Title: Venison Stew #3
Categories: Stews
Yield: 1 servings

2 lb stew meat
6 carrots
6 potatoes
2 TB oil
1 ts Worcestershire sauce
1 md onion
2 bay leaves
1 ts salt
1 ts sugar
1/2 ts pepper
1/2 ts paprika
1 ds allspice

Brown the cubed meat in the oil, add two cups of
water, then the rest of the ingredients. Cover and
simmer 1 1/2 hours. Remove bay leaves, add carrots
and potatoes, cook another 30-45 minutes or until
tender. As a footnote, I’ve just browned the meat,
then dumped everything in the “crockpot” on low. It
produces a stew that tastes as tho’ it already been
reheated several times. IMHO, that’s the best stew.

Recipe By : Mrs.Ora Moore of Dillsboro, Indiana

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SPUTNIK CHAI (RUSSIAN TEA)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 oz Tang Mix — (1 Jar)
3/4 c Instant Tea with Lemon
-Lipton’s
1 1/2 c Sugar
2 ts Cloves — Ground
2 ts Cinnamon

Mix all ingredients and keep in tightly sealed jar.
Use 2 t of the mix per cup of boiling water. Can also
be made and then iced.

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two large acorn squash
3 tablespoons olive oil
10 oz mushrooms, cleaned and finely chopped
8 oz canned, quartered artichoke hearts (NOT marinated)
1 rib celery, finely diced
4 scallions, finely chopped
3 cloves garlic, minced
1/2 teaspoon each dried basil, oregano and thyme
1/4 teaspoon dried sage
3 tablespoons soy sauce
1/8 teaspoon fresh ground black pepper, or to taste
4 oz cheddar cheese, shredded (about 1 cup)
2 oz Italian fontina, shredded (about 1/2 cup)
1 oz Parmesan cheese, shredded (about 1/4 cup)
1 cup dry breadcrumbs

Preparation Time: about one hour to prepare, plus 20-30 minutes to bake

Preheat oven to 375 .

Cut squashes in half horizontally and place each half cut-side down in
baking pans at least two-inches deep which have been oiled lightly on the
bottom. Add about one-half inch of boiling water to pan. Bake at 375
until very soft but not altogether mushy when tested with a sharp knife,
about 45 minutes to one hour depending on size of squash.

Prepare filling while squashes bake. Drain artichokes, rinse, and chop
coarsely. Heat 3 tablespoons olive oil in a large skillet over medium
heat. Add mushrooms, artichoke hearts and celery and saute until
vegetables are soft, about 5 minutes. Add scallions, garlic, basil,
oregano, thyme, sage and soy sauce and continue to cook another 3 minutes.
Add pepper and stir. Remove skillet from heat and stir in cheeses until
melted and combined. Stir in breadcrumbs, adding up to 4 tablespoons
water until well moistened and combined.

Remove squash from oven. Remove from pan and place cut-side up on cutting
board. When cool enough to handle, cut a thin slice from the bottom of
each squash half (if necessary) to allow them to sit flat. Scoop out seeds
with a spoon and discard.

Fill squash cavities with stuffing mixture, distributing evenly among four
squash halves. Place squash halves, stuffing-side up, in an oiled baking
pan big enough to hold them. If not baking immediately, refrigerate until
about 30 minutes before serving.

Bake in 375 F oven for 20-30 minutes, or until hot. If taking from
refrigerator, this will take 30-40 minutes. Cut each piece into quarters
to serve

Source: Jennie Schacht.

STAR ANISE BEEF-RICE NOODLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 (1-in) chunks fresh ginger
3 Shallots — unpeeled
1 Onion — unpeeled
2 1/2 qt Water
1 1/2 lb Oxtails
– chopped into sections
1 lb Beef shank
2 Whole star anise
1 Cinnamon stick
3 Whole cloves
1/4 c Vietnamese fish sauce
-(nuoc mam)-
1 t Salt — or to taste
1/2 lb Flat rice-stick noodles
– soaked in water
– for 20 minutes
6 oz Sirloin steak
– trimmed of fat sliced
– into paper-thin slices
1 Onion — sliced thin
2 c Bean sprouts
1/4 c Fresh coriander leaves
– (coarsely chopped)
2 Green onions
– cut into 2-in-long
– thin julienne slices
1 Lime — sliced into 8 wedges
2 Red chiles — thinly sliced

PUT GINGER, SHALLOTS AND ONION on a baking sheet;
place under a hot broiler until charred. In a stock
pot, bring the water, oxtails and beef shank to a
boil. Thoroughly skim and discard the scum from the
surface of the stock. Drop the charred ingredients,
star anise, cinnamon stick and cloves into pot, reduce
to low heat; simmer for 2 hours. Remove the meat.
Remove and shred the meat from the shank and reserve.
Return the bone to the simmering stock. Simmer 1 hour
longer. When soup is done, remove and discard bones.
Strain and degrease stock; add fish sauce and salt.
Keep warm. In a separate pot, bring 3 quarts water to
a boil. Drain noodles and add to boiling water; cook
for 1 minute. Drain in a colander. Divide noodles
among 8 soup bowls (about 1-to-2-cup-size bowls).
Divide and top each bowl of noodles with shredded
cooked beef, the raw sirloin steak slices, onion
slices and bean sprouts. Ladle about 1 1/4 cups hot
soup stock (this will cook the beef) to cover the
noodles and beef, top with fresh coriander and green
onions. Serve with squeeze of lime and chiles.

