Title: Pancho’s Beef Stick Limas
Categories: Vegetables
Yield: 1 recipes

1 lb Dried lima beans
1 md Onion, chopped
1 md Bell pepper, chopped
1/2 c Diced celery
1/3 c Cooking oil
1/2 lb Beef summer sausage
-cut into 1/4″ cubes
1 cn (1 lb.) tomatoes, chopped
-reserve juices
2 ts Crushed oregano
2 ts Chili powder
1 ts Dry mustard
3 tb Light brown sugar
1/4 lb Cheddar cheese, shredded

Soak limas overnight in cold water. Next day: Wash
limas and place in a 4 qt. kettle. Cover w/ water and
bring to a full boil. Reduce heat to simmer and
continue cooking until beans are nearly tender. Set
beans aside and do not pour off bean liquid. In a
med. skillet, saute onion, bell pepper, and celery in
oil until crisp tender. Add cubed beef stick and stir
fry for about 3 minutes. Next add tomatoes and juice,
oregano, chili powder, mustard, sugar, salt and pepper
to taste. Simmer about 5 min to make a rich sauce.
Pour lima beans and liquid and tomato mixture into a
well buttered 3 qt. casserole or Dutch oven. Stir to
blend. Bake 2 hours, uncovered in a 275 degree oven.
Add water periodically if needed. Cover with cheese
and return to oven until cheese is melted.

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Arepas Jenesanences (Corn Bread Jenesanen Sty

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Columbian
Venezuelan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Basic arepa dough
1 c Muenster cheese — grated
2 Egg yolks
Butter — softened
4 tbsp Butter — softened

Recipe by: Denver Post – Vista Magazine Knead dough with egg yolks, butter
and cheese until smooth. Shape to 4-inch discs and cook on a lightly
greased griddle until crusty on both sides. Serve hot, spread with butter.
If desired, 1 tablespoon of grated cheese can be sandwiched between 2 very
thin rounds of dough before cooking.

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Title: RHUBARB BREAD PUDDING
Categories: Desserts
Yield: 4 servings

4 Bread slices 3/4 ts Cinnamon
3 tb Butter 3 c Rhubarb; 1″ pieces
1/2 c Sugar; granulated

Spread each slice of bread with 1 tsp of butter. Cut buttered bread into
1/2″ cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom
of greased 8″ baking dish. Top with half of bread cubes and half of sugar
mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for
20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.

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Spinach Noodle Casserole

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:30
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 oz pkg broad no-egg noodles — (8 oz)
3 tbsps butter
2 tbsps unbleached flour
1 c skim milk — scalded
1/2 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp nutmeg
2 10 oz pkgs frozen spinach — cooked/drained
1/2 lb Swiss cheese — shredded

Cook noodles according to packaged directions until just tender; drain an
d rinse. In saucepan, melt butter; stir in flour and cook, stirring, one
minute. Gradually add milk and bring to a boil. Cook until thick, stir
ring constantly. Add seasonings and spinach. Stir and remove from heat.
In greased baking dish, arrange half of noodles, and sprinkle with half
of cheese; spoon spinach mixture over cheese. Add another layer of noodl
es and sprinkle with rest of cheese. Cover, and bake at 400 degrees for
15 minutes. Remove cover and bake 15 minutes more.

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Split Pea Soup

Recipe By :
Serving Size : 4 Preparation Time :4:30
Categories : Main Dish Soup
Pork And Ham High Fiber
Healthy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks — or ham bone
1 cup chopped celery
1/2 cup chopped onion
1/2 cup carrots — chopped
1 bay leaf
1/4 teaspoon thyme
salt and pepper

Wash and sort peas; add water. Bring to boiling; simmer 2 minutes.
Remove from heat; cover and let stand 1 hour. Add ham hocks,
vegetables, bay leaf and thyme; heat to boiling. Reduce heat and
simmer, covered, 2 1/2 to 3 hours or until peas are soft. Remove
bone; cut off meat and dice. If desired, put vegetable mixture
through a food mill, blender or sieve. Return meat to soup; season
with salt and pepper. Makes about two quarts.

