SYLVIA’S REALLY MOIST STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 c Bread cubes
1 c Oats, uncooked
2 ts Chili powder
2 ts Oregano leaves
2 ts Basil leaves
2 ts Thyme leaves
1 t Parsley
1/2 ts Sage, rubbed
1 Turkey
1/4 c Bacon drippings
1 Onions, chopped
2 c Butter
2 c Cornbread, crumbled
5 oz Sumflower seeds
4 c Water
2 Bay leaves
1 t Oregano leaves
1 t Thyme leaves
1 t Parsley

Use both flavored and plain breads in the stuffing.

Mix bread, oats, and seasonings in large bowl. Remove
neck and giblets from turkey; set aside.

Melt bacon grease in skillet. Cook onion until
tender, then WITHOUT DRAINING melt butter (NOT
margarine!) in onions and added to dry ingredients.
Mix very well. Stir in crumbled cornbread and
sunflower seeds, and stuff turkey. Bake breast side
down until done.

Boil neck and giblets in water with seasonings until
done (about 20 minutes). Discard neck and giblets.
Add strained broth to leftover uncooked stuffing.

When turkey is done, remove it from roasting pan and
add ALL drippings to uncooked stuffing. Uncooked
stuffing will be EXTREMELY wet. Preheat oven to 325,
spray casserole with Pam, fill with stuffing, and bake
covered for 30 minutes.

Posted on GEnie by THE.STEIGERS [Lost Sylvia], Nov 28,
1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

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Cholent With Knaidel

Recipe By : Jennie Grossinger – “The Art Of Jewish Cooking”
Serving Size : 6 Preparation Time :0:00
Categories : Beef Jewish/Kosher
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Dried lima beans
3 Pounds Flanken
3 Each Onions — sliced
3/4 Cup Fat
3 Each Potatoes — peeled and halved
3 Teaspoons Salt
1/2 Teaspoon Pepper
2 Each Eggs
2 Teaspoons Sugar
1/4 Cup Water
3/4 Cup Matzo Or Cracker Meal

Soak the beans overnight in water to cover. Drain. Use a Dutch oven
or baking dish and brown the meat and onions in 1/4 cup fat. Add the
potatoes and 2 teaspoons salt and the pepper. Beat the eggs, sugar,
remaining fat and remaining salt together. Stir in the water and meal.
Form into a ball and place in the baking dish with other ingredients. Add
boiling water to cover. Cover tightly and bake in a 250 degree oven 24
hours or in a 350 degree oven 4 to 5 hours. Serves 6 to 8.

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Title: Fresh Peach Cobbler
Categories: Fruits, Desserts
Yield: 6 servings

1/2 c Sugar 1 c Flour
1 tb Cornstarch 1 tb Sugar
1/4 ts Ground nutmeg 1 1/2 ts Baking powder
4 c Peeled fresh or canned 1/2 ts Salt
Peaches, drained 3 tb Shortening
1 ts Lemon juice 1/2 c Milk

1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a
2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat
until mixture thickens and boils. Boil and stir 1 minute.
2. Pour into ungreased 2 quart casserole dish. Stir together the
flour, baking powder, 1 T sugar and salt. Add the shortening and cut
through with a fork until flour clings to shortening. Add milk. Form into
a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit.
3. Bake for 25-30 minutes, or until topping is golden brown. Serve
with whipped cream or vanilla ice cream.
NOTE: You may substitute any fruit for the peaches, just being
careful that the amounts are approximately the same.
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Title: AVOCADO APERITIF
Categories: Beverages, Vegetables
Yield: 4 servings

1 md Avocado
1 lg Cucumber
1 Lemon; juice of
1/2 c Parsley; chopped
2 c -Crushed Ice

———————————-GARNISH———————————-
Lemon slices; -OR-
Cucumber peel

Peel avocado and cucumber; chop in chunks and place in a blender. Add
parsley, lemon, and blend until smooth. Add the crushed ice and blend
together again. Strain into glasses. Garnish with lemon slices or cucumber
peel.

SERVES:4 SOURCE:_The Non-Drinker’s Drink Book_ by Gail Schioler

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Tuna Noodle Casserole

Recipe By : Reader’s Digest Down Home Cooking
Serving Size : 6 Preparation Time :0:30
Categories : Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
1 tsp olive oil
1/2 c onions — chopped
1/2 c bell peppers — chopped
10 3/4 ozs cream of mushroom soup
1 c fat-free cheddar cheese — grated
1 c fat-free plain yogurt
1/4 tsp crushed red pepper
1/2 tsp black pepper
8 ozs elbow macaroni — cooked
12 1/4 ozs tuna in water
2 c frozen corn — thawed
—-Topping—-
1/2 c bread crumbs
1/4 c fat-free parmesan cheese

Preheat oven to 350. In a 12″ skillet heat oil over medium heat. Then, cook
onion and bell pepper until tender. Add soup, cheddar cheese, yogurt,
crushed red pepper, black pepper, macaroni shells, and tuna just until
combined. Pour entire mixture into 2 1/2 quart casserole dish. Meanwhile,
combine bread crumbs and Parmesan cheese. Sprinkle on top of the vegetable
mixture. Bake for 30 minutes.

