FIELD RIPENED TOMATOES WITH GREEN BEANS AND 100-YEAR

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 red tomatoes
2 yellow tomatoes
1 tablespoon diced shallots
1 teaspoon extra virgin olive oil
Coarse fleur de sel salt to taste
White pepper to taste
1 tablespoon fresh basil, julienned
1 cup blanched green beans
1 cup mesclun greens
1 teaspoon 100 year old Balsamic vinegar

Slice the tomatoes 1/2-inch thick and place in a shallow dish. Add the
diced shallots, olive oil, salt and pepper. Add julienne of basil.
Marinate
for two hours. Serve chilled with green beans and mesclun greens to
garnish. Drizzle on a few drops of the Balsamic and serve.
Yield: 4 servings

– – – – – – – – – – – – – – – – – –

NOTES :

Title: Stir-N-Roll Pizza
Categories: Pizza
Yield: 2 pizzas

2 c All-purpose flour 1/4 c Salad oil
2 t Baking powder 2 T Salad oil
1 t Salt Pizza toppings
2/3 c Milk

Heat oven to 425F. Measure flour, baking powder, salt, milk and 1/4 cup
salad oil into bowl. Stir vigorously until mixture leaves side of bowl,
then gather together and press into a ball. Knead the dough in the bowl
ten times to make it smooth, then divide the dough in half. On a lightly
floured, cloth-covered board, roll each half into a 13-inch circle.

Place on a pizza pan or on a baking sheet, and turn up the edge half an
inch by pinching or pleating. Brush the pizzas with the 2 tablespoons of
salad oil, then layer on the pizza toppings as desired. Bake for 20-25
minutes, then cut into wedges and serve.

—–

BUTTERMILK BISCUITS WITH TOMATO GRAVY

Recipe By : http://vh1459.infi.net/living/docs/cooks041499.htm
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Gravy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BISCUITS
2 cups self-rising flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
3/4 cup buttermilk
Melted butter or margarine
GRAVY
3 large tomatoes
1/2 cup butter or margarine
1/2 cup self-rising flour
1 cup water
1/2 cup milk
Salt and pepper to taste

BISCUITS
in a mixing bowl, combine flour, sugar, salt and baking soda; cut in
shortening. Knead in buttermilk. (The dough will be sticky, but don’t add
extra flour; biscuits won’t be as light and fluffy.)

Roll out and cut with a biscuit cutter; place biscuits on a greased baking
sheet with sides just touching. Brush with butter. Bake at 450 for 10-12
minutes or until the tops and bottoms are light brown.

GRAVY
Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the
juice. In a sauce pan, melt butter; add flour and stir until browned.
Gradually add water. Stir in tomatoes and juice. Add milk, salt and pepper;
simmer for 15 minutes.

Serve over hot biscuits. Yield: about 10 biscuits and 3 cups gravy.

– – – – – – – – – – – – – – – – – –

ESCARGOT AND SPINACH TRAUME

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STEP 1 INGREDIENTS—–
1 pk Fresh spinach, cleaned and
Trimmed
1 12-count can large snails
2 oz Feta cheese
2 md Cloves garlic, minced
1 oz 1/4-inch diced onion
1 oz Pine nuts
Salt to taste
1/2 oz Pernod
—–STEP 2 INGREDIENTS—–
12 lg Romaine lettuce leaves with
Ends snipped
1 qt Water
1 tb Oil

STEP 1: Saute onion in butter until transparent over
medium flame. Add pine nuts, garlic; saute 1 minute.
Add spinach; saute until limp. Add escargot and
remaining ingredients. Saute 1 minute; remove from
heat. Chill.
STEP 2: Bring water and oil to boil; add romaine
lettuce and cook till limp. Remove from water; chill.
Take 1 romaine lettuce leaf and lay flat on counter.
Divide spinach and escargot into 6 equal portions.
Place one portion in middle of romaine lettuce leaf;
fold ends over to create a golf-ball-size portion.
Place in baking dish; heat in 350F oven.
Top with Orange Garlic Butter.

– – – – – – – – – – – – – – – – – –

Title: HOT SAUCE B1
Categories: Sauces, Chinese, Vegetables, Main dish
Yield: 6 servings

3/4 c Ketchup
1/2 ts Bean sauce (found in
-chinese groceries)
1 dr Hot oil (may be doubled)
3 dr Sesame oil
1 ts Sugar (rounded)
Chopped garlic; to taste
Chopped ginger; to taste
Dry sherry; to taste
Salt pepper; to taste

Combine all ingredients and mix well.

Note: To make hot oil, place a handful of dried red
peppers in a bowl. Pour hot oil over let sit. This
will keep for several weeks. When needed, use the oil
not the peppers.

Garlic, ginger dry sherry are, to Chinese, what salt
pepper are to Americans. Add them, whenever!

