Recipes Included On This Page Tamale Pie Casserole Tangerine Teriyaki Chicken Tangy Cumin Carrots Texas Mustard Greens Things go Better with Coke' Brisket Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tamale Pie Casserole Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 green bell pepper -- diced 1 onion -- diced 4 cloves garlic -- diced 1 1/2 pounds ground beef 1 15 ounce can tomato sauce 2 cups frozen corn 1 small can chopped ripe olives 1 tablespoon sugar 1 tablespoon chili powder salt and pepper -- to taste 2 cups grated cheddar cheese 2 boxes Jiffy corn muffin mix -- (8 1/2 oz. boxes) 2 eggs 2/3 cup milk Brown pepper, onion, garlic and beef in a large skillet until vegetables are tender and meat is well done. Drain fat. Add tomato sauce, corn, olives, sugar, chili powder and s&p to meat mixture. Simmer for 10 minutes. Add cheese, stir until blended. Pour into an 8 x 12 baking dish & set aside. Prepare Jiffy Corn Muffin mix according to directions with eggs & milk. Pour evenly over meat mixture. (Optional: sprinkle just a little more grated cheese over the corn bread mix for a nice finished texture) Bake in a 375 degree oven 15-20 minutes until cornbread is golden brown. Serves 8-10. Posted on FareShare 4-99 by Gayle ddmmom@popalex1.linknet.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tangerine Teriyaki Chicken - Raichlen Recipe By :Steven Raichlen http://www.newchoices.com/ Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces skinless boneless chicken breasts ***MARINADE*** 3 tablespoons soy sauce 3 tablespoons fresh tangerine OR orange juice 2 strips tangerine zest OR orange zest cut 1/2-inch by 2-inches 1 tablespoon honey 1 tablespoon sesame oil 1 clove garlic -- peeled and flattened 1 scallion -- see prep 1 slice fresh ginger -- see prep 1 spray oil for broiling pan Prep Scallions: white part flatten with the side of a heavy knife, green part finely chopped. Ginger: cut piece from fresh ginger 1/4-inch thick, flatten with the side of a heavy knife 1. Wash the chicken breast; blot dry. 2. For the marinade, combine soy sauce, tangerine or orange juice and zest, honey, sesame oil, garlic, white part of scallion, and ginger in shallow bowl and whisk to mix. Add the chicken and marinate for 30 to 60 minutes, turning twice. 3. Preheat grill or broiler to high. Place the chicken breast in a broiling pan sprayed with oil. Strain the marinade into a small saucepan and bring it to to a boil over high heat. Boil down until you have a thick, syrupy glaze. 4. Broil the chicken until done, 3 to 5 minutes per side, brushing each side with glaze as it cooks. Transfer chicken to a plate and spoon any remaining glaze over it. Sprinkle with the green part of scallion and serve at once. Posted to FareShare4/16/99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : This recipe is simplicity itself, but the flavors are stunning, especially if you make the dish when tangerines are in season. If you can't find tangerines, use oranges. Serve with orzo or couscous for a memorable meal in minutes. * Exported from MasterCook * Tangy Cumin Carrots Recipe By :Quickies Chatelaine Food Express Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups carrots -- thinly sliced 1/2 cup orange juice 2 teaspoons butter 1/2 teaspoon cumin or pinch dried dillweed Heat carrots with orange juice, butter, and cumin (or dillweed).. Cover and simmer, stirring often, until carrots are tender-crisp, 8 to 10 minutes. From http://www.cook-book.com Quickies Chatelaine Food Express by Monda Rosenberg Publisher: McClelland and Stewart Inc. ISBN: 077-1075928 Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Texas Mustard Greens Recipe By :The New York Times Heritage Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tender mustard greens 1 ham hock or 1/3 pound salt pork 1 onion -- chopped 2 cups water -- approximately Salt -- to taste 1 teaspoon sugar -- optional 1. Wash the mustard greens in several changes of water. If there are tough stems, break them off and discard. 2. Place the greens in a kettle and add the ham hock or salt pork. Add the onion, water, and salt. There should be enough water barely to cover the greens. Bring to a boil and simmer 2 hours. 3. When ready to serve, drain and sprinkle with sugar if desired. Toss and serve hot. Many people enjoy mustard greens sprinkled lightly with vinegar. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Things go Better with Coke' Brisket Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pound beef brisket - 1st or 2nd cut 2 tablespoons oil 1 cup chopped onions 1 cup chopped celery salt -- pepper 2 crushed garlic cloves 2 teaspoons paprika 1/2 cup ketchup 1/4 cup hot water 1 tablespoon onion soup powder 1 pkg. dry spaghetti sauce mix -- (1 1/2 oz.) 1 cup cola What goes better with potato latkes than brisket. Okay - potato pancakes on their own are just fine. But when you want to combine a protein hit with your latkes, brisket knows no rival. A brisket is a delicatessen style roast of beef that takes well to braising in liquid and slow cooking. This recipe, loosely based on Coca-Cola's "Family Pot Roast" is simply outstanding and uncomplicated. If your regular supermarket doesn't sell brisket, ask your butcher to prepare one for you or try a kosher meat market. Preheat oven to 350 F. Place meat in a large roasting pan and cover with oil on all sides. Sprinkle on onions and celery. Season with salt, pepper and paprika. Place crushed garlic on top. Mix ketchup with hot water, onion soup powder and dry spaghetti mix to dissolve dry ingredients. Add cola and pour mixture over meat. Roast 2 1/2 - 3 hours, covered with foil, opening to baste every 20-30 minutes. Serve sliced when done, or slice entire brisket and reheat in gravy next day (30 minutes in a 350 F. oven for extra tender slices). Serves 6-8. Posted on FareShare 4-99 by JoAnn gigimfg@ix.netcom.com Recipe from http://www.betterbaking.com/seas/seasonal2chcok.html - - - - - - - - - - - - - - - - - - -

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.