Title: BEEF-TOMATO FREEZER MIX
Categories: Hamburger, Beef
Yield: 16 servings

4 lb Ground beef
2 1/2 Large onions,chopped
1 c Chopped green pepper
3 Cloves garlic,minced
3 cn Tomato sauce (15oz)
1 cn Tomato paste (12oz)
2 ts Salt
3/4 ts Pepper

Cook and stir meat in Dutch oven until brown. Drain
off fat. Stir in remaining ingredients; heat to
boiling. Reduce heat; cover and simmer 15 minutes,
stirring occasionally. Divide mixture among four
1-quart freezer containers (about 3 cups in each).
Cool quickly. Cover and label; freeze no more than 3
months (see note). Use freezer mix in the recipes that
call for it.

—–

Date: Wed, 19 Oct 94 11:35:09 CDT
From: Doug Harder

Salsa

20 Med. tomatoes
1-14 Jalapeno peppers minced and seeded
2 Red Bell Peppers
2 green Bell Peppers
4 Onions
1/4 C salt or to your taste
1 1/2 lemon juice

1. Chop veg and boil until thick (about three hours) then add 4 T
cornstarch and boil for 15 min. The original recipe called for 14
Jalapenos, but you should vary with the hottness of the peppers and to your
taste. I cook this salsa in with my brown rice. Quick, easy, and good.
My dad put up 60 pints this year!! Let me know if you like it.

Title: Orange, Lettuce, and Walnut Salad (Shlada Bellecheen)
Categories: Fruits, Harned 1994, Moroccan, Nuts, Salads
Yield: 6 servings

1 Head romaine lettuce
3 Navel or temple oranges
2 tb Fresh lemon juice
2 tb Sugar
1 pn Salt
1/2 ts Cinnamon
1 tb Orange flower water
3/4 c Walnuts; chopped

Wash lettuce and section into leaves, discarding the tough outer ones.
Drain; wrap in paper towels to dry. Store in refrigerator until
needed.

Peel oranges and remove all outside membranes, using a small serrated
knife and employing a seesaw motion. Section the oranges by cutting
away all the membranes from the orange flesh. As you work, lift out
each section and place in a small mixing bowl. Squeeze the juice
from the remainder of the orange over the sections to keep them
moist. Cover; keep chilled.

Make a dressing by mixing the lemon juice, sugar, salt, cinnamon,
orange flower water and 2 tb. of the orange juice. Blend well, then
taste. The dressing should be sweet.

Just before serving, shred the lettuce and arrange in a glass serving
dish. Pour the dressing over it; toss. Make a design around the
edges with overlapping sections of orange, then sprinkle the salad
with the chopped walnuts and dust with more cinnamon. Serve
immediately.

Variation: Prepare as above, using 3/4 cup chopped dates and almonds
in place of the chopped walnuts.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper Row, Publishers, Inc., 1987. Pp. 81-82. ISBN
0-06-091396-7. Typed for you by Cathy Harned.

MMMMM

Title: Hearty Soup Mix
Categories: Master mix
Servings: 1

1 pk (14 oz)Dry Green Split Peas 1 pk (12 oz) Pearl Barley
1 pk (14 oz) Alpahbet Macaroni 1 pk (12 oz) Lentils
1 1/2 c Brown Rice 4 c Dry Minced Onion

Combine all ingredients in a large airtight container. Stir to evenly
distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry
place and use within 6 months. Shake well before using.

Makes about 12 1/2 cups of mix.

Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large
kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and
simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery,
chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1
(24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked
ground beef or leftover cooked beef. Simmer 20 more minutes, until
vegetables are cooked.

Makes 6 to 8 servings.

—————————————————————————–

SRI LANKA BISTAKE BEEF STEAK SAUTE W/ ONION

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----BISTAKE----- 450 g Beef, Rump steak 2 Onion 75 ml Vinegar 1 t Salt 1 t Pepper, Black, coarse grind 100 ml Oil 1 Curry leaf sprigs 2 cg Cinnamon stick 1 t Mustard seed, ground 100 ml Stock 1 t Sugar 1/2 ts Chile powder ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Slice the beef into 50mm slices. Make onion rings with 1 1/2 onions and chop remainder. Mix together the vinegar, salt and pepper in a bowl and marinate beef for 1 hour. Heat the oil in a frying pan and when hot add the curry leaves, chopped onion and cinnamon stick. When fragrant add the beef and marinade. Cover pan and cook over a low heat until the beef is tender. Remove the beef and set aside. Add the onion rings to the pan and stir fry for a couple of minutes. Add the mustard, stock, sugar and chile powder and mix well. Put back the beef slices and cook for a further 2-3 minutes. Remove the cinnamon stick before serving. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

