3z cream cheese
RECIPES FOR
JANUARY 2000
KWANZAA BEEF AND GROUNDNUT STEW
1-1/2 lb. boneless beef chuck pot roast, cut into 1-inch cubes
1 Tbsp. peanut oil or cooking oil
1 large onion, chopped (1 cup)
2 cups water
2 large tomatoes, peeled and chopped (1-1/2 cups)
1/2 cup finely chopped fresh,
mild green chili peppers (such as Anaheim)
1/2 tsp. salt
1/2 tsp. crushed red pepper
3/4 cup peanut butter
3 cups hot cooked rice
6 hard-cooked eggs, sliced (optional)
Trim fat from meat.
In a 4-quart Dutch oven
brown half the beef in the hot oil.
Remove from pan.
Brown remaining beef with the onion,
adding more oil if necessary.
Drain off fat.
Return all beef to pan.
Stir in water, tomatoes, chili peppers,
salt, and crushed red pepper.
Bring to boiling; reduce heat.
Simmer, covered, about 1-1/2 hours or
until meat is tender.
Remove about 1 cup of the broth
from the meat mixture; stir into
peanut butter.
Return peanut butter mixture to Dutch oven.
Heat
through.
Serve over hot cooked rice.
Garnish with egg slices, if
desired.
Makes 6 servings.
Nutrition facts per serving: 525 cal., 27 g total fat (7 g sat. fat),
82 mg chol., 395 mg sodium, 35 g carbo., 3 g fiber, 38 g pro.
Daily values: 5% vit. A, 69% vit. C, 3% calcium, 33% iron.
Kwanzaa Recipe: Better Homes and Gardens
ref:1/1/00
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BABA GHANOUSH
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Preheat oven to 400°F.
Lightly grease a baking sheet.
Place eggplant on baking sheet,
and make holes in the skin with a fork.
Roast it for 30 to 40 minutes,
turning occasionally, or until soft.
Remove from oven, and place
into a large bowl of cold water.
Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds,
and garlic in an electric blender, and puree.
Season with salt and pepper to taste.
Transfer eggplant mixture to
a medium size mixing bowl,
and slowly mix in olive oil.
Refrigerate for 3 hours before serving.
Makes 1 1/2 cups
Thank-you Recipe.com
ref:1/9/00
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SCALLOPS IN GARLIC SAUCE
1 lb. scallops
1 cup sliced mushrooms
3 garlic cloves, minced
½ cup chicken broth
½ cup chopped tomatoes
1/4 cup chopped green onions
1 teaspoons Italian herb seasoning
2 teaspoons dried celery flakes
1 tablespoon cornstarch
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley
Simmer mushrooms and garlic
in the chicken broth for three minutes.
Add scallops, tomatoes, green onions,
celery flakes, Italian seasoning.
Cook 5 minutes.
Dissolve cornstarch in vinegar.
Add to scallops.
Heat and stir until scallops
are cooked through and the sauce is thick.
Garnish with parsley.
Thanks Laurie of Laurie's Kitchen
ref:1/15/00
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HUMMINGBIRD CAKE
3 cups Flour
2 cups Sugar
1 1/2 tsp. Vanilla
1 1/2 cups Oil
4 Bananas (Mashed)
3 Eggs
1 tsp. Salt
1 tsp. Soda
1 tsp. Cinnamon
1/2 cup Nuts
1 can (8oz.) crushed Pineapple (not drained)
Mix all ingredients by hand.
Bake in a greased/floured bundt pan
at 300°F
for 1 1/2 hours.
Cool in pan for 1 hour.
Cream Cheese Frosting
2 c. confectioners' sugar
1/2 stick butter
l/2 tsp. vanilla
Cheryl Ann's recipe site:
http://www.adam.cybermedics.net/recipes.htm
ref:1/22/00Go To Top
BAKED BEAN DIP
1 can Refried Beans
2 Tablespoons Chili Seasoning Mix
1/4 cup chopped green onion
1 cup sour cream
1 pkg. cream cheese
2 cups grated cheddar cheese -
reserve some to sprinkle on top
6 drops Tabasco Sauce
Mix together in a baking dish.
Bake at 350 for approx. 30 min.
Serve warm with Fritos or tortilla chips
Thanks Susan
ref:1/30/00
