Title: KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)
Categories: German, Meats, Main dish, Vegetables
Yield: 4 servings

1/2 ts Salt; Or To Taste
1/4 ts Pepper; Or To Taste
1/4 ts Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 tb Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

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Popularity: 3% [?]

French Onion Soup (Crock Pot)

Recipe By : The Crockery Pot Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Soup
Soups Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large Yellow onions — thinly sliced
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Medium dry sherry
1 Teaspoon Worcestershire sauce
1 Clove Garlic — minced
6 Slices French bread — buttered
1/4 Cup Romano or Parmesan cheese

Using a large frying pan, slowly saute the onions in butter until limp
and glazed. Transfer to crock pot. Add beef stock, white wine,
sherry, Worcestershire and garlic. Cover. Cook on low (200F) 6 to 8
hours. Place french bread on a baking sheet. Sprinkle with cheese.
Place under preheated broiler until lightly toasted. To serve, ladle
soup into bowl. Float a slice of toasted french bread on top.

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Popularity: 14% [?]

OLD-FASHIONED CRUMB CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
3/4 c Butter, softened
1 1/2 ts Cinnamon
1 c Sugar
1 t Nutmeg
1/2 ts Salt
Egg, beaten
1 c Sour milk
1 t Baking soda

To make sour milk, add 1 ts white vinegar to 1 c milk. Blend flour, butter
and cinnamon until mixture resembles cornmeal. Reserve 1 cup flour mixture
for top. Add sugar, nutmeg, salt, egg, sour milk and baking soda. Blend
slowly. Pour into greased 9-inch square baking dish. Sprinkle reserved
crumb mixture on top. Bake at 350 for 30 minutes, or until straw inserted
in center comes out clean. A light, spicy snack cake

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Popularity: 15% [?]

Date: Sat, 08 Apr 95 12:16:38 CDT
From: asking@students.wisc.edu (Anna Sutherland King)

lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Popularity: 18% [?]

Title: $25,000 Chili
Categories: Meats, Main dish, Chili
Yield: 14 servings

3 md Onions; diced
2 md Green peppers; diced
2 lg Stalks celery; diced
2 sm Cloves garlic; minced
1/2 sm Fresh jalapeno peppers;
8 lb Lean chuck; ground coarsely
1 cn 7 oz diced green chilies
14 1/2 oz Can stewed tomatoes
15 oz Can tomato sauce
6 oz Can tomato paste
6 oz Chili powder
Tabasco sauce to taste
12 oz Beer
12 oz Mineral water; bottled
3 Bay leaves; or 2 your choice
Garlic salt to taste
Salt/pepper to taste

Dice and saute first 5 ingredients. Add meat and
brown. Add everything else, including 1/2 can beer.
(Drink the remainder, according to Annie). Add water
JUST TO COVER TOP. Cook about 3 hours on low heat.
Stir often. Remove bay leaves. Couple of notes: Better
the 2nd day, if you can wait that long. Also, those I
substitute pure New Mexico ground red chili. Whatever
you use make sure it’s pure chili powder, no
additional seasonings added.

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Popularity: 4% [?]

Title: Sopa seca (dry soup)
Categories: Low-Fat, Soups, Mcdougall
Yield: 4 servings

8 oz Vermicelli; coiled
1/4 c Water
1 sm Onion; chopped
1 Garlic clove; crushed
4 oz Green chiles; canned, diced
2 1/2 c Vegetable broth
2 md Tomatoes; chopped
Fresh ground black pepper; f
Chopped fresh cilantro; for

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the
vermicelli in a plastic bag. Take a rolling pin and roll over the bag
until the noodles are crumbled. Set aside.
Place the water in a large skillet or wok. Add the onion, garlic, and
chiles. Cook, stirring, until softened, about 2 minutes. Add the
vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover,
and cook for 5 minutes. Add the tomato, stir, and continue to cook,
uncovered, over low heat until all of the liquid is absorbed. Garnish with
freshly ground black pepper and chopped cilantro.

251 calories, 0.8 grams fat per serving.

Variation: Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh
green peas to the mixture along with thte noodles and broth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Popularity: 3% [?]

Title: Chiles en Nogada (poblanos in walnut sauce)
Categories: Beef, Vegetables, Main Dish
Yield: 8 Servings

10 Chiles poblanos, peeled and
Deveined*
Stuffing:
1/2 kg Pork grounded
1/2 kg Beef grounded
1 md Onion
1 c Red tomatoe pure
2 Garlic cloves
Salt and pepper
1/2 c Acitron chopped**
1/2 c Raisins
1/2 c Almonds chopped
1/2 c Pine nuts
1 c Fresh fruits: apple, pear,
Apricots in little cubes
Sauce:
2 c Walnuts peeled, without the
Papper peel, whites.
1 1/2 c Cream (the best cream)
1/4 Piece cream cheese, just for
To add flavor and consistenc
1/2 To 3/4 cup of milk
Sugar
Cinamon powder
Salt
Adorn:
Red pomegranate
Parsley leaves

*The size have to be large, if you cannot get large chiles you can use
littles, but need to buy more, is difficult to make the exactly
amount of chiles and stuffing.

