Moose Stew Chop House

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Moose meat
Cut into 1-inch cubes
2 tablespoons Shortening
1/4 teaspoon Cracked black pepper
1/2 teaspoon Paprika
1 Bay leaf
1 teaspoon Salt
2 cans Condensed beef broth
(10-1/2 ounces each)
1 cup Dry red wine
1 large Onion — diced
3 Carrots — sliced
18 small Whole white onions
12 small New potatoes — peeled
2 tablespoons Butter
2 tablespoons Flour

Sauté meat cubes in shortening until brown on all sides. Add pepper,
paprika, bay leaf, salt, beef broth, red wine, onion, and carrots.
Cover and simmer until meat is tender, about 2 hours. Add whole onions and
potatoes; cover and simmer for an additional 15 minutes, or until the
vegetables are barely tender. Mix butter and flour into a paste. Drop
into simmering stew. Cook, stirring, until stew bubbles and thickens.
Serve with rice or polenta.

Adaptation from recipe by Phillip Velez, London Chop House (Detroit)
Campbell’s Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias

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SAUTEEING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Info/Tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
No Ingredients

To saute, heat a film of oil or clarified butter in a
saute pan until it smokes. (Clarified butter is heated
until it separates and the solids skimmed off). Add a
thin slice of boneless meat, dredged in flour, and
cook just long enough to brown well on both sides. The
meat must be thin enough and tender enough to cook to
doneness in that amount of time. If it is thicker, it
should be grilled, broiled, or pan-fried.

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PASTA WITH SZECHUAN SPICED SHRIMP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Spinach leaves
1/4 cup Chinese chili paste
2 Tomatoes
1 pound Dry or fresh penne
16 lg Shrimp
(or fettucine
2 tablespoon Olive oil
or other pasta — cooked
2 Garlic cloves
1/2 cup Butter — cut into 10 pieces

Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean
and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Saute a
few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set
aside. Arrange hot cooked pasta on serving platter or individual plates.

Arrange shrimp over pasta. Saute spinach and tomatoes in half of butter until
tender. Stir in remaining butter, bit by bit, until all butter in pan is
melted. Pour equal amounts of spinach-tomato-butter mixture over pasta.

Created by: Bob Brody, Sheraton Harbor Island West, San Diego, Calif.

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Title: Sesame Treats
Categories: Cookies, Peanut butt
Yield: 1 servings

1 1/2 c Am sesame seeds
1/2 c Am sunflower seeds
1/2 c Chopped nuts
3/4 c Coconut
1 c Honey
1 ts Sea salt (optional)
1/2 c Am peanut butter
2 tb Carob powder

Mix first four ingredients together. Mix remaining ingredients in a
separate bowl, then stir into dry mixture. Spread into an oiled, square
casserole dish. Freeze until firm, then slice into bars and serve.

Source: Arrowhead Mills “COOKIES” tri-fold Reprinted by permission of
Arrowhead Mills, Inc.

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From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Rosemary Garlic Red-Wine Vinegar

1 cup fresh rosemary leaves plus long sprigs for garnish, rinsed
and drained well
8 large garlic cloves, halved
2 cups red-wine vinegar
In a very clean 1-qt glass jar combine the rosemary leaves,
the garlic, and the vinegar and let the mixture steep, covered
with the lid, in a cool dark place for at lease 4 days and up to
2 weeks, depending on the strength desired. Strain the vinegar
through a fine sieve into a glass pitcher, reserving the garlic
and discarding the rosemary leaves, and pour it into 2 very clean
1/2 pint glass jars. Add a rosemary sprig and some of the
reserved garlic to each jar and seal the jars with the lids.

Chicken Wings Gumbo Style

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/2 lb Chicken wings

3 Bacon slices,coarsly chopped

2/3 c Green bell pepper,chopped

2/3 c Celery,chopped

1 lb Ground beef

1 cn Tomatoes,broken up (28oz)

3/4 c Chicken broth

3/4 ts Salt

1 ts Thyme

1/2 ts Allspice,ground

1/8 ts Cayenne pepper

1/8 ts Black pepper

2/3 c Lima beans

2/3 c Corn kernels

Steamed rice

1. Remove and discard wing tips; reserve remaining wings.

2. In large skillet, cook bacon until browned; remove with slotted spoon

and reserve.

3. Add chicken wings; brown on all sides and remove with slotted spoon.

4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.

5. Add beef; cook, stirring to crumble, until browned.

6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and

black peppers and chicken.

7. Simmer, covered, until chicken is almost tender, about 15 minutes.

8. Add lima beans and corn; cimmer, covered, until chicken and vegetables

are tender, about 5 minutes.

