RED LOBSTER CHEESE BISCUITS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Garlic salt or powder
1 tb Parsley flakes
1 t Italian seasonings
5 lb Bisquick
44 oz — Water, cold
1 lb Cheddar, sharp — grated
1/2 c Butter

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
hot) brush on melted butter or margarine mixed with
garlic powder, parsley flakes and Italian seasoning.
(Amounts will vary by the size batch you make, but a
little goes a long way.) Serve hot. The RL manager’s
recipe is for a large quantity, so you’ll have to
reduce the ingredient quantities by the size batch you
desire. Note: For a smaller batch I usually use 2 C.
Bisquick, 1/2 cup cold water, and 3/4 c. grated
cheddar which will yield about 12 biscuits. You may
also substitute soda water or gingerale for the water,
if desired.

– – – – – – – – – – – – – – – – – –

Title: AUSTRALIAN POACHED RABBIT WITH BRUSCHETTA
Categories: Australian, Meats
Yield: 4 servings

1 ea Spanish onion, peeled and
-sliced
2 ea Stalks of celery, chopped
2 sm Carrots, chopped
2 ea Sprigs of thyme
2 ea Bay leaves
12 ea Black peppercorns
1 ea Rabbit
2 ea Cloves of garlic, quartered
16 sm Fresh sage leaves
2 1/2 c Extra virgin olive oil
1 ea Crusty Italian ring loaf of
-bread (preferably day-old)
-Mesclun, to serve
Lemon wedges (optional), to
-serve

Bring 6 liters of salted water to the boil in a large saucepan. Add
onion, celery, carrot, herbs and peppercorns and return to the boil.
Skim surface. Add rabbit and return to the boil. Reduce heat to
lowest setting, cover and simmer very gently for 1 hour, or until
rabbit is tender. Remove from heat and cool rabbit in cooking liquid.
Remove rabbit from liquid, strip meat from bones and place it in a
single layer on a plate or tray. Season meat generously with salt and
freshly ground black pepper.

Return bones to cooking liquid and boil again to make stock to freeze
for another purpose, if desired.

Transfer rabbit to a bowl. Add garlic, sage and oil just to cover.
Using your hands, mix ingredients to combine, then cover and
refrigerate for 48 hours.

Cut bread into 1cm-thick slices and brush both sides with remaining
oil combined with 1 teaspoon sea salt. Place in a single layer on a
rack on an oven tray and bake at 150C for 30 minutes, or until pale
golden. Using a slotted spoon, remove rabbit from oil, and serve at
room temperature with warm bruschetta, mesclun and lemon wedges, if
desired.

Source: Australian Gourmet Traveller July ’94

MMMMM

GREEK CHAROSET

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 Orange,unpeeled,seeds remove
And cut into 8 pieces.
1/2 c Raisins
1/2 c (14) pitted dates
1/3 c Cherry preserves
1/2 c Sweet red Passover wine
1 t Ground ginger
1 pn Cayenne pepper
2 tb Pine nuts

In food processor,chop orange coarsley.Add raisins and dates and
process until finely chopped.Transfer to medium size saucepan and stir in
preserves,wine,ginger and cayenne.Bring to a simmer.Cover and cook over
lowest heat for 8 to 10 minutes until thick,stirring often to prevent any
sticking.Stir in pine nuts.Makes 1 1/4 cups. Note: May be kept refrigerated
up to 1 week….

– – – – – – – – – – – – – – – – – –

Burgundy Meat Loaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef
Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb Ground beef; or mixture of
-beef/pork/veal
1 Sm Onion — chopped
2 Eggs
1 C Soft white bread crumbs
1/2 C Parsley — chopped
1/2 C Dry red Burgundy
1 T Basil — fresh
1 1/2 ts Salt
1/4 ts Pepper
5 sl Bacon
1 Bay leaf
8 oz Tomato sauce with mushrooms — heated

Combine ground meat, onion, eggs, bread crumbs, parsley, wine,
basil, salt and pepper in a large bowl; mix.
Crisscross 3 bacon slices on a 12-inch square of aluminum foil;
shape meatloaf mixture into a 6-inch round on top of bacon. Top
with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into
slow cooker; cover.

Cook on high 1 hour; turn heat control to low; cook 4 hours longer, or until
meatloaf is well-done.

Remove loaf from slow cooker by lifting the foil, tilting fat back into the
slow cooker. Discard bacon and bay leaf.

Serve on heated platter and spoon part of the heated tomato
sauce over. Serving suggestion: Serve with buttered noodles and Frenched
green beans.

Beef broth or tomato juice may be substituted for the Burgundy.

– – – – – – – – – – – – – – – – – –

Title: Maverick Chili
Categories: Chili, Tex-mex, Meat, Ethnic
Yield: 15 servings

2 lb Smoked pork neck-bones
3 1/2 lb Beef brisket rough ground
4 c Tomato sauce
1 c Green Bell pepper chopped
3 Onions lg. chopped coarsely
4 Jalapenos cored,seeded,
– minced
2 T Tabasco sauce
1 T Salt
3 1/2 T Chili powder
4 Garlic cloves minced
1 1/2 c Tomato paste
4 T Cumin freshly ground
1 T Mexican oregano
1/2 c Pimientos chopped
1 T Maggi sauce
1 T Chocolate syrup
12 oz Beer (not Lite)
1 c V-8 juice
1 c Strong coffee

Pick meat off of the neck bones and chop coarsely.
Place meat, onions, Bell peppers, garlic into a large
heavy pot and saute’ until meat is browned. Add all
liquid ingredients and 3 T of cumin alomg with all
other spices. Bring to a slow, rolling boil. Cook at
this point for 10 minutes then reduce heat to Simmer,
add remaining ingrediants except the 1 T od cumin
left, cover and cook for 1 hour. Be sure to stir
fairly often. Add the remaining cumin and cook for 5
minutes. Serve or refrigerate and re-heat for a beter
pot of chili. Origin: Joe Patsy Kelloran, Chili-Team
Leaping Lizards, circa 1991 Typed and presrved by Don
Houston

—–

BABY ROUTH’S ROSEMARY MUFFINS WITH GOAT CHEES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
3/4 c Golden raisins
1 tb Chopped fresh rosemary
1/4 c Unsalted butter
1 1/2 c All-purpose flour
1/2 c Sugar
2 ts Baking powder
1/4 ts Salt
1 lg Egg
8 tb Goat cheese

Rosemary, golden rasins, and a creamy goat cheese
center make these muffins taste so special. Carla
Wood, sous chef and butcher at Baby Routh in Dallas
serves them with wild game, lamb, or pork dishes or
with a festive luncheon salad.

DIRECTIONS: ÿÿÿÿSimmer milk, raisins, and
rosemary in a small saucepan for 2 minutes. Remove
from heat, add butter and stir until melted. Let cool.

Mix dry ingredients in a large bowl. Beat egg into
cooked milk mixture. Add to dry ingredients and mix
lightly just until dry ingredients are moistened.
Spoon 1/3 of the batter into 12 greased muffin cups.
Place 2 teaspoons of goat cheee in center of batter in
each cup. Cover cheese with remaining batter,
dividing among each of the muffins. Bake
approximately 20 minutes in a preheated 350 degree F
oven, or until brown and springy in the center.

Serve muffins hot or cool. If desired, a 3/4-inch
cube of cream cheese may be substituted for goat
cheese. Without cheese, muffins are still delicious!

* Source: The Herb Garden Cookbook, by Lucinda Hutson
* Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

BANANA CREAM PIE

Recipe By : BAKERS’ DOZEN (NICK MALGIERI) SHOW #1A16
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Flaky Pie Dough for a 1crust pie — above
Filling:
2 1/2 cups milk
2/3 cup sugar
1 Pinch salt
1/3 cup cornstarch
3 large eggs
4 tablespoons unsalted butter — softened
2 teaspoons vanilla extract
2 large bananas — sliced
Topping:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Prepare and bake the crust.

To make the filling, combine 2 cups milk, sugar and salt in a nonreactive
saucepan; whisk once to
mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a
mixing bowl and whisk in
cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat
then whisk about a third
of it into the egg mixture. Return milk and sugar mixture to a boil once
more and whisk in the egg
mixture, whisking constantly until the filling thickens and comes to a boil.
Allow to boil, whisking
constantly, for about 30 seconds. Remove from heat, whisk in butter and
vanilla; pour into a
nonreactive bowl. Press plastic wrap against the surface of the filling and
chill until it is
approximately 75 degrees. Fold the bananas into the cooled filling and
spread it evenly in the cooled
crust. To finish the pie, whip the cream with the sugar and vanilla until it
holds a firm peak. Use a
hand mixer on medium speed or a heavyduty mixer fitted with the whisk.
Spread the cream over the
filling, making sure it touches the edges of the crust all around.
COCONUT CREAM PIE: For the 2/3 cup sugar in the filling substitute 1/3 cup
sugar. Substitute 1/2
cup coconut cream, such as Coco Lopez, for the 1/2 cup milk with which the
cornstarch is mixed.
After the filling has cooled, fold in 1/2 cup toastedsweetened coconut.
After covering the pie with the
whipped cream, (you may add up to 1/4 cup coconut cream to the cream before
whipping it to
replace the sugar) sprinkle the whipped cream with 1/2 cup toasted sweetened
coconut. (To toast
coconut, place it on a jelly roll pan on the middle rack of a preheated 325
degree oven for about 15
minutes. Stir often so that the coconut colors evenly to a light golden brown.)
Yield: one 9-inch pie

– – – – – – – – – – – – – – – – – –

Texas Red Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Mexican
Vegetables Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Beef Boneless Round Steak — *
1 cup Onion; Finely Chopped — 1 lg
4 Cloves Garlic — Finely Chopped
1/4 cup Vegetable Oil
2 cups Tomato Puree
2 tablespoons Red Chiles; Ground — To Taste
1 teaspoon Cumin Seed — Ground
1 teaspoon Coriander — Ground
4 Anaheim Chiles — **
4 Jalapeno Chiles — **
—–GARNISHES—–
Cheddar Cheese — Shredded
Flour Tortillas
Pinto Beans — Cooked

* Round Steak should be cut into 1-inch cubes. ** Peppers should be seeded
and chopped. Cook and stir beef, onion and garlic in 4-quart Dutch oven until
beef is brown.
Stir in remaining ingredients except cheese, tortillas and beans. Heat to
boiling; reduce heat.
Cover and simmer, stirring occasionally, until beef is tender, about 2 hours.
Serve with cheese, tortillas, and beans.

– – – – – – – – – – – – – – – – – –

Title: Pecanless Sandie
Categories: Cookies
Yield: 1 Servings

1 c margerine, softened (2 sticks)
1 c brown sugar, packed
1 c white sugar
1 egg
1 c vegetable oil
1 c rolled oats
1 c crushed corn flakes
3 1/2 c flour
1 tsp vanilla
1 tsp baking soda
1 tsp salt

Preheat oven to 325 degrees. In larger mixer bowl, cream butter
and sugars until fluffy. Add oil, vanilla, and egg, beating
well. By hand, stir in oats and corn flakes. Mix well.

Combine flour, baking soda, and salt. Add to mixture and mix
well by hand. drop by teaspoonfuls onto ungreased cookie sheet.
Flatten slightly with a fork.

Bake for 12 minutes. Remove from oven, and cool for about a
minute before removing from pan. Then transfer to a wire rack
and cool completely. Makes about 8 dozen cookies.

Note: This is a delicate cookie with a great flavor and a
wonderful texture.This is one of my favorites.

SOURCE: Sharon Frye

—–

CREAM OF CRAB SOUP – Correction

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Crab

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Crabmeat
1/4 teaspoon Celery salt
1 Chicken bouillion cube
1 cup Boiling water
Dash pepper
1/4 cup Chopped onion
1 quart Milk
1 Tablespoon Butter
Chopped parsley
3 tablespoons Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend in
flour and seasonings. Add milk and bouillion gradually; cook until thick,
stirring constantly. Add crabmeat, heat. Garnish with parsley.

– – – – – – – – – – – – – – – – – –