Recipes Included On This Page Baked Reuben Sandwich (State Fair Winner) Banana-Buttermilk Waffles -Lukins Basic Herb Jelly -Tolley & Mead Basic Waffles And Bacon Waffles -Lukins Bechamel (Al Forno Restaurant) Beef Jerky Berry Tasty Stuffed Squash - Billings Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Reuben Sandwich (State Fair Winner) Recipe By : http://www.rhodesbread.com/ (Rhodes Bread Website) Serving Size : 8 Preparation Time :0:00 Categories : Cheese Sandwiches/Wraps Sauerkraut Sausage Using Frozen Bread Dough Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Loaf Rhodes White Bread Dough -- thawed/risen 1/3 cup Bernstein's Light Cheese Fantastico Salad Dressing 1/2 lb Turkey Pastrami -- thinly sliced 8 slices Swiss Cheese 2 cups Sauerkraut 1 Egg White -- beaten 2 Tbsp Caraway Seeds Thaw dough until soft and risen (about 4-5 hours at room temperature). On an oiled surface, roll thawed dough into a 12" x 16" rectangle. With a knife, gently mark a 4" space down the center. Then, lengthwise mark 2" strips as shown in diagram. Cut as shown being careful to not cut through the center. Pour dressing down the center of the dough length. Top with layers of pastrami then slices of swiss cheese. Top cheese with sauerkraut. Begin braid by folding top and bottom rows toward filling. Start at the top and fold strips of dough left over right, right over left, continuing until finished. Support braid with both hands and place on cookie sheet that has been sprayed with non-stick cooking spray. Brush braid with egg white and sprinkle with caraway seeds. Bake at 350°F for 30 to 35 minutes or until browned. Cool slightly and slice for serving. Nutritional Information: Total Servings: 8, Serving Size 1/8 Calories 360, Fat 11g, Cholesterol 52gm, Sodium 2130mg, Carbohydrate 41g Dietary Fiber 4g, Sugar 5g, Protein 24g http://www.rhodesbread.com/reuben.html MC formatting and posted on FareShare 11-98 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana-Buttermilk Waffles -Lukins Recipe By : USA Cookbook by Sheila Lukins Serving Size : 5 Preparation Time :0:00 Categories : Pancakes/Waffles Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons light brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 large eggs -- separated 1 cup plain nonfat yogurt 1 cup milk 1/3 cup unsalted butter -- melted 1 teaspoon pure vanilla extract 2 ripe bananas ***FOR SERVING*** unsalted butter pure maple syrup Preheat a nonstick waffle iron. Combine the flour, brown sugar, baking powder, salt, cinnamon and nutmeg in a bowl; set aside. In another bowl, whisk together the egg yolks, yogurt, milk, melted butter and vanilla. Sift the flour mixture into the liquid, and mix just to combine. Coarsely mash the bananas with the lemon juice in a bowl, and stir them into the batter. Beat the egg whites until stiff, then fold them into the batter with a rubber spatula. Pour 1/2 cup of the batter into the center of the preheated waffle iron. Quickly spread it out toward the edges with a rubber spatula. Close the top and cook for 2 minutes. Remove the waffle; repeat procedure with the remaining batter and pecans. Serve waffles immediately with butter and syrup. SOURCES: 1) From USA Cookbook, by Sheila Lukins. New York: Workman Press, 1997. 2) [url: http://www.charleston.net/pub/entertain/food/waffles0819.htm "Weekend waffle," Wednesday, August 19, 1998 By ANN BURGER, Post and Courier Food Editor] 3) As edited by kitpath@earthlink.net for mastercook 10/98 Notes: For a change of tastes from butter and syrup, top these waffles with a dollop of sour cream or yogurt and some fresh raspberries. Makes 10 waffles, serves 5. Make these fresh. Posted on FareShare 11-98 by Pat Hanneman - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Herb Jelly -Tolley & Mead Recipe By : THE HERBAL PANTRY Serving Size : 1 Preparation Time :0:00 Categories : Preserves Volume 2, Nov. '98 Condiments/Seasonings Jams/Jellies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water or 2+1/2-cups fruit juice or wine 1 cup fresh herbs 4 cups sugar 1/4 cup cider vinegar or lemon juice 1 