Chicken Pot Pie
Ingredients & Directions 2 c Chicken; cooked & cubed 1 c Chicken Broth 1 cn Cream Of Chicken Soup 1 c Milk Pepper; to taste 1/2 ts Poultry Seasoning 1 cn Mixed Vegetables —Topping— 1 c Milk 1 c Self-Rising Flour 1 Stick Margarine Combine first 7 ingredients and pour into 3 Qt. casserole dish. Mix topping and pour over top. Bake at 375 for 45-60 minutes or till golden brown. Yields 6 Servings
Thai Rice Black Bread
Ingredients & Directions 6 tb Rice; Black 1 c Water 1/2 c Rye; oat or whole wheat Flour 2 c Bread Flour; Or All Purpose -Flou 1 tb Malt; Or Molasses 1 ts Salt 1 1/2 ts Fennel; or anise seeds 1 ts Caraway seed 1 1/2 ts Cumin seed 1 tb Oil 1 1/2 ts Dry yeast Simmer rice in water until just tender. Cool and pour into transparent measure. Add water to bring the total measure up to 11 ounces. Add to mixing bowl with the remaining ingredients except the yeast. Place yeast in proper place according to the directions for your machine. from the Narsai David sheet Yields 1 Servings
Befsztyk Tatarski (steak Tartare)
Ingredients & Directions 1 lb Beef, lean; top round or -sirloin 6 Egg yolks 1 ts Onion powder 1 ts Salt 1/4 ts Pepper, black 1 ts Oil, vegetable 1/4 c Chives; chopped Using a grinder or food processor fitted with a metal blade, process beef until finely minced. Process a second time. Do not puree. In a medium bowl, combine beef, egg yolks, onion powder, salt, pepper and oil. Cover with foil; refrigerate at least 1 hour. Garnish with chives. Serve as a side dish or a spread with crackers, bread or toast. Be sure beef is very lean as fat is not appetizing in tartare. MM and upload by DonW1948@aol.com, recipe by Marianna Olszewska Heberle / PC File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Yields 12 Appetizers
Prune Corn Bread
Ingredients & Directions 1 c Sifted flour 1 tb Baking powder 3/4 ts Salt 1 tb Sugar 1 c Yellow corn meal 2 Eggs, well beaten 2 tb Melted shortening 1/2 c Pitted cooked prunes, chop 1 c Milk Sift flour, baking powder, salt and sugar together. Stir corn meal thoroughly into flour mixture. Combine eggs, shortening, prunes and milk; add to dry ingredients. Mix well, pour into greased pan and bake in a 375 degree oven for about 30 minutes. Makes 1 (8x8x2 inch) loaf. From Yields 1 Servings
Lemon Glaze (for Cookies)
Ingredients & Directions 1 Egg white; slightly beaten 1 ts Lemon juice 1 1/2 c Powdered sugar; sifted Dash salt 1/2 ts Lemon peel; grated Combine egg white, powdered sugar, lemon peel, lemon juice, and dash salt; beat well. Yields 1 servings
Irish Rover's Unicorn Pub Shepherd's Pie
Ingredients & Directions 2 lb Ground beef, lean 1 c Onion; diced 1 c Carrots; diced 1 c Celery; diced 1 1/2 c Corn; fresh or frozen 2 Garlic clove; minced Salt; to taste Pepper; to taste 1/2 ts Nutmeg 8 oz Beef broth 2 tb Butter; mixed with 2 tb Flour 2 lb Potatoes; cooked and mashed Butter Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1-1/2 inches deep. Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. smooth potatoes evenly, brush surface with butter. Bake at 325 F for 35-40 minutes. The Irish Rovers, of “Puff the Magic Dragon” and “The Unicorn” fame, own a very successful “Old Country Pub” in Calgary, Alberta. Their Shepherd’s Pie is justly famous. Vincent Lee, kitchen manager at the Unicorn says the recipe came directly from Ireland via the Irish Rovers more than 10 years ago. Calgary Sun, Monday, October 15, 1990 per Fred Towner Fidonet COOKING echo From Yields 6 Servings
Seven Grain Bread
Ingredients & Directions -Gaye Levy 1 1/4 c Water 3/4 c 7 grain mix 2 c Bread flour 1/2 tb Bread flour 1/4 c Whole wheat flour 2 tb Sugar 2 tb Molasses 1 ts Salt 1 1/2 tb Powdered buttermilk 1 1/2 ts Yeast 1 1/2 tb Margarine I bought a bag of “7-grain mix” (Stone-Burh) and came up with the following recipe for the BM. My goal was to come up with a “Poulsbo Bread”. This is very very close to the commercial product – only a lot fresher tasting. About the only thing missing is sunflower seeds, which I will try adding next time. I hope you like this. We ate an entire loaf in one sitting (and there are only two of us!) Put ingredients into pan in order listed. Bake at regular setting. One more thing: this is a soft bread and will be difficult to slice when hot. If you are going to use it in a sandwich, allow it to cool first. Regards, *** Gaye in Bellevue, WA *** 10/01 01:34 pm Yields 16 Servings
