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For Mr. Hogan: please do not post ASCII in the cuisine
conference. This is more appropriate in the ASCII
conference.
Sheepishly, I must admit I gathered wool for a while contemplating
what will happen now that haggis has been mentioned again. I was
reminded of previous passages. I will look, diligently, for what you
ask and the more I contemplate the search, the baaaaaatter I feel. I
assume ewe are serious, and do not wish me to lambaste you with
something like the following:
HAGGIS
1. This is a ritual, so purify the cook with fine, single malt Scotch
whiskey.
2. Empty one sheep.
3. Separate, empty, retain receptacle, discard sheep.
4. Grind remaining contents, mix with oats, stuff receptacle.
5. Bake receptacle.
6. Donate receptacle to local [insert charity or museum of choice].
7. Dispose of any remaining purifying liquid in approved manner.
John White
You've saved my ornery life.
■ SLMR 2.0ß ■ ═══════ The Lunatics Are Running The Asylum ════════
---------- Recipe via Meal-Master (tm) v7.04
Title: Jellied Moose Nose
Categories: Weird, Meats, Canadian
Servings: 1
1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tb Mixed pickling spice
1 ts Salt
1/2 ts Pepper
1/4 c Vinegar
1. Cut the upper jaw bone of the moose just below the eyes.
2. Place in a large kettle of scalding water and boil for 45 minutes.
3. Remove and chill in cold water.
4. Pull out all the hairs - these will have been loosened by the boiling
and should come out easily ( like plucking a duck).
5. Wash thoroughly until no hairs remain.
6. Place the nose in a kettle and cover with fresh water.
7. Add onion, garlic, spices and vinegar
8. Bring to a boil, then reduce heat and simmer until the meat is tender.
Let cool overnight in the liquid.
9. When cool, take the meat out of the broth, and remove and discard the
bones and the cartilage. You will have two kinds of meat, white meat
from the bulb of the nose, and thin strips of dark meat from along the
bones and jowls.
10. Slice the meat thinly and alternate layers of white and dark meat in a
loaf pan.
11. Reheat the broth to boiling, then pour the broth over the meat in the
loaf pan.
12. Let cool until jelly has set. Slice and serve cold.
I must confess I have not yet tried this recipe, mainly for lack of a
moose nose... But, sometime, maybe...
"Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada,
edited by Eleanor A. Ellis
... Everyone is weird. Some of us are proud of it.
*********************************
***** Swedish Cabbage Rolls *****
*********************************
Categories: Swedish Cabbage
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
cabbage
FILLING:
1/4 cup rice
1 cup water
1 cup milk
1/3 lb ground beef
1/4 lb sausage or ground pork
1 egg
1 1/3 cup milk or cream
1 1/2 tsp salt
1/4 tsp white pepper
DIRECTIONS ------------------------------------------------------------
Cut core out of cabbage. Blanch cabbage in salted water ( 2 tsp.
per qt. water ) until leaves separate. Remove stem.
Cook rice in water until water is just gone then add milk and finish
cooking. Mix meat, egg, milk, salt, and white pepper together.
Take a cabbage leaf and place 2 tablespoons of meat mixture on one
end and pull sides over center and roll. Brown cabbage rolls in 2
tablespoons of butter and brown sugar. Turn over and brown and then
place in roasting pan. Sprinkle with brown sugar. Deglaze skillet and
add to pan. Cover with water and a little bouillion. Bake for 1 - 1 1/2
hrs. at 350 degrees.
Arrange on platter. Make sauce by putting 1 1/2 tablespoons flour,
salt and pepper to taste and 1/2 cup cream with pan juices. cook till
thick and pour over rolls.
Source: Gwen Pitts
Peter Case
+++++++++++++++++++++++++++++++++++++
BTW, we stopped at a cafeteria in Lyons last Wednesday for
the noon meal. The salad bar included fresh boiled, not pickled,
pig's feet, all pretty, and pink. Probably not recommended if one
already has the trots, though (pun intended). The cafeteria was part of
a hypermarket, seated possibly 300 people, and sold self drawn wine at
half the price of bottled-in-France Coca-Cola. Wine by the keg to a tap,
fill either a half liter or a liter pitcher. One of the meat dishes was
Beef Wellington, made with veal, and NOT called Wellington. I suppose
the French would have preferred a different result at Waterloo.
