This issue "B" 11-01-2012

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Hi Everyone!
I hope you enjoy the recipes!
 

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

 
Index
1. Beef Stir-Fry
2. Belgian Stew
3. Black Bean Casserole
4. Blueberry Custard Pie
5. Buffalo Chicken Chili
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1. Beef Stir-Fry

Prep/Cook Time: 25 min.

1 lb. boneless beef sirloin OR top round steak, 3/4" thick*
2 tbsp. cornstarch
1 can (10 1/2 oz.) Campbell's Beef Broth
2 tbsp. soy sauce
2 tbsp. Vegetable Oil
3 cups cut-up vegetables **
1/4 tsp. garlic powder OR 1 clove garlic, minced
Hot cooked rice


SLICE beef into very thin strips.  Mix cornstarch, broth and soy until smooth. Set aside.

HEAT oil in skillet.  Add beef and stir-fry until browned and juices evaporate.  Push beef to one side of skillet.

ADD vegetables and garlic powder and stir-fry until tender-crisp.

STIR cornstarch mixture and add.  Cook until mixture boils and thickens, stirring constantly.  Serve over rice. Serves 4.

*To make slicing beef easier, freeze beef 1 hr.

**Use broccoli flowerets, sliced carrots and green or red pepper strips.

Serve with Pepperidge Farm; Hot & Crusty French Rolls. For dessert serve orange wedges.

Kitchen Clip
For added flavor, add a little sesame oil (about 1/2 teaspoon) to the cooking oil when stir-frying.

Copyright (c) 2004 Campbell Soup Company.
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2. Belgian Stew

Use a full-flavored ale when preparing this dish.

Serves 4-6

2 pounds Beef stew meat
2 Tablespoons Oil
1 large Onion, diced
2 Carrots, diced
2 stalks Celery, diced
1 teaspoon Garlic, minced
12 ounces Beer
1 1/2 teaspoon Marjoram
1 Tablespoon Brown sugar
1/2 teaspoon Celery seed
1 Bay leaf
To taste salt and pepper

Heat the oil in a soup pot. Toss the beef in flour. Add to
the oil and brown. Add the remaining ingredients. Slowly
bring to a boil. Reduce the heat and simmer until all
ingredients are tender (about 1 1/2 hours). Serve warm with
a hearty bread.

- Nick Sundberg
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3. Black Bean Casserole 
 
 
Yes, this recipe uses lots of ingredients. However, you probably have
most of them on hand--and those that require a special trip to the
store (like the golden raisins) are worth it, because they lend a
distinctly South American flavor and texture. Note that you can
prepare this dish in several small casserole pans and freeze them;
then thaw and bake just as much as you need later. Serves 8-12. Per
serving: 496 cal, 18 g fat, 34 mg cholesterol, 60.4 g carbohydrates,
8.5 g fiber, 23.7 g protein, 554 mg sodium.

2 c (1 lb) black beans
1-1/4 tsp salt
1 bay leaf
1-1/2 tsp dried oregano
1-1/2 tsp dried thyme
2 to 3 cloves garlic, chopped
1-1/2 c chopped red onion
1 c diced red pepper
1 c diced green pepper
1 c white wine
1 c vegetable or chicken stock
Salt and pepper, to taste
1/4 tsp red pepper flakes
1 tbsp plus 1 tsp ground cumin
1 c golden raisins
1 c slivered, blanched almonds
2 c instant brown or white rice
1 lb Monterey jack cheese, shredded
1 c breadcrumbs

Soak beans overnight. Rinse and check for stones. Drain and put in
large pot; cover generously with water. Add salt, bay leaf, oregano,
thyme, and garlic. Cook over medium heat until beans are soft and
liquid is reduced to just covering beans (about 1 hour).

Preheat oven to 400 degrees. Add remaining ingredients except cheese
and breadcrumbs to beans. Cook until rice is done and liquid is
reduced. Leave some liquid for the beans, rice, and raisins to absorb.

Spray a 13-inch by 9-inch casserole dish with nonstick cooking spray.
Line dish with half of shredded cheese; fill with beans. Top with
remaining cheese and breadcrumbs. Bake 20-30 minutes, until top is
crusty.
 
Source: TipWorld

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4. Blueberry Custard Pie
 
Source: Midwest Living
  http://www.midwestliving.com


Makes 8 servings
Prep: 30 minutes
Bake: 15 minutes

Ingredients
1/2  cup   sugar
3   tablespoons cornstarch 
1/8   teaspoon ground cinnamon
3   cups fresh or frozen blueberries
3   tablespoons orange juice
1-1/4   cups milk
3    egg yolks
1/2  cup  sugar
2   tablespoons cornstarch
1/8   teaspoon salt
1/2  teaspoon lemon extract or lemon juice
3    egg whites
1/2  teaspoon cream of tartar
6   tablespoons sugar
1   recipe Baked Pastry Shell (see recipe below)

Directions
1. In a saucepan, stir together 1/2 cup sugar, the 3 tablespoons cornstarch, and the cinnamon. Stir in the blueberries and orange juice. Cook and stir until mixture is bubbly. Cover and set aside. 
2. For custard, in saucepan, combine milk, yolks, 1/2 cup sugar, the 2 tablespoons cornstarch, and the salt. Cook and stir until bubbly. Cook and stir for 2 minutes more. Stir in extract. Cover and set aside. 
3. For meringue, in a medium mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the 6 tablespoons sugar, beating until stiff peaks form. 
4. Pour berry mixture into Baked Pastry Shell. Carefully spread custard evenly over blueberry mixture. Spread meringue over custard, spreading to edge to seal. 
5. Bake the meringue-topped pie in a 350 degree F oven for 15 minutes. Cool on a wire rack. Store in the refrigerator. Makes 8 servings. 
Baked Pastry Shell: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack. 

Copyright 2005 Meredith Corporation. All Rights Reserved.  
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5. Buffalo Chicken Chili

2 tbsp Extra Virgin Olive Oil, twice around the pan
2 lbs ground chicken/chopped chicken
2 large carrots, peeled and finely chopped
1 large onion
4 celery ribs with leafy tops, finely chopped
4 garlic cloves, chopped
1 tbsp sweet smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 c. chicken stock
1/2 c. hot sauce
1 (15-oz) can tomato sauce
1 (15-oz) can stewed, fire-roasted, or crushed tomatoes
1 sack whole-grain tortilla chips, lightly crushed
3/4 lb Maytag Blue cheese, crumbled
A handful of flat leaf parsley, chopped

Heat the Extra Virgin Olive Oil in a large pot over medium-high heat. Add the chicken and cook until it's lightly browned, breaking it up with a wooden spoon as it cooks. Add the carrot, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for 7 to 8 minutes, then add the chicken stock and stir to scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and the tomatoes to the chili and bring to a bubble. Simmer for 8 to 10 minutes more to bring the flavors together.

While the chili is simmering, preheat the broiler. Spread the chips on a baking sheet and top with the crumbled blue cheese. Bake until the cheese melts, 2 to 3 minutes, then sprinkle with the chopped parsley.

Top each serving of chili with a few blue cheese chips.

Serves 6, or 4 with leftovers.

Source: Rachael Ray

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