* Exported from MasterCook * Brazilian Chicken and Mushrooms Recipe By : The Complete Book of World Cookery
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Main Dishes
Mushrooms Peppers
Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 c Chicken broth
1/2 Green pepper -- diced
1 c Milk -- or thin cream
1/2 Red pepper -- diced
2 oz Butter
1 c Mushrooms -- sliced
2 oz Flour
1 tsp. Lemon juice
3 c Chicken -- cooked, sliced
4 Egg yolks
To Taste salt and pepper Melt the butter, add the mushrooms and diced green pepper. Saute for 5
minutes over a slow heat to prevent butter from burning. Add flour and
seasonings, mix well, then add cold chicken broth and milk. Stir
constantly until creamy. Set the dish over hot water in a double boiler; add chicken slices, diced
red pepper and lemon juice and cook until hot. Then add well-beaten egg
yolks. Continue stirring until everything is hot. DO NOT overcook unless
you like creamy scrambled eggs. Serve on toast, if desired. Yield: 6 servings. Source: the complete book of World Cookery, Crescent Books,
A division of Crown Publishers Inc,
419 Park Avenue South, New York, NY 10016
ISBN 7064 0023 2 1972 Recipe from Cheshire's Crafts & Cuisine - http://www.cheshcat.com>
Posted on FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Brisket (Bev's from childhood memories) Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 3, Dec. '98 Beef
Carrots Ethnic
Holidays Main Dishes
Onions Potatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 lb beef brisket -- (3 to 4)
1 envelope Lipton Onion Soup Mix
(you may add more at -- step #6)
several large onions sliced
1 bay leaf
carrots sliced
potatoes cut into chunks
water to partially cover
vegetable oil or canola oil (do not use
olive oil) Brisket has become one of the most, if not the most, popular Chanukah
dish, even though there is no religious significance to it's choice. it
just goes so well with latkes. I prefer browning the meat first, and also
sauteing the onions first as well, to bring out the flavor.
This is my version, and there are no exact amounts. Slice as many onions
as you like, and add as many carrots and potatoes as you like. 1. Preheat oven or slow cooker such as a Nesco to 350 degrees. 2. Add a little oil to a pot or fry pan, saute sliced onions on top of
the stove until golden, not brown. remove from pan, and put in bottom of
baking dish large enough to hold all the ingredients, or the pan of the
Nesco. 3. Brown the brisket in a bit of oil in the same pan you used for
the onions (why dirty another pot?) remove from pan and put on top of the
onions. 4. Add enough water to cover the brisket about 1/2 or 3/4 of the
way to the top. 5. sprinkle the packet of Lipton Onion Soup Mix on top of the brisket,
and in the water. add a bay leaf if you have it or remember to. it
adds a nice flavor to the mixture, but if you forget or don't have it,
don't worry, it will still be delicious. 6. Bake at 350 for about an hour, taste for seasonings. if you want to
add salt and pepper do so, or part of another packet of soup mix do so,
but be sparing with the salt if you add the soup mix. 7. after about an hour of cooking the beef, add the sliced carrots, and
the potatoes, and cook until everything is tender. usually about another
1/2 hour to 45 minutes. 8. Cool about 15 minutes, and SLICE THE MEAT AGAINST THE GRAIN.
otherwise you'll have stringy slices. serves about 6 to 8 people, or just
Steve and me....LOL 9. The next day, the brisket is delicious served on bread with mayonnaise.