+++++++++++++++++++++++++++++++++++++
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: BEEF STEW, PRESSURE COOKED
Categories: Beef, Pressure, Cooker, Presto
Servings: 6
-----INGREDIENTS-----
1 tb Shortening
1 lb 1-in Cubed Stew Beef
1 lg Onion; sliced
1/2 c Water
4 sm Peeled Potatoes
1 pk Frozen Peas
1 sm Carrot; chunked
1 cn (15 oz) Stewed Tomatoes
1 1/2 ts My Seasoning (follows)
A VERY QUICK AND EASY STEW RECIPE
Heat the cooker. Add shortening. Brown the meat. Add
the vegetables, stewed tomatoes, and water, and place
over the meat.
Close the cover securely. Place pressure regulator on
vent pipe and cook 10-12 minutes with pressure
regulator rocking slowly. Cool cooker at once. If
desired, make a paste of 1 tablespoon flour and 1/4
cup of water and stir into stew to thicken.
Another method of preparing stew is to cook the meat
separately 8-10 minutes, then add the vegetables and
cook 5 more minutes with the presure regulator rocking
slowly.
My Seasoning: 1 part garlic powder, 1 part onion
powder, 1/2 part black pepper. Mix well before
measuring and adding to the recipe.
Deidre Anne Penrod, Prodigy Food & Wine Board
-----
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: FARM POT ROAST
Categories: Beef, Easy
Servings: 8
-----INGREDIENTS-----
1 4-6 pound Beef Round
2 tb Shortening
1 tb Salt
2 Whole cloves of garlic
2 lg Onions; sliced
2 lg Carrots; sliced
2 cn (16 oz) Stewed Tomatoes
1/2 c - Water
2 tb Flour
1/4 c - Cold water
AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING
Dredge the meat in the 1/4 cup flour, season with
salt and a little pepper if you like. Brown slowly on
all sides in shortening with garlic cloves in a heavy
kettle. Watch that garlic--when it's brown lift it
out! Add vegetables, return garlic, season to taste.
Add 1/2 cup water. Simmer covered, until tender,
about 3-1/2 hours. Turn the pot roast occasionally,
adding more water if needed. Remove the meat, strain
vegetables, and measure broth in pot and add enough
meat stock to make 2 cups. Blend and add the 2
tablespoons of flour and 1/4 cup cold water. Cook,
stirring constantly, until thickened.
SOURCE: Mrs. Thomas E. Dewey; The Best In American
Cooking (revised through the years)
Deidre Anne Penrod, Prodigy Food & Wine Board
-----
JV> * OLX 2.1 TD * What do you suppose gives Stephen King nightmares??
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: BARBECUE MEATLOAF
Categories: Beef, Tex-mex
Servings: 6
-----INGREDIENTS-----
2 lb Lean Ground Meat
1 1/2 c Bread crumbs
1 lg Onion; chopped
1 cn (8 oz) Tomato Sauce
1 lg Egg
1 tb My Seasoning (follows)
1 md Green Pepper; chopped
---------------------------SAUCE---------------------------
1/2 c Water
3 tb Vinegar
3 tb Brown Sugar
2 tb Prepared Mustard
1 1/2 c Tomato sauce
2 tb Butter
My favorite meatloaf recipe.
Combine the beef, bread crumbs, onion, 8 oz tomato
sauce, egg, My Seasoning, and green pepper. Mix well
and place in a loaf pan.
Combine all sauce ingredients. Cook in a saucepan
until butter melts. Pour sauce over meat loaf and bake
at 350F^. for 1 hour. While baking, the sauce needs
to be spooned over the meat occasionally.
Note: Make sure you use a pan large enough for the
meat and sauce, or the sauce will tend to boil over
while it is cooking.
My Seasoning: Mix 1 part garlic powder, 1 part onion
powder, 1/2 part black pepper. Mix well before
measuring and adding to the recipe.
Deidre Anne Penrod, Prodigy Food & Wine Board
-----
... Never eat more than you can lift. - Miss Piggy
RABBIT WITH PRUNES
_____________________________
Serves 4
Preparation time: 15 minutes
Cooking time: 1 1/4 hours
Preheat the oven to 350°
_____________________________
2 cups dry white wine
1/2 cup water
1/2 pound pitted prunes
1 rabbit, about 2 1/2 pounds, cut into 8 pieces
3 tablespoons flour
Salt and pepper
4 tablespoons butter
1 small onion, chopped
1 bay leaf
1 teaspoon thyme
1/2 cup heavy cream
Combine the wine and water, add the prunes and soak for at least 8
hours.
