Beef Barley Stew

Recipe By : Betty Crocker – Healthy Eating (#113)
Serving Size : 6 Preparation Time :1:20
Categories : Casseroles Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb extra lean ground beef
1 c onion
2/3 c barley — uncooked
2 c beef broth
2 tsp oregano — fresh
1/4 tsp salt
1/4 tsp black pepper
1 16 oz whole tomatoes
8 oz waterchestnuts, sliced
1 c carrot — sliced
1 c green pepper — chopped

Preheat oven to 350F.
Cook beef and onion.
Mix with remaining ingredients and place in 3 quart casserole dish.
Cover and bake for 1 hour or until barley is tender.

— End —
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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: Borekas Stuffed with Cheese and Spinach
Categories: Breads, Cheese, Jewish
Yield: 12 servings

2 c Flour
5 tb Oil
Juice of 1 lemon
1 3/4 c Water
Salt
1 c Margerine
Cheese Stuffing:
2 Potatos–boiled and peeled
1 Egg
1/2 lb Cheddar cheese
1 tb Margerine
SPINACH STUFFING:
1 lb Spinach
2 Cloves garlic
2 tb Butter
Lemon juice to taste
Salt and pepper to taste
1 Egg–beaten
5 oz Sesame seeds

Dough:

Prepare dough by mixing flour, oil, lemon juice, water and salt.
Sprinkle a handful of flour on a board and roll out the dough. Spread
the margerine over the dough. Fold dough into thirds. Refrigerate for
half hour, and then roll dough out again. Fold in thirds and return
to refrigerator. Repeat rolling, folding, and refigerating 1 more
time, then roll dough out into a large thin rectangle.

For cheese stuffing, mash the potatos and the egg. grated cheese and
margerine. Mix well. For Spinach Stuffing, cook the spinach in the
water that clings to its leaves after washing, then drain and chop.
Saute the garlic in the butter, then chop fine and add to spinach.
Add lemon juice, salt and pepper and mix well.

To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or
spinach stuffing (or 1/2 tsp of each) on each square, fold dou spinach
stuffing (or 1/2 tsp of each) on each square, fold dough in
half to form a triangle, and pinch edges to seal well. Brush each
filled square with the beaten egg and sprinkle with the sesame seeds.
Bake in a preheated 350 F. (moderate) oven until
golden–approximately 30 minutes. Makes 12 pastries.

MMMMM

Title: Yeast Pasty Dough
Categories: Pies, Ceideburg 2
Yield: 30 servings

1 1/2 c Warm water
1 tb Active dry yeast
1/2 ts Sugar
1/3 c Plus 2 tablespoons olive oil
1 1/2 ts Salt
2 c Whole wheat flour
2 1/2 c White flour
1 Egg, beaten
1 tb Milk (or cream or water)

I love little meat pies of any description. In the case of samosas,
they don’t even have to have meat in ’em. Here’s a series of seven
recipes from all over the world for “turnovers”.

Dissolve yeast and sugar in 1/2 cup of the warm water. Let stand for
10 minutes until bubbly. Then stir in remaining warm water 1/3 cup
olive oil, salt and whole-wheat flour. Mix well.

Stir in 2 cups white flour and as much of the rest as needed to make
a soft dough. Knead well. Oil the sides of a large bowl with the
remaining 2 tablespoons of olive oil. Put the dough in the bowl and
turn to coat with oil. Let rise until doubled, 1 hour. Punch dough
down and let sit for 10 minutes.

Roll dough into 20 x 24-inch rectangle and cut into 4 x 4-inch
squares. Fill with the salmon-rice or other desired filling. Fold
over and seal. Trim excess pastry and decorate top of turnover. Let
rise for 10 minutes. Mix egg and milk (or cream or water) to make an
egg wash and brush it on top of the turnover. Bake in a 400F oven
for 20 to 25 minutes until golden.

Makes 30 pasties.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

MMMMM

Cowboy Steak ‘N Veggie Soup

Recipe By : Pillsbury $10,000 Winner 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb sirloin steak — 1 inch thick
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic — crushed
1 tbsp oil
2 cans ready to serve beef broth — (14 1/2 oz each)
16 oz Thick Chunky Salsa — or Picante
1 lb Green Giant American Mixtures — (frozen)
1 can Great Northern beans — drained, rinsed
1 c fresh spinach — torn
Fresh basil, cilantro, or parsley — for garnish

Cut beef into 1/4 inch thick strips; cut each strip into 1 inch
pieces. In medium bowl, combine beef, basil, salt, pepper, garlic and
oil; toss to coat.
Heat Dutch oven or large saucepan over meduim-high heat until hot.
Add beef mixture; cook and stir 4-5 minutes or until browned. Stir in
broth, salsa and vegetables. Bring to a boil over medium-high heat.
Reduce heat to low; simmer 10 minutes.
Stir in beans. Cook 4-5 minutes, or until thoroughly heated. Stir
in spinach. Garnish each serving of soup with fresh basil, parsley or
cilantro.x

– – – – – – – – – – – – – – – – – –

Title: BATTER FOR FRYING – ORIENTAL
Categories: Chinese, Condiment
Yield: 1 servings

2 Eggs; beaten
3/4 ts Salt
1/2 ts Garlic powder; or fresh
-garlic, finely minced
1/2 c All purpose flour
1/4 c Cornstarch
1/2 c Milk
1 tb Honey
1 ts Lemon juice
2 tb Sherry
1 ts Ginger; fresh, put thru
-garlic press (or grated)

Mix eggs, salt, garlic, flour, cornstarch, and
milk to make a smooth batter. Mix honey, lemon juice,
sherry and ginger together and marinate shrimp (split
in back), lobster (cut in cubes), chicken (cut in
pieces 1″ x 2"), or thin-sliced pork for at least 15
minutes. Fry dipped pieces in peanut oil until light
brown. OPTION: Cool fried pieces after frying, then
refrigerate, if desired, and later redip in batter,
refry until golden brown. Even crunchier, and great
as appetizers for a party that you can prepare ahead
and still serve HOT at the last minute! It makes
enough batter for 1 lb. of Shrimp, Lobster Meat,
Chicken or Pork.

