Title: “TRASH BAG” TACO SALAD
Categories: Salads, Beef
Yield: 45 servings

3 lb Ground beef
3 ea Envelopes taco seasoning mix
3 Heads lettuce, shredded
3 c Shredded cheddar cheese
3 c Chopped tomatoes
2 c Chopped onion
3 cn Chopped or sliced ripe
-olives, drained (4-1/4 oz
– each)
2 cn Ranch or chili beans,
– drained
1 lg Bag corn chips
1 Bottle (16 ox.) Catalina
– salad dressing
1 Jar (12-oz) salsa

Brown beef, drain. Add taco seasoning and prepare according to package
directions. Cool. Toss with remaining ingredients in a large plastic
bag or container.

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Title: Rosky’s
Categories: Cookies
Yield: 10 servings

1 Butter; softened
1 Margarine; softened
8 oz Cream cheese; softened
2 1/2 c Flour
1 lb Powdered sugar; for dusting
1 lb Apricot filling; deli best

Recipe by: Cheri , 12/25/76
Combine butter, margarine, cream cheese. Add flour. Refrigerate a few
hours or overnight. Roll out as for pie crust. Cut into 2″ circle or
squares. Put 1/2 t filling in center. Pinch center to seal. Place on
ungreased baking sheet. Bakeat 350′ 10 to 12 min. If they pop open, press
together while still hot. Cool on rack. Dust with sugar before serving.

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HANOI BEEF AND RICE-NOODLE SOUP (PHO BAC)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Beef bones with marrow
5 lb Oxtails
2 lb Short rib plate, or 1 lb
-flank steak
2 lg Onions, unpeeled, halved and
-studded with 8 whole cloves
3 Shallots, unpeeled
2 oz Fresh ginger root, unpeeled,
-in one piece
8 Star anise
1 Cinnamon stick
4 md Parsnips, cut into 2-inch
-chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions, thinly sliced
1 tb Shredded coriander
2 md Onions, sliced paper-thin
1/4 c Hot chili sauce (tuong ot or
-sriracha sauce)
1 lb 1/4-inch-wide dried rice
-sticks (banh pho)
1/2 c Nuoc mam (Vietnamese fish
-sauce)
Freshly ground black pepper
ACCOMPANIMENTS:
2 c Fresh bean sprouts
2 Fresh red chile peppers,
-sliced
2 Limes, cut into wedges
1 bn Of fresh mint, separated
-into leaves
1 bn Fresh Asian basil or regular
-fresh basil, separated into
-leaves

NOTE: In order to cut the beef into paper-thin
slices, freeze the pieces of meat for 30 minutes
before slicing. The night before, clean the bones
under cold running water and soak overnight in a pot
with water to cover at room temperature. (This will
help loosen the impurities inside the bones. When
heat is applied, these impurities are released and
come to the top much faster and can be removed,
therefore, producing a clear broth.) Place the beef
bones, oxtails and short rib plate in a large
stockpot. Add water to cover and bring to a boil.
Cook for 10 minutes. Drain. Rinse the pot and the
bones. Return the bones to the pot and add 6 quarts of
water. Bring to a boil. Skim the surface to remove
the foam and fat. Stir the bones in the bottom of the
pot from time to time to free the impurities.
Continue skimming until the foam ceases to rise. Add
3 quarts more water and bring to a boil. Skim off all
the residue that forms on the top. Turn the heat to
low and simmer. Meanwhile, char the clove-studded
onions, shallots and ginger directly over a gas burner
or under the broiler until they release their fragrant
odors. Tie the charred vegetables, star anise and
cinnamon stick in a double thickness of dampened
cheesecloth. Add the spice bag, parsnips and salt to
the simmering broth. Simmer for 1 hour. Remove the
short rib plates. Pull the meat away from the bones.
Reserve the meat and return the bones to the pot.
Simmer the broth, uncovered, for 4 to 5 hours. Keep an
eye on it; as the liquid boils away, add enough fresh
water to cover the bones. Meanwhile, slice the beef
sirloin against the grain into paper-thin slices,
roughly 2 by 2 inches in size. Slice the reserved
short rib meat paper-thin. Set aside. In a small
bowl, combine the scallions, coriander and half of the
slice onions. Place the remaining sliced onions in a
small bowl and stir in the hot chili sauce. Blend
well. Soak the rice sticks in warm water for 30
minutes. Drain and set aside. When the broth is
ready, remove and discard all of the bones. Strain the
broth through a strainer or colander lined with a
double layer of dampened cheesecloth into a clean pot.
Add the fish sauce and bring the broth to a boil.
Reduce the heat and keep the broth at a bare simmer.
In another pot, bring 4 quarts of water to a boil.
Drain the noodles, then drop them in the boiling
water. Drain immediately. Divide the noodles among 4
large soup bowls. Top the noodles with the sliced
meats. Bring the broth to a rolling boil. Ladle the
broth directly over the meat in each bowl (the boiling
broth will cook the raw beef instantly). Garnish with
the scallion mixture and freshly ground black pepper.
Serve the onions in hot chili sauce and the
accompaniments on the side. Each diner will add these
ingredients as desired.

