Club Food

1 lb Stewing beef, in bite size

1/2 pk Lipton’s Onion soup mix -

- stir before dividing 1 cn Cream of mushroom soup

1/2 cn Sherry or wine

Mix all together.
Bake at 300 for 3 hours in covered casserole.
Just as good the second time around..
Great for the cold months.
Mrs Muriel Aldwinckle, Hamilton

4 lb Stewing beef, cut into 2″

-cubes 2 tb Olive oil

2 md Onions, peeled and sliced

4 Carrots, peeled and cut

-in thin slices 2 c Hot beef stock or bouillon

-(homemade, canned or -reconstituted) 2 c Red Zinfandel wine

1 Garlic clove, unpeeled

1 Whole tomato (canned or

-fresh), peeled and coarsely -chopped 1 t Salt

1 t Freshly ground black pepper

2 t Thyme

3 Juniper berries

2 Bay leaves, crumbled

4 Carrots, cut into 3″ chunks

5 Potatoes, peeled and cut

-into 3″ chunks

Soak wet clay pot in water for 15 minutes.
Dry beef cubes
thoroughly and saute briefly in a large skillet over high heat.
Remove meat to pot.
Cook onions and carrots in skillet for 3
minutes over medium high heat (add an additional tablespoon of oil
if necessary).
Pour beef stock in skillet, add wine and bring
almost to a boil.
Simmer for 5 minutes.
Add salt, garlic, tomatoes
and pepper.
Place remaining herbs in a square of cheesecloth and
tie into a bundle with string or thread.
Bury bundle in meat.
Pour
contents of skillet over beef and herbs.
Cover and place in a cold
oven.
Set oven temperature at 450′F.
and cook for 90 minutes.
While
stew is cooking, steam additional carrots and potatoes.
Remove
casserole from oven and discard herb bundle.
Strain juice over a
large bowl.
Return beef cubes to casserole.
Press baked vegetables
in sieve placed over stewing juice.
Pour juice over beef cubes in
casserole.
Add steamed carrots and potatoes to casserole.
Cover and
return to oven for 15-20 minutes.

1 kilogram zucchini

1 onion

1 garlic clove

30 grams clarified butter

1 tablespoon curry powder

1 can tomatoes

3 tablespoons coconut paste — (*)

2 tablespoons mustard seed

(*) I cooked 100g dried grated coconut with water in the
microwave oven, pureed it and strained it through a sieve.
Peel,
seed and dice zucchini.
Mince onion and garlic.
Puree tomatoes
together with the juice.
Steam onion and garlic in the clarified
butter.
Stir in curry powder.
Add tomatoe puree and cook until it
thickens a bit.
Dissolve coconut paste in the tomatoe puree.
Add
diced zucchini and steam for about 30 minutes until

tender.
Roast mustard seeds in a pan and sprinkle over the
stew.

1/3 c Water

1 tb Soy sauce

1/2 c Tempeh

1 sm Onion

1 sm Garlic clove

1 tb Vegetable oil

2 c Mushrooms

1 sm Tomato

1 Bay leaf

1 t Soy sauce (may be doubled)

6 oz Cooked potatoes (or more)

Soy milk — to taste Vegan margarine — to taste Seasoning — to
taste

Bring the water and first amount of soy sauce to the boil in a
small pan, place tempeh (defrosted if frozen) in it, lower heat,
cover pan and simmer for 10 minutes; turn the tempeh over and
simmer for a further 10 minutes.
Drain and set aside.

Chop the onion and garlic and saute in the oil for a minute or
two.
Slice the mushrooms, add them to the pan and cook for another
minute or two.
Dice the tempeh.
Chop the tomato.
Add them to the
pan, along with the bay leaf and remaining amount of soy sauce.
Cook, uncovered, for about 5 minutes, stirring frequently.
Heat and
mash the cooked potatoes with soy milk, margarine and seasoning to
taste (or alternately use a packet of vegan instant mashed
potatoes).
Make a mashed potato base, remove the bay leaf from the
tempeh mixture, and pile it onto the base.
* Source: The Single
Vegan – by Leah Leneman * Typed for you by Karen Mintzias

