Classic Homemade Barbecue Sauce

Recipe By : Cooking Live Show #CL8909
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
1 small onion — finely chopped
2 garlic cloves — finely chopped
1 teaspoon red pepper flakes
1 tablespoon chile powder or paprika
1 1/2 cup ketchup
1/2 cup amber beer or ale
1/4 cup cider vinegar
1/4 cup water
1/4 cup brown sugar
2 tablespoons dijon-style mustard
2 tablespoons worcestershire sauce
salt and ground black pepper
tabasco sauce — optional or to
— taste

In a saucepan cook onions in oil over moderate heat until tender. Stir
in garlic, red pepper flakes and chile powder and cook for 1 minute.
Add ketchup, beer, vinegar, water, brown sugar, mustard,
Worcestershire sauce, salt, black pepper, and Tabasco sauce, stirring
to combine. Partially cover and simmer until slightly thickened about
15 to 20 minutes. Taste and adjust seasoning, if necessary, with
Tabasco sauce. Remove sauce from heat and allow to cool completely.
Sauce can be refrigerated for 2 to 3 weeks or frozen for up to 1
month.

Yield: about 2 cups

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VEGETABLE CHIPS (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 1 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large carrots
1 large sweet potato
2 large beets
2 large potatoes

Peel all the vegetables and set aside separately. Using a vegetable slicer
or mandoline, thinly cut the vegetables into chips. Using a pre-heated deep
fryer filled with vegetable oil, fry the chips, separately, at 300 degrees
F, until they become crisp. Remove and drain excess grease, season with salt
and pepper and serve.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Raisin Crisscross Cookies

Recipe By : Cookbook Publishers, Inc.
Serving Size : 36 Preparation Time :0:10
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c margarine — softened
1 egg white — whipped
1 tbsp skim milk
1/2 tsp lemon extract
2 1/4 c unbleached flour
3/4 c granulated sugar
1/2 c raisins
3/4 tsp cream of tartar
3/4 tsp baking soda
2 tsps cinnamon

Preheat oven to 400. In a mixing bowl, combine margarine, egg white, milk,
and extract. In another mixing bowl, combine flour, sugar, raisins, cream
of tartar, baking soda, and cinnamon. Roll into balls. Place balls 3″ apart
onto unprepared baking sheet. Flatten with a fork dipped sugar, making a
crisscross pattern. Bake for 10 minutes.

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Per serving: 71 Calories; 3g Fat (32% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 58mg Sodium

—
Anita A. Matejka

Texas, USA

PRESSURE COOKER BEEF STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stew beef
1/4 c Flour
1/2 c Chopped onion
3 tb Oil
1 t Salt
1 c Tomato juice
1/4 ts Garlic powder
1/8 ts Pepper
1 c Carrots
1 c Potatoes
1/2 ts Salt
1/2 c Celery
1 c Water
1/2 ts Worcestershire sauce

Dredge cut meat in flour and brown in oil. Add onion, tomato juice,
salt, pepper and garlic powder. Stir and pressure cook for 15
minutes. Add potatoes, carrots, celery, 1/2 tsp salt, worcestershire
saue and water. Pressure cook 15 minutes. Thicken sauce and serve.

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Title: Ramen Pasta Salad
Categories: Salads
Yield: 8 servings

3 pk Ramen noodles, uncooked
3 c Finely shredded cabbage
1/2 c Thinly sliced celery
1/2 c Finely shredded Cheddar
1/2 c Diced carrot
1/4 c Vegetable oil
2 tb White vinegar
2 ts Sugar
2 ts Seasoned salt
1/2 ts Dry mustard
1/4 ts White pepper
Paprika

Prepare Ramen noodles according to package directions
but do not add spice packets; drain. In large bowl
combine noodles, cabbage, celery, cheese, and carrot.
In small bowl blend oil, vinegar, sugar, seasoned
salt, dry mustard, and pepper. Add to noodle mixture;
toss to coat. Chill thoroughly. Toss gently and
sprinkle with paprika before serving.

