Ingredient:
- 1/2 c blanched almonds
- 1/2 c water or soy milk (I usually use water)
- 1 small sliver garlic
- 1/2 t salt
- 1/2 t seasoned salt
- 2 - 3 T lemon juice
dash cayenne
- 2 - 3 c safflower (or other) oil
Direction:
Blend almonds and water until thick and creamy. Add garlic, salt, lemon juice and pepper. Blend briefly. With blender on high, drizzle oil in. When the oil stops combining, and collects on top, stop blending. Remove lid and continue to add oil while beating shallowly. Final consistency will be between mayonnaise and whipped
cream cheese.
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Ingredient:
- 4 lbs. beef round steak, cut in 1 inch
cubes
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
drained
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
Direction: In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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