Gourmet’s guacamole

Ingredients

4 ripe avocados (preferably california)
1 lg garlic clove, mashed to a paste
8 oz container sour cream
4 oz can mild green chilies, drained and chopped fine
1 whole pickled jalapeno, seeded and minced
2 vine ripened tomatoes, seeded and chopped fine
1 sm onion, chopped fine
Accompaniment: tortilla chips

How to prepare

Halve and pit avocados and scoop flesh into a lg bowl mash avocado with a fork And stir in remaining ingredients and salt and pepper to taste, combining well chill Guacamole, surface covered with plastic wrap, at least one hour before and up to one Day stir guacamole well and serve with tortilla chips makes about 9 cups from Gourmet may 1995

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Slow cooker pot roast

Ingredients

3 lb chuck roast
1/2 med onions, chopped
2 garlic cloves, minced
16 oz can stewed tomatoes
1 tbsp worcestershire sauce
8 oz water
2 tbsp oil

Salt & coarsely ground pepper
flour

How to prepare

Season the roast with salt & pepper and then dredge in flour. Brown roast in frying pan and transfer to the slow cooker. In the same frying pan saut

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Spinach and rice in dill tomato sauce

Ingredients

2-10 oz packages frozen spinach, thawed and drained
1/4 cup regular (not extra-v) olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 tbsp chopped fresh dill

1/3 cup converted raw rice
1/4 cup water
3 tbsp tomato paste
1 tbsp salt
1/8 tsp freshly ground black pepper

How to prepare

Trim away any tough stems from the spinach leaves. Rinse the leaves in several changes of cold water and drain in a colander. Heat the olive oil in a large pot with a tight-fitting lid. When it is hot, add the onions, scallions, and 1/4 cup of the dill and cook over medium-high heat, stirring frequently, until the onions are softened. Add the rice and cook 1 minute, stirring constantly. Stir in the water, tomato paste, salt and pepper. Add the spinach and stir to combine. Cover and cook over low heat for several minutes, stirring occasionally, until the spinach has wilted down. Continue to cook over very low heat for about 30 minutes, or until the rice is nearly tender. Stir in the remaining dill and cook for about 5 minutes, or until the rice is tender. Cover and set aside until ready to serve.

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Chocolate fondue

Ingredients

1 (12 oz) semi-sweet chocolate bits
2/3 cup sour cream
1/4 cup coffee, orange or mint liqueur
1/4 to 1/2 cup evaporated milk or cream

How to prepare

In heavy saucepan or fondue pot melt chocolate with sour cream over low heat stir Until smooth stir in liqueur thin as necessary with cream or evaporated milk keep Warm over low heat serve with a variety of fresh fruit (strawberries, pineapple, Apple, kiwi, banana, etc ) also good with ladyfingers, angel food cake, or lb Cake fruit and cake are cut into serving size each guest dips his own fruit using a Fondue fork

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Cajun flank steak creole

Ingredients

2 lb flank steak
1 salt & pepper
2 tbsp green pepper, chopped
2 tbsp onion, chopped
2 tbsp tomato paste
1/2 tsp prepared horseradish
1/4 tsp sugar

1/2 cup water
2 cup stuffing mix, herb-seasoned
1/2 cup water
2 tsp cornstarch

How to prepare

Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 tbsp tomato paste, horseradish, sugar, 1/4 cup water, and stuffing. Spoon stuffing mixture down middle of un-scored side of flank steak. Fold ends over and overlap long sides, skewer together. Place on metal rack or trivet in crockpot. Cover and cook on low for 8 to 10 hours. Remove meat. Turn control to high. Dissolve cornstarch in 1/4 cup cold water, stir in 1 tbsp tomato paste. Add to juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Serve sauce with the steak. Yield: 4 servings

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Mexican deviled eggs

Ingredients

8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tbsp sliced green onions
1 tbsp sour cream
Salt to taste

How to prepare

Slice the eggs in half lengthwise, remove yolks and set whites aside in a sm bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt evenly fill the egg whites, filling will be creamy serve immediately or chill until ready to serve

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Sugar cookies

Ingredients

4 1/2 cups sifted flour
4 tsp baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter
2 cups sugar
2 eggs
1/2 cup milk
1/2 tsp vanilla

How to prepare

Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced. Makes approximately forty 3″ cookies

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Italian-Style Red Sauce

Ingredients

1 14 Oz Can Chopped Plum Tomatoes
1 6 Oz Can Tomato Paste
2 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
1 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Dried Parsley
2 Medium Cloves Garlic
1 Cube Beef Bullion
1/4 Tsp Ground Ginger
1/8 Tsp Ground Black Pepper
Salt – to taste

How to prepare

Mix everything together in a small saucepan on medium heat until it
starts bubbling. Reduce to simmer for 30 minutes to 1 hour, stirring
occassionally

This recipe works well as a spagetti sauce, a pizza sauce, a topping for baked chicken, or just about anything else you need a red sauce for. Easy to make and much better than anything from the store

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Meat dumplings

Ingredients

1 egg
1/2 cup water
2 tbsp mashed potatoes (optional)
1/2 tsp salt
2 cups flour
Meat filling
1 small onion
3 tbsp butter
chopped cooked beef
chopped mushrooms, cooked (optional)
salt & pepper

How to prepare

Mound flour on kneading board. Beat egg with water and salt slightly and carefully pour into mound of flour. Mix and add the mashed potatoes. Knead until dough becomes elastic. Cover closely with warm bowl and let stand about 10 minutes. For easier handling, divide the dough in half. Roll our very thing, cut in 2″ squares.
Run cooked beef through grinder. Chop onion fine and lightly brown in butter. Add chopped mushrooms and fry very slowly. Add meat and seasoning. Cool before using.
Place half tsp of filling a little to one side on each squares. Moisten edge with water. Fold over and press edges together. Join the two upper corners. Drop into salted boiling water and cook until they float to top.

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