Title: BLUE-RIBBON CHILI (DOTTIE’S WINNER)
Categories: Tex-mex, Meats, Main dish, Chili
Yield: 6 servings

——————-DOROTHY CROSS TMPJ72B——————-
1 1/2 ts Cumin seeds
5 1/2 lb Trimmed beef brisket, cut
Into 3/4-inch cubes
Salt/freshly ground pepper
6 Garlic cloves; minced
4 mg Jalapenos; finely chopped
(or more if you prefer extra
Hot)
2 md Onion; finely chopped
1/2 c Commercial chili powder (see
Note)
3 tb Pure red mild chile powder
*such as dark New Mexico
1 1/2 ts Ground coriander
12 oz Can beer
6 c Beef stock or canned broth
Or water
42 oz Canned Italian peeled
Tomatoes; coarsely chopped
With their liquid
1 1/2 ts Oregano; crumbled
1/2 lb Coarsely ground beef chuck
2 Scallions; white and tender
Green portions; thinly
Sliced (optional)
*Available at specialty food
Stores and Latin American
Markets

1. In a small dry skillet, toast the cumin seeds over
moderate heat, stirring constantly, until fragrant,
about 2 minutes. Grind the cumin in a spice mill or a
mortar. 2. Heat a large enameled cast-iron casserole.
Season the brisket with salt and pepper. Working in
batches, add the meat to the casserole and cook over
moderately high heat until well-browned all over,
about 8 minutes. Transfer each batch to a large plate.
3. Add the garlic, jalapenos and onions to the
casserole and cook over moderate heat, stirring
occasionally, until softened, about 4 minutes. Add the
commercial chili powder and pure red chile powder,
coriander and half of the ground cumin and cook,
stirring, for 2 minutes. 4. Return the cooked brisket
to the casserole and add the beef stock, beer,
tomatoes and their liquid, and the oregano. Bring to
a boil over moderately high heat, then lower the heat
and simmer gently, stirring occasionally, for 3 hours.
Stir in the ground chuck, season with salt and cook
until the brisket is very tender and the sauce is
thickened, about 1 hour longer. Stir in the remaining
cumin and simmer for 15 minutes. Garnish with the
scallions and serve. Note: Rathern than the
commercial chili, you can use Reno Red Chili Mix,
available by mail order from Stewart’s Chili Company,
P. O. Box 574, San Carlos, CA 94070 DOTTIE, in
=============== Reply 77 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM
CHILI TIME 3 99

To: BGMB90B ELAINE RADIS Date:
10/30 From: BGMB90B ELAINE RADIS Time:
3:00 PM

—–

Title: PUMPKIN ICE CREAM TARTS
Categories: Ice cream, Desserts
Yield: 8 Servings

2 c Heavy cream
2 c Milk
1 1/4 c Brown sugar
1/4 ts Salt
4 Egg yolks
2 c Pumpkin puree
1/4 ts Ground mace
1 ts Freshly ground nutmeg
1/4 ts Ground cloves
1/4 ts Ground ginger
8 Prebaked pastry tart shells,
-each 2 1/2 to 3 inches in
-diameter
1/2 c Chopped walnuts or pecans,
-garnish
Whipped cream, garnish

Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring
to a boil over medium-high heat, stirring often, until sugar has
dissolved.

Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk
about 1 cup of the hot milk mixture into yolks. Then whisk yolk
mixture into hot milk mixture. Continue to cook, stirring constantly,
until custard thickens enough to coat the back of a spoon. Remove
from heat; cool to lukewarm.

Put pumpkin puree in a bowl, and whisk about 1 cup of the warm
custard into the pumpkin. Whisk all the pumpkin mixture and the
spices into the warm custard. Freeze in an ice-cream maker according
to manufacturer’s directions.

To serve, scoop the ice cream into the pastry shells; top with whipped
cream and nuts, if desired.

Yields 8 tarts.

