VOLUME 1 - Kilimanjaro Foods

margarine and brown the beef from all sides. That will take you
about 15 minutes. Add broth, dry wine and three tablespoons (not
more) of the marinade. Cover and stew for 90 minutes. Crumble
the German black bread and add it only 10 minutes before the end
of stewing time. Put the beef on a chopping board and cut it into
1/2 inch slices - cut transverse to the fibre. Keep it warm.
GRAVY: Sieve the beef stock and bring to a boil. Reduce temperature.
Mix flour and cream in a cup until they are well-mixed and free of
lumps. Stir the mixture into the stock and keep the gravy boiling for
5 minutes. Wash the raisins in very hot water, drain and add them to
the gravy. Wait 3 minutes. Salt to taste.
Rhubarb Streusel Pie
6 Servings
STREUSEL TOPPING ===============
2 T butter,firm
1/2 c bisquick
1/4 c brown sugar,packed
1/4 c nuts,chopped
FILLING ========================
16 oz frozen rhubarb,thawed
drain 3/4 c milk
2 eggs
1 c sugar
1/2 c bisquick
2 T butter,softened
1 t cinnamon,Ground
1/4 t nutmeg,Ground
Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping;
reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til
smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly
with Streusel Topping. Bake until knife inserted in center comes out
clean, about 40 minutes. Serve with sweetened whipped cream if
desired. STREUSEL TOPPING; Cut butter into baking mix and brown
sugar til crumbly; stir in nuts. HIGH ALT> Grease a 10" plate.
Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4
c. Flour.