**acitron: a citron dried and made into sweetmeat; candied lemon.
This is what my dictionary says, if you cannot get it do not worried,
make the recipe with the other ingredients.

***The walnuts need to be peeled before, you can let them in some
water on the refrigerator.

Prepare the stuffing:
In a sauce pan put vegetable oil, in the blender make a pure with
onion and garlic, add to the vegetable oil when it is hot, let the
onion fry until be brown (not black). Add the meats, let cook until
the meats loose all the water and looks a little brown, add the red
tomatoe puree, add salt and pepper and let it boil, add the fruits
chopped and let cook until will be dry. Let cool.

Sauce:
Mix all in the blender until be soft and have a sauce consistency,
try and season with salt and cinamon, this sauce will be cold over
the stuffing chiles.

Serve:

Fill all the chiles with the meat, there are two ways for to serve:

1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the
chiles with this mix and put them to fry in some vegetable oil. let
cool and cover with the white sauce, adorn with the pomegranate and
some little parsley leaves.

2.-Without using the eggs and oil, I prefer in this way, just after
fill them put over the white sauce and adorn with the pomegranate
just a few seeds for to add red color to the dish, because this dish
have the mexican flag colors: green, white and red, and also adorn
with some little parsley leaves.
Patricia Wriedt

MMMMM

Popularity: 6% [?]

Artichoke Frittata

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium Artichokes
2 tablespoons Olive oil
3 Garlic cloves, peeled — minced
3 small Red potatoes (about 1/2 — pound), grated
8 Eggs — well beaten
1/2 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 tablespoon Chopped fresh oregano
1 tablespoon Minced fresh chives
1 teaspoon Minced fresh rosemary

This thick and sturdy herbed omelet lets the full flavor of fresh
artichokes shine through.

Prepare artichokes (see recipe for Young Artichokes and Fava Beans
Stewed in Olive Oil) and cut them into 1/2-inch cubes.

Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium
heat. Add the garlic and saute until translucent, 2 to 3 minutes. Reduce
heat slightly and add the artichoke cubes; saute until tender, about 10
minutes, stirring often. Add the grated potatoes and cook for another 5
minutes. Add the eggs, salt, pepper and herbs.

To set the eggs, let them cook for 2 or 3 minutes, without stirring,
then lift the set edges and tilt the skillet slightly to let the uncooked
egg run underneath. Repeat until the egg is set.

Serve hot or cold, cut into wedges.

Serves 4.

PER SERVING: 335 calories, 18 g protein, 31 g carbohydrate, 18 g fat (4
g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber.

From the San Francisco Chronicle, 4/23/93.

Posted by Stephen Ceideberg; May 11 1993.

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Popularity: 3% [?]

Title: Pancho’s Beef Stick Limas
Categories: Vegetables
Yield: 1 recipes

1 lb Dried lima beans
1 md Onion, chopped
1 md Bell pepper, chopped
1/2 c Diced celery
1/3 c Cooking oil
1/2 lb Beef summer sausage
-cut into 1/4″ cubes
1 cn (1 lb.) tomatoes, chopped
-reserve juices
2 ts Crushed oregano
2 ts Chili powder
1 ts Dry mustard
3 tb Light brown sugar
1/4 lb Cheddar cheese, shredded

Soak limas overnight in cold water. Next day: Wash
limas and place in a 4 qt. kettle. Cover w/ water and
bring to a full boil. Reduce heat to simmer and
continue cooking until beans are nearly tender. Set
beans aside and do not pour off bean liquid. In a
med. skillet, saute onion, bell pepper, and celery in
oil until crisp tender. Add cubed beef stick and stir
fry for about 3 minutes. Next add tomatoes and juice,
oregano, chili powder, mustard, sugar, salt and pepper
to taste. Simmer about 5 min to make a rich sauce.
Pour lima beans and liquid and tomato mixture into a
well buttered 3 qt. casserole or Dutch oven. Stir to
blend. Bake 2 hours, uncovered in a 275 degree oven.
Add water periodically if needed. Cover with cheese
and return to oven until cheese is melted.

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Popularity: 5% [?]

Title: German Lentil Soup with Frankfurters
Categories: Soups/stews, German
Yield: 8 servings

2 x Med Onions, peeled chopped 2 c Lentils, washed drained
1 x Clove Garlic, crushed 1 x Bay Leaf
2 x Med Carrots,(scraped,chopped 1 1/2 ts Salt
2 x Stalks Celery,(cleaned,chopp 1/4 ts Pepper
2 tb Salad Oil 1 lb Frankfurters, sliced
thickly
8 c Water 2 tb Cider Vinegar

Saute onions, garlic, carrots, and celery in heated oil in a large kettle
for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a
boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils
are just tender. Add frankfurters and cook another 10 minutes. Remove from
heat and stir in vinegar. Remove and discard bay leaf.
Serves 8.

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Popularity: 5% [?]