2 lbs round steak, 1/4 in strips
2 T butter
4 onions, chopped
1/4 c flour
1 c beef broth
1/2 c burgundy
3 T tomato paste
1/2 tsp thyme
3/4 c sour cream
Brown meat. Add onions, and saute. Remove from heat. Stir in broth, wine, tomato, thyme. Stir until thickened. Cover and simmer until tender 40-45 minutes. Add sour cream.
bacon fat or veget oil
1 lb beef, 1 ” pieces
1 c chopped onions
2 cloves garlic, chopped
3 T flour
1/2 tsp salt
2 c burgundy wine
2 c beef bouillon
3 T catsup
1 T Rosemary
1 c julienne carrots
2 T parsley
Saute bacon, remove. Brown beef in bacon fat. Add onions and garlic, sprinkle with flour and salt, cook on high for 3 minutes, stirring constantly. Add wine, bouillon, catsup, rosemary, carrots. Bring to boil. Cover and simemr, 4-6 hours if ordinary grade beer, 2 hours if extra good beef. Potatos may be added about an hour from end of cooking, sauteed mushrooms just before serving.
8 oz cream cheese
1/4 c butter
4 beaten eggs
1/2 c milk
1/4 c sugar
1/2 tsp salt
4 c noodles – cooked and drained (I’ve used so many different sorts it is ridiculous, even angel hair cooks into it decently)
1/2 c raisins
1/4 tsp cinnamon
Mix cream cheese and butter. Add eggs, milk, sugar, salt. Then noodles and butter. Sprinkle with cinnamon. (Or mix some in with the other stuff and then sprinkle as well.)
Bake 30 minutes at 375 or until it looks like it has set.
3 eggs, beaten
Add & Beat:
2 c.sugar
1 c. oil (I used olive)
1 tsp vanilla
Add & Beat:
2 c. peeled (I didn’t bother) and grated zucchini
Mix. Add. Beat:
1 1/2 tsp soda
3 c flour
1/2 tsp baking powder
1/2 tsp salt
1-2 T cinnamon (I ran to the higher side here, but I love cinnamon)
Stir in:
1/2 c. raisins (guessing currant would be lovely, too, but I didn’t try that this time.)
1/2 c. nuts
My guesstimation on cook temp and time was 350 and 45 minutes, which seemed to work wonderfully.
Was wonderful. My partner’s psych class thought so, too. They have a policy of bringing food on test days, and I sent along a loaf of this. The zucchini was less than 6 hours from the garden, too, which probably helped.
Mussels, still in shell. Saute in oil, shake around for a minute or so, add a bunch of sliced garlic. When garlic starts to colour, add about a cup of white wine. Turn the heat up, mussels will start popping open. (Add some butter for flavor, your favorite green spice to finish off.)
Fairly quick, and if you get it right, awfully tasty.
12 oz noodles
1 c shredded cheddar
4 T butter
4 c diced, peeled apples
1/2 c dark brown sugar
1/2 tsp ground mace
Cook noodles for 3 minutes. Drain, put in casserole. Add cheese and butters – stir until melted. Mix in apples, sugar, and mace. Bake, covered at 350 for 35 minutes. (Stir in cooked chicken or sausage, if wanted). Uncover, bake until done.
Sear: 1 lb swiss steak pieces in skillet. Remove from pan.
Saute: 1/2 c chopped onions, 1 c ch carrots, celery, peppers
Add: 1/2 c-1 c tomatos, 1 c beef bouillon
Season to taste. Return meat to mix, cover, cook on medium low for 2 hours or bake 2 hours at 300.
Saute: 3 cloves garlic, 4 sizable portabella mushroom caps, 3 leeks – in butter. (Both caps and leeks cut to size as preferred.)
Add: oregano, black pepper, salt, bay leaves, rosemary, caraway to taste.
Make Pate Brise.
Turn into a pie.
2-4 chicken breasts, skinned and boned
Marinade chicken in: lemon flavored salad dressing or 1/3 c lemon juice, 3 T Dijon, 1/3 c olive oil, pepper to taste
Saute 2 finely chopped cloves garlic in 2 T fat. Drain chicken, brown in with garlic. Remove chicken – add 1 c chicken brother, 1-2 tsp corbstarch, remaining marinade, 2 T parsley. Return chicken, cook until done.
Garnish with almond bits and lemon slices.
3/4 c shortening
1 1/2 c light brown sugar
cream above
1 egg
1/4 c water
1 tsp vanilla
Combine and add to above mixture
1 c whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
Combine and add.
Add: 1 c oats, 1 c raisins, 1 c semisweet chips
Bake 10-15 minutes at 350.