Impossible Mexican Pie

Recipe By : Betty Crocker handout
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1/2 cup chopped onion
1 1/4 ounces taco seasoning mix
4 ounces green chiles
drained — seeded and chopped
1 cup shredded Monterey Jack cheese
— (about 4 ounces)
1 1/4 cups milk
3/4 cup bisquick. baking mix
3 eggs
1/8 teaspoon red pepper sauce

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches. Cook
and stir ground beef and onion until beef is brown; drain. Stir in seasoning
mix Spread beef mixture in pie plate. Sprinkle with chilies and cheese.
Beat remaining ingredients until smooth, 15 seconds
in blender on high speed or l minute with hand beater. Pour into pie plate.
Bake until golden brown and knife inserted halfway between center and edge
comes out cleans 25 to 30 minutes. Let stand 5 minutes
before cutting. Refrigerate any remaining pie. 6 to 8 servings.
High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes.

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Cajun Shrimp Pasta,****

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Pasta
Low Fat Party

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive oil
1/2 cup Onion — chopped
1/2 teaspoon Thyme
1/2 teaspoon Cayenne pepper
1/2 teaspoon Black pepper
1/2 teaspoon Basil
1 tablespoon garlic — chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups tomatoes — diced
2 teaspoons sugar
1/2 cup Green onions — chopped
3 cups Chicken stock
1 pound Vermicelli
1 pound Shrimp — peeled and deveined
1/2 cup Grated parmesan cheese
* or substitute chicken Saute the onion in the olive oil for
approximately four minutes. Add the garlic and stir. Add thyme, cayenne
and black peppers, and basil and cook at low heat for five more minutes.
Add everything else except for the pasta, shrimp, and cheese, and cook over
lowish heat for an hour. Saute the shrimp in some butter and garlic until
three-quarters cooked (pink, but not totally opaque). Add the sauce and cook
for an additional two minutes. Add the cooked pasta and toss well with the
grated cheese. Serve hot. Serves 4-6

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NOTES : I mix a little cornstarch with some of the cooled sauce and add at the
end to thicken.

Redibase Beef And Barley Soup

Recipe By : Redibase Products
Serving Size : 1 Preparation Time :0:00
Categories : Redibase Recipes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. salad oil
1 Lb. Beef chuck — 1/2 inch pieces
2 Large onions — chopped
2 Cloves garlic — finely chopped
5 Cups water
3 Tsp. Beef Redi-Base
1/4 Cup barley
1 1/2 Tsp. paprika
1/8 Tsp. marjoram leaves
3 Medium potatoes — 1/2 inch pieces
2 Medium carrots — sliced
2 Stalks celery — sliced
16 Oz stewed tomatoes
10 Oz. frozen peas
1/2 Cup mushrooms — sliced

Sauté beef cubes, onions, and garlic until onions are limp. Add water,
Redi-Base
, barley, paprika, marjoram. Simmer, covered, until meat is tender. Add potatoe
s, carrot, celery, tomatoes, and peas. Cook until vegetables are cooked, about
30 minutes . Serve. Serves 4

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SIERRA NEVADA GEMS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Quick
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 California dried figs
— stewed, unsweetened
2 c Sifted all-purpose flour
4 1/2 ts Baking powder
2 tb Sugar
1 t Salt
2 Eggs
1/3 c Shortening — melted
3/4 c Milk (about)

Butter muffin pans generously. Snip stems off stewed
figs and place figs in mixing bowl. Beat them hard,
until whirled into small bits. Sift flour, measure
and sift again with baking powder, sugar and salt.
Add dry ingredients to figs and mix lightly. Add
eggs, shortening and milk, and stir together until
just mixed. Fill muffin pans half full. Bake in hot
oven (400 F.) for about 12 minutes or until lightly
browned.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

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Title: SHRIMP IN CHINESE LOBSTER SAUCE
Categories: Chinese, Fish
Yield: 2 servings

Stephen Ceideburg
1 lb Jumbo shrimp (21-25 per
-pound)
1 tb Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice fresh
-ginger, peeled, minced
1 tb Shao Hsing rice wine, or dry
-sherry
2 tb Peanut or corn oil
1/2 ts Salt
6 oz Ground pork butt
1 sm Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch
-cubes
1/2 ts Sugar
Big pinch white pepper
1/2 tb Light soy sauce
3/4 c Chicken stock
2 ts Cornstarch, blended with:
1 tb Water
1 lg Egg, lightly beaten
1 Green onion, chopped
1 ts Asian sesame oil

Shell and de-vein the shrimp. Butterfly shrimp by
slicing them down the length of the back, stopping
just above the tail. Rinse with cold water and blot
dry.

