Carbonnade (Belgian Beer Stew)

Recipe By : Ana Kurland
Serving Size : 1 Preparation Time :0:00
Categories : Beef Meat, Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lb Chuck Roast
1 Smoked Ham Hock — (optional)
1/2 Cup Oil
2 1/2 Tsp Salt
1 Lg Onion — thinly sliced
3 Tbsp Flour
Beer
1 Cup Beef Broth
1/2 Tsp Black Pepper
2 Tsp Sugar
2 Tbsp Parsley Flakes
1 Pinch Marjoram
1 Pinch Thyme
1 Clove Garlic — chopped fine
4 Carrots — cut into 1″ pieces
3/4 Cup Walnuts — (optional)
2 Tbsp Red Wine Vinegar — or red wine
2 Tbsp Scotch Whiskey

Cut beef into 1 x 2 inch strips. (I cube them, 1 ") Remove ham from bone
and cut into cubes. brown beef and ham in oil in large skillet. Lift meat
out, sprinkle with 1 tsp salt and set aside. Brown onions in same oil. Lift
and set aside. Drain and save all but 3 Tbsp oil. Sift flour into oil to make
light brown roux. Gradually add 1 1/2 cup beef, stirring until mixture
boils.

Add broth, rest of salt, pepper, sugar, herbs and garlic. Alternate layers
of meat, onions and carrots in large casserole. Add sauce and enough
beer to cover meat. cover and cook in 300 F oven for 2 1/2 hours (I cook
on stove top) Check occassionaly and add beer if needed. Shortly
before stew is ready, saute walnuts in reserved oil. It takes only a
couple of minutes to get them crisp. do NOT scorch. Add them to stew.
Just before serving, add vinegar and scotch.

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Vegetable Lasagna

Recipe By : aa333@cleveland.Freenet.Edu (Robert N. Hartman)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound spinach — fresh
2 teaspoons margarine
1 pound carrots — cleaned and sliced
2 cups broccoli flowerets
2 cups vegetable broth
1 cup milk — low-fat
1/2 cup onion — chopped
6 teaspoons margarine
1/2 cup flour — all-purpose
1/2 cup wine — dry white
1 cup parmesan cheese — grated
4 ounces swiss cheese — shredded
4 ounces provolone cheese — shredded
10 lasagna noodles — cooked
2 cups tomato sauce

Remove stems from spinach. Wash leaves thoroughly; cook spinach in a small
amount of boiling water 5 to 8 minutes or until tender. Drain; place
spinach on paper towels, and squeeze until barely moist. Finely chop
spinach. Combine chopped spinach, 2 tbsp. margarine, and salt and pepper to
taste; set aside.

Cook carrots and broccoli in boiling water to cover 8 to 10 minutes or
until tender; drain well. Combine spinach, carrots, and broccoli, and set
aside.

Combine vegetable broth and milk in a saucepan. Cook over medium heat until
warm; remove from heat, set aside.

Saute chopped onion in 1/4 cup plus 2 tbsp. margarine in large skillet
until tender. Add flour, and cook 3 minutes, stirring constantly. Add warm
broth mixture and wine; simmer 5 minutes or until mixture is thickened,
stirring constantly. Remove from heat and set aside.

Combine cheeses. Arrange 5 lasagna noodles in lightly greased 13x9x2-inch
baking dish (grease with Pam type product). Layer 1/4 white sauce, 1/2
vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat layers. Spread
tomato sauce over top. Sprinkle with remaining 1/3 cheese. Bake uncovered,
at 350 degrees F for 35 minutes. Let lasagna stand 10 minutes before
serving.

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Vegetarian Worcestershire Sauce

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons water
6 tablespoons brown rice syrup
1/4 cup tamari soy sauce
2 tablespoons apple cider vinegar
1 teaspoon barley malt syrup
1 teaspoon ground ginger
1/4 teaspoon garlic granules
1/8 teaspoon cayenne pepper
tiny pinch ground cloves
tiny pinch onion granules

Place all the ingredients in a blender, bowl, or jar with a lid.
Blend, whisk, or shake until the mixture is smooth and the powders
are well incorporated. Store in the refrigerator: this keeps well.

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Recipe By: The Uncheese Cookbook

NOTES: Perhaps Bragg’s Liquid Aminos instead of Tamari?

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We have yet to try this, having only recently acquired the book.

Title: RISOTTO WITH FENNEL
Categories: Italian
Yield: 4 servings

6 tb Unsalted butter
1/2 c Chopped sweet yellow onion
1 Fennel bulb (1 lb); trimmed
– quartered, cored
– and cut into 1/4-in slices
1/4 ts Salt
1 pn Nutmeg
– preferably freshly grated
5 c Light chicken stock; -=OR=-
2 1/2 c – Canned broth with
2 1/2 c – Water
1 1/2 c Arborio rice
1/4 ts Freshly ground pepper
1/4 c Freshly grated Parmesan

IN A LARGE HEAVY SAUCEPAN OR flame-proof casserole, melt 3 tablespoons of
the butter over low heat. Add the onion and cook until softened, but not
browned, about 3 minutes. Stir in the sliced fennel. Season with the salt
and nutmeg; mix well. Cover and simmer, stirring occasionally, for 10
minutes. Meanwhile, bring the stock to a simmer in another saucepan. After
10 minutes, add the rice to the fennel, stirring to coat each grain with
butter. Add 2 cups of the hot stock. Bring to a simmer and cook, uncovered,
stirring constantly, until the rice is just tender, adding more stock, 1/2
cup at a time as the rice absorbs the liquid, about 20 minutes. (If you run
out of stock before the rice is done, use hot water.) The finished dish
should be moist but not soupy. When the rice is tender but still firm,
remove from the heat and stir in the pepper, the remaining 3 tablespoons
butter and the grated Parmesan cheese. Season with additional salt to taste
and serve immediately in warm bowls.

