Dining Guide (The Charlotte Observer)

Dining Guide (The Charlotte Observer)
THE FOLLOWING are among the best in their categories, chosen by restaurant writer Helen Schwab. QUESTIONS? hschwab@charlotteobserver.com . UPDATE a listing: hmims@charlotteobserver.com

Fun projects can make a difference (The Enid News & Eagle)
Do you enjoy doing projects with others? Think about it. I guess I came by it naturally. I have four sisters. When I was at home we did all projects and jobs as teams of two or three or more. We always sang as we worked, giggled and had the best time.

CRAB FANS SHELLING OUT (Daily Record)
SALES of British crab soared by almost 50 per cent last year, thanks to its new status as a superfood. It's low in fat, high in minerals, and seen as an alternative to consuming breeds of fish from dwindling stocks.

Recipe Exchange: Wednesday, April 4 (The Morning Call)
When you have a recipe to contribute, please provide your name, address and daytime phone number. Also, give the full names of any cookbooks or magazines you use, as well as the author's name and publishing company, so that we can properly credit recipes that have come from printed sources. Unfortunately, because we cannot test all the recipes, we must rely on our contributors to be as accurate ...

America's Most Wanted Recipes

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Buckskin Chili*

Yield: 8 Servings

5 lb venison, boneless
1/2 lb bacon
2 cup beaujolis red wine
1 tsp angostura bitters
4 Tbsp cumin (fresh), Ground
3 Tbsp tabasco sauce
3 garlic cloves (minced)
2 1/2 cup tomato sauce
1/2 cup tomato paste
2 1/2 cup stewed tomatos, Chopped
3 jalapeno peppers, Minced
2 med. onions, Chopped
1/2 cup mushrooms, Chopped
3 Tbsp red pepper flakes, Dried
1/2 tsp allspice
1 tsp mexican oregano(optional)
2 Tbsp dried anchos, Crushed
1 1/2 tsp salt

Fry bacon in a large, heavy pot. Remove bacon when done and set
aside. Add the venison which has been rough ground, the chopped
onions, the minced garlic, and salt to bacon grease. Fry the venison
til done and remove from the pot. Drain off the grease, add the wine,
tomato sauce, and the bacon which has been crumbled. Bring wine to a
boil, add the Jalapenos, venison mixture, Tabasco sauce, 3
Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red
pepper flakes, and mushrooms. Reduce heat after cooking for 3
minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as
needed. Add the remaining cumin, cook for 15 minutes more and serve.


America's Most Wanted Recipes

Looking for ideas for dinner?

Get inside the hidden cookbooks of America's favorite restaurants.

The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

Prepare dishes you know they'll love and save money by easily making them at home.

Get 5 of these secret recipes for free just for visiting the site.

See the full list of secret recipes and 4 bonus cook books here.

Chili Our Way

Yield: 6 Servings

6 hot chile peppers, Dried
3 lb boneless chuck, in 1/4 inch
-ice
6 Tbsp rendered beef suet
2 onions, chopped
4 garlic cloves
1 1/2 Tbsp cumin
1 lb tomatoes, drained & chopped
1 Tbsp unsweetened cocoa powder
1 bay leaf
1/2 tsp oregano
1 accompaniments
1 sour cream
1 cheddar cheese, finely grate
1 onion, chopped
1 hot chile peppers, seeded &
-inced
1 kidney (or pinto beans)
1 tortilla chips

Heat a griddle or cast-iron skillet over mod-high heat until it is
hot. Toast the chile peppers, turning them and not allowing them to
burn, for 1-2 minutes. Let chile peppers cool until they can be
handled, then seed them. Combine peppers with 1 cup water in a small
saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes.
Puree the water and pepper in a food processor. In a large casserole,
saute the chuck in 4 Tbsp beef suet over moderately high heat until
it is lightly browned. Transfer meat to a bowl. Add to the casserole,
the remaining suet, onions, and garlic, and cook the mixture over
moderate heat, stirring, until the onions are softened. Add the
cumin and cook the mixture over mod-low heat, stirring, for 1 minute.
Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and
oregano, and combine the mixture well. Add water to cover barely.
Bring to a boil and simmer, covered, stirring occasionally, and
adding more water, if necessary, to keep the meat covered, for 2
hours longer. Add salt to taste, simmer uncovered for another hour.
Discard bay leaf. Transfer the chili to a heated serving bowl and
serve it with the sour cream, cheese, onion, chile peppers, beans and
tortilla chips.


America's Most Wanted Recipes

Looking for ideas for dinner?

Get inside the hidden cookbooks of America's favorite restaurants.

The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

Prepare dishes you know they'll love and save money by easily making them at home.

Get 5 of these secret recipes for free just for visiting the site.

See the full list of secret recipes and 4 bonus cook books here.