SEP-DINNER: OXTAIL CONSOMM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
3 lb Oxtails
1 Onion, chopped
1 Leek, white part only, chop
4 Celery stalks, chopped
1 Carrot, chopped
1 Garlic clove, chopped
10 c Beef stock
2 Bay leaves
2 Whole cloves
1 tb Tomato paste
1 1/2 ts Black peppercorns
1 Whole nutmeg, grated
1 Thyme sprig
4 Egg whites
Salt
Pepper

Make this consomm the day before, then chill it
overnight so as to be able to scoop the fat off the
top. Float wild-rice ravioli filled with squash pure
in this rich-tasting consomm.

In large 24-cup stockpot, hat oil over medium-high
heat; cook oxtails for about 5 minutes or until
browned. Remove from pot and set aside. In same pot,
cook onion, leek, celery, carrot and garlic for 5
minutes or until softened. Stir in stock, 4 cups
water, oxtails, bay leaves, cloves, tomato paste,
peppercorns, nutmeg and thyme. Bring to boil; reduce
heat and simmer, covered, for 2 hours.

Using fine sieve, strain stock. Refrigerate stock,
uncovered, for about 12 hours or until fat has
congealed. Using slotted spoon, remove and discard
fat. Pour stock into clean stockpot.

Whisk egg whites for about 45 seconds or until foamy.
Stir in cold stock. Over medium-high heat, continue
stirring egg mixture until it reaches 98F 37C or body
temperature. Stop stirring; bring to boil. Reduce heat
to low. Using handle of wooden spoon, make 1/2-inch
wide hole in egg white. Simmer gently for 15-20
minutes or until consomm is clear.

Leaving pot on warm element, ladle consomm into
cheesecloth-lined sieve; discard egg white. Season
with salt and pepper to taste.

Recipe by Jamie Kennedy, co-owner Palmerston
Restaurant, Toronto, Ontario, Canada.

Luncheon Menu:[originating chef indicated]
Smoked Salmon Tartare [Alan Johnston]
Oxtail Consomm [Jamie Kennedy]
Roasted Shrimp With Chanterelles And Sweet Corn [John
Bishop] Roasted Cornish Hens – Shiitake Basil Stuffing
[Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]

Source: Canadian Living magazine, Sep 94
Presented in article by Donna Paris: “Julia Child
Comes For Lunch”

[-úMÿ PA_Meadows@msn.com

– – – – – – – – – – – – – – – – – –

Potatoes With Bacon Zucchini

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 md Zucchini — sliced fairly thin
2 tablespoon Butter
6 lg Potatoes — boiled and skinned
4 tablespoon Olive oil
6 Slices bacon
Salt and pepper to taste

In a skillet, fry the bacon until almost crisp. Drain most of the fat. Chop the
bacon and return to pan. Add sliced zucchini, butter and oil. Sautee until
slightly soft. In a large serving bowl, slice the potatoes about 1/2″ thick.
Add bacon-veggie mixture, salt and freshly ground pepper and mix well. Serve
hot or warm. *You may also use sliced onions in this recipe.
Add them with the zucchini.

– – – – – – – – – – – – – – – – – –

Broccoli Quiche

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Cheese/Eggs
Vegetarian Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Fresh broccoli florets
1/2 cup Chopped onions
1/2 cup Sliced fresh mushrooms
4 Eggs — beaten
1/2 cup Half and half
2 cups Cooked rice
4 ounces Swiss cheese — shredded
4 ounces Cheddar cheese — shredded
1/4 teaspoon Seasoned salt
1/8 teaspoon Cayenne pepper
Tomato rose for garnish — – (optional)

Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche
dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes. Blend
eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper;
stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM
(50% power) 9 to 11 minutes, or until quiche is set.
Let stand 10 minutes. Garnish with tomato rose.

