Recipes Included On This Page Santa Fe Chili Sautéed Cherry Tomatoes with Herbs Soft and Spicy Hermits Struttin' Sauce Swiss Steak/no Tomatoes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Santa Fe Chili Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lean pork -- cubed 1 large onion -- diced 2 teaspoons bottled garlic 2 teaspoons ground cumin 1 package dried Ancho Peppers -- softened in 1 quart boiling water -- after seeds are removed When chilies have cooled, place in blender or food processor with the water you softened them in. Process until peppers are pureed. Brown meat, onion and garlic in 2 tablespoons olive oil. Drain well. Return to pot; add chiles and water to browned meat. Cover and bake in 350 degree F. oven 1 1/2 hours until meat is very tender. Eat over hot fluffy rice. Contributed to the FareShare Gazette by Patty; 26 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; 1g Fat (18.7% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Sautéed Cherry Tomatoes with Herbs Recipe By : The Working Family's Cookbook - Irena Chalmers Serving Size : 4 Preparation Time :0:10 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 pound cherry tomatoes -- stemmed and cut in half 2 scallions -- chopped 2 teaspoons chopped parsley 2 teaspoons chopped fresh mint Salt -- to taste Freshly ground pepper -- to taste Heat the oil in a large frying pan over medium-high heat. Add the tomatoes and scallions and cook for 2 to 3 minutes until the tomatoes are just heated through. Sprinkle with the herbs, season with salt and pepper to taste, and serve immediately. Try a handful of chopped basil or thyme. A splash of vinegar adds tang, too. Prep Time 10 minutes; Cooking Time 3 minutes Serves 4 Source : "Family Time Daily Recipe" S(mastercook formatting by): "Bobbie" Copyright : "Copyright © 1999 - 2002 FamilyTime.com, Inc." T(Cooking Time): "0:03" NOTES : Bobbie's Note: This was a delicious salad. I used grape tomatoes which I grow, instead of cherry tomatoes. I substituted fresh basil for the mint. Recipe by: The Working Family's Cookbook - Irena Chalmers, Copyright 1990 By Irena Chalmers Contributed to the FareShare Gazette by Bobbie; 3 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 7g Fat (71.2% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Soft and Spicy Hermits Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup oil 3 cups sifted flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup milk 1/2 cup molasses 3/4 cup raisins Cream together the sugar and oil in large bowl until well mixed. Add rest of ingredients and mix until blended. Pour into a greased 15 x 10 jelly roll pan and bake for 20-25 minutes at 350 degrees F. Cool on wire rack and cut into 2x3-inch rectangles. If desired, sprinkle a light coating of sugar on top of batter before baking. Contributed to the FareShare Gazette by Jennie; 27 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 5g Fat (27.1% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Struttin' Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Oil -- preferably canola or corn 1 medium Onion -- chopped 2 Garlic cloves -- minced 1 cup Tomato puree 3/4 cup Cider vinegar 3/4 cup Water 6 tablespoons Brown sugar 5 tablespoons Chili powder 1/4 cup Tomato paste 3 tablespoons Worcestershire sauce 3 teaspoons Celery salt -- (3 to 4 tsp) 1 tablespoon Prepared yellow mustard 1 tablespoon Fresh-ground black pepper 1 tablespoon Corn syrup 1 tablespoon Pure liquid hickory smoke In a saucepan, warm the oil over medium heat. Add the onion and garlic and saute until they are softened, about 5 minutes. Mix in the remaining ingredients, reduce the heat to low and cook the mixture until it thickens, approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer, add a little water. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. NOTE : Kansas City is the sauce capital of the country.... This version is modeled on the sauce that Ollie Gates created years ago for his thriving small chain of Gates & Son's restaurants. Source : Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison, (c) 1994. Contributed to the FareShare Gazette by Nancy in response to a request; 20 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 784 Calories; 22g Fat (22.3% calories from fat); 15g Protein; 158g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 7144mg Sodium. Exchanges: 1 1/2 Grain(Starch); 9 Vegetable; 4 Fat; 6 Other Carbohydrates. * Exported from MasterCook * Swiss Steak/no Tomatoes Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-08 Aug 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup flour 1 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds round steak -- trimmed (1 1/2 to 2 pounds) 2 tablespoons olive oil 1 cup celery -- chopped 1 cup chopped onion 1/2 pound fresh mushrooms -- sliced 1 cup beef broth -- canned is okay 1 teaspoon bottled garlic or 2 cloves crushed 1 tablespoon steak sauce Combine flour, salt and pepper. Cut steak into serving size pieces. Dredge in flour mix. In a skillet brown steak in oil on both sides. Drain and place in a 2 1/2-quart casserole. Top with celery, onion and mushrooms. Combine broth, garlic and steak sauce; pour over vegetables. Cover and bake at 350 degrees F. for 1 1/2 hours or until the meat is very tender. Do not let go dry, add more beef broth when needed. You can even add more beef broth so you'll have plenty of broth to thicken and have for gravy to eat on mashed potatoes, rice or hot buttered noodles. Serves 5 or 6. Contributed to the FareShare Gazette by Patty; 17 August 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 18g Fat (54.2% calories from fat); 25g Protein; 10g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 681mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

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.