Beef Fajitas

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 6-8 Inch Flour Tortilla
1 Tsp Vegetable Oil
1 Lb Sirloin Flank Or Round Steak — cut into thin strips
1 Cup Slivered Green Or Red Peppers
1 Med Onion — thinly sliced
3/4 Cup Salsa
1/2 Tsp Cumin
Assorted Toppings

Wrap tortillas in foil and place in large non-stick skillet over medium heat
for 5 minutes, turning once. Remove from skillet and turn heat to high; add
oil. Add beef; cook and stir about 2 minutes. Add peppers and onion; cook,
stir 3 minutes longer or until until tender. Stir in salsa and cumin and heat
through. Fill tortillas with beef mixture; sprinkle with desired toppings and
serve immediately.

Suggested toppings: sour cream, guacamole, salsa, cheddar cheese

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Lowfat Fettuccine Alfredo with Asparagus

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Cream Cheese
Healthwise Main Dishes
Pasta Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons red onion — finely chopped
2 1/2 cups aspargus with tight tips, diag. sliced — tough ends
removed
1 teaspoon mashed and chopped BAKED garlic* — about 2 cloves
1/3 cup nonfat dry milk
1 1/2 cups skim milk — or as needed
1 1/2 tablespoons Wondra instant-blending flour
2 tablespoons Neufchatel cheese — NOT fat-free
2/3 cup grated parmesan cheese
9 ounces fettuccine — cholesterol-free
1/2 cup arugula — chopped

Heat a medium-size nonstick saute pan. Remove from the heat and spray with
vegetable oil spray. Add the onion and saute over Medium heat unitl limp,
about 5-10 minutes. Add the asparagus and the garlic, cover the pan, and
turn off the heat. (The steam from the onion will cook the asparagus.)
In a large skillet, combine the dry milk and skim milk and whisk until
blended. Add the flour, stir and cook over Medium-High heat until thickened.
In a small bowl, add 2 Tbsp. of the hot sauce to the cream cheese and stir
until smooth. Return this mixture to the hot sauce. Add the Parmesan cheese
and stir until melted. Keep hot. If the mixture becomes too thick, thin it
out with small amounts of skim milk. The consistency should be like cream,
not gravy.
Cook the fettuccine in boiling water according to the package directions
until it is al dente and drain. Add the hot pasta and the garlic and the
vegetables to the sauce in the skillet. Stir and cook over Medium-Low heat
until heated through. Serve garnished with the chopped arugula.

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NOTES : MC formatting and posted by bobbi744@sojourn.com
* To Bake Garlic: Preheat the oven to 350° Place a whole head of garlic in a
small baking pan. Drizzle one teaspoon of olive oil over the head of garlic,
add 1/4 cup water to the pan. Bake the garlic, loosely covered with aluminum
foil, for 45-60 minutes or until the cloves are soft. The cloves will slip
right out of their skins to be mashed, chopped or served whole. The whole
garlic cloves can be served as a side dish with any roast meat, the mashed
garlic cloves are also delicious mixed with hot homemade mashed potatoes.

Date: Mon, 15 Nov 93 14:02:00 +0700
From: “Barbara Klopp IAEA Vienna”

This one was originally posted months (years?) ago on the old Granola
list. The original recipe called for 1/2 cup of oil but I have made
it without this several times and found the flavors to be sharper. Put
in more of all of the herbs and spices if you want this to be *really*
spicy. It is good with rice and a bit of Indian garlic pickle on the
side.

BLACK BEANS, CUBAN STYLE (Serves 4-6)
========================
1/2 lb. dried black beans
1 med onion, finely chopped
1/2 small green pepper, finely chopped
garlic, pressed (however much you can stand. I probably used 4-5 cloves)
a little oregano
1/2 tsp ground cumin
1-2 bay leaves
a med. spoonful of Dijon or other strong-flavoured mustard
1 tbsp dark, strong-flavored vinegar
red wine to taste
a little red pimento, finely chopped (maybe 1/4 cup)
dash of red (cayenne) pepper
sea salt to taste
1 veg. bouillon cube
1 1-inch piece of Kombu sea vegetable (optional, some say)

Wash and soak the beans overnight in water to cover. The next day,
saute the onion and green pepper until soft. Add black beans, along
with soaking water. Add remaining ingredients, stir well, cover, and
cook until beans are soft. Serve over rice with chopped onions on top.

Title: TOMATO BEEF (FON KEHR NGOW YUK)
Categories: Chinese, Beef
Yield: 6 servings

1 lb Flank steak
3 Stalks celery
2 Bell peppers
2 Tomatoes
2 tb Oil
1 Clove garlic, crushed
3/4 c Chicken stock
3/4 tb Apple cider vinegar
4 ts Sugar
1/2 ts Salt
1 tb Cornstarch
2 ts Cold water

————————-SEASONING————————-
1 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
1 1/2 ts Oyster sauce
Dash of pepper
1 tb Cornstarch
1 Green onion, slivered

1. Cut flank steak into 3 long strips (cutting with
the grain of the meat). Cut each strip into thin
slices, cutting across the grain.

