* Exported from MasterCook * Baked Reuben Sandwich (State Fair Winner) Recipe By : http://www.rhodesbread.com/ (Rhodes Bread Website)
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Sandwiches/Wraps
Sauerkraut Sausage
Using Frozen Bread Dough Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 Loaf Rhodes White Bread Dough -- thawed/risen
1/3 cup Bernstein's Light Cheese Fantastico Salad
Dressing
1/2 lb Turkey Pastrami -- thinly sliced
8 slices Swiss Cheese
2 cups Sauerkraut
1 Egg White -- beaten
2 Tbsp Caraway Seeds Thaw dough until soft and risen (about 4-5 hours at room temperature). On
an oiled surface, roll thawed dough into a 12" x 16" rectangle. With a
knife, gently mark a 4" space down the center. Then, lengthwise mark 2"
strips as shown in diagram. Cut as shown being careful to not cut
through the center. Pour dressing down the center of the dough length. Top with layers of
pastrami then slices of swiss cheese. Top cheese with sauerkraut. Begin
braid by folding top and bottom rows toward filling. Start at the top and
fold strips of dough left over right, right over left, continuing until
finished. Support braid with both hands and place on cookie sheet that has
been sprayed with non-stick cooking spray. Brush braid with egg white and
sprinkle with caraway seeds. Bake at 350°F for 30 to 35 minutes or until
browned. Cool slightly and slice for serving. Nutritional Information:
Total Servings: 8, Serving Size 1/8
Calories 360, Fat 11g, Cholesterol 52gm, Sodium 2130mg, Carbohydrate 41g
Dietary Fiber 4g, Sugar 5g, Protein 24g
http://www.rhodesbread.com/reuben.html
MC formatting and posted on FareShare 11-98
by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Banana-Buttermilk Waffles -Lukins Recipe By : USA Cookbook by Sheila Lukins
Serving Size : 5 Preparation Time :0:00
Categories : Pancakes/Waffles Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs -- separated
1 cup plain nonfat yogurt
1 cup milk
1/3 cup unsalted butter -- melted
1 teaspoon pure vanilla extract
2 ripe bananas
***FOR SERVING***
unsalted butter
pure maple syrup Preheat a nonstick waffle iron. Combine the flour, brown sugar, baking
powder, salt, cinnamon and nutmeg in a bowl; set aside. In another bowl, whisk together the egg yolks, yogurt, milk, melted butter
and vanilla. Sift the flour mixture into the liquid, and mix just to
combine. Coarsely mash the bananas with the lemon juice in a bowl, and stir them
into the batter. Beat the egg whites until stiff, then fold them into the
batter with a rubber spatula. Pour 1/2 cup of the batter into the center of the preheated waffle iron.
Quickly spread it out toward the edges with a rubber spatula. Close the
top and cook for 2 minutes. Remove the waffle; repeat procedure with the
remaining batter and pecans. Serve waffles immediately with butter and
syrup. SOURCES: 1) From USA Cookbook, by Sheila Lukins. New York: Workman Press,
1997. 2) [url: http://www.charleston.net/pub/entertain/food/waffles0819.htm
"Weekend waffle," Wednesday, August 19, 1998 By ANN BURGER, Post and
Courier Food Editor] 3) As edited by kitpath@earthlink.net for mastercook
10/98 Notes: For a change of tastes from butter and syrup, top these waffles
with a dollop of sour cream or yogurt and some fresh raspberries. Makes 10
waffles, serves 5. Make these fresh.
Posted on FareShare 11-98 by Pat Hanneman - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Basic Herb Jelly -Tolley & Mead Recipe By : THE HERBAL PANTRY
Serving Size : 1 Preparation Time :0:00
Categories : Preserves Volume 2, Nov. '98
Condiments/Seasonings Jams/Jellies Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups water
or 2+1/2-cups fruit juice or wine
1 cup fresh herbs
4 cups sugar
1/4 cup cider vinegar
or lemon juice
1 drop food coloring -- or as needed
3 ounces liquid pectin
fresh herb sprigs
or 1/2 cup chopped herbs -- optional This jelly can be made with a variety of herbs and herb flowers. If fresh
herbs are not available, substitute one-third the amount of dried herbs.
