Recipes Included On This Page Ranch Beef and Barley Soup Rib Eye Steaks Grilled on a Cedar Plank with Balsamic Vinegar Sauce Rice Anise Terrine with Summer Fruits Romaine, Pear & Bleu Cheese Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ranch Beef and Barley Soup Recipe By :A Chuckwagon Load of Recipes by Terry Goodwin;1983 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds meaty soup bone or short ribs 1 large onion -- chopped 1 can tomatoes -- (large can) 1 tablespoon pickling spice 2 stalks celery -- chopped 2 carrots -- grated 2 large potatoes -- diced small 1 cup pot barley -- uncooked Simmer first 5 ingredients in enough water to cover meat. Cook at least 2 hours. Add vegetables and barley, cook another hour or until barley is tender. Serve at once, or chill and reheat next day. You will have a delicious filling soup. It can be reheated and served again another day. The longer it cooks the better it will be. From A Chuckwagon Load of Recipes by Terry Goodwin; 1983; ISBN 0-919845-02-9 MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 1g Fat (6.9% calories from fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Rib Eye Steaks Grilled on a Cedar Plank with Balsamic Vinegar Sauce Recipe By :Philadelphia Newspaper Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Rib Eye Steaks (12 ounces each) 2 ounces Kosher Salt 1/2 teaspoon Black Pepper 2 ounces Butter 2 Cedar Planks (See FareShare Plank Cooking) 8 ounces Balsamic Vinegar 8 ounces medium sliced Mushrooms 1 large Onion, diced 2 ounces Butter 1 Dash Oil See FareShare Plank Cooking for plank preparation. Place 8 ounces of balsamic vinegar in a saucepan and reduce to 1/4 or the texture of syrup. Place butter in hot sauté pan till light brown, add onions and mushrooms, sauté till golden brown. Add oil if needed. Set aside and keep warm. Mix kosher salt and black pepper. Rub cedar plank with butter and season with salt and pepper. Season steak with salt and pepper on both sides. Place steak on a hot grill and sear on both sides for 90 seconds per side. Place cedar plank on grill then place steak on cedar plank. Cover (if cooking on outdoor grill put lid down). This will help the steak absorb the flavor from the wood. Cook to desired temperature. Remove steak and cedar plank from grill and place on plate. Top steaks with sautéed mushrooms and onions and drizzle with balsamic vinegar. Notes : Formatted in MasterCook Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 15 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 426 Calories; 46g Fat (93.2% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 11129mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Fruit; 9 Fat. * Exported from MasterCook * Rice Anise Terrine with Summer Fruits Recipe By :The Rice Cookbook; Australian Women's Weekly;1999 Serving Size : 5 Preparation Time :0:00 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 150 grams raspberries -- (5 ounces) 75 grams sugar -- (1/3 cup) 10 milliliters lemon juice -- (2 teaspoons) 250 milliliters water -- (1 cup) 15 milliliters gelatin powder -- (1 tablespoon) 425 milliliters coconut milk -- (1 1/2 cups)[1 can] 110 grams sugar -- extra (1/2 cup) 15 milliliters finely chopped fresh lemon grass -- (1 Tablespoon) 2 star anise 200 grams short-grain rice -- (1 cup) 250 grams chopped strawberries -- (1/2 pound) 200 grams blueberries -- (1/3 pound) Oil a 14- x 21-cm (5 1/2- x 8-inch) loaf pan. Combine raspberries, sugar, juice and 60 mL (1/4 cup) of the water in a small pan. Stir over heat, without boiling, until sugar is dissolved. Bring to a boil; simmer, uncovered, about 5 minutes or until pulpy. Sprinkle gelatin over another 60 mL (1/4 cup) of the water in a small cup; stand in a pan of simmering water; stir until dissolved. Pass the raspberry mixture through a fine sieve. Stir in the gelatin mixture. Combine the canned coconut milk, remaining water, extra sugar, lemon grass and anise in a medium pan. Stir over heat, without boiling, until the sugar is dissolved. Bring to the boil, add the rice and cover. Simmer about 20 minutes or until nearly all of the liquid is absorbed; stand, covered, for 10 minutes. Discard the anise. Process the mixture until roughly chopped. Press half the rice mixture into the base of the prepared loaf pan with a wet spatula. Top with the strawberries and blueberries. Pour the raspberry mixture over the top. Carefully spread the remaining rice mixture over the berry mixture. Cover and refrigerate several hours or overnight until set. Serves 4 to 6. Best made a day ahead and stored, covered, in the refrigerator. Not suitable to freeze or microwave. Hallie's comments: If you don't have lemon grass I think you could substitute some grated lemon rind or possibly some lemon mint. From The Rice Cookbook; an Australian Women's Weekly publication; 1999; ISBN 1 86396 033 3. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 14 August, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 544 Calories; 21g Fat (34.2% calories from fat); 6g Protein; 87g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fruit; 4 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Romaine, Pear & Bleu Cheese Salad Recipe By : Serving Size : 8 Preparation Time :0:10 Categories : Volume 4-8 Aug. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Romaine lettuce 1 6 ounce bag baby spinach leaves 14 ounces artichoke hearts -- (1 can) 2 ripe Red Bartlett pears -- cored quartered & sliced 4 ounces Treasure Cave Blue Cheese -- crumbled Citrus Vinaigrette: 1/2 cup fat-free Italian Dressing 1/4 cup orange juice concentrate 1/2 teaspoon grated orange peel 1 tablespoon fresh lemon juice 1/2 teaspoon Tabasco sauce Roasted Pecans -- (optional) Combine dressing ingredients in a jar and shake well to blend; set aside. Core, wash and dry Romaine lettuce; cut leaves into 1"strips, including ribs. Remove stems form spinach and combine in large bowl with lettuce. Rinse artichoke hearts in cold water, pat dry with paper towel, then cut into quarters and add to bowl. Add pears and blue cheese and pecans to bowl, toss with dressing and serve (2/3 cup toasted can halves can be added for flavor.) Source : "Treasure Cave Blue Cheese advertisement" S(MC formatting by): "bobbi744" NOTES : Bobbie's Note: This was a delicious salad. For two of us I cut it into 1/4 of the recipe. I used the toasted pecans and they added a lot of crunch to this salad. Contributed to the FareShare Gazette by Bobbie; 25 August, 2001. http://www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; trace Fat (4.2% calories from fat); 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 53mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit.

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