Mix-n-Match Beef for Dinner

[Mama Mangia]

Apple Glazed Beef Brisket

1 (5 pound) beef brisket
1 medium onion, quartered
2 cloves garlic, cut into halves
10 whole cloves
1 (10 ounce) jar apple jelly
3 tablespoons brown mustard
3 tablespoons minced green onion
Salt, to taste
3/4 teaspoon pepper
3/4 teaspoon curry powder

Place brisket, onion, garlic and cloves in a large heavy saucepan. Add water and cover. Simmer 2 1/2 to 3 hours or until beef is tender. Drain.
Preheat oven to 325 degrees F.

Combine apple jelly, mustard, green onions, salt, pepper and curry powder in small saucepan. Bring to a boil. Place drained beef in baking dish. Brush with glaze. Bake for 45 minutes, basting often.



Baked Steak


1 (2 pound) round steak or
1 (4 pound) chuck beef roast
Salt, to taste
Pepper, to taste
1 can cream of mushroom soup
1 envelope dry onion soup mix

Place steak or roast which has been seasoned with salt and pepper in a casserole. Pour mushroom soup over steak. Sprinkle with onion soup. Cover tightly with aluminum foil and bake steak at 350 degrees F
for 2 hours or bake the roast at 350 degrees F for 3 hours.



Carpetbagger Steak


1 cup fresh oysters, drained and chopped
1/2 cup chopped fresh mushrooms
2 teaspoons chopped fresh parsley
3 tablespoons melted butter
4 slices bacon, cooked and crumbled
1 ounce crumbled bleu cheese
1/4 cup sauterne or other dry white wine
4 thick-sliced rib eye or filet steaks

Saute oysters, mushrooms and parsley in butter until mushrooms are tender; drain. Stir in bacon, cheese and sauterne; set aside.

Make pocket in side of steak. Stuff pocket with oyster mixture; secure with wooden picks. Broil steaks about 6 inches from heat for 8 to 10 minutes on each side or until desired degree of doneness. Top steaks with any leftover stuffing.

Yields 4 servings.





Rosemary Garlic Beef Prime Rib Roast

1 tablespoon dried rosemary leaves, crushed
3 garlic cloves, pushed through a press
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 to 7 pound beef prime rib roast


1. Heat oven to 350° . Combine rosemary, garlic, salt and pepper in a bowl; press evenly into surface of beef. Arrange roast in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat. Roast 2 1/2 hours for medium-rare (135°) or 2 3/4 hours for medium (145°). Let stand 15 minutes before cutting into slices.

2. Add 3/4 cup of water to roasting pan. Place pan over two stovetop burners over medium heat. Scrape up browned bits with a wooden spoon; cook 2-3 minutes for flavors to blend. Strain and serve with beef.



Grilled Steak With Three Sauces

1 thick porterhouse steak, about 3 pounds
2 teaspoons each: salt, freshly ground pepper
Sauces below


Prepare a grill for direct high heat. Season steak with salt and pepper. Grill the steak 5 minutes; turn. Grill to desired degree of doneness, about 8-10 minutes. Set aside 5-10 minutes before slicing. Makes 4 servings

Mustard-butter sauce: Mash 1/2 stick (1/4 cup) softened unsalted butter with 1/4 cup Dijon mustard to make a smooth, thick paste; season with 1/2 teaspoon freshly ground black pepper. Makes 1/2 cup.

Teriyaki sauce: Whisk together 1/4 cup teriyaki sauce, 1 tablespoon white vinegar, 1 teaspoon toasted sesame oil and 1/4 teaspoon Chinese chili sauce in a small bowl. Makes about 1/4 cup.

Parsley sauce: Combine 1 bunch flat leaf parsley, 3 chopped cloves garlic, 1/4 cup olive oil and 1/2 teaspoon salt in a food processor or blender. Pulse until sauce is coarsely textured. Makes 3/4 cup.



