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FareShare Gazette Recipes -- October 1998 - Z 's

 

 

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Zesty Beef-And-Onion Stew
Zippy Shrimp Spread

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                     *  Exported from  MasterCook  *
                      Zesty Beef-And-Onion Stew, LHJ
Recipe By     : Ladies Home Journal
Serving Size  : 4    Preparation Time :2:45
Categories    : Beef                             Main Dishes
                Onions                           Stews
                Tomatoes                         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     minced garlic
     3/4  teaspoon      salt -- divided
   2      pounds        beef chuck -- trimmed and cut
                        -- into 1-inch cubes
     1/4  teaspoon      freshly ground pepper
  10      ounces        fresh pearl onions
  10      ounces        Rotel tomatoes with green chilies -- canned
1. Heat oven to 325F. With the flat side of a knife, crush the garlic
with 1/4 teaspoon salt to make a paste.
2. Combine the garlic paste, beef, remaining 1/2 teaspoon salt and
pepper in a heavy Dutch oven. Cover and bake 2 hours.
3. Bring 2 quarts water to boil in a saucepan. Add onions and cook 1
minute.
Drain in colander. Cut off stem end and peel. Stir onions and tomatoes
and chilies with liquid into beef mixture. Cover and bake 30 minutes 
more, until meat and onions are tender.
Prep time: 15 minutes Baking time: 2 1/2 hours
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
Posted on FareShare 10-13-98 by J Pellegrino 
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NOTES : No browning is necessary for this rich, one-pot stew. Just toss
the cubed beef with garlic paste and roast it without adding liquid. 
Use a heavy pot with a tight-fitting lid to keep in the moisture.
                     *  Exported from  MasterCook  *
                           Zippy Shrimp Spread
Recipe By     : Southern Living, Ella C. Sharpe, Williamston, NC
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Dips/Spreads
                Shrimp                           Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          water
   1      pound         unpeeled medium-size fresh shrimp
   6      ounces        cream cheese -- softened
     1/2  cup           catsup
   1      teaspoon      grated onion
   1      teaspoon      prepared horseradish
     1/2  teaspoon      red pepper
     1/2  teaspoon      Worcestershire sauce
Bring water to a boil; add shrimp, and cook 3 to 5 minutes.  Drain well;
rinse with cold water. Chill. Peel and devein shrimp. Set aside 3 shrimp
for garnish.  Coarsely chop remainder.
Combine cream cheese and remaining ingredients in a mixing bowl; beat at
medium speed of an electric mixer.  Stir in chopped shrimp.  Cover and
chill at least 2 hours. Garnish with whole shrimp, and serve with assorted
crackers.
Yield: 1 1/4 cups.
Published in Southern Living 2/1990
Posted on FareShare 10-10-98 by J Pellegrino
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