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Romaine, Red Onion and Orange Salad
French Beef
Stew
Parmesan Noodles
French Baguette
Lemon Angel Pie
On a cold winter's night, nothing is better than a rich beef stew!
You'll enjoy this one. It's filled with interesting ingredients.
I like to spoon the stew over the noodles. This meal is great for
a company dinner because it can be made ahead of time. Add slices
of French baguettes or Bake-N-Serv® bread. The dessert can
be made individually or in a pie plate. This colorful meal will
become a favorite!
Cooking for a larger group presents a challenge
to be accurate with ingredients. A change in the size of a salad
or in the size of a head of lettuce can make a big difference.
Enjoy the challenge!
4 servings
1 head romaine lettuce
2 oranges, peeled and sliced into rings
1
small red onion, sliced into rings
1/3 cup orange
juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 tablespoon chopped parsley
1
small garlic clove, minced
1 teaspoon sugar
Salt and pepper, to taste |
50 servings
*8-12 heads romaine lettuce
25 oranges, peeled and
sliced into rings
5 red onions, sliced into rings
5 cups orange juice
2 cups olive oil
1/2 cup Dijon mustard
1 cup chopped parsley
1/2 cup minced garlic
1/2 cup sugar
Salt and pepper, to taste |
Dressing:
Whisk or shake together orange juice, oil, mustard, parsley,
garlic, sugar, salt and pepper. Adjust flavors by adding additional
mustard.
Put lettuce, orange slices and onions in a salad bowl, drizzle
the dressing over and toss well. Taste and adjust seasonings. Serve
immediately.
Salad may also be composed on salad plates by dividing
the greens and layering orange slices and onion rings on top. Sliced
almonds or pine nuts are a nice addition to this salad.
*You will
need about 50 cups of lettuce. Depending on the size of the heads
of romaine and/or the size of the salads, you will need 8-12 heads.
A serving equals 1 cup.
6-8 servings
3 bacon slices, cut into pieces
2 lbs. beef stew meat, 1- to 2-inch chunks
1/2 cup red cooking wine, non-alcoholic
1 bouillon cube
2 garlic cloves, chopped
1 tablespoon dry minced onion
2 teaspoons salt
1/3 teaspoon thyme
1 strip of orange peel
18 small white onions
3/4 lb.
mushrooms
2 tablespoons cornstarch
1 small pkg. frozen peas
1/2 cup
pitted ripe olives, drained
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50 servings
1 1/2 lbs. bacon, cut into 1" pieces
18 lbs. beef stew meat, 1- to 2-inch chunks
4 cups red cooking wine, non-alcoholic
8 bouillon cubes
2 garlic, peeled and chopped
1/2 cup dry minced onion
Salt, to taste
1 tablespoon thyme
Strips of orange peel from 1 orange
4 lbs. small white onions
6 lbs. mushrooms
Cornstarch as needed to thicken
2 large pkgs. frozen peas
4 cups pitted ripe olives, drained |
Fry the bacon until crisp; push aside and brown
stew meat. Stir in 1 cup of water and non-alcoholic cooking wine,
(for large recipe, water and cooking wine should cover the meat),
bouillon cube, garlic, onion, salt, thyme and orange peel. Bring
to a boil, reduce heat to medium. Cover and simmer one hour or
until fork-tender. (If preparing ahead of time, continue to simmer
or cover and set aside.)
In small bowl, mix cornstarch and enough
cool water to dissolve cornstarch; stir into stew. Heat to boiling,
stirring constantly until thickened. Add onions, mushrooms, peas
and olives. Cover and cook 10 minutes or until vegetables are tender.
Adjust seasonings and thickeners as desired. A serving equals about
1 cup.
You may wish to purchase a boxed product. If
so, check box for serving size and follow directions for preparation.
To
make fresh noodles, boil noodles until fork tender and drain. Put
into a bowl and toss noodles with butter or olive oil, salt and
pepper and shredded or grated Parmesan.
8 servings
Meringue Crust:
4 egg whites (save yolks for filling)
1/4 teaspoon cream of tarter
1 cup sugar
Filling:
4 egg yolks
1/8 teaspoon salt
1/2 cup sugar
1/4 cup
lemon juice
1 tablespoon grated lemon peel (zest)
1 cup whipping cream
Garnish:
1 cup whipping cream
1 lemon, sliced thin
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50 servings
Meringue Crust:
24 egg whites
1 teaspoon cream of tarter
6 cups of sugar
Filling:
25 egg yolks
1 teaspoon salt
3 cups sugar
1 1/2 cups lemon juice
1/4 cup grated lemon peel (zest)
6 cups whipping cream
Garnish:
6 cups whipping cream
6 lemons, sliced thin |
Preheat oven to 275 degrees. Grease a 10-inch
pie plate. In a large bowl, beat egg whites and cream of tartar
until soft peaks form. Gradually add sugar, a tablespoon at a time,
beating until very stiff. Spoon meringue into prepared pie plate,
mounding the sides up to the top of the edge. Bake 1 hour, or until
stiff. Remove from oven and cool. For individual shells, spoon
into desired shape onto a cookie sheet lined with parchment or
heavy brown paper. Bake until the shell holds its shape and can
be lifted off the paper.
Prepare meringue crust, set aside. Beat
egg yolks and salt in a bowl until light and fluffy. Stir in sugar,
lemon juice and zest. Place mixture in the top of a double boiler
over boiling water. Stir constantly, until thickened and smooth,
8 to 10 minutes. Remove from heat. Cool. Beat 1 cup cream until
stiff. Fold into cooled lemon mixture. Spoon into meringue crust.
Refrigerate several hours or overnight. Before serving, garnish
with additional whipped cream and a lemon twist. Add a mint leaf
for additional garnish. |
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