Recipes
November 16, 2009	Volume 8
	Harvest Beef Stew Ingredients · 4 tablespoons bacon drippings · 1/4 cup flour · Salt and pepper to taste · 2 1/2 pounds beef stew meat, cut into 1 inch cubes · 5 tablespoons olive oil · 1 onion, thinly sliced · 6 cloves garlic, thinly sliced · 1 pound carrots, peeled and sliced · 1 pound celery, sliced · 1/4 cup rice vinegar · 2 tablespoons brown sugar · 4 cups beef broth · 2 (12 fluid ounce) cans or bottles ale · 1 parsnip, peeled and sliced · 1 turnip, peeled and chopped · 1 pound baby red potatoes, washed · 3/4 cup parsley, chopped · 4 whole bay leaves Directions 1. Heat bacon grease in a large pot over medium heat. 2. Combine flour with salt and pepper. Coat beef cubes. 3. Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside. 4. Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot. 5. Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally. Whipped Carrots And Parsnips Ingredients · 1 1/2 pounds carrots, coarsely chopped · 2 pounds parsnips, peeled and cut into 1/2 inch pieces · 1/2 cup butter, diced and softened · 1 pinch ground nutmeg · salt to taste · ground black pepper to taste Directions 1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well. 2. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve. Roasted Root Vegetables With Apple Juice Ingredients · 3 tablespoons butter · 3 cups apple juice · 1 cup dry white wine · 1 1/4 pounds turnips · 1 1/4 pounds parsnip · 1 1/4 pounds carrots · 1 1/4 pounds sweet potatoes · 1 1/4 pounds rutabagas · salt and pepper to taste Directions 1. Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine. 2. Preheat oven to 425 degrees F (220 degrees C). 3. Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. 4. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes. Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions Ingredients · 7 cups low-sodium chicken broth · 3 pounds baking potatoes, peeled and cubed · 1 1/2 pounds rutabagas, peeled and cubed · 1 1/4 pounds parsnips, peeled and cubed · 8 cloves garlic · 1 bay leaf · 1 teaspoon dried thyme · 3/4 cup butter, softened · 3 onions, thinly sliced · salt and ground black pepper to taste Directions 1. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain. 2. Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish. 3. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate. 4. Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp. Feta and Beet Stacked Appetizer Ingredients · 2 large fresh beets · 1/2 cup tarragon vinegar · 1/4 cup lemon juice (optional) · 1/2 cup feta cheese · 1/2 cup chopped walnuts Directions 1. Bring a pot of water to a boil, and cook the beets 25 minutes, or until tender. Cool, peel, and slice 1/3 inch thick. Place slices in a bowl with the tarragon vinegar, and marinate 15 minutes. 2. Place a few beet slices on a microwave-safe dish, reserving vinegar. Sprinkle beets with some of the reserved vinegar, lemon juice, feta cheese, and walnuts. Top with more beet slices, and sprinkle again with vinegar, lemon juice, feta, and walnuts. Repeat, building the stacks as high as you like. 3. Place stacks in the microwave, and cook 40 to 60 seconds on Medium. Cool slightly before serving. Onion Quiche Ingredients · 1 tablespoon butter · 1 large onion, diced · 3 eggs · 1/3 cup heavy cream · 1/3 cup shredded Swiss cheese · 1 (9 inch) unbaked pie crust Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft. 3. In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions. 4. Bake in preheated oven for 30 minutes, or until eggs have set. Herbed Twice-Baked Potatoes Ingredients · 2 medium baking potatoes · 1 1/2 ounces reduced-fat cream cheese, cubed · 1 tablespoon snipped chives · 1/4 teaspoon salt · 1/4 teaspoon dried basil · dash cayenne pepper · 3 tablespoons fat-free milk · 3 teaspoons butter, melted and divided · 1 dash garlic powder · 1 dash paprika Directions 1. Scrub and pierce potatoes. Bake at 375 degrees F for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell. 2. In a bowl, mash the pulp with cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika. Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through. Apple-Stuffed Acorn Squash Ingredients · 1 medium acorn squash · 1 cup chopped, peeled apple · 4 teaspoons honey · 2 teaspoons butter · 1/8 teaspoon ground cinnamon Directions 1. Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes. 2. In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender. Overnight Chinese Daikon Radish Pickles Ingredients · 1 1/2 cups chopped daikon · 3/4 teaspoon salt · 1 tablespoon rice vinegar · 1/4 teaspoon ground black pepper · 1/4 teaspoon sesame oil (optional) Directions 1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. 2. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours. Swanson® Braised Beef with Shallots and Mushrooms Ingredients · 1 1/2 pounds beef chuck pot roast, cut into serving-sized pieces · 1/4 cup all-purpose flour · 3 tablespoons butter · 1/2 pound small shallots, peeled · 1 cup Swanson® Beef Stock · 2 medium tomatoes, chopped · 3 tablespoons balsamic vinegar · 1 tablespoon packed brown sugar · 2 large carrots, cut into 2-inch pieces · 2 cups mushrooms, cut into quarters · 1/4 cup chopped fresh parsley · 2 tablespoons grated lemon peel · 1 Daikon radish sliced thinly Directions 1. Coat the beef with flour. 2. Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. 3. Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours. 4. Add the carrots and mushrooms to the skillet. Cook for 30 minutes or until the carrots are tender. Remove the beef and vegetables from the skillet. 5. Increase the heat to high. Cook for 10 minutes or until the stock mixture thickens. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon peel. Penne Pasta with Cannellini Beans and Escarole Ingredients · 1 (16 ounce) package dry penne pasta · 1 head escarole, chopped · 1 (15.5 ounce) can cannellini beans, with liquid · 1 (14.5 ounce) can diced tomatoes with garlic and onion, drained · salt and ground black pepper to taste Directions 1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain. 2. In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve. Italian Escarole Pizza Ingredients · 1 (12 inch) individual ready made pizza crusts · 1 tablespoon olive oil · 1 cup pizza sauce · 1 clove garlic, minced · 5 leaves escarole, rinsed and dried · 2 cups shredded mozzarella cheese · salt and pepper to taste Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella. 3. Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.