Recipes Included On This Page Brazilian Chicken and Mushrooms Brisket (Bev's from childhood memories) Brisket With Burgundy-Orange Sauce Brussels Sprouts With Gewurztraminer And Caraway Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Brazilian Chicken and Mushrooms Recipe By : The Complete Book of World Cookery Serving Size : 1 Preparation Time :0:00 Categories : Chicken Main Dishes Mushrooms Peppers Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Chicken broth 1/2 Green pepper -- diced 1 c Milk -- or thin cream 1/2 Red pepper -- diced 2 oz Butter 1 c Mushrooms -- sliced 2 oz Flour 1 tsp. Lemon juice 3 c Chicken -- cooked, sliced 4 Egg yolks To Taste salt and pepper Melt the butter, add the mushrooms and diced green pepper. Saute for 5 minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set the dish over hot water in a double boiler; add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot. DO NOT overcook unless you like creamy scrambled eggs. Serve on toast, if desired. Yield: 6 servings. Source: the complete book of World Cookery, Crescent Books, A division of Crown Publishers Inc, 419 Park Avenue South, New York, NY 10016 ISBN 7064 0023 2 1972 Recipe from Cheshire's Crafts & Cuisine - http://www.cheshcat.com> Posted on FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brisket (Bev's from childhood memories) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Beef Carrots Ethnic Holidays Main Dishes Onions Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb beef brisket -- (3 to 4) 1 envelope Lipton Onion Soup Mix (you may add more at -- step #6) several large onions sliced 1 bay leaf carrots sliced potatoes cut into chunks water to partially cover vegetable oil or canola oil (do not use olive oil) Brisket has become one of the most, if not the most, popular Chanukah dish, even though there is no religious significance to it's choice. it just goes so well with latkes. I prefer browning the meat first, and also sauteing the onions first as well, to bring out the flavor. This is my version, and there are no exact amounts. Slice as many onions as you like, and add as many carrots and potatoes as you like. 1. Preheat oven or slow cooker such as a Nesco to 350 degrees. 2. Add a little oil to a pot or fry pan, saute sliced onions on top of the stove until golden, not brown. remove from pan, and put in bottom of baking dish large enough to hold all the ingredients, or the pan of the Nesco. 3. Brown the brisket in a bit of oil in the same pan you used for the onions (why dirty another pot?) remove from pan and put on top of the onions. 4. Add enough water to cover the brisket about 1/2 or 3/4 of the way to the top. 5. sprinkle the packet of Lipton Onion Soup Mix on top of the brisket, and in the water. add a bay leaf if you have it or remember to. it adds a nice flavor to the mixture, but if you forget or don't have it, don't worry, it will still be delicious. 6. Bake at 350 for about an hour, taste for seasonings. if you want to add salt and pepper do so, or part of another packet of soup mix do so, but be sparing with the salt if you add the soup mix. 7. after about an hour of cooking the beef, add the sliced carrots, and the potatoes, and cook until everything is tender. usually about another 1/2 hour to 45 minutes. 8. Cool about 15 minutes, and SLICE THE MEAT AGAINST THE GRAIN. otherwise you'll have stringy slices. serves about 6 to 8 people, or just Steve and me....LOL 9. The next day, the brisket is delicious served on bread with mayonnaise. Helmann's of course :-) NOTE: this freezes well, though sometimes the potatoes are a little different texture. I suggest you eat the potatoes with another meal instead of freezing them. Posted to FareShare 12-98 by Beverly <bevmed@ingress.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brisket With Burgundy-Orange Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Beef Main Dishes Mushrooms Wine Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope onion soup mix 1 1/2 cups burgundy wine 1/4 cup water 2 Tbs flour 1 Tb dried basil 2 tsp dried thyme 1/3 cup orange marmalade 1 1/2 tsp grated orange peel 2 tsp sugar 4 cloves garlic minced 1/4 tsp pepper to taste -- (1/4 to 1/2) 4 lb. brisket of beef (trim off as much fat as possible) 1 lb mushrooms -- cleaned (if large cut in halves or quarters) Preheat oven to 300 In a roaster which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended. Stir in basil, thyme, marmalade, orange peel, sugar, garlic and pepper. Add the brisket spooning some of the sauce over the top. cover and bake for 4 hours basting every hour until tender when pierced with a fork. If sauce bubbles rapidly, reduce oven to 275. Remove from oven, and place brisket on a sheet of heavy foil. pour sauce into a bowl and refrigerate. When brisket is cool, wrap in foil and refrigerate. (brisket and sauce may be refrigerated separately overnight) Remove solidified fat from the sauce and discard. slice brisket thinly AGAINST the grain. Overlap slices in a shallow ovenproof dish. pour sauce over meat. Preheat oven to 325 or 350. add mushrooms to meat, basting with sauce. Bake covered with foil for 40 to 50 minutes, basting once until heated through and mushrooms are tender. Brisket made be refrigerated covered up to 2 days or frozen. Defrost in refrigerator overnight. bring to room temperature before reheating. serves 8. Here is a non traditional but festive brisket. it is also from the FAST AND FESTIVE MEALS FOR THE JEWISH HOLIDAYS by Marlene Sorosky. Posted to FareShare 12-98 by Beverly <bevmed@ingress.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brussels Sprouts With Gewurztraminer And Caraway Sauce Recipe By : Jimmy Schmitz - Detroit, MI 1998 Serving Size : 8 Preparation Time :0:20 Categories : Vegetables Volume 3, Dec. '98 Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Boiling salted water 1 1/2 pounds brussels sprouts -- medium prepared 2 tablespoons unsalted butter 1 cup diced shallots or red onions 2 cups Gewurztraminer or Riesling wine 1 cup heavy cream 2 teaspoons whole caraway seeds -- toasted slightly to release their flavor Salt and freshly ground black pepper 1/2 cup snipped fresh chives PREP SPROUTS: Rinse. Trim bases and loose outer leaves; and an "X" cut 1/4 to 1/2 inch deep in each base. In a medium pot of boiling salted water, add the brussels sprouts. Cook until al dente, tender yet firm to the bite, about 4 to 5 minutes for medium-size sprouts. Drain in a colander and cool under cold running water. Cut into halves or quarters if large. Reserve while making the sauce. In a large saute pan, heat the butter over high heat. Add the shallots and cook until tender and beginning to brown on the edges, about 4 minutes. Add the wine and cook until reduced by half, about 8 minutes. Add cream and caraway seeds and cook until reduced and thickened enough to lightly coat the back of a spoon, about 8 minutes. Add the brussels sprouts and season generously with salt and pepper. Cook until the sauce is reduced enough to coat the brussels sprouts nicely, about 3 minutes. Mix in half of the chives. Transfer to a warm serving dish, top with the remaining chives and serve. Makes 8 side-dish servings. 178 calories (72% from fat), 14 grams fat (9 grams sat. fat), 10 grams carbohydrate, 3 grams protein, 30 mg sodium, 49 mg cholesterol, 60 mg calcium, 3 grams fiber *INFO* Tested by Jimmy Schmitz. Recipe from Detroit Free Press, Dec 1, 1998 http://www.freep.com/fun/food/qjimrec2.htm If you have comments or questions about this recipe, please E-mail Pat Hanneman at kitpath@earthlink.net (12/98) who posted this on FareShare - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.