Title: Beef Stew with Biscuits
Categories: Beef, Stews, Restaurants
Yield: 4 servings

——————-MICKEY’S GOURMET CKBK——————-
2 lb Round steak, cubed
4 T Oil
4 T Flour
1/2 c Onion, cut 1/2″ pieces
1/2 c Carrots, halves lenghtwise,
-cut on bias
1/2 c Celery, cut on bias
3 T Tomato paste
4 Beef bouillon cubes
2 c Water
3 c BROWN GRAVY
1 t Paprika
1 Bay leaf
1 t Garlic
Salt and pepper
1 c Peas, cooked

——————BAKING POWDER BISCUITS——————
2 c Flour, sifted
1 T Sugar
4 t Baking powder
1/2 t Salt
1/2 c Shortening
1 Egg, beaten
2/3 c Milk

Chef Mickey’s Village Restaurant, Disney Village
Marketplace In stew pot, add oil over high heat.
Dredge meat with flour and quickly sear a few pieces
at a time until browned. Add onions, carrots, celery,
and water to pot with meat; simmer 15 mins. Add
remaining ingreds except peas. Mix well; simmer on low
until meat is tender and vegs are cooked. Remove bay
leaf and adjust seasoning if necessary. Just before
servng, add peas and serve stew over biscuits. Baking
Powder Biscuits: Preheat oven 425 F.
Sift together flour, sugar, baking powder, and salt
into a bowl. Cut in shortening. Combine milk and eggs;
mix into flour with a fork until just moistened. Turn
dough onto a lightly floured surface; knead gently.
Roll to 3/4″ thickness. Cut with a 2″ figured cutter
and place on an ungreased baking tray. Bake 12 mins or
until golden.

—–

TOFU VEGETABLE CREPES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Crepes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Zucchini — sliced
1 c Mushrooms — sliced
2 tb Safflower oil
1 c Tofu — baked; cubed
1 c Shiitake Mushroom Gravy
16 Crepes (see recipe)

In a large saucepan, saute the zucchini and mushrooms
in the hot oil over medium-high heat. Add the tofu and
half the gravy. Mix well, then divide the mixture
between the crepes, roll up, and pour the remaining
gravy over them. Serve hot.

Vegetarian Cooking for Good Health by Gary Null/MM by
DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Raspberry Cheese Pie
Categories: Cheese, Fruits, Pies
Yield: 6 Servings

8 oz Cream cheese; softened, 1 pk
1/2 c Dairy sour cream
1/3 c Sugar
2 ea Eggs; lg
1 ea Unbaked 9-inch pie shell
20 oz Frozen raspberries; thawed
1 x Water
3 ts Cornstarch
1/2 c Whipping cream; whipped

Combine the cream cheese and sour cream in a bowl,
using an electric mixer set at medium speed, until
smooth and fluffy. Add the sugar and eggs blending
well. Pour into the unbaked pie shell. Bake at 375
degrees F. for 35 minutes or until a knife inserted in
the center comes out clean. Chill for at least 1 hour
in the refrigerator. Meanwhile, drain the raspberries,
reserving the juice. Add enough water to the juice to
make 3/4 cup of juice. Blend the cornstarch and juice
together in a 2-quart saucepan. Cook, over medium
heat, stirring constantly, until the mixture comes to
a boil. Cook for 1 minute more. (Mixture will be
very thick.) Remove from the heat and stir in the
raspberries, then cool to room temperature. Fold the
whipped cream into the cooled raspberries and spread
the mixture over the chilled cream cheese layer.
Chill for an additional 2 to 3 hours before serving.

—–

Children’s Chocolate Frosting

Recipe By : More Make-a-Mix Cookery by Eliason, Harward, and
Westover
Serving Size : 9 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar — sifted
3 tablespoons instant nonfat milk powder
1/2 cup unsweetened cocoa powder
6 tablespoons vegetable shortening

In a medium bowl, combine powdered sugar, milk powder ans cocoa powder.
(Sift cocoa if lumpy.) With a pastry blender, cut in the shortening.
Spoon about 1/3 cup of mixture into each of 9 small containers or
ziplock bags and seal tightly. Label with date and contents. Sore in a
cool dry place. Use within 12 weeks. Makes 9 packages Children’s
Chocolate Frosting.

