Last Minute Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Chili mix
Chopped green and red pepper
2 pounds Ground beef
2 1/3 cups Cold water
1 can (8 oz) tomato sauce
Sour cream
Shredded mild cheddar cheese

Prepare chili as directed on package using ground beef, water and tomato sauce.
To serve, spoon into individual serving bowls and top with sour cream, cheese
and peppers.

– – – – – – – – – – – – – – – – – –

Big Boy’s Tomato and Spice Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Salads
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1/2 cup Miracle whip salad dressing
2 tablespoons Ketchup
1 tablespoon Heinz 57 Sauce
1 tablespoon Light Karo Corn Syrup

Combine salad dressing, ketchup, Heinz 57 and corn syrup. Stir it with
rubber bowl scraper till thoroughly blended. Keep refrigerated up to 30
days. Source: Gloria Pitzer’s Make Alike Recipes

– – – – – – – – – – – – – – – – – –

Title: More Fruit Cherry Pie
Categories: Pies
Yield: 8 servings

1 8″ double pie crust
1 cn Comstock More Fruit Pie
-Filling (21 oz)
NOTE: For 9″ pie shell, use
-two 21 ounce cans Cherry
-Filling

Prep Time: 10 minutes. Bake Time: 40-50 minutes.

Line pie pan with rolled pie crust. Spread filling evenly in crust.
Place vented or lattice top crust over filling. Bake at 425’F. for 10
minutes; reduce heat to 375’F. and continue baking 30-40 minutes
until golden brown

MMMMM

Title: ASPARAGUS AND CRAB MEAT SOUP – MANG TAY NAU CUA
Categories: Vietnamese, Soups, Seafood
Yield: 6 servings

4 c Chicken broth
1 tb Plus 2 teaspoons nuoc mam
-(Vietnamese fish sauce)
1/2 ts Sugar
1/4 ts Salt
1 tb Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 oz Fresh or canned lump crab
-meat, picked over and
-drained
Freshly ground black pepper
2 tb Cornstarch or arrowroot,
-mixed with 2 tablespoons
-cold water
1 Egg, lightly beaten
15 oz White asparagus spears, cut
-into 1-inch sections with
-canning liquid reserved
1 tb Shredded coriander
1 Scallion, thinly sliced

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt
in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet. Add the shallots and garlic and
stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons
fish sauce and black pepper to taste. Stir-fry over high heat for 1
minute. Set aside.
Bring the soup to a boil. Add the cornstarch mixture and stir gently
until the soup thickens and is clear. While the soup is actively
boiling, add the egg and stir gently. Continue to stir for about 1
minute. Add the crab meat mixture and asparagus with its canning
liquid; cook gently until heated through.
Transfer the soup to a heated tureen. Sprinkle on the coriander,
scallion and freshly ground black pepper.

—–

Title: CHINESE STEAMED FISH
Categories: Chinese, Seafood
Yield: 4 servings

1 1/3 lb Rockfish fillets or other
-thick firm flesh fish
-Approximately
3/4 Inch thick
1 1/2 c Sliced mushrooms
4 Green onions, cut into 1
-inch lengths
1 1/2 c 1 inch pieces asparagus (or
-green beans or snow peas)
1 1/2 c Sliced carrots
Sauce:
2 tb Low-salt soy sauce
1 tb Oriental sesame oil
3/4 ts Grated fresh ginger
3 tb Unseasoned rice vinegar
6 tb Orange juice
3/4 ts Grated fresh orange rind

Combine all sauce ingredients and let sit for 30
minutes to blend flavors. Rinse fish with cold water.
Arrange on a vegetable steamer tray. Place tray over 1
1/2 inch boiling water; cover and steam for 1-2
minutes. Top with vegetables and steam additional 5
minutes, or until fish flakes easily and vegetables
are crisp tender. Pour sauce over individual portions
just before serving.

NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be
substituted for Rockfish.

Per serving: 266 Calories, 39 g Protein, 14 g
Carbohydrates, 1 g Saturated Fat, 2 g Monounsaturated
Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat, 63 mg
Cholesterol, 315 mg Sodium.

