HAPPY FAMILY STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Vegetable oil
3 lb Boneless beef chuck
– sirloin top or round
– cut into 2-inch cubes
2 Onions, choppped
2 Garlic cloves, chopped
4 c Canned plum tomatoes
– w/ juice, chopped
1 1/2 cn Canned beef stock
1 c Mild green chilies
– drained and chopped
1 tb Fresh oregano, chopped -OR-
– 1 tsp dried
2 ts Ground cumin
3 tb Worcestershire sauce
Salt
Freshly ground pepper
3 c Cooked rice

1. Heat enough oil to cover bottom of large, heavy pan until oil is
sizzling.
2. Dry meat well; add enough to pan to brown without crowding. Brown on
high heat; turn when brown on one side; brown the second and continue
until all sides of meat are completely brown. Remove; set aside.
3. Repeat with rest of meat.
4. Reduce heat; add onions and garlic to pan; cook over low heat until
soft.
5. Return meat with its juice to pan; add next six ingredients; bring
liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or
until meat is tender.
6. With knife or spoon, break meat up into bite-size pieces. Season with
salt and pepper and serve over rice.

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Title: WHITE CHOCOLATE TRUFFLES
Categories: Candies, Chocolate
Yield: 36 servings

12 oz White chocolate, coarse chop
1/3 c Whipping cream
2 tb Orange liquer
1 ts Grated orange zest
1 1/4 c Confectioner’s sugar

1. Melt white chocolate with whipping cream in heavy, medium saucepan
over low heat, stirring constantly. Whisk in liquer and zest until
blended. Pour into pie pan. Refrigerate until mixture is fudgy, but
soft, about 2 hours., 2. Shape about 1 tablespoon of the mixture into
1 1/4 inch balls. To shape, roll mixture in your palms.,Place balls
on waxed paper. 3.Sift sugar into shallow bowl. 4.Roll balls in
sugar, place in petit four or candy cases. 5. Truffles can be
refrigerated 2-3 days or frozen several weeks. Makes about 35
truffles. From Best recipes: Simple, Easy Candy recipes.

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Title: ROAST BEET PUREE – MASTER CHEFS
Categories: Basics, Vegetables, Masterchefs, New york, 1fa
Yield: 4 servings

4 md Beets, with greens, stems
— trimmed, (save greens)
1/2 ts Oregano, dried
1/2 ts Thyme, dried
1/4 ts Fennel seed
1/4 ts Coriander, ground
1/4 ts Rosemary, dried
4 Bay leaves
10 Peppercorns
2 tb Oil, olive, extra-virgin
2 tb Butter, unsalted, cut
— into pieces
Salt

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay
leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the
mixture of dried spices and herbs and drizzle with olive oil to
coat. Bake, uncovered, until tender when pierced with a fork (about
1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process
the beets until coarsely chopped. Transfer them again to a small
saucepan and stir over medium heat until heated through. Add the
butter and stir until glossy. Season to taste with salt, and serve
immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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Cottage Cakes

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Muffins
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c all-purpose flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 c butter — softened
1/2 c packed light brown sugar
1/2 c granulated sugar
3 eggs
1 3/4 c canned pumpkin — (16 ounce can)
1/4 c milk
2 tsps orange zest
1 c raisins — or dried apricots
For Quick Drizzle Frosting———
1 c sifted powdered sugar
2 tbsps milk — or fresh lemon juice

In medium bowl, combine flour, baking powder, baking soda, cinnamon,
nutmeg, and salt; set aside. In large mixer bowl, cream butter and
sugars. Add eggs; beat until light and fluffy. Blend in pumpkin, milk,
and orange zest. Add dry ingredients; mix well. Stir in chopped fruits.
Spoon mixture into greased 2 1/2-inch muffin cups, filling 3/4 full.
Bake in preheated 350F oven for 25 to 30 minutes, or until toothpick
inserted in center comes out clean. Immediately remove from pans; cool on
wire racks. Drizzle frosting. Makes 20 small cakes.

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Per serving: 197 Calories; 6g Fat (25% calories from fat); 3g Protein;
35g Carbohydrate; 40mg Cholesterol; 156mg Sodium

VEGETABLE SOUP II

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Vegetables Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Raw bacon, diced
1/4 c Finely chopped onion
1 c Finely chopped celery
1 c Thinly sliced carrots
1 c Potatoes, cut into
-1/4-inch cubes
3 tb Flour
3 c Vegetable juice cocktail or
3 c Tomato juice
1 c Water
1/2 ts Dried thyme leaves
1 pk Instant beef broth or
1 Cube beef bouillon, crumbled
Salt and pepper
8 1/2 oz Can peas, drained

1. Place bacon and onion in a deep, 2 1/2-quart,
heat-resistant, non-metallic casserole.
2. Heat, covered with paper toweling, in Microwave
Oven 3 minutes. Stir mixture occasionally.
3. Add celery, carrots and potatoes. Heat, covered, in
Microwave Oven 10 minutes or until vegetables are
tender. Stir mixture occasionally.
4. Blend in flour.
5. Gradually stir in vegetable juice cocktail, water,
thyme, bouillon cube and salt and pepper to taste.
6. Heat, uncovered, in Microwave Oven 10 minutes,
stirring occasionally.
7. Add peas and heat, uncovered, in Microwave Oven an
addi- tional 3 minutes or until soup bubbles and peas
are hot. 8. Allow soup to stand 2 to 3 minutes before
serving.

