Beef Barley Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main Dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Beef short ribs
2 tablespoons Oil
7 cups Water
16 ounces Can of tomatoes
Onion, large — sliced
2 tablespoons Beef bouillion granules
1 teaspoon Basil
1/2 teaspoon Worcestershire sauce
2 cups Carrots — sliced
1 cup Celery — sliced
1 cup Barley
1/2 cup Green pepper — chopped
1/4 cup Parsley
1 1/2 teaspoons Salt

In large kettle or dutch oven, brown short ribs over low heat. Drain
well.
Stir in water, undrained tomatoes, onion, bouillion granules, salt,
basil, and Worcestershire sauce. Cover, simmer for 1 1/2 hours. Stir in
carrot celery, barley, green pepper, parsley. Cover, simmer
for 45 minutes.
Remove ribs. When cool enough to handle, cut off any meat and coarsely
chop Discard bones. Skim off fat from soup. Return meat to soup,
heat through.
Season to taste with salt and pepper. Makes 8 servings.

– – – – – – – – – – – – – – – – – –

Clam Chowder — Maine Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Salt Pork — diced
1 1/2 Cups Onions — diced
3 Cups Potatoes — diced
1 Quart Water
2 Cups Clams
1 12 Oz. Can Evaporated Milk

Dice the onions and salt pork, then sauté slowly in an iron frying pan.
Empty into a chowder pan. Add a quart (more or less) of water and bring
it to a boil. Add the diced potatoes and bring back to a boil. Put the
clams through a meat grinder then add to the pot. Simmer until done. Add
salt and pepper. When done, add the evaporated milk. Turn off heat and
let set. Heat again just before serving. Serve with Crackers. (I made
this one with canned chopped clams and it was good!)

From: Charlotte Grunwald’s private collection of Authentic New England
Cooking

– – – – – – – – – – – – – – – – – –

Title: Albondigas
Categories: Pork/ham, Mexican, Ground beef, Beef
Yield: 4 servings

1/2 lb Ground pork 1 Clove garlic, diced
1/2 lb Ground beef 1/2 c Chili huerta
1 Egg 2 Yerba buena
1/2 c Brown rice, uncooked 1 Thick slice French bread
1 Onion, diced fine 1/2 ts Comino (cumin)
1/2 ts Tomio (thyme) 2 Carrots, sliced thin
8 c Water 1 c Peas, fresh or frozen
1 Tomato, chopped

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
small balls. Bring water to boil and add balls; simmer at low boil for 1
hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35
minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small
amount of soup broth until very soft. Place in blender with comino; chop
together; add to soup. Next add carrots and peas; simmer until vegetables
are tender. Serve.

—–

Title: French Cream Pie
Categories: Desserts, Heirloom
Yield: 1 Servings

1 c White sugar
1 c Raisins
1 c Sour cream
1 ts Flour
1/2 ts Cinnamon
1 Egg, beaten

Mix first five ingredients together, add beaten egg.
Cook in double boiler till thick, remove from stove.
Add 1 tsp. soda. Spread in a baked pie shell. Chill.
Cover with whipped cream. Source: Heritage Recipes ch.

—–

Buck-eye Balls

Recipe By :
Serving Size : 1 Preparation Time :1:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups peanut butter
1/2 cup butter
1 teaspoon vanilla
1 16 oz. pkg. confectioner’s sugar
1 6 oz. pkg. semisweet chocolate chips
2 Tablespoons solid vegetable shortening

Line a cookie sheet with wax paper. Mix peanut butter, vanilla, sugar and
butter with hands to form a smooth dough. Shape into 1″ balls. Refrigerate.
Melt chocolate and shortening together. When smooth pour into a small bowl.
Dip 3/4 of ball in chocolate. Return to refrigerator.

– – – – – – – – – – – – – – – – – –

KALAMARAKIA (GREEK SQUID)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Appetizers
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squid, about 2″ long
1 Flour for coating
1 Salt
1/2 c Olive oil
1/4 c Sauterne wine
1 Lemon, juice of

Wash the squid thoroughly, and pull out the soft backbone and ink sack from
the head of each. Remove the black membrane from ove the whole squid. Coat
them with flour and sprinkle with salt. Heat the olive oil in a heavy
skillet and fry the squid until brown. Pour the wine over the squid, stir,
and turn off the heat. Add lemon juice and stir. Let the squid stand in
the sauce for ten minutes, then drain. Arrange on a hot serving dish.
Serve on small individual plates with forks.

