Title: Crab Salad w/2 Dressings
Categories: Greensalads, Seafood
Yield: 4 servings

1 pk Frozen thawed crab
1 Head lettuce, shredded
Green pepper, sliced
Cucumber, sliced
Lemon wedges
Parsley, chpd, opt

MMMMM——————–SNAPPY RED DRESSING————————-
3/4 c Chili sauce
2 T Lemon juice
2 T Sour cream
1 T Onion, grated
2 t Horseradish, to 3t

MMMMM———————-CREAMY DRESSING—————————
1/2 c Mayonnaise
1/4 c Whipping cream
1/4 c Chili sauce
1/4 c Green pepper
1/4 c Green onion
1/4 t Salt

Arrange the lettuce on 4 salad plates. Top with crab. Pour choice of
dressing over. Top with green pepper, cucumber, lemon and parsley.
SNAPPY RED DRESSING: Mix and chill 30 minutes to blend flavors.
CREAMY DRESSING: Blend mayonnaise with whipped whipping cream. Mix in
chili sauce, green pepper, green onion, and salt. Extra dressing may
be refrigerated for several days.

MMMMM

Popularity: 4% [?]

Title: MARBLED TRUFFLES
Categories: Candies, Chocolate
Yield: 30 servings

6 oz White chocolate,coarse chop
1/2 c Whipping cream
1 ts Vanilla
1 c Semisweet choco chips
1 tb Butter or margarine
2 tb Ortange-flavored liquer
3/4 c Confectioner’s sugar,sift

1. Melt white chocolate with 1/4 cup of the whipping cream and the
vanilla in heavy, medium saucepan oved low heat, stirring constantly.
Pour into 9-inch square pan. refrigerate. 2. Melt semisweet chocolate
chips with butter and remaining 1/4 cup whipping cream in heavy,
medium saucepan over low heat, stirring constantly. Whisk in liquer.
3. Pour chocolate mixture over refrigerated white chocolate mixture.
Refrigerate until mixture is fudgy,but soft, about 1 hour. 4. Shape
about 1 tablespoonful of the mixture into 1 1/4 inch ball. To shape,
roll mixture in your palms. Place balls on waxed paper. 5. Sift
confectioner’s sugar into shallow bowl. 6. Roll balls in powdered
sugar, place in petit four or candy cases ( if coating mixture won’t
stick because truffle has set, roll between your palms until outside
is soft. 7. Truffles can be refrigerated 2-3 days or frozen several
weeks. Makes about 30 truffles.

MMMMM

Popularity: 3% [?]

Irish Stew

Recipe By : ohegarty@watserv1.uwaterloo.ca (Orla Hegarty)
Serving Size : 1 Preparation Time :0:00
Categories : Irish Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt pepper
1 pinch thyme

Place mutton with thyme in sauce pan and add cold water to cover. Bring
slowly to the boil and simmer for one hour. Add onions, potatoes,
carrots, and peeled and roughly copped. Season. Continue cooking until
vegetables are tender. Adjust seasoning. May be served alone or with
cooked green cabbage or sprouts.

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Nutr. Assoc. : 3831 0 0 0 0 0

Popularity: 4% [?]

Aaronson Simple Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Beef
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SUSAN AARONSON PSTT79C—–
3 lb Beef cubes — chuck is fine
2 c Onions — sliced
3 c Beef broth
1 c Dry red wine
4 Tomatoes; skinned — chopped
<<>>
28 oz Can whole tomatoes
2 c Carrot chunks
1 c String beans
12 Tiny new potatoes — peeled
W
Whole bay leaf
Thyme
Basil
1 pkg Aujus gravy mix
1 pkg Frozen tiny peas

Heat a large, heavy Dutch oven (I used a LeCreuset). When hot, add eht
beef cube s, searing and browning them on all sides. When browned all
over, add the onions , sauteeing until they brown a bit. All of this
searing and browning is done WIT HOUT ANY ADDED FAT OR OIL. After the
onions are browned, add the wine and deglaz e the pan, which means
scraping up the browned bits that cling to the bottom of the pan and
mixing them in with the wine. Add the beef broth and tomatoes and mi x
again. Cook on medium/high heat to the boil. Lower the flame to
maintain a slo w, steady simmer and cook for 1/2 hour longer. Add the
potatoes and cook for an hour more. Add the carrots and the beans and
cook until the beef is tender. The entire cooking process should take
about 3 hours. I keep the pot seim-covered un til the end when I want
to chicken the sauce. Taste and adjust seasoning with sa lt and pepper
and any herbs you like. Serve over rice or noodles. Sometimes I th row
a whole bay leaf, thyme and basil at the beginning of the c ooking
process. Other times I add a package of au jus gravy mix to enrich
and t hicken the gray. A package of frozen tiny gree peas is another
addition. They ad d a nice color to the dish. Enjoy..Susan MM format
Norma Wrenn npxr56b

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Popularity: 3% [?]

Title: Frozen Pineapple Salad
Categories: Salads, Fruits, Nuts
Yield: 6 servings

2 tb Flour
1 c Pineapple juice
1/2 c Butter
1/8 c Sugar
1/16 ts Salt
1 Egg
2 tb Lemon juice
4 sl Pineapple; cut fine
2 Oranges
1/4 c Nuts; chopped
10 Marshmallows
8 Maraschino cherries
1 pt Whipped cream

Make a paste of flour and pineapple juice, then gradually add
remainder of juice. Add butter, sugar and salt. Cook in top of double
boiler for approximately 10 minutes. Add the egg, slightly beaten.
Continue to cook for a few minutes, stirring occasionally; then cool
and add lemon juice. Add pineapple, oranges, nuts, marshmallows and
cherries; then fold in whipped cream. Pour into freezing tray and
allow to freeze.

