1/2 cup olive oil 1 pound venision sirloin -- cut in 1/2" cubes 1 pound ground beef -- (extra lean) 2 cups yellow onions -- chopped 1 cup green pepper -- chopped 1/4 cup celery -- chopped 4 cloves garlic -- minced 3 large jalapeno chile pepper -- seeded and chopped 1/3 cup masa harina -- (Mexican corn flour) 1/3 cup chili powder 1/2 teaspoon cayenne pepper 1 teaspoon ground cumin 1/2 teaspoon white pepper 1/2 tablespoon salt 2 cans chopped tomatoes -- (15 1/2 oz.) 3 cups beef broth 2 cups canned black beans -- rinsed and drained Heat oil in a large Dutch oven or kettle over moderately high heat. Brown veni son and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef ju ices, stirring until onion is soft. Add masa harina, chili powder, Add cayenn e, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoe s, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender . Stir in beans and simmer 15 minutes more. busted by Christopher E. Eaves by [email protected] on May 17, 1998. |
1/2 cup margarine 2 cups sugar 4 tablespoons cocoa powder 1/2 cup milk 1/2 cup chunky peanut butter 3 cups quick oats -- uncooked 1 teaspoon vanilla In a saucepan mix margarine, sugar, cocoa and milk. Bring to a full boil and boil 1 minute. Stir in peanut butter, oats and vanilla. Drop by spoonfuls onto wax paper and allow to dry. |
1 lb Spinach, washed and chopped 1/2 ts Pepper 1/8 ts Nutmeg 1/4 c Butter 3 tb Grated Parmesan cheese 1/2 ts Salt Place spinach in pan with butter and cook 8 minutes, or until tender. Add salt, pepper, and nutmeg and Parmesan cheese and mix well. Serve. Serves 4 From: The Talisman Italian Cook Book Shared By: Pat Stockett |
-miles kimball 3 Hard-boiled egg yolks 4 tb Shortening 2 c Flour 1 Egg yolk 1/2 ts Cinnamon 1/2 c Sugar 1/2 ts Grated lemon rind 4 tb Butter 1/2 ts Grated orange rind 1 ts Vanilla Your most blase' guests' taste buds will tingle when they sample your Christmas Cookie Kringle P>: Through a strainer the hard-boiled eggs you force, using the back of a spoon, of course, then combine w5with the raw egg yolk: That's how it's done by the German folk. Work in the sugar, the butter, the shortening and when it's combined, add the flour, cin- namon, vanilla and all of the rind: now into a ball you roll the dough, And chill it and roll it to and fro. When it's 1/8 inch thick you cut it out neat, use a doughnut cutter and a cookie sheet: now paint each cookie with unbeaten egg white And sprinkle with pistachios to add to the delight. At 350d., 8-10 minutes you bake. And you'll be proud of the kringle you make. ----- |
1 1/2 cups all-purpose flour 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 2 eggs -- beaten 1 cup sugar 3/4 cup mashed strawberries or raspberries -- {about 1 1/2 cups -- whole berries} 1/2 cup mashed ripe banana 1/4 cup cooking oil 1 1/2 teaspoons finely shredded orange peel 1 cup chopped walnuts In a bowl, combine flour, cinnamon, baking soda, nutmeg, and 1/4 teaspoon salt. In another bowl, stir together eggs, sugar, mashed berries, banana, oil, and orange peel. Add to flour mixture, stirring just till combined. Stir in nuts. Pour into a greased 9 x 5 x 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or till a toothpick inserted near the center comes out clean. Cool 10 minutes. Remove from pan; cool on a rack. Wrap and store overnight. *Makes 1 loaf* BLUEBERRY-BANANA-WALNUT BREAD Prepare as above, except omit strawberries or raspberries and stir in 1 cup fresh or frozen WHOLE blueberries with the nuts. |
