EASY CROCKPOT BEEF DINNER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chuck or other cut beef
1 Onion — sliced
2 Garlic cloves — chopped
2 Carrots — sliced
2 Celery stalks — diced
1 cn Stewed Tomatoes — 14.5 oz.
1 pk Lipton Onion/Mushroom Soup
1 tb Kitchen Bouquet
1 tb Worcestershire sauce
1 cn Mushrooms (optional)
MMMMM—————–TO MAKE THICKER — Ç
GRAVY (OPT———————-
2 tb Flour

Add the onion, garlic, carrots, celery to the crockpot. Place meat on
top of vegetables. Add the Worcestershire sauce, Kitchen Bouquet,
dry soup mix. Last, pour the stewed tomatoes over the top. I cooked
this on Low heat for 7 hrs then added the mushrooms and let it cook
for an hour or so more. When done, remove the meat and if a thicker
gravy is desired, stir in 2 T flour and set crockpot to high while
stirring for a minute or so. Serve with rice or noodles. (Or can add
cut up potatoes with the vegetables)

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AIOLI-GARLIC MAYONNAISE

Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9328; TVFN
Serving Size : 0 Preparation Time :0:00
Categories : TVFN

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, mashed to a paste with salt
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
Salt and pepper to taste

Have all the ingredients at room temperature. In a small bowl, beat the egg
yolks with the mustard, 1 tablespoon lemon juice and garlic to
taste. Beat in 1/4 cup vegetable oil, drop by drop. This will establish the
emulsion. The
remaining vegetable oil and the extra virgin olive oil can then be added in a
slow steady stream
while you continue to beat constantly. Adjust seasoning with lemon juice,
garlic, salt and pepper. If the mayonnaise seems too thick,
add a drop or two of water. Cover and refrigerate until ready to serve. Yield:
1 cup

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DRAGON DEN’S HOT SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Raw pork, shredded
3 tb Cornstarch
1 tb White wine vinegar
1 1/2 tb Sugar (to taste)
1/2 ts Black pepper
1/4 c Bamboo shoots, shredded
1/4 c Wood ears
1/4 c Mushrooms, sliced
3/4 c Tofu, diced
1 Egg, beaten
1 1/2 ts Sesame oil
Oil for frying

Heat oil till quite hot. Add pork with 1 teaspoon
cornstarch. Fry until white. Remove and drain on
paper towels.
Heat 3 cups water to boiling. Dissolve remaining
cornstach in small amount of water.
Add vinegar, sugar, salt, pepper, bamboo shoots, wood
ears, mushrooms and tofu to boiling water. When it
returns to a boil, remove from heat.
Add cornstarch mixture. While stirring, pour in
beaten egg and sesame oil. Add pork.
Season to taste.

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Title: Baby Goat Simmered with Almonds and Saffron
Categories: Goat, Ceideburg 2
Yield: 4 servings

1 tb Butter
1/2 c Whole blanched almonds
Generous pinch saffron
-threads
2 To 3 ounces pancetta, in 2
-thick slices, diced
1 lb Baby goat meat, cut from
-the leg *
1 Onion, finely chopped
2 lg Garlic cloves, minced
3 Ripe tomatoes, peeled,
-seeded and chopped
Salt and pepper
1/2 ts Dried thyme
1 Bay leaf
4 md Russet potatoes, peeled and
-cut into eighths

* in 1 1/2-inch chunks, trimmed of any membrane or fat.

Heat butter in a non stick skillet and saute almonds in it until
lightly browned. Transfer to bowl of food processor, add saffron,
and process until finely ground. Set aside.

In the same skillet, saute pancetta until lightly cooked and transfer
to a heavy saucepan. Brown meat, in 2 batches, and add to pancetta.
Saute onion until golden, adding a little more butter if necessary.
to meat and stir in garlic, tomatoes, almond-saffron mixture, thyme,
and bay leaf. Season to taste with salt and pepper. Add just enough
water to barely cover. Bring to a boil, reduce heat, and partly cover
pan. Simmer for 1 hour, or until meat is almost done. Add potatoes,
pushing them under meat, and cook for 15 minutes more, until tender
(There should not be a great deal of sauce but add a little water if
too dry.) Taste seasoning.

Serves 4.

PER SERVING: 545 color;es, 34 g protein, 53 carbohydrate, 24 g fat
(7 g saturated), 82 mg cholesterol, 238 mg sodium, 5 g fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

Title: CHICKEN STOCK – CHINESE
Categories: Chinese, Chicken
Yield: 2 servings

7 lb Chicken backbones and wings
1 sl Ginger – fresh, about 1-1/2
-inches, smashed
4 Clove garlic
4 Green onions – halved
-crosswise (4 to 5
-scallions)
2 md Onions – quartered
3 Ribs celery – halved
-lengthwise

1. In a stockpot, bring 3 quarts of water to a boil.
Add the chicken parts and boil for 1 minute. Pour off
the water and run cold water over the chicken; drain
well.

