WHITE BEAN CHILI WITH TURKEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Vegetables
Salads Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–chili——-
1 lb Dried white beans
1 tb Vegetable oil
2 c Chopped onions
2 4 oz can diced green chilies
6 Cl Garlic — minced
1 1/2 tb Dried oregano — crushed
1 tb Ground cumin
1 tb Chili powder
7 c Chicken broth
18 oz Fresh or canned tomatillos
-chopped, about 3 1/2 cups
1 c Chopped fresh cilantro
1 1/2 lb Boneless skinless turkey
-breast, cut crosswise
-in half
1 c Chopped green onions
2 tb Fresh lime juice
—–cilantro cream——–
2/3 c Plain yogurt
3 tb Chopped fresh parsley
3 tb Chopped fresh cilantro
——garnish——
Fresh cilantro sprigs
1/2 c Grated cheddar cheese

For chili: The recipe recommends soaking the beans
overnight. Personally, I don’t like to do that. I find
the quick soak method works better. That is, cover
beans with cold water. Bring to a boil and boil for
1-2 min. Turn off heat and let soak for 1 1/2 hours.
Drain beans. Heat vegetable oil in a large heavy
Dutch oven over medium heat. Add chopped onion and
saute 5 minutes. Add diced chilies, minced garlic,
oregano, cumin, and chili powder. Saute for 5 minutes.
Add beans, chicken broth, chopped tomatillos and
cilantro. It’s important that the chicken broth
contain little or no salt. Salt inhibits the softening
of the seed coat of beans. Therefore, if you add salt
too early the beans with never soften up. Add turkey
breast and simmer until just cooked through, about 20
minutes. Transfer turkey to plate. Cover with foil and
refrigerate. Simmer chili until beans are tender,
about 2 1/2 hours. Cut turkey into 1/2 inch pieces.
Add turkey, green onions and lime juice to chili.
Stir. Heat through. Season with salt and pepper.

For cilantro cream: Combine yogurt, parsley, chopped
cilantro in a medium bowl. Ladle chili into bowls.
Top with spoonful of cilantro cream. Sprinkle with
cilantro sprigs and cheese. Can be prepared 1 day
ahead. Cover chili and cilantro cream separately and
refrigerate. Before serving, reheat chili over low
heat. Like most chili, it tastes better the second
day. From Bon Appetit September 1992

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Bread Machine Bagels

Recipe By : The Bread Box Recipe Book
Serving Size : 5 Preparation Time :0:00
Categories : Baking Breads
Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — + 2 tbsp
1 teaspoon lemon juice
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 cups bread flour
1 3/4 teaspoons active dry yeast
Glaze:
1 whole egg — beaten

Place ingredients in bread machine, use dough setting, when setting completed
remove dough from pan (if not using a bread machine, knead dough for ~5
minutes and let rise in warm place).

Place dough on lightly floured surface. Punch and knead for 5-10 minutes until
smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in
each using your thumbs. Stretch until smooth and hole is about 1 inch. Place
bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven
to 400F, boil 6 cupos of water in a large saucepan or skilltet. Cook bagels 2
at the time for 3 minutes turining once. Place bagels on greased sheet. Brush
with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25
minutes until deep golden brown. Cool on a wire rack.

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Per serving: 279 Calories; 2g Fat (7% calories from fat); 10g Protein; 54g
Carbohydrate; 36mg Cholesterol; 334mg Sodium

ROASTED VEGETABLE SOUP

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stock:
4 carrots — washed
3 ribs celery — cut in half
2 tomatoes — quartered
2 turnips, cleaned, — trimmed quartered
2 large onions — peeled quartered
1 leek — trimmed quartered
3 garlic cloves — peeled
2 teaspoons dried thyme
1/4 cup olive oil
1 bay leaf
8 cups water
SOUP
2 tablespoons olive oil
1 cup onion — chopped
1 cup celery — chopped
1 cup carrots — peeled and chopped
1 Idaho potato peeled and diced
1 cup zucchini — chopped
1 cup chopped canned tomatoes
6 cups roasted vegetable stock — (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas

Preheat oven to 400 degrees.
Spread all the vegetables out on a baking
sheet. Sprinkle with the thyme and drizzle with oil.
Roast for 1 hour or until well browned.
Transfer vegetables to a large pot, cover with water
and add bay leaf.
Bring to a simmer and cook for 45 minutes. Cool and strain.

Heat oil in large heavy pot. Add onion and celery and cook
until tender.
Stir in carrots and potatoes and toss to coat. Stir in zucchini.
Add chopped tomatoes and stock and bring to a boil.
Reduce heat so that soup simmers until the potatoes
and carrots are tender about 15 – 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve hot.

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NOTES : Show #BW8303

CORN BREAD OR MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Corn bread mix (see MM#: 31)
2 Eggs
1 c Milk
4 tb Melted butter (1/2 stick)

Preheat oven to 400 F. Grease or spray with food
release 1 eight inch square pan or 12 muffin cups.

