Title: Greek Stew
Categories: Soups/stews, Greek
Yield: 6 servings

3 lb Stew meat, chopped 1 ea Clove garlic, diced
5 tb Butter 1 1/2 c Water
1 x Salt 1 ea Bay leaf
1 x Pepper 2 lb White onions, sm
1 ea Onion, chopped 1/2 lb Mushrooms, sliced
1 ea 6 oz can tomato paste 3/4 lb Jack cheese, grated
2 tb Red wine vinegar

In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1
hour, adding additional water as needed. Add white
onions and mushrooms. Cover and simmer 1 more hour or until meat and
onions are tender. Add cheese, cover and cook 5 minutes, or until cheese
melts.

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Popularity: 4% [?]

Title: Blender Gravy
Categories: Sauces
Servings: 10

3 tb Meat Fat Drippings
2 c Liquid
1/4 c Unbleached All Purpose Flour
Salt
Pepper
1 ds Dried Thyme Leaves; Crushed
3 dr Kitchen Bouquet; (A Gravy
-Coloring)

Remove the meat to a hot platter. Leaving the crusty bits of meat in the
pan, pour the meat juices and fat into a large measuring cup. Skim off
the fat, reserving 3 Tablespoons. Add water, milk, or giblet broth to the
meat juices to equal 2 cups of liquid and then add the liquid and flour in
to a blender container, blending until the liquid is smooth. Return the
blended gravy to the pan and cook the mixture quickly, stirring
constantly, until the gravy is thicken and bubbly. (Note: scrape the
bottom of the pan to get the crusty bits, if desired.) Season the gravy
to taste with salt and pepper. If desired, add a dash of dried thyme
leaves, crushed, and a few drops of Kitchen Bouquet for color.

Makes about 2 1/2 cups.

MMMMM

Popularity: 5% [?]

Title: DEBBIE’S PEACH BARBECUE SAUCE
Categories: Sauces
Yield: 16 servings

32 oz Peaches, canned
1 1/2 c Vinegar
1 c Oil
1/2 ts Garlic cloves, crushed
2 tb Dijon mustard
1 ts Cinnamon
3 tb Lemon juice
1 tb Worcestershire sauce
1/4 ts Ginger, ground
1/2 ts Black pepper
3/4 c Maple syrup
1 c Brown sugar
2 tb Cornstarch

Corn syrup may be substituted for the maple syrup.

Puree peaches. Mix cornstarch with a little water. Combine
all ingredients in large saucepan and heat to low boil,
stirring occasionally. Continue to simmer 30 minutes, stirring
frequently. Sauce may be thin, so at end of cooking time, if
necessary, add sufficient water/cornstarch mixture to give
sauce consistency of commercial barbecue sauce.

Posted by THE.LARK [:) or ?]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253

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Popularity: 4% [?]

DESS B’L-BESLA (LENTILS WITH ONIONS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Lentils, soaked
2 ea Garlic cloves, minced
1 pn Cinnamon
1/2 ts Cumin
1 pn Black pepper
1 ea Chili pepper
1/2 ts Salt
2 lg Onion, thinly sliced
3 tb Olive oil
3 ea Bay leaves

Bring lentils to a boil in enough water to cover. At
the same time, make a spice paste by crushing together
the garlic, cinnamon, cumin, peppers salt plus 2 ts
water. After 2 or 3 minutes, drain the lentils
thoroughly. Add the spice paste, followed by the
onions, oil bay leaves. Stir over moderate heat for
several minutes then add water to cover. Reduce heat,
cover pot simmer until lentils are tender. Uncover
for a while before serving so that the mixture can
thicken.

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Popularity: 3% [?]

Date: Fri, 11 Feb 94 16:37:42 GMT
From: Kathy.Jago@uk.sun.com (Kathy Jago – Sun CSIR)

Adapted from one by the late, great fruitbat.

All right, I admit I made a mistake cooking this as well as all the
other The maxim that ‘serves 4′ is in fact referring to a bunch of
anorexic sparrows and most humans prefer to eat more than a tablespoon
of something, doesn’t always work. Can I interest anybody in a kilo of
nutty potatoes and a large bowl of Mahal Kidney Beans that even I am
too stuffed to eat?

fruitbat@tardis.cs.ed.ac.uk
—————————

– Mahal Kidney Beans -

-Ingredients-

15 oz (450g) tin kidney beans (or 6 oz dried beans, cooked)
1 onion
1 clove garlic, crushed
1 tsp ground cumin
15 oz (450g) tin chopped tomatoes
3 (4) tbsp natural non-fat yoghurt (optional)
2 (3) tbsp chopped parsley
Salt and freshly ground pepper

-Method-

‘Fry’ the onion and garlic and gently for 5 minutes until the onion
is soft and lightly coloured. Add the ground cumin to the pan and stir
over low heat for a further 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addr 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addition. Heat through gently without allowing
the mixture to come to the boil.