Title: Tzatziki Sauce
Categories: Garlic Appetizers
Servings: 2

1 x Same As In 6

Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7
hours. The mixture can be used in several ways. It is zesty on hamburger
sandwiches. Top each burger with a slice of ripe tomato, a small heap of
grated cabbage, and a dollop of Tzatziki sauce. It can also be served
with grilled meats. The meat juices mingling with the tzatziki are
utterly delicious.
As a sauce for tomatoes, it is something special. Cut several ripe
tomatoes into sections, cutting from stem to stern, but do not cut all the
way through. Open the tomato like a flower. Salt lightly and invert on
paper towles to drain for a few minutes. Fill each tomato with some
tzatziki and garnish with fresh mint.

—————————————————————————–

Arby’s horsey sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayo
3 tbsp Bottled horseraddish cream
Sauce
1 tbsp Sugar — or
2 pkg Equal

Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not
freeze. Source: Gloria Pitzer.

Recipe By :

– – – – – – – – – – – – – – – – – –

Nacho Potato Skins

Recipe By : Better Homes Gardens 9/95
Serving Size : 24 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Medium potatoes
1/4 Cup margarine — melted
1/4 Teaspoon seasoned salt
red pepper — to taste
4 Ounces Colby cheese — or
4 Ounces Monterey jack cheese — or
4 Ounces Cheddar cheese — or
4 Ounces Pepper cheese
1 Whole red chili peppers — optional
cilantro — optional
Toppers:
avocado — chopped
sour cream
salsa
guacamole
tomato — chopped
olives — sliced

On the cheeses that are listed, you need 1 cup of any
combination. Use a vegetable brush to thoroughly scrub
potatoes. Pat dry. If desired, for soft skins, rub with
shorting, margarine, or butter; prick potatoes with a fork.
(Or if desired, for moist skins, skip the shorting rub.
Prick potatoes; wrap each in foil.) Bake potatoes in a 425
oven for 40 to 60 minutes or till tender. Cut lengthwise
into quarters. Scoop out the potato pulp, leaving 1/4 inch
thick shells.
Reserve the potato pulp for another use, such as mashed
potatoes. Brush both sides of the potato skins with the 1/4
cup margarine or butter. Sprinkle the insides of the potato
skins with seasoned salt and ground red pepper. Place
potato pieces, skin side up, on the unheated rack of a
broiler pan.
Broil 3 to 4 inches from heat for 3 minutes. Turn potato
pieces skin side down. Sprinkle with shredded cheese. Broil
for 2 minutes more. Arrange the potato pieces on a heated
serving platter. If desired, garnish with a red chili
pepper and a cilantro sprig; serve with desired toppers.
Makes 24 appetizer servings.

– – – – – – – – – – – – – – – – – –

Hearty Chili Con Corn

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Dried kidney beans
4 cups Water
1 cup Frozen corn
1 Onion — chopped
1 Garlic clove — pressed
1 teaspoon Salt
1 tablespoon Vegetable oil
1 1/2 cups Tomato sauce
1 1/2 tablespoons Chili powder
1 teaspoon Cumin

Soak kidney beans in water overnight. Cook for 1-1/2 hours. Saute onion and
garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add
tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.

– – – – – – – – – – – – – – – – – –

NOODLES AND VEGETABLES WITH PEANUT SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Main Dish
Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti noodles
1/2 c Peanuts
2 Garlic cloves
2 tb Soy sauce or tamari
4 ts Distilled white vinegar
1 tb Sugar
1/8 ts Cayenne pepper
1/2 c Water
2 md Carrots — julienned
1/2 lb Snowpeas — sliced
1/4 c Roasted sesame oil
2 Green onions — chopped
1 Cucumber — peeled, seeded,
— and julienned

Cook spaghetti according to the package directions.

In a blender or food processor, combine the peanuts,
garlic, soy sauce, vinegar, sugar, cayenne pepper, and
water. Blend until smooth and set aside.

Steam the carrots and the snow peas until
tender-crisp, about 7 minutes, and set aside.

Rinse the spaghetti with cold water and drain
thoroughly. Pour into a large mixing bowl. Toss with
the sesame oil.

Add the peanut sauce, carrots, and snowpeas and toss.
Just before serving, top with the green onions and
cucumber.

Serves 3 to 4

Preparation Time: 30 minutes

* Source: The Compassionate Cook – by Ingrid Newkirk
and PETA * Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –