Title: POPCORN SNOWMEN
Categories: Snacks, Holiday, Popcorn
Yield: 6 servings

4 tb Unsalted butter
4 c Mini marshmallows
9 c Popped popcorn
1/2 c Confectioners’ sugar
1 tb Milk
Gumdrops, cinnamon candies;
-fruit leather, jelly beans,
-licorice, pretzels,
-for garnish.

In a large saucepan, melt the butter over low heat. Add the
marshmallows and cook, stirring often, until melted and syrupy, about
5 minutes. Place the popped popcorn in a large lightly greased
shallow pan. Pour the syrup over the popcorn, tossing to coat evenly.
While still warm, form 6 balls about 5″ in diameter from the coated
popcorn for the bottom sections, giving the balls flat bases so the
snowmen will stand. Form 6 balls about 3-1/2″ in diameter for the
middle sections. Then form 6 balls about 2″ in diameter for the top
sections. Stir in the confectioners’ sugar and milk together until
smooth. Use the icing to stack three popcorn balls of decreasing
sizes into a snowman, then attach candies to decorate. (Gumdrops for
hats, fruit leather for scarves, etc.)

—–

Title: GARAM MASALA (SPICE MIX – MILD)
Categories: Indian, Vegan, Vegetarian, Spices
Servings: 1

3 oz Coriander seeds 1/4 ts Mace
1 oz Cumin seeds 1/4 ts Nutmeg
1/4 oz Fenugreek seeds 1 oz Cinnamon
1 oz Cloves 1 oz Black pepper
2 oz Cardamon seeds (brown best)

Roast coriander seeds, cumin, and fenugreek seeds separately for a few
minutes until their rich aroma is given off. Combine with all other
ingredients and grind.

Pass the mixture through a sieve and store in an airtight jar.

NOTE: Roasting the ingredients separately is important since each gives
off its characteristic aroma at a different time.

—–

Title: To Roast Peppers
Categories: Information
Yield: 1 info

Roast peppers over gas burner, under broiler, or immerse in hot oil,
turning until pepper’s skin is blistered and charred on all sides. Place
in plastic bag, close and let steam 15 minutes. Under running water,
remove skin from pepper. Slit pepper to open; wash out seeds and remove
veins.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Date: Wed, 16 Jun 93 23:50:48 PDT
From: “”Michelle R. Dick“”

Recipe from: Sorenson, Marc. “Mega Health”. 1992. National Institue of
Fitness. ISBN: 0-87346-1002.

HEALTHY BACHELOR’S SKILLET DINNER

3 onions, chopped coarsely
1 green bell pepper, chopped coarsly
1 19 oz can of Loma Linda’s “Vege-Burger”
1 16 oz can of tomato wedges
1 7 oz can of diced green chilies
1/2 tsp garlic powder
1/4 tsp basil
12 oz dry whole wheat macaroni

Saute Vege-Burger, chopped onions and bell pepper in a Pam-sprayed
skillet until the onions become translucent. Add tomatoes, green
chilis, garlic powder, and basil. Simmer slowly for 30 minutes. In a
cooking pot, boil the macaroni until done. Mix the cooked macaroni
with the Vege-Burger mixture and serve. Tastes even better re-heated
the next day.

Serves 8

Approximate prepartaion time is 45-60 minutes.

7.8% Fat Calories

PIZZA – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 t Salt
1 1/2 ts Vegetable oil
3/4 c Water
1 t Dry yeast
TOPPINGS:
2/3 c Pizza sauce (10 oz)
2 c Mozzarella cheese (8 oz)
Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Divide the dough into 4 equal portions. Roll
each portion into a ball. 3. Place on a lightly floured surface.
Cover with a plastic wrap and rest for 20 minutes. 4. Roll out each
ball into a flat circle. 5. Place on a greased baking pan. Prick the
surface with a fork. 6. Brush with 2 tablespoons pizza sauce.
Sprinkle mozzarella cheese on top. Garnish with ingredients of your
choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until
ingredients are cooked and the dough is crisp and slightly brown.

– – – – – – – – – – – – – – – – – –

Bell Peppers Stuffed With Green Chile, Corn, And Hominy

Recipe By : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons Sweet Pepper Oil (left over from prepping
peppers)
1 onion — diced
1/2 Teaspoon cumin seed
2 Cups corn kernels — either thawed
frozen kernels, or cut from 3 to 4 cobs
1/2 Cup white posole (hominy) corn — canned, well
drained
1 Tablespoon diced — canned green chile
or charred, peeled, seeded Poblamo chile
1 pressed clove of garlic
2 Tablespoons vegetable stock — if you have it on
hand, or water, if you don’t
1 Teaspoon cornstarch
Salt and freshly ground black pepper to
taste
3 Large green bell peppers — prepared for
stuffing