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Title: Sweet Vegetable Relish
Categories: Condiment, Ceideburg 2
Yield: 3 pints

3 c Carrots, peeled and slice
-on diagonal 1/8 inch thick
1 lg Bell pepper, cut in 1-inch
-chunks
1 Sweet red pepper, cut in
-1-inch chunks
2 Onions, cut in 1-inch chunks
1 Cucumber, unpeeled, seeded
-and cut in 1-inch chunks
1/2 c Thinly sliced fresh ginger
-root
1 Or more dried red chiles
1 c Vinegar
1 c Sugar
1/2 ts Salt

Prepare all vegetables. Then combine ginger root, dried chiles,
vinegar, sugar and salt with 3/4 cup water in a saucepan. Bring to a
rapid boil, reduce heat and simmer for 5 minutes; remove from heat,
cool to tepid and add carrots. Cool completely, stirring from time
to time.

Add bell pepper, sweet red pepper, onions and cucumber. Pour into a
bowl and chill for at least 4 hours, or overnight in the
refrigerator. May be stored in the refrigerator for up to 3 days.

Makes approximately 3 pints.

From “Innards and Other Variety Meats”. Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideburg November 7 1990.

MMMMM

FASOULADA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Ethnic Soups/Stews
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
170 g Haricot beans
1/2 Chopped leek
1 Chopped carrot
1 Chopped onion
1 Chopped celery stick
220 g Canned tomatoes
100 ml Olive oil
Sea Salt
Black pepper
1/8 ts Paprika
1 Small potato

Soak the beans overnight. Rinse and then add water.
Boil and cook for 15 minutes.

Change the water and boil, then simmer until the beans
show signs of splitting.

Pass the tomatoes through a sieve and add to the beans
with the other ingredients.

Add more water if needed and simmer until the
vegetables and beans are tender.

Posted by Kaz Dunkley

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Title: Cafe Mexicano
Categories: Drinks Mexican
Servings: 8

8 c Water; Cold
1/3 c Dark Brown Sugar; Packed
1/2 oz Baking Chocolate; Fine Chop
2 ea Cloves; Whole
1 ea Cinnamon Stick;Broken In 1/2
1 c Coffee; Regular Grind, Dry
1 t Vanilla

Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir
in coffee. Remove from heat; cover and let stand 5 minutes. Stir in
vanilla. Strain coffee through 4 thicknesses of cheesecloth.

CAFE DIABLO:

Cafe Mexicano
1/4 c Brandy
Whipped Cream
8 T Coffee Liqueur

Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy
just until warm in small, long-handled saucepan. Remove from heat;
ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir.
Pour coffee into cups or mugs. Top each with whipped cream and 1 T
liqueur. Garnish with cinnamon stick, if desired.

—————————————————————————–

Title: WHITE-COOKED CHICKEN
Categories: Loo, Chinese
Yield: 1 chicken

1 Whole chicken
Chicken broth to
-cover 3/4 way
3 Scallions in 1″ pieces
3 Ginger slices
2 oz Dark soy sauce
2 oz Dry sherry
2 oz Rice vinegar
1 cl Garlic, minced
1 tb Cornstarch
4 ts Water
2 Scallions, minced
Sesame oil

Wash chicken and pat dry. Put in a kettle with broth,
scallions, and ginger. Bring to a simmer. Skim off any
scum that rises to the surface. Let simmer at lowest
heat for 20 min, covered. Turn heat off and let steep
for 1 hour. Remove chicken, disjoint, and arrange on a
platter.

Take 1 c liquid (saving the rest for another use).
Bring to a boil and reduce by half. Add soy sauce,
sherry, garlic, and vinegar. Mix in cornstarch mixed
with water. Cook until thickened. Taste for seasoning,
correcting with salt as necessary. Add scallions at
the last moment. Pour sauce over chicken and flick a
few drops of sesame oil over the top. Serve warm or
cool.

From: Michael Loo

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Mock Cream – a recipe from the Frugal Gourmet

1 cup skim milk
1 cup nonfat cottage cheese

Blend in blender until smooth. Use as you would milk or cream. The
consistency is thicker than milk so that sauces tend to be a little
thicker.