Title: Red Wine Marinade for Beef
Categories: Sauces
Yield: 6 servings

1/2 c Vegetable oil
2 T Fresh lemon juice
1/4 t Black pepper
1/3 c Red wine
1/4 t Dried thyme
2 ea Large garlic cloves minced

In measuring cup, whisk together oil, wine lemon juice, thyme, pepper
and garlic. Place beef in plastic bag or shallow glass dish. Pour
marinade over top; seal bag refrigerate for 2 to 6 hours.

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Title: HOT PEPPER JELLY
Categories: Jelly, Spices, Personal
Yield: 1 servings

1/2 c Hot Red Chiles; seeded
-and coarsely chopped
1/2 c Hot green chiles; seeded
-and coarsely chopped
1 c Chopped onion
1 1/2 c Vinegar
5 c Sugar
2 Pouches liquid pectin

This Southern recipe is very good served with country ham or with
green beans or peas.

PLACE THE HOT CHILES, onion and vinegar in a food processor or
blender. Process until very fine. Pour the sugar into a heavy
non-aluminum pot. Stir in the chile mixture, bring to a boil, and
boil for 1 minute. Remove from the heat and stir in the pectin. Let
sit 5 minutes and then remove the foam with a slotted spoon. Ladle
into sterilized jars and seal. Turn the jars upside down occasionally
to keep the chiles mixed until the jelly is cool and set. This jelly
makes wonderful Christmas gifts too.

Makes 10 Cups

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

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SPICED GOOSEBERRIES (OLD)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
5 lb Gooseberries
3 lb Brown sugar
1 pt Vinegar
2 tb Cinnamon
1 tb Ground cloves

DIRECTIONS: Wash gooseberries and remove stems.
Combine sugar and vinegar. Tie spices in a bag and add
to syrup. Bring liquid to a boil and add berries. Cook
for 20-30 minutes. Pack into hot jars and seal.

Luella Mosheir, Lowville, N.Y.

Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957. Recipes from old Mennonite cookbooks,
brought up to date with standard measures and
directions.

From: Sallie Austin

– – – – – – – – – – – – – – – – – –

Title: Orange Date Bread –
Categories: Bread
Yield: 2 Loaves

1 c Butter or margarine, soft
2 c Sugar
3 Eggs
4 c Flour
1 ts Baking soda
1 ts Salt
1 1/3 c Buttermilk
1 c Chopped dates
1 c Chopped pecans or walnuts
1 tb Grated orange rind

———————————–GLAZE———————————–
1/4 c Orange juice
1/2 c Sugar
2 tb Grated orange rind

Cream butter and sugar. Add eggs, beat well. Combine dry ingredients and
add alternately with the buttermilk. Fold in walnuts, dates and orange
rind. Pour into two 8 1/2 inch greased and floured pans and bake at 350F.
degrees for about an hour. Comb NOTES: Can be made ahead and frozen.

From , Dec.’94

Reposted for you by: Bill Webster
—–

Title: Grilled Sonoma Goat Cheese in Vine Leaves
Categories: Cheeses, Greek, Masterchefs, Frisco, Sfbg
Yield: 4 servings

4 ea Cheese, goat, white, in 8 ea Leaves, grape, stems
— rounds — removed
8 ea Tomatoes, sun-dried, in 16 ea Croutons, rubbed with oil
— olive oil — and baked in the oven
1 c Oil, olive

Gently pound the tomatoes until flat. Dip the rounds of goat cheese
in the olive oil, placing a flattened tomato on the top and bottom of each
round.

Wrap the cheese with grape leaves (1-2 grape leaves should cover).
Drip some olive oil on the leaves, then grill for 5 minutes on each side.

Serve the cheeses on leaves, using croutons to scoop out melted
cheese.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

—–

Title: Granola Bars
Categories: Snacks, Cookies, Vegan
Yield: 1 batch

1 c Brown sugar
1/2 c Light corn syrup
1/2 c Melted margarine
2/3 c Peanut butter
2 ts Vanilla extract
3 c Quick oats *
1/2 c Sunflower seeds
1/2 c Coconut
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
Other nuts/dried fruits
-you want to add

*Note: (I substitute half quick oats and half crisped rice)

Preheat the oven to 350 F. Grease the bottom of a 9×12 (9×13?)
baking dish (glass works best). In a large bowl, combine the first 5
ingredients and stir well (it should be sort of a paste). Stir in
remaining ingredients. You can add in whatever you want, so long as
the mixture is sticking together in several large clumps. Press the
mixture into the baking pan ( you can use your fingers — it’s not
very sticky). Bake at 350 for 15 – 20 minutes (until it turns golden
brown). Cool completely and cut into bars. Voila!

Specifically, from VT, I’ve adapted the following (basically I simply
eliminated the oil they listed):

Garlicky Caesar Dressing
————————–

4 – 5 cloves mashed fresh garlic
1 tsp. good red wine vinegar
2 tsp balsamic vinegar
1 Tbls. lemon (preferbly fresh)
1 tsp. water
1/2 tsp. dry mustard
1-2 drops hot pepper sauce

Mix or blend all ingredients together.

When I eat out, I always order their lowfat salad dressing on the
side and either vinegar or lemon. Then I mix about 1-2 tsp of the
lowfat dressing with the straight vinegar or lemon. This adds lots of
flavor and additional “cling” with just a little bit of fat.