Each serving provides:
* 221 calories * 12.6 g. protein * 13.2 g. fat * 12.8 g. carbohydrate * 239 mg.
sodium * 171 mg. cholesterol
Source: MICROCOOKING WITH RICE Reprinted with permission from The USA Rice
Council Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

–=====================_832539690==_
Content-Type: text/plain; charset=“us-ascii”

–=====================_832539690==_–

MULTI-GRAIN NUT BREAD

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WENDY CERACCHE DBCP84B—–
1 1/4 cup Bread flour
1 cup Whole wheat flour
3 tablespoon Rye flour
3 tablespoon Yellow cornmeal
1/3 cup Rolled oats
3 tablespoon Quaker Multi-Grain
2 tablespoon Oat flour
3 tablespoon Wheat Germ (honey crunch)
1 cup Water
1/2 cup Milk or cottage cheese
1 1/2 tablespoon Vegetable oil
3 tablespoon Honey
1/2 teaspoon Salt
1 1/2 tablespoon Vital Gluten
1 1/2 teaspoon Yeast
—–ADD WHEN DOUGH FORMED—–
1/4 cup Walnuts (or other) — chopped
1/4 cup Sunflower seeds
1 tablespoon Sesame seeds
1 tablespoon Poppy seeds
1/4 cup Carrots — grated (optional)

Add everything (except the seeds and nuts) to breadbaker in the order app=
ropriate for your machine.
I have Panasonic and use VARIETY Cycle which allows me to take the dough =
out, work with it, then put it back (minus the blade-VERY IMPORTANT) to co=
ntinue to bake. If you don’t have this feature, you can just set it to a =
dough cycle and finish baking manually. The important thing with this bre=
ad is that you have to add the seeds and nuts separately because of the l=
arge qty, otherwise they will fly around the machine and make a mess. **F=
or the Panasonic, on the Variety Cycle, it will beep after about 2 hrs. a=
nd 20 min.
(and will indicate 1:55 on machine). When it beeps, take dough out and pu=
t on a floured surface. Also TAKE DOUGH BLADE OUT OF BUCKET. Add the seed=
s nuts, carrots too if desired. (Raisins can also be added as well). Wo=
rk it into the dough, so it is spread fairly evenly. Put back in bucket, =
and press START. *** You can also roll out dough, place ingredients on to=
p and then roll up the dough, tucking under the ends.

– – – – – – – – – – – – – – – – – – =

Yellow and Red Bell Peppers Filled with Tuna

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Italian Fish
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Yellow bell peppers — cut
Lengthwise into thirds
10 Red bell peppers — cut
Lengthwise into thirds
1 Cup Plus
2 Tablespoons Olive oil
5 Tablespoons Fresh lemon juice
5 Garlic cloves — pressed
Salt and freshly
Ground pepper
3 Cans Albacore tuna packed in
Water — drained
1/2 Cup Chopped fresh parsley
5 Tablespoons Drained capers
Fresh parsley sprigs
Imported black olives
(such as Kalamata or
Nicoise)

Arrange pepper skin side up in broiler pan (in batches if necessary) and
broil until blackened. Wrap in paper bag and let stand 10 minutes to
steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large
bowl. Season with salt and pepper. Add peppers and marinate at least 30
minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before continuing.) Drain peppers, reserving marinade. Combine
tuna, chopped parsley and capers in another bowl, breaking up tuna with a
fork.
Mix in enough reserved marinade to season to taste.
Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of
each piece of pepper at one end.
Roll up. Arrange seam side down on serving platter.
Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover
and refrigerate.) Garnish with parsley sprigs and olives before serving. 16
appetizer servings.

– – – – – – – – – – – – – – – – – –

Virginia Country Potato Salad

Recipe By : Friend of Grandma Matt’s from Warrenton
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds potatoes, boiled — cubed
1 large onion — chopped
3 stalks celery ribs — chopped
6 eggs, hard-boiled — chopped
1/4 cup bread and butter pickles — chopped
1/4 cup juice from pickles
1 cup mayonnaise

Put every thing in bowl except mayonnaise. Let sit for 15 minutes so that
falvors blend. Add mayonnaise until desired consistency. Amount varies with
potaotoes.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Garnish with sliced eggs and paprika.

