Title: ARGENTINIAN STEW IN A PUMPKIN SHELL
Categories: Main dish
Yield: 6 servings

2 lb Beef stew meat,
– cut in 1 1/2-in. cubes
1 lg Onion; chopped
2 Garlic cloves; minced
3 tb Oil
2 lg Tomatoes; chopped
1 lg Green bell pepper; chopped
Salt, pepper
1 ts Sugar
1 c Dried apricots
3 White potatoes,
– peeled and diced
3 Sweet potatoes,
– peeled and diced
2 c Beef broth
1 md Pumpkin
Butter or margarine; melted
1/4 c Dry sherry
1 cn Whole kernel corn (1 lb),
– drained

Trim any excess fat from beef and cook with onion and garlic in oil
until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt,
1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes
and broth. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin
and discard. Scoop out seeds and stringy membrane. Brush inside of
pumpkin with butter and sprinkle lightly with salt and pepper. Stir
sherry and corn into stew and spoon into pumpkin shell. Place shell
in shallow pan and bake at 325F 1 hour, or until pumpkin meat is
tender. Place pumpkin in large bowl and ladle out stew, scooping out
some of pumpkin with each stew serving.

MMMMM

CHOCOLATE BUNDLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sheet Pepperidge Farm Frozen
Puff Pastry
1 pk 6 oz Semi-Sweet Chocolate
-pieces
1/4 c Chopped walnuts
Confectioners Sugar

Thaw pastry for 30 minutes. Preheat oven to 425F.
On a lightly floured surface, roll pastry to a 12 inch square. Cut into 4 –
6 inch squares.
In the center of each square, place 1/4 c chocolate chips and 1 T. walnuts.
Bring the corners of the pastry together just above the chocolate, twist
and
turn. Fan out corners.
Place on ungreased baking sheet and bake 10-15 minutes, or until golden
brown. Let stand at least 10 minutes.
Sprinkle with confectioners sugar and serve.

– – – – – – – – – – – – – – – – – –

THE ULTIMATE CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cup Graham cracker crumbs
1/2 cup Melted butter
1/2 cup Sugar
5 package Softened cream cheese (8oz)
1 3/4 cup Sugar
3 tablespoon Flour
2 teaspoon Lemon peel
1 1/2 teaspoon Orange peel
1/4 teaspoon Vanilla
5 Large eggs
2 Egg yolks
1/4 cup Heavy cream
3/4 cup Sour cream
1 Ripe mango
1/4 cup Sugar
1 package Frozen raspberries — lt syrup
1 Kiwifruit,pared — sliced
1/4 cup Fresh raspberries

Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs with
butter and sugar until moistened. Transfer to 9-inch springform pan. Evenly
press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool Heat oven
to 450 F.Make filling- In large bowl, at high speed, beat cream cheese with
sugar, flour, peels and vanilla until blended. At medium speed, beat in eggs
and yolk, one at a time, scraping bowl occasionally. Beat in heavy cream. Pour
mixture in prepared pan. Bake 10 minutes. Lower temperature to 300 F. Bake 1
hour, 10 minutes. Filling mixture will be loose but will set on standing. Cool
cake on wire rack 2 hours. With spatula, spread sour cream over top of cake to
within 1/2 inch of edge. Refrigerate 3 hours or overnight.

Pare mango, slice flesh from pit. Cut enough slices into small triangles to
make 1/4 cup. Place remaining in food processor. Add sugar. Process until
pureed.

Pour into small bowl. In clean food processor, puree raspberries with their
syrup. Pour through sieve placed on saucepan. Stir in cornstarch. Bring to
boiling, simmer 1 minute (stirring)until thick and clear. Pour into small bowl.
Cover, refrigerate til cold Remove cake from pan, plave on serving dish. Spoon
mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit and
fresh raspberries. Pass remaining fruit sauces.

