To prepare the avgolemono, heat the remaining 2 tablespoons butter in a pan. Stir in the flour, and after cooking over low heat for 1 minute, gradually add 2 cups of the hot cooking liquid from the meat. Stir until the sauce comes to a boil. Meanwhile, in a small bowl, beat the two remaining egg yolks and add the lemon juice, droplet by droplet, beating all the while. Beat a little of the thickened cooking liquid into the yolk mixture, then add the yolks to the pan of hot liquid. Mix well and cook over low heat until thickened. Pour the hot sauce over the pork and celery, garnish with parsley or celery leaves and serve warm.
Note: Celeriac may be substituted for the celery. Use 2-1/2 pounds of celeriac, and peel, quarter, and cut it into 1/2 inch slices before adding it to the pork. A little scraped, diced carrot may be added with the celery.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias
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* Exported from MasterCook II *
Pork Collioure Stew
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork/Ham Soups/Stews
French
Amount Measure Ingredient -- Preparation Method
4 pounds Pork shoulder
2 tablespoons Grated horseradish -- trimmed of fat,
cut into 1-in cubes
1/2 cup Fresh lemon juice
1/2 tablespoon Salt
4 cups All-purpose broth
1/2 teaspoon Ground black pepper
low-sodium chicken broth
1/4 cup Vegetable oil
2 Bay leaves
1 medium Onion
4 Sprigs fresh thyme -- -=OR=-
peeled and roughly chopped
1/2 teaspoon -Dried thyme
2 tablespoons Flour
1/2 cup Whipping cream
2 cups Dry white wine
3 medium Parsnips -- peeled
1/4 cup Tarragon vinegar
and cut into 1-in rounds
PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle with desired salt and pepper. Heat the oil in a Dutch oven over medium-high heat on top of the stove. Add the pork, without crowding, and brown well on all sides. You may have to perform this operation in batches. Remove the pieces to a plate as they are brown. Pour off all but about 2 tablespoons fat.
Reduce heat to low and replace the pot on the stove. Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan. Add the flour and cook another minute, stirring. Add the wine, vinegar and broth and bring to a boil. Return the pork to the pot with any juices on the plate and add bay leaves and thyme. Cover tightly and transfer the pot to the oven. Cook for 1 1/4 hours, or until meat is barely tender. Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside. Strain the sauce through a fine sieve into a container and discard onions and herbs. Replace the meat in the pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover and replace in oven for 20-to-30 minutes or until meat is tender and parsnips are cooked. Remove from oven and serve with boiled potatoes or buttered noodles.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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* Exported from MasterCook II *
Pork Stew
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
1 Small red bell pepper
1 Small butternut or acorn squ
1 Small yellow bell pepper
2 1/4 ounces Sliced ripe olives
1 pound Pork boneless loin -- cubed
Fresh Tomato Salsa
1/2 pound Bulk chorizo sausage
1 1/2 cups Yellow cornmeal
1 Lge onion -- chopped (about 1
1/2 cup Flour
2 Cloves garlic -- finely choppe
1 cup Sour cream
1 cup Beef broth
2/3 cup Milk
1 tablespoon Dried basil leaves
1/4 cup Oil
1 tablespoon Dried cilantro leaves
2 teaspoons Baking powder
2 teaspoons Ground red chiles
1/2 teaspoon Baking soda
1 cup Whole kernel corn
1/2 teaspoon Salt
1 Med tomato -- chopped (about 1
1 Egg
Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink. Drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture. Cook 15 minutes longer. Heat oven to 425F. To prepare Corn Bread Topping, mix together all topping ingredients in bowl and beat vigorously 30 seconds. Pour meat mixture into ungreased 13x9x2-inch baking dish or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture. Carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa.
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* Exported from MasterCook II *
Pork Stew with Beer
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
2 pounds Pork boneless shoulder
1 teaspoon Salt
1 tablespoon Olive or vegetable oil
1 teaspoon Ground cumin
1 Med onion -- chopped
1/2 teaspoon Dried oregano leaves
2 Cloves garlic -- finely choppe
12 ounces Beer
1 Can (8 1/4 oz) whole tomatoe
1 Red pepper -- cut pieces
1 Red serrano chile -- finely ch
Hot cooked rice
2 tablespoons Snipped fresh cilantro
Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes. Remove with slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook and stir onion and garlic in Dutch oven until onion is tender. Add tomatoes, chile, cilantro, salt, cumin and oregano. Break up tomatoes with fork. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Stir in pork and beer. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in red pepper. Heat to boiling. Reduce heat. Simmer, uncovered, until pork is tender and sauce is thickened, about 15 minutes. Skim off fat. Serve with rice.
