| Chef2Chef Recipe Club - Volume 1 Number 055 - November 30, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club! It's Friday and another week has come to an end. We'd like to thank Chef Michael Elsner from The Wolf's Lair restaurant at the Black Wolf Vineyard in Dobson, N.C. for his wonderful New York German recipes. Chef Michael has hinted that he'll be back with a collection of Mediterranean recipes in the future. We will welcome that. Visit their website at http://www.blackwolfvineyards.com Our host for next week is Cynthia Bowan with the timely theme of how to throw "bestest and grandest" Holiday parties ever. Cynthia will get you going with a luscious Tree-trimming Brunch, a Caroling Party Desert Table, a Cookie Exchange with 7 delectable cookie recipes, an authentic Hanukkah - Supper, a fabulous Christmas Day Buffet and an extraordinary New Year's Eve party. That's over over FIFTY great Holiday Recipes. Make sure you have a new printer cartridge at hand! Please tell your friends and relatives to subscribe! And if you like what you have seen the past few weeks, please send an E-Mail to cyber@usatoday.com and nominate us for an award! Have a great Weekend! Chef David Nelson ----------------------------------------------------------------------- Pot Roast with Potato Pancakes and Red Cabbage and Peach Torte Ingredients: 1 boneless chuck roast (2-3 # average) 2 medium onions (chopped large) 2-3 Tbsp. oil Water, about 4 cups to cover 3 Tbsp. flour 2 Tbsp. flour Salt and pepper to taste Method: In a large pot, heat the oil and brown meat on both sides. Add onions and 3 Tbsp. of flour and mix. Cook until onions are translucent and then cover with water. Bring to a boil, and then reduce heat. Simmer 2-1/2 -3 hours until meat is very tender. Remove meat to a platter. Take about a cup of liquid from the pot and mix it with the remaining flour until smooth. Put flour mixture back in pot and whisk into liquid cooking on low heat until entire mixture thickens. Potato Pancakes Ingredients: 4 large potatoes 1 egg 1 small onion (diced fine) 1/4 cup flour 1 tsp. paprika Salt and pepper to taste Oil as needed Method: Shred potatoes and squeeze out the liquid. Combine the next four ingredients and mix together. Spoon mix into a hot pan with oil and shape into small pancakes with the back of the spoon. Flip when golden. Remove from pan and season. For the red cabbage you can buy a jar of it or shred 1/2 a head of red cabbage and put it in a pot with 2 tsp. caraway seeds, 1 cup of red wine vinegar and 1 cup of water. Cook until the cabbage is tender. Applesauce also goes well with this meal. Peach Torte Make the crust first (12oz) and put it in a 9" spring form pan, pressing it down and making sure it goes up the side 3/4 inch. Ingredients: 3oz butter 3oz sugar ¼ tsp vanilla 6oz flour Place all ingredients in a bowl and mix with your fingers until well blended and crumbly. Filling ingredients: 8oz cream cheese 2oz sugar 1 egg 1/2 tsp. lemon zest 1/4 tsp. vanilla 1 can sliced peaches 1/2 tsp. cinnamon mixed with 2oz sugar 1oz sliced almonds Method: Beat cream cheese and sugar until smooth. Add egg, vanilla and zest. Mix thoroughly. Pour mixture over crust and arrange peaches on top of mixture. Sprinkle cinnamon-sugar over peaches. Sprinkle almonds over peaches. Bake @ 375F for 55 minutes. Shopping Lists 1 boneless chuck roast (2-3 # average) 2 medium onions Oil Flour Salt and pepper 4 large potatoes 1 egg 1 small onion Flour Paprika Red Cabbage Caraway Seeds Red Wine Vinegar Butter Sugar Vanilla Flour Cream cheese Egg Lemon zest 1 can sliced peaches Cinnamon Sliced almonds ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |