Black Bean Chili Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can 19 oz. black bean soup
1 can 14 1/2 oz. Diced Tomatoes with Garlic
and onion (Del Monte)
1 can 8 3/4 oz. Whole Kernel Corn
1/4 cup traditional Salsa or Picante Sauce
1/3 cup sliced green onions
sour cream

In a large saucepan, combine soup, tomatoes, corn, onions and salsa;
bring to boil. Reduce heat to medium; cook 3 minutes.

Serve with a dollop of sour cream.

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Title: Burakovyi Kvas (Fermented Beet Juice)
Categories: Vegetables, Russian, Christmas
Servings: 10

3 lb Beets
3 tb Coarse Rock Salt; Kosher Not
-Table Due To Additives In
-It.
1 sl Sourdough Bread
2 qt ;Water, Up To 3 Maybe Needed
1 ;Square Cheesecloth And
-String
1 ga ;Glass Jar Or Stone Crock
4 qt ;Jars, OR
8 pt ;Jars

Scrub beets, pare and cut into quarters. Place in a clean jar or crock
and sprinkle with the salt. Boil the water and pour into the jar. Cook,
add the bread to aid in the fermentation, cover with the cheesecloth and
tie with the string. Set in a cool place to ferment for about 1 week. (Do
not do this in hot humid weather; it will decompose, not sour.) Remove
any mold as it appears. Flavor develops in 1 to 2 weeks. Remove the
bread, mold, and cheesecloth. Taste. It should be sourish but mild, not
brackish. Pour into clean dry jars and cover, keeping it refrigerate
until ready to use. It will keep well in the refrigerator.

MMMMM

Almost La Victoria’s Green Taco sauce

Recipe By : Bill Wight via chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs. Anaheim or New Mex. chiles — Roast — peel, deseed
1 lb. Yellow Hungarian Wax chiles — seeded and chopped
1 Serranos and jalapeno — seeded and chopped
2 1/2 lbs. Tomatillos — slice 1/8″ thick
7 lbs. Green tomatoes — slice 1/4″ thick
1/2 bunch Cilantro — rough chop
4 cloves Garlic
1 med. White onion — chopped
1/4 cup Lime juice
1/4 cup Apple cider vinegar
2 Tbs. Salt
4 Tbs. Corn Starch

Heat a large cast iron skillet to hot and toast the tomatoes and tomatillos
without any oil. Do just one layer at a time and give each slice a nice
dark brown color on both sides without burning. Remove when toasted to a
glass bowl. Do not deglaze the pan.
In a blender, combine the onion, cilantro, chiles, tomatoes, garlic and
tomatillos in batch sizes to half-fill the blender jar. Pur|e. If any
dark brown liquid collects in the bottom of the toasted tomato and
tomatillo bowl, add this to the last blender load.
Mix the cornstarch in the lime juice/vinegar. In a large stewing pot,
combine the blender loads, add the cornstarch mixture and heat until the
sauce comes to a low boil, mixing constantly. Be careful here, if you
don’t mix constantly the thick sauce will tend to erupt in hot little
geysers of taco sauce that could burn you. Allow sauce to cool and add
salt to taste. Transfer to clean jars, filling them 3/4 full and freeze
what you can’t use in a few weeks. Be careful not to fill the jars too
full or they’ll break when you freeze them.
I made a batch of sauce last year and it tastes just fine after a year in
the freezer. The sauce keeps OK in my refrigerator for at least a month.
* Adjust heat level to your personal taste. The La Victoria sauce is mild.
3 to 4 quarts

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NOTES : Here is a recipe that I think comes close to the taste and texture of
La Victoria’s Green Taco sauce.

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Per serving: 258 Calories; 3g Fat (8% calories from fat); 11g Protein; 58g
Carbohydrate; 0mg Cholesterol; 4371mg Sodium

NOTES : Half a recipes is plenty!

Title: Noodle Bake
Categories: Diabetic, Pasta
Yield: 1 servings

2 oz Cheddar Cheese, cubed 1/2 c Noodles, cooked
1/4 c Milk -Salt
1/2 c Green beans, canned, -Pepper
-drained -Paprika

Melt Cheese in milk in small saucepan over low heat; blend until
smooth. Combine with beans, noodles, salt, and pepper. Place in
individual casserole; sprinkle with paprika. Bake in moderate oven
(350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or
spaghetti may be substituted for noodles.

MMMMM

Title: LICHEES SORBET
Categories: Chinese, Desserts
Yield: 4 servings

2 lb Fresh lichees fruit
– peeled and pitted
3/4 c Sugar
1/4 c Fresh orange juice

———————-RASPBERRY SAUCE———————-
2 c Fresh raspberries
1/4 c Sugar

IN A BLENDER, puree the lichees fruit. Add the sugar
and orange juice and freeze according to the ice-cream
maker’s instructions. Puree the raspberries in a
blender. Strain into a small bowl through the
fine-mesh strainer. Mix in the sugar. Refrigerate
until ready to use. To serve, make a pool of raspberry
sauce on a small plate and add the sorbet in the
center.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

Title: Kick-Butt Super Bowl Pizza
Categories: Miamiherald, Pizza
Yield: 8 Servings

1 tb Olive oil
5 cl Garlic; coarsely chopped
3 tb Tomato sauce
1 ts Dried oregano
1 ts Dried basil
4 oz Ground Italian sausage
1 ts Fennel seeds
1 Pre-made 12″ pie crust
4 oz Grated mozarella
4 oz Grated gruyere
4 oz Grated romano

Preheat oven to 450 degrees.
Heat oil in a skillet over medium heat. Saute garlic
until soft, 3-4 minutes.
Remove the pan from the heat, and stir in the tomato
sauce, fennel, oregano and basil. Spread over the
pizza crust, adding more tomato sauce if needed to
cover. Break up the sausage into peanut-sized pieces
and add a couple of fennel seeds to each. Wipe out
the skillet and saute the sausage over medium heat
until nearly cooked, 6 – 8 minutes. Scatter over
pizza. Sprinkle on grated cheeses, all the way to the
edge. Bake at 8 to 12 minutes, until cheese is melted
and crust browned.

