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Source: Kokomo Tribune, March 13, 19
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combine vinegar, honey, tamari, ginger & water. Bring to a boil. mix
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be made 1 day ahead. Wrap in paper towels and store in resealable plastic
bags; refrigerate.)
C
hop toma
Beans 'n' rice cha cha cha 1. In large deep saucepan heat olive oil, and saute
garlic, onion, celery, carrots and chili powder,
until onion is translucent.
2. Add chiles and mushrooms and saute 5 minues more.
3. Stir in beans, bean stock and cilantro.
Stuffed mexican meatloaf * Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons.
** Tear bread slices into fresh bread crumbs.
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Combine ground beef, tomato sauce, taco seasoning mix, green p
Mexican stuffed chicken : 1 tb Dried bread crumbs
: 1 tb Grated Parmesan cheese
: 2 tb Mild green chilis, chopped
1/2 ts Chili powder
: 1 Egg, beaten
: 1 oz Moneterey Jack cheese, cut
-into two slices, 3 x 1 in.
MEXICAN STUFFED CHICKEN
Preheat oven to 375.
Rice nut loaf Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts,
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9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until
firm. Let cool in pan 10 minutes; unmold
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Brown and white rice bread Note: General Hints on a previous page says 1 tsp Certo or 1/2 tsp xanthan gum can be used as a binding agent in baked recipes
Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry in
Wok flashed salt and pepper shrimp with lemon basmati rice Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. In a
large bowl, mix peppercorns, salt and cornstarch. Dredge shrimp in mixture.
In a very hot wok, add oil and fry the shrimp quickly. Add the scallions.
Cook until shrimp ar
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