Title: CHINESE BEEF STIR-FRY WITH VEGETABLES
Categories: Beef, Chinese, Davidson
Yield: 4 servings

1 lb Sirloin tips; cut into 1″
-cubes
1 T Sherry, dry
1 T Soy sauce
1 T Cornstarch
1/2 ts Sugar
6 1/2 ts Oil
1/8 ts Pepper, black
2 Garlic clove; pressed
1 T Oyster sauce
2 lg Broccoli stalk; stems
-removed cut into florets
1/2 c Beef broth
8 Baby corn spear; drained
20 Snow pea pods, fresh
1 Scallion with top; chopped

Marinate the sirloin at room temp in a mixture of the sherry, soy
sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper,
and garlic for one hour. Heat a tablespoon of the remaining oil in a
wok over high heat. Stir-fry beef quickly, until the meat is medium
rare. Remove and set aside.

Mix the remaining cornstarch with the oyster sauce. Reheat the wok
with the remaining oil. Add the broccoli and carrots; stir-fry for
30 seconds.

Add the broth, cover the wok, and steam for approximately one minute
or until the vegetables are tender-crisp. Add the corn, snow peas,
scallion, beef oyster-cornstarch mixture. Heat quickly, until the
sauce is clear and thickened. Serve immediately.

—*The Cereal Murders*
Diane Mott Davidson

MMMMM

Title: Jerky Stew
Categories: Soups/stews, Native amer
Yield: 6 servings

1 lb Jerky, beef or buffalo
1 c Whole dried hominy, soaked
-overnight in ample water
1 lg Yellow onion, peeled/chopped
1 lb Potatoes*, unpeeled/diced
Salt and pepper to taste

*Native Americans would have used prairie potatoes — arrowhead
(Sagittaria latifolia).

Break the jerky up into 1-inch pieces and place in a heavy, lidded
kettle. Drain the hominy and add to the jerky, along with the onion.
Cover with water and bring to a boil. Simmer, covered, until the
hominy is tender, about 2 hours. You will have to watch this closely,
as more water will have to be added as you go along. Add the potatoes
and cook for an additional 20 minutes. Season with salt and pepper.

Source: “The Frugal Gourmet Cooks American” by Jeff Smith.
From: 72752.746@compuserve.Com (Linda)Date: 96-06-19 11:31:13 Edt

MMMMM

KEEPSAKE BISCUIT

Recipe By : Mrs. Solonel Moore year 1890
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk or cream
1 1/2 cups butter or lard
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cream of tartar

Knead well and mold into neat, small biscuits with your hands. Bake well and
you have a good sweet biscuit that will keep for weeks in a dry place. They
are fine for a traveling bunch.

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Caramelized Pear Charlottes w/Persimmon

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Firm-ripe Bosc pears — peel,
-core, cut in 6ths
1/2 Stick unsalted butter
1 tb Sugar plus additional to
-taste
7 sl Homemade-type white bread
3 Very ripe Hachiya persimmons
-(not Fuyu)
Fresh lemon juice to taste

In a small non-stick skillet melt 1 tablespoon butter
over moderately high heat until foam begins to subside
and saute pears, turning occasionally, until golden,
about 10 minutes. Sprinkle 1 tb sugar over pears and
cook, stirring once or twice, until golden brown and
caramelized, about 1 minute. In a food processor or
blender puree pears until smooth and transfer to a
bowl. Pear puree may be made 1 day ahead and chilled,
covered. Preheat oven to 400~. In a small saucepan
melt remaining 3 tb butter. Cut 2 bread slices into
rounds the same size as bottoms of two 1/2-c charlotte
molds, ramekins, or custard cups and cut 2 bread
slices into rounds the same size as tops of molds,
reserving bread trimmings. In a small food processor
grind trimmings fine and stir into pear puree. Brush
smaller rounds on both sides with some melted butter
and with them line bottoms of molds. Cut remaining
bread slices into 1″ squares and discard crusts. Brush
squares on both sides with some remaining butter and
line sides of molds with them, overlapping slightly
and pressing gently against side of mold. Divide
enough pear puree between lined molds to fill them to
within 1/8″ of top. Brush remaining 2 bread rounds on
both sides with remaining butter and top molds with
them, pressing down gently but firmly to cover filling
completely. Charlottes may be prepared up to this
point 3 hours ahead and chilled, covered. Bake
charlottes 20 minutes, or until bread is golden brown.
While charlottes are baking, peel and core 2
persimmons and in food processor puree with lemon
juice and additional sugar. Divide persimmon puree
between 2 dessert plates and carefully invert
charlottes onto it. Cut remaining persimmon into
wedges and arrange around charlottes. Source: Cooking
Live, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.

