Title: Australian Dinkum Chili
Categories: Chili
Yield: 8 servings

1/2 lb Bacon,packaged
2 T Oil,vegetable
2 Onions,med,coarsely chopped
1 Celery stalk,coarse chopped
1 Bell pepper (s)
2 lb Top beef sirloin,1″ cubes
1 lb Beef,hamburger grind
1 lb Pork,hamburger grind
4 T Red chile,hot,ground
3 T Red chile,mild,ground
2 Garlic cloves,med,fine chop
1 T Oregano,dried,pref. Mexican
1 t Cumin,ground
2 cn Beer,pref. Aus.(12oz ea)
1 cn Tomatoes,whole (14 1/2oz ea)
3 t Brown sugar
1 Boomerang (opt but authentic)

1. Fry the bacon in a skillet over medium heat. Drain the strips on
paper toweling and cut into 1/2″ dice and reserve.

2. Heat the oil in a large heavy pot over medium heat. Add the onions,
celery, and green pepper and cook until the onions are translucent.

3. Combine all the beef and pork with the ground chile, garlic,
oregano, and cumin. Add this meat-and-spice mixture to the pot. Break
up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.

4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a
boil, then lower the heat and simmer, uncovered, for 1 1/2 hours.
Wave a boomerang over the pot 14 times each hour from this point on.
(This is definitely optional adding no noticeable flavor, just a
touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust
seasonings, and add more beer if desired. Simmer for 2 1/2 hours
longer.

5. Add the brown sugar and simmer for 15 minutes longer, vigorously
waving the boomerang over the pot.

MMMMM

Subject: Chinese Duck Sauce, ideas?

from the Moosewood Cookbook

Chinese Duck Sauce

5 cups mixed peeled, chopped fruit (apples, pears, peaches and/or
plums)
1 cup water
1/4 cup cider vinegar
1/4 cup (packed) light brown sugar
1/4 tsp. salt
2 to 3 medium cloves garlic, minced
1/2 tsp. dry mustard
optional: up to 1/2 tsp. crushed red pepper

Combined everything in a medium-sized saucepan and bring to a boil.

Turn the heat down, and simmer uncovered until all the fruit is very
soft (about 30 minutes or longer)

Cool thoroughly, then chill

Title: Grandma Rosenbrook’s Gingersnaps
Categories: Cookies
Yield: 1 servings

1 c Sugar; plus extra for
2 c Flour
1/2 ts Salt
2 ts Soda
1/2 ts Cloves
1/2 ts Ginger
1 ts Cinnamon
3/4 c Shortening
1 Egg; unbeaten
1/4 c Molasses

Sift together all the dry ingredients. Cream shortening, egg and molasses.
Add dry ingredients. Shape dough into balls, roll in sugar and bake 15
minutes at 350 degrees. Source: Sharon Harm, Stamford (Nebr.) Centennial
Cookbook Formatted by: Nancy Filbert; March, 1995

—–

SUGAR COOKIE WREATHS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
Green food coloring
Candied or maraschino
-cherry pieces

1. Preheat oven to 375’F. Combine cookie mix, contents of buttery flavor
packet from Mix and egg in large bowl. Stir until thoroughly blended.

2. Tint dough with green food coloring. Stir until desired color. Form into
balls the size of miniature marshmallows. For each wreath, arrange 9 or 10
balls with sides touching into a ring, 2″ apart, on ungreased baking
sheets. Flatten slightly with fingers. Place small piece of candied cherry
on each ball.

3. Bake at 375’F. for 5-7 minutes or until set but not browned. Cool 1
minute on baking sheets. Remove to cooling racks. Cool completely. Store in
airtight container.

Makes 2 dozen cookies.

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Title: Cottage Cheese Pie
Categories: Pastry, New england, Desserts
Yield: 6 servings

2 c Cottage cheese
3/4 c Sugar
1 pk Egg custard mix
2 ts Vanilla
3/4 c Milk
1 Pie pastry shell, unbaked
2 Egg yolks
1/4 ts Salt
1/4 ts Lemon juice
3 tb Butter, melted
2 Egg whites, beaten stiff

Blend together the cottage cheese, egg yolks, sugar and salt. Add
the next five ingredients, beating them in. Lastly fold in the egg
whites. Pour into pie shell and bake at 325f for 30 minutes.

