Mediterranean stew – ed asner

Ingredients

1 lb chuck stew, cut into 1-1/2″ cubes
1 lb sweet italian sausage
1 1/2 cups burgundy
2 cups water
6 oz can tomato paste
2 tsp salt
3/4 tsp pepper
3 minced garlic cloves
2 tsp paprika
1 lb cubed cooked ham
3 med onions, chopped
1 sweet red pepper, chopped
1/4 cup chopped parsley
2 cans drain garbanzo beans

1 tsp grated lemon rind
1 head cabbage, cut into wedges

How to prepare

In a large skillet saut

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Mashed potatoes with garlic & basil

Ingredients

6 to 8 med baking potatoes
6 whole garlic cloves, peeled
salt to taste
2 tbsp virgin olive oil
1 1/4 cups warm milk
2 tbsp finely chopped fresh basil
freshly ground white pepper

How to prepare

Peel the potatoes and cut them into 3/4″ cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt. Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook. Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher. Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot. Yield: makes 4 servings.

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Tomato fritters

Ingredients

4 cups fresh tomatoes – chopped
2 eggs
Salt
Pepper
Flour
Vegetable oil for frying

How to prepare

Peel and chop very ripe tomatoes into thumbnail size pieces add salt and pepper to Taste add eggs and mix well add flour 1/2 cup at a time, mixing well after each Addition until you have a thick batter. Batter should pour from a spoon, but be Thicker than pancake batter heat 1/2″ vegetable oil in skillet over medium-high heat Spoon batter into patties and fry until golden brown on each side remove from pan And drain on paper towel.

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Braised Beef In Beer

Ingredients

4 slices bacon
2 onions, sliced
1 cup chopped celery
2 cup sliced carrots
1 lb mushroom , sliced
3 lb round steak
2 tsp salt
1/2 tsp black pepper
2 tsp grated lemon rind
2 cup beer
1 tbsp flour
2 tbsp water

How to prepare

Place the bacon on the bottom of a heavy saucepan. Spread the onion, celery, carrots and mushrooms over it. Add the meat and sprinkle with the salt, pepper and lemon rind. Cover and cook over a low heat for 1/2 hour, turning the meat several times. Add the beer, recover and cook for 2 1/2 hours longer. Skim the fat from the gravy. Mix the flour with the water and stir into the gravy until thickened. Cook five min. longer. Slice the meat and serve with the gravy. Serves 3-4

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Beef Brisket With Fresh & Dried Mushrooms

Ingredients

1/2 ounce sliced dried porcini mushrooms (about 1/2 cup)
1/2 pound shiitake mushrooms
1/2 pound small white mushrooms
1/4 cup vegetable oil
1 fresh beef brisket (4 pounds), trimmed
4 medium red onions, sliced
2 garlic cloves, sliced
3 tablespoons all-purpose flour
1 can (13 3/4 to 14 1/2 ounces) beef broth
1 cup dry red wine
1/4 cup brandy
4 large whole fresh sage leaves
1 bay leaf
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup chopped fresh parsley
thyme sprigs for garnish

How to prepare

1. In small bowl, soak dried mushrooms in 3/4 cup boiling water 30 minutes. Meanwhile, cut off and discard stems from shiitake mushrooms; trim stem ends from white mushrooms. Wipe both kinds of mushrooms to remove any sand.

2. With slotted spoon, remove porcini mushrooms from soaking liquid, reserving liquid. Rinse porcini mushrooms to remove sand; chop. Strain soaking liquid through sieve lined with paper towel. Set aside.

3. In 8-quart Dutch oven, heat vegetable oil over medium-high heat. Add brisket and brown on both sides, about 10 minutes. Remove brisket and set aside. Add onions to Dutch oven and cook over medium heat until lightly browned, about 15 minutes, stirring occasionally. Stir in garlic and cook 30 seconds. Stir in flour and cook until browned, about 2 minutes.

4. Preheat oven to 325 degrees F. Return brisket to Dutch oven. Stir in chopped porcini mushrooms, mushroom liquid, whole shiitake and white mushrooms, broth, red wine, brandy, sage, bay leaf, thyme leaves, salt, pepper, and 2 tablespoons chopped parsley. Heat to boiling over high heat. Cover; place in oven and cook 2 1/2 hours or until brisket is fork-tender.