MARINATED MUSHROOMS


2 lb. mushrooms
1/2 bottle Italian dressing
1/2 c. dry white wine
1 minced clove garlic
1 chopped onion

Clean fresh mushrooms. Simmer mushrooms in salad dressing mixture for 10 minutes. Remove from heat. Chill overnight in sauce. Drain and serve with toothpicks.


Mushroom Potatoes


l can cream of mushroom soup
l/2 c. milk
l large onion, chopped
l/2 c. sour cream
l small can mushrooms
6 med. potatoes, sliced
bread crumbs; grated parmesan cheese for topping

Combine soup, milk, sour cream, and onion. Stir in potatoes. Pour
into a baking dish that has been sprayed with vegetable oil. Bake
uncovered at 400 degrees for 40 - 45 minutes.


Serves 6

 

[Mama Mangia]

MUSHROOM SAUTE'

1 1/2 lbs. mushrooms
1/2 c. garlic olive oil
1/2 c. dry white wine
1/4 lb. butter
1 bunch parsley, chopped

Slice 1 1/2 pounds of mushrooms 1/4 inch thick. Saute in a heavy frying pan with 1/4 pound butter, 1/2 cup garlic olive oil, and 1 bunch of chopped parsley. When half cooked, add 1/2 cup of dry white wine, cover and cook until tender.



Mushroom Stroganoff


2 tbsp butter or margarine
1 onion, chopped
1-1/2 lbs mushroom, any variety, sliced thickly or quartered
1/2 cup white wine
1 tbsp flour
1 cup vegetable broth
1/2 tsp salt
1/4 tsp black pepper
1/4 cups sour cream
2 tbsp chopped fresh parsley
buttered noodles or steamed rice

Melt butter or margarine in large skillet over medium-high heat. Add mushrooms and onion and cook, stirring, until mushrooms have released all their liquid, about 8-10 minutes.

Add wine and cook until slightly reduced, about 3 minutes.

Sprinkle flour over mushroom mixture, stir, then add broth, salt and pepper. Bring mixture to a boil. Reduce heat to medium-low and simmer for 3-5 minutes or until sauce is smooth and slightly thickened. Add sour cream and parsley. Stir until smooth and heated through. Do not let it boil (the sour cream will separate). Spoon over hot buttered noodles or steamed rice. Makes 2-4 servings.



FRENCH-FRIED MUSHROOMS


1 lb. fresh mushrooms
1/4 c. milk
3/4 c. pancake mix


Dip mushrooms into milk; dip into pancake mix.

Fry in deep fat at 375 degrees for 2 minutes or until golden brown; drain on absorbent paper towels.




GARLIC MASHED POTATOES
SERVES 4

Cook 3 lb. Potatoes in salted water until tender; drain. Coarsely mash with 1/3 c. butter, ½ c. milk, 2 garlic cloves, pressed, salt and pepper. Sprinkle with shredded Cheddar. Serve.



OVEN ROASTED POTATOES
SERVES 4

4 lg. potatoes, wedged

Drizzle with olive oil. Sprinkle with garlic, Italian seasoning, salt and pepper. Roast on greased sheet at 450* F. 30 minutes or until tender and golden brown.



OLIVE, GARLIC AND PARMESAN POTATOES
SERVES 5

4 med. baking potatoes, peeled, quartered
3 med. cloves garlic
2 T. olive oil
1/3 c. Parmesan
¼ c. kalamata olives, chopped
½ t. salt
½ t. pepper
Parsley

Boil potatoes and garlic until tender. Reserve 2/3 c. potato water. Return drained potatoes to pot. Mash, adding reserved water and oil. Stir in remaining ingredients.


MASHED POTATOES
SERVES 12

3 lb. Potatoes, peeled
1 t. salt
½ c. milk
1/3 c. chopped green onion
1 pkg. (8 oz.) cream cheese
¼ c. butter
½ c. sour cream
2 eggs, beaten

Preheat oven to 350* F. Grease a 2-qt. casserole. Bring potatoes and salt to a boil; reduce heat and simmer, uncovered until tender; drain. Add milk; beat until smooth. Add onions. Beat cream cheese, butter and sour cream until creamy. Add eggs; beat until well blended. Fold into potatoes. Spoon into casserole and bake 45 minutes or until golden and knife inserted in center comes out clean.


