Original Dallas Jail House Chili No. 3523 Yields 4 Servings

2 Cups Beef Suet 1 1/2 tsp Dried Sweet Red Chile
4 Lb Coarsely Ground Beef Pods, Ground
3 Cloves Garlic, Crushed 3 Cups Water
1 1/2 Tbls Paprika 8 oz Canned Beef Broth
3 tsp Gebhardts Chile Powder 4 oz Canned Tomato Paste
1 tsp Cumin Seeds – Masa Harina
1 tsp Salt
1 tsp White Pepper, Ground

Melt the suet in a large, heavy skillet or kettle.
Add the ground beef, chopped garlic and seasonings.
Cover.
Cook over very low heat, stirring occasionally, for 4 hours.
Add the water, broth and tomato paste.
Continue cooking until the stew thickens slightly (about 1 hour).
Add masa harina as needed to thicken the chili as desired.

Title: Butterfly Cookies
Categories: Chinese, Cookies, Ceideburg 2
Yield: 1 servings

1 Package won ton wrappers
1 c Powdered sugar
Oil for deep frying

Fixed these guys last night. Good stuff! Quite simple to do. I also
tried using granulated sugar and cinnamon as well as the powdered
sugar. All were equally good.

Yield: About 80

PREPARATION: Cut each won ton wrapper into 2 rectangles. Lay one
rectangle on top of the other to form a double thickness. Make three
1/2-inch slits in the center, lengthwise. To form a bow, pull one
end through the middle slit.

COOKING: Deep fry butterflies until golden, about 1 minute or less.
Drain on paper towel. Sift powdered sugar over both sides. Cool.

DO-AHEAD NOTES: These keep several weeks in air-tight containers. [Fat
chance! They didn’t even make it through the next day! S.C.]

COMMENTS: These can also be made from egg roll wrappers but they’re
three times as large. I prefer using won ton wrappers because I
think their mini size makes them more attractive.

From “The Chinese Village Cookbook.” A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideburg; February 28 1991.

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Make-ahead Gazpacho

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Vegetable Stock
2 Cups Tomato juice
2 Tablespoons Lemon juice
2 Tablespoons Green taco sauce
1 Teaspoon Sugar
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Pepper
Cucumber
Green pepper
Large tomatoes
Green onions

Cucumber, peeled, seeded, and coarsley chopped Green pepper, seeded and diced
Tomatoes, peeled and coarsely chopped Green onions (including tops) thinly
sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring
to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture,
uncovered to a boil again. Remove from heat and cool.
Cover and refrigerate until well chilled. Serving size: 1 cup
Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories. An easy make-ahead soup to begin a meal with.

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Nutr. Assoc. : 1567 1503 796 1472 0 0 1091 490 685 1514 998

French Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Creole Breads

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

1 pk Active dry yeast

1/4 c Water,warm (105-115’F.)

2 tb Butter or margarine,softened

1 tb Sugar

1 ts Salt

3/4 c Water,hot

4 c Flour,all-purpose,sifted

Cornmeal or farina

1 Egg white,lightly beaten

1 tb Water

1. Soften yeast in warm water; let stand 5 minutes.

2. Meanwhile combine butter, sugar and salt in large bowl; pour hot water

over mixture.

3. Cool to lukewarm; stir, then blend in 1/2 cup of the flour, beating

until smooth.

4. Stir yeast; add to flour mixture, blending in thoroughly.

5. Add about half the remaining flour and beat until very smooth.

6. Mix in remaining flour to make a soft dough.

7. Turn dough onto lightly floured surface; let rest 5 to 10 minutes.

8. Lightly grease deep bowl large enough to allow dough to double.

9. Knead dough; shape into smooth ball and put in greased bowl; turning to

bring greased surface to top.

10. Cover with waxed paper or towel; let stand in warm, draft-free place

until doubled, about 1 1/2 hours.

11. Punch down; pull edges to center, then turn dough completely over.

12. Cover; let rise again until almost doubled (about 45 minutes).

13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.

14. Punch down dough; turn out onto lightly floured surface.

15. Roll out to 14×8-inch rectangle; roll up rectangle tightly into a long

slender loaf and pinch ends to seal.

16. Place loaf diagonally on prepared baking sheet.

17. With sharp knife, make diagonal slashes at 2-inch intervals.

18. Brush top with part of egg white mixture; cover loosely and let rise in

waram place until doubled in bulk.

19. Brush loaf again with remaining egg wash; bake in preheated 425’F. oven

10 minutes.

20. Brush again with egg wash; reduce temperature to 375’F. and bake 20

minutes longer, or until golden brown.

NOTE: To increase crustiness, place flat pan filled with boiling water in

bottom of oven.

