Recipes Included On This Page Sauerbraten Sofrito Rice and Beans Spaghetti Sauce Spiced Apple Walnut Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sauerbraten Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds top round roast 1 cup water 1 cup dry white wine 2 onions, thinly sliced 1 lemon, sliced 1 teaspoon salt 2 tablespoons brown sugar 12 cloves 6 bay leaves 2 whole peppercorns 16 ginger snaps flour noodles bread crumbs Place meat in a crock or enameled pan with the liquid. If the liquid listed above is not sufficient to cover beef, add equal amounts of wine and water. Let meat marinate for 2 or 3 days, turning each morning and night. Remove meat from liquid, strain and reserve liquid. Pat meat dry and dredge with flour. Brown meat in very hot fat until it is very browned. Add strained liquid so that it is 1/2 to 1" up on the meat. Simmer, covered for two to three hours or until the meat is tender. Remove meat, add the remaining liquid to the cooking pot, add 16 gingersnaps and enough flour to thicken the gravy. Return meat to pot, simmer for 15 minutes. Serve with noodles (as many noodles as you need for the meal) which have been cooked in salted water. Drain noodles. Fry 1/2 to 1 cup bread crumbs (depending on how many noodles you have) in butter until browned. Add cooked noodles and continue frying until they are well coated. This recipe is in response to Robin's request for sauerbraten. I had to dig it out of my files, it is one which was handed down in a German family and was given to me about forty years ago. Now, instead of marinating the beef in a crock or enameled dish, I guess the instructions would tell you to put it in a zip lock plastic bag, removing as much air as possible. Haven't made this in years, but now that the weather is getting cooler, I am happy I dusted it off. Jennie**Sauerbraten**BarFav@aol.com Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sofrito Rice and Beans Recipe By : Vegetarian Times Low Fat & Fast Mexican Serving Size : 6 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 medium yellow onion -- diced 1 green bell pepper -- seeded & diced 3 cloves garlic -- (to 4) minced 1 14 oz can stewed tomatoes -- drained 3 cups water 1 1/2 cups long-grain white rice OR brown rice 1 15 oz can red kidney beans -- drained 1 tablespoon chopped pickled jalapeno 2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper In a medium saucepan, heat the oil over medium heat. Add the onion, bell pepper, and garlic and cook, stirring, until tender, 5 to 6 minutes. Stir in remaining ingredients and bring to a simmer. Cover and cook over medium-low heat until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork and let stand, covered, about 5 minutes before serving. Typed by Karen C. Greenlee [greenlee@bellsouth.net] Lyn Hillman**lhillman@na.ko.com Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Sofrito refers to an aromatic mixture of tomatoes, onion, peppers, and garlic. Sofrito makes a perfect base for this quick and easy rice dish. * Exported from MasterCook * Spaghetti Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground beef 1/2 pound sweet Italian sausage 1 medium onion -- chopped 4 cloves garlic -- minced 3 T. oil 28 oz. crushed tomatoes 15 oz. tomato sauce 12 oz. tomato paste 3/4 c. water 1/2 c. red wine 2 T. sugar 1 1/2 t. dried basil 1 1/2 t. dried oregano 1 bay leaf 1 t. garlic salt 1/2 t. thyme 1/4 t. black pepper Cook ground beef, sausage and onion in oil in large pot until meat is browned and crumbled. Drain fat and add crushed tomatoes, sauce and paste along with seasonings, water and wine. Bring to boil, cover, reduce heat and let simmer 30 minutes. Remove cover and cook 20-30 more minutes. Serve with pasta of choice and fresh ground parmesan cheese. I also make this in quantity and freeze or can. - - - - - - - - - - - - - - - - - - NOTES : Connie**CGarlitz@aol.com * Exported from MasterCook * Spiced Apple Walnut Cheesecake Recipe By : Lansing State Journal, Associated Press, Oct. 25, 1999 Serving Size : 16 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Walnut Crust: 4 cups ground walnuts 6 tablespoons sugar 1/2 teaspoon ground cinnamon 1/2 cup butter -- melted Apple Cheesecake Batter: 1 1/2 cups cream cheese 1/2 cup mascapone cheese 1/2 cup applesauce 3/4 cup sugar 1/2 teaspoon ground cinnamon 1 dash ground nutmeg 1 dash ground cloves 3 large eggs 3 large egg yolks White Chocolate Glaze: 14 1 oz. square white chocolate 1 cup heavy cream Cinnamon GlazedWalnuts: 1 cup packed brown sugar 1/2 cup sugar 1 teaspoon ground cinnamon 3 tablespoons water 1 3/4 cups walnut halves To make the Walnut Crust: Combine walnuts, sugar, cinnamon and butter in a mixing bowl and stir until well blended. Press the mixture in an even layer on the bottom and sides of a 9" springform pan. Set the pan aside. To make the Apple Cheesecake Batter: In a mixer, beat the cream cheese, mascarpone cheese and applesauce together on low speed until well blended. In a small bowl stir the sugar and ground spices until well blended. Add the spiced sugar to the cream-cheese mixture. Scrape the bowl down afterthe addition and continue to beat on low speed until the spiced sugar is incorporated. Whisk the eggs and egg yolks together to blend them, then add the eggs to the batter. Scrape the bowl down once more and continue beating until the eggs are absorbed and the batter is well blended. Preheat oven to 325 F. Place a shallow pan of water on the bottom shelf of the oven. Pour the cheesecake batter into the walnut crust in the 9 inch springform pan. Place on the middle shelf of the oven. Bake the cheesecake for 40 minutes, or until it is set. Remove the cheesecake from the oven and allow it to come to room temperature. Loosen sides of springform pan and slip off the ring. To make the White Chocolate Glaze: Chop the white chocolate finely and place it in a mixing bowl Bring the cream to a rolling boil and pour it over the chopped chocolate. Stir the mixture until the chocolate has melted. Pour the glaze over the cheesecake to coat it evenly, then place the cheesecake in the refrigerator until the glaze has set, 1 to 2 hours. To make the Cinnamon Glazed Walnut Garnish: Combine the sugars, cinnamon and water in a skillet over High heat and stir to blend the mixture well. Bring the syrup to a boil, add the walnut halves and stir the walnuts in the syrup until the skillet is dry and the walnuts are well coated. Remove the walnuts to a piece of kitchen parchment and let them cool. Garnish the cheesecake with the glazed walnuts and serve. Makes one 9 inch cheesecake, 16 servings. Per serving: 776 calories, 57 g fat, 129 mg sodium, 59 g carbohydrate. Lansing State Journal, Associated Press, Oct. 25, 1999 MC formatting by bobbi744@acd.net Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Nicole Lillard of the Culinary Institute of America, Hyde Par, N.Y., won first prize in the student category of a baking contest for her delectably smooth cheesecake.