Title: VEGETABLE BEEF WITH RICE CAKES
Categories: Chinese, Beef
Yield: 4 servings

8 oz Frozen rice cake rolls
1/2 lb Beef steak,cut 1/2″ thick
2 tb Soy sauce
2 tb Dry sherry
2 Green onions,sliced
1/2 ts Grated gingerroot
3 tb Cooking oil
1 Bunch bok choy, sliced
(about 4 cups)
1 cn (15 oz) straw mushrooms,
Drained
1 cn (8 oz) bamboo shoots,
Drained
2 Green onions, sliced
2 tb Fresh or frozen snipped
Chives
Chicken broth

Thaw rice cake rolls in refrigerator overnight.Let
stand at room temperature for 2 hours before
cooking.Partially freeze beef.Bias-slice beef across
the grain into thin bite-size strips.Place beef in a
plastic bag set in a deep bowl.Combine soy
sauce,sherry,2 green onions and gingerroot.Pour over
beef.Close bag.Marinate in the refrigerator for 1 to 2
hours,turning bag occasionally to distribute
marinade.Drain well,reserving marinade. Bias-slice
rice cake rolls into 1/4″ slices.Heat 2 tbsp. of the
oil in wok.Add bok choy,mushrooms,bamboo shoots,2
green onions and chives. Stir-fry 3 minutes or until
bok choy is crisp-tender.Remove vegetables and juices
from wok.Heat remaining oil in wok.Add beef.Stir-fry 3
minutes or until no longer pink.Remove from wok. Add
1/4 cup chicken broth and reserved marinade to wok.Add
sliced rice cake rolls.Stir constantly for 2 to 3
minutes or until rice cake slices soften,add more
chicken broth as necessary to prevent rice cake slices
from sticking together.Return beef and vegetables to
wok.Heat through.Serve immediately.Makes 4 servings.

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Title: CREAMY CANNELLONI WITH CHICKEN AND ALMONDS
Categories: Poultry etc, Pastanoodle
Yield: 6 servings

22 Precooked dried cannelloni
-shells (see note)
2 Chopped tomatoes
2 tb Freshly grated Parmesan
-cheese
SAUCE:
3 tb Butter
1 Chopped onion
3 tb Flour
1 1/2 c Chicken stock
1 c Light cream
Salt and pepper to taste
3/4 c Grated Swiss cheese
FILLING:
1 1/2 c Diced cooked chicken
1 pk Frozen spinach, thawed and
-drained
3/4 c Ricotta cheese
1/3 c Toasted slivered almonds
1/4 c Freshly grated Parmesan
-cheese
1 Egg
1/4 ts Grated nutmeg

Sauce: Melt butter in a saucepan. Saute onion until
tender. Stir in flour and cook for 1 minute. Add
stock, cream, salt and pepper. Cook until boiling and
thickened, 8-10 minutes. Remove from heat and stir in
the Swiss cheese. Cover with waxed paper and set aside.

Filling: Combine chicken, spinach, Ricotta, almonds,
Parmesan, egg and nutmeg. Blend all ingredients
together.

Assembly: Place filling in the pre-cooked shells. Pour
a thin layer of sauce over the bottom of a baking
dish. Arrange the stuffed cannelloni in a single layer
over the sauce. Sprinkle with the chopped tomatoes,
and pour the sauce over the cannelloni. Sprinkle with
Parmesan cheese. Cover with aluminium foil. Bake at
350 degrees F for 60-70 minutes or until pasta is soft
and the top bubbles.

Note: The kind of pasta used in this dish is dried,
but is usually called “oven ready”. I believe it is
coated in egg whites to enable it to cook right in the
oven when well-covered in sauce. If you make the dish
ahead and refrigerate, the cooking time will be cut
down because the pasta will soften in the
refrigeration.

From: “Recipes Only” Cookbook of the Canadaian Home
Makers magazine.

