In this issue:

Monday's Recipe: *Dragon Hot Dish*
Requests & Replies from Subscribers:  Sourdough Pancakes

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* Exported from MasterCook *

Dragon Hot Dish

Recipe By : Real Food for Real People
Serving Size : 8              Preparation Time :0:00
Categories : Beef                 Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Lean Ground Beef
2 cups Mixed Vegetables -- 1 can, undrained
10 1/2 ounces Cream of Mushroom Soup
1 medium Sweet Onion -- chopped fine
1 1/4 cups Milk
1 cup Water
Salt and Pepper -- to taste
1 cup Rice -- uncooked
16 ounces Chow Mein Noodles

Brown hamburger and onion in a large frying pan; season with salt and pepper to taste.
Drain the grease and add undrained, canned vegetables, rice, and 1 cup water. Bring to a
boil, cover and simmer for 10 minutes. Add 1 can of Cream of Mushroom soup and milk.
Simmer until slightly thickened. Serve over chow mien noodles.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 678 Calories; 38g Fat (50.5% calories from fat);
24g Protein; 60g Carbohydrate; 5g Dietary Fiber; 69mg Cholesterol; 623mg Sodium.

Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 Fat.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I am looking for a recipe that I had in a cookbook from The Washington County Coop in
Jonesbrough, TN. It was a recipe for a Seven Layer Salad and I know it had peas,
onions, and had bacon on top. It is to "die" for but I lost all my cookbooks and can not find
the recipe I am looking for. Thank you in advance for all your help,

Sandy

I am looking for an oatmeal fruit bar. I hope to find one using jam or preserves for the filling,
not too soft or crumbly, but not hard like a granola bar. (something easy and inexpensive,
too) I want to be able to wrap it up and take it along to work for breakfast. The more
oatmeal the better! Thanks for your help.

Susan

I need a recipe for easy egg rolls that are made with coleslaw, I can not find it now-- can
you help? Thanks,

Dorothy

~ Subscriber Responses ~
 

For Beth, who wants a mashed-potato-type dish with a cornflake topping -- Enjoy

Molly in CT              Mollcat20@aol.com

Ooey-Gooey Potatoes

Serves Approximately 10

1 (2 lb) bag hash browns (fresh or thawed)
1 pint sour cream
8 oz. shredded cheddar cheese
1 can cream of chicken soup
1/4 cup diced onions
1 tsp garlic salt
1 tsp salt and pepper (or to taste)
2 sticks butter or margarine
4 cups "corn flake" cereal

Preheat your oven to 350 degrees. Melt one stick of butter in a saucepan or in the
microwave. Put the potatoes, sour cream, cheddar cheese, chicken soup, onions and
spices in a big bowl. Pour the butter on top and mix. Spoon the whole mixture into a 9 X 13
baking dish. Melt the other stick of butter in a large sauté pan. Pour in the cereal and mix
until the butter coats the cereal thoroughly. Turn off heat. Pour the butter-coated cereal over
the potato mixture. Bake at 350 degrees for one hour and 15 minutes, uncovered. The top
will become crunchy and the potatoes underneath will melt into a heavenly form. You'll no
longer know that you started with hash browns. They will now have a texture closer to
mashed potatoes.
 

Hi Kaylin,

Each week, I readily await the latest email from the RF4RP List. There are so many great
recipes that everyone is so willing to share. Some bring back fond memories. Here's a
recipe for Norene who was looking for Horseshoes with a cheddar cheese sauce. Cheers,

Wendy from Canada            wjhymus@rogers.com

Horseshoe Sandwich
Source: Burt Wolf's Local Flavors, Springfield

The signature food of Springfield, Illinois is a sandwich known as a horseshoe. It has been
credited to a chef that worked at the Leland Hotel in 1928 and has become Springfield's
most famous contribution to the world of food. It consists of two hamburgers on two slices
of toast, covered with cheddar cheese sauce and buried beneath a mound of French fries.

For the Welsh Rarebit Sauce:
2 tablespoons salted butter
1/2 cup beer
2 egg yolks
3 cups grated Old English or other sharp white cheddar
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
Salt

For the Sandwich:
1 1/2 pounds ground beef
Salt and freshly ground pepper
8 slices toasted thick white bread
2 pounds cooked French fries

TO MAKE THE SAUCE:
Set up a double boiler or set a medium-sized stainless-steel bowl over a pot of simmering
water. Check to make sure the bottom of the bowl is not touching the water. Melt the butter
in the double boiler and then add the beer. While constantly whisking, slowly incorporate
the egg yolks. Add the cheese and stir constantly until melted and the sauce is thick
enough to coat the back of a spoon: this should take 5 to 8 minutes. Add the
Worcestershire and mustard. Season the sauce with salt to taste. To avoid a stringy
sauce, it is important to constantly stir the cheese and be sure that the water is not
boiling, but rather simmering.

