-----CUBED VEGGIES----- 3 Carrots 3 Spanish Onions 2 Turnips 1 cn Mushrooms 6 Potatoes Garlic as desired -----MISCELLANEOUS----- 10 l Water (half of large pot) 1 tb Dijon mustard 2 Beef OXO cubes 1/4 c Red wine vinegar 5 tb Tomato paste (small can) 3 tb Brown sugar 1 Bottle beer (heck! use 2) 1 t Pepper 1 t Thyme -----MEAT----- 4 kg Browned, cubed beef -----ROUX----- 1 c Flour 1 c Oil 1 c Water This recipe was reduced from the original which was intended for about 100 people, and called for 15 pounds of potatoes, 5 gallons of water and other ingredients in the same grandiose proportions. The above combination may be varied at will; just remember to use beer instead of water to improve the flavours. Combine the Cubed Veggies with the Miscellaneous stuff and cook until the veggies are done. Add the beef and cook another 5 minutes at low simmer. Finally, add the Roux, stir well and cook over medium heat about 15 minutes. To make the Roux, which is a thickening agent used around the world and named by the French, you heat the oil on medium heat and add the flour. Stirring constantly, slowly brown the mixture without burning until it turns a nice chocolatey brown. Slowly add in the cold water, stirring constantly until the consistency is smooth. When required, add to the stew and blend in well with the thinner liquid. The 15 minutes at medium heat causes the flour to absorb a lot of the liquid and thicken the stew. |
3 c Leeks; scrubbed and chopped -into 1/2" pieces 1 cl Garlic; crushed 1 tb Olive oil 2 c Raw carots; scrubbed and -finely diced 1 c Raw red potatoe; finely -diced 2 tb Tomato paste pn Dried thyme pn Dried oregano Salt and pepper to taste 2 c Vegetable broth 1/2 c Ripe plives; pitted and -chopped SAute leek and garlic in oil in a 4-quart stew pot. When leeks are soft, add all other vegetables and seasonings. Add broth, cover, and bring to a boil. Reduce heat and simmer at least 45 minutes. During last 5 minutes of cooking stir in olives. (Note: thiken with 1 tablspoon whole wheat or rice flour if desired) Total Calories per serving: 235 Fat: 10 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase ([email protected]) 2/3/96 |
Paprika - dust heavy Salt and pepper to taste 6 Finely chopped onions 10 Cloves garlic finely Chopped Fresh parsley finely chopped Cover top until green 3 Finely chopped jalapeno Peppers Cayenne pepper - very Lightly dust 8 ts Cumin Lemon pepper - dust lightly Celery salt - very lightly Dust 2 tb Sage 7 ds Liquid smoke 3 ts Rosemary 3 ts Thyme 5 ts Oregano End cuts of bacon or pork 1. Mix 40-50% pork to meat. 2. Mix thoroughly with hands then cook piece before proceeding further. 3. Season to taste and package. |
1 c Flour, unbleached white 1 c Skim milk; at room temp 1 tb Olive oil, extra virgin 1/4 ts Salt; or to taste 1/2 ts Black pepper;coarsely ground -or cracked 2 ts Lemon rind; freshly grated 3 ea Egg whites;lightly beaten *Anne's note:I'd omit the salt to reduce the sodium "These delicious popovers take advantage of lemon's strong affinity with freshly ground black pepper. They rise best in baked in deep molds in a very hot oven. One of the best ways to grate lemon peel is to remove the zest in strips using a vegetable peeler, then grind it to a powder in a spice mill." Preheat oven to 450F. Sift the flour into a mixing bowl and gradually whisk in the milk. Add the remaining ingredients, whisking just to mix. The mixture should be the consistency of heavy cream. If necessary, add more milk. Grease popover molds or muffin cups with vegetable oil spray or a little olive oil. Fill each mold 1/2 full. Bake for 15 minutes without opening the door. Reduce heat to 375F and continue baking for 20 to 25 minutes, or until the popovers are browned. Unmold and serve at once. 119 calories per serving: 5 g protein, 3 g fat, 18 g carbohydrate, 166 sodium, 1 mg cholestrol MAKES: 6-8 LARGE POPOVERS SOURCE:_Stephen Raichlen's High-Flavor Low-Fat Cooking_ posted by Anne MacLellan |
3 1/2 c Corn kernels 1 c Of chicken broth 4 tb Butter 2 c Milk 1 ts Ground cumin 1 Clove garlic, minced 4 oz Can diced green chiles 3 ds Tabasco sauce 1 ts Ground white pepper 8 Corn tortillas Oil for frying Salt to taste 1 c Diced tomatoes 2 c Monterey Jack Cheese with ja chunky salsa, sliced black olives, sour cream, sliced green onions, diced avocados 6-8 servings. In blender or food processor , puree corn and chicken broth.Melt butter in stockpo Add corn puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic. Tabasco and white pepper , next,soup may be cooled and frozen at this point. Stack tortillas and cut into one inch squares. Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden. Drain on paper towels and sprinkle with salt. Put equal amounts of diced tomatoes and chicken in individual soup bowls. Add shredded cheese to simmering sou and stir until cheese melts. Spoon soup into bowls and garnish with tortilla squares. Serve with condiments to be added as desired. ( this is a version of a traditional Mexican soup).4 Bonnie /DC Thanks, Bonnie |
3 c Cooked macaroni 1 lb Lean ground beef 1 md Onion, chopped 1 cn Cream of chicken soup 1 cn Cream of mushroom soup Brown ground beef and onion; drain off fat. Combine hamburger, macaroni and soups in 1 1/2 quart casserole. Cover; bake at 325 F for 30 minutes or until heated through. Makes 4-6 servings. Typed in MMFormat by [email protected] Source: Six Ingredients or Less ----- |