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FareShare Gazette Recipes-- September 2000 - R's

 

 

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Ragout A'la Deutsch (Bavarian Beef Tenderloin)
Rice & Fruit Salad Hallie

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                      * Exported from MasterCook *
              Ragout A'la Deutsch (Bavarian Beef Tenderloin)
Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4         pounds  sirloin steak -- cut into 1/4" strips
  3        tablespoons  butter -- melted
  3        tablespoons  all-purpose flour -- 1/2 inch thick
     1/2           cup  white wine -- drinking wine
     3/4           cup  green pepper -- diced
  1             medium  onion -- diced
  1 1/2           cups  sliced mushrooms -- fresh
  4             ounces  sliced pimientos
  1           teaspoon  salt
  1               dash  hot pepper sauce
  1               dash  Worcestershire sauce
In a skillet cook sirloin in 2 tablespoons of the melted butter, just 
until browned, about 5 minutes.
Pour drippings into a measuring cup, skim 2 tablespoons of the drippings
of top and place in a saucepan. Add flour and blend well. Cook stirring
over low heat till bubbly about 1 minute, remove from heat. Add water to
meat juices remaining in measuring cup to make 1 cup. Add to flour
mixture and blend well.. Cook over medium heat stirring constantly,
till thickened, about 5 minutes. Stir in wine and set aside. In same
skillet cook green pepper, onion and mushrooms in remaining 1 tablespoon
butter just till tender, about 5 minutes.
Add beef gravy, pimientos, salt, hot pepper sauce and Worcestershire
sauce. Bring to boil and simmer 30 minutes.
Serving Ideas : Steamed cabbage and carrots.
NOTES : May use your favorite beer instead of the white wine.
Contributed by Sandy to the FareShare Gazette; 19 September, 2000.
                    - - - - - - - - - - - - - - - - - - - 
Per serving: 435 Calories (kcal); 29g Total Fat; (62% calories from 
fat); 31g Protein; 8g Carbohydrate; 118mg Cholesterol; 586mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 
3 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                        Rice & Fruit Salad Hallie
Recipe By     :Hallie du Preez
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-9, September 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  cooked rice
  1              large  tomato -- chopped
  3             stalks  celery -- chopped fine
  5                     dried apricots
  1                cup  seedless grapes
     1/4           cup  onion -- finely chopped
  1         tablespoon  fresh ginger root -- finely chopped
  1 1/2      teaspoons  curry powder
  1 1/2           cups  water
  1 1/2      teaspoons  cornstarch -- or tapioca powder
  1              pinch  dried mint leaves
     1/2      teaspoon  salt -- optional
Place the cooked rice into a large bowl. Add the finely chopped celery 
and the chopped tomato.
In a small saucepan over medium heat cook the dried apricots for 5 
minutes. Add the grapes, finely chopped onion, ginger, curry powder 
and mint.
When the apricots are plump and tender, remove them from the saucepan
and chop them very fine. Stir the apricots into the rice.
Mix the tapioca powder with a little water and stir into the curried
fruit mixture. Cook until thickened.  Pour over the rice and mix well. 
Add salt to taste.
Serve warm or cold.
MC formatted and contributed to the FareShare Gazette by Hallie;
27 September, 2000.
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 409 Calories (kcal); 1g Total Fat; (2% calories from fat); 
7g Protein; 100g Carbohydrate; 0mg Cholesterol; 214mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 4 1/2 
Fruit; 0 Fat; 0 Other Carbohydrates

 

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