Recipes Included On This Page Havana Moon Chili Hearty Mexican Soup Herb Cured Barbecued Salmon (Spieler) Honey Mustard Lo-Mein - Nabisco Hunter's Chicken (Woman's Day) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Havana Moon Chili Recipe By : Jane and Michael Stern, Chili Nation (1999) Serving Size : 6 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Fruit Ground Beef Main Dishes Onions Pork Tomatoes Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1/2 cup chopped onion 3 garlic cloves -- minced 1 pound ground pork 1 pound ground chuck 14 1/2 ounces canned beef broth 28 ounces canned whole peeled tomatoes -- drained 2 tablespoons balsamic vinegar 1/3 cup raisins 2 tablespoons chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/4 cup pimiento-stuffed green olives -- halved 1/4 cup slivered blanched almonds 2 cups cooked black beans 2 cups cooked white rice 1) Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat. 2) Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes. 3) To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top. Serves 4 to 6. Recipe from new book: Chili Nation, January 1999, Jane and Michael Stern (Broadway Books) picadillo [pee-kah-DEE-yoh] This dish, a favorite in many Spanish-speaking countries, consists of ground pork and beef or veal plus tomatoes, garlic, onions and whatever else the regional version dictates. In Cuba it's served with rice and black beans. In Mexico, picadillo is used as a stuffing for various dishes. -- from THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst, Barron's Educational Services, Inc. REVIEWS at epicurious: *A Cook from New Mexico on 02/10/99... "I really liked this dish. A nice change of pace from regular chili. My 4 year old loved it, too. I added habanero sauce for my husband and me. A great Caribbean flavor." Posted on FareShare 4-99 by kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : Picadillo is served all over south Florida. It is a humble ground meat dish that sparkles with the tang of green olives, vinegar, and capers. Our Havana Moon recipe marries the basic elements of picadillo to the spirit and spices of chili making. The result is an easy-to-make one-dish meal with chili's satisfaction and a high-spirited Cuban twist. * Exported from MasterCook * Hearty Mexican Soup Recipe By : Some Like It Hot-Junior League of McAllen, Texas Serving Size : 6 Preparation Time :0:00 Categories : Chicken Mexican Volume 2-4, Apr.'99 Cheese Soups,Stocks & Chowder Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 1 4 oz. can chopped green chiles 1 jalapeno pepper -- chopped 2 cloves garlic -- minced 1/2 pound cooked chicken -- diced 1 can {14 1/2 oz.} tomatoes 1 10 oz. can tomatoes with green chilies 1 can {14 1/2 oz.} beef broth 1 can {14 1/2 oz.} chicken broth 1 can {10 3/4 oz.} condensed tomato soup 2 1/2 cups water 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon lemon pepper seasoning 1/4 teaspoon cayenne pepper 2 teaspoons Worcestershire sauce 4 soft corn tortillas -- cut in 1" pieces 1/4 cup shredded Monterey Jack or Cheddar cheese 2 cubed avocados -- optional Drain juice from tomatoes into a skillet. Saute onion, chilies, jalapeno, and garlic; transfer to stockpot. Add remaining ingredients, except tortillas, cheese, and avocado. Simmer uncovered 1 hour. Add tortillas; cook 10 minutes. Pour over cheese and avocado in bowls. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Cured Barbecued Salmon (Spieler) Recipe By : Marlena Spieler, The Classic Barbecue and Grill Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Fish - Salmon Grill/Outdoor Cooking Main Dishes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 salmon steaks (6-7 oz each) 4 tablespoons coarse salt 1 tablespoon sugar 1 tablespoon fresh tarragon -- chopped 2 tablespoons fresh dill or fennel -- chopped 2 tablespoons butter -- melted black pepper to taste lemon wedges to garnish Place the salmon steaks in a shallow dish and add the salt, half the tarragon, and half the dill or fennel. Turn to coat well, then marinate at room temperature fpr 3 to 5 hours, or overnight in the refrigerator. Prepare a charcoal fire or preheat a gas grill. Brush the salt-sugar-herb mixture off the salmon steaks. Rinse the steaks in cool water, then pat dry with paper towels. Brush them with half the melted butter. Cook the steaks over hot coals for 2-3 minutes until just brown, then turn. Cook on the other side until they feel fairly firm but slightly underdone. Serve the steaks immediately, drizzled with the reamining butter, and sprinkled with black pepper and the remaining tarragon and dill. Garnish with lemon wedges. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Mustard Lo-Mein - Nabisco Recipe By : Nabisco recipes online 1998. Serving Size : 4 Preparation Time :0:30 Categories : Side Dishes Healthwise Pasta/Noodles Peas/Pea Pods Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Grey Poupon Honey Mustard 2 tablespoons creamy peanut butter 1 tablespoon soy sauce 1/2 teaspoon ground ginger 8 ounces linguine -- cooked and drained -- reserving 2 tablespoons pasta water 9 ounces frozen snow peas -- cooked and drained Toasted sesame seeds -- optional 1. Blend mustard, peanut butter, soy sauce, ginger and reserved pasta water. 2. Toss with hot linguine and snow peas. 3. Sprinkle with toasted sesame seeds if desired. Makes 4 servings. 22% cff NUTRITIONAL per serving 164 calories, 6 g protein, 24 g carbohydrate, 4 g total fat, 0 g saturated fat, 26 mg sodium, 3 g dietary fiber. - est by Nabisco TIME Prep: 15 mins. Cook: 15 mins. Total: 30 mins. Posted to FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : You can create excitement the next time you serve chicken or pork by adding this colorful Oriental side dish to the menu. * Exported from MasterCook * Hunter's Chicken (Woman's Day) Recipe By : Woman's Day magazine, 5-11-99 Serving Size : 4 Preparation Time :0:37 Categories : Chicken Main Dishes Mushrooms Onions Pasta/Noodles Peppers Tomatoes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked orzo -- (rice shaped pasta) 1 tablespoon oil -- pref. olive 10 ounces mushroom -- sliced 1 28 ounce can crushed tomatoes 1 red bell pepper -- in narrow strips 1 medium onion -- in narrow strips 1 tablespoon minced garlic 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon salt 4 skinless boneless chicken thighs -- (about 1 1/4 lb.) fat trimmed -- halved crosswise Topping: minced parsley grated parmesan cheese Bring 4 cups water to boil in large nonstick skillet. Add orzo and boil uncovered over Medium-High heat, stirring occasionally, 9 minutes or until firm-tender. Drain well. Heat oil in same skillet. Add mushrooms and saute 3-4 minutes until lightly golden. Remove to a bowl. In skillet, mix tomatoes, bell pepper, onion, garlic, basil, oregano and salt. Add chicken thighs and bring to a boil; reduce heat, cover and simmer 5 minutes, stirring once. Stir in orzo, cover and cook 6 minutes longer or until chicken is cooked through. Stir in mushrooms; sprinkle with parsley and cheese. Serves 4. Per serving: 441 calories, 38 g pro, 50 g car, 5 g fiber, 1- g fat, 118 mg chol, 1,036 mg sod Woman's Day magazine, 5-11-99 MC formatting and Posted on FareShare 4-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Tip: Cut up the vegetables while the orzo cooks.

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