Recipes Included On This Page Gee's Polish Pickle Pot Roast Grilled Chicken Satay Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gee's Polish Pickle Pot Roast Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp. Peanut Oil 3 pounds Chuck Roast about 2" thick, approximately 1 large Onion, finely diced 4 large cloves Garlic, finely minced 1 cup Rhine Wine 1 cup Beef Broth 1 tsp. Salt 1 tsp. coarse ground Black Pepper 2 large Polish Dill Pickles, coarsely chopped 1 tall can sliced Mushrooms 2 Tbsp. Flour 8 ounces Sour Cream Add the peanut oil to a very hot pressure cooker pot. Brown the roast on both sides. If your roast will not fit into pot, cut in half. After browning meat, remove to a plate and set aside. Add the onions and garlic to the pot and saute' until they begin to take on a little brown color. Add wine, broth, salt, pepper, pickles and mushrooms to the pot with onions and garlic, stir well to blend into a smooth sauce. Add meat back to the pot into the sauce. Place the lid on pressure cooker securely and put the pressure regulator weight in place. Leave the heat on high until regulator weight begins to jiggle, then lower the heat immediately to a level that allows the regulator weight to just barely jiggle. This is usually 6 or 7 on electric stoves. Cook the roast, from this point for 25 minutes, depending on how large the roast and what grade of meat it is. Remove pot from heat and cool. Combine 2 Tbsp. flour and an 8oz. carton of sour cream mixture together in a small bowl. Stir some of the hot liquid into the sour cream mixture to temper it. Add to pot with one hand whisking contents of pot constantly with other hand. Simmer for 5 minutes on low heat. Serve over Potato Pancakes, Shredded Potato Cakes, Mashed Potatoes, Hot Buttered Wide Egg Noodles or Hot Fluffy Rice Contributed to the FareShare Gazette by PattyG, 3 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 12g Fat (78.3% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 591mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Grilled Chicken Satay Salad Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salad: 2 boneless skinless chicken breasts 3 cups torn mixed salad greens 1/2 cup thinly shredded red cabbage 1/4 cup shredded carrot 1/8 cup snipped fresh parsley Peanut Dressing: 2 tablespoons cider vinegar 1/8 cup peanut butter 1 1/2 tablespoons finely chopped peanuts 1 tablespoon sugar 1 tablespoon olive oil 1 tablespoon sesame seed oil 1/2 tablespoon soy sauce 1 dash ground ginger 1/2 teaspoon bottled, minced garlic -- (1/2 to 1 teaspoon) In small bowl, combine all dressing ingredients, blend with whisk until smooth and creamy. Place chicken in zippered plastic bag. Add 3 tablespoons of the dressing. Close bag and squeeze bag gently until you have the dressing rubbed all over chicken pieces. "I poke holes all over chicken with table fork before putting in bag." Refrigerate remaining dressing. Put bag of chicken in refrigerator and turn every 20 minutes for the next 2 hours. Meanwhile, in a large bowl, combine remaining salad ingredients, toss, cover and refrigerate. Grill chicken on barbeque or in grill pan on top of stove. Cook 10 minutes on both sides or until juices run clear. Cut chicken into thin strips after letting it rest 5 minutes. Add chicken and refrigerated dressing to salad greens. Toss to coat. Yields 3 servings. Contributed to the FareShare Gazette by Patty; 29 May 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 12g Fat (36.2% calories from fat); 39g Protein; 8g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 328mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

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.