Transfer the beans to a warmed serving dish and sprinkle with chopped parsley.
Serve at once.

Popularity: 4% [?]

Title: Preparing Butters, Jams, Jellies, and Marmalades (2 of 2)
Categories: Canning, Information
Yield: 1 guide

METHODS OF MAKING JAMS AND JELLIES

There are two basic methods of making jams and jellies. The standard
method, which does not require added pectin, works best with fruits
naturally high in pectin. The other method, which requires the use of
commercial liquid or powdered pectin, is much quicker. The gelling
ability of various pectins differs. To make uniformly gelled products,
be sure to add the quantities of commercial pectins to specific fruits
as instructed on each package. Overcooking may break down pectin and
prevent proper gelling. When using either method, make one batch at a
time, according to the recipe. Increasing the quantities often results
in soft gels. Stir constantly while cooking to prevent, burning. Recipes
are developed for specific jar sizes. If jellies are filled into larger
jars, excessively soft products may result.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 2% [?]

Chestnut Fool

Recipe By : Carla Geri Camporesi – Chestnut Time, ISBN 88-7246-113-8
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Italian
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Chestnuts
150 Grams Fresh Cream
20 Grams Cocoa
2 Teaspoons Sugar
Nut Sized Pieces Of Butter

Sieve the boiled and peeled chestnuts into a bowl. Add the cocoa, sugar,
butter, and 100 g whipped cream. Blend well and put it into individual
glasses. Place these in the fridge. Whip the remaining cream and keep it cool.
Using a suitable icing bag, cover the puree in the glasses with the whipped
cream just before serving.

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Popularity: 5% [?]

Title: SPINACH DIP I
Categories: Dips, Usenet
Yield: 1 batch

1 c Sour cream
1 c Mayonnaise
8 oz Water chestnuts,
-drained and diced
-(one large can)
5 Green onions,
-chopped (with tops)
10 oz Spinach (cooked),
-drained well (use one
-package of frozen
-spinach)
1 pk Knorr dry vegetable soup
-mix (a Swiss import)

Mix everything together and refrigerate overnight.
Stir again before serving. Serve with sturdy dip-ables
or crackers, as it will break chips.

NOTES:

* Party dip with spinach and water chestnuts –
People like this dip. It’s a hit a parties. It is good
to dip vegetables into, or to spread on crackers.
Yield: more than 2 cups.

: Difficulty: trivial.
: Time: 15 minutes preparation.
: Precision: Approximate measurement OK.

: shore@adobe.UUCP (Andy Shore)
: Adobe Systems Incorporated, Palo Alto, California
: led by those who smelled it cooking.

: Copyright (C) 1986 USENET Community Trust

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Popularity: 4% [?]

Batter Biscuits

Recipe By : Traditional Appalachain recipe from Eastern Kentucky
Serving Size : 1 Preparation Time :0:00
Categories : Breads – Quick To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tbsp Salt
1/2 Tbsp Baking Powder
1/4 Tsp Baking Soda — or less to taste
2 1/3 C Flour
1 Qt Buttermilk — or more as needed
2 Eggs
1/2 Lb Butter

Preheat oven to 425°. Mix dry ingredients. Add buttermilk until about the
consistency of pancake batter. Beat eggs and add to batter. Batter must
be slightly thinner than pancake batter and beaten very smooth. Melt
butter. Put 1/2 tsp. in each hole of small muffin tins. Heat on surface
until butter is very hot. Spoon 1 tbsp. of batter into each hole and bake
for 20 minutes. Turn out and serve immediately with your favorite jam or
preserves.

Makes 5 dozen biscuits.

Source: “Mountain Measures”– Junior League of Charleston, WV
ed. 1974

Typed for you by billspa@icancect.net

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Popularity: 5% [?]

Title: Raisin Cookie-Bar
Categories: Cookies, Bars
Yield: 24 bars

1 Egg; unbeaten
2/3 c C and H Granulated Sugar
1/3 c Butter; melted
1 ts Vanilla
1 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
2/3 c Seedless raisins
2 tb C and H Granulated Sugar
– mixed with…
1/2 ts Cinnamon

Beat egg; gradually beating in sugar. Stir in melted butter and vanilla.
Sift together and add the flour, baking powder and salt; mix well. Add
raisins. Spread in greased 9-inch square pan. Sprinkle top with
sugar-cinnamon mixture. Bake in 350 degree oven about 20 minutes, or
until done. (Don’t overbake.) Leave in pan. Cut into 24 bars.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Popularity: 3% [?]