2. Return the chicken to the stockpot. Add 3 quarts
of cold water and the ginger, garlic, green onions,
onions and celery. Cover and bring to a boil over
high heat. Reduce the heat to moderately low, cover
partially and simmer for 4 hours.

3. Strain the broth through a colander set over a
large bowl; discard the chicken and vegetables.
Refrigerate the stock for up to 3 days. Skim off the
fat before using. (The stock can be frozen for up to
1 month.)

Makes about 2 Quarts.

Recipe from Food Wine, November, 1991.

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Date: Sun, 28 Nov 93 21:36:58 CST
From: Lu Bozinovich

I dug out the Betty Johnson’s Oct.4 recipe for Honey Bread, and found it
to be just what I thought it was, having had “honey bread” before. It’s
so rich, it tastes like cake. My version follows.

Honey Molasses Cake

3 1/2 c. flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1/2 c. sugar
1 cups non-fat yogurt
3/4 c. blackstrap molasses
3/4 c. honey
2 – 3 shots brandy (optional)

Sift flour, soda, salt and cinnamon together into large bowl. Mix in
sugar, removing lumps. Add honey, molasses and yogurt to dry ingredients;
mix till well blended. Prepare pan with a light swipe of oil (I lined
pan with parchment and swiped the parchment paper with oil, for fewer
cleaning hassles afterwards). Bake in 2 small or 1 large loaf pan (s) at
275 F for 1 and 3/4 hours (1 and 1/4 hours if you like it super moist).

Cool. Place on parchment, pour (optional) the brandy over the cake,
slowly so that it will soak in. Wrap in the same parchment paper and a
plastic wrap and let (optional) age 3 days (in refrigerator) before
cutting. Dark and chewey, and absolutely no fat, YUM!

Vinegar Dijon Dressing

4 cloves garlic, finely minced (or more)
3 Tbsp red wine vinegar (good quality)
1-2 Tbsp Dijon mustard (good quality)
1 tsp salt
1/2 tsp ground pepper

PARMESAN CHEDDAR GRITS PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
5 c Milk — divided, see eggs
1 c Cream
2 c Regular Grits — or
-long cooking grits
10 oz Spinach — frozen, chopped
-defrosted and squeezed dry
7 Green Onions — chopped
3 Garlic Cloves — chopped
2 c Cheddar Cheese — grated
2 Eggs — lightly beaten with
-1/2 cup milk
Salt and fresh black pepper
-to taste
—–TOPPING—–
1 c Parmesan Cheese — grated

Preheat the oven to 375F degrees. Butter a large casserole dish and set
aside. Combine the butter, milk and the cream in a heavy saucepan and heat
nearly to the boil. Stir i the grits and cook for 20-25 minutes, stirring
as necessary to prevent scorching. A non-stick pan is handy for this task.
Remove from the heat and stir in the spinach, green onions, and the grated
cheddar cheese. Stir in the eggs whisked with the milk. Season to taste
with salt and pepper. Pour into the prepared casserole dish and sprinkle
with the parmesan cheese. Bake for 30 minutes or until the top is golden.
serve at once.

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Vidalia Onion Supper Bread

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped Vidalia Onions
2 tb Butter
1 pk Corn-muffin mix
1/2 c Dairy sour cream
1/2 c Shredded sharp process
American cheese

Cook onion in butter till tender not brown. Prepare mix according to
pack- age directions. Pour into greased 8x8x2 inch pan. Sprinkle with
cooked onion. Mix sour cream and cheese; spoon over top. Bake in hot
oven (400 degrees) 25 minutes or till done. Let cool; cut in 9
squares.

Source: World Famous Vidalia Sweet Onion Cookbook

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Title: CABBAGE COOKED WITH BEAN CURD
Categories: Main dish, Chinese, Vegetarian
Yield: 4 servings

3 lg Shiitake mushrooms
2 ea Cakes medium tofu
1 lb Cabbage, sliced
3 tb Oil
1/2 ts Salt
2 ts Soy sauce
1 ts Mirin sauce

Soak mushrooms in 3/4 c hot water for 1/2 hour. Put
tofu onto a paper towel leave to drain for 30
minutes.

Remove mushrooms from water, reserve liquid. Cut off
discard stems. Slice caps into 1/4″ wide strips.

Heat oil in an 8″ skillet. When hot, put in cabbage
mushrooms. Stir fry for 1 minute, till cabbage
wilts. Reduce heat to medium. Crumble tofu it to
the skillet. Add salt, soy sauce mirin. Stir fry
for another 5 minutes.

Madhur Jaffrey, “World of the East Vegetarian
Cookbook”.

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