In this issue:

Wednesday's O.A.M.C. Recipe: *Chili-Mac*
Requests & Replies from Subscribers:   Mix & Match Casserole

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* Exported from MasterCook *

Chili-Mac

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Ground Beef                              Main Dish
            O.A.M.C.                         Thrifty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Elbow Macaroni
1 pound Ground Beef -- (or ground turkey)
28 ounces Canned Tomatoes -- un-drained
1 quart Tomato Juice
2 cups Chopped Onions
3 cloves Garlic -- minced
1 teaspoon Salt
1 tablespoon Chili Powder
1 teaspoon Ground Cumin
1/2 teaspoon Dried Oregano
1/2 teaspoon Pepper
1 Bay Leaf
2 cups Red Kidney Beans, canned -- rinsed and drained

Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven or large skillet, brown beef, stirring frequently. Add un-drained tomatoes, tomato
juice, onions, garlic, salt and remaining seasonings. Cover and simmer for 45
minutes. Stir in kidney beans. Cook for an additional 30 minutes. Remove bay
leaf. Add cooked pasta to the chili. Serve in bowls.

To freeze for later use: Under-cook pasta so it is not quite finished. Cool
tomato mixture after the 45 minute simmer step. Remove bay leaf, then add kidney beans and under-cooked pasta. Place into seal-able freezer containers and label. Freeze up to 6 months before use. To use, thaw overnight in refrigerator, then simmer for 30 minutes before serving.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 502 Calories; 17g Fat (29.6% calories from fat); 23g Protein; 66g Carbohydrate; 9g Dietary Fiber; 48mg Cholesterol; 1126mg Sodium.

Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I want to make no-sugar jam but I am worried that it won't gel without sugar. Do
you have any recipes to do this with Splenda? Thanks!

Sasha
       

  
Kaylin,

My daughter and I are both trying to find a recipe that we used from the Deal A
Meal Cookbook that Richard Simmons had out in the 90's. It was a chicken recipe
that was made in the oven and the unique ingredient was "40 cloves of garlic"...  I
know that sounds preposterous, but in the baking process, the garlic is not
strong, but sweet tasting, and the whole recipe very tasty. Hope someone still
has a copy of that vintage cookbook and can help us out.

Harlean
       

Does anyone have recipes for something like the cupcakes "Fat Daddy" sells on the
internet? These look fun to try.

Shellie
  

~ Subscriber Responses ~
 

 

Hi Connie,

This is one of my favorite recipes for campfire bread as it has no yeast in it,
so doesn't give you indigestion if it hasn't been cooked quite through. We use
it a lot at BBQs here in Germany as there are many public grills in the woods.

Stockbrot (Stick bread)

350g Flour
1 tbs Baking Powder
1/2 tsp Salt
40g Butter or Margarine
100ml Milk
1 Egg

Sift dry ingredients into a bowl. Stir in butter, milk and the beaten egg. Mix
well until a soft dough is formed. Transport in bowl. At the campfire select a
suitable stick - not too thin but long enough so that you don't have to get too
close to the fire! - wind a small portion of the dough round the end of the stick
and hold over the embers until cooked. Enjoy!

Sheelagh                  (email address withheld by request)
 

This recipe is for Sari. We find it to be very versatile. Have fun with it.

Beth                                   kbdoolin@msn.com

Mix and Match Casserole

Choose one of the following sauce makers:

1 can cream of mushroom, cream of celery, cream of chicken, or cheddar cheese
soup, undiluted

2 cans (14 ½ oz) diced tomatoes with basil, garlic & oregano, undrained

Choose one vegetable:

1 can cut green Italian beans, asparagus cuts and tips, whole kernel corn, or
chopped

spinach—drained

Choose one pasta/rice:

2 c. uncooked elbow macaroni
1 c. uncooked white rice
4 c. uncooked wide egg noodles
3 c. uncooked small pasta shells

Choose one meat/fish/poultry:

2 (6 oz) cans solid white tuna, drained and flaked
2 c. chopped cooked chicken, turkey, or ham
1 # ground beef, browned and drained

Choose one or more extras (optional):

1 can (3 oz) sliced mushrooms, drained
¼ c. sliced ripe olives
¼ c. chopped red or green bell pepper
¼ c. chopped onion
¼ c. chopped celery
2 garlic cloves, minced
1 can chopped green chilies
1 envelope taco seasoning mix

