RECIPES

Mustard Fried Caribou

4 Caribou steaks or

8 Small chops

Seasoned salt Pepper 2 tb Dijon style mustard

1 ts Horseradish

1 tb Oil

Season steaks with your salt and pepper. Combine mustard and horseradish. Smear this mixture on each side of the steaks so that the steaks are fully coated on both sides. Pan fry in hot oil til browned- medium rare. Probe a steak with a fork and as soon as the juices run clear, steaks are done.

/ 10

Almond Flavored Tequila Liqueur

8 oz Unpeeled almonds; dark

. roasted (see note) 1/2 Vanilla bean; split

1 Stick cinnamon; 3 inch

1 Bottle gold tequila

2 tb Spicy piloncillo syrup; see

. other recipe 1/4 ts Pure almond extract

/ 7

Mushroom Steak

Ingredients
3poundbeef, chuck roast
1eachmushroom soup, package mix
1tablespoononion, dried
1cupwine, red, or water

Directions:

Trim excess fat from roast; combine dry soup mix and onion on a sheet of aluminum foil or wax paper. Roll roast in mixture to coat well. Place coated roast in a crockpot, pour wine or water over; cover. Cook on Medium for 8 hours, turning after 4 hours, if possible, or on High for 4 hours, turning after 2 hours if possible, or until meat is tender.

Serve with mashed potatoes and buttered green beans.

/ 8

Dried Tomato Dressing

4 Dried tomatoes, 4" diameter

Vinegar, red wine 1/2 c Olive oil

1 ts Basil, dried

1 ts Thyme, dried

1/2 ts Rosemary, dried

Start this 6-12 hours before you want to use it on a salad. Break the dried tomato into small pieces. Put in a ceramic bowl. Pour on just enough vinegar to barely cover the tomato pieces. Crumble the dried herbs over the tomato pieces. Mix them in a bit. Add the oil. Stir. Leave to marinate in the fridge, stirring occasionally until you are ready to dress the salad. We put this on a romaine lettuce salad. The salad also had anise slices, and orange pieces. I don't think we put any onion in, but I was a bit tipsy on my friends' homemade wine when I was putting together the salad so can't remember what all went in it. It was a fairly simple green salad though. No celery or carrots or green peppers in it. This recipe for dressing got rave reviews from my friends and will be the recipe I include with the dried tomatoes I made for Christmas gifts this year. Created by Sandra P. Hoffman Submitted By SANDRA HOFFMAN On MON, 20 NOV 1995 215516 -0500 (EST)



/ 10

Philippino Pork

----------------------------PICNICS AND PARTIES---------------------------- 6 PORK STEAKS

1/2 c SOY SAUCE

1/2 c LEMON JUICE

3 GARLIC CLOVES, CRUSHED

1 BAMBOO SKEWERS

BONE PORK STEAK AND CUT INTO 1/2 IN. STRIPS THREAD OR WEAVE ONTO BAMBOO SKEWERS MIX SOY SAUCE, LEMON JUICE, AND CRUSHED GARLIC IN 9 X 13 BAKE DISH BE SURE TO DIP ALL SKEWERS IN MARINADE REFRIGERATE FOR

SEV. HRS. OR OVERNIGHT HOT TORTILLAS OR RICE AND A TOSSED GREEN SALAD ROTATE BOTTOM SKEWERS TO TOP EVERY FEW HRS MAY BE EITHER BROILED OR BRILLED ABOUT 15 MIN SMALL SKEWERS MAY BE USED TO MAKE A GREAT APPETIZER BROIL AHEAD AND KEEP WARM IN OVEN

/ 6

Chinese Bean Casserole

1 cn French style green beans

1 cn Cream of celery soup

1 cn Chow mein vegetables

1 cn French fried onions

1/4 ts Salt

1/2 c Chopped almonds

Drain the green beans and chow mein vegetables. Mix all ingredients into casserole dish and cover, saving some French fried onions, then bake at 350 degrees for 20 minutes. Remove cover, add onions and bake 10

minutes more.