– – – – – – – – – – – – – – – – – –

ITALIAN FILLING FOR YEAST PASTY DOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pork
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Italian sausage
2 tb Olive oil
1/2 c Pine nuts
1 Clove garlic, minced
1/2 lb Spinach, cooked, squeezed
-dry and chopped
1 c Ricotta cheese
1 Egg, beaten
Salt and freshly ground
-pepper
1 Egg beaten with 1
-tablespoon milk or water

Remove sausage from casings, crumble into skillet; saute over
medium-high heat until browned. Drain well and transfer to mixing
bowl.

Heat olive oil and saute pine nuts until golden. Add garlic and cook
briefly. Add to sausage along with spinach, ricotta and egg; mix
well. Season with salt and pepper.

Roll out dough, cut into 4-inch squares. Place 2 tablespoons filling
in center of dough, Fold over. Seal with tines of fork. Place on
lightly greased baking sheet. Let stand in warm place for 15
minutes. Brush with egg wash.

Bake in a 425F oven for 25 to 30 minutes. Cool on wire racks.

Serve at room temperature.

Makes about 24 buns.

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

Posted by Stephen Ceideberg; November 11 1992.

– – – – – – – – – – – – – – – – – –

Title: Pepperoni Mushroom Pizza
Categories: Main dish
Yield: 4 servings

1 1/2 c Cooked rice
1 Egg; beaten
2 oz Shredded Cheddar cheese
1/2 c -Tomato sauce, or up to…
3/4 c Tomato sauce
1/4 ts Basil leaves
1/4 ts Garlic powder
1/4 ts Ground oregano
1 tb Grated Parmesan cheese
1 c Shredded mozzarella cheese
— divided
2 oz Pepperoni, thinly sliced
1/2 c Sliced mushrooms
1 tb Snipped fresh parsley

Microwave Oven Instructions:
============================
Combine rice, egg, and Cheddar cheese. Press into buttered microproof
12-inch pizza pan or 10-inch pie pan. Cook uncovered on MEDIUM (50% power)
2 minutes. Combine tomato sauce, basil, garlic powder, and oregano.
Spread over rice crust. Sprinkle with Parmesan cheese and parsley. Cook
uncovered on MEDIUM 7 minutes. Let stand 5 minutes.

Conventional Oven Instructions:
===============================
Combine rice, egg, and Cheddar cheese. Press into buttered 12-inch pizza
pan or 10-inch pie pan. Bake at 400 degrees 4 minutes. Combine tomato
sauce, basil, garlic powder, and oregano. Spread over rice crust.
Sprinkle with Parmesan cheese. Layer 1/2 cup mozzarella cheese,
pepperoni, and mushrooms. Top with remaining 1/2 cup mozzarella cheese
and parsley. Bake at 400 degrees 8 to 10 minutes.

Each serving provides:
* 312 calories
* 18.4 grams protein
* 17.9 grams fat
* 18.7 grams carbohydrate
* 848 milligrams sodium
* 110 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Reeses Peanut Butter Bars
Categories: Candies
Yield: 24 servings

-From the Kitchen of
-Lawrence Cindy Kellie
1 pk Graham crackers
-crushed
2 c Powdered sugar
3/4 c Margarine
1 c Peanut butter
1 c Chocolate Chips
2/3 c Peanut butter

Melt margarine, peanut butter. Add crushed crackers and sugar. Press
into 9×13 pan.

Melt 1 cup chocolate chips with 2/3 cup peanut butter. Spread over
the top. Cool and munch

MMMMM

CHOCOLATE CHERRY PIE FHMN87A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9″ pre-baked cool pie shell
2 tablespoons Flour
2 tablespoons Cornstarch
1/2 teaspoon Salt
3/4 cup Sugar
2 cups Milk
2 ounces Bitter chocolate
3 Egg yolks
1 teaspoon Vanilla
1 tablespoon Butter
2 tablespoons Dark rum
1/2 cup Maraschino cherries — drained
1 1/2 cups Whipping cream
2 tablespoons Powdered sugar
Bitter chocolate grated

In a saucepan, combine the dry ingredients, add the milk and chocolate, and
bring to a boil. Lower the heat and cook, stiring constantly until
thickened.Lightly beat the egg yolks and add slowly to the custard, stirring
over low heat for 2 to 3 minutes.Add the vanilla, rum, and butter and cool to
room temperature. Lastly, whip 1/2 cup of the cream and fold into the pudding
mixture with the cherries.(cherries cut into quarters). Serve topped with the
remaining 1 cup of cream whipped with the powdered sugar, and garnish with the
grated chocolate.From -Chocolate Crazy- “Miss Grimble” Sylvia Hirsch

– – – – – – – – – – – – – – – – – –