Title: Mexican Beef Tzimmes
Categories: Jewish, Mexican, Meats
Yield: 8 servings

3 1/2 lb Boneless beef brisket
1 1/2 tb Flour
5 tb Chicken fat (or oil)
2 Onions, thinly sliced
3 Garlic cloves, peeled
2 Cans tomatoes (14 oz. each)
1 Mango, large
1 ts Salt
1/2 ts Dried red pepper flakes
1 ts Chili powder
1 Cinnamon stick
2 Bay leaves
4 tb Honey
4 Carrots, sliced
2 Sweet potatoes
; peeled and cubed
7 oz Pitted prunes
2 Cans read kidney beans
; 14 oz each
4 tb Chopped fresh coriander

“A Jewish-Mexican family with whom I once spent a sumer in Mexico
City had an elderly German-Jewish cook. This is her version of
German tzimmes. It combines old-world tradition with new-world
ingredients.”

Rinse beef under cold running water; dry well with paper towels.
Dredge meat with flour on both sides.

Peel and puree mango and set aside.

In a large casserole with tight-fitting lid, over medium-high heat,
heat 2 to 3 tablespoons chicken fat or oil. Add beef and cook until
underside is well browned, 5 to 7 minutes. Turn beef and cook until
second side is well browned, 4 to 5 minutes longer. Remove to a
plate and set aside.

Add remaining chicken fat or oil and onions. Cook until onion is
softened and beginning to color, 3 to 5 minutes. Stir in garlic and
cook 1 minute longer. Pour in tomatoes and their juice, stirring to
break up tomatoes and scrape any meat juices. Add pureed mango,
salt, red pepper flakes, chili powder, cinnamon stick, bay leaves,
and honey. Cook, stirring often, 2 to 3 minutes.

Return beef to casserole and pour in enough water to just cover meat.
Cover tightly and simmer, over medium-low heat, 1 1/2 hours. Check
from time to time to see if there is enough water.

Rinse and drain the beans, and add to the casserole with the carrots,
sweet potato chunks, and prunes. Cover and cook, over medium heat, 30
minutes longer, adding a little more water if necessary.

Remove meat to a deep serving platter. If liquid is too thin, reduce
over medium-high heat until slightly thickened, 5 to 10 minutes.
Spoon vegetables and beans around beef. Pour sauce over meat and
sprinkle meat and vegetables with chopped coriander. Serve meat cut
into thin slices.

“New Jewish Cooking”, Elizabeth Wolf Cohen, The Apple Press (London),
1993. Typed by Gabi Shahar, June 1996.

MMMMM

MUCOUS MEMBRANE MILKSHAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Buttermilk
2 Vanilla ice cream
1/2 c Pineapple juice
4 tb Brown sugar
2 c Milk

Recipe by: Creepy Cuisine, Lucy Munroe
Measure all of the ingredients, except the milk,
into a blender. Then blend on medium speed until
smooth and creamy. Add more ice cream if you like your
mucus extra thick. Fill tall glasses with the mixture
and refrigerate. Heat the milk in a small pan over
medium heat until it begins to boil. Remove from the
heat and let it cool until a film develops on its
surface. Using a wooden spoon, carefully scoop off
the film and place some on top of each milkshake. If
you need more mucus, just reheat the remaining milk
and repeat this step. Blend chunks of pineapple into
your milkshake (for phlegm balls) or red cherries (for
blood clots)!

Penny Halsey (ATBN65B).

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FARMERS’ POT PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Potatoes — cut into chunks
8 Carrots — cut into 1/4″ thick
-rounds
2 c Peas
1 c Turnips — peeled and chopped
1 c Parsnips — chopped
2 c Corn
2 c Button mushrooms — quartered
2 lg Onions — chopped
1 tb Pepper
1 t Salt
1 tb Garlic powder
4 c Vegetable stock
1/2 c Whole wheat flour
1/2 pk Commercially prepared pizza
-dough

Preheat oven to 450 deg.

Combine all ingredients, except flour and dough, in a
large roasting pan or casserole dish.

Sprinkle flour over vegetable mixture cover and place
in oven. After 30 minutes, reduce temperature to 275
deg.

Stir and replace cover. Cook for one hour, mixing
occasionally.

Remove cover and cook for 30 minutes.

Remove stew from oven and set aside while rolling
dough.

Roll out dough 1/4″ thick. Arrange dough on top of
stew, trimming off excess and cutting steam vents.

Raise oven temperature to 350 deg. Bake stew until
dough sounds hollow when tapped and is golden brown,
about 30 minutes. Serve immediately.

Note: The stew can be made ahead and refrigerated for
up to 3 days or frozen for up to one week. When ready
to use, top the refrigerated or thawed stew with dough
and bake as directed.

Per serving: 290 cal; 10 g prot; 369 mg sod; 57 g
carb; 4 g fat; 0mg chol; 75 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Title: Summer White Bean Soup
Categories: Vegetarian, Soups
Yield: 4 servings

1 c Dried white beans
8 c Vegetable stock or water
1 Bay leaf
1/2 c Chopped celery or Swiss
-chard stems
1 T Unrefined vegetable oil
1 qt Washed and chopped Swiss
-chard leaves
1 T Bragg’s Liquid Aminos
3 T Rice vinegar

Cover the beans with water and soak for 6-8 hours, or overnight. (In
hot weather, put the soaking beans in the refrigerator to keep them
from fermenting.) Before cooking, drain and combine the beans with
vegetable stock, or fresh water, and a bay leaf. Bring to a boil and
simmer for 1 1/2 hours or until tender.