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* Exported from MasterCook II *
Pork Stew With Corn Bread Topping
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Stews
Mexican
Amount Measure Ingredient -- Preparation Method
1 each Red Bell Pepper -- Small
1 each Yellow Bell Pepper -- Small
1 pound Pork; Boneless Loin -- *
1/2 pound Chorizo Sausage -- Bulk
1 cup Onion; Chopped -- 1 Large
2 each Cloves Garlic -- Finely Chopped
1 cup Beef Broth
1 tablespoon Basil Leaves -- Dried
1 tablespoon Cilantro Leaves -- Dried
2 teaspoons Red Chiles -- Ground
1 cup Corn -- Whole Kernel
1 cup Tomato; Chopped -- 1 Medium
1 each Squash; Small -- **
2 1/4 ounces Sliced Ripe Olives -- Drained
1 1/2 cups Cornmeal -- Yellow
1/2 cup Unbleached Flour
1 cup Dairy Sour Cream
2/3 cup Milk
1/4 cup Vegetable Oil
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 each Egg -- Large
Fresh Tomato Salsa -- ***
* Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch *** See Sowest1 for recipe.
~
~
Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes.
Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish.
Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes.
Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds.
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* Exported from MasterCook II *
Pork with Coriander
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
2 pounds Pork boneless shoulder
1 teaspoon Salt
1 tablespoon Oil
1/4 teaspoon Pepper
1 cup Dry white wine
1 pound New potatoes -- cut into halve
1 tablespoon Ground coriander
8 ounces Mushrooms -- cut into halves
Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes. Drain fat. Stir in wine, coriander, salt and pepper. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in potatoes and mushrooms. Heat to boiling.
Reduce heat. Cover and simmer until pork and potatoes are tender, 15 to 20 minutes.
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* Exported from MasterCook II *
Port & Kraut
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
3 pounds spareribs -- in serving pcs.
2 teaspoons salt
1/4 teaspoon pepper
1 can sauerkraut -- undrained
2 medium carrots -- shredded
1 unpared tart apple -- finely chopped
1 1/2 cups tomato juice
2 tablespoons brown sugar
2 to 3 t. caraway seed
Season ribs with salt and pepper and place in a Dutch oven or 8x13" pan.
Combine remaining ingredients; spoon under and over ribs.
Bake, covered, 350 degrees for 2 1/2-3 1/2 hours or until done. Baste several times with juices during the last hour of cooking.
4-6 servings.
Posted in KitMail by coxk@wsu.edu (Kathy Cox).
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* Exported from MasterCook II *
Pot 'n Cot Roast
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Roast Beef
Meats Fruits
Amount Measure Ingredient -- Preparation Method
5 pounds Chuck Arm Pot Roast
30 ounces (1 Cn) Apricots *
2 teaspoons Instant Minced Onion
1 teaspoon Marjoram
1 teaspoon Basil
1/4 teaspoon Pepper
1/3 cup Cream or Cooking Sherry
1 teaspoon Salt
* Apricots may either be halves or whole canned apricots.
~
~
Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat.
