Title: TEX-MEX CORN MACARONI
Categories: Vegetarian, Vegan, Main dish, Pasta, Tex-mex
Yield: 6 servings

1 lb Corn macaroni (found in
-natural food stores)
2 tb Vegetable oil
1 Onion; chopped
3 Garlic cloves; minced
1/2 c Chile peppers, green; peeled
-and chopped (frozen or
-canned)
2 Green peppers; chopped
1 tb Chili powder
1 ts Oregano, dried
2 c Tomatoes, fresh; chopped
1 c Corn kernels, fresh or
-frozen

Cook pasta in boiling water according to package
directions. Saute onion and garlic in oil over
medium-high heat in large skillet about 5 minutes, or
until tender. Add both types of peppers and cook an
additional 3 minutes, stirring. Add chili powder,
oregano, tomatoes, and corn and cook another 5
minutes. stirring occasionally. Drain pasta and add to
vegetables in large pan. Cook over low heat until warm.

Total calories per serving: 310. Fat: 6 grams

Source: Vegetarian Journal, Sept. – Oct 1993/MM by
DEEANNE

—–

Bell Peppers Stuffed With Green Chile, Corn, And Hominy

Recipe By : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons Sweet Pepper Oil (left over from prepping
peppers)
1 onion — diced
1/2 Teaspoon cumin seed
2 Cups corn kernels — either thawed
frozen kernels, or cut from 3 to 4 cobs
1/2 Cup white posole (hominy) corn — canned, well
drained
1 Tablespoon diced — canned green chile
or charred, peeled, seeded Poblamo chile
1 pressed clove of garlic
2 Tablespoons vegetable stock — if you have it on
hand, or water, if you don’t
1 Teaspoon cornstarch
Salt and freshly ground black pepper to
taste
3 Large green bell peppers — prepared for
stuffing

Over medium heat, in Pam sprayed or nonstick skillet, heat the oil. Add onion
and saute about 2 minutes, or until onion is starting to give off an aroma.
Add cumin seed, and saute another 2 to 4 minutes, or until onion is beginning
to wilt and seeds are fragrant. Add corn, and stir another 3 minutes. Add
posole, green chile, garlic and 1 tablespoon of vegetable stock.
Dissolve cornstarch in the remaining tablespoon of stock, and stir into the
skillet. The filling will quickly thicken just enough to stick together
somewhat, as if glazed. Taste for seasoning, and pile into pepper halves.
Yield: 6 stuffed pepper halves
How to Prepare a Bell Pepper for Stuffing:
First, I never cut off the top and scoop down into the pepper, making a
single, upright, tall, deep stuffing vessel; to me, this method gives too high
a percentage of filling to pepper. And, because so little filling surface is
exposed to the oven heat, the result’s too soggy for me.
Instead, start by halving large green, red, yellow, or purple sweet bell
peppers vertically, right down the middle through the stem. The vertical
halving, in addition to solving the sog problem, makes for a pretty
presentation on the plate and also means you can get two servings from a
single pepper (although if you’re using the pepper as a centerpiece instead of
a component, you might consider both halves to be one serving).
With a paring knife, cut out any residual chunk of white fiber and remove any
seeds or the miniature internal peppers that are sometimes formed.
Pam a skillet, and film the surface with olive oil 2 or 3 tablespoons. Turn
the heat up and get the skillet quite hot. Place the peppers, cut sides down,
in the hot oil. There will be great sizzling and carcinogen ignore it. Let the
peppers sear about 3 to 4 minutes. Then, using a pair of long handled tongs,
flip the peppers over and let sear another 3 to 4 minutes. What you want to do
is soften the peppers slightly not much, just enough to take the raw edge from
them and brown them in spots.
Remove the peppers from the oil, and immediately drain them on paper towels,
wiping them well to remove any traces of oil. Then, once the oil has cooled,
pour it into a bottle or jar. You’ll notice it has taken on both the color and
fragrance of the peppers. Use this Sweet Pepper Oil in the filling recipe, and
hoard the leftovers, refrigerated, for a nice note in any stir fry that
contains peppers, or as an addition to salad dressings.

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CROCKPOT ROUND STEAK WITH RICH GRAVY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Round steak
10 1/2 oz Cream of mushroom soup
1 1/2 oz Pkg onion soup mix
1/4 c Water

Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry
onion soup mix, water, and condensed mushroom soup. Cover and cook on
low for 6 to 8 hours. Excellent when served with mashed potatoes…
Makes 5 to 6 servings…….

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Crockpot Old Fashioned Vegetable Beef Soup

1 pound beef short ribs, trimmed of all visible fat
2 quarts water
1 teaspoon salt
1/2 teaspoon celery salt
1 small onion, chopped
1 cup diced carrots
1/2 cup diced celery
2 cup diced potatoes
1 pound can whole kernel corn, undrained
1 pound can diced tomatoes and juice

Combine meat, water, salt, celery salt, onion, carrots, and celery in
crock pot. Cover; cook on low 4 to 6 hours. Debone meat, cut into
bite sized pieces, and return to pot. Add potatoes, corn, and
tomatoes. Cover and cook on high 2 to 3 hours.

Makes 8 to 10 servings.

