Foods Recipes

4 tb Olive oil

1 3/4 lb Mushrooms -- halved

4 lb Veal stew meat -- cubed

1/3 c Flour -- all-purpose

2 md Onions -- chopped

2 md Oranges

1 c Chicken broth

3 cl Garlic -- minced

1 lb Baby carrots -- peeled

1 t Salt

1/4 ts Black pepper

1. Warm 1 tablespoon of the oil in 8-quart Dutch oven

over medium-high heat. Add mushrooms; cook 7 minutes, or until slightly browned. Remove mushrooms and their liquid to medium bowl. 2. In large plastic or paper bag, coat veal with flour

in 2 batches, shaking off excess. Place in single layer on wax paper 3. Warm 2 tablespoons of the oil in same Dutch oven

over medium-high heat. Add veal in batches to make sure pan is not crowded. Cook until browned on all sides. Remove to large plate. 4. Warm remaining 1 tablespoon of oil; add onion and

cook 3 minutes, stirring occasionally. Meanwhile, with vegetable peeler, remove 2 strips (about 5 inches long) of peel from oranges, then squeeze 3/4 cup of juice; set aside. 5. Reduce heat; add orange juice and broth, stirring

to scrape up brown bits. Stirin browned veal and juices, orange peel and garlic. Cover; bring to a boil. Reduce heat and simmer 1 hour, or until veal is tender, stirring occasionally. 6. Stir in mushrooms with their liquid and carrots;

cover and simmer 20 minutes, or until carrots are tender Add salt and pepper. Dinner Plan: Remove 1/2 of stew to microwaveproof container; cool, then freeze for later use. Serve remaining stew. (Approximate microwave times: Defrost 35 minutes; reheat 8 minutes, stirring once or twice.)

1 ea Slice bacon

2 T Chopped parsley

2 T Flour

1 T Tomato paste

1 t Salt

2 t Red wine vinegar

1/8 t Pepper

1 t Rosemary

1 1/4 lb Cubed veal shoulder

1/2 t Marjoram

2 ea Cloves garlic, minced

1/4 t Thyme

2 c Water

1/2 lb Small white onions, peeled

1/2 c Dry red wine

1/2 lb Small mushrooms

This is a really rich, flavorful stew and goes GREAT with the stuffed onions (given below) and some french bread In a large non-stick saucepot, cook bacon until crisp. Remove from pan, crumble and set aside. Sift together flour, salt & pepper. Lightly coat veal cubes with this. Add veal to saucepot and brown lightly on all sides. Add garlic and stir for 30 seconds. Add 1 1/2 cps water, wine, parsley, tomato paste, vinegar and herbs. Stir in onions. Bring to a boil then cover & simmer for 45 minutes. Add remaining 1/2 cp water, mushrooms and reserved bacon. Cover & simmer another 15 minutes.

1 1/4 lb Turkey breast tenderloins

4 Slices diced bacon

4 Carrots cut in chunks

2 Quartered onions (I use

Diced) 2 Stalks celery, cut in

Chunks 2 c Water, divided

1/4 ts Rosemary

1 Bay leaf

3 tb Flour

1 c Bisquick

1/3 c Milk

4 oz Can chicken broth

Contributed to the echo by: BOYD NARON TURKEY STEW WITH DUMPLINGS Saute bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks and add with onion. Saute until meat is no longer pink. Add carrots, celery, 1 and 3/4 cup water, broth, rosemary and bay leaf. Bring to boil, reduce heat, cover and simmer for 20 minutes. Mix flour with 1/4 c. water and stir into stew mixture. Bring to boil, stirring constantly. Remove bay leaf. Salt and pepper to taste. Mix Bisquick and milk and drop by rounded tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10 minutes longer. Makes 4 to 5 servings.

2 lb Skinless chicken breasts

2 lb Skinless chicken thighs

2 tb Butter

1 md Onion; minced

1/4 c Dijon mustard; imported

2 tb Honey mustard

2 tb Coarse-grained mustard

3/4 c Dry white wine, preferably

-Chardonnay 1 1/2 c Reduced sodium chicken broth

1/3 c Sour cream

Separat breasts if they are attached and cut each in half crosswise. Trim any fat from chicken. Melt butter in a large flame-proof casserole. Cook onion over moderate heat ntil soft, about 3 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. In a small bowl, whisk together the mustards and wine. Pour over chicken and bring to a boil. Add broth. Simmer partially covered for 25 to 30 minutes, until chicken is tender and cooked through, Remove from heat and stir in sour cream. Nutritional info per serving: 555 cal; 67g pro, 7g carb, 24g fat (41%) Source: Miami Herald 2/8/96 formatted by Lisa Crawford, 4/13/96 -----

2 c Vegetable stock

2 c Sweet potatoes -- cut into

-1/2" diamond shapes 1 c Onions -- chopped

1/2 c Celery -- chopped

1/2 c Button mushrooms -- quartered

1/2 c Parsnips -- cut into 1/2-inch

-diamond shapes 1/2 c Carrots -- sliced

1 t Gingerroot, fresh -- minced

1/2 c Yellow squash -- sliced 1/4"

-thick 1/2 c Zucchini -- sliced 1/4" thick

12 oz Tofu -- pressed and cubed

Salt and pepper Szechuan peppercorns 4 Green onions -- chopped

In a large saucepan, combine the stock, sweet potatoes, onions, celery, mushrooms, turnips, parsnips, carrots, soy sauce, mirin, sake, garlic and ginger. Bring to a boil.Reduce the heat and simmer for 25 minutes.

Add the zucchini and yellow squash. Simmer for an additional 5 minutes. Add the tofu and simmer 5 minutes more. Season to taste with the pepper, Szechuan peppercorns, and salt. Garnish with chopped green onions and serve. Serving size? 1/2 cups 232 calories 3.6 g fat 0 mg chol 1,589 mg sod Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE