Caribou Goulash Recipe

INGREDIENTS:
2 lb Boneless stewing meat
Marinade:
1 1/4 cup of Red wine
2 tb Olive oil
1 Onion; chopped
1 md Carrot; sliced thin
6 Black peppercorns
1 Bay leaf
Flour for coating
2 lg Sweet red bell peppers;
-cubed
1 md Onion; chopped
2 cl Garlic; minced
1 Rib of celery; sliced
3 tb Olive oil
14 oz Canned tomatoes
2 tb Tomato paste
2 tb Paprika
1 teaspoon of Caraway seeds (opt'l)
Salt
Fresh ground black pepper
1 lb Potatoes
1 1/4 cup of Plain yoghurt or sour cream
DIRECTIONS:
In a shallow dish, combine all the marinade ingredients and add the cubed
caribou. Cover and leave in a cool place for 24 hours. Remove the meat
cubes from the marinade. Pat dry and roll in a little flour. Strain the
marinade and reserve
Cut the peppers in half and remove seeds. Chop the peppers into cubes. Chop
the onion and mince the garlic. Cut the celery into 1/2 inch slices. Heat
the oil in a large frying pan, and brown the caribou quickly. Remove it,
then add the chopped vegetables to the oil and saute quickly; but do not
allow to brown
Put the caribou and fried vegetables into a flameproof casserole. Add the
tomatoes, roughly chopped, and the tomato paste
Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the
contents of the casserole, and pour in the marinade liquid. Stir well and
bring almost to boiling. Cover. Turn down the heat and simmer gently on top
of the stove for 1 1/2-2 hours
25 minutes before the goulash is ready, add the potatoes, peeled and cubed
Just before serving, add the yoghurt/sour cream and stir. Taste for
seasoning: more paprika or caraway may be added if liked
Posted to -Recipes Digest V4 #149 by neysa@pdn.net (Neysa Dormish) on May
28, 1997

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Spanish Cream Recipe

INGREDIENTS:
2 1/2 cup of Milk
2 Eggs
-(one Imperial pint) 1/2 teaspoon of Vanilla essence
4 teaspoon of Gelatine
1/3 cup of Sugar
DIRECTIONS:
Save a small amount of the milk; put the rest in a saucepan, together with
the sugar and vanilla and heat
Separate the egg whites and save for later. Beat the egg yolks with the
remainder of the milk and add to the heating mixture
Stir to ensure the sugar is dissolved and bring to near boiling point to
thoroughly cook the eggs. Do not actually boil. Take the saucepan off the
heat. Dissolve the gelatine in about 1/4 cup of boiling water and stir
into hot custard. Pour into serving dish and put into refrigerator to cool
When mixture has cooled and almost set (it should be shivery at this point)
thoroughly beat the egg whites until stiff and fold them in using a metal
spoon. Return mixture to refrigerator to properly set.

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Meat Loaf Mix Recipe

INGREDIENTS:
4 Eggs; beaten
2 1/4 cup of Milk
6 tb Dried onion flakes
6 tb Dried parsley flakes
1 tb Salt
1 1/2 Teasoons ground sage
4 1/2 lb Lean ground beef
1 1/2 cup of Bread crumbsakes 3 pkgs
DIRECTIONS:
Cut three 15 x 12 inch pcs of plastic wrap or heavy duty aluminum foil.
Combine eggs, milk, onion flakes, parsley flakes, salt and sage. Stir in
ground beef and bread crumbs. Divide meat loaf into three equal portions.
Shape each portion into a meat loaf. Place on plastic wrap or aluminum
foil. Wrap each meat loaf airtight. label and store in freezer. Use with in
3 months
Posted to recipelu-digest Volume 01 Number 558 by Midian125
on Jan 19, 1998

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Cole Slaw Recipe

INGREDIENTS:
5 tb Mayonnaise, (heaping)
2 tb Yellow mustard (heaping)
2 tb Olive oil
1 teaspoon of Garlic salt
1 Juice of mediums size lemon
4 Bell peppers, sliced
1 Large cabbage, shredded
1 teaspoon of Louisiana hot sauce
2 tb Ketchup
1 tb Wine vinegar
1 tb Lea & Perrins
3 teaspoon of Salt (to taste)
2 Onions, medium, shredded
DIRECTIONS:
Put mayonnaise and mustard in a bowl large enough to hold
complete mixture, but shaped so that the mixture can be beaten
with a fork. Beat mayonnaise and mustard until combined. Add
olive oil slowly, beating all the time. Beat until mixture has
returned to the thickness of original mayonnaise. Add Louisiana
hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly,
adding the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a large salad bowl.
pour sauce over and toss well. This should be done about an hour
before serving.
Tastes even better the next day.
From Justin Wilson's "Outdoor Cooking With Inside Help"
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip

