SLOW COOKER POT ROAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chuck Roast
1 1/2 Onions, chopped
2 Garlic cloves – minced
16 oz Can stewed tomatoes
1 tb Worcestershire sauce
2 tb Oil
Coarsely ground pepper
Flour to cover the roast
Salt
8 oz Water (1/2 can)

I used the 4 qt westbend which has a removable cooking pot which can
be used to brown the roast on the stove top…. Saute onion garlic
with oil in the cooking pot till transparent. Season the roast with
Salt Pepper and then dredge (lightly) in flour. Brown roast (on top
of the onions garlic) in the cook-pot on both sides (10 min).
Transfer to the slow cooker, add the stewed tomatoes, water and
Worcestershire sauce. Cooked on setting 4 (of 5) for about 5 hrs.
When done, puree the remaining tomatoes, juices onions, return to
pan, add thickener for gravy…

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Honey Curry Marinade

Recipe By : Rosemary Winters
Serving Size : 16 Preparation Time :0:00
Categories : Sauces And Marinades Freezes Well
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup liquid Butter Buds=AE
1 cup raw honey
1/2 cup prepared mustard
1 1/2 teaspoons salt
1 1/2 teaspoons curry powder — or to taste

Combine well. Refrigerate or freeze unused portion. Makes 2 cups.

Brush on chicken or pork toward the end of grilling or broiling. Or
marinate chicken and bake, basting occasionally.

per 2 Tablespoons: 80 Kcal 0.4g fat (0g sat fat) 5% CFF 422mg Na
(0.5g PRO/0.4g FAT/18.1 CHO)
Exchanges: 1 STARCH

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NOTES : SODIUM: Omitting the salt will decrease sodium to 222mg per 2
Tablespoons. The Butter Buds are adding considerable extra sodium as well.
Nutr. Assoc. : 2392 731 943 0 0

Bread Stuffed W/ Green, Cheese, Peppers, And Olives

Recipe By : Susie Jacobs – Recipes from a Greek Island
Serving Size : 8 Preparation Time :0:00
Categories : Breads, Filled

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Packages Dry Yeast
1/2 Teaspoon Sugar
3 1/2 Cups Semolina Flour — may take an
Or; — additional 1 cup
6 Cups Unbleached Bread Flour — may take an
— additional 1/2 cup,
— plus extra for
— for rolling.
1 1/4 Cups Whole Wheat Flour
1 1/4 Cups Mixed-Grain Flour; (A Mixture Of Barely,
Rye, And Oats)
2 Teaspoons Salt
1/4 Cup Fruity Olive Oil
1/4 Cup Grape Must Syrup Or Molasses*

Filling:
1 Pound Onions — to yield 1 cups
— cooked onions
3 Tablespoons Olive Oil
1 Teaspoon Sugar
1 1/4 Pounds Curly Endive — or any greens of
— your choice, steamed
— drained and chopped
1 Cup Roasted Sweet Peppers* — from 1 1/4 lb sweet
— peppers
1/2 Pound Greek Olives — pitted and roughly
— chopped
1 Cup Feta Cheese
3 Cloves Garlic
1/4 Cup Flat Leaf Parsley — finely chopped
1/4 Cup Fresh Dill — choppped
2 Tablespoons Fresh Mint — finely chopped
1 Teaspoon Rice Or Cracked Wheat — optional

To make the bread dough: Put the dry yeast in a cup with 1/2 cup hot water
(just above body temperature, to your finger). Stir in sugar and leave in a
warm undisturbed place to prove.
Mix the semolina flour, or unbleached bread flour with the whole wheat and
mixed-grain flours, adding the salt. Pour onto a work surface, making a
hollow in the center. When the yeast is frothy and doubled in bulk, pour it
into the center, with the olive oil, molasses, and 1 cup warm water. Mix
together to make a cohesive dough, adding more water as needed.
Knead the dough, keeping the work surface, the hands and the dough floured,
until the dough is velvety and elastic – about 25 minutes. Cover with a damp
cloth and leave to rise until almost double in bulk – about an hour.
Make the filling, so that it can cool before use. Sauti the chopped onion in
the olive oil, adding little splashes of water if they stick. When burnished
gold, sprinkle the onions with the sugar and cook until they caramelize.
Assemble the greens and roast peppers, chopping them roughly. Drain all the
cooked vegetables very thoroughly. If necessary rinse the olives. Make
herbed cheese by mixing the feta with the garlic, parsley, dill, and mint.
When the dough has risen, punch it down and divide into two slightly unequal
pieces. Pat or roll each piece into a circle about 3/4-inch thick. Place
the larger circle on an oiled or non-stick baking sheet. Cover both halves
and leave to rise in a warm place for about 30 minutes
If the filling ingredients are moist, sprinkle the dough laid out on the
baking sheet with rice or cracked wheat. Layer the fillings, in order of
preference, on the dough, leaving a border of 2-21/2 inches all around the
edge. Lay the second circle gently over the filling. Moisten the outer
edges of the bottom and roll them around and over the edges of the top.
Press to seal. Cut a few diagonal slits in the top for escaping steam and
leave the dough to rise until almost doubled in bulk – about 1 hour. Bake in
an oven preheated to 350 degrees for 1 hours, or until there is a hollow
sound when the hot loaf is tapped on the bottom.

