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Diane's Hot Crab Dip
1 Pound Fresh Crab meat, cleaned, break into bite sized pieces (you can also used canned crab but NOT the fake crab)
8 oz. Soft Cream Cheese
1/2 c. Mayo
3-4 drops tabasco
3T grated onion
3T Lemon Juice (Meyer is great)
Cayenne Pepper to taste
Mix all ingredients in oven proof dish. Bake @ 350 until brown (about 25 min.) Serve with crackers. Alternatively you can stuff the hot crab into fresh sweet peppers, endive leaves, celery or make a hot sandwich with your favorite bread or rolls. I have also used this in a salad. Prepare crab dip. Place mixed baby greens on plate with cherry tomatoes, place hot crab in center. Garnish with candied walnuts.
Sauerbraten, Bad Godesberger Art (Marinated Roast Beef, Bad Godesberg Style)
This is the BEST Sauerbraten God ever made!! Delicious and EASY, too!! Fork-tender, easy to chew, tart yet sweet, and MOIST!!
4 lb. Rump Roast (lean)
2 Tbs vegetable oil
1 Tsp salt
3 small carrots, thinly sliced
1/2 Tsp ground pepper
1/4 cup packed brown sugar
1 large onion - sliced
3 Tbs butter or margarine
2 1/2 - 3 cups red wine vinegar
3 Tbs all-purpose flour
2 1/2 - 3 cups water
1/2 cup seedless golden raisins
3 bay leaves
2 Tbs regular granulated sugar
Rub roast with salt and pepper...place in deep glass bowl. Arrange onion slices around and under roast. In a medium bowl, combine vinegar, water, bay leaves, peppercorns, and granulated sugar and mix well. Pour this over the beef and the onions. Cover bowl with plastic wrap and place it in the refrigerator. Marinate this roast for 4 DAYS… covered and turn twice a day. To prepare: Remove roast and pat dry. Strain the marinade into a medium bowl -- save all but the bay leaves. Heat 2 Tbs of vegetable oil in a skillet (med-high heat), then add the roast, searing it on all sides until browned (about 10 min). In a medium pan, place the onions and carrots .. sauté over medium heat until almost tender (about 10 min). Now pour the strained marinade in with the carrots and onions, add the brown sugar, and simmer over low heat for 10-15 minutes. Preheat oven to 350F. Place beef in a dutch oven (or covered baking dish). Pour the marinade, carrot, onion, and brown sugar mixture over the roast, cover and bake, fully covered, for 4 hours. Remove beef and slice for serving (keep slices warm). Again, strain the cooking juices...saving only the juices. Melt the butter/margarine in a small sauce pan and stir in the all-purpose flour with a whisk. Cook, stirring, until flour turns golden. Add strained marinade and raisins, simmering slowly until the marinade thickens. Arrange roast beef slices on serving dish or plate and ladle some of the hot marinade over the beef slices ... and serve. Accompany the Sauerbraten with mashed potatoes and a vegetable of your choice (Red Cabbage is great). The marinade sauce can be used as the potato gravy, too!!
Wiener Schnitzel (Breaded Veal Cutlets, Vienna Style) -
4 Veal Cutlets
Salt and Ground Black Pepper
1 fresh lemon
2 cups dry bread crumbs
2 eggs, slightly beaten
2 Tbs. butter/margarine/peanut oil
Place cutlets between two sheets of plastic wrap. Using a meat mallet, pound cutlets to a 1/8th inch thickness, turning once. Sprinkle tenderized cutlets with salt and pepper. Place flour, beaten eggs and bread crumbs in three shallow bowls (for extra flavor, mix 2 Tsp lemon juice into beaten egg). Dip both sides of each cutlet in flour, so sides are evenly coated. Dip floured cutlets in beaten egg, letting excess drip off, then dip both sides in bread crumbs, pressing evenly onto the cutlet. Place the breaded cutlets on a wire rack or paper towel ...let stand for 20-30 minutes. Preheat oven to 250 degrees. Heat the butter/margarine/oil in a large skillet over medium heat. Add cutlets to skillet, do not crowd. Cook 4-5 minutes on each side, until golden brown. Place cooked cutlets on oven-proof plate in oven to keep warm while cooking other cutlets. Repeat process with other cutlets until finished. Serve hot, garnished with a thin lemon slice.
