This newsgroup, rec.food.recipes, is a moderated newsgroup.  If you are
new to the group, please read the posting guidelines before posting.  They
are posted every Sunday.

Follow the message header convention in use here.  If you're posting a
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change the Subject: line to the name of the recipe you are posting.  Keep
your message headers concise.  Putting "REQUEST: Recipe" as a subject is
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wait this long for your article to show up, you might try posting to an
unmoderated newsgroup such as rec.food.cooking instead.

There are a lot more efficient ways to dredge up a recipe besides posting
here.  If you need a recipe fast, try browsing through your local library.  
You might try checking out the unmoderated groups in the rec.food.*
hierarchy (rec.food.cooking, rec.food.drink, rec.food.sourdough,
rec.food.historic, rec.food.veg), perusing through the numerous ftp sites
or joining a few of the food-related mailing lists.

If you don't see your article right away, don't repost!  It only increases
the workload on the moderators when they receive multiple copies of the
same article, and slows them down even further.

This newsgroup, rec.food.recipes, is a moderated newsgroup.  If you are
new to the group, please read the posting guidelines before posting.  They
are posted every Sunday.

Follow the message header convention in use here.  If you're posting a
request, put REQUEST in the header.  If you're following up to a request,
change the Subject: line to the name of the recipe you are posting.  Keep
your message headers concise.  Putting "REQUEST: Recipe" as a subject is
not only vague, but is kind of redundant since we already know you're
requesting a recipe!  Please edit your messages to conform to Usenet writing
style guidelines -- the moderators don't have time to proofread your articles
for you.

Don't request more than one recipe in the same message or post more than
two requests at a time.  Since this newsgroup is moderated, there will be
a delay between the time you post and the time your article shows up on
your system.  This is because when you post to a moderated newsgroup, it is
emailed to the moderator.  The moderator has to process it (along with many
others) and repost it.  It then has to propagate back through the network to
your system.  This delay can be as long as two weeks!  If you feel you can't
wait this long for your article to show up, you might try posting to an
unmoderated newsgroup such as rec.food.cooking instead.

There are a lot more efficient ways to dredge up a recipe besides posting
here.  If you need a recipe fast, try browsing through your local library.  
You might try checking out the unmoderated groups in the rec.food.*
hierarchy (rec.food.cooking, rec.food.drink, rec.food.sourdough,
rec.food.historic, rec.food.veg), perusing through the numerous ftp sites
or joining a few of the food-related mailing lists.

If you don't see your article right away, don't repost!  It only increases
the workload on the moderators when they receive multiple copies of the
same article, and slows them down even further.

 Beef a la Stroganoff    No. 2060                       Yields 4 Servings  

     4 Oz        Peanut Oil               1/2 Cup       Dry White Wine        
     2 Lb        Filet Mignon, Cut Into     1 Tbls      Tomato Puree          
                 Strips 2 1/2" Long by      2 Tbls      Prepared Mustard      
                 1/4" Thick                 2 Cups      Strong Beef Stock    
     1 Medium    Onion, Chopped Fine    1 1/2 Cups      Sour Cream            
   1/2 Lb        Button Mushrooms,                                            
                 Quartered                                                    

Heat half the oil to the point of smoking in a heavy saute pan over very,
very high heat.
Add half the meat, seasoned with salt and pepper.
Sear evenly on all sides.
Remove the meat using a slotted spoon.
Set aside.
Repeat with the remaining oil and meat.
Remove the meat and set aside.
Reduce heat to minimum.
Pour off the excess fat.
Saute the onion until translucent.
Add the mushrooms.
Cook thoroughly.
Deglaze the pan with the wine by pouring the wine in and scraping up the
browned juices and bits.
Reduce until almost completely evaporated.
Add the tomato puree and mustard.
Add the beef stock.
Cook until reduced by 2/3.
Lower the heat.
Whisk in the sour cream - DO NOT ALLOW THE SAUCE TO BOIL, it will curdle.
Return the meat to the pan.
Heat through.
Serve over boiled white rice.

 Beef Stroganoff    No. 467                             Yields 6 Servings  

     6 tbls      butter                                 pepper, freshly ground
     2 tbls      onion, minced            1/8 tsp       nutmeg                
     2 lbs       beef tenderloin            1 cup       sour cream            
   1/2 lb        mushrooms, sliced                                            

1. Melt half the butter in a heavy skillet. Add the onion and cook slowly
until transparent. Remove and set aside.
2.  Cut the beef in 1" by 2 1/2" strips. Turn the heat to medium-high, add the
beef and cook briefly, turning to brown on all sides. Remove the beef and set
aside with the onions.
3. Add the remaining butter to the skillet. Stir in the mushrooms, cover and
cook 3 minutes. Season with pepper and nutmeg.
4.  Whisk the sour cream and add to the pan, but do not allow it to boil.
Return the beef and onions to the pan and just heat through.

Mary Tozer
mto...@unlinfo.unl.edu

Ingredients:

1 large bagel, halved
1 slice cheese
4 strips of bacon
2 large eggs
1 leaf lettuce (optional extra for the health conscious ;)

Fry the bacon in a large skillet and put aside. Pour half of the bacon
grease into a bowl to use later. Scramble the eggs in the remaining
bacon grease and put aside. Place the saved bacon grease into the skillet
and fry the bagel halves until lightly brown. Place one bagel half on a
plate and stack cheese, egg, bacon, lettuce and bagel half on top in that
order. Enjoy! Best served piping hot.