Empty mix into a mixing bowl. In separate bowl beat
liquid ingredients until well mixed, and stir into dry
ingredients until just moistened. Don’t overmix.
Spoon batter into prepared pan or muffin cups. A #12
food dipper (ice cream scoop) works nicely for
muffins, cupcakes, etc.

Bake muffins for 20 min., bread for 25 to 30 min.

Variations: use 1 1/4 cups biscuit mix (MM#: 27) and
1 1/4 cups Cornmeal. Add sugar as desired.

Substitute buttermilk in place of sweet milk + pinch
or 2 of baking soda.

Yield: 1 pan or 12 muffins.

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Pickled Red Onions

Recipe By : Cooking w/Master Chefs/formatted by tpogue@idsonline.com
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 large red onion — peeled and sliced
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
1/2 teaspoon Mexican oregano — dried
2 cloves garlic — peeled and halved
1/4 teaspoon salt
1/3 cup cider vinegar

Bring 2 quarts of water to the boil in a saucepan, then add 2 teaspoons of salt
and the onions. Bring back to the boil and boil a few seconds, until the onions
have softened slightly and the red color has bled into the white. Drain, and
tur
n the slices into a bowl.
Coarsely grind the peppercorns and cumin, and fold into the onions along with
th
e rest of the ingredients. Add just enough cold water barely to cover the
onions
, and fold all together. Let stand for at least 4 hours — or longer, until
they
take on a beautiful pink color.

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Per serving: 37 Calories; less than one gram Fat (3% calories from fat); 1g
Prot
ein; 9g Carbohydrate; 0mg Cholesterol; 2401mg Sodium

NOTES : Cover and store in the refrigerator, where the onions will keep for a
we
ek or more.

Title: Minted Tomato Saute
Categories: Diabetic, Sauces, Vegetables
Yield: 4 servings

24 Cherry tomatoes; 1 tb Dried leat mint OR;
1 tb Olive oil; 3 tb Chopped fresh Mint;

Trim stems from tomatoes and rince. In a large, non-stick skillet,
heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to
mix Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 0mg; CAR: 4g; PRO: 1g; SOD: 8mg; FAT: 4g;

Souce: Light and Easy Diabetes Cuisine by Betty Marks

MMMMM

Hairball Salad With Saliva Dressing^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Ripe avocado
2 cups Alfalfa sprouts
5 large To 6 carrots — washed peeled
And grated
Italian dressing
—–TOOLS—–
Paring knife
Spoon
Mixing bowl
Fork
Carrot peeler
Grater
4 Salad bowls

With an adults help, cut avocado in half. Use a spoon to scopp out the pit.

Scoop avocado out of the shell and put in the bowl.
Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some
lumps.
Set the mixture aside.

Divide the grated carrots among the four salad bowls.

Using your clean fingers and a spoon, make walnut size hairballs from the
avocado mixture and arrange them on top of the grated carrots. Pour Italian
“saliva” dressing over hairballs and serve. Serves 4 cat fanciers.

Sicko serving suggestion: Squeezw ribbons of chocolate icing “hairball”
medicine out of a paper cone onto the backs of your guests hands to be licked
off for dessert.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Double-Boiler Polenta with Gorgonzola+

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Entree
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe Double-Boiler Polenta
2 tb Unsalted butter, softened
4 oz Gorgonzola cheese in 4
-1 oz. slices

Prepare Double Boiler Polenta. Stir in butter. Divide polenta among four
bowls. Top each with a slice of cheese. Serve immediately.

Jan/Feb 95 issue of Cook’s magazine.

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Spaghetti With Garlic and Oil

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1/2 cup White wine
Salt and pepper to taste
1/4 cup Olive oil
1 16 ounce Thi spaghetti- cooked
1/4 Stick butter
according to dir.
3 tablespoon Chopped garlic
Gratd cheese for serving
2 tablespoon Fresh chopped parsley

Melt the butter in olive oil. Add garlic and sautee for 5 min on low. Add wine
and simmer for 5 min. Toss with pasta and garnish with parsley. Serve hot with
grated cheese on the side. Serve with crusty bread and salad.

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Title: SPIRITED FRUIT
Categories: Fruits, Alcohol, Desserts
Yield: 2 servings

-Karen Thackeray
1/4 c Orange flavored liqueur; OR
-orange juice
3 tb Lemon juice
2 tb Sugar
3 c Assorted fresh/cut-up fruit

In medium bowl, combine liqueur, lemon juice and sugar; stir until sugar
dissolves. Stir in fruit.
Cover; refrigerate 4 hours or overnight, stirring occasionally. Serve with
cheesecake, pound cake, ice cream ir sherbet. Refrigerate leftovers (if
there are any!).
47 calories; 0 fat; 1 mg sodium; 0 mg cholesterol
Source: No Guilt Desserts

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