To use:
1 pkg. Children’s Chocolate Frosting Mix
3/4 teaspoon water

In a small bowl combine Children’s Chocolate Frosting and water. Stir
with a spoon until smooth. Makes about 1/4 cup.

– – – – – – – – – – – – – – – – – –

SOOTHING LEEK SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-RITA TAULE (BTVC62A)
2 tb Unsalted butter
2 tb Onion — finely chopped
1 lg Leek — rinsed well;
-sliced (about 1 cup)
2 c -double-strength
Chicken broth
1 c Potato — peeled and diced
1 1/2 c Whipping cream
3/4 ts Salt — (to taste)
Freshly grated nutmeg
-to taste (I omitted this )
1/4 c Blue Cheese — crumbled
-or Parmesan
4 Shots dry white wine 🙂

Melt butter in a heavy saucepan. Add onion and leek
and cook slowly; stirring often, until soft. Stir in
broth, then add potato. Cover and cook until potato is
tender. Cool, then process in a food processor or
blender until pureed. In another saucepan, bring
cream to a gentle simmer, cook until just slightly
reduced, then stir in leek mixture and heat until very
hot (but don’t boil). Season with salt, pepper and
nutmeg. Serve hot. Sprinkle 1 Tbl. cheese over each
serving and offer a shot of the wine on the side.
Hope you enjoy this as much as we did. Slurp, slurp.

Rita in Scottsdale 11/02 01:03 Formatted by Elaine
Radis

From the MM database of Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

– – – – – – – – – – – – – – – – – –

Orange and Almond Dessert Cake

Recipe By : Yaakov Cohney
Serving Size : 8 Preparation Time :3:20
Categories : Cakes Desserts
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 juicy oranges — thick skinned
6 eggs
250 grams ground almonds — coarsely chopped
185 grams caster sugar
1 tablespoon baking powder

Wash oranges, place in saucepan and cover with water. Simmer gantly for 2
hours ir until very tender. Cool slightly, halve the oranges and discard
pips. Chop skin and pulp roughly the puree in a good processor. Beat the
eggs until light coloured, add remaining ingredients and blend throughly. Pou
into a buttered and floured tin [ about 22 CM] and bake in a preheated 190
degree C oven for about 1 hour or until cake is golden and just firm to the
touch. Leave in the tin until quite cold. Serve with whipped cream. I like
to either simmer orange rind shreds in a sugar syrup and serve a small pile of
those beside the cake and decorate with candied peel, together with a few
orange segments marinated in a little syrup and sometimes with a good dash of
Grand Marnier. Pass the cream separately.

– – – – – – – – – – – – – – – – – –

NOTES : Based on a Spanish recipe, this dessert cake is very easily made. It
can be made for Passover, but if so, the baking powder must be omitted and the
eggs seperated. The whites are whipped stifly and folded in after the other
ingredients are mixed.

PEANUT BUTTER AMARANTH LOGS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c AM Amaranth
3/4 c Coconut
1 c AM Creamy Peanut Butter
1/2 c AM Sesame Tahini
1/3 c Honey
1/2 c AM Wheat Bran
1/3 c AM Sunflower Seeds
1/3 c Milk powder

Mix together Amaranth and coconut. Place on a cookie sheet in the oven
for 15 minutes at 300 F.

While the above is toasting, place the remaining ingredients in a medium
size bowl and mix.

Divide Amaranth and coconut mixture in half. Mix half of the Amaranth and
coconut mixture in with other ingredients. After rolling this mixture
into one dozen three inch x half inch logs, coat the outside with the
remaining mixture of coconut and Amaranth.

Place in the refrigerator or freezer until ready to serve.

SUGGESTION: Fine coconut will give better results.

