Title: Yorkshire Pudding with Roast Beef
Categories: Meats
Yield: 12 servings

1 c Flour 2 Eggs
1/2 ts Salt 1 5 to 7 lb. rump
roast
1 c Milk

Preheat oven to 300 degrees.Cook rump roast in 9 x 9″ pan for 25 to
30
minutes or until internal temperature in meat is 150 to 170 degrees.
Mix
and sift flour and salt.Add milk to make a smooth paste.Then add
eggs,beat
2 minutes in electric mixer. Cover bottom of 9 x 9″ pan about 1/4″
with
drippings from roast. Pour mixture 1/2″ deep on drippings in
pan.Bake 20 to
30 minutes. Delicious when served.

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Cape Cod Fish Chowder #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large chopped onion
4 Tbsp. butter
4 C. potatoes — pared and cut
In — ¥
Small Pieces
2 Tsp. salt
1/4 Tsp. basil
1/4 Tsp. pepper
2 C. water
1 Pkg. frozen haddock — (1 lb.)
or cod fillets — partly
thawed and cut in cubes
1 Can whole kernel corn — (12 to 16 oz.)
1 Can evaporated milk — (13 oz.)

Saute onion in butter until soft in a kettle. Add
potatoes, salt, basil, pepper and water; cover and simmer 15
minutes. Place fish on top of potatoes; cover and simmer 15
minutes or until fish flakes easily and potatoes are tender.
Stir in corn and liquid and evaporated milk. Cover and heat
just to boiling. You may sprinkle this with chopped parsley
and pimento, if desired. Serves 6.

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From Beyond Alfalfa Sprouts and Cheese…

CITRUS HERB DRESSING

1/2 medium-sized red bell pepper, cut up
2 medium tomatoes, cut up
1/2 cup loosely packed fresh basil leaves
2 cloves garlic, minced
1/2 cup fresh orange juice
1/2 cup loosely packed fresh parsley
1/4 cup raspberry vinegar
1 Tbsp dry mustard
2 tsp fresh thyme leaves or 1 tsp dried
2 tsp fresh tarragon, or 1 tsp dried
2 tsp fresh oregano, or 1 tsp dried
ground black pepper

Combine all ingredients in a blender or food processor
and blend until pureed.
Makes approximately 1 1/2 cups (Per 2 Tbsp: 13 calories,
0 grams fat)

Title: SPICY CLAMS IN BLACK BEAN SAUCE
Categories: Chinese, Fish, Diabetic
Yield: 6 servings

Stephen Ceideburg

—————————CLAMS—————————
48 Littleneck or small
-cherrystone clams
Seasonings:
2 tb Fermented or salted black
-beans *
2 tb Minced green onions **
1 1/2 tb Minced garlic
1 tb Minced fresh ginger
1/2 ts Dried red pepper flakes

—————————SAUCE—————————
1/2 c Chicken broth, or water
1 tb Reduced sodium soy sauce
1 1/2 tb Rice wine or sake
1 ts Granulated sugar
1/4 ts Pepper

————————-THICKENER————————-
1 ts Cornstarch
1 tb Water
1 tb Vegetable oil
2 tb Minced green onions

* rinsed, drained and coarsely chopped (found at
Oriental markets) ** white part only

To prepare Clams: Lightly scrub outside of clams with
brush and place in bowl with water to cover for 1
hour. Drain thoroughly.

To prepare Seasonings: Combine black beans, green
onions, garlic, ginger and dried pepper flakes in
small bowl and set aside.

To prepare Sauce: Combine broth, soy sauce, rice wine,
sugar and pepper in bowl and set aside.

To prepare Thickener: Combine cornstarch and water in
small bowl or cup and set aside.

Place Seasonings, Sauce and Thickener near stove.

Heat wok or skillet with lid over high heat. Add oil
and heat until hot. Add Seasonings and stir-fry about
10 seconds until fragrant. Add Sauce and heat until
boiling. Add clams. Cover and cook, shaking pan
occasionally, until they just open, 3 to 4 -minutes.
Discard unopened clams. Using slotted spoon, transfer
clams to serving bowl. Slowly add Thickener to sauce,
stirring to prevent any lumps. Carefully pour sauce
over clams. Sprinkle top with minced green onions and
serve.

Per serving: 123 calories (52 percent from protein, 21
percent from carbohydrate, 27 percent from fat), 15
grams protein, 6 grams carbohydrate, 4 grams fat, 38
milligrams cholesterol, 164 milligrams sodium.

Exchanges: 2 meat, 1/2 fat.

From the Oregonian’s FOODday, 1/19/93.

