All-Purpose Ground Meat Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds ground beef — or turkey or chicken
1 tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper

In a large pot or Dutch oven, brown the ground meat, stirring to break up a
ny large pieces. Drain off excess grease. Stir in salt, celery, onion and
bell pepper. Cover; simmer until vegetables are crisp/tender, about 10 mi
nutes. Remove from heat; set aside to cool.

Ladle meat mixture into six 2-cup freezer containers with tight-fitting lid
s; leave 1/2″ of space at the top of each. Draw a knife several times thro
ugh the mixture in each container to prevent air pockets. Secure lids on t
he containers; label with date and contents. Store in the freezer. Use wi
thin 3 months.

Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.

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TOMATO PEANUT BUTTER BOUILLON

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Tomato Juice
32 oz Beef Bouillon
1 tb Lemon Juice
2 c Peanut Butter, Smooth
1 t Worcestershire Sauce
1/2 c Sherry

Combine and warm all ingredients but the sherry in a
saucepan. Blend thoroughly. Once thoroughly blended,
cook slowly for about 30 minutes, stirring frequently.
Stir in the sherry and serve.

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CHOCOLATE SHORTCAKES WITH RED FRUIT AND WHIPPED CREAM

Recipe By : Flo Braker
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Desserts
Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints ripe strawberries — hulled, sliced
1/3 cup sugar — or more to taste
1 pint raspberries
1/2 pound cherries — pitted, chopped
SHORTCAKE DOUGH
2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk — cold
1/2 cup milk — + 2 tbsp, cold
2 teaspoons orange zest — finely grated
3/4 cup unsalted butter — in 1/4″ pieces
3 tablespoons sugar — for topping
FILLING
1 1/2 cups whipping cream — cold
1 tablespoon sugar
1 1/2 teaspoons vanilla
1/4 cup powdered sugar — (optional)

Place strawberries in large bowl, add sugar, gently toss. Set aside for at
least 2 hours. Using a fork, mash one-third of the berries; toss again,
then add raspberries and cherries. Let stand 1 hour. Adjust rack to lower
third of oven; preheat oven to 400 degrees. Line a large baking sheet with
parchment paper.

The dough: Sift flour, cocoa powder, sugar, baking powder, baking soda,
salt into a large bowl. Combine egg, buttermilk, milk, orange zest; stir
to mix. Cut butter into dry ingredients until mixture resembles coarse
meal. Add egg mixture; stir just until it forms a soft, moist, sticky
dough. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking
sheet. Sprinkle a little sugar over each mound; gently pat dough to 1/2-
to 3/4 inch thickness. Bake about 20 minutes, or until toothpick inserted
into center comes out clean. Cool shortcakes on a wire rack.

Topping: Whip cream with sugar and vanilla until soft peaks form.

To assemble: Split shortcakes in half. Place bottom halves on dessert
plates. Top each with berries and cherries, then with whipped cream. Set
top of shortcakes on whipped cream. If desired, sprinkle with a light
dusting of powdered sugar. Serves 12.

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NOTES : 6/21/95 , San Francisco Chronicle

Vegetarian Lasagna

Recipe By : Pete Brokaw brokaw@flamingo.weeg.uiowa.edu
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x450 g packages lasagna noodles
2 onions — chopped
2 green peppers — chopped
4 cups broccoli — chopped
4 cups cauliflower (1 head) — chopped
900 g low-fat cottage cheese
4 cups Mozzarella cheese — grated
900 g tomato sauce
900 g tomato juice
30 ml cooking oil
1 clove garlic — minced
basil
oregano
rosemary or
Italian spice mix

1. Spread 2 Tbls. oil in bottom of extra large baking pan (or use 2 23×33=
cm. pans).

2. Layer one package UNCOOKED noodles on bottom of pan, or pans,=
overlapping 1 cm

3. Top noodles with half of the onions, peppers, broccoli, and cauliflower.

4. Cover vegetables with 1 carton of the cottage cheese. Top cottage cheese
with 1 1/2 – 2 cups of the Mozzarella. Pour 1 can of tomato sauce over
Mozzarella. Lightly sprinkle with minced garlic and seasonings.

5. Repeat layers, beginning with noodles.

6. Pour tomato juice over completed layers, taking care to fill the pan no
more than 1 cm from the top, to prevent boiling over.

7. Bake for 50-60 minutes at 180 =F8C .

8. Let cool for 10 minutes and serve with Parmesan cheese, if desired.

Difficulty : easy.
Precision : measure ingredients.

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Ranchero Roll-ups

Recipe By : Del Monte
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c shredded cooked chicken
1 14.5oz can diced tomatoes w/green pepper and onion
1/2 c thick and chunky salsa
1 4oz can diced green chilies — drained
1/2 c sliced green onions
4 flour tortillas
1 c low-fat monterey jack cheese — shredded

Combine chicken, tomatoes, salsa, chilies and onions in skillet; cook 5
minutes, stirring occasionally. Wrap tortillas in plastic wrap and heat
in microwave oven 1 minute or until hot. Spoon 1/4 of the chicken
mixture down the center of each tortilla. Top with 1/4 cup cheese.
Roll up and serve.

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Chicken Salad Tea Sandwiches with Smoked Almonds

Recipe By : Gourmet – 5/94
Serving Size : 12 Preparation Time :0:00
Categories : Chicken Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c chicken broth — or water
2 whole boneless chicken breasts — with skin
1 c mayonnaise
1/3 c minced shallot
1 tsp minced fresh tarragon
24 slices homemade type white bread — sliced very thin
1/2 c finely chopped smoked almonds

In a deep skillet bring broth or water to a boil and add chicken breasts in one
layer. Reduce heat and poach chicken at a bare simmer, turning once, 7
minutes. Remove skillet from heat and cool chicken in cooking liquid 20
minutes. Discard skin and shred chicken fine.

In a bowl, stir together chicken, 1/2 c of mayonnaise, shallot, tarragon, and
salt and pepper to taste.

Make 12 sandwiches with chicken salad and bread, pressing together gently.
With a 2″ round cutter cut 2 rounds from each sandwich.

Put almonds on a small plate and spread edges of rounds with remaining 1/2 c
mayonnaise to coat well. Roll edges in almonds.

Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.

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Per serving: 154 Calories; 15g Fat (88% calories from fat); 3g Protein; 2g
Carbohydrate; 11mg Cholesterol; 496mg Sodium

THAI-STYLE SEAFOOD CASSEROLE WITH BASIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Dried mung bean thread
-noodles
1 sm Dungeness crabs [Or a
-couple of whatever local
-crabs you have.
Dungeness crabs are BIG!
-S.C.]
1/2 ts Black peppercorns
1 tb Chopped fresh coriander root
4 Garlic cloves
1 t Sugar
1 tb Golden Mountain Sauce, or
-dark soy sauce
1 tb Light soy sauce, or Thai
-fish sauce (Nam Pla)
2 ts Oyster sauce
1 tb Rice wine, or dry sherry
1 t Asian sesame oil
2 tb Vegetable oil
3 qt Slices of ginger, crushed
4 Red chilies, chopped into
-1/2 inch pieces
6 oz Medium shrimp (36 to 40
-per count), shelled,
-deveined, patted dry
4 Green onions, cut into
-2-inch lengths
1 To 1/2 cup water
1 lb Fresh fish filets, cut into
-1-inch pieces
1/2 lb Large squid, cleaned, cut
-crosswise into 1-inch rings
1/2 c Thai sweet basil leaves
Fresh coriander sprigs

Thailand is truly a place for seafood lovers. There is water
everywhere in Bangkok++even in the dry season. And everywhere there
is water, the Thais use it to grow something to eat! Add to that the
fact that the Gulf of Thailand is not far away from the city and it
all adds up to good eatin’ for seafood lover’s! The following recipe
is typical of the bewildering variety of cioppino and jambalaya type
seafood stews found there++and each one seems better than the last.
The recipe is from Joyce Jue’s delightful San Francisco Chronicle
column (3/13/91). It calls for the dish to be cooked in a Chinese
“sandy” pot. Don’t gots one? Not to worry++use whatever you have on
hand++wok, Dutch oven, stockpot…

(And yes, Marge++there are tentacles in this!)

Put the mung beans into a bowl and cover with warm water; soak until
soft and pliable, about 10 minutes. Drain. Set aside. If you are
using a cooked crab, have the fishmonger crack it into large pieces.

