16 sm White onions 2 tb Olive oil 1 tb Margarine 1 md Onion, finely chopped 1 ea Garlic clove, monced 2 tb Dry white wine 1 tb Honey 1 ds Coriander Water White wine vinegar Arrange peeled onions in one layer in a fairly large pot where they fit snugly. Add oil, margarine, chopped onion & garlic. Pour wine over & blanch the onions. Add honey & coriander. Barely cover with a mixture of water & vinegar (half & half). Cover tightly & simmer till the liquid is considerably reduced & onions are cooked. Vera Gewanter, "A Passion for Vegetables" |
2 tb Peanut oil 1 Beef arm roast or chuck roast (trim/cut into 2" cubes 1 lg Onion; finely diced 4 lg Cloves of garlic; minced 1 c Celery; sliced 1/2 c Bell pepper; diced 4 c Canned whole tomatoes with - 1 c Tomato sauce 1 ts Salt Louisiana hot sauce to taste 1/2 ts Oregano leaves; crumbled Put 2 Tbsp. oil into a very hot pressure cooker pot. Braise the beef cubes on all sides until well browned. Add the rest of the ingredients and stir once to distribute ingredients evenly in pot. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 20-25 minutes (depending on the grade of meat). Remove pot from heat and cool. Open the lid and stir gently. Check the consistency of the gravy. If it is too thin, raise the heat to high and reduce to the desired thickness. If it is too thick, add a little water. My family especially likes this dish served over baked macaroni and cheese with a side dish of peas, saut_ed with onions and pine nuts. |
Cake: 2 c Flour 2 c Sugar 1/2 c Buttermilk 1 ts Soad 1 c Butter or margarine 3 tb Cocoa 1 c Water 2 Eggs Filling: 2/3 c Sugar 1/2 c Evaporated milk 2 Egg yolks 1/3 c Shortening 1/2 ts Vanilla 1/2 c Flaked coconut 1 c Pecan; chopped 1/2 c Heavy cream; chilled Frosting: 6 oz Chocolate chips 1/2 c Sour cream 1 ds Salt Cake: Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan or two 8-8x2-inch square cake pans. In a small saucepan combine water, cocoa and butter, stirring over low heat to melt. in small bowl mix buttermilk, soda and eggs. Add to flour and sugar, mix well. Add chocolate mixture and milk. Bake 30 to 35 minutes. Cook in pan and turn out onto rack. When cool, split cake lengthwise. Place bottom on cake plate. Filling: In saucepan combine sugar, evaporated milk, egg yolks and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in vanilla, coconut and pecans. Cool. Spread over cake. In small bowl beat cream until stiff. Spoon over filling. Place cake layer on top. Frosting: Melt chocolate pieces in top of double broiler over hot water. Remove from heat. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 minutes until spreading consistency. Frost top and sides of cakes. Refrigerate one hour before serving. Second place winner recipe in the Press-Courier Ninth Annual Cookbook Contest in Oxnard, CA, dated September 28, 1982. Formatted by Mary Wilson, BWVB02B. ----- |
1 pk Devils' food cake mix 1/2 c Cooking oil 1/2 c Butter; melted 1 1/2 c Water 1 lb Caramels 14 oz Condensed milk (divided) 1 c Pecans; chopped Frosting: 1/2 c Butter 1/2 c Evaporated milk 1/3 c Cocoa 16 oz Confectioners' sugar 1 ts Vanilla Combine cake mix, oil, melted butter, water and half of the condensed milk until well blended. Pour half of the mixture into a greased 9 x 13 pan. Bake at 350F for 30 minutes. In double boiler, melt caramels with remaining half of condensed milk. (takes about 15-20 minutes). Pour over warm cake layer. Sprinkle with chopped pecans. Pour remaining batter on top. Bake 30 minutes or until top springs back. FROSTING: Bring butter, evaporated milk and cocoa to a boil. Add confectioners' sugar and vanilla. Beat until smooth. Spread on cake. OPTIONAL: Decorate cake with whole pecans. ----- |
2 lg Cucumber; peeled 2 c Plain low-fat yogurt 4 tb Vingar 3 ts Dried dill weed; or 2 tb Fresh dill; 2 cl Garlic; crushed or 1 ts Garlic powder; 1 ts Salt 1/2 ts Fresh ground pepper; Slice cucumber lengthwise and remove seeds. Dice the cucumber and add remaining ingredients. Mix throughtly and chill at least 1/2 hour before serving. This was for 5 servings, but sence I like cucumber so well I increased it for 10 nice folks....love them leftovers! Food Exchanges per serving: 1 VEGETABLE SERVING CHO: 6g; PRO: 3g; FAT: 3g; CAL: 39; 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 |
1 1/2 lb Bacon 1 lb Shin beef 1 White cabbage 1/2 lb Carrots 1/2 Small swede (Turnip) 1/2 lb Parsnips 1 lb Potatoes 1 Large leek Oatmeal to thicken Use a large saucepan and see that all the meat and vegetables are covered by water. Boil ingredients, except leek, together, and leave to simmer as long as you wish. Put the leek in 10 minutes before serving and let the cawl boil. Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking. Croeso Cymreig. |