Peanut Butter Balls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mixture 1:
1 stick melted butter
4 cups powdered sugar
18 ounces creamy peanut butter
Mixture 2:
7 ounces chocolate candy bar, such as Hershey’s — up to 8
ounces
1/2 bar parrafin wax
1 cup chocolate chips

Mixture 1: Mix and roll into balls. Refrigerate until firm.
Mixture 2: Melt and mix together.

Roll balls into mixture two.

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The Best Beef Stew

Recipe By : Toronto Star’s Best of the Year article, December 29, 1993
Serving Size : 4 Preparation Time :0:00
Categories : Herbs Meats
Stews Tested
The Best! Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
2 tablespoons olive oil
6 medium onions — cut in wedges
2 1/2 pounds stewing beef*
1/4 cup all-purpose flour
341 milliliters beer — (one can)
28 ounces canned tomatoes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
2 tablespoons olive oil
2 cups mushrooms — thickly sliced
pepper
chopped fresh parsley

* boneless short rib, blade or rump roast

In large dutch oven or oven-proof casserole with lid, heat half the butter and
oil over medium heat. Cook onions until beginning to brown, about 10 minutes.
Reduce heat to low. Cook 7 to 10 minutes or until very tender and golden.
Remove onions; set aside. Wipe casserole.

Lightly coat meat in flour, shaking off excess. Heat remaining butter and
oil in casserole over medium high heat. Add meat in batches (pieces should
not touch) and brown well on both sides. Add to onions.

Pour off any fat. Add beer and bring to boil, stirring to scrape up brown
bits from bottom. Simmer beer over medium heat until reduced by one-third,
about three minutes.

Return onions and beef to casserole, along with tomatoes and their juices,
oregano, thyme, and salt. Cover snugly. Cook in preheated 325F oven 1 3/4
to 2 hours or until meat is fork tender. Heat olive oil in heavy skillet.
Add mushrooms. Cook over medium heat about 5 minutes, turning at intervals,
until nicely browned. Add to stew. Adjust seasoning with salt and pepper.
Garnish with parsley.

Makes 4 to 6 servings.

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NOTES : This stew is great. Twice I’ve used a cross rib roast (1.5 kg) that I
cut up, for the stewing beef. The meat was quite tender and moist. Also,
it freezes well.
Nutr. Assoc. : 0 0 0 2216 0 0 0 0 0 0 0 0 0 0

The Great Pumpkin Cookie

Recipe By : back of a can of pumpkin (Libby’s?)
Serving Size : 66 Preparation Time :0:00
Categories : Cookies High Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
2 cups brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins

Combine flour, oatmeal, spices, and slat. Set aside.

Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes.
Add 1/4 cup pumpkin and mix 1 minute more. Either with mixer or by hand add
flour and remaining pumpkin alternately. Stir in nuts and raisins.

Drop by teaspoon on lightly greased sheet. Bake at 350° F. for 15-20
minutes or until firm and lightly brown. Makes about 5-6 dozen cookies.

Unbaked dough may be frozen in air-tight container. Thaw in refrigerator;
bake as directed.

per cookie: 116 Kcal 6g fat (0.7g sat fat) 45% CFF 99mg Na
(1.5g PRO/5.9g FAT/14.8g CHO)

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Nutr. Assoc. : 0 0 0 0 0 0 0 1440 0 0 4653 0 0

Title: Creamy Baked Potato Soup
Categories: Soups
Yield: 6 servings

6 md Potatoes; peeled and diced
4 tb Butter
4 tb Flour
1 md Onion; peeled and chopped
6 c Milk
1/2 ts Thyme leaves
Salt and pepper; to taste
1 Smoked ham hock (or 1 ham bo
1 c Mashed potatoes; *see note

Recipe by: Randy Pollak In a dutch oven, heat butter and saute onions
until lightly browned. Add flour and continue cooking for 1 minute.
Add milk stirring until mixture is smooth and begins to thicken
slightly. Add thyme leaves, smoked ham hock, and mashed potatoes.
Place covered in a preheated 350-degree oven and bake for 1 hour or
until potatoes are tender. If soup is too thick thin with a little
cold milk. Season with salt and pepper and garnish individual bowls
with chopped fresh parsley and grated carrot.

MMMMM

SOUR SOUP WITH RICE NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Chicken stock, strained
And fairly clear
1/8 lb Boneless pork butt
4 Black mushrooms
1/3 c Dried bamboo shoot tips,
Soaked and shredded
1 Green onion
1/2 c Rice stick noodles, soaked
1 t Thin soy sauce
1 pn Sugar
2 ts White vinegar
1/2 ts Sesame oil

Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1″
pieces. Slice pork butt into 1″ matchsticks. Wash and trim green onion,
shred on the bias into 1″ pieces. Soak rice stick noodle in warm water
until soft.

Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add
pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add
soaked rice stick noodles; simmer for another 10 minutes. A minute before
removing from heat, add vinegar and sesame oil; stir. Remove to serving
bowl; garnish with shredded green onions. Serve.

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Title: Quick Miso Soup
Categories: Veg-cook, August
Yield: 1 servings

2 c Water
1 Carrot
1 c Red cabbage
1 Serving chinese egg noodles
1/2 c Cooked kernels of corn
x Miso paste to taste

Put the water on to boil. Chop up the carrot and cabbage. Throw in. When
the water boils, throw in the noodles. Add miso to taste. Stir. Throw in
the corn. Eat.

