Recipes Included On This Page Ranch Swiss Steak Roasted Beet Salad With Fresh Mozzarella Cheese Rosemary Butter Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ranch Swiss Steak Recipe By : Ladies Home Journal Cookbook 1960 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Main Dishes Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb round steak, 3/4 inch thick 1/2 c flour 3 tbsp shortening 1 1/2 tsp salt 1/2 tsp pepper 1 clove garlic -- crushed 1 med onion -- sliced 1 tsp paprika 1 tsp onion salt 1 c water Cut steak into 6 pieces and pound the flour into the meat. Brown well in the shortening. Season with salt and pepper. Add the garlic and onion. Continue cooking until the onion is tender and browned. Add paprika, onion salt and water. Cover and bake in moderately hot oven, 375F, until meat is tender, about 2 hours. Add more water if necessary. Posted on FareShare 12-98 by S. Schwartz <Honns@gate.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Beet Salad With Fresh Mozzarella Cheese -Carpenter Recipe By : HOT VEGETABLES by Hugh Carpenter & Teri Sandison Serving Size : 6 Preparation Time :0:00 Categories : Salads Vegetables Volume 3, Dec. '98 Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 small red or golden beets 1 cup sliced almonds or 1/2 cup pine nuts 3 ounces buffalo mozzarella cheese or soft goat cheese 4 cups baby spinach leaves or arugula or baby lettuce greens **Dressing** 1/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon soy sauce 1/4 teaspoon black pepper 2 tablespoons chopped fresh basil leaves 1 garlic clove -- finely minced TIP: All advance preparation steps may be completed as much as 8 hours before you begin assembly. DRESSING: Combine oil, lemon juice, soy sauce, pepper, basil and garlic; mix well. SALAD: Preheat oven to 400F degrees. Trim tops off beets and reserve for another dish. Scrub beets; wrap in aluminum foil. Place on a baking sheet and roast 30 minutes, until beets can be easily pierced with a knife. Remove from oven. When cool enough to handle, peel skin off beets. Cut beets into thin slices and refrigerate. Reduce oven temperature to 325 degrees. Spread almonds in a single layer on a baking sheet and toast until light golden, about 8 minutes. Set aside. Slice mozzarella or crumble goat cheese; refrigerate. Place spinach in a bowl. Pour half the Dressing over the spinach; toss until evenly coated. Arrange spinach on salad plates. If using mozzarella, add it next. Add beets and a sprinkling of almonds. If using goat cheese, add beets first on top of spinach, then add goat cheese and almonds. Sprinkle on remaining Dressing. Serve immediately. Makes 4 to 6 servings as a salad; two as an entree. * INFO * Recipe from HOT VEGETABLES by Hugh Carpenter & Teri Sandison (Ten Speed Press, 1998). 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. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Butter Recipe By : adapted from Cooking with Herbs Serving Size : 1 Preparation Time :0:00 Categories : Dips/Spreads Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound butter -- [125g] 1 tablespoon chopped fresh rosemary -- [20ml] 1/2 teaspoon cracked black pepper -- [2ml] 2 teaspoons grated fresh orange rind -- [10ml] Beat the ingredients together until well combined. Spoon the mixture onto a sheet of waxed paper and shape into a log about 1 1/2 inches [4cm] in diameter. Roll the paper around it and twist the ends to seal. As an alternative you can force the mixture through a piping bag using a large decorative tip or through a cookie press to make attractive shapes. Cover and refrigerate until firm for up to 2 days or freeze for up to 2 months. This is delicious served with meat or vegetables. Adapted from Cooking with Herbs, a publication of The Australian Women's Weekly; 1989; ISBN 0 949892-58-0. Formatted for MasterCook and contributed to FareShare 12-98 by Hallie du Preez. - - - - - - - - - - - - - - - - - -