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Sausage Stew

Recipe By : Bon Appetit April 1991
Serving Size : 6 Preparation Time :0:00
Categories : Beans Peas Beef Veal
Bon Appetit Magazine Chowder, Soups Stews
Sausages To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds veal sausage — or pork
3/4 pound sweet italian sausages
4 onions — sliced
2 bell peppers — chopped
6 garlic cloves — chopped
1 cup dry white wine
1 pound boiling potatoes — peeled cubed
1 can stewed tomatoes — (16-ounce)
1 can chicken broth — (14 1/2-ounce)
1/4 cup tomato paste
1 package frozen green beans — (10-ounce)
1 teaspoon dried oregano — crumbled
1 teaspoon dried basil — crumbled
1 teaspoon dried marjoram — crumbled
1 cup shredded mozzarella
1 cup shredded cheddar
1/4 cup grated parmesan

Heat heavy 4-quart saucepan over medium-high heat. Add sausages and cook until
brown, turning occasionally, about 30 minutes. Transfer sausages to plate; co
ol slightly. Cut into 1-inch pieces.

Remove all but 2 tablespoons fat from saucepan. Add onions to saucepan and sau
te over medium heat until tender, about 15 minutes. Add bell peppers and garli
c and continue cooking until bell peppers just begin to soften, about 5 minutes
. Pour in wine and boil 1 minute. Add potatoes, tomatoes, broth and tomato pa
ste. Simmer until potatoes are tender, stirring occasionally, about 10 minutes
. Stir in green beans, sausages and herbs. Cover and cook 15 minutes. Add al
l cheeses and stir.

Joanie Moscoe – North Caldwell, New Jersey

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Converted by MC_Buster.

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Title: CHOCOLATE HAZELNUT BALLS
Categories: None
Yield: 1 servings

1 Box vanilla wafers
8 oz Semi-sweet chocolate chips
1 c Chopped hazelnuts
1/2 c Frangelico hazelnut liqueur
3 tb Corn syrup
Powdered sugar

Pulverize the vanilla wafers to powder in a food processor. Melt the
chocolate chips (microwave works well), taking care not to burn them.
Combine wafers, chocolate, hazelnuts, liqueur, and corn syrup; mix
until blended. Form into bite-sized balls. Roll in powdered sugar,
brushing excess sugar off for marbled look and less dusty eating.

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Title: Chili Con Carne (P/c)
Categories: Meats, Soups/stews, P cooker
Yield: 4 Servings

-MARY WILSON BWVB02B
1 1/2 lb Ground beef
1 c Onion; diced
1/2 c Green pepper; diced
1/4 c Fat or drippings
2 c Canned kidney beans
1 c Celery; diced
1 # 2-1/2 can tomatoes
2 ts Salt
1/2 ts Pepper
1 ts Sugar
2 ts Chili powder
1/2 cl Garlic; minced

Brown meat well in melted drippings in cooker. Add green pepper and
onions and saute. Mash 1 cup kidney beans and add to cooker with 1
cup whole beans and the remaining ingredients. Pressure cook at 15
lbs. pressure for 15 minutes. Reduce pressure immediately. Allow to
simmer without pressure a few minutes until the desired consistency
is reached. Serves 4 to 6.

MMMMM

Title: Frozen Figs
Categories: Fruits, Desserts
Yield: 1 batch

One cup of sugar to 5 cups of sliced or cut up figs give the best results.
First chill figs to make them easy to peel (if you wish to peel them).
Slice and mix with sugar thoroughly and then quick freeze. If you would
rather use sugar syrup for freezing figs, use 1 quart of water to 1 cup
sugar in making syrup. Chill before pouring over figs. Leave 1 to 1-1/2″
head space for fruits packed in syrup.

