Title: ROJO LOBO CHILI
Categories: Chili, Tex-mex, Meat, Main dish
Yield: 3 gal.

5 lb Lean Beef briskit
3 lb Lean Pork Shoulder
– boneless
2 tb Bacon grease
5 ea Garlic cloves minced
2 tb Ground white pepper
3 tb Soy sauce
6 ea Jalapeno peppers
– whole
1 c Bell peppers chopped
2 c Onion chopped
12 oz Beer
2 oz Tequila
2 tb Capers
3 c Tomato sauce
4 c Stewed tomatos chopped
1 c Tomato paste
5 tb Cumin ground fresh
Salt to taste
1 tb Honey
3 tb Masa Harina
1 tb All Spice

Have meat rough ground or hand chop to a small cube
size. Cook the meat in large cast iron pot in the baco
grease with the onions, Bell peppers, garlic, capers,
and 1 T of cumin. Add the beer, tequila, 3 T of cumin,
the other spices, and tomatos. Cook on low heat for 30
minutes. Add the remianing ingredients except the last
t of cumin. Raise heat and bring to a boil. Lower heat
and simmer for 3 hours, stirring frequently. Just
prior to serving, approx. 5 minutes, add the remianing
cumin and stir well. ORIGIN: Don’s Chili Pot, circa
Jan. 1995 From: Pat Brownlee Date: 01-16-95

—–

Title: BAKED APPLES WITH APRICOT AND WALNUT FILLING
Categories: Desserts
Yield: 2 servings

1/4 c Apricots;dried, firmly
-packed, chopped
1/4 c Walnuts; chopped
1/4 c Light brown sugar; packed
1 tb Unsalted butter; softened
2 Granny Smith apples
1/4 c Orange juice; fresh

In a small bowl combine well the apricots, the
walnuts, the brown sugar, and the butter. Core the
apples, making each opening large enough to hold half
the apricot mixture, peel the top third of each apple,
and fill the cavities with the apricot mixture.
Arrange the apples in a deep 2 1/2-quart
microwave-safe baking dish so that they do not touch
one another or the sides of the dish, pour the orange
juice around them, and microwave the apples on high
power (lOO%), covered with micro wave-safe plastic
wrap, for 7 minutes. Pierce the plastic wrap with the
tip of a sharp knife and let the apples stand covered,
for 5 minutes, or until they are tender.

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Title: Eight Great Peanut Butter Sandwishes
Categories: Diabetic, Sandwiches, Vegetarian, Nuts/grains, Tofu
Yield: 2 sandwishes

MMMMM————————1ST SANDWICH—————————–
2 tb Peanut butter 1 tb Sunflower seeds;
2 tb Sesame tahini; 2 Figs; chopped

MMMMM————————2ND SANDWICH—————————–
2 tb Peanut butter 2 tb Yogurt;
1/4 c Celery; chopped 2 tb Peanuts; chopped

MMMMM————————3RD SANDWICH—————————–
2 tb Penut butter; 2 tb Cheddar cheese; grated

MMMMM————————4TH SANDWICH—————————–
1/4 c Tahini 1/4 c Raisins;
1/4 c Penut butter; 2 tb Milk powder;

MMMMM————————5TH SANDWICH—————————–
2 tb Peanut butter; 2 tb Non-fat milk powder;
1/2 Banana; mashed 1/2 ts Vanilla;

MMMMM————————6TH SANDWICH—————————–
2 tb Peanut butter; 8 To 10 slices cumumber;
1/4 c Alfalfa sprouts; 1 ts Mayonnaise;
1 tb Sesame seeds;

MMMMM————————7TH SANDWICH—————————–
2 tb Peanut butter; 1/4 c Apple; chopped
2 tb Raisins;

MMMMM————————8TH SANDWICH—————————–
8 oz Tofu; mashed 1 Banana;
1/4 c Peanut butter; 1 ts Lemon juice;

