B/M “SOUR” SOURDOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Anna Ellis DTXT63A
1 1/4 c Sourdough starter
1/2 c Water
3 c Bread flour
1 tb Melted margarine
2 tb Sugar
1 1/2 ts Salt
2 ts Yeast

This basic recipe was from Anna Ellis (DMSD70C). I
substituted oil for the margarine and with some
experimentation, came up with this technique: Put all
ingredients in the B/M and set on the dough cycle.
When the cycle is complete, leave the dough in the pan
for 3 to 4 more hours. Remove dough and squeeze out
gases. Cover with a damp towel and let it rest for 20
or 30 minutes minutes. Sprinkle corn meal on a board
and shape dough into two cylindrical loaves. Place
loaves on a cornmeal covered baking sheet. Cover again
with the damp towel and allow to rise for another two
hours. At the end of two hours, refrigerate the dough,
still covered, for at least 12 hours (the longer the
better). Take dough out of the refer, sprinkle with
water, and let it sit out for 4 hours. Sprinkle again
with water then bake at 375 for 30 minutes or until
brown and crusty.

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GERMAN PEPPERED BEEF SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb German peppered beef *
2 lg Yellow onions diced large
1 c Crushed RED BELL peppers **
2 lb Red potatoes
2 lg Carrots
2 Celery stocks (not bunches)
1/4 c Oregeno
1/4 c Sweet basil
1 tb Celery seed
1/8 c Carroway seed
1/2 c Dill weed

* this may be obtained from all of the german deli’s I have ever been in
(which may not be many)… and is basically a rather tough cut of beef
which
has been covered (and I do mean covered) with very large chunks of black
pepper corns (some are even whole)
** if you can not find red bell peppers dried and crushed you will want to
do
it your self for the flavor needed… cut three or four red bell peppers
into
small pieces and spread out on paper towels to dry (or put it in your food
drier if you have one) seeds and all!
FIRST: cut the meat into 1 inch chunks (leaving the precious pepper on
it!),
sear by your favorite method… I prefer a small amount of sesame oil in a
wok.
CROCK POT METHOD: chop everything up into 1 inch chunks throw in the pot,
set
on medium (200 degrees), cover with water plus 1 inch (for the pan as my
mentor said), cook covered (with a lid) stirring every 2 hours or so from
the
bottom for 4 hours, turn to low, cook covered for 6 hours.
PAN METHOD: chop everything into 1 inch chunks, place carrots, celery, and
meat into pan, cook 1 hour at med/low (150 to 160 degrees), add the rest of
the goodies, cook 1 hour.
Ahh a bug found… covered in water both times, better go change it
plus 1 inch for the pan
LAST: refrigerate for at least 6 hours, warm only as much as you will be
eating.
NOTES: you are correct, this method looks a little “ugly”, but having been
taught to make this soup by a german grandmother, and her scottish husband
(my grand father, who also was a chef by trade)… I learned at a very
young
age that what they said usualy worked the best, even though it took more
time.

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Title: Grilled Steak with Tasso Maque Choux
Categories: Meat/beef, Emeril, Ethnic, Am/la
Yield: 4 servings

4 Rib eye steaks (10oz)
2 tb Olive oil
2 tb Essence
2 tb Olive oil
4 oz Tasso; diced
1 1/2 c Fresh corn; scraped from cob
1/4 c Onions; chopped
1 tb Shallots; minced
1 tb Garlic; minced
1 c Heavy cream
1/3 c Red bell peppers; minced
1/4 c Green onions; chopped
Salt and pepper
1 c Fried onion rings; warmed
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow onions

For the maque choux: In a saute pan, heat the olive
oil. When the pan is smoking hot, add the tasso and
saute for 30 seconds. Add the corn ad saute for 1
minute. Add the onions and continue sauting for 1
minute. Add the garlic and season with salt and
pepper. Saute for 1 minute. Stir int he cream, red
pepper, and green onions and simmer until mixture is
heated through., about 2 minutes. For the steak: Rub
each steak with the olive oil and season with Essence.
In a hot saute pan, cook steaks for 4 minutes on each
side for medium rare. Remove from pan. Spoon the
maque choux in the center of the plate.
Place steak on top of the maque choux. Garnish with
the fried onions, green onions, peppers and yellow
onions.

Source: Essence of Emeril, #2325, TVFN
formatted by Lisa Crawford. 4/28/96

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HUMMUS TAMALES

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetarian Vegan
Tex-mex Mid-east
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Basic Masa Dough recipe
18 Corn husks
—–FILLING—–
3 c Chickpeas — cooked
1/2 c Sesame tahini
6 tb Vinegar, brown rice
3 Garlic cloves — minced
3 tb Parsley, fresh — chopped
2 tb Tamari

To make filling:

Blend filling ingredients in a food processor to make a thick paste. Add a
bit of water, if necessary, to achieve desired consistency.

Fill and cook tamales according to “Tamales: Basic Procedure”.

Per serving (2 tamales): 468 cal; 7 g prot; 401 mg sod; 83 g carb; 10 g
fat; 0 mg chol; 95 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

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Title: PROFESSORNS GLOGG (THE PROFESSOR’S GLOGG)
Categories: Sweden, Beverages, Alcohol, Upload
Yield: 25 servings

2 qt Wine, red, dry
2 qt Muscatel
1 pt Vemrouth, sweet
2 tb Angostura bitters
2 c Raisins
1 ea Orange peel
12 ea Cardoman pod; crushed
10 ea Cloves, whole
1 ea Ginger; 2″
1 ea Cinnamon stick
1 1/2 c Aquavit
1 1/2 c Sugar, granulated
2 c Almonds; blanched, peeled

Combine wine, muscatel, vermouth, bitters, raisins, orange peel,
cardamoms, cloves, ginger and cinnamon. Cover and let stand 12 hours
minimum.
Shortly before serving, add aquavit and sugar. Stir well and bring to
full boil over high heat. Remove at once from heat, stir in almonds and
serve hot in mugs.
In Sweden, a small spoon is placed in each mug to scoop up the almonds
and raisins.

