STEFADO (GREEK-STYLE OVEN BEEF STEW)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Greek
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Boneless chuck steak
2 ts Olive oil
2 c Water
1/4 c Tomato paste
2 tb Red wine vinegar
2 Inch cinnamon stick
1/2 ts Salt
1/4 ts Each cumin seed and pepper
1 c Pearl onions, parboiled
2 oz Feta cheese, crumbled

On rack in broiling pan broil chuck, turning once,
until rare, about 5 minutes on each side; cut into
1-inch cubes. In 10-inch skillet heat oil over
medium-high heat; add chuck and saute for 5 minutes.
Transfer meat with slotted spoon to a 1 1/2-quart
casserole, reserving the pan drippings. Preheat oven
to 350F. In same skillet stir water, tomato paste,
vinegar, and seasonings into pan drippings; bring to a
boil, stirring to scrape up any browned particles.
Pour over meat in the casserole; cover and bake for 1
1/2 hours. Add onions, cover, and bake until meat is
tender, about 30 minutes longer. Remove and discard
cinnamon stick. Top with feta cheese and bake,
uncovered, until cheese is softened and heated
through, about 5 minutes.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Popularity: 4% [?]

Title: Roasted Bell Peppers
Categories: Peppers
Yield: 4 halves

2 lg Bell peppers, red or yellow

1. Halve, core and seed peppers. Flatten each half slightly with the
palm or your hand. Line a baking sheet with foil.

2. Lay the peppers, skin-side up, in a single layer on the baking
sheet. Place under a preheated broiler, about 3″ from the heat
source, and broil until skins are charred black. Remove to a paper or
plastic bag; seal well for about 15 minutes to steam peppers. Slip
off and discard charred skins.

Per whole pepper: 39 calories, 3 grams fat, no cholesterol.

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Popularity: 19% [?]

OUR VERSION OF JULIA CHILD’S PARSNIP PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb parsnips, peeled and sliced
: about 1/3-inch thick
1 ts salt
2 to 3 tablesp unsalted
: butter — cut into bits
: Salt and freshly ground
: white pepper — to
: taste

In a saucepan, combine the parsnips and salt and
enough water to just coverthem. Bring to a boil and
simmer for 20 to 30 minutes or until tender and two
thirds of the water has evaporated. Using a food mill
fitted with the fine blade or a food processor, puree
the mixture and season with salt and freshly ground
white pepper to taste. Set the pan over another
containing simmering water, cover and let cook for 20
to 30 minutes more. (The parsnip puree improves in
flavor with this additional cooking.)

Yield: 4 to 6 servings

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman” Oct 1996 11:34:50 -0500

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Popularity: 17% [?]

Title: Maryland Crab Soup
Categories: Soups, Seafood, Crab
Yield: 8 servings

-Roy Crockette, Jr.
30 oz Beef Broth
6 c Water
1/4 c Onion or Leeks; chop
2 1/2 tb Old Bay Seasoning
16 oz Tomato; chop
1/4 lb String beans
2 Celery Stalks; slice
8 oz Kernal Corn
4 Carrots; slice
5 c Potatos; slice
16 oz Crab Meat

Saute onion combine w/broth, water Old Bay
seasoning; Add vegetables simmer 1 1/2 hrs; Add crab
meat simmer 1 1/2 hrs more.

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Popularity: 6% [?]

Title: ANNE’S CAPPUCCINO SQUARES
Categories: Candies
Yield: 1 servings

——————————–FIRST LAYER——————————–
1 c Flour; all purpose
1/2 c Confectioner’s sugar
1/2 c Butter; softened
3 ts Instant coffee crystals
-dissolved one by one in
1 tb -Hot water
-Butter for greasing pan

——————————–SECOND LAYER——————————–
2 c Confectioner’s sugar
1 tb Instant coffee crystals
-dissolved in
2 tb Hot water
1 Egg; lightly beaten, at room
-temperature
1/2 c Butter; softened
1/2 c Milk

———————————TOP LAYER———————————
4 oz White chocolate; 4 squares
1 tb Butter
2 oz Semisweet chocolate;2 sq-opt

Preheat oven to 350F.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together
thoroughly flour, confectioner’s sugar (icing sugar), softened butter and
coffee dissolved in hot water. (You can use food processor or electric
mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated
350F oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing
sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened
butter and 1 egg (lightly beaten with a fork at room temperature.) Mix
until thoroughly combined. (can use food processor or electric mixer).
Put milk in pot over medium heat and scald (heat until bubbles appear
around sides but milk is not a rolling boil). Add mixture from bowl and
heat 7 minutes over medium heat , stirring frequently at first, constantly
after the mixture bubbles. (If mixture starts to stick on bottom, lower
heat slightly). Let cool slightly, then pour over first layer. Tilt pan to
cover base layer evenly. Chill in refrigerator half an hour or more till
set.
THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double
boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ).
Spread over chilled second layer with spatula or blunt knife (layer will
be quite thin).
OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler
(or in microwave 1 – 1 1/2 minutes on High and stir). Pour melted semisweet
chocolate into small ziploc bag and seal. Snip corner of bag with scissors.
Squeeze out horizontal lines of semisweet chocolate onto white chocolate
layer. With a blunt knife, swirl the two chocolates together to create a
marbled effect. Chill.
Before the third layer is completely set, score into bars.
VARIATION: Mocha Squares: substitute semisweet chocolate for white
chocolate (this variation is easier as the middle layer and semisweet
chocolate are similar in colour.)
MAKES: approx 32 bars (they are very sweet, therefore the bars should be
small)

