BEEF/RICE CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Ground Beef
1 cup Chopped onion
1 package Chopped Broccoli 10 oz.
1 can Broc/Cheese Soup
1/2 cup Milk
1 teaspoon Garlic fresh
3/4 teaspoon Rice
1 1/2 cups Water

Pre-heat oven to 350 degrees. Prepare the rice with the water in standard
manner. (I do not use salt or margarine in the preparation of the rice.)
While the rice is cooking chop the onions and garlic. Saute slowly until
onions are just tender. Add the ground beef and brown. Cook onions and
ground beef about 7 minutes. Drain off the fat. Return to medium heat.
Separately mix the broccoli cheese soup and milk. Stir until creamy in
texture. At this point test for taste. I usually add table grind black
pepper and salt (less that 1/2 teaspoon). When the ground beef is ready, add
the rice and broccoli, and soup mixture, tossing carefully. Put the mixture
in to a 9 x 9, or 9 x 13 casserole dish. Sometimes I top this with seasoned
bread crumbs and Parmesan cheese. Bake about 35 minutes.

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Popularity: 9% [?]

CHICKEN STOCK – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs Norleans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken, backs, necks, and
— gizzards
3 ea Celery, stalks, roughly
— chopped
2 md Carrots, chopped
2 md Onions, chopped
4 ea Parsley, sprigs
1 t Salt

Put the chicken pieces, celery, carrots, onions,
parsley and salt into a pot and cover with water.
Bring to a boil, reduce heat and simmer for 2 hours or
more.

Skim fat and strain. Stock will keep well in a
refrigerator for up to five days. Frozen, it can be
stored for two or three months.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

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Popularity: 6% [?]

Sugar Cookies

Recipe By : Mom D
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup shortening
flour — to stiffen
1 teaspoon cream of tartar
3 eggs
1 cup buttermilk
3 teaspoons baking soda
1 1/2 teaspoons vanilla

Cream shortening and sugar, then add the eggs and flour which has been
sifted with the cream of tarter. Then the milk in which the soda has been
added and vanilla. Drop by teaspoonfull onto a greased cookie sheet,
sprinkle with sugar and bake at 425 degrees until done.

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Per serving: 3664 Calories; 220g Fat (53% calories from fat); 24g Protein;
415g Carbohydrate; 550mg Cholesterol; 4199mg Sodium

Popularity: 4% [?]

Title: Hearty bean and vegetable stew
Categories: Soups, Crockpot, Vegan, Ornish
Yield: 12 servings

1 lb Beans, assorted, dry
2 c Vegetable juice
1/2 c Dry white wine
1/3 c Soy sauce
1/3 c Apple or pineapple juice
-vegetable stock or water
1/2 c Celery diced
1/2 c Parsnips diced
1/2 c Carrots diced
1/2 c Mushrooms diced
1 Onion diced
1 ts Basil, dried
1 ts Parsley, dried
1 Bay leaf
3 Clove garlic minced
1 ts Black pepper ground
1 c Rice or pasta cooked

Sort and rinse beans, then soak overnight in water. Drain beans and place
in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple
juice. Cover with vegetable stock or water; the amount added depends on
whether you prefer a soup (more liquid) or a stew (less). The juice adds
just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for
5-6 hours at low until carrots and parsnips are tender. When tender, add
rice or pasta and cook for one additional hour. Notes: For beans use 3 or 4
kinds, such as: black, red kidney, pinto, baby lima, lentil, and green
and/or yellow split peas.

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Popularity: 13% [?]

Title: TOLL HOUSE COOKIES
Categories: Desserts, Cookies
Yield: 1 batchngs

1/2 c Butter
1/4 c Shortening
1/2 c White sugar
1/2 c Brown sugar
2 Eggs
2 t Vanilla
1 1/2 c Flour
1/2 t Baking powder
1/2 t Salt
2 c Semisweet chocolate pieces

Make 8″ foil “pans” so cookies will hold shape.

Mix all in order given. chill dough 3 hours – 3 days.
From Marie Campbell

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Popularity: 4% [?]

Title: Lemon Herb Seasoning
Categories: Polkadot, Lisa, Low-salt, Herb/spice
Yield: 1 Cup

4 1/2 tb Dried Basil 1 1/2 tb Whole Celery Seed
3 3/4 tb Dried Oregano 1 1/4 tb Dried Powdered Basil
1 1/2 tb Finely Ground Black Pepper 1/2 ts Garlic Powder
1 1/2 tb Dried Onion Flakes 1/2 ts Grated Lemon Rind

Place all of the ingredients in a medium bowl. Toss gently, with a
spoon, until well blended just before using. (For a more lemony
flavor, add a little fresh lemon juice). Store, in an airtight
container, in a cool, dry, dark place for up to 6 months. This
seasoning is good on fish, poultry, and salads.

