Cranberry Rugelach

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter or margarine
2 packages Cream cheese — softened
(3 oz ea)
2 tablespoons Honey
2 cups All-purpose flour
—–FILLING—–
1 cup Walnuts — very finely chopped
1 cup Cranberries — very fine chop
1/2 cup Honey
1 tablespoon Sugar
1 teaspoon Cinnamon
Nonstick spray coating
2 tablespoons Sugar
1/2 teaspoon Ground cinnamon
Milk

Beat together butter or margarine and cream cheese in a mixing bowl with
electric mixer on medium to high speed for 30 seconds. Beat in the 2
tbsp.
honey till combined. Beat or stir in flour till just combined. Divide
dough into four equal parts. Cover and chill for 1 to 2 hours or till
easy to handle.
For filling, stir together walnuts, cranberries, the 1/4 cup honey, 1
tbsp. sugar, and 1 tsp. cinnamon in a medium bowl. Set aside.
Line cookie sheet with foil. Spray generously with nonstick spray
coating. Set aside.
Roll one portion of dough on a lightly floured surface into a 9-inch
circle. Spread one-fourth of the filling over circle to within 1/2 inch
of edge.
Lightly press filling into dough. Cut pastry into 12 wedges. Beginning
at wide end, roll up each wedge.
Place rolls, point side down, on prepared cookie sheet. Repeat with
remaining dough and filling.
Combine the 2 tbsp. sugar and 1/2 tsp. cinnamon.
Brush rolls with milk and sprinkle with cinnamon and sugar mixture.
Bake in a 350~F oven for 15 to 18 minutes or till golden. Transfer
cookies to wire racks. Cool. Makes 48. Source: BH G Christmas Cookies
1995. Mary Wilson, BWVB02B.

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Cabbage Patch Stew

Recipe By : bobbi744@sojourn.com
Serving Size : 4 Preparation Time :0:00
Categories : Cabbage Carrots
Ground Beef Main Dishes
Onions

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef — lean
1 large onion — sliced
1 lg. clove garlic — halved
1 1/2 pounds cabbage — coarsely chopped/7c.
2 medium carrots — thinly sliced
1 medium bay leaf
1 teaspoon thyme
3 cups water
1/2 to 1 tsp. salt
1/2 teaspoon pepper
3 tablespoons chopped parsley
1/4 cup instant potato flakes — optional

In a Dutch oven, over Medium heat, cook ground beef, onion and garlic. Stir
to break up meat. Cook until brown. Drain off fat. Add cabbage, carrots, bay
leaf and thyme. Cook, covered, stirring often for 12m inutes. Stir in water,
salt and pepper. Bring to boil. Reduce heat Cover and simmer for 10-12
minutes until all vegetables are tender. Stir in chopped parsley. Remove bay
leaf. If desired, stir in instant potato flakes to thicken.

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NOTES : Per serving; 307 calories.

Title: Pasta Fagioli Soup
Categories: Soups, Pasta, Italian
Yield: 2 Quarts

2 tb Oil
2 Garlic cloves; minced
1 lg Onion; chopped
2 Stalks celery; chopped
3 c Tomato juice
3 c Water
1 cn Tomato sauce (8 oz.)
2 Bay leaves
1/2 ts Oregano
1/2 ts Basil
1/2 ts Garlic salt
1/2 ts Coarse black pepper
3 c Precooked beans
1 ts Salt (less if beans are
-salty)
1 c Sm. whole wheat shells or
-macaroni
1 c Fresh spinach; shredded
Parmesan cheese; grated

Using 5 quart pot, heat oil and saute garlic, onion,
and celery for 5 minutes. Add tomato juice, water,
tomato sauce, beans, bay leaves, oregano, basil,
garlic salt, and pepper, adjusting seasonings to
taste. Bring to a boil, cover and simmer 10 minutes.
Add pasta; cover and simmer 10 minutes. Add spinach
and simmer 5 minutes. Serve with cheese at table.
Makes 2 quarts.

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Cream of Fiddlehead Soup

Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 6 Preparation Time :0:00
Categories : Fiddleheads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 french shallots — finely chopped
1 tablespoon butter
1/4 cup carrot — finely diced
1/4 cup leeks — thinly sliced
1 1/2 cups fiddleheads — * see note
2 quarts chicken stock — or veal stock
salt and pepper
1 cup heavy cream — 35%
2 each egg yolks

Simmer shallots in butter in a frying pan over medium heat for about
10 min or until soft. Toss in carrots, leeks and fiddleheads. Add
stock, salt and pepper to taste and bring to a boil. Simmer for 30
min. Mix cream and egg yolks in blender. Pour into soup. Heat
slowly. Do not boil. Boil remaining fiddleheads uncovered in salted
water for 6 min. Drain. Serve in tureen. Sprinkle cooked
fiddleheads on top as garnish.

