Title: PINEAPPLE SORBET MIXTURE
Categories: Salads, Regional, Fruits
Yield: 6 servings

3 c Fresh pineapple,peeled/cored
1/3 c Light corn syrup
1/4 c Lemon juice

In a blender or food processor, whirl pineapple chunks, corn syrup,
and lemon juice until smooth.

MMMMM

Green Chili with Pork

Recipe By : Bryan Caremenati — (1brc8173@tstc.edu)
Serving Size : 1 Preparation Time :0:00
Categories : Chili Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1 tablespoon ground pepper
1 tablespoon garlic salt
2 garlic cloves
1 tablespoon cumin
2 4-oz cans sliced jalapenos or choped green chiles
1/2 cup peanut oil
1 beef bouillon cube
1 chicken bouillon cube
3 cups water

In a medium to large pot with a fitted lid, add the oil and chopped
garlic cloves. Turn heat tohigh, and brown the garlic. Trim the pork of
fat, and cut into 3/4 inch cubes. In a large containerwith a tight
fitting lid, add the flour, garlic salt, ground pepper and cumin; stir
to blend well. Add the cubed pork to the flour, place the cover on the
container, and shake like crazy to coat the pork cubes.

Add just the pork cubes to the hot oil and brown (save the flour). Be
careful here, because the floured pork has a tendency to burn and stick
to the bottom of the pot. Stir constantly until the pork is browned,
scraping the bottom each time.

When the pork has browned, add enough of the water to cover the meat,
bouillion cubes, green chillies, and jalapenos. Stir well to mix and
blend evenly. Take the remaining flour and spice mixture that you used
to coat the pork, add enough hot water to make a medium thick paste, and
add to the meat mixture, stirring until it becomes thick. Cover, and
simmer on the lowest possible heat for three hours – stirring
occasionally. Add more water if necessary so it doesn’t get too thick.

This can be used as a stand alone meal, over a beef or bean burrito with
shredded lettuce and tomato, sour cream and avocado; or simply a filling
for a corn tortilla. In any event, I hope you enjoy it.

– – – – – – – – – – – – – – – – – –

Apricot Pine Nut Pilaf

Recipe By : Pillsbury, Pasta, Rice Beans/Bob b1744
Serving Size : 7 Preparation Time :0:00
Categories : Fruit Rice
Side Dishes Vegetables
Apricots

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter or margarine
1/4 cup pine nuts or blanched almonds — slivered
1 cup rice — uncooked
14 1/2 ounce can chicken broth
1/2 cup dried apricot halves — chopped
1/2 cup green onions — thinly sliced

Melt margarine in Medium skillet over Medium-High heat. Add pine nuts. cook
and stir for 2-3 minutes or until lightly browned. Remove nuts from skillet
sith slotted spoon. Set aside. Add rice. Cook and stir 3-5 minutes or unitl
rice is golden brown, stirring frequently. Stir in broth. Bring to a boil.
Reduce heat. Cover and simmer for 20 minutes or until rice is tender and
liquid is absorbed. Add nuts, apricots and onions. Cook, covered over Low
heat for 5 minutes.

– – – – – – – – – – – – – – – – – –

ZIPPY BEEF CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Cheese/eggs
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
4 oz Uncooked elbow macaroni
1 cn Cream of mushroom soup, cond
3/4 c Milk
1/3 c Catsup
1/2 c Shredded sharp Cheddar chees
1/4 c Chopped green pepper
2 tb Instant minced onion
1 t Salt
1 c Crushed potato chips

Preheat oven to 350. Cook and stir meat until brown; drain off fat. Cook
macaroni as directed on package;drain. In ungreased 2 qt. casserole, mix
all ingredients, except potato chips. Cover, bake 40 minutes. Uncover;
sprinkle with crushed potato chips and bake 5 minutes longer. 4-6 serv.

– – – – – – – – – – – – – – – – – –

Title: TURKEY-STUFFED PEPPERS
Categories: Turkey, Low-cal, Lo/no-fat
Yield: 6 servings

-JUDI M. PHELPS
6 md Green bell peppers
1 lb Ground turkey
1 c Cooked rice
2 tb Onion; minced
1 tb Worcestershire sauce
1 Clove garlic; minced
1/4 ts Pepper
1 c Low-sodium tomato sauce;
-8 oz.
1/2 c ;water
1 oz Skim mozzarella cheese;
-shredded

Cut off tops of green peppers; remove seeds and membrane. Mix turkey with
rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato
sauce with turkey mixture, then spoon mixture into peppers; cover.

Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn
every 5 minutes. Add water and remaining tomato sauce.

Sprinkle cheese over each pepper. Recover and return to microwave. Cook 1
to 2 minutes until cheese melts.

To freeze: Place in microwave-safe container; label and freeze for up to 2
months. To serve: Thaw. Cover with microwave-safe plastic wrap, and cook
on high 3 to 5 minutes. Makes 6 servings.

Per serving: Calories 179, fat 6.6 gm (% calories from fat 33), cholesterol
30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm.

Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source: 1,001
Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

—–

JIM’S YELLOW SPLIT PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Split Peas
1 Ham bone or 2 pork hocks
1 Large Onion, chopped
1 Large Carrot, diced
2 Celery Stalks w/ leaves
1 cl Garlic, minced
1 Bay leaf
1 Chile pepper, crushed
1/2 ts Thyme
2 tb Flour, opt’l
Salt, pepper, and hot
-sauce to taste

Simmer the peas with the ham bone 2 1/2 hrs. Add the
other ingredients and simmer 1/2 hr more. Remove the
bone and cut off the meat. Return the meat to the pot.
Scoop out a 1/2 cup of the pea mixture, puree and
return to the pot OR make a slurry or water and 2
Tablespoons flour and add; cook until soup thickens.
Adjust the seasonings and serve.

