3 lb Veal knuckles, cut into -11/2 inch pieces 1/2 c Flour 1 ts Salt Freshly ground black pepper 1 ts Oregano 3 tb Finely chopped parsley 2 ts Grated lemon rind 2 Cloves garlic, finely -chopped 2 Carrots, finely chopped 2 Stalks celery, finely -chopped 2 tb Tomato paste 1 c Dry white wine 2 tb Oil 1 tb Cornstarch dissolved in 2 tb Cold water 6 sl Lemon Dishes which require a long cooking period are particularly successful when prepared in a clay pot. Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice. Makes 4 servings. From “Cooking in Clay” by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974. Posted by Stephen Ceideberg; November 9 1992. |
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2 Whole veal shanks Flour 4 tb Butter 1 ts Salt 1/2 ts Pepper 1/2 c Celery; finely chopped 1/2 c Carrots; finely chopped 1 md Onion; finely chopped 1 Garlic clove; minced 1/2 c Mushrooms; minced 1/2 ts Sage, crumbled 1/2 ts Rosemary 1 lg Ripe tomato; peeled, seeded - and chopped 2 c White wine 1 Lemon; rind grated 2 tb Parsley; chopped 1 Anchovy (optional); mashed 6 Servings of cooked rice Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute in butter over high heat until brown on all sides. Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover and braise for 10 minutes. Add white wine. Cover and gently simmer for 2 hours. The liquid should barely cover the meat. Just before serving, stir in the gremolada. This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice. Source: Bristol Farms Typos by: Karen Mintzias |
4 Chicken breast (skinned) 1 cn Tomato soup 1 tb Packed brown sugar 1 tb Water 1 tb Vinegar 1 tb Worcestershire sauce Hot cooked rice or noodles 1.In 11″x7″ baking dish, arrange chicken. Bake at 375F for 30 minutes. 2.In a small bowl, combine soup, brown sugar, water, vinegar and worcestershire sauce; spoon over chicken. 3.Bake 30 minutes or until chicken is no longer pink and juices run clear. Stir sauce before serving. Serve with rice or noodles. Preparation: 5 min. Cooking time: 1 hour |
4 Scallions trimmed — cut into 2 Ginger — julienned 4 4 oz flounder, red snapper, 2 tb Light or reduced soy sauce 1 t Sesame oil 1/2 ts Sugar Dash of hot chili oil — –or- Dash of red pepper flakes Cilantro — for garnish Recipe by: Michael Kinneer <MKinneer@AOL.COM> In a baking dish put 1/3 of the ginger and the scallion on the bottom. Put the fish fillets atop. Place the remaining scallion and ginger atop the fish. Combine the remaining ingredients (not the cilantro) and pour over t fish. Let stand for 15 minutes. Cover with foil and bake at 375 degrees for approximately 15 minutes or until fish flakes when pressed gently. Garnish with cilantro. Hope you enjoy. Great with rice pilaf |
1 whole chicken — 2 1/2 to 3 pounds, – cut into eighths & — skin removed 2 teaspoons salt 1 teaspoon black pepper 2/3 cup all-purpose flour 2 eggs 1/4 cup milk 6 cups toasted rice cereal — coarsely crushed 1 teaspoon garlic powder Preheat the oven to 350 degrees F. Coat a large roasting rack with nonstick cooking spray and place in a large roasting pan. Sprinkle the chicken with the salt and pepper. Place the flour in a shallow dish. In a small bowl, combine the eggs and milk; whisk until well combined. In a large bowl, combine the cereal crumbs and garlic powder; toss to mix well. Dip the chicken in the flour, then the egg mixture, then the cereal mixture, completely coating the chicken each time. Place the coated chicken on the rack. Bake for 50 to 55 minutes or until no pink remains and the juices run clear. Serves: 4 to 6 Notes: You may want to add some onion powder, an Italian or Greek seasoning blend, or even a little “heat”. TV air date: September 28, 1998. Downloaded 09/07/98 from http://homearts.com/dynamo/main.jhtml?/98monr46.htm and formatted for Mastercook by K. Hudson Lipin. Converted by MC_Buster. |
3 3/4 c All-purpose flour* 1/3 c Granulated sugar 1 ts Salt 2 pk Regular or quick-acting -Active dry yeast 1 c Very warm milk (120 to 130 -Degrees) 1/3 c Margarine or butter, softene 1 Egg 1 c Packed brown sugar 1/2 c Margarine or butter 1/4 c Dark corn syrup 3/4 c Pecan halves 2 tb Margarine or -Butter, softened 1/2 c Chopped pecans 2 tb Granulated sugar 2 tb Packed brown sugar 1 ts Ground cinnamon Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1-1/2 hours or until double. (Dough is ready if indentation remains when touched.)Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches. Sprinkle with pecan halves.Pu down dough. Flatten with hands or rolling pin into rectangle, 15 X 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine. Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch slices. Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum foil. Refrigerate at least 12 hours but no longer than 48 hours.Heat oven to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately invert on heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan. 15 ROLLS; 385 CALORIES PER ROLL. * If using self-rising flour, omit salt. |
