Red Beans And Rice (Dupree)

Recipe By : Nathalie Dupree Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Beans
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried red beans — soaked overnight
1/2 pound salt pork — diced
(or ham hock, diced)
3 cups chopped onion
1 bunch green onions with tops — chopped
1 cup chopped green bell pepper
2 large garlic cloves — chopped
1 cup fresh parsley — finely chopped
1 tablespoon salt
3/4 teaspoon ground cayenne
1 teaspoon freshly ground black pepper
1/2 teaspoon fresh oregano — finely chopped
2 bay leaves — crumbled
3 dashes hot sauce — generous
1 tablespoon Worcestershire sauce
3 cups boiled rice

Drain the beans, place them in 2 quarts of water with the salt pork, and bring
to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped
onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3
hours, stirring occasionally. Test the beans after 2 hours. They shout be
tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot
sauce, and Worcestershire. In a large pot combine with the cooked rice. May be
made ahead and reheated over low heat or in the microwave. Yield: 4 to 6
servings

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Title: Passover Chocolate Sponge Cake
Categories: Chocolate, Cakes
Yield: 6 servings

12 Eggs, separated -orange
1 1/2 c Sugar 1/2 lb Sweet chocolate, grated
2 tb Cold water 3/4 c Matzo cake flour
Juice and grated rind of 1

Preheat oven to 350^F.

Beat egg yolks and sugar until light and fluffy (about 7 minutes). Add cold
water, orange juice, orange rind, chocolate and cake flour. Gently fold in
stiffly beaten egg whites.

Pour into a 10-inch tube pan with removable insert. Bake for 55 to 65
minutes or until cake springs back when gently pressed. Cool completely,
inverted on cake rack, before removing from pan.

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PLAIN MUFFINS II

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Ready-mixed flour
3 tb Melted shortening
4 tb Sugar
1 c Milk
1 Egg, well beaten

Sift prepared flour, measure, and sift. Combine egg,
shortening, milk, and sugar. Add sifted flour and
beat only until smooth. Fill well-oiled muffin tins
2/3 full. Bake in hot oven (425 F) 15-20 minutes. 10
servings. The Household Searchlight – 1941

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Plains Tribes Venision and Wild Rice Stew

Recipe By : LIHA’s Family Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Meat Dishes Main Dishes
Soups Stews Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds shoulder of venision — cut in 2″ squares
2 quarts water
2 yellow onions — peeled and cubed
2 teaspoons salt
1/8 teaspoon black pepper
1 1/2 cups wild rice — washed

Place the Venision, water and onions in a large, heavy kettle and simmer,
uncovered for 3 hours or until venision is tender. Mix in the salt, pepper
and wild rice; cover and wimmer for 20 minutes. Stir the mixture, then simmer,
uncovered for about 20 minutes more or until rice is tender and most the
liquid is absorbed.

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Per serving: 926 Calories; 3g Fat (3% calories from fat); 37g Protein; 195g
Carbohydrate; 0mg Cholesterol; 4343mg Sodium

Tamale Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups cold water
1 1/2 cups yellow cornmeal — stone ground
1 1/2 teaspoons salt — divided
2 cups boiling water
1 large ground beef
1/2 cup onion — chopped
2 tablespoons flour
1 teaspoon chili powder
1 can tomatoes — 1 pound
1 can tomato sauce — 8 ounces
1 can whole kernel corn — 8 3/4 ounces

Combine cornmeal and cold water; mix well. Add 1/2 teaspoon of the salt to
the boiling water. Slowly add the cornmeal/cold water mixture to the boiling
water, stirring constantly; bring to a boil. Reduce the heat, partially
cover the pan, and cook slowly for about 7 minutes, stirring often.

Grease a 2-quart casserole dish. Line the bottom and sides of the casserole
with the hot cooked mush.

Fry the beef and the onion in a frying pan until brown and well crumbled;
drain off any excess grease. Stir in flour, remaining 1 teaspoon salt and
chili powder. Add the tomatoes, breaking them up into chunks with a spoon.
Stir in the tomato sauce and corn. Spoon into mush lined casserole.