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NOTES : * Fresh or frozen (reserve 1/2 cup whole fiddleheads for
garnish).

Title: Parmesan-Basil Cream Sauce – Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, E
Yield: 2 cups

1/2 c Puree, basil ** Salt (to taste)
2 c Cream, heavy Pepper (to taste)
2 tb Cheese, Parmesan, grated

** In a blender, add fresh basil to 1 tablespoon of white wine.

Reduce basil puree by one-half. Add cream, reduce to a smooth
consistency, and remove from heat. Add Parmesan cheese, salt and white
pepper. Strain and reserve. (Sauce should be of a medium consistency.)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jacky Robert, Ernie’s, San Francisco, CA

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Title: COTTAGE CHEESE-POTATO SALAD FOR 1
Categories: Salads
Yield: 1 servings

1 lg Potato, preferably new
1 tb Salad oil
1 ts White vinegar
1/4 ts Salt
1/4 c Celery, thinly sliced
1 tb Green pepper, finely chopped
1 tb Pimento, finely chopped
1 tb Ripe olives, slivered
1 sm Green onion, thinly sliced
1 tb Mayonnaise
1/3 c Low-fat cottage cheese
Lettuce

Preparation: 30 minutes including cooking potato plus
chilling.

Cook potato in its jacket until just tender. Cool
until it can be handled, peel and dice into a bowl.
You should have about 1 cup. Stir oil, vinegar, and
salt together and pour over hot potato, tossing
lightly. Cool.

Add celery, green pepper, pimento, olives and onion.
Stir mayonnaise and cottage cheese together, add to
salad and toss lightly. Chill well. Serve on lettuce.

Source: Margo Oliver’s Good Food For One c. 1990
Shared but not tested by Elizabeth Rodier

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SAUCY BEEF STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Beef
Stews Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Stewing beef, cubed
1/4 c Flour (all purpose)
1/2 ts Salt
1/4 ts Black pepper
2 c Beef stock
1/2 c Dry red wine
1 cn Tomatoes 14oz drained
5 Carrots, sliced
2 Onions, sliced
1 1/2 c Mushrooms, sliced (1/4 lb)
1/2 ts Rosemary, crushed and dried

In a bag, toss beef with flour, salt and pepper. Arange beef on a baking
sheet; bake in 500 F (260 C) oven for 10 to 15 minutes or until lightly
browned. Meanwhile in a large Dutch oven, combine beef-stock, wine,
carrots, onions mushrooms and rosemary, breaking up tomatoes with a fork;
bring to the boil. Add browned beef; bake in 300 F (150 C) oven for 2 hours
or until beef is tender.

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CAVIAR WITH SHALLOTS AND OLIVE OIL OVER PASTA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
4 md Shallots, chopped fine
1/4 c American golden caviar
1 1/2 tb Fresh chives, finely chopped
Cooked angel hair pasta

In a medium skillet, heat the oil with the shallots
over moderate heat. As soon as the shallots sizzle,
pour them with the oil over individual servings of
pasta. Top each serving with a dollop of caviar and a
sprinkling of chives.

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Title: Buckskin Chili*
Categories: Meats, Soups/stews
Yield: 8 Servings

5 lb Venison, boneless
1/2 lb Bacon
2 c Beaujolis red wine
1 ts Angostura Bitters
4 tb Cumin (fresh ground)
3 tb Tabasco sauce
3 Garlic cloves (minced)
2 1/2 c Tomato sauce
1/2 c Tomato paste
2 1/2 c Stewed tomatos chopped
3 Jalapeno peppers minced
2 Med. onions chopped
1/2 c Mushrooms chopped
3 tb Dried red pepper flakes
1/2 ts Allspice
1 ts Mexican oregano (optional)
2 tb Dried crushed anchos
1 1/2 ts Salt

Fry bacon in a large, heavy pot. Remove bacon when done and set
aside. Add the venison which has been rough ground, the chopped
onions, the minced garlic, and salt to bacon grease. Fry the venison
til done and remove from the pot. Drain off the grease, add the wine,
tomato sauce, and the bacon which has been crumbled. Bring wine to a
boil, add the Jalapenos, venison mixture, Tabasco sauce, 3
Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red
pepper flakes, and mushrooms. Reduce heat after cooking for 3
minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as
needed. Add the remaining cumin, cook for 15 minutes more and serve.

MMMMM

Title: Mushroom Starter Salads
Categories: Appetizers, Salads, Vegetables
Yield: 4 servings

1 tb Mustard powder
3 tb Vegetable oil
1 1/2 tb Wine vinegar
1 1/2 tb Parsley, chopped finely
1 1/2 tb Chives, chopped
1 ts Castor sugar
12 oz Mushrooms, thinly sliced

Whisk together mustard, oil, vinegar, parsley, chives sugar. Add
mushrooms toss. Cover refrigerate for 2 to 3 hours. Spoon into
dishes serve.

Sonia Allison, “Herbs Spices”

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