Pat the rabbit pieces dry with paper towels, then place them in a
large plastic bag with the flour and salt and pepper to taste. Shake to
coat well.
Heat the butter in a large frying pan over moderately high heat.
When the butter begins to brown, cook the rabbit, turning several times,
until evenly browned, about 10 minutes. Transfer the pieces to a large
casserole using a slotted spoon.
Add the onions to the frying pan and cook until soft and
transparent, about 4 minutes. Add the herbs, the prunes and the soaking
liquid. Simmer for 10 minutes
Add the prune mixture to the casserole. Cover and cook in the oven
for about 45 minutes, or until tender.
Transfer the rabbit and about half the prunes to a serving dish and
keep warm.
Puree the remaining prunes until smooth in a blender or food
processor. Pour into a saucepan, add the cream and heat until the sauce
simmers. Add salt and pepper if necessary.
To serve, spoon a little of the sauce over the rabbit and serve the
rest separately in a warmed sauceboat.
FROM "THE CREATIVE COOK"
Unknown publisher, date or copyrite
======================================================================
Lance Hillhouse
Sounds like you've been hanging out in Byte Brothers too long..... ;-)
Here is an old recipe for a pork, pork liver, and rice sausage
that is still in use in South Louisana. It is not original with me and
there is no name to credit it to.
*BOUDIN*
2 pounds pork meat
1 1/2 pounds pork liver
1 large onion, cut up
2 bunches green onions, chopped
1 bunch parsley
6 cups cooked rice
salt and pepper to taste
sausage casings, about 1 1/2 inch diameter, soaked in cold water
Cook pork meat, liver, and seasonings in water to cover until meat
falls apart. Remove meat and reserve some broth. Grind meat, onion,
green onions, parsley, saving about 1/2 cup of green onion tops and
parsley. Mix ground meat with the 1/2 cup of green onion tops and
parsley, rice and enough broth to make a moist dressing. Stuff
dressing into casing, using a sausage stuffer.
John White
*********************************************
CAN ANYONE TELL ME WHAT TO DO WITH PIG'S EARS?
Yes, our pig, Pork Chop, says to "...kiss them, please...." And, we
agree. He lives in the house with us, and we welcome him, Molly, the
half German Shephard/Old English Sheepdog, 2 cockatiels, Holstein the
cat, and Rocky the flying squirrel. PLEEEEEEESE, don't think that pigs
are dumb animals.
*********************************************
My family doesn't eat much meat as a rule of thumb. However when we do
its usually, chicken or turkey, or pork. Among the recipes I gathered
is one given to me be Mike Supanick, who was Chef at the Ramada Hotel in
the early eighties. The following is his adaptation of a recipe from
the Reynolds Test Kitchen Cook book:
---------- Recipe via Meal-Master (tm) v7.01
Title: Orange Glazed Pork Roast
Categories: Pork, Main dish, Meat
Servings: 6
2 tb Flour 3 lb Bnls Pork loin roast
1 ts Instant chicken bouillon 1/2 ts Thyme leaves
1/2 ts Ground cinnamon Salt and Pepper to taste
2/3 c Orange juice
Preheat oven to 325 degrees F. Using a regular size Reynolds Oven Cooking
Bag, shake flour into it; place in a 13 x 9 x x 2-inch baking pan. Add
instant bouillion, cinnamon and orange juice. Squeeze bag to blend
ingredients. Rub roast with thyme, salt and pepper;place in bag, fat side
up. Close bag with nylon tie; make 6 half-inch slits in top. Bake 1 to 1
1/2 hours or until meat thermometer registers 170 degrees. Remove roast
from bag. Stir sauce and spoon from bag over roast.
For a variation: In recipe above, place 2 medium apples, cored and
quartered, and 2 medium sweet potatoes, peeled and quartered, in bag
around roast. Bake as directed.
FROM: The Reynolds Test Kitchens
Larry Bibich
-----
********************************
I gotta ask. What the heck are bull fries? Sorry, I'm getting into
this kinda late. :-)
Does 'Rocky Mountain Oysters' ring a bell?