Helmann's of course :-) NOTE: this freezes well, though sometimes the potatoes are a little
different texture. I suggest you eat the potatoes with another meal
instead of freezing them. Posted to FareShare 12-98 by Beverly <bevmed@ingress.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Brisket With Burgundy-Orange Sauce Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 3, Dec. '98 Beef
Main Dishes Mushrooms
Wine Ethnic Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 envelope onion soup mix
1 1/2 cups burgundy wine
1/4 cup water
2 Tbs flour
1 Tb dried basil
2 tsp dried thyme
1/3 cup orange marmalade
1 1/2 tsp grated orange peel
2 tsp sugar
4 cloves garlic minced
1/4 tsp pepper to taste -- (1/4 to 1/2)
4 lb. brisket of beef
(trim off as much fat as possible)
1 lb mushrooms -- cleaned
(if large cut in halves or quarters) Preheat oven to 300 In a roaster which the brisket fits comfortably, stir together soup
mix, wine, water and flour until blended. Stir in basil, thyme,
marmalade, orange peel, sugar, garlic and pepper. Add the brisket
spooning some of the sauce over the top. cover and bake for 4 hours
basting every hour until tender when pierced with a fork. If sauce
bubbles rapidly, reduce oven to 275. Remove from oven, and place brisket on a sheet of heavy foil. pour
sauce into a bowl and refrigerate. When brisket is cool, wrap in
foil and refrigerate. (brisket and sauce may be refrigerated
separately overnight) Remove solidified fat from the sauce and discard. slice
brisket thinly AGAINST the grain. Overlap slices in a shallow
ovenproof dish. pour sauce over meat. Preheat oven to 325 or 350. add
mushrooms to meat, basting with sauce. Bake covered with foil for 40 to
50 minutes, basting once until heated through and mushrooms are tender.
Brisket made be refrigerated covered up to 2 days or frozen. Defrost in
refrigerator overnight. bring to room temperature before reheating. serves 8. Here is a non traditional but festive brisket. it is also from the
FAST AND FESTIVE MEALS FOR THE JEWISH HOLIDAYS by Marlene Sorosky. Posted to FareShare 12-98 by Beverly <bevmed@ingress.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Brussels Sprouts With Gewurztraminer And Caraway Sauce Recipe By : Jimmy Schmitz - Detroit, MI 1998
Serving Size : 8 Preparation Time :0:20
Categories : Vegetables Volume 3, Dec. '98
Side Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Boiling salted water
1 1/2 pounds brussels sprouts -- medium prepared
2 tablespoons unsalted butter
1 cup diced shallots or red onions
2 cups Gewurztraminer or Riesling wine
1 cup heavy cream
2 teaspoons whole caraway seeds -- toasted
slightly to release their flavor
Salt and freshly ground black pepper
1/2 cup snipped fresh chives PREP SPROUTS: Rinse. Trim bases and loose outer leaves; and an "X" cut 1/4
to 1/2 inch deep in each base. In a medium pot of boiling salted water, add the brussels sprouts. Cook
until al dente, tender yet firm to the bite, about 4 to 5 minutes for
medium-size sprouts. Drain in a colander and cool under cold running
water. Cut into halves or quarters if large. Reserve while making the
sauce. In a large saute pan, heat the butter over high heat. Add the shallots and
cook until tender and beginning to brown on the edges, about 4 minutes.
Add the wine and cook until reduced by half, about 8 minutes. Add cream
and caraway seeds and cook until reduced and thickened enough to lightly
coat the back of a spoon, about 8 minutes. Add the brussels sprouts and
season generously with salt and pepper. Cook until the sauce is reduced enough to coat the brussels sprouts
nicely, about 3 minutes. Mix in half of the chives. Transfer to a warm
serving dish, top with the remaining chives and serve. Makes 8 side-dish servings. 178 calories (72% from fat), 14 grams fat (9
grams sat. fat), 10 grams carbohydrate, 3 grams protein, 30 mg sodium, 49
mg cholesterol, 60 mg calcium, 3 grams fiber *INFO* Tested by Jimmy Schmitz. Recipe from Detroit Free Press, Dec 1, 1998
http://www.freep.com/fun/food/qjimrec2.htm If you have comments or questions about this recipe, please E-mail Pat
Hanneman at kitpath@earthlink.net (12/98) who posted this on FareShare - - - - - - - - - - - - - - - - - - | 