– – – – – – – – – – – – – – – – – –

CENTRAL COAST STIR-FRY VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDI M. PHELPS—–
1/4 c Carrots
1/4 c Celery
1/4 c Yellow crooked neck squash
1/4 c Zucchini
1/4 c Brocoli
1/4 c Cauliflower
2 T Oil
3 lg Cloves garlic — minced
1/2 ts Salt — optional
1/4 ts Pepper
pn Red chili pepper
1/4 ts Basil
1/4 ts Oregano
1/4 c Dry white wine
1 T Fresh parsley — chopped
1/4 Lemon

Cut carrots, celery, squash, and zucchini into 1/2 x 2-inch pieces. Break
broccoli and cauliflower into small pieces. Heat oil until almost smoking.
Add vegetables; stir to coat with oil. Add garlic, salt, peppers, basil
and oregano. Simmer 1 minute. Add wine and simmer 2 minutes or u;ntil
vegetables are cooked al dente. Add parsley and squeeze in juice of lemon
and serve immediately. Source: The Garlic Lovers’ Cookbook II.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com

– – – – – – – – – – – – – – – – – –

SESAME BEEF *** (NNBB09A)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef — julienne
1 tablespoon Soy sauce
1 Egg white
1 tablespoon Cornstarch
2 cup Oil — for deep frying
Sauce:
2 tablespoon Sesame seed paste — – or
2 tablespoon Peanut butter — diluted in
2 tablespoon Water
1/2 teaspoon Salt
2 teaspoon Sugar
2 tablespoon Soy sauce
1 tablespoon Red wine vinegar
2 tablespoon Sesame seed oil
1 teaspoon Pepper oil — -*check recipe

Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring oil in
wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil to
temperature again and deep fry 1 minute more. Drain and remove to platter mix
ingredients into a smooth, thin sauce.
Heat in saucepan and pour over beef. I like to add chopped carrot, or peanuts
or whatever when I’m feeling creative. FROM: MIKE CROUCH (NNBB09A)

– – – – – – – – – – – – – – – – – –

Almond Chocolate Fruitcake Loaf

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 1 Preparation Time :1:40
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Hazelnuts
1 Stick Butter — softened
7 Oz Almond Paste
1/2 C Sugar
3 Tbsp Dark Rum Or Amber
1 Tsp Vanilla Extract
1 Tbsp Orange Zest — grated
1 Tbsp Lemon Zest — grated
3 Eggs
1/2 C Flour
1/2 tsp Baking Powder
6 oz Semisweet Chocolate Chips, Minatures
1/2 C Semisweet Chocolate Chips
1 C Cherry-Pineapple Mix, Asst.Colors, Candied — chopped
1 1/2 C Pecans — chopped
1 C Walnuts — coarsely chopped

1. Preheat oven to 325°F. Grease a 4 1/2 x 12 1/2-inch long loaf pan and
line completely with wax paper; grease the paper.
2. Spread out hazelnuts on a small baking sheet. Toast in oven for 10 to
12 mins, or until nuts are lightly browned and dark skins are cracked. Rub
warm nuts in a terrycloth towel to remove as much skin as possible.
3. In a large bowl, beat together butter, almonds paste, and sugar with an
electric mixer on medium speed until well blended. Beat in rum, vanilla,
orange and lemon zests. Add eggs, one at a time, beating well after each
addition. Add flour and baking powder and beat until combined. Stir in
chocolate chips, candied fruits, pecans and walnuts until well mixed.
Scrape batter into prepared loaf pan.
4. Bake about 1 hour, or until cake springs back when touched lightly and
top is golden. Let cake cool in pan 30 to 40 mins, then unmold cake by
lifting with wax paper onto a wire rack and let cool completely. Carefully
peel off wax paper. Wrap cake in plastic wrap and then in aluminum foil.
Refrigerate at least 2 days or up to 2 weeks before serving.
NOTE: Loaf is best cut into 1/2-inch or thicker slices for serving. Cut
each slice in half or thirds. Loaf also freezes well. For ease in handling
and serving, cut loaf into 2 or 3 horizontal pieces and wrap each piece
individually.

– – – – – – – – – – – – – – – – – –

NOTES : This fruitcake, prepared with an almond paste cake base, is
studded with chocolate chips, 3 different kinds of nuts, and just
a few candied fruits for color. It tastes a lot like chocolate
covered marzipan. Be sure to refrigerate it for a couple of days
prior to serving for easier slicing.

Title: BEAN CURD WITH CHINESE PARSLEY
Categories: Vegetarian, Beans, Chinese
Yield: 3 servings

2 Hot Italian peppers
1/2 sm Sweet red bell pepper
1 ts Cornstarch
2 tb Oil
1/4 ts Salt
1/2 lb Medium bean curd, cubed
1 tb Soy sauce
1/2 c Chopped Chinese parsley

Slice hot peppers into long strips. Mix cornstarch
with 1/4 cup water. Heat oil in a wok. When hot, add
hot pepper fry for 30 seconds. Slice fry sweet
peppers in the same way.

