MATAMBRE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Flank steak, butterflied
1/4 c Red wine vinegar
1 t Garlic, finely chopped
1/2 ts Thyme, dried
1 bn Spinach
2 Carrots, peeled, cut in
-quarters lengthwise
2 Eggs, hard-cooked, cut in
-quarters lengthwise
1 md Onion, thin sliced and
-separated into rings
2 tb Parsley, finely chopped
1/2 ts Red pepper flakes
1 t Sea salt
2 tb Vegetable oil
2 c To 3 c beef broth

Place the meat in a glass dish. Mix together the vinegar, garlic and
thyme. Pour over the meat and let marinate for 1 or 2 hours at room
temperature.
Preheat the oven to 375 degrees F.
Wash the spinach under cold running water; drain and trim off the stems.
Spread the leaves evenly over the meat. Lay the carrots, in rows, across
the grain of the meat. Place the egg quarters between the rows of carrots.
Scatter the onion rings over the eggs and carrots, then sprinkle the
parsley, red pepper flakes and salt over all. Carefully roll up the meat
with the grain, jellyroll fashion. Secure with toothpicks and lace up with
string. Or tie with string at 1-inch intervals.
Heat the oil in a dutch oven. Add the meat and brown well on all sides.
Add the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes.
Using a sharp knife, remove the strings and cut the roll into 1/4 inch
slices. Arrange on a heated platter and moisten with a little of the
cooking broth.
To serve cold: In Argentina, the matambre is poached, then removed from
the pot and pressed under weights until the juices drain off. It is
refrigerated until chilled, then served as a hors d’oeuvre, cut into thin
slices.

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Quaker’s Chewy Choc-Oat-Chip ™ Cookies

Recipe By : Paul A. Meadows
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine/butter, softened
1 1/4 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c All-purpose flour
1 ts baking soda
1/2 ts salt (optional)
2 1/2 c QUAKER Oats uncooked (quick or old fashion
12 oz semi-sweet chocolate pieces
1 c chopped nuts (optional)

Heat oven to 375 F. Beat together margarine and
sugars until creamy. Add eggs, milk and vanilla; beat
well. Add combined flour, baking soda and salt; mix
well. Stir in oats, chocolate pieces and nuts; mix
well. Drop by rounded tablespoonfuls onto ungreased
cookie sheet. Bake 9 to 10 minutes for a chewy cookie
or 12 to 12 minutes for a crisp cookie. Cool 1 minute
on cookie sheet; remove to wire rack. Cool
completely.

Easy Bar Cookies: Press dough onto bottom of
ungreased 13×9-inch baking pan. Bake 30 to 35 minutes
or until light golden brown. Cool completely; cut
into bars. Store tightly covered. 32 BARS

High Altitude Adjustment: Increase flour to 2 cups.

Nutrition Information: l cookie Calories 110,
Calories From Fat 45, Total Fat 5g, Saturated Fat 1g,
Cholesterol 5mg, Sodium 50mg, Total Carbohydrates 15g,
Dietary Fiber 0g, Protein 1g

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Title: Kale and Potato Soup
Categories: Portuguese, Soups/stews, Sausages
Yield: 6 servings

4 ea Potatoes; medium 2 tb Vegetable oil
8 c Water 1 ts Salt
1/2 ts Pepper 2 lb Kale; fresh
1/2 lb Garlic sausage; *

* Garlic Sausage should be the smoked kind, cooked and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20
to 30 minutes or until potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to potato liquid. Add
salt and pepper and simmer for 20 minutes. Wash kale discarding all tough
leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add
sausage. Simmer gently for 5 minutes.

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Title: Artis’ Chicken Gumbo
Categories: Chicken, Sausage, Soups, Vegetables, Main dish
Yield: 8 servings

3 lb stewing chicken
1 lg onion
4 shallots — or green onins
20 stems parsley
2 cloves garlic — more w/out
: sausage
1/2 md green pepper
4 bay leaves
1 tb flour
1/2 tb oil or chicken fat — for
: roux
1 lb andouille sausage — or ham
1 pt oysters — with liquid
: salt and pepper
: file powder

Cut up chicken and season with salt and pepper. Fry
chicken until brown, in its own fat, in a black iron
pot. Place in soup pot. Cut up seasonings . Pour off
fat from pot. Smother seasonings and take out by
rinsing with small amount of water, putting in soup
pot with b rice.

Recipe By : DDMmom/AOL

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GARLIC BEAN SOUP

Recipe By : USA WEEKEND MAGAZINE APRIL 2, 1995
Serving Size : 6 Preparation Time :0:30
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups vegetable broth
8 garlic cloves — peeled
1 onion — chopped
4 cups white beans, cooked

Put broth, garlic, and onion in large bowl; cover. Microwave for 20 minutes or
until vegetables are soft. Transfer to a blender or food processor, add half
the beans and puree. Return soup to bowl. Add remaining beans and microwave 5
minutes or until beans are heated through.

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NOTES : Use large garlic cloves.

