----- Original Message -----
Sent: Monday, July 28, 2003 9:13 PM
Hello, I am trying to find the recipe for Sweet Anise Beef Roast. I have looked
everywhere but can not find it. My father made it all the time when I was younger
and he no longer has the recipe for it. Can you help me?
Pot Roast Beef With Anise
2 lbs. beef chuck
2 slices fresh ginger
2 tbsp. oil
2 c. water
1 1/2 c. soy sauce
2 cloves star anise
2 tbsp. sugar
1 tsp. salt
2 tbsp. sherry
Do not cut beef. Crush ginger. Heat oil in a heavy pot; brown
beef quickly. Add ginger, soy sauce, star anise, sugar and salt.
Simmer for 1 1/2 hours, covered tightly. Baste occasionally. Add
sherry and simmer 15 minutes more. Increase heat to medium and cook
uncovered until most of the liquid is absorbed. Be careful not to
burn meat. Slice and serve hot or cold. VARIATION: One may use
brown sugar instead of white sugar. In step 3, the addition of a 1
inch cinnamon stick will add a new dimension to the flavor.
3 to 4 lbs. bottom round beef roast
1 tbsp. corn or peanut oil
3 tbsp. soy sauce
3 tbsp. plus 1 c. water
2 tbsp. dry sherry
1 tsp. anise oil
1 tsp. five spice powder
Trim as much fat as possible from the beef. Brown meat on all
sides. Reduce heat to low and add soy sauce, 3 tablespoons water,
sherry, anise oil and five spice. Cover and gently simmer meat
until tender, about 2 hours, cooking for one hour on one side and
turning to cook after the first hour on the second side. When meat
is tender remove from pan and cool. Add the remaining cup of water
to the pan and heat the juices to serve over the meat. Pour over
the sliced meat.
----- Original Message -----
Sent: Monday, July 28, 2003 11:41 AM
Subject: Lost Recipe
I am hoping you can help me find a recipe for Low Fat Scones.
I found it in a little booklet of "Betty Crocker Reduced Fat Bisquick Recipes".
I moved and now I cannot find the booklet anywhere. They were wonderful! I know
they had oats, raisins, cinnamon, and oil. The recipe called for toasted oats
(they had to be placed on a baking sheet and baked for about 8 min. first).
I hope this information helps you find this great recipe.
Thanks for your help. Ruby
The below recipe is the only one that I can find like that.
2/3 cup dried currants or raisins
3/4 cup skim milk
2 tablespoons oil
1 tablespoon sugar
3/4 cup rolled oats
2 cups reduced fat baking mix (Bisquick)
1/3 cup sugar
1 teaspoon cinnamon
Heat oven to 350°F. Spread oats on cookie sheet. Bake at 350°F. for 8 to 12 minutes
or until light golden brown. Increase oven temperature to 400°F. In medium bowl, combine
baking mix, 1/3 cup sugar, cinnamon, currants and 1/2 cup of the toasted oats; mix well.
Add milk and oil; stir just until soft dough forms. Sprinkle 2 teaspoons of the remaining
oats on ungreased cookie sheet; drop dough onto cookie sheet, making 12 scones. Sprinkle
tops with remaining oats and 1 tablespoon sugar. Bake at 400°F. for 15 to 20 minutes until
light golden brown and centers are firm to the touch. Serve warm.
Amount Per Serving: Calories 176 - Calories from Fat 36
Percent Total Calories From: Fat 20%, Protein 7%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 1mg,
Sodium 248mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 43
units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
Sent: Tuesday, July 29, 2003 12:21 PM
Subject: Vidalia Onions
I'm always saddened at this time of year when the wonderful, sweet Vidalias go out of
season. I was told recently, however, that these onions are also grown in Texas and
marketed as "Texas Sweets". Also in Peru and marketed as "Peruvian Sweet Onions".
Is there any truth to this and are they really as good as true Vidalia Onions?
The battle lines are drawn thusly:
Texas claims that in 1938, they developed a sweet onion known as the "Grano 502",
and that this onion was the mother of all sweet onions, including Vidalias. They
claim that "Texas Sweet Onions" are the same as Vidalia onions.
See: Texas Onions
On the other side:
Vidalia, Georgia claims that Vidialia Onions go back to 1931, when Mose Coleman of
Toombs County discovered that the onions he had planted tasted sweet. They say that
the Vidalia onion is the result of Mose Coleman's seed growing in the special soil
of Toombs County and Texas had nothing to do with it.
See: Vidalia, Georgia
The few facts that I can determine on short notice are these:
1) If the Mose Coleman story is true, then his 1931 crop predated the 1938 development of the Texas Grano 502 by 7 years. Point for Vidalia.
2) It does take a special soil to grow the best sweet onions - a low-sulfur soil. Sulfur compounds are what gives regular onions their "bite", and lack of them is what makes sweet onions taste sweet. The best combination is a genetically sweet onion grown in a low sulfur soil. Apparently the soil around Vidalia is low-sulfur. Point for Vidalia.
The Vidalia case for being the origin of sweet onions hinges on Mose Coleman, it would seem.
As for Peru, Vidalia onion seeds and sets have been taken to Peru and planted. It is claimed that they are as good as Vidalias and are available in the months that Vidalias are not.
I have not personally tried either the Texas Sweets nor the Peruvian pretenders.
Perhaps a blind taste test should be undertaken.
From: "Mary Lou"
Subject: RE: Cookies
Date: Monday, July 28, 2003 12:03 PM
I did find the recipe I was looking for - here it is:
Raspberry Fudge Balls
1 8oz package cream cheese - softened
1 cup chocolate chips - melted
3/4 cup vanilla wafer - crushed
1/4 cup raspberry preserves
1/2 cup pecans or walnuts - chopped
Mix cream cheese and chocolate until well blended. Add preserves and
vanilla wafer crumbs. Shape into 1 inch balls and roll in nuts. Refrigerate.
----- Original Message -----
Sent: Monday, July 28, 2003 8:39 PM
Subject: recipe request
I am looking for a recipe for Apple Cider Jelly that uses the red hot cinnamon candies in it.
Apple Cider Jelly
1 quart apple cider
2/3 cup red hots candy
1 (1 3/4 ounce) package powdered fruit pectin
5 cups granulated sugar
Place apple cider, red hots and pectin in a large kettle, and bring to a full rolling boil.
Add sugar; return to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from
heat, skim off any foam. Pour into hot jars, leaving 1/4 inch headspace. Adjust caps. Process
for 10 minutes in a boiling water bath.
Yields about 6 half-pints.