--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBS00004Date: 07/22/97 From: GHISLAINE DUMONT Time: 11:42am \/To: ALL (Read 1 times) Subj: recipes * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Classic Swiss steak/cp Categories: Crockpot Yield: 6 Servings 1 Round steak 2 c Flour 1/4 tb Butter 4 oz Tomato sauce 1 Onion sliced 1 Green pepper sliced Cut steak into serving portions. Combine flour, salt, and black pepper in medium-size bowl. Roll cut steaks in flour mixture, coating both sides. Melt shortening or butter in a hot skillet. Brown round steak on both sides, but do not cook. Place in crockpot and add tomato sauce, onion, and green pepper. Cook low for 6 to 12 hours, or on high for up to 6 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Crockpot Swiss steak #3 Categories: Beef, Crockpot Yield: 4 Servings 2 lb Round steak (cut in pieces 3 tb Flour 2 tb Oil 1 cn Tomatoes; 16 oz; chopped 1 lg Onion; chopped fine 2 Celery stalks; chop fine 1 tb Dijon mustard 2 tb Wine vinegar 2 Beef bouillon cubes 1 tb Worcestershire sauce 1 Bay leaf Salt Pepper Season meat with salt and pepper. Dredge meat in flour. Heat oil in large skillet. Brown meat in batches so as not to crowd in pan. Add to crockpot with remaining ingredients. Cover pot and cook on low for 6 to 8 hours. Garnish with chopped parsley and serve with boiled, herbed potatoes. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBS00005Date: 07/22/97 From: GHISLAINE DUMONT Time: 11:43am \/To: ALL (Read 1 times) Subj: recipes * Crossposted from: National Cooking Echo MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Baked Swiss steak Categories: Casseroles, Main dish, Beef Yield: 8 Servings 2 lb Round steak,) 1/3 c Flour 1/4 c Oil or shortening 1 1/2 ts Salt optional 1/8 ts Pepper 2 Onions; thinly sliced 1 cn Whole tomatoes 1 tb Worcestershire sauce Trim fat from steak and cut into serving pieces. Pound flour into both sides of steak. Heat fat in skillet; brown steak on both sides, season with salt and pepper. Place in Pyrex dish; cover with onion slices. In the same skillet, heat tomatoes, loosening brown bits from the bottom of the skillet. Add Worcestershire sauce and season to taste with salt and pepper. Pour over steak, cover with lid or foil and bake at 350 for 2--2-1/2 hours, till fork tender. Serve over rice, buttered noodles or mashed potatoes. MMMMM ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBS00006Date: 07/22/97 From: GHISLAINE DUMONT Time: 12:44pm \/To: ALL (Read 1 times) Subj: recipes * Crossposted from: National Cooking Echo ---------- Recipe via Meal-Master (tm) v8.05 Title: White Sangria Categories: Beverages Yield: 4 Servings 2 Limes; sliced 1 1/2 c Sugar 2 Lemons; sliced 1 c Brandy 2 lg Apples; sliced 2 Bottles club soda 2 750 ml. bottles chablis Combine sliced fruit, wine, sugar and brandy; chill at least 2 hours. Gently stir in club soda and serve sangria over ice. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: White Peach Sangria Categories: Beverages Yield: 6 Servings 1 Bottle dry white wine 5 oz Pureed white peaches 3 oz Brandy 1 ea Apple; sliced 2 oz Triple sec 1 ea Orange; sliced 3 oz Simple syrup 1 ea Lime; sliced Combine all ingredients and let sit overnight. ----- ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBS00007Date: 07/22/97 From: GHISLAINE DUMONT Time: 12:45pm \/To: ALL (Read 1 times) Subj: recipes * Crossposted from: National Cooking Echo ----- Now You're Cooking! v4.20 [Meal-Master Export Format] Title: Sangria Blanca (White Sangria) Categories: beverages Yield: 6 servings 750 ml dry white wine 1/2 c apple juice 1 1/2 oz orange liqueur 2 tb sugar 1 orange; thinly sliced 1/2 lemon; thinly sliced 1 lime; thinly sliced 1 c fresh or frozen raspberries 1 ice cubes Mix wine, apple juice, liqueur, sugar, orange, lemon and lime slices and raspberries in large pitcher. With wooden spoon, press fruit against sides and bottom of pitcher. Add ice cubes and stir to chill. ----- ----- Now You're Cooking! v4.20 [Meal-Master Export Format] Title: Sangria Serrano Categories: beverages Yield: 1 gallon 1 dry white wine 8 oz light rum 4 cointreau 6 vodka 4 grand marnier 1 l seltzer 1 pineapple; sliced 4 tart apples; sliced 6 oranges; sliced 1 qt applejuice or pineapple -juice 1 qt orange juice 2 limes; sliced 1 sugar; to taste Slice fruit and place on bottom of large container/bucket (with attachable lid). Add juice. Add alcohol and sugar. Just before serving add ice and seltzer. Keep refrigerated and covered. Best when made a day or two in advance. Enjoy! ----- ... Sincerely yours Gigi --- Blue Wave/DOS v2.30 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBS00008Date: 07/23/97 From: GHISLAINE DUMONT Time: 01:22am \/To: ALL (Read 1 times) Subj: recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Oriental goose stir-fry Categories: Cyberealm, Wild game, Kooknet Yield: 6 Servings Filleted breast of 1 wild Goose 3 md Onions [chopped] 2 cn (8 oz) sliced mushrooms [drained] 1 pk (2 oz) slivered almonds Seasoned salt to taste 2 pk "Rice-A-Roni [oriental] 3 lg Celery stalks [cut into 1" pieces 2 Bell peppers [1 red- 1 green Cut into strips] 1) Rinse goose breasts and pat dry. Cut them into 1 in. slices and par-boil for 20 min. Drain and reserve the broth. Let cook and cut into 1 in. cubes... 