SPICY MEXICAN TORTILLA STACKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Pinto Beans (15oz), drained,
-rinsed
1 cn Black Beans (15oz), drained,
-rinsed
1 cn Corn (16oz)
1 cn Chopped Green Chilies (4oz)
1 lg Onion, chopped
1 lg Green Pepper, chopped
5 Flour Tortillas
1 c Monterey Cheese,
-pre-shredded
1 c Cheddar Cheese, pre-shredded
1 lg Jar Salsa

FROM: Daniel Reemes (Texas Open Forum!
903-534-1918 30,000 + Files (1:3801/100))

Source: Tyler Morning News, Sept. 11, 1991 Yield: 4
Servings

Preheat oven 425". Combine beans and corn in large
bowl. Stir in chilies, onion and green pepper. Lay one
tortilla at the bottom of a greased two-quart souffle
or casserole dish. Spoon a small amount of bean
mixture over tortilla. Top with equal amounts of
Moterey Jack and cheddar cheese. Continue alternating
layers of tortilla, bean mixture and cheese mixture
until you end with cheese layer. Bake covered at 425″
for 10 minutes. Serve with salsa.

** -ÿthis comes from the bottom of the files of
Shelley Rodgers <ÿ - - - - - - - - - - - - - - - - - -

Title: BERRY CHOCOLATE PIE
Categories: Pies, Chocolate, Desserts
Yield: 8 servings

1 Pie crust, baked empty
1 c Milk chocolate chips
3 tb Milk
1 ts Vanilla extract
1 pk Frozen sliced strawberries
-in syrup (thawed)
1 pk (8 oz for regular crust;
-12 oz for deep dish crust)
-frozen whipped topping
-(not lite) thawed

In medium microwave safe bowl, combine chhocolate chips and milk. Microwave
on MEDIUM (50% power) 1 1/2 minutes stirring every 30 seconds. Stir until
chocolate is completely melted and smooth. Stir in vanilla.

Pour chocolate inot baked pie crust. Refrigerate at least 2 hours.

Before serving, stir together strawberries and whipped topping in medium
bow. Spread over chocolate layer. Garnish with chocolate nonpareils
(optional)

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Hearty Black Bean Soup

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:45
Categories : Microwave Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
3 medium onions — chopped
4 cloves garlic — minced
48 ounces canned black beans (frijoles negros) —
drained and rinsed
1 tablespoon fresh oregano — finely chopped
1/2 teaspoon ground cumin — or to taste
1/2 teaspoon fresh thyme — finely chopped
1 bay leaf
2 cups cubed ham — cooked
2 cups chicken stock
1/4 cup dry sherry
16 ounces canned whole tomatoes — drained chopped
1/4 cup fresh tomatoes — peeled and chopped
salt and freshly ground pepper — to taste
ACCOMPANIMENTS:
fresh lime or lemon wedges
sour cream
radishes — thinly sliced
green onions — sliced
cilantro leaves
chile salsa

In a wide-bottomed, large saucepan over medium heat, heat oil. Add
onions and cook until soft, 3 to 5 minutes. Add garlic and cook 1
minute longer. Stir in beans, oregano, cumin, thyme, bay leaf, ham,
stock, sherry, and tomatoes.

Increase heat and bring mixture to a boil. Reduce heat and simmer,
uncovered, about 30 minutes. Season to taste with salt, if necessary,
and pepper. Serve soup with your choice of accompaniments, or
cool to room temperature and refrigerate or freeze.

Makes about 7 cups.

* Timesaver Tip: Soup can be made up to 2 days ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon soup into one
large or several smaller individual freezer containers. Cover, label,
and freeze at 0 degrees F up to 1 month. To serve, defrost soup 15 to
20 minutes on Defrost setting of microwave, or thaw in refrigerator 8
to 24 hours. Gently warm soup in a saucepan or microwave at 50% power
until it is warmed through. Stir several times both during defrosting
and during reheating.

Microwave Version

Put oil in a 2-quart casserole and microwave on 70% power 45 seconds.
Add onions and microwave another 3 minutes, until onions are soft. Add
garlic and microwave a minute longer. Complete step 2 as directed
above. Cover casserole with waxed paper or loosely
with plastic wrap and microwave, still on 70% power, 30 minutes.
Season to taste and proceed with step 4 as directed above. Preparation
time and timesaver tip same as above.

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NOTES : This sturdy soup contains ham and tomatoes in addition to the
beans, plus savory herbs and an enlivening touch of sherry. Add crusty
rolls, a salad of fresh greens, and a beverage, and you have a meal.
Nutr. Assoc. : 0 0 0 156 0 0 0 0 3653 0 0 2470 0 0 0 0 0 0 0 0 0

Title: Stuffed Baby Zucchini “Silver Palate”
Categories: Appetizers, Italian, Vegetables
Yield: 24 pieces

12 sm Miniature zucchini,
— with blossoms
2 tb Olive oil
1 md Garlic clove, finely chopped
1 ea Shallot, finely chopped
2 ea Italian plum tomatoes,
— seeded cut into 1/8″
— cubes
2 tb Parsley, chopped
Pepper, to taste

Cut each zucchini lengthwise in half, leaving any blossoms on one of
the halves. With the tip of a vegetable peeler, carefully scoop out
the pulp, making a little shell. Reserve the pulp.

