Title: BEEF WITH CHINESE STEAK SAUCE
Categories: Beef, Main dish, Oriental
Yield: 4 servings

1 lb Beef sirloin or flank steak

————————-MARINADE————————-
1 tb Soy sauce
1 tb Water
1 tb Dry sherry
2 ts Sesame oil
1 ts Cornstarch

—————————SAUCE—————————
2 tb Hot ketchup
1 tb Hoisin sauce
1 tb Steak sauce
2 ts Worcestershire sauce
2 ts Packed brown sugar
1/2 ts Tabasco sauce

————————–NOODLES————————–
2 oz Bean thread noodles, broken
-in half

————————–GARNISH————————–
1 Green onion (including top)
-finely chopped

PREPARATION: Trim and discard fat from beef. Cut beef
across the grain into 3- by 2- by 1/4-inch slices.
Combine marinade ingredients in a bowl and add beef;
stir to coat. Cover and refrigerate for 2 hours.
Combine sauce ingredients in a bowl; mix well and set
aside. COOKING: Set wok in a ring stand and add oil to
a depth of 1 1/2 to 2 inches. Place over high heat
until oil reaches about 375 degrees F. Add half the
bean thread noodles and deep-fry for about 5 seconds
or until they puff and expand. Turn over and cook
other side. Lift out and drain on paper towels. Cook
remaining noodles. Place noodlen on a serving
platter, pressing down on noodles to flatten slightly;
set aside.
Remove all but 2 Tablespoons oil from wok. Add beef,
6 or 7 pieces at a time, and cook for about 1 to 1 1/2
minutes on each side or until done to your liking. As
beef is cooked, transfr it to a bowl; set aside while
cooking remaining beef. Return all beef to wok and
place over medium heat. Pour sauce over beef and
cook, stirring to coat well, for 2 minutes. Spoon beef
over noodles and srinkle with green onion. Serve hot.
TIPS: Adjust the amount of Tabasco sauce to taste. For
a spicier flavor, substitute sweet bean sause for
hoisin sauce.

—–

Popularity: 11% [?]

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% [?]

BRUNSWICK STEW #2 (With Chicken, Beef, Pork)

Recipe By : Homemade Good News (Vol 3 No 6)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large hen
1 1/2 pounds chuck or round steak
1 pound lean pork backbone
2 quarts cold water
2 tablespoons salt
1/2 teaspoon whole black peppercorns
2 tablespoons dried red pepper
1 cup diced potatoes
1 cup snap beans (fresh)
1 cup peas (fresh)
1 1/2 cups chopped onion
2 cups sliced okra (fresh)
2 cups baby lima beans (fresh)
2 cups fresh whole kernel corn (just cut off cob)
2 1/2 quarts fresh tomatoes
1 teaspoon coarsely ground black pepper
1/3 cup butter
Optional: Tabasco or other red hot pepper
sauce — to taste

Put chicken, beef and pork into a very large kettle with the cold water,
salt, peppercorns, and red pepper. Cover and cook slowly for 2 hours, or
until meat is tender and falling off bones. Remove and discard bones,
gristle, fat. Reserve stock. Cut meat into cubes or dice and return to
stock. Add all remaining ingredient. Cover and cook slowly for several
hours. Check ooccasionally during this cooking time, and if stew is not
thickening up satisfactorily, remove lid and let stew continue to simmer
uncovered.
Makes about 1 1/2 gallons.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

BUTTONS AND BOW KNOTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Biscuit mix (w/baking
-powder)
1/3 c Half and half or milk
2 tb Sugar
1 Egg
1 t Nutmeg
1/4 c Butter, melted
1/2 ts Cinnamon

Heat oven to 400 degrees. Mix together first six
ingredients. Beat vigorously Gently smooth dough into
a ball on lightly floured board. Knead five times.
Roll dough 1/2-inch thick. Cut with floured doughnut
cutter. To make bow knots, hold opposite sides of each
doughnut ring with fingers and twist to form a figure
8. Place holes (buttons) and bow knots on ungreased
baking sheet. Bake 8 to 10 minutes. Immediately dip
each button and bow knot into melted butter, then into
sugar, coating all sides. Serve warm. Makes 8 buttons
and bow knots or 8 doughnuts.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Title: Sundae Brownie Pie
Categories: Pies
Yield: 10 servings

1 Unbaked 9″ pie crust
2 Eggs
1 c Sugar
1/2 c Butter, melted
1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/4 t Salt
1 t Vanilla extract
1/2 c HERSHEY’S Semi-Sweet
-Chocolate Chips
1/2 c REESE’S Peanut Butter Cups
1/2 c Chopped nuts
Ice cream
HERSHEY’S Chocolate Shoppe
-Topping
HERSHEY’S KISSESS Milk
-Chocolates

Heat oven to 375′F. Generously prick bottom and sides of pie crust
with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in
large bowl, beat eggs; stir in sugar and butter. Stir together flour,
cocoa and salt, add to butter mixture. Stir in vanilla, chocolate
chips, peanut butter chips and nuts. Pour into pie crust, return to
oven. Bake additional 25-30 minutes or until almost set. (Pie will
not test done in center.) Serve warm or cool with ice cream, drizzle
with topping. Garnish with KISS.

MMMMM

Popularity: 6% [?]