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* Exported from MasterCook II *
Pot Roast Mediterranean
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
5 pounds eye round of beef -- tied
pimento-stuffed olives
3 lg cloves garlic -- slivered
1 medium onion -- sliced
1 rib celery -- cut in chunks
1 lg bay leaf
4 whole cloves
1 tablespoon sugar
1/4 teaspoon summer savory
1/4 teaspoon peppercorns
1/4 teaspoon salt
1 1/2 cups dry red wine
2 tablespoons olive oil (or other oil)
6 med. new potatoes -- peel
4 carrots -- 2" sticks
1 cup tomatoes -- diced
1 tablespoon flour
With fat side up,. make small but deep incisions in beef and stuff olive and 2 slivers garlic in each cut. Place in large bowl, add onions, celery, bay leaves, cloves, sugar, savory, pepper, salt, any remaining garlic and 1/2 cup sliced olives. Pour wine over all, marinate all night, turning occasionally. Remove beef and reserve marinade. In Dutch oven brown meat slowly in oil. Remove meat. Put 1/2 the carrots and potatoes in cooker, add meat, top with remaining potatoes and carrots. Mix marinade ingredients and tomatoes and pour over top. Cover and cook on low 10 - 12 hours. Remove meat to serving platter. Using slotted spoon, place olives and vegetables around pot roast. Strain gravy and measure 2 cups. Place back in cooker and bring to boil on high. Blend flour with 2 T water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened. Serve with beef. From "Woman's Day Crockery Cook Book"
From the recipe files of Carole Walberg
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* Exported from MasterCook II *
Pot Roast with Mustard Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Main Dish
Pot Roast
Amount Measure Ingredient -- Preparation Method
2 1/4 pounds Boneless beef chuck shoulder
4 cups Water
1 cup Dry white wine
1 1/2 teaspoons Thyme
2 teaspoons Cornstarch
2 teaspoons Chopped parsley
2 tablespoons Olive oil
1 cup Condensed beef broth
Garlic cloves
1/2 teaspoon Black pepper
2 1/2 teaspoons Dijon mustard
ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings.
Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid. Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley. Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce.
Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup.
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* Exported from MasterCook II *
Potato Gnocchi
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
1 lb unpeeled round red potatoes
- (3 medium)
1 t olive oil
1 garlic -- minced
3/4 c all-purpose flour
1/2 ts salt
Vegetable cooking spray
Place potatoes in a saucepan; add water to cover. Bring to a boil; partially cover. Cook 40 minutes or until tender. Drain and let cool. Peel potatoes, and place in a bowl; mash. Set aside. Heat oil in a small nonstick skillet over medium-high heat. Add garlic, and saute 30 seconds. Add to mashed potato; stir well. Add flour and salt, stirring to form a soft dough. Turn dough out onto a well-floured surface. Divide dough into 4 portions, and shape each portion into a 16-inch-long rope. Cut each rope into 16 (1-inch) pieces; roll each piece into a ball. Drag the tines of a fork through half of each ball, forming a concave shape. Place gnocchi on a baking sheet coated with cooking spray, and set aside. Bring 14 cups water to a boil in a large Dutch oven. Add half of the gnocchi, and cook for 1-1/2 minutes. (Do not overcook or gnocchi will fall apart). Remove the gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with the remaining gnocchi. Yield: about 64 gnocchi (serving size: 16 gnocchi).
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Serving Ideas : Serve immediately.
NOTES : Basil Variation: Add 1/3 cup finely chopped fresh basil to mashed potato with flour and salt. Spinach Variation (Gnocchi Verde): Add 1-1/2 cups finely chopped fresh spinach to mashed potato with flour and salt.
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* Exported from MasterCook II *
Potluck Surprise
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
1 1/2 cups Elbow Macaroni -- Uncooked
1 1/2 pounds Lean Ground Beef
1/2 cup Onion; Chopped -- 1 Md
1 1/2 teaspoons Salt
1 teaspoon Italian Seasoning
1/4 teaspoon Pepper
1 each Eggplant; Sm -- *
1 cup Dairy Sour Cream
1/4 cup Pimento; Chopped -- **
2 cups Cheddar Cheese; Shredded -- 8oz
* Peel and cut the eggplant into 1/2-inch cubes.
There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the ~
~
Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole.
Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot.
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* Exported from MasterCook II *
Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauc
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry French
Sauces
Amount Measure Ingredient -- Preparation Method
1 Free-range chicken (4 lb)
8 ounces Small spring carrots
1 Bay leaf
8 ounces Small onions (pickling size)
Salt -- black pepper
8 ounces Button mushrooms
1/4 pint White burgundy
I oz butter
2 large Egg yolks
1 Long branch tarragon or
1/2 pint Double cream
1 Sprig each thyme, rosemary
Serves 6
Wipe the chicken inside and out with a cloth wrung out in boiling water.
Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved. Scrape the carrots and peel the onions. Wipe the mushrooms with a damp cloth and trim the stalks. Melt the butter in a heavy iron cocotte [heavy frying pan or Dutch oven. S.C.] over low heat and when foaming add the pieces of chicken, the carrots and onions, and the herbs tied together.
Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring. When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water.
Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes. Beat the egg yolks into the cream and set aside.
Remove the chicken from the pan to a heated serving dish, place the vegetables around it in small groups, cover with foil and keep hot.
Using the back of a fork, work the meat residue from the bottom of the pan into the cooking juices. Bring to boiling point, remove the herbs, and draw the pan from the heat. Add a tablespoon of pan juices to the cream, stir well and return this mixture to the pan, stirring constantly until thick.
Pour imme- diately over the chicken and serve without delay.
The excellent sauce of this dish is best appreciated when accompanied by plain noodles or boiled rice.
From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN 0-671-06542-4
Posted by Stephen Ceideberg
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* Exported from MasterCook II *
Poulet Chasseur
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
2 Chickens (3-1/2 to 4 lbs ea)
2 cups Low-sodium chicken broth -- cut up
Salt and pepper -- as desired
2 Bay leaves
1/3 cup Cooking oil
1/2 pound Bacon -- cut into 1/2-in cube
2 medium Onions
1/2 pound Mushrooms -- sliced
peeled and roughly diced
1/4 cup Brandy
2 medium Carrots -- roughly diced
1/4 cup Milk
1 Celery stalk -- roughly sliced
1/4 cup Cream
1 tablespoon Minced garlic
1 tablespoon Chopped fresh tarragon
4 tablespoons All-purpose flour
PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven over medium-high heat on top of the stove. Add the chicken pieces and brown well on all sides, about 7 minutes. The chicken should not crowd the pan so you may have to perform this operation in batches. Remove pieces to a plate as they are done. Discard all but 2 tablespoons oil, reduce heat to medium and replace skillet on the stove top. Add onion, carrot, celery and garlic and cook about 3 minutes. Sprinkle with flour and cook, stirring, another minute. Add the stock, tomato paste and bay leaves. Replace the chicken thighs and drumsticks in the casserole with any accumulated juices from the chicken. Cover and bring to a boil. Place the casserole in the oven. After 15 minutes, add the reserved breasts and cook 20 minutes longer. Remove from the oven, remove the chicken from the casserole and set aside. Strain the sauce through a fine sieve and discard vegetables. Place bacon in another medium oven-proof pot on the stove over medium heat and cook, stirring occasionally, for 5 minutes. Pour off excess fat and add the mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange chicken pieces on the bacon-mushroom mixture, cover and place in the oven for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces on a platter and spoon the bacon, mushrooms and sauce over the top and garnish with tarragon.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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* Exported from MasterCook II *
Pumpkin Stew
Recipe By : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)
Serving Size : 1 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds beef round -- boneless, cubed
1 tablespoon butter -- not margarine
1 medium onion -- coursely chopped
2 stalks celery -- coursely chopped
5 cups water
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
5 pounds pumpkin
1/4 cup all-purpose flour -- sifted
1 cup frozen green peas
In a 4-quart Dutch oven, brown beef in butter. Add onion & celery; saute
until browned. Stir in 4 cups water, the salt, thyme, & pepper. Heat to
boiling. Cook covered 1 hour. Cut 2 inches off the top of the pumpkin.
Trim the rim of pumpkin bottom to form points; scoop out seeds. Peel top &
trimmings; cut into 1" cubes; add to beef after 1 hour. Cook 30 mins
longer or until tender. Heat oven to 350*. Bake pumpkin shell 20 mins.
Stir flour into 1 cup water; add stew with peas. Cook, stirring until
thickend; spoon into shell & serve. Note: Do not place pumpkin on direct
heat.
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* Exported from MasterCook II *
Queen Ida's Chicken And Dumplings
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cajun Stews
Poultry
Amount Measure Ingredient -- Preparation Method
====CHICKEN STEW
4 pounds Chicken - cut into serving pieces
3 cups water
2 cups chicken broth - strong
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 garlic clove - minced -- (about 1 tsp)
1 1/2 celery ribs
1 lg e onion - halved
2 tablespoons parsley - chopped
====DUMPLINGS
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons shortening
1 cup buttermilk
3 tablespoons flour - mixed with 1/3 cup water
To make chicken stew: Place chicken in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings.
To make dumplings: Sift flour, baking powder, salt, and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes.
