Title: Beef and Bay Stew
Categories: Beef, Stews
Yield: 2 Servings

750 g Beef, cubed
2 c Beef stock
1/2 bn Leeks
1 sm Turnip
1 sm Carrot
6 sm Scrubbed potatoes
1 Celery stick
1 Bay leaf
1/2 ts Thyme
1/2 Sugar lump
1 pn Salt
1 pn Pepper
2 tb Plain flour

Roll cubed beef, with fat removed, in flour seasoned wtih salt and
pepper. Place in casserole with stock and after bringing to the boil,
simmer for 3/4 of an hour. Add the well washed white part of the
leeks thickly sliced. Peel and dice turnip and carrot and add to the
dish with sliced celery and well scrubbed potatoes. Add bay leaf,
thyme and sugar. Stew gently for approximately an hour and serve with
thick crusty bread. Serves 2 but his may be ahlved and one portion
frozen.

MMMMM

Title: Field and Stream Stuffed Burgers
Categories: Hamburgers
Yield: 8 servings

2 lb Ground round
2 Eggs
1 c Sweet pickle relish
3/4 c Onion, coarsely chopped
3 T Worcestershire sauce
1 oz *bourbon
2 Garlic cloves minced
1/4 c *green Bell pepper chopped
1/2 c *bacon, cooked crumbled
-salt pepper to taste

* items are optional

Mix onion, relish, Worcestershire sauce, and any of the
optional ingredients you wish to use, together. Be sure to get
the eggs mixed in completely. Roll meat out and make 16 thin
patties. Spoon the pre-made mixture upon the top of one patty.
Place another patty on top. Press firmly to join them. Wipe up
the mixture that runs out of the patty stack and spread over the
top of the patty stack. Either broil in your oven until they are
as you prefer them or on a barbecue grill as you see fit.

Origin: Field Stream magazine 1960-something!
—–

WW-YELLOW SPLIT PEA ‘N’ HAM SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces uncooked yellow split peas
1 teaspoon margarine
1/2 cup chopped carrots
1/4 cup each chopped onion and celery
2 ounces chopped boiled ham
2 cups water
1 1/2 packets instant chicken broth and seasoning mix
1 small bay leaf, studded with one whole clove
dash each, ground cinnamon and white pepper

Sort and rinse peas; set aside. In 2-quart saucepan heat margarine until
bubbly and hot; add carrot, onion, celery, and ham and cook, stirring
constantly, until onion is translucent. Stir in split peas and remaining
ingredients and bring to a boil. Reduce heat, cover, and let simmer until
peas and vegetables are soft, about 45 minutes.
Let soup cool slightly; remove and discard bay leaf and clove. Transfer soup
to work bowl of food processor and process utnil pureed; return to saucepan
and cook until heated.

Each serving contains: 3 protein exchanges; 1 vegetable exchange; 1/2 fat
exchange; 8 calories optional exchange
Per serving: 248 calories; 19 g protein; 5 g fat; 33 g carbohydrate; 955 mg
sodium; 25 mg cholesterol

– – – – – – – – – – – – – – – – – –

Title: DRY RUB SPICE MARINADE
Categories: Herb/spice, Marinades
Yield: 1 servings

1/4 c Kosher salt
2 tb Garlic powder
1 tb Dried thyme
2 ts Ground black pepper
1/4 c Granulated or brown sugar
2 tb Paprika
2 ts Cayenne pepper

Combine all ingredients, blending thoroughly. If
reserving for later use, store in a tightly capped
jar. To use, sprinkle heavily over all sides of meat
and rub in well with fingers. Let meat stand at room
temperature for two hours, or lightly covered
overnight in the refrigerator. Sprinkle meat again
lightly before grilling, broiling or baking. This
recipe makes enough for 3-4 pounds spareribs. Mixture
is also good on poultry.

Keeps indefinitely in tightly capped jar. Note from
the cook:“The secret of a good dry rub is equal
proportions of kosher salt and sugar. The salt draws
juices to the surface of the meat; the sugar drinks
those juices up, making a lovely, light, potently
seasoned glaze on the meat.These are the herb bottles
closest to my hands, if you have other stuff handy,
add it as you wish: ground ginger, or dry mustard; red
pepper flakes, or onion powder. Customize it any way
you will.” Via: RFIX_S 09-28-1994

—–

Title: French Onion Soup
Categories: Polkadot, Lisa, Onions, Soups/stews
Yield: 1 Servings

MMMMM——————WHITE STOCK (FONDS BLANC———————–
2 lb Veal bones
2 Chicken carcasses, cut into
-pieces
1 Gal water
2 Carrots, sliced
1 Onion, sliced
1 Celery stalk, sliced
2 Leeks, washed well and
-sliced
6 Cracked black peppercorns
4 Parsley sprigs
2 Sprigs thyme
2 Bay leaves

MMMMM———————FRENCH ONION SOUP————————–
8 c Fonds blanc
3 c Onion, sliced
2 tb Butter
8 tb Mixed grated Gruyere
-and Parmesan cheese
Salt and pepper to taste
1 Baguette

I’ve recently been making French onion soup. The recipe I’ve been
using is from the Chez Francois cookbook (Chez Francois is a rather
good French restaurant in the DC area). I’m writing this from memory,
but I’m pretty certain it’s accurate.