The San Francisco Chronicle, November 15, 1995

MMMMM

Title: Island Collards
Categories: Vegetables
Yield: 8 servings

2 lb Collard greens, with tough
-stems removed and leaves
-well-washed
1/4 lb Slab bacon, cut into 1/8″
-cubes
1 T Finely minced garlic
Salt to taste
Freshly ground black pepper
-to taste
1/4 c Defatted chicken broth

Collard greens, a plentiful winter vegetable, are a wonderful source
of calcium and iron. They’re best and healthiest when eaten slightly
crunchy, so be sure not to overcook them.

1. Stack 4-6 collard leaves and roll them up diagonally. Thinly slice
the leaves crosswise. Reserve.

2. Place bacon in a large, heavy pot over low heat and cook for 5
minutes, stirring, to render fat. Add garlic to the bacon and cook
for 2 minutes, stirring. Do not brown.

3. Add collard greens, in batches if necessary, until they all fit.
Combine ingredients well; season with salt and pepper.

4. Drizzle greens with chicken broth. Cover pot and cook over
medium-low heat for 10-12 minutes, stirring ocaasionally, until just
tender but still slightly crunchy. Serve hot.

Per serving: 106 calories, 8 grams fat, 10 milligrams cholesterol.

MMMMM

Date: Thu, 29 Jul 93 10:19:19 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

BLACKEYED PEAS AND SPINACH

2 c. blackeyed peas, cooked in the pressure cooker (10-15 min)
chopped fresh spinach
chopped tomatoes (from a can 🙁 ) fresh work better.
1 large onion + 2 cloves garlic, pureed
curry powder

Saute the onion/garlic goop (I cheated and used a little spray o’ Pam because
I have no nonstick pans–eeep!) or just cook it until it’s transparent, then
add tomato pieces and ‘saute’ some more, mashing up the tomatoes as you go.
Then add some curry powder (Bolst’s extra hot!). You should have a curry
paste at this point. Cook the spinach in this until it’s wilted, then add
the beans and a cup (?) of bean water and cook on low heat until the stuff is
somewhat dry. I’d have liked to eat it with brown rice, but I’m moving and
I’d packed up my brown rice already…silly me. A little lemon juice on
top, a little nonfat yogurt if you do that kind of thing.

CORNY COUSCOUS WITH DRIED CRANBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Grains Rcrockett
Side Dishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups chicken broth
1 tablespoon butter
1/2 teaspoon salt
3/4 cup dried sweetened cranberries
2 cups frozen corn kernels — thawed
1/2 teaspoon cinnamon
1 10oz box dry couscous

In a medium pot, bring the chicken broth, butter and salt
just to a boil. Add the cranberries, corn and cinnamon and
stir to combine. Remove from the heat and stir in the
couscous. Cover and let sit for 5 minutes. Fluff with a
fork and serve.

Per serving: 317 calories, 10 gm protein, 64 gm
carbohydrates, 4 gm fat, 5 mg cholesterol, 2 gm saturated
fat, 204 mg sodium

– – – – – – – – – – – – – – – – – –

NOTES :

With a nice interplay of sweet (the cranberries) and savory
(the corn), this dish has even more than flavor to
recommend it: It takes 15 minutes or less from start to
finish.

Spaghetti with Garlic and Olive Oil

Recipe By : Evan Kleiman and Viana La Place, Cucina Rustica
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup extra-virgin olive oil
12 garlic cloves — thinly sliced
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 lemon
1 bunch Italian parsley — chopped
1 pound spaghetti
Garlicky Breadcrumbs

Heat the olive oil gently with the garlic in a small skillet. When the
garlic turns opaque, add the red chile pepper flakes, and the salt. Squeeze
the lemon into the hot oil. Turn off the heat and let the garlic turn light
golden at the edges. The garlic will continue to cook in the hot oil. When
the oil has cooled somewhat, add the parsley.

Meanwhile, cook the spaghetti in abundant boiling salted water until al
dente. Drain the pasta well in a colander and place in a shallow serving
dish. Pour the warm olive oil with the garlic, chile and parsley over the
pasta. If desired, drizzle more extra-virgin olive oil on top. Top with a
handful of Garlicky Breadcrumbs.

Drizzle a little olive oil in a pan along with minced garlic. Toss to coat
while adding bread crumbs, salt and pepper.

featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio
program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from their
restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City
Cuisine), or others’ cookbooks. web page dated May 11, 1996.

