Chili a la Becker

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Main Dish
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 milliliters Garlic — crushed
2 tablespoons Butter or Oil
1 medium Onion — minced
1 large Green Pepper — minced
3 Mushrooms — chopped
1/4 cup Celery — chopped (opt)
1 pound Pork, minced — with fat
1 teaspoon Chili Powder
2 Tomatoes (or 3) — peeled and
— chopped
2 cups Kidney Beans (canned)
— drained
1/2 cup Water
Salt

Rub heavy skillet with crushed clove of garlic.
Melt butter in skillet. Add onion and green pepper and cook for a few minutes
but do not brown. Add mushrooms and celery and cook without browning. Add pork
and cook until lightly browned. Add chili powder and mix well. Add tomatoes,
beans, water and season to taste with salt. Cover and cook gently 30 to 45
minutes.
Makes 4 to 6 servings.

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Title: Glaze for Pistachio Whiskey Cake
Categories: Desserts, Glaze, Cakes
Yield: 1 cake iced

2 c Confectioners’ sugar
1 ts Vanilla
2 tb Butter; softened
3 tb To 4 tb milk or light cream
Coloured sprinkles for
-decoration (opt)

Beat together the sugar, vanilla, butter and milk to
make glaze. Pour over cake. Decorate with green amd
red sprinkles, if desired.

Nutritional info per serving: 63 cal: .1g pro, 13g
carb, 2g fat (21%)

Source: Joan F Mihalik, Wind Gap, Pa
Miami Herald, 2/8/98
formatted by Lisa Crawford, 4/22/96

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Title: Mango Ice Cream
Categories: Ice cream, Fruits
Yield: 6 servings

1 Mango
1 tb Lemon juice
2 ts Cornstarch
1/3 c Sugar
1 1/2 c Half half
1 Egg yolk; beaten
2 tb Light corn syrup

Peel mango. Cut pulp from seed; discard seed. In blender or food
processor fitted with metal blade, puree mango pulp with lemon juice.
In medium saucepan, combine cornstarch and sugar. Stir in half and
half, beaten egg yolk and corn syrup. Cook and stir over medium heat
until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour
into ice cream canister. Freeze in ice cream maker according to
manufacturer’s directions. Makes about 1 quart.

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CHILE OIL

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chile powder
1 tablespoon cumin
34 cups oil

Heat chile and cumin together in a saute pan until barely smoking.
Whisk in oil. Transfer to glass jar and let stand overnight for proper
separation.

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Garlic Ice Cream

Recipe By : “Michelle M. Davis”
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Whole Milk
1/4 Tea Garlic — freshly chopped
1 Vanilla Bean — split in half
1 C Heavy Cream
1 1/2 Cups Granulated Sugar
9 Egg Yolks

1. Put milk, garlic and vailla in a saucepan. Bring to a boil and
remove from heat.

2. In mixing bowl, blend cram, sugar egg yolks.

3. Strain the scalded milk mixture into the egg and sugar mixture,
stirring constantly.

4. Return the combined mixture to the pan and stir continuously over
moderate heat until it coats the back of a spoon, about 10-15 minutes.

5. Cook in an ice bath. Add Cream mixture. Freeze until firm.

>From the Cuisine section of the “Weekly Planet” Tampa Bay area, Florida
Mar 16-22, 1995 issue

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NOTES : O.K. garlic lovers, I just found this recipe in a weekly newpaper. I
have not tried it. First one to make it needs to report on findings.

Serves 4-5.

Title: Rhubarb Fool
Categories: Desserts, Low fat
Yield: 1 servings

1 lb Fresh rhubarb Juice and rind of one Orange Sugar to taste 1
Sachet gelatine Cream substitute of some Sort: yogurt, fromage frais,
Evaporated milk, Whatever

Stew the rhubarb with the orange rind/juice, sugar, and as little
water as you can get away with. Melt in the gelatine (if you are
vegetarian or vegan, use another gelling agent), and then put through
food processor to make puree. Add the cream substitute – I would use
fromage frais, but yogurt is fine, or you might like whisked
evaporated milk, if you like the taste. Then refrigerate until set.

