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Chef2Chef Recipe Club - Volume 2 Issue 113 - June 5, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hallo Rezept Klub Mitglieder, In the summer I grill a lot of food. I like to grill pineapple for dessert. It's wonderful and good for you. I was reading a magazine today called Cooking Pleasures, it's the official publication of the Cooking Club of America. In it was a tip that I'll use from now on. Once you've cleaned the outside of your pineapple and sliced it for grilling, you can simply remove the core with a metal pastry tip! Very clever! Just push it through the center of the slice and Bingo, you're done. -------------------------------------------------- I know that tip had nothing to do with German food, but I thought I'd share it with you anyway. Here are two more recipes from the book What Grandma Used to Cook (available from amazon.com, barnesandnoble.com, or from the publisher at http://www.infonetpublishing.com ) by the North American editor of the work, Herb Wetenkamp Guten Appetit! -------------------------------------------------- Wednesday Traditional German Dinner Cooked Veal in Dill Sauce (Gerkochtes Kalbfleisch in Dillsoße) Ingredients: 3 lb. veal Soup greens 1 onion Stock Salt Pepper Lemon juice Fresh dill Cream or half-n-half Flour and butter Instructions: Dice veal. Chop onion and soup greens. Braise and season with salt and pepper. Cover with stock. Simmer until done. Drain meat and vegetables. Fill into serving dish. Keep warm. Thicken stock with flour. Season to taste. Stir in cream, dill and lemon juice. Pour sauce over meat and vegetables. Serve with rice. -------------------------------------------------- How About Free Hot Sauce For A Year?? Enter the Chef2Chef sweepstakes http://chef2chef.net/features/firebreath, you can win a FREE subscription to the Firebreath,com Sauce of the Month Club. What does this mean? A whole year of FREE Firebreath insanely hot to merely spicy sauces! Visit Friebreath.com to view more great products! Congratulations to Doris Berg from Neenah, Wisconsin, winner of last month's sweepstakes prize: The Blasting Kit Gift Crate valued at $39.95. ------------------------------------------------- Beans in Tomato Sauce (Weiße Bohnen in tomatensauce) Ingredients: 10 oz dry kidney bean 2 onions 1 clove garlic 2 tablespoons lard/margarine 1/2 cup red wine 1 small can of tomato puree some instant gravy powder salt, pepper, marjoram Instructions: Soak beans over night. Bring beans to the boil and simmer for approximately 1 1/2 hours. Chop onion and garlic and fry in lard until golden brown. Stir in red wine and tomato puree. Bring to the boil. Add beans and 1-2 cups of cooking fluid. Stir in gravy powder. Season with salt, pepper and marjoram. -------------------------------------------------- If you are a German living in the U.S. and you miss the food from your homeland, there is a cool site that has over 1,500 imported food products from Germany in almost every category you could possibly think of. The site is called GermanDeli.com. Drop by and give them a visit or just click through right here: http://www.germandeli.com -------------------------------------------------- Shopping Lists: 3-lb. veal Soup greens 1 onion Stock Salt Pepper Lemon juice Fresh dill Cream or half-n-half Flour and butter 10 oz dry kidney bean 2 onions 1 clove garlic 2 tablespoons lard/margarine 1/2 cup red wine 1 small can of tomato puree some instant gravy powder salt, pepper, marjoram -------------------------------------------------- Kentucky Virtual Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven placemats, napkins & rugs! Books, Pottery, Home Accents, too. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |