ORANGE BEEF AND BARLEY STEW

Recipe By : GOOD HOUSEKEEPING — OCTOBER 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beef Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
1 1/2 pounds beef for stew, cut into 1 1/2 inch chunks
4 medium carrots, cut into 2 inch pieces
2 medium onions, each cut into 6 wedges
2 cloves garlic, crushed with garlic press
1 can (28-oz.) plum tomatoes
1 can beef broth (13 3/4ounces)
1 cup dry red wine
3 (3×1 inch) orange peel
1 bay leaf
1/2 teaspoon salt
3/4 cup barley

Preheat oven to 350. In 5-quart Dutch oven over medium-high heat, in 1
tablespoon hot vegetable oil, cook beef chunks, half at a time, until
browned; remove to bowl. In same Dutch oven in 1 more tablespoon hot
vegetable oil, cook carrots and onions until browned. Add garlic, cook 1
minute, stirring. Return meat to Dutch oven; add tomatoes with their
liquid, beef broth, rd wine, orange peel, bay leaf, and salt. Over high
heat, heat to boiling stirring with spoon to break up tomatoes. If you
like, transfer mixture to deep 5-quart casserole; cover and bake 45 to 60
minutes longer until beef and barley are tender. Discard bay leaf.
Makes 6 main-dish servings.

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Title: APPLE PIE FILLING (To freeze or can)
Categories: Pies, Desserts, Apples
Yield: 1 servings

4 1/2 c Sugar
1/4 ts Nutmeg
10 c Water
1 c Cornstarch
1 ts Salt
24 c Apples; peeled,sliced
2 ts Cinnamon
3 ts Lemon juice

Blend sugar, nutmeg, cornstarch, salt, cinnamon. Add water and cook
till clear. Add apples and lemon juice and cook till apples are
soft. Pack in jars/containers. To make pie, make crust and bake.
Into prepared crust, put thawed filling and bake until warmed
through. Crumb topping can be added before baking filling if you want
(I use sugar, cinnamon, margarine and chopped pecans.) I found that
the thickener (the flour, water, etc. mix that is cooked first) made
a lot more than could be used up by 24 c of apples. I think I got a
total of 8-10 large containers (I use empty 32 oz yogurt containers).
One of these containers was just enough for a 9 in pie. I also used
(don’t tell anybody) prepared pie shells just fine with this filling.
I also used a large nonstick pot to cook this in and had very little
problem with sticking at medium to medium high temperature.

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Lencsefozelek (Buttered Lentils)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Beans/Peas
Hungary

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Lentils — dried
1 medium Onions — minced
1 each Carrots; peeled — sliced thin
1/4 pound Butter — unsalted
1 pinch Cloves — ground
1 teaspoon Parsley, flat — minced
1/4 teaspoon Pepper — black

Wash the lentils and soak them in water overnight. Drain. The following day,
saute the onion and carrot in 1 tablespoon of the butter.
Add cloves, parsley, drained lentils and pepper, and enough water to cover.
Cook in a large pot until done – about 1 1/2 hours.
While the lentils are still very hot stir in the remaining butter until it
is melted. Serve with game, game birds and sausages.
MM and upload by DonW1948@aol.com / CH

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Peanut Butter and Sour Cream Coffeecake

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:40
Categories : Breads For Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sour cream
1/4 cup powdered sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup creamy peanut butter
3/4 cup sugar
1/4 cup margarine
1 egg
2/3 cup milk, 1% lowfat
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
cup black walnuts — chopped

1. Combine sour cream, powdered sugar, brown sugar and cinnamon. Divide
mixture in half; add peanut butter to one half and set aside both mixtures.
2. In mixing bowl combine sugar, margarine,Egg Beaters, milk, flour,
salt and baking powder. Blend well using low speed of electric mixer or beat
well with a wooden spoon or whisk.
3. Spread half of egg batter in a 9 x 9-inch pan that has been greased
and floured on bottom only. Top with peanut butter mixture, followed with
remaining egg batter. Spread sour cream mixture over top then sprinkle with
nuts.
4. Bake in preheated 350-degree oven for 35-40 minutes or until cake
springs back when touched lightly in center.

Serve while still warm.

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Serving Ideas : A good coffeecake for snacks and tea breaks.

Title: Ravioli Soup
Categories: easy, ground beef, Share, soups
Yield: 4 servings

3/4 lb ground beef or Italian
-sausage
1 beef broth
1 cheese ravioli or
-tortellini; fresh or frozen
1 green beans; drained
2 green onions; sliced
1 tomatoes*

*Tomatoes should be Del Monte freshcut Diced Tomatoes w/ Basil, Garlic
Oregano.

In 5-qt pot, cook meat; drain. Add tomatoes, broth and 1 3/4 cups water;
bring to boil. Reduce heat; stir in ravioli and cook according to pkg.
directions. Add beans and onions; heat through . Season with pepper and
sprinkle with grated parmesan cheese, if desired.
formatted by Sarah Gruenwald 7-7-97

Contributor: The Homemakers School
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Title: Minestrone Bake
Categories: Main dish
Yield: 8 servings

1 pk Elbow macaroni (7 ounces)
— cooked and drained
8 oz Grated cheddar cheese
16 oz Van Camp’s Pork and Beans
— undrained
8 oz Stewed tomatoes
1 Green bell pepper; diced
1 Red bell pepper; diced
1/2 c Grated parmesan cheese

Heat oven to 375 F. Grease 8-inch square glass baking dish. Combine
macaroni, 1-1/2 cups cheddar cheese, pork and beans, tomatoes and bell
peppers; mix well. Spoon into prepared dish. Sprinkle with remaining
cheddar cheese and parmesan cheese.* Bake 25 to 30 minutes or until
heated through. Let stand 10 minutes before serving.

*NOTE: At this point, casserole may be covered and refrigerated. Increase
baking time to 35 to 40 minutes. Let stand 10 minutes before serving.

NUTRITIONAL ANALYSIS per serving:
* calories 300
* carbohydrates 32 g
* protein 16 g
* fat 12 g
* calcium 330 mg
* sodium 590 mg
* cholesterol 35 mg
* dietary fiber 6 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: EGG ROLLS FOR A CROWD
Categories: Appetizers, Chinese
Yield: 120 servings

1 1/2 lb Lean ground beef
1/2 lb Lean ground pork
1/2 lb Bulk hot sausage
2 md Onions, finely chopped
2 c Finely chopped celery
2 8 oz. cans bean sprouts,
Drained
1 1/2 lb (3 cups) shrimp, boiled,
Peeled and chopped
2 8 oz. cans water chestnuts,
Sliced and drained
5 tb Soy sauce
Flour to thicken
6 20 count packages egg roll
Wrapper skins

Brown meats with onion and celery. Stir in bean sprouts, shrimp and
water chestnuts. Cook over low heat, blending well. Stir in soy
sauce and flour to thicken. Cool mixture. Place 2 tablespoons of
mixture on edge of each egg roll skin. Roll snugly, tucking in ends
and sealing with moistened fingertips. Deep fry in hot oil for 5
minutes. Serve with Jezebel Sauce or Chinese style hot mustard and
sweet and sour sauce. Note: These freeze exceptionally well. Place
egg rolls on a cookie sheet, freeze until firm, store in heavy duty
freezer bags. A delightful treat to have on hand for drop-in guests.

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Title: MARY NELL RECK’S GALVESTON RUB
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————-FOR POULTRY AND PORK——————-
6 Garlic cloves; crushed
1 tb Cayenne pepper
2 tb Paprika
1 tb Lemon juice

Combine all ingredients in a bowl. Mash until smooth.
Makes about 1/3 cup.

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RISOTTO WITH MINT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock
5 tb Unsalted butter
1 Onion — finely chopped
2 c Arborio rice
1 c Dry white wine
1/3 c Fresh mint leaves — loosely
-packed
1 c Parmigiano — freshly grated
Salt — to taste

Recipe by: Modern Italian Cooking
Heat stock in a medium-size saucepan and keep warm
over very low heat.

Melt 4 Tablespoons of the butter in a large saucepan.
When the butter foams, add the onion. Saute over
medium heat until the onion is pale yellow. Add the
rice. Cook for 1 to 2 minutes, or just enough to coat
the rice with the butter and onion. Stir in the wine.
Cook, stirring constantly, until the wine has
evaporated. Add a few laddles of broth, just enough
to barely cover the rice. Cook over medium heat,
until the broth has been absorbed. Continue cooking
and stirring the rice in this manner, adding the broth
a bit at a time, until the rice is done, 15 to 20
minutes. During the last 2 or 3 minutes of cooking,
chop the mint very fine and add to the rice with the
remaining tablespoon of butter and 1/3 cup of the
parmigiano. Taste for seasoning and doneness. The
rice should be tender but still firm to the bite. At
this point, the rice should have a creamy, moist
consistancy. Serve immediately with the remaining
parmigiano.

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Title: Apple and Banana Aside
Categories: Casseroles, Desserts, Fruits
Yield: 1 batch

2 Bananas, peeled and sliced
2 Apples, peeled, cored and
— cut in slices
Juice of half a lemon

MMMMM————————–TOPPING——————————-
1/4 c Packed brown sugar
1/4 Flour
1/4 c Butter

Note: Use about 1 banana and 1 apple for each two diners to increase
recipe. Do not decrease.

In a buttered casserole, arrange a layer of apple slices and banana
slices. Drizzle with lemon juice, dot with butter and sprinkle with a
little sugar. Make another layer of fruit.

Cream together (until crumbly) the topping ingredients; sprinkle over
fruit mixture.

Bake at 325 F. for 30-40 minutes.

Nice side dish to meal or as a dessert with vanilla ice cream.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

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