This issue "B"  
11-10-2011 

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Hi Everyone!
I hope you enjoy the recipes!
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Index
1. Beef Brisket
2. Beef Stew with Fresh Vegetables
3. Black Bean Cakes
4. Blueberry Cobbler Cake
5. Brave White Bull
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1. Meat and Poultry: Beef Brisket

From the Houston Junior League Cookbook
___________________________________

INGREDIENTS:

1 beef brisket, boned and trimmed
  Unseasoned meat tenderizer
  Lawry's seasoned salt
  Celery salt
  Garlic salt
3 Tablespoons Figaro's liquid smoke
1/4 cup Worcestershire sauce

TO PREPARE:
Sprinkle both sides of brisket with meat tenderizer. Sprinkle liberally with seasoned salt, celery and garlic salts.  Pour liquid smoke and Worcestershire sauce over roast.  Cover and refrigerate for 24 hours.  Bake, covered, in 225 degree oven for 6 to 8 hours.  Drain off pan juices before serving.  May be served hot or cold.  Roast may be refrigerated, wrapped in foil, and re-warmed very successfully.
         ___________________________________
 
Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.
Visit The Junior League of Houston web site (http://www.jrleaguehou.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.

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2. Beef Stew with Fresh Vegetables

2 pounds stew beef
1 cup chopped onions
1 teaspoon seasoned salt
3 cups diced potatoes
2 cups diced carrots
1 stalk celery, cut into 1/2-inch pieces
2 tablespoons flour
black pepper to taste

Rinse the beef under cold running water.
Put it in a pot with the seasoned salt and onions.
Mix these ingredients and cook over medium heat for about 15 minutes, until the meat is browned on all sides.
Add hot water to the pot until it comes to a level 1 inch higher than the meat.
Reduce the heat to low and cook slowly, covered, for 1 1/2 hours or until the meat is tender when pierced with a fork.
Add the potatoes, carrots, and celery.
Cover the pot again and cook, stirring occasionally, for another 20 minutes or until the vegetables are tender.
Add a little hot water if necessary to keep the ingredients covered.
To thicken the stew, make a paste by combining the flour with 1/2 cup water (mixing them well) and stir the paste into the ingredients in the pot a little at a time, using only as much as needed to make the stew as thick as you like it.
Add pepper and cover the pot and let the stew sit for 15 minutes to ripen in flavor.
Serves 8.

Source: More Mail From Mary
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3. Black Bean Cakes
 
by Tiffany Taylor
 
These little gems are served in many restaurants, especially at Happy Hour time, yet a recipe for them is hard to come by. Here is one that tops even the tastiest restaurant, but you just serve it with guacamole to bring out its best!
 
Serves 4.
 
1 16-ounce can Cuban black beans
1 egg
4 scallions, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup crumbled corn flakes or the breadcrumbs of your choice
several dashes hot sauce
2-3 tablespoons olive oil
cornmeal for dredging
 
Mix all ingredients in a glass bowl. Place the bowl in the refrigerator for a half hour. When the mixture has chilled and set, bring it to the counter and shape it into four balls. Heat the oil in a nonstick frying pan. Dredge each bean-ball lightly through the cornmeal and drop it gently onto the hot oil. Flatten it (gently again) with a spatula. Let them fry for about 4 minutes on each side.
Drain on paper towels and serve with your favorite salsa, dollops of sour cream, and the requisite guacamole.  
 
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Tiffany Taylor is an avid cook, baker, and cookbook collector. When she isn't investigating new uses for chocolate, she's a freelance editor of computer-related books for Sams and Coriolis and a contributing editor at EarthWeb's CrossNodes.com.
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4.                       Desserts:
                 Blueberry Cobbler Cake
     
          From the Houston Junior League Cookbook
           ___________________________________
 
INGREDIENTS:
 
2 cups fresh blueberries
Juice of 1/2 lemon
3 tablespoons butter, softened
1-3/4 cups sugar
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cornstarch
1 cup boiling water
 
TO PREPARE CAKE:
 
Grease 8-inch square pan.  Put berries in pan and sprinkle with lemon juice.  Cream butter and gradually blend in 3/4 cup of the sugar.  Add milk, flour, baking powder and 1/4 teaspoon salt; beat until well combined.  Spread batter over berries.  Mix remaining 1 cup sugar, remaining 1/4 teaspoon salt and the cornstarch; sprinkle evenly over batter.  Very carefully pour boiling water over all.  Bake in 375 degree oven for 50-60 minutes, or until crust is light brown.  Serve warm, with cream, for dessert; or serve as coffee cake for breakfast.
 
SERVES: 6
            ___________________________________
 
Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.
 
Visit The Junior League of Houston web site (http://www.jrleaguehou.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.
 
The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community. 
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5. Brave White Bull
 
1 1/4 oz Sauza Hornitos tequila
1 1/2 oz Kahlua
1 oz heavy cream
Ground nutmeg
 
Shake well with ice and serve in rock glass.  Sprinkle with nutmeg.
 
Source: Cocktail Central Daily
 

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