Cowboy Steak ‘N Veggie Soup

Recipe By : Pillsbury $10,000 Winner 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb sirloin steak — 1 inch thick
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic — crushed
1 tbsp oil
2 cans ready to serve beef broth — (14 1/2 oz each)
16 oz Thick Chunky Salsa — or Picante
1 lb Green Giant American Mixtures — (frozen)
1 can Great Northern beans — drained, rinsed
1 c fresh spinach — torn
Fresh basil, cilantro, or parsley — for garnish

Cut beef into 1/4 inch thick strips; cut each strip into 1 inch
pieces. In medium bowl, combine beef, basil, salt, pepper, garlic and
oil; toss to coat.
Heat Dutch oven or large saucepan over meduim-high heat until hot.
Add beef mixture; cook and stir 4-5 minutes or until browned. Stir in
broth, salsa and vegetables. Bring to a boil over medium-high heat.
Reduce heat to low; simmer 10 minutes.
Stir in beans. Cook 4-5 minutes, or until thoroughly heated. Stir
in spinach. Garnish each serving of soup with fresh basil, parsley or
cilantro.x

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Italian Barley Soup

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Grains Low-Fat
Soups Italian
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 quarts stock
2 c water
3/4 c barley
1 c celery — chopped
1 c carrot — grated
1 c onion — chopped
4 cloves garlic — crushed
1/2 c red wine
lemon peel 1"x1/2″
pepper salt
1/2 tablespoon basil
1/4 tablespoon oregano
1/2 c fresh parsley
2 bay leaves
1/2 tablespoon rosemary
2 tomatoes — chopped
4 tablespoons tomato paste
grated Parmesan or Romano

Bring stock and water to boil. Add barley and reduce heat.
Add vegt’s, wine, peel, pepper and salt and simmer for 2 hrs.
covered. Stir often to prevent barley from sticking to the pot..
Add herbs, tomatoes, and paste. Continue simmering for an
hour, covered. Add a handful of grated cheese before serving.
Serves 8

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Title: OVERNIGHT CINNAMON COFFEECAKE
Categories: Brunch, Cakes, Easy, Bundt
Yield: 8 servings

1 x -Dorothy Cross TMPJ72B
1 pk Frozen dinner rolls
1 pk (3-1/2 oz) instant
1 x -butterscotch pudding
1 c Brown sugar; firmly packed
2 tb Cinnamon
1/2 c Butter; (1 stick), melted
1/2 c Pecans

Layer in a greased bundt cake pan in the follow order:
frozen rolls, powdered pudding, brown sugar, cinnamon,
melted butter, and pecan. Cover the pan with foil
topped with clean towel and allow to sit overnight.
Bake in a 350 degree oven for 30 minutes. Serves 8 to
10. Source: Country Inn and Bed and Breakfast Cookbook
(Served at The Hoosier Hospitality B B in Bloomington,
IN) Reformatted for MealMaster by: CYGNUS, HCPM52C

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Title: Honey Tarts
Categories: Desserts
Yield: 24 Servings

2 c Brown sugar
1 c Water
2 Eggs, beaten
1 tb Honey
1/4 ts Nutmeg

Boil sugar and water to a light syrup. Cool. Add
eggs, honey and nutmeg and beat thoroughly. Fill
unbaked tart shells 2/3 full. Bake for 20 minutes at
400F. Source: Chatelaine Golden Anniversary ch.

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Title: WALNUT CHOCOLATE RUM BALLS
Categories: Desserts, Nuts, Candies
Yield: 1 Lot

1 c Walnuts, ground or
– finely chopped
2 c Grated “German’s sweet” or
– bittersweet chocolate
1 1/2 c Sifted confectioner’s sugar
4 tb Rum
Cocoa powder

Combine nuts, sugar, and chocolate. Moisten with rum
to form a stiff dough. Form into small balls and roll
in cocoa to coat. This recipe is not only simple, it’s
flexible. It can be made with other kinds of liquor
(amaretto, sherry, and Southern Comfort work well),
nuts (almonds or pecans, for instance) and coatings
(ground nuts, finely grated coconut, etc.) and always
comes out tasting great. Adding small chunks of nut
for texture is also effective.