SOURCE: * Simply Seafood, Spring 1992

SHARED BY: Jim Bodle 4/92

—–

Title: Low-Temperature Pasteurization Treatment
Categories: Canning, Preserves, Pickles
Yield: 1 text

The following treatment results in a better product texture but must be
carefully managed to avoid possible spoilage. Place jars in a canner
filled half way with warm (120 degree to 140 degree F) water. Then,
add hot water to a level 1 inch above jars. Heat the water enough to
maintain 180 degree to 185 degree F water temperature for 30
minutes. Check with a candy or jelly thermometer to be certain that the
water temperature is at least 180 degrees F during the entire 30
minutes. Temperatures higher than 185 degrees F may cause unnecessary
softening of pickles. Caution: Use only when recipe indicates.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Doughnut Muffins
Categories: Brunch, Muffins
Yield: 16 Muffins

2 1/2 tb Shortening
1/2 c Sugar
2 Eggs
1/2 ts Nutmeg
6 tb Milk
2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Oleo; melted
2 ts Cinnamon
1/2 c Sugar
—Topping—
Oleo; melted
Sugar
Cinnamon

Cream shortening and sugar until light and fluffy. Add unbeaten eggs,
beat
thoroughly. Combine flour, baking powder, salt, and nutmeg and add to
first
mixture alternately with milk. Drop batter into well-greased muffin
tins.
Bake at 400 degrees for 15 minutes. Remove from pans. While still warm
dip
into melted oleo and roll in cinnamon and sugar.

Source: Donna Blees, Stamford (Nebr.) Centennial Cookbook Formatted by:
Nancy Filbert; March, 1995

—–

Date: Mon, 28 Feb 94 12:37:14 EST
From: Christina Hulbe

Lentils and Cabbage with
Vinegar Dijon Dressing

1/2 Cup lentils (green), uncooked and soaked
1 Cup water or stock, for cooking lentils
4 Cups cabbage, shredded

Dressing:

4 cloves garlic, finely minced (or more)
3 Tbsp red wine vinegar (good quality)
1-2 Tbsp Dijon mustard (good quality)
1 tsp salt
1/2 tsp ground pepper

Place lentils on saucepan with 1 Cup of water or stock. Bring to
a boil, reduce heat ad simmer until tender, 30 or 40 minutes.
(If using a salty stock, omit salt from dressing) While lentils
are cooking, mix together dressing ingredients. Steam or
microwave cabbage just long enough to make it tender. Mix cooked
cabbage and lentils and toss with dressing. Serve immediately.
Makes 2 substantial servings.

Title: BUCKEYES
Categories: Desserts
Yield: 4 servings

1 1/3 ea Stick butter or oleo
1 1/2 c Smooth peanut butter
1 lb Powdered sugar
1 pk (12 oz.) chocolate chips
1 x 1×1 piece of parafin

Melt butter, add peanut butter, sugar and form into balls. Chill for
1/2 hour. Melt in boiler, the chocolate chips and parafin cut into
small pieces. Using a toothpick, dip balls into mixture, leaving a
small port hole.
Being a native of Ohio, I make these quite often, as Ohio is the
Buckeye State.

—–

Date: Wed, 16 Mar 94 12:23:42 CST
From: “Lu Bozinovich ”

Lu B.

Broccoli and Pasta (the corrected recipe)

organic broccoli
garden rotini (the screw shaped pasta, that includes spinach, carrot,
beet, and plain)
a shot or two of Pace mild salsa
1 small bunch of fresh cilantro, chopped
2 slices of red onion, chopped fine

Pan broil the broccoli (chopped in florettes and peel the stem and chop)
so that it turns a dark green and stays crisp. Cook the rotini until
it is al dente. Mix in the broccoli, the salsa, chopped cilantro
and the chopped red onion. The idea is to enhance the flavors in
the commercial salsa by adding more of them from fresher sources.
It tastes good.