Grilled Buffalo Sirloin Steaks

Recipe By : John A. Gunterman
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Buffalo — Steaks (sirloin)

Make sure grill is extremely HOT.
place steaks over hot coals and cook for 3 Mins. on one side then turn over and
finish cooking for about 5 mins.

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Date: Thu, 13 May 93 16:28:22 +0700
From: Malc

“Sort of Pastichio”
—————–

This is Pastichio without the cheese, meat or pasta. Serves 6 at a stretch with
a herby green salad. think it works OK 🙂

INGREDIENTS.

8 ozs split red lentils I large peeled + chopped onion
2 or 3 cloves garlic, crushed 1 sml green pepper, chopped
4 ozs mushrooms, sliced 3/4 pint of water or vegetable stock
6 ozs macaroni (wholewheat works well in this)
14 oz can of tomatoes 3/4 pint of well flavoured white sauce, I use
very low fat yoghurt or fromage frais.

1/2 glass red wine, I use 3 tblsp red wine vinegar

1/2 tsp each of : dried oregano, cinnamon

METHOD

Saute the onion in a little of the stock for 5 or 10 mins.

Add the garlic, green pepper and mushrooms and cook for a further 5 minutes
stirring frequently.

Mix in the tomatoes, lentils, oregano and cinnamon, wine (or vinegar) and the
rest of the stock (or water). Bring it all to the boil and stir *really* well.
Leave to simmer for about 45 minutes, or until the lentils are soft and the
liquid has been absorbed. You should be left with a nice thick, rich mixture.

After 35 minutes of the cooking time, preheat the oven to Gas Mk 6/200C/400F
and set a pan of water to boil. Once the water is boiling, cook the macaroni by
plunging it into the water and boiling until it is JUST tender.

When the lentils etc. are done, season to taste and add more oregano + cinnamon
if desired. NOTE. This dish *should* be highly seasoned. Remove from the heat.

Drain the cooked pasta well and use it to line a shallow, oblong, ovenproof
dish. Spoon the lentil mixture over the top of the lentils. Then spoon enough
of the yoghurt , or fromage frais, over the top to cover everything evenly.

Cokk for 40 to 50 minutes, by which time everything should be brown on top.
Serve piping hot.

POTATO-VEGETABLE CHOWDER (VRG)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Vegetable broth (water is
Fine, but
Not as tasty)
1 c Tomato or vegetable juice
1 c Peeled tomatoes, cut in
sm Pieces
1 c Carrots, chopped
1 c Green beans or yellow wax
Beans
1 c Onions, finely chopped
1 c Zucchin or yellow squash,
Thinly sliced
1 c Leek, chopped
2 c Unpeeled red potatoes,
Diced
1 Cheesecloth bag of fresh
Erbs of choice
(parsley, basil, etc.)
2 t Salt

Bring liquid to boil in a deep soup kettle. Add all vegetables and
seasonings. Turn down heat to simmer and partially cover the pot. Simmer
until vegetables are tender. Serve hot with crusty whole wheat bread and a
light fruit dessert.

Variation: Almost any vegetable but onions, tomatoes, and the potatoes can
be substituted for another vegetable. Don’t use the cabbage family because
the flavor is too radically changed. Green peas and baby lima beans are a
great addition, as is 1/2 cup of corn kernels.

Total Calories Per Serving: 105 Fat: 1 gram

This article was originally published in the September/October 1993 issue
of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fiddlehead Ferns
Salt
—–ESCARGOT BUTTER—–
3 tb Unsalted Butter at room
Temperature
1 Clove Garlic, minced
1 tb Shallots, minced
3 tb Parsley, minced
3 dr Fresh Lemon Juice
Salt and Black and Cayenne
Peppers

Wash fiddleheads and remove skins; trim off the ends.
If using fresh fiddleheads, cook in 4 qt. rapidly
boiling, salted water for 20 seconds. Refresh under
cold water and drain.

To prepare escargot butter, cream butter and gradually
whisk in remaining ingredients. (Recipe can be
prepared ahead to this stage.) Just before serving,
melt escargot butter in a large frying pan over high
heat. Add ferns, either cooked or canned (drained, if
canned) and saute for 1 to 2 minutes, or until
thoroughly heated.

Per serving: 60 calories; 4 gm protein; 5 gm
carbohydrates; 4 gm fat; 2 gm saturated fat; 8 mg
cholesterol; 18 mg sodium.

