Recipes Included On This Page Beef Stew and Dumplings Best Chinese Baby Back Ribs Butternut Squash Soup at The Point Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Beef Stew and Dumplings Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds London broil -- or other beef 3 tablespoons olive oil 3 cups water 1 cup red wine 2 bay leaves 2 tablespoons Worcestershire sauce 1 teaspoon thyme salt and pepper -- to taste 4 medium potatoes -- peeled and cut into 1-inch pieces 6 medium carrots -- peeled and cut diagonally into 2-inch pieces 4 stalks celery -- cut diagonally into 2-inch pieces 1 large sweet onion -- chopped Dumplings: 2 cups flour 1 teaspoon salt 4 teaspoons baking powder 3 tablespoons shortening 3/4 cup milk Preheat oven to 350F. Trim beef and cut into chunks. Heat olive oil in a large, oven-proof covered pan on top of the stove; brown meat on all sides. Place covered pan into oven and cook for about 1 hour or until meat is tender. Remove from oven. Add remaining stew ingredients and return to oven. Continue cooking until potatoes and carrots are done and meat is tender; approximately another hour. Remove pan from oven and remove meat from stew. Cover beef with foil to keep warm. Place pan on stovetop over medium heat. Prepare Dumplings: Combine the dry dumpling ingredients together; cut in shortening. Shortening will not completely disappear. Add milk (more or less) until the mixture is "spoonable." Spoon tennis ball-sized lumps onto stew. Cover and cook for 20 minutes -- do not remove cover for that period. Remove dumplings to a warm plate and serve with meat and stew. Description : "A rich, savory stew developed by Doris and Art Guyer, November 2001." Source : "Doris Guyer" NOTES : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 4 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1300 Calories; 76g Fat (54.4% calories from fat); 53g Protein; 90g Carbohydrate; 8g Dietary Fiber; 165mg Cholesterol; 1383mg Sodium. Exchanges: 4 1/2 Grain(Starch); 6 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 11 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Best Chinese Baby Back Ribs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides pork baby back ribs or your favorite type of ribs *Chinese Barbecue Sauce 1 cup hoisin sauce 1/2 cup plum sauce 1/2 cup oyster sauce 1/4 cup wine vinegar 1/4 cup honey 2 tablespoons dark soy sauce 2 tablespoons dry sherry or Chinese rice wine 1 tablespoon dark sesame oil 1 tablespoon Asian chile sauce 1/2 teaspoon five-spice powder 1 tablespoon grated orange zest or finely minced orange zest 10 cloves garlic -- finely minced 1/4 cup finely minced ginger 1/4 cup finely minced green onion -- green and white parts Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan. To make the sauce, combine all the sauce ingredients and stir well, Makes 3 cups. Coat the ribs evenly on both sides with the marinade. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 hours. To grill the ribs, if using a gas barbecue, preheat to medium (325). Occasionally during cooking, baste the ribs with extra sauce, stopping 15 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once. Cuisine : "Asian" Source : "THE GREAT RIBS BOOK" Contributed to the FareShare Gazette by Michael; 28 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 6g Fat (17.2% calories from fat); 3g Protein; 61g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 1388mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Butternut Squash Soup at The Point Recipe By :Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons unsalted butter 1 Tablespoon olive oil 1 Large sweet onion -- chopped 2 Cups baked butternut squash 3 Cups chicken and beef stock -- mixed 1 Tablespoon curry powder 1/4 Teaspoon nutmeg 1 Tablespoon honey 2 Tablespoons red bell pepper -- blanched and chopped 1 Cup soy milk -- vanilla flavored 3 Tablespoons white wine -- or dry sherry salt and pepper -- to taste * or heavy cream, light cream or milk In a large heated sauté pan, heat the olive oil and melt the butter. Sauté the onions until very soft but not brown. In a food processor, in batches if necessary, puree the onions and baked squash. Add a little of the broth to aid the pureeing process. Transfer to a large saucepan and add the remaining stock, curry powder, nutmeg and honey. Whisk to combine and bring to a simmer. Simmer for 10 to 15 minutes, stirring occasionally. Stir in the red bell pepper, milk and sherry and correct seasoning with salt and pepper. Serve in warm bowls. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 10 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 11g Fat (67.4% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

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