Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies (ends 12/31/2009)
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A to Z Recipes QT Chat
Please visit the A to Z Recipes aStore
A to Z Recipes Recommended Reading
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide

Check Out the Best of As Seen On TV Products at Walter Drake.

MIDDLE EASTERN CHOPPED SALAD

~Shared by Linda H., Rosharon, TX

Chopped salads are a tradition in the Middle East.  It makes a wonderful change from the leafy green salads most of us are used to. If you have leftovers, mix them with cracked wheat to make a bulgur salad.

Serves: 6

4 cups loosely packed Italian parsley leaves, chopped (about 2 cups)
2 cups dill sprigs, chopped (about 1 cup)
4 large romaine lettuce leaves, halved lengthwise, then cut crosswise in 1/2-inch strips (about 2 cups)
1 medium-size red bell pepper, seeded, and diced (about 1 cup)
2 plum tomatoes, halved, seeded and diced (about 2/3 cup)
4 scallions, white and green parts, thinly sliced (about 1/2 cup)
3 tablespoons fresh lemon juice
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
Freshly ground pepper

In a large bowl, combine the parsley, dill, lettuce, pepper, tomatoes, and scallions. In a small bowl, combine the lemon juice and salt, mixing until the salt dissolves. Whisk in the olive oil. Pour the dressing over the salad. Add pepper to taste and mix until all the ingredients are well combined. Let the salad sit 20 minutes before serving so the flavors can meld.

Each serving: 83 calories, 1 g protein, 5 g carbohydrate, 7 g total fat (1 g saturated), 0 mg cholesterol, 195 mg sodium.

Source: iVillage


BABA GHANNOUJ
Eggplant and Tahini

~Shared by Linda H., Rosharon, TX

Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated.

1 large eggplant
1/4 cup fresh lemon juice
4-5 tablespoons tahini
2 cloves garlic
1 1/2 teaspoons of salt
1/4 cup fin chopped fresh parsley

Remove green leafy part around stem of the eggplant but do not remove the stem. Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.

Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.

Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.

Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.

 
HUMMUS

~Shared by Linda H., Rosharon, TX

20 ounce chick peas (Hummus)
1/4 cup lemon juice
1/3 cup Tahini
1/4 cup cold water
2 tablespoon cold water
1 tablespoon olive oil for garnish
parsley chopped, for garnish
paprika for garnish
to taste salt
to taste pepper

Mix all ingredients (except for olive oil, parsley, paprika) in food processor until a smooth paste is formed. Garnish with paprika, parsley and olive oil. Serve with toasted Pita bread. To toast the bread, preheat oven to 350 degrees until golden.

Note: LCH adds garlic


CELLENTANI WITH BUTTERNUT SQUASH AND CRISPY IYALIAN PANCETTA
(Cellantani con la Zucca e Pancetta Croccante)

~Shared by Linda H., Rosharon, TX

Servings: 4-6

1/4 cup extra virgin olive oil
1/2 cup white onion, chopped
1 pound butternut squash, peeled, cut into small cubes
2 cups chicken broth
1 sprig fresh rosemary to taste
Salt to taste
freshly ground black pepper
1 box (16 ounces) BARILLA Cellentani
2 ounces Italian pancetta cut into strips
1/3 cup Parmigiano cheese, freshly grated

BRING a large pot of water to a boil.

HEAT the oil in a large skillet over medium heat.  Add onion and sauté 3 to 4 minutes.

ADD butternut squash, broth and rosemary and bring to a simmer. Cook 20 to 25 minutes or until squash is tender.

SEASON the mixture with salt and pepper.  Discard rosemary.  Place 1 1/2 cups squash mixture into a blender and process until smooth.  Return mixture to skillet, mix puree well with remaining squash and set aside.

COOK pasta according to package directions.  While pasta is cooking, heat sauce through.

SAUTE pancetta until crisp in a small non-stick skillet over medium heat. Set aside.

DRAIN pasta reserving 1/2 cup pasta cooking water.  Immediately add hot pasta to sauce mixture, adding pasta water as needed to thin sauce.  Mix well.  Transfer to a serving platter or bowl; sprinkle with Parmigiano cheese and pancetta.


HONEY MUSTARD LO MEIN

~Shared by Linda H., Rosharon, TX

You can create excitement the next time you serve chicken or pork by adding this colorful Oriental side dish to the menu.

