X-From_: owner-EAT-L@LISTSERV.VT.EDU Mon Mar 10 11:53:43 1997
Date: Mon, 10 Mar 1997 11:32:28 -0500
Reply-To: Foodlore/Recipe Exchange <EAT-L@LISTSERV.VT.EDU>
Sender: Foodlore/Recipe Exchange <EAT-L@LISTSERV.VT.EDU>
From: Automatic digest processor <LISTSERV@LISTSERV.VT.EDU>
Subject: EAT-L Digest - 9 Mar 1997 to 10 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 29 messages totalling 1513 lines in this issue.
Topics in this special issue:
1. Need Cookie Recipe
2. tomato recipes, part 2
3. Pork Chop Request
4. Recipe Tried (2)
5. REQ Shrimp Salad
6. Biltong
7. South African
8. RCP: Drunken Potatoes
9. RCP: Chinese Cucumber Salad
10. RCP: Eggy Potatoey
11. RCP: Baked Eggplant Slices
12. RCPs: Carrot Slaw and Carrots in Mint Sauce
13. RCP: Black Bean Skillet
14. RCP: Spiced Marinated Mushrooms
15. RCP: Lemon Garlic Pasta
16. RCP: Lemon-Chicken Pasta
17. RCPs: two potato salads
18. Recipe: Enchilada Sauce
19. ALENIS BRUSH'S BEETS WITH ORANGE SAUCE
20. Recipes from Spain
21. Recipe: Judias Verdes
22. Enchilada Sauce
23. tomato recipes -lots of 'em
24. Fig Newton Filling (2)
25. Recipe Comments
26. Chat : Interesting food additives
27. More of My Favorite Recipes
----------------------------------------------------------------------
Date: Sun, 9 Mar 1997 23:18:44 EST
From: Jeffrey Dale Howard <jhoward@PEN.K12.VA.US>
Subject: Need Cookie Recipe
>
> In our local mall, we have a Great American Cookie Factory.
> One of the choices there today was called "Chewy Pecan
> Surprise" and it was fabulous. Has anyone found a way to copy
> this at home?
>
> Jeff
>
------------------------------
Date: Sun, 9 Mar 1997 23:33:41 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: tomato recipes, part 2
Hi, again, everyone!
Per Rochelle's/Rhonda's/Dail's request, I will attempt to type in
more tomato recipes.....:-) More to come later!! liz
Tomato-Broccoli Quiche
**Makes 8 main dish servings or 20 appetizer servings
1/2 package piecrust mix (or, pie crust for single-crust pie)
4 cups chopped fresh broccoli
1 medium-size onion, chopped (1/2 cup)
2 Tablespoons butter
2 Tablespoons water
1 cup light cream
2 eggs
1/2 cup shredded Swiss cheese (2 ounces)
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground nutmeg
1 cup freshly grated Parmesan cheese
1/2 cup packaged bread crumbs
3 medium-size firm tomatoes, thinly sliced
1. Prepare piecrust mix following label directions, or make your own
single-crust pastry recipe. Roll out to a 15x11 inch rectangle on a
lightly floured surface; fit into an 11x7-inch baking dish. Turn edges
under and press to sides.
2. Cook broccoli and onion, covered, in large skillet over medium heat
with butter and water just until tender, about 5 minutes. Remove from
heat.
3. Beat cream and eggs together in medium-size bowl; stir in Swiss
cheese, salt, pepper, and nutmeg. Add broccoli mixture.
4. Combine Parmesan and bread crumbs in small bowl.
5. To assemble quiche: Sprinkle 1/3 cup Parmesan mixture on bottom of
crust. Dip tomato slices on both sides in Parmesan mixture and arrange
half in a layer in the crust. Pour broccoli mixture over tomatoes.
Arrange remaining tomatoes, overlapping, along the long edges of quiche.
Sprinkle any remaining cheese mixture on top.
6. Bake in a moderate oven (375 degrees) for 60 minutes or until top is
puffy and knife comes out clean when inserted near center. Cool 20
minutes before cutting.
------------------------------------------------------------------------ Scalloped Tomato and Cheese Bake
**Makes 8 servings**
4 large firm-ripe tomatoes
1 medium-size onion, chopped (1/2 cup)
1/4 cup (1/2 stick) butter or margarine
2 cups soft bread crumbs (4 slices)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon leaf marjoram, crumbled
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup shredded Cheddar cheese
1. Core tomatoes; cut each into 8 even-size wedges.
2. Saute onion in butter in a large skillet until soft, about 5 minutes.
Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly.
3. Line a 1 1/2-quart shallow baking dish (7 3/8 x 3 5/8 x 2 1/4-inches)
with half the tomatoes;sprinkle with half the bread mixture. Repeat with
remaining tomato wedges and crumb mixture. Drizzle melted butter over
top.
4. Bake in a moderate oven (350 degrees) for 25 minutes or until
tomatoes are soft and crumb mixture is lightly browned. Sprinkle cheese
over top and return to oven until cheese melts, about 5 minutes.
------------------------------------------------------------------------
Mexican Stuffed Tomatoes
**Makes 6 servings**
6 large firm-ripe tomatoes
1 pound ground chuck
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 package (1 1/8 ounce) taco seasoning mix
1 1/2 teaspoons salt
3/4 teaspoon chili powder
3/4 cup water
1/2 cup shredded Cheddar cheese
3 cups shredded Iceberg lettuce
1 package (6 1/2 ounces) taco chips
1. Cut a thin slice from top of each tomato. Scoop out centers with
teaspoon, being careful not to break shells. Turn upside down on paper
toweling to drain. Coarsely chop slices from tops to make 1 cup (use
scooped-out tomato pulp, if necessary;use remaining pulp in soup).
