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CheeseBall
Post subject: Whole meal.  PostPosted: Jan 21, 2008 - 11:39 PM





Sergeant Major
serves 4

Ground Beef Chilaquiles
Prep: 15 min, Cook: 25 min.

* 1 lb. ground round
* 1 onion, chopped
* 2 cloves garlic, minced
* 1/4 cup chili powder
* 1 tsp. ground cumin
* 1 tsp. dried oregano
* 2 cups recipe-ready crushed tomatoes
* 1-1/2 cups chicken stock
* 1/4 lb. white corn tortilla chips, coarsely broken, about 2 cups
* 1 cup cheddar cheese*, optional, shredded
* 1 cup salsa

Preheat oven to 325°F. Heat a heavy non-reactive saucepan over medium high heat. Sauté beef, onion and garlic 6 minutes, breaking meat into bits, until browned and onion is tender. Stir in next 5 ingredients and salt to taste. Bring to a boil over medium heat, mixing thoroughly. Reduce heat to medium low. Cover and simmer about 10 minutes, stirring occasionally. Stir in tortilla chips. Transfer mixture to an oven-proof casserole. Sprinkle with cheese. Bake 10 minutes or until cheese is melted. Serve with salsa.

Per serving: calories 500, fat 26.7g, 48% calories from fat, cholesterol 78mg, protein 28.3g, carbohydrates 36.2g, fiber 5.1g, sugar 7.9g, sodium 977mg, diet points 11.7.

* This ingredient not included in nutritional information.

The recommended wines are: Beaujolais, Merlot, or Chianti.


Easy Spanish Rice
Prep: 5 min, Cook: 20 min.

* 1 cup long grain white rice, rinsed and uncooked
* 2 cups water
* 1 Tbs. butter or margarine
* 1 cup salsa
* 1 tsp. salt

Place all ingredients in a saucepan and stir. Cover and bring to boil. Reduce heat to low and simmer for 20 minutes, until the liquid is absorbed. Let cool and stir before serving.

Per serving: calories 206, fat 3.3g, 15% calories from fat, cholesterol 8mg, protein 3.8g, carbohydrates 39.7g, fiber 1.2g, sugar 1.7g, sodium 390mg, diet points 4.7.


Mexican Chocolate Chip Cookies
Prep: 15 min, Cook: 10 min, plus refrigeration time.

* 1 cup unsalted butter, softened
* 1 cup light brown sugar
* 2 eggs
* 1 tsp. vanilla extract
* 2 cups all purpose flour
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1 tsp. ground cinnamon
* 1/4 tsp. salt
* 1/8 tsp. ground black pepper
* 3/4 lb. semisweet chocolate chips

Beat butter and sugar with an electric mixer until fluffy. Beat in eggs one at a time. Stir in vanilla. Sift next 6 ingredients together in another bowl. Add to butter mixture and beat until just blended. Stir in chocolate chips. Refrigerate dough at least 1 hour or up to 1 day. Preheat oven to 350°F. Drop dough by rounded tablespoonfuls onto lightly buttered baking sheets, spacing them at least 1-1/2 inches apart. Bake 10-12 minutes, until browned. Let stand on sheets 3 minutes before transferring to racks to cool.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 423, fat 24.8g, 50% calories from fat, cholesterol 73mg, protein 4.3g, carbohydrates 51.0g, fiber 2.3g, sugar 34.0g, sodium 73mg, diet points 10.6.






Whisper Cheers Cheers Cheers

Rock Band Down A Pint Cheese


                    
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