2. Add “seasoning” to beef and mix well.

3. Cut celery into 1 1/2″ pieces; then, cut each piece
lengthwise into strips, julienne style.

4. Remove seeds from bell pepper and cut into 1 1/2″
pieces.

5. Cut each tomato into eights.

6. Heat wok and add 1 Tb oil. Stir-fry celery and
bell pepper for 3 minutes. Sprinkle lightly with salt
and sugar. Remove and set aside.

7. Heat wok, add 1 Tb oil, garlic and beef. Stir-fry
for 3 minutes; remove and set aside with vegetables.

8. Put chicken stock in wok, add vinegar, sugar, salt
and catsup. Bring to boil.

9. Add tomatoes, vegetables and beef. Turn to high
heat and bring to a boil again.

10. Prepare thickening using cornstarch and cold
water. Stir into the mixture, cook for 1 minute, and
serve.

SOURCE: Chopstick, Clever and Wok.

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Title: DANISH KRINGLE
Categories: Denmark, Pastry
Yield: 6 servings

CRUST
1/2 c Butter or margarine
1 c Flour
2 tb Water
FILLING
1 c Water
1/2 c Butter or margarine
1 c Flour
3 Eggs
1 ts Almond extract
ICING
1/2 c Powdered sugar
1/2 ts Almond extract
Milk to make a
Thick drizzle

Preparation : Cut in the butter and flour (like pie crust) and then
add water. Mix and press into a jelly roll pan. Bring to a boil the
water and butter in a saucepan. Remove from heat and add the flour
all at once, stirring with a wooden spoon until it forms a ball,
clean from the saucepan. If it is too hot, cool it a bit and then
add the eggs, one at a time, stirring until mixture is smooth with a
wooden spoon. Add almond extract. Spread carefully on bottom
(unbaked) dough layer. Bake at 375 degrees for 45 to 50 minutes,
until light golden brown. When cool, drizzle with icing. Walt MM

MMMMM

Title: A Variation on the Theme of Pashka
Categories: Desserts
Yield: 16 servings

4 8 oz. pkgs cream cheese
1 c (2 sticks) butter
3 Egg yolks
2 c Sifted powdered sugar
2 ts Vanilla extract
1 c Toasted, slivered almonds
2 pt (or 3) fresh or frozen
Strawberries

Let cream cheese, butter and egg yolks stand at room temperature at
least 2 hours. Beat cheese in a mixing bowl with a wooden spoon or
blend at low speed in electric mixer. Add butter and continue
beating. When well blended, add sugar, then egg yolks, one at a
time. Add vanilla and fold in almonds.

Wash and dry the inside of a Pashka mold or a new 2 quart clay or
plastic flowerpot with drain holes in the bottom. Line the pot with
a double thickness of cheesecloth wrung out in cold water. Spoon
cheese mixture into the pot to the brim. Cover with plastic wrap and
refrigerate several hours or overnight on a plate.

To unmold, trim around and discard top of the cheesecloth. Invert a
dessert plate over the opening of the flowerpot and quickly turn the
whole thing upside down. Place on table and gently lift off pot,
tugging at the cheesecloth lining if necessary. When the pot is
clear, gently remove the cheesecloth.

Garnish the base and top of the Pashka with whole strawberries and
strawberry halves. Serve with additional crushed, sweetened
strawberries as a sauce. You may add some brandy or liqueur to the
sauce if you wish.

RECIPE FROM: NEWMAN’S OWN COOKBOOK

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Title: SESAME CHICKEN RICE SALAD
Categories: Poultry, Grains, Salads
Yield: 1 servings

3/4 c Wild rice
1 1/2 c Water
2 c Fresh pea pods or one
6 oz Package frozen pea pods
2 c Diced cooked COUNTRY PRIDE
-Chicken
-(about 3/4 pound uncooked,
-skinless,
-and boneless Chicken
-breasts or Chicken
-Tenders)
1 11-ounce can mandarin
-orange sections, drained
1/2 c Sliced water chestnuts,
-halved
1/4 c Red wine vinegar or
-vinegar
1 tb Sesame oil
1 tb Salad oil
1/4 ts Ground red pepper
3/16 ts Garlic powder

Run cold water over rice in a strainer about I minute,
lifting rice to rinse well. In a medium saucepan bring
rice and water to boiling; reduce heat. Simmer,
covered, 40 to 50 minutes or until done. Drain. Rinse
with cold water. Drain again.

In a mixing bowl toss together rice, pea pods,
chicken, orange sections, and water chestnuts. Cover;
chill rice mixture for 6 hours or overnight.

