Ropa Vieja

Recipe By : NY Times1988/tpogue@idsonline.com
Serving Size : 10 Preparation Time :0:00
Categories : Beef Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds flank steak
1 1/2 cups water
6 whole garlic — peeled
6 whole black peppercorns
salt to taste
8 poblano peppers — fresh
1/2 cup lard, bacon drippings, or veg.oil
2 garlic clove — peeled and sliced
1 large onion — sliced 1/8″ thick
flour tortilla

1. Cut the flank steak in half horizontally so it will fit into a large Dutch
oven. Place it in the pot and cover it with the water. Add the six whole
cloves of garlic, along with the peppercorns and salt as desired. Place over
low heat and bring the liquid to a simmer. Cover and continue cooking over low
heat, turning the meat occasionally, until it is tender and well done, about
one and a half to two hours.

2. While the meat is stewing roast, peel and seed the peppers and slice each
pepper lenghjwise into strips an eighth of an inch wide. Set aside.

3. When the meat is tender, remove the Dutch oven from the heat and let the
meat cool in its own broth. When it coolds enough to handle, remove it from
the broth and place it on a cutting board. Slice the meat across the grain
into stips about two inches across. Using your fingers, pull the meat into
fine shreds. Return it to the broth.

4. Heat the lard or other fat in a large heavy skillet over medium heat until
it is rippling. Crush the sliced garlic cloves and add to the hot fat. Saute
for one minute, stirring frequently. Add the sliced onions and saute until
it’s somewhat soft, about three minutes. Add the reserved pepper strips to the
pan and continue sauteing and stirring for about two minutes.

5 Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch
oven. Cook the meat mixture, uncovered, over medium heat, stirring frequently
until the flavors are blended about 10 to 15 minutes. Serve the meat hot,
rolled up in heated flour tortillas.

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Per serving: 271 Calories; 14g Fat (48% calories from fat); 28g Protein; 7g
Carbohydrate; 69mg Cholesterol; 155mg Sodium

Creamy Chicken Angelo and Pasta

Recipe By : adapted by Betsy Burtis
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breast halves
1 lg egg — lightly beaten
1/3 c all-purpose flour — + 2 tbsp
2 ozs mozzarella cheese — finely shredded
3/4 tsp garlic powder
1/2 tsp salt
1/8 tsp freshly ground black pepper
5 tbsps olive oil — divided
1/4 lb mushrooms — sliced
1 can artichoke hearts — quartered
2 med tomatoes — cut in 1/8 and seede
1 1/2 c half and half
2 tbsps sherry
1/4 c grated Parmesan cheese
6 ozs angel hair pasta
chopped parsley — for garnish

Beat egg in small bowl. On waxed paper, mix flour, mozarella, garlic pod
er, salt, and pepper. Pound chicken flat between two pieces of plastic w
rap. Dip chicken in egg and then dredge in flour mixture.

Prepare water for boiling pasta.

In large skillet, heat 3 tablespoons olive oil. Cook chicken until tende
r and browned, about 3 minutes on each side. Remove to platter and keep
warm.

To the drippings in skillet add remaining olive oil. Add mushrooms, arti
choke hearts, and tomato. Cook until mushrooms are tender. Stir in 2 tb
sp of flour, and salt and pepper to taste. Cook 1 minute. Stir in half
and half and sherry; cook stirring contantly, until mixture thickens.

Cook pasta. Add Parmesan cheese to sauce and stir until melted. Remove
1 cup of sauce and toss with drained pasta. Put some of the pasta, a pie
ce of chicken and additional sauce on each place. Sprinkle with parsley
and serve.

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Per serving: 687 Calories; 36g Fat (48% calories from fat); 38g Protein;
51g Carbohydrate; 146mg Cholesterol; 559mg Sodium

CHEWIEST GRANOLA BARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Vegetable margarine
2/3 c Peanut butter
2 ts Vanilla extract
1/2 c Sunflower seed
3 c Quick oats
1/2 c Coconut, grated
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
1 Other nuts or dried fruit

You may substitute 1-1/2 c crisped rice for 1-1/2 c of the oats. Preheat
the oven to 350 degrees F. Coat the inside of a glass 9×12 baking dish
with light vegetable oil. In a large bowl, combine the sugar, corn syrup,
vegetable margarine, peanut butter and vanilla extract, and stir well to
the consistency of a paste. Stir in remaining ingredients and work the
mixture so that several large clumps adhere together. Using your fingers,
press the mixture into the baking dish. Bake at 350 degrees for 15-20
minutes until the preparation turns golden brown. Allow to cool
completely before cutting into bars.

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SALATA (GREEK SALAD)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Greek
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Garlic clove — halved
1 Lettuce head — torn into
– bite-sized pieces
1/2 c Celery — chopped
3 Tomatoes — cut into wedges
1 sm Onion (or scallion)
1/2 Green pepper — sliced
6 Radishes — sliced
Salt
Pepper
1 t Oregano
1/4 c Olive oil
3 tb Vinegar
Ripe olives (garnish)
Anchovies (garnish)
Feta cheese (garnish)

Rub wooden salad bowl with clove of garlic. Wash and
prepare vegetables; combine in bowl. Add seasonings,
oil and vinegar; toss. Add garnishes.

SOURCE: Southern Living Magazine, sometime in the
early 1970s. Typed for you by Nancy Coleman.