Silky Bean Curd Soup With Greens (Mf)

Recipe By : MONDAY TO FRIDAY SHOW #MF6605
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 cups water
1 teaspoon soy sauce
2 tablespoons miso paste
4 ounces silky soft bean curd
–cut into 1/2-inch dice
8 ounces spinach — stemmed
–and leaves washed
garnish crushed red pepper flakes
toasted sesame seeds

Bring chicken broth and water to simmer with soy sauce. Whisk a few
tablespoonfuls of the hot broth into the miso paste and reserve. Add bean
curd and spinach and cook over low heat for a minute to wilt. Return miso
paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust
the seasoning. Garnish and ladle out.

Yield: 2 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

– – – – – – – – – – – – – – – – – –

Title: Strawberry-Rhubarb Pie
Categories: Desserts Pies
Servings: 6

3 ea Eggs, beaten
1 1/4 c Sugar
1/4 c Enriched flour
1/4 t Salt
1/2 t Nutmeg
2 1/2 c Rhubarb, red, 1 inch slices
1 1/2 c Strawberries, fresh, sliced
1 ea Pastry for 9″ lattice crust
1 T Butter or margarine

Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb
and strawberries. Line 9″ pie plate with pastry; fill with fruits. Pour
egg mixture over. Dot with butter. Top with lattice crust, crimping edge
high. Bake at 400 degrees about 40 minutes. Fill openings in lattice
crust with whole strawberries. Serve warm- plain, or topped with vanilla
ice cream.
Source: Better Homes Gardens Dessert Cookbook.

—————————————————————————–

Nutritious Granola Mix

Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :0:40
Categories : Fruits Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups rolled oats
1/2 cup rye flakes — * see note
1/2 cup wheat flakes — * see note
3/4 cup wheat germ
1 cup dried coconut
3/4 cup sunflower seeds
1 1/2 cups mixed nuts — chopped
1/4 cup sesame seeds — dried and hulled
1/2 cup packed dark brown sugar
3/4 cup safflower oil — or Canola
3/4 cup water
1/4 cup honey
1/4 cup molasses
1/2 teaspoon salt — to taste
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups dried fruit — **see note

* Rye flakes and wheat flakes can be found at health food stores and some
supermarkets.
** Use a variety of dried fruits for interesting taste: raisins, dates,
apricots, apples, peaches, etc.

Granola mix:
In a large bowl, combine oats, rye, wheat, wheat germ, coconut,
sunflower seeds, nuts and sesame seeds. Stir until blended well. In a
saucepan, combine brown sugar, water, oil, honey, molasses, salt, vanilla
and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil.
Pour syrup over oat mixture. Stir with a wooden spoon until syrup
coats all ingredients.
Spread mixture in two 13 x 9 x 2-inch pans or on 2 large cookie
sheets with raised edges. Bake in preheated 300-degree oven 30 minutes,
stirring occasionally. For crunchier texture bake 7-10 minutes longer.
Cool on racks.
Stir in the dried fruit that has been chopped into bite sized pieces.
You can put this into containers and keep in cool dry place for up to
6 months. Do not refrigerate.

Yield: About 10 cups.

– – – – – – – – – – – – – – – – – –

My Skyline Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Cheese
Pasta Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
2 large Onions — minced
35 Whole black peppercorns
6 Bay leaved
4 small Red peppers
1/4 teaspoon Crushed red pepper
2 Garlic cloves — whole
6 ounces Tomato paste
3 cups Water
4 tablespoons Chili powder
1 teaspoon Ground red pepper
2 1/2 tablespoons Vinegar
1 1/2 teaspoons Cinnamon
1 1/2 teaspoons Ground allspice
1 teaspoon Worchestshire sauce
1 teaspoon Salt
1 cup Colby cheese — shredded
Pasta; cooked — hot

Brown ground beef in skillet with onions. Drain fat.
Place next 4 ingredients in a spice bag. Combine remaining ingredients, except
cheese and pasta, in a large pot. Cook over low heat for 3-4 hours. Don’t
forget to remove spice bag and whole garlic cloves.
Serve over spaghetti or some type of pasta, topped with shredded Colby cheese
and additional chopped onions if desired.

– – – – – – – – – – – – – – – – – –