Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : EUROPE.DAT

A
BEEF STROGANOFF

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1/4 cup margarine 2 TB flour 1/4 t. white pepper
1 lb. hamburger 1 t. salt 1 can mushroom soup
1/2 cup onion/minced 1 cup sour cream 3 lg. mushrooms/sliced
1 t. garlic powder 1 t. olive oil 1/2 t. dill weed
1/8 t. salt 10 ozs. of noodles
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In large heavy skillet saute the onions in the margeringe until slightly
browned. Next add the meat and cook until brown. Now add the flour, salt,
pepper, mushrooms, garlic powder, olive oil, and dill weed. Cook 5 minutes.
Next add the mushroom soup and allow to simmer for 10 minutes. Stir
in the sour cream after it has been beaten thoroughly. Now allow this
to simmer until thoroughly heated. *** DO NOT ALLOW TO BOIL ***
To properly prepare this dish one should serve it over medium wide
noodles. Simply boil the noodles in a large pot with a little oil or
salt added to the water and, when tender, strain water from noodles and
put them on a plate. Ladel the Beef Stroganoff sauce over the noodles
and serve. This dish goes well with a spinach salad and some red wine.

SERVES 4

B
ITALIAN COOKIES

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1 c crisco oil 1 1/2 c white sugar 2 eggs
3 c white flour 1 t. baking soda 1 TB baking powder
1 c buttermilk 3/4 t. salt 3/4 t. vanilla
5 TB cinnamon
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Mix in following order, oil, sugar, eggs, flour, soda, powder, buttermilk,
salt and vanilla. Don not grease cookie sheet. Use about 1/4 c batter per
cookie and place only 4 cookies on a sheet at a time. Sprinkle before baking
with sugar and cinnamon. I use green or red sprinkles. Bake 8-10 minutes or
until VERY LIGHT brown at 400 degrees.

C
HUNGARIAN GOULASH 1 (PART 1 of 2)

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1 1/2 lbs. round steak 6 bacon slices 3 white onions
2 green bell peppers 2 t. salt 2 c beef bouillion broth
1/2 t. black pepper 1/8 t. marjoram 1 TB butter
2 TB water 1/2 t. paprika 1 c white wine
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Cut round steak into bite size pieces and set aside. Chop onions into chunks
as well as the green bell peppers and set aside. Chop the bacon into 1 inch
strips and place into a large heavy pot. Cook the bacon slowly stirring
frequently until bacon is browned lightly. Remove bacon and set aside in bowl.

CONTINUED ON HUNGARIAN GOULASH 2



D
HUNGARIAN GOULASH 2 (PART 2 of 2)
PLEASE REFER TO PART 1

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Leave the bacon fat in the pot. Add onion chunks to the pot and cook over
medium heat until onion is translucent. Remove from pot and place into the
bowl with bacon. Chop green bell pepper into small bits and add to bacon-onion
mix. Add meat to pot and brown everywhere stirring well. At this point you
must make a meat mixture which consists of the paprika, salt, black pepper and
marjoram. Add this mixture to the meat in the pot. Into pot add the beef
broth and white wine. Add onion-bacon-bell pepper mixture to pot. Let this
come to a boil and then reduce heat and let this simmer 1 hour or until meat
is tender. Be sure pot is covered. Remove beef and place on serving platter.
You may thicken the beef broth if you desire. In another separate pot melt
butter and then remove from heat adding paprika and 2 TB water. Mix well and
then add to the liquid in the sauce pan making sure this is well blended. Use
this sauce to pour over the meat. The meat should be served over egg noodles
or dumplings.

SERVES 4


E
STUFFED MUSHROOMS ITALIAN STYLE

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2 dozen large mushrooms 2 bell peppers/sliced in rings
1 lb. Italian sausage 3 large tomatoes/sliced thin
2/3 cup white wine 4 strips thin sliced bacon
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Turn each mushroom upside down and remove the stalk. Next using a spoon
hollow out the inside of each. Save the hollowed out portion of the mushrooms.
Put the mushrooms on a lightly greased baking pan upside down.
Slice each bacon strip into 6 pieces. Place a piece of bacon inside each
mushroom. Now put a tablespoon full of wine into each mushroom and put the
remaining portion of the wine aside.
Next pre-heat the oven to 350 degrees
Take the hollowed out portion of the mushrooms and dice very fine, put in
large bowl. Add in the Italian sausage with the diced mushrooms parts and
and mix together very well.
Now using a spoon, place the sausage mixture into each of the mushroom
caps and press in firmly. Fill past the top of the cap by 1/2". Pour the re-
maining wine over all the mushrooms and bake for 40 minutes. Serve on plates
by placing down a tomatoe slice, then bell pepper slice, and the mushrooms on
top. MAKES 24 MUSHROOMS

F
ARMENIAN CHICKEN

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8 chicken wings 1 stick butter 8 TB ketchup
1 TB garlic salt 2 TB brown sugar 1 cup white wine
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Arrange the chicken wings in a glass baking dish.
Combine the butter, brown sugar, garlic salt, ketchup and wine in a bowl.
Sprinkle pepper on chicken wings.
Pour butter and wine mixture over the chicken wings.
Bake covered for 50 minutes at 350 degrees.
Serve with rice pilaf. (the next recipe)

SERVES 3-4

G
RICE PILAF

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1 cup long grain rice 1 can french onion soup
4 mushrooms/sliced 1 can warm water
2 TB butter 1/8 t. salt
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Mix all ingredients except butter together in a medium sized casserole
dish.

Dot with butter.

Baked covered for 50 minutes at 350 degrees.

SERVES 3-4

H
LASAGNA

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2 1/2 lbs. hamburger 1 can stewed tomatoes 4 cloves garlic/diced
3 cups mozzarella cheese 2 lg. onions/diced 1 pt. cottage cheese
1 t. oregano 1 can tomatoe sauce 1 box lasagna noodles
2 eggs 1 t. salt 1 t. pepper
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Beat eggs and add to cottage cheese; set aside in refrigerator. Fry the
hamburger, onion, garlic, salt and pepper; drain off fat.
Add the stewed tomatoes, tomatoe sauce, and oregano. Simmer for about 30
minutes.
Cook noodles according to package directions and drain.
In a 13" x 9" baking dish, layer all ingredients starting with the meat
sauce, noodles, cottage cheese, mozzarella, etc., ending with cottage cheese.

Bake at 375 degrees for 45 minutes or until bubbly on top.

SERVES 8