Title: Stuffed Green Peppers
Categories: Main dish, Microwave
Yield: 6 servings

3 lg Green peppers
— cut in half lengthwise
1 lb Lean ground beef
2 c Cooked rice
1 ts Onion powder
1 ts Ground thyme
1/2 ts Salt
1/4 ts Garlic powder
1/4 ts Ground black pepper
1 Egg; lightly beaten
15 oz Tomato sauce; divided
2 ts Beef bouillon granules

——————————OPTIONAL GARNISH——————————
Grated Parmesan cheese

Place pepper halves in shallow 3-quart microproof baking dish. Cover and
cook on HIGH (maximum power) 4 minutes. Combine beef, rice, seasonings,
egg, and 1/2 cup tomato sauce in large mixing bowl. Mound beef mixture in
pepper halves. Cover and cook on HIGH 10 minutes, rotating once. Combine
remaining tomato sauce and bouillon granules. Pour over stuffed peppers.
Cook uncovered on HIGH 5 minutes. Let stand 5 minutes. Garnish with
Parmesan cheese, if desired.

Each serving provides:
* 325 calories
* 22.0 g. protein
* 16.7 g. fat
* 21.2 g. carbohydrate
* 994 mg. sodium
* 117 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Lemon Trat (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASE—–
3 oz Flour
2 oz Butter
3/4 oz Icing sugar
2 ts Cold water
—–FILLING—–
Juice of a small lemon
2 oz Caster sugar
1 Egg
Icing sugar for dusting

Set oven to 375F or Mark 5. Grease deep patty tins
(makes approximately six tarts). Sift the flour into a
bowl. Rub in the butter and add the icing sugar. Add
suff cient of the water to makea moist dough. Roll out
on a floured surface, cut into rounds and line the
patty tins. Bake blind for 10 minutes. Remove from the
oven and reduce temperature to 350F or Mark 4.
Meanwhile beat together the egg, caster sugar and
lemon juice. Fill the pastry cases with the mixture
and bake until set and the pastry is nicely browned.
Serve hot or cold, but do not chill in the
refrigerator.

From the booklet Scottish Teatime Recipes

– – – – – – – – – – – – – – – – – –

Title: Oatmeal Dried Cranberry Cookies
Categories: Cookies
Yield: 30 servings

3/4 c Sugar
3/4 c Brown sugar
1 c Butter; room temp
2 Egg
1 tb Vanilla extract
1 1/2 c Flour
2 ts Baking soda
1 ts Salt
4 c Oats, rolled (raw)
1 c Cranberries; dried

Recipe by: LA Times
Cream butter sugars, beat in eggs and vanilla until smooth.
Stir in oats and cranberries. Shape dough into 2 inch balls, place on
greased baking sheets and flatten slightly. Bake at 325 until lightley
browned, about 12-15 min. Remove and cool on wire racks

—–

Blender Chocolate Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Ounces Chocolate Chips
Pinch Salt
1 Teaspoon Vanilla
3/4 Cup Hot Milk
Creme De Menthe
Whipped Cream

Put all in blender on high. Blend for about two – three minutes. Pour in
parfait (or champagne flutes) glasses. Chill til firm (at least 4 hours) Top
with creme de menthe
and real whipped cream. Makes four servings. Jan Moppert

– – – – – – – – – – – – – – – – – –

Title: Green Pasta with Tomato Sauce and Basil
Categories: Pastas, Masterchefs, Frisco, M
Yield: 4 servings

———————————–PASTA———————————–
1 c Flour * 2 tb Oil, olive
1 lg Egg 1 bn Basil, washed, stemmed
1 ts Salt 1/2 c Oil, olive
1 ts Pepper, white

———————————–SAUCE———————————–
2 tb Butter 2 tb Basil, fresh, chopped
1/2 c Mirepoix ** 3 md Tomatoes, ripe, chopped
3 tb Puree, shallot *** 4 tb Puree, tomato
2 ea Bay leaves 1 ts Puree, garlic ***
1 ts Thyme 2 c Stock, chicken ***
1/2 ts Oregano 2 c Stock, veal ***
1 ts Peppercorns, crushed Salt (to taste)
1 c Wine, white Pepper (to taste)

* The flour used for this pasta recipe is made up of 70% semolina, and
30% of either all-purpose, rice, or buckwheat flours.

** Mirepoix is a mixture of diced onions, carrots, celery and leeks.

*** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal
Stock if you don’t have one of your own.

For the Pasta:
==============

Place the flour on a work space or in the bowl of a mixer. Add egg,
salt and pepper. Mix well, then add olive oil and basil puree. Continue
mixing.

Roll the dough into a ball and work it by hand until it’s smooth.
Sprinkle the dough ball with flour and run it through a pasta machine. Dust
the noodles with flour and do not dry before cooking.

For the Sauce:
==============

Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay
leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow
the flavors to come out).

Add white wine and cook briefly. Add the basil, tomatoes, tomato
puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes
(until the vegetables are soft).

Strain into another saucepan and adjust the seasonings. Reduce the
mixture over high heat for 10 minutes. Reserve.

To Assemble:
============

Cook the pasta in plain boiling water, then drain.

In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil
puree, salt and pepper. Add the pasta to the saute pan.

Add a little tomato sauce to the pasta and heat.

