Date: Fri, 27 Aug 93 20:04:04 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

QUICK SALSA

1 1/2 cups no salt tomato or V-8 juice
1 tspn cumin
1 tspn oregano (dried, hand crumbled)
1 tspn garlic powder (NOT garlic salt) or fresh/bottled garlic
1 tspn finely chopped cilantro (in Hawaii=Chinese parley)*
Pepper sauce to taste (try 10 drops first)

In a 12 oz. jar put onions, then all other dried, fresh or
frozen ingredients, add juice and hot sauce/pepper, shake and
let sit overnight in the refrigerator. Open, add more juice
to top, shake very well, serve.

*Hint: You can buy fresh green onion and cilantro, chop it,
then freeze it in a zip-lock baggie for future use.

Chinese Beef Kebabs

Recipe By : Rival
Serving Size : 1 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb beef sirloin, tenderloin, or top round — cut
into strips
green pepper squares
cherry tomatoes
pineapple chunks
lemon wedges
Marinade:
1/3 c sherry
1/2 c vegetable oil
1/3 c soy sauce
1/4 c brown sugar
1 clove garlic — minced
1/2 tsp ginger

Combine marinade ingredients and marinate meat 3 hours or overnight in
refrigerator. Alternate meat, vegetables and lemon wedges on skewers.
Brush with marinade.

Preheat grill. Arrange skewers and grill for 8-12 minutes, turning
occasionally.

– – – – – – – – – – – – – – – – – –

Cream Of Mushroom Soup

Recipe By : Cooking Live Show #8886
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cups finely chopped shallots
2 pounds white cultivated mushrooms — thinly sliced
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper
1/3 cup cream sherry
3 tablespoons all-purpose flour
3 1/2 cups low-salt chicken broth — reserving 1/2 cup
1/2 cup milk
ground nutmeg to taste — about 1/4 teaspoon
1/2 cup sour cream

In a large saucepan melt butter with the olive oil over moderate heat. Add the
shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms,
thyme leaves, salt and pepper, cooking until all of the liquid rendered from
the mushrooms evap
orates. Add the Sherry and cook until evaporated. Remove a 1/2 cup of the
cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes.
Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In
a blender puree the soup
in batches until smooth. For a very smooth soup, pass through a fine sieve.
Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved
chicken broth to achieve desired consistency. Adjust seasoning with salt,
pepper and nutmeg. Lower
heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer
or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of
the remaining sour cream.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: Red Wine Sauce – Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, M
Yield: 2 servings

1/2 c Oil, olive 1/2 ts Thyme
1 lb Bones, salmon 1/2 ts Peppercorns, white
1 lb Butter 4 tb Puree, shallot **
2 c Mirepoix 1/4 c Cognac
4 ea Bay leaves 2 c Wine, red
1/2 ts Oregano 1 c Stock, fish **

** See recipes for Shallot Puree, and Fish Stock.

In a saute pan, heat the olive oil.

Add the salmon bones to the pan and saute for about 1 minute.

Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves,
1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons
of the shallot puree. Add cognac and flame.

Deglaze with 1 cup of red wine and cook over high heat for 5 to
10 minutes.

Meanwhile, in a second saute pan, melt 2 tablespoons of butter.

Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves,
1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme,
and 3 cups of red wine.

Reduce over medium heat to dry.

Add 1 cup fish stock to saute pan with salmon bones. Cook about
5 minutes.

Deglaze reduction (shallot-red wine) in the second saute pan with
about 3 cups of strained liquid from the first saute pan (salmon bones
and fish stock).

Reduce ingredients in second saucepan by two-thirds (not dry).

Add remainder of the butter, whisk, and add salt and pepper to
taste. Strain and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

—–

McCormick’s Minestrone

Recipe By : McCormick’s
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 cup dry beans (Great Northern — kidney, pinto,
lima, or mixture)
4 quarts plus 4 to 6 cups water — divided
1/4 cup olive oil
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup McCormick (r) Instant Chopped Onions
1 tablespoon McCormick (r) Parsley Flakes
1/8 teaspoon McCormick (r) Instant Minced Garlic
1 can whole tomatoes — (28 ounces) cut
into small pieces
1/2 lb spinach — washed, stems
removed, and torn into bite- size pcs.
1 cup peeled — diced potato
1 cup chopped cabbage
1 cup chopped zucchini
1/2 cup elbow macaroni
1 tablespoon McCormick (r) Beef Flavor Base
1 tablespoon McCormick (r) Season-All Seasoned Salt
1 teaspoon McCormick (r) Ground Thyme
1/4 teaspoon McCormick (r) Italian Seasoning
1/4 teaspoon McCormick (r) Ground Black Pepper
1/8 teaspoon McCormick (r) Rubbed Sage
Grated Parmesan cheese to serve

Instructions:
* Pick over beans to remove stones and empty shells. Place in 4-quart
bowl, add 2 quarts water, and soak overnight. Drain and rinse
thoroughly.
If preferred, follow instructions for quick-soaking method on package of
beans.
*
* Place 2 quarts fresh water and beans in Dutch oven or large saucepan.
Heat to boil, reduce heat, cover, and simmer 2 1/2 to 3 hours or until
beans are tender.
* Heat oil in skillet. Add celery, green bell pepper, chopped onions,
parsley, and minced garlic. Sauté but do not brown. Add to beans.
*
* Add remaining ingredients except water and cheese to beans. Cover and
simmer 30 minutes.
* Add 4 to 6 additional cups water, depending on consistency desired.
Cook
until heated through.
* Ladle into soup bowls and sprinkle with Parmesan cheese.
*
* Tip:
* This is a thick soup. If desired, thin with additional boiling water
to
desired consistency.