With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer for a few minutes, stirring constantly, until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately.
Cookin' with Queen Ida Prima Publishing P.O. Box 1260QI Rocklin, CA 95677
ISBN 1-55958-050-X Source: Cookin' with Queen Ida
Shared by Fred Towner
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* Exported from MasterCook II *
QUICK TURKEY AND SAUSAGE PAELLA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
OZBURN (HBWK07A)
1 pound Turkey cutlets -- cut 1/2"
3/4 pound Chorizo or other sausage -- cut in slices
1 medium Onion -- thinly sliced
1 small Red bell pepper
1 1/4 tablespoons Olive oil
2 medium Dried hot red chilies
1/4 teaspoon Dried thyme
1 each Bay leaf
1 1/2 cups Long grain rice
1/2 cup Dry white wine
1 3/4 cups Chicken stock
8 ounces Can Italian tomatoes
1/4 teaspoon Saffron
x Salt and ground pepper 3/4 c Frozen peas; thawed
Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saut it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes; add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately. (wrv)
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* Exported from MasterCook II *
Red Beans and Rice 2
Recipe By : MRSBOWLER
Serving Size : 12 Preparation Time :4:00
Categories : Main Dish Rice
Tomatoes
Amount Measure Ingredient -- Preparation Method
1/2 pound kidney beans
1/2 pound pinto beans
4 cups water
4 cups chicken broth
2 cloves garlic
2 bay leaves
1 can tomatoes -- 16 oz., pureed
4 ounces pimientos -- drained
1 large green pepper -- chopped
1 large red pepper -- chopped
1 large onion -- chopped
1 cup celery -- chopped
4 ounces green chiles
1/4 cup fresh parsley
1/4 teaspoon red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon hot pepper sauce
1 teaspoon hot pepper sauce
1 teaspoon paprika
1 teaspoon salt
1 tablespoon cider vinegar
Rinse beans. Place in a Dutch oven with water. Bring to a boil, simmer 2
minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse
beans.
Return beans to Dutch oven with broth, garlic, and bay leaves. Bring to a
boil. Reduce heat; cover and simmer 1 1/4 hours.
Stir in remaining ingredients. Cover and simmer 1 hour or until beans and
vegetables are tender and gravy is thick. Remove bay leaves. Serve over hot
rice.
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NOTES : Taste of Home Magazine.Serving Size : 12 Preparation Time :4:0
* Exported from MasterCook II *
Red Beans and Rice with Smoked Sausage
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork Main Dish
Spicy Easy
Amount Measure Ingredient -- Preparation Method
1 pound Dried red beans
1 each Garlic clove chopped
1 1/2 pounds Smoked sausage cut
1 teaspoon Dried thyme
Into chunks
1 teaspoon Ground pepper
8 ounces Smoked ham shanks
1/2 teaspoon Sage
1 each Large onion chopped
1 pinch Cayenne pepper
Salt
Freshly cooked rice
Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice.
Bring to boil over medium high heat.
Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste.
Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.
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* Exported from MasterCook II *
RED BEANS, PASTA, SAUSAGE & TOMATOES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Casseroles
Pork
Amount Measure Ingredient -- Preparation Method
3/4 cup Dry red beans
12 Ripe plum tomatoes -- -=OR=-
28 ounces -Can whole peeled tomatoes
1/2 pound Rigatoni -- =OR=- other tubular
2 large Swiss Chard leaves -- (red or green)
1 tablespoon Olive oil
6 Italian-style sausages -- each cut in 2-or-3 p
1 tablespoon Minced garlic
1/2 cup White wine
1 tablespoon Fresh oregano leaves -- -=OR=-
1 teaspoon -Dried oregano leaves
1/2 teaspoon Salt -- or as desired
1/2 teaspoon Ground black pepper
PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside.
PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes.
When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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* Exported from MasterCook II *
Red Cabbage
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables German
Amount Measure Ingredient -- Preparation Method
2 tablespoons Vegetable Oil
1 teaspoon Sugar
2 small Onions -- Sliced
1 large Apple -- Tart * OR
2 pounds Red Cabbage -- Shredded
1/2 cup Applesauce
2 tablespoons Vinegar
1/2 cup Red Wine
Salt To Taste
1/2 cup Beef Broth -- Hot
* Core and peel apple, then fine chop it.