2) Saut the goose, onions, mushrooms, and almonds in a skillet for 15 min., then salt and pepper to taste, and add the seasoned salt if desired ... 3) Prepare the Rice-A-Roni according to package directions, using the reserved broth and adding the celery and pepper slices halfway through cooking time... 4) Combine the goose mixture and the rice mixture simmering for 15 min. then serve... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Windsor Canadian goose Categories: Goose Yield: 8 Servings 1 Goose; 6-8 lbs. 1 qt Buttermilk 8 oz Prunes, dried 2 md Apple; sliced 5 sl Bacon Butter; as needed MMMMM---------------------------SAUCE-------------------------------- 1/2 c Butter 1/4 c Flour 3/4 c Beef or chicken broth Salt; to taste 1 c Sour cream 4 tb Currant jelly Soak goose in buttermilk at least 4 hours in refrigerator. Wash bird and drain. Stuff with prunes and apples. Truss and wrap in bacon. Cover tightly with heavy duty foil. Bake until tender at 325 degrees F. for about 3 hours. Baste with butter to brown. Sauce Melt butter in sauce pan. Stir in flour with whisk. Add broth and heat stirring constantly. Just before serving add sour cream and jelly. Heat and serve. Note: Remove fruit from goose before serving and arrange on platter around it. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBS00009Date: 07/23/97 From: GHISLAINE DUMONT Time: 01:22am \/To: ALL (Read 1 times) Subj: recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: An absolutely perfect roast goose! Categories: Info/help, Holidays Yield: 12 Servings 1 10 to 12 lb. goose either -fresh or frozen and thawed I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat! A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost parallel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accommodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.) Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours. When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in "94" that seemed to be well liked. The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water. Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, a sauted onion, plenty of salt and freshly ground pepper. Now you salt and pepper the bird inside and out, liberally. Preheat the oven to 325 degrees while you are stuffing and sewing up the bird. Place it in the oven in a roaster and on a rack on it's breast. For a 12 1/3 lb. goose I needed a full 5 hours but this is quite a large bird. Just close the oven and let it stay, undisturbed for 1 1/2 hours. After this time, take it out of the oven. Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.) Turn the bird over on its back before you put it back in the oven. put it back in for another hour before you start checking for doneness. The recipe gave the best advice on checking for doneness, at this point, that I have ever seen. With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly. If it feels kind of squishy, like roast beef, it's done. Every bird is different so you must judge when it is done. When meat is done (be patient, it may take a while), raise the heat to 400 degrees. Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan. Put it back in the oven for 15 minutes to further crisp and brown the bird. Take it out and let it sit, uncovered for a half an hour. Regarding the roaster, after you remove the bird to a jelly roll pan and put that in the oven, remove the fat from the roaster and put it over 2 burners adding about 2/3 cup of dry sherry and deglaze the pan with a wooden spoon. combine these drippings with your giblet broth either to make a gravy or to use later for goose carcass, slow cooker broth. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBS00010Date: 07/23/97 From: GHISLAINE DUMONT Time: 01:22am \/To: ALL (Read 1 times) Subj: recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Roast goose with wild rice stuffing Categories: Goose Yield: 1 Servings 14 lb Goose MMMMM--------------------------STUFFING------------------------------- 2 c ;Water 1/2 c Wild rice 1 c White rice 1/2 c Onion, diced 1 cn Mandarin oranges 1/2 c Pine nuts 1 c Chestnuts, shelled & -quartered; (opt) 1/2 c Celery, diced 1/2 Cube of butter Goose--Clean out excess fat (there will be a lot!) and rinse well. Stuff, salt & pepper skin, prick well, & tent with tin foil. Roast at 375 F for 4 hours. Remove tent & cook 30 minutes more. (Approx 25 minutes per pound) Stuffing--Cook rice until done. Saut celery & onion in butter. Mix all ingredients & stuff goose. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Roast goose with potato pierogies Categories: Goose Yield: 10 Servings 1 Goose (about 10 pounds); -thawed 7 ts Thyme, dried; divided 1 ts Salt 1 ts Black pepper 4 tb Oil; divided 32 oz Pierogies, potato (2 pkgs) 2 c Onion; chopped 2 tb Flour 2 c Chicken broth Preheat the oven to 400F. Remove the neck and giblets; remove any large pieces of fat from inside the goose and neck cavity; reserve the neck and liver. Rinse the goose and pat dry with paper towels. In a small bowl, combine 2 tablespoons thyme and the salt and pepper. Rub the bird with 2 tablespoons oil, then rub with the thyme mixture. Tuck the wings under and tie the legs together. Place the goose, breast- side up, on a rack in a large roasting pan. Pierce the skin all over with a 2-tined fork. Roast the goose for 1 hour. During roasting, pierce the skin several times with a fork. To keep the fat from smoking, remove from the pan with a baster or dip out with a cooking spoon. Reduce the oven temperature to 325F. Roast for 2 to 2 1/2 hours longer, or until the internal temperature registers 180 to 185 on a meat thermometer, and the juices run clear when the bird is pierced with a knife. Continue to pierce the skin and remove the fat while roasting. While the goose is roasting, finely chop the neck meat and liver for making the gravy. Refrigerate until ready to use. When the goose is almost done, set a large pot of water to boil. Cook the pierogies according to the package directions. Meanwhile, in a large skillet, saut the onions in the remaining 2 tablespoons oil until golden; remove from heat. Drain the pierogies well; add the cooked onions. Mix lightly to combine. Cover and keep warm. Place the goose on a large serving platter; cover loosely with foil to keep warm. Remove the remaining fat from the pan and place the pan drippings into a glass measure; let any fat rise to the surface and discard. Reserve 1/3 cup of the drippings. Set the roasting pan on top of the stove. Add the reserved drippings. Saut the chopped neck meat and liver for 5 minutes or until cooked. Blend in the flour; cook, stirring constantly, until bubbly. Stir in the broth; cook and stir until the mixture thickens and bubbles, about 3 minutes. Stir in the remaining teaspoon of thyme. Pour into a gravy boat. Arrange the pierogie around the goose or place in a separate bowl. Serve with gravy. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EBS00011Date: 07/23/97 From: GHISLAINE DUMONT Time: 01:22am \/To: ALL (Read 1 times) Subj: recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Roast goose with garlic, onion and sage stuff Categories: Bon Appetit, Game Yield: 6 Servings ===Stuffing=== 1/4 c Unsalted butter 2 sm Onions; finely chopped 2 Celery stalks; diced 5 Garlic cloves; chopped 1 pk Cubed herbed stuffing - Mix (14 oz) 5 1/2 tb Rubbed or ground dried sage 3/4 ts Salt 1/2 ts Dried oregano; crumbled 1/2 ts Dried thyme; crumbled 1/2 ts Pepper 1/2 ts Italian seasoning 2 Eggs; beaten to blend 1 c Chicken stock OR Canned broth ===Goose=== 1 (12 lb) goose; fat removed 1 Lemon; halved 3 sl Bacon FOR STUFFING: Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and saut; until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside. FOR GOOSE: Preheat oven to 450F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth. Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180F, basting every 20 minutes with pan juices, about 1 hour 20 minutes. Place stuffing in covered baking dish in oven during last 40 minutes. Remove cheesecloth. Transfer goose to platter. Pass stuffing separately. Yield: 6 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: WILD DUCK/GOOSE IN GRAVY Categories: Main dish, Poultry, Meats Yield: 4 Servings 2 Ducks or 1 Goose Lard or shortening Flour Water Salt Pepper 1 sm Apple, quarter 1 Potato, chunked 1 Onion, quarter 7 Potatoes, cut up 2 Onions, quarter Lightly salt and pepper inside of bird(s). Roll in flour to coat. Slowly brown bird on all sides. Remove bird to Dutch oven. Add flour to pan drippings. Cook and stir until brown. Add water, salt, and pepper. Cook and stir until thickened. I usually make 4-5 cups of gravy. Stuff cavities with apple, onion, and chunked potato. Put potatoes and onions around bird. Pour gravy over all. Cover. Bake slowly 3 1/2 - 4 hours or until the meat is falling off the bones -- tender and moist. Serve 1/2 duck to each person or slice goose. Pass potatoes, onions and gravy. MMMMM ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323)