Hunter’s Stew Dish for Royalty

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main Dish
Londontowne

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Mushrooms — sliced
1 cup Polish sausage — sliced
2 pounds Sauerkraut
1/2 pound Beef or pork
1 each Apple, lg — peeled/sliced
20 ounces Can tomatos
1 cup Bacon — coarsely chopped
1/4 cup Water
5 each Peppercorns
1 each Bay leaf
6 each Potatos — steamed

(1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if
canned, drain. In a large casserole put sauerkraut, mushrooms, apple,
tomatos, peppercorns, bay leaf 1/4 c water. Cover and simmer for 75
minutes. Add sausage, meat and bacon.
Simmer 1 hour longer. Serve with steamed potatos.

Steamed Potatos:
Boil peeled potatos in salted water to cover, with a spoonful of butter
added. When cooked drain, add butter and teaspoon of chopped dill and let
stand covered for 5 minutes.

Mrs. Louis Radaj

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CHEESE BISCUITS (SCONES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Cold water
3/4 c Sharp grated cheddar cheese
2 tb Butter — melted with
1/2 ts Garlic powder
1/2 ts Parsley flakes
1/4 ts Italian seasonings

Preheat oven to 450 degrees.
Mix bisquick, water and cheese. Drop by large
spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, while still hot, brush on
melted butter mixed with garlic powder, parsley flakes
and Italian seasoning.
Serve hot. You may also substitute soda water or
ginger ale for the water.

Recipe By :

From: Falderso@interserv.Com Date: Thu, 14
Mar 1996 00:57:26 -0800

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Title: PASTA WITH CHINES TAHINI SAUCE
Categories: Main dish, Pasta, Oriental, Sauces
Yield: 4 servings

8 oz Pasta *
1 c Peas

——————-CHINESE TAHINI SAUCE——————-
2 tb Tahini (sesame butter)
1 tb Rice Vinegar
1 tb Soy sauce
1 tb (pref. toasted) Sesame Oil
2 ts Chili Paste w/garlic (hot)
1 ts Minced Gingerroot
2 tb Vegetable stock or water
1 ds Freshly ground black pepper

* preferably buckwheat noodles or Chinese wheat noodles
GARNISHES: scallion curls, fresh corriander sprigs,
toasted sesame seeds, or chopped dry-roasted unsalted
peanuts, optional.
“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“
”“”“”“”“”“”“”“” NOTE:
Chinese wheat noodles are compacted into cubes. To
cook, break the cubes and drop into boiling water.
When water returns to a boil, cook for 3 minutes and
drain. They may be served as is or patted dry and
sauteed in oil until lightly browned.
Bring a large pot of water to a boil, cook pasta until
al dente. While pasta is cooking, steam peas. In a
large bowl, combine remaining ingredients.
When pasta is done, drain well. Toss dressing with
pasta; add peas and toss again. Top with garnish.
VARIATIONS: – saute 6 oz chopped spinach in 1 T
safflower oil until limp; toss with noodles and sauce
~ add or substitute other veggies such as sauteed
sliced mushrooms, blanched
peapods, sweet red peppers, steamed broccoli, steamed
sliced carrots, or scallions. If you add several, the
amt of dressing may need to be increased.
~ chill or bring to room temp and serve as side dish
or salad

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Title: Mushroom Pate
Categories: Appetizers, Vegetables
Yield: 4 servings

12 oz Mushrooms,chopped
1 Onion, chopped
4 oz Butter
4 tb Sherry
Salt and pepper
Parsley to garnish

Melt half the butter in pan and fry vegetables for a few minutes to soften.
Stir in the sherry and cook, stirring until all the liquid has evaporated.
Season and leave until cold.
Add remaining butter, blend in food processor until smooth.
Spoon into dish and garnish with parsley.
Serve with toast.

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Low Cal Baked Beef Stew with Sour Cream Biscuits

Recipe By : Source Unknown
Serving Size : 4 Preparation Time :0:00
Categories : Beef Biscuits/Scones
Breads – Quick Eggplant
Main Dishes Potatoes
Stews Tomatoes
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 to 1 lb. boneless beef top round steak — in 1/2″ cubes
1 tablespoon flour
1 cup chopped onions
3 medium potatoes — cubed
14 1/2 ounce can Italian stewed tomatoes — undrained
2 to 3 ounces tomato paste — 1/3 cup
2 cups water
2 teaspoons instant beef bouillon granules
1 tablespoon sugar
1/2 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup eggplant — peeled/cubed
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 cup margarine
1/3 cup low-fat sour cream
1/4 cup skim milk
1/3 cup low fat sour cream
1 tablespoon flour
2 teaspoons milk
1 teaspoon sesame seeds
thyme

