Missing my 3 favorite recipes

Great American Recipe Card Cowboy Chili
Card #2 Gr# 8
Great Ways with Ground Beef

Ingredients

3/4 lb Ground Beef

1 md Onions; chopped

2 Garlic cloves; finely chop

1 can 15oz stewed tomatoes

1 cup beef broth

1 to 2 tb Chili powder

1/4 tsp cayenne pepper

1 teaspoon salt

1/2 teasp Cumin

1 teaspoon oregano leaves

1 ts Sugar

1 can 15oz chili or pinto beans

1. crumble beef into heavy pot or dutch oven. Add onion and garlic. Cook over medium heat

to high until meat is browned, about 10 minutes.

2 add tomatoes, beef broth, chili powder, cumin, oregano, salt and cayenne.

3 cover, simmer, stirring occasionally, for 1 hour. Add the beans.

1. simmer for 30 minutes longer. Add water if the chili becomes to thick.

2. serve piping hot.

Side topping condemets:

 Cheddar cheese; shredded   
 Red onion; chopped   
 Avocado; sliced   

Title: Texas Truck-Stop Chili
Yield: 8 Servings

Ingredients

3 lb trimmed beef brisket

1/4 lb bacon; diced

1 lb onions; chopped

1 tb ground cumin

3 tb chili powder

2 ts paprika

1 ts each dried oregano leaves

1 pepper and salt

1/2 ts dried thyme leaves

1/8 ts ground cinnamon

4 lg cloves garlic; minced

1 cn beef broth; (13-3/4 oz)

1 cn plum tomatoes in puree; (28

2 dried chipotle chiles (smoke

1 c water; optional

1 chopped red onion; for garni

Instructions

Cut beef into 1/2-inch cubes. In Dutch oven,
over medium heat, cook bacon until crisp.
Remove; reserve. Remove all but 1 T
drippings; reserve. Over high heat, saute
beef in batches, adding drippings as
needed. Remove to bowl; over medium heat,
saute onions in any remaining drippings 10
minutes or until well browned. Meanwhile,
heat skillet over medium heat. Add cumin;
cook 1 minutes or until very fragrant and
toasted Stir in chili powder, paprika,
oregano, pepper, salt, thyme and cinnamon.
Stir seasonings and garlic into onions;
saute 1 minute. Stir in bacon, broth,
tomatoes, chiles and beef, breaking up
tomatoes with wooden spoon. Heat chili to
boiling; reduce heat. Partially cover;
simmer gently 3 hours or until beef is
tender, stirring frequently toward the end
of cooing time to prevent sticking and
adding water if necessary if mixture is too
thick. Remove and discard chipotles. In
bowls, serve chili topped with chopped red
onion. Makes 8 servings.

Per serving: 369 calories, 20 g fat, 100 mg
chol, 878 mg sodium.
Source: McCall's Magazine - February, 1995

Great American Recipe Cards Scallops in Saffron Sauce

Card 29 Gr # 4 Fish and Seafood
SERVES 8

Ingredients

1/4 cup white wine

3/4 cup water

1 pinch saffron

1lbs shelled bay scallops, lge

1/4 teasp salt

pinch of cayenne pepper

3 tablespoons olive oil

2 gree small onion, finely chopped

3/4 cup whipping cream

1 egg yolk

lemon juice, squeeze

chopped flat leaf parsley (to garnish)

crusty bread, to serve

Directions

1 Place scallops into shallow pan. Add water, wine and cayenne and salt.

2 Bring to a simmer. Cook 3 to 5 mins. Donot over cook.

3 Lift scallops from the pan. Bring liquid to a boil. Add onion.

Boil until liquid is reduced to 2 tablespoons.

4 Add the vream and saffron. Boil vigorously 1 minute, stirring.

5 Whisk a little of the cream into the egg yolk, then whisk the egg yolk

into the boiling cream. Remove from the heat immediately.

Sauce should be thick, not stiff.

6 Add scallops along with any liquid that may have drained from them.

Whisk till sauce is smooth.

7 Serve the scallops with the sauce and garnish with parsley, if desired.

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Shrimp Scampi

Recipe from: McCall's Great American Recipe Card
Collection

Servings: 6 to 8

2 pounds large raw shrimp

1/2 cup butter or margarine

1 teaspoon salt

6 cloves garlic, crushed

1/4 cup chopped parsley

2 teaspoons grated lemon peel

2 tablespoons lemon juice

6 lemon wedges

Preheat oven to 400degreesF. Remove shells from shrimp, leaving shell on tail section only. Devein, wash under running water , and drain on paper towels. Melt butter in 13 by 9 by 2 inch baking dish in oven. Add salt, garlic, and 1 tablespoons parsley. mix well. Arrange shrimp in a single layer in baking dish. Bake, uncovered, 5 minutes. Turn shrimp. Sprinkle with lemon peel, lemon juice, and remaining parsley. Bake 8 to 10 minutes, or just until tender. arrange shrimp on heated serving platter. pour garlic butter over all. Garnish with lemon wedges

Great American Recipes Whole Wheat Banana Bread
Card #1 Group # 15

You need (1) 8' by 5' by 3' pan

2 cups whole wheat flour

1 Tblsp wheat germ

1 teasp baking soda

1/2 teasp salt

2 eggs

2 cups (black and mush) over ripe bananas
chopped up with liquid

1/2 cup honey

1/4 cup veg oil

1 tblsp lemon juice

1/2 tsp vanilla

1 cup chopped black walnuts (or your choice)

1 measure flour, wheat germ, baking soda and salt into a bowl. Stir to blend.

1. in bowl of food processor, combine the eggs , banana, honey, veg oil, lemon juice and vanilla, till well blended.

3 pour over the flour mixture. Add walnuts.

1. stir with rubber spatula just till blended.

2. pour into a greased and floured loaf pan.

3. bake at 350 degrees until sides pull away from the pan and pricked, tooth pick comes out clean.
   about 45 to 55 minutes.

7 cool on rack before removing from pan.

******TIPS:
Substitute 1 cup white flour for 1 cup whole wheat flour.
Makes a less dense loaf...

Great American Recipe collection

Banana Sour Cream Cake

Group 17, Card 77

For one 10-inch cake, 12 servings, you will need:

1 cup granulated sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed ripe bananas

3/4 cup sour cream

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

1 cup quick or old-fashioned oats

1 cup chopped nuts (walnuts, pecans)

Chopped nuts or chocolate sprinkles, for garnish, optional

Glaze:

1 cup powdered sugar

1 1/2 Tbsp. milk

Preparation:

1. In large bowl, cream sugar and butter. Add eggs; beat until smooth.
2. Beat in mashed banana, sour cream and vanilla.
3. Stir together flour, baking powder, baking soda and cinnamon. Beat into banana mixture until smooth.
4. Stir in oats and nuts.
5. Pour batter into a greased 10-inch Bundt or tube pan.
6. Bake at 350F for 35 to 45 minutes, or until toothpick inserted in center comes out clean.
7. Allow cake to cool in pan 15 minutes. Then remove to cooling rack.
8. combine powdered sugar and milk for glaze.
9. Drizzle with glaze and sprinkle nuts or chocolate sprinkles over cake before serving.

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