/ 10

Beef Stir Fry with Tri-Color Peppers *** (Rsfh

1 pound Beef -- tenderloin

1 teaspoon Sesame oil

1 tablespoon Soy sauce

1/4 teaspoon Garlic powder

1/4 teaspoon Ginger

1/4 teaspoon Cumin

1 cup Onion -- slivered

3/4 cup Green bell pepper-(2 1/2" x

3/4 cup Yellow " " (2 1/2 in. x

1 Cup red bell pepper

1 Cup red bell pepper

2 tablespoon White wine vinegar directio

DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in a large non-stic skillet over high heat until hot. Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done. Remove pork mixture from skillet; set aside and keep warm. Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and cook 1 absolutely l *I changed this from pork to beef in recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B)

/ 10

Chicken with Lima Beans

Ingredients
1eachchicken, whole, cut up
1salt
1pepper
1tablespoonoil
2eachpotatoes, cubed
1eachbeans, lima, frozen, thawed
1cupbroth, chicken
1/4teaspoonthyme

Directions:

Season chicken with salt and pepper. Heat oil and butter in large skillet. Fry chicken on both sides until brown. Add to crockpot with remaining ingredients.

Cover and cook on Low for 4 to 6 hours.

/ 4

Goldy's Dream Cake

4 1/2 c Flour

1 1/2 c Sugar

1 1/2 c Butter

2 Egg; beaten

1 1/2 c Sour cream

1/2 ts Salt

1 ts Baking powder

1 ts Baking soda

2 ts Almond extract

1 lb Cream cheese; softened

1/4 ts Vanilla

2 Egg; beaten

1/3 c Sugar

1/2 c Raspberry preserves

2/3 c Almonds, raw

Preheat oven to 350 F. Grease two 9" springform pans. Combine flour with 1 1/2 cups sugar, and cut in the butter until the mixture resembles coarse crumbs. Reserve two cups. To the remaining crumb mixture, add the first two eggs, sour cream, salt, baking powder, baking soda, and almond extract. Mix, and spread over the bottom and up the sides of the pans. Combine the cream cheese with the vanilla, the remaining eggs, and 1/2 cup sugar. Spread half of this mixture over the batter in each

pan. Spread the raspberry preserves on top of the cream cheese mixture in each pan. Whirl the almonds in a food processor until chunky. Combine with the reserved crumb mixture and sprinkle over the preserves on each cake. Bake cakes 45 to 55 minutes, or until a toothpick tests clean. Cool the cakes at least half an hour before attempting to serve. This works better if made the night before and refrigerated. ---*Catering to Nobody* Diane Mott Davidson

/ 6

Pickled Peppers Or Chiles

2 1/2 lb Red or green sweet peppers

-or fresh hot chilies (about 4 quarts) 1 qt Vinegar

1 Guart water

4 ts Salt (to make 8 pints)

Olive oil (optional) Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. Make two small slits in whole peppers or chilies. Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar should NOT be allowed to boil. Add the salt Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar mixture over the peppers to within 1/2 inch of the jar rims. Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims. The peppers or chilies will be coated with oil when they pass through the oil layer as you use them. Cover jars and process for 15 minutes in a boiling water bath. From The Time Life Good Cook Series - Preserving

/ 6

Ingredient search:

Exclude ingredients:

One of North America's most subscribed to food and drink magazines

Quench is a readable feast

Now available in print and digital

About Us

Sections

/ Wine + Drinks
/ Tasting Notes
/ Food + Living
/ Recipes
/ Cocktails
/ Magazine
/ Home + Style
/ Video
/ Long Form

Join The Conversation

/ Twitter
/ Instagram
/ Facebook
/ Youtube
/ Tumblr
© 2017 Quench Magazine
Back to Top