Title: Anise Molasses Brisket Braised in a Wok
Categories: Chinese, Beef, Ceideburg 2
Yield: 4 servings

1 sm Eggplant
2 lb Beef brisket, trimmed of
-excess fat
2 tb Peanut oil
1 Onion, finely chopped
1 tb Minced fresh ginger
1 tb Minced garlic
1/2 ts Crushed red pepper
6 Star anise
3 tb Soy sauce
1/4 c Dry sherry
2 c Beef broth
3 tb Dark molasses
Salt and pepper, to taste
8 Dried black fungus (tree
-ears)
1 Tomato, finely chopped
4 Scallions, sliced
1 ts Asian sesame oil

Here, beef brisket takes on an Asian flare. Slices of meat are
braised in an aromatic stock seasoned with star anise, soy sauce,
ginger, garlic, red pepper and dark molasses. As a final step,
pureed eggplant is stirred in, for flavor and thickening.

Pierce the eggplant several times with the tines of a fork. Place in
a preheated 400F oven and roast for 3 minutes, or until shriveled and
soft. Set aside. Slice the brisket against the grain into 1/4-inch
thick slices.

Heat the oil in a large wok or large deep skillet. When it begins to
smoke, add half of the beef and cook, stirring, until browned.
Remove and set aside.

Add remaining beef, and cook, stirring until browned. Remove and set
aside. Add the onion, ginger, garlic, crushed pepper, star anise and
soy sauce to wok and stir-fry for 10 seconds.

Return beef to wok, along with the sherry, broth and molasses. Stir
to blend and season with salt and pepper. Cover and simmer over low
beat for 50 minutes to 1 hour, until the beef is tender.

While beef is cooking, soak fungus in hot water to cover. When
swelled and softened, drain and rinse well; set aside.

Cut the stem end from the cooked eggplant. Split in half lengthwise
and scoop the flesh into a food processor or blender. Puree.

Add eggplant, drained fungus and tomatoes to beef and cook for 5
minutes longer. Stir in scallions and drizzle with sesame oil. Serve
with rice, if desired.

Serves 4.

PER SERVING: 445 calories, 38 g protein, 27 g carbohydrate, 19 g fat
(5 g saturated), 93 mg cholesterol, 916 mg sodium, 6 g fiber.

From an article Andrew Schloss in the San Francisco Chronicle,
11/18/92.

Posted by Stephen Ceideberg; February 23 1993.

MMMMM

IMPOSSIBLE BREAKFAST QUICHE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1/2 c Bisquick
1/2 c Butter
1 1/2 c Milk
1/4 ts Salt
1 d Black pepper
1/2 c Sausage
4 oz Cheese, shredded

Cook and crumble sausage.

Preheat oven to 350. Blend all but cheese and meat
for 15 seconds in blender. Sprinkle with cheese and
meat on top. Bake 45 minutes. Cool for 5 minutes.

Source: unknown
Posted on GEnie by C.SVITEK [Cathy], Apr 21, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

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Honey and Almond Scrub

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Dressings
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cold cream — small jar
1 tablespoon Honey
Slivered almonds

Whirl slivered almonds in a blender until they’re as fine as freshly
ground pepper. Mix with cold cream and add honey. Keep refrigerated.

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PAPAYA COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c AM Amaranth Flour
1 c AM Unbleached White Flour
2 tb Dry milk
1 t Non-alum baking powder
1/8 ts Sea salt (optional)
1/3 c AM Unrefined Vegetable Oil
1/3 c Honey or maple syrup
4 tb Water
1/2 ts Vanilla or almond extract
Dried papaya
– (chopped into 1/2″ chunks)

Mix dry ingredients and liquids in separate bowls,
then combine and mix thoroughly. Drop spoonfuls of
batter on lightly oiled baking sheet, and press a
chunk of papaya into the center of each cookie. Bake
at 325 F. for 12-15 minutes. Cool on a rack before
serving. Makes about 18 cookies.

Source: Arrowhead Mills “Amaranth Flour” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Yankee Potato Salad With Dill

Recipe By : Nancy Jordan, Yankee Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Baldassari Salads And Dressings
Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium Red Potatoes
1/2 Cup Mayonnaise
1/2 Cup White Vinegar
1 Tablespoon Coarse Mustard
1 Teaspoon Salt
Fresh Ground Black Pepper — To Taste
1/4 Cup Fresh Dill
2 Cups Steamed Broccoli Florets — In Bite Size Pieces

Place potatoes in a heavy sauce pan and add enough water to cover them
three-fourths of the way. Boil until tender but still firm, about 20
minutes. Drain.
Place mayonnaise in a large heat-proof bowl. Whisk in vinegar, mustard,
salt and pepper, then slice or chunk in the potatoes while they are still
hot. Stir frequently while cooling.
When salad is cool, add the dill. Refrigerate until chilled and toss with
the broccoli right before serving.

– – – – – – – – – – – – – – – – – –

NOTES : Lots of fresh dill, mustard, vinegar and mayonnaise. The secret is
to mix everything while the potatoes are hot. And to add a handful of
lightly steamed broccoli florets from the garden right before serving. This
tastes even better the second day.

