To the Moon Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground beef
1 package (1.75 oz) chili-o seasoning
Mix
1/2 cup Water
1 can (14.5-oz) whole tomatos
Cut up
1 can (16-oz) drained kidney bean
1 tablespoon Red hot cayenne pepper sauce
Red pepper chopped
Shredded cheddar cheese
Green onion chopped

In a dutch oven brown ground beef; drain. Stir in seasoning mix, water,
tomatos, beans and red hot sauce. Bring to a boil; reduce heat and simmer,
covered 10 minutes. Garnish with chopped red pepper, green onion and cheese, if
desired.

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SZECHUAN NOODLES #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 6 SERVINGS—–
—–SEASONING SAUCE—–
1/2 cn Hot bean sauce (4 oz)
1/2 cn Red bean paste (4 oz)
1 ea Tb Dry sherry
2 ts Sugar
1/4 c Soy sauce
1 ea Tb Sesame oil
—–OTHER INGREDIENTS—–
5 ea Tb Peanut oil
2/3 lb Pork tenderloin — julienne
1/2 c Green onion — chopped
1 1/2 c Bok choy — chopped, blanched
3 qt Water
1 lb Fresh noodles -OR-
1/2 lb Dry egg noodles
2 c Cooked carrots — shredded
2 c Cucumbers — peeled, sliced
– or shredded
2 c Fresh bean sprouts
4 ea Cloves garlic — minced
Combine ingredients for
-seasoning sauce in a small

bowl. Mix until smooth. Heat peanut oil in a wok over
medium-high heat 1 minute. Stir-fry pork until
browned. Add green onion, bok choy and seasoning
sauce. Stir-fry until sauce comes to a boil. Carefully
pour into a warm large bowl. Set aside. Bring water to
a boil in a heavy 5 quart pot. Add noodles; cook until
tender. Drain and divide into 6 portions in 6 small
bowls. Spoon meat sauce over noodles. Garnish with
carrots, cucumber and bean sprouts. Sprinkle with
minced garlic. Toss lightly and serve. Makes 6
servings. Hot bean sauce, a typical Szechuan
seasoning, gives these noodles a special flavor. Chuck
in Pok Saturday 02:01 pm 11/27/93 C.OZBURN on GEnie
++++- Subj: Eggplant Szechuan Style

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DIABETIC SWEETENER-SUGAR EQUIVALENTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
EQUIVALENTS

Sprinkle sweet and Sugar twin_ 1 tsp for 1 tsp sugar.
Sweet n’low- 1/3 tsp for 1 tablespoon sugar. Liquid
Sucaryl-1 tablespoon for 1/2 cup sugar. Adolph’s Sugar
Substitute-1/4 tsp for 1 tablespoon of sugar. Liquid
Sweet 10- 1 tablepsoon for 3/4 cup sugar, 4 tsp for 1
cup sugar. Weight Watchers- 1/8 tsp for 1 tsp sugar,1
tablespoon for 1/2 cup sugar. Sweet 10 tablets and
Equal tablets- 1 tablet for 1 tsp sugar. Equal,
granulated- 1 packet for 2 tsp sugar. From the New
Diabetic Cookbook. From Prodigy’s Food and Wine
Bulletin Board.

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STREUSEL TOPPING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c FLOUR
2 tb SUGAR
2 tb BUTTER OR MARGARINE

MIX ALL INGREDIENTS WELL USING FINGERS. MIX UNTIL
LARGE LUMPS FORM.

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Halloween Face Paint

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Teaspoon cornstarch
1/2 Teaspoon water
1/2 Teaspoon cold cream
2 Drops food coloring

Preparation :
In a small mixing bowl, combine all ingredients, mix well.

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Title: Impossible Cherry-custard Pie
Categories: Fruits, Pies
Servings: 8

21 oz Cherry pie filling
1 1/2 c Milk
1/4 c Butter; softened
1 1/2 ts Vanilla
4 Eggs
3/4 c Sugar
1/2 c Bisquick

Heat oven to 400. Grease 10″ pie plate. Drain pie filling, reserving
syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15
sec. in blender on high. Pour into plate. Spoon cherries evenly over top.
Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min.
Serve with warm reserved syrup and , if desired, sweetened whipped cream.
NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase
baking time to 35-40 min.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY

—–

Hot Bacon Dressing Flaming Salad

Recipe By : Kirby jkirby@ub.d.umn.edu
Serving Size : 0 Preparation Time :0:00
Categories : Beverages Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
450 ml tarragon vinegar
2/3 l bacon grease
225 ml lemon juice
450 g sugar
225 ml white wine
50 g corn starch
50 g pesto
1/3 kg chopped crisp bacon

1. Combine the vinegar, bacon drippings, lemon juice and sugar in a sauce=
pot and bring to a strong boil.

2. Dissolve the corn starch in the wine, then add to the boiling mixture.

3. Throw in the bacon pieces and the pesto AFTER the dressing has cooled=
completely. Chilled this should last a number of weeks.