2. Brown meat with onion and garlic in a large skillet. Pour off any
pan drippings from skillet. Add taco seasoning mix, salt, chili powder,
water and the 1-cup chopped tomatoes. Bring mixture to boiling; simmer,
uncovered, 15 minutes, stirring occasionally, until most of the liquid
has evaporated. Cool.
3. Place tomato shells cut-side up in a shallow baking dish just large
enough to hold them snugly. Fill with meat mixture.
4. Bake in a moderate oven (350 degrees) for 20 minutes or until shells
are somewhat soft, but do not fall apart. Top each tomato with shredded
cheese;bake an additional 5 minutes.
5. Serve on lettuce; top with 1 cup of the taco chips. Serve with
remaining chips.
-------------------------------------------------------------------------
Tomato-Eggplant Bake
**Makes 6 servings**
1 medium-size eggplant (1 1/2 pounds)
1 Tablespoon salt
2 eggs
1 1/2 cups packaged bread crumbs
1/3 cup grated Parmesan cheese
1/3 to 1/2 cup vegetable oil
4 medium-size tomatoes, sliced
8 ounces mozzarella cheese, sliced
1/2 teaspoon Italian seasoning, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
1. Wash and trim eggplant. Cut in half vertically, then into 1/2-inch
slices. Spread slices in slightly overlapping rows on a board or large
platter. Sprinkle each row with salt before arranging the next row.
Prop up board at an angle to allow liquid to run off. Let stand 30
minutes.
2. Rinse lightly; pat dry on paper toweling. Beat eggs in shallow dish;
combine crumbs and cheese on wax paper. Dip each slice into egg mixture,
then into crumb mixture. Reserve any remaining crumbs.
3. Heat 2 Tablespoons of the oil in large skillet; saute slices a few at
a time; brown on both sides. Drain on paper toweling. Repeat, with more
oil as necessary.
4. Arrange in greased shallow ovenproof dish with a slice of tomato and
half a slice of cheese between eggplant slices. Sprinkle with Italian
seasoning, salt and pepper. If there are leftover crumbs, sprinkle over
top.
5. Bake in a moderate oven (375 degrees) for 20 minutes.
NOTE: This dish freezes well.
------------------------------
Date: Sun, 9 Mar 1997 21:35:44 -0800
From: Judy Garrison <judyg@WILLAPABAY.ORG>
Subject: Re: Pork Chop Request
> Okay..I'm making pork chops tonight..and would love to do something
>different than what I usually do..so I'd love to hear what all of you
>do with your pork chops! =)
>
>Lorien
Hi, Lorien!
It's probably too late to help you with tonight's dinner, but keep this in
mind for next time. It's quite tasty and real easy.
Spray a baking pan with Pam, or something similar, and place your pork chops
or pork loins in it.. It's OK to have them touching. Prepare a box of Stove
Top Stuffing and divide it among the chops. Spread it with fingers to cover
each portion and then press it down. Cover with foil and bake at 350 for 45
minutes.. Remove foil and give it another 15 minutes.. YUM!! Good with
smashed taters and corn... I found that the seasonings from the stuffing
permeates the meat so no others are needed.
Judy
------------------------------
Date: Mon, 10 Mar 1997 00:32:03 -0500
From: "(Jeannine M. Lutz)" <KnotAClew@AOL.COM>
Subject: Recipe Tried
Hi,
I've been going to try Sharon Frye's recipe for Peachy Pork for a long
time. I finally did tonight and it was a big success. Thanks Sharon for yet
another great recipe.
Best Regards. Jeannine Lutz
------------------------------
Date: Mon, 10 Mar 1997 01:19:55 -0600
From: Sharon <jouet@MINDSPRING.COM>
Subject: Re: REQ Shrimp Salad
At 12:15 PM 3/8/97 -0500, malachi@epix.net wrote:
>Hi ALL :)
>
>I'm in need of some shrimp non lettuce salad recipes.
>Dail Walsh
Here is one of my faves..............:)
* Exported from MasterCook II *
SHRIMP AND ARTICHOKE PASTA SALAD WITH PINE NUTS
Recipe By : Dining by Fireflies
Serving Size : 8 Preparation Time :0:00
Categories : Pastas And Rice Salads
Seafood - Entrees Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces artichoke hearts -- quartered
2/3 pound shrimp, cooked -- peeled
1/4 cup red wine vinegar
2 tablespoons dijon mustard
2 tablespoons fresh chives -- chopped
1 whole egg yolk
1 tablespoon shallots -- minced
1/2 cup canola oil
pepper -- to taste
1/2 pound pasta shells -- cooked
1/4 cup sunflower seeds
Place artichoke hearts and shrimp in large bowl.
Combine vinegar, mustard, chives, egg yolk and shallots in food processor
or blender. Puree.. Gradually add oil in a thin stream while machine is
running. Season to taste with pepper.
Add cooked pasta to shrimp and artichokes. Pour dressing mixture over
pasta, shrimp and artichokes and mix gently but thoroughly. Cover and
refrigerate at least 3 hours. (Can be made up to one day ahead to this
point).
Stir in sunflower seeds just before serving.
- - - - - - - - - - - - - - - - - -
Best,
Sharon
Some of us..................
The Dreamers..............
Were born to dance...........
Upon the
wind......................
