STIFADO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 1/2 lb Boneless beef chuck
– cut into 1-1/2″ cubes
2 tb All-purpose flour
12 oz Small white boiling onions
– peeled
1 lb Tomatoes,peeled,seeded,chopd
3 Garlic cloves — minced
2 1/2 tb Chopped fresh thyme — -OR-
1 t -Dried thyme
2 1/2 tb Chopped fresh rosemary -OR-
1 t -Dried rosemary
2 1/2 tb Chopped fresh oregano -OR-
1 t -Dried oregano
1 Bay leaf — crumbled
1 t Ground cumin
2 c Dry red wine
1/2 lb Feta cheese, crumbled
Salt freshly ground pepper

Preheat over to 350 F. Heat oil in heavy 4- to
5-quart Dutch oven over medium high heat. Toss beef
with flour in large bowl. Add beef to pan in batches
and cook until brown, stirring occasionally, about 3
minutes per batch. Transfer browned beef to bowl.
Add onions to pan and cook until light brown, stirring
frequently, about 5 minutes. Add tomatoes, garlic,
herbs and cumin to pan. Stir in wine and bring to a
boil. Cover and bake in oven until beef is tender,
about 2 hours. (Can be prepared 1 day ahead. Cover
and refrigerate. Rewarm to 350 F oven before
continuing.) Stir feta into stew. Return to oven and
continue baking until cheese is heated through, about
10 minutes. Season with salt and pepper and serve.

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Title: STRING BEANS ALMONDINE
Categories: Kosher, Cajun, Vegetables
Yield: 4 servings

1 lb Fresh string beans OR
1 cn French-style string beans
1/4 c Liquid from beans
1/2 Stick margarine, pareve
1/2 c Slivered almonds
1/4 ts Oregano
Salt and pepper to taste

Wash fresh beans and remove ends and strings. Cover with boiling water to
which 1/2 tsp. salt has been added. Cook uncovered for 20 to 30 min, or
until tender. Drain and reserve 1/4 cup liquid. Slice beans lengthwise
into long, thin strips.

Melt magrarine in saucepan. Add almonds and saute until edges are light
brown. Remove with slotted spoon. Add 1/4 cup liquid from beans and stir.
Add string beans and heat throughly, stirring occasionally. Add oregano
and almonds; salt nd pepper to taste and mix lightly with fork until heated
through.

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Orange-Ooze Cupcakes

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
8 Ounces Cream cheese — softened
1 Egg
1/3 Cup Sugar
Yellow and red food coloring
6 Ounces Chocolate chips
—–CUPCAKES—–
3 Cups Flour
2 Cups Sugar
1/2 Cup Cocoa
2 Teaspoons Baking soda
1/2 Teaspoon Salt
2 Cups Water
1/2 Cup Plus 2 tablespoons vegetable — oil
2 Tablespoons Cider vinegar
2 Teaspoons Vanilla

Preparation time: 20 to 25 minutes Cooking time: 25 minutes Utensils:
Measuring cups and spoons, cupcake baking pans, paper cupcake liners, two
small mixing bowls, electric mixer, mixing spoon, large mixing bowl, oven
mitts.

Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners.

In small mixing bowl, use electric mixer to combine cream cheese, egg and
sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring,
adding more coloring if necessary to reach desired shade. Use mixing spoon
to stir in chocolate chips; set filling aside.

In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set
aside.

In second small mixing bowl, combine water, vegetable oil, vinegar and
vanilla. Add contents of small mixing bowl to large mixing bowl and stir
with mixing spoon to combine.

Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake
batter, then place 1 teaspoon filling at center of each. As cupcake bakes,
the batter will rise to surround the filling.

Wearing oven mitts, place cupcake pans in oven; bake approximately 25
minutes or until cupcakes test done.

When done, wear oven mitts to remove pan from oven and turn off oven.

If desired, frost with orange icing–or just let the orange filling ooze out
as a surprise.

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A.C.’s Potato Rolls

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Creole Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 pk Active dry yeast

1/2 c Water,warm (105-115’F.)

1 c Milk,scalded

1 c Potatoes,mashed

2/3 c Vegetable shortening

2 ts Salt

2 Eggs,well beaten

8 c Flour,all-purpose

Butter,melted

1. Soften yeast in water.

2. Place potatoes, sugar, shortening and salt in large bowl; stir in

scalded milk.

3. Let cool to lukewarm; add eggs and yeast; mixing well.

4. Sift about 6 cups flour into mixture; stir until dough is stiff enough

to knead.

5. Turn out onto lightly floured surface; knead, gradually adding flour

until dough doesn’t stick to hands and is smooth and elastic.

6. Shape dough into ball; place in greased bowl; turning dough to bring

greased surface to top.

7. Cover with towel; let stand in warm, draft-free place until doubled.

8. Shape dough into rolls; place in greased muffin cups and let rise until

double.

