Rich Davis’ Barbecued Meat Loaf

Recipe By : Chile Pepper Magazine, July/August 1995
Serving Size : 6 Preparation Time :0:30
Categories : Beef Casseroles
Main Dishes Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds lean ground chuck
1/2 pound lean ground pork
1 cup chopped onions
1 cup chopped green bell pepper
2 thick slices dry toast — crumbled
1 large egg — beaten
3/4 cup Spicy KC Masterpiece
3 Tablespoons worcestershire sauce
1 1/2 Tablespoons minced Garlic
2 Tablespoons chili powder
to taste Salt and pepper
1 6 to 8 inch Cooked Smoked Sausage

Thoroughly combine all the ingredients except the sausage. Place minture on
wax papper and flatten enough to place the sausage down the center. Wrap the
mixture around the sausage and shape to form a meat loaf with the sausage in
the center.

Place in a loaf pan and make a slight grove in the top and pour in additonal
babecue sauce. Place on a hot covered barbecue for 1 hour. Remove and let
cool 10 – 15 minutes.

Turn loaf out of pan, slice and top servings with additional barbecue sauce.

*****Note: The meat loaf can also be cooked in the oven at 350.

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Title: HORSERADISH SANDWICH BUTTER
Categories: Spreads
Yield: 1 servings

1/4 lb Sweet Butter
2 ts Finely Grated Horseradish Or
2 ts Drained Commercial
Horseradish

Combine ingredients until smooth.

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WALNUT MUSHROOM ROAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion
1 c Mushrooms
1 tb Vegetable oil
1/4 c Walnuts
1/4 c Sunflower seeds
1/3 c Soymilk
1 c Whole wheat breadcrumbs
1/8 ts Sage
1/4 ts Sweet basil
Sea salt — to taste
—–CREAMY GRAVY—–
1/8 c Rolled oats
1/3 c Warm water
1 t Vegetable oil
1/2 ts Yeast extract
— (or more to taste)

Chop the onion and mushrooms finely. Saute over low
heat in the oil for about 3 minutes, until tenderized.

Chop the walnuts coarsely. Grind the sunflower seeds
finely.

Add all the rest of the ingredients to the onions and
mushrooms, and mix well. Transfer to a greased baking
dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for
about 45 minutes. Serve with Creamy Gravy (see recipe
below) if desired and seasonal vegetables.

CREAMY GRAVY: Put the oats, water and oil in a
liquidizer and blend thoroughly. Pour the mixture
into a small saucepan and heat gently, stirring
constantly until it has thickened. Stir in the yeast
extract. If the mixture is too thick add a little more
water. (N.B. This can be made earlier and reheated
when serving the roast.)

From: The Single Vegan – by Leah Leneman Typed for you
by Karen Mintzias

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Title: CHICKEN STIR-FRY WITH SPAGHETTI
Categories: Chinese, Chicken, Pasta
Yield: 4 servings

1 1/2 lb Chicken thighs (6 to 8) **
2 Egg whites
5 tb Cornstarch, divided
3 tb Minced fresh garlic
1/4 lb Thin spaghetti
1 c Water
1/2 c Rice vinegar
3 tb Reduced sodium soy sauce
1 ts Red pepper flakes
2 tb Peanut oil
1/2 lb Fresh mushrooms, thinly
-sliced (2 cups)
1 c Diagonally sliced green
-onions

** Chicken breasts can be substituted for thighs,

Remove chicken meat from bones in large pieces. Shred
meat into 1- inch long pieces. You should have 2 cups.

In a large kettle or saucepot, start cooking pasta in
boiling water following package directions for al
dente stage.

While pasta is cooking, whisk together egg whites with
3 tablespoons of the cornstarch and the garlic in
medium bowl. Add the chicken shreds; toss to coat.
Let stand for 5 minutes.

In another bowl, smooth the remaining 2 tablespoons
cornstarch with part of the water. Stir in remaining
water, vinegar, soy sauce, and red pepper flakes; set
aside.

Coat a large wok or heavy skillet with the oil. Heat
over medium- high heat until the oil begins to sizzle.
Lift chicken pieces from egg white mixture, letting
excess drip back into bowl. Stir-fry until golden
brown, about 5 minutes. Lift out with slotted spoon
to paper towels. Wipe out wok or skillet.

Place wok over medium heat. Whisk the reserved
cornstarch/soy mixture again and pour into wok. Bring
mixture just to a boil. Add mushrooms and onions.
Cook, stirring constantly, until sauce thickens, about
3 minutes. Add the cooked chicken pieces and heat,
stirring constantly, until chicken and vegetables are
glistening and mixture is hot.

Drain pasta and place on a large serving platter. Top
with the chicken/vegetable mixture.

1001 HOME IDEAS MAGAZINE; April 1990

Posted by Fred Peters.

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PUMPKIN OATMEAL COOKIES
(This is really just a standard oatmeal cookie recipe, with half as
much sugar and pumpkin substituted for the butter. I made it for an
office meeting last summer substituting applesauce for the butter, and
nobody noticed that they weren’t ordinary, high-fat oatmeal cookies.)

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins

Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes. Makes 4-5 dozen.

Title: MINT JULEP SYRUP
Categories: Condiments
Yield: 6 servings

1 lb Sugar granulated
6 c Soda water
1 1/4 oz Pure lime juice concentrate
8 1/2 oz Lemonade concentrate
3/4 c Creme de Menthe topping

Combine sugar and water in a 3-quart sauce pan. Stir until sugar is
dissolved. Stir in lime and lemonade concentrate. Add Creme de Menthe
topping and mix well. Stir well and bring to just below the boiling
point [210 degrees F]. DO NOT BOIL. Remove from heat and chill. Add
at ratio of 1 part syrup to 5 parts chilled water.

