Post by JJ Judkins on Aug 16, 2008 15:52:01 GMT -6
* Exported from MasterCook *
Roast Beef Salad
Recipe By :Concord Hospital Admitting Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : *Beef Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups salad greens
(lettuce -- Chinese cabbage
spinach)
3 cups beef roast -- rare, cut in
strips
2 tomatoes -- cut in wedges
1 green pepper -- cut in
strips
1 cup fresh mushrooms -- sliced
1 cup celery -- sliced
1/2 cup green or sweet onion --
thinly sliced
***MARINADE***
1/2 cup teriyaki sauce
1/3 cup oil
1/4 cup vinegar
1/2 teaspoon ground ginger
Combine the marinade ingredients and mix well. Pour over beef, tomatoes, green pepper, mushrooms, celery and onions. Refrigerate for 3 - 4 hours (a plastic bag works well for this).
Place 4 cups of salad greens into a bowl. Drain excess marinade off vegetable and beef mixture, save for later.
Arrange the beef and vegetables on the greens. Toss just before serving.
Add extra vegetables or bean sprouts if you wish. Serve with the extra marinade for dressing.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 593 Calories; 46g Fat (69.8% calories from fat); 31g Protein; 13g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 1502mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Sauerbraten Mit Ingwer Kuchen Sosse
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : *Beef German
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds rump roast; beef -- boneless
2 onions -- thinly sliced
8 peppercorns
4 cloves -- whole
1 bay leaf
1 cup white vinegar -- mild
1 cup water
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
2 cups water -- boiling
10 gingersnaps
1/2 cup sour cream
1 tablespoon unbleached flour
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil.
Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated platter and pour extra sauce over it.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 118 Calories; 9g Fat (62.5% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Roast Beef Salad
Recipe By :Concord Hospital Admitting Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : *Beef Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups salad greens
(lettuce -- Chinese cabbage
spinach)
3 cups beef roast -- rare, cut in
strips
2 tomatoes -- cut in wedges
1 green pepper -- cut in
strips
1 cup fresh mushrooms -- sliced
1 cup celery -- sliced
1/2 cup green or sweet onion --
thinly sliced
***MARINADE***
1/2 cup teriyaki sauce
1/3 cup oil
1/4 cup vinegar
1/2 teaspoon ground ginger
Combine the marinade ingredients and mix well. Pour over beef, tomatoes, green pepper, mushrooms, celery and onions. Refrigerate for 3 - 4 hours (a plastic bag works well for this).
Place 4 cups of salad greens into a bowl. Drain excess marinade off vegetable and beef mixture, save for later.
Arrange the beef and vegetables on the greens. Toss just before serving.
Add extra vegetables or bean sprouts if you wish. Serve with the extra marinade for dressing.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 593 Calories; 46g Fat (69.8% calories from fat); 31g Protein; 13g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 1502mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Sauerbraten Mit Ingwer Kuchen Sosse
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : *Beef German
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds rump roast; beef -- boneless
2 onions -- thinly sliced
8 peppercorns
4 cloves -- whole
1 bay leaf
1 cup white vinegar -- mild
1 cup water
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
2 cups water -- boiling
10 gingersnaps
1/2 cup sour cream
1 tablespoon unbleached flour
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil.
Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated platter and pour extra sauce over it.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 118 Calories; 9g Fat (62.5% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 162mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0