Title: BROILED GINGER BEEF STRIPS
Categories: Chinese, Beef
Yield: 4 servings

1/4 c Soy sauce
2 tb Vegetable oil
2 tb Water
1 ts Sugar
1 Clove garlic, minced
1 sl Fresh ginger
1 1/4 lb Beef top round, cut 1 inch
-thick
4 c Lettuce, thinly shredded
1/2 c Radishes, sliced
2 tb Green onion tops, sliced

Combine soy sauce, oil, water, sugar, garlic, and
ginger in a small bowl for the marinade. Partially
freeze steak to firm; slice diagonally across grain
into 1/8-inch thick strips. Place beef strips in a
plastic bag or in a shallow, non-metal pan. Pour
marinade over meat, turning to coat. seal bag, or
cover pan and refrigerate for 6 hours or overnight,
turning at least once. Combine lettuce, radishes, and
green onion tops in a large bowl and set aside.
Preheat broiler. Remove meat from marinade and place
in a single layer in large shallow baking pan. Place
pan on broiler rack set so meat is 3 to 4 inches from
the heat. Broil steak for about 2 minutes, until
browned; turn and broil for 2 minutes longer. Arrange
steak strips on bed of lettuce mixture; pour pan
drippings over meat, if desired.

Woman’s Day MEALS IN MINUTES August 1985

—–

HAGGIS #3

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sheep’s stomach, thoroughly
-cleaned
The liver, heart, and lights
-(lungs) of the sheep
1 lb Beef suet
2 lg Onions
2 tb Salt
1 t Freshly ground black pepper
1/2 ts Cayenne or red pepper
1/2 ts Allspice
2 lb Dry oatmeal (the
-old-fashioned, slow-cooking
-kind)
2 Or 3 cups broth (in which
-the liver, heart and lights
-were
Cooked)
Utensils
4 qt Pot with lid

What you need:
Canning kettle or a large spaghetti pot, 16- to 20
quart size with a lid to fit it Meat grinder
Cheesecloth What to do:
If the butcher has not already cut apart and trimmed
the heart, liver and lungs, do that first. It
involves cutting the lungs off the windpipe, cutting
the heart off the large bloodvessels and cutting it
open to rinse it, so that it can cook more quickly.
The liver, too, has to be freed from the rest. Put
them in a 4-quart pot with 2 to 3 cups water, bring to
a boil, and simmer for about an hour and a half. Let
it all cool, and keep the broth. Run the liver and
heart through the meat grinder. Take the lungs and cut
out as much of the gristly part as you easily can,
then run them through the grinder, too. Next, put the
raw beef suet through the grinder. As you finish
grinding each thing, put it in the big kettle. Peel,
slice and chop the onions, then add them to the meat
in the kettle. Add the salt and spices and mix.
The oatmeal comes next, and while it is customary to
toast it or brown it very lightly in the oven or in a
heavy bottomed pan on top of the stove, this is not
absolutely necessary. When the oatmeal has been
thoroughly mixed with the rest of it, add the 2 cups
of the broth left from boiling the meat. See if when
you take a handful, it sticks together. If it does, do
not add the third cup of broth. If it is still crumbly
and will not hold together very well, add the rest of
the broth and mix thoroughly. Have the stomach smooth
side out and stuff it with the mixture, about
three-quarters full. Sew up the openings. Wrap it in
cheesecloth,so that when it is cooked you can handle
it. Now, wash out the kettle and bring about 2 gallons
of water to a boil in it. Put in the haggis and prick
it all over with a skewer so that it does not burst.
You will want to do this a couple of times early in
the cooking span. Boil the haggis gently for about 4
or 5 hours. If you did not have any cheesecloth for
wrapping the haggis, you can use a large clean
dishtowel. Work it under with kitchen spoons to make
a sling with which you can lift out the haggis in one
piece. You will probably want to wear lined rubber
gloves to protect your hands from the hot water while
you lift it out with the wet cloth. (You put the dish
cloth in the pot only after the haggis is done; you do
not cook the towel with the haggis as you would the
cheesecloth.) Note: Even if the butcher has cleaned
the stomach, you will probably want to go over it
again. Turn the stomach shaggy side out and rinse. Rub
it in a sinkful of cold water. Change the water and
repeat as many times as necessary, until the water
stays pretty clear and handling it does not produce
much sediment as the water drains out of the sink.

