HEARTY BEEF VEGETABLE SOUP WITH NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium Ground Beef
1 cn 14 oz, Italian Tomato Sauce
8 c Water
2 Onions, chopped
1 lb Frozen Corn, Peas, Carrots
6 oz Egg Noodles
1 1/2 tb Extra Virgin Olive Oil
1 tb Oregano
1 tb Mexican Chili Powder
1 tb Freshly Ground Pepper
2 t Red Cayenne Pepper
2 t Salt

Put 8 cups of water, 1 14 oz can of Italian tomato
sauce, 2 medium sized onions (chopped), 1 pound of
mixed frozen vegetables into a pot. Add the seasoning
and olive oil, heat on high for 30 minutes. Brown the
beef in a frying pan, transfer the beef to the soup
mixture using a slotted spoon to leave the fat in the
frying pan. Turn the heat to medium, heat for 10
minutes. Add the egg noodles, turn the heat to low and
heat another 20 minutes. Taste and adjust seasoning.
Serve with grated Parmesan cheese.

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Title: Strawberry Dream Dessert
Categories: Desserts
Yield: 15 servings

———————————CRUMB BASE———————————
2 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
2/3 c Brown sugar, firmly packed
1/2 c Butter or margarine; melted

—————————–STRAWBERRY FILLING—————————–
1 1/2 pt Fresh strawberries
2 tb Unflavored gelatine
1/2 c COLD water
1 c Granulated sugar
1 tb Lemon juice
3 dr Red food coloring
2 Egg whites
1 c Whipping cream; whipped

For base, combine oats, sugar and butter, mixing until crumbly. Place in
a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10
minutes, stirring occasionally. Set aside 1/2 cup of crumb mixture for
topping. Firmly press remaining mixture into an ungreased 13 x 9-inch
baking pan. Chill.

For filling, crush 1/2 pint of the strawberries. Slice remaining
strawberries; set aside. Soften gelatine in cold water. Combine softened
gelatine, crushed strawberries, sugar, lemon juice and food coloring in
saucepan. Cook over low heat, stirring occasionally until gelatine and
sugar are dissolved. Cool to room temperature.

Place crushed strawberry mixture and egg whites in large mixing bowl.
Beat at high speed on electric mixer until mixture is thick and mounds
when dropped from a spoon. Fold in whipped cream and sliced strawberries.
Spread evenly over crumb base. Sprinkle with reserved crumb mixture.
Chill several hours or until set. Cut in pieces; garnish with strawberry
halves.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Cantonese Barbecue Pork
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

3 To 3 1/2 pounds pork butt,
-shoulder or tenderloin
4 tb Soy sauce
5 tb Sugar
3 tb Honey
2 tb Hoisin sauce
1 tb Grated fresh ginger
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Salt
Mustard Dip (recipe follows)
3 tb Toasted sesame seeds

Think of these sweet, glazed strips of roast pork as the ham of Asia.
Both Chinese and Southeast Asian cooks serve cha siu as a main dish,
or as a meat addition or a delicious garnish in many stir-fry
mixtures, soups, noodle dishes and fried rice. Most Chinese cooks
purchase their cha siu already prepared at a roasting shop
(delicatessen). However, it is very easy to make at home, and the
results are not as garishly red as some commercial versions made with
food coloring.

Remove and discard the excess fat from the pork. Cut pork lengthwise
(with the grain) into 2-inch wide strips 5 to 6 inches long. Put into
a large bowl.

Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour
over meat and rub it in well. Cover and marinate in the refrigerator
at least overnight or for up to 3 days, turning several times.

Preheat the oven to 350F.

Place the pork strips on a broiler pan lined with foil. Roast for 30
minutes, turning once halfway through. Increase the heat to 425F and
roast for 10 minutes longer. Let cool before slicing.

To serve, cut across the grain into 1/4-inch thick slices. Serve with
mustard and sesame seeds for dipping.

MUSTARD DIP:

Mix together 2 tablespoons Colman’s mustard, 2 tablespoons water,
pinch of salt, pinch of sugar and a few drops of oil.

Joyce Jue, San Francisco Chronicle, 1/8/92.

Posted by Stephen Ceideberg; October 19 1993.

MMMMM

Cheese Enchiladas with Mole Sauce

Mole
2 Tablespoons oil
2 medium onions, chopped . about 2 cups
2 cloves of garlic, minced
1/4 cup chili powder
2 Tablespoons brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground ancho chili powder
1 15oz can diced tomatoes (pureed would work too for a smoother sauce)
2 cups water
3 Tablespoons cocoa powder
3 Tablespoons peanut butter

Enchiladas
16 oz Monterey Jack Cheese, shredded
16 8-inch tortillas

Serves 8

To make sauce, sauté onions in oil until soft and golden . about 12
mins over medium heat. Add garlic, chili powders, sugar and cinnamon
and cook for about a minute. Add tomatoes, water, cocoa, and peanut
butter. Simmer over low heat for 15 minutes. Salt and pepper to
taste.

You will need two 9×13 pans. Preheat oven to 350.. Pour about a cup
of mole into the bottom of each 9×13 pan. Take a tortilla and place
2 1/2 Tablespoons of cheese along the center of the tortilla. Roll up
and place seam side down in pan. Reserve about 2/3 cup of cheese.
Repeat with remaining tortillas, placing 8 enchiladas in each pan.
Cover with remaining sauce. Sprinkle 1/3 cup of cheese across each
set of enchiladas.

Freeze before baking. If frozen, defrost and bake about 40 minutes
otherwise bake 20 minutes or until sauce is bubbly and cheese melts.

