A recipe for beef-lentil soup and one for julienned beets with horseradish, both from Northwestern Memorial Hospital`s cookbook, ”First There Must Be Food” (Northwestern, $15.95) have been selected for inclusion in the new edition of ”America`s Best Recipes-A 1989 Hometown Collection”
(Oxmoor House, $14.95).
Volunteers from Northwestern will be on hand to demonstrate recipes from 11 a.m. to 3:30 p.m. Saturday and again Nov. 4 in the Neiman Marcus Epicure shop. ”America`s Best Recipes” is an annual edition compiled from cookbooks published by non-profit community organizations throughout the country.
BEEF-LENTIL SOUP
Preparation time: 15 minutes
Cooking time: 1 3/4 hours
Yield: 12 cups
This is from the ”There Must Be Food” cookbook of Northwestern Memorial Hospital.
3 tablespoons all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef for stewing, cut into 1/2-inch cubes
3 tablespoons vegetable oil
5-6 cups water
5 medium carrots, scraped and thinly sliced
2 cups sliced celery
2 large onions, chopped
1 cup dried lentils, washed and sorted
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 teaspooon dried whole thyme
1. Combine flour, 2 teaspoons salt and pepper in a medium bowl; dredge beef in flour mixture.
2. Heat oil in large Dutch oven. Add beef and cook until browned on all sides. Add water; cover and simmer 45 minutes. Skim off fat, if necessary. Stir in carrots, celery, onions, lentils, lemon juice, 1 1/2 teaspoons salt and thyme. Cover and simmer 1 hour or until meat and vegetables are tender, stirring occasionally. –
