Nopales Guisados (Sauteed Cactus)

Recipe By : Martha Mendoza
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound cactus leaves, dethorned — cut in 1/4″ strips
1 small onion — cut into thin strips
1/4 cup cilantro — chopped
1 dried red New Mexico chile or similar — seeded
and soaked in
— hot water until soft
salt — to taste
vegetable oil for frying

Cook nopales in boiling salted water until their color changes to dark
green and they are soft. When they are done, rinse well to remove the
sliminess (similar to okra). In a skillet, fry the onions with a
little oil until they are transparent. Add the nopales and salt to
taste and saute to blend the flavors. While they are sauteeing, put
the chile and a little of the soaking water in the blender and puree.
Add this puree to the nopales and stir to blend. Stir in cilantro just
before serving. Serve on a platter with Tortas de Camaron on top.

Formatted by Kim Mendoza yqym81a@prodigy.com

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Serving Ideas : As a base for Tortas de Camaron

ARMADILLO EGGS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Tex-mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Monterey Jack Cheese
1/2 lb Sharp cheddar cheese
1/2 lb Hot pork sausage*
1 1/2 c Bisquick mix
1 Egg
1 pk Pork flavor Shake ‘n Bake
20 Whole jalapeno peppers**

*Jimmy Dean Sausage brand is best **Use 20-30
peppers-may use fresh, but success reported when using
bottled or canned

Slice peppers in half lengthwise and scrape out all
the seeds (wear gloves). Try to keep both halves near
each other as you have to put them back together
later. Mix bisquick, raw sausage cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put
the halves back together. Grab a handful of bisquick
mixture and mold around pepper in shape of elongated
egg. Use enough to cover pepper wiell. Dip armadillo
egg in beaten egg and roll in Shake ‘n Bake. Bake on
broiler pan (can use cookie sheet) at 350 degrees for
25 minutes or until crisp.

Posted by Sandra Stone

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Bread Machine Onion Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — lukewarm
2 cups white bread flour — +2 Teaspoons
2 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon dried onions — pre-soaked ***
2 1/4 teaspoons active dry yeast

*** Presoak 1/4 cup dried onions in 1/3 cup warm water for 10 minutes. Drain a
nd press water from onions. Place specified amount of pre-soaked onions in the
machine with the rest of the ingredients. Save the rest to sprinkle on top of
the bagels before baking.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Apple Butter and Cream Cheese Spread

Recipe By : Simply Scones/ Weiner p. 105
Serving Size : 12 Preparation Time :0:00
Categories : Zz- Passover (Xtras) Xtras

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces light cream cheese — softened
1/4 cup apple butter
1/4 teaspoon vanilla extract
dash cinnamon

Place the cream cheese, apple butter, vanilla and cinnamon in the
container of a food processor fitted with a metal blade.

Process for 20 seconds, or til just smooth, stopping to scrape down
the sides of the container, if necessary.

Scrape the spread into a small bowl. Cover and refrigerate til slightly firm.

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NOTES : makes about 2/3 cup…

Title: Oranges In Red Wine Sauce
Categories: Fruits, Desserts
Yield: 6 servings

1 c Dry red wine
1 c Water
3/4 c Sugar
1 Cinnamon stick
2 Whole cloves
2 sl Lemon
6 lg Oranges

Combine and bring to a boil the wine, water, sugar, cinnamon, cloves
and lemon slices.
Simmer for 3 minutes and keep hot. Peel oranges and reserve skins.
Section oranges, discarding fibrous membranes, and drop sections into
the hot syrup. Pare away the white part of orange skin and cut rinds
into very fine julienne strips. Sprinkle the strips over the orange
sections in red wine mixture and chill. Serve in chilled crystal compote
dishes.
submitted by marina
source jr. league san francisco alacarte

MMMMM

PORK COLLIOURE STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Soups
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Pork shoulder
– trimmed of fat,
– cut into 1-in cubes
1/2 tb Salt
1/2 ts Ground black pepper
1/4 c Vegetable oil
1 md Onion
– peeled and roughly chopped
2 tb Flour
2 c Dry white wine
1/4 c Tarragon vinegar
2 tb Grated horseradish
2 tb Grainy mustard
1/2 c Fresh lemon juice
4 c All-purpose broth
-OR low-sodium chicken broth
2 Bay leaves
4 Sprigs fresh thyme — -ÿÿ
1/2 ts -Dried thyme
1/2 c Whipping cream
3 md Parsnips — peeled
– and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper
towels and sprinkle with desired salt and pepper. Heat
the oil in a Dutch oven over medium-high heat on top
of the stove. Add the pork, without crowding, and
brown well on all sides. You may have to perform this
operation in batches. Remove the pieces to a plate as
they are brown. Pour off all but about 2 tablespoons
fat. Reduce heat to low and replace the pot on the
stove. Add the onion and cook 5 minutes, scraping up
any brown bits that cling to the pan. Add the flour
and cook another minute, stirring. Add the wine,
vinegar and broth and bring to a boil. Return the pork
to the pot with any juices on the plate and add bay
leaves and thyme. Cover tightly and transfer the pot
to the oven. Cook for 1 1/4 hours, or until meat is
barely tender. Remove the casserole from the oven and,
using a slotted spoon, remove the meat from sauce and
set aside. Strain the sauce through a fine sieve into
a container and discard onions and herbs. Replace the
meat in the pot, add horseradish, mustard, cream,
lemon juice and parsnips. Cover and replace in oven
for 20-to-30 minutes or until meat is tender and
parsnips are cooked. Remove from oven and serve with
boiled potatoes or buttered noodles.