-Tom the Melaniephile
p...@strauss.udel.edu

about 4 cups flour
3/4 cup sugar
1 pkg. dry yeast
1 teaspoon salt
1/4 teaspoon cardamom
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
2/3 cup milk
1/2 cup unsalted butter
1/4 cup water
2 eggs
1 cup chopped mixed candied fruit
1/2 cup raisins
1/2 cup choped walnuts

Combine 1 cup of the flour, the sugar, yeast, salt, cinnamon,
cardamom, and nutmeg in a mixing bowl.  Place the milk, butter, and
water in a saucepan and heat over low heat until warm (120-130
degrees) stirring until the butter melts.  Gradually add the warm milk
mixture to the flour.  Beat until smooth, about 2 minutes.  Add the
eggs, and 1 cup flour and beat 2 minutes longer.  Add the candied
fruit, raisins, and walnuts.  Stir in as much of the remaining flour
as possible.  Place dough on a lightly floured surface and knead in
remaining flour.  Knead for 10 minutes, until dough is smooth and
elastic.  Place dough in greased bowl, cover, and let rise about 1 1/2
hours or until double in bulk.  Punch dough down and divide in half.
Knead each piece for 1-2 minutes.  Cover and let rest 10 minutes.
Roll each out to an 11 x 7-inch oval.  Fold over in half.  Place on
greased cookie sheets, cover, and let rise about 45 minutes.  Bake in
a preheated 375 oven 25-30 minutes.

2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 egg
3/4 cup firmly packed dark brown sugar
1 cup honey
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 cup chopped almonds
1/2 cup diced mixed candied fruit (ground in food processor)
1 teaspoon finely chopped citron (optional)

LEMON GLAZE:
1 1/2 cups confectioners sugar
1 teaspoon grated lemon zest
2-3 tablespoons lemon juice

Preheat oven to 350.  Grease a 10 x 15 inch jelly roll pan.

Mix flour, baking soda, cinnamon, nutmeg, and cloves together.

Beat the egg, brown sugar, honey, lemon juice, lemon and orange zest
until well blended.  Add the flour mixture and beat well.  Stir in the
almonds, candied fruit and citron.  Spread batter in pan and bake
18-22 minutes.  To prepare glaze, beat confectioners sugar with the
lemon zest and lemon juice until smooth.  Spread over cookies while in
pan and while still warm.  Makes about 64.

Mealt honey and peanut butter in a pot, slowly.
Bring to a boil.  Remove from heat.

Add chocolate chips.  Stir until mealted.

Add peanuts and Rice Krispies.  Mix well.
Press in a 9x9 in. (22x22 cm) greased mold.
Chil before serving.  Cut in 25 or 36 squares.
(Jean Pare, 150 suqares).

****************
AUSTRALIAN HONEY BARS
3/4 cup    butter
1/2 cup    honey
3          eggs
1 1/2 cup  flour
1 tsp      baking powder
1 cup      dried raisins
3/4 cup    minced walnuts

Beat butter and honey into cream.  Add the eggs, one at a time,
beating well after each.  Add flour, baking soda, raisins and
walnuts.
Poor in a 9x9 in greased mold.
Bake at 325 F (or 180 C) for 30 minutes until dough is firm.
Before serving, springle with icing sugar.
Makes 36 "squares".
(Jean Pare, 150 squares)
************************
Honey and Dates Bites  

1 1/2 cup               dates
2 cups                  choped walnuts
3 tbsp                  honey
1 tbsp                  lemon juice

Chop dates and walnuts very fine.
Mix dates with half walnuts portion, honey, and lemon juice.
Roll into 1 in. "balls" , then roll into rest of walnuts.
Keep in fridge.
Makes 2 1/2 dozen.
Note: nuts and dates must be real fine: suggested to use the
meat grinder in book).
("la Cuisiniere Five Roses", 26th edition)
***********************

HONEY CAKE
1/2 tsp         instant coffee
1/2 cup         water
3 cups          flour
2 tsp           baking powder
1/2 tsp         salt
1/2 an orange   zest
1 cup           liquid honey
3               eggs
1 cup           sugar
1/2 cup         vegetable oil
1/2 tsp         baking soda
1/3 cup         orange juice

Pre-heat oven at 350. Melt instant coffe in lukewarm water and
let cold. Mix flour, baking powder, salt  and orange zest.
Put aside.
In a large mixing bowl, beat honey with the eggs, sugar
and veg. oil until very light mixture.
Add baking powder to the cold coffee mixture.  Add orange juice.
Poor dry ingredients gradually to the creamy mxture,
alterning with liquid ingredients.
Start and end by dry ingredients.

Spread the dough evenly in a greased AND flour sifted
 "chimney" mold (10 in. diameter).
Bake at 350 F (or 180 C) for 55 minutes or until the print
of a thumb does not stay on the cake.  
Cool 10 minutes.  Remove from mold.
Let cool entirely.  Ice as wished.
Makes: one big cake.
("La cuisiniere Five Rose", 26 th edition).
*******************

Hope these can help!

Eleonore