Jouet
------------------------------
Date: Mon, 10 Mar 1997 09:53:45 GMT
From: Pam Knowles <pamk@IAFRICA.COM>
Subject: Biltong
Hello Michelle and all,
I am sending you a recipe for Biltong, those of you who don't know biltong, it
is smilar to jerky, only it is cut a but thicker, and spiced differently.
Cut the meat into strips 4 cm thick and up to 30 cm long.
* Exported from MasterCook *
Bilton Scones
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biltong South African
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 grams Grated biltong
95 grams flour
2 milliters Marmite yeast extract spread
100 milliliters milk or thin cream
30 grams butter
Sift together all the dry ingredients, except the biltong. Rub the shortening
into the flour mixture with the finger tips until the mixture is crumbly. Add
the grated biltong.
Beat the egg and milk together and cut the liquid into the flour mixture with a
knife.
Roll dough out to 25 mm thickness and cut into squares.
Place on a slightly greased baking sheet and bake at 200C for 12 minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Biltong
Recipe By : Egoli Cook book
Serving Size : 1 Preparation Time :0:00
Categories : Biltong South African
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 grams salt
500 grams sugar
1 tablespoon saltpetre
Cut biltong from about three to four kg. of beef which is free from sinews,
from the hind leg.
Rub the salt mixture into the meat. (we dip meat in vinegar and use the spices
below)
Leave the meat in a container for three days, not metal (we leave this in for
about 12 hours) rubbing and turning it every day.
Thread the meat onto hooks and hang it in a shaded breezy area to wind dry for
several days. (or use one of those dehydrating things you have there) you can
also try and dry it in a very cool oven (never tried this method)
Although many recipes are available they are generally variations to the same
theme.
Popular Basic Ingredients: Salt (about 100 grams per 5 kg of meat) vinegar,
pepper, coriander, cloves, and brown sugar.
BILTONG
In the pre-Huguenot days, before the french introduced separate courses,
including hors d'oeuvres, this was one titbit
served before the bredie was ready.
This dish is a uniquely preserved, truly South African meat as it is raw from
the beginning to end of its preparations.
A mixture of salt for preserving, saltpetre for imparting colour and vinegars
used together with spices for flovour and sugar which helps keep the meat moist
and tender, is used.
Bilton came into its own especially during the Anglo Boer War and remains a
firm South African favourite.
It is even found in baked goods, canapes and in quiches.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Biltong Tart
Recipe By : S.A. Meat Board
Serving Size : 1 Preparation Time :0:00
Categories : Biltong South African
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PASTRY
125 grams flour -- 260 Ml
125 grams butter -- 135 ml
1 ml salt
125 grams chream chees or cottage cheese
Sift the flour and salt together. Rub the butter into the flour mixture, using
your finger-tips. Mix the cream cheese in with a knife. Place the dough in
the refrigerator to cool.
Roll the dough out to about 3 mm thickness.
Place pastry in an ungreased pie plate 200 mm in diameter. Bake pastry shell
for 15 minutes 220C.
FILLING:
20 grams flour
20 grams butter
250 ml milk
1 ml salt
50 grams finely grated biltong
10 g butter
50 grams mushrooms - chopped
3 ml lemon juice
10 grams onion - chopped
5 ml parsley chopped
2 eggs.
Melt the 20 grams butter, then stir in the flour and salt.
Add the milk gradually and keep stirring until the sauce boils.
Boil for 3 minutes, sprinkle the mushrooms with lemon juice.
Saute the mushrooms and onion in 10 grams butter unti brown.
Add the white sauce.
Separate the eggs, beat the egg yolks and add to the white sauce.
Beat the egg whites until stiff and fold into mixture.
Spoon into partially baked pastry shell and bake 10 minutes at 200C
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Gramadoelas Avocado Biltong
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biltong South African
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
Cut the avocado pear in half and remove the stone.
Fill the halves with sliced hard boiled egg.
Cover these slices with mayonnaise.
Sprinkle finely grated biltong on top of the mayonnaise and garnish with sliced
egg and a sprikling of paprika.
- - - - - - - - - - - - - - - - - -
Pam
pamk@iafrica.com
JOHANNESBURG
An hour lost in the morning has to be run after all day.
---ooOoo---
------------------------------
Date: Mon, 10 Mar 1997 11:55:23 +0200
From: Ruth Heiges <heiges@POST.TAU.AC.IL>
Subject: Re: South African
Pam Knowles <pamk@IAFRICA.COM> wrote:
> Castor sugar is a bit finer than regular sugar and coarser than Icing Sugar,
> (confectioners sugar).
In the US, the equivalent is known as "superfine" sugar.
Ruth
------------------------------
Date: Mon, 10 Mar 1997 06:56:26 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Re: Recipe Tried
The peachy pork is really delicious, but it was originally
posted by Roblyn Hymes, and I simply re-posted it upon request.
I've made it often....
And it's also great with chicken chunks, too!
Hugs,
Sharon Frye
------------------------------
Date: Mon, 10 Mar 1997 14:10:58 +0100
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Subject: RCP: Drunken Potatoes
* Exported from MasterCook Mac *
Drunken Potatoes
Recipe By : Too Many Tomatoes ... by Burrows & Myers
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes, starches*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium baking potatoes
1/4 cup vermouth
2 tablespoons butter -- cut up
generous dash salt
generous dash freshly ground pepper
Peel pots.
[Cut in half lengthwise.]
Slice 1/4" thick.
Arrange in a butter 9" or 10" pie plate, overlapping the slices.
Pour vermouth over the pots and dot with butter.
S&P generously.
[Can prepare ahead to this point.]
