* Exported from MasterCook * Barbecued Chicken and Black Bean Burritos Recipe By : Karen Barker, Durham, NC / Desperation Dinner
Serving Size : 4 Preparation Time :0:15
Categories : Chicken Beans/Legumes
Cheese Main Dishes
Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound skinless boneless chicken breasts
or leftover cooked chicken
1/2 cup chopped onion
1 tablespoon olive oil
1 teaspoon minced garlic -- bottled
15 ounces cooked black beans
1/3 cup barbecue sauce -- preferrably
Thomas BarBBQ or substitute salsa
1/2 cup finely shredded cheddar cheese, or more to taste
4 large fat-free flour tortillas: ten-inch 1. If the chicken is frozen, place it on a microwave-safe plate and
microwave on high for 3 minutes, uncovered, to begin defrosting.
Meanwhile, peel and dice the onion, and set it aside. 2. Begin heating the oil in a 12-inch, nonstick skillet over medium heat.
Cut the chicken into bite-size chunks, adding each chicken-breast half to
the pan as you cut it. Raise the heat to medium-high. When all of the
chicken is added, cook for 2 minutes, stirring from time to time. 3. Add the onion and garlic and continue cooking, stirring frequently,
until the chicken is no longer pink in the center, about 5 more minutes
(for frozen chicken). 4. Meanwhile, rinse and drain the black beans. Measure out the barbecue
sauce and cheese. Set aside. When the chicken is cooked through, add the
beans and barbecue sauce to the skillet, reduce the heat to medium and
stir well to coat the chicken with sauce. Sprinkle the cheese evenly over
the skillet and continue to cook without stirring until the cheese melts,
about 2 to 3 minutes. 5. Meanwhile, warm the tortillas in the microwave according to the package
directions. To serve, spoon equal amounts of the chicken mixture in the
center of each tortilla, dollop with sour cream (if desired), and roll up
burrito-style. Serves 4. Each (approx) 424 calories (31 percent from fat), 15 g fat (5 g
saturated), 111 mg cholesterol, 42 g protein, 29 g carbohydrates, 1 g
dietary fiber, 643 mg sodium. INTRO: Desperation Dinners 03/25/98 from Beverly Mills, with Alicia Ross.
The recipe comes from working-Mom chef, Karen Barker. She and husband run
the Magnolia Grill in Durham, N.C. The Barkers' restaurant specializes in
New American cuisine, and their menu is known for centering on regional
Southern ingredients that are used in new ways or combined with cooking
techniques from other parts of the country. It's not surprising, then, to
find that eastern North Carolina-style barbecue sauce is one of Barker's
pantry staples. It's the secret ingredient to this quick, kid-friendly and
slightly sweet recipes for a Tex-Mex-meets-North-Carolina burrito. VARIATIONS: If you like spicy food, add a minced jalapeno pepper in Step 3.
or a vegetable presence, add 1 1/2 cups frozen bell-pepper strips along
with the beans in Step 4. Feel free to garnish with reduced-fat sour cream,
if desired. >Recipe-mail from Pat Hanneman <kitpath@earthlink.net>
Sent to Fareshare gazette 01/25/99(Mon) - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 25015 4922 0 0 0 0 0 0 0 0 0
* Exported from MasterCook * Beef and Noodles Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 4, Jan. '99 Ground Beef
Luncheon Main Dishes
Onions Pasta/Noodles Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound ground beef
1 onion
1 can cream of mushroom soup
1 can beef broth (not condensed)
4 cups noodles
1/4 teaspoon tabasco Brown beef and onion. Drain fat. Add soups, tobasco and dry noodles.
Cover pan and cook until noodles are soft and liquid has disolved. Contributed to FareShare 1-99 by Connie <CGarlitz@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Beef and Potatoes Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 4, Jan. '99 Ground Beef
Luncheon Main Dishes
Onions Potatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound ground beef -- (1 to 2)
1 large onion -- sliced
2 branches celery -- (2 to 4)
potatoes -- peeled and cut up
1 can beef broth (not condensed) Brown beef with onion and drain fat. Add beef broth, celery cut in chunks
and potatoes (4 - 8 depending on how many you are serving) cut in chunks.
Cover and cook until liquid is dissolved and potatoes and celery are
tender. I vary the beef and potatoes by how many I am serving that night.
This is an odd sounding dish, but is quite tasty. Contributed to FareShare 1-99 by Connie <CGarlitz@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Bev's Truffles Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Chocolate
Spirits Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 oz Dark CHOCOLATE coating (I use Semper
Swedish Coating -Dark) -- *see below
1/4 C. WHIPPING CREAM
1 T. Unsalted BUTTER
2 1/2 T. CHAMBORD -- COGNAC (or your choice) Scald Cream & Butter together. Stir to Melt chopped Chocolate when smooth,
mix in Scalded Cream and Butter. When smooth, mix in Booze. Pour into
small bowl, let firm up at room temp and set until firm (2-8 hours). Form into balls using #100 scoop, slightly rounded (then use hands to form
rounds). Let balls sit overnight on waxed paper or foil to firm (will
have slight crust), then Dip in Dark or Light melted CHOCOLATE COATING NOTES: Use dipping fork to dip balls. Use scoop for forming balls. Always use
double boiler "off" the stove Heat water in bottom to "WARM" (do not come
to a boil), take off stove and then put on double boiler top filled with
finely chopped coating onto the double boiler bottom to melt chocolate
coating. Do not cover melting chocolate, or it will form steam and cause chocolate
to become stiff and unmanageable. Do not get even 1 drop of liquid or
steam into chocolate. Do not overheat Chocolate - warm, NOT hot water in
dbl boiler bottom. Use good quality chocolate. Light Chocolate is harder
to manage than Dark Chocolate One batch makes approx. 25 to 32 truffles *Note: I use "coating" rather than REAL chocolate as it does NOT have
to be tempered and you do NOT have to add wax like cheaper brands of
chocolate. *( 11# @ $35.11 or $3.19 per pound from a bakery supply) Posted on FareShare 1-99 by Bev Janson <ClayCooker@aol.com> - - - - - - - - - - - - - - - - - -
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