Title: RED WINE AND PEPPER MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR BEEF,POULTRY,PORK,LAMB—————-
1 Small garlic clove; crushed
1 ts Vegetable oil
1/4 c Red wine
1 ts Allspice berries; crushed
2 ts Black peppercorns; crushed

Combine all ingredients in a bowl. Makes about 1/3 cup.

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Title: Mom’s Chili
Categories: Chili, Restaurants, Pasta, Vegetarian
Yield: 8 servings

——————-MICKEY’S GOURMET CKBK——————-
3 T Olive oil
1/4 c Red bell pepper, diced
1/4 c Green pepper, diced
1/4 c Celery, diced
1/4 c Onion, diced
1/4 c Carrots, diced
1 T Garlic, crushed
1/4 c Mushroom buttons, sliced
1/2 c Corn
1 c Canned tomatoes, diced
1/4 c Sliced black olives
1/2 t Chili powder
1/8 t Cayenne
1/4 t Thyme
1/4 t Oregano
1/4 t Pepper
1/4 t Cumin
1/8 c Jalapeno peppers
1/4 c Tomato paste
2 c Chicken stock OR broth
2 T Cornstarch
1/2 c Canned great northern beans
1/2 c Canned pinto beans
1/2 c Canned black beans
1/2 c Cannaed kidney beans
8 oz Angel hair OR thin spaghetti

50’s Prime Time Cafe, Disney-MGM
In 4qt saucepan,a heat oil and add fresh vegs except
corn. Saute until tender. Add corn, tomaotes and
olives. Add spices; cook 1-2 mins. Add jalapeno
peppers, tomato paste and stock; bring to boil. Add
cornstarch mixed with 2T water and cook an additional
5 mins until thickeneed. Add beans; simmer until
heated through. Cook pasta in a separate pot; drain,
serve 1oz pasta with 1c chili in the same bowl.

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Impossible Mexican Pie

Recipe By : Betty Crocker handout
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1/2 cup chopped onion
1 1/4 ounces taco seasoning mix
4 ounces green chiles
drained — seeded and chopped
1 cup shredded Monterey Jack cheese
— (about 4 ounces)
1 1/4 cups milk
3/4 cup bisquick. baking mix
3 eggs
1/8 teaspoon red pepper sauce

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches. Cook
and stir ground beef and onion until beef is brown; drain. Stir in seasoning
mix Spread beef mixture in pie plate. Sprinkle with chilies and cheese.
Beat remaining ingredients until smooth, 15 seconds
in blender on high speed or l minute with hand beater. Pour into pie plate.
Bake until golden brown and knife inserted halfway between center and edge
comes out cleans 25 to 30 minutes. Let stand 5 minutes
before cutting. Refrigerate any remaining pie. 6 to 8 servings.
High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes.

– – – – – – – – – – – – – – – – – –

Title: AUNTY BETTY’S BOMBE
Categories: Desserts, Usenet
Yield: 4 servings

2 c Double cream
1/3 c Sugar
4 T Water
6 oz Chocolate, plain
3 Egg yolks

Whisk 1/2 of the cream until stiff and spread it around the edges of a
large bowl. Freeze for 1/2 to 1 hour.

Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes
until syrupy. Meanwhile, break chocolate into blender or warm bowl.

Pour the hot sugar syrup onto the chocolate and blend or whisk until the
chocolate has all melted. Add the egg yolks and mix the whole lot
thoroughly.

Whisk the remaining cream into soft peaks and fold gently into the
chocolate mixture. Pour into the centre of the frozen cream and freeze for
several hours until solid. Cover when fully frozen.

NOTES:

* A high-cholesterol chocolate dessert — This recipe comes from a
friend’s aunt. It always seems to taste wonderful no matter how sloppily I
measure things. Yield: Serves 4-6.

* Although the recipe “serves 4-6,” two people will happily eat the whole
thing.

* The outside is frozen solid, so you may find a fork useful for breaking
your portion into pieces without showering fellow diners with fragments. It
could be served in small portions, but don’t count on having any left over.

* Double cream has more than 45 percent butterfat. It is difficult to
find cream in North America that is richer than whipping cream, which is
typically 32 percent butterfat. If you can find heavy cream it is likely to
be 36 percent. Use the richest cream you can find.

: Difficulty: easy.
: Time: 20 minutes preparation, 3 hours cooling.
: Precision: no need to measure.