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Popularity: 18% [?]

Maguire’s Hill 16 Irish Potato and Leek Soup

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Soups/stews Ethnic
Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Potatoes — peeled and cut
-into 1/2″ cubes
1 sm Leek — white and green
parts
-separated
2 qt Chicken stock
1/4 c Cornstock
1 tb White pepper
Salt
2 c Heavy cream
1 qt Whole milk
Shredded cheddar for garnish
Crumbled, cooked bacon for
-garnish

In a stock pot, simmer about half the potatoes and the
white portion of the leeks in enough chicken stock to
cover until tender, about 30 minutes.
In another pot cook remaining potatoes in the
remaining chicken stock until tender. Puree the
potatoes and leeks from the first pot in a food
processor or blender. Return to pot over medium heat.
Dissolve cornstarch, pepper, and salt in a little of
the cream and stir into the pot. When mixture begins
to thicken, gradually stir in remaining cream, the
milk and the contents of the second pot. Serve hot,
topped with a generous portion of cheddar cheese,
bacon and chopped green portion of leek.

Nutritional info per serving: 241 cal; 7g pro, 27g
carb, 12g fat (45%), 1.3g fiber, 44mg chol, 47mg sod

Source: Cook’s Corner, Miami Herald, 9/21/95 format:
8/11/96, Lisa Crawford

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Popularity: 18% [?]

WONDER BREAD–GOLDEN EGG BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 ts Yeast
3 c Bread flour
1 1/2 ts Salt
4 tb Sugar
2 Eggs
6 tb Vegetable oil
3/4 c Water

Load according to your machine’s directions. Bake on light.

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Popularity: 3% [?]

MELON MEDLEY SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Small cantaloupe balls
2 c Small honeydew melon balls
2 c Small watermelon balls
2 c Small crenshaw melon balls
1 c Chopped celery
1/4 c Chopped pistachio/almonds
—–DRESSING—–
1/4 c Light sour cream
2 tb Honey
1 tb Minced fresh mint
Leaves
1 tb Triple sec liqueur
Lettuce leaves optional

Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
lightly to blend. Chill in plastic bags until ready to serve. At serving
time, drain juice from melon balls and reserve for another use. Toss melon
balls with celery and nuts. Add dressing and toss again. Serve in scooped
out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
Combine sour cream, honey, mint leaves and liqueur, blending well.

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Popularity: 16% [?]

Peanut Butter Noodles

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounce Pasta — linguine (1 package)
3 teaspoon Peanut butter
1/2 teaspoon -Salt
2 tablespoon Soy sauce
1 tablespoon Sesame oil (can substitute o
1 teaspoon Sugar
1/2 teaspoon Vinegar — white wine
2 Garlic cloves — minced
1 teaspoon Onion — grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid’s lunches
“The Pennywhistle Lunch Book”

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Popularity: 3% [?]

Title: Beef Supper Casserole
Categories: Casseroles
Yield: 6 Servings

MMMMM—————-MARTHA WHITE’S SOUTHERN SAMP———————
1 lb Ground beef
1 c Chopped onion
1 Egg
1 c Dairy sour cream (8 ounces)
3/4 ts Salt
1/4 ts Pepper
Old-Fashioned Buttermilk
-Biscuits (1 recipe)
1 c Grated sharp Cheddar cheese
-(4 ounces)

Preheat oven to 400. Grease bottom of a 9-inch square
baking pan. Brown ground beef in skillet; drain and
reserve drippings. Saut onion in reserved beef
drippings until tender; drain. Beat egg in mixing
bowl; stir in sour cream, salt, and pepper. Prepare
biscuits as directed; except–after kneading gently,
divide dough in half. Roll out first half on lightly
floured board or pastry cloth to fit dimensions of
pan. Pat dough tightly into bottom of pan. Sprinkle
dough evenly with ground beef. Add onion layer and
pour sour cream mixture over all. Sprinkle with
cheese. Repeat rolling procedure with remaining
biscuit dough. Place dough on top of casserole
mixture. Bake for 30 to 35 minutes or until golden
brown. Cool for 10 minutes before serving. Cut into
squares to serve.

MMMMM

Popularity: 4% [?]