RECIPES FOR
OCTOBER 1999
GERMAN BEEF STEW
1 tbl. olive oil
2# beef cubes
2 lg. onions, sliced
2 ribs celery, diced
1 med. sweet red pepper
2 tbl. water
4 c. carrots, sliced
1 tbl. dark brown sugar
2 tsp. thyme
Salt to taste
Pepper, to taste
12z beer
1 can beef broth
8 med. potatoes
Optional: 1/2 c. green onion, sliced
In a Dutch oven or range-top casserole,
heat olive oil over med. heat.
Working in batches add beef and brown on all sides.
As beef brown, remove to a large plate.
Add onion, celery, red pepper and water
to the Dutch oven and stir to scrape
brown bits from the bottom.
Cover and cook over low heat 10 min.
Return beef to the pot.
Add carrots, sugar, thyme, salt,
pepper, beer and beef broth.
Cover and bring to a simmer.
Adjust heat and simmer, covered,
1 1/2 hours or until beef is tender.
Add Potatoes;
press down to cover with liquid.
Simmer 20 min.
Sprinkle with green onions before serving.
ref:10/03/99
STAGECOACH HUSH PUPPIES
1 tsp. baking powder
3 tablespoons sugar
1/4 cup butter
1 tablespoon salt
Combine meal, baking powder, sugar and salt.
Add slowly to 3 1/2 cups boiling water, stirring briskly.
As soon as mixture is smooth, remove from heat.
Stir in butter, cool.
Form into fingershaped rolls.
Fry in 2 inches hot fat, 375°F,
until golden brown.
Drain on absorbent paper.
Makes about three dozen.
The Stagecoach Inn in Salado, Texas
ref:10/10/99
PUMPKIN PECAN BREAD
(Bread Machine Recipe)
1½ lb Loaf
1 cup milk
3/4 cup pumpkin puree
3 tablespoon butter
1/3 cup honey
1 1/3 teaspoon cinnamon
1/3 teaspoon ground cloves
1 ½ teaspoon salt
3/4 cup whole wheat flour
3 1/4 cups bread flour
2 ½ teaspoon yeast
1 cup pecans, coarsely chopped
1 lb. Loaf
3/4 cup milk
2/3 cup pumpkin puree
2 tablespoon butter
1/4 cup honey
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon salt
½ cup whole wheat flour
2 ½ cups bread flour
1 ½ teaspoon yeast
3/4 cup pecans, coarsely chopped
I bake according to manufacturer's instructions,
adding the pecans during the raisin-bread cycle,
or five minutes before the final kneading is finished.
Thanks to joanne@stoutinternet.com
ref:10/17/99
DINNER IN A PUMPKIN
1 small to medium pumpkin
1 4-oz can sliced mushrooms, drained
1 onion, chopped
1 10-oz can cream of chicken soup
2 tbl. vegetable oil
1 8-oz can sliced water chestnuts, drained
1 1/2 to 2 lbs ground beef
1 1/2 cups cooked rice
2 tbl. soy sauce
2 tbl. brown sugar
Cut off top of pumpkin; clean out seeds and pulp.
Paint on appropriate face on front of pumpkin
with permanent marker or acrylic paint.
In a large skillet, saute' onion in oil until tender;
add meat and brown.
Drain drippings from skillet.
Add soy sauce, brown sugar, mushrooms and soup;
simmer 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts.
Spoon mixture into pumpkin shell.
Replace pumpkin top and place entire pumpkin,
with filling, on a baking sheet.
Bake for 1 hour in 350°F oven
or until inside meat of pumpkin is tender.
Put pumpkin on a plate;
remove top and serve.
For your vegetable,
scoop out cooked pumpkin and serve.
Serves 6 people.
From the Girl Scouts and Girl Guides Mailing List
ref:10/24/99
DEAD BREAD
5 to 5-1/2 cups all-purpose flour
2 packages dry active yeast
1 teaspoon salt
1/2 cup granulated sugar
1/2 cup butter
1/2 cup milk
1/2 cup water
1 teaspoon crushed aniseed
1/2 tablespoon ground cinnamon
zest from 1/2 orange, finely chopped
4 eggs
Glaze:
1/2 cup granulated sugar
1/2 cup orange juice
Combine 2 cups of flour with the yeast, salt,
aniseed, cinnamon, and sugar; set aside.
Heat the butter, milk and water until very warm.
Do not boil or get too hot or you will kill the yeast.
Whisk the warm liquid into the flour-yeast mixture.
Add the eggs, aniseed, and orange zest.
Add the flour a little at a time until a soft dough is formed.
The dough should not be sticky.
Knead until smooth and elastic, about 10 minutes
Place in a lightly oiled bowl and cover with plastic wrap.
The wrap should touch the surface of the dough.
Let rise until doubled in size, about 1-1/2 hours.
Punch down.
Pinch off pieces of the dough and
shape into bones (or whichever shape your prefer).
Let rise 1 hour.
Preheat over to 350°F.
Bake loaves 30-40 minutes or until done.
Boil the sugar and the orange juice
until the sugar dissolves, stir constantly.
Brush bread with orange glaze while bread is warm.