Place bones, carcasses, and water in a large stock pot. Bring to a
boil. Reduce heat, skim fat, and add vegetables and herbs. Allow to
simmer for 4-5 hours partly covered, skimming fat as necessary.
Strain well (or just ladle the soup out, leaving the bones, etc.
behind). Melt the butter on low heat in a large saucepan. Add the
onion, and cook for 30-40 minutes, stirring often, until the onions
are soft and golden brown. Add the fonds blanc, and simmer for 30
minutes. Add salt and pepper to taste. In a 375 F oven place 16
1/2-inch slices of bread, cut into ~1-inch pieces. Bake until golden
brown (5-8 mins). Put the soup into individual serving dishes, top
with the croutons and 1 heaping tbsp. cheese each (I find I really
need more like 2 tbsp each). Brown the cheese under a broiler and
serve immediately.

From the Internet Cookbook

[Wow! That looks quite complicated. I don’t even have half of those
ingredients. -Lisa]

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

Title: Scalloped Green Peas and Onions
Categories: Veggies, Potato cass, Try soon
Yield: 6 servings

MMMMM———————-SO COUNTRY CKBK—————————
1/4 c Butter
1/4 c All purp flour
1 t Salt
1 t Seasoned salt
Pepper
2 c Milk
10 oz Pkg frozen peas, part thaw
1 lb Pearl onions, frozen,thawed
2 md Baking potatoes, peel, slice
1 c Swiss cheese, shredded

Melt butter in saucepan over low heat, blend in flour, salts, and
pepper. Add milk, stirring constantly. Cook and stir until sauce is
smooth and thick. Arrange half the peas, onions, and potatoes in a
buttered 1 1/2 qt shallow casserole. Spoon half sauce over, sprinkle
with half cheese. Repeat. Cover, bake 375, 1 hr. S: Southern Country
Ckbk

MMMMM

Title: Cucumber Dill Dip #1
Categories: Dips
Yield: 4 servings

1 md Cucumber
1/4 ts White Pepper
1 1/2 c Mayonnaise
3/4 c Sour Cream
1/4 c Green Bell Pepper, Diced
2 tb Fresh Dill, Chopped, OR
2 ts Dried Dill, Crushed

Peel, seed and finely dice the cucumber. Using a colander, squeeze out any
excess water from the cucumber chunks. Place in a bowl and blend will with
the pepper and dill. Blend in the remaining ingredients and mix
thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED
DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers.

—–

Title: Jack Daniel’s Spectacular Sauce
Categories: Other sauce
Yield: 1 servings

1/2 Clove Garlic
2 tb Butter
2 tb All-Purpose Flour
1 c Beef Broth
1 tb Fresh Parsley; chopped
2 c Fresh Mushrooms; sliced
2 Green Onions; chopped
1 tb Butter
1/4 c Jack Daniel’s Whiskey

Rub saucepan with garlic; discard garlic. Melt 2 TBS butter;
stir in flour. Slowly add broth, stirring constantly. Add
parsley; cook until thickened; set aside. Saute mushrooms and
onion in butter until tender. Add whiskey and thickened broth.
Simmer several minutes over low heat. Serve over grilled or
broiled chicken. Makes 2-1/2 cups.
—–

Title: Rice Trail Mix
Categories: Snacks
Yield: 10 cups

2 c Crispy rice corn squares
— (bite-size)
2 c Puffed rice
2 c Crispy rice squares
— (bite-size)
1 c Dried banana chips
1 c Dry roasted peanuts
1 c Chocolate candies
1 c Seedless raisins

Combine all ingredients. Store in tightly covered container.

Each 1/2-cup serving provides:
* 153 calories
* 3.3 grams protein
* 5.6 grams fat
* 24.7 grams carbohydrate
* 83 milligrams sodium
* 1 milligram cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

THICK ‘N CHICKEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
5 c Water
1 t Goya adobo with pepper
1 c Lentils
1 c Barley
16 oz Whole tomatoes-1 cn — cut up
1 c Onions — sliced
1 c Carrots — sliced
1 c Celery — sliced
1 pk Goya Sazon sin Achiote
2 c Chicken — chopped, cooked

In soup pot, heat oil unitl hot. Saute vegetables on
medium heat until onions wilt. Cover and cook 3
minutes more. Add water, boullion, Adobo, Sazon and
bring to a boil. Add barley and lentils, simmer 20
minutes. Add chicken and tomatoes and heat through.
Serves 6 – 8.

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