BEEF STEW WITH BOUQUET GARNI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Meats
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MARINATED BEEF—–
1 Clove Garlic
10 Black Peppercorns, Crushed
8 Whole Allspice
1 t Salt
1 c Dry Red Wine
3 lb Beef Rump Roast, in 1″ cubes
—–BEEF STEW—–
3 tb Olive Oil
2 c Beef Bouillon
—–BOUQUET GARNI—–
1 Bay Leaf
1 Sprig Fresh Thyme
4 Black Peppercorns
1 Clove Garlic, all tied up in
A cheesecloth
3 md Carrots, peeled and
Quartered
1 lb Small White Onions, peeled
1 lb Turnips, pared and
Quartered
12 White Mushroom Caps
10 oz Package Frozen Peas
Salt and Pepper
Chopped Fresh Parsley

Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed
peppercorns, allspice, 1 ts salt, and wine. Stir to dissolve salt. Add beef
cubes, pressing cubes down into marinade to immerse as much as possible.
Cover and marinate in the refrigerator for at least 1 hour. Remove beef and
garlic from marinade with a slotted spoon, reserving marinade. Pat beef and
garlic dry on paper towels.

Beef Stew: In a 6 quart non-reactive oven-going pot, heat olive oil and
garlic over medium-high heat. Add meat in 2 batches, searing meat on all
sides until deep brown. Return all meat to pot. Pour in reserved marinade
and beef boullion. Add bouquet garni. Bring to a boil. Boil gently for 10
minutes. Reduce heat and simmer for 30 minutes.

Preheat oven to 350øF. Layer carrots, onions, turnips and mushrooms atop
meat mixture in casserole. Cover and bake at 350øF for 1 1/2 hours until
meat and vegetables are tender. Remove bouquet garni. Stir in frozen peas.
Season to taste with salt and pepper. Cover and bake 4-5 minutes until peas
are cooked. Spoon stew and cooking juices into individual serving bowls.
Sprinkle with chopped parsley.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith

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Title: Cream Of Potato Soup
Categories: vegetable
Yield: 4 servings

5.00 ea potatoes; medium size
3.00 c potato water
0.50 ts salt
1.00 ea garlic; clove
1.00 c cream; sweet

Boil and mash potatoes and garlic (onion may be used instead of

garlic); add potato water, salt and cream. Let come to a boil and

serve at once with salt wafers. Serves 4.

Source: Marie Novak, Sheffield Grange, Ashtabula County, OH

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Title: PECAN PRALINES-
Categories: Candies, Cajun, Nuts
Yield: 24 servings

3/4 c Brown sugar
3/4 c White sugar
1/2 c Evaporated milk
1/2 ts Vanilla
2 tb Butter
1 c Pecans

The quintessential New Orleans candy. And it’s pronounced
or , NOT . I’ve had ferners
(that’s Yatspeak for “non-New Orleanian”) stand before me and insist
that it’s pronounced . Well bra, I’m from The City where
they were invented, and I know how to pronounce it. And you’re
certainly entitled to your opinion on its pronunciation, no matter
how wrong it may be …

Combine the sugar and milk and cook slowly in a heavy pot over a low
flame until it reaches the soft ball stage (238 degrees on a candy
thermometer). Remove from heat and add the butter, vanilla and
pecans. Beat mixture with a wooden spoon until it is smooth and
creamy. Drop by spoonsful onto waxed paper. If the candy does not
harden within 10 minutes, it may be cooked some more. Walt MM

MMMMM

TRIPLE CHOCOLATE FONDUE – JEANNE ELLEDGE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg BAR SEMI-SWEET CHOCOLATE
1 pk SEMI-SWEET CHOCOLATE CHIPS
OR CHUNKS
1/4 c TRIPLE SEC
3/4 c HEAVY CREAM

MELT IN DOUBLE BOILER, MICROWAVE, OR OVER VERY LOW
HEAT STIRRING FREQUENTLY TO PREVENT SCORCHING. SHOULD
BE VERY CREAMY BUT NOT SOUPY.

MAY DIP ALL TYPES OF FRUIT, POUND CAKE, OR WHATEVER
YOU DESIRE.

RECOMMEND APPLE, BANANA, STRAWBERRIES, PINEAPPLE,
KIWI, ORANGES, ETC. POUND CAKE, LADY FINGERS, ARE
GREAT.

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Title: SUNFLOWER CHICKEN STIR FRY
Categories: Chinese, Chicken
Yield: 6 servings

4 c Cold cooked rice
1 c Chopped green onion
1 c Chopped celery
1 c Chopped carrots
2 tb Sesame oil
1/2 ts Garlic powder
1 lb Chicken breast meat cut into
-bite size pieces
1/2 c Shelled sunflower seeds
4 tb Soy sauce divided
1 Beaten egg with 1 teaspoon
-water

Before beginning to cook make sure the rice is cooked
and cooled and the onions, celery and carrots are
chopped, stir-frying goes fast. Combine the sesame oil
and garlic powder and add chicken to marinate briefly
while wok or skillet is heating. Heat electric skillet
or wok to about 375 degrees and add chicken. STir-fry
chicken about halfway through, after 5-7 minutes. Add
onions, celery and carrots and 2 tablespoons of the
soy sauce. Stir-fry to mix and add the egg. Continue
mixing quickly. When egg is cooked, add cold rice and
remaining 2 tablespoon soy sauce. Stir-fry over high
heat until rice is hot. This would be good with crisp
toasted pita bread and fresh fruit.

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Title: ZUCCHINI FLOWER TACO
Categories: Mexican, Vegetables
Yield: 6 servings

6 Zucchini blossoms
1/2 ts Butter or margarine
1 7-inch flour tortilla
3 tb Shredded Jack cheese
1/2 ts Grated Parmesan cheese
3 Thin avocado slices
Salsa to taste

Rinse blossoms well, checking for insects. Melt butter over medium heat.
Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove
from pan.

Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle
with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold
tortilla over filling. Slide onto a plate and accompany with salsa.

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SPINACH FETA CHEESE QUICHE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Spinach, frozen, chopped, *
4 Eggs, beaten
3/4 c Cream
1 1/4 c Milk
2 tb Lemon juice
2 tb Parsley, chopped
1/4 lb Feta cheese, crumbled
3 tb Parmesan or Romano
Cheese **

Contributed to the echo by: Jean Hores Originally
from: THE FRUGAL GOURMET ~ JEFF SMITH Spinach and Feta
Cheese Quiche (Jeff Smith) Salt and pepper to taste
Quiche Crust, baked, cooled

* defrost spinach and squeeze out as much moisture as
possible; it should be fairly dry. ** cheese is better
if fresh-grated.

Mix the eggs, cream, and milk. Add the salt and
pepper, lemon juice, and parsley. Stir in the spinach
and feta cheese. Fill the quiche crust, and place the
Parmesan on top.

Bake at 375 F. for 30 to 40 minutes, or until a knife
inserted in the center comes out dry. Cool for 10
minutes before serving.

Can also be served at room temperature.

Servings: 6

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Title: MUSHROOM DELIGHT
Categories: Diabetic, Main dish, Vegetables
Yield: 6 servings

1 tb Vegetable oil;
1 tb Lemon juice;
1 tb Wine vinegar;
1/4 ts Salt;
1/2 ts Coarsely ground pepper;
1/2 ts Dry Mustard;
1/8 ts Garlic powder;or 1 cl garlic
1 To 2 tb dill pickle;
-finely chopped
12 oz Fresh mushrooms; sliced thin
-about 4 1/2 cups
6 Lettuce leaves;
2 tb Snipped fresh parsley;

Place all ingredients except mushrooms, lettuce, and
parsley in a small jar. Cover the jar and shake it
well. Drizzle dressing over mushrooms and toss
mushrooms gently so that dressing thoroughly coats
them. Serve on lettuce leaves and garnish with snipped
parsley. Food Exchange per serving: 1 VEGETABLE
EXCHANGE CAL: 40 CHO: 4g; PRO: 1g; FAT: 3g;
Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her
Meal Master

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Fried Green Tomatoes And Pasta

Recipe By : corradini56@wilma.wharton.upenn.edu Rec.Food.Recipes Digest
Serving Size : 0 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
green tomatoes (about 1 medium per serving
bread crumbs
REAL parmesan or romano cheese — grated. (The adventu
real yummy very-virgin olive oil
garlic cloves
angel hair pasta (please, please make your
cream, eggs, milk — or whatever your die

1. Slice the tomatoes about 1/2 cm thick. (Vary this according to your
success
at frying the suckers!) Dip in cream, then in a mixture of bread crumbs and
cheese — about 50% each.

2. Heat about 50-65 ml olive oil in a large skillet or omelet pan until hot,
but not smoking. NOTE TO THE NOVICE: Olive oil smokes easily! Saute’ garlic
until LIGHTLY browned. If you overdo the garlic, or cook at too high a
temperature, it will taste YUCKY! Remove the (oh, yeah….peeled and pureed)
garlic from the oil and discard. Fry the tomato slices until crusty and lightly
browned on each side. The tomatoes should be softened, but not mushy. You will
probably find it necessary to make more batches of garlic oil from time to
time,
as you fry up the slices of green tomato. This is good.

3. You will finally toss all the (cooked) pasta with the remaining garlic-ky
oil (there should be plenty of this!). If there is some cream left over, a
LITTLE of this should go in too. Top with the fried tomato slices and a
generous
helping of shredded cheese and a little bit of bread crumbs.

Author’s Notes:
This recipe was made for me and my family by my uncle, Larry Ross, former
advertising directory of Food Wine and author of Nanny’s Texas Table
cookbook.
The point is, this man is brilliant, and I’m proud to claim him as an uncle.
Foodwise, that is. I could eat at his place for years. It’s a little loose, and
I’ve had more and less success with it at varying times, but this is the
general
idea. Most recently, I made it for my long-time girlfriend with a salmon mousse
made with cream cheese topped with capers and lemon, and we ended up eating
bites of the mousse with the green tomato/pasta. (Actually, we ended up doing
something quite different, but culiNARily speaking….)

I also like to add some grated black pepper — you should really invest in
some very, very fresh peppercorns from a good source, if possible. The
difference is major — trust me! Also, I mix in a few drops of Tabasco for
flavor ONLY when tossing with the garlic oil — be sparing, and toss WELL. I am
SOLELY responsible for any aphrodisiac effects this recipe may incite! Please
send checks or money orders only! Be careful!

Difficulty : moderate.
Precision : measure ingredients.

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Title: Maryland Crab Soup
Categories: Soups, Seafood, Vegetables, Crab
Yield: 6 servings

1/2 lb Bacon
1 lb Beef stew meat
2 lb Frozen mixed vegetables
1 pk Frozen whole kernel corn
1 c Celery; dice
Salt pepper
2 tb Old Bay
6 Live crabs
1 1/3 qt Water
1 cn Tomatoes; peel

Fry bacon and put into large pot. Brown stew meat in
bacon grease and add to pot along with vegetables. Add
vegetables. Bring to boil and simmer for 1 hour or
until stew meat is done. Add salt and pepper to taste.
Clean crabs by removing top shell and devil (lungs).
Break crabs in half and add to pot along with Old Bay
and boil slowly for half an hour or longer. The longer
it cooks the better it tastes.

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