1 lb Sirloin steak 1 Clove garlic, crushed 1/2 c Soy sauce 1/4 c Sesame or other oil 1/4 c Minced green onions Toasted sesame seeds Thinly slice steak into 1-inch wide strips. Dip strips into a marinade made by combining garlic with rest of ingredients. Now dip in crushed toasted sesame seeds to cover the meat completely, and return to the marinade for an hour. Weave on bamboo sticks and broil quickly, or, if you prefer, fry quickly in a little oil. (The sesame seeds are toasted by cooking slowly in a heavy skillet, until brown. They are then crushed in a mortar or heavy bowl, with salt. The mixture should not be smooth.) From "The Complete Book of Outdoor Cookery" by James A. Beard and Helen Evans Brown. Hayward Daily Review. 7/1/90 Posted by Stephen Ceideburg July 27 1990. |
3 pt Strawberries, hulled 3 Envelopes unflavored gelatin 3/4 c Sugar 1/8 ts Salt 3/4 c Water 2 tb Lemon juice 1 ts Vanilla extract 4 Egg whites, at room -temperature 2 c Heavy or whipping cream Marbled Strawberry Mousse Early in day or day ahead: Prepare collar for 1 1/2 quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20-inch by 6- inch strip. Wrap strip around outside of dish so collar stand 2 inches above rim. In food processor or blender, puree strawberries. Pour 1 cup puree into a small bowl, remaining puree into a large bowl. In 1 quart saucepan, mix gelatin, sugar and salt. Add water; cook over low heat until gelatin is completely dissolved, stirring often. Into puree in small bowl, stir 2 tablespoons of gelatin mixture. Into puree in large bowl, stir lemon juice, vanilla, and remaining gelatin mixture. Refrigerate mixtures, stirring often, until mixtures mound when dropped from spoon(about 45 minutes). In small bowl, with mixer at high speed, beat egg whites until stiff peaks form. In large bowl, with mixer at medium speed, beat cream until stiff peaks form. Using a spatula, gently fold egg whites and cream into strawberry mixture in the large bowl. Alternately spoon strawberry mixtures from large and small bowls into prepared souffle dish. Cut through mixtures with knife to make marbled design, then cover and refrigerate until mousse is set(about 3 hours). Carefully remove waxed paper collar before serving. Makes 12 servings. |
1/4 c Milk 1/4 c Maple syrup 1 pt Ice cream, vanilla (soft) Cinnamon or nutmeg Pour milk and syrup into blender container. add ice cream. cover. blend on medium speed about 1 minute or until smooth. pour into glasses. sprinkle with cinnamon, if desired. serve at once. SOURCE: LOG CABIN SYRUP RECIPES //ara | |
1 lb Veal cutlet 1/4 c Bread crumbs 2 tb Water 1/2 Beaten egg 2 tb Water 1/4 c Oil 3 tb Grated Parmesan salt and -pepper 1/2 Mozzarella cheese sliced -thin Sauce: 2 Onions sliced thin 4 tb Oil 1 Clove garlic, minced 1/2 ts Sugar 1 ts Sweet basil Salt and pepper 2 1/2 c Canned tomatoes Hint: Veal is very expensive. Instead, take partially frozen turkey breast and slice to 1/4 inch slices. As long as the turkey is coated on all sides with sauce, you won't be able to tell it from veal! Cut veal into serving sized pieces. Mix Parmesan cheese and bread crumbs. Mix beaten egg with water. Dip meat into egg, then into bread crumb mixture Cook meat in hot oil until golden brown on both sides. coat cutlets with sauce on both sides and in pan. Lay thin slices of Parmesan on top and pour the rest of the sauce evenly over top. Bake at 325 for 25 minutes. Sauce Cook the sliced onion and garlic in oil for 5 minutes. Add tomatoes, and basil. Simmer for 15 minutes. Add salt and a dash of pepper to taste, sugar; Stir. |