Chive Cheese Noodles

1 package thin egg noodles
Salt, to taste
1/2 cup (1 stick) butter
3 ounces Philadelphia chive cheese
1 pint sour cream
1 can cream of mushroom soup

Cook noodles until just done. Mix all ingredients and correct seasonings. Put into a casserole and top with bread crumbs. Bake at 325 degrees F until hot and bubbly.

 

[Mama Mangia]

Gnocchi Gratin

This gratin makes a rich and creamy accompaniment to any roast or grilled meat or fowl. The gnocchi can be made in advance, frozen in a well sealed plastic bag for several weeks, popped in boiling water while still frozen, and assembled with the garlic infused cream and Parmesan just before baking.

1 lb potatoes, unpeeled
1 1/2 egg yolks
3/4 cup all-purpose flour, plus
additional flour, for dusting surface
1 pinch freshly grated nutmeg
salt & freshly ground black pepper
1/2-3/4 cup grated parmesan cheese

For Garlic Cream:

2 cups heavy cream
5 cloves garlic, crushed with a knife

Yield: 6 servings

Preheat oven to 375*F.

Boil the potatoes in salted water.
Peel and pass through a ricer.

While the potatoes are still warm, stir in the egg yolks, flour, nutmeg, salt and pepper.

On a floured surface, roll the mixture into 1 inch thick logs.

Cut the logs into 1 inch pieces; stand each piece on end and flatten with the palm of your hand into 1/4 inch thick disks.

Blanch the gnocchi a few at a time in boiling salted water until they rise to the surface.

Plunge them into a bowl of ice water.

Drain and pat dry.

Bring the cream and garlic to a boil, (I do this while the potatoes are boiling).

Remove from the heat and let stand for at least 1/2 hour.

Strain through a sieve and keep warm until ready to assemble the dish.

In a buttered gratin dish, layer the gnocchi, cheese and hot garlic cream, finishing with cream and cheese.

Bake for 35 minutes until bubbly and lightly browned.


LINGUINE WITH MUSHROOM AND GARLIC SAUCE


3 tablespoons butter
8 ounces mushrooms, sliced
3 medium garlic cloves, minced
1/2 teaspoon dried rosemary, crumbled
Freshly ground pepper
1/2 cup whipping cream
Salt
4 ounces dried linguine
2 ounces mozzarella, cut Into small cubes
Chopped fresh parsley

Melt butter in heavy large skillet over medium-low heat. Add
mushrooms, garlic, rosemary and generous amount of pepper. Cook until
mushrooms exude their juices, stirring occasionally, about 5 minutes.

Add cream and simmer until sauce thickens slightly, about 3 minutes.
Season with salt.

Meanwhile, cook pasta in large pot of boiling salted water. Drain
well. Add pasta and cheese to sauce and stir until cheese melts.
Sprinkle with parsley and serve.

Yield: 2 servings





PAN GRAVY

Remove meat from pan and keep warm.

Pour off fat and drippings. Measure 2 T. fat back into pan. Blend in 2 T. flour; cook and stir over low heat until mixture thickens and browns.

Slowly stir in 1 c. liquid (drippings, stock, bouillon or water).

Cook and stir until gravy thickens and comes to a boil. Season to taste.

If necessary, strain before serving.

Makes 1 c. gravy.


for oven roasts, steaks, chops, meat loaf, liver, chicken, turkey and sausages


CREAM GRAVY - use milk or cream as the liquid.

CURRANT JELLY SAUCE - add 1/4 c. currant jelly to lamb or veal gravy.

GIBLET GRAVY - use giblet stock as liquid and add chopped, cooked giblets to chicken or turkey gravy.

HORSERADISH GRAVY - Add 2 T. drained prepared horseradish and 1/2 t. paprika to gravy.

MUSHROOM GRAVY - Cook 1/2 c. sliced mushrooms in the fat until tender. Then add flour and procee as above.