Heat the oil in a small skillet over low heat. Add the garlic and
shallot and saute one minute. Add the zucchini pulp, tomatoes, 1
tablespoon of the parsley, the thyme, and black pepper to taste. Cook
stirring frequently, for 5 minutes. Cool to room temperature.

Spoon the filling into the zucchini shells. Sprinkle with the
remaining parsley. Arrange on a flat basket or platter and serve at
room temperature.

Julee Rosso Sheila Lukins with Sara Leah Chase, “Silver Palate Good
Times Cookbook” Posted by Dorothy Hair 7/25/94

—–

Title: Beefy Spaghetti Soup
Categories: Soups, Ground beef, Pasta
Yield: 4 servings

1/2 lb Ground beef^ crumbled
1 md Onion
1 cl Garlic, minced
4 c Beef stock
1 t Olive oil
1 cn Sliced mushrooms
1 cn Tomato sauce
1 c Frozen cut green been
1 1/2 c Broken spaghetti (uncooked)
1 t Parsley flakes
3/4 t Salt
1/8 t Pepper
1 Bay leaf
1/2 t Oregano

In large casserole combine ground beef, onion,
garlic, and oil. Microwave at high until meat is no
longer pink, stirring once during cooking. Drain. Add
remaining ingredients. Cover. Microwave at high till
spaghetti is done (around 20 to 25 minutes). Stir
occasionally.

—–

MELON MEDLEY SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Small cantaloupe balls
2 c Small honeydew melon balls
2 c Small watermelon balls
2 c Small crenshaw melon balls
1 c Chopped celery
1/4 c Chopped pistachio/almonds
—–DRESSING—–
1/4 c Light sour cream
2 tb Honey
1 tb Minced fresh mint
Leaves
1 tb Triple sec liqueur
Lettuce leaves optional

Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
lightly to blend. Chill in plastic bags until ready to serve. At serving
time, drain juice from melon balls and reserve for another use. Toss melon
balls with celery and nuts. Add dressing and toss again. Serve in scooped
out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
Combine sour cream, honey, mint leaves and liqueur, blending well.

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CARROT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Carrots (peeled and sliced)
3 c Chicken stock
3 tb Butter (or margarine)
2 md Onions (chopped)
1 bn Shallots (chopped)
1/4 c Bell pepper (chopped)
3 tb Flour
2 c Milk
1 1/2 c Cheddar cheese (grated)
1/8 ts Pepper
ds Cayenne pepper
Salt (to taste)
Parsley (for garnish)

Cook carrots in stock until tender. Drain and mash carrots, reserving
liquid. Saute onions and bell pepper in butter until tender. Add flour,
stirring until smooth. Gradually add milk; cook stirring constantly, until
slightly thickened.

Add enough water to carrot liquid to make 2 cups. Combine liquid, milk
mixture, carrots, cheese and spices. Stir constantly over moderate heat
until soup is well heated and cheese is melted. Garnixh with parsley if
desired.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy
Coleman

– – – – – – – – – – – – – – – – – –

Title: BROWN SUGAR FILLING
Categories: Bread, Filling
Yield: 1 servings

1/2 c Packed Brown Sugar
1/2 c Finely chopped nuts
1 1/2 ts Ground Cinnamon

Mix 1/2 cup packed brown sugar, 1/2 cup finely chopped and 1.5 ts
ground cinnamon.

Source: Betty Crocker’s Cookbook, 6th Edition

MMMMM

Tomato-Bulgur Salad

Recipe By : The Rodale Cookbook (p134)
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup coarsely ground bulgur
cold water to cover
1/3 cup finely chopped onion
1/2 cup chopped parsley
3 medium tomatoes — chopped
1/3 cup lemon juice
1 teaspoon kelp powder or salt
1/4 cup olive oil
2 tablespoons finely chopped fresh mint, OR
1 tablespoon dried mint
Garnish:
romaine lettuce
fresh parsley or mint

Place bulgur in a bowl and pour enough cold water over bulgur to cover
completely. Allow it to soak for about 10-15 minutes.

Drain bulgur in a sieve or colander lined with a double thickness of
dampened cheesecloth. Wrap the bulgur in the cheesecloth and squeeze
it vigorously until completely dry.

Place the drained bulgur in a deep bowl and add the chopped onion,
parsley, tomatoes, lemon juice and kelp powder or sal. Toss the
mixture gently but thoroughly. Place in refrigerator, covered, for
about one hour to blend flavors. Just before serving, stir in the
olive oil and the chopped mint; adjust seasoning. Mound the salad in
a serving dish surround by romaine lettuce leaves. Garnish with
additional mint or fresh parsley, if desired.

4-6 servings.

– – – – – – – – – – – – – – – – – –

SWISS CHEESE AND SAUSAGE DEEP DISH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Meats
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Pkg brown serve sausages
1 c Bisquick baking mix
1/4 c Cold water
6 oz Shredded Swiss cheese
2 Eggs
1/4 c Milk
1/4 ts Salt
1/8 ts Pepper

Cook sausages as directed on package; drain. Heat
oven to 375 degrees. Grease round pan, 9 x 1-1/2". Mix
baking mix and water unti soft dough forms; beat
vigorously 20 strokes. Press dough in bottom and 1
inch up side of pan with fingers floured with baking
mix. Arrange sausages in spoke fashion on dough;
sprinkle with cheese. Beat eggs with fork; stir in
milk, salt and pepper. Pour over sausages and cheese.
Bake until puffed and golden brown, about 25 minutes.

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