White Chili

Recipe By : Lori Varela
Serving Size : 1 Preparation Time :0:00
Categories : Meat, Miscellaneous Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Whole Boneless Skinless Chicken Breasts — cut into 1/2″
cubes
2 Cups Chopped Onions
2 Medium Green Bell Peppers — seeded chopped
2 Garlic Cloves — minced
2 15.5 Oz Cans Great Northern Beans, — drained rinsed
1 Can Ready-To Serve Chicken Broth — (14 1/2 oz)
2 Cans Chopped Green Chiles, Drained — (4.5 oz)
1/4 Teaspoon Cumin

Spray nonstick Dutch oven or large skillet with cooking spray. Heat over
medium-high heat until hot. Add chicken, ionions, bell peppers and
garlic; cook until chicken is no longer pink. Add remaining
ingredients. Bring to a boil reduce hear; simmer, uncovered, 10-15
minutes or until sauce thickens slightly

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Title: PAPADAKIS STUFFED GRAPE LEAVES
Categories: Foreign, Appetizers
Yield: 8 servings

1 1/2 lb Ground lamb
1 lg Yellow onion; chopped fine
1 bn Parsley; chopped
1 bn Fresh mint; chopped
1 c Pine nuts
1/2 c Fresh lemon juice
1/2 c Olive oil
1/2 ts Oregano
1/2 ts -Salt
1/2 ts -Pepper
1 Jar grape leaves *
-Water (as needed)

*Note: Grape leaves should be washed and stems removed.

In a large bowl place the lamb, onions, parsley, mint, pine nuts,
lemon juice, olive oil, oregano, salt, and pepper. Mix the
ingredients together with your hands so that they are well combined.

Lay a grape leaf out flat. Place approximately 3 ounces of the lamb
mixture in the center of the grape leaf. Fold over the stem end.
Fold over the two sides. Roll up the grape leaf so that the mixture
is completely encased. Repeat this process until all of the meat
mixture is used.

Preheat the oven to 350 F. Line the bottom of a large baking dish
with approximately 10 grape leaves. Place the stuffed grape leaves
in the dish so that they are tightly packed. Cover the stuffed
graped leaves with water and bake them for 1 hour.

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9 via Karen
Mintzias, I-Cooking

MMMMM

a.
1/4 cups minced green onions (or yellow onions)
3 Tb butter

Cook the onions slowly in the butter in a covered saucepan
for 5 to 10 mins., until tender and transluscent but not browned.

b.
3-4 packed cups fresh watercress leaves tender stems, washed dried
1/2 tsp salt

Stir in the watercress salt, cover, and cook slowly for about 5
mins. or until leaves are tender wilted.

c.
3 Tb flour

Sprinkle in flour and stir over moderate heat for 3 mins.

d.
5-1/2 cups boiling white stock (or canned chicken broth)

Off heat, beat in boiling stock. Simmer 5 mins., then purée
through a food blender. Return to saucepan. If not served immediately,
set aside uncovered. Reheat to simmer before proceeding.

e.
2 egg yolks
1/2 cup whipping cream
1-2 Tb softened butter

Blend yolks and cream in mixing bowl. Beat a cupful hot soup into
them by driblets. Gradually beat the rest of soup in thin stream.

Return soup to saucepan and stir over moderate heat for 1-2
mins. to poach yolks, but do not bring soup to simmer. Off heat, stir
in enrichment butter a Tb at a time.

f. watercress leaves dropped for 1/2 min. in boiling water, refreshed
in cold water, drained

Pour soup into tureen or individual bowls and decorate with
watercress leaves.

NOTES:

If you want to serve soup cold, omit final butter enrichment and chill.
If you want to use sorrel or spinach, follow the same steps, but
cut the leaves into thin slices (chiffonade) and do not purée the
soup.

Blueberry Shortbread Tart

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Desserts Fruits
Pies, Tarts, Cobblers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1/2 cup confectioner’s sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
FILLING AND TOPPING
1/2 cup ricotta cheese
1/4 cup confectioner’s sugar
2 tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract
2 cups fresh blueberries

1. Beat butter and confectioners’ sugar at medium speed until light and
fluffy. Beat in vanilla.

2. At low speed, beat in flour, 1/2 cup at a time, until dough forms.
Shape dough into a disk, wrap in plastic wrap, and chill for 30 min.

3. Preheat oven to 350deg. Divide dough in half. On a floured surface,
using a floured rolling pin, roll each dough half into an 8 in. round.
Place 1 round on an ungreased baking sheet.

4. Cut remaining round into 8 equal wedges. Place wedges on baking
sheet.

5. Bake shortbread until just set, 15 to 20 min. Transfer baking sheet
to a wire rack to cool slightly. Transfer shortbread to rack to cool
completely.

6. To prepare filling, mix together ricotta cheese, 1/4 cup
confectioners’ sugar, and vanilla.

7. To assemble, place shortbread round on a plate. Spoon filling over
shortbread; sprinkle with 1 1/2 cups blueberries. Dust wedges with
remaining confectioners’ sugar. Arrange wedges and remaining berries
over filling.

WATCH BAKING TIME CAREFULLY; SHORTBREAD MUST NOT BROWN.

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NOTES : A rich and unusual dessert, this is marvelous for teatime.

