Shashlik

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Lamb
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds Lamb, Cubed
1 Cup Olive Oil
3 Whole Onion — chopped
1 Teaspoon Salt
1 Teaspoon Ground Pepper
2 Cloves Garlic — chopped

You can use cubed leg or shoulder of lamb. Combine oil, onion, garlic, salt
a
nd pepper and marinate lamb for at least one day in refrigerator. Skewer the
meat and broil until brown all over. Serve with Rice Pilaf and broiled
tomatoes.

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Popularity: 5% [?]

Title: Beef And Tequila Stew
Categories: Stews, Vegetables, Meats, Mexican
Servings: 6

2 lb Meat; *
1/4 c Unbleached Flour
1/4 c Vegetable Oil
1/2 c Onion; Chopped, 1 Medium
2 Bacon; Slices, Cut Up
1/4 c Carrot; Chopped
1/4 c Celery; Chopped
1/4 c Tequila
3/4 c Tomato Juice
2 T Cilantro; Fresh, Snipped
1 1/2 t Salt
15 oz Garbanzo Beans; 1 Can
4 c Tomatoes; Chopped, 4 Medium
2 Cloves Garlic;Finely Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch
~————————————————————————-
Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and
stir beef in oil over medium heat until brown. Remove beef with slotted
spoon and drain. Cook and stir onion and bacon in same skillet until bacon
is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce
heat. Cover and simmer until beef is tender, about 1 hour.

—–

Popularity: 10% [?]

Butternut Squash with Garlic, Ginger, and Lime

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter — or olive oil
1 Spanish onion — coarsely chopped
4 cloves garlic — pressed or finely
chopped
1 tablespoon peeled — coarsely chopped
fresh ginger
1 butternut squash — peel seed chop
5 cups chicken stock
1 Pinch sugar
1/4 cup fresh lime juice
20 lime slices

Pantry:
1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups
cubed pulp.

Directions:
1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic,
and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.

2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce
heat to low and cook until squash is tender, 20 to 25 minutes.

3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth and lime juice.

4. Float slices of fresh lime on each serving.

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NOTES : 8-10 cups. “Idea came from a man who orders 1 quart of soup for lunch.
His idea was worth listening to.”

Popularity: 4% [?]

Onion Dill Bread

Recipe By : recipe/Roberta Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LARGE LOAF:
1/4 ounce pkg. active dry yeast
3 1/2 cups bread flour
1/4 teaspoon salt
1 unbeaten egg, at room temperature
1/4 cup water
3/4 cup cream style cottage cheese
3/4 cup sour cream
3 tablespoons sugar
3 tablespoons minced dried onion
2 tablespoons dill seed
1 1/2 teaspoons butter or margarine

In Welbuilt machine, load yeast, flour, salt and egg. Combine rest of
ingredients in saucepan. Heat just until warm. Pour into bread machine.
process on White bread cycle on lightest crust setting.
MC formatting by bobbi744@sojourn.com

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Popularity: 4% [?]

Title: Microwave Play Dough
Categories: Kids
Servings: 6

2 c Flour
1 c Salt
1/2 c Cornstarch
1 tb Powdered alum
Gradually stir in:
2 c Water
1 tb Oil

Surprise and entertain kids for hours by making instant play dough in the
microwave with common household ingredients.

Combine in bowl:

Microwave on High power for 6 minutes, stirring every minute. Cook until
you can handle dough, turn onto countertop and knead until smooth. Divide
dough in sections, knead in food colorings. Store in airtight container.
Keeps for months.

From: Steve Herrick Source: [Cooperative Extension]

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Popularity: 5% [?]

Nine Bean Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : American Beans
Beef Pork Ham
Poultry Soups And Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Nine Bean Soup Mix
1 quart water
2 teaspoons salt — optional
1 turkey leg OR
ham bone scraps OR
1 1/2 pounds chuck roast
1 can tomatoes–28 oz — chopped
1 large onion — chopped
1 teaspoon chili powder OR
2 teaspoons dried herbs (thyme, savory, etc)
2 teaspoons lemon juice
brown sugar — to taste
1/4 cup small pasta

Soak the beans overnight in water and salt. Next day, pour off the water
and add two quarts fresh water and the meat, and bring to a boil over high
heat. Reduce heat and simmer, covered for two hours. Add the tomatoes and
onion, chili powder or herbs and the remaining ingredients. Cook 1 hour
more. If the soup gets too thick, add broth or water. Remove the meat,
Chop it in bite size pieces, and return to soup.

