Rabbit Stew in White Wine Sauce (Pressure Cooker)

Recipe By : R. Banghart – Weight Watchers Fast Fabulous Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Wild Game
Mushrooms

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 teaspoons vegetable oil — divided
1 1/2 pounds rabbit — cut in pieces
1/2 cup chopped onion
1 clove garlic — minced
1 medium green bell pepper — in 1″ squares
1 cup mushrooms — sliced
2 teaspoons flour
3 medium tomatoes — blanch/peel/chop
1/2 cup wihite wine
1/4 cup water
1 package instant chicken broth and seasoning mix
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons fresh parsley — chopped

In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a
time, and cook until evenly browned on all sides. Set rabbit pieces aside.
Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute
until onion is soft. Add green pepper and mushrooms and continue sauteing
until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook,
stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring
to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and
stir to combine. Close cover securely. Place pressure regulator firmly on
vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds
pressure for 15 minutes. Hold cooker under cold water to bring pressure down.
Transfer rabbit to serving dish and cook sauce over High heat until slightly
thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley.

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Per serving: 312 Calories; 14g Fat (42% calories from fat); 36g Protein; 9g
Carbohydrate; 97mg Cholesterol; 213mg Sodium

Date: Tue, 28 Sep 93 14:12:11 PDT
From: Barbara Zimmerman

Waffle potatoes.

Grate enough potatoes for the family.
Grate 1/2 onion.
Add 1 table. flour
Add enough egg sub. (I use ener-G egg substitute), about 2 table.

Make sure you squeeze the water out of the potatoes.

Spray a little Pam (very little) on your no stick waffle iron. Put
the ingredients in, bake until done. Serve with lots of applesauce

If you don’t have a no stick waffle iron, you can make these into
pancakes.

CHICKEN SOUP WITH MATZO BALLS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Jewish
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Eggs
1 lg Egg white
1/2 ts Salt
3/4 c Matzo meal
1 tb Oil
8 c Homemade chicken broth
2 Parsnips, peeled chopped
1 lg Carrot, peeled chopped
1 Onion, chopped
1 c Broccoli florets
1 c Sliced mushrooms
2 tb Chopped fresh dill or
-parsley

In a mixing bowl, whisk together eggs, egg white and
salt. Whisk in matzo meal, oil and 3 T cold water.
Cover and chill the mixture at least 1 hour or
overnight. In a large pot, bring chicken broth to a
boil. Add parsnips, carrots and onions, reduce the
heat to medium-low and cook for 5 minutes. Gently roll
the chilled matzo dough by level teaspoonfuls into
balls, dropping them into the simmering broth as you
work. Cook the matzo balls, covered, for 15 minutes.
Do not lift the lid; the broth must simmer rapidly
to allow the matzo balls to expand properly. Uncover
the pot, add broccoli and mushrooms and simmer until
the broccoli is just tender, 2 to 3 minutes. Ladle
into bowls, sprinkle with dill or parsley and serve.

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PEANUT BUTTER BREAD – ELECTRIC

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Nuts
Breadmaker

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

3/4 C Water
2 C Bread Flour
2 1/2 T Brown sugar
1/4 t Salt
1/3 C Peanut butter
2 t Yeast

1 POUND LOAF–Marie Frainier *DGCP02C*

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Title: Chicken Velvet Soup
Categories: Soups
Yield: 5 Servings

6 tb Butter or margarine
1/2 c Milk
3 c Chicken broth
1 ds Pepper
6 tb Flour
1/2 c Light cream
1 c Fine chopped cooked chicken

In saucepan, melt butter or margarine. Blend in flour, then stir in
milk, light cream and chicken broth. Cook over medium heat, stirring
constantly, until mixture thickens and comes to a boil. Reduce heat.
Stir in finely chopped cooked chicken and dash of pepper. Return
soup to boiling and serve immediately. Makes about 5 cups of soup.

1991 WILLIAMS, Dorothy June and Diana
HANSEN
The James Whitcomb Riley Cookbook
Guild Press of Indiana,
Indianapolis.

This recipe was a standard at the L.S. Ayres Tea Room at the L.S.
Ayres Department store.

Ayres’ opened for business in 1907. In the store’s early years it was
thought that food was served from informal food stands before the Tea
Room opened in 1929. The Tea Room was closed in 1991 and the
original downtown Ayres’ store was closed in January 1992.