In plastic bag, combine beef and 1 T + flour. Shake to coat. Spray Dutch
oven with pam. Add meat and chopped onion. Cook until brown and tender.
Drain any fat. Add potatoes, stewed tomatoes, tomato paste, 2 cups of
water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or
cook on top of stove, covered, at 350° for 1 hour. Add eggplant, cover and
bake for 30 minutes longer. Meanwhile, in large bowl, stir together flour
and baking powder. Cut in margarine until like crumbs. Stir in 1/3 cup sour
cream and skim milk. On lightly floured board, knead dough 8-10 times. Roll
or pat to 1/2″ thick. Cut with 2″ biscuit cutter into 10-12 circles. Remove
stew from oven or stove top. Increase temperature to 425°. Discard bay
leaf. Combine 1/3 cup sour cream and flour. Stir into stew. Brush biscuits
with milk. Sprinkle with sesame seeds. Arrange on top of meat. Bake,
uncovered, for 20-25 minutes until golden. Can dust with thyme. Last step
with biscuits on top, must be done in oven.
MC formatting by bobbi744@sojourn.com

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NOTES : Per serving: 408 calories, 13 g. fat, 40 mg. cholesterol.

Title: STIR FRIED ORIENTAL CELERY
Categories: None
Yield: 8 servings

2 tb Oil
4 c Sliced Celery, Diagonally
8 oz Sliced Fresh Mushrooms
8 oz Fresh Pea pods
3 Sliced Green Onions
1 tb Cornstarch
1/4 ts Ginger
1/4 c Corn Syrup
2 tb Soy Sauce
2 tb Orange Juice
1/4 c Slivered Almonds
1 ts Grated Orange Peel

In a wok or large skillet, heat oil; saute‚ celery in oil 3 minutes or
until crisp tender. Stir in mushrooms, pea pods and onions; saute‚ for 3
minutes. In a small bowl, combine cornstarch, ginger, corn syrup, soy sauce
and orange juice; pour over vegetables. Cook for 1 minute, stirring
constantly. Sprinkle with almonds and orange peel. From: Syd’s Cookbook.

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Spaghetti Rolls

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ground Beef Pasta
Cheese Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound Ground beef
1/2 teaspoon Pepper
1 tablespoon Vegetable oil
2 cup Spaghetti sauce — divided
1 tablespoon Onion powder
1 cup Mozzarella cheese
1 teaspoon Salt
1 package Manicotti shells

Cook and drain manicotti shells. Cook beef in oil in large skillet over medium
high heat until brown, stirring to separate meat; drain fat. Stir in onion
powder, salt andpepper. Stir in 1 cup of the spaghetti sauce; cool and set
aside. Reserve 1/2 cup of the ground beef mixture. Combine remaining beef
mixture with cheese in large bowl. Stuff into manicotti.
Arrange in greased 13×9″ pan. Combine remaining spaghetti sauce with reserved
beef mixture in small bowl; blend well. Pour over manicotti. Cover with foil.
Bake in preheated 350~ oven 20-30 minutes or until hot. Garnish as desired.

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OKRA WITH TOMATOES ONIONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh young okra
3/4 lb Onion — sliced thickly
6 tb Olive oil
3 Garlic cloves — halved
1 lb Tomatoes — skinned sliced
Salt and black pepper
1 Lemon (juice only)

Wash okra. Cut off any hard stems and dry okra
thoroughly. Heat oil in large saucepan and fry onions
with the halved garlic cloves until slightly soft,
transparent, and golden. Add okra and continue to fry
until slightly softened. Add the sliced tomatoes and
saute for a few min. longer. Season to taste with salt
and pepper. Cover with water, bring to a boil and
simmer until the okra is very tender, usually about 1
hour. Squeeze in the lemon juice and cook for a
further 15 min. (If using canned okra, cooking time
will be much shorter. Serve hot or cold. If to be
served cold, allow to cool in the saucepan before
turning out into a serving dish. Recipe from “A Book
of Middle Eastern Food” by Claudia Roden. Alfred A.
Knopf, 1972. Posted by DEBORAH AKYUREK, Prodigy ID#
DNJS60B.

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Title: Banana Fudge Cookies
Categories: Cookies
Yield: 40 servings

1 18 1/2 oz chocolate cake mix
1/3 c Mashed bananas; ripe
1 Egg
2 tb Water
6 oz Semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric
mixer
at medium speed until smooth. Stir in chocolate pieces. Drop by rounded
teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350
degree
oven 8 minutes or until done. Remove from baking sheets; cool on racks.
Makes
3 1/2 dozen.

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Title: GREEN BEANS WITH FRIED BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 1 servings

2 ea Tofu cakes
4 tb Oil
2 tb Soy sauce
1 tb Dry sherry
1/2 lb French beans
1 ts Salt
1 ts Cornflour
2 tb Stock

Cut drained tofu into small cubes. Heat 2 tb oil in a
wok fry tofu till it turns golden. Remove
marinate in soy sauce sherry.

Cut beans into pieces 2″ long. Heat rest of oil
stir fry beans for 1 minute. Sprinkle with salt. Add
tofu marinade. Dissolve cornstarch in water stir
into the rest of the ingredients. Cook gently till
sauce thickens.

Serve hot over rice.

Jack Santa Maria, “Chinese Vegetarian Cooking”

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