– – – – – – – – – – – – – – – – – –

Title: SPICY CLEAR TOMATO SOUP
Categories: Soups, Vegetables
Yield: 5 servings

2 1/2 lb Ripe Fresh Tomatoes; Abt 10
1 1/2 c Water
8 ea Stalks Celery; Chopped
2 ea Carrots; Sliced
1 ea Onion; Md, Chopped
1 ea Green Pepper; Md, Seed, Chop
5 ea Whole Cloves
1 x Salt Freshly Ground Pepper
2 ts Sugar
2 tb Fresh Lemon Juice

Cut up the tomatoes and put them, with the water, into a soup-pot.
Add the celery, carrots, onion, green pepper, and cloves. Bring the
soup to a boil, reduce the heat and add the salt pepper to taste,
and sugar. Simmer, partially covered, for 15 minutes. Remove from
the heat and stir in the lemon juice. Strain, (Note: You can put
the vegetables in the food processor and then sieve the juice out of
the chopped veggies using the back of a wooden spoon). Correct the
seasonings and serve either hot or cold.

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HOLIDAY UNBEATABLES

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Powdered sugar
1/2 c Flour
1/2 ts Baking Powder
1/2 c Egg whites (3 to 4 whites)
2 c Chopped walnuts
1 c Chopped Candied Cherries

In mixing bowl combine sugar, flour, baking powder and egg whites. Stir
until thoroughly blended. Add walnuts and cherries, mix well. Drop by
teaspoonfuls on greased and floured cookie sheets. Bake at 325 degrees for
12 to 15 minutes, until light brown. Let stand 3 minutes, then remove.

– – – – – – – – – – – – – – – – – –

Title: Apricot Gratins with Almond and Kirsch
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 6 servings

1 c Sugar
1/2 c Honey
1 Vanilla bean
2 1/2 c Water
2 1/2 c Fresh apricots

————————–TOPPING————————–
3/4 c Powdered sugar
1 1/4 c Almond flour
10 tb Butter; softened
2 Egg yolks
1 Whole egg
1/4 c Slivered almonds
3 tb Kirsch

————————–GARNISH————————–
Fresh mint
Powdered sugar in shaker

Prehaet the oven to 425 degrees. In a sauce pan,
combine the sugar, honey, vanilla bean and water.
Bring the liquid to a boil. Add the apricots and
bring back to a boil. Remove from heat. Invert a
saucer on top of the fruit to keep it submerged.
Cover the saucepan and let stand for 24 hours.
During the marinating, the pits will impart an almond
flavor to the apricots and their syrup. Drain the
fruit, reserving the syrup and being careful not to
crsuh the apricots. Halve the apricots. Remove and
discard the pits. Place 4-5 apricot halves in the
bottom of each gratin dish , so they cover the bottom
of the dish, PLace the remaining apricots in a food
processor with apricot syrup and puree until smooth.
For the topping: Combine 1/2 cup of the powdered
sugar, the almond powder, butter, egg yolks, and the
whole egg in a mixinf bowl and beat with a whisk until
smooth. Divide the batter among the 6 gratin dishes
and spread evenly over the apricots. Sprinkle the top
with the slivered almonds and remaining powdered
sugar. Place the gratins in the oven and bake for
15-20 minutes. Bring the puree witht he Kirsch up to
a simmer. Remove gratins from the oven and place one
on each plate. Garnish with puree, powdered sugar and
fresh mint.

