Title: ROAST BEET PUREE – MASTER CHEFS
Categories: Basics, Vegetables, Masterchefs, New york, 1fa
Yield: 4 servings

4 md Beets, with greens, stems
— trimmed, (save greens)
1/2 ts Oregano, dried
1/2 ts Thyme, dried
1/4 ts Fennel seed
1/4 ts Coriander, ground
1/4 ts Rosemary, dried
4 Bay leaves
10 Peppercorns
2 tb Oil, olive, extra-virgin
2 tb Butter, unsalted, cut
— into pieces
Salt

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the
mixture of dried spices and herbs and drizzle with olive oil to
coat. Bake, uncovered, until tender when pierced with a fork (about
1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process
the beets until coarsely chopped. Transfer them again to a small
saucepan and stir over medium heat until heated through. Add the
butter and stir until glossy. Season to taste with salt, and serve
immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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Cottage Cakes

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Muffins
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c all-purpose flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 c butter — softened
1/2 c packed light brown sugar
1/2 c granulated sugar
3 eggs
1 3/4 c canned pumpkin — (16 ounce can)
1/4 c milk
2 tsps orange zest
1 c raisins — or dried apricots
For Quick Drizzle Frosting———
1 c sifted powdered sugar
2 tbsps milk — or fresh lemon juice

In medium bowl, combine flour, baking powder, baking soda, cinnamon,
nutmeg, and salt; set aside. In large mixer bowl, cream butter and
sugars. Add eggs; beat until light and fluffy. Blend in pumpkin, milk,
and orange zest. Add dry ingredients; mix well. Stir in chopped fruits.
Spoon mixture into greased 2 1/2-inch muffin cups, filling 3/4 full.
Bake in preheated 350F oven for 25 to 30 minutes, or until toothpick
inserted in center comes out clean. Immediately remove from pans; cool on
wire racks. Drizzle frosting. Makes 20 small cakes.

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Per serving: 197 Calories; 6g Fat (25% calories from fat); 3g Protein;
35g Carbohydrate; 40mg Cholesterol; 156mg Sodium

VEGETABLE SOUP II

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Vegetables Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Raw bacon, diced
1/4 c Finely chopped onion
1 c Finely chopped celery
1 c Thinly sliced carrots
1 c Potatoes, cut into
-1/4-inch cubes
3 tb Flour
3 c Vegetable juice cocktail or
3 c Tomato juice
1 c Water
1/2 ts Dried thyme leaves
1 pk Instant beef broth or
1 Cube beef bouillon, crumbled
Salt and pepper
8 1/2 oz Can peas, drained

1. Place bacon and onion in a deep, 2 1/2-quart,
heat-resistant, non-metallic casserole.
2. Heat, covered with paper toweling, in Microwave
Oven 3 minutes. Stir mixture occasionally.
3. Add celery, carrots and potatoes. Heat, covered, in
Microwave Oven 10 minutes or until vegetables are
tender. Stir mixture occasionally.
4. Blend in flour.
5. Gradually stir in vegetable juice cocktail, water,
thyme, bouillon cube and salt and pepper to taste.
6. Heat, uncovered, in Microwave Oven 10 minutes,
stirring occasionally.
7. Add peas and heat, uncovered, in Microwave Oven an
addi- tional 3 minutes or until soup bubbles and peas
are hot. 8. Allow soup to stand 2 to 3 minutes before
serving.

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GRAPE NUTS AND GRAINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
From: Gaye Levy ** DTXT63A
1 1/8 c Water
1/2 c 7 grain mix
1/4 c Grape nuts
2 1/2 c Bread flour
1/4 c Flour, whole wheat
2 tb Sugar
2 tb Honey
1 t Salt
1 1/2 tb Powdered Milk
1 1/2 ts Yeast
1 1/2 tb Applesauce (or margarine)

Put all ingredients into pan and push start. This bread is really
unique.

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Title: BACON-OLIVE HOT APPETIZER
Categories: Appetizers
Yield: 4 servings

6 ea Bacon (fry, drain,crumble)
1 c Ripe Olives (chopped)
1/2 c Green onion tops (chopped)
1 1/2 c Sharp Chedar Cheese (shred)
1 t Curry
1/2 c Mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted
shapes. Spread mixture on untoasted side. Broil until brown or freeze
until ready to use.