5. Remove meat from Dutch oven to large platter; let stand 15 minutes. Skim fat from sauce in Dutch oven. Discard sage and bay leaf. Heat sauce to boiling over high heat. Reduce heat to medium-high and cook, uncovered, 15 minutes to thicken sauce slightly. Stir remaining 2 tablespoons parsley into sauce. Slice brisket across the grain. Serve brisket with sauce. Garnish with thyme sprigs.

Each serving: About 330 calories, 34 g protein, 10 g
carbohydrate, 16 g total fat (4 g saturated), 98 mg
cholesterol, 320 mg sodium.

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Oatmeal cookies

Ingredients

3/4 cup shortening
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla
1 cup all-purpose flour
1 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 tsp cloves
1 cup raisins
1 cup chopped nuts
3 cups quick cooking oats

How to prepare

Preheat oven to 350f. Mix together the flour, salt, cinnamon, soda, and the cloves. In a separate bowl, mix together thoroughly the shortening, sugars, egg, water and vanilla. Add the flour mixture and then stir in the raisins, nuts and the oats. Drop dough by rounded teaspoonful about 1″ apart onto a greased baking sheet. Bake for 12 – 15 minutes or until almost no imprint remains when touched with the finger. Immediately remove from baking sheet. Store tightly in a covered container when cooled. Makes about 5 dozen

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Nectarine- orange salsa

Ingredients

1/4 cup minced red onion
6 medium nectarines
2 large oranges
2 red or green jalapenos, seeded and minced
4 tsp rice vinegar
1/4 tsp cayenne pepper

Salt
1/4 cups finely shredded fresh basil leaves

How to prepare

Soak onion in cold water while preparing fruit. Slice nectarines into wedges and again into small cubes. Cut ends off the oranges down to the pulp. Stand fruit on one end. With a sharp knife, cut away the peel and white pith in slices from top to bottom. Cut between the membranes to remove the segments. Drain onion and pat dry with paper towels. Combine with rest of ingredients except basil and refrigerate about an hour. Just before serving, shred basil with scissors and stir into salsa. Serve with chicken or fish. Makes 8 servings.

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Penne alla Bolognese

Ingredients

1 lb chopped beef
1 lb chopped veal or lamb
1 tbsp olive oil
1 tbsp butter
1 lg onion, chopped
4-6 cloves of garlic
1/4 cup red wine
2 carrots, peeled and sliced
16 oz can whole tomatoes w/ juice
salt & pepper to taste
1 lb penne pasta
grated parmesan cheese

How to prepare

In a lg sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later. In the same pot, saut

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Tempura

Ingredients

Shrimp, shelled and deveined
sea scallops, cut into halves
fish fillets, cut into bite-size pieces
1 cup 1″ pieces asparagus
1 cup 1/4″ slices carrots or celery
1-1/2 cups cauliflowerets
1-1/2 cups 2×1/4″ eggplant sticks

1 cup 2″ pieces green beans, partially cooked
1 cup 2″ pieces green onions
1 med green pepper, cut into 1/4″ rings
1 med onion, sliced and separated into rings

1 bunch parsley
1 cup pea pods
1 med sweet potato, cut into 1/8″ slices
vegetable oil
tempura batter (look up)
tempura sauce (look up)

How to prepare

Choose 1 lb seafood (about 4 oz per person). If serving shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time, no longer than 2 hours. Heat oil (1 to 1-1/2″) in wok to 360 degrees f. Prepare tempura batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes. Drain; keep warm. Serve with tempura sauce. 4 servings

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Chile Tuna Sea Shells

Ingredients

6 Green chiles, skinned
Seeds removed – chopped
2 tablespoons Prepared chile sauce
1 can White tuna – drained and
Flaked
1/4 cup Mayonnaise
2 teaspoons Prepared horseradish sauce
4 Green onions – chopped
1/4 cup Green olives – sliced
1/2 poundSea shell macaroni
1 Avocado, peeled – pit
Removed – chopped
2 Sprigs cilantro – chopped

How to prepare

Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve Chili Bows

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