Bake at 350-375F for about 30 min, till pots are done.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 10 Mar 1997 14:10:26 +0100
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Subject: RCP: Chinese Cucumber Salad
* Exported from MasterCook Mac *
Chinese Cucumber Salad
Recipe By : Too Many Tomatoes ... by Burrows & Myers
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes, salads*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3-4 6" cucumbers
4 tablespoons red wine vinegar
4 tablespoons soy sauce
4 tablespoons sugar -- (3T was fine)
4 teaspoons sesame oil
2 teaspoons salt
1 teaspoon Tabasco sauce
Peel the cukes if you want, cut lengthwise, and scrape out any large seeds.
Slice 1/4" thick.
Soak in salted ice water for 30 min.
Drain.
Mix sauce ingredients and pour over drained cukes.
Let stand 30 min prior to serving.
[Standing 1-2 hours is ok; longer and the cukes are probably too marinated.]
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 10 Mar 1997 14:12:15 +0100
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Subject: RCP: Eggy Potatoey
This is an simple dinner.
You can top with whatever you like.
Works nice with individual casserole dishes.
Enjoy,
Kaye
* Exported from MasterCook Mac *
Eggy Potatoey
Recipe By : Too Many Tomatoes ... by Burrows & Myers
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, pork* Main courses, vegetarian*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3-4 large potatoes, peeled, boiled, drained
2 tablespoons butter
1/4 cup milk -- approx.
S&P -- to taste
4 eggs
TOPPINGS:
Minced ham
minced green onion -- optional
grated cheddar cheese -- optional
Mash together the pots, butter, milk, and S&P.
Heap into a buttered [8" square] casserole.
Make 4 deep holes in the surface of potatoes.
Break an egg into each hole.
Top with ham, green onion, and cheese.
Bake at 350F, about 25min.
Notes:
Make this in individual souffle or casserole dishes.
All sorts of toppings can be used.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 10 Mar 1997 14:07:00 +0100
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Subject: RCP: Baked Eggplant Slices
Howdy all,
I have a new batch of recipes to send today.
This is one of my favorite eggplant side dishes,
really easy and tasty.
I don't know if this cook book (Too Many Tomatoes, etc.)
is still in print. I got it years ago when I was in a
co-op group; every two weeks we got sacksful of whatever
looked good at the farmers market that day. This was the
best book I found for dealing with lots of whatever it was.
Enjoy!
Kaye Sykes
* Exported from MasterCook Mac *
Baked Eggplant Slices
Recipe By : Too Many Tomatoes ... by Burrows & Myers
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes, vegetables*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant
peeled and sliced 1/2" thick
salt
- - - - -
1/2 cup mayonnaise
1/2 green onion -- finely minced
- - - - -
1 cup soda cracker crumbs
1/2 cup grated parmesan cheese
Sprinkle eggplant with salt, let stand 20 min, then pat dry.
Mix mayo and green onion.
Mix cracker crumbs and cheese.
Spread mayo mixture on both sides of eggplant.
Dip slices into crumb-cheese mixture.
Place on cookie sheet and bake at 375F till golden, about 20 min.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 10 Mar 1997 14:09:31 +0100
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Subject: RCPs: Carrot Slaw and Carrots in Mint Sauce
Here's a couple more from the Too Many Tomatoes book.
K
* Exported from MasterCook Mac *
Carrot Slaw
Recipe By : Too Many Tomatoes ... by Burrows & Myers
Serving Size : 8 Preparation Time :0:00
Categories : Side dishes, salads*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots
1 green or red bell pepper
1 Bermuda onion
1 green apples -- optional
1 cup raisins
- - - Dressing - - -
1/3 cup sugar
1/2 cup cider vinegar
1/4 cup salad oil
1/2 teaspoon celery seeds
1/2 teaspoon dry mustard
1/2 teaspoon salt
Shred carrots, bell pepper, onion, and apple.
Mix together with raisins.
Combine dressing ingredients in a small saucepan and bring to a boil.
Pour over salad.
Chill.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook Mac *
Carrots in Mint Sauce
Recipe By : Too Many Tomatoes ... by Burrows and Myers
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes, vegetables*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound carrots, diced, sliced, or slivered
2 tablespoons butter
1 tablespoon sugar --
1 teaspoon cornstarch
1/8 teaspoon salt
juice and grated rind of 1/2 lemon
1 tablespoon shredded fresh mint leaves
Parboil carrots, covered, in small quantity of boiling water, 5-8 min.
Drain, reserving 1/3 cup liquid.
In the same saucepan, melt the butter.
Mix sugar, cornstarch, and salt, then stir into butter.
Add lemon juice, lemon rind, and mint along with reserved carrot liquid.
Stir over heat just until thickened.
Put carrots back into pan, heat, and toss gently to glaze.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 10 Mar 1997 14:08:27 +0100
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Subject: RCP: Black Bean Skillet
Hi all,
Here's one that Amy Smalley sent a while ago.
We liked it lots, so I thought I'd pass on the
MasterCook version.
Enjoy!
Kaye
* Exported from MasterCook Mac *
Black Bean Skillet
Recipe By : EAT-L (Amy Smalley)
Serving Size : 2 Preparation Time :0:30
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil -- or a spray of Pam
1 small to med onion -- chopped
1 medium green (or red) bell pepper -- chopped
1 large carrot -- chopped
2 -3 cloves garlic -- minced or pressed
2 pickled jalapenos -- chopped
1 15-oz can black beans -- drained & rinsed
1 cup hominy -- * (optional)
1/2 teaspoon dried marjoram
2 teaspoons ground cumin -- **
1 tablespoon ground coriander
1/2 cup grated cheddar cheese
6 flour tortillas
* Not in original recipe.
