Jerky Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Jerky — beef or buffalo
1 cup Whole dried hominy — soaked overnight in
— ample water
1 large Yellow onion — peeled/chopped
1 pound Potatoes* — unpeeled/diced
Salt and pepper to taste

*Native Americans would have used prairie potatoes — arrowhead (Sagittaria
latifolia).

Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle.
Drain the hominy and add to the jerky, along with the onion. Cover with water
and bring to a boil. Simmer, covered, until the hominy is tender, about 2
hours. You will have to watch this closely, as more water will have to be
added as you go along. Add the potatoes and cook for an additional 20
minutes. Season with salt and pepper.

Source: “The Frugal Gourmet Cooks American” by Jeff Smith.

Posted To Fabfood September 1998~Busted With 2.0 by

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Salami and Parmesan

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Beef Cheese
Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound salami — cut into 8 cubes
2 eggs — beaten
4 tablespoons Parmesan cheese — grated
walnut oil — for frying

Dip salami cubes into beaten egg then roll in Parmesan to coat. Fry in deep
hot oil for 30 second. Drain. Serve warm.

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Per serving: 98 Calories; 8g Fat (70% calories from fat); 6g Protein; 1g
Carbohydrate; 66mg Cholesterol; 362mg Sodium

NOTES : Total Grams- 4.0; Grams/serving- 0.5 per cube

LEMON-CHEESE PRESSED COOKIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter or margarine,
softened
1 pk (3 ounces) cream cheese,
softened
1 c Sugar
1 Egg
1 t Grated lemon peel
1 tb Lemon juice
2 1/2 c Flour
1 t Baking powder

Cream butter, cheese and sugar until fluffy. Blend in remaining
ingredients. Cover, chill 1 hour.

Heat oven to 375. Fill cookie press with 1/4 of dough at a time; form
desired shapes on ungreased baking sheet. Bake 8 to 10 minutes or
until light brown on edges. About 5 dozen 2-inch cookies.

From: Betty Crocker’s Cookbook

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Marinated Garlic and Olives

Recipe By : cindy@solan.unit.no (Cindy Kandolf)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
25 large cloves garlic
25 large olives
100 milliliters water
100 milliliters olive oil
100 milliliters apple cider vinegar
1 teaspoon salt
2 teaspoons blended herbs
1 bay leaf

Peel garlic and boil in water 4-5 minutes. Mix garlic and olives together
in a jar. Blend the marinade and boil. Pour, warm, over garlic and olives.
Let the jar stand at room temperature for about 1 week, then store in a
cool place.

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Title: FAMILY FAVORITE BURGERS
Categories: Hamburger, Main dish, Meats
Yield: 6 servings

1 1/2 lb Ground Beef
2 ea Bread; Fresh Bread Crumbs
1/3 c Milk
1/4 c Catsup
1/4 c Onion;Finely Chopped,1 small
1 ts Salt
2 ts Horseradish
2 ts Worcestershire Sauce
1 tb Mustard; Prepared

Mix all ingredients together. Shape mixture into 6
patties, each about 3/4-inch thick. Broil or grill
patties, 4-inches from the heat, turning once, until
the desired doneness is reached, about 10 to 15
minutes.

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Title: Coconut Cream Pie
Categories: Pies
Yield: 8 servings

1 Deep dish pie crust 4 T Butter
1 c Shredded coconut 2 T Vanilla
6 Eggs 3 T Shredded coconut
2 c Sugar 2 t Cream of tartar
2 T Corn starch 6 T Sugar
3 c Milk

Prepare one nine inch deep dish pie shell. Preheat oven to 350F.

PUDDING
Separate eggs and set whites aside for meringue. Mix egg yolks, sugar,
corn starch, milk, vanilla and butter. Stir in 1 cup of shredded coconut.
In top of double boiler, cook mixture until thick, stirring constantly.
Pour pudding into previously prepared deep dish pie shell.