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NOTES : *To roast peppers: In a large shallow roasting pan, spread the
pepper slices so they are not more than 3-4 deep. Sprinkle with 1 teaspoon
sugar, 4-6 tablespoons fruity olive oil, and salt and pepper to taste, and
mix these in. In an oven preheated to 375 degrees, roast them uncovered for
1 or more hours until the edges of some of some turn brown and crunchy.
After the first 30 minutes, stir frequently so they do not burn or stick to
the bottom. Don’t be surprised by the loss of volume.

*Grape must syrup is a honey-like syrup, and is used as a sweetener – as it
was before the introduction of sugar. This is called “petimezi” in Greek and
“vino cotto” in Italian and can be found in the respective groceries.

Title: Walnut Brown Bread
Categories: Breads Fruits Nuts Quick
Servings: 10

3 c Raisins
3 c Water
1/4 c Shortening
5 1/2 c Unbleached Flour; Sifted
2 c Sugar
4 ts Baking Soda
2 ts Salt
2 ea Eggs; Lg, Slightly Beaten
1 c Walnuts; Chopped

Combine the raisins and water in a 3-quart saucepan and bring to a boil.
Boil, uncovered, for 5 minutes, then remove from the heat and add the
shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and
salt together into a mixing bowl and add the eggs, walnuts and raisin
mixture. Stir until just moistened. Spoon the batter into 6 greased
(1-lb) vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour
or until a cake tester or wooden pick inserted in the center of each loaf
comes out clean. Cover with aluminum foil for the last 15 minutes of
baking to prevent overbrowning. Cool in the cans for 10 minutes before
turning out onto wire racks to cool to room temperature.

—————————————————————————–


Rum Cake with Rum Glaze

Recipe By : Barbara Taub
Serving Size : 1 Preparation Time :0:00
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package yellow cake mix
1 package vanilla pudding — 3 1/2 oz size
1/2 cup rum
1/2 cup water
1/2 cup oil
4 eggs

Combine cake mix and pudding mix. Add rum and oil. Add eggs beating well after
each egg is added. Bake in 10″ Bundt pan for about 1 hour at 350F
Remove cake from pan and poke holes in the top while it’s still warm. Pour the
hot rum glaze over the cake.
GLAZE 1/4 cup water, 1 cup sugar, 1/2 cup butter, 2 oz rum,. Boil sugar and
water 1 minute. Add butter and melt than add rum. Pour over cake while still
hot.

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Per serving: 3856 Calories; 190g Fat (47% calories from fat); 47g Protein; 431g
Carbohydrate; 741mg Cholesterol; 3771mg Sodium

NOTES : Barbara had this at a friends house and said it was wonderful. And I
agree. It has now become a staple at our house. It’s the glaze that makes it so
use a lot, add extra rum

POTATO-BROCCOLI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chopped potatoes (about 5 to
-6)
4 sl Bacon, cut into pieces
1 lg Onion, chopped
2 1/2 c Water
2 Chicken bouillon cubes
1/2 ts Curry powder
1 1/2 To 2 c frozen broccoli,
-chopped small
1 d Worcestershire sauce
3/4 c Lowfat or nonfat milk

Salt and pepper to taste

Peel and chop the potatoes and set aside. Saute the
onion and bacon together, then add the potato, water,
bouillon cubes, and curry powder. Bring to a boil,
cover, and reduce heat to a slow boil. Cook for about
15 to 20 minutes, until potatoes are tender and slide
off a fork when tested. Put the soup into a blender
and blend until smooth. Return soup to Dutch oven, mix
in milk and Worcestershire sauce and broccoli. Simmer
slowly, stirring occasionally, for about 15 to 20
minutes. Add salt and pepper to taste.