9. Sprinkle with bacon and serve over steamed rice.

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Title: ALMOND BUTTER COOKIES
Categories: Cookies, Vegetables
Yield: 30 servings

1/4 c Canola oil
1 c Almond butter
1/4 c Maple syrup
1/2 ts Pure vanilla extract
1 c Whole wheat pastry flour
-(Sifted before measuring)
1/4 ts Salt

Preheat oven to 300F. Lightly grease a baking sheet (or use a
nonstick one).
Mix together almond butter and oil; beat until smooth. Mix in
maple syrup and vanilla extract.
Stir together flour and salt. Add to almond butter mixture and
mix until just combined. Cover and refrigerate for 10 minutes.
Roll dough into 3/4-inch balls. Place on baking sheet and flatten
with a fork.
Bake in preheated oven for 25 minutes, until bottoms are lightly
browned. Cool a couple of minutes on the baking sheet, then
transfer to a cooling rack.
Eat.
Variation: try with other nut butters.

—–

EASY FUDGE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Margarine
3 1/2 c Confectioners’ sugar
1/2 c Sifted cocoa powder
1 t Vanilla extract
1/4 c Soy milk
1 c Chopped nuts (optional)

Lightly grease a 5 x 9-inch loaf pan using a little of
the margarine.

Place the remaining margarine, sugar, cocoa, vanilla
and soy milk in a heatproof mixing bowl or the upper
part of a double boiler.

Place the bowl or boiler over simmering water and stir
until smooth. Add the nuts if desired.

Pour the mixture quickly into the prepared pan. Chill
thoroughly and cut into squares.

Makes 2 to 3 dozen squares

Preparation Time: 15 minutes Chilling Time:
1 hour

* Source: The Compassionate Cook – by Ingrid Newkirk
and PETA * Typed for you by Karen Mintzias

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Warm Upside-Down Cheesecakes With Blueberry Sauce

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter
1/4 cup graham cracker crumbs
3/4 cups cream cheese — softened
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 large egg
1 cup blueberries — picked over
1/3 cup water
2 teaspoons cornstarch dissolved in 1 tablespoon
— water
fresh lemon juice to taste

Preheat oven to 350 degrees and set rack to middle position.

In a small saucepan melt the butter over moderately high heat, stir in
the crumbs, and divide the mixture among four paper lined 1/2 cup
muffin tins, patting the mixture to form a crust. Bake

the crusts for 5 minutes and let them cool on a rack for 5 minutes.

In a bowl with an electric mixture beat together the cream cheese, 1/4
cup of the sugar, vanilla, almond extract and a pinch of salt until
the mixture is combined well, beat in the egg, beating until the
batter is combined well, and divide the batter among the tins. (The
batter will fill the tins.) Bake cakes for 20 minutes, or until they
are set, and let them cool on a rack for 10 minutes.

While cheesecakes are baking, in a small heavy saucepan combine
blueberries with the remaining sugar, and water, bring the mixture to
a boil and simmer it, stirring occasionally for 3 minutes. Stir in the
cornstarch mixture add it to the blueberries with the lemon juice, and
simmer the mixture, stirring for 2 minutes.

Discard the paper liners, invert the cheesecakes onto plates, and
spoon the sauce around them.

Yield: 4 servings

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Title: APPLE PIE WITH PORT WITH CHEDDAR CHEESE CRUST
Categories: Pies, Desserts, Apples
Yield: 7 servings

Los Angeles Times

MMMMM————————–FILLING——————————-
1 1/2 c Sugar
1/4 c Cornstarch
2/3 c Apple juice
2/3 c Port wine
2 tb Butter/Margarine
1 Lemon peel; grated
8 md Cooking apples; peeled and
-sliced (abt 7 – 8 cups)

MMMMM——————–CHEDDAR CHEESE CRUST————————-
2 c Flour; sifted
1 ts Salt
2/3 c Shortening
3/4 c Sharp cheddar cheese;
-shredded
5 1/2 tb Water

For the filling, combine sugar and cornstarch in lg saucepan. Stir in
apple juice, port, butter and lemon peel. Cook over medium heat until
mixture boils. Add apples and cook gently until barely tender.

To make Cheddar Cheese crust, mix flour, salt and shortening with
pastry blender until mixture resembles coarse meal. Stir in cheese.
Add water gradually and mix lightly with fork to form dough. Divide
pastry in halves and roll out one half to fit 9-in. pie pan. Roll
second half of pastry and cut into 10 (1/2 in.) strips. Spoon filling
into pastry-lined pan. Weave pastry strips across filling to make
lattice top. Bake at 375 deg. 30 to 45 min. or until done. Serve
warm.

MMMMM