Bake at 350x until hot and bubbly, about 40-45 minutes.

From _Best Recipes from the Backs of Boxes Bottles Cans and Jars_ by Ceil
Dyer

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This recipe looks pretty good, but . . . Tamale pie is one of those things
that I sort of “wing” without a recipe. And I make it the way my mother used
to make it, which is that sometimes I put cornmeal on the bottom and
sometimes not but I *always* put the cornmeal mush on the top (like shepherds
pie) and sprinkle a little grated cheese on the top towards the end of the
baking. So, just consider the possibilities.

Title: CHINESE COLESLAW
Categories: Low-cal, Salads
Yield: 8 servings

4 c Chinese cabbage, shredded
8 1/4 oz Pineapple, crushed, drained*
8 oz Water chestnuts, sliced **
1 c Parsley, fresh, snipped
1/4 c Green onions, sliced
1/4 c Mayonnaise, reduced calor.
1 tb Mustard, prepared
1 ts Gingerroot, grated

* packed in its own juice
** drained
~——————————————————
~—————— PER SERVING: 57 cal., 1g pro., 9g
carbo., 2g fat, 0mg chol., 80mg sodium .
Combine cabbage, pineapple, water chestnuts, parsley,
and onion. Cover and chill. For dressing, combine
mayonnaise, mustard, and gingerroot. Cover and chill.
Spoon dressing over the cabbage mixture; toss to coat.
BETTER HOMES AND GARDENS

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Title: Golden Raisin Loaves
Categories: Breads Fruits Yeast
Servings: 10

2 c Whole Wheat Flour; Stirred
1/4 c Sugar
2 pk Active Dry Yeast; OR
2 tb Active Dry Yeast; Bulk
1 t Salt
2 t Cinnamon; Ground
3/4 c Water
1/3 c Butter Or Regular Margarine
1/2 c Buttermilk
2 ea Eggs; Lg
1 1/2 c Raisins; Golden
2 1/2 c Unbleached Flour; Sifted
1 x Vegetable Oil
——————————VANILLA FROSTING——————————
2 c Confectioners’ Sugar
1/4 t Vanilla
2 1/2 tb Milk

NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on
Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt
and cinnamon together in a large mixing bowl. Heat the water and butter
in a saucepan over low heat to very warm (120-130 degrees F.). Remove
from the heat and stir in the buttermilk. Add to the flour-yeast mixture
and beat, with an electric mixer on medium speed, until smooth, about 2
minutes. Add the eggs and beat an additional 2 minutes, then stir in the
raisins. Gradually add the remaining 1/4 cup of whole wheat flour and
enough white flour to make a stiff but light dough. (Heaviness indicates
too much flour and the bread will not rise correctly.) Let rest for 5
minutes. Turn the dough out onto a lightly floured surface and knead
until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let
rest for 30 minutes. Punch the dough down and divide in half. Let rest
10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at
the 7-inch side, roll up tightly like a jelly roll and seal the edges.
Tuck the ends under to form rounded edges, (the loaf should be about 7 X
3-inches in size). Place on a greased baking sheet. Brush with oil and
repeat for the second batch of dough. Cover and let rise in a warm place
until almost doubled, about 30 minutes. Bake in a preheated 375 degree F.
oven for 25 minutes or until the loaves sound hollow when tapped. Remove
from the baking sheet and cool on wire racks for 20 minutes. Frost with
the vanilla icing if desired.
VANILLA ICING:
Combine the sugar, vanilla, and milk in a bowl and beat until smooth.