Variations: "Schnitzel Holstein" - prepare cutlets as above, place a freshly fried egg, sunny side up, on top of each cutlet, laying 2 anchovy filets in the shape of a cross over each egg yolk. "Jaeger Schnitzel" - prepare cutlets as above and prepare 1 package of either Knorr "Jaeger Sauce" or McCormick "Hunter Sauce". Ladle sauce over cooked cutlets. Goes well served with boiled new potatoes, garnished with butter and chives. NOTE: You can substitute thin to medium thickness lean boneless pork chops, trimmed of fat, for the veal cutlets.. works just as well!
Portobello Mushrooms with Vinaigrette and Spinach Salad
(Adapted from Union Square Cafe)
1 8-ounce piece Parmesan cheese
1 small clove garlic, minced
2 tablespoons quality balsamic vinegar
2 teaspoons salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
4 medium (5-inch) portobello mushrooms, stems removed
1 medium bulb fennel, green top removed
3/4 lb. young, tender spinach leaves, washed and stems removed
1. Preheat oven to 375 degrees. With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese. Transfer shavings to a plate, cover with plastic wrap, and set aside. Finely grate a portion of the remaining cheese to equal 2/3 cup.
2. To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl. Slowly whisk in the oil. Whisk in the grated cheese.
3. Lay the mushrooms on a baking sheet gill-side down and brush with three tablespoons of vinaigrette. Roast in the oven for 20 to 30 minutes, or until mushrooms are very tender.
4. Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices. Arrange slices around the edge of a large platter. Drizzle with half of the remaining vinaigrette. Add the spinach to the bowl with the rest of the vinaigrette and toss. Place the spinach in the center of the platter. While the mushrooms are still warm, slice them thinly on the bias. Arrange on top of the spinach, garnish with cheese shavings, and serve immediately. Yield: 4 servings.
2 sticks real butter
1/2 cup sugar
1/2 cup nuts (grated)
1 bag (12oz.) semi sweet choc. chips.
Line jelly roll pan with foil. Line pan with saltine crackers. Melt butter & sugar to boil. Pour over the crackers. Bake 350° for 10 minutes. Remove from oven and while hot, sprinkle chocolate chips on top. Give a minute to melt, and spread to cover crackers. Dust with nuts. Refrigerate until completely cool. Break apart and keep in refrigerator until served.
(Bernie & Davy Ruble)
Salmon with Black Bean Sauce
For the salmon:
1 1/2 lbs. salmon fillet (in one piece)
2 tbs.sesame oil
1 clove garlic, minced
1 tbs. lemon peel, minced
1 tbs. ginger, minced
Coarse salt and freshly ground pepper to taste
For the sauce:
1 tbs. cornstarch
1 cup chicken stock
1/2 cup rice vinegar
1 tbs. soy sauce
1 tsp. sugar
2 tsps. peanut oil
3 tbs. fermented black beans, rinsed and drained
2 cloves garlic, minced
4 scallions sliced thin
2 tbs. fresh coriander leaves, chopped
1. Wipe the salmon fillet dry with paper towels. Combine the sesame oil, garlic, lemon peel and ginger. Spread the mixture over the salmon on both sides. Cover and leave to marinate at room temperature for 20 minutes or in the refrigerator for 30 minutes.
2. Meanwhile, make the sauce. Mix the cornstarch with two to three tablespoons of chicken stock in a small bowl to make a smooth paste. Add the remaining stock, rice vinegar, soy sauce and sugar.
3. Heat the peanut oil in a skillet or work, add the beans, garlic and half the scallions and stir-fry for a minute. Add the chicken stock mixture and simmer gently until thick, for two to three minutes.
4. Prepare coals for grilling. Season the salmon with salt and pepper and grill it on both sides, about three to four minutes on each side for medium rare.
5. Reheat the sauce in a small saucepan. Put the salmon on a heated serving dish and spread the sauce over the top. Sprinkle with the remaining scallion slices and coriander leaves and serve.
