Title: Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]
Categories: Appetizers, Beef
Yield: 6 servings

———————————MEATBALLS———————————
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegatable oil

———————————–SAUCE———————————–
1 tb Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo
-sauce, stemmed and chopped
2 tb Adobo sauce (from chiles)
1/2 c Beef broth

——————————-TORTILLA CUPS——————————-
6 Flour tortillas (6 inch)
Vegatable oil for frying
Chopped lettuce

MEATBALLS: Combine all the meatball ingredients, except the
oil, and mix well. Form into 1 1/2-inch balls. Brown the
meatballs in the oil, remove, and keep warm. SAUCE: To make
the sauce, add the oil to the pan and saute the onion and
garlic until soft. Add the remaining sauce ingredients, bring
to a boil, reduce the heat, and simmer for 15 to 20 minutes
until the sauce is thickened. Place the sauce in a blender or
food processor and puree until smooth. Return the sauce to the
pan, add the meatballs, and heat through. TORTILLA CUPS: To
make the tortilla cups, pour the oil to a depth of 3 inches
and heat to 375 degrees. Place a tortilla in the oil and let
it float for a couple of seconds. Press the center into the
oil with a can or ladle to form a bowl and fry until crisp,
remove, and drain. To serve, place the lettuce in each of the
tortilla cups, top with the albondigas, and serve.
—–

Title: South Texas Kolaches
Categories: Desserts
Yield: 36 servings

2 c Milk
1/2 c Sugar
1 Egg, beaten
4 tb Butter
1 ts Salt
2 pk Dry yeast
6 c Flour
3 c Filling

Heat the milk to scalding in a saucepan.

Add sugar, egg, butter and salt. Cool to lukewarm.

In mixing bowl, dissolve yeast in warm milk mixture.

Gradually add flour, knead to a soft dough. Cover, let rise, until
doubled in size – about 1 hour.

Shape 2 inch diameter balls of dough. Place on greased baking sheets
2 inches apart. Cover, let rise until doubled, about 30 minutes.

Press a hollow into center of each roll. Fill with cheese filling or
jam or jelly. Bake 15-20 minutes in a 350 F oven.

Enjoy! – Jeff Duke

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GRAVY WITH SHERRY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Vegetarian
Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Stock
3 tb Soy sauce
1 1/2 tb Redcurrant jelly
3 ts Cornstarch
1 1/2 tb Orange juice
1 1/2 tb Sherry, optional
Salt pepper

Put stock, soy sauce jelly into a saucepan bring to a boil. Blend
corntarch with orange juice sherry add to the saucepan. Stir well
simmer over a low heat until thickened slightly.

– – – – – – – – – – – – – – – – – –

WILD RICE CREPES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREPES—–
2 tb Egg replacer (or arrowroot)
1 1/2 c Water
1 c Soy milk
1 t Salt
4 tb Oil
2 c Flour
1/2 Garbanzo flour
—–STUFFING—–
3/4 c Wild rice, uncooked
2 3/4 c Stock
1/4 md Onion — minced
2 sm Stalks celery — sliced thin
2 tb Unrefined corn oil
3/4 md Onion — chopped coarse
1/4 lb Button mushrooms
– sliced thick
6 Shiitake
– fresh or reconstitued,
– quartered or eighthed
1/2 Oyster mushrooms
-OR- chanrerelles mushrooms
-If using oysters, separate
-them into small clumps,
-if using chanterelles,
-halve them
1 lg Tomato — chopped
1/2 ts Powdered sage
1 pn Powdered thyme
1 tb Shoyu
Salt and pepper — to taste
—–NUTTY ALMOND SAUCE—–
3 tb Unrefined corn oil
-OR- soy margarine
4 tb Unbleached flour
2 1/2 c Soy milk — heated
1/2 c Almonds
1/4 md Onion — separated into
leaves
4 Cloves
White pepper — to taste
3 ds Freshly grated nutmeg
Salt — to taste

FOR CREPES: Blend the egg replacer w/1/2C water until
smooth. Add remaining ingredients and blend one
minute at high speed.

Heat a crepe pan or non stick 8″ skillet over low
heat, brush the bottom lightly w/oil (I use unrefined
corn oil). When pan is heated, take it off the
burner, let cool about three seconds and pour 3-4T
batter into it. Swirl the pan so the bottom is coated
w/a thin layer of batter. Put the pan back on the
burner and cook until lightly browned. Flip the crepe
and cook until that side is lightly browned as well.
Repeat w/remaining batter. This makes about a dozen
crepes. Note that you will inevitably screw up the
first crepe or two, but it will become fairly routine
after that. Don’t worry about it, I still do that
after all these years.

FOR STUFFING: Saute the onion in a little dry white
wine for a minute or two, then add wild rice and
stock, cover tightly, bring to a boil, turn heat to
low and cook about an hour, until all liquid is
absorbed.

While the rice cooks, saute celery in oil until
slightly tender, add onions and all mushrooms, and
saute until all vegs are medium tender. Add cooked
rice, tomato and seasoning and cook another ten
minutes or so. Fill crepes w/the mixture, roll them
over it and heat in a preheated oven at 350 for about
ten minutes.

Serve w/Nutty Almond Sauce and garnish w/parsley and a
twisted orange slice.

FOR NUTTY ALMOND SAUCE: Toast almonds until golden,
then pulverize. (Don’t overgrind or you’ll get almond
butter.)

Heat oil a few minutes in a heavy bottomed skillet,
then stir in flour and cook 2-3 minutes on low, until
fragrant. Stir in soy milk and continue to stir until
it begins to thicken, then stir in seasonings. Cover
and cook 10 more minutes, but stir often to prevent
scorching. Stir in almonds and cook another 4-5
minutes.

Serve w/a simple spinach salad w/mustard vinaigrette
and French bread, along w/a chilled white wine.

From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto,
Summerville, TN, The Book Publishing Co, 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

– – – – – – – – – – – – – – – – – –

Title: SQUASH SOUP WITH CHEESE APPLES
Categories: Soups, Fruits
Yield: 12 servings

1 Squash, butternut (2 1/2 lb)
1 Squash, acorn (1 1/2 lb)
1 Onion
3 Celery rib
1 1/2 T Oil
6 T Butter
1/3 c Flour
9 c Chicken stock
1/2 c Gruyere; grated
3 Apple
Salt; to taste
Pepper; to taste

Calories per serving: 255
Fat grams per serving: 8 Approx. Cook Time: 1:00

Peel and seed squashes. Cut enough into julienne to make 3/4 cup of
each. Cover. Cut remaining squash into rough cubes. Chop onion and
celery. In a large, heavy saucepan heat the oil with 1-1/2 table-
spoons of water. Add cubed squash, onion, and celery. Cover and cook
over low heat, stirring occasionally, about 10 minutes. Make a medium
roux of butter and flour and cook, stirring constantly (about five
minutes). Heat stock and add to roux, stirring briskly until smooth.
Combine cooked vegetables with thickened stock and bring to a simmer.
Lower heat and cook, partly covered, until very tender (30 to 40
minutes). Puree soup. Grate cheese. Peel and seed apples and cut
into thin slices. Stir julienne of squash into soup and heat through
(3 minutes). Remove from the heat and stir in cheese and sliced
apples. Season to taste.

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