BEEF STEW: EISENHOWER’S RECIPE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Stewing beef (prime round)
1 lb Small Irish potatoes
1 bn Small carrots
1/4 lb Small onions
2 Fresh tomatoes
Assorted spces (thyme, bay
Leaves, garlic, etc.,) in
Cheesecloth bag
2 1/2 pt Beef stock
Salt, to taste
Pepper, to taste
Accent – MSG

Stew meat until tender, add vegetables and spices. Cook until vegetables
are done, strain off one cup of stock from stew, thicken slightly with
beef roux mixture. Pour back into stew and let simmer until ready to
serve (about 1/2 hour.) Remove cloth bag of spices.
Makes 6 servings.

– – – – – – – – – – – – – – – – – –

Title: Cantonese Casserole
Categories: Chinese, Pork
Yield: 4 servings

10 oz Frozen french style green
-beans
1 tb Canola oil
1 tb Flour
3/4 c Skim milk
2 tb Lite Soy sauce
1 c Lite dairy sour cream *
2 c Diced cooked ham
1 Flat can water chestnuts
1/2 c Bread crumbs
1 Paprika
1 Vegetable spray

* Or use yogurt cheese mixed with 1 tablespoon
cornstarch and a little lemon juice.

Thaw green beans, drain well. Melt butter, blend in
flour, add milk, and soy sauce. Cook over medium
heat, stirring, until thickened. Add sour cream, ham
and thinly sliced water chestnuts. Pour into sprayed
baking dish. Sprinkle top with bread crumbs. Dash
generously with paprika. Bake at 350 F for 30 minutes.

From the recipe files of Sheila Exner – September 1991

—–

Fegato Alla Veneziana

Recipe By : Molto Mario MB1D11
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons olive oil — lus 4 T
6 Spanish onions — in 1/8″ dice
2 Tablespoons balsamic vinegar — plus 4 T
12 Thin Rounds pancetta
1 1/2 Pounds young calf’s liver — sliced 1/2″ thick
and soaked in milk overnight
1/2 Cup seasoned flour
1 Bunch Italian parsley — chopped

Preheat oven to 425 degrees F.

In a 12 to 14-inch saute pan, heat oil over medium heat and add onions.
Slowly cook the onions until they are soft and starting to turn light
golden brown, about 10 to 12 minutes. Add balsamic vinegar and continue
cooking for 20 minutes until very soft and tan, that is, caramelized.
Meanwhile, place pancetta rounds on a cookie sheet lined with parchment and
bake 8 to 10 minutes, until crispy and brown. Remove and place on a plate
with paper towels to drain.

Place a 12 to 14-inch saute pan over high heat. Remove liver from milk, pat
dry and dredge in seasoned flour. Pour remaining olive oil in pan and add
liver, 3 pieces at a time, and quickly cook until dark golden brown, about
2 to 3 minutes. Turn and cook 1 minute on other side. Continue until all
liver is done. When last liver is out, add caramelized onions to liver pan
and splash with remaining vinegar. Replace liver in pan and cook until hot.
Add parsley and put on a plate, placing pancetta over top.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Date: Fri, 14 May 93 15:59:08 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Quick Scallion Seitan Saute over Soba Noodles (makes 2 large servings)
———————————————
1 package of soba noodles (whatever flavor you prefer) – about 8 oz.
1 bunch of scallions
5-6 fresh large button mushrooms (use more if they’re small)
10 cloves of garlic, or more if you prefer.
1 cup seitan, chopped
1 Tbsp. miso (or whatever size dollop you usually use)
1/4-1/2 cup water to saute

Cut up scallions into 1/2 inch pieces, using as much of the crispy
tops as you can. Mince the garlic, or press (if your press actually
works, mine never has). Slice the mushrooms into thinish slices. Cut
up the seitan. In a medium fry pan, cook all the ingredients together
in the water, adding more as you need it. Cook the soba according to
directions at the same time (you won’t need very much water for it to
cook… just enough to cover). When it’s cooked to your liking, turn
off heat, and serve over drained (and rinsed) soba noodles. Try and
leave the seitan/scallion mixture saucy. The more gooey it is, the
more sauce to mix in with the soba noodles. It took me 1/2 hour to
get it out of the fridge and into my stomach, if not less.

CHEERY CHERRY ROLLS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Miniature marshmallows
1/2 t Vanilla
2 t Water
2 Caramels
1 c Choppped candied cherries
4 1/2 t Light cream
2 c Plus 1 tbsp. sifted
1 c Chopped salted peanuts
Confectioners’ sugar

Directions: Melt marshamallows in water over low heat; remove from heat.
Add cherries, 2 cups sugar and vanilla; mix well. Sprinkle pastry cloth or
board with remaining sugar. Knead cherry mixture for 2 to 3 minutes or
until > smooth; shape into 3 rolls, 3/4 inch in diameter by 6 inches long.
Let stand at room temperature for 30 minutes. Melt caramels and cream in
saucepan; remove from heat. Spread rolls with thick layer of caramel; roll
in peanuts. Wrap rolls in waxed paper or plastic wrap. Let stand at room
temperature for 1 to 2 hours. Cut into 1/2 inch slices. Yield: About 3
dozen rolls.

