Brasciole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
dash dry basil)
1 Egg beaten
1 Thin slices beef or veal
4 tablespoon Olive oil per cup of bread
(pounded to tenderize)
crumbs
Flavored bread crumbs (bread
Salt and pepper
crumbs — grated cheese
Tomato sauce (enough to
parsley — dash of oregano
almost cover)

Pound the slices of meat as thin as possible. Make a mixture of bread crumbs,
egg and oil. Lay meat out and lightly salt and pepper each piece.
Place some of the mixture on each piece and spread covering most of the meat
except the edges. Roll and secure with a toothpick. Lightly brown each in a bit
of butter and oil. When browned place in oven proof dish. To the browning pan
add tomato sauce and mix to get all flavor from bottom of pan.
Pour over meat and bake in oven at 350 for 45 min. Turn often to prevent
drying.

Serving suggestions…. Mashed potatoes..with a touch of garlic while
mashing. The sauce makes a wonderful tasty gravy. A bright veg such as carrots
or broccoli. Crust bread and a salad.
Converted by MMCONV vers. 1.00

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STRAWBERRY-PEACH CRISP

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7104
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sliced strawberries
2 cups sliced peaches
3/4 cup sugar
1 tablespoon lemon juice
3 cup whole-wheat flour
2 teaspoon cinnamon
Pinch freshly grated nutmeg
For the Topping
1 cup whole-wheat flour
3/4 cup light brown sugar
2 cup unsalted butter, melted
2 teaspoon cinnamon
2 cup quick oats

Preheat oven to 375 degrees.

Mix the strawberries, peaches, lemon juice, sugar, whole-wheat flour,
cinnamon, and nutmeg in an 8-inch square baking dish.

Make the topping by tossing together the whole-wheat flour, sugar, oats,
butter, and cinnamon. Sprinkle the topping mixture over the
strawberry-peach filling.

Bake for 35 minutes, or until the topping is golden brown and crisp. Serve
with ice cream or whipped cream.

Yield: 6-8 Servings

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Title: CHOCOLATE TRUFFLES
Categories: Candies, Chocolate
Yield: 40 servings

3 pk (6oz)semisweet Chocolate Chi
1 cn Sweetened Condensed Milk
1/2 ts Vanilla
Coatings

In heavy, medium sized saucepan, over low heat, melt chocolate chips
with sweetened condensed milk. Remove from heat, stir in vanilla.
Chill mixture for 1 hour, or until firm. Shape into 1 inch balls, dip
in coatings. Place in foil or candy cups, chill one hour, or until
firm. Store covered at room temperature.Coatings: Finely chopped
nuts, flaked coconut, chocolate sprinkles,unsweetened cocoa,
confectioner’s sugar, finely chopped almonds, silver shot candies.

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SCOTTISH CHEDDAR CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — thinly sliced
55 g Butter
55 g Flour
2 1/2 c Stock
2 1/2 c Milk
1 pn Pepper
170 g Scottish Cheddar Cheese
— grated

This is a recipe from Toravaig House Hotel, a small
family hotel at Knock Bay in the south or garden of
Skye, five miles south of Armadale.

Melt the butter in a saucepan and cook the onions for
a few minutes.

Add the flour and cook for another minute.

Stir in the milk and stock, bring to the boil, season
and simmer gently for about 5 minutes.

Toss the grated cheese gently into the soup and simmer
until melted.

DO NOT ALLOW TO BOIL.

From: Janet Warren, A Feast of Scotland, Lomond Books,
1993, ISBN 1-85051-112-8

Typed for you by Rene Gagnaux @ 2:301/212.19

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Title: ALMOND POPPY NOODLES!
Categories: Pasta
Yield: 4 servings

8 oz Medium egg noodles
4 tb Butter or margarine
1/2 c Slivered almonds
1 tb Poppy seeds

Cook noodles according to package directions. In large skillet, melt 1 T
butter and lightly brown almonds. Stir in remaining butter, noodles and
poppy seeds; heat through. Serve, if desired with pork roast.[1-2]

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Rice and Beans for lunch

In the morning (or the night before), combine in a
plastice container:

1 cup (before cooking) of brown rice (basmati) cooked in vegatable broth
instead of water.
1/2 can spiced italian tomatoes
1/2 bunch parsley
1/2 can small brown beans (seasoned version)
6-12 fresh or canned oyster mushrooms

Mix. Nuke for 3 minutes at high for lunch. Yummee!

