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.

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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.

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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.

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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 :

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Title: ALMOND AND HONEY CAKES
Categories: Cakes, Candies
Yield: 8 servings

250 g Sweet flan pastry
Butter; for the tart tin
Flour; for the tart tin
20 g Apricot jelly; for glazing

———————————-FILLING———————————-
125 g Sugar
125 g Slivered almonds
90 g Unsalted butter
35 g Honey
2 tb Double cream
50 g Crystallised fruits
— chopped
Kirsch

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Preparation:

Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable
base 22 cm in diameter.

Roll out the pastry to fit the tart tin. Line the tin with the pastry and
prick the bottom all over with a fork. Bake it for 10 minutes at the bottom
of the pre-heated oven. Leave the pastry shell in the tin.

Cooking:

Lightly brush a thin layer of apricot glaze over the bottom of the pastry
shell.

Put all the remaining ingredients for the filling into a saucepan and heat
them gently, stirring to mix them well as they melt.

Raise the oven to 210 oC. When the filling is melted, spread it in a thin
layer on the glazed pastry shell.

Cook it for about 15 minutes: it is ready when the filling begins to
bubble.

Leave the cake to cool in its tin, then take it out.

Serving:

Cut the cake into little triangles or rectangular pieces. Serve them with
coffee, like ‘petits fours’.

From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN
0-333-40957-4

Typed for you by Rene Gagnaux

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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.

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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.

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