GRILLED CERVENA STRIPLOIN ON MIXED ROOT VEGET

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cervena and Marinade:
2 Cervena striploins (5-6
-ounces per person)
2 Cloves minced garlic
2 md Shallots, peeled and sliced
1 tb Fresh thyme, leaves only
1/4 c Olive oil
1 t Freshly ground black pepper
Root Vegetables:
6 md Red bliss potatoes, boiled,
-peeled and dic
3 md Red beets, boiled, peeled
-and diced
2 md Celery roots, diced and
-boiled
2 md Parsnips, diced and boiled
2 md Carrots, diced and boiled
Salad Dressing and Garnish:
4 md Red onions, peeled and
-sliced julienne
3/4 c Virgin olive oil
1/2 c Red wine vinegar
2 ts Dijon mustard
2/3 c Chicken stock
6 Scallions, sliced thin
4 tb Cilantro, chopped
Salt and pepper to taste
2/3 c Chopped arugula
Lime juice
1 Granny Smith apple
-(optional), cut into th
2 Tortillas (optional) sliced
-into thin stri

METHOD Combine all marinade ingredients in a bowl. Rub
mixture all over striploins, wrap in plastic wrap, and
refrigerate overnight. Cook all of the root vegetables
individually in salted water until tender but not
soft. Test by tasting. Drain the water and cool off on
a sheet pan. Prepare the dressing for the root
vegetables in a medium skillet. Saute the onions in
the olive oil over medium heat for one minute,
stirring with a wooden spoon. Stir in the Dijon
mustard, red wine vinegar, then add the chicken stock.
Bring to a boil, then season with salt and fresh
pepper. Toss the root vegetables and the warm dressing
in a stainless bowl (leave out the beets for later).
Cover the salad and let stand at room temperature
until needed. Unwrap the striploin, season with salt
and grill over medium heat until medium rare, 3-4
minutes on each side, and let rest. Toss the cilantro,
scallions, and beets into the salad, adjust salt and
pepper if necessary. Spoon salad on plate. Slice meat
over salad. Garnish with arugula, apples and
tortillas, if desired. Yield: 8 servings Posted to
MC-Recipe Digest V1 #1

Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9325; TVFN

From: “Ed Bauman”

Date: Thu, 5 Dec 96 19:56:03 UT

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Popularity: 5% [?]

Title: Christmas Treasure Nuggets
Categories: Cookies, Holiday
Yield: 72 servings

1 c Margarine or butter,
-softened
1 c Firmly packed brown sugar
3/4 c Granulated sugar
2 Eggs
1 ts Vanilla
1 3/4 c All-purpose flour
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt (opt)
2 c Quaker oats (quick or
-old-fashioned, uncooked)
2 c Quaker 100% natural flavor,
-any flavor
Whole blanched almonds

Heat oven to 375′F. Beat margarine and sugars in large bowl until
fluffy. Blend in eggs and vanilla. Combine flour, baking soda, baking
powder and salt; add to margarine mixture and mix well. Stir in oats and
cereal. Drop by rounded teaspoonfuls, 2″ apart, onto ungreased cookie
sheet. Press 1 almond onto each cookie. Bake 8-10 minutes or until
golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool
completely. Store tightly covered. Makes 6 dozen cookies.

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Popularity: 6% [?]

SUFGANIYOT (ISRAELI DOUGHNUTS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Scant tablespoon (1 package)
Dry yeast
4 tablespoons Sugar
3/4 cup Lukewarm milk or warm
Water*
2 1/2 cups All-purpose flour
1 pinch salt
1 teaspoon ground cinnamon
2 eggs — separated
2 tablespoons butter or margarine (pareve) — softened
apricot or strawberry preserves — for filling
sugar
oil — for deep-frying

*Use butter and milk if Serving at a milk meal; and Water and pareve
Margarine for Meat meal.

Equipment Measuring spoons Measuring cups Mixing bowls Spoon Sifter
Clean dish towel Rolling pin Juice glass Deep fryer or heavy pot Slotted
spoon Paper towels Tiny spoon
Child: Mix together the yeast; 2 tablespoons of the sugar; and the
milk. Let sit to make sure it bubbles.

Child: Sift the flour and mix it with the remaining sugar; salt;
cinnamon; egg yolks; and the yeast mixture.

Adult with Child: Knead the dough until it forms a ball. Add the butter
or margarine. Knead some more; until the butter is well absorbed. Cover
with a towel and let rise overnight in the refrigerator.

Adult: Roll out the dough to a thickness of 1/8 inch.

Child: Cut out the dough into 24 rounds with a juice glass; or any
object about 2 inches in diameter. Take 1/2 teaspoon of preserves and
place in center of 12 rounds. Top with the other 12. Press down at
edges; sealing with egg whites. Crimping with the thumb and second
finger is best. Let rise for about 30 minutes.

Adult: Heat 2 inches of oil to about 375. Drop the doughnuts into the
hot oil; about 5 at a time. Turn to brown on both sides. Drain on paper
towels.

Child: Roll the doughnuts in sugar.

Makes about 12. Here are some holiday recipes for children. Obviously;
it is not the right time for the specific holiday but I am sure the food
will be received with glee just the same. These recipes are both enjoyed
to eat by children and the kids have fun helping to c
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing
List. Converted from text using MMCONV20.1.

=============== Reply 19 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM JEWISH
LIST R’S
To: BGMB90B ELAINE RADIS Date: 06/01 From:
BGMB90B ELAINE RADIS Time: 10:05 PM

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Popularity: 5% [?]