Title: RED WINE AND PEPPER MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR BEEF,POULTRY,PORK,LAMB—————-
1 Small garlic clove; crushed
1 ts Vegetable oil
1/4 c Red wine
1 ts Allspice berries; crushed
2 ts Black peppercorns; crushed

Combine all ingredients in a bowl. Makes about 1/3 cup.

—–

Impossible Mexican Pie

Recipe By : Betty Crocker handout
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1/2 cup chopped onion
1 1/4 ounces taco seasoning mix
4 ounces green chiles
drained — seeded and chopped
1 cup shredded Monterey Jack cheese
— (about 4 ounces)
1 1/4 cups milk
3/4 cup bisquick. baking mix
3 eggs
1/8 teaspoon red pepper sauce

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches. Cook
and stir ground beef and onion until beef is brown; drain. Stir in seasoning
mix Spread beef mixture in pie plate. Sprinkle with chilies and cheese.
Beat remaining ingredients until smooth, 15 seconds
in blender on high speed or l minute with hand beater. Pour into pie plate.
Bake until golden brown and knife inserted halfway between center and edge
comes out cleans 25 to 30 minutes. Let stand 5 minutes
before cutting. Refrigerate any remaining pie. 6 to 8 servings.
High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes.

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Mushrooms, Tofu and Snow Peas in Soy Ginger Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small onion halved and
Sliced thin crosswise
1 tablespoon Vegetable oil
1/4 pound Mushrooms sliced thin
1 Garlic clove
2 teaspoons Minced gingerroot
3/4 teaspoon Cornstarch dissolved
In 2 Tablespoons cold water
3 tablespoons Soy sauce
1/2 pound Firm tofu drained — wrapped
In a double thickness of
Paper towels for 15 minutes
And cut into 1/4 inch thick
Slices
1/4 pound Snow peas — strings discarded
Cooked rice

In a skillet brown the onion over moderately high heat, stirring occasionally,
add the mushrooms and saute the mixture, stirring until the mushrooms are
tender. Add the garlic and the gingerroot and saute the mixture, stirring for
1 minute. Stir the cornstarch mixture, add it to the skillet with the soy
sauce, the tofu and 1/2 cup water, and simmer the mixture, stirring gently and
turning the tofu to coat it with the sauce for 2 or 3 minutes. Stir in the
snow peas and cook the mixture stirring gently for 30 seconds and serve the
tofu mixture over the rice. Serves 2

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SMOKED TEQUILA GAZPACHO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chronicle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Carrot, peeled
1 Each, diced: zucchini and
Yellow squash
1 European cucumber, seeded
Diced
4 cl Garlic, roasted ane pureed
10 Roma tomatoes, peeled,
Seeded and diced
6 c Spicy cocktail vegetable
Juice
Salt, pepper and maple syrup
To taste
2 oz Chicken glace (chicken stock
Reduced until very thick)
Blue, red and yellow corn
Tortillas, cut into strips
And deep fried till crisp
And drained
Crumbled Cotija cheese for
Garnish (Mexican white
Cheese)

Dice carrot and blanch briefly in boiling water;drain. In a large bowl,
combine carrot, zucchini, squash, cucumber, garlic, tomatoes, vegetable
juice, salt, pepper, maple syrup, and chicken glace; chill. To serve, top
with thin slicers of tortillas and sprinkle with Cotija cheese.

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Title: BRUSCHETTA TURNOVERS
Categories: Vegetables, Cheese, Appetizers, Tex-mex
Yield: 16 appetizers

3 md Tomatoes, seed and chop
1 Garlic clove, minced
1 Green onion, chopped
1 tb Dried basil leaves
1/4 ts Salt
1 1/3 c Mozzarella cheese, shredded
4 Tortillas
1 tb Olive oil

Combine tomatoes, garlic, green onion, basil and salt.
Sprinkle 1/3 cup cheese over one half of each
tortilla. Top with about 1/3 cup tomato mixture. Fold
tortilla in half over top of filling. Seal edges with
toothpicks. Brush both sided with oil. Barbecue over
medium coals or broil under preheated broiler for 4 to
5 minutes on each side or until golden brown and
cheese melts. Cut each tortilla in half for lunch
entree or in 4 triangles each for appetizers.
Makes 4 main course servings or 16 appetizers.

