* Exported from MasterCook II *A Gahntze TzimmesRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Beef JewishAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 To 4 lbs boneless brisket1 Lemon--thinly sliced2 tablespoons Schmaltz (rendered chicken3 large Sweet potatos -- fat)3 large Carrots5 cups Boiling water1/2 pound Prunes--pitted1 1/2 tablespoons Brown sugar1/2 pound Dried apricots2 tablespoons FlourSear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove.Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Placethem around the meat. Add prunes, apricots and lemon slices.Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit in theroaster.Add orange juice to boiling water. Combine brown sugar and flour and add enoughwater to make a thin paste. Add this paste to the orange juice mixture. Pour overthe Tzimmes. If necessary, add more boiling water to bring liquid to the top ofthe tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. andcontinue baking 4 1/2 hours. Uncover and bake 30 minutes longer.- - - - - - - - - - - - - - - - - -* Exported from MasterCook II *Almost Pasta PrimaveraRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Vegetables DairyPastaAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------MMMM------------------------INGREDIENTS-----------------------------3 1/2 lb Spaghetti squash -- 1 medium1 c Broccoli flowerets -- fresh1 c Zucchini -- small, sliced1 c Mushrooms -- fresh, sliced1 c Carrot -- sliced1 Clove garlic -- small, crushed3/4 ts Reduced calorie margarine,-melted1 tb Skim milk
1/2 c Part skim ricotta cheese1 tb Parmesan cheese1/2 ts Imitation butter flavoring1/4 ts Salt1/2 ts Italian seasoning1/8 ts Coarsely ground pepperWash squash; cut in half lengthwise and discard seeds. Place squash,cut side down, in a Dutch oven; add 2 inches water. Bring water to aboil, cover and cook 20 minutes or until squash is tender.Drain squash and cool. Using a fork remove spaghetti-like strands.Measure 3 cups of strands; set aside. Remove remaining strands forother use.Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.Combine squash strands and vegetables, tossing gently. Cover to keepwarm; set aside.Saute garlic in margarine in a small saucepan; remove from heat. Addmilk, cheese, buter flavoring, and seasonings to saucepan. Cook overlow heat, stirring constantly, until mixture is hot (do not boil).Spoon cheese mixture over vegetable mixture, tossing gently. FoodExchanges per serving: 1 food exchange + some free vegetables, 1/2high-fat meat + 1/2 fat exchanges.... {I found this on the cookingecho, it sounded sooo good! It may be worth trying out as soon as Ican convience "Bert" that squash is good for you and yours.;-) whichis the reason why I put it in my diabetic recipes file}Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 gramsfat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171milligrams sodium, and 331 milligrams potassium per serving).Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.Shared by: June Hoffman, 7/93- - - - - - - - - - - - - - - - - -* Exported from MasterCook II *Apple Cider Pot RoastRecipe By : DLGREATServing Size : 1 Preparation Time :0:00Categories : Beef Main DishAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 Tbsp oil1 3 lb pork roast2 cups apple cider3 onions, peeled -- cut in wedges2 cloves garlic -- minced2 1/4 tsps. salt1/2 tsp pepper2 bay leaves4 carrots,sliced -- diagonally3 potatoes, pared -- cubed1/2 head cabbage -- in wedges2 cups small fresh mushrooms1 green pepper -- in small squares3 Golden Delicious apples,pared -- cored
cut in wedges1/2 cup water1/4 cup flour1 tsp Kitchen BouquetHeat oil in dutch oven and brown pork on all sides. Pour off the fat. addcider, onions,garlic, salt, pepper and bay leaves. Bring to boil, then coverand reduce heat.Cook for 1 1/2 hours, until meat is tender. Add carrots and potatoes andcook 15 minutes more.Add cabbage, mushrooms, green pepper and apples. cookuntil all vegetables are tender 15-2- minutes. Remove meat and vegetables toa warm dish and keep warm while you make the gravy. Discard the bay leaves.Skim off the fat from the liquid. Reserve 1 3/4 cups of liquid. (add waterif need to make up difference). Blend cold water with flour and stir intohot reserved liquid. Cook until thickened. Stir in Kitchen Bouquet. Adjustseasoning to taste.- - - - - - - - - - - - - - - - - -* Exported from MasterCook II *Apple Juice RoastRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Roast BeefMeatsAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 pounds Boneless Beef Chuck Roast2 each Med. Onions -- Sliced2 tablespoons Butter or Shortening1 cup Apple Juice1 tablespoon Catsup1 teaspoon Salt1/4 teaspoon Pepper1/4 teaspoon Thyme Leaves1/4 teaspoon Prepared Mustard1/8 teaspoon Basil Leaves3 each Large Sweet Potatoes *Lemon Juice-----GARNISHES-----Chopped Parsley ORApple Rings And ParsleyGravy* Sweet potatoes should be pared and cut into pieces.~------------------------------------------------------~----------------- Cook onions in 1 T butter or shortening in Dutch oven untiltender-crisp; set aside. Brown roast in remaining butter or shortening in Dutchoven over medium heat 15 to 20 minutes or until browned on both sides. Pierceentire surface of meat with fork.Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat.Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or untilalmost tender. Brush sweet potatoes with lemon juice for bright color; add tomeat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are
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