Use vinegar if you are making a jelly to be eaten as a savory with meats
or cheese; lemon juice if it is to be eaten as a sweet. Any fruit juice or
wine can be used in place of the water for greater variety, and you can
combine two or more herbs in one jelly. If you are using flowers that do
not seem to be giving up their color in the water, add 2 tablespoons of
the vinegar to the water while they are steeping. The following herbs and/or their flowers are among the many that can be
used in this recipe: rosemary, thyme, marjoram, parsley, lemon verbena,
mint, any of the scented basils, tarragon, ginger, garlic, chive blossom,
lavender, lemon thymes chamomile, fennel, borage, bee balm, or rose petals
(white heel removed). INSTRUCTIONS: Bring the water or fruit juice to a boil and pour it over
the fresh herbs. Cover and steep until the liquid has cooled. Strain, pressing
all the liquid and flavor out of the herbs. In a non-aluminum saucepan combine 2 cups of herbal infusion with the
sugar, lemon juice or vinegar, and the food coloring if you are using it.
Bring the mixture to a boil over high heat, and as soon as the sugar has
dissolved, stir in the pectin. Return to a rolling boil, stirring, and
boil for exactly 1 minute. Remove the jelly from the heat and skim off any
foam. If you are using fresh herbs as decoration, place a fresh herb sprig in
each jar and hold it in place with a sterilized spoon or chopstick. When
the jelly is nearly set, remove the spoon or chopstick and the sprig will
stay in place. Stir chopped herbs into the jelly before pouring it into
the jar. (If the herbs do not stay suspended, stir the jelly occasionally
until it thickens enough to hold.) Process small jars for 5 minutes in a hot-water bath or seal with a thin
layer of paraffin. MAKES 4 to 5 half pints. Recipe from THE HERBAL PANTRY, (p.46) by Emelie Tolley and Chris Mead
(1992: Potter). Posted on FareShare 11-98 by kitpath@earthlink.net
11/13/98 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Basic Waffles And Bacon Waffles -Lukins Recipe By : USA Cookbook by Sheila Lukins
Serving Size : 4 Preparation Time :0:00
Categories : Pancakes/Waffles Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups all-purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 large eggs -- separated
1 1/2 cups milk
1/3 cup unsalted butter -- melted
1 teaspoon pure vanilla extract
***FOR SERVING***
unsalted butter
pure maple syrup
fresh berries Preheat a nonstick waffle iron. Combine the flour, brown sugar, baking
powder and salt in a bowl; set aside. In another bowl, whisk together the egg yolks, milk, melted butter and
vanilla. Stir the flour mixture into the liquid, and mix just to combine.
Beat the egg whites until stiff, then fold them into the batter with a
rubber spatula. Pour 1/2 cup of the batter into the center of the preheated waffle iron.
