Title: Souper Gravy For Roast Meat or Poultry
Categories: Sauces
Yield: 12 Servings

4 tb Roasted meat or poultry
-drippings in pan

1 can condensed Cream of Chicken,
-Cream of Mushroom or Cream
-of Broccoli Soup
1/3 c water

After roasting meat or poultry, remove roast from pan.
Spoon off excess fat, reserving 2 to 4 tablespoons
drippings. Stir in soup and water. Over medium heat,
heat through, stirring to loosen browned bits. Serve
with roast. Makes about 1 1/2 cups gravy.

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Title: FAVORITE POT ROAST
Categories: Crockpot, Meats
Yield: 6 servings

3 lb (4 lb) beef rump/chuck roast
1 ts Salt
1/2 ts Seasoned salt
1/4 ts Seasoned pepper
1/4 ts Paprika
1 tb Instant minced onion
1 c Beef bouillon

Rub all sides of meat with salt, seasoned salt, seasoned pepper, and
paprika. In crockpot, combine seasoned beef with onion and bouillon.
Cover and cook on low 8 to 10 hours or until meat is tender. Remove
from pot; slice. Makes 6 to 8 servings. If gravy is preferred,
thicken juices with flour dissolved in a small amount of water after
removing meat from pot. If desired, vegetables such as potatoes,
carrots, small white onions, or celery may be added with bouillon and
cooked the same time as meat.

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Bolognese Sauce (Meat Sauce)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sauces
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 Stalk celery grated
2 tablespoon Tomato paste
1 pound Chopped beef
1 28 ounce Can tomato puree
1/2 pound Chopped pork or sausage meat
1 28 ounce Can Italian tomatoes
4 tablespoon Olive oil
crushed by hand
1 Onion chopped
2 cup Water
2 Cloves garlic crushed
Salt and pepper to taste
1 Carrot grated

In a large pot lightly brown garlic in olive oil and discard. Add onion,
celery and carrot and saute until translucent. Add meat and lightly brown
stirring often. Add tomato paste and simmer 1 min. Add tomatoes, tomato puree
and water and simmer 1 1/2 to 2 hours stirring often. Salt and pepper to
taste. Serve over cooked hot pasta or rice. *option-instead of 2 cups water,
you may add 1 cup water and 1 cup red wine (dry)

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Title: LEMON TOPPING FOR CHEESE CAKE
Categories: Desserts
Yield: 12 servings

2 Egg yolks
3/4 c Sugar
3 tb Butter
1 ts Lemon rind,grated
2 tb Lemon juice
1 1/2 tb Cornstarch
3 tb Water

Combine egg yolks, sugar, butter rind, and lemon juice in top half of
a double boiler. Cook over simmering water until quite thick, then
cool slightly. Mix cornstarch with water and stir into lemon mixture.
Cool before spreading on cheese cakes.

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IMPOSSIBLE PUMPKIN PIE – 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Pumpkin
12 oz Evaporated milk
2 tb Butter -or
2 tb -margarine
2 Egg
3/4 c Sugar
1/2 c Bisquick
2 1/2 ts Pumpkin pie spice
2 ts Vanilla

Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat
all ingredients in blender on high speed 1 minute or
until smooth. If your blender doesn’t hold 5 cups,
beat the mixture with a mixer on medium speed about 2
minutes or until smooth. Pour into pie plate. Bake 50
to 55 minutes or until knife inserted in center comes
out clean. Serves 8.

High Altitude Directions (3500 to 6500 ft.): Bake
about 55 minutes.

