Austin Grill’s Chili Verde

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Tex-Mex Stew
Hot Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 whole fresh Anaheim chile — seeded — peeled
5 whole poblano chilies — peeled — seeded
2 tablespoons olive oil
1 cup yellow onion — diced
1 1/2 teaspoons garlic — minced
1 1/2 jalapeno chile — minced
3/4 teaspoon oregano
3/4 teaspoon cumin
4 cups chicken stock
1 Idaho potato — medium — peeled, cut in 1/2
inch dice.
2 cups chicken breast — uncooked — cut in 1/2 inch
dice
1 cup cilantro — loosely packed — large stems removed
salt — to taste

Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.

In a large skillet, heat the olive oil and saute the onion until translucent.
Add the garlic, jalapeno chiles, cumin and oregano, and saute for several
minutes. Add the chicken stock and bring to a simmer. Then add the potatoes
and cook until just tender. With a slotted spoon, remove 1 cup of potatoes
and reserve. Add the diced chicken and pooach gently in the onion-
chili- potato mixturer until chicken is cooked through. Remove from the heat
immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a small
bowl. Refrigerate the remainder to keep the chicken from overcooking.
In a blender, puree the reserved potatoes, half half the Anaheim and half the
poblano chilies, and the cilantro with the reserved half cup of liquid.
When the chicken mixture is no longer warm, add the puree. Dice the remaining
half of the Anaheim and poblano chilies in half inch cubes and add to the
mixture. Season with salt. Reheat just before serving to retain the
fresh green color and flovor of the soup.

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NOTES : This recipe makes a spicy soup with the consistancy of a hearty
chicken-vegetable soup.

Title: Bread Stuffing or Dressing
Categories: Diabetic, Dressings, Breads/bm, Low-fat/cal
Yield: 4 servings

4 c Dry bread cubes;(3 slices) 2 tb Parsley leaves;or 2 tsp dry
1 Onion; chopped 1 c Hot water or turkey broth;
1 Garlic clove;(1/2 tsp pwdr) 3/4 ts Ground sage;
1/4 ts Black pepper; 1/2 ts Dried thyme;or 1/4 tsp
1/4 ts Dried marjoram;(or oregano) 1/8 ts Basil;optional
1 c Celery;chopped (3 stalks)

Combine all ingredients in a bowl, toss to mix well. Stuff into a
10-pound turkey or 4 cornish hens. 4-6 servings.

1/4 recipe 100 calories Carbohydrates 20 gram, Protein 5 g, Fat 2 g,
Sodium 199 mg, Potassium 177, Cholesterol 0. 1 bread exchange, 1
vegetable exchange

Am. Diabetes Assoc. Holiday Cookbook, shared on Cooking echo by Earl
Shelsby Oct 93. Shared and tested by Elizabeth Rodier Oct 93. Good
with fat-free gravy.

Compare with Bread Stuffing from Betty Crocker made with margarine 410
calories per cup.

ER’s notes: may be covered and baked 30 min. in casserole 350- 375 F
oven to avoid added fat. Cook the turkey with a chunk of raw onion in
the cavity. Use only 1/2 cup liquid if you prefer a dry dressing.

OR from The New Chatelaine Cookbook (Macmillan) ~ Whole lemons,
orange or tangarines. Prick fruit skins several times ~ Whole garlic
cloves, don’t peel ~ Slices of fresh ginger root ~ Handfuls of fresh
herbs – sage, rosemary or thyme OR 2 tbsp dry herbs ~ Fresh rosemary
sprigs with orange wedges or sage with apple slices.

MMMMM

ESAU’S POTTAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mcdougall Vegetarian
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Uncooked barley
1 c Uncooked lentils
1 lg Onoin chopped
1/2 c Celery shopped
1 cl Garlic minced or pressed
1 t Salt
1 tb Soy sauce
6 c Water

COMBINE all ingredients in a large covered saucepan
BRING TO A BOIL, then reduce heat nd simmer until done
OR BAKE at 350 for 45-50 minutes SPRINKLE with chopped
fresh parsley and serve over cooked brown rice **
Natures Pantry Cookbook**

– – – – – – – – – – – – – – – – – –

Title: Tanner’s Potato Soup
Categories: Favorites, Main dish
Yield: 8 Servings

2 Onions; minced
3 T Margarine
8 lg Potatoes; peeled sliced
6 c Water
6 Chicken Bouillon cubes
2 t Celery salt
1 t Pepper
4 T Parsley
Garlic powder
4 c Milk
2 c Light cream
1/2 c Cheddar cheese

In a large dutch oven, fry the onion in margarine. Add potatoes,
water, bouillon, and seasonings. Cover and simmer till potatoes are
soft. At this point you could mix the entire mixture in a food
processor (some people like to leave some chunks of potato). Add the
milk and cream; heat up and serve with grated cheddar on top.

Typos by Mickey Forster AWXP96A

MMMMM

HOME-SMOKED CHIPOTLES ADOBADO

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chunks or logs of fragrant
Hardwood,
Preferably a combination of
Oak mesquite
1 1/4 lb Red-ripe jalapeno chiles,
With stems
1/2 c Dried Red New Mexico Chile
Puree
OR –
Commercial chile paste, such
As Santa Cruz
1/3 c Water
2 tb Tomato paste
2 tb Cider vinegar
1 tb Packed dark brown sugar
1 Clove fresh garlic
-peeled and crushed
1/4 ts Salt

Prepare a smoker according to the manufacturer’s
directions, using the wood chunks and achieving a
steady temperature of 275 to 300 degrees F. Place the
chiles directly on the smoker rack (or use a shallow
disposable foil pan) at the cooler end of the smoking
chamber or on the upper rack if your smoker has one.
Lower the cover and smoke the chiles for 2 1/2 hours,
or until they are soft, brown, and slightly shriveled.

