Blueprint For Veal Stew (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : 8 Preparation Time :0:00
Categories : Veal-Ss Stew-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds veal shoulder cut into 1 inch cubes — patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots — finely cubed
1 large onion — thinly sliced
1 stalk celery finely minced
2 cloves minced garlic
1/2 cup dry white wine
beef broth or veal stock
–bouquet garni–
parsley
bay leaf
peppercorns
1 tablespoon beurre manie — or so

Preheat the oven to 325 degrees.

In an oven proof casserole, heat, until very hot, half of the oil. In small
batches brown the veal cubes on all sides. When one batch is done, add more
oil if you need to and continue to brown until all the veal is done.
Discard the fat in the casserole and replace it with the butter. Add the
carrot, onion and celery, cover and simmer 5 minutes or until onions are
translucent. Add the white wine and boil down for a minute or until alcohol
has evaporated. Return the veal cubes to the casserole with garlic and add
just enough broth to barely cover the veal. Bring the liquid to a boil, add
the bouquet garni, put a buttered piece of parchment or brown paper on top
of the meat, then a lid on the casserole and set in the oven. Cook for 1
1/4 to 1 1/2 hours or until the meat is tender.

Remove casserole from the oven and strain the contents through a sieve and
the liquid into another saucepan; discard bouquet garni. Divide solids into
2 batches. Degrease the liquid and boil it down until reduced to 3 cups.
Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the
other half of the veal to the remaining liquid. Season with salt and
pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or
potatoes; garnish with parsley

Yield: 8 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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Title: Potato-Stuffed Green Peppers (Vrg)
Categories: Veg-cook, Sept.
Yield: 4 servings

4 lg Green bell peppers
1/2 c Onions, finely chopped
1/2 c Red peppers, finely chopped
2 T Olive oil
Salt and pepper to taste
1 T Dried crumbled chives
2 c Mashed potatoes
2 c Tomato sauce

Preheat oven to 350 degrees. Slice away pepper tops below stems. Remove
seeds and interior spines. Gently parboil peppers about 5 minutes. Drain
upside down. Set peppers aside.

Saute onions and red pepper in oil until soft. Add seasonings and mix well
into mashed potatoes. Carefully stuff peppers, set them in a deep- sided
baking dish. Pour tomato sauce around base of peppers. Bake at 350 degrees
for about 20 minutes covered. Uncover, and bake 5 minutes longer. Serve
warm.

Total Calories Per Serving: 197 Fat: 8 grams

This article was originally published in the September/October 1993 issue
of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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BAKED CHIMICHANGAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Hamburger
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Almond Red Sauce — *
1 x Jalepeno Cream Sauce — *
1 lb Ground Beef
1/4 c Onion — Finely Chopped, 1
sm.
1 ea Clove Garlic — Finely Chopped
1/4 c Almonds — Slivered
1/4 c Raisins
1 tb Red Wine Vinegar
1 t Red Chiles — Ground
1/2 ts Salt
1/4 ts Cinnamon — Ground
1/8 ts Cloves — Ground
4 oz Green Chiles — Chopped, 1 can
1 c Tomato — Chopped, 1 medium
8 ea Flour Tortillas — **
1 ea Egg — Large, Beaten
2 tb Margarine Or Butter — Softened

* See Sowest2. ** Tortillas should be 10-inches in diameter and be
warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook
and stir ground beef, onion and garlic in 10-inch skillet over medium heat
until beef is brown; drain. Stir in remaining ingredients except tortillas,
egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20
minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2
cup of beef mixture onto the center of each tortilla. Fold one end of th
tortilla up about 1 inch over the beef mixture; fold right and lift sides
over folded end, overlapping. Fold remaining end down; brush edges with
egg to seal brush each chimichanga with margarine. Place seam sides down
in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until
tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with
Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T
Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

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Title: OATMEAL CITRUS SCRUBBING GRAINS
Categories: Cookies
Yield: 1 servings

1 c Dried orange and lemon peel
1 c Cooked oatmeal
1 c Blanched alomonds

Place peels, oats and almonds in a blender and whirl
until the mixutre is a fine powder. Store in
container. To use: Place a bit of the scrub in the
palm of you hand and moisten with a few drops of water
To dry citrus peels, place a basket in a sunny window,
drop peels in, stir occasionally, when dry, break up.

Recipe By :

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Fatfree Root Beer Floats

2 scoops fatfree frozen vanilla yogurt or ice milk
16 or larger bottle Diet A W Root Beer

Pour 1/2 c or so in the bottom of a large glass, add the frozen yogurt,
let the carbonation settle down and slowly add rootbeer until the glass
is full. For those who are near a Crate and Barrel, our local store
had large thick glass beer mugs for about $2.75 that I got wet and put
in the freezer for about 30 minutes before making the floats. Be sure
the root beer is very ice cold before using.

