Mr. Food's Grilled Pita Pizza Recipe

INGREDIENTS:
4 lg (about 8 inches) pitas
1/2 cup of Vegetable oil
1 1/3 cup of Salsa, divided
8 oz Shredded Monterey Jack
- cheese, divided
2 1/4 oz Sliced black olives,
- drained, divided
4 oz Chopped green chilies,
- drained, divided
DIRECTIONS:

Preheat the grill to medium heat. Brush one side of each pita with
the oil. Place the pitas on a disposable aluminum baking pan and top
each one with the salsa, cheese, olives, and chilies, dividing
evenly. Place the pan on the grill, close the grill cove NOTE: I
usually use medium-hot salsa, but go with a milder or hotter one if
you prefer.

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Cole Slaw Recipe

INGREDIENTS:
5 tb Mayonnaise, (heaping)
2 tb Yellow mustard (heaping)
2 tb Olive oil
1 teaspoon of Garlic salt
1 Juice of mediums size lemon
4 Bell peppers, sliced
1 Large cabbage, shredded
1 teaspoon of Louisiana hot sauce
2 tb Ketchup
1 tb Wine vinegar
1 tb Lea & Perrins
3 teaspoon of Salt (to taste)
2 Onions, medium, shredded
DIRECTIONS:
Put mayonnaise and mustard in a bowl large enough to hold
complete mixture, but shaped so that the mixture can be beaten
with a fork. Beat mayonnaise and mustard until combined. Add
olive oil slowly, beating all the time. Beat until mixture has
returned to the thickness of original mayonnaise. Add Louisiana
hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly,
adding the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a large salad bowl.
pour sauce over and toss well. This should be done about an hour
before serving.
Tastes even better the next day.
From Justin Wilson's "Outdoor Cooking With Inside Help"
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip

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Chicken And Pasta With Oraange-Basil Sauce Recipe

INGREDIENTS:
3/4 cup of Frozen orange juice
-concentrate; thawed
1/2 cup of Chicken broth
4 teaspoon of Cornstarch
6 oz Dried gemelli pasta; rotini,
-or corkscrew
16 oz Italian blend mixed
-vegetables
2 cup of Cooked chicken; or turkey,
-cubed
1/4 cup of Fresh basil; snipped
DIRECTIONS:
For sauce, in a small saucepan, combine thawed concentrate, chicken broth,
and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2
minutes more.eanwhile, in a large saucepan cook pasta in boiling, slightly salted water
for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5
minutes more or until pasta and vegetables are tender. Drain; return to
saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss
until hot
Source: Special Advertising Section for Florida Citrus
NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a
cooked turkey breast
Recipe by: Meredith Corporation 1998
DIRECTIONS:
Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

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Chili Iii Recipe

INGREDIENTS:
3 lb Lean, diced beef
1 qt Water
3 teaspoon of Salt
5 Cloves garlic, fine chop
1 teaspoon of Marjoram
1 tb Sugar
1/4 cup of Liquid shortening
8 Chili pods OR>>>>>
6 tb Chili powder
1 teaspoon of Ground cumin
1 teaspoon of Red pepper
3 tb Paprika -THICKENING
6 tb Corn meal
3 tb Flour
1 cup of Water
DIRECTIONS:
Heat oil in large pot, add meat and sear over high heat. Stir
constantly until meat is gray, but not brown. Add water and cover,
cook over low fire for 1 1/2 hrs. Add remaining ingreds., except
thickening, and cok at a bubbling simmer 30 min. Mix thickening
ingreds. together, add to chili mixture, cook about 5 min., stirring
to prevent sticking. More water may be added for desired sonsistency.
If meat is very fat, skim off before adding thickening. For milder
flavor, cut chili powder and red pepper in half, but add 2 more tbs.
paprika for color.

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Banh Pho Bo Recipe

INGREDIENTS:
3 lg Onion
1 tb Peanut oil
5 lb Beef & chicken bones, meaty;
-combination
4 sl Ginger, fresh; julienned
2 Carrot; julienned
1 sm Cinnamon stick
1 Star anise
2 Cloves, whole
1 teaspoon of Peppercorn, black; whole
2 Garlic clove; smashed
1/2 lb Fresh bean sprouts
1/2 lb Beef sirloin; sliced very
-thin across grain, bitesize
1 Scallion; finely sliced
1/4 cup of Cilantro; chopped
4 Chiles serranos; sliced
-(wimps only, devein them)
2 Lime; cut into wedges
8 oz Rice sticks, soaked in hot
;water for 30 minutes
;drained
3 tb Nuoc mam
Fresh black pepper to taste
DIRECTIONS:
Slice two of the onions into quarter-inch slices. Heat a tablespoon
of oil in a frying pan. Add the sliced onion, and cook, stirring,
until the outside has browned. Remove and drain. Slice the remaining
onion into paper-thin slices and set aside
Rinse the bones and place in a stockpot. Cover with cold water. Bring
slowly to a boil. Reduce heat and simmer, uncovered. For a clear
broth skim off foam. After 10 to 15 minutes, add browned onion and
ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and
peppercorns. Bring to a boil. Simmer the stock, partially covered for
six to 12 hours, skimming regularly. If necessary add more water to
keep the bones covered. Strain the stock, skim off, and discard any
fat
At serving time, arrange the sliced beef on a platter. Garnish with
reserved white and green onion. On another platter, arrange the bean
sprouts, coriander, chiles and limes. Meanwhile, plunge the rice
sticks in boiling water to heat. Drain. Place equal portions in each
soup bowl. Cover to keep warm. Heat beef stock to boiling. Season
with fish sauce and pepper. Pour into a soup tureen or chafing dish.
At the table, place the soup on a portable warmer to keep hot. Offer
each guest a bowl of warm rice noodles. Each diner adds some beef and
onion to a bowl. Ladle the hot stock over the meat, stirring to cook
the meat. Add the bean sprouts, coriander, chiles, and lime to taste.
Enjoy with chopsticks and a soup spoon
Optional: pass fresh basil leaves, coriander, additional chilies, fish
sauce and ground peanuts at the table
From: kpatrucco@aol.com (KPatrucco)

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Pudding Sauce Recipe

INGREDIENTS:
1/2 cup of Sugar
1 tb Flour
2 tb Butter
2 cup of Water, boiling
1 teaspoon of Vanilla
DIRECTIONS:
Combine the sugar and flour and mix well. Add the boiling water
stirring constantly to prevent lumping. Cook in double boiler until
the mixture thickens. Add butter and stir until melted. Flavor and
serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

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Ox Tail Recipe

INGREDIENTS:
1 kg Ox tail (piece)
200 g Onion
200 g Tomato
3 Spoon cooking oil
DIRECTIONS:
SAUCE 1
3 Spoon cooking wine
2 Spoon soy sauce
2 Spoon black bean sauce
2 Spoon ketchup
1/2 Spoon sugar
2 cup of Water
DIRECTIONS:
SAUCE 2
1 Spoon water
1 teaspoon of Corn starch
DIRECTIONS:
1. Cook water 2 litre and bring it to boil
2. Put ox tail into boiling water and cook for 2 mins, then set aside
3. Cut onion and tomoto into pieces, about 5 cm
4. Heat cooking oil in wok, stir and fry onion, wait till onion are soft
then put tomoto into wok and cook for 2 more mins
5. Put ox tail into wok and add sauce 1. When it start to boil and cover
the wok and use low heat, allow to cook for 2 hours
6. After procedure 5, add sauce 2 into the wok, carefully stir and cook for
2 mins with medium heat. Posted to -Recipes Digest V4 #085 by ELAINE TSAI
on Mar 25, 1997

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