FLEMISH BEEF STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Chopped salt pork
1 Bay leaf
1 lb Beef chuck in chunks
1 t Thyme
3 Onions thinly sliced into
3 tb Dijon mustard
1 t Flour
1 French Bread (stale)
1 1/2 tb Vinegar
2 c Stout or porter
1 Parsley spring
1 tb Packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain
and rinse well; pat dry. Transfer to heavy large
skillet and cook over medium flame until lightly
browned. remove from skillet using slotted spoon
and reserve for use in salads or other dished.
Increase heat to medium high. Add beef to skillet
in batches (do not crowd) and cook until well browned
on all sides, turning with spatula. transfer meat
to heavy 2 to 3 quart saucepan. Add onions to
skillet reduce heat slightly and cook until deep
golden brown about 10 minutes, stirring
occasionally. Blend in flour and cook about 30
seconds, watching carefully so flour does not burn.
Add stout and stir, scraping up any browned bits.
Bring mixture to boil. Pour over beef. Blend in
vinegar, sugar, parsley, bay leaf and thyme. Cover
saucepan and simmer mixture for 30 minutes. Spread
mustard over bread. Press bread into stew. Cover and
cook until meat is tender, about 1 hour. remove
bay leaf and discard. Serve immediately.
Serve with boiled potatoes, green salad and beer.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

MUSHROOMS WITH ONIONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms
1 md Onion
1 t Dry epazote
1 Clove of garlic
Salt and pepper
Vegetable oil

Wash the mushrooms and cut it in thin slices. Cut the onion in slices
too. Fry the onion and garlic in vegetable oil and when the onion
will be
transparent add the mushrooms, epazote, salt and pepper. Cook until
water
evaporated.
Serve as a side dish or a main dish with tortillas as tacos or make a
quesadilla adding cheese mozarella.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

STUFFED ESCAROLE LEAVES WITH MARINATED CHICKP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dried chickpeas
2 ts Dried sage
5 ea Bay leaves
1/4 ts Salt
1 pn Freshly ground black pepper
4 md Tomatoes, seeded diced
2 ts Minced garlic
2 tb Chopped fresh parsley
2 tb White wine vinegar
1 lg Head escarole
— washed and cored

Rinse chickpeas, place in a large bowl and cover with
9 cups water. Refrigerate and let soak overnight.
In a large pot, bring two quarts of water to a boil.
Add sage and bay leaves.
Drain chickpeas and rinse well. Add chickpeas to
boiling water and cook until they are soft, about 30
to 45 minutes. Drain chickpeas, reserving 2 cups of
cooking liquid. Sprinkle chickpeas with salt and
pepper, and lightly mash them with a fork. Set aside
to cool. In a large bowl toss tomatoes with garlic and
parsley. Add cooled chickpeas and toss with just
enough reserved cooking liquid to moisten. Add
vinegar to taste. Bring a small saucepan of salted
water to a boil. Fill a large bowl with ice water and
set aside. Place escarole leaves in a strainer and
submerge in boiling water until leaves are soft, about
2 minutes. Remove leaves from water and immediately
plunge them into ice water. Drain and pat dry.
Lay leaves out flat nad place about 2 or 3 tablespoons
of chickpea mixture at broad end of each leaf. Roll
up like a cigar, turning sides in to enclose filling.
Serve at room temperature.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

BRAN MUFFINS-IN-WAITING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Warm Water
3 1/2 c Wheat/Oat Bran Cereal
2 1/2 c Unbleached All-purpose Flour
2 1/2 ts Baking Soda
1/2 c Butter/Margarine, Room Temp.
1 1/2 c Granulated Sugar
2 ea Large Eggs
2 c Butter/Sour milk.