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Per serving: 376 Calories; 5g Fat (11% calories from fat); 28g Protein; 54g
Carbohydrate; 19mg Cholesterol; 655mg Sodium

Barley, Bell Pepper And Corn Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Barley
1 Cup Red Bell Pepper — chopped
1 1/2 Cups Fresh Corn — or frozen, thawed
1/2 Cup Fresh Parsley — finely chopped
2 Tablespoons White Wine Vinegar — (Plus 1 tsp.)
1/3 Cup Olive Oil

Rinse and drain barley. Sprinkle the barley into a large saucepan of
boiling salted water, stirring, and boil it, skimming the froth, for
30 min, or until just tender. Drain the barley, rinse it under cold
water, and let it drain until cool. Transfer barley to a large bowl;
add bell pepper, corn, parsley, and salt and pepper to taste. In a
bowl whisk together the vinegar and more salt and pepper to taste,
add oil, whisking till dressing is emulsified. Toss the salad with the
dressing until well combined. The salad may be made up to 8 hours in
advance and kept covered and chilled but the parsley should not be
added til just before serving.

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Title: BRUCE’S FAVORITE STEAK MARINADE
Categories: Sauces, Cyberealm
Yield: 1 cup

1/2 c Chicken Broth
1/4 c Honey
1/4 c Soya Sauce
2 tb Ketchup
1/4 ts Ginger
1 cl Garlic, minced

1) Mix hot chicken broth (can be OXO) with honey and
soya sauce in a 1 cup measure.
2) Pour mixture into an 8x8x2 cake pan.
3) Mix in ketchup, ginger and garlic.
4) Place steaks in marinade at least 2 hours turning
occasionally.
Soak overnight in the fridge for best results.
Note: Marinade may be kept in the fridge in a sealed
container for several weeks.

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Dr.randy Jouno’s Guadalajara,mx Champ Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Oil
4 pounds Top round steak — trimmed
Into 1/4-inch cubes
6 cups Water
5 6oz cans tomato paste
1/2 cup Instant minced onion
2 1/2 tablespoons Celery salt
3 tablespoons Chili powder
1/2 teaspoon Ground allspice
1/2 teaspoon Ground cinnamon
1/2 teaspoon Curry powder
1/2 teaspoon Garlic powder
1/2 teaspoon Coriander seed — ground
1/2 teaspoon Cumin seed — ground
1/2 teaspoon Ground ginger
1/2 teaspoon Marjoram leaves — crushed
1/2 teaspoon Oregano leaves — crushed
1/2 teaspoon Paprika
1/2 teaspoon Thyme leaves — crushed
1/2 teaspoon Sage leaves — crushed
Pinch red pepper — ground
27 ounces Can whole green chiles
Drained, seeded — chopped
4 ounces Bar milk chocolate — broken
Up

Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all
sides. Remove with a slotted spoon and set aside. Repeat until all beef is
browned.
Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water,
tomato paste, onions, celery salt, spices, herbs and green chiles; mix well.
Boil, then reduce heat to simmer, covered, for 90 minutes, stirring
occasionally. Add remaining water.
Mix in chocolate; simmer, covered for 30 minutes, stirring often.

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Buttermilk Spice Cake

Recipe By : Steve Hammond/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 1/2 c. all purpose flour
3/4 tsp. allspice
1 c. granulated sugar
1/2 tsp. cloves
3/4 c. brown sugar — packed
1/2 tsp. nutmeg
1 tsp. baking powder
1 1/3 c. buttermilk
1 tsp. soda
1/2 c. shortening
1 tsp. salt
3 eggs
3/4 tsp. cinnamon

Grease and flour 2 round layer pans 8 or 9 inch. Measure all ingredients into
large 1/2 minute on low speedmixer bowl. Blend scraping bowl occasionally.
Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden
toothpick inserted comes out clean. Cool 10 minutes and remove from pans. It
is wonderful with a lemon frosting or a rich chocolate frosting.]

From: hammond@niwot.scd.ucar.EDU (Steve Hammond)

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Per serving (excluding unknown items): 2643 Calories; 119g Fat (40% calories
from fat); 27g Protein; 382g Carbohydrate; 561mg Cholesterol; 3069mg Sodium

Title: GOLDEN ASPARAGUS PROSCIUTTO BUNDLES
Categories: Italian
Yield: 4 servings

12 Thick or 24 thin stalks
-asparagus, trimmed
6 tb Unsalted butter
6 sl Prosciutto, halved crosswise
-(2-3 oz total)
1/2 c All purpose flour, for
-dredging
2 Eggs
1 tb Vegetable oil

Servings: 4

DIRECTIONS:

Fill a large, high sided skillet with salted water and bring to a boil. Add
the asparagus and cook until barely tender, about 10 minutes. Drain in a
colander, refresh under cold water and drain again. Pat dry and spread on a
platter.

In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the
asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2
thin asparagus stalks.

Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one
of the asparagus bundles in the flour, then dip in the egg and return to
the platter. Repeat with the remaining bundles.

In a large skillet, heat the remaining 3 Tbsp butter and the oil over
moderate heat. Working in batches, add the asparagus bundles and fry,
turning once, until golden, about 4 minutes. Drain on paper towels; serve
at once.

Source: Food Wine magazine, 10/90 From: Sallie Austin

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