Title: IMPOSSIBLE BEEF ENCHILADA PIE
Categories: Impossible, Mexican, Ground beef, Cheese
Yield: 1 servings

1 lb Ground Beef
1 c Onion; chopped
2 Cloves Garlic; Chopped fine
2 ts Chili Powder
1/2 ts Dried Oregano
1/2 ts Salt
1/4 ts Pepper
8 oz Enchilada Sauce
2/3 c Tortilla Chips; Crush Fine
2 c Cheddar Cheese; Shredded
1 1/4 c Milk
3 Eggs
3/4 c Bisquick

Heat oven to 400~. Grease 10″ pie plate. Brown
hamburger with onions, then drain grease. Stir in
garlic, chili powder, oregano, salt, pepper and 1/2 C
of Enchilada sauce. Sprinkle crushed tortilla chips
evenly in the pie plate. Top with 1-1/2 C of the
cheese; spread with meat mixture. Beat milk, eggs and
Bisquick until smooth, 15 seconds in blender on high.
Pour into pie plate. Bake until knife comes out clean,
25 to 30 minutes. Spread remaining sauce over top,
sprinkle with remaining cheese. Bake until cheese is
melted, 3-5 minutes longer. Cool 10 minutes before
serving. Can top with sour cream if desired.

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Title: CHICKEN-RICE SOUP
Categories: Diabetic, Poultry, Rice, Soups/stews, Vegetables
Yield: 6 servings

3 lb Chicken pieces;
8 c Water;
1/2 c Celery with leaves; chopped
1/4 c Fresh parsley leaves;chopped
1 sm Onion;
1 pn Pepper;
1 Bay leaf;
1/4 ts Celery seeds;
1/2 c Rice; uncooked
1 c Carrots; diced

Simmer the chicken in the water with the celery,
parsley, onion, pepper, bay leaf and celery seeds for
4 hours in a slow cooker or one hour over low heat on
the stove.

Drain the chicken broth and remove chicken pieces.
(Discard bay leaf.) Bone the chicken and chop into
bite-size pieces. Combine the broth, chicken, rice
and carrots in a saucepan. Cook for 30 to 40 minutes
or until the rice is tender.

1 cup – 287 calories, 3 lean meat, 1/2 bread exchange
11 grams carbohydrate, 29 grams protein, 10 grams fat
219 mg sodium, 307 mg potassium, 88 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman 1986 Shared but not tested by Elizabeth Rodier,
Nov 93.

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Title: Homemade croutons
Categories: Salads
Yield: 2 Servings

1 tb Butter
2 ea Garlic cloves minced
1 ts Thyme
5 tb Light oil
1 ts Oregano
5 ea Day old bread

Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2″ cubes.
Fry slowly until lightly brown.

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Title: HAM PATE
Categories: Pork, Appetizers, Spreads
Yield: 4 servings

10 oz Piece Virginia ham
2 tb Mayonnaise
2 ts Mustard
1 ts Prepared horseradish
2 ts Dry sherry

A similar dish is mentioned as being served in the
White House in the last century. While it does not
measure up to the standards one would expect for a
foreign dignitary or visiting head of state, this pate
is great as a canape or spread for grilled sandwiches.

salt and pepper to taste crackers or toast points
chopped walnuts sliced artichoke hearts

Grind the ham in a meat grinder or chop it very finely
in a food processor using on off pulses. Mis the ham
with the mayonnaise,mustard, horseradish, and sherry,
and add salt and pepper to taste. Serve thepate on
crackers or toast points and garnish with the walnuts
and artichokes, if desired. Serves 4 as an appetizer.

Origin: Cookbook Digest, Mar/April 93 Shared by:
Sharon Stevens.

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VENISON SAVORY STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Venison Roast (Boneless)
1/2 cup White Wine
1/8 cup Worcestershire Sauce
1 cup Lentils
1 large Cucumber — Diced
1 Jalepeno Pepper — Diced
6 medium Bannana Peppers — Chopped
4 small Potatoes — Quartered
1 Box Of Fiber One
1 package Top Ramen Beef Fl. Noodles
4 Triscuit Snack Crackers
1/4 package Ranch Dip Mix (Sour Cream)

Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash
them briskly and then cut them up.
The good stuff is in the skin, always, as the skin is what was intended to
serve, protect and defend the pulp and seeds. Fill large crock pot half
full of clean cold water. Add ingredients. Let cook on low heat for 12-16
hours. Season as desired during last 1 hour of cooking, adding bay, etc.,
as suits your individual collection of buds. This recipe may be done with
any game animal, except that squirrel tends to be far too stringy for my
taste. If you like hearty and thick, this stew is for you. It would also
go well with beef, obviously. I do recommend a bay leaf added to the top
for the last hour.