In a screw-top jar combine vinegar, oils, red pepper,
garlic powder, and 1/4 teaspoon salt. Cover; chill at
least 6 hours or overnight. Transport the vinegar and
oil mixture and the rice mixture separately in an
insulated cooler with an ice pack. At picnic, shake
vinegar and oil mixture well. Pour over rice mixture;
toss. Makes 6 main-dish servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Potato and Leek Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons Butter
5 Leeks sliced
6 Tablespoons Flour
4 Cups Hot water
5 Potatoes; peel — dice
1/2 Cup Milk
Butter and chives — garnish

In a large pot over medium heat saute leeks in butter. Remove from heat, let
cool a bit. Stir in flour. Mix well. Add water and mix well again. Return to
heat and add potatoes, salt, and pepper. Bring to a boil. Then lower heat,
cover and simmer for 30 minutes. When potatoes are tender break up potatoes
with a masher,
add milk and heat just under boiling. Garnish individual serving dishes with
butter and chives and serve with a large
bowl of crusty croutons.

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Low-Fat Sweet Pastry

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Plus 2 tablespoons
-oat flour blend
5 tb All-purpose flour
1/4 c Cake flour
1/2 ts Ground cardamom or cinnamon
2 1/2 tb Sugar
3 tb Cold butter, diced
1 tb Canola oil
2 1/2 tb Very Cold Water

Sift flour, cardamom and sugar into large bowl. Rub in
butter with fingers or cut in with pastry blender
until size of small peas. Using fork, stir in oil.
Slowly add cold water, 1 teaspoon at a time, tossing
with fork until flour is moistened without being wet.
Gather dough with moist hands, shape into flattened
round and let rest about 15 minutes. Roll 1/8-inch
thick on lightly floures board. (To facilitate
rolling, dough may also be rolled between sheets of
wax paper Or unrolled dough may be placed in pan and
gently pressed to cover inside of pan.) Gently lift
and press onto 9-inch square tart pan with removable
bottom. Cut off dough edges. Bake at 425 degrees F. 10
to 15 minutes or until golden brown. Makes 12
servings. NOTE: Unsalted butter will give a more
delicate fresh flavor in this pastry. Add a dash of
salt if using.

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Title: SPICED VEGETABLE PAKORAS WITH MANGO RELISH
Categories: Main dish, Vegetarian
Yield: 4 servings

1 sm Eggplant
— cut into 1/4-inch slices
1 ts Salt
2 md Zucchini
— cut into 1-inch slices
12 Cauliflower florets
6 lg Button mushrooms
— wiped and cut in half
1 1/3 c Chick-pea flour
-OR- all-purpose flour
1 tb Chopped fresh coriander
1 ts Salt
2 ts Curry powder
1 tb Olive oil
1 tb Lemon juice
3/4 c -Ice water, more if needed
Vegetable oil
— for deep-frying

————————–GARNISH————————–
Lemon wedges
Coriander or parsley

———————–MANGO RELISH———————–
1/4 c Medium-sweet sherry
1/4 c -Water
1/4 c 2hite wine vinegar
2 tb Sugar
1 Cinnamon stick
1 Star anise
1/2 ts Salt
1 pn Ground mace
1 Mango
— peeled, pitted and diced
1 sm Red bell pepper
— seeded and diced
1 tb Lemon juice

Place the eggplant in a colander, sprinkle with the
salt, and let drain while preparing the other
vegetables.

Blanch the zucchini and cauliflower florets separately
for 2 minutes in boiling water. Drain, refresh under
cold water, and dry well. Rinse the eggplant and pat
dry.

Combine the flour, coriander, salt, and curry powder
in a large bowl. Gradually beat in the oil, lemon
juice, and water until the batter is the consistency
of heavy cream. Alternatively, place all the
ingredients – except the water – in a food processor,
and with the motor running, pour the water through the
funnel until you have the right consistency.

Heat 4 inches of oil in a deep, heavy-bottomed
saucepan to 350 degrees F.

Lightly whisk the batter and dip the vegetables in
batches of 5 to 6, then slip them carefully into the
hot oil. Fry the pakoras for 2 to 3 minutes on each
side, turning them with a slotted spoon. Remove from
the pan, drain on paper towels, and keep warm in a
moderate oven while you cook the remaining pakoras.
Allow the oil to come back to 350 degrees F between
batches.

When all the vegetables are ready, garnish with lemon
wedges and coriander or parsley and serve at once with
the mango relish.

MANGO RELISH: Place the sherry, water, vinegar,
sugar, cinnamon, star anise, salt, and mace in a
small, heavy-bottomed saucepan. Bring to a boil and
simmer over medium heat for 5 minutes. Add the mango,
bell pepper, and lemon juice; lower the heat and
simmer for 5 minutes more. Remove from the heat and
let cool completely. Spoon into a screw top jar and
refrigerate until required.

* Source: The Inspired Vegetarian, by Louise Pickford
* Typed for you by Karen Mintzias

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