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Rugala

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Jewish
Desserts Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Oakman
—–FILLING—–
1 cup Ground pecans
1 cup Currants
1/2 cup Sugar
1 teaspoon Cinnamon
—–DOUGH—–
8 ounces Cream cheese — room temperatu
2 cups All purpose flour
1 cup Butter — room temp.
2 tablespoons Sugar
Flour
12 ounces Apricot jam — jar

For filling: Combine pecans, currants, sugar and cinnamon in mixing
bowl.

For dough: Combine cream cheese, flour, butter and sugar in processor
or mixer and blend well. Divide dough into 4 pieces. Dust each with
flour, shaking off excess. Roll each piece between sheets of waxed paper
into 10″ circle. Refrigerate 1 hour.
Preheat oven to 375. Grease baking sheets. Spread each circle of dough
with apricot jam. Divide filling among circles, spreading evenly. Cut
each into 12 wedges. Roll up each wedge from bottom to point.
Arrange on prepared sheets, point side down. Bake until golden, about
16-17 minutes.
Transfer to wire rack and let cool. Store cookies in airtight container.

Tips: Be sure to work on just one circle at a time and keep others
refrigerated. Don’t overdo the jam and cinnamon/pecan filling because
they tend to overflow and will burn quickly on your baking sheets.
Remove at once from the baking sheet to cool on racks when they turn
golden brown on top. After rolling out between waxed paper, one hour of
cooling is perfect to cut out, but they may be made ahead and
refrigerated longer. Just leave them out a bit before cutting out so
dough won’t be so stiff to handle properly and roll well.

Posted by MILLIE OTHMAN (FHFG38A) FORMATTED by Elaine Radis BGMB90B

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Chicken and Roasted Pepper Soup

Recipe By : Taken from: Low Fat Low Cholesterol, Betty Crocker Jan.
98
Serving Size : 4 Preparation Time :0:40
Categories : Poultry Soups Stews
Theme Week Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 boneless skinless chicken breast halves
(1/2 pound)
1 jar roasted red bell peppers — drained (7-1/4 oz.)
1 medium onion — chopped (1/2 cup)
2 cups chicken broth
2 tablespoons lime juice
1 tablespoon cilantro — fresh chopped
1/2 teaspoon salt — optional
1/4 teaspoon pepper
2 cloves garlic — finely chopped
1 cup jicama — peeled, cubed

Directions:

Set oven control to broil. Trim fat from chicken. Place chicken on
rack
in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes,
turning once, until juice is no longer pink when centres of thickest
pieces are cut. Cut into 1/4 inch strips; set aside.

Place peppers and onion in blender or food processor. Cover and blend
on
medium speed until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and
garlic
to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15
minutes.
Stir in chicken and jicama; heat until hot.

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NOTES : Serves 4

1 serving is 1 Protein, 2 Vegetables. Calories 120

Total Time: 40 Minutes.

CARROT SPICE COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Gluten-free
Milk-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Packed brown sugar
1/2 c Margarine — softened
1 c Shredded carrots
1 c Raisins
1 Egg
1/2 c Unsweetened applesauce
2 tb Molasses
1 t Alcohol free vanilla
-OR- vanilla powder
2 1/2 c Rice flour
1 1/2 ts Allspice
1/2 ts Baking powder

Cream sugar and margarine in large bowl. Add carrots,
raisins, egg, applesauce, molasses and vanilla; mix
well. Measure flour, allspice and baking powder into
same bowl; slowly stir flour mixture into other
ingredients and mix until well blended. Drop by
teaspoonfuls, 2 inches apart on lightly greased cookie
sheets. Bake in 350 F. oven 10 to 12 minutes or until
cookies are set and lightly browned. Remove from
baking sheet while still warm. Cool on wire rack.

Each cookie provides:
* 70 calories
* 1 g. protein
* 2 g. fat
* 13 g. carbohydrate
* 0 g. dietary fiber
* 5 mg. cholesterol
* 33 mg. sodium

Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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RAKOTT KRUMPLI (HUNGARIAN LAYERED CASSEROLE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Potato
1 1/2 tb Salt
6 Egg
1/4 lb Butter
1 c Sour cream
6 oz Ham, boiled
6 oz Sausage
1 tb Paprika

Fat grams per serving: Approx. Cook Time: 0:30

Hard-boil the eggs; peel and slice. Drop potatoes in their skins in water
to cover with 1 Tbsp salt. Cook until fork tender; slice. Preheat oven to
350 F. Butter a deep casserole, and arrange a layer of potatoes on the
bottom. Season with salt. Melt butter and sprinkle a little on top of the
potatoes. Cover with ham strips, repeat the potatoes, salt, and butter.
Arrange egg slices, then sausage slices on top, finishing with a potato
layer. Pour the remaining butter over and spread the sour cream on top.
Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the
casserole has been refrigerated before cooking.