********************************
This recipe is an off-shoot of the meatloaf I served for years at the
Wild West Cafe. This one is not a pungent as the final version , but
is, never the less popular with my Mother...go figure!
---------- Recipe via Meal-Master (tm) v7.01
Title: Creole Meatloaf
Categories: Meat, Maindish, LB
Servings: 6
1 1/2 lb Lean ground beef 1 Egg
1/2 c Cooked white rice 2 cn Tomato sauce (8 oz size)
1/2 c Chopped onion 1 tb Cooking oil
1/2 c Chopped bell pepper 1/2 c Chopped celery
1 ts Salt 1 tb Finely chopped parsley
1/2 ts Crushed thyme (to taste)
Preheat oven to 350 degrees. In a large bowl mix ground beef, rice, onion,
bell pepper, salt, thyme and eggs. Add 1/2 8-oz can tomato sauce. Blend
and shape into loaf; place in shallow pan. Bake one hour, pour off fat.
Meanwhile, in a medium saucepan, heat oil and cook sauce over medium heat
until tender. Stir in remaining 1 1/2 cans tomato sauce and add parsley.
Simmer over low heat while meatloaf is cooking. After pouring off the fat
from the meatloaf, top with tomato sauce mixture. Return to oven and
cook 10 minutes more.
Larry Bibich
-----
**************************
It is Christmas Eve as I write. All of the preparation work is done. The
pies are in the oven now. Tomorrow I'll finish the ham and make the
glaze and bake those items that require it. But, all in all, yes I'm
ready. Bring on the Screaming Hordes!!!!!!!!!!!! <G>
**************************
Here's the sauerbraten recipe I was making when I wrote you last time:
Ingredients:
1 large trimmed beef brisket
1 tsp garlic pepper
1 tsp Beau Monde (or salt)
2 cloves garlic, minced
4 cups wine vinegar
4 cups water
1 cup sliced onions
4 bay leaves
2 tsp peppercorns
4 tsp caraway seeds
1/2 cup sugar
To cook:
1/2 cup brown sugar
flour to thicken stock
2 cups sour cream
Directions:
Heat all marinade ingredients to nearly boiling and pour over brisket.
More than half of the brisket should be covered. Be sure container is
non-metallic; cover with lid and refrigerate for a week, turning every
other day. The longer you marinate, the sourer the meat. When ready to
bake, pour the marinade through a sieve to strain out the large solid
spices. Place the brisket in a large covered roasting pan, pour the
strained marinade over the meat, cover and roast in oven at 350 degrees
for 2 or 3 hours. During the last 30 minutes, sprinkle the brisket
with the 1/2 cup brown sugar and resume roasting. Remove brisket from
roaster, and thicken stock with flour; add the 2 cups of sour cream,
stir in well, and serve thickened stock over sliced brisket. Enjoy!!
Let me know how you like it. It's one of our favorites.
Loren Martin
***********************************
Title: Smothered Muskrat and Onions
Categories: Canadian, Game, Meats
**********************************
I got this recipe from a Culinary Arts Institute Cookbook, and have used
it often for banquets. Served with Wild Rice its just special!
---------- Recipe via Meal-Master (tm) v7.01
Title: Orange-Glazed Pork Loin
Categories: Meat, Pork, LB
Servings: 8
4 lb Pork loin roast 1/2 c Water
3 tb Butter 2 tb Cornstarch
1/2 c Lightly packed brown sugar 1 c Green grapes, seed/halved
1 cn Frozen orange juice (6 oz)
1. Score fat on pork roast at 1-inch intervals. Place roast fat side up,
on grill directly over drip pan prepared from 3 thickness of heavy duty
aluminum foil. Insert meat therometer through fat into very center of the
meat. Place cover on kettle-type grill, adjust dampers, cook at low heat
(approximately 350 degree) until meat thermometer register 170 degrees
(allow 20 to 30 minutes per pound). Use a few mequite chips to add this
pungent aroma to the meat.*
2. For sauce, heat butter in a 1-quart saucepan. Stir in brown sugar. Add
orange concentrate and stir until smooth. Remove 1/4 cup sauce and baste
roast during last 20 minutes of cooking time.