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Title: BRAISED BEEF CUBE MIX
Categories: Beef
Yield: 1 servings

5 lb Stew Meat *
2 Med. Bay Leaves
1 cn Golden Mushroom Soup **
1 qt Water
1 pk (1 3/8 oz) Onion Soup Mix
2 cn Cream Of Mushroom Soup **
1 cn Cream Of Celery Soup **

* Stew meat should be cut up into small cubes of
meat. ** All soups should be the 10 1/2 oz size.
Preheat oven to 300 degrees F. (150 degrees C).
Combine all ingredients in a large covered casserole
or Dutch Oven. Stir until well blended. Bake 3 to 4
hours or until meat is tender. Cool. Put into eight
1-pint freezer containers, leaving 1/2-inch space at
top. Seal and label as BRAISED BEEF CUBES MIX. Freeze
and use within 3 months. Makes about 8 pints of
BRAISED BEEF CUBE MIX.

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Title: Ben Jerry’s Sweet Cream Base #2
Categories: Ice cream, Desserts
Yield: 1 servings

2 c Heavy or whipping cream
3/4 c Sugar
2/3 c Half half

This simple recipe is made with a minimum of ingredients and requires
no cooking. It makes a very creamy ice cream with 25% butterfat, but
it does not store well in home freezers, so be prepared to eat it
all!! Pour the cream into a mixing bowl. Whisk in the sugar, a lttle
at a time, then continue whisking until completely blended, about 1
minute more. Pour the half and half and whisk to blend. Makes 1 quart.

MMMMM

Strawberry White Chocolate Mousse Tart*

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry:
1 3/4 Cups Unbleached Flour
1/4 Cup Firmly Packed Light Brown Sugar
2 1/2 Teaspoons Orange Peel — grated
1/8 Teaspoon Salt
1 3/4 Sticks Unsalted Butter — chilled and cut in p
1 1/2 Tablespoons Fresh Orange Juice
1 Egg Yolk
1 Teaspoon Vanilla Extract
2 Ounces Imported White Chocolate
Mousse:
6 Ounces Imported White Chocolate
1/4 Cup Heavy Cream
1 Large Egg White — at room temperature
1 Tablespoon Sugar
1/2 Cup Whipping Cream — whipped to stiff
— peaks
2 Tablespoons Grand Marnier
1 Large Strawberries — with stems
25 Large Strawberries — hulled
1/2 Cup Strawberry Jam Or Preserves*

For pastry:
Mix first 4 ingredients in a large bowl. Add butter and cut into mixture
until it resembles fine meal. Blend orange juice with egg yolk and vanillla.
Add enough juice mixture to dry imgredients to form ball that comes together.
Gather dough into a ball and flatten into roughly a 12 inch round.
Position rack in center of oven and preheat to 375 degrees. Roll dough out
between sheets of plastic wrap to 1/8 inch thickness. Trim to an 11 inch
circle (use tart pan as guide). Remove plastic wrap from top and invert into
a 10 inch round springform pan with removable bottom. Remove plastic wrap and
press into bottom and up sides of pan…crimp top edges. Freeze for 15
minutes.
Line tart shell with aluminum foil and weight with pie weights or beans. Bake
until sides are set – about 10 minutes. REmove foil and weights. Bake crust
until golden brown – about 16-20 minutes. Sprinkle two ounces of white chocola
te over hot crust. Let stand for about 1 minute. Using the back of a spoon,
spread chocolate over bottom and up sides. Transfer to rack to cool.

For mousse: Melt white chocolate with 1/4 C heavy cream in a small heavy
saucepan over very low heat, stirring constantly. Pour into bowl. Let stand
until just cool. Beat egg white in a small bowl until soft peaks form.
Gradually add sugar and beat until stiff but not dry. Fold whipped cream, 1
tbsp. liqueuer, and egg white into chocolate mixture. Spoon mousse into
prepared pan, spreading evenly. Refrigerate until mousse is set (2 hours or
overnight (can be made ahead and frozen at this point)).

To assemble: Fan all strawberries by making several legthwise cuts in each,
starting 1/4 inch from base and extending through the tip. Fan with
fingertips. Bring jam and remaining 1 tbsp. liqueuer to a boil in a heavy
small saucepan, stirring constantly. Transfer to processor and puree. Brush
thin layer of jam over mouse. Place 2 fanned strawberries with stems on
opposing sides of mousse. Arrange smaller fanned strawberries atop
artistically.

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