C.V. Woods World Championship Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Chicken
1 1/2 quarts Water
1/2 pound Beef suet
1/4 cup Celery — finely chopped
2 teaspoons Sugar
1 teaspoon Cilantro
1 teaspoon Thyme
1 cup Beer
2 Garlic cloves — chopped
Juice of lime
1 teaspoon Oregano
1 tablespoon Cumin ground
1/2 teaspoon Msg
7 cups Tomatoes, peeled — chopped
5 pounds Pork chops, ctr cut — thin
4 pounds Flank steak
3 Onions, medium — 1/2″ pieces
3 Green peppers — 3/8″ pieces
1 pound Jack cheese — shredded
6 Green chiles — long

Cut chicken into pieces and combine with Water in large saucepan. Simmer 2
hours then strain off broth.
In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2 hours. BOil
chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix
Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer
until all lumps are dissolved. Add tomato mixture, chiles, Beer mixture and
garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet
drippings into skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork
chops. Add Pork to broth mixture and cook slowly 30 min. Trim all fat from
flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings
about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowly
about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring
with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.
Reheat Chili before serving. About 5 minutes before serving time, add cheese.
Just before serving, add lime juice and stir with wooden spoon.

– – – – – – – – – – – – – – – – – –

THAI-STYLE MARINADE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-b-q

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR POULTRY AND PORK—–
Peel of 1 lemon
Peel of 1 orange
1/2 c Soy sauce
1/2 c Oyster sauce
1/2 t Ginger root — chopped
2 Garlic cloves
1 T Fresh cilantro — chopped
1/4 t Freshly ground pepper
1 Small bay leaf
2 T Honey

Combine all ingredients in a bowl. Makes about 1-1/4 cups

– – – – – – – – – – – – – – – – – –

Title: RAAN MASALEDAR – WHOLE LEG OF LAMB IN A SPICY
Categories: Meats, Main dish, Indian, Lamb
Yield: 6 servings

5 lb Lamb, leg of

———————————–SAUCE———————————–
2 oz Almonds, blanched
1/2 lb Onions, coarsely chopped
8 Garlic cloves, peeled
4 Cubes ginger, 1“, peeled
;chopped coarsely
4 Green chillies, chopped
20 fl Yoghurt, plain
2 tb Cumin seed, ground
4 ts Coriander seed, ground
1/2 ts Cayenne pepper
3 1/2 ts Salt
1/2 ts Garam masala
6 tb Vegetable oil
1/2 ts Whole cloves
16 Cardamom pods
1 Cinnamon stick, 2″ long
10 Peppercorns, black

———————————-GARNISH———————————-
4 tb Sultana raisins
1/2 oz Almonds, blanched, slivered

Make sure that all the fat has been trimmed from the outside of the leg and
that most of the fell (parchment-like white skin) has been pulled off. Put
the leg in a baking dish made, preferably, of pyrex or stainless steel.
Put the 2 oz. almonds, onions, garlic, ginger, green chillies, and 3
tablespoons of the yoghurt into the container of a food processor or
blender
and blend until you have a paste. Put the remaining yoghurt into a bowl.
Beat
lightly with a fork or a whisk until it is smooth and creamy. Add the paste
from the processor, the cumin, coriander, cayenne, salt and garam masala.
Mix. Push some of the spice paste into all the openings in the lamb. Be
quite
generous. (I forgot to say, you need to ask the butcher to make a deep
pocket
to hold a ”stuffing", in this case, some spice paste mixture, or make a
pocket yourself) Spread the paste evenly on the underside of the leg (the
side that originally had less fat.) Now, using a small, sharp, pointed
knife
make deep slashes in the meat, and push in the spice paste with your
fingers.
Turn the leg over so its outer side (the side that was once covered with
fat)
is on the top. Spread a very thick layer of paste over it. Again, make deep
slashes with the knife and push the spice paste into the slashes. Pour all
the remaining spice paste over and around the meat. Cover with plastic
cling
film and refrigerate for 24 hours. Take the baking dish with the meat out
of
the refrigerator and let the meat come to room temperature. Remove the
cling
film. Heat the oil in a small frying pan over a medium flame. When hot, put
in the cloves, cardamom, cinnamon and peppercorns. When the cloves swell –
this takes just a few seconds – pour the hot oil and spices over the leg of
lamb. (My note: I found the spices jumped and spat in the oil quite a lot –
make sure your arms and counter are well protected) Preheat the oven gas
mark
6, 400 F. Cover the baking dish tightly either with its own lid or with a
large piece of aluminium foil. Bake, covered, for 1 hour 30 minutes. Remove
the foil and bake uncovered for 45 minutes. Baste 3-4 times with the sauce
during this period. Scatter, or arrange in a pattern, the sultanas and the
1/2 oz. almonds over the top of the leg and bake for another 5-6 minutes.
Remove the baking dish from the oven and let it sit in a warm place for 15
minutes. Take the leg out of the pan and set it on a warm platter. Spoon
off
all the fat from the top of the sauce. Use a slotted spoon and fish out all
the whole spice in the sauce. Discard the spices. Pour the sauce around the
leg. My Notes: I served the sauce separately, in a gravy boat. It is
delicious!