Quickly spread it out toward the edges with a rubber spatula. Close the
top and cook for 2 minutes. Remove the waffle; repeat procedure with the
remaining batter. Serve waffles immediately with butter, syrup and fresh
berries. To make Bacon Waffles: Fry bacon slices until they're brown but not quite
crisp; drain. Proceed with waffle recipe above. Just before closing the
waffle iron to cook the waffles, place a couple of the bacon strips over
the batter. Close waffle iron; cook and serve as directed. SOURCES: 1) From USA Cookbook, by Sheila Lukins. New York: Workman Press,
1997. 2) [url: http://www.charleston.net/pub/entertain/food/waffles0819.htm
"Weekend waffle," Wednesday, August 19, 1998 By ANN BURGER, Post and
Courier Food Editor] 3) As edited by kitpath@earthlink.net for mastercook
10/98 and Posted on FareShare 11-98 by Pat Hanneman Notes: Makes 8 waffles, serves 4. Make these fresh. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Bechamel (Al Forno Restaurant) Recipe By : Chef-Owners Johanne Killeen & George Germon, Al Forno
Serving Size : 1 Preparation Time :0:00
Categories : Polenta Sauces
Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/4 teaspoon salt Scald the milk in a small saucepan. Melt the butter in a heavy saucepan
over low heat. Add the flour, and stir with a wooden spoon until the
mixture is smooth. Continue to stir until the mixture has bubbled for 2 minutes. Take
care not to allow the flour to darken. Recipe can be used for the Polenta Lasagne recipe. This recipe is from their book "Cucina Simpatica", Robust Trattoria
Cooking,Harper Collins ISBN 0 06 016119 1 Posted to FareShare 11/98 by JoAnn Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Beef Jerky Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Beef
Snacks Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 lb thick cut bottom or top cut round steak
1/4 cup soy sauce
1/4 tsp pepper
1 1/2 teaspoons Accent
2 tsp seasoning salt (Lawry's)
1/4 cup Worcestershire sauce
2/3 tsp garlic powder
2 tsp onion powder Thick cut round steak was on sale recently, so I bought one and
made one of my favorite snacks. My recipe card has a note that I
put on it long ago, "Excellent! Make lots!"
Combine all ingredients except meat. Stir well. Slice meat into
strips 3/8 in. thick. Place meat in marinade, making sure the meat
is covered. Marinate overnight. In the morning, place cookie sheets
at the very bottom of your oven (under the heating element) to catch
the drippings, and then lay the strips of meat directly on the oven racks. Bake at 150 degrees F. (warm) for 6 to 8 hours (longer if you like crispy
jerky). Hint: The meat is easier to cut into thin strips if it is slightly frozen.
This is a whole lot cheaper than buying the store-bought jerky, that's
for sure. Posted on FareShare 11-98 by Steve Royal <sroyal1@rochester.rr.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Berry Tasty Stuffed Squash - Billings Recipe By : Billings of St Louis Post Dispatch
Serving Size : 8 Preparation Time :0:00
Categories : Apples Nuts
Onions Side Dishes
Squash Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 acorn squash -(about 1-lb each)
Nonstick cooking spray
1 medium onion -- peeled and quartered
2 apples -- peeled
2 cups cranberries -(about 8-oz)
Salt
3/4 cup packed brown sugar
2 teaspoons cornstarch
1/2 cup chopped walnuts
6 tablespoons butter -- melted Preheat oven to 350 degrees. Cut squash in half from stem end to tip; cut a small slice off the side
if necessary, so that each half will sit flat (cavity-side up). Scrape
outseeds and fibers. Line a baking sheet with foil; spray foil with
nonstick cooking spray. Arrange squash cavity-side down on sheet;
bake 15 minutes. Meanwhile, in work bowl of food processor fitted with steel knife blade,
chop onion coarsely by pulsing 3 or 4 times; add apples, cranberries, 1
teaspoon salt and brown sugar. Sprinkle cornstarch over all; pulse to a
medium chop. Remove baking sheet from oven. Turn squash cavity-side up; sprinkle
generously with salt. Divide filling evenly among squash halves. Sprinkle
with chopped walnuts; drizzle with melted butter. Bake 40 minutes longer. Yield: 8 servings. To make ahead: Fill and drizzle with butter, omitting walnuts; bake as
directed. Remove from oven and let cool to room temperature. Store,
covered, in refrigerator up to 2 days. To reheat, remove from refrigerator
and let stand at room temperature for 2 hours. Sprinkle with walnut
pieces, and press them gently into filling. Place in a preheated 350-degree
oven for 20 minutes or until heated through. [265cals, 10g fat; Or reduce
nuts and omit butter, use a spray.] By Jack and Mary Billings of St. Louis Post Dispatch 11/98 Double or
triple this recipe if you're feeding the equivalent of the Rams'
defensive line. We often cut the halves in half (after cooking and before serving) -
nobody wants to fill up on one dish when there are 27 options on the table! Posted on FareShare 11-98 by Pat Hanneman <kitpath@earthlink.net>
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