Variations: Use a chicken or turkey carcass and
chopped bacon. Add chopped cooked sausage at the end
of the cooking process. Add a small amount of turnip.
Add oregano, marjoram or sage. Add a tablespoon of
tomato paste.

– – – – – – – – – – – – – – – – – –

PUMKIN-LEMON CREME PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs,slightly beaten
1 cn Pumkin (16 oz)
2/3 c Sugar
1 t Cinnamon
1/2 ts Salt
1/2 ts Ginger
1 1/3 c Half-and Half
1 9 inch Pieshell
SOUR CREAM LAYER
1 c Sour Cream
2 tb Brown Sugar
1 tb Lemon Juice
Grated Peel of 1 Lemon
1/4 c Pecans chopped

Mix first seven ingriedients together. Pour mixture
into pieshell. Bake at 425 dehrees F for 15 minutes.
Reduce heat to 350 degrees F. Continue baking about 45
minutes,or until pick comes out clean. Cool 20
minutes. Blend together sour cream,brown sugar,lemon
juice and lemon peel. Spread this mixture evenly over
the pie. Bake 10 more minutes. Sprinkle top with
chopped pecans. Serve warm or cold

Typed for you by: Brigitte Sealing, Cyberealm BBS,
Watertown NY 315-785-8098 or 786-1120

– – – – – – – – – – – – – – – – – –

Date: Fri, 11 Mar 94 09:53:19 EST
From: “Marita Perez (DSD)”

This Mexican Rice recipe is an adaptation from the PBS show Mexican
Kitchen.

Mexican Rice

1 C. Long grain rice
1/2 Onion
Crushed Garlic
Cilantro
Black Pepper
Canned tomatoes
3 C. Water
1 C. vegtable stock or water

Fry the rice till golden brown (this is important for the flavor). Be
careful once it starts browining, it will burn quick. Traditionally you
would do this in oil, but I do it in a dry non-stick skillet and it works
pretty good. Once the rice is golden add all remaining ingredients and
cook till the liquid is absorbed and rice is done.

The garlic, cilantro, and black pepper can be added to your taste. I just
crush canned tomatoes and don’t add the liquid. You can add the tomatoes
to your taste also. If you want it redder add paprika. That is what my
mother in law adds to all her dishes to get them red.

MINESTRONE GENOVESE (VEGETABLE SOUP WITH PESTO)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Italian
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Dried white kidney beans,
— soaked
8 c Water
2 lg Potatoes, diced
1/2 lb Butternut squash, peeled
— diced
3 lg Zucchini, chopped finely
1 ea Tomato, peeled, seeded
— chopped
1/3 lb Mushrooms, sliced
1 ea Carrot, finely chopped
2 ea Celery ribs, finely chopped
1 lg Garlic clove, minced
1 ea Yellow onion, finely sliced
1/3 c Olive oil
1 1/2 ts Coarse sea salt
1/2 lb Tubular pasta
2 tb Pesto, see recipe
Olive oil

Drain the beans combine with the water in a Dutch oven. Bring to a
boil cok at a high heat for 10 minutes. Reduce heat simmer,
covered, for another 5 minutes.
Add the potatoes, squash, zucchini, tomato mushrooms cook over
medium heat, stirring from time to time. After about 15 minutes, add
the carrot, celery, garlic onion. Simmer for another 15 minutes,
stirring occasionally. Add the olive oil salt. Continue
simemring, pressing the beans potatoes against the side of the pot
to make the soup dense. After another 15 minutes cooking, add the
pasta simmer for 9 or 10 minutes until it is al dente. Just as the
heat is turned off, stir in the pesto. Let the soup cool until it is
tepid serve it with drizzles of olive oil on top.

– – – – – – – – – – – – – – – – – –

Garry’s Tex-Mex Enchiladas

Recipe By : Garry Howard
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 dozen corn tortillas
1/2 pound American cheese — grated
1 large onion — chopped
1 large can chili with beef no beans– your favorite
brand
vegetable oil

When I was growing up, these enchiladas with rice and refried beans
was the essence of Mexican food as I knew it. I now make a lot more
sophisticated types of enchilada sauces and use different cheeses but
I still make these occasionally when I get the craving for them.
Also, we hardly ever have a family get-together with my mother and
brother without making these. It’s funny how you can’t really
outgrow the foods you ate while growing up.

Warning, this is definitely NOT low-fat chow!

Add just enough vegetable oil to a frying pan to cover the bottom and
heat over medium flame. Fry the tortillas in the oil just enough to
heat and soften them. If the oil is too hot, or if you fry them too
long, they will turn hard and crisp and you won’t be able to roll
them. A few seconds on each side is usually enough. Stack on a
plate covered with a paper towel.

This recipe calls for American cheese. For Tex-Mex enchiladas no
other cheese will do. American cheese has just the right salty
flavor and melts to a great gooey consistency. I buy a chunk of
American cheese at the deli and grate it. Make sure you have American
‘cheese’ and not the imitation cheese food stuff. Even though most
people don’t accept American cheese as ‘real’ cheese, and it is
processed, there is a difference. Don’t try to use those
individually wrapped slices. I like Land-O-Lakes white American
best.

Sprinkle some cheese and grated onion on a tortilla and carefully
roll into a tube. Lay in a casserole dish with the seam side down.
Continue until all the tortillas are filled. In a saucepan, heat the
can of chili and pour evenly over the top of the filled tortillas.

Bake in a 350 degree oven until the enchiladas are heated through and
the chili is starting to bubble. Sprinkle remaining grated cheese on
top and return to oven until the cheese melts.

Serve with Mexican rice and refried beans.

– – – – – – – – – – – – – – – – – –

NOTES : Recipe by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cooking Website