Beef Goulash Recipe

INGREDIENTS:
1 lb Beef stew meat, cut into
1" cubes
1 md Onion,chopped
2 teaspoon of Cooking oil
1 cn Beer (1 1/2 cups)
3/4 cup of Water
1/4 cup of Tomato paste
1 tb Paprika
1/4 teaspoon of Salt
1/4 teaspoon of Caraway seed
1/4 teaspoon of Pepper
3 Potatoes (about 1 lb.)
1 cn (8 oz) sauerkraut
2 tb Snipped parsley
DIRECTIONS:
In a Dutch oven cook meat and onion in hot oil until meat is
brown.Add the beer,water,tomato paste,paprika,salt,caraway seed and
pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes
into 1" pieces.Add potatoes,UNDRAINED sauerkraut, and parsley to
skillet.Cook,covered,about 20 minutes or until vegetables are
tender.Cook,uncovered,10 minutes more or until mixture is thickened
and most of the liquid is evaporated. Serves 4.

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Cold Tofu Appetizer Recipe

INGREDIENTS:
1 pk Tofu; cubed
1 teaspoon of Grated ginger
1 Scallions; finely chopped
1 tb Soy sauce
1 tb Sake (rice wine
DIRECTIONS:
Divide the tofu into four cups. Mix together the sauce ingredients and
sprinkle them on top. Flavor with chili pepper flakes if desired. You can
also sprinkle the tofu with dried bonita flakes. busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
on Nov 08, 1997

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Acorn Squash Souffle Recipe

INGREDIENTS:
2 sm (3/4 lb. ea) acorn squash
4 teaspoon of brown sugar
: grating of fresh nutmeg
1/8 teaspoon of salt
4 TB butter
1/4 teaspoon of ground cinnamon
1 lg egg, separated
1 egg white
: fresh ground black pepper
DIRECTIONS:
Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out
seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water
in a baking dish and bake for 30 minutes
Remove from oven. Using tongs turn squash halves over. Put 1 tbs
butter in each half. Bake again for 30 minutes or until flesh is
tender. Cool for 30 minutes
Carefully remove squash from baking pan and pour butter into a bowl.
Without damaging skin, carefully scoop out flesh from each squash
half and put into same bowl. In blender or food processor, puree the
squash with the reserved butter, sugar, spices, and egg yolk. Pour
into mixing bowl
Whip the egg whites with the salt until it forms stiff peaks. FOLD
into the puree. Work quickly but carefully, preserving the egg white
volume. Pour souffle mixture into squash skin halves and bake 25 min.
or until the tops are brown and beginning to crack. Serve immediately
Notes: adjust amounts of spices to taste. this recipe always gets
compliments whenever i serve it
Shannon E. Wells
DIRECTIONS:
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DIRECTIONS:
Recipe By : swells@ariel.unm.edu (squeedle)
DIRECTIONS:
From:
Date:

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