1 beef roast (2 1/2 - 3 pounds chuck)
2 tablespoon oil
2 medium onions sliced into rings
1 cup apple cider or juice
1 cup sliced carrot
1 teaspoon caraway seed
2 cloves minced garlic
1/2 cup sour cream
4 teaspoon cornstarch
Trim fat from roast. If desired, sprinkle with salt and pepper. Brown roast in the oil. drain the fat. Add the onions, apple cider, carrots,caraway, and garlic. Bring to a boil, reduce heat. Cover and simmer 1 1/2 - 2 hours until tender. Remove meat and veggies from pan. Skim fat from pan juices. add water to equal 1 1/4 cups. Combine sour cream and cornstarch, stir into juices and return to pan. Cook and stir until thickened and bubbly. Serve over meat.
Chocolate-Walnut Biscotti
2 cup walnut halves (about 8 oz)
3 oz unsweetened chocolate
5 tablespoon unsalted butter plus
teaspoon unsalted butter
2 cup flour
2 teaspoon baking powder
3 eggs
1 cup sugar
1 teaspoon grated orange zest
Preheat oven to 350°F. Place the walnuts on a cookie sheet and toast until golden brown, about 10 minutes. Let cool and then chop coarsely. In a double boiler over simmering water, melt the chocolate and butter together. Remove from the heat and stir until smooth. Let cool for 10 minutes. Sift together the flour and baking powder. In a large bowl, beat the eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in the cooled chocolate until blended. Stir in the flour and baking powder until incorporated. Fold in the chopped walnuts. Divide the dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight. Butter a large cookie sheet and preheat the oven to 350 degrees. Shape each half of the dough into a 14 x 2-1/2-inch log. Place about 4 inches apart on the prepared pan. Smooth the tops and sides with a rubber spatula. Bake for 40-45 minutes, or until the logs are firm when pressed in the center. Remove the baking sheet from the oven. Do not turn off the oven. Slide the logs onto a cutting board. With a large knife, cut each log diagonally into 1/2-inch slices. Stand the slices upright on edge on the prepared cookie sheet. Return to the oven and bake for 15 minutes longer, or until crisp. Transfer to wire racks to cool completely.
Butter cookies
1 cup soft butter (real butter only)
2 tablespoon vanilla
3 cup flour
2/3 cup sugar
2 eggs
1/2 teaspoon salt
Cream butter until light and fluffy. Add sugar. Gradually stir in vanilla. Add eggs one at a time, beating after each addition. Blend in flour and salt. Mix well. Wrap dough and chill for at least 2 hours. Lightly flour a pastry cloth and rolling pin. Roll dough to about 1/8" thickness. Cut into desired shape. Place 1" apart on cookie sheets. Bake at 350°F. for 10 minutes or until lightly brown. Cool, frost and decorate. Makes 5 dozen.
Carrot Soufflé
2 cup cooked and mashed carrots
1 cup milk
1 stick butter
1/4 cup grated onion
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup cracker crumbs
3/4 cup grated sharp cheddar cheese
3 eggs; lightly beaten
Peel and cook carrots until tender. Mash carrots and combine with milk, butter, onion and seasonings. Add cracker crumbs and cheese. Fold eggs into carrot mixture and place in a 1-1/2 quart casserole. Bake, uncovered, at 350°F for 40 to 45 minutes. For a special touch, cook souffle in a 1-1/2 quart well-greased ring mold. When unmolded on platter fill the center with green peas.
Yield: 6 to 8 servings.
Carrot Sticks With Dill Pesto
2 lb carrots
3 cloves garlic; halved
1 tablespoon chopped lemon rind
1 3/4 cup chopped parsley
1/3 cup chopped fresh dill
1 tablespoon olive oil
2 teaspoon lemon juice
Cut the carrots into sticks about 3 inches long. Set aside.
In a food processor or blender, process the garlic and lemon rind until minced. Add the parsley and dill. Process until finely minced, stopping to scrape down the sides of the container as needed.
With the motor running, slowly add the oil and blend until a smooth paste is formed. Blend in the lemon juice. Spoon into a serving dish. Serve as a dip for the carrots. Serves 8.
Stuffed Cabbage
1 cabbage head, about 2 1/2 lb
2 medium yellow onions; finely chopped
1 centiliter garlic; crushed
1 tablespoon oil
1 1/2 cup raw carrots; scrubbed and finely grated
2 cup cokked mashed potatoes
1/2 cup raisins
1/4 cup fresh parsley; finely chopped
1 salt and pepper to taste
3 cup carrots or tomato juice
Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.) Peel off 16 large elaves, trim coarse center ribs and set aside. Sautée onions and garlic in oil until clear but not brown. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt). Arrange in two layers at bottom of deep, flame-proof dish. Pour juice over stuffed leaves, cover, and simmer for half an hour. add more liquid if needed.
Carrot Soup
6 cup chicken stock
1 1/2 lb cut up carrots
1 minced onion
3/4 stick unsalted butter
1/2 cup heavy cream
1 1/2 tablespoon fresh minced thyme
1 nutmeg to taste
In a large saucepan combine the stock and the carrots, bring the stock to a boil, and simmer the carrots, covered, for 20 minutes, or until they are tender. In a food processor fitted with steel blades, puree the mixture in batches and force the puree through a food mill into another large saucepan. In a small skillet cook the onion in the butter over moderate heat, stirring for 3 minutes, or until it is softened. Add the onion to the saucepan with the cream, thyme, nutmeg and salt and pepper to taste. Bring soup to a boil, and simmer it for 5 minutes. Let the soup stand, covered, for 5 minutes to let the flavors blend, ladle it into a heated tureen.
Carrot-Peanut Butter Bread
1 cup brown sugar,firmly packed
1/2 cup peanut butter,chunky style
1/2 cup peanut oil
2 eggs
2 cup carrots,peeled,shredded
1 teaspoon vanilla
1 3/4 cup flour,enriched
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup milk
Preheat oven to 350°F.
Grease 1 loaf pan 9x3x2". Cream together sugar, peanut butter, peanut oil, and eggs; add carrots and vanilla. Blend flour, baking powder, baking soda, salt, allspice, and nutmeg. Alternately add flour mixture and milk to creamed mixture. Turn into prepared pan and bake in preheated oven for 70 minutes. Cool 10 minutes in pan, remove from pan, and cool on rack.
Cherry Strudel
Filling:
1 1/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 1/2 tablespoon comstarch
4 cup pitted; tart, fresh or frozen (thawed), cherries
1/3 cup water
2 teaspoon grated lemon or orange zest
1/2 teaspoon vanilla or almond extract
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
To prepare filling, in a medium saucepan, mix together granulated sugar, brown sugar, and cornstarch. Stir in cherries, water, lemon zest, and vanilla. Cook over medium heat until bubbling and thickened.
Reduce heat to low, add allspice and cinnamon, and cook, stirring occasionally, for 15 minutes. Remove pan from heat. Cool completely.
Preheat oven to 400°F. Grease a baking sheet.
To prepare pastry, unfold sheets of phyllo so they lie flat. Stack 4 sheets on plastic wrap. Brush top sheet with 1 tablespoon melted butter. Keep remaining sheets covered with plastic wrap and a damp cloth to prevent them drying out.
Spread half filling along a short side of top pastry sheet. Starting with short side and using plastic wrap as a guide, roll up pastry, jelly-roll style. Fold ends under.
Place strudel, seam-side down, on prepared baking sheet. Brush with 1/2 tablespoon melted butter. Repeat with remaining phyllo, melted butter, and filling to make second strudel.
Bake until golden, 15 to 20 minutes. Transfer baking sheet to a wire rack to cool for 15 minutes. Transfer strudels to a cutting board to cool completely. Sprinkle with confectioners' sugar.
Recipe From: Great American Home
Chicken Veal Sausage
1/2 cup minced onion
1 tablespoon minced garlic
1/2 teaspoon ground cloves
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 cup brandy
1 1/2 lb boneless dark chicken meat (skinless)
1/2 lb lean veal stew meat
1/4 lb bacon
1 cup egg whites
6 feet sausage casing
Combine onion, garlic, cloves, coriander, pepper, salt and brandy in a small saucepan and place over high heat on the stove. The brandy will ignite. Cook, gently shaking the pan, until the alcohol burns off. Remove from the heat and transfer the contents of the pan to a mixing bowl. Grind the chicken, veal and bacon in a meat grinder fitted with medium holes and add it to the mixing bowl. Add the egg whites and mix everything together well. Stuff the sausages into casings, form them into sausage patties, or form them into sausages by wrapping them in heatproof plastic wrap. If using the plastic wrap method, poach the sausages in rapidly boiling water for 2 minutes. Let them cool, gently unwrap them and proceed to either grill or saute them. Makes 12 Sausages
