Recipes published in ‘Main Course Pork’

Margaret Anns Better Than Chili

Recipe

8 Aug

Margaret Ann’s Better Than Chili

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
2 medium onions — chopped
4 large carrots — chopped
2 red bell peppers — seeded and chopped
2 green bell peppers — seeded and chopped
32 ounces canned black beans — drained and rinsed
(2 cans or 4 cups)
1 cup bulgur — soaked as noted
32 ounces canned whole tomatoes — with juice
2 cups chicken broth — or alternative
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
Salt and black pepper
1 cup plain yogurt
6 green onions — sliced
1/4 pound grated Cheddar cheese

SOAK bulgur for 20 to 30 minutes in 2 cups boiling water.
BROTH: use chicken or vegetable, homemade or canned.

Heat the oil in a 6-quart Dutch oven. Add the onions, carrots, and the red and
green bell peppers and cook over medium heat for 5 to 8 minutes. Add the black
beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and
cayenne pepper. Bring to the boil, reduce the heat, and simmer for 30 to 45
minutes, until thickened. Season to taste with salt and pepper.

Serve in bowls with yogurt, green onions, and grated cheese as condiments for
topping the chili. Yield: 8 to 10 servings [patH mcRecipe]

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Filed under: Main Course Beef X, Main Course Chicken, Main Course Pork, Main Course Poultry, Main Courses, Main Dish Low Cal 999, Main Dish Meats 999, Main Dish Meats Christmas, Main Dish Meats Soups, Main Dish Poultry Meats L.a. Times, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dish Vegetables, Main Dishes, Main Meal, Pasta

Bread Pudding With A French Flair

Recipe

25 Apr

BREAD PUDDING WITH A FRENCH FLAIR

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–VANILLA SAUCE—–
1 c Milk
1 c Heavy cream
1/2 ts Vanilla
4 Egg yolks
1/2 c Sugar
—–BREAD PUDDING—–
4 sl White bread
1 cn Pitted sweet dark cherries
3 1/2 c Milk
5 Whole eggs
2 Egg yolks
1 c Sugar
1 t Vanilla

1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup
milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form
around edge. Remove from heat. In the top of a double boiler, with an
electric mixer at medium speed, beat 4 egg yolks until thick.

2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when
beaters are raised. Add hot milk mixture. Place over hot water (water in
the lower part of the double boiler should not touch the upper part). Cook,
stirring until coating forms on metal spoon about 10 to 15 minutes.

3. Pour into a bowl; place a sheet of waxed paper on the surface.
Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and
cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a
buttered 2 quart 8 inch square baking dish. Overlap bread slices on top.

4. Prepare custard: In a small saucepan over direct heat heat the milk
until bubbles form around the edge of the pan. Remove from heat. In a
medium bowl, with an electric mixer, beat whole eggs and egg yolks until
light and foamy. Gradually beat in the sugar, 2 tablespoons at a time.

5. Beat until well-blended. Gradually pour the hot milk, beating
constantly. Add vanilla, mixing well. Pour custard over bread and cherries
mixture in baking dish. Set baking dish very carefully in a large shallow
pan on the lower rack of the oven. Carefully pour hot water to 1 inch
level around dish.

6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to
rack to cool. To serve, spoon sauce over individual servings Makes 8
servings.

Note: You might try sprinkling cinnamon-sugar mixture over the pudding
before baking. It’s great.

Source: McCall’s Cooking School Typed for you by: Linda Fields Cyberealm
BBS, Watertown, NY

Posted by Judi M. Phelps.

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Filed under: Casseroles, Main Course Beef X, Main Course Pork, Main Course Poultry, Veal Dishes, Veal Ss

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Bread Pudding With A French Flair

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