ENTREE: Cazuela de Vaca (Beef and Pumpkin Stew)

INGREDIENTS:   

This is a hearty Chilean stew of beef, corn and pumpkin in a one dish meal.  The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.


1 1/2 pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
1/4 cup polenta (coarse or fine)
8 red potatoes, cut in half
1 onion, quartered
1 1/2 pounds slice of pumpkin (calabaza)
2 ears corn, cut into thirds
1 carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1 inch pieces
1 stalk celery, cut into chunks
1 leek, split in half, then cut into 1/2-inch pieces
1 teaspoon minced fresh oregano
1/4 teaspoon mild paprika
salt and pepper to taste
1/2 cup coarsely chopped cilantro leaves (lightly packed)

 

PREPARATION:
 
1.    Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.

2.    Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.

3.   Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.



 
Recipe:  Unknown Donor


Food Quote:   You can tell a lot about a fellow's character by his way of eating jellybeans.  Ronald Reagan

DESSERT: EGGLESS CREME CARMEL

INGREDIENTS:

This recipe is a rich and silky version of flan.  When unmolded, the carmel drizzles down the sides of the freestanding custard, forming a pool of syrup.

3/4           cup granulated white sugar                        2      tablespoons unflavored gelatin
1              cup milk                                                     3       tablespoons brandy
3              cups heavy cream                                               mint sprigs for garnish
1-1/2        cups powdered sugar                                          fresh fruit, for garnish

PREPARATION:

 In a small heavy saucepan, dissolve the sugar in 1/4 cup water.  Over moderate heat, stir and bring the syrup
to boil.  Leave uncovered and undisturbed until it begins to turn golden, about 15 minutes.  Continue to boil, swirling the pan, until it is a deep amber or carmel color.  Pour the carmel immediately into a pan or casserole dish with high
sides, approximately 1-1/2 to 2 quart capacity.  Let the carmel harden.


In a medium saucepan, combine half of the milk (1/2 cup), the cream, and powdered sugar.  Bring to a boil over
medium-low heat.  Meanwhile, in a small bowl, stir gelatin into remaining 1/2 cu of milk and set aside for 3 minutes, until gelatin is completely dissolved.   Remove boiled-milk mixture from heat, and gently stir in gelatin-and-milk mixture, then add brandy.  Pour mixture into pan or casserole dish and refrigerate for at least 2 hours, or until mixture is very firm.

Just before serving, run a thin knife around the sides of the pan, invert a platter over pan, and invent custard into it.  Place a slice on each dish and spoon remaining caramel sauce over the slices.  Garnish with mint sprigs and fresh fruits, such as strawberries, blueberries, blackberries and peach splices.  (Serves 8)

Recipe:  Unknown donor


Food Quotes:  A smiling face is half the meal.
                        Latvian Proverb

APPETIZER: SPANISH DATE TAPAS

INGREDIENTS:


1/2 C     (20 OZ) Crumbles Blue Cheese
1/2 C     Mascarpone  or Cream Cheese
12          Medjool Dates, Halfed & Pitted
 2 OZ     Thickly Sliced Prosciutto, Cut into 24Thin (1/2") Strips
1 Tbsp    Vegatable Oil

(Makes 24 pieces)

PREPARATION: 

Mash blue cheese and mascarpone ( Italian Cream Cheese) /  American cream cheese with fork until smooth.  Fill each date's cavity with rounded
1/2 tps. cheese and wrap with prosciutto strip.

Warm Oil  and 1tbsp. water in non-stick frying pan over low heat.  Add dates and cook covered until warmed
through and softened.  Appx 3 minutes.

Total time to prepare and cook:  30 minutes.

Karen Schickendanz


Food Quote:   “I cook with wine, sometimes I even add it to the food.”  W.C. Fields

DESSERT: KUCHEN-DE-GIUNDAS (Chilean Lemon Cake)

INGREDIENTS & PREPARATION:  (SIMPLE & EASY)

1 Package Lemon Cake Mix
1 Can Dark Cherries
2 Tablespoons Kirsh -- Cherry Liquor

FOLLOW CAKE MIX DIRECTIONS.  WHEN CAKE IS DONE, STIR TOGETHER CHERRIES AND KIRSCH.  SPREAD OVER TOP OF CAKE AND SERVE.


Sharon Triester

 Food Quote:  I eat merely to put food out of my mind.  ~N.F. Simpson

VEGETABLES: Corazones de alcachofa Gratinados

INGREDIENTS & PREPARATION:

12        Artichoke Hearts
1/2 C    Chicken Broth
2 T       Butter
2 T       Flour
1/2 C   Grated Swiss Cheese
1 T      Sherry
Salt & Pepper

SALLY

Food Quote:  After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.  ~Miss Piggy

ENTREE: CHILEAN EMPANADAS

INGREDIENTS:

1 tablespoon olive oil
1/2 lb lean ground beef
1/2 green bell pepper, chopped
2 tablespoons chopped garlic
1/3 cup raisins, chopped
1/4 cup pimento stuffed olive, chopped
1 1/2 tablespoons red wine vinegar
1 tablespoon flour
1 3/4 teaspoons allspice
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup monterey jack cheese, grated
1/3 cup cilantro, chopped
2 (12 ounce) packages refrigerated buttermilk biscuits
1 egg, beaten with 1 tablespoon water

 

PREPARATION:

1.    Heat oil in heavy skillet over medium heat.
2.    Add beef, bell pepper and garlic.
3.    Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
4.    Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
5.    Season to taste with salt and pepper.
6.    Mix in cheese and cilantro.
7.    Preheat oven to 375º.
8.    Roll out one biscuit on lightly floured surface to 4-inch circle.
9.    Brush half the dough with egg wash.
10.   Place 1 rounded tablespoon filling on dough.
11.   Fold over to crate half circle; press edges to seal.
12.   Using fork, crimp edges.
13.   Place on large baking sheet.
14.   Brush with egg wash.
15.   Bake until golden brown, about 12 minutes.



Jim and Louise Weiss



Food Quote:  Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners. —-Andre Simon

ENTREE: WELLINGTON PUFFS

INGREDIENTS

4 green onions, chopped
1 tablespoon butter
1/2 cup butter
1/2 cup all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
10 eggs, lightly beaten
4 cups shredded monterey jack cheese
1 cup crumbled pork sausage, fully cooked and drained well
2 cups shredded cheddar cheese

                                                                           Photo is not exact


PREPARATION:

In a skillet, saute the onions in 1 tablespoon butter until tender. Set aside.
In same skillet brown and crumble the sausage. Drain well on paper towels.
In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses.
Melt remaining butter; allow to cool slightly, then add to egg mixture.
Stir into dry ingredients along with, sausage crumbles, and mushroom mixture.
Fill greased muffin cups three-fourths full.
Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
Carefully run a knife around the edge of each muffin cup before removing.


Pat Dawydowych


Food Quote:   “Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”
                        Craig Claiborne