3. To complete sauce, stir water into cornstarch. Add gradually to
remaining orange juice mixture. Cook, stirring constantly until
thickened. Cook 8 minutes. Add grapes. Serve hot, with pork.
*This recipe may be prepared in the oven. Use a 13 x 9 x 2 baking dish.
Larry Bibich
-----
* OLX 2.2 * Company coming? House a mess? Display old Get Well cards.
You want to talk quick, easy and inexpensive? Chops are selling at
.99/lb in the local markets. My family loves them and so do I. The
"Other White Meat."
---------- Recipe via Meal-Master (tm) v7.01
Title: Dijon Pork Chops
Categories: Meat, Pork, Maindish, Lb
Servings: 4
4 Lean boneless pork chops 3 tb Lemon juice
1/2 c Dry bread crumbs Vegetable oil cooking spray
3 tb Dijon mustard
Heat oven to 375 degrees. Trim all visble fat from pork chops. Spray a
13x9x2-inch pan with cooking spray. Place bread crumbs in shallow dish. In
another swallow dish, combine mustard and lemon juice; blend well. Dip
both sides of each pork chop in mustard mixture, then in bread crumbs to
coat. Place chops in pan. Bake 30 to 40 minutes until pork is no longer
pink, turning halfway through baking.
Larry Bibich
-----
* OLX 2.1 TD * I'm not easy, but I can be tricked.
**************************
***** Teriyaki Roast *****
**************************
Categories: Beef Main Dish Dutch Oven
Calories per serving: Number of Servings: 6
Fat grams per serving: Approx. Cook Time: 3-4hr
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup soy sauce
1 cup water
2/3 cup vinegar
3/4 cup brown sugar
1/4 tsp garlic powder
1/4 tsp powdered ginger
DIRECTIONS ------------------------------------------------------------
Mix all ingredients together. (Double recipe if your roast is extra
large.) Place in deep dutch oven or large casserole dish with lid. Put
roast in after piercing with a large fork several times. Bake for 2 -
3 hours or one hour per pound of meat. After meat is fully cooked,
remove from oven. Put roast on platter and cool for 10 minutes. Slice
roast into 1/2" slices and put back into warm marinade. Let meat
absorb marinade for approximately 20 - 30 minutes before serving.
While allowing meat to absorb marinade, take 1 to 2 cups of the excess
marinade and thicken it in a saucepan using 2 - 3 Tbsp. of cornstarch.
If you serve the meat with rice, this makes an excellent gravy. You
may vary the amounts of vinegar and brown sugar according to your
taste. I add them without using a measuring cup, but the quantities
listed are fairly accurate.
Variations:
Marinate uncooked chicken, steaks, or pork chops in marinade for 6
hours at room temperature and then broil in oven or on outside grill.
For chicken, if you don't have 6 hours, you can simmer chicken in
marinade on top of the stove for approximately 45 minutes. If you have
more than 6 - 8 pieces it may take longer.
Shish-Kebabs -- Ask the butcher to slice a boneless roast into 1/2"
slices. Slice it into 1 1/2" strips when you get home. Marinate it for
5 - 6 hours. Swivel meat onto skewers alternating with green pepper
wedges, and tomato wedges. Fresh pineapple and mushrooms may also be
used. Grill on outside grill or in oven.
Source: Sharon Gunnell
Peter Case
***********************************
Calm yourself. I've heard you talking about those
blasted bull fries, but I never saw a recipe.
**********************************
=====< RECIPE EXTRACTED FROM VITTLES 3.2 >=====
FILENAME: CCG 07/10/92
RECIPE NUMBER: 2
RECIPE NAME: VEAL A LA ART
KEY INGREDIENTS: veal, artichokes
SOURCE: CCG#2
4 Veal scallops (apx. 1/4 lb. each)
3 Tbsp Dijon Mustard
3 Tbsp yellow mustard seed
3/4 cup fresh bread crumbs
2 Tbsp milk
Olive oil
Salt and freshly ground pepper to taste
4 large mushrooms
1 small onion, thinly sliced into rounds
1 pkg. frozen artichoke hearts
1/4 cup dry white wine
3/4 cup heavy cream
1 jar (2 oz.) diced pimentos
4-5 brine-pickled green peppercorns, crushed
2 Tbsp capers
Italian parsley, coarsely chopped (for garnish
Trim edges of meat of fat. Remove gristle and connective
tissue, if any. Dampen two sheets of waxed paper with
water and place the veal between them. Pound to a thickness
of 1/8". Combine the mustard and the mustard seed and
coat the meat on both sides with the mixture. Moisten the
bread crumbs with the milk and use to dredge the mustard-
covered veal. Saute the veal in a small amount of olive oil
until cooked and golden brown, seasoning with salt and
pepper after turning once. Remove to a warm serving platter
and place in warming oven to keep warm, leaving any cooking
residue in the pan. Cut off sides of mushrooms and then
slice the cap-stem portion vertically. Finely chop the
sides, leaving slices whole. Set the chopped portion aside.
