Beef with Asparagus

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoon Ginger — minced
1/2 pound Beef, lean — strips
2 tablespoon Wine — Shaoxing or dry sher
1 1/2 teaspoon Cornstarch
3 tablespoon Soy sauce — dark
3 tablespoon Oil
1/2 teaspoon Oil — sesame
1 pound Asparagus — cut into 2″ piece

In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef
strips in mixture and marinate 30 minutes to several hours. Drain beef and
reserve marinade. Combine marinade with enough water to make 1/3 cup.
Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls.
oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute.
Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on
medium heat until heated through. Return beef to pan; add reserved marinade.
Increase heat to high and cook until sauce thickens.
Serve immediately.

VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style
broccoli can be used in its place. For a richer sauce, reduce soy sauce in
marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step.

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Title: Okra and Tomatoes
Categories: Low country, Southern
Yield: 8 servings

8 sl Hickory-smoked bacon
-(thick slices)
1 md Onion, chopped (~3/4 cup)
1 lb Fresh okra, trimmed
5 Vine-ripened tomatoes,
-peeled and quartered
-OR
1 cn Tomatoes, quartered,
-with their juice (1 1/2 lb)
1 Fresh hot pepper or
-cayenne pepper to taste
Dry white wine or
-chicken stock
Chopped fresh herbs of
-your choice for garnish

Cook the bacon in a cast-iron skillet over medium heat until it is
uniformly crisp. Remove from the skillet and set aside to drain. Add
the onion to the bacon grease and cook until the onion begins to
become transparent, about 5 minutes. Add the okra and continue
cooking until the okra begins to glisten with moisture. Add the
tomatoes and pepper and lower the heat. Simmer, uncovered, until the
okra and tomatoes are stewed evenly, stirring occasionally and adding
wine or stock to the pan if necessary to keep the mixture soupy.
Serve over white rice steamed in chicken stock and harnish with fresh
herb of your choice and the reserved bacon, crumbled. Serves 6-8.

MMMMM

O’DONOGHUE’S BEEF STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Round steak — or stew
Steak
3 md Carrots
3 md Parsnips
1/2 c Barley, pearled
8 Potatoes
Stock or soup mixture (beef
Or oxtail)
Salt
Pepper
Mixed herbs

Boil some water in a large saucepan, sufficient to
cover the meat and have approx 1″ left above. Put
in the chopped (large chunks) meat, lower heat to
keep the stew simmering, put in the chopped/diced
carrots and parsnips, add herbs, salt and pepper to
taste, leave simmer for a while (say 20 mins). Add the
peeled whole potatoes and some stock/soup mixture
or cornflour to thicken, keep the mixture simmering
and stir occasionally, after about 1hr from
start-time taste and check the potatoes. If it
tastes ok then its done. Remember the best stews are
left on for a long time 1 1/2 hrs or more. Contributed
by: Desmond P. O’Donoghue (8614903@ul.ie)

Recipe By : “Aine.McManus”
, Gaelic List

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Title: Spinach Pie (Fat Free) Well, relatively speaking, fat free!
Categories: Vegetables, Appetizers, Cheese/eggs
Yield: 15 servings
2 lb Spinach
1 pk Mushrooms (8 oz.)
1 lg Onion
5 Egg whites
1 pk Cheddar Cheese (8 oz.)
NO FAT Healthy Choice
1 pk Mozzarella Cheese (8 oz.)
NO FAT Healthy Choice
1 ts Pepper
1 pk Phyllo dough
REMOVE PHYLLO DOUGH FROM FREEZER! Let set at room Temp, for 5 hours.

FILLING:

1. Remove stems from Spinach and wash.
2. Cut onions and saute in vege. broth, wine, and/or water.
3. Wash and slice mushrooms and add to the
onions. (Cook until all liquid evaporates.)
4. Remove onions and mushrooms from heat, put in large bowl.
5. Saute Spinach in vege. broth, wine, and/or water, tossing frequently
until all liquid evaporates.
6. Mix onions, mushrooms, and spinach together, making sure onions and
mushrooms are evenly distributed throughout the spinach.
7. In large bowl, beat egg whites lightly with whisk.
8. Add grated cheese to egg mixture and mix thoroughly.
9. Add Spinach mixture to egg and cheese mixture and stir until mixed
well.

CRUST: Phyllo Dough
PREHEAT OVEN to 400 degrees
ASSEMBLE:

1. Spray large, rectangular glass baking dish with PAM.
2. Quickly layer 7 to 10 sheets of Phyllo on the bottom of the dish,
spraying each layer lightly with Pam.
3. Spread half of Spinach filling on top.
4. Put another 7 to 10 sheets of Phyllo, spraying lightly with Pam.
5. Spread the other half of Spinach filling.
6. Top with 10 to 15 sheets of Phyllo, spraying each layer lightly with Pam
7. Spray top lightly with Pam.
8. Using a sharp knive, cut through the top layers of the Phyllo dough in
desired pattern . . . large, small, rectangular, square, or diamond.
9. Bake between 375 to 400 degrees for 35 minutes ’til golden brown.
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I attended a McWell potluck last night and the following dish was one of
the biggest hits. You can make it with fresh beans if you enjoy cooking
or canned are fine as well. I used cans.

