Title: BROWNED AND SEASONED FREEZER MIX
Categories: Meats
Yield: 14 servings

4 lb Ground beef
1 1/2 Large onion,chopped
3 Cloves garlic,minced
2 ts Salt
3/4 ts Pepper

Cook and stir meat, onions and garlic in Dutch oven
until meat is brown. Drain off fat. Stir in
seasonings. Spread meat mixture in 2 ungreased baking
pans, 13x9x2 inches. Freeze 1 hour. (This partial
freezing prevents the meat from freezing together
solidly.) Crumble meat mixture into small pieces;
place in heavy plastic bag or freezer container. Seal
securely and label; freeze no longer than 3 months.
Use freezer mix in the recipes that call for it. NOTE:
You can use this mix in any recipe for drained,
seasoned browned ground beef. Each 3 1/2 cups lightly
packed frozen mix is the equivalent of 1 pound ground
beef, 1/3 cup chopped onion, 1 small clove garlic, 1/2
teaspoon salt and dash of pepper. (If mixture is not
frozen, allow 3 cups.)

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Title: Pumpkin Ice Cream Pie with Caramel Pecan Sauce
Categories: Pies
Yield: 10 servings

1 1/2 c Gingersnap cookies; crushed
1/4 c Butter or margarine; melted
*filling*
1/2 ts Cinnamon
1 pt Vanilla ice cream; softened
3/4 c Brown sugar
1/2 ts Ginger
1/2 ts Cinnamon
1/4 ts Cloves
1 c Pumpkin
1 c Whipping cream; whipped
*sauce*
1 c Caramel ice cream topping
1/2 c Pecans; chopped

Recipe by: Sue Klapper In small bowl, combine crust ingredients; blend
well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate
10 to 15 minutes. Meanwhile, in large bowl stir 1/2 teaspoon cinnamon into
ice cream. Spoon into crust. Freeze. In medium bowl, combine brown sugar,
ginger, 1/2 teaspoon cinnamon, cloves and pumpkin; blend well. Fold in
whipped cream. Spoon over ice cream in crust. Freeze 3 hours or until
firm. Let stand at room temperature 15 to 20 minutes before serving. In
small saucepan, combine caramel topping and pecans. Cook over medium heat
until thoroughly heated, stirring constantly. Serve warm over pie.

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CHAUSSONS LA CONFITURE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Cakes
Desserts French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g Puff pastry
Jam
1 Egg
Cristallised sugar

Heat oven to 200oC.
Roll out the pastry to about 1/2 cm thick.
Cut out rounds using a 10 cm diameter cutter or a glass.
Cover one side of the rounds with jam.
Beat the egg with a tablespoon of water, and brush the jam with a
small amount of egg.
Fold the rounds in half and press the edges firmly.
Place on a dampened baking tray, paint with egg, and sprinkle with
sugar. Bake in the center of the oven for about 20 mins.
* DO NOT open the oven door during the first 1/4 of an hour !
Remove from oven when nicely colored, and serve hot or cold.

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RAISIN SAUCE ROBERT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar, firmly packed
1/2 c Hot water
1 c Seedless raisins
2 tb Butter
4 tb Cider vinegar
1 1/2 t Worcestershire sauce
1/2 t Salt
1/8 t Black pepper, freshly ground
1/4 t Ground cloves
1/8 t Mace
1 c Currant jelly

simmer the brown sugar and water together for 5
minutes, stirring until sugar is dissolved. Add all
remaining ingredients, and cook until jelly dissolves.
Simmer an additional 10 minutes. May be made in
advance and kept refrigerated until ready for use.
Reheat slowly until simmering.

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Jack-O-Lantern Pie *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 small Orange jello
1 cup Water — boiling
1 pint Vanilla ice cream — softened
1 9″ chocolate pie crust
——OR —
1 1/2 c reduced fat Oreo® cookie crumbs
1/4 c reduced fat margarine — melted
3 tbsps granulated sugar
Candy corn
Black licorice strips
Whipped topping — if desired

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press
mixture firmly in a 9″ pie pan.
Pour jello into a bowl. Add boiling water. Stir until disolved, about 2
minutes.
Add ice cream to jello.
Stir until ice cream is melted and mix is smooth.
Place in refrigerator and chill until slightly thick, about 10 minutes. Remove
from refrigerator and pour mix into pie crust. Put pie in refrigerator to chill
until firm, about 2 hours. Take pie from refrigerator and make Jack-O-Lantern
face on pie with candy corn and licorice. Decorate with whipped topping if
desired.

