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.Saute garlic and oregano in butter, stirring frequently for 1 minute.Add tomato and cook 3 minutes.Add remaining ingredients and cook over medium heat until cheese is melted.Place hot cooked pasta on serving plates and top with sauce.Per Serving: 447.7 Cal; 25.9g Protein; 45.8g Carb; 460.3mg Sodium; 0.7g Fiber; 17.8g Fat; 10.0g SatFat; 90.5mg Chol; 156.7 Fat Cal (35.0%) ;Shepherd's PieCategory = MeatMain Ingredient = BeefPC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2Notes: Great stuff on a cold winter night4 ServingsIngredient2 Servings1Yellow Onion, Peeled And Chopped1/21Green Pepper, Cored, Seeded And Chopped1/22 TblCooking Oil15 Ml1 1/4 LbsGround Beef284 Gr1Beef Bouillon Cube1/21/2 CupBoiling Water59 Ml1 TblCornstarch7 Ml2 TblCold Water15 Ml1 1/4 TspSalt3 Ml1/4 TspPepper1 Ml1 TblSteak Sauce7 Ml3 CupsMashed Potatoes355 MlPreparationPreheat oven to 400.Saute onion and green pepper in a oil in a large skillet over moderate heat 10 minutes until onion is golden.Add beef and saute, breaking up meat with a spoon as it cooks, for about 10 minutes until lightly browned; drain off fat as it accumulates.Dissolve bouillon cube in boiling water, add cornstarch to the cold water and mix into the bouillon/water mixture, then stir into skillet along with the salt pepper and steak sauce.Heat stirring 1-2 minutes then spoon into an ungreased casserole.Spread potatoes over the surface and roughen with a fork.Bake uncovered for 25-30 minutes, then broil 4 inches from heat 2-3 minutes until brown.Per Serving: 522.0 Cal; 29.1g Protein; 29.1g Carb; 1053.1mg Sodium; 3.9g Fiber; 31.5g Fat; 10.5g SatFat; 97.5mg Chol; 282.6 Fat Cal (54.1%);Sourdough StarterCategory = BreadMain Ingredient = FlourPC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2Notes: From the Copper Kettle Cookbook.This is a good starter for the Warm Springs Scones.2 ServingsIngredient1 Servings1 OzYeast14 Gr2 1/2 CupsWarm Water296 Ml2 CupsFlour236 Ml1 TblSalt7 Ml1 TblSugar7 MlPreparationDissolve the yeast in 1/2 cup of the warm water.Blend in the rest of the water, flour salt and sugar.Cover and set aside in a warm spot for three days - stirring the batter down once daily.Refrigerate on the fourth day, it will keep for at least two weeks.Per Serving: 424.2 Cal; 11.0g Protein; 93.2g Carb; 3452.1mg Sodium; 4.0g Fiber; 1.2g Fat; 0.2g SatFat; 0.0mg Chol; 8.0 Fat Cal (1.9%);Spaghettine Ala PuttanescaCategory = Pasta/RiceMain Ingredient = PastaPC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2Notes: Translated literally, this is "harlot's spaghetti"4 ServingsIngredient2 Servings1/4 CupOlive Oil30 Ml1Onion, Finely Chopped1/21/2 TspDried Red Pepper Flakes1 Ml1Garlic Clove, Minced1/214 1/2 OzItalian Style Tomatoes (1 Can)206 Gr8 FlTomato Sauce118 Ml1/3 CupSlivered Ripe Olives39 Ml1 TblCapers7 Ml1/4 TspOregano1 Ml1/2 LbSpaghetti113 Gr2 OzAnchovies, Drained And Chopped28 Gr1/4 CupChopped Fresh Parsley30 MlPreparationHeat olive oil in a wide frying pan over medium heat.Add onion and red pepper flakes and cook until onion is soft.Mix in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, olives, capers, and oregano.Adjust heat so that mixture boils gently and cool, uncovered, stirring occasionally, until sauce is slightly thickened (15 to 20 minutes).Meanwhile, cook spaghetti in a large kettle of boiling salted water until al dente.Drain well and place on a warm platter.Mix anchovies and parsley into sauce; spoon hot sauce over spaghetti.Per Serving: 401.7 Cal; 9.6g Protein; 55.9g Carb; 806.1mg Sodium; 3.9g Fiber; 15.7g Fat; 2.0g SatFat; 0.0mg Chol; 137.3 Fat Cal (34.2%);Spinach SquaresCategory = Egg/CheeseMain Ingredient = SpinachPC-RecipeBox EVALUATION v2.51/32 bit Copyright © 1996 SIVART Software - Cookbook=C:\PROGRAMY\PCRECBOX\PCRBOX2Notes: Secret McEwen recipe, good as side dish with BBQ steaks [ Pobierz całość w formacie PDF ]