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Title: Fig Newtons # 3
Categories: Bar cookies
Yield: 1 servings

1/2 c Shortening
1/2 ts Salt
1 1/2 c Sugar
3 c Flour
1 Egg; well beaten
3 ts Baking powder
1/2 c Milk
1 ts Vanilla
1 c Finely chopped figs

Cream shortening and 1 cup sugar. Add egg and beat until light and
fluffy. Mix milk and vanilla. Sift salt, flour and baking powder
together. Add alternately with milk to creamed mixture. Blend all
well. Roll out to 1/8 inch thickness on lightly floured board.
(Rectangle shape) Put figs in saucepan with remaining sugar and 1 cup
boiling water. Boil 5 minutes. Cool. Spread cooked mixture over half
the dough. Cover with the other half of the dough. Cut into oblong
bars. Bake in 400 oven for 12 – 15 minutes.
From-DDB15B- I got this one from my grandmother many years ago.
She used this and it always turned out super. Karen Krugman

MMMMM

Title: ALMOND SHORTS
Categories: Candies, Christmas, Holiday
Yield: 168 servings

1 c Sugar
1 c Sugar, brown
1 ts Baking soda
1 ts Vinegar
1 ts Vanilla extract
3 Eggs
1 lb Butter
6 c Flour
2/3 c Almonds, slivered

Combine sugars, baking soda, vinegar, and vanilla. Stir in eggs. Cut butter
into small pieces and work into mixture. Add flour, a cup at a time, and
mix well. Knead in almonds. Gather dough into ball and divide into five
equal pieces. Roll each piece into a cylinder. If you wish, roll each
cylinder in colored sugar. Wrap in wax paper and refrigerate overnight.

Preheat oven to 350. Cut each log into 1/4″ slices. Bake on ungreased
cookie sheet for 8 minutes. “This recipe is a tradition in my husband’s
Swedish family. It makes enough cookies to feed the Swedish Army.”

Recipe by Sandra Silfven, Detroin News food editor. Source: _Gifts from the
Christmas Kitchen_, sent by BEE to Sylvia Steiger (THE.STEIGERS on GEnie,
71511,2253 on CI$) for the November 1992 cookbook swap

—–

MIDDLE EASTREN STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Water
2 c 1″ potato cubes
1/2 c Celery
1 tb Parsley
1 t Salt
2 c Zucchini slices
1 1/4 c Dried lentils
1/2 c Onion
2 Cloves garlic
1 tb Instant beef bouillon
1 t Cumin
1 Lemon wedges

heat water and lentils til boiling in 4 qt. dutch
oven. reduce heat. Cover and cook til lentils are
almost tender, about 30 min. stir in potatoes, dry
bouillon, salt and cumin. cover and cook til potatoes
are almost tender, about 20 min. Stir in zucchini;
cover and cook til zucchini is tender 10 – 15 min.
Serve with lemon wedges. 110 cal 0g fat.

– – – – – – – – – – – – – – – – – –

Title: Beer Braised Beef in Crock Pot
Categories: Beef, Crockpot
Yield: 1 servings

3 lb Lean beef stew meat cut into
1 1/2 Inch pieces
1 ts Salt
1/2 ts Pepper
2 md Onions thinly sliced
1 8 oz. can mushrooms (or
Pieces) un-drained
1 12 oz. can of beer
(I prefer a dark beer, and
My favorite dark beer is
Negro Modelo, a Mexican
Beer)
1 tb Vinegar
2 Beef bouillon cubes
2 ts Sugar
2 Cloves garlic, minced
1 ts Thyme
2 Bay leaves

Preparation: Put the beef in the crock pot. Combine all the other
ingredients and pour over the beef. Cook on low for 8-10 hours or on
high for 4-5 hours. Before serving thicken juices if desired. Joyce
says she uses some flour or corn starch to do this.

MMMMM

CREAM OF POTATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ea Potatoes — medium size
3 c Potato water
1/2 ts Salt
1 ea Garlic — clove
1 c Cream — sweet

Boil and mash potatoes and garlic (onion may be used
instead of garlic); add potato water, salt and cream.
Let come to a boil and serve at once with salt wafers.
Serves 4.