From: Bisquick Family Favorites

Lawrence Kellie Conf: (1114) F-INTERCOO

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WHEAT FREE ITALIAN CREAM CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Eggs
1/2 c Butter — softened
1/2 c Vegetable oil
1 c Honey
1 tb Vanilla
1 c Chopped nuts (optional)
1/2 c -Grated coconut — or up to…
1 c Grated coconut (optional)
1 c Buttermilk
1 t Baking soda (heaping)
1 1/2 c AM Rice Flour
1/2 c AM Buckwheat Flour

Separate the eggs. Beat the whites until stiff, and
set aside. Beat the yolks, butter, oil, honey,
vanilla, nuts and coconut together. Measure the
buttermilk into a quart measuring cup; stir in the
soda and let set 30 seconds until foamy. Mix the
flours. Alternately add the flours and the buttermilk
to the butter mixture until thoroughly mixed. Gently
fold in the egg whites until barely mixed and still
light. Pour into a well oiled 9″ x 13″ cake pan.
Bake at 350 F. for 35 to 45 minutes until a toothpick
inserted in the center comes out clean. Let cool.
Spread cream cheese icing.

ICING: Soften two 8 oz. pkgs. of cream cheese. Beat
with 1/2 cup honey and 1/2 cup maple or other syrup
and 3 tsp. vanilla. If needed, add a little non
instant dry milk powder or a little milk to reach the
desired consistency.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Title: ORIENTAL HOT WINGS *
Categories: Chinese, Chicken, Wings, Appetizers
Yield: 6 servings

1 c Soy sauce
1/2 c Sugar
1/4 c Sesame seeds
1 tb Cayenne pepper

Combine the following ingredients to make a marinade:

Cut 2-3 lbs of wings into 3 pieces. Discard the
wingtips and marinate the remaining pieces for at
least 30 minutes. Agitate the pieces occasionally
while they are marinating.

Cover a cookie pan with foil and, using tongs, place
the marinated wing pieces on it. I suggest using a
cookie PAN, as opposed to a sheet, because the sides
will insure that none of the marinade mixture drips
off the edge and screws up your oven. There should be
a slight seperation between each individual piece so
they don’t stick together.

Cook for one hour at 350 F, turning the wing pieces
every 10 minutes. If you want them to come out nice
and even, you need to turn them individually with a
pair of tongs. If you don’t turn them, they’ll stick
and burn on one side.

After they are done, let stand for at least 20
minutes. Serve hot or at room temperature.

—–

Pierogi Beef Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — sliced
2 tablespoons margarine
1 3/4 cups ground beef
3/4 cup cooked rice
2 teaspoons beef broth
3 tablespoons hot water
1 tablespoon parsley — chopped

Saute onion in margarine. Stir in meat and rice. Dissolve bouillon in hot
water. Add to meat mixture with parsley and salt pepper to taste.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

No-Fat Italian Dressing (Lf)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Dressings
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Lemon juice
1/4 cup Cider vinegar
1/4 cup Apple juice — unsweetened
1/2 teaspoon Oregano
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
10 milliliters Garlic — cut in half
1/2 teaspoon Paprika
1/4 teaspoon Basil
1/8 teaspoon Thyme
1/8 teaspoon Rosemary
—–PER 2 TBLSPOONS—–
*cals
*mg sodium

Combine all ingredients. Chill for an hour or two at least to allow herbs to
blend. Remove garlic clove pieces before serving. Makes 12 tablespoons.

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FILO PARCELS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, Chopped
1 tb Sunflower Oil
1 t Mild Curry Powder or Paste
6 oz Mixed veg eg carrot,
-courgettes, parsnip, cut
-up small
4 oz Beansprouts
1 tb Chopped Fresh Coriander
Salt and Black Pepper
4 Sheets of Filo Pastry
1 oz Butter, Melted

Fry onion in oil for 2 minutes. Add curry powder, stir
over heat for 1 minute.
Add vegetables, stir fry for 3 minutes. Add
beansprouts, coriander. Season. Mix, set aside.
Set oven 190C, 375F, Gas Mark 5.
Lay out filo sheets. Cut in half. Brush with butter.
Place one eigth of filling ner bottom edge of pastry
pieces. Roll up and tuck in ends to seal. Brush with
more butter. Place on a baking sheet.
Bake for 20 minutes or until crisp and golden.

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