2 tb Vegetable oil

1/2 c Chopped onion

1 c Chopped green pepper

1 Garlic clove

1/4 c Flour

1 ts Chili powder

1/2 ts Basil

1/4 ts Oregano

2 tb Chopped mild green chilies

2 cn Chicken broth (12 oz)

2 c Cooked chicken, diced

1 cn Chopped stewed tomatoes

-(8 oz) 1 cn VEG-ALL Mixed Vegetables,

With liquid (16 oz) 1.
Heat oil in 2-quart pot.
Cook onion and
green pepper until tender, but

not browned.
2.
Add garlic and stir in flour, chili powder,
basil, oregano, chilis,

chicken broth and diced chicken.
3.
Bring to a boil and simmer
for 20 minutes.

4.
Stir in tomatoes and VEG-ALL and cook 10 minutes longer.

1 1/2 cups flour

1/4 teaspoon salt

1/4 teaspoon baking soda

3/4 cup buttermilk

1/4 cup oil

boiling chicken broth

Mix flour, salt, and soda.
Stir in buttermilk and oil.
Roll
dough out on floured board, cut into strips and drop into boiling
chicken broth that has had about a drop of yellow food coloring
added to it, along with a tablespoon of buttermilk.
Cover and boil
12-14 minutes.
(The food coloring makes the broth look rich.)

2 tablespoons butter

2 tablespoons olive oil

6 medium onions — cut in wedges

2 1/2 pounds stewing beef*

1/4 cup all-purpose flour

341 milliliters beer — (one can)

28 ounces canned tomatoes

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon salt

2 tablespoons olive oil

2 cups mushrooms — thickly sliced

pepper chopped fresh parsley

* boneless short rib, blade or rump roast

In large dutch oven or oven-proof casserole with lid, heat half
the butter and oil over medium heat.
Cook onions until beginning to
brown, about 10 minutes.
Reduce heat to low.
Cook 7 to 10 minutes
or until very tender and golden.
Remove onions; set aside.
Wipe
casserole.

Lightly coat meat in flour, shaking off excess.
Heat remaining
butter and oil in casserole over medium high heat.
Add meat in
batches (pieces should not touch) and brown well on both sides.
Add
to onions.

Pour off any fat.
Add beer and bring to boil, stirring to scrape
up brown bits from bottom.
Simmer beer over medium heat until
reduced by one-third, about three minutes.

Return onions and beef to casserole, along with tomatoes and
their juices, oregano, thyme, and salt.
Cover snugly.
Cook in
preheated 325F oven 1 3/4 to 2 hours or until meat is fork tender.
Heat olive oil in heavy skillet.
Add mushrooms.
Cook over medium
heat about 5 minutes, turning at intervals, until nicely browned.
Add to stew.
Adjust seasoning with salt and pepper.
Garnish with
parsley.

Makes 4 to 6 servings.

2 Oxtails, cut

2 tb Flour

2 tb Vegetable oil

6 c Water

1/2 ts Peppercorns

1/2 ts Juniper berries

2 Bay leaves

1 Garden thyme

2 Garlic cloves

1/2 c Green lentils

3 ts Salt

1 lg Carrot

1 sm Turnip

2 Onions

2 Celery stalks

Parsley for garnish Roll oxtails in flour, then brown all over
in a saucepan in the oil.
Add water and bring to the boil with the
lid on.
Add peppercorns, juniper berries, bay leaves, thyme,
garlic, lentils and salt.
Lower heat, cover and simmer for 2 hours,
skimming off the fat as it rises to the surface.
Add all the
vegetables and simmer for another hour.
Sprinkle chopped parsley
over each helping.
Serve with steaming hot boiled potatoes.

2 c Vegetable stock

2 c Sweet potatoes — cut into

-1/2″ diamond shapes 1 c Onions — chopped

1/2 c Celery — chopped

1/2 c Button mushrooms — quartered

1/2 c Parsnips — cut into 1/2-inch

-diamond shapes 1/2 c Carrots — sliced

1 t Gingerroot, fresh — minced

1/2 c Yellow squash — sliced 1/4″

-thick 1/2 c Zucchini — sliced 1/4″ thick

12 oz Tofu — pressed and cubed

Salt and pepper Szechuan peppercorns 4 Green onions –
chopped

In a large saucepan, combine the stock, sweet potatoes, onions,
celery, mushrooms, turnips, parsnips, carrots, soy sauce, mirin,
sake, garlic and ginger.
Bring to a boil.Reduce the heat and simmer
for 25 minutes.

