Title: RENO RED CHILI
Categories: Chili, Wp
Servings: 4

3 lb Round steak, coarsely ground
3 lb Chuck steak, “ ”
1 c Wesson oil or suet
Black pepper to taste
3 oz Gebhardt’s Chili powder
6 tb Cumin
2 tb MSG
6 Small cloves garlic, minced
2 Medium onions, chopped
6 Dried chili pods, boiled
30 minutes in water,
(seeded de-stemmed)
**OR**
3 oz Bottle of New Mexico pepper
1 tb Oregano, brewed in…..
1/2 c Budweiser beer, like tea
2 tb Paprika
2 tb Cider vinegar
3 c Beef broth
4 oz Diced green chilies
(Ortega brand)
14 oz Stewed tomatoes
(or to taste)
1 ts Tabasco sauce, or to taste
2 tb Masa harina flour

Joe Shirley Stewart’s Championship Chili, 1979

Brown meat in oil or fat, adding black pepper to taste. Drain meat
and add chili powder, cumin, MSG, garlic and chopped onion. Cook
for 30 – 45 minutes using as little liquid as possible. Add water
only as necessary. Stir often.

Remove skins from boiled chile pods. Mash the pulp and add to meat
mixture. Strain oregano tea, then add to meat mixture along with
paprika, vinegar, 2/3 of the beef broth, green chiles, stewed
tomatoes and Tabasco sauce. Simmer 30 – 45 minutes. Stir often.

Dissolve masa flour into remaining beef broth then pour into chili.
Simmer another 30 minutes, stirring often.

Makes 1 potful.

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Choco-Nut Tarts

Recipe By : THE DESSERT SHOW
Serving Size : 1 Preparation Time :0:00
Categories : Baked Goods Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Premade pastry crust
Filling:
1/2 cup salted butter
6 ounces unsweetened baking chocolate
2 large eggs
1 cup dark brown sugar
1/2 cup dark corn syrup
2 teaspoons vanilla extract
1 1/2 cups walnuts — chopped
Topping:
24 walnut halves
1/2 cup heavy cream
1/4 cup white sugar
1 teaspoon almond extract

Filling: In saucepan combine butter and chocolate and stir over low heat.
Pour into bowl and let cool 5 minutes. Using an electric mixer, beat eggs
into chocolate. Add sugar, corn syrup and vanilla and blend until smooth.
Fold in walnuts.

To assemble: Preheat oven to 350 degrees. Roll out dough on floured board to
1/8 inch thickness. Cut dough in circles to fit 2 1/2 inch tartlet pans, cut
a bit larger than pans are. Repeat with remaining dough. Lay dough in pans
and press firmly. Fill pans 2/3 full of filling and place on baking sheet to
catch any overspill. Bake 30 minutes or until filling is set. While tartlets
are still warm, place one walnut half in center of each.

Topping: In chilled bowl with chilled beaters, beat cream, sugar and almond
extract, until stiff peaks form. Do not overbeat. Put whipped topping in
pastry bag and using a star tip, pipe decorative topping onto each tartlet.

– – – – – – – – – – – – – – – – – –

SWEET COCONUT CURRY BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
2 c Bread Flour
1 tb Nonfat Dried Milk
1 tb Sugar,Brown,Pressed Down
1 t Salt
1 tb Applesauce
1/3 c Raisins
1/3 c Coconut flakes
2 ts Curry powder
2 ts Yeast

– – – – – – – – – – – – – – – – – –

Title: ORANGE/HONEY MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR POULTRY, PORK, SEAFOOD—————-
1/2 c Orange juice
4 ts Honey
4 ts Vinegar
1/2 ts Finely slivered orange peel

Combine all ingredients in a bowl. Makes about 2/3 cup

—–

Title: Dog Biscuits ( Doggie Treats That Are Good fo
Categories: Breads, Misc, Pets
Yield: 12 Servings

2 1/2 c WHOLE WHEAT FLOUR
1/2 c POWDERED MILK
1/2 ts SALT
1/2 ts GARLIC POWDER
1 ts BROWN SUGAR
6 tb BUTTER **
1 ea EGG, BEATEN
1/2 c ICE WATER

** BUTTER, MARGARINE, SHORTENING OR MEAT JUICES MAY
BE USED. COMBINE THE FLOUR, MILK, SALT, GARLIC POWDER
AND SUGAR. CUT IN BUTTER UNTIL MIXTURE RESEMBLES
CORNMEAL. MIX IN EGG THEN ADD ENOUGH ICE WATER TO MAKE
A BALL. PAT DOUGH TO 1/2 INCH THICK ON A LIGHTLY OILED
COOKIE SHEET. CUT OUT SHAPES WITH A COOKIE CUTTER OR
BISCUIT CUTTER AND BAKE ON COOKIE SHEET FOR 25 MINUTES
AT 3500F. REMOVE FROM OVEN AND COOL ON A WIRE RACK. TO
VARY THE FLAVOR AND TEXTURE, AT THE TIME THE EGG IS
ADDED, ADD ANY OF THE FOLLOWING: 1 CUP PUREED COOKED
GREEN VEGETABLES OR CARROTS; 6 TABLESPOONS WHOLE WHEAT
OR RYE KERNALS; 3 TABLESPOONS LIVER POWDER. (LAST TWO
ITEMS AVAILABLE IN HEALTH FOOD STORES)

—–

Gazpacho Cocktail

Recipe By : Travis Henderson II of Newport’s Seafood, Dallas, TX
Serving Size : 3 Preparation Time :0:30
Categories : New American Cuisine Healthy And Hearty
Fish And Seafood Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chili sauce
1/2 cup ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1 large jalapeno pepper — seeded, chopped fin
1/4 bunch cilantro — chopped
1 large avocado — 1/4-inch dice
1/2 bunch green onions — sliced thin
1 fresh tomatoes — 1/4-inch dice
1 1/2 cups hot water
6 ounces crab — cooked
9 scallops — poached sliced
6 medium poached shrimp (16 to 20 per pound) — sliced
lengthwise

STEP ONE:
Mix the garlic and onion powder with 1/2 cup of hot water to dissolve. Add the
rest of the ingredients, except the seafood and the remaining water. Whisk in
the water slowly until the sauce is not so thick.

