After bacon starts releasing it's fat, add celery and saute stirring occasionally until bacon turns brown. Drain off excess fat and set aside. Place shallot, celery seed, parsley, mustard and 1/2 of the balsamic vinegar in a food processor and process until shallot and parsley are finely chopped. Slowly add oil to form an emulsified vinaigrette. Place the sauteed bacon/celery mixture, mussels and white wine in a saute pan. Cover pan place over med heat and steam until the mussels are fully open. Discard any mussels that do not open. Remove mussels from pan retaining as much of the liquid as possible in the pan. Boil liquid to reduce until almost dry. Add remaining vinegar and reduce until almost dry. Add vinaigrette and warm evenly do NOT boil. Place the mussels in a bowl and pour the vinaigrette over. Per Serving: 1365.3 Cal; 57.8g Protein; 78.8g Carb; 1154.4mg Sodium; 0.4g Fiber; 96.3g Fat; 14.6g SatFat; 136.0mg Chol; 862.4 Fat Cal (63. 2%);
Swedish Meatballs
Category = Meat
Main Ingredient = Ground Beef
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: This is the smarter cousin of the norwegian meatball.
12 Servings
Ingredient
2 Servings
2 Cups
Milk
79 Ml
3 Lbs
Ground Beef
227 Gr
2
Medium Sized Onions, Chopped
1/3
1/4 Tsp
Nutmeg
0 Ml
1/4 Tsp
Ginger
0 Ml
2 Tsp
Salt
2 Ml
1/2 Tsp
Pepper
0 Ml
1 1/2 Cup
Flour
59 Ml
4
Eggs
2/3
8 Tbl
Flour
20 Ml
4 Cups
Beef Stock
158 Ml
Preparation
Heat milk, don't boil. In a separate bowl, combine beef, onions and spices. Add flour slowly blending thoroughly. Gradually mix in milk. Add eggs and beat until mixture is light and puffy (about 5 minutes). Cover and refrigerate for 1/2 hour. Roll beef into 1 inch balls and brown under broiler, remove and set aside. Add flour to broiler drippings and stir until smooth. Gradually stir in beef stock; bring to a boil and season with salt and pepper. Simmer for 5 minutes then add meatballs to the sauce. Cover and simmer gently for 15 minutes and serve. Per Serving: 392.3 Cal; 27.4g Protein; 19.4g Carb; 821.7mg Sodium; 1. 2g Fiber; 22.1g Fat; 8.8g SatFat; 152.0mg Chol; 201.5 Fat Cal (51.4%) ;
Sweet Potatoes Mauna Kea
Category = Vegetable
Main Ingredient = Sweet Potatoes
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: From Theresa Truex
6 Servings
Ingredient
2 Servings
3 Tbl
Melted Butter
15 Ml
2 Cups
Cooked Sweet Potatoes, Mashed While Hot
158 Ml
1 Tsp
Grated Orange Rind
2 Ml
6 Tbl
Orange Juice
30 Ml
1 Cup
Chopped Pineapple
79 Ml
1 Tsp
Salt
2 Ml
2 Tbl
Brown Sugar
10 Ml
Grated Coconut
Preparation
Whip butter into mashed potatoes, then add orange rind and juice, pineapple and salt. Pour mixture into baking dish sprayed with Pam. Sprinkle with brown sugar and bake covered at 350 for 30 minutes. Remove cover, sprinkle with coconut and brown under broiler. As a variation, alternate layers of sliced bananas with layers of sweet potato mixture and follow the same baking instructions. Per Serving: 167.9 Cal; 1.5g Protein; 28.8g Carb; 450.1mg Sodium; 2. 3g Fiber; 5.8g Fat; 3.6g SatFat; 15.5mg Chol; 51.2 Fat Cal (30.5%);
Swiss Steak
Category = Meat
Main Ingredient = Round Steak
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: An old standby that's still good eatin'
4 Servings
Ingredient
2 Servings
3 1/2 Lb
Round Steak
794 Gr
2
Cloves Garlic
1
1/4 Tsp
Pepper
1 Ml
1 Pkg
Onion Soup Mix
1/2 Pkg
6 Oz
Tomato Paste
85 Gr
1/3 Cup
White Wine
39 Ml
Preparation
Rub crushed garlic on the meat and brown both sides in a electric skillet over med-high heat in a little olive oil. Combine tomato paste and wine. Sprinkle onion soup mix and pepper over the top of the steak and pour tomato and wine over. Reduce heat to low, cover and cook for 1 1/2 to 2 hours until tender. Per Serving: 916.9 Cal; 145.9g Protein; 16.0g Carb; 1638.6mg Sodium; 0.1g Fiber; 24.2g Fat; 7.5g SatFat; 359.3mg Chol; 226.5 Fat Cal (24. 7%);
Szechwan Beef Stir Fry
Category = Meat
Main Ingredient = Flank Steak
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
Notes: Bitmap=stirsz.bmp
4 Servings
Ingredient
8 Servings
1 Lb
Flank Steak
907 Gr
2 Tbl
Soy Sauce
59 Ml
4 Tsp
Sesame Oil, Divided
39 Ml
1 1/2 Tsp
Sugar
15 Ml
1 Tsp
Cornstarch
10 Ml
2
Garlic Cloves, Crushed
4
1 Tbl
Fresh Ginger, Minced
30 Ml
1/4 Tsp
Red Pepper Pods, Crushed
2 Ml
1
Red Bell Pepper, Cut Into 1" Pieces
2
1 Package
Frozen Baby Corn, Thawed
2 Packages
1/4 Lb
Pea Pods, Julienned
227 Gr
Preparation
1. Cut steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips. 2. Combine soy, half of the sesame oil, sugar and cornstarch; combine with beef strips. 3. Heat remaining sesame oil in a large skillet over med-high heat. Add garlic, ginger and red pepper pods; cook for 30 seconds. 4. Add bell pepper and corn, stir fry another 30 seconds. 5. Remove vegetables. Stir fry beef strips (in batches) 2 to 3 minutes. 6. Return vegetables and heat through. Serve over hot cooked rice.
Three Pepper Ketchup
Category = Jam/Jelly/Prsrv
Main Ingredient = Ketchup
PC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2
8 Servings
Ingredient
2 Servings
2 Tbl
Olive Oil
7 Ml
1/2 Cup
Minced Onion
30 Ml
1/2 Cup
Green Onions Sliced
30 Ml
1/2 Cup
Red Bell Pepper (Minced)
30 Ml
3
Canned Jalapeno Peppers
3/4
2
Garlic Cloves (Minced Or Crushed)
1/2
1/4 Tsp
Thyme (Dried And Crumbled)
0 Ml
1 1/2 Cup
Ketchup
89 Ml
3/4 Cup
Crushed Tomatoes (Canned)
44 Ml
Preparation