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1 (10 lb.) (approximately)
winter melon (be sure
you have a pot large
enough for it)

SOUP INGREDIENTS TO BE PUT INTO
CAVITY OF MELON:
5 c. chicken soup stock
2 tsp. dry sherry
1/2 tsp. sugar
3/4 tsp. salt
15 lotus seeds, soaked skinned
4 lg. dried mushrooms, soaked cut
into 1/4 inch squares
1 c. barley, soaked overnight

OTHER INGREDIENTS TO BE PUT INTO
CAVITY OF MELON:
1/3 c. diced roasted pork or roasted
duck meat
1 boned, skinless chicken breast, cut
into 1/4 inch cubes
Mix 1/3 cup raw lean pork, cut into 1/4 inch cubes, with 1
teaspoon cornstarch and 1/4 teaspoon salt. Mix 6 ounces fresh
shrimp, cleaned, deveined and cut into 1/2 inch cubes with 1/2
teaspoon dry sherry, 1 pinch white pepper and 1/2 teaspoon
cornstarch. 1/3 c. abalone, cut into 1/4 inch cubes 1/3 c. coriander
for garnishing Cut off enough of the stem end of melon for removal
of contents or to fit melon to pot, and remove seeds and soft pulp.
Put a piece of cheese cloth under melon to facilitate removal from
pot after cooking, then put melon in pot. Put soup ingredients into
cavity of melon. Steam melon with its soup ingredients for 1 hour,
making sure there is enough water in pot for steaming. Add roast
pork or duck meat and steam an additional 15 minutes. Add cubed
chicken and pork mixture to the hot broth and stir so that the
pieces do not stick together. Steam an additional 15 minutes. Add
shrimp mixture, straw mushrooms, abalone and turn off heat. Grasp
corners of cheesecloth and lift out melon gently. Place on a large
round serving platter. Remove cheesecloth and garnish with
coriander. Serve hot, judiciously scooping out melon pulp to avoid
puncturing the shell and not allow soup to leak out.
This dish has always been a major undertaking as you can see.
However, family and guests who are served this soup always
appreciate the effort involved. Basically the melon is used as a
container for the soup and is sometimes carved with figures, Chinese
characters or geometric patterns to make the melon look like a
ceramic piece. Books on Chinese garnishings and vegetable carving
can give more information on this matter. The cheesecloth method of
handling the melon works, but can be replaced by using of a trivet
or any flat metal piece which can be placed under the melon with
strings attached so that the ends of the strings are readily reached
from the top. If the melon is immersed in water almost to the top,
the cooking is controlled better. If the water level is, say, only
1/2 to 1/3 of the height of the melon, the portion out of the water
is not as well done as the portion in the water, making handling and
serving difficult. Of course, if the entire melon is simply
steamed, the cooked melon will be homogeneous. However, it would
take a longer time to cook. The top of the melon that is cut off
can be peeled, cut into chunks and put into the soup with the rest
of the ingredients or it may be reserved for another dish.

GRAPE NUTS AND GRAINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
From: Gaye Levy ** DTXT63A
1 1/8 c Water
1/2 c 7 grain mix
1/4 c Grape nuts
2 1/2 c Bread flour
1/4 c Flour, whole wheat
2 tb Sugar
2 tb Honey
1 t Salt
1 1/2 tb Powdered Milk
1 1/2 ts Yeast
1 1/2 tb Applesauce (or margarine)

Put all ingredients into pan and push start. This bread is really
unique.

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Title: BACON-OLIVE HOT APPETIZER
Categories: Appetizers
Yield: 4 servings

6 ea Bacon (fry, drain,crumble)
1 c Ripe Olives (chopped)
1/2 c Green onion tops (chopped)
1 1/2 c Sharp Chedar Cheese (shred)
1 t Curry
1/2 c Mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted
shapes. Spread mixture on untoasted side. Broil until brown or freeze
until ready to use.

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Title: Saucy Sardine
Categories: Appetizers, Dips, Fish, Vegetables
Yield: 4 servings

8 ea Sardine Fillets;Boned Skin
1 c Sour Cream
2 tb Mayonnaise
1 tb Green Onion; Chopped, *
1 tb Fresh Parsley; Chopped
1/4 t Lemon Juice

* Use both the green and white parts of the green onion when you
chop it.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++ Mash the skinned sardine fillets with a fork and blend in the sour
cream and mayonnaise, blending well. Add the rest of the ingredients
and blend well. Cover and chill.
Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita
Triangles, Cocktail Rye Bread, Water Crackers

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SASSY SPINACH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, chopped
1 cl Garlic, pressed
2 tb Butter or margarine
4 c Water
5 Chicken bouillion cubes
1/2 c Noodle flakes, uncooked -OR-
1/2 c Broken thin noodles,uncooked
1/2 ts Salt
1 pk (10 oz) frozen, chopped
Spinach, thawed, drained
3 c Milk
1/2 c Chedder cheese, shredded
1/2 c Swiss cheese, shredded
Black pepper to taste

In a 3-quart saucepan, saute onion and garlic in
butter or margarine until onion is golden, about 5
minutes. Add water and bouillion cibes. Bring to a
boil; stir to dissolve the bouillion cubes. Add noodle
flakes or broken thin noodles slowly being sure water
continues to boil. Add salt. Cook uncovered until
tender, about 10 minutes, stirring occasionally.
Squeeze spinach to remove excess water. Stir spinach
into the noodle mixture and cook 5 minutes longer.
Stir in the milk, Cheddar cheese, Swiss cheese and
pepper. Continue stirring over medium-high heat until
cheeses are melted. Do not boil.

SOURCE: Sopie Kay’s Pasta Cookery
: H-P Books, Box 5367, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A-0008 (1980)

Posted in FIDO Cooking by Bob Emert/Frank Skelly
09/03/93

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