MUSHROOM-SHORT RIB SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unsalted butter
2 md Onions — finely minced
4 c :water
1/2 lb Beef short ribs
6 tb Barley
2 tb Sherry
2 tb Freshly chopped thyme leaves
-ÿÿ
1 t -Dried thyme
1 t Salt
Freshly ground pepper
-to taste
3 c Sliced mushrooms

MELT BUTTER IN A 2-QUART POT over medium heat on the
stove. Add the onions and cook covered, stirring
occasionally, for 10 minutes or until the onions are
soft. Add the water and the ribs, increase heat to
high and bring to a boil. Boil, skimming the soup for
5 minutes. Reduce the heat to low, cover and cook for
1 hour. Add the barley and cook 20 minutes. Add the
sherry, thyme, salt and pepper and mushrooms. Simmer
an additional 15 minutes.

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EASY DRIED TOMATO BEER BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Waldine Van Geffen VGHC42A
2 oz Dried tomatoes — soft, chop
1/4 c Tomato sauce
1 Egg
12 oz Beer — room temperature
1/4 c Sugar
3 1/2 c Self-rising flour

Preheat the oven to 350~. Mix sugar with flour. Add
beer, egg and tomato sauce and mix all together
quickly. Fold in the tomatoes. Spoon batter into a
greased loaf pan and bake 50 to 60 minutes. This bread
rises beautifully and has a very unusual flavor. It
tastes good with soup or salad and can be toasted with
butter. (wrv)

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Title: Parve Schmaltz
Categories: Jewish
Yield: 6 servings

1 lb Solid Vegetable Fat (500 g)
-or Vegetable Lard
1 lb Onions (500 g); sliced
1 lb Carrots (3 cups/500 g);
-washed; coarsely-grated
1 1/2 pt Peanut or Sesame Oil (3
-cups/750 ml)

PARVE SCHMALTZ

As far as I can tell the first commercially made vegetarian
“schmaltz” was made in South Africa by Debra’s. Their advertising
claimed that “even the chicken can’t tell the difference”, which to a
certain extent is true. Vegetarian SCHMALTZ is a good substitute. The
product can easily be made at home. The following recipe comes from
South Africa.

Put all the ingredients in a deep pot. Heat gently and cook on low
heat until the onion is golden. strain and keep in refrigerator.
Sometimes grated apple (about 350g/12 oz) is included.

From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd)
By: Oded Schwartz
MMMMM

SHRIMP AND PORK W/ CELLOPHANE NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Shrimp, medium, (24-30/lb)
– wash, shell, devein
– dice
1/4 lb Pork, lean — slice
1 Onions — coarsely chopped
1 tb Sherry
1 tb Dark soy
1 d Pepper
2 tb Oil — for stir frying
6 Dried black mushrooms
– soak in hot water 20 Min.
-drain — save 1 c soak liquid
-rinse, discard stems, slice
6 oz Cellophane noodles
– soak in hot water 10 Min.
– then in cold water 30 Min.
8 c Boiling water

Preparation: – To 8 c of boiling water, add the “soaked” cellophane
noodles. Bring water to boil again. Drain rinse noodles and cut to
shorten.
– Heat Wok – Add oil and let heat
– Add onion; stir fry until translucent
– Add pork; stir fry until loses pinkness [2-3] Min.
– Add shrimp; stir until pinkish
– Add sherry; stir quickly until evaporates
– Sprinkle w/ soy pepper
– Add mushrooms; stir fry [2] Min.
– Add saved mushroom “soak liquid”; stir in gently
– Add noodles; stir in gently
– Serve!

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CUSTARD CUPS WITH STREGA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Custards
Masterchefs Norleans
Lariv

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Eggs
1/2 c Sugar
1/2 ts Vanilla
1 t Zest, lemon
2 1/2 c Milk, scalded
1/2 c Sugar
3 tb Water
1/2 c Liqueur, Strega

Beat the eggs with the sugar and vanilla until
froth and lemon-colored.

Add the lemon zest and continue beating.

Add the milk, whisking all the while.

Boil the second half-cup of sugar with the water
to make caramel and pour into custard cups.

Add the whisked egg-and-milk mixture and place
cups in a pan. Fill the pan with enough water to come
halfway to the top of the cups.

Bake at 350 F for 45 minutes or until a toothpick
comes out clean when inserted into the center of the
custards.