9. Bake in preheated 400’F. oven 15 to 20 minutes; cool on racks.

10. Brush tops with melted butter.

NOTE: For interesting variations, use mashed sweet potatoes or squash

instead of regular potatoes.

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Cappuccino Cupcakes

Recipe By : Family Circle Magazine, 7/97
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Desserts
Low-Fat Picnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c flour, all-purpose
1 1/2 c sugar
1/2 c unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1/2 c Baking Butter, Mrs. Bateman’s Butterlike (t — or
prune puree
1/4 c vegetable oil
2 ea eggs
1/4 c instant coffee granules — (espresso powder)
1/2 c water — warmed
2 tsp vanilla extract
1 1/2 c Cool Whip Lite® — thawed

Heat oven to 350 F. Lightly coat 18 standard-size muffin cups with
nonstick cooking spray. Dissolive espresso powder in warm water and set
aside.

Whisk together flour,s ugar, cocoal powder, baking soda and salt in a
small bowl. Sitr together Mrs. Batemans (or prune paste), oil, eggs,
dissolved espresso and vanilla in a large bowl. Stir in the flourmixture
just until blended. Spoon batter evenly into prepared muffin cups,
filling each cup about halfway full.

Bake in 350 F. oven 17 to 20 minutes or until tops spring back when
lightly touched. Cool cupcakes in pan for 3 minutes. Turn out onto
wire rack to cool completely.

Just before serving, frost each cupcake with a tablespoonful of whipped
topping. cust with cocoa powder through a fine-mesh seive.

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TRADITIONAL SCOTISH BROTH

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INGREDIENTS—–
1 lb Neck of mutton or boiling
-beef 2 quarts cold water
1 t Salt
2 tb Yellow split peas
2 md Size carrots
3 tb Diced rutabaga
1/2 sm Cabbage
Salt and pepper to taste
—–DIRECTIONS—–
2 tb Pearl barley
2 tb Dried green peas
2 Leeks
1 md Onion
1 t Finely chopped parsley

Put the meat,water, salt and washed pearl barley into
a large saucepan. Bring to a boil very slowly and
skim. Dice the vegetables and wash and shred the
cabbage and add to the pan. Bring the soup back to a
boil again and simmer very gently until the meat is
cooked and the peas are tender – about two hours. Add
parsley and salt and pepper to taste.

Submitted By STEVE HERRICK Submitted By STEVE HERRICK

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Title: Lemony Chicken and Anchovy Ravioli
Categories: Pasta, Chicken
Yield: 4 servings

2 ts Olive oil
250 g Minced chicken
4 Anchovy fillets, chopped
2 tb Grated fresh Parmesan cheese
1 tb Cream
1/4 ts Ground nutmeg
1 ts Grated lemon rind
2 tb Lemon juice
1/4 c Chopped fresh parsley
1 Quantity plain pasta dough
-(2 cups flour, 3 eggs)
60 g Fresh parmesan cheese,
-thinly sliced (optional)
Creamy Cheese Sauce:
30 g Butter
2 tb Plain flour
1 c Water
1 sm Chicken stock cube, crumbled
300 ml Carton cream
2 tb Grated fresh Parmesan cheese

Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in
anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or
process mixture until smooth.

Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4
level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush
remaining pasta sheet with water, place over filling; press firmly between
filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a
little flour.

Just before serving, add ravioli to large pan of boiling water,
boil,uncovered, for about 5 minutes or until just tender; drain. Combine
ravioli with hot sauce; serve topped with extra cheese.

Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until
bubbling. Remove from heat, gradually stir in combined water and stock
cube, stir over heat until mixture boils and thickens. Simmer,uncovered,
until reduced by half. Just before serving, stir in cream and cheese.
Serves 4.

Source: Australian Woman’s Weekly, Pasta Cookbook posted by Linda Davis

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Title: GLACEED SWEET POTATOES B1
Categories: Chinese, Vegetables, Side dish
Yield: 6 servings

2 md Sweet potatoes
1 pt Corn oil
1/2 c Sugar
Bowl of ice water

————————–BATTER————————–
1 c Flour
1/2 c Cornstarch
1 Egg
1/2 ts Baking powder
1 tb Corn oil
Water

Peel potatoes. Dice in 1-inch squares. Preheat wok.
Pour in oil, reserving 2 tbs. Heat to 350 F. Dip
potatoes in batter. Deep fry 3 minutes. Preheat
second wok or frying pan. Heat remaining 2 tb oil.
Stir in sugar, continuously whipping until sugar turns
to light brown syrup. Put fried potatoes in syrup to
coat. Remove coated potatoes, dip in ice water and
place on hot, greased platter. Serve immediately.

BATTER: Mix all ingredients, except water. Gradually
add water til mixture is consistency of pancake batter.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS

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