Add the zucchini and yellow squash.
Simmer for an additional 5
minutes.
Add the tofu and simmer 5 minutes more.
Season to taste
with the pepper, Szechuan peppercorns, and salt.
Garnish with
chopped green onions and serve.
Serving size? 1/2 cups 232 calories
3.6 g fat 0 mg chol 1,589 mg sod Eat More, Weigh Less, by Dean
Ornish, M.D./MM by DEEANNE

2 lb Skinless chicken breasts

2 lb Skinless chicken thighs

2 tb Butter

1 md Onion; minced

1/4 c Dijon mustard; imported

2 tb Honey mustard

2 tb Coarse-grained mustard

3/4 c Dry white wine, preferably

-Chardonnay 1 1/2 c Reduced sodium chicken broth

1/3 c Sour cream

Separat breasts if they are attached and cut each in half
crosswise.
Trim any fat from chicken.
Melt butter in a large
flame-proof casserole.
Cook onion over moderate heat ntil soft,
about 3 minutes.
Add chicken and cook until no longer pink on the
outside, 5 to 7 minutes.
In a small bowl, whisk together the
mustards and wine.
Pour over chicken and bring to a boil.
Add
broth.
Simmer partially covered for 25 to 30 minutes, until chicken
is tender and cooked through, Remove from heat and stir in sour
cream.
Nutritional info per serving: 555 cal; 67g pro, 7g carb, 24g
fat (41%) Source: Miami Herald 2/8/96 formatted by Lisa Crawford,
4/13/96
—–

1 1/4 lb Turkey breast tenderloins

4 Slices diced bacon

4 Carrots cut in chunks

2 Quartered onions (I use

Diced) 2 Stalks celery, cut in

Chunks 2 c Water, divided

1/4 ts Rosemary

1 Bay leaf

3 tb Flour

1 c Bisquick

1/3 c Milk

4 oz Can chicken broth

Contributed to the echo by: BOYD NARON TURKEY STEW WITH
DUMPLINGS Saute bacon in Dutch oven until partially crisp.
Cut
turkey into 1 inch chunks and add with onion.
Saute until meat is
no longer pink.
Add carrots, celery, 1 and 3/4 cup water, broth,
rosemary and bay leaf.
Bring to boil, reduce heat, cover and simmer
for 20 minutes.
Mix flour with 1/4 c.
water and stir into stew
mixture.
Bring to boil, stirring constantly.
Remove bay leaf.
Salt
and pepper to taste.
Mix Bisquick and milk and drop by rounded
tablespoons onto stew.
Cook uncovered for 10 minutes.
Cover and
cook 10 minutes longer.
Makes 4 to 5 servings.

1 ea Slice bacon

2 T Chopped parsley

2 T Flour

1 T Tomato paste

1 t Salt

2 t Red wine vinegar

1/8 t Pepper

1 t Rosemary

1 1/4 lb Cubed veal shoulder

1/2 t Marjoram

2 ea Cloves garlic, minced

1/4 t Thyme

2 c Water

1/2 lb Small white onions, peeled

1/2 c Dry red wine

1/2 lb Small mushrooms

This is a really rich, flavorful stew and goes GREAT with the
stuffed onions (given below) and some french bread In a large
non-stick saucepot, cook bacon until crisp.
Remove from pan,
crumble and set aside.
Sift together flour, salt & pepper.
Lightly coat veal cubes with this.
Add veal to saucepot and brown
lightly on all sides.
Add garlic and stir for 30 seconds.
Add 1 1/2
cps water, wine, parsley, tomato paste, vinegar and herbs.
Stir in
onions.
Bring to a boil then cover & simmer for 45 minutes.
Add
remaining 1/2 cp water, mushrooms and reserved bacon.
Cover &
simmer another 15 minutes.

