STAY ABED STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Stews
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Cubed steak meat (or a roast
-if the price is right)
1 c Carrots, sliced
Salt pepper
1 cn Tomato soup (small)
1/2 cn Soup can water
1 lg Raw potato, peeled, sliced
1 Bay leaf (be sure to remove
-after cooking)

Put all ingredients in a casserole with a tight fitting lid.
Bake at 275 for 5 hours. Add any leftover chicken, celery, etc. to this.

– – – – – – – – – – – – – – – – – –

CHEDDAR-OLIVE TART

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Eggs
1 1/2 c Cream
4 oz Cheddar cheese, grated
1/2 c Sliced black olives
Salt and pepper to taste
Prepared tart shell (s)

You can either bake this in 1 large tart shell or 4 smaller ones. PREHEAT
OVEN TO 375F. Beat eggs lightly and mix in all other ingredients. Pour into
prepared shell (s). Bake 30 minutes for a large shell, 20 minutes for
smaller ones.

– – – – – – – – – – – – – – – – – –

Tuscan Potato Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salads
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds Potatoes — cubed
2/3 Cup Parmesan Cheese
1 Cup Ricotta Cheese
4 Cloves Garlic — mashed
1/2 Red Onion — thinly sliced
1/2 Cup Olive Oil
6 Tablespoons Cider Vinegar
Salt And Pepper — to taste
1/2 Cup Fresh Parsley

Cook potatoes in boiling salted water until just tender. Drain. While
potatoes are still hot, stir in remaining ingredients. Chill before
serving.

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Title: EBONY AND IVORY CHOCOLATE TRUFFLES
Categories: Chocolate, Truffles
Yield: 36 servings

——————KAREN PHILLIPS CBTX40A——————
7 1/2 oz White chocolate;
Chopped into 1/4″ pieces
8 oz Semi-sweet chocolate;
-chopped into 1/4″ pieces
3/4 c Heavy cream
5 tb Unsweetened cocoa

EQUIPMENT: Cutting board, cook’s knife, measuring cup,
measuring spoons, 2 stainless steel bowls, 1 1/2-quart
saucepan, 2 whisks, baking sheet, parchment paper.
Place the white and dark chocolates into separate
stainless steel bowls. Heat the cream in a 1 1/2-quart
saucepan over medium heat. Bring to a boil. Pour 1/4 c
of boiling cream over the white chocolate and the
remaining 1/2 c over the dark chocolate and allow to
stand for 4 to 5 minutes. Stir each with a separate
whisk until smooth, and allow to cool for 1 hour at
room temperature. Refrigerate the two ganaches for 15
minutes, stirring every 5 minutes.

Line a baking sheet with parchment paper. Portion 36
heaping teaspoons of dark chocolate into separate
mounds onto the parchment paper. Top each teaspoon of
dark chocolate with a level teaspoon of white
chocolate.

To fashion the truffles, roll each portion of
chocolate in your palms in a gently circular motion,
using just enough pressure to form smooth rounds. Roll
the rounds of chocolate in cocoa until completely
covered.

—–

Title: ORIENTAL PISTACHIO CHICKEN
Categories: Chinese, Chicken
Yield: 8 servings

8 Chicken breasts, halved,
-boned and skinned
1 ts Garlic powder
1 ts Paprika
Salt and freshly ground
-black pepper to taste
3 tb Safflower oil
2 c Beef broth
2 ts Cornstarch
1/3 c Dry red wine
2 tb Oyster sauce
4 Green onions, including
-tops, chopped
1/4 c Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Season chicken breasts with garlic powder, paprika,
salt and pepper. Saute chicken in oil over medium-high
heat. In saucepan, combine beef broth, cornstarch,
wine and oyster sauce. Heat to boiling and simmer for
10 minutes. Add green onions and 1/4 cup pistachios.
Prepare rice noodles according to package directions.
Place noodles on heated serving dish, top with chicken
breasts and pour sauce over all. Garnish with
additional pistachios.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

—–

Title: Special Chicken
Categories: Chinese, Chicken, Wings, Ceideburg 2
Yield: 1 servings

1 1/2 lb Chicken wings, cut-up into
-segments at joints.

MMMMM————————–MARINADE——————————-

MMMMM————————-A MIXTURE——————————
2 tb Soy sauce
1 ts Sugar
1 tb Sherry wine
A few gratings of fresh
-ginger
2 ts Hoisin sauce
1 Clove garlic, minced
1/4 ts Sesame oil
1 ts Salt
ds MSG (optional)

MMMMM————————-B MIXTURE——————————
2 Eggs
1/2 c Cornstarch
1/2 c Flour
Oil for deep frying
Lettuce leaves, shredded

Green onion, Chinese parsley and cashew nuts, all chopped, for
garnish This is one of the better deep-fried chicken recipes I’ve
found. It calls for chicken wings, but I used a whole chicken, cut
up Chinese style and just increased the marinade ingredients a tad.

Serve this with side dishes of hoisin sauce, spiced salt (toasted salt
mixed with black pepper about half and half), hot mustard and chili
oil along with a bowl of finely chopped scallions. Dip piece of
chicken into the dip of your choice, then into the scallions and
enjoy! Ice cold beer goes great with this dish. Oh yeah++steamed
rice too…

Be sure to use the dark, toasted sesame oil rather than the health
food store stuff.