Add mushroom slices and the sliced onion to the pan and cook
until onions are cooked through, but not browned. Remove
veal from warming oven, cover evenly with mushroom-onion
mixture and replace into warming oven. Place artichoke
hearts in a steamer and let steam to heat through while
preparing the sauce. Deglaze the pan with white wine. While
deglazing, heat cream in a small saucepan, but do not let
come to a boil. Add warmed cream to white wine in pan and
whisk together well. Add the reserved chopped mushrooms,
pimentos, peppercorns and capers. Stir well together and
allow to slightly thicken. Remove vegetable-covered veal
from warming oven and surround with steamed artichoke
hearts. Cover with the sauce, garnish with the Italian
parsley and serve at once. Serves 4.
Creative Cooking Group No. 2
Art Moore Carey Dudgeon
Mac McClain Mimi Hiller
Kemper Smith Elaine Garneau
Nancy Hallas Linda Magee
Walter Harvey
Submitted by Arthur Moore
*********************
I'm certainly glad to see you back here!!!! Now we
can have a Snakesnot revival..wow!
*********************
---------- Recipe via Meal-Master (tm) v7.01
Title: Lamb Patties Moroccan Style With Harissa Sauce
Categories: Main dish, Meats
Servings: 4
1 1/2 lb Ground lean lamb 2 tb Grated onion
1 ts Paprika 4 tb Chopped parsley
1/4 ts Crushed dried hot peppers Salt to taste
1/4 ts Ground black pepper 1 tb Vegetable oil
1 ts Ground cumin Harissa sauce
2 ts Chopped garlic
Put the lamb in a mixing bowl and add all of the ingredients except the
vegetable oil and harissa sauce. Blend the mixture thoroughly by hand.
Shape the mixture into 8 equal size patties similar to hamburgers.
Heat the oil in a non stick skillet large enough to hold all of the
patties. Two pans may be necessary.
Add the patties to the skillet. Cook them over medium high heat about 3
to 4 minutes on each side, depending on the degree of doneness desired.
Drain on paper towels and serve with the harissa sauce on the side.
Clay Irving
-----
******************************************
Well, I lied to ya, Terri, T'Bones doesn't have armadillo. I guess
that's the end of any plans to entice Bob Hooligan out here with the
offer of some tasty roadkill armadillo in - what was it - tumbleweed
stock?
HOOLIGAN..?? <mailing dead rancid armadillo..>
However, here is the T'Bones menu (abbreviated):
Elk (elk steaks are featured this month)
Venison
Buffalo (featured this month, steaks and burgers)
Rattlesnake
Alligator Tail
Beefsteaks (NY, T-bone, and Top Sirloin), 8-32+ oz.
Chicken
My kinda place...
******************************************
---------- Recipe via Meal-Master (tm) v7.01
Title: Marinated Cubed Beef with Lime Sauce (Cambodian)
Categories: Meats, Appetizers, Main dish
Servings: 4
1 tb Sugar 2 tb Lime juice
1 1/2 ts Fresh ground black pepper 1 ts Water
2 tb Mushroom soy sauce 2 tb Canola Oil
7 Garlic cloves, crushed 1 Green leaf lettuce
1 1/2 lb Sirloin, 1/2 in cubes
Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic.
Stir well and add the beef. Stir well to coat beef and marinade for 20
minutes or longer.
Combine remaining pepper with lime juice and water. Place in a small
serving bowl.
Saute beef in hot oil, three to four minutes until medium rare. Arrange
on platter lined with lettuce and serve with lime sauce and toothpicks,
or serve as a main dish over jasmine rice.
