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Stir-Fried Beef and Zucchini / Sausage and Zucchini Spaghetti
STIR-FRIED BEEF AND ZUCCHINI
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
2 pounds flank steak, thinly sliced
3 cups sliced zucchini
1 clove garlic, minced
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
flank steak; stir fry 4 minutes or until
brown. Remove from skillet. Add zucchini
and garlic; stir fry 3 minutes or until ten-
der-crisp. Stir in tomato sauce and beef.
Cook 3 minutes or until heated through. If
desired, serve over noodles or rice. Yields
6 servings.
SAUSAGE AND ZUCCHINI SPAGHETTI
1 recipe Fresh Tomato Sauce
(recipe follows)
1 pound bulk pork sausage,
cooked, drained
2 1/2 cups sliced zucchini
Hot cooked spaghetti
Prepare Fresh Tomato Sauce. Add sau-
sage and zucchini. Cook 5 minutes or until
heated through. Serve over spaghetti.
Yields 4 servings.
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# Stir-Fried Beef and Zucchini / Sausage and Zucchini Spaghetti
*Yields 6 servings (Stir-Fried Beef and Zucchini); 4 servings (Sausage and Zucchini Spaghetti)*
## Ingredients
### Stir-Fried Beef and Zucchini
- 1 recipe Fresh Tomato Sauce (recipe follows)
- 2 Tbsp oil
- 2 pounds flank steak, thinly sliced
- 3 cups sliced zucchini
- 1 clove garlic, minced
### Sausage and Zucchini Spaghetti
- 1 recipe Fresh Tomato Sauce (recipe follows)
- 1 pound bulk pork sausage, cooked and drained
- 2 1/2 cups sliced zucchini
- Hot cooked spaghetti
## Instructions
### Stir-Fried Beef and Zucchini
1. Prepare Fresh Tomato Sauce.
2. In a large skillet, heat oil over medium heat.
3. Add flank steak; stir-fry 4 minutes or until brown. Remove from skillet.
4. Add zucchini and garlic; stir-fry 3 minutes or until tender-crisp.
5. Stir in tomato sauce and beef.
6. Cook 3 minutes or until heated through.
7. If desired, serve over noodles or rice.
### Sausage and Zucchini Spaghetti
1. Prepare Fresh Tomato Sauce.
2. Add cooked, drained sausage and zucchini to the sauce.
3. Cook 5 minutes or until heated through.
4. Serve over hot cooked spaghetti. -
Government Sauce
GOVERNMENT SAUCE
3 quarts ripe tomatoes, peeled and chopped
2 quarts apples, peeled, cored and chopped
5 medium onions, chopped
2 cups vinegar
1¾ cups sugar
1½ teaspoons paprika
1 teaspoon dry mustard
1 teaspoon cinnamon
½ teaspoon cloves
2 teaspoons salt
Combine prepared vegetables and apples with other
ingredients. Cook until mixture is thickened, stirring
occasionally, usually about 30 minutes. Pour into hot,
sterilized jars and seal. If you prefer to insure the seal by
processing, process for 10 minutes in boiling water bath.
Yields 7 to 8 pints.
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# Government Sauce
*Yields 7 to 8 pints*
## Ingredients
- 3 quarts ripe tomatoes, peeled and chopped
- 2 quarts apples, peeled, cored and chopped
- 5 medium onions, chopped
- 2 cups vinegar
- 1 3/4 cups sugar
- 1 1/2 tsp paprika
- 1 tsp dry mustard
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 tsp salt
## Instructions
1. Combine prepared vegetables and apples with all other ingredients.
2. Cook until mixture is thickened, stirring occasionally, usually about 30 minutes.
3. Pour into hot, sterilized jars and seal.
4. If you prefer to insure the seal by processing, process for 10 minutes in a boiling water bath. -
Barbecue Basting Sauce
Ans. Here's an old-timer and a mighty
good one. Kephart borrowed it from Frank
Bates, and we are borrowing it from Kep-
hart: "One pint vinegar, a half can toma-
toes, two teaspoonfuls red pepper (chop-
ped pepper pods are better), a teaspoonful
of black pepper, same of salt, two table-
spoonfuls of butter. Simmer together until
amalgamated. Baste the meat continually so
long as it remains on the fire."