—–

Date: Wed, 08 Sep 93 22:10:12 PDT
From: tachyon@cats.ucsc.edu (Tane’ Tachyon)

BEAN COOKIES (AKA SCREW-ENTENMANS COOKIES)

I took 1/2 cup of great northern beans (medium-size white beans),
cooked them until they were very soft, drained and mashed them. I
guess this made about one cup of mashed beans.

I creamed them with:

1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp salt, but obviously you can leave that out

I then took four cups of rolled oats, and ground them up in the
cuisinart until it was flour with a little grit to it.

Mix in

the oat flour just described
1 tsp baking powder
1 tsp baking soda

Now chop 1/4 lb. dried apricots into fourths or so, and mix them in.

Heat the oven to 375F

Either

1. divide the batter into 12 huge balls and bake for about 15
minutes to make 12 huge cookies, or

2. divide the batter into 24 big balls and bake for about 10
minutes

OYSTER ARTICHOKE BISQUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1/8 pound Butter — not margarine
1 cup Onion — chop
1/2 cup Celery — chop
1/4 cup Bell pepper — chop
10 slices Bacon; cook — crumble
1/4 cup Bacon drippings
36 Fresh oysters — chop
6 small Artichokes; cook — scrape
chop bottoms
2 cups Oyster liquor
1 cup Artichoke stock
2 teaspoons Fresh basil
2 pints Whipping cream
Salt and black pepper
Cayenne
Parsley; chop — for garnish

Melt the butter in a 5-qt Dutch oven and saute the onions, celery and bell
pepper until they soften. Toss in the bacon, the drippings and the chopped
oyssters and simmer gently over low heat, stirring constantly, until the
oysters
curl and a rich gray-colored base forms. Drop in the artichoke pulp and bottoms
and blend them well into the mixture. Stir in the oyster liquor and the
artichoke cooking stock. Bring it to a boil, but be sure to keep stirring or
the
oyster liquor will scorch and stick to the bottom of the pot.
Boil for about 4 minutes. Stir in the basil, reduce the heat to simmer and let
the bisque cook slowly for another 5 minutes. Stir in the cream, a half-pint at
a time, and turn the fire back up to high! When the mixture comes back to a
boil, reduce the heat again so
that the bisque just barely “bubbles” and add the salt and pepper. Taste
before
adding the salt as the oysters contain a lot of salt. After 10 minutes, remove
from the heat and allow it to “set up” for 15 minutes so that the flavors
blend.
Serve, garnished with parsley. Source: Frank Davis Cooks Naturally N’Awlins.

– – – – – – – – – – – – – – – – – –

Title: Angel Biscuits (no rising necessary)
Categories: Breads Londontowne
Servings: 1

1 ea Cake yeast 3 t Baking powder
2 T Lukewarm water 4 T Sugar
5 c Plain flour 1 t Salt
1 t Soda 1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees
about 12 minutes. Dough may be kept refrigerated and used about a week.

Mrs. Leslie M. Smith

—————————————————————————–

Title: Almond Butter Crunch
Categories: Candies, Chocolate, Nuts
Yield: 1 servings

-Nancy Speicher DPXX20A
1 1/2 c Whole blanched almonds;
-chopped (12 oz)
1 c Butter or margarine
1 1/2 c Sugar
3 tb Light corn syrup
3 tb Water
8 oz Semisweet chocolate squares

