1 1/2 c White wine or veg broth 1 tb Honey 2 c Onion — chopped 3 c Mushrooms — sliced 1 c Red and green bell pepper -seeded and diced 2 tb Garlic — minced 2 tb Chilies — seeded and chopped Or 1/4 c Canned chilies — diced 12 oz Canned peeled tomatoes -drained and chopped 1/3 c Corn, frozen 2 c Canned pinto or adzuki -beans — drained 1 c Canned garbanzo beans -drained 1 1/2 ts Cumin 1 tb Chili powder, or to taste 2 tb Tomato paste 2 tb Miso, preferable red Basic Biscuit Crust Preheat oven to 300 degrees. Coat an 8- to 10-cup casserole dish with vegetable spray. In a large Dutch oven over medium-high heat, combine white wine or vegetable broth and honey; heat to simmering. Add onions; cook, stirring, 3 minutes. Add mushrooms,peppers, garlic, chilies and tomatoes; cook, stirring, 5 minutes. Add corn, beans,cumin and chili powder; simmer, uncovered, 5 minuts. Remove from heat. Pour 1/4 cup cooking liquid into small bowl; stir in tomato paste and miso until sdissolved. Return liquid mixture to pot and stir until combined. Pour vegetable filling into casserole. Top with Basic Biscuit Crust. Do not seal edges. Bake 30 mintues. Cover with aluminum foil and bake 10 more minutes. Serves 8. Per serving: 329 cal; 11 g prot; 4 g fat; 51 g carb; 8 mg chol; 333 mg sod; 7 g fiber; vegan Vegetarian Time, Nov 93/MM by DEEANNE |
2 1/2 c Buttermilk baking mix (??) 1/2 c Sugar 1 ts Cinnamon 1/2 ts Cloves 1/2 ts Nutmeg 1/2 c Applesauce 1 sm Can undiluted evaporated -milk 2 tb Oil 1 Egg, beaten Using baby food eliminates the need to puree Combine baking mix, sugar, cinnamon, cloves, and nutmeg in medium bowl;mix well. Beat together applesauce, evaporated milk, oil, and egg. Add liquid mixture to dry mixture. Stir just until dry ingredients are moistened. Fill 12 buttered muffin cups 2/3 full of batter. Bake in hot oven (400F) 15-20 minutes. Cool slightly; remove from pan. Makes 12 muffins. TOPPING: Mix 1/4 cup sugar and 1/4 tsp cinnamon. Dip tops of muffins in 2 tbsp melted butter, then roll tops in cinnamon sugar mixture. ** You may substitute one fo the following for the applesauce: 4-1/2 oz jar strained plums, apricots with tapioca, strained pears, or strained squash. Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens. |
2 Egg 2/3 c Salad oil 1 c Sour cream 1 c Corn meal, yellow 3/4 c Cream style corn 1 tb Baking Powder 1 1/2 ts Salt 2 Green Onion Tops chopped fin 4 Jalapeno Peppers sm chpped 1 c Cheddar cheese, grated Combine all ingredients except cheese…add half the cheese..pour into a well greased 8/12 pan and rest of cheese bake 425 20-25 min from”Deep in the Heart of Texas” received from YLR in cookbook swap *the needler* Notes: I used 1 cup of cream style corn, that is what is in those little cans and I used one with no salt. I thought it was a bit oily for my taste, so next time I would use less oil maybe about a half cup. I used 3 heaping tablespoons of Ortego hot chopped Jalopenos…I would use more next time..it was ok but I like it hotter. It was fine for those who dont like it really hot. frances *the needler* |
3 Ripe medium tomatoes, Coarsely chopped (3 cups) 15 oz Can, (1 3/4 cups) tomato Puree 6 Medium garlic cloves, Minced 2 Small jalapeno chile peppers Seeded, finely chopped 3 tb Finely chopped onion 1/3 c Dry white wine or Unsweetened apple juice 1/4 c Lemon juice 1/2 ts (1/2-1 tsp) ground red Pepper (cayenne) 1/2 ts Salt 1/2 ts Pepper 1 ts Olive oil 1/4 c Chopped fresh cilantro In a medium saucepan, combine all ingredients except cilantro. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 15 minutes, stirring occasionally. Stir in cilantro. Serve hot or cold as a dip for chips or as a relish. Makes 4 Cups. Can be frozen for up to 2 months in tightly covered container. |
1 1/2 lb Ground beef 1/2 lb Ground pork 1 md Green bell pepper 1 md Onion 1 sm Can jalapeno peppers 1 sm Pack Monterey Jack cheese 1 sm Can spicy tomato sauce 1 pk Meat loaf mix In a large bowl,combine ground beef and pork.Cut up the pepper and onion in small chunks.Add to the meat mixture.Mix the meat loaf mix as directed on package.Add to mixture and mix well.Place 1/2 of the mixture into a 9 x 12″ roasting pan.Open can of jalapeno peppers and clean out seeds.Place 3 good size peppers on top of the mix in the pan.Cover with thin slices of Monterey Jack cheese.Cover with remaining meat loaf mix.Place in oven @ 350 degrees for 1 1/2 hours.Fifteen (15) minutes before done,pour tomato sauce over top.Serve with mashed potatoes,gravy and a green salad and hot homemade bread. |