CHEF’S NOTE:
The sauce needs to be a little thin so it will mix well with the seafood.

STEP TWO:
For each serving, add 2 ounces cooked crab, 3 poached scallops (sliced), and 2
shrimp (16 to 20 per pound) sliced lengthwise to a cup with some sauce. Serve.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 1099 384 62 679 1514 1582 462 1343 2842

Title: Pickled Horseradish Sauce
Categories: Condiments, Canning
Yield: 2 half-pints

2 c Freshly grated horseradish
-(2 cups = 3/4 pound)
1 c White vinegar (5 percent)
1/2 ts Canning or pickling salt
1/4 ts Powdered ascorbic acid

Yield: About 2 half-pints

Procedure: The pungency of fresh horseradish fades within 1 to 2 months,
even when refrigerated. Therefore, make only small quantities at a time.
Wash horseradish roots thoroughly and peel off brown outer skin. The
peeled roots may be grated in a food processor or cut into small cubes
and put through a food grinder. Combine ingredients and fill into
sterile jars, leaving 1/4-inch headspace. Seal jars tightly and store in
a refrigerator.

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

—–

Title: Lemon Sauce for Shark
Categories: Wildgame, Fish, Sauces
Yield: 1 servings

1/2 c Sour cream
1/4 c Pineapple, crushed, drained
2 T Lemon, peeled diced
2 T Green pepper, finely chop
1 T Onion, chopped
1 T Sugar, light brown
1 1/2 t Lemon rind, grated
1/4 t Mustard, dry
1/4 t Celery salt
1/8 t Cloves, ground

Combine all ingredients. Chill in refrigerator for 2 hours before
serving. Makes 1 cup relish. Great with Buttermilk Fried Shark.
Source: LOUISIANA CONSERVATIONIST Sept/Oct 81 Recipe date: 08/21/81

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Title: Hard Candy
Categories: Candies
Yield: 1 servings

MMMMM—————-STIR TOGETHER BEFORE HEATING———————
2 c Cane sugar
2/3 c Light Karo
3/4 c Water
1 ts Oil flavor* color
1 ts Or more citric acid**

Have color/flavor/citric acid ready when finished cooking! *More or
less, some flavors are stronger than others. **Put citric acid in
fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY!
To test: Place it in cold water bring to boil. If water boils at-
say 210 instead of 212, reduce cooking time 2 degrees. ***I use a
TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds on
surface. Not too much only once per session. USE A THIN PAN, NOT
HEAVY! Candy must set a few minutes in the pan the temp will rise,
burning the candy in a thick pan. Bring mixture to boil. Put lid on
for 3 minutes , add thermometer DON’T
STIR. When therm. reaches 285-290D. remove pot from stove.Wait for
temp. to lower below 260^ before adding color/flavor/citric acid.
Cover pan after adding citric acid
so it won’t fade the taste. I add about 2 ts citric acid.
DON’T STIR! Use the tiny viles of Lorann oils. Avail. in cake
supply shop or drug store.
I pour the cooked candy into a GUTTMAN candy funnel Thats the quickest way to get it in molds befor it cools
hardens. *Of course, spray funnel! I pour some into molds the rest
onto my marble slab. The part on the slab: I roll it into a long
cylinder cut into “pillows” w/scissors. Dust finished candies with
powdered sugar so they won’t “melt” together. There is one very nice
sucker mold. It is a white ring w/ a slit for the stick. All you do is spray mold, add stick, fill w/candy, cool
remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it
is Guttman Brand available here at Sugarcraft. About 2 dz in a
pack. This is my kids favorite Christmas candy. You will want to make
several flavors. Experiment on how-much flavor. All vary. *Don’t add
too much on the mints. Takes more on the
cherry/strawberry/lemon/orange, etc. There are at least 50 oil
flavors available to choose from! Shared by Dolores McCann, Hamilton
OH

Dolores McCann, Prodigy Food Wine Board

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Marie’s Creamy Italian Antipasto Salad

Preparation time: 20 minutes; Also include additional time to blend flavors
– 1 hour

2 cups Marie’s Creamy Italian Dressing
1-2 lbs. Tortellini cheese pasta, pre-cooked
6 oz. Salami, chopped into small cubes
6 oz. Provolone cheese, cut into strips
12 oz. Corn, canned, drained
8 oz. Artichoke hearts, marinated drained and chopped
1 small jar, Pimientos, diced and drained
1 small can, Black olives, sliced
1/2 cup Parmesan cheese, grated
To taste: Salt and Pepper

Procedure: 1. In a large bowl, combine tortellini, salami, provolone
cheese, corn, artichoke hearts and olives; mix gently as the pasta is
delicate and will break apart easily
2. In a small bowl, combine dressing and 1/2 of the parmesan
cheese
3. Pour the dressing over the pasta mixture and toss gently
4. Top with parmesan to finish
5. Refrigerate one hour to blend flavors
6. Before serving, top with pimientos

Serve Chilled with Marie’s Creamy Italian Dressing
Yields: 4 Servings

Recipe provided by Marie’s Salad Dressing <>http://www.maries.com/>