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# Barbecue Basting Sauce
*Recipe from the kitchen of Frank Bates, via Kephart*
## Ingredients
- 1 pint vinegar
- 1/2 can tomatoes
- 2 teaspoonfuls red pepper (chopped pepper pods are better)
- 1 tsp black pepper
- 1 tsp salt
- 2 Tbsp butter
## Instructions
1. Combine all ingredients together.
2. Simmer together until amalgamated.
3. Baste the meat continually so long as it remains on the fire. -
Stir-Fry Beef and Peas
STIR-FRY BEEF AND PEAS
Makes 4 servings at 71¢ each.
½ pound boneless lean round steak
2 teaspoons cornstarch
1 tablespoon dry sherry
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 small onion, sliced
1 clove of garlic, crushed
½ teaspoon finely chopped fresh
ginger root
¼ cup chicken broth
2 cups Sugar Snap peas, washed
and strung
1. Place meat in freezer for 30 minutes
Back:
until firm enough to slice easily. Cut
into ⅛-inch slices.
2. Combine cornstarch, sherry and soy
sauce in small bowl. Add meat, stir
ring to coat well. (Can be done ahead to
this point and refrigerated.)
3. Heat oil in large skillet or wok; stir-fry
beef, onion, garlic and ginger 2 min-
utes. Stir in broth and peas; cook 2
minutes, until sauce thickens. Serve
over hot rice, if you wish.
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# Stir-Fry Beef and Peas
*Makes 4 servings at 71¢ each*
## Ingredients
- 1/2 pound boneless lean round steak
- 2 tsp cornstarch
- 1 Tbsp dry sherry
- 2 Tbsp soy sauce
- 2 Tbsp vegetable oil
- 1 small onion, sliced
- 1 clove of garlic, crushed
- 1/2 tsp finely chopped fresh ginger root
- 1/4 cup chicken broth
- 2 cups Sugar Snap peas, washed and strung
## Instructions
1. Place meat in freezer for 30 minutes until firm enough to slice easily. Cut into 1/8-inch slices.
2. Combine cornstarch, sherry and soy sauce in small bowl. Add meat, stirring to coat well. (Can be done ahead to this point and refrigerated.)
3. Heat oil in large skillet or wok; stir-fry beef, onion, garlic and ginger 2 minutes. Stir in broth and peas; cook 2 minutes, until sauce thickens. Serve over hot rice, if you wish. -
Lemony Fried Fish Fillets
LEMONY FRIED FISH FILLETS
1/2 pound haddock or any white fish
fillets
1/4 cup freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon
peel
1/4 teaspoon garlic salt
1/4 cup flour
1/2 teaspoon paprika
1/4 teaspoon salt
1 to 1 1/2 tablespoons butter or
margarine
If fish is frozen, thaw completely. Plac
fillets in shallow marinating dish; pour
lemon juice over, sprinkle with lemon peel
and garlic salt. Cover and marinate n re-
frigerator for 2 to 3 hours.
Combine flour, paprika and salt. Re-
move fish fillets from marinade, drain and
dredge in flour mixture. Saute in butter
over medium heat until golden brown on
both sides, about 15 minutes. Serves 2.
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# Lemony Fried Fish Fillets
*Serves 2*
## Ingredients
- 1/2 pound haddock or any white fish fillets
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon freshly grated lemon peel
- 1/4 teaspoon garlic salt
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 to 1 1/2 tablespoons butter or margarine
## Instructions
1. If fish is frozen, thaw completely.
2. Place fillets in a shallow marinating dish. Pour lemon juice over, sprinkle with lemon peel and garlic salt. Cover and marinate in refrigerator for 2 to 3 hours.