~
Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft.
Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve.
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* Exported from MasterCook II *
Red Wine-And-Garlic Pot Roast
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Garlic
Amount Measure Ingredient -- Preparation Method
2 tablespoons Cooking oil
1 teaspoon Whole black peppercorns
1 Beef round or rump roast
2 Bay leaves -- (about 4 lb)
2 medium Carrots -- roughly diced
1 Celery stalk -- roughly sliced
1/2 teaspoon -Dried thyme leaves
24 Garlic cloves -- peeled
1 cup Low-sodium chicken broth
2 cups Dry red wine
2 tablespoons Butter
Salt -- to taste
HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or a Dutch oven. Add the roast and surround it with carrots, celery and garlic. If cooking the roast on the stove top, cover the pot tightly and reduce heat to low. Use a burner heat diffuser if you have one. If using the oven method, cover tightly and place on the middle rack of the oven.
Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hours.
Transfer the roast from the pot to a baking dish, cover and keep warm in the turned-off or slow oven for up to 15 minutes. Place the pot on top of the stove over medium heat and add the broth and butter. Cook, stirring vigorously until the butter is incorporated. Remove the roast from the oven, slice into serving pieces and arrange on a serving platter. Strain the pan juices over the roast, pressing the vegetables against the sieve or strainer to extract all their juices. Serve immediately and pass any extra sauce in a sauce boat.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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* Exported from MasterCook II *
Rhubarb Chutney
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes
Amount Measure Ingredient -- Preparation Method
4 cups Diced fresh or frozen
1/2 cup Diced candied citron -- rhubarb
2 cups Diced peeled apples
1/2 teaspoon Ground nutmeg
1 Orange
1/2 teaspoon Ground allspice
1 Lemon
1/2 teaspoon Ground cloves
2 cups Packed brown sugar
1/2 teaspoon Ground cinnamon
1 cup Raisins
1/4 teaspoon Salt
1 cup Currants
Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half pint jars and seal. Freeze or process for 15 minutes in a boiling water bath. Yield:
About 6 half-pints
SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93
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* Exported from MasterCook II *
Rindergulasch (Beef Goulash)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Meats
Main Dish
Amount Measure Ingredient -- Preparation Method
3 tablespoons Vegetable Oil
1 pound Round Steak -- Cubed
3 each Onions; Medium -- Chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 teaspoon Paprika
1/4 teaspoon Sugar
2 cups Water -- Hot
1 tablespoon Unbleached Flour
1/4 cup Water -- Cold
1/2 cup Cream -- Heavy
Heat vegetable oil in a large fry pan or Dutch oven.
Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream.
Serve with noodles, accompanied by a tomato salad if desired.
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* Exported from MasterCook II *
Rindfleisch-eintopf (Beef Stew)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : German Meats
Main Dish
Amount Measure Ingredient -- Preparation Method
1/4 cup Shortening
3 pounds Rump Roast -- Boneless
2 cups Onions -- Sliced
1/4 cup Unbleached Flour
2 tablespoons Salt
2 tablespoons Sugar
Pepper -- To Taste
2 teaspoons Mustard -- Dry
1/2 teaspoon Celery Seed
1/4 cup Water
1 pound Tomatoes -- (1 can)
Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water.
Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.
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* Exported from MasterCook II *
Risotto with Shrimp and Vegetables
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice/Grains
Amount Measure Ingredient -- Preparation Method
1/2 cup Dried mushrooms (porcini)
1 medium Onion -- chopped
2 cups Hot water
1 Clove garlic -- minced
1 can Chicken broth (14 oz)
2 cups Arborio rice -- uncooked (OR
1 cup Water
rice)
1 cup Dry white wine
1 1/2 lb medium shrimp -- peeled
2 medium Tomatoes
deveined
1 medium Bunch broccoli
1/2 cup Fresh basil leaves -- torn
4 tablespoons Butter or margarine
Soak dried mushrooms in hot water until soft, at least 1/2 hour. Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan. Add chicken broth, water,and wine; bring to a boil. Keep hot over low heat, covered. Rinse mushrooms in water to remove all grit; chop into 1/2-inch pieces. Remove stem ends and seeds from tomatoes; chop into 1/2-inch cubes. Cut flowerets from broccoli. Peel tough skin from stems with vegetable peeler; cut stems into 1/4-inch slices. Heat oil in 5-quart Dutch oven over medium-high heat. Add broccoli and saute until tender-crisp. Transfer to bowl; cover, and keep warm. Add 2 tablespoons butter to Dutch oven; saute onion and garlic for 1 minute. Add rice; cook over medium heat, stirring, for 2 minutes. Laddle simmering broth, 1/2 cup at a time, into rice mixture, while stirring. Alloe rice to absorb broth before adding more. After 10 minutes, add mushrooms, and continue to cook, stirring, until rice is tender but firm, about 10 to 15 minutes longer.