TO COOK THE BEEF:
Season the beef with the salt and pepper and form it into eight 6-ounce patties. Heat a
large non-stick skillet over medium-high heat or set up an electric grill, and cook the
patties, a few at a time, 5 minutes per side for medium.

TO ASSEMBLE THE DISH:
For each serving, place two slices of the toast on a large plate and top each with a patty.
Pour the rarebit sauce over the beef and top the sauce with French fries. Serve
immediately. Recipe courtesy the Leland Hotel, Springfield, Illinois
 

For Cameron who requested starter type pancake recipes. This recipe doesn't use a
starter, but tastes like it does. Keep in the refrigerator and is use able for 2 weeks.

Make Ahead Pancakes

1 tablespoon dry yeast and 1 teaspoon of sugar dissolved in 3/4 cup warm water.  Set aside
until foamy

1/2 cup sour cream
1 quart buttermilk
4 eggs
1/4 cup vegetable or canola oil
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
4 tablespoons sugar
2 cups unbleached flour
2 cups of whole wheat flour

Sift flours, salt, baking powder, baking soda and sugar together. Set aside. Place sour
cream in a large bowl. Mix a small amount of the buttermilk with the sour cream, then
gradually add the rest of buttermilk. In a small bowl beat eggs and oil. Add to buttermilk
mixture, along with the proofed yeast. Add all dry ingredients and mix well. Cover bowl
with plastic wrap. Will keep in refrigerator up to 2 weeks. Stir before each use.
Note: I use a recycled gallon plastic jug, with a wide mouth.

Hot Syrup

Bring to boil 1/2 cup water. Add 1 1/2 cups sugar and 3/4 cup of corn syrup. Heat and stir
until sugar has melted. Remove from heat. Add 1 teaspoon mapleine extract and 1
teaspoon of vanilla. Note: If using a good vanilla use 1/2 teaspoon.

Oma Wilma                oma571@yahoo.com
 

Cameron asked for a recipe for pancakes made with a "starter". I believe what he tasted
were sourdough pancakes, so here is an excerpt from an article that I saved from the
Texarkana Gazette.

Sourdough starter can be purchased commercially from a gourmet store or you can make
your own. This is how I make mine:

2 cups warm water
1 package yeast
1/4 cup potato flakes
3/4 cup sugar
Mix together all starter ingredients, and let sit at room temperature until the mixture
bubbles; refrigerate.

Feeding your starter is essential to keeping it alive. It should be fed at least every three to
five days. If left unfed for more than five days, the starter will die and you will not get your
bread to rise. To feed your starter, remove from the refrigerator and add 3/4 cup sugar; 3
tablespoons instant potato flakes and 1 cup water. Mix well. Cover, but not tightly. Let
stand out of refrigerator all day. Remove one cup from the starter and either use, give
away, or discard.

For best results with your sourdough, use glass or pottery containers to mix and store
sourdough starter. Never use a metal container or a metal spoon in the starter. The
fermentation process can cause the metal to discolor.

There are numerous uses for sourdough other than just bread. The sweet mixture can be
used for muffins, cinnamon rolls, and pancakes that will melt in your mouth.

Here is my recipe for Sourdough Pancakes. They are "melt in your mouth" good.

Sourdough Pancakes

1 cup sourdough starter
2 cups lukewarm water
2 1/2 cups all-purpose flour
2 large eggs, well beaten
2 tablespoons sugar
1/2 cup milk
2 tablespoons cooking oil
1 teaspoon baking soda

Mix starter, water and flour in bowl; keep in refrigerator overnight. Stir in the remaining
ingredients next morning. Let mixture bubble for 10 minutes. Bake on hot, greased griddle,
using 1/4 cup batter for each cake. Makes 2 dozen 5-inch pancakes.

Variation: Blueberry Pancakes: Make sourdough pancake recipe as directed. Stir into
batter 3/4 cup frozen, fresh or drained canned blueberries.

Jack Poulter On an Island in the Pacific            jpoulter@islandnet.com
 

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