MMMMM

1 small onion, diced 2 stalks celery, chopped fine
4 cups chicken broth 1 bay leaf
4 sprigs parsley 1 cup sour cream
1/8 cup chopped chives salt/pepper to taste
2 medium avocados, peeled, seeded, roughly chopped
1/2 cup cooked small shrimp, shelled, deveined
Place onion, celery, broth, bay leaf, parsley, salt pepper in a large
saucepan. Simmer for 15 minutes. Strain and reserve stock. Place avocados in
blender or food processor; puree avocados while slowly adding stock. When
mixture is smooth, return to saucepan and heat gently; add shrimp. Cook over
low heat until heated thoroughly, do not boil. Serve with a dollop of sour
cream atop each serving, and sprinkle with chopped chives.

Grilled Jamaican Jerk Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Poultry
Barbecue

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Juice, lemon — concentrate
2 tablespoons Juice, lime — concentrate
1 tablespoon Dijon mustard
Pepper, jalapeno — seeded
chopped
10 milliliters Garlic — finely chopped
2 teaspoons Bouillon, chicken — instant
2 cubes
1/2 teaspoon Ground cumin
1/4 teaspoon Dried thyme leaves
Chicken breast — halves
skinless (1 lb)
—–PER SERVING—–
*cals
*gm protein
*gm carbo
*gm fat
*% cals from fat
*mg chol
*mg sodium

IN shallow dish or plastic bag, combine 3 tbsp water and all ingredients
except chicken. Add chicken, coating well with marinade. Cover dish or seal
bag; marinate in refrigerator 4 hours or overnight. Prepare outdoor grill or
preheat broiler. Remove chicken from marinade; pour marinade into small
saucepan and bring to a boil. Grill or broil chicken 15 to 20 minutes, turning
occasionally and basting frequently with marinade. Serve hot. Makes 4
servings. Prep Time: about 5 minutes. Marinating Time: about 4 hours or
longer. Cooking Time: about 15 minutes.

– – – – – – – – – – – – – – – – – –

SWEET AND SOUR PORK I.E.S.JJGF65A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUR—–
2 pound Pork — lean
3/4 cup Green pepper — sliced
1 tablespoon Soy sauce
1/2 cup Water
1 tablespoon Bacon drippings
1/2 cup Onion — sliced
1 No.2 can pineapple chunks
1/4 cup Brown sugar
2 tablespoon Cornstarch
1/3 cup Vinegar

1. Cut the pork in 1 1/2-inch strips and brown the pieces in bacon drippings.
Drain the pineapple and reserve the juice. 2. Stir the cornstarch into the
water and combine it with the sugar, vinegar, soy sauce, and pineapple juice.
Cook this until it is clear and slightly thickened, about 2 minutes.
3. Add the sauce to the pork and cook for about 1 hour, covered, over low heat
or until the pork is tender. Chill it overnight. 4. Before serving, heat it
over a low flame until it is hot, then add the pepper, onion, and pineapple
pieces. Cook for 2 minutes and serve with wild rice or a mixture of white and
wild rice.
Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

MAMA BEAR ‘ROLL’

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Party
Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JAN CARGILL (VHPK03A)
1 pk Dry yeast
3 c Flour
1 1/2 tb Sugar
1/2 tb Salt
1 tb Shortening
2/3 c Milk
2/3 c Milk

This is a Heavy bread and we love it for toast.. Don’t be afraid to
experiment a little. “Happy Holidays” 12/18 10:29 am EDT ^ VHPK03A ^
JAN ** MAINE ** FROM:JAN CARGILL (VHPK03A)

– – – – – – – – – – – – – – – – – –

Title: CHESTNUT SOUFFLE FROM TICINO
Categories: Swiss, Desserts
Yield: 4 servings

250 g Dried chestnuts
3 dl Milk
85 g Sugar
10 g Vanilla sugar
50 g Butter
1/2 dl Grappa
3 Egg yolks
4 Egg whites, stiffly beaten
Sugar and butter for the
— souffle dish

Soak the chestnuts for 12 hours in cold water and
drain (dried chestnuts are used because they have a
stronger flavour than fresh ones). Cook with the milk
for 20 minutes on a very low heat and then make a
puree. Mix together with the softened butter, sugar,
vanilla sugar and the grappa (brandy, if you don’t
have grappa). Add the egg yolks one by one, mixing
well. Leave to cool then fold in the beaten egg
whites. Put the mixture into a buttered and sugared
souffle dish and bake at 180-190 oC for about 40
minutes. Dust with icing sugar and serve immediately,
with a little whipped cream, if desired.

—–