CASHEW MUSHROOM LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
1 ea Small onion, chopped
2 ea Garlic cloves, crushed
8 oz Cashew nuts
4 oz Fresh breadcrumbs
3 md Parsnips, cooked mashed
1/2 ts Dried rosemary
1/2 ts Dried thyme
1 t Nutritional yeast (optional)
1/4 pt Hot water
1 ea Salt freshly ground pepper
1 oz Butter
8 oz Mushrooms, chopped

Pre-heat the oven to gas mark 4 or 350F (180C).
Heat the oil fry the onion garlic till soft.
Grind the cashew nuts, then mix with the breadcrumbs.
Mix in the mashed parsnips herbs. Add the onion,
being sure to scrape all the juices into the mixture.
Dissolve the yeast in the water mix into the
vegetable nut mixture. Season well.
Melt the butter in a skillet saute the chopped
mushrooms until soft. Grease a 2 pound loaf tin then
press in half the nut mixture, cover with a layer of
mushrooms top with the rest of the nut mixture.
Press in well. Cover with foil bake for 1 hour.
When cooked, remove the pan let stand for 10 minutes
before turning onto a plate. Serve hot or cold. Slice
to serve. Serve with vegetables or a crisp green salad.

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Popularity: 14% [?]

DATE AND ORANGE CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Untreated oranges
3 1/2 c Sugar
7 tb Golden syrup
2 tb Coarse salt
1/4 ts Dried chilies — crushed
6 3/4 c Malt vinegar
1 lb Onions — chopped
1 lb Dates — stoned and chopped
1 lb Raisins

Grate the orange zest and set aside. Remove the pith
from the oranges and discard the seeds. Finely chop
the orange flesh. In a large, stainless steel
saucepan, combine the sugar, syrup, salt, chilies, and
vinegar. Bring to a boil over high heat, stirring to
dissolve the sugar. Add the oranges, onions, dates,
raisins, and half the grated zest. Reduce the heat and
simmer until thick, about 1 hour. Stir in the
remaining orange zest. Spoon into warm, sterilized
jars. Leave to cool, then seal. Store in a cool, dark
place.

Micahel W. French, Home Cooking Echo, 4/27/95

From the MM database of Judi M. Phelps.
jphelps@slip.net or jphelps@best.com

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Popularity: 17% [?]

SPICED CHERRY ORANGE JAM

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Desserts Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Oranges
Water
2 Sticks cinnamon
4 Whole allspice
6 Whole cloves
4 lb Fresh dark sweet cherries,
-pitted
1/2 c Fresh lemon juice
6 1/2 c Sugar

Slice oranges very thinly; place in preserving kettle; add water to cover
by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle;
bring to boil over high heat; reduce heat slightly; boil until oranges are
very tender; remove spice bag and discard. Add pitted cherries, lemon
juice, and sugar to kettle; stir until sugar is dissolved; return mixture
to boil; boil rapicly until mixture thickens and reaches gel stage, about 1
hour. Cool for about 5 minutes, skimming off foam with a metal spoon and
stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch
headspace; seal with melted paraffin wax; cover with clean lids. Store in
a cool, dark, dry place. Makes 11 1/2 pint jars.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens.

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Popularity: 3% [?]

PFITZAUF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Flour (2 cups plus 3 1/2
-Tbsp)
1/2 l Milk (2 cups plus 2 Tbsp)
4 Eggs
Salt
2 tb Melted butter
1 tb Sugar

Combine the flour, milk, eggs, salt, and – if desired
~ a little sugar, and stir into a dough. Then mix in
the melted butter. Grease a ‘Pfitzauf’ pan* and fill
halfway up with the dough. Bake in a hot oven for 25
minutes until light brown, WITHOUT ever opening the
oven door to check! The ‘Pfitzauf’ gets dusted with
sugar and is served with stewed fruit.

((*Note: I have another recipe for ‘Pfitzauf’ which
suggests one may substitute a muffin pan lined with
paper cupcake holders. The same recipe specifies 400
degrees F. K.B.))

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92

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Popularity: 4% [?]

