Italian Beef Sandwiches

Recipe By : Oct/Nov ’96
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3-4 lb boneless beef chuck roast — trimmed
3 tbsp dried basil
3 tbsp dried oregano
1 c water
1 env dry onion soup mix
10 Italian rolls or sandwich buns

Place roast in a slow cooker. Combine basil, oregano and water; pour
over roast. Sprinkle with soup mix. Cover and cook on low for 7-8
hours or until meat is tender. Remove meat; shred with a fork and keep
warm. Strain broth; skim off fat. Serve meat on rolls; use broth for
dipping if desired.

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SORREL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Young sorrel leaves
2 tb Butter
2 ts Cornstarch
1 Sprig parsley, minced
3 c Chicken stock
2 Egg yolks
1 d Of salt
1 c Light cream

Info: from The Old Farmer’s Almanac Colonial Cookbook

Wash the sorrel leaves and cook them in the butter
until just wilted. Puree’ the sorrel and add other
ingredients, dissolving the cornstarch first in a
little stock, or whirl all together in the blender.
Then cook the soup over gentle heat until slightly
thickened. Serve hot or chilled, garnished with sour
cream and chives, or with thin slices of lemon.

Courtesy of Fred Peters.

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Title: What Is an Usa Food Exchange
Categories: Diabetic, Info/help
Yield: 1 info/help

What is an USA Food Exchange?

It’s like trading 5 pennies for 1 nickel or 10 dime for a dollar
bill. Right! Okay. In food exchanges, you may exchanges one
measurement or amount of food for another food in the same group, ie,
if by change, such as I do…I have a 1/2 grapefruit every
morning…let’s say I ran out! I would look over the fruit exchange
list to see what was there that I could have from the exchange group
of the fruit list…then I could choose something from the fruit
exchange.. Ah! Ha! I see I can sneak one of Bert’s orange’s. (2 1/2″
across)= 1/2 cup fresh fruit.

The Food Exchange System is based on six exchanges lists: Starch/bread
exchange, meat, vegetables, fruits, milk, and fats. There is also
some special lists. Foods are grouped within each list on the basis
of similar amounts of carbohydrate, protein, and fat. For example,
one fruit exchange is CHO: 15g, PRO: 0g; FAT: 0g; CAL: 60; This
equivalent to 1/2 cup of grapefruit juice, but only a 1/3 cup of
prune juice because prune juice has more sugar then grapefruit juice.
Keep in mind that there will be some surprises. Corn, for example,
is a vegetable, but it appears on the starch/bread list. That is
because corn is starchy and its carbohydrate value is much closer to
bread then to most vegetables. Foods from the starch/bread list is
sometimes called STARCH EXCHANGE and sometimes called the BREAD
EXCHANGE—but they mean the same thing.

MMMMM

SUNDAY MORNIN’ MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
3 1/2 c Flour
2/3 c Sugar
4 ts Baking powder
1 t Baking soda
1 t Cinnamon
1 t Nutmeg
1/2 ts Salt
1 t Grated lemon peel
2 Eggs
1 1/3 c Buttermilk
1/2 c Vegetable oil
2 c Peeled, finely chopped pears
2 tb Sugar
1/2 ts Each nutmeg and cinnamon

Calories per serving: Number of
Servings: 24 Fat grams per serving:
: Approx. Cook Time: :20 Cholesterol per
serving: Marks:

*DIRECTIONS*

Preheat oven to 400F. Blend in a bowl the flour,
sugar, baking powder, soda, spices, salt and lemon
peel. In another bowl, moosh together the eggs,
buttermilk and oil. Combine contents of the bowls.
Fold in the pears.

Spoon the batter 2/3 full into greased muffin tins.
(This recipe should make about 24 muffins.) Mix 2 T
sugar with 1/2 t. each cinnamon and nutmeg. Sprinkle
this over the top of the muffins, then bake 20-25
minutes.

Source: Seattle Post-Intelligencer

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Popeye’s Fried Chicken

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
van geffen vghc
3 Cups Self-rising flour
1 Cup Cornstarch
3 Tablespoons Seasoned salt
2 Tablespoons Paprika
1 Teaspoon Baking soda
1 Package Italian salad dressing mix –
1 1/2 Ounces Pk onion soup mix
1/2 oz Pk spaghetti sauce mix
3 tbsp Sugar
3 c Corn flakes — crush slightly
2 Eggs — well beeaten
1/4 c Cold water
4 lb Chicken — cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another
bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy
roomy skillet to fill it 1″ deep. Get it HOT! Grease a 9x12x2 baking pan.
Set it aside. Preheat oven to 350~.
Dip chicken pieces 1 piece at a time as follows: 1-Into dry coating mix.
2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes
on medium high. Turn and brown other side of each piece. Don’t crowd pieces
during frying. Place in prepared pan in single layer, skin-side-up. Seal in
foil, on 3 sides only, leaving 1 side loose fro steam to escape. Bake at
350~ for 35-40 minutes removing foil then to test tenderness of chicken.
Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4.
Leftovers refrigerate well up to 4 days. Do not freeze these leftovers.
Leftover coating mix (1st 9 ingredients) can be stored at room temp in
covered container up to 2 months. Source: Gloria Pitzer