MMMMM

Title: Saucy Sardine
Categories: Appetizers, Dips, Fish, Vegetables
Yield: 4 servings

8 ea Sardine Fillets;Boned Skin
1 c Sour Cream
2 tb Mayonnaise
1 tb Green Onion; Chopped, *
1 tb Fresh Parsley; Chopped
1/4 t Lemon Juice

* Use both the green and white parts of the green onion when you
chop it.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++ Mash the skinned sardine fillets with a fork and blend in the sour
cream and mayonnaise, blending well. Add the rest of the ingredients
and blend well. Cover and chill.
Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita
Triangles, Cocktail Rye Bread, Water Crackers

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SASSY SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, chopped
1 cl Garlic, pressed
2 tb Butter or margarine
4 c Water
5 Chicken bouillion cubes
1/2 c Noodle flakes, uncooked -OR-
1/2 c Broken thin noodles,uncooked
1/2 ts Salt
1 pk (10 oz) frozen, chopped
Spinach, thawed, drained
3 c Milk
1/2 c Chedder cheese, shredded
1/2 c Swiss cheese, shredded
Black pepper to taste

In a 3-quart saucepan, saute onion and garlic in
butter or margarine until onion is golden, about 5
minutes. Add water and bouillion cibes. Bring to a
boil; stir to dissolve the bouillion cubes. Add noodle
flakes or broken thin noodles slowly being sure water
continues to boil. Add salt. Cook uncovered until
tender, about 10 minutes, stirring occasionally.
Squeeze spinach to remove excess water. Stir spinach
into the noodle mixture and cook 5 minutes longer.
Stir in the milk, Cheddar cheese, Swiss cheese and
pepper. Continue stirring over medium-high heat until
cheeses are melted. Do not boil.

SOURCE: Sopie Kay’s Pasta Cookery
: H-P Books, Box 5367, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A-0008 (1980)

Posted in FIDO Cooking by Bob Emert/Frank Skelly
09/03/93

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Title: LIMPA
Categories: Breads, Swedish
Yield: 2 loaves

1 pk Yeast, dry
1 ts Sugar, granulated
1/2 c ;Water, warm (100 F.)
2 c Beer; heated to lukewarm
1/2 c Honey; to 1/2 cup
2 tb Butter; melted
2 ts Salt
1 ts Cardamom, ground (opt)
1 tb Caraway seeds; crushed, or
3/4 ts Aniseed; crushed
2 tb Orange peel, fresh or
-candied; chopped
2 1/2 c Flour, rye
3 c Flour, unbleached

Dissolve the yeast and sugar in the water in a large
bowl and proof for five minutes. Combine the beer,
the honey (adjust for how sweet you like your bread)
butter, and salt, and stir well. Add to the yeast
mixture. Add the spices and orange peel. Mix the
flours, then add three cups of this mixture to the
liquid and beat briskly. Cover with a tea towel, and
let rise in a warm, dark place for about an hour.
Stir down and add enough of the remaining flour to
make a pretty stiff but still sticky dough. Turn out
on a very well-floured board, and work the dough until
it is smooth and elastic. Add more flour to the board
as needed. While the dough will not lose its tackiness
completely it will smooth out a lot. Shape it into a
ball, oil the surface, and place in an oiled bowl.
Cover with the tea towel again and let rise a second
time, about one hour. Punch down, shape into two
balls, and put on a greased baking sheet sprinkled
with cornmeal. Brush with melted butter, cover loosely
with waxed paper, and refrigerate for three hours.
Remove from the fridge and let sit on the counter,
uncovered, for ten to fifteen minutes. Bake in a 375
F. oven until the bread sounds hollow when tapped on
the bottom; about 40 to 45 minutes. Cool before
slicing.

adapted from *Beard on
Bread*

—–

Title: CHINESE PEPPER STEAK #2
Categories: Chinese, Beef
Yield: 6 servings

1 lb Round steak
Onion
1/4 c Butter
Garlic
1/2 ts Salt
4 tb Soy sauce
1/2 ts Sugar
1 cn Bean sprouts
1 c Tomatoes
1 Inch pieces green pepper
1/2 tb Cornstarch
Cooked rice

Slice steak in short thin pieces. Heat butter, salt,
onions, and garlic in skillet and in it cook beef
until brown. Add soy sauce and sugar; cover and cook 5
minutes. Add bean sprouts, tomatoes, and peppers;
cover and cook 5 minutes. Stir in corn starch. Serve
over rice.

—–

Title: Mushroom Party Appetizers
Categories: Appetizers, Jaw
Yield: 1 Party

1 Onion, chopped
1 Clove garlic, minced
2 t Olive oil
1 lb Mushrooms, chopped
8 oz Cream cheese, softened
1/2 t Worcestershire sauce
1 Loaf wheat bread

In skillet saute onion and garlic in oil. Add mushrooms; saute about
2 minutes and drain off liquid. Remove from heat. Add softened cream
cheese and worcestershire sauce; mix together. Cut crusts from loaf
of bread. Flatten bread slices with your hand or with a rolling pin.
Sporead mushroom mixture on each slice of bread;roll up bread slices.
Place on foil or freezer wrap. Lay each log end to end to form a long
roll. Freeze at least overnight. To serve, slice the roll into small
one-half inch round pieces. Broil for 5 minutes or until crisp.
Serve hot.

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