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Title: Garden Potato Salad
Categories: Salads, Potatoes
Yield: 16 Servings

2.50 lb Red potatoes, quartered
Salt, pepper
0.25 c Plus 2 tb olive oil
3.00 Cloves garlic; minced
2.00 Ears corn
1.00 lg Tomato; diced
1.00 lg Cucumber; seeded and diced
1.00 Green pepper; roasted,
– seeded, diced
4.00 Green onions; sliced
0.33 c White vinegar
2.00 tb Sugar
1.00 c Cilantro leaves

Arrange potatoes in single layer in large roasting pan. Season to
taste with salt and pepper. Combine 1/4 cup olive oil and garlic.
Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until
potatoes are tender and lightly browned. Let cool.

With sharp knife, remove corn kernels from cob. Toss together cooled
potatoes, tomato, cucumber, green pepper, corn kernels and green
onions.

Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro
together in blender or food processor. Pour over vegetable mixture
tossing to coat. Season to taste with salt. Chill several hours for
best flavor.

Each serving contains about: 124 calories; 26 mg sodium; 0
cholesterol; 5 grams fat; 18 grams carbohydrates; 2 grams protein;
0.62 gram fiber.

Christie Aspegren, September 93 Round Robin.

MMMMM

Title: Beef Shiu My
Categories: Dim sum, Snacks, Chinese
Yield: 35 Snacks

FILLING
Small piece dried
-tangerine peel
8 oz Minced beef
Salt and pepper
1 ts Sugar
4 ts Bicarbonate of soda
2 oz Canned water
Chestnuts, finely diced
1 Spring onion, finely chopped
2 ts Finely grated fresh
Root ginger
2 ts Light soy sauce
1 ts Cornflour
2 tb Water
1 tb Oil
DOUGH
4 oz Strong plain flour
4 fl Boiling water
1 ts Lard
Parsley sprigs to garnish

Soak the tangerine peel in hot water until soft, then mince or finely
chop it. Mix the minced beef with salt to taste, the sugar and the
bicarbonate of soda. Set aside to marinate for 30 minutes. Add all
the in~redients to the beef, apart For the dough. sift the flour and
4 teaspoon salt into a mixing bowl. Pour in the boiling water and
stir vigorously then cover and allow to stand for 3 minutes Add the
lard and knead well to give a smooth dough. Roll the dough into a
thire long cylinder and cut it into 35-40 equal portions. Roll out a
portion of dough until quite thin. Put a generous teaspoonful of the
meat mixture in the middle and fold the dough around the filling
pleating it neatly. The filling should not be completely enclosed but
the dough should form a small `basket’ for the meat. Continue until
all the dough and filling is used. Flatten the top of the meat with a
knife, then garnish each with a tiny sprig of parsley and place the
shiu my in a greased steamer. Cook over boiling water for 15-20
minutes, then serve at once.

MMMMM

Title: Butterscotch Squares
Categories: Cookies
Yield: 16 servings

3/4 c Sifted all-purpose flour
1 t Baking powder
1/4 t Salt
1/4 c Butter or margarine
1/4 c Evaporated milk
3/4 c Brown sugar
1 Egg, unbeaten
1/2 t Vanilla
1/4 c Walnuts, broken

1. Sift togethere onto a piece of papper…..flour, baking powder, and
salt.

2. Melt in a 2qt. saucepan…….. butter.

3. Remove from heat and stir in…….evaporated milk, brown sugar,
egg, and vanilla.

4. Add flour mixture all at once and mix until smooth.

5. Fold in…….nuts

6. Spread in greased 8 inch square pan. Bake in 350F for 30 minutes,
or until it pulls from pan. Cool in pan. Cut into 16 two inch squares.

