Recipes Included On This Page All Day Crockpot Delight Andouille Sausage Apple Chipotle Jelly Art's Shrimp Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * All Day Crockpot Delight Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless chuck -- cut into 1" cubes 1/2 cup flour 1/4 cup butter 1 onion -- sliced 1 teaspoon salt 1/8 teaspoon pepper 1 clove garlic -- minced 2 cups beer 1/4 cup flour Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad. http://saraskitchen.faithweb.com Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Andouille Sausage Recipe By : LOUISIANA REAL & RUSTIC Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Boneless pork butt - (about 5 lbs) -- cut into cubes 1/2 cup Rustic Rub -- see * Note 1 1/2 teaspoons Chili powder 1/4 cup Paprika 1 1/2 teaspoons File powder 3 teaspoons Freshly-ground black pepper 1 teaspoon Cumin 1 1/2 teaspoons Crushed red pepper 2 teaspoons Garlic powder 2 teaspoons Salt 1/4 cup Chopped garlic In a mixing bowl, toss the pork and the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Switch the grinder attachment to the feeder tube. Stuff the sausage into 1 1/2-inch casings. Tie or twist the sausage every 4 inches to form individual links. Form the remaining sausage mixture into 4-ounce patties. This recipe yields 2 1/2 pounds of sausage links and 10 sausage patties. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2437 broadcast 11-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : Makes about 5 pounds * Exported from MasterCook * Apple Chipotle Jelly Recipe By : High-Flavor Low-Fat Vegetarian Cooking, Steven Raichlen Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Jams And Jellies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon minced chipotle chiles -- (to 2 tbsp.) 2 cups apple juice 6 1/2 cups sugar 1 cup cider vinegar 1 1 3/4 oz box dry fruit pectin -- (such as Sure-Jell) If using dried chipotles, soak them in 1/2 cup warm apple juice for 30 minutes, then remove the stems and mince the chiles. If using canned chipotles, mince them. For a milder jelly, you can remove the seeds. Combine the sugar, remaining apple juice, vinegar, and chipotles in a large heavy saucepan, and stir to mix. Simmer the mixture over medium heat, stirring gently, until the sugar is completely dissolved, about 5 minutes. Skim off any foam that rises to the surface. Stir in the dry and liquid pectins and boil for 2 minutes. Skim well. Pour the mixture into sterile jelly jars (3 1-pint jars or 6 1-cup jars) and cover tightly. Invert the jars for 10 minutes then reinvert. Shake the jars from time to time as the jelly cools to evenly distribute the pepper pieces. They jelly will keep for several months in a cool, dark place, unopened. Refrigerate it once it is opened. Posted on FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com> Yield: "6 cups" Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Art's Shrimp Salad Recipe By : Art Guyer Serving Size : 4 Preparation Time :0:15 Categories : Volume 2-12, Dec. '99 Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- [DRESSING] 1/3 cup mayonnaise 1 teaspoon lemon juice 1 tablespoon onion -- finely chopped 1 teaspoon gray poupon mustard 1 dash Tabasco sauce 3 dashes white Worcestershire sauce 1/8 cup feta cheese -- crumbled 1 teaspoon horseradish 1 pinch Old Bay Seafood Seasoning -- to taste 1 pinch salt and pepper -- to taste [SALAD] 2 cups cooked small shrimp -- chopped 1 stalk celery -- diced 1 hard-boiled egg -- chopped 1/4 cup onion -- finely chopped 2 tablespoons cucumber -- finely chopped 1 teaspoon Old Bay Seafood Seasoning 1 teaspoon lemon juice lettuce leaves DRESSING: Whisk dressing ingredients together and chill. SALAD: Combine salad ingredients (except lettuce leaves). Toss salad with dressing and refrigerate until served. To serve, place lettuce leaves on plate, mound a serving of salad on top, and sprinkle with a little Old Bay Seafood Seasoning. - - - - - - - - - - - - - - - - - - NOTES : Developed by Art at ThePoint@beachlink.com and submitted to FareShare 12-99 Formatted in MasterCook by Art Guyer Join the FareShare Recipe Group at http://fareshare.tripod.com