Recipe: Cafe Flora's Indian Chickpea Stew (Seattle Times)

Recipe: Cafe Flora's Indian Chickpea Stew (Seattle Times)
Warm the oil in a large saucepan over medium heat. When hot, saut jalapeo pepper and ginger for 2 to 3 minutes or until they begin to color...

Pike Place's produce, cheeses, wines and ethnic influences feed the soul of Seattle (Pittsburgh Post-Gazette)
Some of you will be heading off this summer for an Alaskan cruise. Your last stop in the lower 48 will probably be Seattle, where you'll board your ship. Whether you're in the city just for few hours or can extend the trip for a few days, see as much as you can. You're in Seattle.

Low-fat Corn Muffins (Arizona Daily Star)
(Ann Stockwell won a purple ribbon for hese muffins. She says her mom really likes to use recipes from Taste of Home cookooks, but she found this low-fat recipe on its Web site.)

Choco-prune cake newly fashionable (Miami Herald)
Q. I have an old recipe for a prune chocolate cake that I remember as being really good. This was made with 1 ½ cups of shortening. What can I use in place of the shortening besides butter or margarine?

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30 Minute Chili

Yield: 6 Servings

1 lb ground chuck (or lean)
-Ground
1 beef
1 onion -- large, chopped
1 can kidney beans (12 oz)
1 can tomato soup --, Undiluted
1 tsp salt
1 Tbsp chili powder (or), To Taste

Brown the meat in a little butter and cook until the meat is brown - about 10 minutes. Add all other ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste.


America's Most Wanted Recipes

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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.

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Amarillo Chili

Yield: 4 Servings

4 bacon, slices, 1/2 pieces
2 onion(s)
1 garlic clove
1/2 lb pork shoulder, coarse grind
1 lb beef round, 1/2 strips
1/2 lb beef chuck, coarse grind
4 can green chiles, whole
1 Tbsp red chile, hot, ground
2 Tbsp red chile, mild, ground
1 tsp oregano, dried, pref. mexican
1 1/2 tsp cumin
1 1/2 tsp salt
12 oz tomato paste
3 cup water
16 oz pinto beans

1. Fry bacon in a large, deep heavy pot over medium heat. When the
bacon has rendered most of its fat, remove the pieces with a slotted
spoon, drain on paper toweling and reserve. 2. Add the onions and
garlic to the bacon fat and cook until the onions are translucent.
3. Add the pork and beef to the pot. Break up any lumps with a fork
and cook over medium-high heat, stirring occasionally, until the meat
is evenly browned. 4. Stir in the remaining ingredients except the
beans and the bacon. Bring to a boil, then lower the heat and simmer,
uncovered, for 2 hours. Stir occasionally. 5. Taste and adjust
seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour
longer.

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.