New Mexico Chili Soup No. 2585

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
1 pound ground beef
1 medium onion — chopped
1 tablespoon flour
16 ounces tomatoes — canned
1/2 teaspoon garlic — minced
4 green chiles — peel, seed, chop
1 tablespoon chili powder
1 pinch cumin
water — as needed
salt — to taste

Heat the oil in a skillet. Brown the meat and onion. Stir in the flour. Add the
tomatoes. Break up the tomatoes with a fork. Stir in the garlic, chile peppers
, chili powder and cumin. Season with salt. Add enough water to moisten the mix
ture. Simmer for several hours

Busted by Christopher E. Eaves

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Title: OSSO BUCCO ALLA MILANESE
Categories: Meats, Italian
Yield: 6 servings

2 Whole veal shanks
Flour
4 tb Butter
1 ts Salt
1/2 ts Pepper
1/2 c Celery; finely chopped
1/2 c Carrots; finely chopped
1 md Onion; finely chopped
1 Garlic clove; minced
1/2 c Mushrooms; minced
1/2 ts Sage, crumbled
1/2 ts Rosemary
1 lg Ripe tomato; peeled, seeded
– and chopped
2 c White wine
1 Lemon; rind grated
2 tb Parsley; chopped
1 Anchovy (optional); mashed
6 Servings of cooked rice

Cut two veal shanks into 2-inch pieces. Roll shanks
in flour and saute in butter over high heat until
brown on all sides. Add salt, pepper, celery, onion,
carrots, mushrooms, tomato, sage, and rosemary.
Reduce heat, cover and braise for 10 minutes. Add
white wine. Cover and gently simmer for 2 hours. The
liquid should barely cover the meat. Just before
serving, stir in the gremolada. This consists of the
grated lemon rind, parsley, anchovy, and garlic.
Serve with cooked rice.

Source: Bristol Farms Typos by: Karen Mintzias

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Date: Sun, 26 Dec 93 17:19:56 PST
From: Jane Colman

Fig Pudding and Lemon Sauce

The fig pudding recipe is adapted from The New York Times Cookbook.
The lemon sauce recipe is adapted from The Joy of Cooking.

FIG PUDDING
1 cup dried black figs
1 1/2-2 cups dried fruit (I used pineapple, golden raisins, and peaches)
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup applesauce
1/2-3/4 cup brown sugar (I used 3/4 but next time I’ll use 1/2)
Egg substitute equivalent to 2 eggs (I used Eggbeaters)
1 cup grated raw carrot
1 cup grated raw potato

Cover the figs with boiling water and let stand about 10 minutes. Drain,
and chop the fruit. Chop the other dried fruit in small pieces and combine.

Combine the flour with the soda and spices. Add 1/2 cup to the dried fruits
and mix.

Beat the applesauce and the brown sugar together. Beat in the egg substitute.
Add the grated vegetables. Gradually stir in the flour, beating until smooth.
Mix in the dried fruits.

Fill a greased 1 1/2-quart mold about 2/3 full and cover with a lid or foil.
Stand on a rack in an inch of boiling water in a pot with a tight cover.
Steam 2 hours, adding more boiling water if necessary. Serve hot.

LEMON SAUCE
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
grated rind of one lemon
1 1/2 tablespoons lemon juice

Combine sugar, cornstarch, and water in the top of a double boiler, and
stir over hot water until thickened. Remove from the heat, add rind and
juice, and serve. I have also made it before dinner and reheated it gently
in the double boiler.

Slice Bake Chocolate Wafer Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Cookies
Kids Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 1/2 cups sugar
3 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon baking soda
1 1/4 cups unsweetened cocoa powder

Cut four 14"x12″ pieces of waxed paper or plastic wrap; set aside. In a bowl,
cream butter or margarine, sugar, eggs, and vanilla until light and fluffy. In
a bowl, combine flour, baking soda and cocoa powder. Stir flour mixture into
sugar mixture until evenly distributed.
Divide dough into 4 pieces. Shape each piece into and 8 to 10 inch roll. Wrap
each roll in waxed paper or plastic wrap. Place in freezer container with a
tight-fitting lid, or wrap airtight in a piece of foil. Label and date. Store
in freezer. Use within 6 months.

To make cookies:
Slightly thaw a roll of dough. Preheat oven to 350F. Lightly grease baking
sheets. Slice dough into slices or chunks. Arrange slices on prepared baking
sheets about 1/2 inch apart. Bake 8 to 10 minutes until cookies are set on
edges and slightly firm on top. Remove cookies and cool on wire racks.