PEPPER GRAVY - Cook 1/4 c. vinegar, 1 bay leaf, 2 sprigs parsley, 1 chopped onion and stalk celery together until reduce to about one half. Add to gravy and cook 5 minutes. Add 1/2 t. crushed peppercorns and cook 5 minutes; strain.

SAVORY GRAVY - Add 1/2 t. Worcestershire sauce and 2 t. ketchup or chili sauce to gravy.

SOUR CREAM GRAVY - use sour cream as the liquid. Add a dash of cayenne and 1 t. minced parsley.

WINE GRAVY - use part red wine for liquid.
for beef and veal steaks and roasts



CREAMED VEGETABLES


2 lb. sliced carrots, onions, asparagus, new potatoes or peas
1/4 c. butter
1/4 c. flour
1/2 c. reserved vegetable liquid or water
1/2 c. light cream or milk
1 tsp. sugar
1/4 tsp. pepper

Cook fresh or frozen vegetables following instructions on packages or until done. In sauce pan, melt butter on low heat, about 2 minutes. Add flour, stirring until smooth. Gradually blend in water or reserved liquid and cream; cook until thickened on low heat. Add sugar and pepper. Add cooked vegetables to cream sauce. Combine gently. Makes 6 to 8 servings.

 

[Mama Mangia]

HOME STYLE ROASTED VEGETABLES


2 tablespoons olive or vegetable oil
1 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
4 medium russet potatoes, unpeeled, cut into 1-1/2" -- chunks
2 medium carrots, cut into strips (1 to 1-1/2 cups)
1 parsnip, peeled, cut into strips
1 red onion, cut into 8 wedges
1 medium green bell pepper, cut into 8 pieces

Heat oven to 450 F. In large bowl, combine oil, seasoned salt, marjoram and pepper; mix well. Add all remaining ingredients; toss to coat. Spread on ungreased 10"x15" baking pan. Bake at 450 F for 20 minutes. Turn and stir vegetables. Bake an additional 20 to 25 minutes or until vegetables are tender, stirring once. 7 (1 cup) servings.


Caesar Vegetable Medley


2 tablespoons of olive oil
2 pkgs. (l6 oz each) frozen cauliflower, carrots, and snow pea pods.
l envelope (l.2 oz) Caesar salad dressing mix.

l. Heat oil in l0 inch non-stick skillet over med-high heat.

2. Add vegetables and dressing mix to oil. Cover and cook 5 to 7
minutes, stirring frequently until vegetables are crisp-tender.

6 servings


Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Yogurt, Parmesan cheese and mustard. Unlikely companions you 'd think, but they produce a quite remarkable dressing. Perfect for spooning on asparagus, tomatoes and sliced green onions.

Serves 4 servings

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

1. Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
2. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.


MARINATED VEGETABLE MEDLEY

Choose any 5 of the following items:

1 can green beans - drained
1 can asparagus - drained
1 can carrots - drained
1 can artichoke hearts - drained
2 cups (1/2 pound) fresh mushrooms - cleaned
2 cups cherry tomatoes
2 cups sliced raw summer squash
2 cups sliced cucumber
2 cups (1 small head) cauliflower florets
2 cups (1 bunch) broccoli florets
2 medium green peppers - sliced
1 small red onion - sliced and separated into rings

Marinade

1 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup sugar
1 tablespoon dried Italian herb seasoning
2 teaspoons dry mustard
1 teaspoon salt

Combine your choice of vegetables in a large mixing
bowl or storage container. Combine the marinade ingredients
and pour over the vegetables - toss well. Chill - covered
overnight. Drain and arrange on a platter for serving.


Greek Tomato Salad

This is the Greek tomato salad that they serve in souvlaki restaurants.

2 sliced tomatoes
1 small sliced onion
1-2 slices feta cheese
4-5 Kalamata olives
Extra virgin olive oil
Greek oregano
salt & pepper to taste

1. Slice the tomatoes and onions, and toss them together.
2. Add salt & pepper to taste, and place them on an oval plate.
3. Top with feta, olives, and oregano.
4. Pour olive oil on top and serve with toasted bread.