Posted by Stephen Ceideburg

—–

Creamy Broccoli Soup No. 1190 Yields 4 Servings

2 Lb Fresh Broccoli 1 tsp Salt
5 Green Onions, Sliced 1/2 tsp Black Pepper, Ground
3 Tbls Butter 2/3 Cup Half Half
21 oz Chicken Broth 4 Tbls Cheddar, Grated
3 Tbls All-Purpose Flour

Trim the broccoli and rinse well.
Cut the stems into thin slices.
The broccoli flowerettes will be cooked separately.
Saute the green onions in butter in a heavy skillet until soft but not brown.
Add the broccoli stems and chicken broth.
Bring to a boil.
Reduce heat to medium and simmer until the stems are just barely soft (about
15 minutes).
Place the mixture in a food processor and puree.
Return the puree to the skillet.
Add flour dissolved in a little water.
Add salt and pepper.
Stir in the half half.
Cook the broccoli flowerettes in a little water.
Add the flowerettes to the soup and bring to a boil, stirring steadily, until
the soup becomes thick and creamy.
Serve with the cheese alongside so that it can be added to the individual
portions.

Title: Strawberry Lemonade
Categories: Beverages, Fruits
Yield: 4 servings

1 qt Fresh Strawberries, Hulled
3 c Cold Water
3/4 c Lemon Juice
3/4 c Sugar *
2 c Club Soda, Chilled
1 x Ice
1 x Garnishes **

* Up to 1 cup sugar may be used to sweeten lemonade.
** Garnishes could be more strawberries and/or mint leaves.
~———————————————————————
~— In blender containier, puree strawberries. In pitcher, combine
pureed strawberries, water, lemon juice, and sugar; stir until sugar
dissolves. Add club soda. Serve over ice and garnish with
strawberries and/or mint leaves.

MMMMM

TREGARON GRANNY’S BROTH (CAWL MAMGU TREAGON)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Bacon
1 lb Shin beef
1 White cabbage
1/2 lb Carrots
1/2 Small swede (Turnip)
1/2 lb Parsnips
1 lb Potatoes
1 Large leek
Oatmeal to thicken

Use a large saucepan and see that all the meat and
vegetables are covered by water. Boil ingredients,
except leek, together, and leave to simmer as long as
you wish. Put the leek in 10 minutes before serving
and let the cawl boil. Cawl was the dish most commonly
served for dinner on the farm during the winter
months, in the counties of South and West Wales. The
broth itself would be served in basins or bowls, with
bread, and the meat and vegetables served as a second
course. Tregaron is a small market town in the heart
of Ceredigion now famous for its poney trekking.
Croeso Cymreig.

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Risotto with Sundried Tomatoes, Pressure Cooker

Recipe By : Lorna Sass, Cooking Under Pressure
Serving Size : 3 Preparation Time :0:00
Categories : Rice Pressure Cooker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tbsp sweet butter
1 tbsp oil from sundried tomatoes
1/2 c onion — finely chopped
1 1/2 c Arborio rice
3 1/2 to 4 c vegetable stock or boullion
1/3 c sun-dried tomatoes — drained, chopped
1 c smoked mozzarella (5 oz) — grated
salt to taste

Heat the butter and oil in the cooker. Saute the onion until soft but not
brown, about 2 minues. Stir in the rice, making sure to coat in thoroughly
with the fat. Stir in 3 1/2 cups stock.

Lock the lid in place and over high heat bring to high pressure. Adjust
the heat to maintain high pressure and cook for 6 minutes. Reduce pressure
with quick release method.

Remove the lid carefully and taste the rice. If it isn’t sufficiently
cooked add a bit more stock as you stir. Cook over medium heat until the
additional liquid has been absorbed and the rice is the desired
consistency, another minute or two.

When the rice is ready stir in the tomatoes and mozzarella and add salt if
desired. Serve immediately.

– – – – – – – – – – – – – – – – – –

Per serving: 354 Calories; less than one gram Fat (1% calories from fat);
8g Protein; 78g Carbohydrate; 0mg Cholesterol; 241mg Sodium

NOTES : yummy good

Title: KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)
Categories: German, Meats, Main dish, Vegetables
Yield: 4 servings

1/2 ts Salt; Or To Taste
1/4 ts Pepper; Or To Taste
1/4 ts Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 tb Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

—–

CHICKEN TORTELLINI SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Pasta
Restaurants Left chick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MICKEY’S GOURMET
CKBK——————-
1 c Chicken breast meat, diced
1 tb Butter
2/3 c Carrots, diced
1 c Celery, diced
1 c Onion, diced
3 Chicken bouillon cubes
5 1/2 c Water
1 tb Parsley, chpd
1/8 ts Ground thyme
1/4 ts Garlic powder
Salt and white pepper
1/2 lb Tortellini, cooked

Tony’s Town Square Restaurant, Main St, USA, Magic
Kingdom In 3 qt saucepan, melt butter. Add carrots;
saute 2-3 mins. Add chicken and cook 5 mins until
chicken is done. Add celery and onions; cook 4-5 mins.
Dissolve bouillon cubes in water; add to soup with
remaining ingreds except tortellini. Simmer until all
vegs are tender. Salt and pepper; add tortellini.

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