Crockpot Seasoned Beef In Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb Round steak
1/4 C Flour
1/2 Ts Salt
1/4 Ts Pepper
2 Onions
1 T Worchestershire sauce
1 Ts Curry powder
1 Ts Molasses
1/2 ts Powdered ginger
1 c Water
1 c Sour cream
2 T Horseradish sauce

Combine flour, salt and pepper. Cut round steak into cubes.
Toss meat cubes with flour mixture. Brown in a little hot oil.
Put in crockpot, add sliced onions, Worchest. sauce, curry,
molasses, ginger and water.
Cover and slow cook 6 hours. Just before serving add sour
cream mixed with horseradish.
Serve with rice, peas and cottage cheese/pear salad

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Title: HONEY NEWTONS
Categories: Cookies
Yield: 42 servings

1/2 lb Dried figs
1 c Water plus
3 tb Water
1/2 c Honey
2 ts Lemon juice
1 c Butter
2 c Cheddar,grated
2 c Sifted a/p flour

Directions: For the cookie dough: Cream butter, add cheese (at room
temperature), and cream until well blended Stir in flour, mix well, and
chill. To prepare filling, combine remaining ingredients, and simmer
gently, stirring. Cook intil consistency of marmalade, approximately 15
mins. Set aside to cool. Roll dough 1/8″ thick on lightly floured board.
Cut in 2″ circles. Put one half of the circles 1″ apart on lightly greased
baking sheet. Place 1 tsp. filling in center of each cookie. Top each with
another circle of dough. Press edges with fork to seal. Prick cooki tops in
several places. Bake at 350 degrees for 15 mins. or until lightly browned.
Remove to racks to cool. -from First Prize Cookbook;recipe by Marge
Walker-Indiana

Liz Parkinson

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CARAMEL PECAN PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 3/4 cups all-purpose flour
1/4 cup white sugar
1/2 cup salted butter — chilled
2 large egg yolks
3 tablespoons ice water
Filling:
1 cup dark corn syrup
1/2 cup plus 3 tablespoons salted butter
1 cup white sugar
2 tablespoons maple syrup
1/4 teaspoon salt
2 large eggs — lightly beaten
1 teaspoon pure vanilla extract
2 1/2 cups pecans
Whipped cream

Preheat oven to 300 degrees. Crust: using food processor fitted with metal
blade. Combine flour,
sugar and butter. Process until dough resembles coarse meal. Add egg yolks
and water. Process
until a ball begins to form. Shape dough into a disk. Wrap tightly in
plastic wrap and chill in
refrigerator 1 hour or until firm. Filling: combine corn syrup, butter,
sugar, maple syrup, and salt
in double broiler. Bring to a boil over medium heat and stir often. Remove
from heat and cool to
room temperature. Once cool, add eggs and vanilla. Stir until smooth. Set
syrup aside until ready
to use. To assemble: spray vegetable oil cooking spray on 8-9-inch tart pan
with removable
bottom. On floured board using floured rolling pin, roll out dough to
10-inch circle, 1/4-inch thick.
Place pastry in pan. Lightly press into bottom and sides. Roll off excess
dough from top edge
with a rolling pin. Fill pastry shell with pecans. Pour filling over nuts.
Bake 90 minutes or until
golden brown. Let pie cool, then remove sides of pan. Serve sliced with
whipped cream garnish.

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NOTES : THE DESSERT SHOW #DS3001

Title: WHITE CHOCOLATE CREME BRULEE
Categories: Desserts, Chocolate
Yield: 4 servings

5 lg Egg yolks
1/2 c Sugar
2 c Whipping cream
3 oz White chocolate – imported,
-finely chopped
1/4 ts Vanilla extract
2 tb Sugar

FROM: Michelle Bass (High Concepts (Raise it to
the Power) 504/391-2925 (1:396/16))

Number of Servings: 4

Position rack in center of oven and preheat to 300F.
Whisk egg yolks and 1/4 cup sugar in medium bowl.
Bring cream and remaining 1/4 cup sugar to simmer in
heavy medium saucepan. Reduce heat to low. Gradually
add chopped chocolate to cream mixture and whisk until
smooth. Gradually whisk hot chocolate mixture into
yolk mixture. Mix in vanilla.

Ladle custard into four 10-oz. custard cups (or creme
brulee cups). Place cups in large baking pan. Add
enough hot water to pan to come halfway up sides of
cups. Bake until custards are set in center, about 1
hour. Remove custards from water and cool. Cover and
refrigerate overnight.

Preheat broiler. Sprinkle 1/2 tablespoon sugar over
each custard. Broil until sugar caramelizes, watching
carefully, about 2 minutes. Serve hot, or refrigerate
up to 1 hour and serve cold.

Portobello Yacht Club on Pleasure Island, Disney
World, Orlando, FL.

Courtesy of Bon Appetit, March, 1991.

** -=> this comes from the bottom of the files of
Shelley Rodgers <=- -----

Title: Fog City Diner’s Tomato Ketchup
Categories: Condiment, Ceideburg 2
Yield: 1 servings

4 lb Ripe plum tomatoes, coarsely
-chopped
1 1/2 c Sugar
1 c Cider vinegar
1 tb Minced garlic
3/4 ts Salt
1 1/2 ts Mixed pickling spice
1 sm Stick cinnamon, about 1/4
-inch long
1 1/2 ts Dry mustard
1/2 ts (scant) freshly ground
-pepper
2 tb Cornstarch dissolved in
1/4 c Cold water
1/4 ts Cayenne pepper

The Fog City Diner was one of the places that came along with the
diner revival of a few years back. It is, or was, a trendy place
over in the City. I think it may have closed after the ’89 quake,
but I’m not sure about that.

Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice,
cinnamon, dry mustard and pepper in a large, heavy stainless steel or
enameled saucepan. Bring the mixture to a boil over medium heat,
stirring occasionally. Reduce the heat and simmer the ketchup,
uncovered, for 30 minutes, stirring frequently. Remove the ketchup
from the heat and let it cool a few minutes.

Force the ketchup through a fine sieve to strain it, pressing down
hard on the solids. Rinse out the saucepan and return the ketchup to
a boil over medium heat, stirring frequently. Reduce the heat and
simmer the ketchup, stirring frequently, for 10 minutes. (Even if
the ketchup seems thin, do not cook it any longer, as the thickening
power of the cornstarch lessens with prolonged cooking. The ketchup
will thicken a bit more upon cooling.) Remove the ketchup from the
heat and let it cool to room temperature. Store the tomato ketchup,
covered, in the refrigerator for up to a month.

Makes about 5 cups.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideberg; March 4 1993.

MMMMM

Title: Black Bottom Pie
Categories: Desserts, Pies, Londontowne
Yield: 8 servings

1/2 c Sugar
1 tb Cornstarch
2 c Scalded milk
1/4 c Cold water
1/2 ts Vanilla extract
4 Egg whites
1 9″ baked pastry shell
1 tb Unflavored gelatin
4 Egg yolks, beaten
1 ts Vanilla
6 oz Semi-sweet chocolate bits
1/2 c Sugar

Combine cornstarch 1/2 c sugar. Slowly add milk to egg yolks, then
stir into sugar cornstarch mixture. Cook in double boiler, stirring
constantly, until it coats spoon. Remove from heat, add vanilla.
Remove one cup of this custard mixture and stir in chocolate bits
until melted. Pour chocolate mixture inyo pastry shell chill.
Soften gelatin in water and add to remaining hot custard; stir until
gelatin is dissolved. Add flavoring. Chill until slightly thickened.
Beat eggs whites until soft peaks form. Gradually add remaining sugar
while beating, until stiff. Fold custard/gelatin into egg whites and
pile over chocolate layer in pie shell. Chill until set and garnish
with chopped walnuts. Mrs. Henry D. Chaplin

MMMMM

Oatmeal raisin biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
1/2 c Oatmeal
2 tb Sugar
1 t Baking powder
1/2 ts Soda and 1/2 tsp. salt
1/4 c Butter
1/2 c Raisins
3/4 c Buttermilk

Mix first 5 ingredients in bowl and cut in the butter.
Add the raisins and buttermilk and stir until blended,
turn out and knead 10 times. Roll out and cut and
place on sheet 1″ apart. Bake at 425 for 12-15 min.

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French Gin Surprise Cookies

Recipe By : Ginny Ingels, Waynesboro, PA
Serving Size : 48 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box French Vanilla cake mix
4 1/2 oz frozen whipped topping — thawed
1 egg
1 tbsp gin
powdered sugar

Combine all ingredients. Stir well. Place on greased cookie sheet by
spoonful. Bake at 350 for 10 minutes. Sprinkle with powdered sugar.

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CRANBERRY BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Fresh cranberries
4 c Dried bread crumbs
1/2 c Melted butter
3 To 4 Tbsp granulated
-white sugar
1/2 c Finely minced onion
1/2 c Finely diced celery
1/2 ts Dried marjoram
1 t Salt
1 t Ground sage
ds Black pepper
ds Dried mace
ds Dried thyme
ds Dried oregano
1 Clove garlic (minced)

Puree cranberries in food processor. Place cranberry
puree in saucepan with bread cubes, butter, sugar,
onion, celery, marjoram, salt, sage, pepper, mace,
thyme, oregano and garlic. Mix well and cook over
medium heat, stirring constantly, about 10 minutes.
Cool before stuffing bird or meat. Makes enough
stuffing for 1 (8 – 10 pound) turkey

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Title: CHOCOLATE CUPS WITH RASPBERRY MOUSSE
Categories: Desserts, Holiday
Yield: 4 servings

—————————–FOR CHOCOLATE CUPS—————————–
8 oz Semisweet chocolate
Balloons, small

——————————RASPBERRY MOUSSE——————————
2 c Raspberries;fresh or frozen
-you may substitute mango,
-strawberries or kiwi for
-flavour colour changes
1/4 c Sugar
1 c Whipping cream

Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat. Blow up
as many balloons as cups you need. Use small balloons and don’t blow them
up very big (Anne’s note: in accompaning picture, they are about the size
of an apple.) Dab a little melted chocolate onto a wax paper lined cookie
sheet. Dip bottom of balloon in melted chocolate and sit on cookie sheet.
Refrigerate until hard. Repeat for remaining balloons. If cups are very
thin, dip again. When the chocolate has hardened, snip the top of the
balloon with scissors and pull out gently from cup. Discard. Fill cups with
chocolate mousse or raspberry mouse for Valentine’s Day or fill with ice
cream. Here is a possible filling: Puree raspberries in food processor with
sugar. Whip cream until stiff. Fold in raspberry puree.

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