1 x —–marinating—– 1 1/2 c Water 2 lb Headless shrimp 1 T Oyster sauce 1/2 t Hot chili sauce 6 oz Tamarind 1 x —–cooking—– 3 oz Young ginger root 4 ea Large garlic cloves 1 t Blachan 2 ea Small red onions 3 T Oyster sauce 1 T Dark soya sauce 1 T Hot chili sauce 3 T Oil 1/4 c Packed brown sugar MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. |
2 tb Chopped onion 2 Garlic cloves, minced 1 t Olive oil 1 c White or shitake mushrooms -sliced 1 c Canned italian tomatoes, (reserve liquid), chopped 5 sm Black olives, sliced in half 1/8 ts Crushed red pepper 2 c Cooked penne or ziti pasta 2 ts Grated parmesan cheese Fresh basil leaves 1. In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute. 2. Add mushrooms and tomatoes with reserved liquid and stir to com- bine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes. 3. Add olives and pepper and stir thoroughly. 4. To serve, in serving bowl arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil. Source: Weight Watchers Healthy Lifestyle Cookbook Each serving contains: 3/4 fat exchange, 2 1/8 vegetable exchange, 2 bread exchanges, 10 optional calories. Per serving: 275 calories |
Stephen Ceideburg 1 lb Medium shrimp 1 tb Vegetable oil 2 qt Fish stock 3 Fresh lemon grass stalks, -coarsely chopped Grated zest from 1 lime 6 To 8 kaffir lime leaves 10 sl Unpeeled fresh, galangal 2 Fresh Serrano chiles, -stemmed, seeded, and -chopped 24 md Mussels or clams in shells 2 tb Freshly squeezed lime juice 2 tb Fish sauce 3 tb Chopped fresh cilantro 1 tb Slivered fresh red hot chile 1/4 c Chopped green onion Salt Thin lime slices for garnish Fresh lime or other citrus -leaves and blossoms for -garnish Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells. Heat the oil in a soup pot or large, heavy saucepan over high heat. Add the shrimp shells and saute until the shells turn bright pink. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Strain the broth through a fine sieve into a clean soup pot. (At this point, the soup can be poured into a container and refriger- ated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.) Bring the strained soup to a boil over high heat. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes. Remove the mussels or clams and break off and discard the top shell. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve imme- diately. Serves 6 as a soup course, or 3 or 4 as a main dish. From “James McNair’s Soups” (Chronicle Books, San Francisco). Posted by Stephen Ceideburg |
1 c Chicken, cooked 2 1/4 c Water 1 ts Garlic powder 1/2 ts Curry powder 2 ts Lime juice 1 pk Chicken-flavor noodles/sauce 8 oz Green beans, frozen 1 tb Coconut, flaked Shred chicken. Stir together water, garlic, curry, and lime juice. Bring to boil, then stir in noodles and green beans. Continue boiling over medium heat, stirring occasionally, 7 minutes or until noodles are tender. Stir in chicken and coconut; heat through. Sylvia’s comments: In spite of its name, this was more flavorful than spicy. For a more fiery effect, use more curry powder. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com |
1 1/2 pound ripe tomatoes 1 garlic clove 1/2 cup well-chilled chicken or vegetable broth 1/2 teaspoon ground cumin salt and freshly ground black pepper a lime — to taste , juice of tabasco — or to taste 1/2 california avocado — cut into 1/2-inch – dice 2 teaspoons minced fresh chives Fill a large pot with water and bring to a boil. Core each tomato and cut a small “x” in the skin on the opposite end. Lower 2 or 3 tomatoes into the boiling water and let blanch for 15 to 20 seconds or until the skins start to peel. Immediately transfer the tomatoes to a large bowl of iced water. Blanch the remaining tomatoes in the same manner. Peel each tomato by pulling the skins off with a paring knife. Cut each tomato in half crosswise and squeeze out the seeds. Coarsely chop the seeded tomatoes. In a blender or food processor puree the garlic clove and the chopped tomatoes. Add the broth, cumin, salt, pepper, and 1 tablespoon lime juice, continuing to puree until smooth. Pour the soup into a metal bowl, set the bowl in a bowl of iced water, and stir the soup occasionally until it is very cold. Taste and adjust seasoning with Tabasco, salt, pepper and lime juice. Divide the avocado and the chives between two chilled bowls and ladle the soup over them. |