~– The Philadelphia Orchestra Cookbook per Cindy Tarsi

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INTRODUCTION TO MEDIEVAL RECIPES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/Tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —-INTRODUCTION TO 1475
RECIPES—————

DE HONESTA VOLUPATE ET VALETUDINE (OF HONEST
VOLUPTUSNESS AND HEALTH) OR VIRTUOUS ENJOYMENT AND
GOOD HEALTH) BY BARTHOLOMAEUS DE PLATINA Printed in
roman Type in Venice 13 June 1475 THE title of
Platina’s work, as is true of many books of the
period, appears in various forms. One variant, De
obsoniis ac honesta voluptate, can be freely
translated as: “On meat dishes and their virtuous
enjoyment.” Platina stresses that his recipes do not
lead to the sin of gluttony. So you can enjoy your
three-inch charcoal-broiled steaks and still feel
virtuous. This book is important not only as the first
printed cookery text, but also as an excellent source
of knowledge of daily life in the mid-fifteenth
century, and particularly for insights into dietary
customs of the time. Platina, I discovered, was not a
cook. He is recorded first as a soldier and later as a
distinguished scholar. In 1474 he presented the
handwritten manuscript of his now famous Lives of the
Popes to Pope Sixtus IV. The original is still in the
Vatican Library. His reward was an appointment to the
extremely important post of Librarian to the Vatican.
How did this scholar come to write a cookbook? The
clue may be found in the book itself, where he
mentions his “good friend Martino” the chef of one of
the Chamberlains to the Pope. They must have become
acquainted at the Vati- can. A manuscript treatise on
food and cookery written by Martino is in the Library
of Congress. It is quite evident that Martino’s
manuscript formed the basis for Platina’s book, for he
says of his friend in Chapter VI, “which cook, by the
immortals, could compare with my companion Martino of
Como, by whom these things I write have for the most
part been considered? You will call him another
Carneades if you hear him discussing extemporaneously
the things put forth here.” Platina’s book is rather
casual in its approach to actual cooking, and the
entries in the long table of contents may not guide
the reader to any hint of a recipe. For instance, the
chapter on edible birds deals with swans and storks,
but only relates their living habits. It must be
remembered, however, that in the fifteenth century the
common people could neither read nor write. Books were
commissioned by rich patrons who collected handwritten
books with elaborate hand-painted illuminations. Any
cookery manuscript would have been a carefully guarded
secret, available only to professionals. I suppose the
student apprentices who had to pay for their training
were sworn to secrecy and learned not by reading but
by working with their masters, who probably couldn’t
write out directions anyway. But Platina, a trained
scholar and experienced writer, turned out a
well-written book by the standards of his time, even
though the recipes lack specific information. What
fascinates me is that so many of the same foods we use
today were being used then in practically the same
way. Platina refers to eggs, pastry, bread and grains,
cheese, all the vegetables, practically all the
fruits, including cherries, grapes and eggs, chicken,
frogs, salted meat, squid, octopus and all our modern
spices. And his chapters of advice concerning
healthful habits seem amazingly timely today, when
exercise and recreation are considered of vital
importance for good health. All of Platina’s recipes
are frustrating, for no quantities are given and no
definite cooking directions appear. You were just
supposed to be a “born cook” in those days. Have a
look at these old recipes, but, for goodness sakes,
don’t try them unless you are the gambling type. Use
the modern versions–I can guarantee them, for we have
eaten them one and all. Source: Pepperidge Farm
Cookbook, by Margaret Rudkin —–

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DILLY RICE MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Rice
Vegetables Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 tb Sugar
1 tb Baking Powder
1 Egg
1/2 c Lowfat Milk
2 tb Vegetable Oil
1/4 c Rice, cooked
2 tb Green Onion (scallion),
-minced
2 tb Parsley Leaves, freshly
-minced -or-
2 tb Parsley Flakes, dried
2 tb Dill Weed, freshly minced
–or-
2 ts Dried Dill

Keywords: ovo-lacto

Combine the flour, sugar and baking powder in a bowl.
Stir to mix. Beat the egg, milk and oil together.
Add to the flour mixture along with the remaining
ingredients. Mix just until the batter is blended.

Spoon into oiled muffin tins or paper muffin cups.
Fill about three-fourths full.

Bake in a 400-degree oven for 12 to 15 minutes, or
until brown.

Makes 8

One Muffin üalories: 113 Carbohydrates: 15 Protein:
3 Fat: 5 Sodium: 133 Potassium: 49 Cholesterol: 35

Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

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