Title: Peanut-Butter Bonbons
Categories: Candies
Yield: 48 servings

-Nancy Speicher DPXX20A
4 ts Butter or margarine
2 tb Evaporated milk
1/2 ts Vanilla extract
ds Salt
2 c Sifted confectioners’ sugar
1 c Creamy peanut butter
1 tb Dark corn syrup
6 oz Semisweet chocolate pieces
1 tb Shortening

1. In 3-quart saucepan, over low heat, melt butter. Stir in
evaporated milk, vanilla, and salt; mix well. Remove from heat.
2. Gradually add 1 1/2 cups confectioners’ sugar, stirring until
mixture is thick and smooth. Add peanut butter and corn syrup; mix
well.
3. Turn out onto board lightly sprinkled with remaining
confectioners’ sugar. Knead until consistency of fondant.
4. Form slightly rounded teaspoons of dough into balls.
5. In top of double boiler, melt chocolate and shortening over hot,
not boiling, water. Remove from heat.
6. Using toothpick, dip balls into chocolate just until half covered.
Place on waxed paper. Refrigerate until firm. Makes 48 balls.
From McCalls Cookery No. 13.

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Title: Strawberry Meringue Pudding
Categories: Australian, Desserts, Ceideburg 2
Yield: 6 servings

Text Only

This is an Australian recipe circa 1950 (cakes and puddings always
were Australia’s forte) which deserves a revival. At the time, most
homes always had a supply of cake and biscuits on hand, so cake and
biscuit crumbs were a by-product which needed a use. Nowadays you
will probably have to buy a plain cake to obtain the crumbs. The
recipe is hardly for weight-watchers but, even so, is quite low in
fat.

Preheat the oven to 190C. Hull 3 cupfuls of strawberries and slice
them into an oven dish. Sift over them half a cup of icing sugar.
Heat one cup of milk. Separate 2 eggs, beat the yolks and stir into
the milk off the heat. Add 1 cup of cake or sweet biscuit crumbs and
spread the mixture over the strawberries. Bake for 20 to 25 minutes.

Meanwhile beat the 2 egg whites until stiff then fold in 4
tablespoons of castor sugar. Remove the pudding from the oven and
pile this meringue on top of it in peaks, or swirls.

Bake in a slow (130C) oven for 15 to 20 minutes.

Makes 6 servings.

Posted by Stephen Ceideberg; November 17 1992.

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BURGOO

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Stews Beef
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Ready to Cook BroilerChicken
2 lb Beef Shank Cross-cuts
12 c Water
1 tb Salt
1/4 ts Pepper
6 ea Slices Bacon
56 oz (2 cns) Tomatoes
1 c Cubed Peeled Potatoes
2 c Coarsely Chopped Carrots
1 c Chopped Onion
1 c Chopped Celery
1 c Chopped Green Pepper
2 tb Packed Dark Brown Sugar
1/4 ts Crushed Dried Red Pepper
4 ea Whole Cloves
1 ea Clove Garlic, Minced
1 ea Bay Leaf
4 ea Ears Of Fresh Corn
32 oz (2 cns) Butter Beans
10 oz Frozen Cut Okra
2/3 c Unbleached All-purpose Flour

In 10-quart Dutch oven or stock pot combine chicken,
beef cross cuts, water, salt and pepper. Cover; cook
til meat is tender, about 1 hour. Remove chicken and
beef from broth, reserving broth. Remove chicken and
beef from bones; discard skin and bones. Cube beef
and chicken. Set aside. Cook bacon til crisp; drain,
reserving drippings. Cruble bacon, set aside. To
reserved broth in Dutch oven, add cubed beef,
undrained tomatoes, potatoes, carrots, onion, celery,
green pepper, sugar, red pepper, cloves, garlic,and
Bay Leaf. Cover; simmer 1 hour, stirring often.
Remove cloves and bay leaf. With knife, make cuts
down center of each row of corn kernels and scrape off
of cobs. Add corn, cubed chicken, undrained beans,
and okra to Dutch oven; simmer 20 minutes. Blend
flour and reserved bacon drippings; stir into stew.
Cook until stew thickens. Salt to taste. Garnish with
parsley and serve hot with baking powder biscuits for
a great meal.

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Title: Jello Aquarium Recipe
Categories: Kids
Servings: 6

1 pk Jello Berry BLUE jelly
-powder
1 c Boiling water
2 c Ice cubes

gummy fish

Dissolve jelly powder in boiling water. Add ice cubes, stirring until
jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly
into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of
slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2
hours.

Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens

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