Author’s Notes:
This is off the top of my head so…

At the Italian restaurant where I learned this recipe we didn’t put the=
bacon or pesto in until the time of preperation. Heat an amount of the=
dressing in a pan. Pour 151 rum on the spinach leaves and light. Extinguish=
the flames with the warmed dressing.

Difficulty : easy.
Precision : measure ingredients.

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Title: Cream of Beet Soup
Categories: Soups
Yield: 6 servings

1 lb Beets, peeled and coarsely
-chopped (about 3 medium)
1 lg Onion, coarsely chopped
1 Fresh marjoram sprig
-OR
1 t Dried of chopped fresh thyme
3 tb Unsalted butter
1 qt Chicken or vegetable broth
1/2 c Heavy cream
2 tb Good red wine vinegar
Salt
Pepper
1/2 c Heavy cream, lightly whipped
Small croutons
1/4 c Chopped fresh herbs, such
-as dill or marjoram

From “Splendid Soups,” by James Peterson (Bantam Books, 1993, $29.95).

Cook beets, onion and marjoram in butter in a 4-quart pot over medium
heat until onion begins to soften slightly, about 10 minutes. Add
broth, partially cover pot, and simmer slowly for about 30 minutes,
until beets are completely soft.

Check them by trying to crush one against the side of the pot with a
wooden spoon. Simmer longer if necessary.

Puree soup in a blender or food processor. If you want soup to have a
smoother texture, strain it through a medium-mesh strainer. Add cream
of vinegar and bring soup back to a simmer. Season with salt and
pepper.

To serve, ladle into bowls and garnish with whipped cream, croutons
and herbs, or serve garnishes separately and let diners help
themselves.

MMMMM

Title: Pampushky (Raised Doughnuts With Filling)
Categories: Russian, Christmas, Bread
Servings: 10

2 tb Sugar
1/2 c ;Water
2 pk Active Dry Yeast
1/4 c Milk
5 c Unbleached All-Purpose Flour
-; Up To 6 May Be Needed
1/4 lb Butter; 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 ts Salt; If Using Sweet Butter
1 ts Vanilla Extract
Zest Of One Lemon
1 c Rose Preserve Or Any Dry
-Fruit Preserve
Powdered Sugar; As Needed

Combine the sugar and water, sprinkle with the yeast, and let stand until
soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the
flour to the yeast mixture. Beat well, cover and allow to rise until
light and bubbly, about 10 minutes. In another bowl, cream the butter and
sugar. Beat eggs and egg yolks together, blending well and combine with
the sugar-butter mixture, beating thoroughly until the eggs are pale
white. Grate a lemon on a fine grater until all of the yellow color is
grated off and add this (the zest), vanilla, and the yeast mixture to the
butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little
loose, add a little more, but the dough should be soft. Knead, by hand,
for about 10 minutes. Replace in a greased bowl, turning once to grease
the top, and cover with a damp towel, set in a warm place until double in
bulk. Punch down, knead a few more times, and allow to rise again until
the dough is doubled. When doubled, divide the dough into 4 parts. On a
lightly floured surface, roll one part into a rectangle about 1/4-inch
thick, turning once or twice during the rolling to achieve a uniform
thickness. Dust with flour sparingly. Place 1 ts of rose preserve at
evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently
form impressions and place the filling in each. Roll another portion out,
as above, to the same thickness, and gently cover the first, overlapping a
little. (Filling will show through.) Cut circles with the cutter. Place
them on a lightly floured cookie sheet and allow rise until double in
size. Repeat until all of the dough is used, rolling out the scraps last.
Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet.
Test the temperature by frying a piece of bread; it should bubble and turn
golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at
a time. Do NOT crowd as this lowers the temperature and the doughnuts
will absorb too much grease. When one side is golden, flip with a spoon
to fry the other side. Dough will puff up in the frying. Perfect
pampushky are light as air. Drain on paper towels. When slightly cooled,
sprinkle with powdered sugar.

Serve with tea.

MMMMM