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Posted by Mille on September 6, 2009, 6:26 pm, in reply to "from Great American Recipes"
67.213.198.143
shirl m
Posted: Oct 11, 2005 10:03 AM Msg. 27 of 30
Flank Steak Stroganoff Recipe 4o
McCall’s Great American
Contemporary Cooking 4o
Ingredients:
2 ¼ pounds beef flank steaks
6 tablespoons butter or margarine
1 garlic clove, halved
1 cup chopped onions
2 cans (6 oz size) mushrooms, drained
3 tablespoons flour
1/8 teaspoon pepper
3 beef bouillon cubes, crumbled
1 can (10 1/2 oz.) condensed beef
broth, undiluted
1/4 cup dry white wine
1 1/2 teaspoon dried dill weed
1 cup sour cream
Directions:
Trim fat and gristle from meat. Place in freezer for 1/2 hour. Remove and with sharp knife cut steak in half lengthwise; cut each half in ¼ inch slices across the grain.
Heat 2 tablespoons butter in large skillet until very hot. Add 1/3 of the steak in one layer; brown quickly, stirring. Remove and continue until all steak is browned. Remove from pan as it browns; continue browning the rest of the beef.
Add remaining butter or margarine to skillet; sauté garlic, onion and mushrooms, stirring over high heat for 5 minutes. Remove from heat and discard garlic.
Stir in flour and pepper until smooth; add bouillon cubes and gradually stir in broth. Bring to boil, stirring until thickened. Reduce heat; add meat and simmer 5 minutes.
Over low heat, stir in wine, dill and sour cream. Add browned beef; heat slowly until hot. Serve with rice or buttered noodles.
Serves 6 to 8
Brenda Mullis
Posted: Oct 13, 2005 05:26 PM Msg. 28 of 30
From: Brenda Mullis (brenda@tgf.tc.faa.gov)
Date: Sat, 12 Nov 1994 12:33:25 -0500 (EST)
Pumpkin Cake Roll
From: "Great American Recipes" collection.
Preparation tim: 25 minutes Baking time: 15 minutes
Chilling time: 1 to 2 hours
Oven temperature: 375F
For one roll, 8 to 10 servings, you will need:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling, recipe follows
Mint leaves, optional, for garnish
Orange slices, optional, for garnish.
Filling: Beat together 1 pkg. (8 oz.) soft cream cheese and 4 tbsp. butter
or margarine. Stir in 1 cup powdered sugar and 1 tsp. vanilla extract,
blending until smooth.
Preparation:
1. In a large bowl, combine eggs and sugar, beating well. Add
pumpkin, mixing until blended.
2. In a separate bowl, combine flour, baking powder, spices and salt.
Add to egg mixture, mixing well.
3. Spread batter into a greased and waxed-paper lined 10X15" jelly-
roll pan.
4. Bake at 375F for 15 minutes. Remove from pan.
5. Cool for 15 minutes. Place cake on clean tea towel. Cool 10
minutes longer.
6. From 10" side, roll cake up in towel. Set aside.
7. Meanwhile, prepare filling.
8. Unroll cake and place on plastic wrap. Evenly spread filling over
cake. Roll up cake. Cover with plastic wrap.
9. Place cake, seam-side down and chill for at least 2 hours.
10. When serving, cut cake in even slices. Garnish with mint leaves
and/or orange slices, if desired.
In case you need additional per serving and USRDA info, it is:
PER SERVING:
Calories 308
Protein 4.7 grams
Fat 14.4 grams
Carbohydrates 41.3 grams
Sodium 283 mg.
PERCENTAGE OF USRDA:
Protein 7.3%
Calcium 5.9%
Iron 7.2%
Vitamin A 83.9%
Vitamin C 1.3%
If you would like additional recipes, please feel free to contact me.
I have a large selection of recipes for just about anything.
Brenda Mullis (brenda@tgf.tc.faa.gov)
Trudy Almon
Posted: Oct 15, 2005 12:14 PM Msg. 29 of 30
Great American Recipes best ever carrot cake
Body:
FROM
Trudy Almon <tntalmon@netscape.ca>
McCalls
McCalls Recipe Card Collection
Gr # 17
For one cake 8 to 10 servings, you will need.
1 1/2 cups corn oil
1 3/4 cups granulated sugar
3 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1/2 tsp salt
3 tsp cinnamon
1 tsp ground cloves
2 cups peeled and grated carrots
1 cup chopped nuts
1 can (8oz) crushed pineapple
Cream cheese frosting, recipe follows
3/4 cup shredded coconut
----------------
1. Beat together corn oil, eggs, and sugar until well combine.
2. In a bowl, sift the flour and salt, baking soda, cinnamon, and cloves.
3. Add egg,sugar mixture, mixing well.
4. Drain the pineapple well.
5. Add carrots, walnuts and pineapple. Blend together mixing well.
6. Pour batter into greased and floured 9 in or 10 inch cake pan.
7. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
8. Let cake cool on racks. Prepare the frosting.
9. Split cake into 2 layers.
Assemble. Cover with the frosting.
Sprinkle with coconut.
Crean Cheese Frosting
Cream together to packages (8oz) each) cream cheese,
1 cup powdered sugar,
and 1 teaspoon vanilla extract, blending well.
Posted: Oct 20, 2005 09:15 PM Msg. 30 of 30
Lobster-Artichoke Casseroles
Serves: 1 Servings
Ingredients:
4 Lobster tails; cooked,
-5-6-oz.
1 cn (14-oz) artichoke hearts;
-drained
1/3 c (or 5 1/3 T) BUTTER
1 Green or red sweet bell
-pepper; cut into strips
1 sm Onion; peeled and quartered
1/4 c Unsifted; all-purpose flour
1 3/4 ts Salt
1/2 ts Paprika
1/8 ts Pepper
2 1/2 c Milk
1 Egg; beaten
1 tb Bottled capers; drained
1/2 ts Worcestershire sauce
1 ts Lemon juice
1/3 c Dry sherry
2 c Hot beautifully seasoned
-mashed potatoes
Instructions:
from McCall's Great American Recipe Card Collection, and TNT
Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke
hearts in half; gently toss with lobster. Set aside. In hot butter in
medium saucepan, saute bell pepper strips and onion until tender - about 5
minutes. Remove from heat. with slotted spoon, lift out vegetables -
combine with lobster mixture. Into same butter in saucepan, stir flour,
salt, paprika, and pepper until smooth. Gradually stir in milk. Bring to
boiling, stirring - boil 1 minute. Stir some of hot mixture into eggs; pour
back into saucepan. Cook over low heat, stirring constantly - about 5
minutes. Add lobster mixture along with rest of ingredients, except mashed
potatoes. Mix well. Gently reheat.
Spoon into 4 to 6 individual casseroles, OR a shallow, 2-quart casserole.
Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato
around edge of casserole(s). Run casserole(s) under broiler 2-3 minutes, or
just until potatoes are nicely browned. 4-6 servings.
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