From: weiler@techwrite.mpr.ca (Anne Weiler). rfvc Digest V94 Issue #167
Aug. 11 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

cut up a head of cabbage (or more)
put about half in a big soup pot
throw in a handful or two of rice
pour in some tomato sauce, tomato paste, and/or canned tomatoes
(crushed or diced–not whole)
add the rest of the cabbage and some more rice
add more tomato

i usually add chopped onion and garlic

season to taste

let it simmer for a couple of hours, stirring occasionally. Or, put
the whole thing in the crockpot on low in the morning and it’ll be
ready for dinner.

Matzoh Ball Soup

Recipe By : David Rosengarten
Serving Size : 0 Preparation Time :0:00
Categories : Soups Stews Taste

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds chicken
1 large onion — studded with 3
— cloves
2 carrots — quartered
2 small stal celery — cut into 3-inch
— pieces
2 small leeks — split lengthwise
1 parsley root — trimmed
2 parsnips — quartered
1 sprig fresh thyme or 1 teaspoon dried
6 parsley sprigs
Salt to taste
For the Matzoh Balls:
2 large eggs — beaten lightly
3 tablespoons seltzer
2 tablespoons rendered chicken fat — melted
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 cup Matzoh Meal

Place chicken in a large soup pot. Cover with water and bring to a
boil. Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add
vegetables and herbs. Bring back to a boil and simmer
, partially covered, for 1 1/2 hours. Strain, removing fat from
surface, and reduce to 6 cups, to concentrate flavor.

In a bowl mix the eggs, seltzer, chicken fat, salt and pepper.
Gradually stir in the matzoh meal until everything is well combined. Chill,
covered, in the refrigerator for at least 4 hours and up to
8 hours

Bring a pot of salted water to a boil and using cool, wet hands,
shape the matzoh mixture into eight balls about 1 1/2-inches in diameter.
Reduce the heat to simmering and gently add the matzoh balls
. Cover the pot and poach the matzoh balls in the barely simmering
water for 25 minutes.

Add matzoh balls to soup and serve.

From Taste Show # 4848

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Title: Mexican Beef Tzimmes
Categories: Jewish, Mexican, Meats
Yield: 8 servings

3 1/2 lb Boneless beef brisket
1 1/2 tb Flour
5 tb Chicken fat (or oil)
2 Onions, thinly sliced
3 Garlic cloves, peeled
2 Cans tomatoes (14 oz. each)
1 Mango, large
1 ts Salt
1/2 ts Dried red pepper flakes
1 ts Chili powder
1 Cinnamon stick
2 Bay leaves
4 tb Honey
4 Carrots, sliced
2 Sweet potatoes
; peeled and cubed
7 oz Pitted prunes
2 Cans read kidney beans
; 14 oz each
4 tb Chopped fresh coriander

“A Jewish-Mexican family with whom I once spent a sumer in Mexico
City had an elderly German-Jewish cook. This is her version of
German tzimmes. It combines old-world tradition with new-world
ingredients.”

Rinse beef under cold running water; dry well with paper towels.
Dredge meat with flour on both sides.

Peel and puree mango and set aside.

In a large casserole with tight-fitting lid, over medium-high heat,
heat 2 to 3 tablespoons chicken fat or oil. Add beef and cook until
underside is well browned, 5 to 7 minutes. Turn beef and cook until
second side is well browned, 4 to 5 minutes longer. Remove to a
plate and set aside.

Add remaining chicken fat or oil and onions. Cook until onion is
softened and beginning to color, 3 to 5 minutes. Stir in garlic and
cook 1 minute longer. Pour in tomatoes and their juice, stirring to
break up tomatoes and scrape any meat juices. Add pureed mango,
salt, red pepper flakes, chili powder, cinnamon stick, bay leaves,
and honey. Cook, stirring often, 2 to 3 minutes.

Return beef to casserole and pour in enough water to just cover meat.
Cover tightly and simmer, over medium-low heat, 1 1/2 hours. Check
from time to time to see if there is enough water.

Rinse and drain the beans, and add to the casserole with the carrots,
sweet potato chunks, and prunes. Cover and cook, over medium heat, 30
minutes longer, adding a little more water if necessary.

Remove meat to a deep serving platter. If liquid is too thin, reduce
over medium-high heat until slightly thickened, 5 to 10 minutes.
Spoon vegetables and beans around beef. Pour sauce over meat and
sprinkle meat and vegetables with chopped coriander. Serve meat cut
into thin slices.

“New Jewish Cooking”, Elizabeth Wolf Cohen, The Apple Press (London),
1993. Typed by Gabi Shahar, June 1996.

MMMMM

MUCOUS MEMBRANE MILKSHAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Buttermilk
2 Vanilla ice cream
1/2 c Pineapple juice
4 tb Brown sugar
2 c Milk

Recipe by: Creepy Cuisine, Lucy Munroe
Measure all of the ingredients, except the milk,
into a blender. Then blend on medium speed until
smooth and creamy. Add more ice cream if you like your
mucus extra thick. Fill tall glasses with the mixture
and refrigerate. Heat the milk in a small pan over
medium heat until it begins to boil. Remove from the
heat and let it cool until a film develops on its
surface. Using a wooden spoon, carefully scoop off
the film and place some on top of each milkshake. If
you need more mucus, just reheat the remaining milk
and repeat this step. Blend chunks of pineapple into
your milkshake (for phlegm balls) or red cherries (for
blood clots)!

Penny Halsey (ATBN65B).

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