MERINGUE
Beat egg whites and 2t cream of tartar until foamy. Slowly beat in 6T
sugar, 1T at a time. Continue beating until stiff and glossy. Beat in 1t
vanilla. Heap meringue onto top of pie filling. Carefully seal meringue
to edge of pie crust to prevent shrinking or weeping. Top meringue with
3T shredded coconut.

Bake pie at 350F until meringue is a delicate brown color. Cool pie away
from draft.

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Title: Sichuan Beef and Snow Peas Stir-Fry
Categories: Main dish, Stir-fry, Meats
Yield: 4 servings

1/2 lb Tender beef steak
2 tb Cornstarch; divided
3 tb Kikkoman Soy Sauce; divided
1 tb Dry sherry
1 Garlic clove; minced
1/4 ts Crushed red pepper
-OR up to double this amount
2 tb Vegetable oil; divided
6 oz Fresh snow peas; trimmed
1 md Onion; chunked
1 md Tomato; chunked

Slice beef across grain into thin strips. Combine 1 Tbsp. _each_
cornstarch and soy sauce, sherry and garlic; stir in beef. Let stand 15
minutes. Meanwhile, blend remaining 1 Tbsp. cornstarch, 2 Tbsp. soy
sauce, red pepper and 3/4 cup water; set aside. Heat 1 Tbsp. oil in hot
wok or large skillet over high heat. Add beef and stir-fry 1 minute;
remove. Heat remaining 1 Tbsp. oil in same pan. Add snow peas and onion;
stir-fry 3 minutes. Add beef, soy sauce mixture and tomato. Cook,
stirring, until sauce boils and thickens and tomato is heated through.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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CHICKEN IN A CLAY POT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Whole chicken, about 3
-pounds, cut Into serving
-pieces
11 Cloves garlic, crushed
1 tb Coarse salt
1 t Freshly ground popper
2 tb Corn or vegetable oil
20 sm New potatoes, peeled
3/4 c Red wine vinegar
1/2 c Olive oil
2 ts Salt
6 Bay leaves
2 tb Each dried thyme and
-marjoram
2 Chiles serranos (optional)

Hey++just found this one in a Cookbook Digest. It
might work well in the Romertopf. Or the Chinese
sandy pots for that matter.

The traditional way to prepare this chicken dish from
Michoacan, is in a clay casserole dish covered with a
sealing layer of ground corn or masa. Small bits of
the corn mixture break off and add a thickening
texture to the sauce. This modern version is much
simpler to prepare.

Rub the chicken with the garlic, salt, and pepper and
refrigerate for 2 to 4 hours.

In a large skillet, heat the corn oil, saute the
chicken briefly and transfer to a cazuela or large
pot. In the same oil, lightly brown the potatoes,
remove, and set aside. Add the vinegar to the skillet
and bring to a boil, scraping up browned bits from the
bottom of the skillet. Pour the vinegar through a
strainer over the chicken.

Add the olive oil, salt, bay leaves, thyme, and
marjoram to the chicken cazuela. Bring to a boil over
high heat, cover, and lower the heat. Every 10
minutes, uncover and stir. After 35 minutes, uncover,
correct the seasonings, and add the chiles and
potatoes. Cover and cook over low heat until the
potatoes are tender, about 15 minutes.

Makes 6 servings.

From “Mexico the Beautiful” (Collins Publishers, $45.)

Posted by Stephen Ceideberg; October 22 1992.

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Title: Lemon-Tarragon Dip
Categories: Appetizers, Dips, Vegetables
Yield: 4 servings

4 tb Fresh Tarragon; Chopped, OR
4 t Dried Tarragon; Crushed
1 t Lemon Juice
1 c Mayonnaise
2 t Capers

Mix all the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip.
SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow
Zucchini, Carrots

MMMMM

Title: EASTER EGGS
Categories: Candy
Yield: 6 servings

1/4 lb Butter
8 oz Cream cheese
Add:
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Peanut butter or coconut
4 c Confectioner’s sugar

Soften and mix together butter and cream cheese.

Place in refrigerator to chill. Form into egg or ball shape. Dip in
melted chocolate coating.

MMMMM