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Title: CHICKEN WITH CHOCOLATE SAUCE (CHICKEN MOLE)
Categories: Poultry, Chocolate, Mexican, Sauces
Yield: 6 servings

4 tb Olive oil
2 Cloves garlic, minced
Serving-pieces of chicken
-for 6 persons
1 Onion, chopped
1 Green pepper, chopped
3 Slices canned pimento,
-chopped
2 Large tomatoes, peeled,
-seeded, and chopped
2 tb Chili powder (or to taste)
2 1/2 c Chicken broth
1/4 c Slivered almonds
1/4 c Raisins
1/2 ts Cumin
1/4 ts Nutmeg
1/4 ts Ground cloves
1/4 ts Cinnamon
1/2 ts Salt
1/4 ts Pepper
1 ts Sugar
Grated rind of 1 orange
2 Squares bitter chocolate,
-chopped
1/4 c Light rum

In casserole, heat oil and cook garlic for a few moments to flavour oil;
add chicken and brown. Remove chicken. In remaining fat, cook onion, green
pepper, pimento, and tomato over gentle heat for 10 minutes. To onion
mixture, add chili powder, blending well. Add broth, almonds, raisins,
seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate,
stirring until melted. Replace chicken, spooning sauce over. Bake,
covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum,
ignite it, and pour over contents of casserole; allow to stand for a few
minutes. Source: Jack Shyba, FidoNet Cooking Echo

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Moose Stew Chop House

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Moose meat
Cut into 1-inch cubes
2 tablespoons Shortening
1/4 teaspoon Cracked black pepper
1/2 teaspoon Paprika
1 Bay leaf
1 teaspoon Salt
2 cans Condensed beef broth
(10-1/2 ounces each)
1 cup Dry red wine
1 large Onion — diced
3 Carrots — sliced
18 small Whole white onions
12 small New potatoes — peeled
2 tablespoons Butter
2 tablespoons Flour

Sauté meat cubes in shortening until brown on all sides. Add pepper,
paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
Cover and simmer until meat is tender, about 2 hours. Add whole onions and
potatoes; cover and simmer for an additional 15 minutes, or until the
vegetables are barely tender. Mix butter and flour into a paste. Drop
into simmering stew. Cook, stirring, until stew bubbles and thickens.
Serve with rice or polenta.

Adaptation from recipe by Phillip Velez, London Chop House (Detroit)
Campbell’s Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias

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SAUTEEING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
No Ingredients

To saute, heat a film of oil or clarified butter in a
saute pan until it smokes. (Clarified butter is heated
until it separates and the solids skimmed off). Add a
thin slice of boneless meat, dredged in flour, and
cook just long enough to brown well on both sides. The
meat must be thin enough and tender enough to cook to
doneness in that amount of time. If it is thicker, it
should be grilled, broiled, or pan-fried.

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PASTA WITH SZECHUAN SPICED SHRIMP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Spinach leaves
1/4 cup Chinese chili paste
2 Tomatoes
1 pound Dry or fresh penne
16 lg Shrimp
(or fettucine
2 tablespoon Olive oil
or other pasta — cooked
2 Garlic cloves
1/2 cup Butter — cut into 10 pieces

Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean
and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Saute a
few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set
aside. Arrange hot cooked pasta on serving platter or individual plates.

Arrange shrimp over pasta. Saute spinach and tomatoes in half of butter until
tender. Stir in remaining butter, bit by bit, until all butter in pan is
melted. Pour equal amounts of spinach-tomato-butter mixture over pasta.

Created by: Bob Brody, Sheraton Harbor Island West, San Diego, Calif.

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Title: Sesame Treats
Categories: Cookies, Peanut butt
Yield: 1 servings

1 1/2 c Am sesame seeds
1/2 c Am sunflower seeds
1/2 c Chopped nuts
3/4 c Coconut
1 c Honey
1 ts Sea salt (optional)
1/2 c Am peanut butter
2 tb Carob powder

Mix first four ingredients together. Mix remaining ingredients in a
separate bowl, then stir into dry mixture. Spread into an oiled, square
casserole dish. Freeze until firm, then slice into bars and serve.

Source: Arrowhead Mills “COOKIES” tri-fold Reprinted by permission of
Arrowhead Mills, Inc.

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