To clean a live crab, be careful, and use a brush to scrub its
underside and between the claws and legs to loosen the sand and grit.
Rinse thoroughly with cold water. Plunge the crab into boiling water
for a minute to kill it. Remove. When cool, clean, disjoint and
chop the crab into large chunks.

In a mortar or spice mill, pound or grind the peppercorns first, then
add the coriander root and garlic, and work it into a paste. Mix
together the sugar, Golden Mountain, soy and oyster sauces, rice wine
and sesame oil in a bowl.

Pour the vegetable oil into a 3 1/2-quart sandy clay pot casserole
(or a Dutch oven) and set over medium heat. Add the
coriander-garlic- pepper paste and saute lightly.

Increase the heat to high. Add ginger, chiles and raw crab pieces;
toss and brown for a minute. Add the shrimp an green onions to crab
mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and
mung bean noodles; toss and mix together. Stir in the water, cover
pot, reduce heat to medium and braise for 8 minutes, stirring
occasionally. If the noodles seem dry, add more water.

Increase heat to medium-high, and gently stir in the fish and squid
(and cooked crab if using), mix with the noodles, top with the basil
leaves. Cover and cook for 3 to 5 minutes longer. Check for
doneness. Garnish with fresh coriander sprigs. Bring the clay pot to
the table and serve hot with rice and vegetables.

Serves 4.

Posted by Stephen Ceideberg; March 14 1991.

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Title: Ammonite Chowder
Categories: cambrian, critters, extinct, seafood, weird
Yield: 1 batch

6 1/2 c canned tomatoes; peeled
3 md onions; diced
6 ea carrots; peeled, sliced
4 md potatoes; peeled, sliced
3 ea jalapeno peppers; peeled,
-deveined, sliced
2 tb beef bouillon
5 lb ammonites*
1 c butter; melted
3 1/4 c canned corn
1 ts salt; or to taste
13 c water
1 ds tabasco; or to taste

*If ammonites are unavailable or extinct in your area, squid or conch will
make an excellent substitute.

In a large pot, break up the tomatoes and add the onion, carrots, potatoes,
jalapeno peppers and beef bouillon. Cook until tender.

Contributor: Roy Olsen (roy@indy.net) (htto://www.indy.net/~roy/)
—–

Title: Zucchini Soup
Categories: Soups/stews, Vegetables
Yield: 4 servings

4 c Sliced zucchini (abt. 1lb) 1 ea Small onion, chopped
2 tb Butter or margarine 10 3/4 oz (1cn) cream of chick. soup
2 c Water 1 ts Salt
1/2 ts Dried basil leaves 1/8 ts Pepper

Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on
high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1
cup of the water and the zucchini mixture in blender container. Cover and
blend on medium-high speed until smooth, about 1 minute. Return mixture to
casserole. Stir in remaining 1 cup of water, the salt, basil and pepper.
Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes.
(Can be refrigerated and served cold.)

—–

Title: Coffee Almond Ice Cream Cake
Categories: Dairy, Chocolate, Desserts
Yield: 1 servings

1 1/2 c Chocolate wafer crumbs (abou
1 1/2 pt Coffee ice cream, slightly s
1 ts Vanilla
1/2 c Almonds, sliced and toasted
1/4 c Unsalted butter, melted
1 1/2 c Heavy cream, well chilled
1 1/2 c Amaretti, crushed (italian a
Dark chocolate sauce (see re

In a bowl with a fork, stir together the crumbs and butter until the
mixture is well combined. Pat the mixture onto the bottom and 1-inch
up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform
pan. Freeze crust for 30 minutes or until firm. Spread ice cream
evenly on the crust and return to freezer for 30 minutes or until ice
cream is firm. In a bowl with an electric mixer, beat cream with
vanilla until it holds stiff peaks, fold in amaretti thoroughly and
spread over ice cream. Smooth top of cake, sprinkle with almonds, and
freeze cake for 30-45 minutes, or until top is firm. Freeze cake,
covered with plastic wrap and foil, overnight. Just before serving,
wrap a warm damp towel around the side of the pan, remove side of
pan, and transfer cake to a serving plate. Cut into wedges with a
knife dipped in hot water and serve it with the Dark Chocolate Sauce.
a 1988 Gourmet Mag. favorite

MMMMM