drop food coloring -- or as needed 3 ounces liquid pectin fresh herb sprigs or 1/2 cup chopped herbs -- optional This jelly can be made with a variety of herbs and herb flowers. If fresh herbs are not available, substitute one-third the amount of dried herbs. Use vinegar if you are making a jelly to be eaten as a savory with meats or cheese; lemon juice if it is to be eaten as a sweet. Any fruit juice or wine can be used in place of the water for greater variety, and you can combine two or more herbs in one jelly. If you are using flowers that do not seem to be giving up their color in the water, add 2 tablespoons of the vinegar to the water while they are steeping. The following herbs and/or their flowers are among the many that can be used in this recipe: rosemary, thyme, marjoram, parsley, lemon verbena, mint, any of the scented basils, tarragon, ginger, garlic, chive blossom, lavender, lemon thymes chamomile, fennel, borage, bee balm, or rose petals (white heel removed). INSTRUCTIONS: Bring the water or fruit juice to a boil and pour it over the fresh herbs. Cover and steep until the liquid has cooled. Strain, pressing all the liquid and flavor out of the herbs. In a non-aluminum saucepan combine 2 cups of herbal infusion with the sugar, lemon juice or vinegar, and the food coloring if you are using it. Bring the mixture to a boil over high heat, and as soon as the sugar has dissolved, stir in the pectin. Return to a rolling boil, stirring, and boil for exactly 1 minute. Remove the jelly from the heat and skim off any foam. If you are using fresh herbs as decoration, place a fresh herb sprig in each jar and hold it in place with a sterilized spoon or chopstick. When the jelly is nearly set, remove the spoon or chopstick and the sprig will stay in place. Stir chopped herbs into the jelly before pouring it into the jar. (If the herbs do not stay suspended, stir the jelly occasionally until it thickens enough to hold.) Process small jars for 5 minutes in a hot-water bath or seal with a thin layer of paraffin. MAKES 4 to 5 half pints. Recipe from THE HERBAL PANTRY, (p.46) by Emelie Tolley and Chris Mead (1992: Potter). Posted on FareShare 11-98 by kitpath@earthlink.net 11/13/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Waffles And Bacon Waffles -Lukins Recipe By : USA Cookbook by Sheila Lukins Serving Size : 4 Preparation Time :0:00 Categories : Pancakes/Waffles Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons light brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 3 large eggs -- separated 1 1/2 cups milk 1/3 cup unsalted butter -- melted 1 teaspoon pure vanilla extract ***FOR SERVING*** unsalted butter pure maple syrup fresh berries Preheat a nonstick waffle iron. Combine the flour, brown sugar, baking powder and salt in a bowl; set aside. In another bowl, whisk together the egg yolks, milk, melted butter and vanilla. Stir the flour mixture into the liquid, and mix just to combine. Beat the egg whites until stiff, then fold them into the batter with a rubber spatula. Pour 1/2 cup of the batter into the center of the preheated waffle iron. Quickly spread it out toward the edges with a rubber spatula. Close the top and cook for 2 minutes. Remove the waffle; repeat procedure with the remaining batter. Serve waffles immediately with butter, syrup and fresh berries. To make Bacon Waffles: Fry bacon slices until they're brown but not quite crisp; drain. Proceed with waffle recipe above. Just before closing the waffle iron to cook the waffles, place a couple of the bacon strips over the batter. Close waffle iron; cook and serve as directed. SOURCES: 1) From USA Cookbook, by Sheila Lukins. New York: Workman Press, 1997. 2) [url: http://www.charleston.net/pub/entertain/food/waffles0819.htm "Weekend waffle," Wednesday, August 19, 1998 By ANN BURGER, Post and Courier Food Editor] 3) As edited by kitpath@earthlink.net for mastercook 10/98 and Posted on FareShare 11-98 by Pat Hanneman Notes: Makes 8 waffles, serves 4. Make these fresh. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bechamel (Al Forno Restaurant) Recipe By : Chef-Owners Johanne Killeen & George Germon, Al Forno Serving Size : 1 Preparation Time :0:00 Categories : Polenta Sauces Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1/4 teaspoon salt Scald the milk in a small saucepan. Melt the butter in a heavy saucepan over low heat. Add the flour, and stir with a wooden spoon until the mixture is smooth. Continue to stir until the mixture has bubbled for 2 minutes. Take care not to allow the flour to darken. Recipe can be used for the Polenta Lasagne recipe. This recipe is from their book "Cucina Simpatica", Robust Trattoria Cooking,Harper Collins ISBN 0 06 016119 1 Posted to FareShare 11/98 by JoAnn Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Jerky Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Beef Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb thick cut bottom or top cut round steak 1/4 cup soy sauce 1/4 tsp pepper 1 1/2 teaspoons Accent 2 tsp seasoning salt (Lawry's) 1/4 cup Worcestershire sauce 2/3 tsp garlic powder 2 tsp onion powder Thick cut round steak was on sale recently, so I bought one and made one of my favorite snacks. My recipe card has a note that I put on it long ago, "Excellent! Make lots!" Combine all ingredients except meat. Stir well. Slice meat into strips 3/8 in. thick. Place meat in marinade, making sure the meat is covered. Marinate overnight. In the morning, place cookie sheets at the very bottom of your oven (under the heating element) to catch the drippings, and then lay the strips of meat directly on the oven racks. Bake at 150 degrees F. (warm) for 6 to 8 hours (longer if you like crispy jerky). Hint: The meat is easier to cut into thin strips if it is slightly frozen. This is a whole lot cheaper than buying the store-bought jerky, that's for sure. Posted on FareShare 11-98 by Steve Royal <sroyal1@rochester.rr.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Berry Tasty Stuffed Squash - Billings Recipe By : Billings of St Louis Post Dispatch Serving Size : 8 Preparation Time :0:00 Categories : Apples Nuts Onions Side Dishes Squash Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 acorn squash -(about 1-lb each) Nonstick cooking spray 1 medium onion -- peeled and quartered 2 apples -- peeled 2 cups cranberries -(about 8-oz) Salt 3/4 cup packed brown sugar 2 teaspoons cornstarch 1/2 cup chopped walnuts 6 tablespoons butter -- melted Preheat oven to 350 degrees. Cut squash in half from stem end to tip; cut a small slice off the side if necessary, so that each half will sit flat (cavity-side up). Scrape outseeds and fibers. Line a baking sheet with foil; spray foil with nonstick cooking spray. Arrange squash cavity-side down on sheet; bake 15 minutes. Meanwhile, in work bowl of food processor fitted with steel knife blade, chop onion coarsely by pulsing 3 or 4 times; add apples, cranberries, 1 teaspoon salt and brown sugar. Sprinkle cornstarch over all; pulse to a medium chop. Remove baking sheet from oven. Turn squash cavity-side up; sprinkle generously with salt. Divide filling evenly among squash halves. Sprinkle with chopped walnuts; drizzle with melted butter. Bake 40 minutes longer. Yield: 8 servings. To make ahead: Fill and drizzle with butter, omitting walnuts; bake as directed. Remove from oven and let cool to room temperature. Store, covered, in refrigerator up to 2 days. To reheat, remove from refrigerator and let stand at room temperature for 2 hours. Sprinkle with walnut pieces, and press them gently into filling. Place in a preheated 350-degree oven for 20 minutes or until heated through. [265cals, 10g fat; Or reduce nuts and omit butter, use a spray.] By Jack and Mary Billings of St. Louis Post Dispatch 11/98 Double or triple this recipe if you're feeding the equivalent of the Rams' defensive line. We often cut the halves in half (after cooking and before serving) - nobody wants to fill up on one dish when there are 27 options on the table! Posted on FareShare 11-98 by Pat Hanneman <kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -

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