4 tb Olive oil

1 3/4 lb Mushrooms — halved

4 lb Veal stew meat — cubed

1/3 c Flour — all-purpose

2 md Onions — chopped

2 md Oranges

1 c Chicken broth

3 cl Garlic — minced

1 lb Baby carrots — peeled

1 t Salt

1/4 ts Black pepper

1.
Warm 1 tablespoon of the oil in 8-quart Dutch oven

over medium-high heat.
Add mushrooms; cook 7 minutes, or until
slightly browned.
Remove mushrooms and their liquid to medium bowl.
2.
In large plastic or paper bag, coat veal with flour

in 2 batches, shaking off excess.
Place in single layer on wax
paper 3.
Warm 2 tablespoons of the oil in same Dutch oven

over medium-high heat.
Add veal in batches to make sure pan is
not crowded.
Cook until browned on all sides.
Remove to large
plate.
4.
Warm remaining 1 tablespoon of oil; add onion and

cook 3 minutes, stirring occasionally.
Meanwhile, with vegetable
peeler, remove 2 strips (about 5 inches long) of peel from oranges,
then squeeze 3/4 cup of juice; set aside.
5.
Reduce heat; add
orange juice and broth, stirring

to scrape up brown bits.
Stirin browned veal and juices, orange
peel and garlic.
Cover; bring to a boil.
Reduce heat and simmer 1
hour, or until veal is tender, stirring occasionally.
6.
Stir in
mushrooms with their liquid and carrots;

cover and simmer 20 minutes, or until carrots are tender Add
salt and pepper.
Dinner Plan: Remove 1/2 of stew to microwaveproof
container; cool, then freeze for later use.
Serve remaining stew.
(Approximate microwave times: Defrost 35 minutes; reheat 8 minutes,
stirring once or twice.)

1 c Pearl barley

6 c Water

Light vegetable oil spray 1 c Chopped onion (1 medium)

1 1/2 c Scraped & chopped carrot

-(2 to 3 carrots) 1 c Dried lentils

1 Bay leaf

1/2 ts Grated fresh ginger

1 tb Dried basil

1 tb Dried thyme

1 tb Dried oregano

3 c V8 juice, low-sodium

1 c Chopped zucchini (1 small)

1 c Chopped red bell pepper

-(1 medium pepper) 1 tb Chopped jalapeno pepper

-(1 small pepper) 1 c Scraped & chopped celery

-(2 medium stalks) 1 c Chopped tomato (1 medium)

2 c Chopped mushrooms

6 Garlic cloves, peeled and

-minced 2 tb Soy sauce, reduced sodium

1/2 c Chopped fresh parsley

Combine the barley and 4 cups of water in a medium saucepan.
Bring to a boil over medium heat and cook for 5 minutes.
Reduce the
heat to low and simmer for 30 minutes, then remove the pan from the
heat.
Put a heavy stockpot over medium heat for about 1 minute.
Spray it twice with the vegetable oil.
Add the onion and carrots.
Saute, stirring constantly, for 3 minutes.
Stir in the lentils, bay
leaf, ginger, dried herbs, and remaining 2 cups water.
Bring the
mixture to a boil, cover, and reduce the heat to low.
Simmer for
about 20 minutes, until the lentils are tender.
Add the V8 juice,
zucchini, peppers, celery, and tomato to the pot.
Cook over low
heat until the vegetables are tender, about 10 minutes.
Pour in the
barley and its cooking liquid.
Stir in the mushrooms, garlic, and
soy sauce.
Cook for 10 minutes more to thicken the stew.
Garnish
with the chopped parsley.

