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FareShare Gazette Recipes -- April 1999 - B's (Page 2)

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FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Beef Stroganoff
Blue Corn Muffins With Chile And Cheese - Santa Cafe
Blueberry Bran Muffins
Bread Pudding - Golden Nugget
Brine : Chicken A La Minute
Brisket In Red Wine
Brownie Pudding Cake

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                    *  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            Worcestershire 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
  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. or
                   - - - - - - - - - - - - - - - - - - 
                     *  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 4/16/99
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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
Fill muffin cups 3/4 full. Bake 20-25 minutes. Remove from oven and cool
20 minutes.
Posted on FareShare 4-99 by JoAnn 
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                     *  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 
                   - - - - - - - - - - - - - - - - - - 
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
MEAL PLAN - To test the technique, Ann used the simple recipe for cooking
chicken breasts "a la minute," merely sautéing 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."
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 Ann Heller, Dayton Daily News
Fareshare  posting from 4/22/99
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                     *  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
  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
Recipe from
Posted on FareShare 4-99 by JoAnn 
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                     *  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 
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 
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