Turkey Chili

Recipe By : CD
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
2 large onions — chopped
2 tablespoons garlic — chopped
2 1/2 pounds turkey — ground
1/4 cup masa harina —
28 ounces whole plum tomatoes — drained and chopped
4 cups chicken stock
6 tablespoons pasilla chili powder
1 tablespoon cumin — ground
1 teaspoon oregano
1 teaspoon cinnamon
1 teaspoon black pepper — freshly ground
1 tablespoon salt
2 tablespoons cider vinegar
2 chipotle chilies in abode sauce — chopped
40 ounces beans

Heat the oil in a dutch oven and saute the onions until golden. Add the
garlic and saute for another 2 – 3 minutes. Add the turkey and saute until
the meat loses its color, stirring to break the meat apart. Sprinkle the
masa harian onto the meat and stir to incorporate, cooking for an additional
2 minutes.
Add the remaining ingredients (except beans), the reserved tomato juice and 2
cups of chicken stock. Bring to a boil over high heat, reduce the heat to low
and simmer, covered, for 1 1/2 hours, stirring occasionally, adding the
remaining chicken stock if necessary. Add the beans and continue cooking for
10 to 15 minutes to heat thoroughly. Serve with corn bread, tortillas, diced
onions, grated cheese, sour cream, chopped fresh coriander, or anything else
you like with your chili.

NOTE: Try and get the ingredients listed. If you use regular chili powder
be careful about what it has in it. Most purchased chili powders are a mixture
of chili powder, cumin, salt, and other spices. Again, I strongly suggest
using the ingredients listed as the taste is well worth the effort. This
chili has a nice “earthy” taste with a hint of smokiness imparted by the
chipotle chilies in adobe sauce.

Beef or pork can be substituted for the turkey.

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Per serving: 5857 Calories; 122g Fat (19% calories from fat); 464g Protein;
739g Carbohydrate; 610mg Cholesterol; 11355mg Sodium

Title: SHIH CHIN TAN P’AI (ASSORTED MEAT IN EGG PIE)
Categories: Chinese, Chicken, Pork, Poultry, Seafood
Yield: 4 servings

1/3 c Chicken, diced boned
1/4 c Ham, diced
1 Duck gizzard
1/4 c Shrimp, small shelled
1/4 c Black mushrooms, diced
1/4 c Bamboo shoots
2 tb Green peas
2 tb Oil
1/2 tb Wine
1/2 ts Salt
8 Eggs
2 tb Flour
1/4 ts Salt
1/4 ts MSG (optional)
6 tb Oil

1) Cut the softened black mushrooms, cooked ham, duck,
gizzard, chicken meat, shrimp and bamboo shoots into
dices. Stir fry all the diced ingredients with 2
tablespoons of oil and season with 1/2 teaspoon of
salt and 1/2 teaspoon of wine. Then add the green
peas. Mix well. Remove and place in a bowl.

2) Beat the egg whites with an egg-beater or
chopsticks until very stiff. Add the flour, salt, MSG
and egg yolks. Mix well.

3) Heat the pan very hot. Put 6 tablespoons of oil in
pan and then pour in the egg paste. Fry over low heat
until almost stiff. Sprinkle the fried stuffing over
the egg pie. Fry again until golden. Turn over and
fry the other side for about 2 minutes.

4) Remove and cut the egg pie into small pieces of any
shape for eating convenience. Garnish with some
lettuce leaves and serve. Pei Mei’s Chinese Cook Book
Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing
Co, Ltd (1974)

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Spicy Eggplant Spread

Recipe By : Nathalie Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Sauce
Grilling

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pound eggplant — halved
2 tablespoons oil
2 medium onions — 1/2-inch cubes
2 garlic cloves — finely chopped
2 teaspoons ground coriander seeds
1 teaspoon turmeric
1 teaspoon sugar
1/4 cup yogurt
Salt and pepper

Preheat the oven to 400 degrees F. Place the eggplant, cut-side down, on a
foil-lined baking sheet. Bake 30 to 45 minutes, or until soft. Remove from the
oven and set aside to cool. Alternatively, you can grill the eggplant over hot
coals. When cool enough to handle, peel and cut the pulp into large chunks.
This can be done a day or two in advance and kept in the refrigerator. Heat
the oil in a large saucepan over medium-high heat. Add the onion and cook 2 to
3 minutes. Then add the garlic and continue cooking until soft but not brown,
about 2 minutes. Add the eggplant, coriander, turmeric, and sugar. Cook until
soft and well combined, about 5 to 10 minutes. Stir in the yogurt and season
generously with salt and pepper. Serve hot, warm, or at room temperature.

Yield: 2 to 2 1/2 cups

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Title: CELERY STICKS STONES SALAD
Categories: Salads, Vegetables
Yield: 1 servings

2 tb Olive oil
2 tb Cider vinegar
1 ts Dijon style mustard
-l/2 tsp. salt
-l/2 tsp. sugar
2 c Celery cut in 1 I/2 inch x
1/4 Inch sticks, lightly
-cooked
1 c Carrots, cut in l l/2 inch
-x 1/4 inch sticks, lightly
-cooked
1 cn (8 oz’s.) sliced water
-chestnuts, drained

In a small bowl using whisk, beat oil, vinegar,
mustard, salt and sugar. In a large bowl combine
celery, carrots and water chestnuts; add oil mixture;
toss to coat. Serve immediately or cover and
refrigerate overnight before serving.