The Chef’s Comments:
“I found this recipe, and thought it fit in well with our
lemon-in-place-of-salt conversation:” – Lisa

From: Lisa
Date: 01-11-97 (13:26)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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Popularity: 3% [?]

Title: Charred New Potato and Fennel Salad
Categories: Salads, Potatoes
Yield: 6 Servings

2.00 lb Small red potatoes;
– washed
2.00 md Fennel bulbs; trimmed,
– quartered lengthwise
0.50 c Light-tasting olive oil
Salt
Freshly ground pepper
0.33 c Pitted Nicoise olives;
– chopped
0.33 c Green onions; chopped
6.00 Or 7 tb red wine vinegar

Preparation time: 25 minutes. Cooking time: 25 minutes.

1. Set broiler rack about 6 inches from heat. Turn on broiler.

2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra
oil. Spread in single layer on broiler pan. Lightly season with salt
and pepper. Broil until blistered and slightly blackened, turning
once, about 5 minutes per side. Bake in 400-degree oven until just
tender, about 15-20 minutes. Do not overcook potatoes.

3. When cool enough to handle, cut potatoes and fennel into 1/2-inch
dice. Toss with all oil, 6 tablespoons vinegar and remaining
ingredients. Season to taste. Add remaining tablespoon vinegar if
needed. Can be made several hours ahead and kept at room temperature
or a day ahead and refrigerated, covered airtight. Let come to room
temperature before serving. Adjust seasoning.

‘This salad would be a great accompaniment to any grilled meat or
poultry. Try to make it several hours or a day ahead so the flavors
have a chance to deepen and meld together.’

From the Four Seasons, Abby Mandel, The Weekend Cook, Chicago
Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin.

MMMMM

Popularity: 7% [?]

Cucumber Salad with Dill

Recipe By : Cooking with Dill
Serving Size : 6 Preparation Time :0:45
Categories : Appetizers And Hors d’Oeurves Herbs
Pickles Relishes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole cucumbers — peeled
1/8 cup rice vinegar
1/4 cup vegetable oil
2 tablespoons fresh dill
white pepper — to taste

Halve cucumbers lengthwise; remove seeds and cut into 1/4″ slices. In medium
bowl, combine vinegar, oil, and dill; add S P. Add cucmbers to dressing,
tossing gently to coat. Refrigerate 30 minutes; serve chilled.

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Popularity: 4% [?]

Chicken Wine/Dumplings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken breasts without skin
(quartered
1 Dash Salt, pepper, thyme
Majoram and paprika
1 Garlic clove — chopped
1 Onion; large — sliced
2 Leeks — sliced
4 Carrots — large chunks
1 Cup Chicken broth
1 Tablespoon Cornstarch
8 Ounces Sour cream
1/2 Cup Wine; dry — white
1 Cup buttermilk baking mix
8 Tablespoons Milk
Parsley, salt,pepper — paprika

Sprinkle salt, pepper, thyme, marjoram, and paprika on quarted
chicken. Place in the bottom of CROCKPOT. Chop clove garlic and add to
pot. Peel and slice large onion and layer the onion rings over the
chicken. Next cut the white part of 2 leeks into rings and place in the
pot. Add the chunks of carrots on top. Dissolve 1 T cornstarch in 1
cup of chicken bouillon together with 1 cup of sour cream and pour in
the pot together with 1/2 cup of dry white wine. Cook on HIGH for about
3 hours OR on LOW for about 6 hours.
Dumplings.. Mix together 1 cup bisquik, about 8 T milk, parsley,
salt, pepper, and paprika to taste; form into balls and place on top of
the chicken mixture the last 30 to 40 minutes of cooking.
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Popularity: 4% [?]

Gingered Soup And Pasta (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6615
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Pasta-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sesame oil — (up to 2)
quarter piece fresh ginger — minced
1 clove garlic — minced
6 cups chicken broth
1/2 bunch sliced scallion
1 small bunc cilantro — stems removed
2 cups vermicelli broken up
lemon wedges

Saute ginger and garlic in sesame oil for a few seconds. Add broth and
bring to a boil. Add pasta and simmer 5 minutes or until done. Add scallion
and cilantro and serve. Let each person garnish their portion with fresh
lemon at last minute so as not to discolor green of soup.

Yield: 4 servings

Busted for you by Gail Shermeyer <4paws@netrax.net>

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Popularity: 4% [?]