Toasted Bread

1. Slice crispy bread and toast on grill till lightly golden.
2. Brush with olive oil
3. Sprinkle with salt & oregano.
4. A bit garlic powder (optional)

The Greeks always have bread with their salad.

 

[Mama Mangia]

APPLE STICKY BUNS

3 cups unbleached all purpose flour
2 Tbsp sugar
4 tsp double acting baking powder
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 cup pared, cored and diced apple
1/4 cup currants or raisins
1/2 cup brown sugar
1 tsp cinnamon
1 cup brown sugar
1/2 cup melted butter
1/4 cup chopped pecans

Combine flour, 2 Tbsp sugar, baking powder and salt. Add milk and 1/2 cup of vegetable oil, stirring just enough to hold together. Place on a lightly floured surface and knead 10 to 12 strokes. Roll to 1/4 inch thick rectangle. Cover with combined apples, currants, 1/2 cup brown sugar, and cinnamon. Roll up jelly-roll fashion. Cut into 12 equal slices.

Combine 1 cup of brown sugar, 1/2 cup melted butter, and nuts. Spread in bottom of two 9-inch cake pans. Arrange 6 rolls in each pan.

Bake at 425°F (220°C) for 15 to 20 minutes or until golden brown. Immediately invert on two lightly buttered dinner plates. Let stand for a moment for hot topping to drip down on rolls. Serve one plateful to your family and run the other one next door as a special just-for-fun treat for the neighbors.


Date Nut Bread


1 1/4 cups all-purpose flour
1/2 cup coarsely chopped walnuts
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup chopped dates
1 egg
2/3 cup water
1/4 cup mayonnaise
1 teaspoon vanilla
3 cups hot water
Danish or other cream cheese

Mix flour, walnuts, sugar, baking powder, and salt. Stir in dates. Beat egg, 2/3 cup of water, mayonnaise, and vanilla until smooth. Add to flour mixture. Stir just until moistened. Pour into greased 1-quart casserole or souffle dish that fits loosely in 6-quart pressure cooker. Cover casserole securely with aluminum foil. Place cooking rack and 3 cups water in pressure cooker. Place casserole on rack. Close cover securely. Place pressure regular on vent pipe. COOK 40 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord. Remove bread and let cool in casserole on wire rack. Remove bread from casserole. Refrigerate until chilled. Cut into thin slices. Serve with cheese.


Ginger Applesauce Bread



1-1/2 c. sugar
1/2 c. applesauce
2 eggs
1 c. canned pumpkin
1-2/3 c. sifted flour
1 tsp. baking soda
1/2 tsp. cloves
3/4 tsp. salt
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. raisins
1/2 c. chopped walnuts

Mix thoroughly and pour into greased loaf pan. Bake at 350 degrees for 1-1/2 hours or bake in two loaf pans for 50 minutes.



Strawberry Bread

3 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
1 Tablespoon ground cinnamon
2 cups sugar
4 eggs well beaten
1 1/4 cups vegetable oil
2 cups thawed sliced frozen strawberries
1 1/4 cups chopped pecans

Combine dry ingredients together. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened.
Spoon batter into two well greased loaf pans.
Bake at 350 degrees for 60- 70 minutes or until bread tests done. Cool in pans 5 minutes then remove to wire rack.



Blueberry Custard


6 tablespoons blueberry preserves
36 fresh blueberries or frozen unsweetened, thawed
1/2 cup sugar
2 eggs
2 egg yolks
2 teaspoons vanilla extract
Pinch of salt
2 cups half and half


Preheat oven to 350°. Place 1 tablespoon preserves, then 6 berries in each of six 3/4 cup custard cups or ramekins. Whisk sugar, eggs, yolks, vanilla and salt to blend in medium bowl. Heat half-and-half over medium heat until tiny bubbles form around edge of pan. Gradually whisk half-and-half into egg mixture. Evenly divide custard mixture among cups with berries. Set cups into 13x9x2" baking pan. Pour enough hot water into baking pan to reach halfway up sides of cups. Place pan with custards in oven; bake until custards are just set in center, about 35 minutes. Remove custards from water and cool 10 minutes. Refrigerate at least 2 hours. (Can be ahead. Cover and keep refrigerated.) Makes 6 servings.