: William Roberts
: Department of Computer Science Statistics
: Queen Mary College
: University of London, UK
: liam@qmc-cs.UUCP

: Copyright (C) 1986 USENET Community Trust

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Aaronson’s Turkey Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Poultry
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SUSAN AARONSON—–
Turkey carcass

I love turkey soup. Here’s what I do. Cut the carcass in half and put
it into a large stockpot. Add 1 huge onion; diced medium, 3 stalks
celery, chopped medium , 3 carrots, medium dice, 1 cup yellow and 1
cup green split peas and enough wat er to cover the ingredients by an
inch or two. Let this mixture come to a boil. Lower the -> flame to a
good simmer and cook for about 3/4 of an hour. Add 1 can chick peas, a
handful of small pasta (tubetti or tubbettini are my favorites) a nd
when the pasta is al dente, the soup is finished. Taste and adjust
seasoning with salt and pepper and eat! After the soup is chil led
remove the carcass pick off any pieces of turkey that remain. You
may want to add more water, as this does produce quite a thick
soup. Add as much as you need. The vegetables and peas will have
flavored the broth enough to withstand t he addition of more water. I
hope you enjoy this soup. SUSAN FROM: SUSAN AARONSON

– – – – – – – – – – – – – – – – – –

Title: Gingersnaps
Categories: Cookies
Yield: 3 servings

3/4 c Shortening
1 c Sugar
1/4 c Molasses
1 Egg
2 c Flour
1/4 ts Salt
2 ts Soda
1 ts Cinnamon
1 ts Ginger
1 ts Cloves

Cream shortening, sugar and egg. Add molasses and beat well. Add
sifted dry ingredients gradually. Mix well. Roll in small balls.
Roll balls in white granulated sugar and place about 2 inches apart
on a baking sheet. Bake at 350 degrees for 10 to 12 minutes.

Randy Rigg

MMMMM

Title: Cereal Oat Cookies
Categories: Cookies
Yield: 60 servings

1 1/2 c All-purpose flour
1 ts Baking soda
1 1/2 c Margarine (3 sticks)
2/3 c Brown sugar; firmly packed
2/3 c Granulated sugar
1 Egg
1 ts Vanilla
2 c Quick-cooking oats
1 c Raisins
2 c Bran nuts cereal

Recipe by: www.homearts.com/KRAFT/home3.html
Preparation Time: 1:20
MIX flour and baking soda in small bowl. Beat margarine in large bowl with
electric mixer on medium speed to soften. Gradually add sugars, beating
until light and fluffy. Beat in egg and vanilla. Gradually add flour
mixture, beating well after each addition. Stir in oats, raisins and
cereal (POST GRAPE-NUTS). Drop by rounded tablespoonfuls onto ungreased
cookie sheets.

BAKE 8 minutes or until lightly browned. Cool 1 minute; remove from cookie
sheets. Cool completely on wire racks. Makes 5 dozen.

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Acorn Squash And Apple Soup

Recipe By : Richard Sax and Marie Simmons in “Bon Appetit”
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Med Acorn Squash — 1 lb each
3 C Chicken Stock — degreased
2 Green Apples — tart
1/2 C Onion — chopped
1 C Apple Juice — unsweetened
2 Tsp Fresh Ginger Root — grated
1/2 Tsp Salt
1 Tbsp Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil

Notes: * Squash should be halved and seeded. Unsalted canned chicken
** broth may be used instead of stock. *** Green apples should be
** cored, peeled and chopped (about 2 cups) Place squash
cut side down on rack set over gently simmering water in saucepan.
Cover and s team until tender, about 10 minutes. Cool squash
slightly. Scoop pulp from shel ls. Combine 1/4 cup chicken stock,
apples and onion in heavy medium saucepan. Cover and cook over low
heat 10 minutes. Add squash pulp, remaining chicken sto ck, apple
juice, ginger and salt. Cover and simmer until ingredients are very t
ender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bo wls. Garnish
with yogurt and chives.

– – – – – – – – – – – – – – – – – –

SAUTEED OKRA TOMATOES CORN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Okra, stems and tips
-removed
3 lb Tomatoes, skinned and seeded
8 Ears fresh corn
-OR
4 c Frozen corn kernels
2 tb Unsalted butter
2 tb Safflower oil
4 c Onions, coarsely chopped
1 tb Salt or to taste
Freshly ground pepper

This classic Southern combination is from “Lee
Bailey’s Country Weekends” (Clarkson Potter).

1. Cut okra into 1/4″ rounds, discarding tops. There
should be about 6 cups.

2. Put tomatoes in stainless or enameled pan and cook
slowly for half an hour. Do not scorch. Drain any
liquid. There should be about 2 cups.

3. Cut corn from cob with sharp knife or defrost
frozen corn.

4. Heat butter and oil in a skillet. Add okra and
onions. Cook until onions are wilted and okra has
begun to brown at edges, 10-15 minutes. Turn often,
add reduced tomatoes and salt, and cook 5 minutes.

5. Add corn and cook 3-4 minutes. Season to taste.

– – – – – – – – – – – – – – – – – –

Title: UNCLE TAI’S SPECIAL DRINK B1
Categories: Beverages, Chinese, Side dish
Yield: 1 servings

1 Jigger dark rum
1 Jigger light rum
1 Jigger apricot brandy
1 ts Orgeat almond syrup
2 ds Triple sec
Orange juice
Pineaple juice

Combine rums, apricot brandy,almond syrup Triple
Sec. Fill glass with equal portions orange juice
pineapple juice. Orgeat almond syrup is a flavored
sugar syrup which is available at liquor stores. This
may be decorated with miniature paper parasols.

Temperature (s): COLD Effort: EASY Time: 00:05 Source:
UNCLE TAI’S Comments: SOUTH POST OAK; HOUSTON

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