** Also not in original recipe; used 1tsp, try 2tsp next time.
Heat oven to 350F.
Chop onion, bell pepper, and carrot.
[Chop all together in food processor; carrots should be fairly fine.]
Heat an oven-safe skillet, coated with olive oil or Pam, over medium heat.
Cook garlic and jalapenos briefly.
Add chopped onions, etc.
Cook 3-5 min, until carrot begins to soften.
Add marjoram, cumin, coriander, and black beans; stir.
Place skillet in oven for 10 min.
[Put in flour tortillas at the same time.]
Remove from oven; top with grated cheese.
Back in oven for 5 min, until cheese is melted.
Serve burrito-style.
Dinner for 2.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 10 Mar 1997 14:15:50 +0100
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Subject: RCP: Spiced Marinated Mushrooms
Hi,
I got this in the same place that I found the Lemon Garlic
Pasta recipe. Haven't tried this one, but plan to next time
I need some finger good. Looks good and easy.
Enjoy!
Kaye
* Exported from MasterCook Mac *
Spiced Marinated Mushrooms
Recipe By : Totally Picnic by Helene Siegel
Serving Size : 6 Preparation Time :0:00
Categories : Make-ahead* Snacks, savory*
Finger food*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch white mushrooms
wiped clean & stems trimmed
1/2 cup olive oil
1/4 cup lemon juice
2 shallots -- minced
2 cloves garlic -- minced
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Place mushrooms in sealable plastic or glass container.
Whisk together remaining ingredients in mixing bowl.
Pour over mushrooms and toss to evenly coat.
Seal and store in the frig 1-5 days.
Serve cool or room temp.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 10 Mar 1997 14:14:16 +0100
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Subject: RCP: Lemon Garlic Pasta
Hi,
I found this recipe on the net somewhere.
Easy and tasty, big qualifications for a weeknight dinner.
Does anybody know this cookbook (Totally Picnic)?
It looks like it might be interesting.
Kaye
* Exported from MasterCook Mac *
Lemon Garlic Pasta
Recipe By : Totally Picnic by Helene Siegel
Serving Size : 1 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*
Quick dishes* Make-ahead*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
2 tablespoons minced garlic
1/4 teaspoon red pepper flakes
1 pound linguini or spaghetti -- cooked and drained
2 teaspoons grated lemon zest
1/4 cup lemon juice
2 teaspoons coarse salt
freshly ground pepper
1/2 cup chopped fresh Italian parsley
Heat the oil in a medium skillet over medium heat.
Cook garlic and red pepper flakes until fragrant, about 5 min.
Pour over cooked pasta in a bowl.
Add remaining ingredients and toss well to coat.
Adjust seasonings with S&P.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 10 Mar 1997 14:19:00 +0100
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Subject: RCP: Lemon-Chicken Pasta
Hi all,
Just tried ths one last night. It was a keeper.
The article it's clipped from was about fall dinners,
but we tought it was a perfect spring dinner. Very
pretty with the peas and carrots.
I didn't have farfalle (bow-ties) on hand, so I use
some small shells instead. Depending on how small
your pieces of chicken are, something smaller than
regular farfalle might be better. I've got some
smaller bowties that would work find too.
Enjoy!
Kaye
* Exported from MasterCook Mac *
Lemon-Chicken Pasta
Recipe By : Cooking Light magazine
Serving Size : 2 Preparation Time :0:30
Categories : Main courses, poultry* One-dish meals*
Pasta*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable cooking spray
1 teaspoon olive oil
2 cloves garlic -- minced
6 ounces kip filet -- cut into 1/4" strips
1/2 cup frozen green peas -- thawed
1/3 cup coarsely grated carrots --
1/2 cup low-sodium chicken broth
2 tablespoons light process cream cheese
2 cups farfalle, cooked w/o salt or fat -- *
3 tablespoons grated parmesan cheese
1/2 teaspoon grated lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper
fresh chopped chives -- optional garnish
* Probably the smaller farfalle is better. I used small shells, and that was perfect.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add garlic; saute 15 seconds.
Add chicken; saute 1 minute.
Add peas and carrot; saute 1 minute.
Remove from skillet; set aside.
Add broth and cream cheese to skillet.
Cook over medium-high heat 3 minutes or until cheese melts, stirring constantly
with a whisk.
Stir in chicken mixture, farfalle, cheese, lemon rind, salt, and pepper; cook 1 minute.
Garnish with chives, if desired.
Yield: 2 servings
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 10 Mar 1997 14:19:40 +0100
From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM>
Subject: RCPs: two potato salads
* Exported from MasterCook Mac *
Potato and Apple Salad
Recipe By : Too Many Tomatoes ... by Burrows & Myers
Serving Size : 6 Preparation Time :0:00
Categories : Side dishes, salads* Side dishes, starches*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- - - Dressing - - -
1/4 cup heavy cream
2 tablespoons white wine vinegar
1 teaspoon grated onion
1 teaspoon salt
freshly ground pepper
1/2 cup olive oil
- - - - -
2 pounds new potatoes
1/4 cup dry white wine
1 pound McIntosh apples, peeled & thinly sliced
Mix dressing ingredients in blender or jar.
Cook pots 15-20 min in salted water, until tender.
Drain, peel, slice 1/4" thick, and toss with wine.