Title: CURRIED CHICKEN PLATTER
Categories: Indonesian, Chicken
Yield: 6 servings

3 lb Fryer, cut up
2 tb Cooking oil
Salt
Pepper
1 c Orange Juice
1/3 c Currants or raisine
3 tb Chopped Chutney
2 tb Curry powder
1/2 ts Grounnd cinnamon
1/2 ts Ground red pepper
4 Med sweet potatoes*
1 tb Cold water
2 ts Cornstarch
11 oz Can Mandarin Oranges
2 Bannanas
1/2 c Toasted slivered almonds

* Peeled and sliced crosswise into 1 inch thick pieces Brown chicken in oil
on all sides, drain, return to skillet and sprinkle with Salt and Pepper.
Mix Oraage juice, Currants, Chutney, Curry, Groound cinnamon and Red pepper
in a bowl. Add Sweet potato to GÃ ŸéAòog6our in Juice mixture to cover
all
items. Bring to a boil and reduce heat. Simmer, covered for 30-40 min
(until chicken and potatoes are tender). Remove from heat and arrange on
platter, skim fat from pan juices. Measure pan juices and add water to make
1 1/2 cups. Combine cold water and cornstarch and add to Juices. Stir and
cook till thick and bubbly. Add drained oranges and bannas. Pour entire
mixture over chicken and potatoes. Serve over rice.

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Title: Navy Bean Soup (Vegan)
Categories: Soups/stews
Yield: 1 Servings

2 c Navy beans
8 c Water
4 Carrots, sliced
3 tb Balsamic vinegar, red wine
-vinegar or veggie stock
2 Onions, chopped
5 cl Garlic, minced
1 c Celery leaves and tender
-inner stalks chopped fine
1 Bell pepper, chopped
2 Bay leaves
15 oz Can tomato sauce
1/4 ts Ground cloves
1/2 ts Powdered mustard
1/2 ts Chili powder
1/2 ts Black pepper
1/2 ts Thyme
1 tb Parsely flakes
1/2 ts Salt
1 ds Tobasco sauce
2 tb Barley miso, optional

Wash and pick over beans. Cover with water and soak overnight, or
quick soak.

Discard soaking water, rinse beans and put in a large soup pot. Add
the 8c of water and bring to a boil. Cover tightly and reduce heat
to a low simmer. Add carrots.

In a nonstick pan saute onion in balsamic vinegar until it carmelizes
(this takes a while on low heat). Add garlic, celery leaves, and
bell pepper. Continue sauteeing, adding more liquid as necessary.
When the mixture has cooked down somewhat, add it to the beans.

Add the remaining ingredients except the miso. Simmer *very* slowly
for 2 hours, stirring occasionally. Stir in the miso and simmer from
1 to 2 more hours, until beans are as tender as desired. Remove bay
leaves and serve with hard bread and salad.

Recipe from Veggie Pages recipe archive Submitted by Robert Simmons
(simmons@Texaco.COM) Posted by Lisa Greenwood

MMMMM

BRAN MUFFINS — BEST EVER!

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C. sugar
2 eggs, beaten
2 1/2 C. flour
1 1/2 C. corn oil
2 C. buttermilk

4-5 C. cheap Miller’s bran ($.29/#) 1 tsp. cinnamon
2 1/2 tsp. baking soda 1 C. raisins, apricots
(dried) or blueberries 1 C. walnuts

Mix all ingredients together. Bake @ 400° for 15-20
minutes.

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CANDY RAINBOW BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
1 pk Yeast
3 c Better for Bread flour
1/4 c Instant nonfat dry milk
3 tb Sugar
1 tb Butter Buds
1 t Salt
2 Eggs — or 1/2 c Egg Beaters
2 tb Butter — or margarine
1 1/2 ts Vanilla
1/2 c Very warm water — + 1 Tb
1/2 c Dec-a-Cake Sequins*

* Multi-colored (Durkee-French) or’Color Shots Decors’
(McCormick/Schilling) Add all the ingredients into the pan in the
order listed, select sweet bread and push “Start.” Add the candy at
the “beep,” 88 minutes into the cycle.(33 minutes with Dak Turbo II
Pretty enough to frame and hang on the wall, this Funtastically
delicious bread brightens any special occasion. Shared by Barb Day

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Title: Greg’s Egg Rolls
Categories: Oriental, Appetizers
Yield: 50 won tons

1/2 lb Ground Beef and Pork mix
1/2 c Onion – finely chopped
1/2 lb Cabbage – shredded
1 cn Bean Sprouts – well drained
1/2 ts Salt
1/2 ts Soy Sauce
1 tb Peanut Butter (more to taste)
1 ts Sugar

Mix ingredients well.

Spoon into egg roll wrappers (for fullsize egg rolls)
or won ton skins
(for smaller appetizers) following package directions.
Deep fat fry in
enough peanut oil to cover in batches until golden
brown.

I prefer more peanut butter (chunky) and to use the
smaller won ton skins as they are easier to wrap and
faster to cook.

These do NOT have a pronounced peanut butter flavor
but taste similar
to Cashews which are commonly used in oriental cooking.

developed by Greg Smith – Cleveland, Ohio

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