Soupy Enchilada Casserole

Recipe By : Dawn Tyler/bobbi744@sojourn.com
Serving Size : 16 Preparation Time :0:00
Categories : 4 Star Cheese
Ground Beef Main Dishes
Mexican Take Along Dishes
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bag Dorito taco chips
1 lg. or more ground beef — cooked and drained
12 ounce can mild enchilada sauce
1 can cream of mushroom soup
15 ounce can evaporated milk
1 can cream of chicken soup
2 cups grated Taco or Cheddar — and/or
Monterey Jack cheese

Spread bottom of 9×13″ pan with tortilla chips. Mix cooked ground beef with
4 canned ingredients + green chilies, if using. Pour over chips. Sprinkle
cheese on top (2 cups or more). Bake at 350 F. until set and hot through,
about 30-35 minutes.=20

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NOTES : This is a delicious and easy pot luck main dish.=20

Title: DARK FRUITCAKE
Categories: Desserts, Holiday, Personal
Yield: 40 servings

2 c Golden raisins
2 c Currants
2 c Dried apricot halves
2 c Dried figs, halved
1 c Pitted prunes
1 c Pitted dates
4 c Walnuts, in large pieces
2 c Pecans, in large pieces
3 Oranges, Grated zest only
3 Lemons, Grated zest only
1/2 c Candied ginger, chopped
2 ts Cinnamon
1 ts Ground allspice
1 ts Mace
1/2 ts Cloves
1 c Molasses
2 c Brandy
-(or substitute apple juice
– or water)
1/2 c Orange liqueur
– (or orange juice)
4 c All-purpose flour
1 tb Baking powder
1 ts Baking soda
1 1/2 ts Salt
1 lb Butter
3 c Dark brown sugar
8 Eggs
1 tb Vanilla extract

THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing
bowl. Add the candied ginger and the spices and toss well to mix. Add
molasses and liquids and mix well. Cover and let stand overnight at
room temperature. When ready to bake, preheat oven to 275F. Grease 4
(9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease
the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit
mixture and stir it. Combine the remaining 3 cups of flour with
baking powder, baking soda and salt and sift them together on a sheet
of waxed paper. Cream the butter, add the brown sugar and beat well.
Add eggs, 2 at a time, beating well after each addition. Add the
vanilla. Add all dry ingredients and beat until batter is blended and
smooth. Pour batter over fruit, mix well until everything is coated
with batter. Divide batter among loaf pans, filling to 1/2 inch below
top. Bake for 2 hours. Don’t worry if they crack on top. Cakes are
done when a straw inserted in the center comes out clean.

Makes 4 Cakes

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

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Title: DOUBLE PESTO TORTELLINI WITH SHRIMP
Categories: Fish, Main dish, Pasta, Salads
Yield: 4 servings

———————————–SAUCE———————————–
1 c Washed, trimmed spinach
-leaves, tightly packed
1/3 c Grated Parmesan cheese
1/4 c Slivered or whole blanched
-almonds
1 tb Dried basil
1 Garlic clove; minced
1/2 ts Salt
1/4 ts Freshly ground pepper
1/3 c Olive oil

———————————MAIN DISH———————————
7 oz Pesto tortellini (1 box)
2 tb Olive oil
1/2 c Slivered or whole blanched
-almonds
3/4 lb Shrimp; peeled and deveined
1 Garlic clove; minced
1 c Halved cherry tomatoes

Prepare pesto sauce by processing spinach, cheese, 1/4 c. almonds, basil,
garlic, salt, pepper and 1/3 c. olive oil in a blender or food processor
until smooth.

Cook tortellini in a large pot of rapidly boiling salted water, for about
25 minutes or until tender, stirring occasionally. Drain.

In a medium frying pan over medium heat, saute almonds in 2 tb. oil until
golden. Remove with slotted spoon; drain. Add shrimp and garlic to pan;
saute until shrimp are cooked. Remove from pan. Add cherry tomatoes to
pan. Saute for 1 minute. Remove from pan. Add pesto sauce to pan; heat
through.

Combine tortellini and all cooked ingredients with the pesto sauce in a
large bowl. Toss to blend; serve immediately.

Yield: 4 to 6 servings.

On back of 7 oz. box Amore brand cheese tortellini. From Liberty Richter,
Carlstadt, NJ 07072. Posted by Cathy Harned.

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GRILLED SHRIMP WITH LEMON CHIVE PASTA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Seafood
Main dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SEAFOOD MARINADE
2 tb White wine
12 lg Shrimp — peeled and
-cleaned
1 lg Red pepper, seeded
– cut in 1/2
1 lg Sweet Italian pepper
-seeded cut in 1/2
1 md Sweet or Vidalia onion
-peeled 1/4ed
7 oz FETA CHEESE, crumbled
4 oz BLACK OLIVES, pitted
-cut in 1/2
16 oz LEMON CHIVE PASTA,
-cooked al dente
1 tb Lemon juice

Toss MARINADE, white wine, cut peppers and onion with
shrimps and refrigerate for 6 hours or overnight.
Preheat grill or broiler and cook peppers and onions
until done (about 15 minutes). Grill shrimps 2 minutes
on each side, brushing with MARINADE. Cut grilled
peppers onions in strips and grilled shrimps in
quarters. Toss shrimps, peppers and onion with FETA
CHEESE, BLACK OLIVES, LEMON CHIVE PASTA and lemon
juice, adding some of the MARINADE. Serve warm or at
room temperature.

