In this issue:

Friday's Recipe: *Roast Beef to Die For*
Requests & Replies from Subscribers:  Layered Taco Dip

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* Exported from MasterCook *

Roast Beef to Die For

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Beef Pot Roast
1 package Ranch-style Dressing Mix
1 package Gravy, Dry Mix, Brown
1 package Italian Seasoning -- Salad Dressing Mix

Place roast in crockpot. Sprinkle the 3 packages of mixes over beef. Cook on high for
4-5 hours or on low for 8 to 10 hours. (juices from meat should be enough moisture, but
you can add water if needed).


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

Per Serving (excluding unknown items): 396 Calories; 30g Fat (68.7% calories from fat);
30g Protein; trace Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 130mg Sodium.

Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 3 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I've been looking for a recipe for a chicken dish where the chicken is wrapped in phyllo
dough and baked. I've made an attempt to do it without a recipe, but it doesn't work. I
think there's more than just 2 ingredients. Thanks,

Gail

Hi Kaylin,

I am requesting a recipe for a friend of mine. Her German grandmother used to make
cooked red cabbage with a brown gravy or sauce, but not a sweet and sour cabbage dish.
She says she has never found a recipe for it, and unfortunately, none of the cooks in her
family ever learned how to make it. If anyone has this recipe, she (and I) would greatly
appreciate a copy of it. Thanks,

Trinette

Hi,

Am enjoying the newsletter and thought maybe someone would have a suggestion for me.
I would really like to know about a substitute for sour cream, primarily to use in cooking.
I'm open to all ideas but am especially interested in dry or powdered versions that may be
on hand and easily kept. There must be something along this lines as I believe that such a
thing is used in some of the prepared, package foods you can buy. Thank you for any
help.

Jennifer
 

~ Subscriber Responses ~
 

For Sandy who asked about a dip her friend serve at a superbowl party. This is one that I
really like, and can make so many different ways. I add olives and mushroom pieces to it,
and sometimes leave out the jalapenos.

Texas Caviar Recipe.

2 cans (14 1/2 oz) Black-Eye Peas, Drained
1 can (small) Shoepeg Corn
2 Medium Tomatoes, Chopped
4 Green Onions, Chopped
2 Garlic Cloves, Finely Minced
1 Med. Bell Pepper, Seeded and Chopped
1 Jalapeno Pepper, Seeded and Chopped (use gloves)
1/2 cup chopped Yellow Onion
1/2 cup Fresh Parsley, Chopped
1 Bottle (8 oz) Italian Salad Dressing

Combine all ingredients except dressing and mix well. Pour salad dressing over mixture,
cover and marinate at least 2 hour in refrigerator. Drain and serve with chips.

Barbara          brbshrl@cox.net
 

7-Layer Dip

16 oz. can refried beans
1 C grated cheddar or Monterey Jack cheese
1/3 C black ripe olives, sliced, pitted, and drained
1 large tomato, chopped
1 C sour cream
1 C guacamole
1 C salsa
tortilla chips

Using a 10-inch glass pie plate or baking dish, spread the refried beans over the bottom of
the dish. Now make a layer for the cheese, followed by the olives, then the tomato, then
sour cream, guacamole, and top with salsa. Cover and chill for at least 30 minutes before
serving. Serves 8

Layered Taco Dip

16 oz. can refried beans
1 cup salsa
2 cups sour cream
2 avocados
2 Tbsp. lime or lemon juice
1 clove garlic, minced
2 Tbsp. sour cream
1 cup salsa
2 cups shredded lettuce
2 tomatoes, seeded and chopped
2 cups shredded Pepper Jack cheese
Tortilla chips

In medium bowl or platter, mix beans and 1 cup salsa and spread evenly on a 12" round
platter. Top with 2 cups sour cream. Mash avocados with lime juice, garlic and 2 Tbsp.
sour cream. Spread over sour cream on platter. Top with remaining 1 cup salsa. Sprinkle
with lettuce, then tomatoes and cheese. Refrigerate 2 hours to blend flavors, then serve
with tortilla chips and vegetables. Serves 10-12

Ultimate Seven-Layer Dip
Yield: 6 cups

1 (16-ounce) can refried beans
1 tablespoon taco seasoning mix
1 cup sour cream
1 cup chunky salsa
1 cup shredded lettuce
1 cup Mexican-style shredded cheese
1/2 cup sliced green onions
2 tablespoons sliced pitted ripe olives
Baked chips or snack crackers, for serving

Step 1: Stir together beans and taco seasoning. Spread onto the bottom of a 9-inch pie
plate or quiche dish.