Clay Irving
-----
++++++++++++++++++++++++++++++++++++++++
Not particularly - here in Victoria, we don't HAVE #$%@ winters. =)
This year we only got a total of about 5 inches of snow through the
entire winter, most of that didn't stick, and no more is expected.
We're now into spring rains. I *like* living in "The Hawaii of the
North"! =)
+++++++++++++++++++++++++++++++++++++++++
---------- Recipe via Meal-Master (tm) v7.01
Title: Veal Ragout with Red Pepper
Categories: Main dish, Meats
Servings: 6
5 tb Olive oil 1 ts Thyme, dried
3 lb Veal stew meat, 1.5 in cubes 1/2 ts Basil, dried
1 1/2 c Carrots, chopped Salt and pepper
1/2 c Onion, chopped 1 Red bell pepper
1/4 c Flour 1/2 c Parsley, chopped
4 c Chicken stock 1/4 c Green onions, minced
1 Italian plum tomatoes (28oz) 2 ts Garlic, minced
1 c White wine, dry 2 ts Lemon peel, grated
2 Garlic cloves, crushed 1 3/4 lb Fettuccine, fresh
3 Parsley sprigs 2 tb Butter
1 Bay leaf
Heat 5 T oil in Dutch oven over med-high heat. Pat veal dry, and add to
pan in batches. Cook until brown on all sides, adding more oil if
necessary.
Drain on paper towels. Add carrots and onion to pan and cook for approx.
5 min., stirring frequently. Return veal to pan, sprinkle with flour.
Stir 3 min. Add stock and bring to a boil, scraping any browned bits
from the bottom of the pan. Mix in tomatoes, wine, parsley sprigs,
crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and
pepper. Bring to a simmer, stirring constantly, and break up tomatoes.
Reduce heat, cover, and simmer 1 hr. Uncover and simmer until veal is
tender, approx. 20 min.
Add bell pepper and cook until tender, approx. 10 min. Transfer meat and
bell pepper to bowl using a slotted spoon. Discard parsley sprigs. Skim
surface of remaining liquid. Boil until reduced to approx. 2 cups,
stirring occasionally, approx. 20 min. Return meat and peppers to pan.
(NOTE: Can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm
over med. heat before continuing.). Combine parsley, green onion, minced
garlic, and lemon peel. Cook fettuccine in salted water al dente'. Drain,
return to pot, and mix with butter. Arrange around outer edge of large
deep platter.
Spoon ragout into center of platter. Sprinkle with parsley mixture and
serve.
Clay Irving
-----
... I stress quality, but I settle for quality stress.
----------------- Meal-Master ------------------
Title: Ham Loaf
Categories: Main dish, Meats
Servings: 6
.50 lb Cured Ham
.75 lb Ground Beef
.25 lb Fresh Ground Pork
1 ea Egg, Beaten
.75 c Milk
.50 c Cracker Crumbs, Crumbled
.50 c Tomato Soup
.50 t Salt
.50 t Pepper
GLAZE
.50 c Brown Sugar
.50 c Crushed Pineapple
Directions:
In large bowl, mix well by hand the meats, egg, milk, crumbs, soup,
and pepper. Shape and place in loaf pan. Bake 1 1/2 hours at 350
degrees, basting with glaze during the last 15 minutes of baking time.
Bob Hogan
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■ OLX 2.2 ■ Abort, Retry, Fail, Get out the .45
This next one for consideration for the cookbook is from the Meat
Board Test Kitchens. These people know how to cook beef. The hardest
part of this recipe for me is getting the timing right on cooking the
beef. I just don't do steaks enough to be good at it. I have this
feeling you're not going to be any help, either. :-)
This is a great dish for entertaining if you can do the accompaniments
ahead of time... it cooks up pretty quickly and is impressive. Not to
vegetarians, though.
---------- Recipe via Meal-Master (tm) v7.04
Title: Top Round Aromatica
Categories: Main dishes
Servings: 6
2 lb Top round beef steak, cut
1 inch thick
1 1/2 tb Crushed black (Java) pepper
1 tb Butter
1/4 ts Garlic powder
1 tb Vegetable oil
1/4 c Dry red wine
2 tb Cognac
1/2 c Heavy cream (optional)
2 tb Fresh chopped parsley
Salt
Parsley sprigs
This is SOOOO good. I make it without the sour cream and it is SOOOO good
without the sour cream that it is probably devine with it. Warning: once
you start cooking this, you should have your accompaniments ready; the
cooking goes pretty fast. I heat up a toaster oven first and when the
time comes to keep the steak warm, I turn OFF the toaster oven and pop
the steak in (it JUST fits).