Title: Paintbrush Cookies
Categories: Cookies, Kids, Heritage
Yield: 1 servings

1/3 c Shortening; soft
1/3 c Sugar
1 Egg
2/3 c Honey
2 3/4 c Flour
1 ts Baking soda
1 ts Salt
Egg yolk paint:
1 Egg yolk
1/4 ts Water
Food colouring

Fat grams per serving: Approx. Cook Time: :10
Preheat oven to 375F. Roll out dough using floured pastry cloth.
Roll to 1/4″ thickness. Cut into different shapes using cookie
cutters. Set on greased baking sheet. Paint designs with egg yolk
paints. (Blend egg yolk and water. Divide among several custard cups.
Add different food colouring to each cup. Paint designs using small
paintbrushes. If egg yolk, thickens while standing, add few drops
water.) Bake 8-10 minutes at 375F. For clear colours, do not let
cookies brown.
a recipe from my childhood.
MAKES: 5 DOZEN COOKIES

MMMMM

MANGO-DATE CHUTNEY

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Preserves Relishes
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Mangoes
3 c Sugar
3 c White vinegar
1 ea 3″ piece ginger, grated
1 ea Garlic clove, chopped
4 ea Serrano chiles
2 ea Cinnamon sticks
1 c Dates, chopped
1 c Golden raisins
1 t Salt

Peel the mangoes, cut off the flesh and dice into
1-inch pieces.

Combine the sugar and vinegar in a large saucepan and
bring to a boil. Add the mangoes and the remaining
ingredients to the sugar mixture and bring to a boil.
Reduce the heat to a medium simmer and cook uncovered
for 45 minutes to 1 hour, or until the mixture has
reduced a little and is thickened. Remove the
cinnamon.

Ladle into warm jars cleaned by the dishwasher method,
leaving 1/4-inch space for expansion. Secure with
lids washed and heated according to directions. Place
warm jars in boiling water in large stock pot or
canner, being sure water covers the tops by about 2
inches. Boil 10 minutes.

Remove from the water and set on board or towel to
cool. Store in cool place until ready to label and
deliver.

“Dallas Morning News”, Food section 19 July 1995,
Posted by Paul MacGregor

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ELDERBERRY SYRUP TART (BERN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 1/2 dl Elderberry syrup
25 g Cornflour
80 g Ground hazelnuts
—–SHORTCRUST PASTRY—–
250 g Flour
125 g Butter
1 Egg
1 pn Salt
1/2 dl Water
—–TO FINISH—–
1 Egg yolk
—–SERVING—–
2 dl Whipped cream — slightly
– sugared

(Units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5 cup; 180 oC ó50 oF;
200 oC ô00 oF; 230 oC ô50 oF; 250 oC ô75 oF; 2.5 cm ñ inch)

Make the shortcrust pastry. Line a flan tin with half the pastry and prick
the base with a fork.

Boil the elderberry syrup and cornflour, then slightly reduce for 15
minutes and leave to cool.

Sprinkle the ground hazelnuts on top of the pastry base and then pour in
the cooled thickened syrup.

Cover with the rest of the pastry and use the egg yolk to seal the edges
thoroughly and to brush over.

Bake for 50 minutes at 180 oC.

Serve warm with the sweetened whipped cream.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)

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LENTILS SPANISH RICE ENCHILADAS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Main dish Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box Spanish Quick Brown Rice
1/2 c Lentils
2 c Water
2 c Grated cheese
16 oz Enchilada sauce
15 Corn tortillas — moistened

Prepare contents of box according to package directions. Cook lentils in
the 2 cups of water and drain off excess water. (Note: lentils and rice
will cook in the same amount of time). Mix the rice and lentils and place
2 tablespoons full in each tortilla and roll. Place in a 9 x 13 pan and
cover with enchilada sauce. Sprinkle with cheese and place in oven for 20
minutes at 300 F.

Source: Arrowhead Mills “Quick Brown Rice” tri-fold Copyright 1987
Arrowhead Mills, Inc. (Reprinted with permission) Electronic format
courtesy of: Karen Mintzias

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Title: Delicious Nut Cookies
Categories: Cookies
Yield: 1 servings

1 c Butter
3 Egg
1 x *dissolved in:
3 1/4 c Flour
1 ts Cinnamon
1 c Walnuts
1 1/2 c Sugar
1 ts Soda
1 1/2 tb Water, hot
1/2 ts Salt
1/2 c Raisins, chopped
1/2 c Currants

Cream the butter and add the sugar gradually. Add the eggs one at a
time,
working well after adding each egg. Add the dissolved soda, then half of
the flour, mixed and sifted with the cinnamon and salt. Then add the nut
meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on
buttered tins. Bake at 350-F about 15 minutes. Other nuts may be
substituted for the walnuts. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

—–

PLUM CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DAN GRUBER (PXSM21A)
1/4 teaspoon Lemon extract
2 Whole chicken breasts
1/2 teaspoon Dry mustard
skinned — boned and split
1/2 teaspoon Ground ginger
(about 1lb)
1/4 teaspoon Tabasco sauce
1 cup Oriental plum sauce
1/4 teaspoon Pepper
1/4 cup Onion — minced
1/4 teaspoon Fennel seeds; crushed — or
2 tablespoon Lemon juice
anise seeds — crushed
1 tablespoon Soy sauce

Here’s a recipe that is Heart-Smart (something we should all think about more
often) Rinse chicken; pat dry and place in a 9X13 baking dish. In a small
bowl, mix together all of the other ingredients.

Pour over chicken.

Bake chicken, uncovered, in a 400 degree oven until meat is no longer pink in
it’s thickest part, about 25 minutes.

Serve chicken with sauce on top. Hope you enjoy! Formatted by Elaine Radis
Converted by MMCONV vers. 1.00

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