Posted on Prodigy DESSERTS SWEETS on 11/15 3:11 PM by JUNE JAMES
(GNDR31B) .
MM by Cathy Svitek

– – – – – – – – – – – – – – – – – –

MY PAD THAI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 tb Distilled white vinegar
2 tb Water
2 1/2 tb Fish sauce
3 tb Tomato paste
2 1/2 tb Sugar
1/2 tb Dried shrimp
— pounded to a powder
9 oz Flat rice sticks, 1/8″ wide
Vegetable oil
1/3 c Fresh sweet basil leaves
– (Thai or purple basil)
2 Red Serrano chili peppers
-seeded very finely minced
4 Garlic cloves — minced
1 1/2 lg Boned chicken breast halves
– cut crosswise into
– 3/8 inch thick strips -OR-
1 lb -Lean pork, cut into thin
-slices 3/8 inch by 2 inches
8 oz Small, cooked shelled shrimp
2 Eggs — lightly beaten
2 c Fresh bean sprouts
– beans removed
1/4 c Roasted, unsalted peanuts
– coarsely ground
Cherry tomatoes — halved
Lime wedges
Mint sprigs
-OR- sliced green onions

Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried
shrimp in a small bowl; mix until well blended and reserve. In a large
pot, soak the noodles in enough water to cover. In a small skillet or pot,
heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice
noodle puffs instantly when dropped into the oil. Deep-fry the basil
leaves a few at a time, turning them once or twice until they are crisp, or
40 seconds to a minute; drain on paper toweling.

Bring the noodles to a boil and cook them 2 minutes, or until they are
almost tender. Drain and rinse them well, then spread them on paper
toweling to dry slightly. Head a wok or large skillet and add about 2 1/2
tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then
add the garlic and stir-fry until it is soft. Add the chicken or pork and
stir-fry until the chicken is almost opaque throughout or the pork is
browned. Stir in the shrimp and the sauce and mix completely. Make a well
in the center of the mixture and pour in the eggs. When they are almost
set, scramble them evenly. Add half the noodles, throughly incorporating
them into the mixture; stir in the remaining noodles and half the bean
sprouts. Cook just until the bean sprouts are nearly wilted.

Heap the meat and noodles onto a platter. Cover one half of them with
ground peanuts and the other half with uncooked bean sprouts. Ring the
noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the
top with the fried basil.

Source: Asian Pasta, by Linda Burum

From: stigle@cs.unca.edu (Sue Stigleman)

– – – – – – – – – – – – – – – – – –

Old Spaghetti Factory Original Clam Sauce

Recipe By : Old Spaghetti Factory
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Pasta
Favorites Seafood
Famous Eatery 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces butter
2 cloves garlic — finely chopped
1/2 medium onion — finely chopped
3 stalks celery — finely chopped
3 tablespoons flour
2 6 oz cans clams — chopped
1 quart half and half
1/4 teaspoon ground thyme
1 teaspoon salt

Combine butter, garlic, onion and celery in a saucepan. Braise over
medium-low heat until tender but not brown. Add the flour, and mix to make
a roux. Drain clams, reserving juice. In a separate saucepan, combine clam
juice, half-and-half, thyme and salt. Heat until just below boiling. Add to
roux, and cook until sauce thickens. Add clams, stirring gently to mix
through out the sauce. Serve over noodles.

Source: Old Spaghetti Factory as featured in the San Diego Union
Tribune, Feb. 16, 1995

– – – – – – – – – – – – – – – – – –

Title: CELERY-APPLE SALAD WITH CURRANTS
Categories: Salads, Fruits, Madison
Yield: 6 servings

1/2 c Dried currants
1 lg Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts; cracked
-left in large pieces
2 tb Walnut oil
Lemon juice
-=OR=- Champagne vinegar
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them
aside to soften while you cut the celery and apples. When they’re
soft, after 10 minutes or so, drain them and squeeze out the water.
Separate the stalks of celery and peel the tougher outer stalks.
Slice the celery into thin pieces, straight across or at an angle.
Cut the apples into quarters or sixths if they’re large and thinly
slice them crosswise. Finely chop the celery leaves and the parsley
and crack the nuts. Combine the celery, apples, currants, celery
leaves, parsley and walnuts in a bowl. Toss them with just enough
walnut oil to coat everything lightly. Add the lemon juice or vinegar
to taste, salt lightly, season with pepper and toss again.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Numero Uno Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Olive oil
2 Lg yellow onions chpd
2 pounds Coarsely ground beef
2 pounds Coarsely ground pork
1 Salt
1/3 cup Mild — unseasoned chile pwd
3 tablespoons Ground cumin
3 tablespoons Dried oregano
3 tablespoons Unswtnd coco pwdr*
2 tablespoons Ground cinnamon
1 1/2 teaspoons Cayenne pepper to taste
4 cups Tomato juice
3 cups Beef stock or canned broth
8 Med garlic cloves,pld — minced
2 tablespoons Yellow cornmeal (optional)
32 ounces Dark red kidney beans