These spreads are best cold. They make good fillings for taking to
work or school.
Food Exchange per serving:

1st Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 3 FATS EXCHANGES + 1
FRUIT EXCHANGES; CAL: 184; FAT: 11gm; PRO: 7gm; CAR: 15gm;
2nd Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 2 FATS EXCHANGES; CAL:
150; PRO: 7gm; FAT: 6gm; CAR: 7gm;
3rd Sandwish: 1 sandwish; 2 MEATS EXCHANGES + 2 FATS EXCHANGES OR 3
MEAT EXHANGES; CAL: 105; PRO: 6gm; FAT: 5gm; CAR: 4gm;
4th Sandwich: 1 sandwish; 2 MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAR:
513 PRO: 19gm; FAT: 47gm; CAR: 29gm;
5th Sandwish: 1 sandwish; 2 1/2 MEATS EXCHANGES + 1 FRUIT EXCHANGES;
CAL: 128; PRO: 6gm; FAT: gm; CAR: 12gm;
6th Sandwish: 1 sandwish; 2 MEAT EXCHANGES + 2 FAT EXCHANGES; CAL:
132; PRO: 6gm; FAT: 5gm; CAR: 5gm;
7th Sandwish; 1 sandwish; 2 MEAT EXCGANGES + 2 FRUIT EXCHANGES; CAL:
124 PRO: 4gm; FAT: 4gm; CAR: 13gm;
8th Sandwish; 1 sandwich; 1 MEAT EXCHANGE + 1/4 FRUIT EXCHANGE; CAL
309 PRO: 18gm; FAT: 12gm; CAR: 23gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: Essence of Emeril (Southwest Spice)
Categories: Spice mix
Yield: 1 servings

2 tb Chili powder
2 ts Cumin, ground
2 tb Paprika
1 tb Oregano, dried
1 tb Coriander, ground
1 ts Cayenne pepper
1 tb Garlic powder
1 ts Crushed red pepper
1 tb Salt
1 ts Black pepper

Combine all ingredients thoroughly.

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CHEESE AND APPLE TARTLETS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry:
2 c All-purpose flour
1/2 ts Salt
1/2 c Unsalted butter, cut in
-small pieces
5 tb Ice water (or 6 tb)
Apple filling:
1 1/4 lb Cooking apples, peeled,
-cored and coarsely chopped
8 ts Sugar
16 ts Shredded cheddar cheese

Pastry: Combine flour and salt in large bowl. With a pastry blender
or 2 knives cut in butter until mixture resembles coarse meal.
Gradually sprinkle with ice water, tossing with a fork until all is
moistened. Gather dough into a ball. Divide dough in half. Form
each ball into a square. Wrap and refrigerate 30 minutes.

Assemble: Preheat oven to 425 degrees F. Cut each dough square in
quarters. On lightly floured surface, roll out each pastry piece to a
5-inch circle. Press pastry rounds into 4-inch tartlet pans. Trim
edge. Set pans on baking sheet. Spoon chopped apples evenly in
pastry shells. Sprinkle each with 1 ts sugar. Bake at 425 degrees F
for 20 minutes until pastry is lightly browned and apple is tender.
Remove from oven. Sprinkle each tartlet with 2 ts cheese. Bake at
425 degrees F for 5 minutes until cheese is golden brown. Serve hot
or cold.