—–

Title: Pizza Snacks
Categories: Diabetic, Snacks
Yield: 3 servings

3 sl Fresh bread; 1 tb Mushrooms; finely chopped
2 tb Catup; ds Dried oregano;
->OR<- ->OR<- 2 tb Tomato paste; ds Dried basil; 1 tb Green pepper; finely chopped 1/4 c Mozzerella Cheese; Roll bread slices flat and thin with a rolling pin or an empty quart jar. Place on a flat pan 3″ inches under the broiler; heat until lightly toasted on one side, then remove from oven. Turn slices over and spread untoasted sides with a layer of each of sprinkling of cheese. Broil until cheese melts and browns slightly. To serve, cut each pizza into quarters. Food Exchange per serving: 1 STARCH EXCHANGES + 1/2 LEAN MEAT EXCHANGES; CAL: 123; CHO: 16g; PRO: 7g; SOD: 279; CHO: 26; Low-sodium diets: Substitute tomato paste for catup. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess;R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master. MMMMM

Nearly Instant South American Tomato and Scallion Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : All Ready Soups,Stocks Chowder
Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups roughly chopped tomatoes
1 bunch sliced green onions — (or more)
1/3 cup olive oil
3 tablespoons red wine vinegar — (or rice vinegar)
1 teaspoon salt
1/2 teaspoon black pepper

Toss together. Let sit around in the fridge for awhile. Serve. Feeds four
or so.
Copyright 1995, Merrill Shindler
GIGAPLEX HOMEPAGE My favorite Recipe for the Totally Inept
MC formatting by bobbi744@acd.net ICQ# 12099532

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BLACK BEAN ROLL-UPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Olive oil
1/2 c Onion, finely diced
1 Clove garlic, minced
1 cn Black beans, drained (15oz)
Salt and pepper to taste
4 Flour tortillas
1/2 c Jack cheese, shredded>>>>>
Jalapeno flavored.
1 Recipe: Tomatillo guacamole

Heat oil in large skillet. Add onion and garlic
and saute until onion is tender, about 5 minutes. Add
beans. Season to taste with salt and pepper. Cook
and stir mixture over low heat, while mashing.

When hot and pulpy, remove beans from heat. Spread
1/4 of mixture on each of 4 tortillas. Top each with
2 tbs. shredded cheese. Arrange tortillas on baking
sheet. Bake at 350 F. until cheese melts, about 5
minutes. To serve, top each tortilla with 1/4 of
Tomatillo guacamole and roll up tortillas and serve.

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Title: Corn Chowder
Categories: Soups, Chowders
Yield: 8 servings

1 lg Onion, cut into small dice
1 T Ground coriander seeds
3 T Olive oil
3 T Unsalted butter
1 c Dry white wine
3 c Fresh corn kernels
-(5 or 6 large ears)
6 c Light chicken stock or
-low-salt chicken broth
2 c Heavy (whipping) cream
1 pt Cherry tomatoes, stemmed
-and quartered
2 c Firmly packed fresh sweet
-basil leaves, cut into
-thin strips
Salt
Pepper

In a very large pot, saute the onion and coriander in the olive oil
and butter over moderate heat for 5 minutes, stirring frequently. Add
the wine and cook until the liquid has evaporated a little, about 5
minutes.

Add the corn, chicken stock and cream; bring to a boil over high heat;
lower heat slightly and cook at a fast simmer for 20 minutes, stirring
frequently. Add the tomatoes and basil and cook for 2 minutes. Season
with salt and pepper to taste, and serve immediately.

Per serving: 612 calories, 9 grams protein, 43 grams carbohydrates, 45
grams fat, 23 grams saturated fat, 128 milligrams cholesterol, 86
milligrams sodium.

MMMMM

Baked Squid with Garlic-Anchovy Pasta – F W 12/94

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italy Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Small squid; cleaned — bodies
into 1/4-inch rings — tentacles halved if
1 cup Plain dried bread crumbs — (about 4 ounces)
1 teaspoon Oregano — crumbled
1 teaspoon Freshly ground pepper
Salt
1/2 cup Olive oil
2 tablespoons Olive oil
1 large Clove garlic — minced
1 teaspoon Anchovy paste
1/2 pound Dried capellini (or other — thin pasta)
1 tablespoon Unsalted butter
Lemon wedges — for serving

: Preheat the oven to 450F. Bring a large saucepan of water to a boil.
In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one
teaspoon salt. Spread the squid in a large baking dish in a single layer and
sprinkle with any leftover crumbs. Drizzle 1/4 cup plus 2 tablespoons of the
olive oil on top. Bake for 10 minutes, or until the squid is golden brown and
crunchy.
: Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste
into
the remaining 1/4 cup oil and bring to a simmer over low heat. Cook, whisking,
until fragrant but not browned, about 3 minutes.
: Add salt to the boiling water. Add the capellini and cook, stirring
occasionally, until al dente, about 3 minutes. Drain the pasta and return it
to
the saucepan. Add the anchovy sauce and the butter and toss to coat.
: Make a bed of capellini on a platter or plates. Mound the baked squid on
the pasta and serve with lemon wedges.

By Tracy Seaman, in _An Italian Christmas Eve Meal_; “Food Wine” December,
1994 Typos by Jeff Pruett.

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