1/2 lb Potatoes

1 ea Parsley sprig

1/4 lb Carrots

1 ea Celery leaf

1/4 lb Parsnips

2 oz Onions

1/4 lb Turnips

2 tb Oil

1/2 tb All purpose flour

———DUMPLINGS———-
2 tb Oil

4 tb Wholewheat flour

1/4 c Wholewheat breadcrumbs

1/4 c Finely chopped walnuts

Cut peeled & washed vegetables into small cubes.
Combine oil
& 1 1/2 cups of vegetables.
Cook till ight brown.
Add flour
& mix well.
Add a pint of water & the rest of the
vegetables.
Cook slowly for about 90 minutes.
Season to taste &
serve with the dumplings.
DUMPLINGS: Work oil into flour, crumbs
& nuts.
Add enough water to make a stiff dough.
Roll & cut
into walnut sized pieces.
Cook for 25 minutes in rapidly boiling
water.
“The Vegetarian Times Cookbook”

1 lb Eggplant, in 1″ cubes

1 tb Kosher Salt

1 Green Bell Pepper

1 Red Bell Pepper

1/4 c Olive Oil

2 md Carrots, sliced

3 Cloves Garlic, crushed

6 md Tomates, peeled, seeded, and

Finely chopped, or 28 oz Can Tomatoes, drained and

Chopped 4 sm Zucchini, in 2″ pieces

4 md Potatoes, peeled and cut in

1/2″ cubes

1/2 c Chicken Broth

2 tb Basil Pesto

Salt and Pepper 2 tb Parmesean Cheese, grated

2 tb Fresh Basil, chopped, or

2 ts Dried Basil

2 tb Fresh Parsley, chopped

In a colander set in the sink, toss eggplant cubes with Kosher
salt.
Drain for 1 hour.
Wipe eggplant dry with paper towels.
While
eggplant is draining, arrange green and red peppers on a baking
tray.
Broil 3″ from heat until skins are evenly blistered red and
charred about 15 to 20 minutes, turning occasiona;;y.
Seal hot
peppers in a paper bag for 10 minutes.
Peel, seed and cut peppers
in strips, holding them over a bowl to catch any juices.
In a 6
quart nonreactive pot, heat olive oil over medium heat.
Add onions
and cook until transparent, about 3-5 minutes, stirring often.
Add
eggplant and garlic.
Cook until eggplant starts to brown, about 5
minutes, stirring often.
Add tomatoes, zucchini, peppers with any
juices, potatoes and chicken broth combined with the pesto.
Season
with salt and pepper to taste.
Mix gently.
Bring to a simmer.
Reduce heat.
Cover and simmer over medium-low heat for 40 minutes
until potatoes are tender.
Combine Parmesean Cheese, chopped

basil, and chopped parsley.
Sprinkle atop stew.

2 lb Venison; cubed

1 c Onion; diced

12 Potatoes; diced

6 Carrots; diced

1 pk Mixed Veggies; frozen

1 c Celery; diced

1/4 c Barley

8 c Water

1 ts Seasoning salt

1 Garlic clove; minced

1 ts Salt

1/2 ts Pepper

2 tb Parsley, dry

1 tb Beef Soup Base

1 pk Gravy Mix

1 Bay leaf

Sear venison until brown on all sides.
Add water.
Add celery,
carrots, potatoes, onions, and all other ingredients except frozen
veggies.
Cook on medium until vegetables are tender and meat is
cooked through.
Add frozen veggies and cook until hot.
Remove bay
leaf.
Serve with hard rolls.
May need to add additonal broth.

2 tb Olive oil

3 lb Venison stew meat

1 md Onion; roughly chopped

2 md Carrots; roughly chopped

2 Celery stalks

- roughly chopped 1 tb Finely minced garlic

1 1/2 c Dry red wine

1 c Water

1 Lemon; cut in half

1/2 tb Salt

3 tb Raspberry preserves

3 tb Green peppercorns in water

- drained 1/2 c Whipping cream

2 tb Unsalted butter

PREHEAT OVEN TO 325F.
Heat the olive oil over medium heat in a
heavy roasting pan or Dutch oven and brown the meat well.
Remove
from the pan and set aside.
Pour off all but 2 tablespoons fat, add
the onions, carrots and celery and cook 5 minutes.
Add the garlic,
wine, water, lemon, salt and preserves.
Replace the venison.
Cover
and place in the oven for 1 1/2 hours or until tender.
When venison
is tender, remove from the sauce, strain the sauce through a fine
sieve and discard the vegetables.
Skim and discard fat from the
surface of the braising liquid.
Add the peppercorns, cream and
butter and place the sauce in a pot and simmer for 5 minutes.
To
serve, arrange the meat on a platter and pour over the sauce.