(Joe Casey )
Southwestern Green Chile Stew
2 lbs. lean boneless pork chops - diced - 1" cubes
3 Tbs. butter/margarine
3 Tbs. all-purpose flour
1 cup chopped onions
4 cloves garlic (minced)
3 cups chopped, peeled tomatoes
2 medium potatoes-diced
2 Tsp. salt
1 Tsp. cumin
1 Tsp. ground Mexican oregano
4 small cans - Ortega diced green chilies
Lightly coat pork cubes in flour, melt butter in heavy stew pot, add pork cubes a few at a time, stir to brown well. Place pork cubes aside, add onion and garlic and cook until onion is soft. Stir in the browned meat. Add tomatoes, potatoes, salt, oregano, and cumin. Add water to cover. Cover and simmer one hour, stirring occasionally. Add green chilies and simmer for 30 more minutes or longer, until flavors are blended. Again, add water as needed. Serves 4+. Serve with flour tortillas to scoop up the delicious sauce. Stew can be frozen for up to three months.
Mama's Sopa Mexicana
1 Tbs. Oil
1 medium onion - diced
3 medium fresh carrots - diced
3 cloves garlic - minced
Skinned, diced chicken (4-6 thighs or 3-4 breasts)
1 1/2 qts. chicken stock
tomatoes - diced
3 Tsp. Adobo sauce
1 cup frozen corn
1-2 Chipotle chilies
2 Tsp. Mexican oregano
2 cups drained hominy
Saute onions and carrots in oil for about 5 minutes. Add chicken and garlic and cook for about 3-4 minutes. Add chicken stock, tomatoes, Adobo sauce, Chipolte chilies, and oregano. Simmer for about 30 minutes or until carrots are tender. Add hominy and corn and simmer for additional 5-7 minutes. Enjoy!
I like a dish that I have named "Chili ReWayno", but seldom eat it because it is real low in calories or fat. RIGHT!! It sure tastes good though.
Lightly oil a casserole pan. Open a can of whole chilies, (anything but Ortega, they're sold by a tobacco company). Slice them, take out the seeds and make a layer of chilies flattened out on the bottom of the casserole. Over the layer of chilies put a layer of shredded cheese. (I like to use a combination of cheddar and jack) Over the layer of shredded cheese put a layer of refried beans (from a can works just fine) Sprinkle some garlic and some cumin on the spread refried beans. Put another layer of flattened, seeded chilies on the refried beans. Put another layer of cheese. In a bowl mix about a quarter to a half pound (depending on the size of the casserole) of butter or margarine with about ten (10) eggs. Don't get the melted butter or margarine too hot or it will curdle the eggs. Put in some powdered garlic and some cumin to taste. Whip it all up real good and mix it into the cheese layer. Put it into a 350 degree oven for 45 minutes, or until the top is golden and doesn't shake too much if you wiggle it. I am not responsible for any fat attacks for anyone who tries it. Enjoy!!
1 10-12oz. can crab meat
1 package of your favorite pasta
1 3-4oz. package dried beef
1 small package frozen peas
1 16 oz. carton heavy cream
1 medium onion
2 tablespoons butter
2 tablespoons olive oil
* salt and pepper (old bay seasoning optional)
1 small wedge parmesan cheese
Preparation: Dice onion and saute in butter and olive oil. Boil water for pasta and peas. When onions are soft, add cut up dried beef and all the crab except a few spoonfulls. Put peas and pasta in water to cook. Drain peas when almost done and add to crab along with about 2/3rds of the heavy cream. Stir mixture together and let simmer. Season with spice of your choice. I used old bay and fresh ground pepper. Drain pasta and grate some cheese on hot noodles. Place pasta on plate, smother with crab sauce, add a spoon full of crab meat saved earlier as garnish. Enjoy!
Serve with salad or bread sticks. Total cost about $20. Prep time about 25 minutes. Serves 4.
1 lb. Great Northern canned white beans
4 cloves garlic, chopped
1/2 tbsp. oregano
frozen spinach thawed
3 cloves whole garlic
1/4 c. olive oil
Salt and pepper
10 small links Italian sausage
In large pot heat 4 cups of seasoned chicken broth, beans, chopped garlic, oregano, 1 teaspoon pepper. Cook the sausage and garlic in a thin layer of Olive oil. Add sausage, garlic, oregano, beans, 1/2 cup of olive oil and spinach to the seasoned chicken broth and continue to heat until they are well acquainted (until sausage is cooked).
