* Exported from MasterCook * Beef Stroganoff Recipe By : JUDI M. PHELPS
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dishes
Pasta/Noodles Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 lb Sirloin steak
1 8 oz Wide egg noodles
3 T Vegetable oil plus
1 t Vegetable oil divided
1 T Butter or margarine
1/4 c Onion -- finely chopped
1/2 lb Mushrooms -- sliced
2 T Dry sherry
2 ts Worchestershire sauce
1 1/2 ts Dijon-style mustard
1/2 t Salt
1/8 t Pepper
1 dash Ground red pepper
2/3 c Sour cream For easy slicing, place meat in freezer for 30 minutes, then cut
across the grain diagonally into 1/4-inch slice. Prepare noodles
according to package directions; drain well. Meanwhile heat 2 tablespoons of the oil and all the butter in a
10-inch skillet over medium-high heat. Add onion and cook 3 minutes
or until tender. Add beef and cook, stirring frequently, until meat
is browned on all sides. With slotted spoon, remove onion and beef
mixture from skillet; keep warm. Pour dripping into small bowl; set
aside. Add remaining 1 tablespoon plus 1 teaspoon oil to skillet. Add
mushrooms and cook over medium-high heat 3 to 5 minutes, until soft.
Add sherry and cook for 30 seconds. Add the reserved meat mixture
and drippings along with the remaining ingredients except sour cream
and noodles. Stir until well mixed. Stir in the sour cream until
blended. Cook over low heat until the mixture is heated through (do
not allow to boil). Serve it over hot noodles. Source: Woman's World Magazine
Shared on FareShare 4-99 and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Blue Corn Muffins With Chile And Cheese - Santa Cafe Recipe By : Susan Curtis, The Santa Fe School of Cooking Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Volume 2-4, Apr.'99
Breads - Quick Cheese Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup softened butter
1/2 cup sugar
5 large eggs
1/2 cup buttermilk OR milk
1 cup all-purpose flour
1 cup blue cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup corn kernels
1 cup grated Monterey jack cheese
1 cup grated Cheddar cheese
3/4 cup diced chile -- see note PANTRY note: You will need 3/4 cup roasted, peeled and diced green chile. Preheat oven to 375 degrees. Grease muffin tins well or insert paper
liners. In the bowl of an electric mixer, cream butter and sugar until
smooth. In a separate bowl, whisk together the eggs and buttermilk. In
another bowl, mix together the dry ingredients. Add the dry ingredients
to the butter and sugar. Slowly mix this mixture with the eggs and
buttermilk. Stir in the corn, cheese and chiles and mix well. Spoon the
batter into the muffin tins. Bake about 25 minutes, until just firm.
Serve warm with butter. Susan Curtis, owner and founder of the Santa Fe School of Cooking recently
paired up with Rocky Durham, cooking instructor at the school and the chef
de cuisine at Santacafe, to demonstrate the art of roasting chiles. Recipes were featured in The New Mexican on 09/17/1997.
Posted on FareShare by kitpath@earthlink.net 4/16/99 - - - - - - - - - - - - - - - - - - NOTES : Makes 12 large or 18 small muffins.
* Exported from MasterCook * Blueberry Bran Muffins Recipe By : Tripart, Ltd.
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Volume 2-4, Apr.'99
Blueberries Breads - Quick Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup skim milk
1 cup all-bran cereal
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons vegetable oil
1/2 cup apple juice -- MOTT'S
1/2 cup apple sauce -- MOTT'S natural
1/3 cup molasses -- GRANDMA'S
1/3 cup granulated sugar
1 whole egg -- or 1/4 cup egg substitute
1 egg white
1/2 cup blueberries -- dusted with 1/4 cup
all-purpose flour Preheat oven to 400F. Line a 12-cup muffin pan with paper baking cups or
spray with cooking spray. In a small bowl, add skim milk to bran cereal. Let soak for 5 minutes. In a large bowl, mix flour, baking powder, salt and cinnamon. In a
separate bowl, blend oil, apple juice, apple sauce, molasses, sugar and
bran mixture. Mix well. Add egg and egg white. Mix well. Fold in dusted
blueberries. Add apple sauce mixture to flour mixture. Mix until
moistened. Fill muffin cups 3/4 full. Bake 20-25 minutes. Remove from oven and cool
20 minutes. Posted on FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Bread Pudding - Golden Nugget Recipe By : Golden Nugget's Buffet, Las Vegas, NV
Serving Size : 12 Preparation Time :2:00
Categories : Desserts Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 16 ounces half and half
8 ounces whipping cream
8 eggs
1 1/4 cups sugar
1/4 teaspoon vanilla
4 1/2 white bread slices
1/2 teaspoon cinnamon
1 teaspoon sugar
2 tablespoons raisins In a bowl mix together well the half-and-half, cream, eggs, sugar and
vanilla. Arrange bread slices on bottom of a 10-by-12-inch baking dish.
