Title: Delmonico Sauce
Categories: Sauces
Servings: 4

1/2 c French Dressing; Plain
1 ts Tomato Catsup
1 ts Worcestershire Sauce
1/4 ts Green Peppers;Finely Chopped
1 ea Egg; Large, Hard Boiled, *

* Finely chop the hard boiled egg or rub it through a fine sieve.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mix all the ingredients and serve on freshly cooked broccoli or green
beans, or use as a superb salad dressing on very fresh crisp greens.

NOTE: This sauce was created by Oscar of The Waldorf Hotel many years ago
and is now a classic.

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SOPA DE NOPALES (CACTUS SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive or salad oil
1 Large onion,chopped
1 lb Tomatillos*
6 c Chicken broth,reg strength
1 pk Sliced cactus (33 oz)**
2 tb Lime juice
2 tb Fresh cilantro leaves,minced
2 oz Panela/feta cheese,crumbled
Lime wedges (opt)

Cactus looks forbidding. Stripped of its prickly
points, however, it is a mild-mannered vegetable with
a slightly tart flavor. Look for easy-to-use canned
cactus (sold as NOPALES or NOPALITOS) in supermarkets
and Mexican groceries.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ * – husks removed, rinsed and
coarsely chopped ** – packed in water, drained and
rinsed.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ In a 4-5 quart pan over medium
heat, stir oil and onion often until onion is golden,
about 15 minutes. Add tomatillos; stir often just
until soft, about 6 minutes. Add broth; bring to a
boil over high heat. Stir in cactus, lime juice, and
cilantro. Cook until hot. Ladle soup into a tureen.
Offer cheese to add to taste. Accompany with lime
wedges.

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Title: PINEAPPLE SORBET MIXTURE
Categories: Salads, Regional, Fruits
Yield: 6 servings

3 c Fresh pineapple,peeled/cored
1/3 c Light corn syrup
1/4 c Lemon juice

In a blender or food processor, whirl pineapple chunks, corn syrup,
and lemon juice until smooth.

MMMMM

Title: Barbecued Meat Patties
Categories: BBQ
Yield: 4 servings

1 1/4 lb ground meat
1 egg
2 tb finely chopped onion
2 tb finely chopped green pepper
1 tb soy sauce
1 tb tomato ketchup
2 tb half-half
1 tb cornstarch

————————–SNAPPETIZERSY BASTING S—————————

————————————–C————————————-
1/2 c ketchup,
1/4 c water and
1 tb lemon juice.

————————————–A————————————-
1 tb brown sugar,
1 tb worcestshire sauce and a
1 ds hot pepper sauce.

Stir to blend well. Add dash salt and black pepper. In a large mixing
bowl, combine ground meat, egg and onion. Add green pepper, soy
sauce, and ketchup. Mix half and half and cornstarch. Add to meat
mixture, mixing to blend well. Form portions of meat to even, rather
thick meat patties. Place patties on preheated barbecue grill. Broil
3 to 4 inches from source of heat, basting with sauce and turning
patties over from time to time for even browning. Grill 12-15 minutes
total or to your liking- time depends on how well you like your meat
done. Serve meat patties on hamburger buns, if you like, or with
French Fries. Serve reMain dishing sauce alongSide dish. Makes 4
servings From: Great American Recipes 12-11

—–

Date: 15 Dec 94 09:47:41 MST
From: “Gloria E. McCrary”

A Cuban friend gave me this recipe and I adapted it to a pressure
cooker (I also removed all references to olive oil).

CUBAN BLACK BEANS

2 cups black beans
5 cups water

Put cleaned, washed beans in a 4 to 6 qt. pressure cooker. Boil
beans for 2 minutes; turn heat off, cover beans and let sit for 1
hours.

Add the following ingredients:

1 or 2 bell peppers, chopped
l large onion, chopped
4 cloves garlic, minced
1/2 tsp pepper
salt or to taste
1 tsp oregano
1 bay leaf
2 tbsp sugar

Cook at 15 lbs pressure for 25 to 30 min. Open cooker when the
indicator has dropped down.

Remove about 1/2 to 1 cup of the beans and mash; return to pot and add
the following ingredients:

2 tbsp vinegar
2 tbsp red wine (cooking wine ok)

Bring to a boil and simmer for about 20 min.

Serve over white rice.

CHEESE-GARLIC BISCUITS (AS SERVED AT RED LOBS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick (r) Baking Mix
2/3 c Milk
2 oz Shredded cheddar cheese
1/4 c Margarine or butter, melted
1/4 ts Garlic powder

Heat oven to 450#161#

Mix baking mix, milk and cheese until soft dough
forms; beat vigorously 30 seconds. Drop dough by
spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Mix
margarine and garlic powder; brush over warm biscuits
before removing from cookie sheet. Serve warm.

