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I hope you enjoy the recipes!

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1. Xnipec Salsa
2. Yam Chiffon Pie
3. Yogurt Salad Dressing
4. Zesty Red Wine and Herb Steak
5. Zippy Strata
1. Title: Xnipec Salsa
Yield: 8 Servings
Categories: Sauce


      1    Purple (red) onion; cut into 1/8" dice
      4    Limes
      3    Habanero chiles; cored,-seeded & minced
    1/4 c  Cilantro; chopped
      1 ts Cumin; ground
      1 ts Garlic salt
      2    Anaheim chiles; cored,-seeded, peeled & diced
    1/2    Red bell pepper; cored,-seeded; peeled & diced
      2    Tomatoes; diced

  Pierce the limes.  Place in a microwave safe bowl.  Warm them in the
  microwave.  Squeeze the juice into a non-metallic bowl.  Add the onions,
  Habanero chiles, cilantro, cumin and garlic salt.  Let stand for at least
  30 minutes. Add the Anaheim chiles, red bell pepper and tomatoes. Blend
  thoroughly. Yields 8 servings. Joel Ehrlich
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe

Source: Steve's Recipe Database
2. Title: Yam Chiffon Pie
Yield: 8 Servings
Categories: Desserts, Gelatin, Pastries


      1    Baked; (10") pastry shell
  1 1/2 c  Pureed and peeled yams; about 3 med.
      1    Envelope unflavored gelatin
    3/4 c  Firmly packed brown sugar
      1 ts Cinnamon
    1/4 ts Ground allspice; (up to 1/2)
    1/2 ts Salt
      3    Egg yolks
    3/4 c  Milk
      3    Egg whites
    1/4 c  Sugar
    1/2 c  Frozen whipped topping; thawed

Mix the gelatin, brown sugar, spices and salt in a heavy saucepan. Beat egg yolks and milk until blended; add to gelatin mixture. Cook over Medium heat, stirring constantly, until gelatin and sugar are dissolved and mixture is slightly thickened, about 5 minutes. Remove from heat and blend in pureed yams. Chill, stirring occasionally untl mixture mounds when dropped from a spoon. Beat egg whites until frothy. Gradually add the 1/4 cup sugar, continuing to beat just until stiff peaks are formed. Fold in the yam mixture and dessert topping. Turn into the baked pastry shell. Swirl top of pie using the back of a spoon. Chill thoroughly. Garnish with additional thawed whipped topping and mixed candied fruit. Makes one 10" pie.

MC formatting by
  Recipe by: Family Weekly, January 3, '71
  Posted to MC-Recipe Digest by Roberta Banghart  on
  Mar 25, 1998

 Source: Steve's Recipe Database
3. Yogurt Salad Dressing

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size 2 tablespoons
Calories 23
Total Fat 0 g
Saturated Fat less than 0 g
Cholesterol 1 mg
Sodium 84 mg

Servings and Times
Servings 8

Ingredients and Preparation

Ingredients Measures
Plain yogurt, nonfat 8 ounces
Mayonnaise, nonfat cup  
Chives, dried 2 tablespoons
Dill, dried 2 tablespoons
Lemon juice 2 tablespoons

Mix all ingredients in bowl and refrigerate.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.Copyright 2006 - EBSCO Publishing All rights reserved.

4. Zesty Red Wine and Herb Steak 


1 tablespoon McCormick Grill Mates Montreal Steak Seasoning
1 tablespoon McCormick Italian Seasoning
1 teaspoon McCormick Garlic Powder
1 teaspoon Worcestershire sauce

1/4 cup olive oil
1/4 cup red wine
2 pounds top round steak, 1-inch thick


Combine first 6 ingredients in large, self-closing bag or glass bowl. Add steak and marinate in refrigerator 30 minutes or longer for extra flavor. Remove steak from marinade; discard marinade.
Grill or broil steak 8 to 12 minutes per side or to desired doneness. Slice on diagonal and serve.


Makes 6 servings

Source McCormick & Company  
5. Zippy Strata

12 slices      white bread, divided
6 slices       process mozzarella cheese
15 thin slices     tomato
1 can            (8 oz.) mushroom stems and pieces, drained
3 tbsp.         dried minced onion
1/4 cup       all-purpose flour
3/4 tsp.       dried oregano
1/2 tsp.       each salt, dried basil
1/4 tsp.       each garlic powder, cayenne pepper
1/8 tsp.       pepper
3 cups          milk
5            eggs, lightly beaten
1/2 cup       grated Parmesan cheese
      Line a greased 13x9x2" baking dish with 6 bread slices.  Top with mozzarella cheese, tomato, mushrooms, minced onion and remaining bread.  In a bowl, combine flour, seasonings, milk and eggs until smooth.  Pour over bread; sprinkle with parmesan cheese.  Cover and refrigerate overnight.  Remove from refrigerator 30 minutes before baking.  Heat oven to 325 F. (165 C).  Uncover; bake 1-1/4 hours, or until a knife inserted near center comes out clean.  Let stand for 10 minutes before cutting.  Makes 6-12 servings.  (depends how much else is with meal.)

Source: Recipe Ross
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