Mix water with 1 cup cereal.
Sift flour with baking soda.
In a large bowl, beat butter until creamy. Add sugar
1/2 cup at a time, beating after each addition.
Blend in eggs, one at a time, beating well after each
addition. Scrape sides of bowl often.
Stir in flour mixture 1/2 cup at a time, alternating
with butter/sour milk, added 1/2 cup at a time also.
Stir in soaked bran and the remaining bran cereal.
Cover and store in refrigerator at least 6 hours
before baking. To bake muffins, heat oven to 400
degrees F. Grease 2 1/2-inch Muffin Cups. Stir
batter gently. Fill each muffin cup with about 1/4 c
batter. Bake about 20 minutes, or until nicely
browned. Remove from pan and serve hot with butter.
Makes 6 cups batter or about 24 2 1/2-inch muffins.

– - – - – - – - – - – - – - – - – -

Popularity: 20% [?]

Sugar Cookies

Recipe By : Better Homes And Gardens Cookies Cookies Cookies
Serving Size : 42 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Dough—-
2/3 c margarine — softened
1 egg white — whipped
1 tbsp skim milk
1 tsp vanilla
2 c unbleached flour
3/4 c granulated sugar
1 tsp baking powder
—-Icing—-
1 c powdered sugar — sifted
1/2 tsp vanilla
1 tbsp skim milk

Preheat oven to 375. To prepare dough, combine margarine, egg white, 1
tablespoon milk, and vanilla in a mixing bowl. In another mixing bowl,
combine flour, granulated sugar, and baking powder. Mix wet ingredients
with dry ingredients just until moistened. Divide dough in half. Cover and
chill. On a lighty, floured surface, roll each half of dough to 1/8″
thickness. Using 2-1/2″ cutters, cut dough into desired shape. Place 1″
apart onto unprepared baking sheet. Bake for 7 minutes or until lightly
browned. Meanwhile, to prepare icing, combine powdered sugar, remaining
vanilla, and milk in small a mixing bowl. If desired , color with food
coloring. When cookies have cooled spread icing over cookies.

– - – - – - – - – - – - – - – - – -

Per serving: 71 Calories; 3g Fat (36% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 44mg Sodium

Popularity: 4% [?]

Title: A Happy Home Recipe
Categories: Diabetic, Main dish, Info/help
Yield: 1 family

4 c Of love 5 Spoons of hope
2 c Of loyalty 2 Spoons of tenderness
3 c Forgiveness 4 qt Of faith
1 c Friendship 1 Barrel of laughter

Take love and loyalty, mix them throughly with Faith. Blend it with
tenderness, kindness and understanding. Add friendship and hope,
sprinkle abundantly with laughter. Bake it with sunshine. Serve
daily with generous helpings

MMMMM

Popularity: 3% [?]

SPINACH IN PHYLLO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach, fresh
2 c Onion — minced
2 tb Olive oil
5 Garlic cloves — crushed
pn Nutmeg
pn Fennel
pn Salt, pepper
1 pk Phyllo, whole wheat
1/4 c Corn oil or soy margarine,
-melted

Preheat oven to 375.

Boil 2 quarts of salted water. Place spinach in the
boiling water for 2 to 3 seconds and remove.

Place in colander, rinse under cold water and squeeze
out excess water.

Saute onions in olive oil until soft, about 6 to 8
minutes. Add garlic and cook for 2 to 3 minutes. Set
aside.

When onions and garlic have cooled, mix them with
spinach and add seasonings. Set aside.

Place a phyllo sheet on a dry work surface. Using a
pastry brush, lightly coat it with corn oil. Place a
second sheet over the first and brush with oil.

Fold the phyllo into thirds vertically, making a strip
about 4″ wide.

Place 2/3 cup of spinach filling on bottom left corn
of phyllo. Encase it by folding the left-hand, bottom
corner over the filling, forming a triangle with two
equal sides.

Continue folding at a right angle to the end of the
strip.

Repeat with remaining phyllo sheets until all filling
is used.

Bake for 12 to 15 minutes until golden brown.

Serve immediately or store up to one week in
refrigerator or freeze.

Per serving: 214 cal; 6 g prot; 168 mg sod; 18 g carb;
14 g fat; 0 mg chol; 84 mg calcium

Vegetarian Gourmet, Autumn 1992/MM by DEEANNE

– - – - – - – - – - – - – - – - – -

Popularity: 17% [?]

