Recipes Included On This Page T-Bone Steak with Lime, Garlic and Oregano Mojo Texas Caviar (Biker) Thai Fried Curried Rice Tomato & Orange Soup Triple-Delicious Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * T-Bone Steak with Lime, Garlic and Oregano Mojo Recipe By :Chef Robert McGrath Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large T-bone steaks, center-cut 16 green onions or scallions For the mojo: 1/2 cup olive oil 1 cup fresh lime juice 3 tablespoons minced garlic 1 teaspoon ground cumin 1/2 cup chopped fresh oregano leaves 1 1/2 teaspoons kosher salt For the garnish: 2 tablespoons chopped yellow onion 1 tablespoon chopped garlic 1 tablespoon chopped habanero or red jalapeņo pepper 2 tablespoons butter 2 cups cooked macaroni 1/2 cup grated Monterey jack cheese 1/2 cup puree of seeded, roasted and peeled poblano chilies Kosher salt and fresh cracked black pepper, to taste For the mojo: Whisk all of the ingredients together. Marinate the steak in the mojo for two hours prior to grilling. For the garnish: Saute the chopped yellow onion, garlic and habanera in the butter until just tender. Add the macaroni, jack cheese and poblano puree. Mix thoroughly and season to taste. Grill the steak to the desired temperature and spoon a little of the mojo over it. Grill the green onions. Serve the steak on the macaroni with the green onions on top of the steak. Note: Large poblano chilies are toasted directly on gas or electric burners and turned with metal tongs. They are toasted until well blackened all over, then placed in a plastic bag or bowl covered with a kitchen towel to 'sweat' so their skins will loosen in the steam they emit. Chef Robert McGrath, chef de cuisine at Windows on the Green in Scottsdale, AZ, created this recipe for T-bone steak; a perfect dish for backyard grilling. Copyright 1998 Hannibal Courier-Post - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 421 Calories; 33g Fat (69.4% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 767mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 1/2 Fat. NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 25 May 2003. www.fareshare.net   * Exported from MasterCook * Texas Caviar (Biker) Recipe By :The Biker Cookbook by Spuds Murphy Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups blackeyed peas, canned 4 ounces canned chopped green chile peppers 2 tomatoes -- seeded and diced 1 green pepper -- chopped 1 garlic clove -- minced 2 tablespoons minced onion 2 tablespoons chopped celery 1/4 cup olive oil 2 tablespoons cider vinegar 1 dash cayenne pepper or hot sauce Parsley -- to taste Fresh cilantro -- to taste Salt and pepper -- to taste Wash and drain peas well and set aside. Combine chile peppers, tomatoes, peppers, garlic, onions and celery. Stir in oil and vinegar. Season to taste with the remaining ingredients. Pour over the peas and stir gently. Refrigerate for several hours or overnight. Serve with corn chips. From The Biker Cookbook by Spuds Murphy; Gramercy Books (Random House); 1998. ISBN 0-517-20565-3 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 31 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 6g Fat (52.8% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 147mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Thai Fried Curried Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons safflower oil 2 tablespoons red curry paste 8 ounces broccoli -- steamed 1 cup cauliflower -- steamed 2 pounds cooked long grain rice -- (2 cups) 2 tablespoons finely chopped shallots 2 red chilies -- seeded and finely chopped 2 medium onions -- finely chopped 1 tablespoon lemon juice or lime juice 1 tablespoon soya sauce Heat the oil in a wok or large frying pan and stir the curry paste for 3 minutes. Add the steamed vegetables and stir fry until well heated through. Add the rice, mix well and continue to stir fry until heated through. Transfer to a serving dish. Sprinkle shallots over the top with chilies. Sprinkle with chopped onions, lemon juice and soya sauce before serving. Contributed to the FareShare Gazette by Dancer^; 18 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 7g Fat (69.5% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Tomato & Orange Soup Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- finely chopped 1/2 ounce butter 8 ounces tomatoes -- chopped (1 can) 5 ounces orange juice 1/2 teaspoon dried basil 1 teaspoon tomato puree Salt and pepper Fry onion in butter till brown. Add remaining ingredients and season. Bring to boil. Simmer for 5 minutes. stirring occasionally. Contributed to the FareShare Gazette by Dancer^; 17 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 6g Fat (42.1% calories from fat); 2g Protein; 17g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fruit; 1 Fat. * Exported from MasterCook * Triple-Delicious Pie Recipe By :Better Homes And Gardens Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sliced rhubarb -- fresh or frozen 1 cup sugar 3 tablespoons quick-cooking tapioca 1 1/2 cups fresh blueberries 1 cup fresh strawberries -- sliced 1 tablespoon lemon juice 1/2 teaspoon vanilla 1 dash ground mace -- or ground nutmeg 1 recipe Pastry for Lattice-Top Pie -- (see below) If using frozen rhubarb, thaw, but do not drain. In a large bowl stir together sugar and tapioca. Add fruit, lemon juice, vanilla and spice. Gently toss to coat fruit. Let mixture stand 15 minutes, stirring once. Meanwhile preheat oven to 375 F. On a lightly floured surface roll out one ball of pastry to a 12-inch circle; carefully transfer pastry to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Transfer fruit mixture to pasty-lined pie plate. For lattice top, roll out remaining dough as above. Cut into 1/2-inch wide strips. Weave strips on top of filling to make a lattice. Press end of strips into rim of bottom crust. Fold bottom pastry over strips, seal and crimp edge. Cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20-25 minutes more or until top is golden brown and juices are bubbly. Cool. Pastry for Lattice-Top Pie: Stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup shortening until pieces are the size of small pies. Using a total of 6-7 tablespoons cold water, sprinkle 1 tablespoon over part of mixture. Toss with fork. Push to side of bowl; repeat until all is moistened. Divide in half; form each half into a ball. Prize-Tested Recipe submitted by Paula Marchesi, Lenhartville, PA Source : "Better Homes and Gardens Magazine, May 2001" S(MC formatting by): "bobbi744@attbi.com" NOTES : Glorious Spring Pies Category $400 winner. Contributed to the FareShare Gazette by Bobbie; 20 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; trace Fat (1.3% calories from fat); trace Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

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