Remove the chipotles from the smoker. In a medium
nonreactive saucepan, combine them with the chile
puree, water, tomato paste, vinegar, brown sugar,
garlic, and salt. Set over medium heat and bring to a
simmer. Cook, stirring once or twice, until the sauce
is very thick, about 15 minutes. Cool to room
temperature.

Transfer the chipotles to a covered storage container
and refrigerate for at least 24 hours before using.
They can be refrigerated for up to 2 weeks or frozen
for up to 2 months.

UNSAUCED DRIED CHIPOTLES: After removing the chiles
from the smoker, place them on a rack and leave them,
loosely covered, at room temperature, until crisp,
light, and dry, 1 to 2 weeks, depending on the
humidity. Store airtight at room temperature.

Recipe By : W. Park Kerr in “Burning Desires”

– – – – – – – – – – – – – – – – – –

SESAME SEED YOGURT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JFBV53A
3 1/3 c Bread flour
1 1/2 tb Dry milk
2 tb Sugar
1 1/2 ts Salt
1 1/2 tb Butter
3/4 c Water
3/4 c Yogurt
3 tb Sesame Seeds
2 ts Yeast

From the Panasonic Breadmaker’s cookbook

– – – – – – – – – – – – – – – – – –

Title: GOLDEN CROWN RESTAURANT HOUSE SPECIAL CHOW ME
Categories: Chinese, Seafood, Chicken
Yield: 6 servings

15 oz Chow Mein Noodles
– (not canned)
1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp
– 60 to 75 per pound size)
1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts Salt

Boil chow mein noodles according to package
directions. Drain. Heat 2 tablespoons oil in wok or
very large frying pan. Stir-fry noodles for 3 to 5
minutes, or until crisp and light brown. Remove from
wok and set aside. Add remaining 2 tablespoons oil and
garlic. Add bean sprouts, bok choy, carrot, green
pepper, celery, water chestnuts, bamboo shoots,
mushrooms and onion to wok. Stir-fry for several
minutes over high heat. Add shrimp, chicken and
barbecued pork. Continue stir-frying several minutes.
Add broth and cover with lid. Cook with lid on for 3
to 4 minutes. Combine Cornstarch with cold water. Stir
in oyster sauce, sugar, MSG, if used, and salt. Add
sauce and noodles to wok. Continue cooking just until
sauce thickens about 1 minute. Serve immediately.

—–

Title: CASEY JONES ONE DISH SUPPER
Categories: Beef, Bread
Yield: 8 servings

1/2 Loaf frozen white bread
-dough, thawed (1 lb size)
1 1/2 lb Lean groun beef
1/4 c Chopped onions
1 cn (4oz) sliced mushrooms,
-drained
1 Ca n (8oz) tomato sauce
2 tb Catsup
1 ts Beef soup mix (or beef
-boullioun mix ie Oxo)
1/4 ts Oregano
1/4 ts Thyme
1/4 ts Basil
1/4 ts Parsley
1/8 ts Black pepper
1 Egg beaten

bacon flavored bits

Brown beef and onions in Dubtch over. Drain if necessary. Add next 9
ingredients. Cover, simmer 15 minutes. Remove from stovetop and cool
to warm. Divide dough into 20 pieces and place on top of warm beef
mixture. Cover with clean towel and let rise 30 minutes or until
pieces of bread dough have doubled in size. Lightly brush dough with
beaten egg. Sprinkle with bacon flavored bits. Bake uncovered at 375
F for 25-30 minutes. Makes 8 servings. (Remaining bread dough can be
made into rolls.)

Origin: Watkins Anniversary Cookbook. Shared by: Sharon Stevens

MMMMM

Title: GIANT CHOCOLATE CHIPS
Categories: Desserts, Cookies
Yield: 6 servings

2 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter – softened
1 1/2 c White sugar
1 Egg
1 ts Vanilla
12 oz Chocolate chips

Mix flour, salt, baking soda in small bowl.

In large bowl cream butter until fluffy. Gradually beat in sugar. Add egg
and vanilla until fluffy.

Stir in flour mixture and chips.

Shape into 1 1/2 to 2 inch balls; place 3 inches apart on ungreased cookie
sheet. (5-6 per large sheet)

Bake 350 degrees on middle rack 25-30 mins. Cool on cookie sheet.

Makes about 18 cookies

== Courtesy of Dale Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50

—–

Fido’s Favorite Treats

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dog Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup uncooked oatmeal
1 cup boiling water
1/2 cup margarine
1/2 cup milk
1 egg — beaten
1 tablespoon sugar
1 teaspoon bouillon granules — (1 to 2)
3/4 cup cornmeal
2 1/2 cups whole wheat flour — (2 1/2 to 3)

In a large bowl, pour boiling water over oatmeal and margarine. Let stand 10
minutes. Stir in milk, egg, sugar, bouillon and cornmeal. Add flour, one cup
at a time, mixing well after each addition. Knead in the final half cup or
more to make a stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone
shapes and place on a greased baking sheet. Bake in a 325û oven for 50
minutes.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 2393 Calories; 106g Fat (39% calories
from fat); 60g Protein; 318g Carbohydrate; 197mg Cholesterol; 1203mg Sodium

NOTES : Diana’s