Add dressing to apples and pots.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook Mac *
Potato Salad
Recipe By : adapted from Too Many Tomatoes ... by Burrows & Myers
Serving Size : 8 Preparation Time :0:00
Categories : Side dishes, salads* Make-ahead*
Side dishes, starches*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 kilograms potatoes, cooked, peeled, cut in 1/2" cube
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
- - - Dressing - - -
1 cup olive oil
1/4 cup tarragon vinegar
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon dry mustard
2 cloves garlic -- minced
Combine pots, green onion, and parsley in a bowl.
Mix dressing ingredients and pour over salad while pots are still warm.
Toss gently.
Let stand at least 4 hours at room temp, stirring occasionally.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 10 Mar 1997 09:08:57 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: Recipe: Enchilada Sauce
Brian,
This is one recipe I found for Enchilada sauce.
From: Sumset Mexican Cook Book
Place 10 to 12 whole dried ancho or pasilla chiles on a baking sheet and
toast
in a 400 degree oven until fragrant (3-4 Minutes) Remove and let cool.
Discard stems
and seeds: place in a bowl, cover with 3 cups of warm water, let stand
for 1 hour.
Whirl chiles in a blender with enough of the soaking liquid to moisten.
add remaining liquid: 1/4 cup tomato sauce or tomato paster; 1 clove
garlic, minced or pressed; 1/4 cup salad oil/ 1/2 teaspoon salt; 1 tsp
dry oregano leaves; and 1/4 teaspoon of ground cumin. Blend
until smooth. Pour into a pan and simmer, uncovered, stirring
occasionally, for 10 minutes. Keep warm.
------------------------------
Date: Mon, 10 Mar 1997 09:17:35 EST
From: Teasel <teasel@JUNO.COM>
Subject: ALENIS BRUSH'S BEETS WITH ORANGE SAUCE
Even people who hate beets love these ... They are easy to
make, yet taste surprisingly special. (You could substitute
freshly cooked beets if you prefer.) Leftovers can be
refrigerated or frozen and reheated.
4 tablespoons (1/2 stick) butter
2 tablespoons instant blending flour (e. g., Wondra)
2 tablespoons light brown sugar, firmly packed
1 tablespoon lemon juice (bottled is fine)
Grated rind of 1/2 orange (about 2 tablespoons; take care to
use orange part only, avoiding the white)
1/2 teaspoon salt
1 cup orange juice (bottled is fine)
1 (28-ounce) can julienne-cut beets, drained and patted dry
(3 1/2 cups)
. Melt butter in large skillet.
. Sprinkle with flour.
. Stir with wire whisk until mixture forms a smooth paste.
. Stir in brown sugar, lemon juice, grated orange rind, and
salt.
. Gradually blend in orange juice; mix until smooth.
. Cook over low flame, stirring frequently, until thickened
(about 10 - 15 minutes).
. Stir in beets. Heat a minute or two longer, just until
beets are heated through.
. Turn off flame and serve hot.
------------------------------
Date: Mon, 10 Mar 1997 09:03:57 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Recipes from Spain
These are recipes from "Cooking in Spain" by Janet Mendel. I was told in
the English Bookstore that this book was a big seller to English speaking
visitors to Spain. I bought 5 of them myself.
FABADA -- ASTURIAN HAM AND BEANS
"This is Spain's most famous bean dish, wonderfully flavoured, robust food
from the northern regions. The fabes are big, fat white beans which cook
up soft without disintegrating. Where unavailable, substitute the bigger
dried lima beans or butter beans, or any large white bean. The morcilla
and chorizo should be, if possible, from Asturias, where they are
oak-smoked. Lacon is cured pork hand. If not available, use ham. Salt
beef, salt-cured pig trotters and hard longaniza sausage are also used.
1/2 kg fabes (dried white beans)
400 g morcilla
400 g chorizo, smoked
400 g cured pork hand (shoulder) or ham
100 g streaky salt pork
1/2 tsp saffron
1 bay leaf
The day before; put the beans to soak in plenty of water. Put the lacon or
ham to soak overnight in hot water. blanch the salt pork in boiling water
for five minutes.
The following day: wash the sausages to eliminate excess smokiness. Drain
the beans and put in an earthenware cassarole or large cooking pot and add
water to a depth of two fingers. On a hot fire, bring to the boil and skim
off the froth. Toast the saffron in a frying pan, crush it in a mortar and
dissolve in a little water and add to the beans. Add the lacon, ham and
salt pork to the cassarole, pushing them to the bottom of the beans. Cover
and cook five minutes and skim again. Now add teh chorizo and morcilla,
boil five minutes and skim. Add bay leaf, cover and cook very slowly, two
or three hours. Add cold water occasionally just to keep teh beans barely
covered so they don't dry out and split. Do not stire, but shake teh
casserole from time to time. When beans are quite tender, let them sit for
20 minutes to blend and mellow the flavours. If too much liquid remains,
puree some of the cooked beans in the blender and add them to the casserole
to thicken the sauce. Serves 4"
Note: I always bring beans to a boil, drain the water and cover with fresh
water in a bean recipe.
Jean
------------------------------
Date: Mon, 10 Mar 1997 09:11:15 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Recipe: Judias Verdes
When I lived in Spain I used to watch a Basque cook, Carlos A. ( I can
spell his last name, sorry) everyday at 2 p.m. Since I don't speak Spanish
I would copy the ingredient list after watching him prepare his recipes and
then translate them with my dictionary afterward. He made this thick
potage one day and I have made it several times. You can use Italian
frozen or fresh green beans if you don't have access to the judias verdes
of Spain.
Snap off end and peel sides along seams to remove strings of Judias Verdes.