Source: Fast Fun Recipes Featuring Fresh Figs From California
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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KOREAN BARBECUED BEEF (BUL-K0-KEE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Barbecue

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef-top or sirloin steak — (boneless)
1/4 cup Soy sauce
2 tablespoons Sesame oil
1/4 teaspoon Pepper
3 Green onion — finely chopped
2 Cloves garlic — minced
2 teaspoons Sugar — or to taste

Trim fat from beef; put in freezer for 45 minutes; cut beef diagonally
across the grain into 1/8 inch slices; mix remaining ingredients except
sugar; stir in beef and coat well. Cover and marinate at room temperature
for 2 hours or overnight in the refrigerator; return to room
temperature before cooking. Add sugar and marinate another 30 minutes. Stir
fry in hot oil using a large skillet or wok over medium heat until light
brown, 2 to 3 minutes, do not crowd the pan. Serve with hot cooked rice.
Yield 4 servings. Note: Flavor is improved if the beef is cooked on a bbq
grill that has rods close enough together so the meat will not fall through.
‘BULKOKEE’ is Korea’s national dish and may have been the inspiration for
Japan’s teriyaki, which it resembles. In Korea, the dish is usually
sprinkled with toasted sesame seeds before serving.

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PASSOVER STUFFING WITH CHESTNUTS MUSHROOMS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped onion
2 c Celery,coarsely chopped
6 tb Margarine
4 Matzoh crackers
2 c Chestnuts,cooked,chopped
2 c Mushrooms,thinly sliced
2 ts Thyme fresh
2 ts Rosemary,fresh
2 ts Sage,fresh
1/2 c Parsley,chopped
1 t Salt
1/4 ts Pepper
2 Eggs,well beaten

1. Cook onion and celery in margarine in medium-size
skillet, covered, over medium heat until tender, 8-10
minutes. Scrape into bowl. 2. Soak matzohs in water to
cover 3-5 minutes. Drain; squeeze dry. Add to bowl.
Add chestnuts, mushrooms, thyme, rosemary, sage,
parsley, salt, pepper and eggs. Stuff 12-14 pound
turkey; roast as you ordinarily would. Or bake
stuffing in greased shallow 2-quart oven-proof
casserole in preheated moderate oven (350’F) for 45
minutes.

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BEEF SEASONING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Salt
1/4 c Paprika
1 1/2 tb Garlic powder
1 1/2 tb Onion powder
1 1/4 tb Red pepper
1 tb White pepper
1 tb Finely ground black pepper
1 t Dry mustard
1 t Sweet basil
1/2 ts File powder
1/4 ts Ground bay leaves
1/8 ts Thyme

Mix all ingredients together well. Store tightly covered in a glass jar
for use as needed. This is an excellent seasoning for beef dishes. Use as
you would any seasoning mix, and do not add extra salt to the dish.
Lagniappe: This seasoning mix lends itself to beef, but you may use it as
you like. (Be sure to label the jar so you won’t forget what it is!) About
4 calories per teaspoon.

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Spiced Basmati Rice

Recipe By : Indian Cooking by Madhur Jaffrey (p148)
Serving Size : 6 Preparation Time :0:00
Categories : Indian, Pakistani, Sri Lankan* Side dishes, starches*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups basmati rice
3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1/2 teaspoon very finely minced garlic
1/2 teaspoon garam masala
1 teaspoon salt
2 2/3 cups chicken stock

Pick over the rice and put in a bowl.
Wash in several changes of water.
Drain.
Pour 5 cups fresh water over the rice and let it soak for half an hour.
Leave to drain in a sieve for 20 minutes.

Heat the oil in a heavy-bottomed saucepan over a medium flame.
When hot, put in the onion.
Stir and fry until the onion bits have browned lightly.
Add the rice, green chili, garlic, garma masala, and salt.
Stir gently for 3-4 minutes until all the grains are coated with oil.
If the rice begins to stick to the bottom of the pan, turn the heat down
slightly.
Now pour in the stock and bring the rice toa boil.
Cover witha very tight-fitting lid, turn heat to very, very low, and cook for
25 minutes.

If you prefer, you could put the pan in a preheated 325F overn for 25 minutes.

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