Add cubes of tofu. Drizzle in soy sauce add
cornstarch mixture. Scatter the parsley over the top.
Turn the heat up slightly cookk till sauce thickens.
Serve hot.

Madhur Jaffrey, “World of the East Vegetarian Cookbook”

—–

Title: GRILLED VEGETABLE PACKETS
Categories: Vegetables
Yield: 4 servings

1 1/2 c Sliced Mushrooms
1 c Cauliflower Flowerets
1 c Broccoli Flowerets
1 c Thinly Sliced Carrots
1 sm Onion Thinly Sliced
1/2 ts Dried Basil
1/4 ts Salt
1/4 ts Pepper
1 tb + 1 t. Low Calorie
Margarine Divided

Combine Mushrooms, Cauliflower, Broccoli, Carrots
Onion in A Large Bowl; Sprinkle With Basil, Salt
Pepper. Divide Vegetable Mixture Evenly Onto 4 (18
Inch) Squares Of Foil. Dot Each With 1 t. Margarine.
Using The Pyramid Wrap Method, Bring The Four Corners
Of Foil Together in A Triangle Shape; Fold Open Edges
Together in Loosely Locked Folds, Allowing For Heat
Circulation Expansion. Repeat Procedure For Other
Packets. Grill Vegetables 5 To 6 Inches From Medium
Coals 8 Min. OR Until Crisp-Tender.
(Fat 2.8 Chol. 0.)

—–

Macaroni and Bean Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 Carrot chopped
2 tablespoon Olive oil
2 cup Small white beans (navy)
2 Cloves garlic chopped
(soaked overnite with 1 tb
1 lg Onion chopped
baking soda in 1 qt water-
1 Celery stalk chopped
removes the gassy effect)
1 tablespoon Flour
2 13 oz can -beef broth
1 8 ounce Can tomato sauce
6 cups water — (6 to 8)
1/4 pound Ditalini macaroni
2 Slices salt pork or bacon
Grated cheese for serving
diced

Here’s another soup that can feed an army and be a complete meal with bread and
salad. Soak beans overnight. Drain and rinse beans well. Place oil in large pot
and sautee salt pork. Add all veggies and sautee until translucent. Add flour
and stir well. Add beans, broth, water and tomato sauce. Bring to boil and
then simmer for 2 hours. When beans are soft, taste for salt and pepper. Add
pasta and simmer until pasta is tender. Serve with cheese on the side for
topping.

Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

OYSTER AND ARTICHOKE SOUP-GUNTHER PREUSS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Van Geffen VGHC42A
3 tablespoons Butter
1 small Clove Garlic — Crushed
1 medium Onion — Chopped
1/4 cup Water
3 tablespoons Flour
1 can Concentrated Chicken Broth — 10-3/4oz or
3 cups Strong Homemade Stock
1 cup Water (Omit if using home- — made stock)
1/8 teaspoon Cayenne Pepper
1 can Artichoke Hearts — 14oz
2 16oz Jars Ooysters — Divided
1/2 teaspoon Fresh Marjoram — Chopped Fine

1/4 teaspoon Dried Marjoram
1 tablespoon Chopped Parsley

In a heavy saucepan melt butter. Add garlic, onion and water; cover and
“sweat”
over medium heat until soft. Stir in flour, mix well and cook for 1 to 2
minutes. Add stock and water (or homemade stock) and cayenne pepper, stirring
until mixture has thickened.
Drain artichoke hearts and blanch for 2 minutes in boiling water. Refresh in
cold water and drain. Remove leaves from bottoms. Chop bottoms in medium-size
pieces and set aside; add leaves to stock. Chop half of the oysters and add to
stock. Slice remaining oysters in large pieces and set aside. Cook soup about
2
minutes, remove from heat, and puree in blender or food processor. Return to
heat. Add reserved oysters and artichoke pieces, marjoram, and parsley. Heat
oysters about 2 minutes or just until done. Taste to correct seasoning. (Is
using canned broth, the soup should need no salt.) Versailles Restaurant, New
Orleans. Source: Gulf Coast Cooking.

– – – – – – – – – – – – – – – – – –