My Best Beef Stew

Recipe By : Julia Child
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———-DAY 1———-
4 pounds chuck steak (pot roast) — 2-3 inches thick
1 tablespoon salt
1 teaspoon pepper — crushed
2 sprigs thyme, fresh
3 cups onions — thinly sliced
1 1/2 cups carrot — thinly sliced
3 cloves garlic — peeled and crushed
1/4 cup olive oil or vegetable oil
3 tablespoons red wine vinegar
———-DAY 2———-
1 tablespoon olive oil — for browning meat
4 Italian plum tomatoes — chopped
2 bay leaf, imported
1/4 cup water
1 cup beef stock
Chianti or Zinfandel — to cover
———-DAY 4———-slurry———-
1 tablespoon all-purpose flour
1 1/2 tablespoons beef stock — cold

DAY 1
Remove surrounding fat from meat and cut into pieces according to its natural
muscle separations, trimming as you go, finally cut into 1-1/2″ chunks. Toss
meat into an enameled or stainless casserole with all DAY 1 items listed above.
Cover and refrigerate overnight.

DAY2
Remove meat chunks from casserole. Dry with paper towels. Transfer vegetables
and marinade to a medium frying pan and cook over moderate heat until onions
are translucent. Meanwhile set a large frying pan over moderately high heat
and add the oil. Cook meat in batches until browned being careful not to
crowd meat. Return meat to casserole and strew the cooked vegetables and
marinade on top along with tomatoes and bay leaves. Discard fat from pan in
which meat was browned, deglaze with water, add to casserole. Add beef stock
and wine to almost submerge the ingriedients.

DAY 3
Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven so
that it barely bubbles. It will take about 2-1/2 hours to become fork tender.
Cool and refrigerate overnight.

DAY 4
Remove from refigerator and skim fat from the surface and discard. Reheat the
stew and then strain hot cooking liquid into a nonreactive sacuepan, pressing
on the vegetables which will have disentegrated. Taste sauce for strength
and seasoning. Boil down quickly if it seems weak; you should have 2-1/2 cups.
If the sauce seems too liquid you will need to add a slurry or flour and beef
stock dribbled with hot sauce. Once you have checked for seasing again, the
stew is ready to serve. If you are not serving right away, cool the stew and
press pastic wrap on it and refrigerate. Rewarm slowly before serving.

You might finish the stew with two dozen small braised onions, several large
spoonfuls of sauteed mushrooms and two cups or so of braised cut carrots,
turnips, plus freash peas and green beans, simmering together briefly before
serving.

Recipe by Julia Child. Adapted for electronic use by Jonathan Shanes.

– – – – – – – – – – – – – – – – – –

RICE PUDDING WITH BLUEBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Rice — short-grain
4 c Milk
1/2 c Sugar
Nutmeg
1 c Blueberries — fresh
1/2 c Cream — heavy
1 tsp Vanilla extract

Combine the rice and milk in a saucepan or in the top of a double boiler
and cook until very soft, about 45 minutes. Stir in sugar and nutmeg. Cool
slightly. Fold in blueberries. Whip the cream and vanilla together. Pour
the pudding into a broilerproof dish and top with whipped cream. Place
under the broiler and brown top slightly.
Sprinkle a few additional berries on top if you like. Serve at once.

Source: Lee Bailey’s California Wine Country Cooking recipe from
Schramsberg Vineyards Cellars per Sallie Austin Krebs

– – – – – – – – – – – – – – – – – –

Title: Pasta with Meatballs
Categories: Pasta, Ceideburg 2
Yield: 4 servings

2 c Peeled fresh plum tomatoes
-or canned Italian plum
-tomatoes.
4 tb Butter
2 sm Onions, chopped fine
1 Clove garlic, chopped fine
4 sl Bacon, cooked and crumbled
Salt and black pepper
1/2 c Marsala
1/2 ts Dried oregano
1/2 lb Vermicelli
1 c Fresh grated Parmesan or
-Romano cheese

MMMMM————————-MEATBALLS——————————
1/2 lb Ground chuck
2 sl French bread, moistened
-with 1/2 cup milk and
-squeezed dry
1 tb Minced parsley
2 Eggs, lightly beaten
1/4 c Grated Parmesan cheese
Salt and ground pepper
3 tb Vegetable oil

Here’s the recipe I made the other night with the nice pasta sauce.
The meatballs were mediocre, mainly because I’d never made meatballs
before that I can remember. The sauce, on the other hand, was very
tasty. For the pasta I used rigatoni++the first type of pasta I made
with the new machine.

Serves 4 to 6.

1. Put the tomatoes trough a food mill to puree pulp and remove
seeds.

2. In a large skillet or medium saucepan, melt half the butter and
cook the onions9on until soft. Add the garlic, tomato puree, and
crumbled bacon. Then add salt and pepper to taste and boil this
sauce hard for five minutes.

3. Add the marsala and oregano, and cook for another 5 minutes. Set
aside.

4. Put all the meatball ingredients except the vegetable oil in a
bowl, and mix with your hands. Shape the mixture into 12 balls, and
in the skillet brown them on all sides in the vegetable oil. Do not
overcook, they will cook further in the sauce. Add the meatballs to
the tomato sauce and keep warm. (You can brown the meatballs ahead
of time and add them to the sauce when you are ready.)

5. Cook the pasta until al dente, drain well and return to the pot in
which it cooked. Add remaining butter and toss well. Add several
large spoonfuls of the tomato sauce and toss well again. Transfer
pasta to a large serving platter or bowl. Pour sauce and meatballs
overall, serve and pass the cheese.

Wine: A chianti classico

From “The Joy of Pasta”, Joe Famularo and Louise Imperiale. Baron’s
Educational Series, Inc., N.Y. 1983. ISBN 0-8120-5510-1.

Posted by Stephen Ceideberg; May 2 1991.

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