Cover the black beans with lukewarm water; let soak
for 5 minutes. Drain. Combine with the minced garlic
and ginger; gently crush into a paste. Mix in the
wine; set aside.

Place a wok over medium-high heat. When hot, drizzle
in half of the oil. Add the shrimp and stir-fry until
they begin to curl and turn bright orange, about 1
minute. Remove to a dish and keep warm.

Reheat wok over medium heat; add remaining tablespoon
of oil and the salt. Add the black bean paste and
saute a few seconds until it becomes aromatic.
Increase heat to medium-high. Add the pork and
stir-fry until the morsels are no longer pink, about 3
minutes.

Add onions, peppers, sugar, white pepper and soy
sauce; toss together until the vegetables begin to
soften, about 1 minute. Add the stock and keep tossing
until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle
into the center of the work, stirring constantly,
until mixture thick- ens, about 20 seconds.

Turn off the heat and slowly stir in the beaten egg to
combine the mixture into a creamy sauce. return the
shrimp to sauce, add the green onions and swirl in the
sesame oil.

Serves 2 as a complete meal, or up to 6 with other
entrees.

PER SERVING (6servings): 225 calories, 19 g protein, 5
g carbohydrate, 14 g fat (4 g saturated), 149 mg
cholesterol, 530 mg sodium, 0 g fiber.

From an article by Joyce Jue, San Francisco Chronicle,
1/6/93.

—–

THICK RICH RED BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Red kidney beans, soaked
2 qt Water
1 ea Bay leaf
1 lg Green bell pepper, seeded
— quartered
—–SOFRITO—–
1/4 c Olive oil
4 ea Garlic cloves, chopped
1 lg Onion, chopped
1 lg Green bell pepper, diced
1 c Tomatoes, coarsely chopped
1 tb Red wine vinegar
1/2 c Dry sherry
1/2 ts Oregano
1/2 ts Cumin
Salt pepper
—–TO FINISH—–
2 md Potatoes, diced
1 c Butternut squash, diced
Olive oil to taste

Combine beans, water bell pepper salt, bring to a boil simmer for 1 1/2
to 2 hours. Add more water as needed.

SOFRITO: Heat oil in a skillet, saute the garlic, onion bell pepper till
tender. Add tomatoes, vinegar, sherry, oregano, cumin, salt pepper
cook 10 minutes.

When beans are tender, add the sofrito, potatoes squash. Stir to blend,
cook over a low heat until the potatoes squash are tender. Either
serve as is or puree. Drizzle some olive oil over each serving.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

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Title: General Tso’s Chicken (Nancy Hattaway)
Categories: Chinese, Chicken, Ceideburg 2
Yield: 2 servings

1 Egg
1 tb Cornstarch
1 lb Boned, skinless chicken cut
-from thigh or breast into
-2 inch chunks
Peanut oil
16 Dried hot red peppers
5 Scallions cut diagonally
-into 1″ pieces
3 Cloves garlic, finely minced
1/4 ts Grated fresh ginger

MMMMM—————————SAUCE——————————–
4 ts Cornstarch
4 ts Sugar
4 ts Rice vinegar
6 tb Soy sauce
1/4 c Water
1/4 c Rice wine
1/4 c Chicken broth

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350F. Fry chicken,
a few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the
refrigerator.) In frying pan, heat 1 tbs of oil until hot. Add chili
peppers and cook until dark red. Add scallions and stir-fry about
one minute. Add garlic and ginger, cooking briefly, but do not
brown. Remove from heat. Reheat deep oil to 400F. Return chicken to
oil, in batches, and cook until crisp and golden brown. Drain on
paper towels.

Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through.

Posted by Stephen Ceideburg December 18 1990.

MMMMM