Noticed you didn't have this one!
Cook - 7 oz package of macaroni
Melt - 8 oz Velveeta + 1 stick Margarine + 1/2 cup milk
Add- 4 oz sharp grated cheddar cheese
Stir In - 1 can cream of celery soup + 1 cup Real Mayonnaise (DO NOT USE SALAD DRESSING)
Salt and pepper to taste
Cook until smooth on low stirring constantly.
Combine with macaroni and spoon into lightly buttered casserole.
Bake 15 minutes @ 350. Garnish top with pimento.. Woolworth used stuffed olives
More Woolworth's Recipes
On 27 Oct 2006 at 19:00, Gloria wrote:
> Dear Sir,
>
> Could you find me a copy of "The Magic Pan" cookbook.
>
> Thank you.
>
> Gloria
Hi Gloria,
There are several copies of the book here, at Abebooks:
Abebooks
Phaed
No questions this time, just some info you may want to share with others.
My mom has a very old, very well-used copy of Fanny Farmer's The Boston
Cooking-School Cook Book, circa OLD, but it has terrific recipes that
cover many situations. There are conversions for measurements, suggestions
for serving decorations, and lots more, including storage times. I know
there are other people who have seen/used this cookbook, and it is now online,
circa 1918, and searchable. Links to each section, and you can even download
it, a chapter at a time. It's here.
Bartelby.com
My mom's copy (this book is older than she is, although her copy is a little
bit newer than the one online) has been used so well, and so thoroughly, that
there are fudge drips, frosting smudges, spatters, etc. - signs of a well-loved
cookbook. Everyone copies recipes from it, and she still uses it. I'm hoping to
inherit it, someday, but in the meantime, Fanny Farmer is online.
Martha
(Sure would like to know how you got so involved in recipe searching... and why
you decided to share! Glad you do, though.)
Georgian Recipes
Georgian Cuisine
Russian Foods
Russian Cookbook
Georgia Cuisine
On 16 Nov 2006 at 13:08, Solveig wrote:
> Greetings Phaedrus!
>
> Before asking for a receipe, I should ask, "Where can I get
> reindeer?" (other than traveling to Scandinavia)
>
> For a brief moment after googling "reindeer" I was thrilled to get
> Wal-Mart, and thought that was easy! Well, they were plastic ones
> to decorate the roof!
>
> It is one of the most delicious meats in the world, served with lots
> of caramel-colored sauce made with Norwegian goat cheese, and
> lingonberries on the side.
>
> A receipe would be much appreciated. (I may have to work harder to
> actually locate a reindeer roast)
>
> Good wishes,
> Solveig
Hello Solveig,
See below.
Phaed
Marinated Reindeer Filet
1 kg ( 2 lb.)reindeer filet
1 dl (0.4 c) Aquavit
1 dl (0.4 c) olive oil
Leave the meat in the oil/Aquavit marinade for two hours. Brown
the meat in a hot pan, bake in stove for app. 15 minutes at 170
C/340 F. Let the meat rest for ten minutes.
Sherry sauce
2 dl (0.8 c) dry sherry
4 dl (1.7 c) whipping cream
2 dl (0.8 c) stock (from reindeer, or other red meat)
40 g (1.4 oz) chopped shallot
1 bay leaf
salt, pepper
100 g (3.5 oz) unsalted butter
Saute the onion in butter, don\x92t let it get brown. Add stock,
with pepper and bay leaf, let it reduce to 2 dl (0.8 c). Add cream,
let it reduce to 3 dl (1.3 c). Add sherry, reduce to 4 dl (1.7 dl)
Pour it through a sieve. Whip in the butter, add salt and pepper
to taste.
Apple and red onions
2 Aroma apples
150 g (5.3 oz) red onion
1 Tbs. butter
1 Tbs. vinegar (7%)
2 Tbs. Aquavit
salt, pepper
Cut apples and onions into wedges. Saute in butter until soft, add
vinegar, salt and pepper to taste. Serve the meat with sherry sauce
and apple mixture, and baked potato wedges.
----------------------------------------------
Reindeer Stew
2 tablespoons all-purpose flour
1 pound reindeer meat cubed
2 tablespoons cooking oil
1/4 cup chopped onion
1 cups carrots sliced
2 1/2 cups potatoes cubed
3 1/2 cups beef stock
Flour meat and brown in hot oil. Add stock and bring to a boil. Reduce heat
cover simmer one to one and a quarter hours or until tender. Add vegetables.
Cover and simmer 30 minutes. Skim fat. Makes four servings.
--------------------------------------------
Reindeer Tenderloin with Chard and Sautéed Mushrooms
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4
Ingredients
2 reindeer, or venison, tenderloins (about 500g each)
Coarsely ground black pepper
2 tablespoons grapeseed oil
115ml port
1 shallot, peeled and finely chopped
Juice and zest of 1 lemon
200ml veal demi-glace (strong veal stock) or beef stock
Sautéed mushrooms
25g oyster mushrooms
25g shiitake mushrooms
25g chestnut mushrooms
50g chanterelle mushrooms
2 tablespoons extra virgin olive oil
1 shallot, finely chopped
Chard
25g butter
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped garlic
450g tender red chard leaves, washed and tough stems removed
Instructions
Preheat the oven to 190°C/gas mark 5. Trim the tenderloins of any membrane,
then trim to a uniform rectangular shape. Rub all over with pepper. Heat the
grapeseed oil in a medium sauté pan over a medium-high heat. Sear the
tenderloins on all sides. Transfer to a roasting pan and put in the oven
for 20-25 minutes to finish cooking, then leave to rest for 3 minutes.
Remove from the roasting tin and keep warm.
Meanwhile, pour the port into the pan used to sear the tenderloin - keep it
over a medium heat, scraping up any bits of meat from the pan. Add the finely
chopped shallot and the lemon zest and juice, and cook over a medium heat until
the liquid has nearly all evaporated. Add the demi-glace or stock and reduce
the liquid by half again. Season and strain.
Trim the mushrooms, slicing any large ones. Heat 2 tablespoons of olive oil
and sauté the shallots for 1 minute. Add the mushrooms and sauté for 8 minutes
until tender and beginning to brown. Keep them warm.
In a separate pan, combine the butter, olive oil and garlic for the chard.
Cook over a medium heat until the garlic is lightly browned. Add the chard
and cook until just wilted. Season.
To assemble, warm 4 plates. Slice the tenderloin into 2.5cm-thick medallions.
Place the chard in the centre of each plate, top with the meat, and surround
with mushrooms. Drizzle over the strained sauce and serve immediately.
----------------------------------------------
Finnish Roast Reindeer
4 servings
300 g deep-freezed reindeer meat
100 g greasy pork or american bacon
1/2 teaspoon salt
2 pinches black pepper
200 ml beer (homemade, if possible) or water
1. Melt reindeer meat just so that the meat slices get loose of each other.
Cut the bacon up slices.
2. Roll the bacon slices in hot pan so long, that the fat melts. Add the
reindeer meat and brown it lightly with the bacon.
3. Add spices and beer/water. Keep it under a lid for about a half an hour.
4. Prepare mashed potatoes, put it in a bowl and make a groove in the middle
of the mashed potatoes. Pour the roast reindeer in it.
5. Serve with cowberry jam.