Title: Vegetarian Barley Bean Soup
Categories: Soups, Vegetarian
Yield: 10 servings

1 c Chopped onion
2 Garlic cloves; minced
1 tb Vegetable oil
6 c Water
28 oz Canned tomatoes, chopped
— undrained
1 cn VAN CAMP’s Kidney Beans,15oz
— drained
9 oz Frozen green beans or peas
1 c Sliced carrots
1 c Sliced mushrooms
1/2 c Medium QUAKER Barley*
1 ts Basil
1/2 ts Oregano
1/2 ts Salt (optional)
1/4 ts Black pepper

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until
onion is tender. Add remaining ingredients. Bring to a boil. Reduce
heat to low; cover. Simmer 45 to 50 minutes or until barley is tender,
stirring occasionally. Add additional water if soup becomes too thick
upon standing.

Ten 1-cup servings

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 5 cups. Prepare recipe as directed
above except simmer 15 to 20 minutes or until barley is tender, stirring
occasionally.

Nutrition Information: 1 cup
* Calories 120
* Protein 5g
* Carbohydrate 22g
* Fat 2g
* Cholesterol 0mg
* Dietary Fiber 5g
* Sodium 300mg
* Percent of Calories from Fat: 13%

Exchanges: Starch/Bread 1, Vegetable 1-1/2

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Bath Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gift Baskets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups finely ground sea salt
1/2 c. baking soda
1/2 c. cornstarch
2 Tbs. light oil
1 tsp. Vitamin E oil
2 eggs
5 drops essential oil — (5 to 6)

350 degree for 10-12 minutes. Do not overbake.

1-2 cookies per bath. Yield 24 cookies 12 baths

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NOTES : Not for Eating!, Just for the Bath.

Title: Chocolate Chunk Chocolate Cookies
Categories: Chocolate, Cookies
Yield: 48 servings

—–denise bradshaw
-bdgm08b—–
18 1/4 oz Kg chocolate fudge cake mix
10 oz Semisweet chocolate
10 1/4 oz Chocolate fudge pudding mix*
1/2 c Chopped walnuts
1 1/2 c Mayonnaise

Preheat oven to 350. Combine first 4 ingredients in med. bowl. Mix in
mayonnasie. shape dough by 2 tablesponfuls into balls. Place on ungreased
cookie sheet, spacing 2″ apart. Bake aobut 12 minutes.
Cool. From Bon Appetit Favorites – Classic Recipes.

—–

PRIDE OF ERIN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Green cabbage (abt.1#)
2 tb Butter
3 tb Chopped onion
1/4 c Chopped raw potato
1/2 ts Ground mace
2 tb A.P. flour
2 1/2 c Milk
2 1/2 c Chicken boullion
Salt pepper
1 c Heavy cream, whipped
2 ts Fresh parsley, chopped
2 tb Grated parmesan cheese

Quarter cabbage, cutting away and discarding core.
Cover with boiling water and let stand for five min.
Drain and pat dry and shred. Set aside. In heavy pan
over lo heat, melt butter and simmer chopped onion
until tender without browning. Add cabbage and potato
and stir over low heat. Add mace. Stir in flour to
coat all ingreds., but do not brown. Add liquids,
bring to boil, and simmer for 20 min. or until vegs.
are tender. Dump in blender and blend until almost
smooth, but still a little lumpy. Reheat and add salt
and pepper to taste. If it seems too thick, add a bit
of hot milk. Serve with scoop of whipped cream and a
sprinkling of parsley and cheese on top.

– – – – – – – – – – – – – – – – – –

MORE RICE BREADS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 c Brown rice flour (830 g)
1/2 c Garbanzo flour (70 g)
1 tb Salt (16.5 g)
2 2/3 c Tepid water (635 ml)
4 ts Active dry yeast (1/2 oz or
-14 g)
1/2 c Warm water (120 ml)
2 tb Honey (30 ml)
1/4 c Oil (60 ml)
1/4 c Methocel (28 g)

The next two (also from Laurel’s Kitchen Bread Book)
use the previous recipe as a basis, with just a few
changes.

GARBANZO RICE BREAD

This bread has a mellower flavor and keeps better than
the plain Brown Rice Bread.

Follow the mixing and rising instructions for Brown
Rice Bread. Use only two loaf pans and bake slightly
longer, about 50 minutes to an hour.

SOY-RAISIN RICE BREAD

Denser, cakier, more filling, this bread adds variety
and interest. The slice is golden in color and soft,
almost like pound cake.

6 cups brown rice flour (600 g) 2 tablespoons soy
flour (7 g) 1 tablespoon salt (16.5 g) 2 2/3 cups
tepid water (635 ml) 4 teaspoons active dry yeast (1/2
oz or 14 g) 1/2 cup warm water (120 ml) 1/3 cup honey
(80 ml) 1/4 cup oil (60 ml) 1/2 cup raisins (70 g) 1/4
cup methocel (28 g)

Mix and let rise like Brown Rice Bread, incorporating
the soy flour into the first mixing and the raisins
along with the honey. Divide the dough into two
loaves only, and bake cooler and longer, at 325 deg.F.
for 50 to 60 minutes, or until done.

Posted by Kyosho Connick. Reposted by Fred Peters.

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