MMMMM

Popularity: 4% [?]

Crockpot Beef Stroganoff

Recipe By : Crockery Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Main Dishes Mushrooms
Tried Wine
4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 to 2 1/2 lbs boneless beef chunk or round steak
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 1/4 1 1/2 cups beef bouillon
1 tablespoon catsup
2 tablespoons dry white wine
1/4 pound sliced fresh mushrooms
1/3 cup flour
1 cup sour cream
rice or noodles — to serve 5-6

Cut beef in strips or cubes. Coat with salt and pepper .Place in bottom of
crock pot. Mix garlic salt, Worcestershire sauce, beef bouillon and catsup.
Pour over meat. Cover and cook on Low for 6-8 hours until tender. Trun up to
High. Add 2 T. dry white wine and mushrooms. Dissolve flour in small amount
of water. Add to meat mixture. Stir to blend. Cook on High for 15 minutes
until slightly thickened. Stir in sour cream. Turn off heat. Serve with rice
or noodles.
MC formatting and posted by bobbi744@sojourn.com

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NOTES : This was delicious and very easy. I used boneless chuck and it was
very tender.

Popularity: 4% [?]

Title: Kahlua Fantasy Choc. Cheesecake (Meryl PDMK38B)
Categories: Cheesecakes, Chocolate, Desserts
Yield: 12 servings

CRUST
1 1/3 c choc. wafer crumbs
1/4 c softened butter
1 tb granulated sugar.

FILLING
1 1/2 c semi-sweet choc chips
1/4 c kahlua
2 tb butter
2 ea large eggs
1/3 c sugar
1 c sour cream
16 oz cream cheese

Prepare crust. Press firmly in bottom of 9″ springform pan.
Prehat oven 350. In small saucepan melt choc. over medium heat
with kahlua and butter. Stir until smooth. Set aside. In
bowl combine eggs and sugar. Add sour cream and blend well.
Add cream cheese to egg mixture; beat until smooth. Gradually
blend in choc. mixture. Turn into prepared crust. Bake 40
minutes or until filling is barely set in center. Remove from
oven and let stand at room temperature 1 hour. Then refrig. several
hours or overnight.

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Popularity: 4% [?]

Beef with Asparagus

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chinese
Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoon Ginger — minced
1/2 pound Beef, lean — strips
2 tablespoon Wine — Shaoxing or dry sher
1 1/2 teaspoon Cornstarch
3 tablespoon Soy sauce — dark
3 tablespoon Oil
1/2 teaspoon Oil — sesame
1 pound Asparagus — cut into 2″ piece

In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef
strips in mixture and marinate 30 minutes to several hours. Drain beef and
reserve marinade. Combine marinade with enough water to make 1/3 cup.
Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls.
oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute.
Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on
medium heat until heated through. Return beef to pan; add reserved marinade.
Increase heat to high and cook until sauce thickens.
Serve immediately.

VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style
broccoli can be used in its place. For a richer sauce, reduce soy sauce in
marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step.

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Popularity: 4% [?]

Leek and Potato Soup with Country Ham

Recipe By : Nathalie Dupree
Serving Size : 10 Preparation Time :0:00
Categories : Dupree Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon fennel seeds
3 tablespoons olive oil
6 leeks — thinly sliced (about
4 cups)
10 potatoes — peeled and cut into
1 cup cooked ham — cut into 1/2-inch
10 cups chicken stock
3 cups red cabbage — thinly sliced
Salt pepper

In a large stock pot heat cumin, caraway and fennel seeds over medium heat
until lightly toasted and fragrant; do not burn. Remove to a small plate. Add
oil and heat over medium-low heat. Add leeks and cook until soft, about 5
minutes. Add potatoes, ham and stock, bring to a boil, then add cabbage and
reserved seeds. Reduce heat and simmer until potatoes are tender, about 15
minutes. Season to taste with salt and pepper.

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Popularity: 4% [?]

Title: SPICY BEAN CURD
Categories: Chinese, Pork
Yield: 2 servings

1/2 lb Medium-firm tofu
1 ts Soy sauce and dry sherry
1 ts Sweet bean sauce or hoisin
-sauce
1/4 lb Ground pork
3 tb Salad oil
1 ts Minced fresh ginger
2 ts Minced garlic
2 ts Hot bean sauce or 2 small
-dried chiles
3/4 c Water
2 tb Soy sauce
2 Green onions, thinly sliced
2 tb Each water and cornstarch

A fiery sauce coats cubes of delicate tofu in this
succulent stir-fry. To balance it’s zestiness and
soothe your palate, serve with hot cooked rice. Cut
tofu into 1/2 inch cubes; place in a colander and let
drain for 15 minutes. In a bowl, blend the 1 tsp soy,
sherry, and sweet bean sauce; add pork and stir to
coat. Stir in 1 tsp of the oil; let stand for 15
minutes. Heat a wok or wide frying pan over high heat.
When pan is hot, add remaining oil. When oil begins
to heat, add ginger and garlic. Stir once, then add
pork and stir-fry until meat is no longer pink (about
2 minutes). Stir in hot bean sauce. Add tofu, the 3/4
cup of water, and the 2 Tbs soy. Cook for 3 minutes;
then add onions. Stir together the water and
cornstarch; pour into pan and cook, stirring, until
sauce boils and thickens. Makes 2 to 3 servings.

—–

Popularity: 5% [?]