If, like me, the mere thought of rhubarb sets your teeth on edge
(it’s one of the very few things I really can’t eat!), then use a
different fruit – gooseberries, perhaps, or dried apricots.
Gooseberries are nicest if stewed with elderflowers, if you can get
them, and dried apricots don’t need any help. I’ve not quoted
quantities for the sugar, because it depends on your taste. Converted
to MM by Donna Webster donna@webster.demon.co.uk

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Title: STRAWBERRY JAM SQUARES
Categories: Cookies, Christmas
Yield: 35 squares

1 c Butter
1 c Sugar
2 Egg yolks
2 c Unsifted flour
1 c Chopped walnuts
3/4 c Strawberry jam

1. In a medium bowl cream butter and sugar. Beat in
egg yolks. Gradually stir in the flour, then the nuts.
Form mix into a ball, and cut in half. 2. Wrap 1/2 of
the dough in plastic and chill in the freezer. Pat the
remaining half into an ungreased 8x8x2 pan. Spread on
the jam. Take the remaining half and roll between 2
pieces on plastic wrap. Then place on the covered half
in the pan. 3. Bake at 325F for 55-60 minutes, or
until lightly browned. NOTE: This is VERY sweet and
VERY rich!!

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Title: Turkish Sea Bass
Categories: Diabetic, Low-fat/cal, Main dish, Fish
Yield: 4 sweet ones

4 Cloves garlic; minced 2 ts Fresh grnd. black pepper
1 c Pitted black olives 1/4 c Olive oil
-chopped 2 lb Sea bass fillets
1 ts Crumbled dried oregano -(4 to 6 ea)
1 ts Crumbled dried basil 1/2 c Vegetable stock -OR-
2 tb Minced parsley – dry white wine
1 1/2 ts Salt

Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper. Heat oil in a large baking dish
at 425 degrees F. for 1 minute. Spread olive mixture evenly over
bottom of baking dish. Arrange sea bass, skin side up, on top. Pour
vegetable stock around fillets. Bake, basting occasionally with
juices, until done. To serve, arrange fillets olive mixture on
heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel,
Instanbul, Turkey

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Title: Pizza Dippers
Categories: Kids, Appetizers
Yield: 16 Servings

1 10 oz. can refrigerated
-pizza crust
2 tb Margarine or butter, melted
1 ts Dried basil leaves
1/2 ts Dried oregano leaves
4 oz (1cup) shredded mozzarella
-cheese
1 8 oz. can prepared pizza
-sauce, heated

Heat oven to 350F. Grease 1 large or 2 small cookie
sheets. Unroll dough; cut rectangle in half crosswise
forming two 6 1/2 x 8 inch pieces. Cut each piece
into eight 1 inch strips. Place strips 1 inch apart
on greased cookie sheet. Brush each with margarine;
sprinkle evenly with basil and oregano leaves.

Bake at 350F for 11 to 17 minutes or until golden
brown. Remove from oven; sprinkle strips with cheese.
Bake an additional 1 to 2 minutes or until cheese is
melted. Serve immediately with heated pizza sauce.
Yield: 16 servings. Typed by cjhartlin@msn.com
Source: Pillsbury Party Cookbook.

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Spicy Tofu

Recipe By : Diabetic Cooking from Around the World- Vilma Liacouras Cha
Serving Size : 2 Preparation Time :0:00
Categories : Appetizer Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tofu (Bean Curd)
1 tablespoon soy sauce
1 tablespoon orange juice
1/2 orange rind — diced
1/2 teaspoon peppercorns
4 green onions — sliced into rings
1 teaspoon lemon juice — or to taste

Steam the tofu for 10 minutes. While curds are steaming, make the marinade:
in a sauce pan, mix the soy sauce, orange juice, rind, peppercorns, and half
the green onions. Add 1/2 cup water. Bring to boil and simmer for 5 minutes.
Cut each piece of tifu into 18 pieces. Gently mix in the marinade and soak
the tofu cubes. Cool thoroughly. Chill until ready to serve. Divide between
two plates. Sprinkle with lemon juice and remaining onion.

Calories 94

Exchnages 1 medium-fat meat
1 vegetable
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

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