Title: Creme De Menthe Truffle Cups
Categories: Cookies
Yield: 24 servings

6 oz Vanilla-flavored candy
Coating
24 Tiny paper candy cups
6 oz Semisweet chocolate; cut up
2 tb Margarine or butter
Cut into pieces
1/3 c Whipping (heavy) cream
1/4 c Finely ground almonds
2 tb Creme de menthe

Recipe by: Betty Crocker’s Cookbook
Heat candy coating in double boiler over hot water until melted. Spread 1
teaspoon coating evenly on bottoms and up sides of paper candy cups. Let
stand until hard.
Heat chocolate in heavy 2 quart saucepan over low heat, stirring
constantly, until melted; remove from heat. Stir in remaining ingredients.
Refrigerate about 25 minutes, stirring frequently, or until mixture is
thick and mounds when dropped from a spoon. Spoon mixture into decorating
bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about
30 minutes or until chocolate mixture is firm. Peel paper from cups before
serving if desired. 24 CANDIES; 95 CALORIES PER CANDY.

—–

Popularity: 7% [?]

Title: Vegetarian Roast Duck (Sue Sao Ya; Shanghai)
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 servings

1 Free Flow Recipe

The next few recipes are from a big, fat cookbook that would be
several volumes if they had not used the somewhat unappealing format
in which the recipes are presented. The book is pretty no frills,
with little background given for the dishes. Almost everything that
I’ve tried from the book has been good, though. Here we get into
some hard- core, no-fooling Chinese vegetarian recipes. The book has
a lot of vegetarian stuff in it, as well as recipes tailored for
diabetics and those with ulcer problems. It’s actually pretty easy
to use once you get used to the odd format.

A. 1 tablespoon peanut oil B. 4 large mushrooms C. 1 cup finely
shredded bamboo shoots D. 2 teaspoons light soy sauce E. 1/2 teaspoon
sugar F. 1/2 teaspoon salt G. 1 tablespoon mushroom water H. 1 1/2
teaspoons cornstarch I. 1 teaspoon sugar J. 2 teaspoons light soy
sauce K. 1/2 teaspoon sesame oil L. 1/2 teaspoon salt M. 1
tablespoons mushroom water N. 4 pieces fresh bean curd skin O. 2 cups
peanut oil

PREPARATION:

I. Wash B and soak in warm water for 15 minutes; drain and save
water; shred B very fine.

II. Mix D,E,F,G.

III. Mix H,I,J,K,L,M.

COOKING: 1. Heat A, add B, stir-fry a few seconds, add C, mix well.

2. Add D-G, stir well and cook for 1 minute.

3. Dip pastry brush into H-M and brush 1 piece of N generously.

4. Spread 1/4 of A-G on top; place second piece of N over this; brush
again with H-M and spread 1/4 A-G over this.

5. Repeat procedure until fourth layer is finished.

6. Fold into a 2-to 3-inch roll; place on a plate and steam over
boiling water for 10 minutes; cool completely

7. Heat O to 375F; deep fry A-N until golden brown (1 to 2 minutes),
cool. Slice and serve as hors d’oeuvres or serve with rice.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

Popularity: 7% [?]

Potato – Salmon Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups peeled potatoes — cut in 1/2″ cubes
1 cup sliced carrots
1 tablespoon salt
3 cups water
1 package (10 oz.) frozen peas
1/2 teaspoon Worcestershire sauce
1/2 cup margarine
1/3 cup chopped onion
1/4 cup flour
5 cups milk
1 pound can salmon
1 cup celery — thinly sliced

Cook potatoes and carrots in salted water until just tender. Add frozen peas.
Bring to boil, cook 1 minute. Remove from heat, do not drain. Melt margarine
in skillet. Add onion, cook until lightly browned. Add flour, stir until smo
oth. Cook 1 minute. Add 1/2 the milk, stirring constantly. Cook over low heat
until sauce boils and thickens. Flake salmon, add to vegetables. Add hot whit
e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salm
on. Heat thoroughly. Serve at once. Makes 3 quarts.

busted by sooz

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]