Put into a pot of boiling water with a little salt. Add some potatoes, a
little olive oil and 2 peeled and sliced carrots. Cook about 20-25
minutes. Heat some olive oil in a pan, add some garlic, paprika and some
flour to make a roux. Add to the vegetables and cook a couple of minutes.
Believe it or not, it's really good and satisfying especially with some
good crusty bread.
Jean
------------------------------
Date: Mon, 10 Mar 1997 09:29:27 -0500
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
Subject: Enchilada Sauce
Brian,
Here is an enchilada sauce recipe that I got when I took a Mexican
cooking class. It makes a recipe for 4-6 enchiladas. I like a lot of
sauce so I usually double the recipe.
Betsy Burtis
Derry, NH
* Exported from MasterCook Mac *
Homemade Enchilada Sauce
Recipe By : Alan Gold
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces and Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp flour
1 1/2 tbsps olive oil -- or lard
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp cayenne -- or to taste
1 tsp cumin
1 clove garlic -- minced
1 1/2 c chicken broth
1/2 c tomato puree -- to 1 cup
1 tbsp lime juice
In a large heavy skillet saute the flour and oil over medium heat for 1
minute. Add herbs and spices and garlic. Cook 1 more minute, and then
add broth, tomatoe puree and lime juice. Raise heat to high and boil,
stirring constantly until thickened.
- - - - - - - - - - - - - - - - - -
Per serving: 398 Calories; 25g Fat (55% calories from fat); 20g Protein;
26g Carbohydrate; 4mg Cholesterol; 2377mg Sodium
------------------------------
Date: Mon, 10 Mar 1997 08:40:18 -0400
From: Lisa Feazell <z3lis@TTACS.TTU.EDU>
Subject: Re: tomato recipes -lots of 'em
Elizabeth A. Post wrote:
>
> Hi, Dail!
> No, you are *not* being greedy by requesting all of the tomato
> recipes--I would be the same way -- no, I AM the same way!;-) Well, here
> goes...I'll probably have to do this in installments, since I'm typing
> these in, and I don't type very fast! Please excuse any typo's.
> Buon appetit!
> liz
> Seviche
> **Makes about 4 1/2 cups or about 8 appetizer servings.
>
> 1 cup fresh lime juice
> 3 medium-size tomatoes, seeded and chopped (about 3 cups)
> 1 medium-size onion, chopped (1/2 cup)
> 1/2 green pepper, seeded and chopped (1/2 cup)
> 2 canned mild or hot green chilies, chopped
> 3 cloves garlic, finely chopped
> 1 1/2 teaspoons salt
> 1/4 teaspoon freshly ground pepper
> 1 pound fresh bay or sea scallops***
> 8 lettuce cups
>
> 1. Combine lime juice, tomatoes, onion, green pepper, chilies, garlic,
> salt and pepper in medium-size bowl;mix well.
> 2. Gently stir in scallops. (If using sea scallops, quarter).
> 3. Chill 3 hours or overnight. Serve in lettuce cups.
>
> ** If fresh scallops are not available in your area, use frozen flounder
> or halibut fillets, thawed and cut into bite-size pieces.
> ++ Note also--the lime juice "cooks" the scallops.
>
[more fantastic tomato recipes snipped]
Liz,
This sounds like a perfectly wonderful recipe! I can't wait to try it, except
I'm a little bit worried about eating uncooked shellfish. Exactly how does the
lime juice "cook" the scallops without any germ-killing heat? Something in the
acidity of the lime juice? Just curious...
--
Lisa Feazell
"What's a Pooh?" "You're sitting on one..." - Winnie the Pooh
------------------------------
Date: Mon, 10 Mar 1997 09:40:27 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Fig Newton Filling
Are the store-bought Fig Newtons filled with a prune filling or a raisin
filling or something else all together. I'm asking because when I was dating
a Jamican, his mom sent him a pie that tasted like fig newtons. I would like
to make the same or a similar pie if I could. Thanks!!
Kim from Ft Myers, FL
swcoate@peganet.com
------------------------------
Date: Mon, 10 Mar 1997 11:07:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: Fig Newton Filling
Hmmm, I always assumed they were filled with FIGS. :-)
Dried figs taste an awful lot like fig newtons. You can also
buy candied figs and experiment with them.
----------
>From: Sean Coate
>To: eat-l
>Subject: Fig Newton Filling
>Date: Monday, March 10, 1997 9:40AM
>
>Are the store-bought Fig Newtons filled with a prune filling or a raisin
>filling or something else all together. I'm asking because when I was
dating
>a Jamican, his mom sent him a pie that tasted like fig newtons. I would
like
>to make the same or a similar pie if I could. Thanks!!
>Kim from Ft Myers, FL
>swcoate@peganet.com
>
------------------------------
Date: Mon, 10 Mar 1997 10:20:18 -0500
From: Renee Farkas <rcf1@CORNELL.EDU>
Subject: Recipe Comments
I have been a list member for probably 3-4 years now and have received TONS
of great recipes, advice and ideas. Whenever me or a member of my family
needs something I always turn to this list. Since I haven't posted in a
while I thought I would let everyone know what recipes we've tried lately
(sorry I've forgotten to bring the posters name with me).
We had the Chicken with Pesto last nite (topped with mozzarella) which was
good and easy, we had a salmon recipe the day before, I believe it was the
Mendocino (something like that) Fire dept's salmon recipe from Alaska, we
use this all the time and always love it, a week or so ago we had a
Chicken Fettucine recipe with sour cream and Parmesan cheese, this was
great, I added mushrooms to it, and we did the California Skillet also.