Source: Vegetarian Times

BUTTERMILK CHIVE BISCUITS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A04
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled butter — (1 stick) cut into
small pieces
3/4 cup buttermilk
2 tablespoons chopped chives

Preheat the oven to 425 degrees.
Combine the flour, baking powder, baking soda and salt in a mixing bowl.
Stir with a fork to blend
and mix well. Add the butter and, using you fingers as a pastry blender,
work the butter and flour
together until the mixture looks like irregular crumbs.
Add the buttermilk and the chives. Mix only until the dry ingredients are
moistened. Gather the dough
into a ball, pressing it to hold together and turn it onto a lightly floured
surface. Knead lightly about 12
times. Pat the dough into a circle, keeping it about 1/2 to 3/4-inch thick.
Use a 2-inch cookie cutter to cut rounds and place on a baking sheet. Bake
about 10 minutes, or until
the tops are lightly browned. Serve warm.
Yield: 15 biscuits

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Title: CREAM OF BROCCOLI SOUP
Categories: Soups, Main dish, Vegetables
Yield: 12 servings

1 Bunch broccoli
1 Vegetable bouillon cube
1/2 c Butter
1/8 c Soy sauce
3/4 lb Swiss cheese, grated
16 oz Sour cream
1 lb Cheddar cheese, grated
6 c Water
1 c Cashews, ground

Saute broccoli in butter for 10 minutes. Using
blender combine all of the ingredients together. As
blender fills, transfer liquid to soup pot and simmer
for 20 to 30 minutes. Good with muffins or corn bread.

—–

Zucchini Chocolate Cake

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c cocoa powder
2 1/2 c unbleached flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 c margarine — softened
2 c sugar
3 eggs — or egg substitute
1 tbsp vanilla
2 c zucchini — grated
1 c nuts — optional
1 300 g pkg dessert tofu — pureed
1 tbsp vinegar — or lemon juice

1) Preheat oven to 350 degrees F.

2) Mix cocoa, flour, baking powder, baking soda, cinnamon, salt together in a
bowl. Set aside.

3) Beat margarine sugar together until smooth.

4) Add the eggs one at a time, beating after each addition.

5) Stir in vanilla, zucchini nuts.

6) Blend tofu with vinegar.

7) Stir a bit of the dry ingredients into the zucchini mixture, followed by a
bit of the zucchini puree. Alternate mixing, a little at a time, until it’s
all together.

8) Pour into a greased floured (or nonstick) 10″ loaf pan or a 9×13″ square
pan. Bake for 40-45 minutes or until a toothpick comes out clean. Cool in pan
for 10 minutes before removing.

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NOTES : I play around with this recipe a lot — it works with egg replacers of
all kinds (mix dry ones like ground flax seed or EnerG Egg Replacer in with the
flour and all), and works well with applesauce replacing the margarine, too. I
prefer the taste of dutch process cocoa powder, but any one will do. This is a
really moist heavy cake — make sure you cool it all the way before topping it,
or the topping will just disappear into it.

RAISIN-SAUSAGE STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Toasted bread cubes
1 c Raisins
1 lb Pork sausage
2 c Chopped celery
1 c Chopped onion
1/4 c Brown sugar, packed
1 t Grated lemon peel
2 ts Salt

Combine bread and raisins in large bowl. Brown sausage
in skillet, stirring to keep crumbly. Pour off most of
fat. Add celery and onion and cook until tender. Add
brown sugar, lemon peel and salt. Pour over bread
mixture and mix lightly. Makes enough for a 12-pound
turkey

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Title: SAUERKRAUT BALLS TOM BROWN
Categories: Appetizers, Beef
Yield: 75 servings

1 Onion, chopped fine
3 tb Unsalted butter
1 c Cooked ham, finely chopped
1 c Corned beef, finely chopped
1/2 Garlic clove, minced mashe
– to a paste
6 tb Flour
2 c Sauerkraut, drained choppe
– fine
1 tb Fresh parsley, finely choppe
1/2 c Beef broth
1 lg Egg
2 c Milk
2 1/2 c Flour
4 c Dry bread crumbs, fine
Vegetable oil for frying

from Tom Brown’s Coach Light in Chicago.

In a large skillet, cook onion in the butter over mod-low heat, stirring,
until softened. Stir in ham, corned beef, and garlic. Cook the mixture,
stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over
moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth
and cook for 3 minutes or until it is thickened and paste-like. Spread
mixture on a platter and chill for at least 3 hours.

In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the
kraut mixture by level teaspoons into balls, dip them into the egg mixture
and roll them in the bread crumbs.

In a kettle, heat 2 inches of oil to 375f on a thermometer. Fry the balls
in batches for 2-3 minutes or until golden brown. Transfer to paper towels
to drain.

Makes about 75 sauerkraut balls.

a Gourmet Mag 1958 favorite.

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Title: Spanish Hot Dogs and Rice
Categories: Pork, Kids
Servings: 4

1 cn Stewed tomatoes.
1/2 lb Hot dogs sliced 1/2″
Thick
3/4 c Green pepper, diced
3/4 c Onion, diced
Rice for 4 people

Contributed to the echo by: Marge Clark The recipe has no real
measurments…is a “what you have”… Spanish hot dogs rice: Enough rice
for four people… put rice on to cook…while it’s cooking slice as many
hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2
inch thick. dice 1 green pepper…I used to use the frozen diced pepper and
use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the amount.
combine all the above, heat, while the rice is cooking…set the table and
spray on some perfume.

This is obviously not a gourmet feast for company. But everyone ATE it! and
there is little that’s faster or easier!

MMMMM