3. Combine flour, paprika, and salt.
4. Remove fish fillets from marinade, drain, and dredge in flour mixture.
5. Saute in butter over medium heat until golden brown on both sides, about 15 minutes. -
Green Vegetable Sea Salad
GREEN VEGETABLE SEA
SALAD
Four servings
1 pound frozen cod fillets
½ cup chicken broth
½ cup vinegar
1 teaspoon ground ginger
1 teaspoon salt
¼ teaspoon ground pepper
2 teaspoons cornstarch
1 tablespoon water
¼ cup oil
1 cup peas, cooked
1 cup cut green beans, cooked
⅓ cup radishes
⅓ cup sliced green onions
¼ cup mayonnaise
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Let fish stand, unwrapped, at
room temperature 15 to 20
minutes. Cut fish into 1-inch
cubes. In medium skillet, com-
bine chicken broth, vinegar,
ginger, salt and pepper. Place
fish into skillet. Cover and sim-
mer about 10 to 15 minutes or
until fish is opaque. Remove
fish. Dissolve cornstarch in
water; add to mixture. Stir until
thickened. Add oil. In large
bowl, mix peas, beans, ra-
dishes, green onions, and place
fish on top of vegetables. Pour
sauce over all. Chill completely
in refrigerator, at least 2 hours.
Stir in mayonnaise. Serve on
lettuce leaf. Garnish with sliced
hard cooked eggs, if desired.
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# Green Vegetable Sea Salad
*Yields four servings*
## Ingredients
- 1 pound frozen cod fillets
- 1/2 cup chicken broth
- 1/2 cup vinegar
- 1 tsp ground ginger
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 tsp cornstarch
- 1 Tbsp water
- 1/4 cup oil
- 1 cup peas, cooked
- 1 cup cut green beans, cooked
- 1/3 cup radishes
- 1/3 cup sliced green onions
- 1/4 cup mayonnaise
## Instructions
1. Let fish stand, unwrapped, at room temperature 15 to 20 minutes.
2. Cut fish into 1-inch cubes.
3. In a medium skillet, combine chicken broth, vinegar, ginger, salt, and pepper.
4. Place fish into skillet. Cover and simmer about 10 to 15 minutes or until fish is opaque.
5. Remove fish.
6. Dissolve cornstarch in water; add to mixture. Stir until thickened.
7. Add oil.
8. In a large bowl, mix peas, beans, radishes, and green onions. Place fish on top of vegetables.
9. Pour sauce over all.
10. Chill completely in refrigerator, at least 2 hours.
11. Stir in mayonnaise.
12. Serve on lettuce leaf. Garnish with sliced hard cooked eggs, if desired. -
Bread Crumb Torte
Bread Crumb Torte. (Betty Crocker.)
[clipping pasted to card:]
BREAD CRUMB TORTE
4 egg yolks
1/2 cup sugar
1 cup fine bread crumbs
1/2 tsp. baking powder
4 egg whites
almond flavoring
Beat egg yolks till light and lemon colored. Add sugar gradually and beat till light. Mix bread crumbs, nuts and baking powder. Add to egg yolks mixture. Fold in flavoring and stiffly beaten egg whites.
Pour into 2 well-greased and floured 8-inch layer pans and bake 20 minutes in a moderate oven, 350 degrees F. Serve with a lemon custard or nut mustard.
[preamble text, right column of clipping:]
Torte means cake. And it seems to include just about every kind of cake that's baked. This crumb torte comes closest to being a torte in the strictest sense of the word. But it omits the spices.
