Dove’s Nest White Chili

Recipe By : Dallas Morning News
Serving Size : 10 Preparation Time :0:00
Categories : Mexican Restaurants
Beans Chicken
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp Olive Oil
1 Med Onion — chopped
3 Cloves Garlic — minced
2 1/2 C Tomatoes, Red Ripe — chopped
6 Whole Tomatillos — diced
1 Whole Jalapeno — seeded and minced
2 C Chicken Stock
1 C Chopped Green Chilies — 17 oz
2 C Cooked Chicken — chopped
1/2 Tsp Oregano
1/2 Tsp Cumin
4 Tbsp Fresh Cilantro — chopped
2 Cans Cannellini Beans And Liquid — 19 oz
1 Tbsp Lime Juice — fresh
Salt And Pepper — to taste

In a large pot, heat olive oil over medium-high heat. Add onion and cook
until onion begins to solfen, 3-5 minutes. Add garlic and cook 1-2
minutes longer. Do not brown.

Add tomatoes, tomatillos and jalapeno, cook until tomatillos are soft.
Add chicken stock, green chilies, cooked chicken, oregano, cumin,
cilantro, beans and lime juice.

Heat through and season to taste with salt and pepper.

– – – – – – – – – – – – – – – – – –

NOTES : Reader request: During the Ginger-bread Trail in Waxahachie,
The Dove’s restaurant served a White Chili that was wonderful. They
were happy to share it with the newspaper.

Title: TABLE OF EQUIVALENTS FOR SUGAR SUBATITUTES
Categories: Diabetic, Info/tips
Yield: 1 sugar char

From: All New Cookbook For Diabetics And Their
Families Table of Equivalents for Sugar Subatitutes *
Use only after cooking or in uncooked dishes. (Sugar
equivalents for various brand names of sugar
substitutes are listed for your convenience only and
not as an endorsement).

Brand Name

Adolph’s (powder) Substitution For
Sugar
=================
======================
2 shakes of jar 1 rounded tsp
sugar
1/4 tsp 1 tbl sugar
1 tsp 1/4 cup sugar
2 1/2 tsps 2/3 cup sugar
1 tbl 3/4 cup sugar
4 tsps 1 cup sugar
Equal (powder)*
===============
1 pkt 2 tsps
Fasweet (liquid)
================
1/8 tsp 1 tsp sugar
1/4 tsp 2 tsps sugar
1/3 tsp 1 tbl sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar
Sucaryl (liquid)
================
1/8 tsp 1 tsp sugar
1/3 tsp 1 tbl sugar
1/2 tsp 4 tsps sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
Superose (liquid)
=================
4 drops 1 tsp sugar
1/8 tsp 2 tsps sugar
1/8 tsp + 4 drops 1 tbl sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
Sugar Twin (powder)
===================
1 tsp 1 tsp sugar
Sugar Twin, Brown (powder)
==========================
1 tsp 1 tsp brown sugar
Sweet N’ Low (powder)
=====================
1/10 tsp 1 tsp sugar
1 pkt 2 tsps sugar
1/3 tsp 1 tbl
1 tsp 1/4 cup sugar
1 1/4 tsp 1/3 cup sugar
2 tsps 1/2 cup sugar
4 tsps 1 cup sugar
Sweet N’ Low, Brown (powder)
============================
1/4 tsp 1 tbl brown sugar
1 tsp 1/4 cup brown
sugar
1 1/3 tsps 1/3 cup brown
sugar
2 tsps 1/2 cup brown
sugar
4 tsps 1 cup brown sugar
Sweet’ner (powder)
==================
1 pkt 2 tsp sugar
Sweet Magic (powder)
====================
1 pkt 2 tsp sugar
Sweet One (powder)
==================
1 pkt 2 tsps sugar
3 pkts 1/4 cup sugar
4 pkts 1/3 cup sugar
6 pkts 1/2 cup sugar
12 pkts 1 cup sugar
Sweet-10 (liquid)
=================
10 drops 1 tsp sugar
1/2 tsp 4 tsps sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar
Zero-Cal (liquid)
=================
10 drops 1 tsp sugar
30 drops 1 tbl sugar
3/4 tsp 2 tbls sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar

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Title: MELON-MANGO SORBET
Categories: Desserts, Fruits, Low-fat, Vegetarian
Yield: 8 servings

3 lg Mangoes, peeled pitted
1 c Cantaloupe chunks
1/2 c Maple syrup
1/2 c Water
2 tb Lime juice
1/4 c Mint leaves, for garnish

In a blender, puree mangoes, cantaloupe, maple syrup, water lime
juice until very smooth. Pour into a shallow pan place in a
freezer. When the sorbet begins to freeze around the edges, stir
well. Continue stirring every hour for 2 or 3 hours, until the
mixture has frozen solid. Cover let sorbet coninue to freeze
overnight.
Before serving, let the sorbet thaw for 10 minutes: cut into chunks,
puree briefly in a blender then scoop into serving dishes. Garnish
with mint leaves if desired.

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Title: CHINESE VEGETABLES AND TOFU
Categories: Main dish, Mcdougall, Vegetarian
Yield: 6 servings

THE MUSTS:
3 cl Garlic pressed or chopped
1 ts Fresh ginger smashed/chopped
Salt to tast
Soy sauce to taste
2 Celery stalks
1 Onion
1/2 c Water
THE VARIABLES:
Tofu
Green Pepper
Carrots
Mushrooms
Bok Choy
Napa cabbage
Bean sprouts
Water chestnuts
Jicama
Snow peas
Cauliflower
Broccoli
Zucchini
Green beans

Note: This recipe is endlessly adaptable. There are a
few fixed ingredients and some that may vary with
seasonal changes and different tastes. Where amounts
are given they are for 6 servings.

SAUTE garlic, ginger and salt, then celery and onoins.
COOK over medium heat for 5 minutes ADD the
longer-cooking vegetables one at a time SAUTE and stir
each for a few minutes before adding the next ADD tofu
after green pepper, carrots and mushrooms. ADD
generous dashes of soy sauce over tofu ALLOW tofu to
saute 5-6 minutes, then add cabbage COVER the pan and
steam for 10 minutes ADD bean sprouts, if desired
SPRINKLE with sesame seeds SERVE immediately over hot
brown rice

**Natures Pantry Cookbook**

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Title: Bean Burritos with Salsa Mexicana
Categories: Main dish, Vegetarian
Yield: 10 servings

10 Flour tortillas
2 1/2 c Dried pinto beans
6 c Water
2 md Onions; diced
1 pn Salt (optional)

MMMMM———————–SALSA MEXICANA—————————-
1 1/2 md Ripe tomatoes; diced
1/4 c Diced jalapeno peppers
1/2 md Onion; diced
1 tb Chopped fresh coriander
— (cilantro)
1 Green onion; chopped

Wash and drain the beans. In a large pot bring the beans, water,
onions, and salt to a boil. Lower the heat, cover, and simmer,
adding more water if necessary, until the beans are tender and will
mash easily (approximately 3 hours).

Blend the ingredients for the salsa in a small bowl. Set aside.

Drain and mash the beans with a potato masher or electric mixer.

Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in
oven for 8 to 10 minutes. Spoon some of the bean mixture onto each
tortilla, top with green onions and salsa, and roll into a burrito.

Makes 10 burritos and 1-1/2 cups salsa.

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

MMMMM

Title: Marshmallow Icing
Categories: Toppings
Yield: 6 servings

1 1/2 c Sugar
1/8 ts Cream of tartar
8 Diced marshmallows
OR 1 1/2 Tbsp marshmallow
-cream
3/4 c Boiling water
1 Egg white, stiffly beaten
1 ts Vanilla
Few grains salt

Combine sugar, water, cream of tartar, and salt. Boil to soft ball
stage (236 F). Add marshmallows to egg white. Add sirup slowly,
beating constantly, until thick and creamy. Add flavoring.