Title: SAMBUCA ROMANA JAM
Categories: Fruits 999
Servings: 1

5 c Crushed, fresh blueberries 1 t Grated lemon rind
1/2 c Water 1/2 c Sambuca Romana
2 1/2 c Sugar 1 ea Box light fruit pectin
10 ea Coffee beans per jar

Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind,
water, and Sambuca in a heavy saucepan. Cook over high heat, stirring
constantly, until mixture comes to a hard boil. Stir in remaining sugar.
Bring to a rolling boil, still stirring constantly. Boil for 1 minute.
Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in
each jar. Immediately pour jam into hot sterilized jars and vacuum seal.
Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate

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BASIC MUFFINS AND VARIATIONS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c ALL-PURPOSE FLOUR
1/4 c SUGAR
2 tb BAKING POWDER
1/2 ts SALT
1 EGG
3/4 c MILK
1/3 c COOKING OIL

IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR,
BAKING POWDER AND SALT. MAKE A WELL IN THE CENTER.
COMBINE EGG, MILK AND OIL. ADD EGG MIXTURE ALL AT ONCE
TO FLOUR MIXTURE. STIR JUST TILL MOISTENED; BATTER
SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH
PAPER BAKE CUPS; FILL 2/3 FULL. BAKE IN A 400 DEGREE
OVEN FOR 20 TO 25 MINUTES OR TILL GOLDEN. REMOVE FROM
PANS; SERVE WARM. MAKES 10 TO 12 MUFFINS. VARIATIONS
ADD: BLUEBERRY: COMBINE 3/4 CUP FRESH OR FROZEN
BLUEBERRIES, THAWED, AND 2 TABLESPOONS ADDITIONAL
SUGAR. APPLE-RAISIN: STIR IN 1/2 TEASPOON GROUN
CINNAMON INTO FLOUR MIXTURE. FOLD 1 CUP COPPED PEELED
APPLE AND 1/4 CUP RAISINS INTO BATTER. JELLY: SPOON 1
TEASPOON JELLY ATOP BATTER IN EACH MUFFIN CUP BEFORE
BAKING. DATE-NUT: FOLD 2/3 CUP COURSELY CHOPPED PITTED
DATES AND 1/3 CUP WALNUTS OR PECANS TO BATTER. CHEESE:
STIR 1/2 CUP SHEDDED CHEDDAR OR SWISS CHEESE INTO
FLOUR MIXTURE. BANANA-NUT: DECREASE MILK TO 1/2 CUP.
STIR 1 CUP MASHED BANANA AND 1/2 CUP CHOPPED NUTS INTO
BATTER. PUMPKIN: INCREASE SUGAR TO 1/3 CUP. ADD 1/2
CUP CANNED PUMPKIN TO EGG MIXTURE. STIR 1/2 TEASPOON
GROUND CINNAMON AND 1/2 TEASPOON GROUND NUTMEG INTO
FLOUR MIXTURE. STIR 1/2 CUP RAISINS INTO BATTER.
CRANBERRY: COURSELY CHOP 1 CUP FRESH OR FROZEN
CRANBERRIES AND COMBINE WITH 1/4 CUP ADDITIONAL SUGAR.
FOLD INTO BATTER.

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White Chocolate Egg Cream

Recipe By : webmaster@godiva.com
Serving Size : 2 Preparation Time :0:15
Categories : Godiva Chocolate
Company Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Ounces White Chocolate
1/4 Cup Light Corn Syrup
2 Tablespoons Orange Juice — freshly squeezed
—–Assembly—–
2 Cups Milk
1/2 Cup Seltzer

Make the white chocolate syrup:

1. Melt the white chocolate with the corn syrup and orange juice
according to the directions in the Chocolate Key. Whisk the white
chocolate mixture until completely smooth. Cool until tepid.

Assemble the egg creams:

1. Pour 1 cup of the milk into a 12-ounce glass. Top with a spritz
of seltzer so that the white foam reaches the top of the glass. Place
a spoon in the glass. Pour 3 tablespoons of the white chocolate
syrup into the glass, hitting the bottom of the spoon if possible,
and stir with quick strokes to blend the syrup into the milk
without deflating the foam. Repeat to make another egg cream.
Serve immediately.

2 servings.

PREPARATION: 15 minutes plus cooling time

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Title: LIGHT-STYLE FIESTA SHRIMP DIP
Categories: Dips, Seafood
Yield: 1 servings

10 oz Frozen cooked shrimp,
-thawed, rinsed and drained
1 pk Light cream cheese, softened
-(8 oz)
1/4 c Light mayonnaise
1/3 c Thinly sliced green onions
-with tops
2/3 c Pace Picante Sauce
2 ts Horseradish, as desired
3/4 ts Ground cumin

Finely chop shrimp, reserving a few whole shrimp for
garnish. Combine cream cheese and mayonnaise; mix
well. Reserve 1 tablespoon green onions for garnish.
Stir remaining green onions and remaining ingredients
into cream cheese mixture; mix well. Spoon into
serving bowl. Chill at least 2 hours or up to 24
hours. Stir; garnish with reserved shrimp and green
onions. Serve with assorted vegetable dippers.

Makes about 2 cups.

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Texas/two Fingers Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Oil — vegetable
3 pounds Beef — coarse grind
2 Garlic cloves
5 tablespoons Red chile,mild — ground
1 tablespoon Cumin
1 1/2 teaspoons Cayenne pepper
1 tablespoon Oregano,dried — pref. Mexican
1 tablespoon Salt
2 cups Tequila
6 cups Water
1/2 cup Corn flour (masa harina)
2 tablespoons Chile caribe
1 teaspoon Hot pepper sauce — liquid

1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the
pot. Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.~ 2. Stir in the garlic, ground chile, cumin, cayenne
pepper, oregano, salt, tequila, water, and corn flour (masa harina). Bring to a
boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours.~ 3.
Taste and adjust seasonings. If desired, add the crushed chile pepper and the
optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer.~

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