CROCKPOT MEXICAN STYLE SHORT RIBS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Beef short ribs
1/4 c Chopped green pepper
10 1/2 oz Can beef consomme
1 1/4 oz Pkg. Taco seasoning mix

In a large skillet or crock-pot with browning unit, brown short ribs;
pour off excess fat. Mix beef consomme with dry taco mix; add green
pepper. In crock-pot pour sauce over the ribs. Cover and cook on low
for 6 to 8 hours. Makes 5-6 servings…..

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Title: CRUMB-TOPPED BAKED FRENCH TOAST *** (GNVN56A)
Categories: Brunch, Dairy, Party, Breads
Yield: 4 servings

2 Eggs, well beaten
1/2 ts Salt.
1/2 c Milk
1/2 ts Vanilla
6 Slices “Texas Toast”*
1 c Corn flake crumbs
1/4 c Butter, melted

———————-CINNAMON SYRUP———————-
1 1/3 c Sugar
1/3 c Water
2/3 c White corn syrup
1 ts Cinnamon
5 oz Can evap. milk
1/2 ts Almond flavoring
1 tb Butter

Here’s one that I got from Country Woman magazine in
the spring of 1989. I have made it so many times for
company and it is absolutely fail-proof and
DELICIOUS!! * Or other thick-sliced bread. Combine
eggs, milk, salt and vanilla; mix well. Dip bread
slices into egg mixture; coat both sides with crumbs.
Place on well-greased cookie sheet. Drizzle melted
butter over crumb -coated bread. Bake at 450 for 10
minutes. To make syrup, combine sugar, water, corn
syrup and cinnamon in saucepan. Bring to boil; cook 2
minutes. Remove from heat; add milk, flavoring and
butter. Serve syrup warm with toast. Yield: 4
Servings. Serve with Canadian bacon, bacon or sausage
as desired. Note: I always had to double this recipe
after the first time as my family would not stop at 1
1/2 pcs. And they insisted that I make it when their
friends came over. Beverly in NC FROM: BEVERLY REPKA
(GNVN56A) Converted by MMCONV vers. 1.00

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Tantallon Cakes (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Scottish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Flour
4 oz Cornflour or rice flour
4 oz Butter
4 oz Caster sugar
pn Bicarbonate ssoda
1 t Level grated lemon rind
2 Eggs, beaten
Icing sugar for dusting

Set oven to 375F or Mark 5. Grease a baking sheet.
Cream the butter and sugar together in a bowl. Add the
sifted flours, bicarbonate of soda, lemon rind and the
beaten eggs in small amounts, ensuring that the
mixture is . well combined each time. Turn out the
dough on to a floured surface, knead gently and roll
out to 1/2 inch thickness. Cut into rounds with a 2
1/2 inch pastry cutter. Transfer to the baking sheet
and bake fro 20-25 minutes until light golden in
colour. Cool on a wire rack and dust with icing sugar.

From the booklet Scottish Teatime Recipes

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Title: Peanut Butter Marshmallow Cups
Categories: Candies
Yield: 1 servings

1 1/2 c Peanut butter; smooth or
-crunchy
5 oz Semisweet chocolate; 5 sq
-chopped
2 tb Butter
1 pk Marshamallows; miniature

Line 2 muffins pans with 24 foil baking cups. Melt peanut butter,
chocolate and butter over low heat or in microwave at Medium for 2
minutes. Stir until smooth. Fold in marshmallows. Spoon into baking
cups; chill. MAKES ABOUT 24 CUPS

SOURCE: “After School Treats” pamphlet from Kraft General Foods Canada
posted by Anne MacLellan

MMMMM

Title: GREAT-SHAPE COOKIES
Categories: Cookies
Yield: 30 servings

1/2 c Butter
1 c Granulated sugar
2 x Large eggs
1 tb Milk

—————-KNEAD IN 1/4 C FLOUR LATER—————-
2 1/2 c All-purpose flour,save 1/4 c
2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Almond

CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the
dough in the freezer to chill, if in a hurry, for 1-2
hours. Heat oven to 300 degrees. Grease cookie sheet
(only ONCE). No need to grease it each time.
Add ingredients together, saving out the 1/4 cup of
flour. Knead the 1/4 cup flour into the dough now,
chill. Roll out, using flour on surface, cutters and
rolling pin, generously. Try to get more flour on tiny
places.
This is a great recipe for the creased cookie
cutters, because it is delicious and dough does not
lose its shape. For this type of cutter, roll to about
1/4″ thickness, so dough is just thick enough to leave
the cutter imprints. Ordinarily, roll dough to 1/4″
thickness for best results. Any cookie will lose
detail and shape when it is too thick. This cookie is
good iced with thin royal icing. Cookie stays soft,
but is not terribly fragile. Source: Shared with me by
Mary Billersen of Cin. because I helped her replace
some favorite cookie cutters she’d lost. These cookies
have been a tradition in her family for generations.
Dolores McCann, Hamilton OH

Dolores McCann, Prodigy Food Wine Board

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Title: KASHA KNISHES
Categories: Side dish, Appetizers, Jewish
Yield: 8 servings

-ELAINE RADIS BGMB90B

—————————DOUGH—————————
2 c Flour
1 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
2 tb Ice water
2 Egg; lightly beaten

————————–FILLING————————–
1 Egg; lightly beaten
1 c Kasha; whole roasted (
1 1/2 c Chicken broth
1 lg Lg Onion; small dice
5 tb Schmaltz
Salt pepper; to taste
3 Egg; lightly beaten

PREHEAT OVEN TO 400 degrees F.

Place the flour, baking powder, and salt in a large
bowl; mix well. Make a well in the center and add the
oil, ice water, and eggs. Mix with a spoon,
incorporating the wet and dry ingredients to make a
smooth dough. Turn out onto a board and knead for 2
minutes. Place the dough in a bowl, cover with a damp
towel and let stand at room temp. for 30 minutes.

On a lightly floured surface, divide the dough into 4
balls. Slightly flatten each ball to make a disc
shape. Divide each disc into 4 equal balls. Cover with
a damp towel and let sit at room temp. for 10 to 15
minutes. Roll each ball out into a circle about 3 1/2
in. in diam. Cover the dough circles with a damp towel
until ready to fill.

In a bowl combine 1 beaten egg and the kasha, stirring
to coat each grain with the egg. Heat a large
non-stick saute pan over high heat. When the pan is
hot, add the grain and cook, stirring constantly, over
moderate heat for 4 to 5 minutes, or until the kasha
kernels are separate and smell nutty. Add the chicken
broth and bring to a boil. Reduce the heat and cook,
covered, for about 20-25 min. or until liquid has
evaporated and the grains are tender but chewy. Cool
at room temp. Meanwhile, saute the onion in the
chicken fat over high heat for 15 minutes, stirring
frequently, until soft. Add to the kasha and season
with salt and pepper. Add the 3 eggs and mix well.

Place 2 rounded T. filling in center of each circle.
Pull the edges up around filling, completely enclosing
it and pinching the dough to form a tight package.
Turn the packages over, place seam side down on a
lightly greased baking sheet, and brush the surface
with an egg wash (1 egg beaten with 1 T. water). Bake
for 25 to 30 minutes, or until light golden brown.
Serve hot.

SOURCE: LOVE AND KNISHES; Sara Kasen; 1956

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Title: DRIED FIG APRICOT STUFFING
Categories: Stuffing
Yield: 3 Cups

5 c Country-style bread
1 tb Butter
1 1/4 c Minced onion
2 Garlic cloves, minced
2 1/2 c Boiling water
3/4 c Chopped dried figs
1/2 c Chopped dried apricots
4 tb Minced fresh rosemary
4 tb Minced fresh thyme
1 1/4 ts Salt
1 tb Cracked black pepper

* up to 6 cups; in slices or chunks. Use hard, dry baguette, pain au
levain, Italian slipper bread or any combination of country- style
bread, or leftovers from homemade bread

Resinous fresh herbs, garlic and onion, plus intensely sweet fruits
and country bread, make a sweetly savory stuffing.

Put the bread in a large bowl and set aside.

Melt the butter in a small saucepan. Add the onions and garlic and
saute until translucent, about 3 or 4 minutes. Add the boiling water
and pour the mixture over the bread. Turn the pieces to make sure
they all get soaked. Let stand for 10 to 15 minutes, or until the
bread is cool enough to handle and the water has been absorbed.
Squeeze the bread in your hands, further breaking it down, until you
form a thick paste. Add the fruits, herbs, salt and pepper and
continue squeezing to incorporate them into the paste.

