Creole-Style Oven Pot Roast

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Meats

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

4 lb Bottom round beef roast

1 Garlic clove,small,slivered

Seasoned flour

2 tb Vegetable oil

1 Onion,medium,sliced

1 Bell pepper,large,diced

1/2 Rib celery,cut in 2"-pieces

10 Carrots,cut in half

2 Tomatoes,large,peeled/choppd

1 tb Parsley,chopped

2 Bay leaves,small

1 c Water

1 ts Salt

Pepper,freshly ground

8 Potatoes,peeled

1. Wipe roast; insert garlic slivers into roast and coat all sides well

with seasoned flour.

2. Place meat in large roasting pan with vegetable oil and onion; roast

uncovered in preheated 500’F. oven 30 minutes, until browned on all sides.

3. Remove from oven; reduce temperature to 300’F.

4. Surround meat with bell pepper, celery, carrots, tomatoes, parsley, bay

leaves and water; season with salt and pepper.

5. Cover pan, return to oven and roast 1 1/2 hours.

6. Add potatoes; roast 1 hour longer.

7. Remove lid (to brown vegetables and reduce stock); roast about 30

minutes longer.

8. Correct seasonings; transfer roast and vegetables to heated platter.

9. Heat stock over direct heat to brown and thicken gravy.

10. Spoon gravy over sliced meat and vegetables.

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Title: Spiced Black Beans
Categories: Vegetables
Yield: 6 cups

1 lb Dried black beans, picked
-over
1 md Onion, peeled
4 Whole cloves
2 Chorizo sausages (opt)
4 lg Sprigs fresh cilantro, stems
-crushed
1 lg Carrot
1 Celery stalk, with leaves
2 T Olive oil
2 T Cocoa powder
1 T Ground cumin
1 T Chili powder
1/4 t Red pepper flakes
8 c Water

When cooking up these beans, don’t add salt to the water, because it
keeps the beans from becoming tender. Cocoa powder add a subtle
sweetness that is used in Mexican mole sauces to cut the heat of the
chili. I think it adds a great depth of flavor to this ’90s favorite.

1. Soak beans overnight in water to cover. Drain and rinse.

2. Stud the onion with cloves.

3. Place all ingredients in a large, heavy pot and bring to a boil.
Reduce heat to a simmer and cook until tender but not mushy, about 1
1/2 hours.

4. Remove flavoring vegetables; discard or reserve for another use.
Slice chorizos, if desired, and return to beans; or serve chorizos on
their own.

Yield: 6 cups. Per 1/2 cup serving: 254 calories, 11 grams fat, 17
milligrams cholesterol.

NOTE: For a special treat, puree 2 cups of beans (without chorizos)
along with some of the cooking liquid until you have a smooth paste.
Spread paste atop round corn chips. Sprinkle a bit of Monterey Jack
cheese over bean paste. Set on baking sheet in a 350’F. oven for 3
minutes to melt cheese. Serve warm, topped with shredded lettuce and
chopped cilantro. Serve with chorizos.

MMMMM

Title: Cherry almond pie
Categories: Pastries, Desserts, Fruits
Yield: 6 servings

Pate brissee (see recipe)
2 tb Quick-cooking tapioca
1/2 ts Salt
1/4 ts Almond extract
2 tb Unsalted butter, softened
1/2 ts Lemon zest, grated
1/3 c Flour
1 ts Water
5 c Sour cherries
1 1/2 ts Lemon juice
1 c Sugar
1/8 ts Ground cloves
7 oz Almond paste
2 Lg Egg yolks
1 Egg yolk mixed with

Roll out dough 1/8-inch thick on a lightly floured surface. Fit it into a
9-inch pie plate. Crimp edges decoratively and chill the shell. Working
over a bowl, pit cherries, combine them with the tapioca, lemon juice,
salt, sugar, almond extract, and cloves, and stir until well combined. Let
filling stand, stirring occasionally, for 15 minutes. In a bowl with an
electric mixer, cream the butter. Add the almond paste and zest. Beat
mixture until well combined. Add the egg yolks, one at a time, beating
well after each addition. Beat in flour and after the mixture is well
combined, transfer it to a pastry bag fitted with a 1/4-inch plain tip.
Spoon filling into the shell, pressing down gently to level the top, and
over it pipe the almond paste mixture, forming a lattice pattern of strips
about one inch apart. Brush edge of shell with egg wash. Bake in the lower
third of a preheated 425f oven for 25 minutes. Reduce heat to 350f and bake
for 15-20 minutes more, or until the crust and lattice are golden brown and
the filling is bubbling. Cool on a rack. a 1988 Gourmet Mag. favorite