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GARBANZO OAT PATTIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Garbanzo Flour
2/3 c Cold water
1 1/2 c AM Oat Flakes
1 c Boiling water
1/2 c -to…
1 c Chopped nuts
1 t Non-alum baking powder
1 tb AM Unrefined Vegetable Oil
1/2 ts Onion or garlic powder
1/4 ts Cumin powder
1 t Sea salt (optional)

Mix garbanzo flour and cold water in a large bowl.
Pour boiling water over oat flakes in another bowl.
Cover and let stand a few minutes. Mix all
ingredients together. Stir well. Form into patties
on oiled griddle. Bake till brown on one side. Turn
and brown on the other side. Can be refrigerated or
frozen and reheated.

Source: Arrowhead Mills “toasted Garbanzo Flour”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

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Title: MOCHA SAUCE
Categories: Sauces
Yield: 1 Cup

2/3 c Semisweet chocolate chips
1 ts Instant espresso powder or
-instant coffee granules
1/4 c Heavy cream
2 tb Corn syrup
2 tb Coffee-flavored liqueur

Put chocolate chips in small bowl and sprinkle with instant coffee.
In a small saucepan over medium heat, bring heavy cream and corn
syrup to a simmer. Pour over chocolate and let sit 30 seconds. Stir
until smooth, add liqueur and blend. Makes 1 cup sauce. Serve over
Mocha Moons ice cream.

Source: Corby Kummer, "The Joy of Coffee

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YORGO’S TABOULI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Entrees
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bulghur
1 1/2 c Water, boiling
1 1/2 ts Salt
1 c Parsley, chopped (packed)
1/2 c Green onions, chopped
1 t Garlic, crushed (heaping)
1/4 c Olive oil (little less)
1/4 c Lemon juice (little less)
1/4 c Feta cheese (1/3 pound)
Tomatoes, chopped
Garbanzos, to taste

Cover bulghur with boiling water. Cover, let sit
about 30 minutes till all the water is gone.

Add salt, parsley, green onions (and/or scallions),
garlic, lemon juice and olive oil. Add 2-3 large
tomatoes and garbanzos. Top with 1/4 C feta.

Vicki’s notes:

* Bulghur is cracked wheat. You can find it at
health-food stores. You can also find it in some
grocery stores by other grains and pasta.

* Can substitute scallions for some of the green
onions. Some people like to use mint instead of (or
in addition to) the parsley. If you use mint, might
want to add chopped cucumber instead of tomato. Can
also add sliced avocado.

* Some recipes call for soaking bulghur in more water
and wringing it out, but this leaves too much water!

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Title: Fiesta Meat Balls Piquante
Categories: Meats, Main dish
Yield: 36 meat balls

1 lb Lean ground beef
1 md Onion; minced and divided
3 Garlic cloves
— minced and divided
2 tb Chopped cilantro; divided
1 tb Paprika
1 ts Salt
1/2 ts Ground black pepper
2 Eggs; slightly beaten
3/4 c Uncooked rice
Vegetable cooking spray
30 oz Tomato sauce
1 c Beef broth
2 Chipotle peppers, pickled
1 tb Chili powder

Combine beef, 2 tablespoons onion, 1 clove garlic, 1 tablespoon cilantro,
paprika, salt, pepper, eggs, and rice. Mix well and shape into 1-1/2-inch
meat balls. Place in large baking dish coated with cooking spray.
Combine tomato sauce, broth, remaining onion, peppers, chili powder, and
remaining garlic in blender jar. Cover and process until smooth. Place
tomato sauce in large skillet; cook over medium-high heat, stirring
constantly 3 to 5 minutes. Pour sauce over meat balls and bake covered at
350 degrees 1 hour or until rice is tender. Sprinkle with remaining
cilantro. Serve hot.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Elegant And Easy Gourmet Gefilte Fish

Recipe By : Cooking Live Show #CL8862
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds fish fillets (whitefish and pike — 1 1/2 pounds each)
4 medium bermuda onions — peeled and diced
— (about 2 pounds)
3 tablespoons vegetable or canola oil
4 large eggs
2 cups cold water
6 tablespoons matzah meal
1 tablespoon salt or to taste
2 teaspoons ground white pepper
2 tablespoons sugar
2 large carrots — peeled
parsley for garnish

Have your fish store grind the fillets or grind them yourself in a food
processor or meat grinder. Do not puree but fine grind. Saute the diced onions
in the oil until soft and transparent but not brown. Cool. In the bowl of an
electric mixer place fish, onions, eggs, water, matzah meal, salt white
pepper, and sugar. Beat at medium speed for 15 minutes. Grate in the carrots
and mix well. Pour the mixture into a greased 12-cup bundt pan. Smooth the top
with a spatula and bake in a preheated 325 degree oven, for 1 hour in a larger
pan filled with 2 inches of water. Cover with aluminum foil and continue
baking for 1 hour or until the center is solid. Cool for 5 minutes and then
invert onto a flat serving plate. Refrigerate for several hours or overnight.
Slice as you would for a torte and serve as an appetizer, garnish with
parsley.

Yield: 20 appetizer servings

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Title: Omelette Basquaise
Categories: Basque, Eggs
Yield: 2 servings

4 eggs, well beaten
2 potatoes, finely sliced
1 bell pepper, cut in
small pieces
1/2 sm onion, sliced
5 inch long piece of chorizo,
cut into 1/4-inch slices

Brown potatoes, pepper, onions until well done, or slightly crisp,
according to personal taste. Add chorizo and eggs. Mix well in the
pan at low heat. When ready, fold in half. Continue cooking for two
minutes, then turn with spatula and cook other side two minutes more.
Serve on platter with slices of tomatoes on top sprinkled with
parsley. This makes a delicious light dinner, with a green salad with
oil and vinegar dressing. Walt

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