Recipes Included On This Page Ma Chance's Hot Pepper Sauce Mexican Lasagna Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ma Chance's Hot Pepper Sauce Recipe By :Ma Chance's French Caribbean Creole Cooking Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 fresh hot peppers -- red or yellow seeded and finely chopped 6 garlic cloves -- minced 1 large onion -- minced 6 whole cloves -- crushed 1/4 teaspoon salt 1 cup vinegar 1 cup water 2 tablespoons vegetable oil Place peppers in a quart jar. Add all remaining ingredients EXCEPT oil. Shake well. Pour oil on top and let stand for 2 hours. Shake well before using. This sauce can be used immediately or kept indefinitely**. Use it with meat or fish recipes to taste. Author's note: "This sauce can be used in any recipe calling for hot sauce or to spice up any dish. But take some words of warning: Use with caution!" Note - wash your hands immediately after handling the hot peppers. **Hallie's comment: not sure about the "kept indefinitely" bit. Also, I suggest wearing rubber gloves while working with hot peppers, especially if you are at all sensitive to the chemical or if you are using habaneras or others with a high Scoville rating. It is also a very good idea not to touch any sensitive body parts (eyes, nose, lips etc.) until you are sure your hands are free of the capsaicin - trust me, I know whereof I speak (at least in this case). <G> From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise Duzant Chance; 1985; G.P. Putnam's Sons. ISBN 0-399-13035-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 2g Fat (65.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 46mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mexican Lasagna Recipe By :Bite of Bauer Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large flour tortillas 2 boneless chicken breasts -- cooked & shredded 14 ounces tomato sauce -- (1 can) 10 ounces enchilada sauce -- (1 can) [mild, medium or hot] 2 1/2 ounces diced green chilies -- (1 can) 2 1/2 ounces sliced black olives -- (1 can) 3 cups shredded cheddar cheese 16 ounces sour cream -- (1 container) Oil a 9- x 12-inch pan lightly. Place a layer of tortilla shells to make a crust of sorts. Layer with sauce, cheese, dots of sour cream and another layer of shells. Repeat process until all ingredients are used up (approximately 3 to 4 layers) ending with the sour cream. Place in a 375F oven for 35 to45 minutes. Let sit for 10 minutes before serving. Cut in squares to serve. Substitutions can be made for different tastes: corn tortillas instead of flour; beef instead of chicken; kidney beans added; low fat cheese and non-fat sour cream. Contributed by J. Darling. Bite of Bauer recipe collection; created by the Bauer Activities Recreational Committee as a fundraiser to help feed families needing assistance through Northwest Harvest; no date. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 712 Calories; 39g Fat (48.6% calories from fat); 23g Protein; 69g Carbohydrate; 5g Dietary Fiber; 81mg Cholesterol; 1227mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.