– – – – – – – – – – – – – – – – – –

NOTES : Spaghetti Aglio e Olio

Quick Pita Breakfast

Recipe By : UCSD_Healthy Diet For Diabetes
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small apple — diced
1/4 cup cottage cheese, lowfat
1 tablespoon raisins
1/2 whole wheat pita bread

Combine apple, cottage cheese, and raisins. Fill Pita pocket with mixture.

1 starch/bread
1/2 lean meat
2 fruit

– – – – – – – – – – – – – – – – – –

SWEET MOLLIES

Recipe By : Linda Funk
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter — softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
12 ounce pkg. butterscotch chips
6 1/2 ounce pkg. regular potato chips* — finely crushed

Combine flour, baking soda and salt in small bowl. Beat butter, both sugars
and vanilla in large mixing bowl. Add eggs, one at a time, beating well
after each addition; gradually beat in flour mixture. Stir in butterscotch
chips and potato chips. Drop by rounded teaspoon- fuls onto ungreased baking
sheet.
Bake in preheated 375F degree oven for 9-11 minutes or until golden. Let
stand 2 minutes; remove to wire rack to cool completely. Makes about 5 dozen
cookies

– – – – – – – – – – – – – – – – – –

Serving Ideas : *I prefer Lay’s Plain potato chips in the yellow bag!

NOTES : There was a cafe in Yorba Linda, CA, called Sweet Nicks. They made
these cookies and they became so popular that the the city of Yorba Linda
named them the official cookie of the city.

FETA CHEESE SPINACH DIP

Recipe By :
Serving Size : 96 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese
10 oz Feta cheese
10 oz Spinach
1/4 c Milk
1/2 Onions, chopped
5 Garlic cloves, crushed
1/4 c Milk
1 t Worcestershire sauce
1 tb Thyme
1/4 ts Salt
4 Coriander seeds
1 tb Honey
1/4 c Bread crumbs

Put the cheeses into a blender, and mash them down.
You’ll need to add milk to get them to blend. Add just
enough so that they blend well. Then, put the spinach
in in small clumps. Blend, and put more spinach in,
until the whole bunch is gone. You’ll have a nice
green goo.

At this point, if you have a blender specifically for
strong veggies, you can put the veggies in with the
spinach. I put half the onion in before I realized
that my roommate probably wouldn’t like her shakes
flavored with the faint taste of garlic and onion; I
then carefully picked the onion out. You can skip that
step :*)

Pour the cheese mix into a medium saucepan. Mix the
remaining ingredients in. Add milk to taste. Bring
it slow boil, and cook until it’s a little more
liquidy than you want: it’ll thicken as it cools.

Eat with dippin’ chips. Tortilla chips work great,
too. Also good on french bread. (Advice: make this
just before the party.
Otherwise, there won’t be any left.)

Source: original recipe
Posted on GEnie by J.STRATTON6 [Hostess Man], Oct 24,
1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

– – – – – – – – – – – – – – – – – –

DASHI STOCK is Japanese clear soup stock. There are four types made from
kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the
secret of Japanese cooking. To keep this strictly vegetarian, I omit the
dried bonito flakes and substitute with soy bean sprouts and or mushrooms.
It seems to work out fine. (I found this recipe for Dashi in the
March/April ’94 edition of the EATING WELL magazine, which also has some
great recipes for using Japanese noodles) It’s exactly how I make mine,
except I substitute one cup of bean sprouts or several Shitake mushrooms
for 1 cup of Bonito Flakes.

1 oz. dried Kombu (10 inches) (Dried Kelp)
1 cup soy bean sprouts

Lightly brush kombu clean without removing its coating of white dust.
Place in a large saucepan with 6 cups of cold water. Slowly bring to a
simmer over low heat and cook for 5 minutes. Remove the kombu and discard
it. Add 1 cup cold water and the sprouts to the broth. Return to simmer
for 5 minutes. Increase heat to high. Once the stock boils, remove from
the heat. Strain the stock through a cheesecloth-lined sieve, discarding
the sprouts. Stock may be stored in refrigerator for up to 3 days or
frozen for up to 6 months. Makes 5 cups.