In a skillet, saute celery in oil and add to beans with other
ingredients. Cook until chard is tender but still bright green, about
5-10 minutes. Remove bay leaf.

MMMMM

MARIES DIP -NUTTY SPINACH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 12 oz jar Maries Ranch Salad
Dressing
1 pk 10oz frozen chopped spinach
Thawed and well drained
2 tb Dry vegetable soup mixture
1/4 c Chopped walnuts

In medium bowl, combine all ingredients. Cover, refrigerate until serving
time, at least 2 hours.

Garnish with additional chopped walnuts.

Serve with fresh vegetables for dipping or use as a filling for fresh
mushroom caps.

Makes 1 1/2 cups.

Typed by Dale/Gail Shipp

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Title: FOUR-LAYER LEMON PIE
Categories: Pies, Desserts
Yield: 8 servings

———-first l———–
1/2 c Vegetable oil
5 tb Milk
8 oz Cream cheese, softened
1 c Powdered sugar
6 oz Instant lemon pudding mix
———-fourth l———-
1 1/2 c Flour
2 tb Sugar, (heaping)
———-second l———-
4 oz Whipped topping
———-third l———–
3 c Milk
4 oz Whipped topping

First Layer: Mix all ingredients together and pat into a pie pan.
Bake in a preheated 400 degree oven until browned,8 to 10 minutes.
Second Layer: Beat together and pour into pie shell.Chill. Third
Layer: Mix until thickened and pour on cream cheese layer.Chill.
Fourth Layer: Cover pie with 4 oz. whipped topping.Chill until
serving time

MMMMM

Title: Rosy Berry Soup
Categories: Fruits, Soups/stews
Yield: 5 servings

20 oz Raspberries-frozen, thawed 1 ea Cinnamon-3 inch stick
2 c Burgundy 1/4 tb Cornstarch
2 1/2 c Water 1 x Whipping cream

Combine first 5 ingredients in a deep, ceramic, heatproof casserole or
stainless steel saucepan (mixture will discolor aluminum). Bring mixture
to a boil; reduce heat, and simmer 15 minutes.
Press raspberry mixture through a sieve, and return to casserole or
saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid;
stir well. Bring remaining liquid to a boil. Reduce heat to low, and
stir in cornstarch mixture. Cook, stirring constantly, until slightly
thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl
in with a knife. Yield: 5 cups.
Strawberries my be substituted for raspberries.
From Southern Living Cookbook

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Blueberry Pound Cake

Recipe By : Southern Sideboards
Serving Size : 12 Preparation Time :0:15
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
4 egg whites — whipped
1 tsp vanilla
3 c unbleached flour
2 c granulated sugar
1/4 tsp salt
1 tsp baking powder
1 c blueberries

Preheat oven at 325. Prepare a tube pan with cooking spray and flour. In a
mixing bowl, combine margarine, egg whites, and vanilla. In another mixing
bowl, combine flour, granulated sugar, salt, baking powder, and blueberries.
Mix wet ingredients with dry ingredients just until moistened. Bake for 1 hour
and 15 minutes

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Title: PECAN SPICE COOKIES
Categories: Cookies, Vegetarian
Yield: 12 servings

1/4 c Oil, natural
1/2 c Maple syrup; or other liquid
-sweetener
1/4 c Brown date sugar;barley malt
-powder or other natural
-powdered or granulated
-sweetener
3/4 c Flour, whole wheat; or kamut
-spelt or millet flour
1/2 c Flour, unbleached white; or
Tapioca flour
3/4 c Pecans; chopped up to 1 cup
1/2 c Raisins;currants or chopped
-dates
1 ts Anise seeds
1/2 ts Cinnamon; up to 1 tsp
1/8 ts Sea salt

————————-OPTIONAL————————-
Dashes of nutmeg,ginger
Cloves
1/4 c Coconut,unsweetened;shredded
-up to 1/2 cup

Preheat the oven to 400F. Mix the oil and sweeteners
together well. In a separate bowl, mix the remaining
ingredients, then slowly stir them into the liquid
mixture. For each cookie, drop 1-2 Tbsp of the dough
onto lightly oiled cookie sheets, about 2"-3″ apart.
Bake for 9-12 minutes, until lightly browned but still
soft. Cool on wire racks. The cookies will get crispy
as they cool.

MAKES 1- 1 1/2 DOZEN SOURCE: _Vegan Delights_ by
Jeanne Marie Martin posted by Anne MacLellan

—–

Dill Biscuits

Recipe By : DEC/JAN 1996
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine — melted
1 Tablespoon onion — finely chopped
1 teaspoon dill weed
10 ounces refrigerated buttermilk biscuits

In a bowl, combine butter, onion and dill. cut biscuits in half lengthwise;
toss in butter mixture. Arrange in a single layer in an ungreased 9″ square
baking pan. Bake at 450 degrees for 8-10
minutes. Serve with Broccoli in Herbed Butter and Pork Stroganoff for
a meal for your family for $1.15 a plate.

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