-?OCK? 4 qt Seafood stock* -?GETABLES? 1/2 c Oil 6 c Okra, sliced 3 1/2 lb Tomatoes, canned 2 c Onion, chopped 1 c Celery, chopped, with -leaves 1 c Peppers, bell, chopped 2 tb Garlic, chopped 2 tb Vinegar -?ASONINGS? 1 tb Salt 1 t Cayenne 1 t Pepper, white 1 t Pepper, black 5 Bay leaves, imported 2 ts Thyme, dried, leaves 2 ts Basil, dried, leaves 2 ts Oregano, dried, leaves -?UX, ETC.? 3 c Roux, dark, (from 1 1/2 c. -oil — 1 1/2c. flour) 1 lb Crab, claw meat 3 lb Shrimp, small to medium, -peeled 1 Doz oysters 1 c Onions, green, chopped -?le` powder 1) *Make seafood stock from shrimp heads and shells,crab bodies, fish carcasses or all of the above, substituting ham hocks,chicken backs,or necks, or other meats depending on availability. (Forthe 4 quartsof stock you will need about 4 pounds of shells, bonesand meat.)Bring to a boil, lower heat and simmer several hours. Strain thestock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at leastan hour.) 2) Cook okra in the oil in a large, heavy pot overmedium heat, stirring and scraping until some of the sliminess isgone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers,vinegar, the seasoning and herb mix and cook over low to medium heatfor about 1/2hour, stirring and scraping often. 3) Blend the roux into the okra and tomato mixture. Veryslowly blend the stock into the mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 minutes.Addoysters and simmer about 5 minutes. Add green onions. Serve overrice with file`powder added to taste at the table. (File` powder shouldnot be cooked.) From the files of Al Rice, North Pole Alaska. Feb 1994 |
1.00 Large oxtail 500.00 g Carrots, sliced 4.00 Sticks of celery, cut up 5.00 Medium onions, sliced 1.00 tb Butter 2.00 ts Ground black pepper 2.00 ts Ground nutmeg 10.00 Whole cloves, or 1 ts ground Salt to taste 4.00 tb Soy sauce 0.50 c Cornflour Trim fat from the oxtail and separate the joints if necessary. Brown sufficient butter on a medium heat in pressure cooker. Fry the oxtail in the butter until the pieces are brown. Remove the pieces of oxtail. In the oil remaining in the pressure cooker, gently fry the onions and carrots for 2 minutes, then add celery, pepper, cloves, nutmeg, salt. Fry on the same heat for another 10 minutes. Add oxtail and heat for 5 minutes. Add soya sauce and turn heat to high for 2 minutes, stirring. Add water to cover, stir and put lid on pressure cooker. When steam starts to come out, reduce heat and start timing. After 35 minutes take off stove and cool down and remove lid. If you want to thicken the soup, mix the cornflour with hot water and stir into soup. Simmer for another 10 minutes without the lid, while stirring. Serve with rice. From: Glen Jamieson Date: 09 May 97 |
2 c Rice 4 c Water 1 lb Chicken breasts 3 Dried Mushrooms; soaked 1 c Carrots; slivered 1 c Bamboo shoots; slivered 1 1/2 ts Salt 1/2 ts MSG 6 Eggs; beaten 3 Green onions; sliced In a saucepan or rice cooker combine rice and 2 cups water. Cook until rice is tender. Remove Skin and bones from Chicken breasts. To make stock, simmer bones in remaining 2 cups water 30 minutes. Strain to remove bones. Remove stems from mushrooms. Cut mushrooms and chicken into thin strips. Add mushrooms, chicken, bamboo shoots, carrots, salt and MSG to stock. Simmer 15 minutes. Gently stir in eggs and onions. Cook over low heat until eggs begin to set. Serve over rice — 6 servings. |
2 c Rice 4 c Water 1 lb Chicken breasts 3 Dried Mushrooms — soaked 1 c Carrots — slivered 1 c Bamboo shoots — slivered 1 1/2 ts Salt 1/2 ts MSG 6 Eggs — beaten 3 Green onions — sliced In a saucepan or rice cooker combine rice and 2 cups water. Cook until rice is tender. Remove Skin and bones from Chicken breasts. To make stock, simmer bones in remaining 2 cups water 30 minutes. Strain to remove bones. Remove stems from mushrooms. Cut mushrooms and chicken into thin strips. Add mushrooms, chicken, bamboo shoots, carrots, salt and MSG to stock. Simmer 15 minutes. Gently stir in eggs and onions. Cook over low heat until eggs begin to set. Serve over rice — 6 servings. |