Rice should be creamy. Remove rice from heat; cover and keep warm. Melt remaining butter in medium skillet over medium heat. Add shrimp; cook, stirring constantly, until shrimp are just pink, about 3 minutes. Remove from heat. Stir tomatoes and broccoli into cooked rice. Add shrimp and pan liquid to rice and vegetable mixture; mix well. Cook over medium-high heat until heated through; remove from heat. Stir in basil, if desired. Serve immediately in warmed shallow soup bowls or deep plates.
Makes 6 main-dish or 10 first-course servings.
[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
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* Exported from MasterCook II *
Roasted Beef with Horseradish Cream
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Main Dish Meats
Amount Measure Ingredient -- Preparation Method
1/4 cup Vegetable oil
2 tablespoons Cider vinegar
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Prepared horseradish
1 teaspoon Garlic -- minced
1/4 cup Chopped fresh parsley
3 1/2 pounds Beef chuck roast
1/2 cup Dairy sour cream
1/2 cup Mayonnaise
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Prepared horseradish
1 teaspoon Lemon juice
1 teaspoon Dijon mustard
1/4 cup Fresh parsley
In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350.
Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. Source: Land O Lakes
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* Exported from MasterCook II *
Rosilyn's Ham Topped Macaroni and Cheese
Recipe By : Rosilyn
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Ham
Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
2 cups elbow macaroni
1 Tablespoon salt
6 cups water
1/4 pound lean ham OR -- 1/2 pound bacon
2 cups milk
4 Tablespoons butter or bacon drippings
Salt and pepper -- to taste
1 teaspoon Worcestershire sauce
1 small onion -- grated
1 dash cayenne pepper
1/2 pound about 1 3/4 c.Sharp Ched. process cheese -- shredded
Cook macaroni in boiling salted water util tender. Drain. While macaroni is
cooking, make topping and sauce. If using lean ham, dice to about 1/4 inch
dice, then saute in a tiny bit of hot oil to develop flavor. Drain. If
using bacon, snip bacon across with scissors and fry until crisp in large
skillet or Dutch oven. Remove bacon to absorbent paper to drain. Set bacon or
ham aside. Leave 4 Tablespoons fat in pan, or use 4 Tablespoons butter. Add
flour to fat in skillet, and cook over low heat until well combined. Add
onion and continue to cook until onion is cooked. Add milk, stirring
constantly. Bring to a boil, stirring, add cheese, red pepper and
Worcestershire sauce. Continue to cook, stirring, until thickened. Taste
sauce, adjust seasoning with salt and pepper, remembering that you will be
topping with bacon or ham. Add cooked macaroni, mix well. Pour into a 1 1/2
quart serving dish. Put crumbled bacon or frizzled ham on top. Serve
immediately.
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NOTES : Serves 4. Recipe can be doubled.
* Exported from MasterCook II *
Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef German
Meats Main Dish
Amount Measure Ingredient -- Preparation Method
1/2 teaspoon Salt
1/4 teaspoon White Pepper
2 pounds Flank Steak
1 teaspoon Mustard -- Dijon Style
2 Tb Vegetable Oil
1 each Onion; Small -- Chopped
4 ounces Mushroom Pieces -- *
1/2 cup Parsley -- Chopped
2 Tb Chives -- Chopped
1 Tb Tomato Paste
1/2 cup Bread Crumbs -- Dried
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Paprika
3 each Bacon; Strips -- Cubed
2 each Onions; Small -- Fine Chopped
1 cup Beef Broth -- Hot
1 teaspoon Mustard -- Dijon Style
2 Tb Tomato Catsup
* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard.
To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.
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