BOUILLON

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Lean beef from shank
2 lb Bone
2 qt Cold water
1/2 c Diced celery
1/2 c Diced carrots
1/2 c Diced turnips
1/2 c Diced onions
4 Cloves
Salt

Dice meat. Crush bone. Add water and cloves. Heat
slowly to boiling. Cover. Simmer 5 hours. Season to
taste. Add vegetables. Simmer 1 hour. Strain. simmer
until broth is reduced to 6 cups. Cool. Remove fat.
Reheat bouillon. 6 servings.

Florence I. Miller, Connersville, IN.

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PASSOVER GLAZED CHICKEN WITH MATZO-NUT STUFFI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Shortening
1/3 c Onion, minced
1/3 c Celery, finely chopped
1 cn Condensed clear chicken soup
1/3 c Almonds, chopped
1/2 ts Salt
1 Egg
1/8 ts Pepper
1 tb Orange rind, grated
4 Matzos, broken
—–GLAZE—–
1 c Orange juice
2 tb Orange rind grated
1/4 c Honey
1/4 c Shortening

Saute onion, celery and nuts in shortening until
vegetables are tender. Add broken matzos and toast
lightly. Combine salt, pepper, egg, soup and rind in
large bowl. Add matzo mixture and mix well. Fill a 4
lb. chicken and place bird on a rack in an open
roasting pan with breast side down for first 1/2 of
roasting time. Combine ingredients for glaze and pour
over chicken. Bake in slow oven, 325 F., for abt. 2-2
1/2 hrs. or until browned and tender. Baste often.

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Title: Sweet and Sour Polynesian Sauce
Categories: Other sauce
Yield: 1 servings

1/2 c Pineapple juice
1/4 c Honey
3 tb Worcestershire sauce
1 1/2 ts Ground ginger
1 ts Salt
1/2 ts Garlic powder

Combine all ingredients and use to brush over ribs, chicken or
pork during the last 15 minutes of cooking (Makes one cup
sauce)

Source: Best Barbeque Recipes by Mildred Fischer
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VEGAN LONDON BROIL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Raw Seitan
– (2 boxes Seitan Quick Mix)
1/2 ga Water
1 1/2 c Tamari soy sauce
1 7-inch strip kombu
— (sea vegetable)
6 sl Fresh ginger (thin slices)
Sauce
— (such as Bordelaise
— or Miso sauces)

Prep time: 30 minutes

Place Seitan in an 8-inch square cake pan. Allow to
rest until it takes the shape of the pan. Place this
pan inside a second, larger pan that is half-filled
with water. Cover the larger pan. Bake in a
pre-heated oven at 375 F. for 1 hour. When Seitan is
done, remove from the pan. Divide into eight equal
pieces. To 1/2 gallon water, add tamari, kombu,
ginger, and Seitan steaks. Cover pot, bring to a
simmer, and cook for about 45 minutes. (If you are
using a pressure cooker, reduce liquid by one half and
cook for 20 to 25 minutes). You may leave steaks in
the stock for several hours, if you wish. Remove
steaks from stock and drain. Brush with a little
sauce, and broil so they will be lightly browned.
Serve steaks hot with additional sauce.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: WOO DIP HAR – BUTTERFLY PRAWNS
Categories: Chinese, Seafood
Yield: 6 servings

12 lg Prawns
1 tb Chinese wine or dry sherry,
-optional
2 tb Light soy sauce
1 sm Clove garlic, crushed
1/4 ts Salt
1/2 ts Finely grated fresh ginger
1/2 c Corn flour (I assume this is
-cornstarch?)
1 lg Egg, beaten
Breadcrumbs for coating
Peanut oil for deep frying

Shell and de-vein prawns, leaving tails on. With a
sharp knife slit prawns along curve of back but do not
cut right through. Combine wine, soy sauce, garlic
crushed with salt, ginger. Marinate prawns in this
mixture for 15 minutes.

Dip prawns into corn flour, shake off excess flour,
then dip into beaten egg and finally into breadcrumbs.
Press gently to flatten prawns and firm on the crumb
coating.

Heat oil and fry prawns, 2 or 3 at a time, until
golden brown, about 2 minutes. Drain on absorbent
paper and serve hot with chilli sauce if desired.

