Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links | Top

FareShare Gazette Recipes -- December 1998 - B's (Page 2)

Page B1 | Page B2



FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Brazilian Chicken and Mushrooms
Brisket (Bev's from childhood memories)
Brisket With Burgundy-Orange Sauce
Brussels Sprouts With Gewurztraminer And Caraway Sauce

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index


FareShare Chat Recipes.
FareShare Gazette Recipes.

                    *  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 ->
Posted on FareShare 12-98 by JoAnn  <>
                   - - - - - - - - - - - - - - - - - - 
                     *  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
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
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 <>
                   - - - - - - - - - - - - - - - - - - 
                     *  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 
Posted to FareShare 12-98 by Beverly <>
                   - - - - - - - - - - - - - - - - - - 
                     *  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 
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
If you have comments or questions about this recipe, please E-mail Pat
Hanneman at (12/98) who posted this on FareShare
                   - - - - - - - - - - - - - - - - - - 


Page B1 | Page B2

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!