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TODAY's CASES:
Woolworth's Macaroni and CheeseNoticed 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
Magic Pan CookbookOn 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: Phaed Fannie Farmer OnlineNo 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.) Republic of Georgia RecipesReindeer RecipesOn 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. |
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Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006 Phaedrus