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EMPIRE STATE MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shredded unpeeled apples
1 1/3 c Sugar
1 c Chopped cranberries
1 c Shredded carrots
1 c Chopped pecans or walnuts
2 1/2 c Flour
1 tb Baking powder
2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
2 Eggs, lightly beaten
1/2 c Vegetable oil

In a large mixing bowl combine apples and sugar.
Gently fold in cranberries, carrots and nuts. In
another bowl combine flour, baking powder, baking
soda, salt and cinnamon. Mix well. Add to apple
mixture. Mix well to moisten dry ingredients. Combine
eggs and oil; stir into apple mixture. Fill 18
greased muffin tins 2/3 full. Bake at 375 degrees for
20-25 minutes. Cool 5 minutes before removing from
tins.

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Title: 651500 Spanish Roast
Categories: Spanish, Beef, Chocolate
Yield: 6 servings

4 lb Roast
-Flour
2 T Oil
1 lg Onion, sliced thin into
-rings
1 t Salt
1/2 t Black pepper
2 Whole cloves
1 T Vinegar
1 Whole bay leaf
1 t Cinnamon
2 T Catsup
2 c Water
2 oz Semi-sweet baking
-chocolate, grated

Flour roast. Brown in oil on all sides. Remove roast from pan and
set aside. Put onion rings into pot (Dutch oven). Add salt and
pepper. Put roast on top of onion rings, add cloves, vinegar, bay
leaf, cinnamon, catsup and water. Put lid on pot. Let come to a
boil and simmer about 2 1/2 hours or until roast is tender. Add
grated chocolate and stir around roast. Let cook another 15 minutes.
Remove cloves and bay leaf.

MMMMM

Title: WILD RICE AMANDINE EN CASSEROLE
Categories: Rice, Casseroles
Yield: 6 servings

2 tb Onion, chopped
2 tb Fresh chives, finely chopped
1 ts Shallot, finely chopped
3 tb Green bell pepper, finely ch
-pped
1/4 c Olive oil
2 c Wild rice, rinsed well and d
-ained
4 1/2 c Chicken broth, heated
Salt, pepper to taste
3/4 c Blanched almonds, slivered

In a large saucepan, cook the onionn, chives, shallot, and pepper in the
oil over mod-low heat, stirring occasionally, until veggies are softened.
Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir
in broth, season with salt and pepper to taste, and add the almonds.

Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle
of a 325f oven for 75 minutes, or until rice is tender. Stir once after
about 35-40 minutes.

a 1952 Gourmet Mag. favorite

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KWITIAOW PAD THAI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Peanut or corn oil
1 oz Raw prawns, shelled
4 oz Firm bean curd (tofu) — diced
3 tb Preserved sweet white radish
— chopped
3 tb Sliced shallots
4 Eggs
11 oz Rice or cellophane noodles
– (sen kel or woon sen),
– soaked in cold water
– for 7-10 minutes, if dried
1/4 c Chicken stock
3 tb Dried shrimps, chopped
1/3 c Unsalted peanuts, chopped
4 Spring onions — sliced
15 oz Bean sprouts
—–SAUCE—–
1 c Water
1/2 c Tamarind juice
1/3 c Palm sugar
1 tb White soya sauce

Mix all the sauce ingredients together in a pan and boil until reduced to
about 2/3 cup. Set aside to cool.

Heat the oil in a wok or pan until very hot, then add the prawns and bean
curd and stir-fry lightly for 1 minute. Add the preserved radish and
shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute,
then add the noodles and chicken stock. When the noodles are soft (about 2
minutes), add the dried shrimps, peanuts, spring onions and bean sprouts.
Add the sauce, fry for a couple of minutes and serve.

Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime
wedges, spring onions, and fresh bean sprouts, all in small containers.

From: stigle@cs.unca.edu (Sue Stigleman)

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HARVEST APPLE STUFFING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : American Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Apple juice
1 c Carrots — shredded
1 c Celery — chopped
1/2 c Onion — chopped
1/4 ts Nutmeg
8 c Cornbread cubes — dry
2 c Apples, peeled — finely
Chopped
1/3 c Walnuts — chopped
1/4 c Wheat germ, toasted
1 c Chicken broth, defatted

Preheat oven to 350F. coat a large skillet with
nonstick cooking stray. Add
juice, carrots, celery, and onion and cook until
tender. Stir in nutmeg. Lightly coat a three- to
four-quart casserole dish with nonstick cooking spray.
Place cornbread cubes, apple, walnuts and wheat germ
in casserole dish and toss lightly. Add onion
mixture. Drizzle with enough broth to moisten and
toss lightly again. bake for 30-40 min.

Recipe By : Shape

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Title: OAT BRAN RUSSIAN BLACK BREAD
Categories: Breads
Yield: 1 servings

3 tb Dry yeast
1 ts Sucanat*
1 c Warm water
3/4 c Rye flour
2 c Wholewheat flour
1 ts Salt
1 c Oatbran
1 tb Carob or cocoa powder
1 ts Caraway seeds
1 ts Fennel seeds
2 tb Cider vinegar
2 tb Dark molasses
2 tb Corn oil
1 tb Minced onion

Dissolve yeast sucanat in about 1/2 c water set aside till
yeast is
foamy.

Combine rye flour, wholewheat flour, salt, oatbran, carob, carawy
fennel
seeds.

In a separate bowl, combine the vinegar, molasses, oil onion. Add wet
ingredients to the dry ingredients blend well. Add yeast mix
well. If
the dough is too stiff or dry, add more water. If too sticky add more
flour. Turn dough out onto a floured surface; flatten it out; shape it
into a round, shallow loaf. Place loaf on a lightly oiled baking sheet,
brush dough with oil let it rise in a warm spot until the dough holds
an
imprint when gently touched (about 30 minutes). Bake at 375F for 35 to 40
minutes cool on a wire rack. Lightly brush the top with oil.

Ron Pickarski, “Friendly Foods”

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Title: Finikia (Semolina Honey Cookies)
Categories: Greek, Cookies
Yield: 60 servings

125 g Butter
1/2 c Caster sugar
1 Orange (grated rind only)
1/2 c Corn or peanut oil
2 1/2 c Plain flour
4 ts Baking powder
1 1/2 c Fine semolina (farina)
1 ts Ground cinnamon
1 pn Ground cloves
1/2 c Orange juice
Toasted sesame seeds *or*
Chopped walnuts
–syrup–
1 c Water
1 c Sugar
1/2 c Honey
1 Piece of cinnamon bark
2 ts Lemon juice

Oven temperature: 180 C (350 F) Cooking time: 25 minutes Cream butter,
sugar and orange rind until light and fluffy. Gradually add oil and
continue to beat on high speed until mixture thickens to whipped cream
consistency. Sift flour and baking powder twice and combine with semolina
and spices. Gradually add to creamed mixture alternately with orange
juice. When combined knead with hand to form a firm dough. Shape
tablespoonfuls of dough into ovals, place on ungreased baking sheets and
pinch ends to form torpedo shape. Bake in a moderate oven for 25 minutes
until golden brown and crisp. Cool on baking sheets. In a pan stir water
and sugar over heat until sugar dissolves. Add honey, cinnamon bark and
lemon juice and bring to the boil. Boil over medium heat for 10 minutes
and remove cinnamon. While syrup is boiling, dip cookies in 3 at a time,
turn over in syrup, then remove to a rack placed over a dish. Repeat with
number required for serving. Store remainder in a sealed container for
later dipping. Sprinkle dipped cookies with sesame seeds or chopped
walnuts and serve.

From: “The Complete Middle East Cookbook” by Tess Mallos
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

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