1. Place chopped almonds on a cooky sheet; toast in moderate oven
(375F) 10 minutes, or until lightly golden.
2. Combine butter or margarine, sugar, corn syrup and water in a
medium-size heavy saucepan. Cook over medium heat, stirring
constantly, to 300F on candy thermometer. (A teaspoonful of syrup
will separate into brittle threads when dropped in cold water.)
Remove from heat; stir in 1 cup of the toasted almonds. Pour into a
buttered 13x9x2″ pan, spreading quickly and evenly; cool. Turn out
onto wax paper.
3. Melt chocolate squares in the top of a double boiler over hot
water; remove from heat. Spread half the melted chocolate over top of
candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn
candy over and spread with remaining chocolate and sprinkle with
remaining nuts. Let stand until set. Break into pieces.
Makes l pound.
From Family Circle 11/72 Homemade Candies

MMMMM

Date: Tue, 25 Oct 94 07:52:00 EDT
From: “Von Balson, Kathleen”

from my “Best of Vegetarian Times” collection.

Bulgur Stuffed Cabbage

Ingredients:

1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp. Italian seasoning
1/2 tsp. minced garlic
2 15-oz cans tomato sauce
4 cups water
2 cups dry bulgur
1 8-oz can tomato sauce
1/2 cup water

Remove core from cabbage, place cabbage head in steamer and steam until all
leaves are soft and separate easily. Saute parsley, onions, celery,
seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz.
cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over
medium heat, stirring occasionally, until bulgur is tender. Remove from
heat. To stuff cabbage leaves, place a spoonful of mixture in center of
each leaf. Starting at one side, roll leaf up and fold ends under. Place
in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water
and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 for about 30 min. until cabbage is hot.

QUICK AND EASY LASAGNA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Cream of Mushroom Soup
-Campbell’s Condensed
-10-3/4-oz. can
1/2 c Milk
3/4 lb Ground beef
1 1/2 c Spaghetti sauce
-Campbell’s Traditional
4 Lasagna noodles
-cooked and drained
1 c Shredded Cheddar cheese
-(4 oz.)

1. In small bowl combine soup and milk; set aside.
2. In 3-quart saucepan over medium-high heat cook beef
until browned, stirring to separate. Spoon off fat.
3. Stir in spaghetti sauce. Heat through, stirring
occasionally. 4. Heat oven to 400-degrees F.
5. In 8-inch square baking dish spoon half the meat
mixture and arrange half the noodles over mixture;
trim to fit. Spoon half the soup mixture over
noodles. Repeat layers. Sprinkle with cheese. 6.
Bake 30 minutes or until hot and bubbling. 7. Let
stand 10 minutes before serving.

– – – – – – – – – – – – – – – – – –

Title: VIETNAMESE FIVE SPICE CHICKEN
Categories: Main dish, Chicken, Vietnamese, Asian
Yield: 4 servings

-DXDG05A

MMMMM———————FOR SPICED SHERRY————————–
1/3 c Five spice powder
1 c Sherry

MMMMM——————-FOR FIVE SPICE CHICKEN————————
1 oz Garlic; minced
1 oz Onion; minced
4 ts Spiced wine
1/2 ts Salt
1/2 ts Ground cloves
1 ts Sugar
1/4 ts MSG
5 tb Thin soy sauce
2 tb Thick soy
1/2 ts Pepper
1 tb Oil
1 ts Sesame oil
1 Chicken

MMMMM———————-FOR LEMON SAUCE—————————
1 ts Fresh lemon juice
1 ts Vinegar
1 ts Sugar
1/4 ts Pepper

Ruou Ngu Vi Huong (spiced Sherry) This condiment is the secret to
Five Spice Chicken. To make this combine, 1/3 Cup five spice powder,
and 1 Cup sherry. Mix well and store in a sterilized jar. Ga Nuong
Voi Ngu Vi Huong (five spice chicken) 1. Wash and dry chicken 2.
Combine garlic, onion, 2 t spiced sherry, salt, cloves, MSG, 1 T thin
soy, and 1 t thick soy. Rub inside chicken.
3. Place the chicken in a bowl and pour the remaining sherry and soy
over the chicken. 4. Marinade for 2

hours, basting every 20 minutes. 5. Heat oven to 400F.
6. Place the chicken on a roasting pan grid and bake for 10 minutes,
brush with marinade, reduce the temperature to 350F bake for 45 more
minutes, basting every 15 minutes.
7. Combine oils, and brush on chicken.
6. Cook another 20 minutes or until chicken is done. Serve with lemon
sauce and a green salad.
Lemon sauce: Combine ingredients and mix well. Ladle mixture into
individual bowls.
From the House of Dgeign

MMMMM