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Title: WASSAIL BOWL
Categories: Fruits, Salads
Yield: 32 servings

2 qt Apple cider/juice
3 Cinnamon sticks,3″ long
2 ts Allspice,whole
2 ts Cloves,whole
1 Orange,sliced,small,garnish
1 Lemon,sliced,small,garnish
1 cn Orange juice,frozen (6oz)
1 cn Lemonade,frozen (6oz)
1 pk White wine,dry (750ml btl)
4 c Water
3/4 c Brown sugar,packed

1. In 5-quart saucepan over high heat, heat apple cider, cinnamon
sticks, allspice, and cloves to boiling. Reduce heat to low; cover
and simmer 15 minutes.
2. meanwhile, place orange and lemon slices in heat-safe 5-quart punch
bowl; set aside.
3. To cider mixture, add frozen orange juice concentrate, lemonade
concentrate, white wine, water, and brown sugar; over high heat, heat
to boiling. Pour hot mixture over fruit in bowl.

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Cherry Trifle

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 8 Preparation Time :0:15
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ozs fat-free vanilla pudding
2 c skim milk — at room temperature
10 ozs low-fat pound cake
thawed and thinly sliced
1/4 c orange juice — at room temperature
21 ozs cherry pie filling
1 1/2 c Cool Whip Lite® — thawed

Mix vanilla pudding with milk according to package directions. Let stand 5
minutes. Brush orange juice on cake slices. Line bottom and sides of a
2-quart glass bowl with cake slices. Layer 1/2 vanilla pudding, 1/3 cherry
pie filling, 1/2 cup whipped topping, and 1/2 cake slices. Repeat layers.
Spread with remaining whipped topping over all. Spoon cherry pie filling
into center, leaving a 1″ border. Refrigerate 30 minutes.

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Per serving: 239 Calories; 4g Fat (13% calories from fat); 4g Protein; 48g
Carbohydrate; 1mg Cholesterol; 219mg Sodium

NOTES : Trifle can be refrigerated overnight, if desired.

Stuffed Green Peppers

Recipe By : Rival Crock-Pot book
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg Frozen Corn — 10 oz pkg.
1 Can Kidney Beans, Canned — 15 oz rinsed drain
1 Can Tomatoes, Crushed — 28 oz.
1/4 C Onion — chopped
1 1/2 C Rice — cooked
1 Tsp Worcestershire Sauce
1/4 Tsp Salt
1/2 Tsp Pepper
2 C Cheddar Cheese, Shredded — 1/4 c reserved
4 Sm Green Peppers — detopped/deseeded

Mix all stuff up except reserved cheese and peppers. Stuff peppers to the
top. Stick in crockpot. (Put 3 peppers in bottom and 1 on the top).
Cover; cook on low 6 to 8 hours (High: 3 to 4 hours]. Sprinkle with 1/4
c cheese in last 30 minutes.

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Title: Pineapple Casserole
Categories: Desserts Londontowne
Servings: 10

1/4 lb Butter or margarine 3/4 c Sugar
4 ea Eggs, beaten 1 cn Crushed pineapple, drained
5 ea Slices cubed white bread

Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread.
Bake in buttered bread pan at 350 degrees for 40-60 minutes.

Mrs. William Buffum

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Title: BISCOTTI DI PRATO (LITTLE ALMOND COOKIES)
Categories: Dessert, Cookies, Italian
Yield: 8 servings

2 oz Almonds, blanched
6 oz Almonds, unblanched
4 c Unbleached all-purpose flour
1 3/4 c Granulated sugar
3 Extra-large eggs
1 pn Salt
1 pn Ground saffron
1 ts (scant) baking soda
1 Extra-large egg white

Preheat the oven to 375F. Place both the blanched and unblanched
almonds on a cookie sheet and toast in the preheated oven for 15
minutes, until golden brown. Grind 4 ounces of mixed blanched and
unblanched almonds very fine, then cut the remaining toasted almonds
into two or three pieces each. Place the flour on a pasta board in a
mound and make a well in the center. Put the sugar and eggs in the
well. Mix the sugar and eggs together well, then add the salt,
saffron, and baking soda. Mix thoroughly and when all the
ingredients in the well are well integrated, incorporate the flour
little by little, until all but about 2 tablespoons is incorporated.
Set the leftover flour aside. Knead the dough for 10 to 15 minutes,
then add the very finely ground almonds and the almond pieces. Knead
for 2 to 3 minutes more, incorporating the remaining flour. Divide
the dough into 8 pieces. With your hands, shape each piece into a
long, thin roll about 3/4 inch in diameter, then place, widely apart
on a buttered and floured cookie sheet. Beat the egg white slightly
in a small bowl and lightly coat the tops of the 8 rolls with it,
using a pastry brush, then put the baking sheet into the preheated
oven for 18 to 20 minutes. Remove the rolls from the oven (they will
expand in size sideways) and cut them with a long slicing knife at a
45-degree angle every 3/4 inch to get the shape required for this
type of little cookie, or biscotti. Place the biscotti back in the
oven, this time at 275F, for 35 to 45 minutes. They will be very dry.
NOTE: These cookies are much better eaten after 2 or 3 days, when
they have softened a little; keep them in a paper bag. If you wish
to keep them indefinitely, transfer after a week to a jar or can.
Serves 8 to 10.

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