Lo Cal Chili Con Carne

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Cal Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Tomato sauce
16 ounces Beans — cooked
8 ounces Ground beef — cooked
4 ounces Onion — chopped
1 teaspoon Salt
2 teaspoons Chili powder
1 Bay leaf

Combine ingredients in a med. covered saucepan and simmer, covered, for 30
minutes. Freezes well.

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Title: Poblano Sauce for Chicken or Spaghetti (Mexican)
Categories: Mexican, Sauces, Chicken, Pasta
Yield: 1 cup

3/4 c Cream
1 Or 2 chiles poblanos
Salt and Pepper

Peel and deveined the Poblanos, cut in slices, put in the blender
with the cream, salt and pepper. This sauce can be used over the
spaghetti or chicken. This sauce cannot be warmed too much, it do not
have to be boiling, is better to use the microwave for to warm the
dishes or the oven if the dish is cover with plastic wrap.
For Spaghetti: cook the spaghetti as usual and cover with the sauce,
you can add some cheese and then warm in the microwave.
For Chicken: cook the chicken with water and some vegetables
(optional) or as ususal, cover with this sauce and warm in the
microwave. VARIATIONS: instead or cream you can use cheese cream or
both. Also you can add the chiles poblanos as you want.
Patricia Wriedt.

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AUSTRIAN HOMESTYLE GENERIC VEGETABLE SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margarine (or oil,
-or lard)
3 tb All purpose flour
1 1/2 pt Water
3 1/2 ts Knorr Beef Flavor Consomme
-Mix (or similar bouillon
Powder or cubes)
2 tb Chopped onion
1 md Carrot, diced
2 c (approx.) broccoli or
-cauliflower, cut into small
-pieces
1 md Potato, peeled and diced

Melt butter over medium heat. Add flour, stirring
constantly, until the mixture becomes puffy. Add
water, bouillon powder, onions, potatoes and carrots.
Bring to a boil, stirring occasionally. Reduce heat
and simmer until potatoes are almost done (about 5 to
6 minutes). Add broccoli and return to boil. Simmer
for another minute.

Makes 3 large servings (which with a chunk of French
bread or the like would make a hearty meal,
quantity-wise.)

VARIATIONS: For thinner soup, use less flour. For
vegetables with a more delicate flavor, use less
bouillon powder. If using sliced mushrooms, asparagus
and frozen or fresh green peas as vegetables, use
slightly less flour, slightly less bouillon powder,
and a dash of sugar. (Start with the asparagus, adding
peas and mushrooms when asparagus is almost done. No
onion in that one, BTW, it would overwhelm the other
flavors.) If all you’ve got is potatoes and onions,
add quarter teaspoon caraway seeds early on (when you
reduce to simmering). What, not even potatoes? Throw
in somewhat more chopped onion and add rice, and serve
with fresh chopped parsley.

Posted by Karin Brewer. Courtesy of Fred Peters.

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1 (10 lb.) (approximately)
winter melon (be sure
you have a pot large
enough for it)

SOUP INGREDIENTS TO BE PUT INTO
CAVITY OF MELON:
5 c. chicken soup stock
2 tsp. dry sherry
1/2 tsp. sugar
3/4 tsp. salt
15 lotus seeds, soaked skinned
4 lg. dried mushrooms, soaked cut
into 1/4 inch squares
1 c. barley, soaked overnight

OTHER INGREDIENTS TO BE PUT INTO
CAVITY OF MELON:
1/3 c. diced roasted pork or roasted
duck meat
1 boned, skinless chicken breast, cut
into 1/4 inch cubes
Mix 1/3 cup raw lean pork, cut into 1/4 inch cubes, with 1
teaspoon cornstarch and 1/4 teaspoon salt. Mix 6 ounces fresh
shrimp, cleaned, deveined and cut into 1/2 inch cubes with 1/2
teaspoon dry sherry, 1 pinch white pepper and 1/2 teaspoon
cornstarch. 1/3 c. abalone, cut into 1/4 inch cubes 1/3 c. coriander
for garnishing Cut off enough of the stem end of melon for removal
of contents or to fit melon to pot, and remove seeds and soft pulp.
Put a piece of cheese cloth under melon to facilitate removal from
pot after cooking, then put melon in pot. Put soup ingredients into
cavity of melon. Steam melon with its soup ingredients for 1 hour,
making sure there is enough water in pot for steaming. Add roast
pork or duck meat and steam an additional 15 minutes. Add cubed
chicken and pork mixture to the hot broth and stir so that the
pieces do not stick together. Steam an additional 15 minutes. Add
shrimp mixture, straw mushrooms, abalone and turn off heat. Grasp
corners of cheesecloth and lift out melon gently. Place on a large
round serving platter. Remove cheesecloth and garnish with
coriander. Serve hot, judiciously scooping out melon pulp to avoid
puncturing the shell and not allow soup to leak out.
This dish has always been a major undertaking as you can see.
However, family and guests who are served this soup always
appreciate the effort involved. Basically the melon is used as a
container for the soup and is sometimes carved with figures, Chinese
characters or geometric patterns to make the melon look like a
ceramic piece. Books on Chinese garnishings and vegetable carving
can give more information on this matter. The cheesecloth method of
handling the melon works, but can be replaced by using of a trivet
or any flat metal piece which can be placed under the melon with
strings attached so that the ends of the strings are readily reached
from the top. If the melon is immersed in water almost to the top,
the cooking is controlled better. If the water level is, say, only
1/2 to 1/3 of the height of the melon, the portion out of the water
is not as well done as the portion in the water, making handling and
serving difficult. Of course, if the entire melon is simply
steamed, the cooked melon will be homogeneous. However, it would
take a longer time to cook. The top of the melon that is cut off
can be peeled, cut into chunks and put into the soup with the rest
of the ingredients or it may be reserved for another dish.