Step 2: Layer on sour cream, then salsa, then lettuce. Top with cheese, then sprinkle with
green onions and olives; cover. Refrigerate several hours or until chilled. (Dip can be stored,
tightly covered, in the refrigerator up to 2 days.)

Step 3: Serve with chips or crackers.

Per tablespoon: 15 calories; 1g fat (60 percent calories from fat); 0.5g saturated fat; 1mg
cholesterol; 0.5g protein; 1g carbohydrate; no sugar; 0.5g fiber; 60mg sodium; 9mg
calcium; 3mg potassium

Gramacar@aol.com
 

This is for Sandy. My husband always has me make this for his spreads at work and says
it is usually gone before lunch time.

Mexican Layer Dip

1st layer – 2 cans spicy bean dip (Frito-Lay is the brand I use)

2nd layer – 1 cup guacamole (pre-made or you can make your own with 3 very ripe
avocados mashed with lemon juice, salt and pepper to taste)

3rd layer – 2 cups sour cream mixed with a 1 ¼ oz package of taco seasoning.

4th-7th layers – shredded cheese (Cheddar & Monterrey Jack mix is my favorite), chopped
tomatoes, chopped black olives, and thinly sliced green onions.

As an extra, I have a friend who likes to add shredded iceberg lettuce after the cheese.

rsthur96@sbcglobal.net
 

Here are two recipes, one for Heidi, looking for awesome desserts, and one for Pat, looking
for wonderful muffins. As for dessert, just having had my first Starbucks Mud Pie ice cream
sandwich, I'd say skip cooking dessert and buy a bunch of these! Seriously, below I have
a recipe of my sister's for a Chocolate Gateau that is quite good--a simpler version of my
very favorite Queen Mother Cake from Maida Heatter's Book of Great Desserts. (If you want
that, e-mail me).

The muffin recipe I submitted perhaps two years ago, and is still THE best muffin I've eaten
outside of the poppy seed muffins at the Greenhouse Cafe in Harvard Square. You have
added many new subscribers since then, so hope you will reprint it.

Leann                 ksleann@wtciweb.com

Royal Chocolate Gateau with Mocha Mousse Frosting

1/2 c. (1 stick) butter
1 c. sugar
6 eggs
1 c. semi-sweet chocolate chips, melted and cooled
1-3/4 cups finely grated walnuts
1/2 cup vanilla wafer crumbs
1/2 t. baking powder
1 t. vanilla

Cream butter with sugar until really light and fluffy, 3-4 minutes. Add eggs, adding one at a
time and incorporating each well. Beat in the melted chocolate. Toss the walnuts (grated to
resemble a coarse flour) vanilla crumbs and baking powder until well blended. Add to the
egg/sugar batter. Beat in vanilla. Pour batter into a buttered 10" springform pan and bake at
350 degrees for about 45 minutes or until a cake tester inserted in center comes out clean.
Allow cake to cool in pan. Remove the springform sides and pour Mocha Mousse frosting
(below) over the cake and carefully spread it on the side of the cake. Refrigerate until firm.
Remove from refrigerator about 10 minutes before serving. Serves 10.

Mocha Mousse Frosting

1 c. semi-sweet chocolate chips
1/2 c. cream
1 teaspoon instant coffee
1 T. Kahlua liqueur

Place chocolate in blender container, heat cream with instant coffee and bring to the boiling
point. Immediately remove from heat and pour into the blender container and blend for about
a minute or until the chocolate is melted. Blend in Kahlua. Allow to cool for a few minutes,
then pour over cake.

Naomi's Apricot Muffins

1 cup chopped dried apricots
1 cup boiling water
1 cup Splenda or sugar (we use 3/4 c. Splenda and it works fine)
1/2 cup softened butter or margarine
1 cup light sour cream
2 cups all purpose flour
1 t. baking soda
1/2 t. salt
1 T. grated orange peel
1/2 c. walnuts or pecans--not too fine or coarse--in the middle!

1.Soak apricots in boiling water 5 minutes. Drain and discard liquid.
2. Cream sugar and butter, add sour cream, mix well.
3. Combine the dry ingredients and stir into creamed mixture just to combine--don't
over beat. Batter will be VERY stiff. Don't worry. Do not thin batter!
4. Add drained apricot pieces and nuts and orange peel.
5. Pile up (the batter will almost be so thick that you can form balls) into greased muffin
tins.
6. Heap them high--should make exactly 12.
7. Bake 18-20 minutes at 400 degrees.
 

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