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Chicken And Pasta With Oraange-Basil Sauce Recipe

INGREDIENTS:
3/4 cup of Frozen orange juice
-concentrate; thawed
1/2 cup of Chicken broth
4 teaspoon of Cornstarch
6 oz Dried gemelli pasta; rotini,
-or corkscrew
16 oz Italian blend mixed
-vegetables
2 cup of Cooked chicken; or turkey,
-cubed
1/4 cup of Fresh basil; snipped
DIRECTIONS:
For sauce, in a small saucepan, combine thawed concentrate, chicken broth,
and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2
minutes more.eanwhile, in a large saucepan cook pasta in boiling, slightly salted water
for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5
minutes more or until pasta and vegetables are tender. Drain; return to
saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss
until hot
Source: Special Advertising Section for Florida Citrus
NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a
cooked turkey breast
Recipe by: Meredith Corporation 1998
DIRECTIONS:
Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

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Chili Iii Recipe

INGREDIENTS:
3 lb Lean, diced beef
1 qt Water
3 teaspoon of Salt
5 Cloves garlic, fine chop
1 teaspoon of Marjoram
1 tb Sugar
1/4 cup of Liquid shortening
8 Chili pods OR>>>>>
6 tb Chili powder
1 teaspoon of Ground cumin
1 teaspoon of Red pepper
3 tb Paprika -THICKENING
6 tb Corn meal
3 tb Flour
1 cup of Water
DIRECTIONS:
Heat oil in large pot, add meat and sear over high heat. Stir
constantly until meat is gray, but not brown. Add water and cover,
cook over low fire for 1 1/2 hrs. Add remaining ingreds., except
thickening, and cok at a bubbling simmer 30 min. Mix thickening
ingreds. together, add to chili mixture, cook about 5 min., stirring
to prevent sticking. More water may be added for desired sonsistency.
If meat is very fat, skim off before adding thickening. For milder
flavor, cut chili powder and red pepper in half, but add 2 more tbs.
paprika for color.

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Banh Pho Bo Recipe

INGREDIENTS:
3 lg Onion
1 tb Peanut oil
5 lb Beef & chicken bones, meaty;
-combination
4 sl Ginger, fresh; julienned
2 Carrot; julienned
1 sm Cinnamon stick
1 Star anise
2 Cloves, whole
1 teaspoon of Peppercorn, black; whole
2 Garlic clove; smashed
1/2 lb Fresh bean sprouts
1/2 lb Beef sirloin; sliced very
-thin across grain, bitesize
1 Scallion; finely sliced
1/4 cup of Cilantro; chopped
4 Chiles serranos; sliced
-(wimps only, devein them)
2 Lime; cut into wedges
8 oz Rice sticks, soaked in hot
;water for 30 minutes
;drained
3 tb Nuoc mam
Fresh black pepper to taste
DIRECTIONS:
Slice two of the onions into quarter-inch slices. Heat a tablespoon
of oil in a frying pan. Add the sliced onion, and cook, stirring,
until the outside has browned. Remove and drain. Slice the remaining
onion into paper-thin slices and set aside
Rinse the bones and place in a stockpot. Cover with cold water. Bring
slowly to a boil. Reduce heat and simmer, uncovered. For a clear
broth skim off foam. After 10 to 15 minutes, add browned onion and
ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and
peppercorns. Bring to a boil. Simmer the stock, partially covered for
six to 12 hours, skimming regularly. If necessary add more water to
keep the bones covered. Strain the stock, skim off, and discard any
fat
At serving time, arrange the sliced beef on a platter. Garnish with
reserved white and green onion. On another platter, arrange the bean
sprouts, coriander, chiles and limes. Meanwhile, plunge the rice
sticks in boiling water to heat. Drain. Place equal portions in each
soup bowl. Cover to keep warm. Heat beef stock to boiling. Season
with fish sauce and pepper. Pour into a soup tureen or chafing dish.
At the table, place the soup on a portable warmer to keep hot. Offer
each guest a bowl of warm rice noodles. Each diner adds some beef and
onion to a bowl. Ladle the hot stock over the meat, stirring to cook
the meat. Add the bean sprouts, coriander, chiles, and lime to taste.
Enjoy with chopsticks and a soup spoon
Optional: pass fresh basil leaves, coriander, additional chilies, fish
sauce and ground peanuts at the table
From: kpatrucco@aol.com (KPatrucco)

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