Le Latini’s Tiramisu

Recipe By : Jason McDonald
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Double Strength Espresso
1/4 c Amaretto
2 c Mascarpone Cheese
1/2 c Sugar
25 ea Italian Amaretto Biscuits
2 tb Cognac
20 ea Savoyarde Biscuits
7 ea Eggs — separated
1 ea Bitter Chocolate Square

* The mascarpone cheese should be whipped until fluffy. Grate the bitter
chocolate square. In a shallow bowl, mix together coffee, cognac and half
of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and
immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar
side up. Reserve leftover espresso mixture. A layer of coffee dipped
biscuits should cover the bottom of dish. Beat egg whites until they hold
peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar
and continue beating until all of the sugar has been incorporated. Add the
mascarpone cheese. Stir in grated chocolate and remainder of the amaretto.
Gently fold in stiffly beaten egg whites. Spoon the mixture over the
Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and
place them on the cheese mixture. Serve chilled. Serves 14. ~-

– - – - – - – - – - – - – - – - – -

Popularity: 16% [?]

Title: STEW OF FENNEL WITH CARROTS PEARL ONIONS
Categories: Vegetables
Yield: 6 servings

4 Fennel bulbs
1 tb Butter
1 ts Olive oil
2 c Frozen pearl onions, thawed
1 ts Sugar
4 lg Carrots, cut into matchstix
1 c Up to …
1 1/2 c Defatted reduced-sodium
Chicken stock
Salt pepper to taste
2 tb Finely chopped fennel fronds
Or fresh parsley

Cut off fennel stalks and remove strings from the bulbs with a vegetable
peeler. Cut each bulb into 8 wedges, but do not remove the core. Bring
salted water to a boil in a large saucepan, add fennel and blanch for 5
minutes. Remove with a slotted spoon, blot with paper towels and set
aside.
In a large cast-iron or non-stick skillet, heat 1/2 T butter and 1/2 T oil
together over medium high heat. Add half the fennel and saute until nicely
browned on all sides, about 8 minutes. Transfer to a dish and reserve.
Repeat with the remaining butter, oil and fennel. Add onions to the
skillet,
sprinkle with sugar and saute shaking the skillet back and forth, until
nicely browned, 5 to 6 minutes. Return the fennel to the skillet; add
carrots and 1 c stock. Season with salt pepper and simmer, covered,
until
the vegetables are tender 15 to 20 minutes, adding more stock as necessary
to
keep the stew moist. Garnish the fennel fronds or parsley.

—–

Popularity: 5% [?]

California Pizelles/bc

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheese Mexican
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sour cream
1/2 c Cream cheese — softened
1/4 c Green onions — chopped
4 Flour tortillas
1/2 c Artichokes — drained and
-chopped
1/2 c Mushrooms — chopped
1/2 c Tomatoes — chopped
1/2 c Avacado — chopped
1 c Chicken — cooked and chopped
1/2 c Jack cheese — shredded
1/2 c Swiss cheese — shredded

Beat sour cream and cream cheese in bowl until smooth. Fold in green
onions. Spread over tortillas. Top each tortilla with equal portion
of artichokes, mushrooms, tomatoes, avacado, chicken and cheeses.
Place on baking sheet. Bake at 325 degrees for 10 to 15 minutes or
until cheese melts. Cut each tortilla into 4 wedges; serve hot. May
substitute chopped cooked shrimp for chicken. APPROX PER SERVING: Cal
123; Prot 6g; Carbo 7g; Fiber 2g; T Fat 8g; 57% Calories from Fat;
Chol 26mg; Sod 103mg.

From Partners in the Kitchen – From Our House to Yours

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

HERBED SHRIMP FETA CASSEROLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Eggs
1 c Evaporated milk
1 c Plain yogurt
3 oz Feta cheese,crumbled
1/3 lb Swiss cheese,shredded
1/3 c Fresh parsley,chopped
1 t Dried basil
1 t Dried oregano
4 Garlic cloves,minced
1/2 lb Angel-hair pasta,cooked
1 cn Mild chunky salsa (16 oz)
1 lb Med shrimp,peeled,uncooked
1/2 lb Mozzarella cheese,shredded

From “Come On In,” an award-winning cookbook from the
Junior League of Jackson, Miss. It’s available at some
bookstores, or order it from the junior League of
Jackson for $21.95 plus $2.75 shipping and handling
(check, money order, Mastercard or Visa) at P.O. Box
4709, Jackson, Miss. 39296-2357

Heat oven to 350′F. Coat bottom and sides of an 8×12″
baking dish with cooking spray. In separate bowl,
blend eggs, milk, yogurt, feta and Swiss cheeses,
parsley, basil, oregano and garlic. Spread half the
pasta over bottom of baking dish. Cover with salsa.
Add half the shrimp. Spread remaining pasta over
shrimp. Pour and spread egg mixture over pasta. Add
remaining shrimp and top with mozzarella cheese. Bake
30 minutes. Remove from oven and let stand 20 minutes
before serving.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

California Quiche

Recipe By : bobbi744@sojourn.com
Serving Size : 6 Preparation Time :0:00
Categories : Artichokes Cheese
Company Dish Eggs
Pastry Pies/Tarts
Zucchini 4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch unbaked pastry shell
6 ounce jar marinated artichoke hearts
1 small zucchini, in 1×1/4″ sticks
1 small onion — sliced
4 eggs or part egg-substitute
1/2 cup milk
1/2 teaspoon each salt and savory
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese

Prepare unbaked 9″ pastry shell. Chill. Meanwhile preheat oven to 425 F.
Drain artichoke hearts, reserving 2 T. marinade. Cut artichokes in half.
Saute zucchini and onion in reserved marinade for 5 minutes. Geat eggs in
medium bowl until foamy. Stir in cream, milk, salt, savory and pepper. Spoon
zucchini nd onions into shell. Add artichokes. Sprinkle with cheese. Pour on
eggs and cream. Bake at 425 f. for 15 minutes. then lower heat to 350 F.
Bake for 20 minutes. until knife comes out clean. Cool 15 minutes before
serving.

– - – - – - – - – - – - – - – - – -

NOTES : Wonderful Brunch or Light lunch recipe.

Popularity: 9% [?]