Thursday, January 29, 2009

Meatless Mission Chili Recipe

This is a nice recipe for 4 people.
2 tb Safflower oil
Clove garlic, minced
Green Bell Pepper, chopped
Stalk Celery, chopped
Sm Onion, chopped (1/4 cup)
Carrot, shredded
Med Zucchini, shredded
18 oz Can Tomatoes with juice
15 oz Can Kidney Beans,drained
8 oz Can Tomato sauce (1 cup)
1/4 c Water
1 1/2 ts Chili powder, or to taste
1/4 ts Hot pepper Sauce, to taste
1 ts Basil
1 ts Oregano
1/2 ts Black Pepper
GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese,
or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil.
Saute garlic, green pepper, celery, onion, carrot, and zucchini until
crisp/tender, about 3 minutes.
As mixture cooks, stir in remaining
ingredients. Bring to a boil over high heat, then reduce heat to medium.
Cover and cook until heated through, about 5 minutes.
Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese.
VARIATIONS: - add 1/2 cup whole raw cashews - add 1/2 lb firm tofu, cut
into 1/2" cubes ~ add 1 cup cooked corn If reheating, add addt'l liquid,
such as water, tomato juice, or veg stock
From Gemini's MASSIVE MealMaster collection at
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Wednesday, January 28, 2009

Roman Spinach With Orzo Recipe

Yield: 2 Servings
10 oz Fresh spinach
1/4 c ~water
2 tb Fat-freee, low salt chicken
2 cl Garlic; crushed
2 tb Raisins
2 ts Olive oil
1/2 c Orzo
Salt and pepper to taste
Place a medium-size saucepan full of water on to boil for orzo. Place
spinach in a large saucepan, add water and cover. Cook on medium 5 minutes,
tossing once or twice. Remove and drain. Heat chicken stock in same pan and
add garlic and raisins. Stir for about 30 seconds. Return spinach to pan.
Add 2 teaspoons olive oil and toss about 2 minutes. Meanwhile add orzo to
boiling water and boil 9 to 10 minutes. Drain and toss with spinach. Add
salt and pepper to taste.
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Italian Style Stuffing Recipe

Yield: 6 Servings
1/2 To 1 pound lean bacon,
-finely diced
3 tb Olive oil
3 Stalks celery, including
-tops, finely chopped
1 lg Onion, finely chopped
Giblets and liver from
1/4 lb Prosciutto
1 To 2 pound day old white
Chicken stock to moisten
1/2 c Parmesan or romano cheese
1/2 c Chopped fresh parsley
2 Eggs
Salt and pepper to taste
4 tb To 5 tb poultry seasoning
In a large skillet cook bacon in olive oil until about halfway done. Add
celery and onion and cook until transparent. Pour off fat from skillet and
use it to cook giblets, then prosciutto, then liver until done. (Freeze the
liver to make it easier to chop) Mix with bacon and vegetables and cool.
Soak bread in stock and combine with meat and vegetable mixture. Add
cheese, parsley, eggs, and seasonings and mix with hands. Stuffs a 12-15
pound turkey.
Origin: Hearth and Home Companion Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at
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Oriental Beef And Pea Pods Recipe -

This is a really great recipe. Enjoy everyone!
Yield: 5 servings
1 ea Small head cauliflower
1 ea Med. green pepper
1 lb Steak
1 ea Clove garlic, minced
1 ea Med onion, chopped
3 tb Soy sauce
6 oz (1pkg) frozen pea pods
2 c Water
1/4 c Cornstarch
4 ts Instant beef bouilion
1/2 ts Sugar
3 c Hot cooked rice
Green Pepper is to be seeded and cut up into small strips.
Steak is to be Tenderloin Tip or Round steak cut into paper-thin
Break cauliflower into flowerets; cut each into 1/4-inch slices.
Combine cauliflower, green pepper, beef, and onion in 2-qt casserole.
Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave
on high (100%) 6 minutes; stir. Cover and microwave until meat is no
longer pink, 3 to 5 minutes. Add Frozen pea pods.
Cover and microwave until pea pods are thawed, 2 to 3 minutes.
Mix water, cornstarch, bouilion and sugar in 4-cup glass measure.
Stir in juices from meat. Microwave uncovered on high (100%) 2 1/2 minutes; stir.
Microwave to boiling, 2 to 3 minutes.
Stir into meat mixture.
Serve over hot rice.
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Sunday, January 4, 2009

Beer & Cheese Soup Recipe

Categories: Soups, Usenet
Yield: 6 servings
1 cup of Onions, diced
11 oz Beer (use a can or
1 cup of Celery, diced
-bottle and save a
1 cup of Carrots, diced
-swallow for the cook!)
1 cup of Mushrooms, diced
6 oz Cheddar cheese,
3/4 cup of Butter
1/2 cup of Flour
2 tablespoon of Parmesan cheese,
1 teaspoon of Mustard, dry
5 cup of Chicken stock
-(or vegetable)
1 Broccoli bunch
Saute the diced vegetables in butter. Mix flour and mustard into sauted
vegetables. Add the chicken or vegetable stock to mixture and cook for
five minutes.
Break broccoli into small florets; cut stems into bite-sizes pieces. Steam
until tender-crisp.
Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings.
To serve, place some broccoli into a soup bowl and ladle the soup over it.
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Ambrosia Recipe

Categories: Desserts, Usenet
Yield: 4 servings
1 1/4 cup of Cream, heavy
-amount of soft fruit)
2 Bananas (or equivalent
Broken meringue
Whip the cream. Chop fruit coarsely, but don't crush. Break meringue into
large crumbs. Mix everything shortly before serving and pile into glasses.
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Quick Avgolemono Soup Recipe

Categories: Soups, Greek, Usenet
Yield: 4 servings
1 cup of White rice, cooked
1 Lemon, juiced
3 cup of Chicken broth
2 lg Eggs
If you don't have any leftover white rice, put about 1 1/2 cup of rice on
to cook.
Heat the chicken broth to boiling. While the chicken broth is heating,
beat together the lemon juice and eggs in a small bowl or glass measuring
cup until uniform in color.
When the chicken broth is boiling, stir in the cooked rice. Remove from
heat and stir briskly while slowly pouring the egg mixture into the pot
from about a foot in the air. The soup should end up resembling a cream
soup and there should be no large, visible threads of egg.
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