—–

Title: DIJON PASTA SALAD
Categories: Salads, Pasta, Davidson
Yield: 8 servings

1 lb Rotini, tricolor
2/3 c Oil
2 T Cider vinegar
2 ts Mustard, Dijon
2/3 c Mayonnaise
2 lg Celery stalk; chopped
6 sl Bacon, thick; cooked/chopped
2 Egg; hard-cooked chopped
2 Scallion; chopped
1/2 ts Salt
Paprika; (opt)

Cook pasta in boiling water just until done, usually 11 to 13 minutes.
Drain and refresh under cold running water.

In a large bowl, whisk together oil, vinegar, mustard and mayonnaise.
Add pasta and all other ingredients to dressing, mix carefullly, and
taste for seasoning. Chill thoroughly before serving.

—*Dying for Chocolate*
Diane Mott Davidson

MMMMM

Butter Nut Balls

Recipe By :
Serving Size : 42 Preparation Time :0:35
Categories : Cookies Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1/4 cup sugar
2 cups flour
1 tablespoon vanilla
1 1/2 cups pecans — mashed
powdered sugar

Cream butter thoroughly. Add balance of ingredients except powdered sugar.
Roll into balls about walnut size. Place on ungreased cookie sheet for 35
minutes in 300° oven. Roll in powdered sugar immediately and cool on waxed
paper. (Cookies may be made in advance and frozen.)

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NOTES : Source: WJS1221@AOL.com

Formated to MC By EHM63@AOL.com

Bread Machine Onion Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
3 cups white bread flour — +1 tablespoon
3 1/3 tablespoons brown sugar
1 teaspoon salt
3/4 teaspoon onion powder
1 1/2 teaspoons dried onions — pre-soaked ***
3 1/4 teaspoons active dry yeast

*** Presoak 1/4 cup dried onions in 1/3 cup warm water for 10 minutes. Drain a
nd press water from onions. Place specified amount of pre-soaked onions in the
machine with the rest of the ingredients. Save the rest to sprinkle on top of
the bagels before baking.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: Mom’s Buttermilk Biscuits
Categories: Rolls, Breads
Yield: 10 Biscuits

—————————- 4/5/94—————————-
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Shortening
3/4 c Buttermilk

In a bowl, combine the flour, baking powder, baking
soda, and salt; cut in shortening until the mixture
resembles coarse crumbs. Stir in buttermilk; knead
dough gently. Roll out to 1/2″ thickness. Cut with a 2
1/2″ biscuit cutter and place on a lightly greased
baking sheet. Bake at 450 degrees for 10-15 minutes or
until golden brown.

From: Posted by: Debbie
Carlson (PHHW01A) – Prodigy

—–

NAVY BEAN BORSCH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dry navy beans
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
1/2 c Sour cream
8 Whole peppercorns
2 cl Garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 lg Red onion
1 t Salt (optional)
8 Beets for soup
2 sm Beets
2 c Shredded green cabbage
2 lg Sliced leeks
3 md Potatoes, cut into 1/8’s
1 cn (1 lb 13 oz) tomatos
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (optional)
2 tb Flour
1 tb Melted butter

Cover beans with water and allow to soak overnight:
cook until tender; drain; set aside. Place beef, bacon
water in large soup pot;bring to a boil. Skim fat
from surface. Add bay leaf, peppercorns, garlic,
parsley, carrot, celery, onion salt. Cover simmer
over low heat for about 1 1/2 hours. Scrub beets for
soup cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut
each beet into eights. Scrub small beets; grate; cover
with water to soak. Remove meat from soup; set aside.
Strain soup into anothe pot and add cooked beats,
cabbage, leeks, potatoes, tomatos, tomnato paste,
vinegar, sugar, beef bacon. Bring to a boil and
simmer 45 minutes. Cut kielbasa into chunks and add
with navy beans to soup. Simmer 20 minutes more. Mix
flour and butter together to form paste. Stir into
soup to thicken slightly. Strain raw beets, saving
liquid and discarding beets. Add beet liquid to soup.
Additional sugar or vinegar may be added for sweeter
or more sour flavor. Slice meat and arrange in
individual soup bowls. Pour hot soup with vegetables
over meat. Garnish each serving with a dollop of sour
cream, if desired.

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