine for
half of stock.

From: Vegetarian Gourmet – Winter 1993 Typed for you
by Karen Mintzias

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ORZO CONFETTI SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Orzo — rice shaped pasta
-uncooked
-Salt
1/3 c Carrots — finely chopped
1 Tomato, plum — seeded finely
-chopped
1/3 c Green pepper — finely chopped
1/3 c Celery — chopped
1/3 c Red onion — finely chopped
1/3 c Parsley — fresh; minced
Black pepper — frshly ground
1 Belgian endive — up to 2 heads
-leaves separated
1 Radicchio — up to 2 heads
-leaves separated
—–DRESSING—–
3 tb Vinegar, white wine
1 t Dijon mustard
6 tb Olive oil

Bring a large saucepan of water to boil over high heat. Add orzo and 1
tbsp salt and boil for about 8 minutes,or until pasta is tender but
still slightly firm. Turn orzo into a sieve, rinse under cold water
to stop cooking, and drain well.
Dressing: In a small bowl, combine vinegar and mustard, then whisk in oil.
Bring small saucepan of water to boil over high heat, add carrots, and
blanch for 2 minutes. Drain in a colander.
In a large bowl, combine orzo, carrots, tomato, green pepper, celery,
onion and parsley. Add dressing, season with salt and pepper, and
toss to combine well. Serve with endive and radicchio.

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BLENDER BREAKFAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Ripe banana, peach, or
Nectarine, peeled, cut up.
1/2 c Milk OR
1/2 c Low-fat yogurt
1 t Honey, sugar or maple syrup
1 tb Natural bran

1>. Combine banana, milk, honey and bran in blender or
food processor. Whirl until smooth. Pour into tall
glass.

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Orange Tea Biscuits

Recipe By : Home Cooking July 1996
Serving Size : 36 Preparation Time :0:00
Categories : All Newly Typed Not Shared Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1/2 teaspoon salt
2 Tablespoons sugar
4 teaspoons baking powder
3 Tablespoons shortening
Grated rind of 1 orange
3/4 cup milk
orange juice

Preheat oven to 425 degrees. Mix dry ingredients; cut in shortening. Add
grated orange rind. Add milk to dry ingredients. Mix completely.

Turn dough onto floured board. Pat to 1/2 inch thickness. Cut with small
cutter. Put into greased baking pan. Before putting into oven, dip bottom
of beverage glass into orange juice; press down intotop of each biscuit.
Bake and serve at once. Makes 2 1/2-3 dozen.

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PEANUT PUTTER BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Milk
1/4 c Peanut butter
2 c Biscuit mix
3 Bacon slices*

* – cooked crisp, drained, and crumbled.

1. Preheat oven to 400’F.

2. Place milk and peanut butter in a deep bowl or
blender container and beat at high speed until smooth
and well blended. Combine biscuit mix and bacon; stir
lightly. Add milk and peanut butter mixture all at
once and stir with a fork until dough clings together.
Turn out on a lightly floured board and knead gently a
few times, then pat out to about 3/4″ thickness. Cut
into 2″ rounds. Bake on an ungreased cookie sheet for
10-15 minutes, or until lightly browned.

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Sweet Potato Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 cup Sweet potatos — cooked/mashed
Salt
2 1/2 teaspoons (to 3) baking powder
3 tablespoons Sugar (or more — to taste)
1/4 cup Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook

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Tomato Tuna Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Rice — regular long-grain
1 tablespoon Salad oil
1 Celery; stalk — sliced
1 Onion — diced
28 ounces Can tomatoes
7 ounces Can tuna — drained flaked
1 cup Frozen peas
1 teaspoon -salt
1 teaspoon -sugar
1/2 teaspoon Worcestershire

In 2 quart saucepan over high heat, heat 2/3 cup water to boiling. Stir in
rice, heat to boiling.
Reduce heat to low, cover and simmer 20 minutes or until rice is tender and all
liquid is absorbed.
Meanwhile, in 4 quart saucepan over medium heat, in hot salad oil, cook celery
and onion until tender, stirring occasionally. Add rice, tomatoes with their
liquid, tuna, peas, salt, sugar, Worcestershire, and 3/4 cup water, over high
heat, heat to boiling. Reduce heat to low, cover and simmer 5 minutes to cook
peas and blend flavors. 380 calories per serving.

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