Source: Arrowhead Mills “The Native Americans” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

RED LENTIL SOUP -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Soups
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
2 md Onions — finely chopped
1/2 lb Red Lentils
6 c Beef Stock — or chicken
Stock
1 t Paprika
1 Bay Leaf
1/2 ts Salt
1/8 ts Pepper
1 t Dried Mint
1 t Dried Parsley

In a large soup pot, saute oil and onions. When onions
are soft, add lentils.
Stir several minutes. Add remaining ingredients. Bring
to a boil. Simmer until lentils are very soft, about
35 minutes. Soup may be pureed.

Recipe By :

– – – – – – – – – – – – – – – – – –

JAMAICAN OXTAILS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Oxtails, trimmed
1 Onion, sliced
1/4 c Soy sauce
1/4 c Flour
1/2 ts Salt
1 t Pepper
1/4 c Oil
1 Tomato, chopped
1 Bell pepper, chopped
1 Habanero chile, chopped
1 Garlic clove, pressed
6 c Hot water
3 tb Molasses
1 Thyme sprig

Place oxtails in a large bowl. Add sliced onion
and soy sauce. Mix well. Refrigerate at least 2
hours.
Combine flour, salt and pepper. Dredge oxtails in
mixture making sure all sides are covered. Reserve
onion. Heat oil in large Dutch oven until hot. Brown
oxtails.
Remove meat from pan, drain off all but 1-2
tablespoons oil. Add reserved onion, tomato, bell
pepper, chile and garlic to pan and saute lightly,
scraping up brown bits. Add hot water and molasses
and stir well. Return oxtails to pan and cook over low
heat for 1-1/2 hours. Add thyme sprig and continue to
cook 30 minutes longer.

– – – – – – – – – – – – – – – – – –

PEPPER RAINBOW SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken broth
1 md Onion, chopped
2 c Rice, cooked
4 Bell peppers, in
-assorted colors
1/2 ts Savory
2 ts Chives
2 Egg yolks
2 tb Lemon juice
Salt and pepper,
-to taste

Bring the broth to a boil. Cook the rice.

Chop the onion and saute the pieces until they are
golden brown. Add to the broth. Add the savory and
chives to the broth.

Clean the seeds and cores from the peppers and chop
the cleaned peppers into pieces. Set chopped peppers
aside.

Add the rice to the broth and cook for 5 minutes. Add
the chopped peppers to the boiling broth and simmer
for 1 minute. Meanwhile, beat the egg yolks in a 2-cup
bowl.

Thicken the soup with the egg yolks by adding the hot
soup to the beaten yolks a little bit at a time,
stirring constantly, until a cup or two of soup has
been added to the yolks. Dump this mixture back into
the simmering broth. Add the lemon juice. Season to
taste with salt and pepper. Serve.

NOTES:

* A light summer soup with multicolored peppers —
Every year in late summer, produce counters fill with
multicolored bell (capsicum) peppers. Green bell
peppers, red bell peppers, yellow bell peppers. Even
purple bell peppers. Creative chefs try hard to take
advantage of the splash of colors, and make rainbow
salads or rainbow appetizers. Here is a different way
to rejoice in multicolored peppers: pepper soup. The
peppers float to the top of a light broth and artfully
dodge your spoon as you try to eat them. Yield:
Serves 6-8.

* The thickening technique is identical to that used
in avgolemono recipes, which you can consult for more
details.

* The flavor and texture balance of the soup depends
on the amount that the peppers are cooked. The more
you cook them, the more their flavor exudes into the
broth but the more they lose their texture. I find
that about 2 minutes in simmering broth is the right
amount.

* You can have fun with colored geometric patterns as
you cut the peppers. They don’t have to be chunks.
You can cut the yellow peppers into circles and the
green peppers into long strips and the red peppers
into cross sections and the purple peppers into stocky
triangles. Be creative. The colored shapes will float
to the top of the broth and play hide-and-seek with
each other.

: Difficulty: moderate (egg yolk thickening and
pepper cooking require some practice).
: Time: 10 minutes preparation, 10 minutes cooking.
: Precision: No need to measure.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto,
California, USA : decwrl!reid -or- reid@decwrl.dec.com

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –