Title: CHIMICHANGAS (DEEP FRIED BURRITOS)
Categories: Mexican
Yield: 6 servings

1 lb Ground meat, browned and
-drained
1 md Onion, chopped
1/2 c Red chile sauce or enchilada
-sauce
12 Flour tortillas
Oil for frying
2 c Cheddar cheese
2 c Shredded lettuce
2 c Chopped green onions

In a large skillet, brown meat and drain. Add onion and chile or enchilada
sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold
tortilla, tucking in ends, and fasten with wooden toothpicks. Only
assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a
large frying pan, with 1 inch of oil over medium heat, fry folded tortilla,
turning until golden about 1 to 2 minutes. Drain on paper towels and keep
warm.l Garnish with cheese, lettuce, and onion.

Yield: 12 Chimichangas or fried burritos

From: “Celebrate San Antonio – A Cookbook” by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92

—–

Peach Torte

Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Cake Mixes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
29 Oz Canned Peaches — drained
1 C Coconut
1 Pkg Yellow Or White Cake Mix
1/4 C Brown Sugar
1 C Nuts — chopped
1/2 C Butter Or Oleo — melted

Heat oven to 350 degrees. Place peaches with juice in greased and floured
9×13-inch pan. Sprinkle cake mix over top. Sprinkle nuts mixed with
coconut and brown sugar on top. Drizzle melted butter over all. Bake 35
to 40 minutes, or until done. Serve with Cool Whip OR ice cream when cool.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 5632 0 0 2394

SINIGANG NA BANGUS (Milkfish in Sour Broth)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 lb Bangus (milkfish)
-or white fish, dressed
2 c Water
3 md Tomatoes, sliced
1 md Onion, sliced
6 Pods green sampaloc
-(tamarind) [available as
-powdered packages]
1 cn Banana heart, drained (14 oz)
2 c Green beans,
-cut diagonally in half
1 c Spinach leaves (or cabbage,
-mustard greens or
-watercress)
1 ts Salt
1 tb Patis (fish sauce)

1. Slice fish and cut into 4-6 pieces. Salt all over.

2. Boil water and tamarind pods until pods are tender. Remove tamarind,
mash and strain back into the boiling water. (optional)

3. Add tomatoes, onions and green beans to boiling mixture and cook 15
minutes or until vegetables are almost cooked. Add fish, banana hearts,
and patis. Bring to a boil. Lower heat and simmer 3-5 minutes. Remove
from heat, add spinach leaves, and let stand for 5 minutes.

4. Serve with bagoong or patis (fish sauce).

Preparation and cooking time: 30 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Title: Pastitsio
Categories: Casseroles, Greek
Yield: 24 Servings

Karen Mintzias
1 1/2 lb Ziti thick, uncut macaroni
Salt
2 c Grated cheeses*
6 tb Melted butter
7 Eggs
6 c Saltsa Kima
6 c Medium Saltsa Aspri
1 ts Ground cinnamon
1/2 ts Grated nutmeg
1 c Bread crumbs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri
(hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
salted water until almost tender. Drain thoroughly. In a large bowl,
combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
and 4 of the eggs, lightly beaten.
Butter an 11″ x 15″ x 3″ baking pan, and in it layer half the
macaroni mixture. Separate 2 of the eggs and combine the 2 egg
whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly
over the macaroni in the pan and cover with the remaining macaroni.
Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
spices. Pour over the macaroni, spreading it into the corners with a
spatula. Sprinkle the top lightly with the remaining cheese and the
bread crumbs. Bake in a 350 degree for 45 minutes or until a golden
crust develops and the sauce bubbles. Remove from the oven and allow
to stand for 15 minutes before cutting into squares. Serve on a warm
platter. Note: Try this once using 1 1/2 pounds of ziti for an
elegant pastitsio. A very rich recipe; you can safely reduce the meat
sauce and Saltsa Aspri by one cup, if desired. From: “The Food of
Greece” by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

MMMMM

Title: PEAS WITH A HINT OF MINT
Categories: Baby food
Yield: 4 portions

2/3 c Shelled fresh peas
1/2 c Trimmed green beans
Sprig of fresh mint
1 c Water

Put all ingredients in a saucepan and simmer for 10 minutes. Drain,
remove the mint, and puree the vegetables in a food mill to get rid
of the indigestible husks from the peas. Add water or formula, as
needed. In addition to perking up the flavor of the vegetables, mint
is well-known carminative, and can help relieve baby’s painful gas or
colic.

MMMMM

Title: Brown Sugar Marshmallow Icing
Categories: Cakes, And, Cookies
Yield: 1 servings

12 lg Marshmallows — cut in sm.
Cubes
2 c Brown Sugar
1/2 c Milk
1/4 c Butter
Cream
1/2 c Chopped Nuts — (optional)

Stir brown sugar and milk over low heat until dissolved:

Cover the syrup for about 3 min. or until the steam has washed down
any crystals which may have formed on the sides of the pan. Uncover
and cook without stirring to 238 degrees. Remove from the heat and
add marshmallows and butter.

When these ingredients are melted and the ising has cooled to 110
degrees, beat until it is a good consistency for spreading. If too
heavy, thin with a little cream.

Pour the cream a few drops at a time. Add chopped nuts if desired

About 1 1/2 cups

(Joy of Cooking)

Recipe By : VANTILBURG@LIB.IS.TCU.EDU

Canadian Cheese Soup

Recipe By : The Elsah Landing Restaurant
Serving Size : 6 Preparation Time :1:00
Categories : Cheese/Eggs Main Dishes
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1/2 cup onion — diced
1/2 cup flour
2 cups Carnation evaporated milk
plus 2 cups water — 0R 4 cups milk
4 cups fresh chicken stock
1/2 cup carrots — peeled, finely diced
1/2 cup celery — finely diced
1 cup American cheese — grated
4 to
6 tablepoons sharp cheddar cheese spread
dash salt
dash paprika
dash nutmeg
paprika, if desired — for garnish

Saute onion in butter in medium saucepan for 5 minutes or until onion is
translucent. Blend in flour and stir over low heat for 5 minutes. Do not
brown.

Stir in evaporated milk and water (or milk) over low heat for 5 minutes,
or until mixture is smooth and thick.

Combine carrots and celery with chicken stock in medium pot. Cover and
simmer for 10 to 15 minutes, or until vegetables are tender. Add to milk
mixture. Stir until well blended. Add cheeses, salt, and paprika. Stir
until well blended. Cook and stir for 10 minutes, or until mixture comes
to a boil and thickens. Add nutmeg.

Garnish each serving with additional paprika, if desired.

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HOMEMADE YOGURT

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk
4 tablespoons commercial plain yogurt
Sugar or honey, — to sweeten
1 pint raspberries, — for serving

There are several yogurt-making devices, but you can easily make it at home in
a large thermos
bottle using a candy thermometer. Sterilize all equipment in boiling water
before using. Bring milk to
a boil, then cool to 100 degrees F. In a small bowl blend yogurt with 1/4 cup
of warm milk. Whisk
it back into warm milk. Pour into a pre-warmed thermos, seal, and set aside in
a warm place for 7
hours. Turn yogurt out into a bowl set in a bowl of ice water, stirring to
quicken cooling. Cover and
refrigerate for 4 hours, or until thickened. Sweeten to taste, if desired, and
serve with raspberries.
Yogurt will keep for 4 to 5 days, covered and refrigerated.

Yield: About 1 quar

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Title: Snack Mixes
Categories: Snacks
Yield: 7 cups

MMMMM———————–SNACK MIX BASE—————————-
5 c Cereal*
1 1/2 c Chow mein noodles OR
-pretzels
1/3 c Butter or margarine;
-melted
Snack Mix Ingredients

MMMMM————————–TROPICAL——————————-
1 c Cashews OR Macadamia nuts
1 c Coconut chips
1 tb Soy sauce
1/2 ts Garlic powder
1/2 ts Ground ginger

MMMMM————————–BARBECUE——————————-
1 c Peanuts
1 tb Worcestershire sauce
1 ts Barbecue spice
ds Garlic powder

MMMMM———————–HOT AND SPICY—————————-
1 c Peanuts
2 ts Chili powder
1 ts Garlic powder
1 ts Bottled hot pepper sauce

MMMMM————————HERBED PECAN—————————–
1 c Pecans; broken
1 tb Dried parsley flakes
1 ts Dried thyme; crushed
1/2 ts Celery salt
1/2 ts Onion powder

MMMMM—————————CURRY——————————–
1 c Peanuts
2 ts Curry powder
1/2 ts Crushed red pepper
1/4 ts Onion salt

MMMMM————————TRADITIONAL—————————–
1 c Mixed nuts
1 tb Worcestershire sauce
1/2 ts Seasoned salt
ds Garlic powder

*Bite-size wheat, rice or corn squares or shredded wheat cereal; round
toasted oat cereal (Cheerios); crispy corn and rice cereal bites
(Crispix)

Combine desired cereal and chow mein noodles or pretzels in a
13x9x2-inch baking pan. Stir together melted butter or margarine and
desired Snack Mix Ingredients. Pour over cereal mixture, tossing
gently till well coated. Bake in a 325F oven about 25 minutes,
stirring once or twice. Spread in a large shallow pan or on foil to
cool. Makes about 7 1/2 cups.

Sour Cream Potato Salad

Recipe By : The Junior League of New Orleans, La.
Serving Size : 10 Preparation Time :0:00
Categories : Salads, Dressings, And Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 hard-boiled eggs
2/3 cup mayonnaise
3/4 cup sour cream
1 1/2 teaspoons prepared mustard
(with horseradish)
1/2 pound cooked bacon — crumbled
1/3 cup green onions — chopped
1 cup celery — chopped
7 cups cooked potatoes — cubed
1/3 cup Italian salad dressing
salt — to taste

Cut eggs in half and remove yolks. In a small bowl, mash yolks and blend with
mayonnaise, sour cream, and mustard. In a separate bowl, chop egg whites.
Combine with bacon, onion, celery, potatoes, and salad dressing. Fold in
mayonnaise mixture and season with salt. Serves 8 to 10. Source: Jambalaya;
The Junior League of New Orleans, La. Formatted By: Joe Lynda Beaugez,
HSNX53A; Metairie, La.

– – – – – – – – – – – – – – – – – –