Chhole (chickpeas) with sundried tomatoes: yum!

Last night I wanted to make Indian chickpea stuff (chhole) but I didn’t have
any real tomatoes. But I did have a package of sun dried tomatoes, so I
used them instead, and got a thick, rich sauce that compensated well for the
lack of the 6 T. of oil that I would have used last time I made this stuff
(yuck, can’t believe I ate that!). This looks kind of complicated, because
I am not good at making recipes appear simple, but it really takes only about
1/2 hr starting from cooked chickpeas.

2 c. dried chickpeas, soaked and cooked until tender.

5 medium onions, minced or (if you want to save time) pureed.

reserve about 1/4 c. onion, then saute (or reduce) onion in a wok or deep
frying pan.

Add: 3 oz. sun dried tomatoes plus several dried red chilies, rehydrated
and pureed. Cook for about 5 min. You should have a thick, somewhat dry
paste.

Add:

2 T. cumin (or more if you like)
2 T. ground coriander seed

stir for a minute or so and then add

1 c. chickpea water,
1/2 t. turmeric
2 t. (or more) garam masala
enough cayenne pepper to make you happy with the hotness
salt to taste

stir and add chickpeas. Simmer until the sauce reduces to a dry stuff that
clings to the chickpeas.

Coat with a mixture of:

reserved chopped onion
juice of 2 lemons
one or more fresh green chilies, minced
grated fresh ginger (start with a 1″ piece)
2 t. salt if desired

serve over rice or bulgur

Title: Denise’s Diet Soup
Categories: Soups/stews, Vegetables, Formatted
Yield: 8 servings

1 ea Garlic cloves; minced
1 ea Onions; chopped
1 ea Leek; sliced, white only
1 ea Pepper, red; chopped
1 ea Zucchini; sliced
8 oz Mushrooms; sliced
1 pk Spinach, chopped, frozen
1 cn Tomatoes, stewed (14oz)
16 oz Chicken bouillion
12 oz V-8 juice
1 tb Chili powder
1 ts Paprika
5 1/2 ts Oregano
2 ea Bay leaves
Pepper, cayenne; to taste
4 oz Cheese, blue; crumbled

Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini,
pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in
microwave until soft, add to vegetables. Add remaining ingredients except
blue cheese, bring to a boil, then reduce heat and simmer about 20 minutes.
Add about 1 tb of crumbled blue cheese to each serving. Choice of
vegetables can vary, depending on availability and personal preferences.

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Title: Herbed White-Bean Dip
Categories: Dips, Appetizers, Vegetarian, Vegan, Low-fat
Yield: 11 servings

15 oz Cannellini
— (white kidney beans)
— rinsed, drained
1 tb Fresh lemon juice
1 lg Garlic clove; chopped
1 ts Olive oil
1/2 ts Ground cumin
1/4 ts Dried oregano
Cayenne pepper
Additional dried oregano

Puree first 6 ingredients in processor until smooth. Season with salt and
pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead.
Cover and chill. Let stand 30 minutes at room temperature before
serving.) Sprinkle with cayenne pepper and additional oregano.

Makes about 1-1/3 cups.

Per 2-tablespoon serving: calories, 40; fat, 1 g; sodium, 53 mg;
cholesterol, 0

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

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FRESH CHILLI CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Hot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Fresh red or green chillies
1/2 c Chopped fresh mint
1 tb Lime or lemon juice
1 t Chopped fresh ginger
Salt

Wash and dry the chillies. Cut off the stalks and
chop. Mix all the ingredients together about 15
minutes before serving.

Warning this one is for fire eaters only!!!

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Title: CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
Categories: Ice cream, Chocolate
Yield: 24 servings

-Eileen Shaughnessy-XSPC52B
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip
Cookie Dough (large size)
Or use homemade cookie dough

Take the chocolate cookie dough out of fridge and leave out till
needed. Scald milk until bubbles form around edge. Remove from heat.
Add sugar and salt. Stir until dissolved. Stir in half and half,
vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze
as directed by your ice cream machine’s instructions. Once ice cream
has been through the entire ice cream machine process and is now a
chilled soft ice cream, add the chocolate chip cookie dough. Just
break up the dough as best you can with your hands and drop it in
small clusters into the soft ice cream. Try to mix it around to
ensure that the cookie dough is evenly distributed throughout the ice
cream. Put the ice cream in the freezer for several hours until
hardened. Origin: We pretty much took our vanilla ice cream recipe
and added the chocolate chip cookie dough. You can easily use the
Pillsbury cookie dough, but it’s cheaper and better to use homemade.
Our Mrs. Field’s Chocolate Chip Cookie Dough recipe makes this
especially yummy! —–

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Title: BAKED RICE BROCCOLI
Categories: Vegetables, Rice, Casseroles
Yield: 6 servings

2 c Rice; cooked
1/2 c Butter
1/2 c Onion; chopped
1/2 c Celery; chopped
1 cn Cream of mushroom soup
2 pk Frozen chopped broccoli; tha
Not cook
1 cn Water chestnuts; drain; chop
1 c Velvetta cheese; cubed

Melt butter in saucepan. Saute onion and celery in butter. Mix in a
big bow cooked rice, onions, celery, broccoli, soup, water chestnuts
and cheese. Mix all togethera nd put in a 9×13″ casserole dish. Cover
with foil and bake for 25-30 minutes at 350~.

SOURCE: Angels Friends Favorite Recipes : Angels of Easter
Seals, Youngstown, Ohio.

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