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Title: LIPTAUER CHEESE #1
Categories: Cheese/eggs, Appetizers, Seafood
Yield: 1 servings

6 oz Cream Cheese, Softened
1/4 c Butter, Softened
1 ts Sweet Paprika
1 ts Capers, Drained
2 fl Anchovy Fillets *
1 Shallot, Minced
1/2 ts Caraway Seeds
Crackers Or Toast Points

* Anchovies should be drained and dried.
~——————————————————
~————- ~– In a bowl, cream together the cream
cheese, and butter. Add paprika, capers, anchovies,
shallot, caraway seeds, and salt and pepper to taste.
Combine mixture well. Pack into a crock and chill,
covered for 1 day to meld flavors. Serve cheese with
crackers or toast points. From: Lipto, Hungary. A 1947
Gourmet Magazine favorite.

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Title: Savory Hamburger Soup
Categories: Hamburger Meats Soups Main dish
Servings: 2

1 ea Lge. Carrot, Thinly Sliced
2 T Chopped Onion
1 T Water
1/2 lb Lean Ground Beef
1 c Tomato Sauce
1/2 c Water
2 T Dry Red Wine
1/2 t Sugar
1/4 t Salt
1 x Dash Garlic Powder
1 x Dash Pepper
2 T Shredded Cheddar Cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1
T water, covered, on 100% power for 2 minutes. Stir the ground beef into
the partially cooked vegetables. Micro-cook, uncovered, on 100% power for
3 minutes, stirring once to break up the meat. Drain off the fat. Stir
in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more
or until mixture is heated through and vegetables are tender. Sprinkle
with shredded cheddar cheese and serve.

—————————————————————————–

Title: “Mocheese” Filled Tamales
Categories: Vegetarian, Vegan, Tex-mex, Main dishes
Yield: 9 servings

1 Basic Masa Dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
4 oz Tofu, silken; mashed
6 oz Mochi cake; uncooked;
-grated
4 tb Miso paste, white, yellow,
-or mellow
4 tb Corn oil

To make filling:

Mix filling ingredients until smooth.

Fill and cook tamales according to “Tamales: Basic
Procedure”.

Per serving (2 tamales): 393 cal; 3 g prot; 411 md
sod; 67 g carb; 10 g fat; 0 mg chol; 36 mg calcium

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Ton-Yuk-Kui (Korean Pork or Beef)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Marinade

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 teaspoons Pork ; tenderloin — slices
Marinade:
1/2 cup Soy sauce
1/4 cup Water
3 tablespoons Sugar
2 each Green onion;– scallions — c
2 cups Garlic — crushed
2 pinches Ginger ; chopped
Salt pepper.

Preparation: Combine the meat with the marinade and allow the mixture to
soak for about 2 hours at room temperature, Stir occasionally to make sure
all of the meat gets well coated. Then take the meat from the marinade and
dry on paper towels. Be sure to save the marinade. Coat the sides and
bottom of a baking dish with 2 or 3 Tbs. of Sesame oil and arrange to pork
in the dish so there is only one layer of the meat.
Bake in a pre heated oven (375 F) for 50 minutes until the meat is tender.
While the meat is bak- ing take the marinade and in a sauce pan bring to a
boil.
When boiling re- duce the heat to low and cook for approx 15 minutes. The
amount should be a little reduced. When the meat is finished baking pour
its cooking juices into the reduced marinade and bring the liquid to a boil
again. Put the meat on a serving dish and pour some of the hot liquid over
the pork.
The remain- der of the hot liquid can be served seperately for those who
wish to have more liquid on their meat or as a gravy on their rice.

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KWAN’S SWEET SOUR SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 c Sugar
2 ts Salt
3/4 c Vinegar

This is an all-purpose sauce that is used as a base
for other sauces. It will keep for about 6 months in a
covered jar in the refrigerator. From “Thai Cooking
From the Siam Cuisine Restaurant” (North Atlantic
Books, 1989).

Combine sugar, salt and vinegar small saucepan. Heat
over medium heat until sugar and salt are dissolved,
stirring occa- sionally.

Makes 1 1/2 cups.

PER TABLESPOON: 35 calories protein, 9 g carbohydrate,
0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber.

From an article by Joyce Jue in the San Francisco
Chronicle, 5/29/91.

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