Murray’s Cincinnati Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Pasta
Cheese Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter
2 pounds Ground beef
6 Bay leaves
1 large Onion — finely chopped
6 Garlic cloves — finely chop
1 teaspoon Cinnamon
2 teaspoons Allspice
4 teaspoons Vinegar
1 teaspoon Dried whole red pepper -OR-
1 teaspoon Chile caribe
1 1/2 teaspoons Salt
2 tablespoons Ground red chile — hot
1 teaspoon Ground Cumin
1/2 teaspoon Oregano
6 ounces Tomato paste
6 cups Water
1/2 pound Vermicelli — cooked
1/2 cup Cheddar cheese — grated
1 small Onion — finely chopped

Heat the butter in a large heavy skillet over medium-high heat. Add the meat to
the skillet. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. Stir in the remaining ingredients up through
the water.
Taste and adjust seasonings. If the flavor is too sweet, add a small amount of
vinegar; if not spicy enough, add a small amount of ground chile.Bring the
mixture to a boil, then lower the heat and simmer, uncovered, for 2-4 hours.
Place a small amount of the cooked vermicelli in individual bowls. Spoon on a
generous amount of chili. Top with grated cheese and raw onion or pass in
individual bowls.

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Title: Royal Icing
Categories: Misc
Servings: 1

1 lb Confectioner’s sugar 1/8 ts Cream of tartar
3 Egg whites, room temp.

Sift the entire pound of sugar to remove all the lumps.
Place egg whites in mixing bowl and add sugar and cream of tartar to
whites while stirring.
When all the sugar is incorporated, using an electric mixer, beat until
thick and very white. Mixture will hold a peak.
This should take 5-7 minutes.
When finished, cover icing tightly with a damp cloth or plastic wrap as it
dries very quickly and will form a crust.
To tint icing, use a small amount of color at a time.
Paste food colors will not change the consistency as liquid colors will.
For a quarter cup of icing, dip the tip of a toothpick into the color,
then into the icing. Stir well.
If you desire more color, dip again. Proceed gradually.
For strong colors like red, royal blue and dark purple, you will need 1/8
teaspoon to 1/4 cup icing.

Note: If you plan to make several colors, a muffin tin makes a handy
palette.

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>From GINGERBREAD: Things to Make and Bake by Teresa Layman and Barbara
Morgenroth. Published by Harry Abrams, ISBN 0-8109-3367-5.

Title: CHINESE: GOLDEN CROWN RESTAURANT HOUSE SPECIA
Categories: Main dish, Oriental, Ethnic, Vegetables, Meats
Yield: 6 servings

1 15-oz. Package chow mein
– noodles (not canned)
1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp (60 to
– to 75 per pound size)
1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts Salt

Boil chow mein noodles according to package
directions. Drain.

Heat 2 tablespoons oil in wok or very large frying
pan. Stir-fry noodles for 3 to 5 minutes, or until
crisp and light brown. Remove from wok and set aside.
Add remaining 2 tablespoons oil and garlic. Add bean
sprouts, bok choy, carrot, green pepper, celery, water
chestnuts, bamboo shoots, mushrooms and onion to wok.
Stir-fry for serveral minutes over high heat. Add
shrimp, chicken and barbecued pork. Continue
stir-frying several minutes. Add broth and cover with
lid. Cook with lid on for 3 to 4 minutes.

Combine Cornstarch with cold water. Stir in oyster
sauce, sugar, MSG, if used, and salt. Add sauce and
noodles to wok. Continue cooking just until sauce
thickens about 1 minute. Serve immediately.

Makes 6 servings.

SOURCE: From the Golden Crown Restaurant, Beaverton,
Oregon.

September ’91 FOODday, Oregonain Newspaper.

Shared by Cate Vanicek

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Breakfast Pizza

Recipe By : Chelsea Milling Company
Serving Size : 10 Preparation Time :0:12
Categories : Pizza Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 ozs pizza crust mix
4 pcs low-fat breakfast sausage — cooked and crumbled
4 slices low-fat bacon — cooked and crumbled
1 c fat-free cheddar cheese — grated
1 c Hash Brown Potatoes — broken up
6 egg whites — whipped
3 tbsps skim milk
1 tsp salt
1/2 tsp black pepper

Preheat 375. Prepare pizza crust according to package directions. Sprinkle
sausage and bacon over crust. Then, sprinkle with potatoes and cheddar
cheese. Meanwhile, in a mixing bowl, combine egg whites, milk, salt, and
black pepper. Pour over potatoes and cheddar cheese. Bake for 20 minutes or
until crust is golden brown.

– – – – – – – – – – – – – – – – – –

Per serving: 126 Calories; 3g Fat (19% calories from fat); 8g Protein; 18g
Carbohydrate; 4mg Cholesterol; 609mg Sodium

—
Anita A. Matejka

Texas, USA

Amish Friendship Bread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads – Sourdough

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Oil
1 teaspoon Cinnamon
1 cup Sugar
1 teaspoon Vanilla
2 cups Plain flour
3 Eggs
1 1/2 teaspoons Baking powder
1 small Box instant vanilla pudding
1/2 teaspoon Salt

1/2 teaspoon Baking soda

Do not use metal. Do not refrigerate. Cover lightly.

Day 1 Find out what day it is. Day 2 Stir with wooden spoon Day 3 Stir
with wooden spoon Day 4 Stir with wooden spoon Day 5 Add 1 cup each
sugar, milk, plain flour. Stir well with wooden spoon. Day 6 Stir with
wooden spoon Day 7 Stir with wooden spoon Day 8 Stir with wooden spoon
Day 9 Stir with wooden spoon Day 10 Add 1 cup each sugar, milk, plain
flour. Pour 1 cup mix in 3 plastic or glass containers. Give 2 to
friends; keep one for starter. Add to remaining cup and mix well:

Optional: add 1 cup chopped nuts, raisins, blueberries, chopped apples,
etc.