Combine crushed pepper, butter, and garlic into a paste. Spread evenly on
both sides of the steak. Heat oil in heavy frying pan over medium high
heat. When very hot, add steak and brown evenly on both sides. Allow 7
minutes per side for rare, 8 minutes for medium rare, and 9 minutes for
medium. Place steak on a serving platter and keep warm.
Deglaze the pan with the wine and cognac and cook 1 minute. Reduce heat,
add cream and chopped parsley and continue cooking 1-2 minutes, stirring
constantly. Season to taste with salt.
Carve steak diagonally across the grain into thin slices. Pour the sauce
over steak and garnish with parsley.
From the Meat Board Test Kitchens.
Nancy H. Miller
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* SLMR 2.1a #1952 Inflation is when the buck doesn't stop anywhere.
Title: Beef with Oyster Sauce
Categories: Cantonese
Serving: 4
Ingredients:
1 lb. beef flank steak or Marinade:
other tender beef 1 tablespoon oyster sauce
1 tablespoon soy sauce
Seasoning sauce: 1 teaspoon sugar
2 tablespoons oyster sauce 1 tablespoon cornstarch
3 tablespoons water 2 tablespoons vegetable oil
½ teaspoon sugar ½ lb. fresh green vegetable such
¼ teaspoon salt as lettuce, spinach, snow peas
1 tablespoon soy sauce or celery
½ tablespoon corntarch 2 cups of boiling water
1 teaspoon sesamese oil 2 tablespoon vegetable
3 tablespoons chicken broth, 1½ teaspoon rice wine or
if desired for flavor dry sherry
¼ teaspoon salt ½ teaspoon sugar
1 cup of vegetable 5 slices fresh ginger root.
Instruction:
Use a cleaver to slice beef across grain and at an angle into thin
stips. Cut strips 2 inches long. Combine marinade ingredients in
a medium bowl. Add beef strip; mix well . Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl. Mix well
and set aside. Add green vegetables to 2 cups boiling water. Cook
10 seconds; drain well. Heat 2 tablespoons oil in a wok over medium
heat for 1 minute. Stir-fry cooked green vegetable 30 seconds. Add
wine, salt and sugar. Stir-fry 10 seconds. Remove from wok and
arrange on platter. Heat 1 cup oil in wok over high heat 1 minute.
Stir-fry ginger root 10 seconds. Add marinaded beef and stir-fry
until very lightly browned. Remove beef with a slotted spoon,
draining well over wok; set aside. Remove oil from wok except 1
tablespoon. Heat oil remaining in wok over high heat 30 seconds.
Add seasoning sauce. Stir-fry until sauce thickens lightly. Add
cooked beef to wok, mixing well with sauce. Pour over green
vegetables. Serve hot.
Louie Pham
---------- Recipe via Meal-Master (tm) v7.05
Title: Curried Beef with Fruit
Categories: Crock pot, Main dish, Meats, Fruits
Servings: 9
3 lb Beef Roast; boneless, chuck 3 ts Curry powder
3/4 c Onion 1 1/2 ts Beef bouillon granules
1 tb Oil 1/4 ts Pepper
1 cn Pineapple chunks; (juice 2 Bay leaves
-packed) 15 1/4 oz. 16 oz Apricot halves; drained
1 c Orange juice Hot cooked rice
3 tb Tapioca; quick-cooking 3/4 c Peanuts; chopped
Trim fat from meat; cut meat into 3/4 inch cubes. In a large skillet
brown meat cubes and onion, half at a time, in hot oil. In crock pot,
combine undrained pineapple, orange juice, tapioca, curry powder,
bouillon granules, pepper, and bay leaves. Add meat and onion to cooker.
Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on high heat
setting for 3 1/2-4 1/2 hours. Add drained apricots, cover; cook on low
or high heat setting for 30 minutes more. Serve over rice. Sprinkle
peanuts on top of beef.
Source: Better Homes & Gardens New Crockery Cookbook
Terrie Peterson
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