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SUMMER VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stew meat,lean,1″ cubes
1 Beef knuckle bone,cracked
4 qt Water
8 Tomatoes,large,fresh,chopped
2 ts Salt
1 t Pepper
1 Red pepper,hot*
1 Bay leaf
2 Onions,lg,mild,peeled/choppe
1 c Celery
2 c Carrots,scraped/sliced
1 Potato,medium,peeled/diced
1 c Lima beans,fresh
1 c Cabbage,chopped
1 1/2 c Corn,fresh,cut from cob

1. Place beef and beef knuckle in soup pot. Add the
water, tomatoes, salt, pepper, red pepper, bay leaf,
and onion. Bring to a boil, then lower heat, partially
cover the pot, and let the mixture simmer for 3-4
hours, or until the meat is very tender.
2. Remove knuckle bone and bay leaf. Add celery,
carrots, potato, lima beans, and cabbage. Continue to
simmer about 30 minutes. Add corn and continue to cook
until all vegetables are tender.
3. Cool slightly, remove surface fat, then reheat and
serve.

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Title: LOW CALORIE SEVEN LAYER SALAD
Categories: Salads
Yield: 1 lg salad

1 Head of lettuce
(or 2 bunches of spinach)
1 1/4 c Frozen peas
8 oz Grated low-fat cheddar or
-monterey jack cheese
1/2 c Crumbled turkey bacon
4 Scallions, finely chopped
2 Hard boiled eggs, sliced
1/2 c Sliced water chestnuts
Vinagrette salad dressing

1. Wash lettuce or spinach, tear into bite size
pieces. Steam peas until just tender.

2. Using a large, clear salad bowl, layer the
ingredients in the order presented. Repeat until all
ingredients are used up, saving the sliced egg for the
top of the salad. Chill. Serve with dressing on the
side.

Source: Linda Fields Cyberealm BBS Watertown NY
315-786-1120

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Viennese Coffee Mix

Recipe By : Electronic Gourmet Guide, Inc.
Serving Size : 1 Preparation Time :0:00
Categories : Basics Essentials Brunch
Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup instant coffee powder
2/3 cup sugar
3/4 cup coffee creamer — powdered
1/2 teaspoon cinnamon
1 dash allspice
1 dash cloves
1 dash nutmeg

Combine all ingredients. Mix well. Store in an airtight container.

To serve, add 4 heaping teaspoons mix to 8 oz. boiling water.

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Title: Drop Biscuits
Categories: Breads
Yield: 4 servings

2 3/4 c Flour 1 1/4 c Milk
4 ts Baking powder 1 ts Salt
6 tb Shortening

Sift flour, measure, and sift with baking powder and salt. Cut in
shortening. Add milk, stirring sufficiently to blend well. Drop by
teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (450ø F) about
12 minutes. These biscuits may be split, buttered, and used with various
fruits as the basis for an emergency shortcake. 14 servings. The Household
Searchlight – 1941

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Title: KOUNOUPITHI STIFADO (CAULIFLOWER STIFADO)
Categories: Vegetables, Greek
Yield: 6 servings

6 lb Cauliflower
6 sm Onions, white
1 1/4 c Oil
4 cl Garlic, split lengthwise
1 tb Tomato paste diluted with:
2 c Water
1/2 c Vinegar
1/2 tb Rosemary
1 ea Bay leaf
6 ea Peppercorns

Wash the cauliflower and break into flowerets.
Skin and wash onions; drain. Heat the oil in a pot
and lightly brown the whole onions. Add garlic and
cook until golden. Add diluted tomato paste, vinegar,
resemary, and bay leaf, and cook for 30 min. Bring
lge. pot of salted water to a boil; add cauliflower.
Cook for 5 min., then drain and add cauliflower to
sauce. (Add a little water if necessary.) Add
peppercorns. Cover pot. Simmer until all liquid has
been absorbed and only the oil remains (abt. 30 to 45
min.). Serves 6 to 8.

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