Tested.

1 can garbanzo beans
1 can great northern whites
1 can pinto beans
1 can kidney beans
1 can lentils
………………
Seasonings

1 package Lipton’s French Onion soup
2 generous tablespoons Kozlowski Farms South of the Border no fat Dressing.
3 tablespoons Hain’s honey barbeque sauce

Heat all the ingredients. Simply wonderful.

Original Dallas Jail House Chili No. 3523 Yields 4 Servings

2 Cups Beef Suet 1 1/2 tsp Dried Sweet Red Chile
4 Lb Coarsely Ground Beef Pods, Ground
3 Cloves Garlic, Crushed 3 Cups Water
1 1/2 Tbls Paprika 8 oz Canned Beef Broth
3 tsp Gebhardts Chile Powder 4 oz Canned Tomato Paste
1 tsp Cumin Seeds – Masa Harina
1 tsp Salt
1 tsp White Pepper, Ground

Melt the suet in a large, heavy skillet or kettle.
Add the ground beef, chopped garlic and seasonings.
Cover.
Cook over very low heat, stirring occasionally, for 4 hours.
Add the water, broth and tomato paste.
Continue cooking until the stew thickens slightly (about 1 hour).
Add masa harina as needed to thicken the chili as desired.

DOLMA ICI ZEYTINYAGLI (RICE STUFFING FOR VEGETABLES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Vegetarian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Long grained rice
1/2 c Olive oil
1 c Water
1 lg Tomato
1 md Onion
Few sprigs dill parsley
1 oz Pine nuts (pignoli)
1 t Sugar (more to taste)
1 pn Thyme
Salt and pepper
1 oz Currants

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made
with olive oil and served as a cold vegetable dish.

Slice onion very finely, skin and roughly chop tomato and wash the rice
until the water runs clear. Heat the olive oil in a deep pot and fry the
onion until it becomes soft. Add the tomato, pine nuts, currants, sugar,
thyme and season and then stir in the drained rice and fry them together
for two or three minutes. Cover with just enough water to come half an inch
above the the level of the rice and then boil out the water and steam for a
few minutes until the rice mixture is dry. Allow to cool. Stuff veggies
with mixture, arrange in a flat roasting pan, cover each one with its lid
(after insides are scooped out and sprinkled w/ salt). Pour around them
enough water to come half-way up their sides. Bake in a 350 oven for 45
min. or until they are well cooked through soft, but have not lost their
shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds
of peppers.

Recipe from “Home Book of Turkish Cookery” by Venice Lamb.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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Mexican Beans and Rice
.
2 C Cooked black beans
1 10oz pkg frozen whole kernel corn
1 C raw white rice (can use brown, but should parboil a little)
1 jar (16oz) thick and chunky mild salsa
1.5 C V8 (or you can blend together 3/4 C canned diced tomatos with green
chiles and 3/4 C water)
1/4 tsp oregano
1/4 tsp cumin
.
Heat oven to 375′ Combine all ingredients, stir to mix and bake
for 1.25 hours, or until rice is tender, and casserole has
started to thicken. Serve with tortillas, fat free sour cream
and/or FF cheddar cheese. Enough for four servings.

Title: AVOCADO SOUP WITH SALSA FRESCA
Categories: New, Text, Import
Yield: 4 Servings

4 lg Ripe avocados
Juice of 2 limes
3 c Chicken stock
1 c Mexican crema,, recipe
-follows
Sea salt and freshly ground
-black pepper,, to taste

Push the avocados through a fine sieve. Place the
avocado puree in a mixing bowl. Add the lime juice.
Gradually add the chicken stock, stirring constantly.

When the avocado has been thoroughly blended with the
broth, slowly add the crema. The mixture should be
smooth and creamy. Season with salt and pepper.

Chill the soup until cold and serve in chilled bowls.
Pass the Salsa Fresca to use as garnish.

Yield: 4 servings
Posted to MC-Recipe Digest V1 #

Recipe by: TOO HOT TAMALES SHOW #TH6267

From: Meg Antczak

Date: Fri, 6 Dec 1996 09:05:33 -0500

—–

Title: BAKED BEANS
Categories: Bar-b-q, Vegetables
Yield: 4 servings

2 cn Pork Beans (16 oz cans)
1/3 c Bottled Bar-B-Que Sauce
1/4 c Brown Sugar
1/4 c Golden Rasins
1/3 c Tart (Granny Smith) Apples
1/2 c Chopped Onion
8 ea Bacon Strips

Drain pork and beans and place into oven-proof bowl.
Chop onion and apples and add to beans. Also add
Bar-B-Que sauce, brown sugar and rasins. Mix together
and lay bacon strips on top. Place in covered grill
and bake at 350 degrees for 1 to 1 1/2 hours.

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