Pour into 2 well greased loaf pans or 1 Bundt pan. (My tube pan
worked well.) Bake at 350 degrees for 40-50 minutes, until toothpick
comes out clean. Let cool in pan 10 minutes then remove.

Source: Jennie Oles
Originally Posted by Kim Smith.

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Title: Chocolate Chocolate-Chip Cookies
Categories: Cookies
Yield: 54 servings

1 3/4 c All-purpose flour; sifted
1/4 ts Baking soda
1/2 lb Unsalted butter
1 ts Vanilla
1 c Sugar
1/2 c Dark brown sugar
1/3 c Unsweetened cocoa
2 tb Light cream
1 c Pecans; coarsely chopped
1 c Semisweet chocolate chips

Recipe by: Maida Heatter
Sift together flour and baking soda and set aside.

With electric mixer, cream butter, then add vanilla and both sugars and
beat to mix well. Add cocoa and beat to mix well on low speed. Add cream
and gradually add sifted dry ingredients, beating only until mixed.

Stir in pecans ans chocolate chips with wooden spoon.

Use a rounded spoonful (less than heaping) for each cookie and place 1 1/2
inches apart on cookie sheet. It is best to put aluminum foil on the pan
first. Bake for 12-13 minutes. Let cool before removing to rack.

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Title: Cranberry-Rice Stuffing
Categories: Diabetic, Dressings, Rice, Fruits
Yield: 4 servings

1/4 c Brown rice; uncooked 1/4 c Onion; chopped
3/4 c Water; 1 c Fresh or frozen
cranberries;
1 tb Vegetable oil; 1/4 ts Dried thyme;
1 1/2 c Mushrooms;(1 1/2 lb) sliced 1/4 ts Dried basil;

Cook the rice in the water until tender, about 1 hour. Saute the
remaining ingredients in a skillet until the celery and onion are
tender. Add the rice and stir to blend. Use as a stuffing in one
small chicken.

1/4 recipe – 88 calories, 1/2 bread, 1/2 fruit, 1 fat exchange 11
grams carbohydrate, 2 grams protein, 4 grams fat 82 mg sodium, 172 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Melt aways

Recipe By : Casey Ripp
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds White Chocolate, Chopped
2 Cups Peanut Butter
2 Cups Rice Krispies®
2 c Peanuts, unsalted
2 Cups Marshmallows — Mini

Put chocolate and peanut butter in shallow pan and place in preheated
200 oven to melt completely. Cool slightly. Add rice Krispies and
peanuts and mix. When cool, add marshamllows and mxi. Drop by spoonful
onto waxed paper to set. Store in cookie tin.

– – – – – – – – – – – – – – – – – –

White Salsa Dip

Recipe By : The Junior League of Kansas City, Missouri
Serving Size : 4 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup mayonnaise
1 Cup sour cream
juice of 3 limes
4 Cloves garlic — crushed
1 1/2 Cups fresh cilantro — finely chopped
1 6-Oz Can pitted black olives — drain and coarsely c
1 1/2 Cups scallions — finely chopped
5 Tsp hot pepper sauce — or to taste
salt and white pepper — to taste

Instructions:
————-
In a medium bowl, combine mayonnaise and sour cream. Add lime juice,
garlic, cilantro, black olives, scallions, hot pepper sauce, salt and
pepper. Taste and adjust seasonings if desired. Chill until serving.
Serve with blue corn tortilla chips.

From: rec.food.cooking – soc1071@vx.cis.umn.edu (Elisabeth)

From: Above Beyond Parsley, Food for the Senses
presented by The Junior League of Kansas City, Missouri

– – – – – – – – – – – – – – – – – –

NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com

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Title: BLUEBERRY KETCHUP
Categories: Fruits, Seasonal, Condiments
Yield: 3 cups

2 tb Vegetable Oil
1 lg Garlic Clove; Crushed
1 tb Mince Fresh Ginger
1 md Onion; Finely Chopped
2 pt Blueberries
1 c Fresh Tomato; Peeled, Seeded
-And Chopped
2 lg Purple Plums, Pitted And
-Chopped
1/4 c Dark Brown Sugar; Firmly
-Packed
1 tb Blueberry Or Raspberry
-Vinegar
1 tb Fresh Lemon Juice
Zest Of 1 Lemon; Cut Into
-Julienne Strips
1 md Dried Chili Pepper; Crumbled
1 ts Ground Cinnamon
1 ts Ground Cardamom
1 ts Ground Coriander
1 ts Salt
1 ts Freshly Ground Mixed
-Peppercorns; White, Green
-Red And Black

Heat the oil in a heavy-bottomed saucepan (two quart
or larger). Add the garlic and ginger and cook over
low heat for two minutes. Add the onion and cook
until soft and transparent, stirring often. Add the
blueberries, tomato, plums, brown sugar, vinegar,
lemon juice and zest, chili pepper, spices, salt and
pepper, stirring well. Cook over medium heat until
the mixture begins to simmer. Reduce the heat and
keep simmering gently for 30 minutes. Remove from the
heat. Let the mixture cool slightly, then puree in a
food processor or blender. Return the puree to the pan
and heat, bringing the mixture to a simmer. Cook
until thick, about 1 hour. Pour into two sterile pint
jars or containers. Cover and let cool. Store in the
refrigerator for up to four weeks or freeze.

From: The Food Column Of The Denver Post Magazine
Section 07-31-94

Posted by: Rich Harper

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