ASPARAGUS WITH ORANGE VINAIGRETTE
~Sent in by Jean, Syracuse, NY
If the asparagus are fat or you prefer them more tender, you can increase the cooking time.
3 pounds fresh asparagus
2 shallots, chopped
1/4 cup white balsamic vinegar
1 teaspoon grated orange rind
2 large navel oranges, sectioned
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil
Snap off tough ends of asparagus; arrange asparagus in a steamer basket over boiling water. Cover and steam 3 to 5 minutes or until crisp-tender.
Plunge asparagus into ice water to stop the cooking process; drain.
Combine shallots, vinegar, and next 4 ingredients; gradually whisk in 1/2 cup olive oil, blending well. Drizzle over asparagus. Serve immediately.
Yield: Makes 6 to 8 servings
ROULADEN
(Stuffed Beef Rolls)
~Sent in by Ingrid, Coos Bay, OR
3 lbs (1.3 Kg) top round steak, trimmed of all fat
6 tsp (30 ml) Dusseldorf- or Dijon-style mustard
1/4 cup (60 ml) finely chopped onion
6 slices lean bacon, about 8 inches (20 cm) long
3 dill pickles, cut in half lengthwise
4 Tbs (60 ml) butter
2 cups (500 ml) water
1 cup (250 ml) coarsely chopped celery
1 cup (250 ml) coarsely chopped carrots
3 parsley sprigs
Salt and freshly ground pepper to taste
2 Tbs (30 ml) all-purpose flour
Pound the steak until it is about 1/4 inch (5 mm) thick and cut into
six pieces, each about 4 x 8 inches (10 x 20 cm). Spread the mustard
over the pieces, sprinkle with the chopped onion, and lay a strip of
bacon lengthwise over each. Place a piece of pickle across one end,
and roll up jelly-roll fashion. Tie the ends with kitchen twine.
Heat half the butter in a large skillet over moderate heat and brown
the rolls lightly on all sides. Transfer the rolls to a plate. Add
the water, celery, and carrots, parsley, salt, and pepper and scrape
the bottom of the skillet to dissolve the brown bits. Return the beef
rolls to the skillet and simmer covered for 1 hour, turning the rolls
once or twice. Transfer the rolls to a plate. Melt the remaining
butter in a saucepan over moderate heat and stir in the flour. Cook
until lightly browned, stirring frequently. Meanwhile, strain the
liquid in the skillet, pressing on the vegetables with a spoon to
extract as much liquid as possible. Stir the liquid into the flour
mixture and bring to a boil, stirring frequently, until the sauce has
thickened. Return the sauce to the skillet and add the beef rolls,
simmering just long enough to heat the rolls through. To serve, spoon
the sauce over the beef rolls. Serves 6.
GINGER CREAM CHICKEN SALAD
~Sent in by Larry Holmes, Ontario, Canada
2 cups diced cooked chicken
1 cup diced celery
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely chopped candied ginger
1 teaspoon honey
1 cup sour cream
watercress
Combine chicken, celery, salt and pepper in a bowl. Chill 2 hours. Combine ginger, hone and sour cream. Stir half the dressing into chicken mixture. Arrange on watercress and top with remaining dressing.
Makes 4 servings
BRESILIENNES
~Sent in by Rita, London, England
A rum and coffee-flavored chocolate/almond ball.
Ingredients:
1 cup blanched almonds
1-1/4 cup sifted confectioner's sugar
1 teaspoon instant coffee
2 Tablespoons dark rum
2 Tablespoons whole milk
3-1/2 oz. unsweetened chocolate, grated (Valrhona or Callebaut is preferred)
1. Put 1/4 cup of the almonds and 3 tablespoons of the sugar into
the bowl of a food processor. Pulse until the almonds are finely
ground, but not pasty. Transfer to a mixing bowl.
2. Repeat step 1 until all the almonds are ground.
3. Add the remaining sugar to the mixing bowl and stir to combine.
4. Dissolve the coffee into the rum and add it, along with the milk
and grated chocolate to the almond/sugar mixture. Stir to combine and allow to stand 15 minutes.
5. Shape into 3/4" balls and let stand on waxed or parchment paper
for 2 hours to dry.
To store:
Store in an airtight container in a cool place.
Makes about 2-1/2 dozen.
CROCKPOT HAMBURGER SOUP
~Sent in by: Mary, TN
1-1/2 pound lean ground beef
1 medium onion, chopped
1 cup sliced carrots
1 cup sliced celery
1 cup sliced cabbage
1 - 6 ounce can tomato paste
2 tsp Worcestershire sauce
3 cups beef bouillon or stock
Lawry's salt-free 17 spice seasoning to taste
2 to 3 squirts of catsup
In a skillet, brown ground beef and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, Worcestershire sauce and beef stock/bouillon.
Add to crockpot with hamburger and stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours.