Over medium heat, in Pam sprayed or nonstick skillet, heat the oil. Add onion
and saute about 2 minutes, or until onion is starting to give off an aroma.
Add cumin seed, and saute another 2 to 4 minutes, or until onion is beginning
to wilt and seeds are fragrant. Add corn, and stir another 3 minutes. Add
posole, green chile, garlic and 1 tablespoon of vegetable stock.
Dissolve cornstarch in the remaining tablespoon of stock, and stir into the
skillet. The filling will quickly thicken just enough to stick together
somewhat, as if glazed. Taste for seasoning, and pile into pepper halves.
Yield: 6 stuffed pepper halves
How to Prepare a Bell Pepper for Stuffing:
First, I never cut off the top and scoop down into the pepper, making a
single, upright, tall, deep stuffing vessel; to me, this method gives too high
a percentage of filling to pepper. And, because so little filling surface is
exposed to the oven heat, the result’s too soggy for me.
Instead, start by halving large green, red, yellow, or purple sweet bell
peppers vertically, right down the middle through the stem. The vertical
halving, in addition to solving the sog problem, makes for a pretty
presentation on the plate and also means you can get two servings from a
single pepper (although if you’re using the pepper as a centerpiece instead of
a component, you might consider both halves to be one serving).
With a paring knife, cut out any residual chunk of white fiber and remove any
seeds or the miniature internal peppers that are sometimes formed.
Pam a skillet, and film the surface with olive oil 2 or 3 tablespoons. Turn
the heat up and get the skillet quite hot. Place the peppers, cut sides down,
in the hot oil. There will be great sizzling and carcinogen ignore it. Let the
peppers sear about 3 to 4 minutes. Then, using a pair of long handled tongs,
flip the peppers over and let sear another 3 to 4 minutes. What you want to do
is soften the peppers slightly not much, just enough to take the raw edge from
them and brown them in spots.
Remove the peppers from the oil, and immediately drain them on paper towels,
wiping them well to remove any traces of oil. Then, once the oil has cooled,
pour it into a bottle or jar. You’ll notice it has taken on both the color and
fragrance of the peppers. Use this Sweet Pepper Oil in the filling recipe, and
hoard the leftovers, refrigerated, for a nice note in any stir fry that
contains peppers, or as an addition to salad dressings.

– – – – – – – – – – – – – – – – – –

SATAY BEEF – NUEA SATAY *

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Sirloin Or Flank Steak,
-Cut In Long Narrow Strips,
-1 Inch X 3 Inches Long
1/3 c Coconut Milk
2 tb Fresh Cilantro Leaves
3 tb Sugar
1 tb Yellow Curry Powder
1/3 c Fish Sauce (Nam Pla)
1 tb Oil

Satays are one of Thailand’s most popular appetizers.
~————————————————————————-
In a large bowl mix together all the ingredients for the marinade. Dip
each piece of meat in the sauce and set aside. Cover and leave in
refrigerator for 15 minutes. Weave each piece of meat onto an 8 inch skewer
lengthwise. Broil/grill for 5 minutes on each side or pan-fry. To pan-fry,
brush a large non-stick pan with cocomut milk or leftover marinade and
pan-fry meat for 2 to 3 minutes on each side. Brush meat with the sauce as
it is turned. Serve with peanut sauce (Nam Jim Satay).

– – – – – – – – – – – – – – – – – –

Red Lobster Cheese Garlic Biscuits

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Bisquick baking mix
2/3 Cup milk
1/2 Cup shredded cheddar cheese — (2 oz.)
1/4 Cup margarine or butter — melted
1/4 Teaspoon garlic powder

Mix Bisquick thru cheese until soft dough forms; beat vigorously for 30
seconds. Drop dough by spoonful into ungreased cookie sheet. Bake 8-10
minutes or until golden. Mix melted butter or margarine and garlic powder;
brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 10-12 biscuits.Preheat oven to 450.

Posted in KitMail by Donna J Hamilton

Title: Cherokee Pepper Pot Soup (Ai)
Categories: Soups/stews, Meats, Native amer
Yield: 1 servings

1 lb Venison or beef short ribs
Or shanks
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and
Diced
1 lg Sweet bell pepper, seeded
And diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn
Kernels
1/4 c Chopped celery
Salt and ground pepper to
Taste

Put meat, water, and onions in a heavy soup kettle. Cover and bring
to a boil over high heat. Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot. Stir
in remaining vegetables and simmer, partially covered for 1 1/2
hours. Season with salt and pepper. Serves 4 to 6.

SOURCE: “Spirit Of The Harvest, North American Indian Cooking” by
Beverly Cox and Martin Jacobs Posted By: April Roche 10/92

From: Robert Miles Date: 09-02-95 Cooking
From: Dale Shipp Date: 04-26-96

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