1. Soak cut-up chicken in marinade ingredients A for 1 hour. Mix
ingredients B into bowl with marinated chicken. Stir well. Will be
very sticky and stiff to mix.

2. Heat 2 inches oil in wok to 375F. Drop batter covered chicken
piece by piece carefully into hot oil. Do not fill wok too full of
chicken or it will take too long to brown. Should take only 5
minutes to cook through. Result will be crispy golden brown chicken
pieces.

3. Drain on paper towels. Place on platter lined with lettuce
shreds.

4. Garnish if desired with chopped green onions, Chinese parsley and
cashew nuts.

From “Quick and Easy Gourmet Wok Cooking” by Kay Shimizu.
Shufunotomo Co. Ltd., Tokyo. 1973. Distributed in the U.S. by Japan
Publications Trading Co. 1255 Howard St., S.F., Ca. 94103. ISBN
0-87040-245-5.

Posted by Stephen Ceideberg; July 11 1991.

MMMMM

Title: Cuban Black Bean Soup
Categories: Soups/stews, Low-cal, Beef, Beans
Yield: 4 servings

1 lb Beans, dried black 1/2 ts Thyme, dried leaf
1 c Onion; chopped 1/2 ts Oregano, dried leaf
1 tb Margarine or butter 1/2 ts Salt
4 c Water 1 Pepper, dried whole red
1 Bouillon cube, beef 1 c Pepper, green bell; chopped
12 oz Ham, cooked lean 1/3 c Dark rum (optional)
2 Bay leaves 1 c Sour cream (optional)

Sort and soak beans overnight; drain and discard soak water. In a 4-quart
pot, saute onion in butter or marg until tender but not browned. Add soaked
beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves,
thyme, oregano, salt red pepper. Bring to boil; reduce heat. Cover and
simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from
stew, mash in a bowl with potato masher or fork. Add mashed beans to stew;
stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if
used and discard. Add diced meat, green pepper and rum (if desired) to
beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour
cream if desired.

—–

Title: APPLE GREEN TOMATO CHUTNEY
Categories: Relishes
Yield: 24 Half pints

12 Tart green apples
24 sm Green tomatoes
4 md Onions
3 c Seedless raisins (1 pound)
4 c Cider vinegar
2 1/2 c Brown sugar (tightly packed)
2 tb Salt
1/2 ts Crushed, dried chilies
1 1/2 tb Curry powder
3 tb Mixed pickling spices

Wash, core and chop the apples; wash, blanch, peel and chop the
apples and chop the onions. Place apples, tomatoes and onions in a
preserving kettle and add raisins, vinegar, sugar, salt, red pepper
and curry powder. Put the pickling spices in a cheesecloth bag and
add to the kettle. Boil, stirring occasionally, for 25 minutes, or
until apples are transparent.

Remove fruit with a slotted spoon. Boil syrup rapidly until it
thickens.

Discard pickling spices, return the fruit to the syrup and bring to a
boil.

Remove from the heat and ladle into hot, sterilized jars and seal
immediately. Process in boiling water bath for 10 minutes. This
recipe makes approximately 24 half-pints.

MMMMM

Title: KREPLACH W/ SEVERAL FILLINGS
Categories: Side dish, Pasta, Jewish
Yield: 5 servings

———————–NOODLE DOUGH———————–
1/2 ts Salt
2 Eggs; slightly beaten
2 c Flour; unsifted,(scant)
-OR- instead of making
-noodles, buy Won-Ton
-skins

———————-CHICKEN FILLING———————-
2 c Cooked chicken; minced
1 tb Onion; minced
1 Egg
Salt and pepper; to taste

——————-CHICKEN LIVER FILLING——————-
2 c Broiled chicken livers
2 Eggs; hard boiled
1 Onion; small minced
Salt and pepper
1 tb Schmaltz; chicken fat

———————–MEAT FILLING———————–
2 c MEAT; Cooked and ground
1 Egg
1 tb Onion; minced
Salt and pepper

———————-CHEESE FILLING———————-
2 c COTTAGE CHEESE; FARMERS, DRY
3 tb Matzo Meal; OR bread crumbs
1 Egg
2 tb Onion; minced
Salt and pepper

NOODLES: This is a lost art. may I add that I usually
use wonton skins and make life easy for myself; but
once in awhile….

1. Add salt to eggs, add eggs to flour. Mix with your
hands until the dough leaves the sides of the bowl. It
should be fairly stiff. Knead until dough is smooth
and elastic.

2. Roll out on a lightly floured board (or on a white
cloth). Roll and stretch until it is paper thin…well
very thin.

3. Cut into 3″ squares. Place one T of filling in
center of each square and fold to make a triangle.
Crimp edges with a fork and cook in boiling water. If
you have a pasta machine (or I sometimes use a Food
Processor) go for it.

4. Cook until they rise to the top; about 10 or 12
minutes. DO NOT COOK IN THE SOUP. You may warm them in
the soup.

FILLINGS. These days I zap all the ingredients for
each type of filing in the Food Processor, leaving the
eggs for last. For the cheese filling, you just want
to combine the ingredients.

NOTE: I would serve all but the cheese with Chicken
Noodle soup or as an appetizer or side dish.. The
Cheese Kreplach are usually served on the side (for a
dairy meal) with sour cream. Each of these recipes
makes about 30; figure at least 3 each

SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

—–

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

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.