Recipes Included On This Page Berghoff Ragout (Ragout a La Berghof) Bistro Chicken and Eggplant Sandwiches Blueberries 'n' Cream Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Berghoff Ragout (Ragout a La Berghof) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 3 1/2 pounds boneless round steak -- * 1 cup onion -- chopped 1 1/2 cups green bell pepper -- chopped 1 pound mushrooms -- sliced 1/2 cup unbleached flour 2 cups beef broth -- canned/homemade 1 cup dry white wine 1 teaspoon salt 1 teaspoon Worcestershire sauce Tabasco sauce -- to taste * Round steak should be cut into thin strips. Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. Serves 8. Source : "Unknown source" NOTES : Bobbie's Note: This was delicious. We served it over noodles. I had beef round cut in cubes and it worked fine. Contributed to the FareShare Gazette by Bobbie; 22 August 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 18g Fat (68.6% calories from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 773mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Bistro Chicken and Eggplant Sandwiches Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small eggplant 1 medium red onion 1 teaspoon dried basil Balsamic vinegar Olive oil or salad oil Coarsely ground pepper 2 teaspoons all-purpose flour 1 tablespoon dried parsley 4 medium skinless boneless chicken breast 1 large loaf crusty bread 3 tablespoons Dijon mustard Preheat oven to 500F. Spray 15 1/2 x 10 1/2 jelly rolls pan with nonstick cooking spray. Cut eggplant lengthwise into 1/2 inch thick slices. Cut red onion crosswise into 1/2 inch thick slices. Arrange eggplant and onion in 1 layer in jelly roll pan. In cup, mix basil with 2 tablespoons balsamic vinegar, 1 tablespoon olive or salad oil, 3/4 teaspoon salt and 1/2 teaspoon pepper. Brush half of balsamic vinegar mixture over the eggplant and onion. Roast vegetables 10 to 12 minutes, turning them one and brushing with remaining balsamic vinegar mixture, until tender and they begin to brown. Meanwhile, on sheet of waxed paper, mix flour, parsley flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper; use to coat chicken breast halves. In 12-inch skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook chicken until golden brown on both sides and juices run clear when pierced with a knife, turning chicken once. Hold knife almost parallel to the work surface and cut each breast into 3 slices. To serve, from center of loaf of bread, cut 4 3/4 inch thick slices (reserve remaining bread for use another day). Top bread with eggplant slices, slightly overlapping, onion slices, separated into rings, and chicken. In cup, mix Dijon mustard with 1 1/2 teaspoons balsamic vinegar, drizzle over chicken and serve. Contributed to the FareShare Gazette by Jennie; 24 August 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 4g Fat (10.8% calories from fat); 57g Protein; 13g Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Blueberries 'n' Cream Pie Recipe By : Roger Meyers of Chambersburg, Pennsylvania Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fat-free milk -- plus 1 tablespoon fat-free milk -- divided 3 tablespoons butter -- melted or stick margarine -- melted 1 egg 3/4 cup all-purpose flour 1 package sugar-free cook-and-serve vanilla pudding mix [ .8 ounce] 1 teaspoon baking powder 1/8 teaspoon salt 2 cups fresh or frozen blueberries -- thawed 8 ounces reduced-fat cream cheese -- (1 package) 1/2 cup sugar TOPPING: 2 teaspoons sugar 1/8 teaspoon ground cinnamon In a mixing bowl, beat 1/2 cup milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; stir into egg mixture just until moistened. Pour into a 9-inch pie plate coated with nonstick cooking spray. Arrange blueberries over batter to within 1/2 inch of edge of plate. In a mixing bowl, beat cream cheese, sugar and remaining milk until smooth. Spread over blueberries to within 1 inch of berry edge. For topping, combine sugar and cinnamon; sprinkle over the cream cheese mixture. Bake at 350F. for 30-35 minutes or until set. Serve warm. Refrigerate leftovers. Yield : 8 servings. Source : "Light and Tasty Magazine April-May 2002, Page 37" S(MC formatting by): "Dianne Monroe, Aug/2002" NOTES : After taking one bite of this appealing pie, friends always ask for the recipe. It's especially good served warm. You can substitute peaches for the berries with equally fantastic results. -Roger Meyers of Chambersburg, Pennsylvania Bobbie's Note: This is delicious. The outside (crust) layer is more cake- like than crust. We enjoyed this a lot. Contributed to the FareShare Gazette by Bobbie; 1 August 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 10g Fat (43.2% calories from fat); 5g Protein; 25g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 307mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

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