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Index
1. Xnipec
Salsa
2. Yam
Chiffon Pie
3. Yogurt Salad Dressing
4. Zesty
Red Wine and Herb Steak
5. Zippy
Strata
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1. Title: Xnipec Salsa
Yield: 8 Servings
Categories: Sauce
Ingredients:
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
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
Source: Steve's Recipe Database
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2. Title: Yam Chiffon Pie
Yield: 8 Servings
Categories: Desserts,
Gelatin,
Pastries
Ingredients:
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 bobbi744@sojourn.com
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 ¼ cup
Chives, dried 2 tablespoons
Dill, dried 2 tablespoons
Lemon juice 2 tablespoons
Directions
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
Ingredients
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
Preparation
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.
Serves
Makes 6 servings
Source
McCormick & Company
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5. Zippy Strata
Ingredients:
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
Directions
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 325º F. (165º 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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