– – – – – – – – – – – – – – – – – –

Title: Bean Franks Soup
Categories: Beans, Meats, Soups/stews
Yield: 6 servings

3 md Carrots, sliced
2 md Onions, chopped
1 Garlic Clove, minced
2 tb Butter/Margarine/Bacon Fat
28 oz Baked Beans in Brown Sugar
-Sauce
11 1/2 oz V-8 or Tomato Juice
8 Frankfuaters, cut into 1″
-pieces
1 ts Worsterceshire Sauce
American or Cheddar Cheese,
-shredded

Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan.
Stirring frequently until crisp and tender. Stir in the remaining
ingredients except for the cheese. Heat over medium heat, stirring
occasionally until hot. Serve with cheese.

Source: “The Yankee Kitchen” 04-06-93 [#2] Cheryl

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CHICKEN BARLEY SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Diabetic Soups
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Broiler-fryer chicken (2-3
-lbs.), cut up
2 qt Water
1 1/2 c Diced carrots
1 c Diced celery
1/2 c Barley
1/2 c Chopped onion
1 Chicken bouilion cube
-(optional)
1 t Salt (optional)
1 Bay leaf
1/2 ts Poultry seasoning
1/2 ts Pepper
1/2 ts Dried sage

In a large kettle, cook chicken in water until tender.
Cool broth and skim off fat. Bone the chicken and cut
into bite-size pieces; return to kettle along with
remaining ingredients. Simmer, uncovered, for at least
one hour or until vegetables and barley are tender.
Remove bay leaf. Yield: 5 servings. (about 1 1/2 qts.)

Diabetic Exchanges: One serving (prepared without
bouilion and salt) equals 2 1/2 lean meat, 1 starch, 1
vegetable; also, 259 calories, 127 mg sodium, 89 mg
cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm
fat.

SOURCE: *Diana Costello, Marion, KS, Country Woman
Jan/Feb93 POSTED BY: Jim Bodle 7/93

– – – – – – – – – – – – – – – – – –

RHUBARB CRISP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
1/3 c Brown sugar
1 t Softened butter
1 t Cinnamon
—–MUFFINS—–
1 1/2 c Brown sugar
1/2 c Softened butter
1 Egg
1 t Vanilla
1/2 ts Almond extract
3 c All-purpose flour
1 t Baking powder
1 t Baking soda
1 c Buttermilk
3 c Finely diced rhubarb

To make topping combine brown sugar, butter and
cinnamon until crumbly, set aside. To make muffins,
cream together brown sugar, butter, egg, vanilla and
almond extract until light and fluffy. In separate
bowl, stir together flour, baking powder and baking
soda. Add to sugar mixture alternately with
buttermilk, stirring just until dry ingredients are
moistened. Do not overmix. Batter should be lumpy and
tends to be thick. Fold in Rhubarb. Divide among 12
large muffin cups (paper-lined), filling until full.
Sprinkle each generously with topping mixture. Bake
in a 375f oven for 25 to 30 minutes or until a
toothpick inserted in the centre comes out clean.
Source: The Toronto Star Newspaper.

– – – – – – – – – – – – – – – – – –

Title: Nutty Plum Crumble
Categories: Desserts, Fruits, Vegetarian, Vegan
Yield: 1 serving

1/4 c Whole wheat flour
3/16 c Rolled oats
Raw cane sugar to taste
1 tb Vegan margarine
1 tb Peanut butter
6 oz Plums
1 tb Water

Put the flour, oats and sugar in a bowl. Rub in the margarine and
peanut butter finely. Slice the plums. Put them in a baking dish
with the water. Cover with the crumble mixture. Bake at 375 F (180
C)/Gas Mark 5 for about half an hour until lightly browned on top.

Source: The Single Vegan – by Leah Leneman Typed for you by Karen
Mintzias

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Title: IMPERIAL SESAME FISH
Categories: Chinese, Seafood
Yield: 6 servings

2 ts Toasted sesame seeds
1/4 c Soy sauce
2 ts Distilled white vinegar
2 ts Minced fresh ginger root
1/2 ts Sugar
1/2 c Water
1 1/2 lb Fresh or thawed fish
-fillets,
1/2 To 3/4″ thick
2 ts Cornstarch
1 Green onion and top, chopped

Measure sesame seed into blender container; cover and
process about 10 seconds, or until finely ground. ADd
soy sauce, vinegar, ginger and sugar; cover and
process about 15 seconds, scraping down sides once.
Remove 3 Tb. sauce mixture from blender container;
combine with water in small saucepan and set aside.
Generously brush both sides of fish with remaining
sauce. Broil about 5 minutes, or until fish flakes
easily when tested with fork. Meanwhile, blend
cornstarch with mixture in saucepan. Bring to boil;
cook and stir until sauce thickens. Stir in green
onion. Just before serving, spoon sauce over cooked
fish. Serve with assorted vegetables.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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Title: GRANNY SMITH APPLE SORBET
Categories: Desserts
Yield: 6 servings

6 Granny Smith apples, peeled
-and cored
2/3 c Lemon juice, lime juice or a
-combination of both
1/3 c Sugar
1/3 c Calvados or applejack

Slice 5 of the apples and puree in a food blender or
food processor. Chop the sixth apple finely. Combine
all ingredients and whisk together until sugar is
dissolved. Pour into 1 1/2 quart (or larger) electric
or hand-operated ice cream makers. Process until firm
following manufacturer’s instructions. Serve
immediately or freeze for later use.

From the cookbook “Apples” by Robert Berkley

AR/93

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