Baby Porcupine Appetizers No. 3029 Yields 6 Servings

1/2 Cup Raw White Rice 1/2 tsp Celery Salt
1 Lb Ground Beef 1 Clove Garlic, Minced
1 Tbls Onion, Minced 2 Cups Tomato Juice
2 Tbls Green Bell Pepper, 2 Whole Cloves
Cored, Seeded 1/2 tsp Oregano
Chopped Fine 2 Tbls Worcestershire Sauce
1/2 tsp Salt

Combine the rice, ground meat, onion, green bell pepper, salt, celery salt and
garlic.
Form into 1 1/2″ diameter balls.
Heat the tomato juice, cloves, oregano and Worcestershire sauce in a skillet.
Add the meatballs.
Cover tightly.
Simmer for 50 minutes.
Remove the cloves before serving.
~~~ Chester Foster

Popularity: 3% [?]

Title: CAULIFLOWER WITH BEEF “SICHUAN STYLE”
Categories: Vegetables, Beef
Yield: 4 servings

1/2 lb Round steak; *
5 ea Nami black mushrooms
2 ea Carrots; medium
2 c Cauliflower
3 ea Green onions, minced
1/2 ts Ginger; fresh, minced
2 ea Cloves garlic, minced
1/2 ts Szechuan peppercorns, crushe
3 tb Peanut oil
1 x ———-marinade———-
1/4 c Soy sauce; thin
1/4 c Dry sherry
1 x ———–sauce————
1 c Chicken stock
1 ts Lan chi black bean paste wit
2 x Dashes of chinkiang black vi
3 x Drops sesame oil
1 ea Cornstarch paste; **
1 x ————-s————–
1/2 c Carrot stock; reserved
1/4 c Marinade
1/4 c Mushroom soaking liquid

* cut in 1/2 inch cubes. ** make into a thin
paste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ +++++
Combine soy and sherry for marinade. Marinate steak
pieces for 1 hour. Massage meat in marinade to aid
tenderizing; drain, reserving marinade. Wash and soak
mushrooms for 1 hour; drain, reserving soaking liquid,
thinly slice. Wash, peel and roll-cut carrots.
(Roll-cut means slicing on a slight bias in 1″ lengths
but turning the carrot a quarter tur (90 degrees)
between slices. Wash cauliflower, trim off thick part
of stems, and either break or cut florets into pieces
about the size of the carrot pieces. Parboil carrots
in boiling stock for about 3 minutes or until just
beginnin to soften. Reserve carrots and stock.
Stir-frying: Heat peanut oil in hot wok. When oil
just begins to smoke, add drained steak cubes;
stir-fry briskly for 1 minute until meat begins to
lose pinkness. Don’t overcook meat or it will be
tough. Remove to holding plate. Swirl remaining oil
into wok.
Add ginger, garlic and peppercorns; stir-fry 15
seconds. Add cauliflower and mushrooms; stir-fry 1
minute. Add specified amounts of liquids generated
during preparation: reserved carrot stock, marinade,
and mushroom soaking liquid; bring to boil. Cover
wok; reduce heat to medium, and simmer 3 minutes.
Remove lid; turn heat to high. When sauce boils
again, add carrots and beef. Mix together. Splash
vinegar down sides of wok. Push ingredients out of
sauce, thicken with thin cornstarch paste. Sauce
should be a light gravy. Add seasame oil. Toss in
green onion. Serve.

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Popularity: 5% [?]

Title: Cuban Black Bean Soup
Categories: Soups/stews, Low-cal, Beef, Beans
Yield: 4 servings

1 lb Beans, dried black 1/2 ts Thyme, dried leaf
1 c Onion; chopped 1/2 ts Oregano, dried leaf
1 tb Margarine or butter 1/2 ts Salt
4 c Water 1 Pepper, dried whole red
1 Bouillon cube, beef 1 c Pepper, green bell; chopped
12 oz Ham, cooked lean 1/3 c Dark rum (optional)
2 Bay leaves 1 c Sour cream (optional)

Sort and soak beans overnight; drain and discard soak water. In a 4-quart
pot, saute onion in butter or marg until tender but not browned. Add soaked
beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves,
thyme, oregano, salt red pepper. Bring to boil; reduce heat. Cover and
simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from
stew, mash in a bowl with potato masher or fork. Add mashed beans to stew;
stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if
used and discard. Add diced meat, green pepper and rum (if desired) to
beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour
cream if desired.

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Popularity: 3% [?]

Title: MEXICAN BEEF SALAD
Categories: Salads, Meats, Mexican
Yield: 4 servings

3/4 lb Beef top round steak
1/2 ts Unseasoned meat tenderizer
– instant
3 tb Vegetable oil
3 tb Vinegar
1/2 ts Salt
1/4 ts Ground cumin
1/4 ts Dried oregano, crushed
1/8 ts Garlic powder
1/8 ts Ground red pepper
1 cn Yellow hominy, drained
– 16 ounce can
1 Small onion, sliced
– separated into rings
1 Green pepper
– sliced into rings
1/3 c Sliced pitted ripe olives
4 c Torn lettuce
1/2 c Halved cherry tomatoes
Lettuce leaves
1/2 c Monterey Jack cheese (2 oz)
– finely grated

Partially freeze meat. Slice meat across the grain
into bite-size strips. Sprinkle meat tenderizer over
meat. In a 1 1/2-quart microwave-safe casserole,
combine beef and 1 tablespoon oil. Cover with waxed
paper. Cook on high (100 percent) power 3 to 5
minutes or until meat is done, stirring every 2
minutes. Remove meat, reserving drippings in dish.
Add remaining 2 tablespoons oil to drippings. Stir
in vinegar, salt, cumin, oregano, garlic powder and
red pepper. Cook, uncovered, on high power about 30
seconds or until bubbly. Add meat, hominy, onions,
green pepper and olives. Toss gently to coat.
In a large mixing bowl, combine meat mixture, torn
lettuce and tomatoes. Toss gently to coat. Spoon
mixture onto lettuce-lined plates. Sprinkle with
cheese. Makes 4 to 6 servings. NUTRITIONAL
INFORMATION PER SERVING: 335 calories; 20 grams fat;
22 grams protein; 18 grams carbohydrates; 872
milligrams sodium; 517 milligrams potassium.

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Popularity: 3% [?]

2 c cranberry beans
6 c cold water
1/2 c dry white wine
2 c beef stock
4 1/2 c chicken stock
3 cloves garlic, crushed
1 tbs tomato paste
2 tbs chopped parsley
1 c tubetti pasta, not cooked
1/3 c grated Parmesan cheese
Place the beans and the cold water in a 6-qt pot and bring to a boil. Cover
the pot and turn off the heat (leave the pot covered on the very burner you
used). Allow to stand 1 hour. Drain the beans and return to the pot. Add
the wine and the stocks and bring to a boil, cover and simmer gently for 30
minutes. Strain out half the beans and puree. Return the pureed beans to
the pot. Add the garlic, tomato paste, parsley, and the raw tubetti pasta
and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very
tender and the soup is thick. Stir the soup regularly to prevent the pasta
from sticking to the bottom of the pot. Stir in the 1/3 c of Parmesan
cheese. Garnish with chopped parsley, a drizzle of olive oil, and grated
Parmesan cheese.

Popularity: 2% [?]

Title: KUNG PAO CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

2 lb Boned Chicken
8 Hot Red Chiles
1/2 c Peanuts
1 ts Chopped Ginger
1 1/2 tb Cornstarch In An Equal
-Amount Of Water
1 tb Soy Sauce

Dice chicken then soak in cornstarch soy sauce mixture
for at least 1/2 hr. Clean chiles of seeds, cut into
1″ pieces; set aside. Fry peanuts in a bit of oil till
barely golden. (Do not burn). Set aside.

Stir fry chicken for only about 1/2 minute; set aside.
Discard the oil.

Make up a seasoning sauce of 2T soy sauce, 1T white
wine, 1 T sugar, 1 t. cornstarch, 1/2 t. salt, and 1
t. sesame oil.

In 2 T. oil, fry chiles till black, then add ginger
and the chicken. Continue stirring, and add the
seasoning sauce. Stir until sauce thickens a bit, and
all is thoroughly heated. Remove from heat and mix in
peanuts.

Of course you may want to adjust the amount of red
chiles to taste, since this can be HOT!!! If you have
low tolerance for heat, you might reduce by half your
first time.

You may also adapt recipe for shrimp or beef.

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Popularity: 3% [?]