Unmold and serve with Strega.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Goffredo Fraccaro, La Riviera
Restaurant, New Orleans

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CRUSTY HONEY WHOLE WHEAT BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-WAYNE GRIFFIN (GMGX42A)
1 Pkg Rapid Rise Yeast
1 3/4 c Bread Flour
1 1/4 c Whole Wheat Flour
1/2 c Wheat Bran
4 ts Wheat Gluten
2 ts Salt
1/2 c Milk
1/2 c Water
1/4 c Honey
1 1/2 tb Butter or Margerine
2 tb Egg Substitute

Place all ingredients; at room tewmperature, in B/M in order listed.
Start machine and enjoy when finished.
FROM: WAYNE GRIFFIN (GMGX42A) Reformatted by Elaine Radis

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Italian Beef Sandwiches

Recipe By : Oct/Nov ’96
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3-4 lb boneless beef chuck roast — trimmed
3 tbsp dried basil
3 tbsp dried oregano
1 c water
1 env dry onion soup mix
10 Italian rolls or sandwich buns

Place roast in a slow cooker. Combine basil, oregano and water; pour
over roast. Sprinkle with soup mix. Cover and cook on low for 7-8
hours or until meat is tender. Remove meat; shred with a fork and keep
warm. Strain broth; skim off fat. Serve meat on rolls; use broth for
dipping if desired.

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SORREL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Young sorrel leaves
2 tb Butter
2 ts Cornstarch
1 Sprig parsley, minced
3 c Chicken stock
2 Egg yolks
1 d Of salt
1 c Light cream

Info: from The Old Farmer’s Almanac Colonial Cookbook

Wash the sorrel leaves and cook them in the butter
until just wilted. Puree’ the sorrel and add other
ingredients, dissolving the cornstarch first in a
little stock, or whirl all together in the blender.
Then cook the soup over gentle heat until slightly
thickened. Serve hot or chilled, garnished with sour
cream and chives, or with thin slices of lemon.

Courtesy of Fred Peters.

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Title: What Is an Usa Food Exchange
Categories: Diabetic, Info/help
Yield: 1 info/help

What is an USA Food Exchange?

It’s like trading 5 pennies for 1 nickel or 10 dime for a dollar
bill. Right! Okay. In food exchanges, you may exchanges one
measurement or amount of food for another food in the same group, ie,
if by change, such as I do…I have a 1/2 grapefruit every
morning…let’s say I ran out! I would look over the fruit exchange
list to see what was there that I could have from the exchange group
of the fruit list…then I could choose something from the fruit
exchange.. Ah! Ha! I see I can sneak one of Bert’s orange’s. (2 1/2″
across)= 1/2 cup fresh fruit.

The Food Exchange System is based on six exchanges lists: Starch/bread
exchange, meat, vegetables, fruits, milk, and fats. There is also
some special lists. Foods are grouped within each list on the basis
of similar amounts of carbohydrate, protein, and fat. For example,
one fruit exchange is CHO: 15g, PRO: 0g; FAT: 0g; CAL: 60; This
equivalent to 1/2 cup of grapefruit juice, but only a 1/3 cup of
prune juice because prune juice has more sugar then grapefruit juice.
Keep in mind that there will be some surprises. Corn, for example,
is a vegetable, but it appears on the starch/bread list. That is
because corn is starchy and its carbohydrate value is much closer to
bread then to most vegetables. Foods from the starch/bread list is
sometimes called STARCH EXCHANGE and sometimes called the BREAD
EXCHANGE—but they mean the same thing.

MMMMM

SUNDAY MORNIN’ MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
3 1/2 c Flour
2/3 c Sugar
4 ts Baking powder
1 t Baking soda
1 t Cinnamon
1 t Nutmeg
1/2 ts Salt
1 t Grated lemon peel
2 Eggs
1 1/3 c Buttermilk
1/2 c Vegetable oil
2 c Peeled, finely chopped pears
2 tb Sugar
1/2 ts Each nutmeg and cinnamon

Calories per serving: Number of
Servings: 24 Fat grams per serving:
: Approx. Cook Time: :20 Cholesterol per
serving: Marks:

*DIRECTIONS*

Preheat oven to 400F. Blend in a bowl the flour,
sugar, baking powder, soda, spices, salt and lemon
peel. In another bowl, moosh together the eggs,
buttermilk and oil. Combine contents of the bowls.
Fold in the pears.

Spoon the batter 2/3 full into greased muffin tins.
(This recipe should make about 24 muffins.) Mix 2 T
sugar with 1/2 t. each cinnamon and nutmeg. Sprinkle
this over the top of the muffins, then bake 20-25
minutes.

Source: Seattle Post-Intelligencer

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