Per serving: 423 cal; 22g pro, 28g carb, 24g fat (50%),
64mg chol, 945mg sodium

Source: Miami Herald, 1/25/96
format by Lisa Crawford

—–

Title: Turkey Noodle Soup
Categories: Diabetic, Poultry, Main dish, Soups/stews, Crockpot
Yield: 6 servings

MMMMM—————————STOCK——————————–
1 All bones from roast turkey 1 Stalk celery; chopped
7 c Water 1 Onion; quartered
1 Bay leaf;

MMMMM—————————-SOUP———————————
1/4 c Broken noodles; 1/2″ pieces 1 ts Dried basil;
1 Celery; Stack leaves, chop 1 ts Dried thyme;
1 Carrot; chopped 1 ds Hot pepper sauce;
3 Green onions; sliced Salt to taste
1/3 c Zucchini; grated Freshly ground pepper

My note: Remove bones from turkey or chicken before serving and
refrigerate or freeze until you have time to prepare the soup. I like
to do it the next day, if possible, and make a batch of crackers
while the soup is cooking.

STOCK: In stockpot or large saucepan, combine bones, water, bay leaf,
celery and onion. (Skin and drippings may be included, if desired.)
Simmer, covered about 4 hours. Strain, reserving stock. Let bones
cool, pick out any meat and add to the stock.

SOUP: In stockpot or saucepan, bring stock to boil; add noodles and
simmer for 5 minutes. Add celery, carrot, green onions, zucchini,
basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce,
season with salt and pepper to taste. Makes about 4 1/2 cups.

3/4 cup serving – 91 calories, 1 1/2 protein, 1/2 fruit vegetable
choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg
sodium, 32 mg cholesterol

Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart
Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93

VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if
you start without bones For a main course, add 19 oz can chickpeas or
kidney beans, drained. Other additions: green peas, chopped spinach,
asparagus, broccoli, potato, squash or turnip.

MMMMM

POTATO-SORREL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
7 c Water
3 md Leeks — the white parts only
– chopped or cut
– into 1/4-inch rounds
6 c Loosely packed sorrel leaves
-the stems removed and
– leaves roughly chopped
1/2 ts Salt (to taste)
1 1/2 lb Red potatoes — quartered
– lengthwise thinly sliced
Freshly ground pepper
Creme fraiche
1 tb Chives
– thinly sliced or snipped

This is a rather rustic soup. For a more refined
version, pass it through a food mill before serving.

MELT THE BUTTER IN A SOUP POT and add 1/2 cup water.
Add the leeks, sorrel and salt, then cook gently,
covered, for 5 minutes over medium-low heat. Add the
potatoes and cook another 10 minutes, stirring
occasionally, then pour in the rest of the water and
gradually bring the soup to a boil. Lower the heat and
simmer until the potatoes are tender, about 30
minutes. Once the potatoes are soft, help break them
down by pressing them against the side of the pan,
making the soup as rough or smooth as you like. Or, if
you prefer, pass the soup through a food mill. Taste
the soup for salt and add more, if necessary. Serve
with freshly ground pepper, a spoonful of creme
fraiche swirled in and a delicate sprinkling of chives
over the top. If you’ve got garden chives and they’re
in bloom, separate the individual flowers at the base
and sprinkle on a few along with the green stems.

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WHITE AND WILD RICE STUFFING – COUNTRY LIVING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c (1/2 stick) butter or
-margarine
1 1/2 c Uncooked wild rice, rinsed
1/2 c Chopped celery
5 1/2 c Water
1 13-3/4 or 14-oz can
-chicken broth
1 Bay leaf
1 t Salt
1 t Dried oregano leaves
1/4 ts Ground black pepper
1 1/2 c Uncooked long-grain
-white rice
1 c Chopped, unpeeled red
-apple
1/2 c Chopped green onions

1. In heavy 4-quart saucepan or Dutch oven, heat
butter. Add wild rice and celery. Saute until lightly
browned. Add water, broth, bay leaf, salt, oregano,
and pepper to saucepan. Heat to boiling; cover and
cook over low heat 25 minutes.

2. Stir white rice into wild rice; cook, covered,
until rice is tender- about 20 minutes longer. Fold in
appie and green onions.

3. Set stuffing aside just until cool enough to stuff
neck and body cavities of turkey. Or spoon into
greased 2 1/2-quart casserole; cover and bake at 325’F
about 20 minutes or until apples are tender.

MAKES ENOUGH FOR 12 TO 14 lb TURKEY

Country Living Holidays/92 Scanned fixed by Di Pahl

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CLASSIC SWISS FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, halved
8 fl Dry white wine
1 t Lemon juice
8 oz Grated Gruyere cheese
8 oz Grated Emmental cheese
1 t Cornflour
1 tb Kirsch
Pieces of cubed French
-bread, to serve

Method:

Rub the inside of the fondue pot with cut clove of
garlic. Pour in wine and lemon juice and heat gently
until bubbling. Reduce the heat to low, and gradually
stir in grated cheeses, then continue to heat until
cheeses melt, stirring frequently. (This stage can
take a looooong time.) In a small bowl, blend
cornflour smoothly with kirsch, then stir into cheese
mixture and continue to cook for 2-3 minutes until
mixture is thick and smooth, stirring frequently. Do
not allow fondue to boil. Serve with the bread.

(Serves 4-6)

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