I serve it with Italian bread or other bread of my choice and I can say that it is the most enjoyable meal I have had in two years. Enjoyable taste and easy to swallow. Hope you enjoy.
Tender Meatloaf (Great, easy to chew and swallow recipe)
2 beaten eggs
4 ounces of tomato paste (2/3rds of a small can)
3 teaspoons of Kitchen Bouquet or Maggi (Liquid Seasoning)
1 teaspoon of table salt
1 teaspoon of Seasoned Salt
3/4 teaspoon of black pepper
1/2 cup of finely diced onion
1/3 cup of finely diced green peppers
1/3 cup of finely diced celery
1 cup of croutons (plain or onion/garlic)
1 1/2 pounds of ground round
1. In a mixing bowl, combine eggs, tomato paste, Kitchen Bouquet (or Maggi), salts, and pepper. Mix well. Stir in diced green peppers, celery and onions. Add ground round and croutons and mix well.
2. In a shallow baking pan, form meat mixture into a loaf (about 9 x 4 inches). Cover loosely with foil.
3. Bake in pre-heated 350 degree oven for 1 hour. Remove foil cover. Squirt a thin covering of catsup over the top of the loaf. Return uncovered to the oven for an additional 15 minutes.
BEEF ROULADEN (German Rinderrouladen)
1 Round steak (tenderized). Have butcher slice it into slices 1/4" inch thick. This SHOULD give you around 4 THIN strips of steak. (If you must do this step yourself, put the steak in the freezer for a bit - it will make it easier to slice.)
4 or 5 strips of bacon
1 onion chopped
Dill pickle slices (whole dill pickles quartered if necessary)
1 cup red wine
1 cup water
2 T to 1/4 cup Worcestershire Sauce
2 T butter or margarine or canola oil
*Maggi or Kitchen Bouquet may be added to deepen color if desired.
Pound each 1/4" steak slice with a meat tenderizer mallet. (This is a great stress reliever.) Place each strip flat and spread with the mustard. Sprinkle on some chopped onion. Next roll one slice of raw bacon around the pickle spear. Lay the bacon/pickle spear on top of the meat. Roll up meat strip and secure with toothpicks or butcher's string. Do this for each strip of steak. Melt the butter or oil in a large skillet or dutch oven (preferably cast iron), and place rolled meat in skillet and brown on all sides. Add wine, water and Worcestershire Sauce. Bring to a boil, then reduce heat to simmer, cover and cook for about 2 hours. Use pan juice as gravy on Rouladen, mashed potatoes, soft dumplings, or noodles. (Maureen Williams - Note from Maureen - these "Rouladen" can literally be cut with a fork. It is pretty much a classic recipe but if it is served with mashed potatoes or soft dumplings, it is a very good dish for a "lary". Heck, it's a great recipe for anyone who appreciates German food!)
1 cup sugar
3/4 cup oil (Canola or oil of your choice)
1 cup potato starch
1 cup cake meal
1 tsp. salt (optional)
1 tsp. vanilla
1 cup chopped nuts (walnuts or pecans)
1 cup chocolate chips or raisins
(The cake meal, potato starch and chocolate chips are Kosher for Passover foods)
Mix eggs, vanilla, sugar and oil well. In separate bowl mix potato starch, cake meal and (salt). Add this mixture to the egg mixture. Add the rest of the ingredients. Preheat oven to 350 degrees. Spoon batter onto 2 greased and floured (cake meal) cookie sheets; 2 loaves each (leave space as batter will spread) Bake in 350 degree oven for 1/2 hour; slice in half inch pieces across the width and turn on sides. Bake at 375 degrees for 15 minutes. Let cool and remove from cookie
Dutch's German Potato Salad
1 pound red potatoes, cut into 1/8-inch-thick slices (about 2 1/2 cups)
4 bacon slices, cut into 1/2-inch pieces
1/4 cup cider vinegar
1 1/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/8 cup finely chopped fresh parsley
Steam potatoes, covered, 10 minutes or until tender. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving the drippings. Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk. Add the potatoes, onion, and bell pepper; toss gently to coat. Cover and let stand 1 hour, stirring occasionally. Add the bacon and parsley; toss gently. Then serve. Yield: 5-6 servings (serving size: 1/2 cup)
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