Title: COCONUT LEMON FILLNG
Categories: Frostings, Cakes
Yield: 1 servings

2 c Water
1/2 c Lemon juice
3/4 ts Salt
1 c Sugar
1 c Water
1 c Flour; or 10 tablespoons
4 Egg yolks
1/2 c Sugar
1 tb Lemon rind; grated
1 tb Butter
8 oz Coconut; shredded

<1> x Cornstarch Combine 2 cups water, lemon juice, salt, and 1
cup sugar in top of double boiler and bring to a boil over direct
heat. Place over boiling water. Add 1 cup water gradually to flour,
mixing to a smooth paste. Add gradually to hot mixture and cook 5
minutes, stirring constantly. Beat egg yolks with 1/2 cup sugar; add
slowly to lemon mixture, cook 2 minutes, stirring constantly. Add
lemon rind and butter. Cool 10 minutes. Makes 4-2/3 cups filling, or
enough to spread between layers and on top and sides of three 9-inch
layers. Sprinkle coconut generously on sides of cake. Decorate top of
cake with a 1-inch border of coconut.

MMMMM

Vanilla Sugar 2

Recipe By : Gizmowidge
Serving Size : 1 Preparation Time :0:00
Categories : Kitmail18 Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 plump moist vanilla beans
4 cups sugar

Flatten the vanilla beans and cut them in half lengthwise. With
a small spoon, scrape out the seeds and place them in a small bowl; reserve
the seeds for another use. Combine
the pods and the sugar in a jar. Cover securely and set aside
at room temperature for several days to scent and flavor the
sugar. Use in place of regular sugar when preparing desserts.
Vanilla sugar can be stored indefinitely. As the sugar is used,
replace with new sugar. (When baking, I return rinsed and
thoroughly dried pods to the sugar mixture as an added boost.)

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NOTES : Recipe from Patricia Wells’ “Trattoria”: Yield: 4 cups…

EGG ROULADE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 md Fine chopped onion
2 tb Olive oil
1 md Size sweet red pepper cored
Seeded and cut into 1/2
Inch dice
1 pk (10-oz) frozen chopped
Spinach thawed and squeezed
Dry
1 t Grated lemon rind
1/4 ts Salt
1/8 ts Sugar
1/8 ts Pepper
3/4 c Ricotta cheese drained
—–ROULADE—–
1/4 c (1/2 stick) unsalted
Butter
1/3 c Unsifted all purpose
Flour
1 1/3 c Warmed milk
1/4 ts Pepper
6 Separated eggs
1 1/4 c Grated parmesan cheese
1 Egg white

FILLING: Saute onion in oil in large skillet, stirring often, until
soft and golden, about 8 minutes. Add red pepper and cook 4 minutes
longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to
medium size bowl. Stir in ricotta cheese. Set aside. Preheat oven to
400 degrees. Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line
bottom withw ax paenly.~ 2. Add the
salt and garlic, stirring well. Remove from the heat and stir in the
ground chile and oregano, coating the meat evenly with the spices.
(If you are using a combination of mild and hot chile, do not add the
hot spice yet.) Add a small amount of broth and stir well.~ 3. Return
to the heat, add a bit more broth and stir. Continue to add broth, a
little at a time, stirring, until the chili is smooth, then reduce
the heat and simmer, uncovered, for about 1 hour.~ 4. Taste and
adjust seasonings adding the ground hot chile to taste at this point.
To add, remove the pot from the heat, sprinkle the chile over the
top, and stir well.~ 5. Serve the chili with a bowl of freshly stewed
pinto beans on the side.~

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NUTMEG MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular or 36 miniature
-muffins
2 c All-purpose flour
3 tb Granulated sugar
1 tb Baking powder
1/2 ts Freshly grated nutmeg, or
3/4 To 1 teaspoon ground nutmeg
1/4 ts Salt
2 lg Eggs
1 c Milk
1/4 c (1/2 stick) butter, melted

Heat oven to 375 F. Grease muffin cups, or use foil or
paper baking cups.

Thoroughly mix flour, sugar, baking powder, nutmeg,
and salt in a large bowl.

Break eggs into another bowl. Whisk in milk and butter
until well blended. Pour over dry ingredients and fold
in with a rubber spatula, just until dry ingredients
are moistened.

Scoop batter into muffin cups. Bake 15 to 20 minutes,
or until lightly browned and springy to the touch in
the center. Turn out onto a rack.

Source: Muffins By Elizabeth Alston

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Tea Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour — sifted
4 teaspoons Baking Powder
1/4 teaspoon Salt
3 tablespoons shortening — up to 5 TB
2/3 cup Milk

Pre-Heat oven to 450F.

Combine flour, banking powder and salt in bowl. Cut in Crisco until
mixture resembles small peas. Add Milk and stir together until mixture
comes away from sides of bowl. Put on a floured surface and knead for a
few seconds. Bake until golden brown (12 minutes)

Recipe from: Mrs. Ruth Daly (My Mom!) Posted by: June Daly Del Re
Converted by MMCONV vers. 1.00

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