MM Format by John Hartman
Indianapolis, IN
mensa-1@juno.com

MMMMM

Title: Scallion Biscuits
Categories: Breads
Yield: 6 Biscuits

3/4 c All-purpose flour
1 ts Double-acting baking powder
1/4 ts Baking soda
1/2 ts Salt
2 tb Cold unsalted butter, cut
-into bits
1/4 c Minced scallion, including
-the green part
1/3 c Plain yogurt

Into a bowl sift together the flour, the baking
powder, the baking soda, the salt, and freshly ground
pepper to taste and blend in the butter until the
mixture resembles coarse meal. Stir in the scallion
and the yogurt and combine the mixture until it just
forms a soft, sticky dough. Droop the dough by
heaping tablespoonsfuls onto a buttered baking sheet
and bake the biscuits in the middle of a preheated
425F oven for 12 to 15 minutes, or until they are
golden. Makes about 6 biscuits. Typed in MMformat by
Cindy Hartlin Source: Gourmet’s Short Order

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Butternut Squash Soup w/ Ginger Lime

Recipe By : Mondavi Winery
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup onion — finely chopped
1 1/2 tablespoons ginger root — minced
3 tablespoons unsalted butter
2 large butternut squash — peeled and sliced
2 cups chicken broth
2 cups water
3 cloves garlic
2 tablespoons fresh lime juice
1/3 cup oil
3 tablespoons ginger root — julienned

In a large saucepan, cook the onion minced ginger in the butter over low
heat until onion is soft. Add squash, broth, 2 cups water the garlic.
Bring mixture to a boil simmer covered for 15-20 minutes or until squash
is tender. Puree mixture in batches in a blender or food processor then
return to the pan. Stir in lime juice, season with salt pepper and
reheat soup.

In a small skillet, heat the oil over moderately high heat until it is hot
fry julienned ginger. Float a lime slice in soup sprinkle with fried
ginger.

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Per serving: 422 Calories; 29g Fat (58% calories from fat); 9g Protein; 37g
Carbohydrate; 26mg Cholesterol; 874mg Sodium

Suggested Wine: Chardonnay

SAGE WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bh g Spicy
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-PNewton vkbb14a
1 1/2 c Water (Milk) 1
1 tb Applesauce (Shortng) 1 1/2t
2 c Whole wheat flour 1 1/2
1 c Bread flour 2/3
1/3 c Cornmeal 1/4
1 tb Brown sugar 2 t
2 ts Fresh sage 1 1/2 OR
1/2 ts Crushed dried sage 1/2
3/4 ts Salt 1/2
1 t Yeast 1 t

Page 39

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Title: Chocolate Maple Walnut Praline
Categories: Desserts, Bakery
Yield: 1 servings

1 1/2 c Walnut pieces
1/2 c Pure maple syrup
2 c Granulated sugar
1/2 ts Fresh lemon juice
2 oz Unsweetened chocolate;
-chopped
Into

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees. Toast the walnuts on a baking sheet in the preheated
oven for 8 minutes. Remove from the oven and cool to room
temperature. Heat the maple syrup in a 1 1/2-quart saucepan over
medium-high heat. When the syrup begins to boil, reduce the heat to
medium and allow the syrup to continue to boil and thicken for 10
minutes, stirring occasionally with a metal spoon. Remove the very
hot syrup from the heat. Immediately add the walnuts to the syrup and
stir to combine. Transfer the glazed walnuts to a baking sheet with
sides. Use a metal spoon to spread the walnuts evenly over one half
of the baking sheet. Set aside. Place the sugar and lemon juice in a
3-quart saucepan. Stir with a whisk to combine (the sugar will
resemble moist sand). Caramelize the sugar by heating for 10 to 10
1/2 minutes over medium-high heat, stirring constantly with a wire
whisk to break up any lumps (the sugar will first turn clear as it
liquefies, then light brown as it caramelizes. Remove the saucepan
from the heat, add the unsweetened chocolate and stir to dissolve.
Immediately and carefully pour the caramelized mixture over the
walnuts, covering all the nuts. Allow to harden at room temperature
for at least 30 minutes. Invert the praline onto a clean, dry cutting
board (it should pop right out of the baking sheet), this will keep
the shiny side looking shiny after cutting. Use a sharp serrated
slicer to cut (use a sawing motion) the praline into desired size
pieces. Store the praline in a tightly sealed plastic container until
ready to devour.

MMMMM

PIZZA BM CRUST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Bread flour
1 t Salt
1 1/2 ts Vegetable oil
3/4 c Water
1 t Dry yeast
Toppings:
2/3 c Pizza sauce (10 oz)
2 c Mozzarella cheese (8 oz)
Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start.
(Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2.
Divide the dough into 4 equal portions. Roll each portion into a ball. 3.
Place on a lightly floured surface. Cover with a plastic wrap and rest for
20 minutes. 4. Roll out each ball into a flat circle. 5. Place on a greased
baking pan. Prick the surface with a fork. 6. Brush with 2 tablespoons
pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of
your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until
ingredients are cooked and the dough is crisp and slightly brown.

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