Makes 4 portions, 31/2 cups.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Shrimp Diane

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

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

1 c Butter,unsalted

2 lb Shrimp,medium,shelled

1/4 c Green onion,minced

3/4 ts Salt

1/2 ts Garlic,minced

1/2 ts Cayenne pepper

1/4 ts White pepper

1/4 ts Black pepper

1/4 ts Basil

1/4 ts Thyme

1/8 ts Oregano

1/2 lb Mushrooms,1/4″ slices

1/4 c Fish stock

1/4 c Clam broth

3 tb Parsley,fresh,chopped

French bread

Pasta

Rice

1. Heat 1/2 cup butter in large skillet over high heat.

2. When butter is almost melted, add green onion, salt, garlic, ground

peppers, basil, thyme and oregano; stir well.

3. Add shrimp and saute until they turn pink, about 1 minute, shaking the

pan instead of stirring.

4. Add msuhrooms and stock; add remaining 1/2 cup butter in chunks,

continuing to shake skillet, cooking until butter sauce is creamy and

smooth.

5. Garnish with parsley and serve immediately with French bread, or over

pasta or rice.

NOTE: This recipe is a version of the Shrimp Diane served at Orleans

Restaurant of Los Angeles.

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Title: Chocolate Spiders
Categories: Kids, Halloween, Candies
Yield: 2 dozen

12 oz Twizzlers; chocolate flavor
4 oz Milk chocolate candy melts

Cut twizzlers into 1 1/2″ pieces. Slice each piece in half
lengthwise. On waxed paper place 4 legs (pieces) on each side and
then drop 1 tsp melted candy in middle for body. Use a toothpick to
smooth to uniform circle and connect all candy pieces. Cool
completely before removing from waxed paper. Source: Gifts That
Taste Good (ISBN 0-942237-09-9)

MMMMM

Title: ALMOND AND HONEY CAKES
Categories: Cakes, Candies
Yield: 8 servings

250 g Sweet flan pastry
Butter; for the tart tin
Flour; for the tart tin
20 g Apricot jelly; for glazing

———————————-FILLING———————————-
125 g Sugar
125 g Slivered almonds
90 g Unsalted butter
35 g Honey
2 tb Double cream
50 g Crystallised fruits
— chopped
Kirsch

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Preparation:

Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable
base 22 cm in diameter.

Roll out the pastry to fit the tart tin. Line the tin with the pastry and
prick the bottom all over with a fork. Bake it for 10 minutes at the bottom
of the pre-heated oven. Leave the pastry shell in the tin.

Cooking:

Lightly brush a thin layer of apricot glaze over the bottom of the pastry
shell.

Put all the remaining ingredients for the filling into a saucepan and heat
them gently, stirring to mix them well as they melt.

Raise the oven to 210 oC. When the filling is melted, spread it in a thin
layer on the glazed pastry shell.

Cook it for about 15 minutes: it is ready when the filling begins to
bubble.

Leave the cake to cool in its tin, then take it out.

Serving:

Cut the cake into little triangles or rectangular pieces. Serve them with
coffee, like ‘petits fours’.

From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN
0-333-40957-4

Typed for you by Rene Gagnaux

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Grilled Chicken Tostadas

Recipe By : Del Monte
Serving Size : 4 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 14.5oz can diced tomatoes w/ garlic and onion
1 15oz can pinto beans — drained
2 tsp minced jalapeno — optional
1/2 tsp ground cumin
1 c cubed grilled chicken or turkey
4 flour tortillas
1/2 c sharp cheddar cheese — shredded

Combine tomatoes, beans, jalapeno and cumin in skillet. Add cooked
chicken. Heat 5 minutes or until thickened.

Arrange tortillas in a single layer on grill over medium coals. Srpead
about 3/4 cup chicken mixture over each tortilla. Top with cheese.
Repeat with remaining ingredients. Cook about 3 minutes or until bottom
of tortilla browns and cheese melts. Serve with salsa and garnish with
shredded lettuce and diced avacado if desired.

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Title: Cream Of Potato Soup #2
Categories: cheese/eggs
Yield: 6 servings

6.00 ea potatoes; medium size
1.00 ea butter; size of walnut
1.00 ea onion; chopped fine
2.00 c milk

Dice and cook potatoes in salt water. Add butter, pepper, and onion.

When potatoes are tender, add milk and riffles made by mixing a small

amount of flour and butter until small lumps form. Serves 6.

Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH

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Green Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Sauces
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Pork roast (fresh shoulder — preferred)
1 pound Pork soup bones
44 ounces Canned tomatoes
23 ounces Tomato sauce
28 ounces Hot water
21 ounces Diced green chili strips
3/4 To 1 oz diced hot peppers
1 tablespoon Sugar
1 1/2 tablespoons Salt
1 tablespoon Garlic

Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until
brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or
5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart
saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water
and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and
continue boiling for 20 minutes. Add spices, hot peppers, and chili strips.
Continue boiling for another 20 minutes.
Finish by cooking on medium heat until desired thickness, usually another 20
minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful.

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