DAUBE DE BOEUFS AUX CHAMPIGNONS ET A L’ORANGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 kg Stewing beef
– into large pieces, each
– about 4 ounces
4 Carrots — peeled and cut
Into rounds
3 md Onions — coarsely chopped
2 Garlic cloves
1 Sprig of parsley
1 Celery rib — thickly sliced
3 Bay leaves
1 tb Thyme — fresh
– OR
1 t Thyme — dried
6 cl Marc de Provence
– or Cognac
7 1/2 dl Red wine — sturdy, such as
– Cotes de Provence
1 tb Olive oil — (1) extra virgine
6 cl Olive oil — (2) extra virgine
1 t Peppercorns — whole black
3 Cloves — whole
3 tb Butter — unsalted
500 g Mushrooms
1 tb Tomato paste
Salt
Pepper
1 Orange — grated zest and
– juice

One day before serving the stew: In a large nonreactive bowl, combine the
meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme,
marc, red wine, and the olive oil (1). Tie the peppercorns and cloves in a
piece of cheesecloth; add to the bowl and toss well. Cover and refrigerate
for 24 hours, stirring once or twice. Let the meat and vegetables return to
room temperature. With a slotted spoon, remove the meat from the marinade.
Drain well; pat dry on paper towels. Set the vegetables aside. Transfer the
liquid and the cheesecloth bag to a nonreactive large heatproof casserole.
Bring to a boil over medium-high heat. Boil for 5 minutes to reduce
slightly. Remove from the heat. In a large skillet, melt the butter in the
olive oil (2) over high heat. When the foam subsides, add half of the meat.
Saute, tossing, until browned all over, about 5 minutes. With a slotted
spoon, transfer the meat to the liquid in the casserole. Repeat with the
remaining meat. In the same skillet, saute the reserved vegetables until
browned, about 7 minutes. Transfer the vegetables to the casserole. Add the
mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set
aside. Stir the tomato paste into the casserole. Bring to a simmer over
medium-low heat. Reduce the heat to very low and simmer, skimming
occasionally, until the meat is very tender, 3 1/2 to 4 hours. Stir in salt
and pepper to taste, the mushrooms, and the orange zest and juice. Discard
the cheesecloth bag of cloves and peppercorns. (The recipe can be prepated
2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with
potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy
red wine.

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Title: FIVE CUP FRUIT SALAD
Categories: Salads
Yield: 8 servings

11 oz Can mandarin oranges, draind
13 1/2 oz Can pineapple chunks, draind
1/2 c Juice from pineapple
1 1/2 c Miniature marshmallows
2 c Sour cream
3 1/2 oz Flaked coconut
Grapes/cherries for garnish

Combine all ingredients except garnish, and chill
several hours or overnight. Serve on lettuce cups
garnished with grapes or cherries. Mrs. Robert F. Lewis

—–

Vichyssoise

Recipe By : Mrs. Joseph Goodwin
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Potatoes — peeled and sliced
3 C Leeks* — sliced
1 1/2 Qt Chicken Stock — **see note
Salt — to taste
1 C Whipping Cream
Minced Chives

*Use 2 large leeks. Slice yellow onion to make 3 cups if needed.

**May use 6 tbs. instant chicken bouillon dissolved in 6 cups hot water.

Simmer the vegetables in the chicken stock until tender (about 45 minutes).
Use an electric blender to purée the cooked vegetables and the lliquid to
a smooth soup. Stir whipping cream into the soup. Chill. Serve in
chilled bowls, and decorate with minced chives.

This keeps well and can be thinned to the desired consistency with cold milk.

Serves 6 to 8

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Title: Nutty Loaf
Categories: Vegetarian, Vegan
Yield: 6 servings

1 md Onion; chopped
1 tb Sunflower oil
1 c Walnuts; finely chopped
1/2 c Almonds; finely chopped
1 1/2 c Breadcrumbs, fresh
1/2 c Soymilk, lite
Egg replacer to equal 1 egg
1 ts Tamari

Preheat oven to 350 deg.

Saute onion in oil. Blend all ingredients and spread in a greased 9″
x 5″ x 3″ bread pan.

Bake for 25-30 minutes.

Let cool slightly before removing from pan. Slice and serve.

From the files of DEEANNE

MMMMM

ZUCCHINI OATMEAL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour
1 1/2 c Sugar
1 c Chopped pecans
1/2 c Quick-cooking oatmeal,
-uncooked
1 tb Baking powder
1 t Salt
1 t Cinnamon
4 Eggs
1 md Zucchini, finely shredded
3/4 Salad oil

Grease 12 3inch muffin-pan cups. Preheat oven to 400.
In large bowl, measure first 7 ingredients. In med
bowl, beat eggs; stir in zucchini and oil. Stir
mixture all at once into flour mixture just until
flour is moistened. Spoon lumpy batter into muffin
cups. Bake 25 minutes or until toothpick trick works.

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Title: LEMON MARMALADE
Categories: Condiments, Jams
Yield: 6 servings

3 lb Lemons – Meyer or regular
-lemons
8 c Sugar – granulated (actually
-8 to 10 cups)

Slice the lemons as thin as possible. Discard ends.
Remove all seeds and tie them in a square of doubled
cheesecloth. Put lemons and seed bag in a nonreactive
bowl with enough water to cover. Let stand overnight.