Temperature (s): HOT Effort: EASY Time: 00:05 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: TO BE
USED IN MING SHRIMP

—–

TRADITIONAL IRISH STEW

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds boneless lamb shoulder — trimmed and cut
into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme — crumbled
6 cups chicken broth
3 pounds boiling potatoes — peeled and quartered
1 large onion — finely chopped
1 pound carrots — peeled and cut into
1/2-inch pieces
6 stalks celery — trimmed and ribs
cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

In a 7- to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper
to taste in 4 cups broth, covered, 1 1/2 hours. To lamb mixture add
potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer,
covered, 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into
simmering stew until well incorporated. Simmer stew, uncovered, until
thickened, 3 to 5 minutes, and season with salt and pepper.

Yield: 8 to 10 servings

– – – – – – – – – – – – – – – – – –

NOTES : (Recipes adapted from Gourmet Magazine)

RED LOBSTER GARLIC CHEESE ROLLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Very finely shredded
-Cheddar cheese
6 c Water
5 lb Box of Bisquick Mix
-Garlic butter,
-soft or melted

Mix together cheese, water and Bisquick in a large
bowl. Drop onto a non-stick cookie sheet or one that
is covered with aluminum foil. You will need to
experiment with size but they should turn out to be
about the size of a normal biscuit (about 2″ in
diameter??). Bake at 400 degrees until golden (sorry,
don’t have the cooking time. Perhaps the Bisquick box
can help). Right after you remove the rolls from the
oven, spread or brush VERY GENEROUSLY with garlic
butter (soft or melted butter with lots of finely
diced or crushed garlic mixed in). Serve rolls warm.

Note: I have no idea how many rolls this makes so you
may want to cut it down unless you plan on feeding a
herd!

From: Matt, my waiter at Red Lobster Posted by:
Debbie Carlson – Cooking Echo From: JOAN JOHNSON

Courtesy of Shareware RECIPE CLIPPER 1.0 From:
NANCY GOLDEN Date: 09-21-92 (20:22)

– – – – – – – – – – – – – – – – – –

Mysticandy Dough

Recipe By : Betty Crocker’s Merry Makings
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup soft butter
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla
2 3/4 cups flour
4 nickel candy rolls (life savers, etc.)
food coloring

Mix butter, sugar, egg yolks and flavoring thoroughly. Using hands, mix in flou
r. Place the candy rolls in 4 layers of saran wrap. Crush with a mallet. Add fo
od colorings according to individual recipes.

– – – – – – – – – – – – – – – – – –

Title: Garlic Cheese Biscuits
Categories: Home Cookin,
Yield: 12

2 c Bisquick
2/3 c milk
3/8 ts garlic powder
1/4 c melted butter
OR 1/4 cup olive oil
1 c shredded sharp Cheddar
cheese
Makes 1 dozen.

Preheat oven to 425°F.
Combine Bisquick and 1/4 teaspoon of the garlic powder; mix in
cheese.
Add milk, stirring just until dry ingredients are moistened.
Roll or pat dough on a lightly floured surface to 1/2″ thickness;
cut with a 1 1/2-inch cutter.
Place on a lightly greased baking sheet. Combine melted butter
and the remaining 1/8 teaspoon of the garlic powder; brush on top
of biscuits and bake for 10 minutes or until golden.

MMMMM

Title: Jamaican oxtail stew
Categories: Jamaican, Soups/stews, Beef
Yield: 4 Servings

1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves; peeled and cr
1 md Yellow onion; peeled and dic
1 md Tomato; diced
2 c Canned beef stock
2 c Water; (approximately)
2 tb Freshly ground allspice; or
Salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste

Recipe by: Jeff Smith
Place beans in a small saucepan. Add 1 cup of the water, bring to
a boil, covered, then turn off the heat. Allow to sit for 1 hour,
covered, then drain.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart
stove-top casserole.
Add the garlic, onion and tomato. Add the beef stock and enough
water so it just covers the contents of the pot. Add the allspice,
salt and pepper.
Cover and simmer for 3 1/2 hours, adding the drained beans after 1
1/2 hours. Stir occasionally.
Remove the lid during the last hour of cooking if you want a
thicker sauce. Be careful the pot does not dry out. Season with
salt, pepper and Tabasco sauce. This recipe serves 4 to 5.

Comments: I first tasted this dish in Kingston, Jamaica, at a
colorful local restaurant called The Pepperpot. I was really
surprised by the brightness of flavor and for a moment both Craig, my
assistant, and I were stumped. The assertive flavor of allspice was
so obvious that we missed it.
This recipe is close to what is served at this wonderful
restaurant.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991
issue – The Springfield Union-News

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service
ID # JPMD44A} on 09-06-1995

MMMMM