The Household Searchlight

MMMMM

Title: Chocolate Cheesecake Pudding
Categories: Dessert
Yield: 4 nice size

1 c Vanilla Yogurt 1 pkg (4 serving) chocolate instant pudding (can
use other puddings if= desire) 1=BD c cold lowfat or skim milk

Pour milk and pudding mix into a bowl. Beat until well blended, 1-2
minutes, using a mixer to mix well. Mix in yugart until blended.
Spoon intodessert dishes if desired can garnish with chocolate
sprinkles or= coconut.

175 calories per serving if regular pudding is used or 110 calories if
sugar fee pudding is used.

I always enjoyed this dessert whenever my mother would serve it. From:
Arlenes@holly.Colostate.Edu Date: Wed, 17 Jan 1996

MMMMM

Date: Fri, 04 Mar 94 08:34:04 CST
From: “Lu Bozinovich ”

Orange Salsa

2 large (Florida) oranges, peeled, pith removed and diced (1 1/2 c)
1 large tomato, seeded and diced (1 c)
1/3 c minced red onion
1 t grated orange peel (I recommend you use organic, if you do this)
1 t minced garlic
1 t minced ginger root
1/2 jalapeno chili pepper, minced fine (2 t)
1/4 t salt
1 T fresh cilantro, or coriander

In a bowl combine all ingredients except the cilantro and chill, covered,
until ready to serve. Before serving, stir in the cilantro.

HEARTY RUSSIAN BEET SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Navy beans, dry
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
8 Whole peppercorns
2 Cloves garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 Large red onion
1 t Salt (opt)
8 Beets for soup
2 Small beets
2 c Green cabbage, shredded
2 Large leeks, sliced
3 Medium potatoes, cut
Into eighths
1 cn (1 lb 13 oz) tomatoes
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (opt)
2 tb Flour
1 tb Butter, melted
1/2 c Sour cream (opt)

Cover beans with water and allow to soak overnight;
cook until tender; drain; set aside. Place beef,
bacon and water in large soup pot; bring to a boil.
Skim fat from surface. Add bay leaf, peppercorns,
garlic, parsley, carrot, celery, onion and salt.
Cover and simmer over low heat for about 1 1/2 hours.

Scrub beets for soup and cook in boiling water until
tender, about 45 minutes; drain and discard water;
cool. Peel and cut each beet into eighths. Scrub
small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into
another pot and add cooked beets, cabbage, leeks,
potatoes, tomatoes, tomato paste, vinegar, sugar, beef
and bacon. Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to
soup. Simmer 20 minutes more.

Mix flour and butter together to form paste. Stir
into soup to thicken slightly. Strain raw beets,
saving liquid and discarding beets. Add beet liquid
to soup.

Additional sugar or vinegar may be added for sweeter
or more sour flavor. Slice meat and arrange in
individual soup bowls. Pour hot soup with vegetables
over meat. Garnish each serving with a dollop of sour
cream, if desired.

– – – – – – – – – – – – – – – – – –

Title: CORIANDER CHICKEN SALAD
Categories: Salads, Poultry, Chinese, Misc
Yield: 6 servings

1 c Coriander; chopped
3 Scallions (including tops)
-minced
2 Chicken breasts, boneless
-and skinless
3 tb Butter or margarine
1/4 c Sesame seeds; toasted
Garlic clove; minced
1/2 Head of iceberg lettuce;
-shredded

———————-SESAME DRESSING———————-
1 tb Dry mustard
1 tb -Water
1/2 c Sesame oil
1/2 c Salad oil
1/4 c Soy sauce
3 ts Sugar
1 tb Lemon juice
1/4 ts Chinese 5-spice powder

Cut chicken into strips (optional: soak in soy sauce
for one hour). Fry chicken in butter and garlic until
brown. Reduce heat and simmer until done. Cool in the
refrigerator. Toss cooled chicken with coriander,
sesame seeds and scallions. Toss in sesame dressing
(see below). Serve over a bed of shredded lettuce.
DRESSING: Make a paste of mustard and water. Blend
in other ingredients until homogeneous. Optional: let
dressing sit at room temperature over night to get
well-blended mixture (but it tastes fine freshly made,
too)

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