Recipes Included On This Page Bayou Red Beans and Rice Casserole Beginner's Croissants Boston Baked Beans Boudin Brown Meat Stock Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bayou Red Beans and Rice Casserole Recipe By : READER'S DIGEST KITCHEN SECRETS Serving Size : 6 Preparation Time :24:00 Categories : Volume 2-12, Dec. '99 Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Dried Red Kidney Beans -- Sorted and Rinsed 1 Tablespoon Vegetable Oil 8 Ounces Chorizo Sausage (or Italian) -- Crumbled 1 Large Yellow Onion -- Coarsely Chopped 1 Large Green Bell Pepper -- Seeded and Chopped 1/2 Cup Chopped Celery 2 Cloves Garlic -- Minced 8 Ounces Smoked Ham -- Diced 4 Cups Browned Beef Stock 2 Whole Bay Leaves 1/2 Teaspoon Dried Thyme -- Crumbled 1/2 Teaspoon Dried Marjoram -- Crumbled 1/8 Teaspoon Cayenne Pepper 2 Cups Cooked Long-Grain Rice 1 Tablespoon Red Wine Vinegar 1/2 Teaspoon Salt Soak beans overnight in water to cover. Drain beans (if cooking beans in water instead of broth, reserve soaking liquid and add water to total 1 quart liquid); set aside. In a 6-Quart Dutch oven over moderate heat, heat oil 1 minute. Add chorizo and saute until brown - about 5 minutes; transfer to paper toweling to drain. Drain all but 2 Tablespoons of pan drippings. Add onion, green pepper, celery, and garlic and saute until soft - about 5 minutes. Add reserved beans, ham, stock, bay leaves, thyme, marjoram, and cayenne. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, covered until beans are tender - about 1 1/2 hours. Remove and discard bay leaves. Preheat the oven to 350 degrees. Drain beans, reserving 1 cup liquid. Put beans and liquid into a lightly greased 3-Quart casserole; stir in chorizo, rice, vinegar, and salt to taste. Bake, covered, until hot - about 40 minutes. Serve with hot red pepper sauce. Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beginner's Croissants Recipe By : Company's Coming - Breads by Jean Paré Serving Size : 32 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon granulated sugar -- (5 ml) 1/4 cup warm water -- (60 ml) 1/4 ounce active dry yeast -- (8 g) 1 1/2 cups milk -- (375 ml) 1/3 cup granulated sugar -- (75 ml) 1 1/2 teaspoons salt -- (7 ml) 1 large egg 1 cup all-purpose flour -- (250 ml) 1/4 cup butter or margarine -- melted [hard marg. not soft] -- (60 ml) 1 cup cold butter -- (250 ml) [NOT margarine] 4 cups all-purpose flour -- (1 liter) 1 large egg 1 tablespoon water -- (15 ml) Stir the first amount of sugar and warm water together in a small bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast. Measure next 6 ingredients into medium bowl. Add yeast mixture. Beat until smooth. Cut second amount of butter into second amount of flour in large bowl until it is the size of large shelled peanuts. Add yeast mixture. Use a rubber spatula to fold together just until the flour is moistened. Divide the dough into 4 equal portions. Place all the portions into a bowl. Cover with a tea towel. Refrigerate for 15 minutes. Remove only one portion from the refrigerator at a time. Place dough on a lightly floured board and roll into a 16- to 17-inch (41-to 43-cm) circle. Cut into 8 wedges (triangles). Starting at the wide end, roll up loosely toward the point. Arrange on an ungreased baking sheet, point side down, and shape into crescents. Leave 2 inches (5 cm) of space between each one. Cover with a tea towel. Place in the oven with the oven light on and the door closed for 1 1/2 to 2 hours until they are almost doubled in size. In a small bowl whisk the remaining egg with the 1 tablespoon of water. Brush over each roll. Bake at 375°F. (190°C.) for about 15 minutes. Cool on racks. Makes 32 croissants. From Breads, one of the Company's Coming books by Jean Paré; 1996; ISBN 1-895455-09-X MasterCook formatting by Hallie. Posted to FareShare 12-99 by Hallie <buddy@connect.ab.ca> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boston Baked Beans Recipe By : SUPER COOKERY Serving Size : 1 Preparation Time :8:00 Categories : Volume 2-12, Dec. '99 Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ounces Salt Pork 2 Pounds Dried Beans -- Soaked Overnight -- and Drained 2 Teaspoons Salt 1 Large Onion -- Finely Chopped 1/2 Cup Soft Brown Sugar 6 Tablespoons Molasses 3 Teaspoons Dry Mustard 1 Teaspoon Black Pepper Put the salt pork in a large bowl. Add cold water to cover. Soak the salt pork for 3 hours and drain well. Place the beans in a saucepan and add enough cold water to cover. Add 1 teaspoon of salt. Bring the water to a boil over high heat. Boil the beans for 2 minutes. Remove the pan from the heat and let the beans soak in the water for 1 hour. Return the pan to the heat and bring the beans to a boil again. Reduce the heat to very low, partially cover the pan and slowly simmer the beans for 30 minutes. Drain the beans and discard the liquid. Preheat the over to very cool 250 degrees. Place the onion in the bottom of a flameproof casserole. Add a layer of the cooked, drained beans to the casserole. Thickly slice the drained salt pork and cut each slice into small chunks. Arrange a layer of salt pork over the beans in the casserole. Add another layer of beans and finish with a layer of salt pork. In a small mixing bowl, with a wooden spoon, mix together the brown sugar, molasses, mustard, black pepper and the remaining 1 teaspoon of salt. Spoon the mixture over the beans and pork. Add enough boiling water to cover the beans. Cover the casserole and place it in the oven. Bake for 5 hours, adding boiling water from time to time so that the beans are always just covered. Remove the lid of the casserole and bake uncovered for 45 minutes. Serve straight from the casserole. NOTES : Flavored with molasses and baked to a dark, rich brown, Boston Baked Beans is a traditional American dish. In colonial New England, this nourishing combination of beans, salt pork and molasses was often baked in the oven with the week's bread and then eaten with thick slices of the steaming hot, brown bread. Today, Boston Baked Beans are usually served with roast pork or ham. Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boudin Recipe By : LOUISIANA REAL & RUSTIC Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Pork butt -- cut into 1” cubes 1 pound Pork liver -- rinsed in cool water 2 quarts Water 1 cup Chopped onions 1/2 teaspoon Minced garlic 1/2 cup Chopped green bell peppers 1/2 cup Chopped celery 4 1/4 teaspoons Salt 2 1/2 teaspoons Cayenne 1 1/2 teaspoons Freshly-ground black pepper 1 cup Finely-chopped parsley 1 cup Chopped green onions tops -- (green part only) 6 cups Cooked medium-grain rice Sausage casings, 1 1/2” diameter, about 4 feet in length In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. This recipe yields about 4 1/2 of pounds sausage. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A21 broadcast 02-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com, 03-25-1997 Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Meat Stock Recipe By : SOUTHERN LIVING 1990 Serving Size : 1 Preparation Time :10:00 Categories : Volume 2-12, Dec. '99 Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Pounds Beef or Veal Bones 6 Quarts Water 1 Pound Carrots -- Diced 2 Medium Onions -- Diced 4 Stalks Celery -- Diced 3 Cloves Garlic -- Quartered 3 Bay Leaves 8 Peppercorns 2 Cups Fresh Parsley -- Chopped Place bones in a shallow roasting pan; bake at 450 degrees for 45 minutes or until bones are well browned, turning occasionally. Combine browned bones and 6 quarts water in a large stockpot. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hours. (Skim surface frequently to remove scum.) Uncover and continue cooking 4 hours. Add carrots and remaining ingredients. Reduce heat to low, and cook, uncovered, 6 hours. Remove from heat, and cool. Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard bones, vegetables, and seasonings. Cover and chill stock. Skim and discard solidified fat from top of stock. Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - -

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