Tonight we're having a Bar-B-Q beef recipe that is served on rolls that is
another favorite. I can post recipe names and the poster's name if someone
needs them. As usual thanks everyone !!
Renee in Ithaca, NY
------------------------------
Date: Mon, 10 Mar 1997 11:26:00 -0500
From: "Goffigon, Lucia" <Goffigon.Lucia@MGH.HARVARD.EDU>
Subject: Chat : Interesting food additives
In light of the note just posted by Tania - I thought Fig Newtons were
made with Figs -
I know of a couple of products which have unusual ingredients one would
not expect , e.g. the Olive Garden spaghetti sauce recipe with grape
jelly and McDonalds french fries that have sugar in them (always
wondered why they were so good!).
Does anyone know of any other mass-produced foods that have 'unexpected'
ingredients?
Lucia
------------------------------
Date: Mon, 10 Mar 1997 11:32:56 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: More of My Favorite Recipes
I can't help myself. Here are more GREAT tried recipes.
* Exported from MasterCook II *
CAESAR SALAD
Recipe By : Schelby Thompson (ToH Apr/May 95)
Serving Size : 8 Preparation Time :0:00
Categories : Salads & S. Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large bunch Romaine lettuce -- torn
3/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 large garlic clove -- minced
1/2 fresh lemon
Dash Pepper
1/4 cup shredded Parmesan cheese
Caesar-flavored or garlic croutons
Place lettuce in a large salad bowl. Combine the next six ingredients in a
blender; process until smooth. Pour over lettuce and toss. Squeeze lemon
juice over lettuce. Sprinkle with pepper, Parmesan cheese and croutons.
Serve immediately.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
RICE PUDDING
Recipe By : Ladies Home Journal (Feb 97)
Serving Size : 1 Preparation Time :0:00
Categories : Puddings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups milk
1/2 cup sugar -- divided
1 cinnamon stick
1/2 cup long-grain rice
2 egg yolks
1/2 cup heavy or whipping cream
1 teaspoon vanilla extract
Heat milk, 1/4 cup sugar and cinnamon in saucepan just to boil; stir in rice
and reduce heat to low. Cover and simmer 40 minutes. Whisk yolks, cream,
remaining 1/4 cup sugar and vanilla in bowl. Stir into rice mixture. Bring
to boil; cook, stirring, 2 minutes. Remove cinnamon. Cool 30 minutes.
Makes 4 servings
- - - - - - - - - - - - - - - - - -
NOTES : Per serving: 445 calories; 21 g total fat; 12 g saturated fat; 177
mg cholesterol; 121 mg sodium; 55 g carbohydrates; 11 g protein; 2 mg vitamin C
Perhaps I need to increase the rice to 3/4 cup.
* Exported from MasterCook II *
SPICY PORK TENDERLOIN (also CoR)
Recipe By : Diana Steger
Serving Size : 8 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 to 3 Tbsp chili powder
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground thyme
1/4 teaspoon pepper
2 pork tenderloins (about 1 pound EACH)
Combine the first five ingredients; rub over tenderloins. Cover and
refrigerate for 2-4 hours. Grill over hot coals for 15 minutes per side or
until juices run clear or the internal temperature reaches 160F.
YIELD: 8 servings
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
SPECIAL PORK CHOPS
Recipe By : Ladane Wilson (ToH Apr/May 95)
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 boneless pork loin chops (1/3 in thick)
1 tablespoon cooking oil
1 jar (16 oz) salsa
In a ovenproof skillet, brown the pork chops in oil; drain any fat. Pour
salsa over chops. Bake, uncovered, at 350 for 25 minutes.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with Golden Potatoes
* Exported from MasterCook II *
PORK CHOP SUPPER
Recipe By : Ruth Andrewson (ToH Feb/Mar 96)
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pork loin chops (3/4 inch thick)
1/2 cup all-purpose flour
2 tablespoons olive or vegetable oil
2 teaspoons dried thyme
2 teaspoons salt
1/4 teaspoon pepper
4 large potatoes (about 2 1/4 pounds)
5 medium carrots -- sliced 1/4" thick
1 medium onion -- cut into wedges
3 cups beef broth
Dredge pork in flour. Heat oil in a large skillet; brown the chops on both
sides. Sprinkle with thyme, salt and pepper. Peel potatoes and cut into
3/4-in cubes; add to skillet along with the carrots and onion. Pour broth
over all; bring to a boil. Reduce heat; cover and simmer for 40-50 minutes
or until pork and vegetables are tender.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
SWEET AND SPICY BEAN-MACARONI SKILLET
Recipe By : Bush's Baked Beans
Serving Size : 1 Preparation Time :0:00
Categories : Beans Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
3/4 cup chopped onion
1 (28 oz) can Bush's Baked Beans
1 (14 1/2 oz) can stewed tomatoes
2/3 cup elbow macaroni -- uncooked
1/2 cup water
1 1/2 teaspoons chili powder
1/2 cup shredded Monterey Jack Cheese -- optional
In large skillet, cook ground beef and onion until meat is browned; drain.
Add beans, tomatoes, macaroni, water, and chili powder; stir well. Bring
mixture to a boil. Cover; reduce heat, and simmer for 20 to 25 minutes or
until macaroni is tender, stirring occasionally. Sprinkle with cheese before
serving, if desired.
Makes 6 servings
- - - - - - - - - - - - - - - - - -
ENJOY!!
Kim from Ft Myers, FL
swcoate@peganet.com
------------------------------
End of EAT-L Digest - 9 Mar 1997 to 10 Mar 1997 - Special issue
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