Nevada Annie’s Champion Chili

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Chili Meats
Main Dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DICE AND SAUTE—–
3 medium Onions
2 medium Green peppers
1 large Stalk celery
2 Cloves garlic
1 small Jalapeno pepper;seed — fresh
—–ADD—–
8 pounds Lean ground chuck
—–ADD—–
7 ounces Green chilies — diced
28 ounces Stewed tomatoes
15 ounces Tomato sauce
6 ounces Tomato paste
6 ounces Chili powder
2 tablespoons Cumin
Tabasco sauce to taste
12 ounces Beer — divided
Annie says to put in — half the beer, drink

12 ounces Mineral water
3 Bay leaves
Garlic — salt and pepper
taste

Dice and saute the first five ingredients. add the meat and brown it.
Add the remaining ingreidnets. Add water, just to cover the top of the mixture.
Cook about 3 hours on low heat, stirring often Courtesy of LaVerne Harris,
a.k.a. Nevada Annie, Winner, 1978

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Title: Basic Pie Shell (Lo Cal)
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 1 servings

1/3 c Crisco chilled 1/4 ts Salt
1 c Flour (sifted) 2 tb Water (may need up tp 4 T)

Either by hand or in a processor cut shortening into the flour and
salt until fine crumbs. Add water 1T at a time until a ball forms.
Wrap in plastic and chill for one hour. Roll out to fit a 9″ pie
pan.Bake at 425 for 10-12 minutes or leave unbaked if oie recipe
calls for unbaked shell. exchange: 1 bread 1 fat recipe makes enough
for 8 servings (shell alone 120 calories per serving) source diabetic
dessert cookbook

MMMMM

Title: OATMEAL-BANANA LEBKUCHEN
Categories: Cookies
Servings: 48

3/4 c Margarine, softened
1/2 c Brown sugar, packed
1/4 c Honey
1 1/2 t Ground cinnamon
1 1/2 t Ground ginger
1 t Ground cardamom
1/2 t Ground cloves
2 md Extra-ripe, DOLE Bananas,
Peeled
2 Eggs, beaten
1 3/4 c All-purpose flour
1/2 t Baking powder
1/2 t Baking soda
1/2 t Salt
3/4 c DOLE Chopped Almonds
1/2 c Mixed candied fruit,
-finely chopped
2 c Quick oats, uncooked

MMMMM—————————LEMON GLAZE——————————–
3/4 c Sifted powdered sugar
1 Juice from DOLE Lemon (1T)
1 dr Almond extract

Beat margarine, brown sugar and honey in large bowl. Beat in cinnamon,
ginger, cardamom and cloves.

Mash bananas with fork in small bowl; use 1 cup for recipe. Add 1 cup
banana and eggs to margarine mixture; beat until blended.

Combine flour, baking powder, baking soda and salt in small bowl. Stir in
almonds and candied fruit. Add to margarine mixture. Stir until well
blended. Stir in oats.

Drop by heaping teaspoonfuls, 2″ apart, onto greased cookie sheets. Bake
in 400’F. oven 8 minutes. Cool completely on wire racks. Spread with Lemon
Glaze or dust with powdered sugar. When glaze has set, store cookies in
airtight container.

Makes 4 dozen cookies.

LEMON GLAZE: Combine all ingredients until blended.

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Title: Cow Chip Biscuits
Categories: Biscuits, Chuckwagon
Yield: 18 servings

3 c Flour
6 t Baking powder
3 T Lard
1 t Salt
1 T Sugar
1 1/3 c Milk (or canned milk, cut to
-half-strength with water)
Cow chips (opt, depending
-on which way the wind is
-blowing)

Sift together all dry ingredients; cut in lard until flaky pieces
form; add milk to moisten mix until sticky; turn onto floured board;
pat gently until dough is 1/2″ thick; cut biscuits from dough; place
in large (18-20") greased, warm Dutch oven (do not crowd); replace
cover of Dutch oven and place coals on top; bake approximately 20
minutes. Serve with honey or preserves or beans or chili. Makes
approximately 18 biscuits.

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THREE TOMATO SALSA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Extra virgin olive oil
1/2 sm Red onion peeled and diced
2 tb White wine
8 Tomatillos husked cored and
Cut in one-quarter inch
Dice
4 Tomatos seeded and cut in
One quarter inch dice
1 pt Yellow cherry tomatos
Seeded and cut in one
Quarter inch dice
Salt to taste
Coarsely ground white
Pepper
6 Sprigs minced fresh basil

Heat oil in medium skillet over medium high heat. Add
the onion and cook 1-2 minutes. Add the wine and
tomatillos; stir to combine. Remove from heat. Add the
red and yellow tomatos to the skillet while the
mixture is still warm but do not heat or cook. Season
to taste with salt and pepper and stir in the basil.
Let the relish stand 15- 20 minutes so the flavors
meld or refrigerate up to two hours before using.