Source: Marie Novak, Sheffield Grange, Ashtabula
County, OH

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Title: Carrots Divine
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 servings

10 Carrots; peeled -or brown sugar sub….
2 ts Lemon juice; 1 Egg or egg replacement;
1 2/3 Sticks Butter or margarine; 1 c Flour;
1/4 c Crisco; 1 ts Baking powder;
1/2 c Dark brown sugar or sub; 1 ts Baking soda;

Preheat oven to 350. Boil carrots until soft enough to mash. Drain
and mash and sprinkle with lemon juice.
Cream to together margarine, Crisco, brown sugar and egg. Add flour
baking powder and baking soda. Mix well. Add mashed carrots,
blending well. Pour into slightly greased mold, souffle (2 qt) or 8
1/2″ X 4 1/2″ loaf pan. Bake for 50-60 minutes. Unmold and serve
when warm. Can be frozen and reheated in foil.
Serves 6.
Food Exchange per serving….1 vegetable exchanges + 1 starch/bread
exchange + 1 fat exchange?
Vegetables Magic by Sheilah Kaufman

MMMMM

Title: WHITE CHOCOLATE RAVIOLI
Categories: Desserts, Chocolate
Yield: 8 servings

3 oz White chocolate bars
-(Tobler), halved crosswise
1/2 c Hazelnuts, toasted and
-husked – coarsely chopped
8 Mint sprigs
*** MOUSSE ***
8 oz Chocolate -extra bittersweet
-or semisweet, chopped
1/4 c Butter – unsalted
2 Eggs, separated – at room
-temperature
1 pn Salt
1 pn Cream of tartar
4 tb Sugar
3/4 c Whipping cream – well
-chilled
1 ts Vanilla

FROM: Bill Segui

Number of Servings: 8

MOUSSE: Melt the chocolate and butter in top of a
double boiler over barely simmering water. Stir until
smooth. Transfer to medium bowl. Whisk in egg yolks.
Beat egg whites, salt and cream of tartar in another
bowl until soft peaks form. Add 2 tablespoons sugar
and beat until stiff but not dry. Fold in chocolate.
In another bowl, beat cream with 2 tablespoons of
sugar and vanilla until slightly thickened. Fold into
chocolate. Pour into metal bowl. Cover and chill over
night.

Chill ravioli mold in freezer. Preheat oven on lowest
setting for 5 minutes. Turn off oven. Place white
chocolate on baking sheets. Place in turned off oven
and let stand until soft enough to yield when pressed
with finger, about 5 minutes.

Roll one piece of chocolate out on a sheet of
parchment paper to flatten slightly. Lift chocolate
off paper, using a thin knife if necessary. Turn pasta
machine to widest setting. Run chocolate through.
Adjust pasta machine to next narrower setting. Run
chocolate through the machine again.

Repeat, narrowing follers after each run until
chocolate is 1/16 inch thick. Quickly press chocolate
into chilled ravioli mold.

Fill each ravioli with 1 to 1 1/2 tablespoons of
mousse filling. Repeat rolling with second piece of
chocolate, resoftening in oven as necessary. Complete
ravioli. Seal with rolling pin. Invert mold, pressing
gently to release ravioli. Cut into separate pieces
with ravioli cutter or knife if necessary. Place on
chilled baking sheet and refrigerate.

Before serving, let chocolate ravioli stand at room
temperature for 30 minutes. Arrange four ravioli on
each plate. Sprinkle with nuts and garnish with mint.

—–

FIRINDA PILAV (RICE PIE)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh squeezed tomato juice
1 c Lamb or beef broth
1/4 c Butter
Salt
1 c Long-grain rice
1 cn Green peas, drained (8.5 oz)
1 cn Sliced carrots, drained
-(8 oz)
1 pk Puff pastry sheets (17 oz)
1 Egg yolk, beaten

Combine tomato juice, broth, butter and salt in large saucepan. Bring
to full boil. Add rice, cover and cook until liquid is absorbed,
about 15 minutes. Stir in peas and carrots.

Line 9″ pie plate or other flat dish with 1 pastry sheet. Trim and
flute edges. Cut remaining dough into 1/2″ strips and place in
crisscross pattern over rice. Trim and flute edges. Brush pastry with
egg yolk. Bake at 350’F. 20 minutes.

Each serving contains about: 224 calories; 372 milligrams sodium; 50
milligrams cholesterol; 10 grams fat; 30 grams carbohydrates; 5 grams
protein; 1.13 grams fiber.

– – – – – – – – – – – – – – – – – –