From Steven Raichlen’s 05/02/90 “No Time to Fiddle
Around: The Season is Short for the Elusive Ostrich
Fern Sprout” article in “The Washington (DC) Post.”
Pg. E16. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1438)

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PORK OYSTER EGG ROLL FILLING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Appetizers
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– Jane Harris DXDG05A
1/3 lb Ground pork
3 tb Soy sauce
4 Green onions finely chopped
2 pt Oysters shucked liq resrved
2 tb Lemon juice
1 tb Sherry
1 tb Vegetable oil
1 Onion finely chopped
8 Fresh mushrooms chopped
Black pepper to taste
1 Red pepper diced
1 tb Crushed pineapple
1/2 ts Sesame oil

1. In food processor combine pork, soy, scallions oysters, lemon
juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry
pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir
fry 1-2 min, add pineapple and reserved liquid 4. Continue cooking 1
min 5. Drizzle on sesame oil 6. Cool and make egg rolls

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Title: Quick Pots de Creme
Categories: Desserts Londontowne
Servings: 5

1 c Milk 6 oz Semi-sweet chocolate bits
1 ea Egg 2 T Sugar
1 t Rum 1 x Pinch salt

Heat milk to boiling point. Place all other ingredients in an electric
blender, and add hot milk. Blend at low speed one minute. Stir with a
rubber spatula to remove bubbles. Pour into pot de creme cups and chill
several hours before serving.

Mrs. Thomas H. Morton

—————————————————————————–

Title: LEMON ASPARAGUS AND CARROTS
Categories: Low-cal, Vegetables
Yield: 6 servings

1/2 lb Carrots, small
8 oz Asparagus spears, frozen
1 x Lemon pepper (dash)
1/8 c Lemon juice

PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium
238mg Potassium
.
Wash, trim, and peel samll carrots. Place carrots in a steamer basket
above boiling water. Cover and steam about 15 minutes or till crisp-
tender. Rinse carrots in cold water; drain.
Meanwhile, cook frozen asparagus spears according to package. Rinse
asparagus in cold water; drain.
Cover and chill drained carrots and asparagus. To serve, arrange carrots
and asparagus on a platter. Sprinkle with a little lemon juice and
lemon pepper.
BETTER HOMES AND GARDENS

—–

Title: Vinegar Based Bbq Sauce
Categories: Bbq sauces
Yield: 1 servings

1 c White Vinegar
1 c Cider Vinegar
1 ts Sugar
1 ts Red Pepper Flakes
1 ts Tabasco

Mix thoroughly. This is the Southern style of vinegar based
bbq sauces. Just mop it on as you are grilling.
—–

Title: Winter Vegetable Stock
Categories: Stews, Vegetables, Stocks
Yield: 6 servings

2 tb Butter or olive oil
1 Onion
– diced into 1/2-in squares
1 c Leek greens; roughly chopped
2 md Carrots; peeled and diced
4 Outer stalks of celery; plus
Celery leaves; diced
1 c Cubed winter squash
-=OR=- Squash Seeds Skins
1 c Chard stems
– cut into 1-in lengths
1 md Potato; diced, -=OR=-
1 c -Thick Potato Parings
1/2 Celery root; scrubbed, diced
1/4 c Lentils; rinsed
6 Thyme sprigs; -=OR=-
1/4 ts -Dried thyme
2 Bay leaves
2 Handfuls borage leaves
-=OR=- Chard leaves, lettuce
– or nettles
3 Sage leaves
10 Parsley sprigs
– roughly chopped
4 Garlic cloves
– peeled and chopped
1 ts Salt
2 ts Nutritional yeast (optional)
8 1/2 c Cold water

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils,
herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water,
and stew over medium-low heat for 15 to 20 minutes. Pour in the 8
cups of cold water and bring to a boil; then simmer, partially
covered, for 30 to 40 minutes. Pour the stock through a sieve and
press out as much of the liquid as possible. Use it as is, or reduce
it further for a richer flavor. Taste and season with more salt, if
needed.

Makes 4 to 6 Cups

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

CHICKEN PIE WITH CORNMEAL CRUST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Roasted cold Chicken
1/2 lb Small red potatoes
8 oz Mushrooms
3 Carrots
2 Celery stalks
1 Onion
1/4 c Salad oil
1/4 c All-purpose flour
1 1/2 ts -Salt
1 t Chicken bouillon
1/2 ts Dried thyme
1/4 ts Ground pepper
1 qt Milk
12 oz Pkg corn-muffin mix
1 lg -Egg

About 1 1/4 hours before serving:

Discard bones and skin from chicken; cut meat into bite-sized pieces.
Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside.
Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion.
In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms,
carrots, celery and onion for 5 minutes, stirring frequently, until
vegetables soften slightly; stir in flour, salt, chicken bouillon, dried
thyme and pepper until vegetables are well coated. Add chicken, potatoes
and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling.
Boil one minute.
Spoon chicken mixture into a deep 3-quart casserole; bake, uncovered,
for 10 minutes.
Meanwhile, prepare corn-muffin mix according to label, using egg and
remaining 2/3 cups milk. After chicken mixture has baked 10 minutes,
remove casserole from oven and spoon cornmeal mixture over the top of
chicken mixture. Bake 15 minutes longer or until
cornmeal crust is golden and chicken mixture is hot and bubbly.
~–

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