V-8 crackers
Yield: 75 Servings
Ingredients:
- 2 c All-purpose flour
- 1/2 ts Salt
- 1/2 ts Cracked pepper or coarsely Ground pepper
- 2 tb (1/4 stick) butter or Margarine softened
- 2/3 c Plus 1 Tablespoon V-8 juice
- 1/4 ts Hot pepper sauce
Instructions:
such as Tabasco The vegetable juice creates an inviting red color that forewarns of
the snap in these spicy crackers, which comes from black pepper and
hot pepper sauce. These are excellent party snacks. 325~F. 20 to 25
minutes Preheat the oven to 325~F.
Stir together the flour, salt, and pepper in a large bowl or in the
food processor. Cut in the butter until the mixture resembles coarse
meal.
In a separate bowl, mix the V-8 and the hot pepper sauce. Add the V-8
mixture to the flour mixture and blend to form a dough that will hold
together in a cohesive ball.
Divide into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll thin, 1/16 to 1/8 inch thick. With a sharp knife,
cut the dough into 2-inch squares and place them on an ungreased
baking sheet. Prick each square 2 or 3 times with the tines of a fork.
Bake for 20 to 25 minutes, turning over after 10 minutes. Cool on a
rack. Yield: 70-75.
VARIATIONS: You can substitute or combine tomato juice and other
vegetable juices with the V-8.
For more spice, increase the hot pepper sauce or add celery seed,
cayenne, or your favorite herb.
Substituting 2/3 cup of wheat or oat bran for the same amount of
flour will increases the healthfulness of these crackers.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: VA. SMOTHERED CHICKEN
Categories: Main dish, Chicken, Casseroles
Yield: 4 Servings
3 lb Chicken; 8 pieces
1/2 c Butter
1/2 c Carrots; chopped
1/4 ts Thyme
1 c Boiling water
1 ts Tarragon
Salt & pepper
All purpose flour
In a large, heavy skillet, melt butter and heat to the foaming stage.
DO NOT BROWN> Add onions, turn down the heat, while onions are
cooking, lightly dust the chicken with flour. Raise heat, then brown
chicken in butter with onions. Add carrots, water and then, cover
with a tight fitting lid.Cook on lowest heat possible for 1 1/2
hours. Leave lid on and shake pan occasionally to keep from sticking
I have some that are guaranteed non stick)You will know about your
own pans. DO NOT PEEK. Add tarragon, salt and pepper fifteen minutes
before serving. Do not use DRIED TARRAGON.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: VA. SMOTHERED CHICKEN *** (GRWP92A)
Categories: Main dish, American, Chicken, Casserole
Yield: 4 Servings
3 lb Chicken; 8 pieces
1/2 c Butter
1/2 c Carrots; chopped
1/4 ts Thyme
1 c Boiling water
1 ts Tarragon
1 x Salt & pepper
1 x All purpose flour
In a large, heavy skillet, melt butter and heat to the foaming stage.
DO NOT BROWN> Add onions, turn down the heat, while onions are
cooking, lightly dust the chicken with flour. Raise heat, then brown
chicken in butter with onions. Add carrots, water and then, cover
with a tight fitting lid.Cook on lowest heat possible for 1 1/2
hours. Leave lid on and shake pan occasionally to keep from sticking
I have some that are guaranteed non stick)You will know about your
own pans. DO NOT PEEK. Add tarragon, salt and pepper fifteen minutes
before serving. Do not use DRIED TARRAGON. FROM: BONNIE BRACEY
(GRWP92A)
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: VACA FRITA (STIR FRIED BEEF FRIED COW") Categories: Beef Yield: 4 Servings One 2 1/2-pound flank -steak cut in half 1 ea Bay leaf 1/4 c Fresh lime juice 1/4 c Fresh lemon juice 3 ea Cloves garlic finely -chopped Salt and freshly ground -black pepper to taste 1/2 c Pure Spanish olive oil 1 lg Onion cut in half and each -half thinly sliced 2 tb Finely chopped fresh parsley 1 ea Place the beef and bay leaf -in a large saucepan cover -with salted water and cook over low heat covered until the meat is tender 1 to 1 1/2 hours. Remove the meat from the stock and allow to cool at room temperature (save the stock for another use). 2. When the meat is cool cut it into 2-inch chunks shred it using your fingers and place in a large nonreactive bowl. Add the citrus juices garlic salt and pepper cover and refrigerate at least 1 hour or overnight. 3. Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet heat the oil over medium-high heat until fragrant and cook the beef shreds stirring 6 to 8 minutes. Add the onions and cook stirring 5 minutes. Stir well and cook until the beef is crisp another 5 minutes. Sprinkle with the parsley and serve with Arroz Blanco Makes 4 to 6 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan 1992) VACA FRITA Stir-Fried Beef ("Fried Cow")
