RECIPES FOR WINTER MEALS

The Christmas has come and gone, the New Year has come and gone, and time continues to fly by. In looking through my box of collected mail from the past year, I am so pleased with the response from you. Readers like you make this column a success by your involvement, and you've done a great job. Keep up the good work in 2001.

In response to a request for Italian Beef, Lisa Gibbar of Cape Girardeau shares her favorite recipe. She has used many different cuts of beef for the Italian Beef such as chuck roast, arm roast, or rump roast. Season the beef to your taste before baking.

Italian Beef

1/2 cup beef stock

3 tablespoons tomato paste

1 teaspoon salt

1/4 teaspoon garlic salt

1 cup water

1/4 teaspoon dried red pepper

1 bay leaf

Season beef to taste and bake until tender and done. Cut cooled roast beef 1/8-inch thick; set aside. Combine all ingredients, cook and simmer for 45 minutes. Add the beef to the stock and slowly heat again for 45 minutes longer.

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John Simmons of Cape Girardeau shares his recipe for Pozoli soup. Pozoli soup is a Mexican festival soup and I have found from reading in different books, there is a variety of ways of making this popular southwestern soup.

Pozoli Soup

1/2 pound diced pork or chicken

2 (16 ounce) cans hominy, one yellow and one white

2 (12 ounce) cans chicken broth

1 small tomato, diced

1 small onion, diced

2 cloves garlic, minced

1/2 teaspoon peppercorns

2 tablespoons chili powder, or to taste

1/2 teaspoon ground cumin

1/8 teaspoon red pepper, or to taste

1 tablespoon oil

1 tablespoon mild Buffalo Sauce, or to taste

Juice of one lime

Radishes and lettuce, shredded as garnish, optional

Saute onion and garlic in oil. Add pork, spices and 1/2 cup broth. Simmer until pork is tender, about 30 minutes. Add all remaining ingredients except lime juice. Simmer another 30 minutes. Squeeze lime juice into hot soup. Ladle into bowls and garnish with shredded lettuce and sliced radish on top.

The Buffalo Sauce can be found at most commercial grocery stores. It is very spicy so do not use too much, taste and add to desired amount. This gives the soup a nice red color.

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Jodi Thompson of Jackson, Mo., tried a new recipe for Onion Cheese Bread and it received rave reviews from her husband. She added it is very easy and quick to make, but not short on taste.

Onion Cheese Bread

1 cup onion, chopped very fine

4 teaspoons oil or margarine

3 cups commercial boxed buttermilk-baking mix

2 eggs

1 cup milk

1 1/2 cups Cheddar cheese, shredded, divided

6 teaspoons dried parsley flakes, divided

4 tablespoons butter or margarine, melted

In a skillet, saute onion in oil until tender. Place biscuit mix in a bowl. Combine eggs and milk; stir into biscuit mix just until combined. Stir in onion, a cup of the cheese and 4 teaspoons parsley. Spread the batter into two greased 8-inch round baking pans. Sprinkle with remaining cheese and parsley. Drizzle with butter. Bake at 400 degrees for 15 to 20 minutes or until cheese is melted and top of bread is lightly browned.

Jodi added she browned the onion in margarine and did not drain after cooking.

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Mrs. Melvin Fiedler of Altenburg, Mo., shares a favorite recipe for Sugarless Cheesecake.

Sugarless Cheesecake

1 small package diet lemon gelatin

1 cup boiling water

1 (8 ounce) package fat free cream cheese, softened

Sweetener equal to 1/2 cup sugar

1 teaspoon vanilla

1/4 cup margarine, melted

1 can chilled evaporated milk

1/2 pound graham cracker crumbs

Dissolve gelatin in boiling water; let cool. Cream together cheese, sweetener and vanilla. Add cooled gelatin; mix well. Fold in whipped evaporated milk. Add melted margarine to cracker crumbs. Pack firmly in a 9-by-13-inch pan. Add filling; sprinkle top with crumbs, chill several hours or overnight.

There are no requests this week, but there are still a few that have not been answered from previous weeks. Some of those are recipes using fresh or fresh frozen cherries and bread pudding recipes. That will give you something to think about.

Until next week, have a great week and happy cooking.