Very Veggie Chili

Recipe By : Bon Appetit (unknown reference)
Serving Size : 500 Preparation Time :1:00
Categories : Chili Main Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons vegetable oil
3 stalks celery
1 large onion — chopped
1 large green pepper — choppped
8 cloves garlic — chopped
4 14.5oz cans Mexican-style stewed tomatoes
2 16oz cans pinto beans, drained
1 15oz can hominy, drained
1 11oz can whole kernel corn, drained
1 4oz can diced green chilis
1 cup fresh cilantro — chopped
1/4 cup chili powder
1 tablespoon ground cumin

Heat oil in heavy Dutch oven over high heat. Saute celery, onion, bell
pepper garlic until they begin to soften…about 8 minutes. Add all
remaining ingredients except cilantro simmer, about 35 minutes. During
last 10 minutes, add cilantro.

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NOTES : Less than $6, start to finish, feeds an army, keeps for weeks in
the fridge! A college student’s dream dinner. By far the best
veggie chili I have ever tasted.

SOUPER CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 md Onion, chopped
2 c Chicken stock
2 c Milk
2 tb Grated fresh celery
1/4 ts Pepper
2 c Chopped celery
2 md Potatoes, chopped
1 t Fresh dill or parsley
2 tb Grated fresh carrots
1/2 ts Salt

Melt butter in a large pot. Add chopped celery, onion
and potatoes. Cover pot and stew vegetables over low
heat for 10 minutes without browning. Add stock and
herbs; cook vegetables until soft, about 30 minutes.
Puree the mixture in a blender. Stir in milk and
adjust seasonings. Toss in grated carrot and celery.
Reheat to just below the boiling point. Serve with
fresh bread.

Source: The warped mind of Linda Fields Originally
posted 9/25/92 Typed for you by: Linda Fields,
Cyberealm BBS Watertown NY 315-786-1120

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Title: Garlic and Cilantro Sauce
Categories: Sauces, Low-fat
Yield: 4 servings

1 Garlic head,peeled/minced
2 Jalapeno peppers,seeded and
-finely chopped
2 bn Cilantro,finely chopped
1/2 c Lime juice
1/4 c Extra virgin olive oil
1 t Salt

From “A Cook’s Tour of Sonoma” by Michele Anna Jordan. Aris Books.

Toss all the ingredients together. Spoon over freshly grilled or
sauteed fish. Makes 1-1/4 cups. Serves 4.

Sauce will keep in refrigerator for up to 4 days.

Nutritional analysis per serving: 150.5 calories; 12.7 grams total
fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams
carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium.

MMMMM

Brandy Wafers (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Golden syrup
2 oz Butter
2 oz Flour
2 oz Caster sugar
1/2 ts Brandy
1/2 ts Ground ginger

Set oven to 450F or Mark 8. Grease baking sheets. Melt
the butter, syrup and sugar together in a saucepan
over a very gentle heat. Stir in the flour, ground
ginger and the brandy. Beat together for about 5
minutes. Drop small teaspoonsful on to the baking
sheet, spaced well apart. Bake for 5 minutes until
pale golden brown in colour. Roll immediately, while
still hot, around the greased handle of a large wooden
spoon. Set aside to cool. These are delicious filled
with freshly whipped cream.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

– – – – – – – – – – – – – – – – – –

1 cup chopped onion
1 green pepper, chopped
1 sweet red pepper, chopped
1/4 cup butter or margarine, melted
1 1/2 cups uncooked long grain rice
1 (10 3/4 ounce) cans chicken broth, undiluted
3/4 water
2 ripe tomatoes, chopped
1 tablespoon tomato paste
1/4 to 1/2 teaspoon pepper
1/2 teaspoon dried whole saffron or 1/4 teaspoon ground saffron
Dash of Worchestershire sauce
3/4 pound broccoli, cut into 1 inch pieces
2 small zucchini, cut into 1/2 inch pieces
1 (10 ounce) package frozen green peas
12 fresh asparagus spears, fresh or frozen, cut into 1 inch pieces

Saute onion, green pepper and red pepper in butter in a heavy ovenproof
dutch oven until tender. Stir in rice and next 7 ingredients, and bring
to a boil. emove from heat; cover and bake at 350 degrees for 30
minutes.
Stir remaining vegetables into rice mixture, cover and bake an
additional 45 minutes or until liquid is absorbed and vegetables are
crisp-tender.

Source: Southern Living Cookbook
Makes: 12 servings.

MILLET OATMEAL BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Millet
1 c Water
1 pn Salt
4 ts Dry yeast
1/2 c Sucanat*
2 1/2 c Warm water
3 3/4 c Wholewheat flour
1 1/4 c Gluten flour
1 3/4 c Rolled oats
2 ts Salt
6 tb Sunflower seeds
2 tb Oil

Wash millet, put in a saucepan with 1 c of water pinch of salt, cover
cook over medium heat until the water is absorbed millet is soft. Add a
little more water if millet needs more cooking.

Dissolve yeast sucanat in about 1 1/4 c warm water. Let stand till
foamy.

In a large bowl, mix together the flours, oats, salt sunflower seeds. Add
oil, warm millet, yeast remaining warm water. Mix into a stiff dough. If
too stiff, add more water, or add more water if too sticky. The dough
should be light spongy. Knead vigorously for 10 minutes.

Divide dough into 2 equal portions. Lightly oil loaf pans, roll our dough
place in pans. Lightly brush the tops of the loaves with oil let rise
in warm place for 30 minutes. Bake at 375F for about 30 minutes or until
lightly browned. Lightly oil the crust to tenderize.