Banana Meringue Pudding


3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
Pinch of salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon pure vanilla extract
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Preheat oven to 350 degrees F.

In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat.

In a small bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.

Place vanilla wafers on bottom of a shallow 2 quart casserole dish. Top with layer of banana slices and custard. Repeat layering, ending with custard.

In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.

Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (to prevent it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove from oven and cool for at least 1 hour. Refrigerate at least 4 hours before serving.


Mandarin Mousse Mold


1 1/2 cups boiling water
1 pkg. (6 oz.) or 2 pkg. (3 oz) Orange Flavor Gelatin
1 cup cold water
1 can (11 oz. or 15 oz.) Mandarin Oranges, drained
1 tub (8 oz.) cool whip, thawed, divided

Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water. Place mandarin oranges into 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minutes or until set, but not firm.

Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until smooth. Pour over gelatin layer in mold.

 

[Mama Mangia]

Vla

(A thin custard served with berries)
Ingredients:
3 cups milk
1 tsp vanilla
35 gm custard powder

Mix 1/4 cup of the milk with vanilla and heat slowly. Add rest of milk
and custard powder according to package directions. Serve warm or cold
in a soup plate with tart-flavored berries. You can also swirl in
thinned chocolate pudding for a nice effect.



Amaretto Cream Pudding

4 large egg yolks
1/2 cup sugar
4 cups plus 2 tablespoons cold milk
1/2 cup lightly packed flour
1 cup (7 ounces) finely grated semisweet chocolate
1 tablespoon vanilla extract
2 tablespoons (1/4 stick) butter
3 teaspoons Amaretto liqueur
3/4 cup coarsely chopped amaretti cookies
1/2 cup sliced almonds

Place the egg yolks and sugar in a saucepan and mix well with a wire whisk. Add 2 tablespoons of the milk and whisk until smooth. Sift in the flour a little at a time and continue whisking. Add the remaining milk and whisk to blend.

Place the saucepan over medium-low heat and cook the mixture, whisking constantly, until it starts to thicken slightly. Add the chocolate and continue whisking until the mixture reaches the boiling point. Whisk for a minute, taking care not to let the mixture burn, then remove the pan from the heat.

Add the vanilla, butter, and liqueur and blend carefully with a rubber spatula. Cover the mixture with a sheet of buttered waxed paper and let cool about 5 minutes.

Blend in the cookies, and pour the mixture into individual serving dishes or into a decorative serving dish. Cover with buttered waxed paper and refrigerate at least 4 to 6 hours or until set.

Just before serving, sprinkle the sliced almonds over the top



7-UP BISCUITS


4 C. buttermilk biscuit baking mix
3/4 C. Sprite or 7-Up
1 (8 oz.) container sour cream
1 stick melted butter

Mix the first 3 ingredients together. Put half of the melted butter
into a 9-inch square pan. Drop batter into the pan with a spoon.

Bake at 450ºF for 15 to 20 minutes. When biscuits begin to brown,
pour remaining butter over the biscuits and allow them to complete
browning.


Butter Crisp Garlic Rolls


1 package Pillsbury hot roll mix
3/4 C. very warm milk
1 tsp. garlic salt
1 tsp. instant minced onion
1/8 tsp. thyme
1 egg
1/8 tsp. garlic powder
1/4 C. margarine, melted

Generously grease a 13x9 pan. In a large bowl dissolve yeast from hot roll mix in water. Stir in garlic salt, onion, thyme and egg. Add hot roll mix; blend well. Press dough evenly into prepared pan. Combine garlic powder with melted margarine. Cut dough lengthwise down center and crosswise at 1 inch intervals with knife dipped in garlic butter. Brush rolls with remaining garlic butter (use all). Let rise in a warm place until doubled in size (30 to 45 minutes or more. Heat oven to 400 degrees. Bake rolls 20-25 minutes till golden brown. Serve warm.


