Title: PAM’S HEAVEN N’ HELL CHILI
Categories: Chili, Tex-mex
Yield: 4 servings

——————–PAM COOMBES RNCM95A——————–
1 lb Hot turkey Sausage, cut in
Bite size pieces
1 cn Pinto beans, undrained
1 md Onion, chopped
1 md Green pepper, chopped
3 cl Garlic, minced
1 pk Mickey Gilley’s Chili
Seasoning mix
2 tb Chili Sauce
2 tb Catalina Dressing (lo-cal)
1 tb Cinnamon
1 tb Sugar
2 tb Red wine
2 tb Cornstarch mixed with 2 T
Water

Saute sausage, onion, green pepper and garlic in large
pot. Add remaining ingredients except red wine and
cornstarch-water mixture. Bring to a boil and simmer
about 1/2 hour. Add red wine; Add cornstarch-water
mixture to desired thickness. Simmer and serve. This
is very hot and spicy.
03/23 09:01 am Have a Great Day! Pam
FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/24
1:46 PM

TO: CHUCK OZBURN (HBWK07A) FROM: JUDI PHELPS
(BNVX05A) SUBJECT: BEAN FEASTS

—–

MAPLE SUGAR ICE CREAM

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt. cream
2 c. maple sugar
2 eggs
1 pt. milk
Scant 1/2 c. flour

Let the milk come to a boil. Beat 1 cup of sugar, flour and eggs,
until the mixture is light and creamy. Then stir into the boiling
milk, cook until the flour is thoroughly cooked. Put away to cool.
When cold, whip the cream, add other cup of sugar and turn into the
cooked mixture and freeze.

Title: Chicken And Pasta Salad
Categories: Chicken Breast
Yield: 4 servings

8 oz tricolor rotini
4 boneless, skinless chicken
1 breast,halves
2 tb soy sauce, divided
1 oil
1 md onion, chopped
1 md green pepper, chopped
1 md red pepper, chopped
1/2 bunch fresh broccoli
1 ts mrs. dash
8 oz lo-cal italian dressing,
1 store bought or homemade

1. Cook pasta according to directions, chill in ice water, drain.

2. Blanch broccoli in boiling water, chill in ice water, drain.

3. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan,
brown chicken, and reduce heat and finish cooking. Don’t overcook!

4. Slice chicken into 1″ strips, turn and cut into 1/4″ pieces, place
into bowl with other ingredients except dressing and soy sauce.

5. Mix remainder of soy sauce into dressing and pour over pasta,
chicken,
and vegetables. Toss gently and serve immediately.

You maight like to leave the pasta, chicken, broccoli un-chilled and
serve it semi-warm.

Posted by Mike Hackmann 2/93

—–

SAUCEPAN STUFFING MIX

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Whole grain bread (1 1/2 oz)
-cubed and dries in a 250
-degree oven for 45 to 60
-minutes
1/3 c Pecans — chopped
2 tb Dried parsley flakes
2 ts Poultry seasoning
1/2 ts Dried rosemary
1/2 ts Dried ground fennel seed
1/4 ts Salt (opt)

Combine all ingredients and store in an airtight
container.

Attach these instructions:
To prepare, heat 1 cup water to boiling in a large
saucepan. Remove from heat, and add stuffing mix.
Stir well and add a bit more water if necessary to
make hte stuffing barely moist without being mushy.
Return to heat, cover tightly, and steam on low heat
for 10 minutes. Fluff with a fork before serving.

Total calories per serving: 186 Fat: 7 grams

Source: Vegetarian Journal, Jan/Feb 1995
Pooh’s Recipe dbase (lisa_pooh@delphi.com)
2/2/96

– – – – – – – – – – – – – – – – – –

Title: CORNSTARCH PUDDING
Categories: Desserts
Yield: 4 servings

3/4 c Sugar
2 T Cornstarch
1/4 t Salt
2 c Milk
2 T Butter
1 t Vanilla

—————————FOR CHOCOLATE PUDDING—————————
2 oz Unsweetened chocolate

—————————–FOR BANANA PUDDING—————————–
2 Bananas, chopped

————————–FOR BUTTERSCOTCH PUDDING————————–
Brown sugar instead of white
-1 T extra butter

Blend sugar, flour and salt. Gradually add milk, mixing well. Cook and
stir until smooth, thickened and clear. At this point, add any
ingredients necessary for variations.

Stir a little of the pudding into beaten egg, then return to pudding. (If
you heat the egg too quickly, it’ll cook a little. It’s unsightly, but
it’ll still taste pretty good.)

Add butter and vanilla, mix well, and chill in fridge. This is delicious
hot, too!

