--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDR00008Date: 09/21/96 From: MARJORIE SCOFIELD Time: 02:01am \/To: ALL (Read 5 times) Subj: CR*RoastBeefSpanishStyle * Exported from MasterCook II * Roast Beef Spanish Style (Rosbif Espanol Pozado) (Spain) Recipe By : The Wonderful World of Cooking Serving Size : 1 Preparation Time :0:00 Categories : Beef Marinade Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Oil 1 teaspoon Pepper 1 Bay leaf 1 teaspoon Minced parsley 1 teaspoon Chopped scallions 5 lbs Rolled rib roast of beef 2 teaspoons Salt 1/2 cup Dry red wine Combine oil, pepper, bay leaf, parsley and scallions. Marinate meat for 8 hours in mixture then drain, reserving marinade. Place meat in roasting pan and sprinkle with salt. Add reserved marinade. Bake at 400 degrees for 20 minutes, turning several times. Add wine. Bake at 325 deg F. for 2 hours, basting frequently. - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * Strip mining helps prevent forest fires. --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDR00009Date: 09/21/96 From: MARJORIE SCOFIELD Time: 02:02am \/To: ALL (Read 5 times) Subj: CR*WAfricanGroundNutStew * Exported from MasterCook II * West African Ground Nut Stew Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef Chicken Stew Leftovers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Oil 2 lb Beef cubes 1/2 tsp Nutmeg 1 tablespoon Chili powder 4 medium Onions -- sliced 1 clove Garlic -- minced 3/4 cup Tomato paste 5 to 6 cups Water Red pepper -- optional 1/2 cup Chunky peanut butter 2 tablespoons Oil Hot cooked rice In large heavy kettle, heat oil, add beef cubes, 1 inch or smaller, rolled in flour. While browning add nutmeg and chili powder. When meat is browned add onions, garlic, tomato paste, water and red pepper to taste. Simmer until meat is tender. A half hour before serving heat in small sauce pan; peanut butter and oil. Stir over medium heat 5 minutes. Add peanut butter slowly to stew and simmer over low heat 20 minutes. Serve over rice. Options: Use chicken instead of beef, to use left over meat saute onion and garlic, add meat with paste and water. - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * **c**a**m**o**u**f**l**a**g**e**d***t**a**g**l**i**n**e** --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDR00010Date: 09/21/96 From: MARJORIE SCOFIELD Time: 02:04am \/To: ALL (Read 5 times) Subj: CR*West African MeatLoaf * Exported from MasterCook II * West African Meat Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef (Ground) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Carrots 1/2 cup Onions 1/2 cup Celery 1/2 cup Scallions 1/2 cup Parsley 2 cloves Garlic 1 tsp Cumin 1 tsp Nutmeg 1 tsp Cinnamon 1 cup Bread crumbs 2 Eggs 2 lbs Hamburger 1/2 cup Ketchup 1/4 cup Water 2 tbsp Olive oil 4 tbsp Butter Salt & pepper to taste (Use grinder or Cuisinart.) Chop celery, carrots, scallions, onions, parsley and garlic very fine. Add nutmeg, cinnamon, cumin and salt and pepper. Melt butter and oil in fry pan, saute this mixture until tender but NOT brown. Cool and add to hamburger. Then add to this mixture bread crumbs, eggs, ketchup and water. Mix well. Make a loaf shape on a cookie sheet. Bake in a 350 degree oven for 1 hour. Let sit about 20 minutes out of oven covered with foil before serving so it will not fall apart when you cut it. - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * Serial port error: mouse detected - exterminate? (Y/N) --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDR00011Date: 09/21/96 From: MARJORIE SCOFIELD Time: 02:05am \/To: ALL (Read 5 times) Subj: CR*WAfricanPeanutChicken * Exported from MasterCook II * West African Peanut Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lbs Chicken breasts or thighs 1/2 cup Cooking oil 2 medium Onions -- chopped 2 to 3 Garlic cloves -- chopped -----SAUCE----- 2 cups Chicken broth -- (heated to simmering 1/2 cup Crunchy peanut butter 6 oz can Tomato paste Salt, pepper and red cayenne pepper -- to taste Chopped peanuts Hot cooked rice Preheat oven to 350 degrees. Remove chicken skins; wash and pat dry. Brown chicken in oil, a few pieces at a time, and remove from heat. Brown onion and garlic; remove from heat. Place chicken, onion, and garlic in casserole dish. In a medium bowl, blend chicken broth, peanut butter, and tomato paste. Add seasonings and chopped peanuts; pour over chicken. Bake covered, 45 minutes to 1 hour or until chicken is tender. Serve over hot cooked rice. Serves 4 - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * Complex problems have simple wrong answers. --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDR00012Date: 09/21/96 From: MARJORIE SCOFIELD Time: 02:12am \/To: ALL (Read 5 times) Subj: CR*Mango Creme Brulee * Exported from MasterCook II * Mango Creme Brulee Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Heavy cream 1 4-inch Vanilla bean Pinch of salt 8 Egg yolks 3/4 cup Sugar 2/3 cup Diced fresh mango 4 tablespoons Light-brown sugar for caramelizing 4 tablespoons Granulated sugar for caramelizing Garnish: Mint sprigs and fresh berries -- if desired Preheat the oven to 300 degrees. In a saucepan, heat the cream, vanilla bean, and salt to scalding. Remove the vanilla bean from the hot cream. Slit it open with a knife and scrape the tiny seeds back into the cream. In a bowl, beat the egg yolks and the sugar until well mixed and light in color. Slowly add the hot cream, stirring constantly to melt the sugar and not let the eggs scramble. Strain. Skim off any bubbles. Gently stir in the mango. Divide the mixture among 8 ramekins. Place the ramekins in a roasting pan. Fill the pan with boiling water to reach halfway up the sides of the ramekins. Cover loosely with foil and bake for 55 to 65 minutes or until the center is just beginning to set and no longer liquid. Remove the ramekins from the oven and cool. Refrigerate, covered, for at least 3 hours or overnight. Close to serving time, combine the sugars in a small bowl. Preheat a broiler and sprinkle 1 tablespoon of the mixed sugars evenly over the surface of each custard. Broil (as quickly as possible) until the sugar is caramelized. Alternately, you can caramelize the sugar with a propane torch Serve within 1 hour to maintain the crispness of the sugar topping. Serve garnished with mint sprigs and fresh berries, if desired. Yield: 8 servings - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * I'm so full, I couldn't download another byte. --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1)