Makes 4 to 6 servings, depending on how hungry you are.

Posted by Alison Meyer. Courtesy of Fred Peters.

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Tomato Bisque

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 300 g pkg. soft tofu — drained
1 20 oz can tomatoes
1 1/2 tbsps oil
1 onion — thinly sliced
3 cloves garlic — pressed
1 tsp salt
1 tbsp cornstarch
2 c water
1 large tomato — chopped
1 celery stalk — finely chopped
parsley — for garnish

1) Blend tofu canned tomatoes in blender or food processor until smooth.

2) In a saucepan, saute onion garlic in oil until onion begins to brown. Add
salt. Remove from heat.

3) Dissolve cornstarch in 1 c of cold water pour into sauteed onion garlic
mixture. Stir constantly to avoid lumps. Bring to a boil over medium heat,
stirring occasionally. Reduce heat let simmer for 5 minutes.

4) Add tofu mixture, chopped fresh tomato, celery the remaining water. Heat
on medium for 10 minutes. Serve immediately.

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ROSETTE

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. flour
1/2 c. evaporated milk
1/2 c. water
1 tbsp. sugar
1/2 tsp — €
salt
1 egg — unbeaten
2 lbs. shortening

Heat to 365 degrees. I use electric skillet. Sift flour before
measuring, mix milk, sugar, salt and egg. Stir slowly into flour,
beat smooth, heat iron by dipping in hot shortening (365 degrees) 10
seconds. Remove from shortening and dip in batter even to top of
iron. Dip back into shortening as soon as batter starts to expand
from iron. Lift and allow rosette to drop off. When brown turn to
brown other side. Drain on absorbent paper. Store in tightly
covered container to serve, sprinkle with powdered sugar. Makes 60.

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OCHSENSCHWANZSUPPE (OX TAIL SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ox Tails — Disjointed OR
2 ea Veal Tails
1 ea Onion — Medium, Sliced
2 tb Vegetable Oil
8 c Water
1 t Salt
4 ea Peppercorns
1/4 c Parsley — Chopped
1/2 c Carrots — Diced
1 c Celery — Diced
1 ea Bay Leaf
1/2 c Tomatoes — Drained
1 t Thyme — Dried, Crushed
1 tb Unbleached Flour
1 tb Butter or Margarine
1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot
oil for several minutes. Add water, salt and
peppercorns; simmer uncovered for about 2 hours.
Cover and continue to simmer for 3 additional hours.
Add the parsley, carrots, celery, bay leaf, tomatoes,
and thyme; continue simmering for 30 minutes longer or
until the vegetables are tender. Strain stock and
refrigerate for an hour or more. In a blender puree
the edible meat and vegetables and reserve. Remove
fat from top of stock and reheat. In a large, dry
frypan brown flour over high heat. Cool slightly.
Add the butter or margarine, blend. A little at a
time, add the stock and vegetables. Correct seasoning
and add madeira just before serving.

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Title: Hot Cashew Chicken Salad
Categories: Greensalads, Chicken, Chinese
Yield: 4 servings

MMMMM———————365 WAYS, CHICKEN————————–
1/2 Lettuce, bite size pcs, 2c
1/2 lb Spinach, bite size pcs
11 oz Mandarin oranges, drained
3 T Soy sauce
1 T Honey
1/4 t Ground ginger
3 T Oil
1 1/4 lb Chicken breasts, boneless,
-skinless, cut 2″ cubes
3 T Scallions, chpd
1 cl Garlic, minced
1/4 c Cashews

Prep: 25 mins Cook: 5 mins In salad bowl, combine lettuce, spinach,
and oranges. In small bowl, combine soy sauce, honey, ginger, and 3T
water. Set aside. In wok, heat oil over med high heat. Add chicken,
stir-fry until cooked, 5 mins. Add scallions and garlic, cook 1 min.
Add sauce and cook, tossing, 30 sec. Pour chicken and sauce over
greens and oranges, toss. Sprinkle with cashews.

MMMMM