Yields about 3 cups; enough to stuff a 7-pound turkey breast or a 12-
to 14-pound turkey.

The San Francisco Chronicle, November 15, 1995

MMMMM

Apricot Mini-Chip Sweeties

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 30 Preparation Time :0:20
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg (6 Oz) Apricots, Dried — chopped
3/4 C Pecans — chopped
3/4 C Semisweet Chocolate Chips, Miniature
1/2 C Powdered Sugar
1 Tbsp Flour
1 Egg White

1. Preheat oven to 350°F. In a medium bowl, combine apricots, nuts,
chocolate chips, powdered sugar and flour. Mix well with a fork. Stir in
unbeaten egg white, mixing thoroughly.
2. Drop mixture by teaspoonfuls (it may be necessary to press mixture
together with fingers) 1 1/2 inches apart on well-greased foil-lined
cookie sheets. Bake 10 to 12 mins. Watch carefully to avoid overbaking
bottom of sweets.
3. Let cool 5 mins on pan, then carefully loosen using spatula and
transfer to racks to cool completely.

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Simple Sweet Sour

1 Tbl Corn starch
1/3 cup Brown sugar
1/2 tsp Freshly minced ginger
1 Tbl Soy Sauce
1/4 cup vinegar (I used Rice Vinegar)
1/4 cup vegetable broth

Vegetables of your choice. I used:

1/2 red onion
2 cloves garlic
1 cup chopped up carrots
1/2 yellow bell pepper
1 yellow zucchini
3 cups chopped up mushrooms
1 handful snow peas

Mix together the soy sauce, vinegar and vegetable broth. Separately,
mix together the corn starch and the brown sugar. Add the corn
starch, brown sugar mixture to the liquids. Add in the minced ginger.
Set this mixture aside. Saute the vegetables in some additional
broth. Just before the vegetables are cooked, add in the liquid
mixture that was set aside, and saute for an additional two minutes.

I served this over brown rice. It looked as good as it tasted.

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1 1/4 lb Fresh tomatillos
1 -to….
2 Jalapeno peppers
1 sm Onion — peeled and finely
-chopped
1 md Garlic clove
-peeled and minced
1 tb Vegetable oil
2 c Low-sodium chicken broth
1/4 ts Salt
—–ENCHILADAS—–
2 Whole chicken breasts
-boneless and skinless
2 tb Minced onion
1/3 c Sour cream
1/4 ts Salt
1/3 c Vegetable oil
8 Corn tortillas
1 c Sharp cheddar cheese
-coarsely grated
1/2 c Crumbled asiago cheese
-or substitute additional
-cheddar or jack cheese

1. TO MAKE THE SAUCE. Husk and wash the tomatillos.
Bring a pan of water to the boil, add the tomatillos
and jalapeno peppers and time for 10 minutes. Drain
and remove the stem ends of the peppers. Put the
tomatillos, peppers, onion and garlic in a food
processor and process to a coarse puree.

2. In a large pan heat the vegetable oil over medium
heat. Add the vegetable puree and simmer 2 minutes.
Stir in the broth and salt; simmer 15 minutes,
stirring occasionally. Set aside.

3. TO MAKE THE ENCHILADAS. Place the chicken in a
large saucepan and cover with cold water. Bring just
to a boil, reduce the heat, cover and simmer until
cooked through. Remove the chicken from the water and
cool slightly. Shred the chicken and set aside.

4. Combine the cooled, shredded chicken with the
minced onion, sour cream, and salt. Stir in 1/4 cup
of the tomatillo sauce. Set aside.

5. In a 9- to 10-inch frying pan heat the oil over
medium-high heat. Put 1 tortilla at a time in the hot
oil and fry about 30 seconds on each side. Drain on
paper towels. Cool slightly.

6. Spread a little of the sauce in a 9- by 13-inch
baking dish. Spoon some of the filling down the
center of each tortilla and roll. Place in the baking
dish; it will be a tight fit. Spoon the sauce over
the enchiladas and sprinkle with the cheddar and
asiago cheeses.

7. Bake in a preheated 350-degree oven 25 minutes.
Cool 5 minutes before serving.

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