Servings: 6
In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring
occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med
heat, combine beef and pork.
Season with 2 T salt and cook, stirring often, until meat has lost all its pink
color and is evenly crumbled, about 20 minutes.

Scrape onions into casserole with meats. Stir in chili powder, cumin,
oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir
in tomato juice and beef stock. Bring to a boil then lower heat and simmer,
uncovered, for 1 hour .

Taste, correct seasonings and simmer another 30 minutes or until chili is
thickened to your liking.
Stir in garlic. To thicken chili further or to bind any surface fats, stir in
the optional cornmeal. Stir in the beans and simmer another 5 minutes.

Winner of the 1985 NY State Chili Cook-Off

– – – – – – – – – – – – – – – – – –

Title: COOK UP AN ORIENTAL HOT POT
Categories: Appetizers, Beef, Chinese
Yield: 4 servings

1 lb Raw shrimp, peeled and
-deveined
2 Chicken breasts, skinned,
-boned, and sliced very
-thin, across grain
1/2 lb Beef sirloin sliced very
-thin, across grain
1/2 Head Chinese cabbage or 1
-lettuce heart, coarsely
-cubed
1 c Cubed egg plant or 1 5-ounce
-can (2/3 cup) water
-chestnuts,
Drained and thinly sliced
1 1/2 c Halved fresh mushrooms
4 c Small spinach leaves (stems
-removed)
14 oz Cans (5 1/4 cups) chicken
-broth
3 Chicken bouillon cubes
1 tb Monosodium glutamate
1/2 tb Grated gingerroot or 1/2
-teaspoon ground ginger

Midnight supper, perhaps for New Year’s Eve or after
the show, can be exotic in a hurry. The foods are
sliced ahead, the sauces made, then all stowed in the
refrigerator. When guests are hungry, the hostess
simply heats the broth and sets out the makings.

Genghis Khan hot pot is another name for this Chinese
specialty. Or maybe you’ve seen it on restaurant menus
as volcano soup. We show an honest-to-goodness
Mongolian cooker with a charcoal chimney in the
center, but any chafing dish or electric skillet will
do as well.

What’s cooking. Everything on the tray is raw, of
course–chunks of eggplant, crosscut strips of
sirloin, halved mushrooms, thin slices of chicken
breast, squares of Chinese cabbage, shucked shrimp.
Fresh spinach to simmer along with the other foods is
ready in the big red bowl. The broth is chicken
bouillon that boasts a faint overtone of ginger.
Individual bowls of fluffy rice are served at the same
time as Hot Pot.

The how-to. You pick out a few choice tidbits at a
time and drop them from chopsticks, bamboo tongs, or
fork into the lazily bubbling broth. In a few minutes,
fish them out to dip into zesty sauces on your plate,
like Peanut or Red Sauce, Chinese Mustard or Ginger
Soy.

Traditionalists poach eggs in the broth when it has
taken on subtle flavor from the foods that have
simmered in it. At the very last, the hostess may
ladle the broth as a soup. It’s delicious! Dessert?
Skip it, or serve a fruit bowl and candied ginger with
coffee or tea.

Etiquette: Use one set of chopsticks for cooking and
fishing out morsels from Hot Pot, use a second set for
eating. If only one set is provided for each guest,
simply reverse your chopsticks (large ends down) when
you cook or help yourself to food.

Oriental Hot Pot

Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot
cooked rice

Shortly before cooking time arrange the meats and
vegetables on large tray or platter; use a bowl for
spinach. Set out dunking sauces. Provide Bamboo tongs,
chopsticks or long-handled forks as cooking tools for
guests.

Heat chicken broth in electric skillet or chafing dish
(or use Mongolian cooker– directions follow). Add
bouillon cubes to hot broth and stir to dissolve; add
monosodium glutamate and ginger. Heat to simmering.
For cooking have broth barely bubbling. Each Guest
picks up desired foods with chopsticks or whatever,
drops them into the bubbling broth. When his tidbits
are cooked, he lifts them out and dips into the sauces
on his plate. Serve with rice. Makes 4 servings.

To use Mongolian cooker, fill chimney of cooker with
charcoal and add charcoal starter. Pour cold chicken
broth into cooker. Cover cooker, then light charcoal.
When broth is hot, continue as above.

—–