Choose one or two toppings:

½ c. shredded mozzarella, Parmesan or Swiss cheese
½ c. fine dry breadcrumbs
1 c. round buttery crackers, crushed
1 c. herb-seasoned stuffing mix

Combine 1 (8 oz) container sour cream, 1 c. milk, 1 c. water, 1 t. salt, and 1 t.
pepper with your sauce maker choice (omit sour cream and milk when using
tomatoes.) Stir in vegetable, pasta/rice, meat/fish/poultry, and, if desired,
extras. Spoon into a lightly greased 13 x 9 inch baking dish.

Bake covered at 350 for 1 hour and 10 minutes. Uncover. Sprinkle with toppings;
bake 10 more minutes. Makes 6 servings.

Invent your own one-dish combinations, switching ingredients for variety. We
stirred together the following mixtures and liked the easy preparation. Each
casserole bakes 1 hour and 20 minutes, eliminating the need to precook the pasta
or rice. But don’t limit yourself to these taste-tested recipes; experiment with
different flavors and create family favorites.

Chicken Casserole: cream of chicken soup, asparagus, rice, chicken, parmesan
cheese, breadcrumbs.

Ham Casserole: cream of celery soup, green beans, wide egg noodles, ham, garlic,
2 portions Swiss cheese

Turkey Casserole: 3 cans diced tomatoes, beans, small pasta shells, turkey,
onion, garlic, 2 portions mozzarella cheese

Beef Casserole: Cheddar cheese soup, corn, elbow macaroni, gr. Beef, mushrooms,
chilies, taco seasoning mix, 2 portions mozzarella cheese

Tuna Casserole: cream of mushroom soup, beans, macaroni, tuna, mushrooms,
mozzarella cheese, breadcrumbs
 

Zucchini Bread

3 eggs
2 1/4 cups sugar
3 teaspoons vanilla
1 cup oil
2 cups peeled, grated zucchini
3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
3 teaspoons cinnamon
1 cup chopped walnuts

Beat eggs until light and fluffy. Add sugar, vanilla, and oil. Blend well. Stir
in zucchini. Sift together flour, baking powder, salt, soda, and cinnamon.
Blend with creamed mixture. Fold in chopped nuts. Pour into 2 greased and
floured 9x5" loaf pans. Bake 1 hour at 350 degrees.

Nan                          ndstine@yahoo.com
 

This cake-like zucchini bread is wonderful, and after years of trying this recipe
and that one, I finally threw them all away when I made this Silver Palate recipe.

The directions in the cookbook for pan size were confusing: It called for a 9x5
loaf pan, but the final direction was "remove from pans," which is of course
plural. This is too large a batter for a 9x5, believe me! I tried it and it oozed
over and never got done in the middle. I fill two 8 inch loaf pans about 2/3rds
full or I make one large regular loaf pan and put excess into a small pan for a
"babycake."

Silver Palate Zucchini Bread

Sweet butter for greasing the loaf pans
3 eggs
1-1/4 c. vegetable or canola oil
1-1/2 c. granulated white sugar
1 T. vanilla extract
2 cups grated unpeeled raw zucchini
2 c. unbleached, all-purpose flour
2 t. baking soda
1 t. baking powder
1 t. salt
1 t. ground cinnamon
1 t. ground cloves
1 c. shelled walnuts, chopped.

Butter two medium sized loaf pans, or one large and a small pan. Preheat oven to
350 degrees. In small bowl, mix all dry ingredients and spices together. Set
aside. In large bowl beat eggs, oil, granulated sugar and vanilla until light
and thick. Fold grated zucchini into oil mixture. Stir dry ingredients into the
wet ingredients until just blended. Do not overmix. Pour into buttered loaf pan/s
and bake on the middle rack of the oven. For a 9x5 loaf pan, bake for 1 hour and
15 minutes, or until a cake tester inserted in the center comes out clean. If you
are using smaller pans, of course you will have to start checking earlier than
that. Cool for 10 minutes, remove from pans and cool completely on a baking
rack. Hope you enjoy this--the spices are truly perfume.

Leann                           ksleann@wtciweb.com
 

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