To serve, ladle the sauce onto serving plates, swirl pasta in the
center and garnish with basil leaves and chopped chives.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

Title: Hot and sweet pickled peppers
Categories: Canning, Chile heads, Condiments
Yield: 6 Pints

6 lb Hot peppers
6 cl Garlic
3 c Sugar
2 2/3 c White vinegar 5% acidity
2 2/3 c Water
3 3/4 t Pickling salt

Wash peppers and slice into rings. You can remove core and seeds or
leave intact. In a 6 to 8 quart saucepan, combine sugar, vinegar,
water and pickling salt. Bring to a boil. Add sliced peppers and
return to a boil. Remove from heat. Place a clove of garlic in each
hot, sterilized pint jar. Use tongs to immediately fill jars with
hot peppers. Fill jars with brine, leaving 1/2-inch headspace.
Carefully run a nonmetallic utensil down inside of jars to remove
trapped air bubbles. Wipe jar tops and threads clean. Place hot
lids on jars and screw bands on firmly. Process in boiling water
canner for 5 minutes.

Note: For smaller yield, halve ingredients. Processing times and
other directions remain the same.

MMMMM

ROASTED GARLIC PUREE DIP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Heads fresh garlic
2 pk 8 oz. ea cream cheese
4 oz Blue cheese
3/4 c Milk
2 ts Chopped fresh parsley

Remove outer convering on garlic. Do not peel or
separate the cloves. Place each garlic head on a large
square of heavy aluminum foil. Fold up the foil, so
the cloves are completely wrapped. Bake for 1 hour at
350 degrees. Remove garlic from oven and cool for 10
minutes. Separate cloves and squeeze cloves to remove
cooked garlic. Discard skins. In food processor, mix
cheeses, milk and garlic until smooth. Place in
serving dish. Sprinkle with parsley. Serve as a dip
with crudites (mixed vegetables) for dipping. Makes 5
cups.

– – – – – – – – – – – – – – – – – –

Black Bean-Goat Cheese Enchiladas (with Mango Relish)

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Cheese
Luncheon Main Dishes
Southwestern Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Sauce—
1 cup chicken stock
10 tomatillos (husked) — rinsed and chopped
4 cloves garlic
1 cup onions — chopped
2 serrano chiles — seeded and chopped
2 tablespoons fresh cilantro — chopped
salt — to taste
—Filling—
1/4 cup chicken stock
2 cups black beans — cooked
1 clove garlic — minced
2 serrano chiles — seeded and minced
1/2 cup mango or papaya — diced
4 scallions (white part only) — thinly sliced
1/2 cup corn kernels — roasted
8 ounces fresh goat cheese — crumbled
salt — to taste
Vegetable oil — to soften tortillas
8 corn tortillas
1 cup Mango Relish (separate recipe)

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken stock, tomatillos, garlic
cloves, onions, and serranos over medium-high heat for 10 minutes, stirring
frequently. Transfer the mixture to a blender, add the cilantro, and puree
until smooth. Season with salt and set aside.

To make the filling, in another saucepan, bring all the filling ingredients
except the cheese and salt to a boil. Remove from the heat, whisk in 4 ounces
of the goat cheese, and season with salt. Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch up the sides. Over
medium heat, bring the oil to 350 degrees F. or just smoking. (CAUTION: Do
This Very Carefully–This is VERY, VERY HOT–) Submerge the tortillas in the
oil one by one for 5 seconds each to soften. Drain the tortillas on paper
towels and keep warm: do not stack the tortillas.

To assemble the enchiladas, divide the black bean-goat cheese mixture evenly
among the tortillas, spreading evenly down the middle. Roll up the tortillas
and place seam side down on a baking sheet or in an ovenproof baking dish,
placing them snugly together. Pour the reserved tomatillo sauce over the
enchiladas, and top with the remaining 4 ounces of the goat cheese. Cover
with foil and bake in the oven for 10 minutes. Serve 2 enchiladas per plate,
together with Mango Relish (separate recipe).

Chef’s Notes: This recipe is included by chef Stephan Pyles in his cookbook
__The New Texas Cuisine__, Doubleday, 1993, ($35.00).

The chef states: “This recipe was published in _Parade_ magazine in 1987 in
an article commissioned by my friend Sheila Lukins… Although at first glance
this combination may not seem very Texan, one only has to realize that the
Gulf Coast is subtropical and that some of the best goat cheese in the country
is made here in Dallas by the Mozzarella Company.” (He’s right!)

– – – – – – – – – – – – – – – – – –

NOTES : “Black beans, goat cheese, and mango have become a popular combination
in the new Texas cooking, and once you’ve tasted these enchiladas, you’ll
understand the appeal” says Chef Pyles of Star Canyon in Dallas, Texas.

CROCKPOT TERIYAKI STEAK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless chuck steak
2 tb Oil
1 t Ground ginger
1/2 c Soy sauce
1 tb Sugar
1 Clove garlic crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients
in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover
and cook on low for 6 to 8 hours. Serve with rice…. Makes 5-6
servings…

– – – – – – – – – – – – – – – – – –

Date: Wed, 14 Sep 94 13:36:26 EDT
From: flaminio@ed8200.ped.pto.ford.com

Dill / Lima Bean Rice
=======================

Somebody asked about cooking basmatti rice so it isn’t sticky. I use a method
that results in perfect rice every time. I cook it in a non-stick pot on the
stove, not in a rice cooker:

First, be sure to rinse the rice with cold water until most of the starch is
removed and the water pours off pretty clear. Then, add enough water to cover
the rice and boil for about 7 minutes. Test the rice by biting into a few
grains…it should be firm, but not crunchy. Be sure not to over-cook the rice
at this stage (it’s better to have it a little under-cooked).

Drain in a colander and rinse the rice with about 2-3 cups fresh water.

Put the rice back in the pot and steam with the lid on for 30-40 mins. over
low heat. The rice will develop a nice crunchy bottom that’s delicious (eat
this first so it doesn’t get soggy!)

After you drain the rice in the colander, add 1 bunch chopped dill and 1 box
frozen baby lima beans. Mix it all together and return to the pot to steam
as described above. (Again, this is for about 6 cups cooked rice.)