Pour egg/cream mixture over bread. Mix cinnamon with sugar and sprinkle
over bread. Spread raisins over top. Cover with foil and bake in a water
bath in 400-degree oven for 75 to 90 minutes. Makes 12 servings. EACH 268 cals, 14g fat, 48% cff - est by MasterCook
Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : Sources: * Carol Bland of Banning asked her waiter at the hotel
for the recipe and he gave her this recipe. * Pat Thomson of San
Jacinto requested this recipe about five years ago and received a
personal note of thanks from the executive chef of the Golden Nugget
in Las Vegas along with the bread pudding recipe. Featured: Cook and
Tell, Riverside Press Enterprise 03/24/99(Wed) --
* Exported from MasterCook * Brine : Chicken A La Minute Recipe By : "juiciest chicken breasts" Ann Heller
Serving Size : 4 Preparation Time :0:00
Categories : Information Volume 2-4, Apr.'99
Chicken Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 large skinless boneless chicken breasts
1 teaspoon coarse salt
1 teaspoon sugar
2 tablespoons olive oil
OR half butter and half oil
fresh lemon juice
pepper -- optional MEALPLAN - To test the technique, Ann used the simple recipe for cooking
chicken breasts "a la minute," merely sauteing them in butter and oil and
adding a squeeze of lemon juice after. If you like, you could make a quick
pan sauce. If time is of the essence, just spoon on a dollop of chutney or
salsa. Sliced into thick strips after cooking, the chicken would be
perfect over a homemade Caesar Salad. INSTRUCTIONS - Trim any fat from chicken with kitchen scissors. Mix salt
and sugar and sprinkle evenly over both sides of the chicken. Rub the
mixture into the meat. Place in a plastic bag, seal and refrigerate for 8
hours, though a minimum of 4 hours will provide some enhancement.
When ready to cook, rinse the chicken breasts thoroughly to remove the
salt and sugar rub. Dry on paper towels, then sprinkle each side with
pepper. Heat the oil in a large skillet over medium heat. Add the chicken
breasts and cook, turning once, until browned on both sides and cooked
through, 4 to 6 minutes per side, depending on the size of the breasts. They
will cook faster than chicken that has not been "pre-treated." -----------[review]-----------
INTRO Ready to cook low fat chicken breasts are the rage. At its best,
it is a blank canvas. At its frequent worst, it is dry. Painfully dry.
That is probably why people drown the chicken in canned soup. PREPARATION: Take a tip from those who have learned about brining turkey
and pork. A little bit of salt and sugar rubbed into the raw chicken will
perform a minor miracle in three or four hours. Let it sit for eight hours
and the miracle is more than minor. If something better comes along for
dinner, you can leave the chicken refrigerated for 24 hours. DRY RUB BRINE - a dry salt-and-sugar rub is a variation on a liquid brine,
and it's rinsed off after a few hours. After that you can proceed with any
chicken recipe. When Ann Heller tried it, side by side with untreated
chicken, she reports: "my knife glided through the salt-rubbed chicken
with ease. It was definitely juicy, while the untreated breast meat had a
dry and mealy feel." TIPS: Remember, over cooking chicken breasts is the deadliest sin. Discount
recipes that specify an exact time. Chicken breasts vary in size from 3
ounces to 8 ounces. Obviously, the cooking times will be different. Unlike
pork, chicken needs to be cooked well done, not medium. Cooked in a
skillet, the times range from 4 minutes per side for a small breast to 6
minutes per side for an 8-ounce breast. Start with a minimum cooking time
and check, nicking with a sharp knife to make sure the juices run clear.
COOKS FASTER: For some reason, chicken with the salt/sugar rub cooks more
quickly, a phenomenon we've noted with brined whole turkey. The scientists
have yet to explain why. So check the chicken a little sooner when cooking
your favorite recipe. 1999 Cox Interactive Media ActiveDayton.com Ann Heller, Dayton Daily News
Fareshare posting from kitpath@earthlink.net 4/22/99 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Brisket In Red Wine Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Beef
Main Dishes Jewish Cookery
Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 pound beef brisket -- (3 to 4)
1 can mushroom soup (non dairy)
2 tablespoons onion soup powder
3/4 cup sweet red wine
2 tablespoons fresh parsley - minced
2 cloves garlic - minced -- (2 to 3)
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
salt and pepper to taste Preheat oven to 350 F. Place meat on a large piece of foil. Combine all ingredients and spread on
meat. Wrap snugly in foil. Roast for 3 hours or until tender.
Cool overnight, slice thinly, reheat for serving at 325 F. If you are unable to find Passover appropriate ingredients, omit them or
substitute as you wish. This is a good brisket recipe to have in your
collection. Recipe from http://www.betterbaking.com/baker2/passoverbri.html
Posted on FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Brownie Pudding Cake Recipe By : Better Homes and Gardens New Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Chocolate
Desserts Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup all-purpose flour
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 cup milk
1 tablespoon cooking oil
1/2 teaspoon vanilla
1/4 cup chopped walnuts
1/3 cup sugar
3/4 cup boiling water 1. In a medium mixing bowl, stir together flour, the 1/4 cup sugar, 1
tablespoon of the cocoa powder, and baking powder. Add milk, oil, and
vanilla; stir until smooth. Stir in walnuts. Transfer batter to a 1-quart
casserole. 2. Combine the remaining 2 tablespoons cocoa powder and the 1/3 cup sugar.
Gradually stir in boiling water. Pour evenly over batter. Bake in a 350
degree oven about 30 minutes, or till a wooden toothpick inserted near the
center of cake comes out clean. Serve warm. MOCHA PUDDING CAKE: Prepare as above, except add 2 teaspoons instant
coffee crystals with the boiling water. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - - | 