1 Chicken (3 to 3 1/2

-pounds), cut into 8 pieces 2 c Water

1 Bay leaf

1/2 ts Dried oregano

1/2 ts Dried thyme

Salt Freshly ground black pepper 8 Ounces sausage links,

-cooked and cut into -1/2-inch lengths 3 Potatoes, diced

2 Carrots, cut into thick

-julienne strips 6 sm White onions, peeled

1 c Brussels sprouts, trimmed

1 qt Chicken Stock

Kibble (pages 73-80) [See -below...
S.C.] Place chicken pieces
in large kettle, add water, and bring to a boil over high heat.
Reduce heat, add bay leaf, oregano, thyme, and salt and pepper to
taste, and simmer chicken, covered, for 25 minutes.
Add sausage,
potatoes, carrots, onions, and Brussels sprouts; continue to cook
at a rapid simmer, covered, for 20 minutes longer.
Add some stock
if mixture begins to dry out.
Remove chicken pieces and bone them.
Arrange chicken and rest of stew over a plate of kibble.
Pour
enough stock over dish to make a rich gravy.
Serve at once.
Makes 2
1/2 to 3 quarts chicken stew.
Makes 2 1/2 to 3 quarts chicken stew.
[Heh! Had you guys going with that kibble reference I'll bet.
"Ceideburg's finally gone over the edge.
A pity..." Picked up a
genuine cookbook for dog food yesterday.
It's called "Bone
Appetit!" Too cute, huh? Since I don't even like to cook for myself
very much the pooch will just have to make do with leftovers, but
it is an interesting book.
Lots of doggie lore like the following
about Basenjis, the "Silent Stalker" of the recipe title.] Basenjis
are depicted in ancient Egyptian scrolls looking exactly as the
breed does today.
Eventually Basenjis migrated further south in
Africa, becoming silent stalkers for tribesmen in the Belgian
Congo, where they were discovered by British explorers in the late
nineteenth century.
With an expressively wrinkled forehead, a
tightly up curled tail, and no bark at all, the Basenjis was
immediately favored as an export.
Fastidiously clean by nature, the
Basenjis has a grooming ritual that is similar to a cat’s and
involves licking the entire coat to clean it.
The Basenjis’
chortle, described as an appealing yodel, is its most
distinguishing characteristic.
MULTI-GRAIN DOG KIBBLE: 2 cups whole
wheat flour 1 1/2 cups all-purpose unbleached flour 1/2 cup soy
flour 1 cup cornmeal 1 cup nonfat dry milk powder 1 cup rolled oats
1/2 cup wheat germ 1/2 cup brewer’s yeast 1 tablespoon salt 1 large
egg 5 tablespoons corn oil 3 cups water Preheat oven to 350F and
grease two 13 x 9-inch baking sheets.
In a large mixing bowl,
combine whole wheat, all-purpose and soy flours, cornmeal, milk
powder, oats, brewer’s yeast, and salt.
In a small bowl, combine
egg and corn oil.
Stir water into dry ingredients, then add egg
mixture, mixing well.
The batter will be thin.
Divide batter
between baking sheets, spreading evenly 1/2 inch thick, as though
for pizza.
Bake for 45 minutes.
Cool kibble, then break into small
pieces.
Store in covered container in refrigerator, or divide into
individual servings, place in freezer bags, and freeze.
Makes 20
cups kibble.
From “Bone Appetit!” by Suzan Anson, New Chapter
Press, N.Y.
ISBN: 0-942257-13-8

Posted by Stephen Ceideberg; November 22 1992.

3 pounds chuck roast — cubed

1 can cream of mushroom soup

1 can water

3 stalks celery

8 carrots — thickly sliced

4 large potatoes — quartered

1 envelope onion soup mix

3 onions — sliced

1 can tomatoes — whole

1 teaspoon basil

4 tablespoons tapioca

Place all ingredients in a heavy roaster with a tight fitting
lid and bake

at 275 for 6 hours.
DO NOT OPEN THE OVEN DOOR DURING COOKING
TIME! Notes:
——
I use about 5 onions and 2 quart sized jars of
canned tomatoes.
I have also made this stew using chicken (deboned
thighs) and it was great.