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# Bread Crumb Torte
*Recipe by Betty Crocker*
## Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 1 cup fine bread crumbs
- 1/2 tsp baking powder
- Almond flavoring
- 4 egg whites
## Instructions
1. Beat egg yolks till light and lemon colored.
2. Add sugar gradually and beat till light.
3. Mix bread crumbs, nuts, and baking powder.
4. Add to egg yolks mixture.
5. Fold in flavoring and stiffly beaten egg whites.
6. Pour into 2 well-greased and floured 8-inch layer pans.
7. Bake 20 minutes in a moderate oven, 350°F.
8. Serve with a lemon custard or nut mustard. -
Date Bars
DATE BARS
Combine 1½ cups chopped dates, 1 cup
chopped nuts, 5 graham crackers rolled to
a dust, 1½ teaspoons baking powder, ½
teaspoon salt, ¾ cup light brown sugar,
½ cup corn flakes, 2 well-beaten eggs and 1
teaspoon vanilla. Spread the batter evenly
in a well-buttered oblong baking pan and
bake in a slow oven, about 325° F., for half
an hour. Cut into small oblongs while
still warm.
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# Date Bars
## Ingredients
- 1 1/2 cups chopped dates
- 1 cup chopped nuts
- 5 graham crackers, rolled to a dust
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/2 cup corn flakes
- 2 well-beaten eggs
- 1 tsp vanilla
## Instructions
1. Combine chopped dates, chopped nuts, graham cracker dust, baking powder, salt, light brown sugar, corn flakes, well-beaten eggs, and vanilla.
2. Spread the batter evenly in a well-buttered oblong baking pan.
3. Bake in a slow oven at about 325°F for half an hour.
4. Cut into small oblongs while still warm. -
Graham Cracker Cake
Graham Cracker Cake
IDAHO RECIPE
DEAR FORUM FRIENDS: I am
one of the more distant Forum
readers and am glad to be able
to send in a recipe for graham
cracker layer cake, hoping that
this is the one wanted by
"Anxious" of St. Paul.
1-3 cup shortening.
1 cup sugar.
2 eggs.
1 cup milk.
1 cup flour.
2 teaspoons baking powder.
½ cup cocoanut.
1 cup graham cracker crumbs.
1 teaspoon vanilla.
1 cup chopped nut meats op-
tional).
Cream butter and sugar, add
beaten eggs, milk and flour sifted
with the baking powder, beat well
and stir in the coconut, nutmeats
(if liked) and the cracker crumbs
last. Mix quickly, flavor and bake
in two layer pans in a moderate
oven. Put the layers together with
a custard filling.
FILLING:
Cook in a double boiler a cup
of hot milk, 1 tablespoon of butter,
2 tablespoons of flour, 2 table-
spoons of sugar, 1 beaten egg, pinch
of salt and ¼ teaspoon of vanilla.
Cook in double boiler until thick,
stirring often. Add vanilla after
it has cooled.
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# Graham Cracker Cake
## Ingredients
### Cake
- 1/3 cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 1 cup flour
- 2 tsp baking powder
- 1/2 cup coconut
- 1 cup graham cracker crumbs
- 1 tsp vanilla
- 1 cup chopped nut meats (optional)
### Custard Filling
- 1 cup hot milk
- 1 Tbsp butter
- 2 Tbsp flour
- 2 Tbsp sugar
- 1 beaten egg
- Pinch of salt
- 1/4 tsp vanilla
## Instructions
### Cake
1. Cream shortening and sugar together.
2. Add beaten eggs, milk, and flour sifted together with the baking powder; beat well.
3. Stir in the coconut, nut meats (if liked), and the graham cracker crumbs last.
4. Mix quickly, add vanilla to flavor.
5. Bake in two layer pans in a moderate oven.
### Custard Filling
1. Combine hot milk, butter, flour, sugar, beaten egg, and pinch of salt in a double boiler.
2. Cook over double boiler, stirring often, until thick.
3. Remove from heat and add vanilla after it has cooled.
### Assembly
1. Put the two cake layers together with the custard filling between them. -
Dulce de Leche
DULCE DE LECHE
2 cups milk
¾ cup sugar
1 teaspoon vanilla
Dash of baking soda
1 cup dried or fresh grated coconut
Combine milk, sugar, vanilla and baking soda in a
saucepan. Bring to a boil. Cook over low heat 2½ hours
or until the mixture forms a soft ball when a small
amount is dropped in cold water. Stir occasionally.
Test the mixture once or twice to see whether desired
stage has been reached. Spread the Dulce de Leche be-
tween the Alfajores. Sprinkle the coconut on a piece of
wax paper and roll each cooiie on its side to pick up the
coconut. Yield: ⅔ cup filling.
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Filling: North American Style — Shake one can of
condensed milk very well. Place can in a saucepan and
cover completely with water. Boil rapidly for 1½ hours,
adding more water as needed to keep can covered. Cool
under water. It is not necessary to add vanilla, sugar or
baking soda. Merely spread the cakes with the contents
of the can. Sandwich them, spread edges with filling.
Roll in the coconut.
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# Dulce de Leche
*Yields 2/3 cup filling*
## Ingredients
### Traditional Method
- 2 cups milk
- 3/4 cup sugar
- 1 tsp vanilla
- Dash of baking soda
- 1 cup dried or fresh grated coconut
### North American Style (Filling)
- 1 can condensed milk
- Grated coconut (for rolling)
## Instructions
### Traditional Method
1. Combine milk, sugar, vanilla, and baking soda in a saucepan.
2. Bring to a boil.
3. Cook over low heat for 2 1/2 hours, or until the mixture forms a soft ball when a small amount is dropped in cold water. Stir occasionally.
4. Test the mixture once or twice to see whether the desired stage has been reached.
### North American Style (Filling)
1. Shake one can of condensed milk very well.
2. Place the can in a saucepan and cover completely with water.
3. Boil rapidly for 1 1/2 hours, adding more water as needed to keep the can covered.
4. Cool under water. It is not necessary to add vanilla, sugar, or baking soda.
### Assembly
1. Spread the Dulce de Leche between the Alfajores (sandwich cookies).
2. Spread the edges of the sandwiched cookies with filling.
3. Sprinkle the coconut on a piece of wax paper and roll each cookie on its side to pick up the coconut. -
Lemon Butter Frosting
Lemon butter frosting
2 tbsp butter
1/2 c sugar.
yolks of 2 eggs.
Beat lightly put
in double boiler
boil & cook until
thick add 2 tbsp
lemon juice and
spread on cake.
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# Lemon Butter Frosting
## Ingredients
- 2 Tbsp butter
- 1/2 c sugar
- Yolks of 2 eggs
- 2 Tbsp lemon juice
## Instructions
1. Beat ingredients lightly and put in double boiler.
2. Boil and cook until thick.
3. Add 3 Tbsp lemon juice.
4. Spread on cake. -
Clam Sauce for Linguine/Fettuccine
Clam Sauce for Linguinie/Fettacini
2 T olive oil or Salad Oil
1/2 tsp garlic Powdr
1/4 tsp crumbled Oregano leaves
1 T. dried parsley flakes
1 Can Minced Clams
1/8 tsp ground black pepper
1/2 tsp salt
1 Pkg 8oz Spaghetti
Parmesan Cheese
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3 min
1/2 c.
- heat oil
- Med. heat 3 min
- 1/2 c. butter
- add clam juice - bring to boil
- 3 butter boil sauce
- lower heat - add clams
- clams Parmesan spread
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# Clam Sauce for Linguine/Fettuccine
## Ingredients
- 2 Tbsp olive oil or salad oil
- 1/2 tsp garlic powder
- 1/4 tsp crumbled oregano leaves
- 1 Tbsp dried parsley flakes
- 1 can minced clams
- 1/8 tsp ground black pepper
- 1/2 tsp salt
- 1 pkg (8 oz) spaghetti
- Parmesan cheese
## Instructions
1. Heat oil in pan over medium heat for 3 minutes.
2. Add 1/2 cup butter; bring to a boil with clam juice from can.
3. Boil sauce for 3 minutes.
4. Lower heat and add clams.
5. Serve over cooked pasta; top with Parmesan cheese.