* Exported from MasterCook * Bacon Mushroom Swiss Meatloaf Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bacon Cheese
Ground Beef Main Dishes
Mushrooms Onions
Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 12 ounces bacon -- diced
4 medium white mushrooms -- chopped
1 small onion -- finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half & half
6 ounces shredded swiss cheese
1/2 cup corn flake crumbs Preheat oven to 350 degrees. In a large skillet, cook bacon until crisp but not burned. Remove with a
slotted spoon to paper towels to drain and cool. Remove all but a
tablespoon of the bacon fat from the skillet and saute the mushrooms and
onions until tender. Allow to cool slightly. In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion
mixture, all but a few spoonfuls of the swiss cheese and all but one
tablespoons of the bacon bits. Add the corn flake crumbs and mix well until
blended. Shape into a loaf and place in a large loaf pan. Bake at 350 for about an hour, or until cooked through. Drain fat from the
pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5
minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing. Yield: 4 to 6 servings. Right now, this is my absolute favorite meatloaf. The combination of
ingredients bakes into something truly wonderful. This is one of the top
ten recipes at: The Busy Cooks website at http://busycooks.miningco.com
NOW: Busy Cooks - http://busycooks.about.com Posted on FareShare 5-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Balsamella con Parmigiano di Funghi Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Mushrooms
Pasta/Noodles Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups hot milk
1 clove garlic
8 ounces mushrooms (try crimini -- button or your
favorite)
1/4 cup freshly grated Parmigiano
Salt and pepper to taste Slice the garlic and the mushrooms and saute them gently in 2
tablespoons of the butter until the mushrooms are limp and the
garlic is translucent--it will take about 5-8 minutes. Remove
from the heat and set them aside. Make sure you save any liquid,
too--it will be full of the mushroom flavor and will add just
that much more flavor to your sauce. Melt the rest of the butter
in another pan and stir in the flour until it is well-blended
when it is just starting to sizzle, add the milk, stirring all
the while. You can use a whisk to stir if you like--it will help
prevent and smooth out any lumps. Keep stirring until the sauce
just starts to simmer, then remove from heat and stir in the
mushrooms and cheese. Toss immediately with your favorite cooked
pasta, garnish with parsley (which adds a nice bite of its own
to this dish) and serve. By Leigh Abernathy
Email me at lhaman@aristotle.net or write me c/o the Arkansas
Times, P.O. Box 34010, Little Rock, Ark., 72203.
Archived Food/Cooking Articles
http://www.arktimes.com/
MC formatting and posted on Fareshare 5-99 by bobbi744@acd.net
ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Bar Marconi Sweet Grape Bread Recipe By : L.A. Time Food Section 9/94, Larry Luttropp, FVKC70A
Serving Size : 16 Preparation Time :0:00
Categories : Italian Volume 2-5 May '99
Breads - Yeast Holidays Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pk Dry yeast (2 1/4 ts)
1 c Warm water
Sugar
1/3 c Olive oil
2 Eggs
3 1/2 c Flour
1 t Salt
1/4 c Fresh rosemary -- minced
3 c Seedless red grapes In measuring cup, stir yeast and 1/2 cup warm water with dash of
sugar. Let stand 5 minutes until frothy. In large bowl of electric mixer blend remaining water, olive oil,
eggs and 1/2 cup sugar. Mix well. Add yeast mixture, 3 cups flour,
salt and rosemary. Blend until smooth and dough begins to come
together. Dough will be slightly sticky. Transfer to floured board and knead in remaining flour. Add grapes
and gently knead into dough. Add additional flour, if dough is
still too sticky. Place dough in oiled bowl, cover with towel and
let rise in warm place until doubled, about 1 1/2 hours. Turn dough out onto lightly floured board and divide in half.
Stretch each half into a 9- or 10-inch circle and arrange on 2
lightly oiled baking pans. Cover pastry with towel and let rise
until doubled, about 1 hour. Sprinkle with 1/3 cup sugar. Bake at 400 degrees F. 15 minutes. Reduce heat to 375 degrees F.
and continue baking 15 minutes or until golden brown. Makes 2 breads, about 16 servings. Each serving contains about: 203 calories; 157 mg sodium; 27 mg
cholesterol; 6 grams fat; 35 grams carbohydrates; 4 grams protein;
0.25 gram fiber. Presented by: Judy Zeidler, L.A. Times article, "Grape Breads for
Sukkot", 9/22/94, From the MM database of Judi M. Phelps & shared on FareShare 5-99.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Beef & Bean Burritos Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans/Legumes Ground Beef
Mexican Volume 2-5 May '99
Dishes That Freeze Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 T oil
1 onion -- chopped
2 garlic cloves -- minced
2 lb ground beef
1 T chili powder (or to taste)
1 t cumin (or to taste)
Salt and pepper to taste
1 can tomato sauce -- (8 oz)
1 can refried beans -- (31 oz)
12 large Flour tortillas Saute onion in oil until tender. Add beef and garlic and cook until beef
is no longer pink. Drain. Add chili powder, cumin & other seasonings.
Stir in tomato sauce and simmer 5 minutes. Add refried beans and cook
and stir until well blended. Set aside to cool completely.
Divide meat mixture into 12 portions. Soften tortillas, according to
package instructions, and place a portion of meat on each. Roll up,
burrito style. These are so much better than the ones you can buy, and they are quick
and easy to make. They can be eaten out of hand or, my favorite, placed
in a baking dish, covered with spaghetti sauce and cheese and baked until
hot and bubbling. This recipe is so popular with the freezer crowd, it has been published
in the Frozen Assets cookbook. These may be frozen as follows. Place seam side down on a cookie sheet
and freeze until frozen. Wrap each individually and return to freezer.
This is another of the top ten at the Mining company. Did you know the
mining company does not do any mining? The name refers to Mining the
internet. I didn't know that until this week when they changed the name
to something else that I can't remember. <grin> Busy Cooks - http://busycooks.about.com
Posted to FareShare 5-99 by AcaGordon <Gordon@gro1.telmex.net.mx> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Beef Lo Mein Recipe By : Woman's Day Quick Cook, Feb 1'97
Serving Size : 4 Preparation Time :0:00
Categories : Broccoli Carrots
Ground Beef Main Dishes
Pasta/Noodles Quick And Easy
Ramen Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 ounces ground beef or ground pork
1 cup chopped onion
2 1/2 cups water
2 pkgs. beef-flavored ramen noodles and -- seasoning pks.
2 cups frozen broccoli
1 cup shredded carrots
1/8 teaspoon crushed red pepper Brown beef or pork and onion in a large skillet. Add water and bring to a
boil. Crumble in ramen noodles and seasonings, broccoli, carrot and crushed
red pepper. Stir to mix and coat. Cover and simmer for 3 minutes. Uncover,
cook for 3 minutes longer or until most liquid has evaporated and noodles
are tender. MC formatting and posted on FareShare 5-99 by bobbi744@acd.net
ICQ# 12099532 - - - - - - - - - - - - - - - - - -
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