It is good without meat as well.

Karen Mintzias 750 g Tripe

1 Lemon (juice only)

Water 2 tb Butter

1 lg Onion; chopped

1/4 c Chopped parsley

1/4 c Tomato paste

1 c Water

1/2 c Dry white wine

Salt Freshly ground black pepper Chopped parsley to garnish
Serves: 4-5 Cooking time: 2 1/4 hours Wash tripe well, drain and
cut into small squares or fingers.
Place in a dish, add lemon
juice, stir and leave for 1 hour.
Place tripe in pan, add water to
cover and bring to the boil.
Drain off water and remove tripe to a
plate.
Clean pan and add butter.
Melt over medium heat and add
onion.
Fry gently until transparent.
Stir in parsley, fry 1 minute,
then add tomato paste, water, wine and salt and pepper to taste.
Bring to a slow simmer.
Return tripe to pan, cover and simmer
gently for 2 hours or until tripe is tender.
To test for
tenderness, take out a piece and pull.
If it breaks apart easily,
tripe is cooked.
Place in a serving dish, garnish with parsley and
serve hot with pilaf and a tossed salad.
From: “The Complete Middle
East Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

6 Fatty rashers of bacon,

-chopped roughly 3 Cloves garlic

4 Pigeons or other small game

-birds (6 if very small) 8 oz Mushrooms, chopped roughly

3 oz Hazelnuts or walnuts,

-roasted, coarsely chopped 1 1/4 c Real ale

3/4 c Water

3 Bay leaves

-salt -black pepper, fresh ground 6 Coarse slices brown
bread

Fry the bacon, with the garlic, till it is lightly browned in a
heavy bottomed casserole.
Add birds and brown on all sides.
Add the
mushrooms and nuts, continue to cook for a couple of minutes, then
add the ale and water with the bay leaves.
Bring to the boil, cover
and simmer very gently for 2 – 2 1/2 hours– the birds should be
falling off the bone.
Remove the birds from the juices, cool juices
completely and remove any excess fat.
The birds can be served whole
on or off the bone.
If the latter, carve them while they are cold
then return to the skimmed juices and reheat gently.
Adjust the
seasoning to taste and serve either the whole birds of the slices
on the pieces of bread, with plenty of the juices and “bits”.
A
good green salad to follow is the best accompaniment.

Uncover and stir often until liquid evaporates and it’s residue
turns dark brown.
Add wine and stir to release browned bits.
Smoothly mix flour, sugar, thyme and pepper with one cup of the
broth.
Add to beef along with the remaining broth.
Add beer,
potatoes, carrots, cabbage, celery and bay.
Adjust heat to maintain
a simmer.
Cover and simmer until meat is very tender when pierced.
Season to taste with salt.

3 lg Onions, chopped

4 lg Green bell peppers, chopped

4 lg Tomatoes, peeled & chopped

1 lb Yellow squash, chopped

2 md Potatoes, cubed

5 tb Olive oil

2 ea Garlic cloves, minced

2 tb Chopped parsley

1 1/2 ts Salt

Heat oil & saute onions for a few minutes.
Add remaining
ingredients & a little water.
Cover & simmer for 40
minutes, stirring occasionally.
Vera Gewanter, “A Passion for
Vegetables”

1 1/2 c Yellow split peas, dry

6 c — water

2 Plum tomatoes OR

1 md Tomato — chopped

2 Garlic cloves — chopped

1/4 c Parsley — chopped

1 t Dill weed, dried OR

1 tb Dill, fresh — chopped

2 c Sweet potatoes — peeled,cubed

2 c Broccoli florets, small

Chopped parsley for garnish

soak peas in 4 cups water for 4 hours or longer.
In a medium
saucepan, bring peas and soaking water to a boil.
Add tomatoes.
Simmer, covered, until peas arevery soft, 20 to 25 minutes.
In a
blender or food processor, puree 2 cups of pea mixtureuntil smooth,
adding a little extra water if necessry.
Return pureed peas to the
saucepan.
Cover and keep warm.
In a large, deep pot, combine onion,
garlic, parsley, dill, sweet potatoes and remaining 2 cups water.
Bring to a boil, reduce heat and simmer 6 to 7 minutes.
Ad broccoli
and simmer another 6 to 8 minutes, or until broccoli is tneder but
still crunchy.
Add pea mixture, reduce heat to low, cover and cook
gently until just heated through.
Serve garnished with parsley.
Serves 4.
Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0
chol; 38 mg sod; vegan