1/2 lb Soy bean curd (canned or Fresh) 2 Green onions 1/2 ts Minced garlic 2 tb Peanut oil 1/2 c Chicken stock 1 pn Sugar 2 tb Premium oyster sauce Cornstarch paste 1 ts Peanut oil Slice bean curd into 1/4" cubes; sliver green onions. In hot wok, heat oil just to point of smoking. Add bean curd, green onions and garlic. Stir gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil is not too hot or curd will tend to stick to pan. When aroma of garlic is apparent, add stock and bring to boil. Lower heat, cover, and simmer for about 30 seconds (don't let curd fall apart). Remove cover; stir in oyster sauce and sugar. Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) sauce. Swirl in peanut oil to make a glaze. Serve over rice or in a shallow serving bowl. |
1/4 pound Rotelle pasta 6 tablespoons pesto 2 cups tomato sauce 1/4 cup cream Cook Rotelle according to package directions. Drain and add 3 tablespoons of pesto. Toss to coat. Set aside. In saucepan combine remaining pesto and tomato sauce. Stir until mixed. Add cream and stir well. Pour over pasta and serve. |
4 ounces small green lentils -- see cook's notes 1 stalk celery -- roughly chopped 1 carrot -- peeled and -- roughly chopped 1 onion -- chopped 2 slices bacon 1 clove garlic -- minced Bouquet garni * 1 pint chicken broth or water 1 cup whipping cream 1 sprig chervil -- Optional Salt and pepper -- to taste ***FLAN*** 1/4 medium celery root** -- (celeriac) 1 egg 1/2 cup cream Salt and pepper -- to taste Butter for greasing molds *(1 bay leaf, a sprig of fresh thyme and a sprig of fresh basil) ** peeled, cub ed and blanched until tender in boiling water, drained Cook's notes: Small green French lentils (lentils du Puy) are sold at Trader Jo e's. Preliminaries: Place lentils in a bowl or pot. Cover by 2 inches with wate r. Allow to soak overnight. Procedure: In a Dutch oven, cook celery, carrot, on ion, garlic and bacon on medium heat until vegetables are softened and bacon is crisp. Drain lentils and add to vegetable mixture. Add bouquet garni and simme r for 1 hour. Puree in blender and pass through a fine strainer. Add cream and check seasoning. Keep warm. Preheat oven to 250 degrees. Prepare the flan. Pure e cooked celery root, egg and cream in a blender until smooth. Pass through a f ine strainer. Correct seasoning. Grease 5 small timbales or molds with butter. Pour mixture into molds. Place molds in a baking pan. Pour simmering water in t he pan so that it comes halfway up the sides of the molds. Place in a preheated 250-degree oven for 15 to 20 minutes or until mixture is firm in center. Prese ntation: Unmold warm flan in center of shal! ! low soup bowl. Garnish with a sprig of fresh chervil (if available). Ladle warm lentil soup around the flan. Serve immediately. Variation: If desired, you can garnish soup with finely diced tomatoes, whole cooked green lentils and crispy bacon (sprinkled around flan). scanned by sooz |
2 c All-purpose flour 2 To 3 tbsp. sugar 1 1/2 ts Baking powder 1/2 ts Cinnamon 1/4 ts Salt 2 tb Butter or margarine 1/2 (8 1/4 oz.) can crushed Pineapple -- use remaining 1/2 For Spread 1/4 c Buttermilk sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until coarse crumbs. Add undrained pineapple and buttermilk, mix until it holds together. Turn dough out onto lightly floured surface. Knead for 2 minutes. Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan. Score the top in quarters. Bake at 375 degrees for 30-35 minutes. Serve warm with pineapple cream cheese spread. |
1 c Mint-Chocolate Chips;Nestles 1 1/4 c ;water, divided 2 1/4 c Flour; Unbleached 1 t Salt 1 t Baking Soda 1/2 t Baking Powder 1 1/2 c Brown Sugar; Firmly Packed 1/2 c Butter, Softened 3 ea Eggs; Large --------------------------CHOCOLATE MINT FROSTING-------------------------- 1/2 c Mint-Chocolate Chips;Nestles 1/4 c Butter 1 t Vanilla Extract 1/4 t Salt 3 c Confectioners' Sugar 6 T Milk ---------------------------------GARNISHES--------------------------------- 1 x Chocolate Leaves 1 x Chocolate Curls 1 x Chocolate Gratings CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely on wire racks. Fill nd frost with Chocolate Mint Frosting. Garnish as desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. |