—–

Mrs.Lind’s Butter Balls (Butter Glace)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fine dry breadcrumbs
1/2 cup butter — softened
1/2 cup cream
pinch allspice (optional)
4 eggs — slightly beaten

Mix crumbs and butter until thoroughly combined. Add cream, allspice and
eggs, mixing well. Refrigerate until chilled. Roll into balls about the
size of walnuts. Drop into chicken and noodle soups during the last 15
or 20 minutes cooking time.

– – – – – – – – – – – – – – – – – –

NOTES : A pinch of nutmeg can be substituted for the allspice. I prefer
the nutmeg.

SINIGANG NA MANOK (Chicken in Sour Broth)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 1/2 to 3 lb chicken fryer,
-cut up
2 tb Cooking oil
1 Clove garlic, minced
2 md Tomatoes, sliced
1 md Onion, thinly sliced
1 1/2 ts Salt
1 tb Patis (fish sauce)
1/8 ts Pepper
5 c Water
5-6 pieces medium sampaloc
-(tamarind)(about 1/2
-package)[available as
-powdered packages]
1 md Icicle radish, cut into 1″
-pieces (or 10 red radishes,
-pared)
1/2 lb Mustasa (mustard greens)
-[or water cress, spinach,
-cabbage]
3 Green onions

1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add
chicken and cook stirring for 10 minutes or until chicken colors slightly.

2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover and
simmer for 30 minutes or until chicken is tender.

3. Add radish and cook for 5 minutes. Add mustasa, cover and remove from
heat. Correct seasoning. Serve hot.

Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

Bulgur Pilaf with Currants and Pine Nuts

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
Serving Size : Preparation Time :
Categories :New Text Import CDJ

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 small onion, — finely chopped
1 cup medium or coarse bulgur
2 cups defatted reducedsodium chicken broth, — heated
1/4 cup currants
2 tablespoons pine nuts, — toasted
Salt to taste

Preheat oven to 350 degrees. In a heavy, ovenproof 2 1/2 or 3quart saucepan,
heat oil over moderate heat. Add onions and sautJ, stirring, until soft but
not brown, 2 to 4 minutes. Add bulgur and sautJ 1 minute, stirring constantly,
until the grains are coated with oil.

Add chicken broth and currants and bring to a boil, stirring. Cover and bake
in the oven for 40 to 45 minutes, or until all the liquid has been absorbed
and the bulgur is tender. Do not stir during this time.

Fluff the pilaf by tossing it briefly with two forks. Stir in pine nuts.
Taste, adding salt if necessary.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –

Title: STIR-FRIED SCALLOPS IN A BASKET
Categories: Chinese, Seafood
Yield: 4 servings

12 Fresh scallops (or prawns,
Chicken breast, or fish
-balls)
12 sl Giant bamboo shoot
12 sl Carrot
12 Fresh snow peas or thinly
-sliced broccoli
2 c Shredded lettuce
2 md Potatoes
1/2 ts Salt
4 c Oil for deep frying
3 sl Fresh ginger
1 Clove garlic, crushed
2 tb Peanut oil
1 pn Salt
2/3 c Chicken stock
2 tb Gin
1/2 ts Sugar
1/4 ts White pepper
2 ts Thin soy sauce
Cornstarch paste

Contrasting texture, color and appearance are
hallmarks of this im- pressive banquet dish.

Preparation: Slice bamboo shoot across grain into 2″
triangles. Peel slice carrots on bias. Remove
strings from peas wash. If substi- tuting broccoli,
use peeled stems only; slice thinly on bias. Shred
lettuce; arrange like nest on round 10″ serving plate.

Making Potato Basket: Peel, then coarsely shred
potatoes. Or, slice potatoes into thin matchsticks.
Rinse potatoes in cold water twice; soak them 30
minutes in cold salted water; rinse drain. Slowly
heat deep-frying oil in wok to medium hot; test potato
slice: it should brown in 30 seconds. Dust potatoes
with cornstarch so they will stick together when
fried. Arrange them in a cross-hatch pattern on
Chinese wire strainer or other suitable strainer to
form deep basket. Press them in position with another
strainer. If you use bowl for pressing, heat it
first, because you don’t want to cool frying oil.
Immerse in oil deep-fry until potatoes begin to
brown. Remove from oil; take away top strainer only;
drain; reserve.

When ready to serve, heat oil to very hot, but not
smoking; deep-fry potatoes in strainer again until
they are brown crisp. Place basket in nest of
lettuce.

Blanching: Dip scallops in hot but not boiling water;
remove in 15 seconds when scallops are warmed: don`t
allow them to cook.

Stir-frying: As you heat wok to medium hot, stir-fry
ginger slices garlic to flavor wok; remove when they
start to brown; discard. When wok is hot, add peanut
oil salt; stir. Add bamboo shoots carrots;
stir-fry 1 minute. Add stock. When stock boils, add
scallops, snow peas, sugar, white pepper, gin soy
sauce. Stir 1 minute. Add cornstarch paste to
thicken. Transfer to potato basket. Serve.

—–