Source: Essence of Emeril, #2327, TVFN
formatted by Lisa Crawford, 4/28/96

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Title: ANNIVERSARY BURGERS
Categories: Sandwiches, Beef, Davidson
Yield: 9 servings

2 Eggs; beaten
2 tb Whipping cream
2 tb Milk
2 sl Bread; torn up
1 tb Onion, dried minced
1/2 tb Salt
2 ts Horseradish, prepared
1/4 ts Pepper, black
1/4 ts Thyme, dried
1/2 ts Mustard, dry
2 lb Ground beef, lean
1/2 c Butter, sweet
1/2 c Catsup

Light a charcoal fire.

Mix eggs with cream and milk, then add torn-up bread
onion, salt, horse- radish, pepper, thyme, and dry
mustard. Stir well, let stand for 10 minutes, then
stir well again, until all is well moistened and the
bread is no longer in pieces. Add ground beef and mix
well.

Melt butter with catsup and keep warm.

Measure out beef in 1/2 cup increments and form
patties. Grill over hot coals on one side. Turn and
brush with butter-catsup mixture. Grill other side.
Serve hot.

—*Dying for
Chocolate*
Diane Mott Davidson

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Title: HOT CHINESE MUSTARD
Categories: Condiments
Yield: 2 oz

1/4 c Dry mustard
2 T Cold water or flat beer

Put dry mustard in cup or small bowl. Gradually add cold water,
stirring until thoroughly mixed. Make only a small amount needed at
a time, for it dries on standing.

Source: Spices of the World Cookbook – McCormick

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CREAMY ARTICHOKE AND OYSTER SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Artichoke hearts
12 Oysters; jar — or fresh
4 tablespoons Butter
4 tablespoons Flour
1 cup Milk
3 Green onions — chopped
1 Cl Garlic
1/4 cup Parsley — chopped
_ Generous pinch of thyme
1 cup Cream
Salt and freshly ground pepp — er to taste

Reserve four artichoke hearts for garnish; cut each in two or four pieces and
set aside. Buzz the rest with their liquid in the blender.
Make a white roux with the butter and flour, letting them cook together,
stirring, without browning. Stir in the artichoke puree, any liquid from the
oysters and 1 cup milk. Simmer with the green onions, garlic, thyme and
parsley,
salt and pepper for about 10 minutes or until the flavors are well blended. Add
the oysters and the cream and heat just until the oysters plump and curl around
the edges.
Serve in deep bowls immediately, the top garnished with the reserved
artichokes.
This was printed years ago in a column in the Times-Picayune called “Pot au
Feu”. Source: Myriam Guidroz

– – – – – – – – – – – – – – – – – –

Title: Peach Apricot Preserve
Categories: Relishes, Preserves, Pickles, Fruits
Yield: 8 cups

3 c Peaches, peeled chopped
3 c Apricots, chopped
2 c Shiro plums, sliced
2 tb Lemon juice
6 c Sugar
1 ts Margarine

In a Dutch oven, combine 2 c each of the peaches apricots with the
remaining ingredients excepting the margarine. Mash enough to break
the fruit. Stir in the remaining peaches apricots. Add margarine
Bring to a slow boil, stirring. Boil, continuing to stir frequently,
for 20 minutes or until setting point is reached.

Ladle into sterile 250mL canning jars leaving 1/2″ headspace. Wipe
rim seal. Process for 5 minutes in a boiling water bath. Remove,
cool, label store.

Recipe by Foodland Ontario

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