Measure the lemons and water into a wide, shallow,
nonreactive pan. Add an equal volume of sugar and cook
over low heat until sugar is dissolved. Raise heat to
medium-high and cook, stirring frequently and skimming
off the foam as it rises, until temperature reaches
220F, about 1/2 hour. Remove marmalade from heat.

To test for consistency, drop a little marmalade on a
saucer and put the saucer into the freezer until
marmalade is cold, about 5 minutes. Tip the saucer:
the marmalade should just barely run. If too thin,
return the marmalade to medium-high heat and cook,
testing often, until it has reached the right
consistency.

Put marmalade into hot, sterilized pint or half-pint
jars. Store in refrigerator up to 1 month or, for
longer storage, seal according to reliable canning
instructions.

Recipe from Cook’s Magazine, November/December, 1987.

—–

Grilled Portabello Mushroom Sandwich

Recipe By : The San Antonio Herb Society Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— (Bill McGinnis,
adapted from Monterey Mushrooms by Chef
Bruce Silverblatt)
************ Marinade: — ********************
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic — minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper — freshly ground
*********** RECIPE *******************
2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme — chopped
1 red bell pepper — roasted
2 teaspoons balsamic vinegar
2 onion rolls — split grilled
2 thick slices Monterey jack cheese

Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours. Mash
other garlic clove into fine paste. Stir into mayonnaise and add thyme. On
barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or
until soft. Sprinkle red
bell pepper with balsamic vinegar and shallots. Grill or lightly toast onion
rolls. Spread mayonnaise on each half of rolls. Place grilled mushrooms on two
onion roll halves, cover with roasted bell pepper, cheese and top half of
rolls. Cut in half and se
rve hot.

Makes 2 sandwiches

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Blueberry Snow

Recipe By : Unknown
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope Gelatin
1/4 Cup Cold water
1/2 Cup Boiling water
2 Cups Blueberries — Rinsed
1 Teaspoon Lemon juice
2 Tablespoons Sugar
2 Egg Whites — Beaten Stiff
6 Fresh Strawberries — Optional

Sprinkle gelatin over cold water in mixing bowl; set aside 10 minutes to
soften. Add boiling water and stir to completely dissolve. (If gelatin
does not dissolve completely, heat slightly.) Set aside. Combine
blueberries, lemon juice and sugar replacement in mixing bowl or food
processor and whip into a puree. Stir completely into gelatin mixture. When
blueberry mixture is cool, thick and syrupy, beat until frothy. Fold
stiffly beaten egg whites into blueberry mixture. Spoon into 6 serving
dishes; refrigerate until set. Before serving, top with fresh strawberries.
Source: Unknown

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SWEDISH RYE BREAD #2

Recipe By : Bread Machine Ckbk, Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Ethnic
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Medium size loaf:
7 ounces water — (1 cup less 2T)
1/4 cup Honey
1 tablespoon Butter
1 1/2 teaspoons Salt
2 teaspoons Caraway Seed
1/2 teaspoon orange peel — grated
1 cup Rye Flour
1 1/2 cups Bread Flour
1 1/2 teaspoons Yeast

use basic cycle

Hope these are what you’re looking for.
Another suggestion is if you happen to have an old recipe
for making Swedish Limpa by hand, I’m sure Linda Rehberg co-author
of Bread Machine Magic will be happy to convert it to a bread machine
recipe for you. She and her partner Lois Conway are both so nice,
I’m sure if you have any abm problems, either would be happy to help.

>From: bj29@mirage.skypoint.com (bjjan)

– – – – – – – – – – – – – – – – – –

Per serving: 1493 Calories; 18g Fat (10% calories from fat); 38g Protein;
303g Carbohydrate; 31mg Cholesterol; 3334mg Sodium

CREAMY ARTICHOKE HAZELNUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Shallot, minced
1 tb Hazelnut Oil
1 1/2 qt Chicken Stock
14 3/4 oz Jar Marinated Artichokes,
Drained and finely chopped
1/2 c Hazelnuts, roasted, skinned
And ground
1/4 c Rice Flour
1/4 c Cream
1 tb Sherry
1/4 c Parsley, finely chopped

Saute shallot in oil over medium-low heat until ver
soft. Stir in stock, chopped artichoke hearts and
hazelnuts. Bring to a boil, reduce heat, and simmer
15-20 minutes. Combine a little of the hot broth with
the rice flour to dissolve it. Stir into the soup,
then strain soup through a medium mesh strainer or run
through a food mill.

Return soup to pot. Stir in cream and cook until
thickened. Just before serving, stir in sherry and
chopped parsley.

Per Serving: Calories: 215, Protein: 7g,
Carbohydrates: 13g, Fat: 16g, Saturated Fat: 4g,
Cholesterol: 14mg, Sodium: 276mg, Fiber 4g.

Source: San Francisco Chronicle Typed by Katherine
Smith Cyberealm BBS Watertown NY 315-786-1120

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