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Title: Popcorn
Categories: Snacks, Diabetic, Info/help
Yield: 4 servings

The Diabetic High Fiber Cookbook by Mary Jane Finsand 1985 has these
suggestions:

Pillsbury microwave frozen popcorn (makes 8 cups) Any of the following
seasonings: taco seasoning mix creamy Italian salad dressing mix
sweet-and-sour oriental seasoning mix nacho cheese sauce mix sloppy
hot dog or hamburger seasoning mix

Pop corn as directed on the package. Divide in half and reserve the
remaining popped corn for future use. Sprinkle 1 tbsp. of your chosen
seasoning mix over the popped corn you plan to serve. Shake or toss
with a fork to completely coat. Yield 4 cups

1 cup serving, 1 bread exchange, 65 calories.

Choice Cooking, Canadian Diabetes Assoc. 1986 3 cups dry popcorn, 1
bread choice or exchange 1 tsp margarine or butter, 1 fat
choice/exchange Your own herb mixture, no added calories

Shared by Elizabeth Rodier

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Title: Caribbean Black Beans
Categories: Veg-cook, August
Yield: 1 servings

1 1/2 Chopped onions
3 Garlic cloves, chopped fine
2 T Olive oil
1 T Fresh grated ginger root
1 t Fresh thyme or 1/2 t dried
1/2 t Ground allspice
4 1/2 c Drained cooked black beans
(three 16-oz cans)
3/4 c Orange juice
Salt and black pepper to
Taste

Saut the onions and garlic until barely soft. Add the spices and saut
until very soft. Stir in the beans and orange juice and saute for about 15
minutes, stirring occasionally to prevent burning. Mash a few of the beans
with a fork or that back of a spoon. Add salt and pepper to taste.

From the _Moosewood Cooks At Home_ book, again. They are a little dry on
their own. The book recommends serving them with Mango Salsa. This is good
but more work. They could probably be served with regular, store-bought
salsa and/or sour cream and/or guacamole.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#183, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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When I need a chocolate experience, I’ll put together what I’m told is
an Italian-style hot cocoa. I initially saw the recipe in the middle of
an article in The New Yorker, which went something like this. (Sorry
that I don’t know the by-weight equivalents.)

Mix
1/2 cup cocoa powder
1/3 cup white sugar
1 teaspoon cornstarch
with
1/4 cup water
in a saucepan over medium heat, stirring constantly. Once this
mixture comes to a boil, add 2 cups of liquid (water, brewed coffee,
skim milk; the author recommended a cup of water and skim milk each)
and stir over heat until heated through and mixed.

This produces a thick, quite rich brew, not for children, but highly
chocolate-concentrated. Clearly, it’s pretty much just empty calories,
but not that much of them, and the fat is only what comes in your cocoa.

Title: QUICK TACOS
Categories: Misc, Mexican
Yield: 6 servings

2 tb Veg. oil
1 Med onion, chopped
1 Clove garlic
2 c Chopped cooked chicken
2 c Tomato puree
1 4oz can green chilies*
Salt and pepper
6 Med corn tortillas
2 c Shredded Monterey Jack chees
1 Large, thinly sliced avocado
Hot salsa

Saute onion and garlic until onion is translucent. Discard garlic. Add
chicken, puree and chilies. Season with salt and pepper. Reduce heat and
simmer 10 minutes. Spoon some chicken mixture into each shell. Filleach
with some cheese, avocado, lettuce, and salsa. From: Rick Carney, Prodigy
Food Wine Board

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Spicy Kale and Chick-Pea Stew

Recipe By : talmy@rand.org (Shel Talmy)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups chickpeas — dried
10 cups water
2 large onions — chopped coarse
3 large garlic cloves — minced
1/4 cup olive oil
2 green bell peppers — chopped coarse
1 1/2 pounds kale — stems removed, leave
2 cans plum tomatoes — chopped, undrained
6 ounce tomato paste
2 1/2 tablespoon chile powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried hot red pepper flakes
1 teaspoon ground cumin
1 teaspoon sugar
1 bay leaf
steamed couscous or rice as an accompanime

Chickpeas should be soaked overnight in enough water to cover them by 4
inches, drained, and rinsed.
In a large saucepan simmer the chickpeas in the water, covered partially,
for 1 1/2 hours, or until they are tender. In a heavy kettle cook the
onions and the garlic in the oil over moderate heat, stirring
occasionally, until the vegetables are golden, add the bell peppers, and
cook the mixture, stirring, for 10 minutes. Add the chick-peas with the
cooking liquid, the kale, the tomatoes with the juice, the tomato paste,
the chili powder, the thyme, the oregano, the red pepper flakes, the
cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer
the stew, stirring occasionally, for 1 hour. Discard the bay leaf, season
the stew with salt, and serve the stew on the couscous or rice. Makes
about 14 cups, serving 8 to 10.

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Title: Special Fried Peanuts
Categories: Snacks
Servings: 8

Peanut oil
Peanuts
Salt

Fill deep-fat fryer with peanut oil. Let heat to 375’F. Put raw shelled
peanuts in frying basket and drop down into hot oil. When white peanuts
start turning brown, take basket out and let drip. Pour out on paper
toweling; salt while hot. After they are cool, place in airtight containers
to keep fresh.

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