From Marie Campbell

—–

Title: BEEF WITH CHINESE STEAK SAUCE
Categories: Beef, Main dish, Oriental
Yield: 4 servings

1 lb Beef sirloin or flank steak

————————-MARINADE————————-
1 tb Soy sauce
1 tb Water
1 tb Dry sherry
2 ts Sesame oil
1 ts Cornstarch

—————————SAUCE—————————
2 tb Hot ketchup
1 tb Hoisin sauce
1 tb Steak sauce
2 ts Worcestershire sauce
2 ts Packed brown sugar
1/2 ts Tabasco sauce

————————–NOODLES————————–
2 oz Bean thread noodles, broken
-in half

————————–GARNISH————————–
1 Green onion (including top)
-finely chopped

PREPARATION: Trim and discard fat from beef. Cut beef
across the grain into 3- by 2- by 1/4-inch slices.
Combine marinade ingredients in a bowl and add beef;
stir to coat. Cover and refrigerate for 2 hours.
Combine sauce ingredients in a bowl; mix well and set
aside. COOKING: Set wok in a ring stand and add oil to
a depth of 1 1/2 to 2 inches. Place over high heat
until oil reaches about 375 degrees F. Add half the
bean thread noodles and deep-fry for about 5 seconds
or until they puff and expand. Turn over and cook
other side. Lift out and drain on paper towels. Cook
remaining noodles. Place noodlen on a serving
platter, pressing down on noodles to flatten slightly;
set aside.
Remove all but 2 Tablespoons oil from wok. Add beef,
6 or 7 pieces at a time, and cook for about 1 to 1 1/2
minutes on each side or until done to your liking. As
beef is cooked, transfr it to a bowl; set aside while
cooking remaining beef. Return all beef to wok and
place over medium heat. Pour sauce over beef and
cook, stirring to coat well, for 2 minutes. Spoon beef
over noodles and srinkle with green onion. Serve hot.
TIPS: Adjust the amount of Tabasco sauce to taste. For
a spicier flavor, substitute sweet bean sause for
hoisin sauce.

—–

Title: Mattie’s Jam Cake
Categories: Cakes Desserts Londontowne
Servings: 1

2 1/2 c Brown sugar 2 c Sour milk
4 c Flour 3/4 c Butter
2 c Jam 2 t Baking soda
3 t Cinnamon 2 t Cloves
2 t Nutmeg 3 ea Eggs, lg
15 oz Raisins 1 c Nutmeats
1 x Figs and dates as desired

Mix all ingredients together well except jam. Lastly, gently stir in the
2c jam. Pour into greased and floured 9″ round cake pans. Bake in 325
degree oven for 35-40 minutes or until toothpick inserted in center comes
out clean. If desired, serve caramel icing.

Mrs. Charles E. Phillips

—————————————————————————–

Title: Creole Beans
Categories: Main dish, Meatless
Yield: 2 servings

1/4 c Celery, sliced
1/4 c Onion, coarsely chopped
1/4 c Green pepper, chopped
1 ts Margarine
1/2 cn Tomatoes (16-ounce can)
– (about 1 cup)
1/8 ts Garlic powder
1/16 ts Salt
1 ds Pepper
1 1/4 c Dried pea (navy) beans
-cooked, unsalted, drained*

2 servings of 1 cup each 60 calories per serving

1. Cook celery, onion, and green pepper in margarine until
tender–about 5 minutes.

2. Break up large pieces of tomatoes. Add tomatoes and
seasonings to cooked vegetables. Bring to a boil.

3. Add beans and return to a boil. Reduce heat, cover, and
boil gently until flavors are blended and liquid is
reduced–about 30 minutes. Stir occasionally to prevent
sticking.

*NOTE: 1-1/4 cups canned navy beans, drained, may be used
in place of cooked dried beans; then omit salt in step 2.
About 202 calories per serving.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Title: Vermont Corn Chowder
Categories: Main dish Meats Soups Vegetables
Servings: 4

1/2 c Salt Pork; Diced
1 ea Onion; Lg, Diced
3 c Corn Kernels; *
5 ea Potatoes; Md, Pare Cube
1 1/2 ts Salt
1 qt Milk
1 x Black Pepper; To taste
1 x Saltines Or Soda Crackers

* Use cooked fresh kernels or canned or cooked frozen.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Cook the diced salt pork over moderate heat, stirring occasionally, so
that all of the pork pieces become brown but not too dry. Remove them
from the pan with a slotted spoon. Saute the onion in the pork fat just
until tender, but not brown. Add the water, corn, potatoes and salt,
cooking, uncovered, until the potatoes are almost soft. Add the milk and
simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste
for seasoning, adding a good bit of freshly ground pepper. Sprinkle the
surface with the salt pork and serve with a large supply of soda crackers.

—————————————————————————–

Title: Rich Chocolate Caramels
Categories: Candies
Yield: 1 servings

-Nancy Speicher DPXX20A
1 c Granulated sugar
1 c Brown sugar; packed
1/2 c Corn syrup
1/2 c Half-and-half
2 Sq. unsweetened chocolate;
-1 oz each
2 tb Butter or margarine;
-cut in pieces
1 ts Vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy
saucepan. Bring to boil, stirring to melt chocolate and dissolve
sugar. Reduce heat to moderate and continue cooking, stirring
occasionally, until syrup reaches 248F on candy thermometer
(firm-ball stage). Remove from heat. Quickly stir in butter and
vanilla just until blended and butter melts. Pour into well-greased
8x8x2″ pan. Cool; cut in small squares. If desired, top each square
with pecan half or almond slivers. Wrap individually in plastic wrap
or foil. Store in cool, dry place. Makes about 1-1/2 pounds.
From Woman’s Day 3/15/79 Collector’s Cookbook – Chocolate

MMMMM