From back of Pet Milk Evaporated Can many, many years ago.

Typed in by Bobbie Beers

MMMMM

SCOTCH SHORTBREAD

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter
3/4 c C and H Powdered Sugar
— unsifted
1/2 ts Almond extract
2 1/2 c All-purpose flour
1/4 ts Salt

Beat butter until soft. Add sugar and almond extract
and beat until smooth. Add flour and salt, and mix
well. Press dough evenly in 11 x 7 x 2-inch pan.
Mark in 1-1/2 inch squares with a fork. Bake in
375-degree oven 25 minutes. Cut along markings while
hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Title: BLACKBERRY CREAM NUT TART
Categories: Pies, Ceideburg
Yield: 6 servings

Stephen Ceideburg

———————————–CRUST———————————–
1/3 c All-purpose flour
1/2 ts Salt
1/2 c Butter-flavored shortening
3 tb Ice water

—————————-CREAM CHEESE FILLING—————————-
8 oz Cream cheese, softened
1/4 c Sweetened condensed milk
2 tb Sifted powdered sugar
1 tb Fresh lemon juice
1/4 c White chocolate chips
1/4 c Walnuts

——————————-FRUIT FILLING——————————-
16 oz Frozen blackberries, thawed
-and drained
1/2 c Granulated sugar
3 tb Cornstarch
2 tb Boysenberry syrup
1 ts Butter or margarine
1/2 ts Fresh lemon juice
1/8 ts Salt

———————————-TOPPING———————————-
1/2 c Finely ground walnuts

———————————-GARNISH———————————-
1 1/2 c Sifted powdered sugar
2 tb Butter-flavored shortening
1/2 ts Vanilla
1/2 ts Butter flavoring
3 To 4 tablespoons whipping
-cream

To make crust: Preheat oven to 425 degrees. Combine flour and salt in
medium bowl. Cut in shortening using pastry blender or 2 knives until
all flour is blended in to form pea sized chunks.
Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork
until dough will form a ball. Press between hands to form 5- to
6-inch “pancake.”
Flour rolling surface and rolling pin lightly. Roll dough into
circle. Trim 1 inch larger than upside-down 9-inch tart pan with
removable sizes. Loosen dough carefully. Fold into quarters. Flour
tart pan lightly. Unfold dough and press into tart pan. Trim edge
even with top of rim. Prick bottom and sides thoroughly with fork 50
times to prevent shrinkage. Cover edge with double layer of foil to
prevent over browning.
Bake 10 to 15 minutes or until lightly browned. Cool to room
temperature.
To make cream cheese filling: Combine cream cheese, condensed milk,
powdered sugar and lemon juice in small bowl. Beat at low speed of
electric mixer until creamy. Place white chocolate chips and nuts in
food processor work bowl. Process until finely chopped. Blend into
cheese mixture. Spread in bottom of cooled baked tart shell.
To make fruit filling: Combine blackberries, sugar, cornstarch and
boysenberry syrup in medium saucepan. Cook and stir on medium heat
until mixture is thickened and clear. Remove from heat. Stir in
butter, lemon juice and salt. Transfer to bowl. Cool to room
temperature. Spoon over cheese filling.
To make topping: Sprinkle nuts over fruit filling in lattice fashion.
To garnish: Combine powdered sugar, shortening, vanilla, butter
flavoring and 3 tablespoons cream in medium bowl. Beat until smooth,
adding more cream, if needed, for desired consistency. Spoon into
decorator bag fitted with desired tip. Form decorative border around
edge of tart.
Refrigerate 1 to 2 hours. Remove rim. Cut into servings. Refrigerate
leftovers.
Notes: Use 9-inch pie plate if tart pan is unavailable.
If tart is refrigerated longer than 2 hours, let stand at room
temperature for a few minutes before serving.
Makes 6 to 8 servings.

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