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6 c. Water
16 oz. Can low sodium chicken broth
5 lbs. Cut up chicken with bones (about 5 lbs) SKINNED
1/3 c. Chopped onion
1 bay leaf
16 oz. Can tomatoes cut up or 2 big fresh tomatoes cut up
(I use one fresh tomato and 1/4 c. Hot salsa)
2 small zucchini chopped
16 oz. Bag frozen corn or mixed vegetables
1 c. Cut up mushrooms
1 1/2 c. Uncooked noodles
In a large kettle combine water, chicken, onion, and bay leaf and pepper
to taste. Bring to boil, reduce heat. Cover, simmer about 1/2 hour. Remove
chicken. Skim off fat, add broth. When chicken is cool, cut meat off bones
and cube. Discard bones. Remove bay leaf from broth. Add tomatoes
(undrained), corn, zucchini and mushrooms to broth. Bring to boil, stir in
noodles, add chicken and reduce heat. Cover. Simmer until noodles are
tender and mixture is cooked through. Season with pepper.

Title: SPIRITED TRUFFLES
Categories: Candies
Yield: 48 servings

5 oz Milk chocolate, chopped
4 oz Sweet baking chocolate, chop
1 oz Unsweetened choc, chopped
3/4 c Whipping cream
3 1/2 ts Liqueur*
6 oz Sweet baking chocolate
1 tb Veg. Oil
1/3 c Cocoa

Place first 3 chocolates work bowl of food processor or blender;
finely chop chocolate. Heat cream to just simmering point. With
machine running, gradually add the cream, mixing until the chocolate
is melted. Scrape down sides of container to make sure all of the
chocolate is melted. Blend in liqueur. *Use whatever flavor liqueur
you wish; suggestions are: rasberry, almond, peppermint or orange
liqueurs.
Cover a cookie sheet with wax paper; butter paper. Spoon mixture
into a thin layer onto cookie sheet. Refrigerate until chocolate is
firm, about 30 minutes. Return to a work bowl or blender. Process
until light and fluffy, about 30 seconds. Spread on cookie sheet
again and refrigerate until choc. can be formed into balls, but is
not hard, about 20 minutes. Carefully shape inti 1-inch balls. Freeze
until firm. Melt 6 ounces sweet baking chocolate in small heavy
saucepan over low heat. Dip frozen chocolate balls into melted
chocolate to coat. Place on wax paper-lined baking sheet. Sprinkle
lightly with cocoa. Keep frozen til ready to serve. Yeild 5 dozen.
Source: newpaper, newsletter Feb ’90

MMMMM

Beef Tenderloin Salad

Recipe By : Bon Appetit October 1992
Serving Size : 6 Preparation Time :0:00
Categories : Beans Peas Beef Veal
Bon Appetit Magazine Salads Salad Dressings
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 1/2 pounds beef tenderloin steaks — 1-inch-thick
***DRESSING***
1 1/4 cups olive oil
1/3 cup balsamic vinegar — or red wine vinegar
3 tablespoons chopped fresh chives
2 tablespoons orange juice
1 tablespoon poppy seeds
***SALAD***
3/4 cup green beans — trimmed
1 head bibb lettuce — torn into bite-size
— pieces
1 head red leaf lettuce — torn into bite-size
— pieces
1 can mandarin oranges — drained (16-ounce)
1 cup crumbled feta cheese
3/4 cup coarsely chopped walnuts
1/2 medium red onion — thinly sliced into
— rings

Heat oil in heavy large skillet over medium-high heat. Season steaks with pepp
er. Add to skillet and cook to desired doneness, about 5 minutes per side for
medium-rare. Transfer steaks to platter. Let stand until cool, about 15 minut
es. Cover and refrigerate until well chilled.

For dressing:

Whisk all ingredients in medium bowl to blend. Season to taste with salt and p
epper.

For salad:

Cook green beans in large saucepan of boiling salted water until just crisp-ten
der. Drain. Refresh under cold water. Drain well. Pat dry. Combine green b
eans and remaining ingredients in large bowl. Cut steaks diagonally into thin
slices. Add to salad. Add dressing and toss to coat; serve.

Sharon Smith – Berkeley, Michigan

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Converted by MC_Buster.

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RIGATONI WITH A SAUCE OF LAMB AND PINE NUTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meat entree Pastas and

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole onion — chopped
3 tb Olive oil
2 Cloves garlic — chopped
1/2 lb Lamb — ground
1 t Dried oregano
2 tb Fresh parsley — chopped
1 tb Tomato paste
1 c Chicken broth
Salt and freshly ground
Black pepper — to taste
1 lb Rigatoni (durum wheat
Pasta)
1/4 c Fresh mint leaves —
Chopped
3/4 c Feta cheese — crumbled
1 1/2 tb Olive oil — optional
3 tb Pine nuts — toasted

In a heavy saucepan, saute the onion in the 3
Tablespoon. oil over low heat for 3 to 4 min.

Add the garlic and cook, stirring, for less than a
minute; then add the lamb and oregano. Cook the lamb
over high heat, stirring frequently to break up the
lumps, until it has just lost its raw color.

Stir in the parsley, tomato paste and chicken broth.
Season with salt and pepper. Bring to a simmer, place
cover on slightly askew and cook over low heat for 15
min.

While the sauce is cooking, bring a large kettle of
water to a boil. When the water is boiling furiously,
add 1 Tablespoon. salt; add the rigatoni and stir once
or twice. Boil the pasta for 8 to 10 min., or until
tender-firm to the bite.

Turn the pasta into a colander, drain well, then
transfer to a large warmed bowl. Pour over the sauce,
add the mint, feta cheese, pine nuts, and optional 1
1/2 Tablespoon. of olive oil.

Toss again and serve piping hot.

Recipe By : Washington Post, 9/27/95

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