Makes 12 servings, 1 cup each or 6 2 cup main meal servings.

Due to the fact some of McCormick’s products are not available in Canada
I
have substituted OXO Low Sodium Beef bouillon packets for McCormick (r)
Beef Flavor Base also did not use seasoned salt to lower sodium.
This soup is a excellent cold weather soup.

D: 1 RECIPES SOUP MCCORMICK’S MINESTRONE SOUP.DOC

– – – – – – – – – – – – – – – – – –

NOTES : MCCORMICK’S

This was in my Word Recipe Cookbook, not sure if I copied from a
brochure or from the Internet. It is a great soup to include in
a
child’s lunch. It is a delicious soup.

Date: Wed, 17 Nov 93 16:36:15 EST
From: Donna Sullivan

I had a request for these so I thought I’d also post it to the group. This is
a delicious and easy recipe for baked beans that I make often during the
winter.

Baked Beans a la Crockpot

3 cups (1 1/2 lbs) beans (pea, navy, or great northern)
1 medium onion, chopped
1/2 cup catsup
1/2 cup brown sugar (dark or light works fine)
1 cup water
2 TBL dry mustard
2 TBL molasses
1 TBL salt
1 inch of fresh ginger, minced

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil again and then simmer
approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours. This is great dish to prepare the night
before and then turn on the pot when you leave for work in the morning. When
you come home at night dinner’s ready and the house smells great!

MOCK MINCE MEAT (FOR THE MEATLESS EATERS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cold water
1/2 c Molasses
1/2 c Brown sugar
1/2 c Cider vinegar
2/3 c Melted butter
1 c Raisins, seeded and chopped
1 Egg, beaten lightly
1/2 c Rolled cracker crumbs
1 tb Cinnamon
1 t Cloves
1 t Allspice
1 t Nutmeg
1 t Salt
1 t Pepper
1/4 c Brandy

Put water and raisins in pot, cook a few minutes. Add
sugar, molasses, vinegar, butter, egg, cracker crumbs,
cinnamon, cloves, allspice, nutmeg, salt and pepper.
Mix well. Add brandy and stir.

– – – – – – – – – – – – – – – – – –

Goopie Gourmets

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup light corn syrup
1/2 cup sugar
3/4 cup peanut butter
3 cups Special K cereal
Waxed paper

Combine corn syrup and sugar in a saucepan over low heat. When the sugar is d
issolved and the mixture begins to bubble, remove from heat and stir in the pea
nut butter. Pour the mixture over the cereal. Drop by large spoonfuls onto wa
xed paper and allow to cool.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: Greek Christmas Bread
Categories: Diabetic, Vegetarian, Breads/bm
Yield: 15 servings

1 pk (or 1 tablespoon) Active Dry
-Yeast;
1/4 c Warm Water (110 to 115
-degrees)
1/3 c Sugar;
1 ts Ground Cardamom;
1/4 ts Salt;
1 Egg;
1/4 c Milk;
1/4 c Vegetable Oil;
1 1/2 c Whole Wheat Flour;
1 c All-Purpose Flour;
1/4 c Golden Raisins;
1/4 c Walnuts; chopped

Keywords: Ovo-Lacto

Dissolve the yeast in the warm water. Combine the
sugar, cardamom, salt, egg, milk and oil in a large
bowl. Mix well. Add the yeast mixture, flours, raisins
and nuts. Mix well. Add enough extra flour to make
soft dough. Turn the dough out onto a floured surface
and knead until smooth and elastic, about 5 minutes.
Shape into a round loaf.

Put the dough into a lightly-oiled 8-inch-round cake
pan. Cover with a damp towel and let rise in a warm
place until doubled in bulk, about 1 hour. Bake in a
350-degree oven 35 to 40 minutes, or until brown.

Serves 15

One Serving = Calories: 147 Carbohydrates: 22 Protein:
4 Fat: 6 Sodium: 40 Potassium: 101 Cholesterol: 18

Exchange
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

—–

Title: Boiled Ginger Snaps
Categories: Polkadot, Epona, Cookies, Spicy
Yield: 1 Servings

2 c Flour
1 c Brown sugar
1 c Molasses
2 ts Ginger
1 ts Soda
1/2 ts Salt
1/2 c Water
1 c Lard (I use Crisco)

Heat molasses and water to boiling point. Add shortening. Add dry
ingredients mixed and sifted. Chill. Roll very thin and cut. Bake
about
10 minutes in a hot oven.

A note earlier in the cookbook suggests a hot oven should be in the
range of 400-450 degrees (these recipes were devised for the ovens of
wood stoves, apparently.) I’d say to go with 400F.

Very crisp. Very gingery.

Source: “Baking Made Easy” Occident Flour cookbook, 1923

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

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