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Peasant Bread

Recipe By : Bread Machine Cookbook by Donna German
Serving Size : 1 Preparation Time :4:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C Water
2 Tsp Sugar
1 1/2 Tsp Salt
3 C Bread Flour
2 1/4 Tsp Yeast

A very moist, chewy bread with a light, crispy crust. Similar to the
English Muffin loaf but more moist. Wonderful for grilled cheese
sandwiches.
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Title: Deluxe Sugar Cookies
Categories: Cookies, Holiday
Yield: 1 servings

1 c Butter or margarine
1 1/2 c Powdered sugar
1 Egg
1 ts Vanilla
1/2 ts Almond extract
2 1/2 c Flour
1 ts Soda
1 ts Cream of tartar

Cream butter and sugar. Add egg, vanilla, almond
extract. Mix well. Add flour, soda, and cream of
tartar until smooth. Chill dough 2-3 hours. Roll out
to about 1/4″ thickness. Cut dough with cookie
cutters. Bake on greased cookie sheet 7-8 minutes at
375~. These cookies are sweet and they really don’t
need any frosting, but they should be sprinkled with
colored sugar before baking. They are very pretty at
Christmas time. I make large stars and sprinkle half
of one star with green sugar and the other half with
red sugar.

—–

Title: Self Rising Flour
Categories: Information, Pitzer
Yield: 1 servings

1/2 c Baking powder
1/4 c Baking soda
1/4 c Salt
5 lb Flour.

Add baking powder, baking soda and salt to flour. Using 2 large
bowls, sift the mixture 3 to 4 times, using the largest sifter that
you have, or use a large strainer and a wooden spoon to sift it.
Store at room temperature and use in any recipe that calls for
self-rising flour.

from Gloria Pitzer’s Secret Recipe Books

MMMMM

Title: Cream of Asparagus Soup
Categories: Soups/stews, Vegetables
Yield: 6 servings

1 tb Butter 1 lb Asparagus tips, chopped
1 sm Onion, finely chopped Salt pepper to taste
1/2 Stalk celery, finely chopped 1/4 ts Mace
2 c Chicken stock 3/4 c Whipping cream
(see index) 3 Hard-cooked eggs, chopped

SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE. WINE: J. PHELPS
CHARDONNAY, 1979. Melt the butter in a saucepan over medium heat. Add the
onion and celery and cook, stirring often, until soft but not brown. Add
the stock and bring to a boil. Add the asparagus; simmer for 5 minutes. Add
salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat
gently. Serve in bowls garnished with hard-cooked egg.

—–

Title: APPLE-CRANBERRY COBBLER
Categories: Cobbler, Desserts, Apples
Yield: 7 servings

3 c Sliced apple
1 c Fresh or frozen cranberries
1 c Sliced pear
2 ts Cinnamon
1/4 c Chopped pitted fresh dates
1 tb Arrowroot powder
1/4 ts Lemon juice
1/4 c Maple syrup
1 1/2 c Rolled oats
1/4 ts Vanilla
3/4 c Apple juice
1 ts Nutmeg

Apples, tangy cranberries, and pears under a granola-type crust can be
served in small glass bowls for an inviting holiday meal conclusion.

1. Preheat oven to 375 degrees. In a shallow baking dish, combine
apples, cranberries, and pears. 2. In a blender puree cinnamon,
dates, arrowroot, lemon juice, and maple syrup, and pour over apple
mixture. 3. Combine oats, vanilla, apple juice, and nutmeg and mix
with your fingers or a wooden spoon until the apple juice is
distributed evenly. Sprinkle topping over apples. 4. Bake until
bubbly and slightly browned (about 40 minutes). (160 calories per
serving)

MMMMM

SOPA DE GRAO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Dried garbanzos
– washed and sorted
2 qt Cold water
4 md Garlic cloves
– peeled and minced
4 lg Yellow onions — peeled
– and coarsely chopped
3 tb Peanut, corn or veg. oil
3 md Maine or Eastern potatoes
– peeled coarsely chopped
1/2 ts Crumbled leaf thyme
1/2 ts Ground coriander seeds
1 lg Bay leaf — (do not crumble)
1 qt Beef or chicken broth
-(preferably homemade)
1/2 lb Pepperoni or chorizo
– or if available,
– Portuguese chourico or
– linguica,
– sliced about 1/4-in thick
1 c Finely chopped fresh spinach
– (leaves only)
1 1/2 ts Salt
1/4 ts Freshly ground black pepper
2 tb Olive oil

SOAK THE GARBANZOS overnight in 6 cups of the water in
a large heavy kettle. Next day, add the remaining 2
cups water, bring to a gentle boil, cover, and cook
4-to-5 hours or until the garbanzos are very tender.
Meanwhile, stir-fry the garlic and onions in the
peanut oil in a second large, heavy kettle over
moderate heat for 12-to-15 minutes until lightly
browned. Add the potatoes and stir-fry 2-to-3 minutes;
add the thyme, coriander, and bay leaf, turn the heat
down low, and allow to mellow about 10 minutes. Pour
in the broth, bring all to a gentle simmer, cover and
cook slowly. As soon as you’ve set the 2 kettles to
simmer, stir-fry the pepperoni in a large heavy
skillet 3-to-5 minutes–just until lightly browned and
most of the drippings have cooked out. Drain the
pepperoni well, reserving 1 tablespoon of the
drippings. Set aside. Return 1 tablespoon drippings to
the skillet, add the spinach and stir-fry 2-to-3
minutes over moderate heat just until glazed and
intensely green; reserve. When the garbanzos are
tender, puree 1/2 of them by buzzing 60 seconds in a
food processor, adding only enough kettle liquid to
puree them easily. Return the pureed garbanzos to the
kettle in which they cooked. Now puree the potato
mixture in 2 batches, buzzing each 30-to-40 seconds in
a food processor. Blend the potato mixture into the
garbanzo mixture, add the reserved pepperoni and
spinach, cover, and simmer 30-to-40 minutes–just long
enough to mellow the flavors. Season to taste with
salt and pepper, remove the bay leaf, then smooth in
the olive oil. Makes 6 to 8 Servings ~–

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