Source: Vegetarian Times, Jan 92/MM by DEEANNE

4 Fennel bulbs

1 tb Butter

1 ts Olive oil

2 c Frozen pearl onions, thawed

1 ts Sugar

4 lg Carrots, cut into matchstix

1 c Up to …

1 1/2 c Defatted reduced-sodium

Chicken stock Salt & pepper to taste 2 tb Finely chopped
fennel fronds

Or fresh parsley Cut off fennel stalks and remove strings from
the bulbs with a vegetable peeler.
Cut each bulb into 8 wedges, but
do not remove the core.
Bring salted water to a boil in a large
saucepan, add fennel and blanch for 5 minutes.
Remove with a
slotted spoon, blot with paper towels and set aside.
In a large
cast-iron or non-stick skillet, heat 1/2 T butter and 1/2 T oil
together over medium high heat.
Add half the fennel and saute until
nicely browned on all sides, about 8 minutes.
Transfer to a dish
and reserve.
Repeat with the remaining butter, oil and fennel.
Add
onions to the skillet, sprinkle with sugar and saute shaking the
skillet back and forth, until nicely browned, 5 to 6 minutes.
Return the fennel to the skillet; add carrots and 1 c stock.
Season
with salt & pepper and simmer, covered, until the
vegetables are tender 15 to 20 minutes, adding more stock as
necessary to keep the stew moist.
Garnish the fennel fronds or
parsley.
—–

2 lb good quality beef, cubed

2 medium onions — chopped

2 tablespoons oil — for sauteing

2 1/2 cups hot water

1 can tomatoes ready diced — undrained

1 can tomato paste — 6 oz.
size

1 pkg fresh mushrooms — sliced

1 cup carrots — thinly sliced

1/2 cup celery — chopped

1/4 cup water — cold

2 tablespoons all-purpose flour

salt & pepper to taste For Dumplings 2 cups buttermilk
baking mix

1/3 cup butter — melted

1 cup sour cream

1 teaspoon parsley

In a large cast iron pan or dutch oven (or other oven- stove
proof pan), Cook and stir beef and onion in oil till browned.
Stir
in hot water, salt and pepper, tomatoes, paste, and cleaned sliced
mushrooms.
Do not clean mushrooms in water, use a mushroom brush or
damp paper towel.
Heat to boiling stirring occasionaly and cook for
about 1 1/2 hours till beef is tender.Add carrots and celery and
cook another 30 minutes.
Mix water and flour and blend well.
Whisk
into meat mixture stirring constantly till thickened.
Reduce heat
and make dumplings.
For dumplings, mix all ingredients till a soft
dough forms.
Beat vigorously 20 strokes.
Drop dough by spoonfulls
onto hot meat mixture and bake in preheated 450 oven for 10 minutes
or till dumplings are browned on top.

4 cans diced green chiles — 7 oz each

1 pound turkey — finely ground

1 small zucchini — thinly sliced

1 cup frozen corn kernels

14 ounces canned peeled tomatoes — with juice

24 ounces water

6 cloves garlic — minced

1 teaspoon ground cumin

1 teaspoon italian seasoning

1 teaspoon salt

1.
Brown the ground turkey.
Just before it is done, add the
garlic and saute i t with the meat.
Then put this into a large
saucepan or dutch oven.
I did not drain the fat off – i think this
is part of what made it taste so good.
Beside s, if it weren’t a
bit greasy, it wouldn’t be authentic.

2.
Turn on heat to medium high and add tomatoes + juice.
use a
spatula or som ething to cut up the tomatoes in the pan.
then add
the rest of the vegetables, the chiles, the water, and the
seasoning.

3.
Bring to a boil, then turn heat down and cook until zucchini
becomes soft.
Spoon into bowls and eat as with many things, this is
also better the next day

Busted by Christopher E.
Eaves <cea260@airmail.net>