Easy Garlic Herb Rolls


18 frozen dough rolls
1/4 cup melted butter
1 teaspoon parsley
1/2 teaspoon italian seasoning
3/4 teaspoon garlic powder


Prepare a large angel food pan with cooking spray, then place the frozen dinner rolls inside the pan.
Mix the butter and seasonings, pour over the rolls.
Let the buns raise at room temperature until doubled, about 4 hours.
Bake at 350 for 20 - 25 min's until golden.
Turn upside down and put on a large plate.





Scottish Yeast Rolls

2 scant teaspoons active dry yeast (or less than 1 package)
2/3 cup lukewarm milk (whole is best)
2/3 cup water
2 teaspoons salt
3 cups unbleached flour, plus extra for finishing

Dissolve the yeast in the milk and water in a medium bowl. Sift the salt with the flour into a large bowl. Pour the well-mixed wet mixture into the dry mixture and stir. If this dough is too stiff, add a little more milk. Turn out onto a floured board and knead lightly. Place dough in an oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 1/2 hours.

Flour a baking sheet. Punch down the dough and divide it into 8 or 9 portions. Form these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap touching the dough to prevent a skin from forming and let them sit for 15 minutes to rise again. Preheat the oven to 425 degrees Fahrenheit.

Brush the tops and sides of the baps with milk, then sprinkle with flour. With a floury finger, make a deepish impression in the center of each bap. Bake on the center shelf of the oven for 15 to 20 minutes, or until puffed and just golden. More flour can be sifted over the finished baps if desired. Serve warm. Yield: 8-9 rolls.


Kisses Biscuits


2 oz margarine.
1 egg.
1 tsp baking powder.
1/2 cup plain flour
1/4 cup sugar
1/2 cup cornflour

Cream margarine and sugar, add rest of ingredients and mix till smooth.
Drop spoonfuls of mixture on tray and bake for 8 minutes at 375 degrees.

 

[Mama Mangia]

Six Coffee Brewing Techniques

There are primarily six popular ways of brewing coffee (excluding espresso), each a permutation of the brewing variables - brewing temperature, introduction of the water to coffee, and separating the brewed liquor from the coffee grounds. These methods are Turkish brewing, concentrate brewing, percolating, vacuum brewing, drip brewing, and French Press brewing.


Middle Eastern, "Turkish" or "Greek"

Middle Eastern, "Turkish" or "Greek" brewing involves boiling in water coffee that was ground into a very fine dust. Traditionally the coffee is often brewed (boiled) with large amounts of sugar, but it may be brewed without the sugar. Middle Easterners seem to like to add spice to their coffee, and their spice of choice is often cardamom. The coffee is not filtered from the liquor and one is left with a pungent, thick, and muddy brew. In the western world this method is more of an occasional indulgence as opposed to an everyday brew.


Concentrate Brewing

The next method, concentrate brewing, is very popular in Latin America and some other parts of the world, and is starting to make a commercial appearance in the US. In concentrate brewing, large amounts of coffee are brewed with little water to brew a concentrate, when one desires a cup of coffee, some of the concentrate is mixed with some hot water. The concentrate can either be brewed hot or cold. When brewing cold one must let the coffee sit for at least a day. This method results in a mild, light-bodied cup with little aroma, and often little acidity and a muted flavor.


Percolating

Percolating, the procedure that involves continuous brewing of coffee grounds using boiling water which then turns to boiling coffee liquor brewing overextracted grounds. This method, while practical, is a disparaging disgrace to the coffee bean. Even brewing with boiling water is bad enough (coffee should be extracted at 195 - 205 degrees F), then actually boiling the liquor is asking for a thin, bitter, tarry cup. To add insult to a sufficient mangling, the grounds are continuously being overextracted. However, to show the variance of personal preference, I know of people that prefer this method. I can only imagine the preference can only stem from either positive memories associated with it, an acclimation to it over years of knowing no other, or the same phenomena that makes people stop to stare at a car wreck.