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Howard Johnson Spicy Mustard

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats
Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
1/4 cup French’s prepared mustard
1/4 cup Honey

Makes 3/4 c. Refg. pg. 61

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Title: CHINESE SPARERIBS (“PA-KWAI”)
Categories: Chinese, Pork
Yield: 4 servings

4 lb Spareribs (any kind of meat)
2 tb Vinegar
Water
3/4 c Soy Sauce
3/4 c Brown Sugar
1 sm Can crushed pineapple, juice
1 tb Dry Mustard, rounded
1/2 ts MSG

Bring to boil spareribs in vinegar and enough water to
come 1 inch below ribs. Simmer 1/2 hour. Drain and
place in shallow pan.

Mix together and pour over ribs. Bake in oven at 375
degrees for 1 hour, turning often. Be careful to keep
ribs coated with sauce.

—–

Italian Vinaigrette Dressing

Recipe By : Better Homes And Gardens New Cookbook
Serving Size : 12 Preparation Time :0:15
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c olive oil
1/4 c water
1/3 c white vinegar
1 tbsp granulated sugar
2 tbsps fat-free parmesan cheese
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp dry mustard
1/8 tsp black pepper
1 clove garlic — crushed

In a screw-top jar mix oil, water, vinegar, sugar, parmesan cheese,
oregano, paprika, mustard, black pepper, and garlic. Cover and shake well.
Store in the refrigerator up to 2 weeks.

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Per serving: 51 Calories; 5g Fat (79% calories from fat); 1g Protein; 2g
Carbohydrate; 0mg Cholesterol; 18mg Sodium

Serving Ideas : Serve over a bed of leaf lettuce.

NOTES : Servings per tablespoon.

Involtini Di Pollo (Stuffed Chicken Breasts)

Recipe By : The Little Dishes of Italy: Antipast
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Poultry
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large chicken breast — bone, skin halve
For the stuffing:
1 cup Italian bread — remove crust; shred
1/2 cup chicken stock
2 teaspoons unsalted butter
3 green onions — white 1″ green
thinly sliced
1 teaspoon fresh sage — chop, or 1/2 tsp.dry
1 teaspoon fresh Italian parsley — chopped
Salt
freshly milled black pepper
2 slices boiled ham
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour — heaping
1 cup chicken stock
1/4 cup dry white wine
fresh Italian parsley — chopped for garnish

Preheat an oven to 350 degrees F. Place each chicken breast half
between two sheets of waxed paper. Using a meat mallet or the dull side
of a cleaver blade, press down and then push out from the center of each
breast half, flattening it out evenly. Do not overpound or the breasts
will break apart.

To make the stuffing: soak the bread in the stock until it is softened,
two to three minutes. Meanwhile, in a skillet melt the butter over
medium heat. Add the green onions and sautee, until softened but not
browned, about three minutes. Place the green onions in a mixing bowl.
Squeeze the excess stock from the bread; discard the stock. Add the
bread to the bowl, along with the sage, parsley, and salt and pepper to
taste and mix well. Taste for seasoning.

Place a slice of ham on each of the flattened chicken breast halves.
Divide the bread stuffing between the two breasts, spreading it over the
ham. Roll up each breast from a narrow end; the opposite end should
remain uncovered and slightly overlap the roll. Tuck in any stuffing
that may have leaked out of the ends; the ham slice will prevent
stuffing from leaking out of the center of the chicken roll. Using
cotton kitchen string, tie the rolls closed in the same fashion that a
roast is laced. Toothpicks can be used to fasten the ends securely.

Melt the butter with the olive oil in a skillet over medium heat.
Meanwhile, dredge the chicken rolls in the flour and set aside. When
the skillet is hot enough to make the chicken rolls sizzle, add them.
Brown on all sides for no longer than five minutes. Prolonged sauteing
will toughen the delicate breast meat. To turn the rolls, gently slide
a spatula under them to prevent rupturing.

Transfer the sauteed breast rolls to a casserole just large enough to
accommodate them, but with enough room to keep them from touching. Set
the skillet aside for later deglazing. Pour the stock over the breasts,
cover tightly, and place in the preheated oven. Bake until the breasts
are just cooked through but still juicy, 20 to 25 minutes. Overcooking
by even five minutes will dry them out. Remove from the oven, and
transfer the rolls to a cutting board, reserving the liquid in the
casserole. Remove the string and toothpicks and let stand for five to
ten minutes.

Meanwhile, heat the pan drippings that remain in the skillet in which
the breasts were sauteed. Add 1/2 cup of the stock from the casserole
and bring to a simmer, using a wooden spoon to dislodge any bits stuck
to the pan bottom. Add the wine and continue to simmer to evaporate the
alcohol. Taste for salt.

Cut each of the stuffed breasts crosswise into five or six slices and
arrange on a serving platter. Pour the hot pan juices over them. Serve
warm or hot.

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NOTES : c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

A very pretty and easy to prepare appetizer. The boned chicken
breasts, stuffed and rolled closed before cooking, produce little
circles of juicy breast meat surrounding an herb-speckled disc of savory
stuffing

1/2 tsp. dill weed
1/4 tsp. garlic salt
1/4 tsp. lemon pepper
1 pkg. Hidden Valley Ranch dressing mix
3/4 c. oil
1 lb. oyster crackers

In a fairly large bowl, mix all the spices with the oil. Add oyster
crackers and stir well. Spread out in jelly roll or other large pan
with sides. Bake at 250 for 15 to 20 minutes, stirring a couple of
times. Cool and eat.