(10 to 12 biscuits)

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Greek Meatballs With Lemon Sauce

Recipe By : Lisa A Neilson
Serving Size : 1 Preparation Time :0:00
Categories : Beef Greek
Main Dish Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Meatballs—–
2 Lb Ground Beef
1/2 Cup Finely Chopped Onion
1/4 Cup Raw Regular White Rice
1/4 Cup Chopped Parsley
2 Tsp Salt
1/4 Tsp Pepper
4 Beef Boullion Cubes
2 Tbsp Butter Or Margarine
—–Lemon Sauce—–
4 Eggs
1/4 Cup Lemon Juice
1/4 Tsp Salt
Chopped Parsley

1. Make meatballs: In medium bowl, combine beef, onion, rice, parsley,
salt and pepper with 1/4 cup cold water. Using hands, mix well to combine.

2. Shape mixture into meatballs, 1 1/4 inches in diameter.

3. In large kettle (pot), combine boullion cubes, butter, and 4 cups
water; boil.

4. Drop meatballs, one by one, into boiling liquid. Return to boiling;
reduce heat, and simmer, covered, 50 minutes.

5. Mean while, make lemon sauce: In top of double boiler, over hot, not
boiling, water, using rotary beater, beat eggs with 2 tbsp cold water
until light and fluffy.

6. Remove 1/4 cup hot boullion from kettle; gradually add to egg mixture,
beating constantly.

7. Gradually stir in lemon juice. Cook, stirring occasionally, until
sauce thickens. Add salt. Remove from heat; let stand over hot water 5
minutes before serving.

8. To serve: With slotted spoon, remove meatballs to serving dish. Pour
sauce over them. Sprinkle with chopped parsley. Serve the meatballs with
cooked rice or mashed potatoes, if desired.

Makes 6 to 8 servings.

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HOTEL ROANOKE PEANUT SOUP

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, diced
1/3 ts Celery salt
1/4 lb Butter
1 t Salt
2 Celery ribs, diced
1 tb Lemon juice
3 tb Flour
1/2 c Ground peanuts
2 qt Hot chicken broth
1 lb Peanut butter (creamy)

Melt butter in sauce pan and add onion and celery.
Saute for 5 minutes (do not brown). Add flour and mix
well. Stir in chicken broth and simmer for 30
minutes. Remove from heat and strain. Add peanut
butter, celery salt, salt, and lemon juice. Sprinkle
ground peanuts on top before serving.

Makes 20 1/2 c. servings.

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TORTILLA SOUP, LEGENDS RANCHO DELUXE

Recipe By : Legends Rancho Deluxe by chef Michael Hanrahan
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon canola oil
8 whole corn tortillas — cut into 1″ strips
1 cup onion — diced
1 1/2 tablespoons jalapeno peppers — seeded
— minced
5 cloves garlic — minced
1 tablespoon tomato paste
42 ounces canned tomatoes — undrained
1 tablespoon ground cumin
63 ounces chicken broth, fat free
4 whole corn tortillas — cut into 1/4″ strips
2 cups boneless skinless chicken breasts — cooked
— shredded
1 cup avocado — diced
1/2 cup sharp cheddar cheese — shredded
1/2 cup fresh cilantro — chopped

Heat oil in a large Dutch oven over medium-high heat. Add 1″ tortilla
pieces – cook 2 minutes or until crisp – stirring occasionally.

Add the onion, jalapeno and garlic – saute 3 minutes.

Add tomato paste and tomatoes – bring to a simmer and cook 10 minutes.

Stir in cumn and broth – bring to a boil. reduce heat to medium and
simmer – uncovered – 40 minutes or until reduced to 8 cups.

Place half of soup in a blender – process until smooth – pour into a bowl.
Repeat procedure with remaining soup. Return pureed soup to pan. Cook over
medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400
for 7 minutes or until crisp – set aside.

Divide chicken and avocado evenly amoung 8 soup bowls. Pour soup into each
bowl and top with cheddar cheese, cilantro and tortilla strips.

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PAN-WILTED WINTER GREENS WITH FRESH GINGER (HH)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Grated fresh ginger
3/4 ts Salt, prefer fine sea salt
1 1/2 lb Spinach, large stems removed
-leaves cut into 1 1/2″
-wide strips
1 lb Kale, stems removed, leaves
-cut into 1 1/2“-wide strips
2 lb Swiss chard, stems removed,
-leaves cut into 1 1/2-inch
Wide strips

(Not really ”Heart Healthy" because of the sodium content, but no fat, so
I’ll include it in the category.)

In a very large skillet, combine the ginger, salt and 1/2 cup of water and
bring to a boil over high heat. Add the spinach, kale and Swiss chard,
packing them down with the pan lid. Cover and cook over high heat,
stirring, until tender, about 5 minutes.

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