5 c To 6 cups flour; divided 1/2 ts Salt 1 ts Baking powder 1/2 c Shortening 5 Eggs 1 c Honey -----------------------------POPPY SEED FILLING----------------------------- 2 c Poppy seeds * 1 c Milk 3/4 c Honey 1 ts Lemon peel 1/2 c Raisins * Use your food processor to grind the poppy seeds for the filling. Combine 5 cups flour, salt and baking powder; mix well. Make a well in the center and add shortening, 4 eggs and honey. Work together until dough is formed, adding flour as needed. Roll out thinly and cut into 4-inch circles. For filling, grind poppy seeds. Combine with milk and honey. Cook over low heat until thickened. Add lemon peel and raisins; cool. Place 1 tablespoon filling on each dough circle; fold up three sides and press together into triangles leaving tops somewhat open. Beat remaining egg and brush over dough. Bake at 350 degrees 20 minutes or until browned. |
3 teaspoons Baking powder 3/4 teaspoon Salt 3 cups Flour 1/2 cup Brown sugar -- packed 1 cup Dried apricots -- cut-up 2/3 cup Walnut meats 1 cup Milk 1 Egg -- well-beaten 4 tablespoons Butter Sift the baking powder, salt, and flour together; sift once more. Add the sugar and mix again; then add the apricots and the nuts. Combine the milk, egg, and butter, and beat lightly; add this to the flour mixture and blend well. Bake in a buttered loaf pan in a 350 oven for one hour. FROM: KATE SMITH'S "COMPANY'S COMING" COOKBOOK |
3 pounds venison round, leg or rump roast 1 12 oz can beer 3 cloves garlic salt and pepper 2 onions -- sliced 3 bay leaves 2 cups barbecue sauce -- see recipe Trim excess fat from venison. In large bowl, mix beer, garlic, salt, pepper, o nions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove venison and onio ns from marinade and place in Crock-Pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on Low for 10 to 12 hours. Serve with remaining Barbecue sauce. Serves 6. |
2 ounces unsweetened chocolate 1/3 cup shortening 1 cup sugar 2 eggs 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup broken nuts Preheat oven to 350 degrees Fahrenheit. Sift together dry ingredients (flour, baking powder and salt), and set aside. Melt chocolate and shortening in a double boiler (in a pan which is over another pan of boiling water). Remove pan from heat, and beat in the sugar and eggs. Stir in the dry ingredients, and then mix in the nuts. Spread combined ingredients in a well-greased 8-inch square pan. Bake 30 to 35 minutes, or until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly, then cut into squares. |
1 c Sugar 1 c Packed brown sugar 1/2 c Margarine; softened 1/2 c Butter-flavored shortening 1/2 c Oats 2 ts Vanilla 2 Eggs 2 c Flour 3/4 c Oat bran 1/4 c Wheat germ 1 ts Baking powder 1 ts Baking soda 1 c Peanut butter 2 c M&m's plain 1 c Peanuts 3/4 c Raisins Heat oven to 375 F. Beat sugars, butter and shortening in large bowl vigorously until creamed and well blended. Beat in oats,vanilla and eggs. Stir in flour, oat bran, wheat germ, baking powder, and baking soda thoroughly. Stir in peanut butter. Add chocolate candies, peanuts and raisins. Drop dough by rounded tablespoonsful about 2 inches apart onto ungreased cookie sheet. Flatten slightly. Bake 9-10 minutes or just until set and beginning to brown. Cool 1 minute, remove from cookie sheet to wire rack. Makes about 5 dozen cookies. ----- |
1 lb Skinless, boneless chicken -breasts Salt Freshly ground pepper 1 sm Fennel bulb, about 8 ounces 3 tb Olive oil 1 cn Italian-style stewed -tomatoes (16 oz) 1 ts Fennel seed From "The 5 in 10 Chicken Breast Cookbook." Cut the chicken into 2 1/2" pieces and season with salt and pepper. Cut fennel crosswise into thin slices. Heat 2 tablespoons oil in a large fry pan. Add chicken and cook over medium-high heat until browned, about 2 minutes on each side. Remove chicken to a plate, leaving the drippings in the pan. Add fennel to pan along with the remaining 1 tablespoon of oil. Cook, stirring, until lightly browned, about 2-3 minutes. Add tomatoes to the pan along with 1/4 cup water and fennel seeds. Bring to a boil, reduce heat to medium low. Return chicken and any of the accumulated juices on the plate to the pan. Cover and cook until the chicken is white but still moist, about 5-7 minutes. |