Yield: 2 quarts.

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BROILED MARINATED VEGETABLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Mixed baby squash (zucchini,
Yellow squash, patty pan,
Crookneck), split
Lengthwise
4 Baby japanese eggplant,
Sliced into thirds
Lengthwise
1/4 c Olive oil
1 c Light soy sauce
1 c Lime juice
2 T Fresh minced ginger
6 Cloves garlic, minced
2 T Ground cumin seed

Mix it all together and marinate the vegetables for 1-2 hours. Spread them
out in a flat casserole dish, cover with the marinade, and broil for about
10 minutes. Scoop out of the dish and serve.

Note: any part that is not covered with marinade will burn. The leftover
marinade make a good stir-fry sauce or gravy over rice etc.

You can also marinate overnight, then grill the veggies on a BBQ in a
grilling basket.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#174 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

– – – – – – – – – – – – – – – – – –

Title: SWEET PINK PASTA WITH WHITE CHOCOLATE SAUCE
Categories: Pasta, Desserts
Yield: 4 servings

1 c Plain flour
2 tb Icing sugar
1 Egg, lightly beaten
Red food coloring
White Chocolate Sauce:
1/2 c Milk
1/2 c Cream
250 g White chocolate, grated
2 ts Kahlua
1 pn Ground nutmeg

Servings: 4

Combine sifted flour and icing sugar with egg and a
tiny drop of colouring in food processor. Process
until mixture forms a ball. Knead dough on lightly
floured surface until smooth and evenly coloured;
knead in more colouring if desired.

Roll dough through pasta machine on thickest setting;
fold in half, repeat several times. Roll dough until
1 mm thick using pasta machine. Cut into 1 cm strips
using fettucine attachment on machine.

Add pasta to large pan of boiling water, boil,
uncovered for about 5 minutes or until just tender;
drain. Serve with warm pasta with warm sauce. White
Chocolate Sauce: Heat milk and cream in pan, do not
boil. Remove from heat, add chocolate, stir until
melted, stir in liqueur and nutmeg.

posted by Linda Davis Source: Australian Woman’s
Weekly, Pasta Cookbook

—–

CARROT AND BRAN MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Raw bran
1/4 c Wheat germ
1 c Whole wheat flour
1 t Baking powder
1 t Baking soda
1/2 ts Lite salt or less
1 c Shredded carrots
1 c Mixed dried fruit*
1/2 c Chopped walnuts or almonds
2 ea Egg whites
3/4 c Skim milk
1/2 c Molasses
3 tb Canola oil

Preheat oven to 400 degrees. In bowl mix the first 6
ingredients (top three each side). Add carrots, fruit
and nuts, and distribute evenly. Make a well in the
center. In another bowl beat egg whites lightly and
mix in milk, molasses and oil. Pour all at once into
dry ingredients and stir just to moisten. Pour into
lightly oiled or paper lined muffin tins about 3/4
full. Bake for 15-20 minutes. Makes 18 muffins.
~——————————————————
~————- ~– 1 Muffin calories 133,protein 3.6
gm,carb. 21.4 gm,total fat 5.1 gm,CSI Units 0.7,
dietary fiber 4.0 gm,sodium 102 mg,potassium 329
mg,calcium 68 mg,iron 2.1 mg
~——————————————————
~————- ~– The New American Diet by Connor
Connor

– – – – – – – – – – – – – – – – – –

Title: Kangaroo Escalopes with Spinach and Anchovy Butter
Categories: Australian, Kangaroo, Ceideburg 2
Yield: 4 servings

600 g Kangaroo fillet, trimmed
2 bn Of English spinach
12 Anchovy fillets
200 g Unsalted butter
1 ts Lemon juice
1 ts Black pepper freshly ground
1 ts Sea salt
Olive oil

“Skippy” isn’t something you make peanut sauce with in Oz. It’s an
Ozzie term for kangaroo… Naturally the first thing a non-Ozzie
(and probably more than one Ozzie) eater will ask about kangaroo
is++“What does it taste like?” This blurb from the accompanying
article gives a hint. And it don’t taste like chicken…

“Most people won’t have ever tasted kangaroo. It is a sweet,
strong-tasting meat, it’s texture and taste described as somewhere
between venison and liver…To eat kangaroo, you have to like game;
you have to like offal and you have to be a red meat eater…It’s a
very big, very strong-tasting meat.”

Slice the kangaroo fillet into thin slices, three per serve. Brush
with olive oil and sprinkle lightly with black pepper. Remove stalks
from spinach and wash leaves thoroughly. Plunge into rapidly boiling
water for 30 seconds. Strain and immerse immediately in iced water
to stop the cooking process and maintain the green colour. When
cold, remove leaves from water and squeeze out as much liquid as
possible.

Refrigerate until ready to use.

Soften 100 g unsalted butter and blend in food processor with the
anchovies, lemon juice and a pinch of sea salt and pepper until
smooth.

Scrape out onto a piece of foil and form into a sausage shape.
Refrigerate until firm Heat a large, heavy-base, cast-iron fry pan or
grill plate until hot. Toss in the oiled meat slices and quickly
sear on each side. Do not turn until the first side is properly
sealed++this does not take very long++and don’t overcook. Remove
meat and rest in a warm place until all the meat slices are cooked.
In another pan, over medium heat, melt the remaining butter, add the
squeezed spinach and the salt and pepper, and stir until the spinach
is hot. Divide the spinach into four portions, spoon onto the centre
of the plate, top with three escalopes. Slice the anchovy butter so
it begins to melt over the hot meat. Serve immediately.

Makes 4 servings.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

MMMMM