– – – – – – – – – – – – – – – – – –

Title: ORIENTAL CHICKEN STIR-FRY
Categories: Chinese, Chicken
Yield: 6 servings

3 tb Lite soy sauce
1 1/2 tb Cornstarch
1/2 ts Sugar
2 Skinned boned chicken
-breasts 1 1/4 lb cut into
-thin strips
4 oz Snow peas trimmed
1 ts Minced ginger root
2 tb Peanut/vegetable oil divided
1 md Red bell pepper seeded and
-cut into thin strips
1 md Yellow squash slice thin

In small bowl, blend 6 tablespoon water, soy sauce,
cornstarch and sugar. In large skillet, over high
heat, cook chicken and ginger in 1 tablespoon oil,
stirring until chicken is lightly browned and cooked
through. Remove to serving platter. Add the remaining
1 tablespoon oil to skillet. Add vegetables and cook,
stirring, until crisp-tender, about 3 minutes. Return
chicken to skillet with soy sauce mixture. Cook until
sauce thickens and chicken is heated through.

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BUTTERMILK BREAKFAST BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
2 tb Sugar
1 1/2 ts Cream of tartar
3/4 ts Baking soda
1/2 ts Salt
1/2 c (1 stick) butter
2/3 c Buttermilk
1 Egg
Milk
Additional sugar

Makes 8 to 10

Preheat oven to 425 F. Grease baking sheet. Mix
flour, 2 Tbs sugar, cream of tartar, baking soda and
salt in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in buttermilk and egg.
Turn dough out onto floured surface and knead until
smooth; dough will be moist. Roll dough out into
circle 1/2 inch thick. Transfer to prepared sheet. Cut
into wedges. Brush top with milk; sprinkle with sugar.
Bake until golden brown, about 15 minutes. Serve
immediately

Variation: Add 2/3 cup raisins, 1/4 cup mined candied
orange peel, 1 Tbs finely grated lemon peel and 1 tsp
caraway seed to dough.

The Inn of Glenn Haven – Denver, CO. Bon Appetit

– – – – – – – – – – – – – – – – – –

Herbed Sweet Pepper Soup

Recipe By : Of Tide Thyme (The Junior League of Annapolis)
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
2 cups red onion — chopped
1 1/2 pounds sweet red peppers — chopped
1 tablespoon garlic — minced
1 1/2 pounds ripe tomatoes — peeled, seeded
— chopped
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried thyme
1 1/4 teaspoons marjoram
1/2 teaspoon dried basil
2 bay leaves
2 cups canned chicken broth — diluted w/
— 2 cups water
1 teaspoon ground cumin
1 1/4 tablespoons fresh ginger — peeled and minced
salt and fresh ground pepper — to taste

1. Heat oil in a large pot. Add the onion, sweet red pepper and garlic and
coat with olive oil. Reduce heat and cover, stir occasionally until onion and
pepper are soft, about 30 minutes.

2. Remove the cover and stir in tomatoes, herbs, bay leaves, chicken broth,
cumin, ginger salt, and pepper. Increase heat and bring to a boil, then
simmer on low heat for 30 minutes.

3. Remove from heat and cool for 20 minutes, then transfer to a blender and
puree. After cooling, may be refrigerated for up to 2 days. Reheat over low
heat.

– – – – – – – – – – – – – – – – – –

Title: CHOCODILES
Categories: Desserts
Yield: 1 servings

1/2 c Butter
1/2 c Shortening
1/3 c Peanut butter; crunchy
1 t Vanilla
1 Egg
2 1/4 c Flour; all purpose
1/2 t Salt
1 c Chocolate chips; semisweet
1/2 c Peanut butter; crunchy
1 1/2 c Corn flakes, slightly crushe

Preheat oven to 350F.In large bowl, combine all cookie ingredients
except flour and salt; blend well. Stir in flour and salt; mix well.
Press dough into ungreased square cake pan. Bake 15 to 20 minutes till
lightly golden brown. Cool slightly. In medium saucepan, melt chocolate
chips over low heat. Stir in 1/2 cup peanut butter and corn flakes.
Spread over slightly cooled base. Cool slightly and cut into bars.

—–

Title: Saute’ Broccoli
Categories: Vegetables, Oriental, Wok
Yield: 4 servings

1/2 bn Broccoli
3 tb Oil
1 tb Soya sauce
2 tb Sugar
Salt
1/4 c Water

1. Wash, trim, and slice on a bias, broccoli into 3″ lengths.

2. Place oil in wok and heat to smoking point. Place broccoli in wok
and stir fry. Add soya sauce, sugar, salt. Stir. Add 1/4 cup water.
Cover wok. Cook broccoli for 7 1/2 minutes. Lift cover up during
cooking process, 2 or 3 times to stir broccoli, so that it will cook
evenly on all sides.

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