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Stir-fried Tofu Or Beef With Onions* (fngp13b)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Tofu — extra firm*
1/4 cup Oil
1 tablespoon Pale dry sherry
2 Ginger root slices — shredded
1/2 teaspoon Salt
1 Onion;large — thinly sliced
Black pepper — fresh ground
3 Garlic cloves — minced
2 tablespoon Soy sauce
1 1/2 teaspoon Cornstarch**
1 teaspoon Sugar
3 tablespoon Stock**

*This dish originally used 1 lb. of flank steak which was cut against the grain
into thin slices and then marinated same as the tofu. Sometimes I make it with
steak or tofu or a mixture of both. In addition, I occasionally add a small bok
choy which is first blanched and then cooled.
If other vegetables are added, increase the cornstarch mixture to three times
what is listed. Recipe can be doubled and comes out fine. **Mix the cornstarch
with the soup stock and have ready until needed. Get tofu ready according to
your favorite methods. I usually slice it lengthwise in half- inch blocks, put
paper towels over and under it, and press with telephone book to get out excess
water. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp.
of the oil in a shallow dish. Add the tofu or steak shreds and leave to
marinate for 15 minutes.
06/02/92 10:07 PM Heat 2 1/2 tablespoons of the remaining oil in a wok or
pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes
(about). Remove onions, place in a colander, and let drain. You can use the oil
left in pan if it is enough. Heat wok again. When it is very hot, add the tofu
or steak and garlic. Stir-fry the tofu or steak and garlic in the oil for until
brown. Mix in the onion and ginger and stir-fry for a minute. Stir in the
cornstarch mixture and cook, stirring for about 30 seconds or until thickened.
From “The Encyclopaedia of Chinese Cooking”.
Karen Alder Fngp13B

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Title: Make-Ahead Gazpacho
Categories: Vegetarian, Soups/stews
Yield: 6 servings

2 c Vegetable Stock 1/8 ts Pepper
2 c Tomato juice 1 x Cucumber *
2 tb Lemon juice 1 x Green pepper **
2 tb Green taco sauce 4 x Large tomatoes ***
1 ts Sugar 3 x Green onions ****
1/2 ts Garlic salt

* Cucumber, peeled, seeded, and coarsley chopped
** Green pepper, seeded and diced
*** Tomatoes, peeled and coarsely chopped
**** Green onions (including tops) thinly sliced
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon
juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and
bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion;
bring mixture, uncovered to a boil again. Remove from heat and cool.
Cover and refrigerate until well chilled. Serving size: 1 cup
Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories.
An easy make-ahead soup to begin a meal with.

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French Breakfast Puffs

Recipe By : Better Homes and Gardens – May 1997
Serving Size : 12 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c all-purpose flour
1/2 c sugar
1 1/2 tsp baking powder
1/4 tsp ground nutmeg
1/8 tsp salt
1 egg
1/2 c milk
1/3 c butter or margarine — melted
1/4 c sugar
1/2 tsp ground cinnamon
1/4 c butter or margarine — melted

In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg
and salt. Make a well in the center of dry ingredients.

In another bowl beat egg slightly; stir in milk and 1/3 cup melted
butter or margarine. Add egg mixture to flour mixture. Stir just till
moistened (the batter may be lumpy). Lightly grease muffin cups. Fill
cups about two-thirds full with batter. Bake in 350° oven for 20-25
minutes or till muffins are golden.

Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon.
Immediately dip tops of hot muffins into the 1/4 cup melted butter or
margarine, then into the cinnamon-sugar mixture till coated. Serve
warm.

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Title: Peanut Butter Bread
Categories: Bread Osg1966
Servings: 1

2 c Flour
2/3 c Peanut butter
1/2 c Sugar
1 c Milk
3 ts Baking powder
1 ts Salt

Sift flour, baking powder, salt and sugar together. Add peanut butter
to milk and mix well, then add this to the dry ingredients, beat
thoroughly and bake in well greased load pan in slow oven 45 – 50
minutes. It it better when day old.

NOTE: Slow oven is 300 – 350 F.

Source: Florence L. Houston, Massie Grange, Warren County, OH
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Title: HABITANT PEA SOUP
Categories: Soups
Yield: 6 servings

2 c Yellow split peas
8 c Water
2 lb Smoked ham hocks
1 lg Onion, chopped
1/2 c Celery leaves, chopped
1/2 ts Summer savory
1/4 ts Thyme
3 tb Fresh parsley, chopped
Black pepper
Salt

Soak peas overnight. Drain the peas and place them in a large soup
kettle with the water, ham hocks, onion, celery, and seasoning. Bring
to a boil. Reduce heat, cover, and simmer for three hours, stirring
frequently. The peas are done when soft and creamy. Add black pepper
and salt to taste.

Traditional Quebec dish.

Source: Americas, September, 1995

MMMMM

Salmon and Potato Casserole (Crockpot)

Recipe By : Rival Crockpot Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Potatoes
Fish – Salmon

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 potatoes — peeled/thinly sliced
3 tablespoons flour
salt and pepper
16 ounce can salmon — drained and flaked
1 medium onion — chopped
2 eggs — beaten
1 tablespoon butter or margarine
2 cups milk — scalded
nutmeg

Place half of the potatoes in greased Crockpot. Sprinkle with half of the
flour, salt and pepper. Cover with half of salmon. Sprinkle with half the
onion. Repeat layers in order. Gradually add beaten eggs and butter to scalded
milk. Stir well. Pou over potato-salmon mixture. Dust with nutmeg Cover and
cook on Low setting for 7-10 hours.

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