This freezes well

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Popularity: 7% [?]

HUNTER’S MINESTRONE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Beef
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FIRST PART—–
2 ts Salt
3 qt Water
2 1/2 lb Beef, cubed
1 Garlic clove, crushed
1 Bay leaf
—–SECOND PART—–
1 Carrot, large, sliced
2 Celery sticks, sliced
1 Onion, medium, cut in 8ths
1 cn Kidney beans (12 to 16 oz.)
1 cn Tomato paste w/garlic (6 oz)
1 Handful green beans (or more)
– halved or quartered
4 Roma tomatoes — chopped
1/2 c Chianti or other red wine
1 t Basil leaves
2 ts Creole seasoning
1 1/2 ts Oregano leaves
—–THIRD PART—–
8 oz Pasta shells
1/2 ts Paprika
2 ts Sugar

FIRST PART: Bring the water to a boil. Put in all
first part ingredients and then simmer, covered, for 3
hours. SECOND PART: Add all second part ingredients to
pot and simmer for 30 minutes.
THIRD PART: Add all third part ingredients to pot and
simmer for and additional 30 minutes.
Serve with lots of garlic bread.

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Popularity: 4% [?]

Title: Slightly Potted Cocktail Franks
Categories: Appetizers, Alcohol
Yield: 36 franks

-JUDI M. PHELPS
1/2 lb Cocktail frankfurters; cut
-in half

MMMMM————————-SAUCE——————————
1/4 c Bourbon
1/2 c Chili sauce
1/4 c Dark brown sugar
2 ts Dijon mustard
2 T Tomato preserves

Combine sauce ingredients and bring to a boil. Simmer 5 minutes.
Add the frankfurters, cover and simmer 15 minutes, stirring
occasionally. Transfer to a chafing dish and have toothpicks
nearby. Makes 36 little franks. Source: Just For Starters by
Gloria Edwinn.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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Popularity: 5% [?]

Autumn Chutney

Recipe By : Country Harvest (a Celebration of Autumn)
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Dips Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. plums — halved and stoned
1 lb. apples — peeled and cored
1 lb. tomatoes — chopped
1 lb. onions — sliced
2 large garlic cloves — chopped
3 cups sultanas — (raisins)
1/4 tsp. mace
1/4 tsp. ground mixed spice
2 Tbsp. ground ginger
1 lb. light brown sugar

Mix the fruit and vegetables together. Put into an preserving pan (Note:
these books call for an aluminum pan – I just don’t use aluminum with acid
food ) Add the remaining ingredients, except the sugar. Simmer for about 30
minutes until tender. Add the sugar and stir until dissolved. Simmer gently,
stirring frequently, until thick. (Note: how long this takes depends on the
water content of the fruits).
Cool, then pack the chutney into clean jars. Cover and seal.
PS: I always refrigerate after opening the jar. "Gathering the produce of the
season as the days shorten, as the sun travels lower in the sky and the earth
quietens, is a deeply satisfying pastime. Making the most of the produce is
a pleasure, too, and this chutney brings several of the fruits of the season
together in a mouthwatering way.

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Popularity: 3% [?]

Title: Pueblo Green Chile Stew
Categories: Beef, Main dish, Meats, Mexican, Stews
Yield: 20 servings

10 lb Stew meat — cubed
2 ga Water
2 tb Salt
5 c Green chiles — roasted and
Peeled,
2 ts Garlic powder
1/2 c Blue corn meal

Cover meat with water in a large pan, bring to a boil and simmer for 4
hours. Then add the green chiles, chopped, salt and garlic powder.
Mix the cornmeal in a little col;d water and stir in rapidly. When
the mixture has thickened, simmer for about 45 minutes.
Walt

Recipe By : Best from New Mexico Kitchens
Walt

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Popularity: 6% [?]