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Title: Six-Can Slow Cooked Chili
Categories: Chili, Crockpot
Yield: 8 servings

1/4 c Cornmeal
1 ts Paprika
1/2 c Barbecue sauce
28 oz Whole tomatoes w/juice
Cut up/canned
2 cn Chili without beans; 15oz ea
15 oz Pinto beans or dark or
Light kidney beans w/juice
15 oz Chili beans w/juice
1 cn Condensed french onion soup

In 3-1/2 to 4-qt slow cooker, combine all ingredients;
mix well. Cover, cook on high setting for 2 to 4 hours or
until thoroughly heated. Or cover and cook on low setting
for 8 to 9 hours.
Source: Country Casseroles One-Dish Meals.

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1 pound beef (cubed)
5 large carrots (peeled and chopped)
4 medium potatoes (peeled and diced)
1 medium onion (peeled)
1 can tomato soup
4 bay leaves
4 beef boullion cubes
salt and pepper
Put all ingredients into a crockpot. (If you like to eat onions, you may
chop the onion up. My boyfriend hates them, so I leave it whole so the
flavor stays, but I can take the onion out.)

Fill the remainder of the pot with water. Stir. Turn on high and let cook
for 6 to 8 hours.

Gnocchi alla Giordano

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Baking potatoes
1 cup All-purpose flour
1 Whole egg plus
1 Egg yolk — lightly beaten
=09
2 tablespoons Unsalted butter — softened
1 teaspoon Salt
Freshly grated Parmesan — cheese
Tomato sauce

(Anna Teresa Callan’s “Menus for Pasta”)=20
Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.

Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1″ thick sticks about 10″ long.
Cut each roll into 3/4″ pieces.

Rub each pieces of dough lightly over the coarse side of a cheese grater.
In a large pot of boiling salted water, cook the gnocchi until they rise to
the top of the water. Using a slotted spoon, remove the gnocchi to a warm
bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at=
once.

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Strawberry-Lemon Cream Parfaits

Recipe By : Woman’s Day – 6/3/97
Serving Size : 4 Preparation Time :0:12
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c sugar
2 tbsp cornstarch
3/4 c 1% milk
1/2 c egg substitute
2 tsp grated lemon rind
2 tbsp lemon juice
1/2 c reduced fat sour cream
1 pt ripe strawberries — hulled and sliced
lemon peel — garnish

Have ready 4 parfait or wine glasses, each with at least 1-cup capacity.

Mix sugar and cornstarch in a small saucepan. Whisk in milk until
smooth. Whisk over medium heat until boiling. Continue whisking and
boiling until thick as paste, 1-2 minutes. Remove from heat. Pour egg
substitute into a 2-cup glass measure. Whisk in 1/3 the hot milk
mixture, then pour it back into the saucepan. Don’t return to heat, but
whisk until smooth and thick as pudding.

Whisk in lemon peel and juice. Cover surface directly with plastic wrap
to keep a skin from forming. Refrigerate 1/2 hour. Stir in sour cream.

Fill glasses, alternating lemon cream and strawberries. Cover and chill
at least 1 1/2 hours or up to 12 hours.

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PEANUT MUFFINS W/HIDDEN JELLY SURPRISE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/2 c Whole Milk
1/4 c Butter, Melted
1 1/2 c All-Purpose Flour
1/2 c Granulated Sugar
2 ts Baking Powder
ds Salt
3/4 c Peanuts, Chopped
12 ts Fruit Jam or Jelly of
-your choice

Preheat the oven to 400 degrees. Beat the egg. Stir in
the milk and the melted butter. Sift the flour, sugar,
baking powder and salt together. Mix the egg mixture
with the flour mixture – do NOT overmix. Add half the
chopped peanuts. Pour the batter into well greased
muffin tins, filling each 1/2 way to the top. Drop 1
teaspoon of jam or jelly into the center of each
muffin. Spoon additional batter into each muffin tin,
filling each 2/3 to the top. Sprinkle with the
remaining chopped peanuts. Bake about 20 minutes.
Serve warm or at room temperature.

Joel Ehrlich on rec.food.cooking

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Title: Pumpkin Custard
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

3 Saccharin tablets, (1/4 1/8 ts Salt
-grain each) 1/4 ts Nutmeg
1 tb Water, warm 1/4 ts Cinnamon
1/2 c Milk -dash
1/2 c Pumpkin, canned -Ginger
1 Egg, well beaten

Dissolve saccharin in warm water. Combine with remaining
ingredients; Pour into custard cup. Place in shallow pan of hot
water. Bake in moderate (350 degree F.) 45 minutes, or until knife
inserted near edge of custard comes out clean.

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