Vacuum Brewing

Vacuum brewing uses an elegant looking device that consists of two glass globes that fit together with an air-tight seal. Either in one of the globes, or between the globes, is a filter to separate the grounds from the liquor. Ground coffee is placed in the upper globe, often on top of the filter, and enough water to brew the grounds is placed in the lower globe. The globes are then fitted together and the lower globe with the water is heated. The water in the lower globe begins to heat to a boil and as this causes the pressure in the lower globe to increase it forces the water up a tube connecting the globes and into the upper globe containing the grounds. Once all the water has made this air pressure induced trip, the apparatus is taken off the heat source. This allows the lower globe to cool down back to room temperature, decreasing the pressure in the lower globe and thus sucking the brewed coffee back down (through the filter) into the lower globe. The coffee is then poured out of the lower container and enjoyed. Well, perhaps not always enjoyed. Because while the vacuum brewer is a great visual, scientific, and romantic experience, it does not always produce the best cup. A great cup of coffee can be achieved with the vacuum brewer, but it has its downfalls. Firstly, the coffee is being extracted by water around 212F, while it should be extracted between 195F-205F. Secondly, their is very limited control over the extraction time (the time grounds are in contact with water). Some swear by this method and it is growing in popularity.



Autodrip

Autodrip! This is the most popular way to brew in the US. Drip brewing is simply pouring hot water over grounds in a filter and letting the brew drip out the bottom. Drip brewing is a very good way to brew and can give an excellent cup if the correct equipment is used. A primary issue with autodrip machines is that they don't brew at the right temperature! I have read that Bunn is one of the few companies who's machines are calibrated to extract at the right temperature. If one has a good autodrip machine or one decides to heat and pour the water themselves, the next issue to surmount is the filter. Paper filters can impart a taste on the coffee and also do not allow many of the coffee oils and organic compounds through. A good gold-plated reusable filter (we do carry some) is a great option for drip brewing. Provided you clean and rinse it well after each use, it will not impart a taste on the coffee, and they don't trap as much of the coffee's essence as a paper filter. Another slight drawback is that drip brewing, in general, does not give the operator much control over extraction time.



French Press or Press Pot

French-press brewing gives the operator complete control. While it may be more labor-intensive then autodrip, the brewing variables can be easily and directly controlled. Coarsely ground coffee is placed in the glass carafe, then water at the desired temperature is poured over the grounds and the top is placed on. When brewing is complete, the plunger (a mesh filter on a stick) is pressed down, pressing the grounds to the bottom and leaving the coffee liquor on top to be poured off. The filter is not as tight as a paper filter and because of the larger pores, a coarser grind is required so the grounds are filtered out, and the plunger does not become almost impossible to press down. The mesh of the filter allows the coffee oils and all those delicious dissolved and undissolved solids through without a problem. Also, because a coarser grind is required, a longer steep time is required (because of the decreased surface area to volume ratio). A brew time between 3 to 6 minutes is common for French-pressing. This prolonged, direct contact of the grounds with the water allows for a more complete, more controllable, and even extraction. Unfortunately, even with the highest quality burr coffee grinder or mill, a coarse grind will still result in some very small coffee grounds. These grounds are not filtered by the French-press filter and thus end up in the cup. A cup of French-pressed coffee with be noticeably fuller, with much more body, and often with more flavor, it will often also have the tell-tale sediment at the bottom of the cup.









ENJOY!

 

[Cook Chatty Cathy]

Mama you know it is great to look at these oldies from time to time!!! Thanks

 

[Mama Mangia]

It's always nice to go back and look through recipes - it sometimes triggers the mind to make something different.

 

[Cook Chatty Cathy]

Absolutely!!! Exactly why I joined SP in the 1st place

 

[chubbyalaskagriz]

RE: "Absolutely!!! Exactly why I joined SP in the 1st place"

Here-Here, Cathy! (and mama!)

 

[thupShuby]

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