– – – – – – – – – – – – – – – – – –

Title: TANGERINE PEEL CHICKEN
Categories: Chinese, Poultry
Yield: 1 servings

1 lb Chicken
1 ts Ginger (minced)
1 Scallion (minced)
2 Dried Chillies
1 Dried Tangerine Peel
Crumbled
Oil for deep frying

————————SEASONING A————————
1/2 ts Salt
1/2 ts MSG (optional)
1/2 ts Dark soy sauce
1/2 ts Sam Shu wine
2 ts Cornstarch

————————SEASONING B————————
1 1/2 ts Sugar
1/2 ts MSG (optional)
1/2 ts Dark soy sauce
2 ts Light soy sauce
1 ts Shao Hsing wine
2 ts Black vinager
3 dr Sesame oil

———————THICKENING SAUCE———————
1/2 ts Cornstarch
1 tb Water

Wash chicken and cut into 2cm (3/4 inch) cubes. Mix
thoroughly with the minced ginger and scallion, then
add the Seasoning A ingredients and marinate for 15
minutes. Mix Seasoning B ingredients and set aside.
Heat the wok until smoking, add the oil and when very
hot deep fry the chicken pieces for 1 1/2 minutes,
until golden. Drain chicken pieces, discard most of
the oil. Reheat the wok and stir-fry the chillies and
crumpled tangerine peel until they darken. Add chicken
pieces and stir. Add Seasoning B and the Thickening
sauce and stir-fry until the seasoning coats the
chicken. Serve.

—–

Cafe Brulot

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 tb Brown sugar

1 Cinnamon stick

5 Whole cloves

1 Lemon rind,thinly slivered

1 Orange rind,thinly slivered

2 Thin slices lemon

1 Thin slice orange

1/2 c Orange-flavored liquer

1/4 c Brandy

3 c Louisiana coffee w/chicory

Lemon rind curls

Orange rind curls

1. Combine sugar, cinnamon, cloves and citurs rinds in a chafing dish or

medium skillet; heat until sugar begins to dissolve.

2. Add citrus slices, liquer and brandy; heat.

3. Half fill a metal ladle with some of the hot liquid and carefully

ignite.

4. Add to mixture in pan to ignite, ladling to distribute flavors.

5. When flame dies, add coffee; heat.

6. Serve in demitasse cups; garnish with curls of lemon and orange rind if

desired.

– – – – – – – – – – – – – – – – – –

Title: Spanish Omelet
Categories: Eggs Main dish Mexican Vegetables
Servings: 4

3 c Potatoes; *
1/2 c Onion; Chopped, 1 Md.
3/4 ts Salt
1/4 ts Red Pepper; Crushed, **
2 tb Vegetable Oil
6 ea Eggs; Large, Beaten
1/3 c Milk
1/2 ts Salt
1/8 ts Pepper

* Potatoes should be peeled and finely chopped. 2 Large Potatoes
should give you the 3 cups needed.
** 1/4 tsp of crushed pequin chiles should be used where they are
available.
————————————————————————–

Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.
Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato
mixture to the skillet, cover and cook over medium heat until tender,
about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk,
the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the
skillet. Reduce the heat, cover and cook over low heat for about 8 to 10
minutes or until the eggs are nearly set. Uncover the skillet and place
under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until
the top is set.

—————————————————————————–

Coffee-Almond Tortoni

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whipping cream
1/2 cup Sugar — divided
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2 Egg whites
1/4 cup Almonds; finely chopped — toasted
1/4 cup Flaked coconut — toasted
1 teaspoon Instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl;
beat at high speed until soft peaks form. Beat egg whites (at room temperature)
at high speed of electric mixer just until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft
peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee
granules into remaining half of tortoni mixture; spoon over whipped cream
mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl
coconut. Cover tightly, and freeze for 8 hours.
Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty
plastic bag. Remove from freezer 15 minutes before serving. Makes 8.

– – – – – – – – – – – – – – – – – –

Egg Drop Soup

Recipe By : Annice
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Low-Cal
Low-Fat Pesach
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart chicken broth
3 tablespoons cornstarch — or potato starch
1/2 cup cold water
1 egg
2 teaspoons cold water

Bring broth to a boil. Dissolve cornstarch in water and add to broth, Bring to
a boil again and remove from heat. Slowly pour in the egg, stirring constantly
in one direction only.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with Chinese noodles (or toasted farfel)

NOTES : For Pesach, use potato starch