Ron Pickarski, “Friendly Foods”

– – – – – – – – – – – – – – – – – –

Title: Chinese Chicken-Stuffed Peppers
Categories: Low-cal, Chicken
Yield: 4 servings

4 x Lg sweet red pepper 1 c Finely chopped chicken
*
1 tb Sesame oil 1 c Cooked regular rice
Clove garlic, minced 1/2 c Frzn english peas,
thawed
1 ts Minced fresh gingerroot Egg, beaten
1/2 c Finely chopped carrots 1 tb Plus 1 1/2 t soy sauce
1/4 c Thinly sliced green onions 1/8 ts Salt

* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking)
Cut
a 1/2″ thick slice from the side of each pepper, reserving slices; remove
seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med
heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add
carrots
and green onions; stir fry 2 minutes more. Remove from heat. Add chicken
and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each
reserved pepper. Top with reserved pepper slices. Arrange peppers, cut
side
up, in a 10x6x2″ baking dish. Cover and bake 350 deg F for 30 minutes or
until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g
fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37
mg
calcium.

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DEEP-DISH PEACH PIE

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cream Cheese Pastry — see recipe
6 cups fresh peeled, sliced peaches
3 tablespoons all-purpose flour
1/4 cup firmly packed light brown sugar — or to taste
1/8 teaspoon freshly grated nutmeg
2 tablespoons butter — cut in small pieces
1 egg yolk
2 teaspoons water
1 teaspoon white sugar

Prepare the pastry dough according to the recipe directions and refrigerate.
Preheat the oven to 375F. Place the peaches in an 8-inch square baking dish
or 2-quart casserole. In a small bowl, combine the flour, brown sugar, and
nutmeg. Toss with the peaches, mixing gently until they are thoroughly
coated. Dot with butter. On a lightly floured pastry cloth or board, roll
out the pastry into a square or circle 1 inch larger than the baking dish.
Roll the pastry onto the rolling pin and then gently drape it over the top
of the dish. Crimp the edges of the pastry and press around the top of the
dish. Brush the surface with an egg wash made by beating the egg yolk with
the water. Sprinkle with the white sugar. With the tip of a sharp knife cut
3 to 4 slits in top of pastry to allow steam to escape. Bake for 35 to 40
minutes or until the crust is golden. Serve warm along with a scoop of
vanilla ice cream or a spoonful of heavy cream.

YIELD: 6 servings

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NOTES : To ripen peaches: Place the peach (es) in a paper bag along with an
apple or a banana

Title: Antlers
Categories: Holiday
Yield: 1 servings

1 ea Pair White gloves (available
At drug store)
Flexible headband
Ribbon
Bells
Fiberfill
Straight pins
White thread
Needle
Scissors
Fabric paints

Cut each glove into 2 sections, making a straight cut through the palm
between the middle ring finger. Start with 3 fingered sections. Turn
inside out. Stitch the cut edges together. Turn right side out. Stuff
fingers with fiberfill, making sure they are packed tight leaving a
short section at the cuff unstuffed. Wrap cuff tightly around
headband. Pin in place to the stuffed part of the glove. Using double
thread, stitch the cuff to the glove, pulling thread tightly so
antlers stand up. Repeat with other glove. Paint. Make bows from
ribbons stitch onto base of antlers. Stitch a few bells in center
of bows.

MMMMM

Title: Jamaican Beef Patties
Categories: Meats
Yield: 10 Servings

————————–PASTRY————————–
2 c Flour
1/4 ts Salt
1/4 c Solid shortening
1/4 c (1/2 stick) margarine
1/3 c Cold water

———————–MEAT FILLING———————–
2 tb Margarine
1 Small white onion,
Finely chopped
1/4 ts Chopped Scotch Bonnet pepper
1/2 lb Lean ground beef
1/2 ts Salt
1/2 ts Freshly groun black pepper
1/2 ts Curry powder
1/2 ts Dried thyme
1/4 c Breadcrumbs
1/4 c Beef or chicken stock
1 Egg, beaten
1/4 c Water

Note: Scotch Bonnet pepper is a very hot pepper native
to Jamaica and the Caribbean islands. Try to find it
at your area’s West Indian grocery stores, or use
jalapenos as a substitute. Also known as habinera
peppers. 1. Sift the flour and salt into a large bowl.
Cut in the shortening and margarine until crumbly. Add
the cold water to make a stiff dough. Lightly flour a
wooden cutting board and roll out the dough until
about 1/8 inch thick. Cut out 8 inch circles. Cover
with wax paper or damp cloth until ready to use. 2. In
a heavy skillet, melt the margarine and saute the
onion and Scotch Bonnet Pepper until they become limp.
Add the ground beef, salt, pepper, curry powder and
thyme and mix well. Brown the meat for about 10
minutes, stirring occasionaly. 3. Add the breadcrumbs
and stock and combine all the ingredients well. Cover
the skillet and simmer for about 10 to 15 minutes,
stirring occasionally. When all the liquids have been
absorbed, the filling is ready. It should be moist but
not watery. Remove the skillet from the stove and
preheat oven to 400 degrees F. 4. Uncover the dough
circles and place 2 to 3 tablespoons of filling on
halfof each. Moisten the edges of the dough with water
and fold the dough circle over the meat filling. Pinch
the edges closed with a fork. Lightly brush the pastry
with a mixture of the egg and water. Bake on a lightly
greased baking sheet for 30 to 40 minutes or until the
pastry is golden brown. Yield: 10 patties.

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