8 ounces linguine
4 tablespoons Grey Poupon honey mustard
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1/2 teaspoon ground ginger
2 tablespoons pasta water (reserved liquid)
9 ounces frozen snow peas, cooked and drained
toasted sesame seeds (optional)

Cook pasta according to package directions and drain, reserving 2 tablespoons of the cooking water.  Blend mustard, peanut butter, soy sauce, ginger, and reserved pasta water.  Toss with hot linguine and snow peas.  Sprinkle with toasted sesame seeds if desired.  

Servings: 4


PASTA CON NOCE

~Shared by Linda H., Rosharon, TX

4 servings 

3 cloves garlic, crushed
1 cup olive oil
1 cup finely diced onions
3/4 cup chopped walnut (or more)
2 Tablespoons chopped fresh parsley
dried red chili pepper flakes
1/3 lb linguine
grated parmesan cheese, for garnish 

Prepare linguini according to package directions.  Keep warm.

Sautee garlic, onion, in oil until onion is translucent.

Add remaining ingredients except cheese, and sauté 2 or 3 minutes.

Toss with linguini, plate up, and garnish with the cheese.


PASTICCIO

~Shared by Linda H., Rosharon, TX

Greek pasta and meat sauce baked with bechamel cream sauce.  Please note that pasticcio is made in 3 stages. First the preparation of the meat sauce. Then while the meat sauce is cooking, the pasta is put on to boil and lastly the bechamel cream sauce is prepared once the rest has been assembled.

Meat Sauce
(if you would like an extra smooth consistency ask your butcher to mince the beef three times)
1.7 lbs minced (ground) beef
2 medium finely chopped tomatoes
2 medium grated onions
4-6 finely chopped garlic cloves
7 fl oz condensed tomato juice
1 tsp oregano
2 medium bay leaves
250 ml - 9 fl oz extra virgin olive oil
3 cups water
salt, pepper

3 tbsp grated parmesan or spicy gruyere cheese for sprinkling

Pour the oil into a wide pot and heat. Crumble the minced beef into the oil together with the onion and garlic. Brown everything well, over a moderate flame, while stirring constantly so your meat does not clump together. Add the fresh tomato, oregano, bay leaves, salt and pepper and stir everything regularly while waiting for the tomato to soften well. Pour in the tomato juice, stir everything and allow it to thicken. Finally, add the water and stir all the ingredients so they combine, and over a moderate flame, allow the sauce to cook until the beef is tender and the liquids have evaporated by 3/4 (about 30 minutes).

1 lb large thick macaroni with a hole in it (we call it #3 here in Greece and it is enormous spaghetti.  If you cannot find macaroni this thick - anything thinner will turn into a lump of pasta - use rigattoni and the results are great)

While the meat sauce is cooking put your pasta on to boil in a pot of plenty of salted water. When the pasta has cooked, drain very well, rinse with cold water and drain well again and place only HALF of it into an oiled deep baking tray, evenly spread out. Sprinkle the pasta with the 1 tbsp of the grated cheese. When your meat sauce is ready, pour or spoon evenly over the layer of pasta. Sprinkle the meat sauce with another tbsp of the grated cheese and spread the remaining half of the pasta evenly over the meat sauce. Sprinkle the last tbsp of grated cheese over the pasta. Place to the side and allow to sit and set while you prepare your bechamel cream sauce. Preheat your oven to 180°C/350°F.

Bechamel Cream Sauce

This particular recipe has been handed down through the ages in my family until finally it came to me. It is exceptional and regardless of how tempted you may feel to play around with the recipe, I wouldn't..the results will delightfully surprise you.

2 eggs at room temperature, well beaten
7 oz margarine
12 heaped tbsp plain flour
5 tbsp sugar
1/2 tsp ground cinnamon
3-4 level tbsp very spicy grated cheese
8-10 cups cold milk
salt, pepper
a few dabs of butter

Melt the butter in a pot over a low flame and add the flour while stirring constantly with a wooden spoon until the flour and butter combine and almost resemble a dough (roux). Do NOT scorch or burn.  Quickly add half the milk and keep stirring until the mixture becomes almost creamy and when it starts to thicken a lot, add the remaining milk gradually, while stirring. Add as much of the remaining milk so you need to acquire a thick creamy consistency as it heats in the pot and thickens. Add the eggs and continue stirring until all the ingredients have combined and your consistency has a thick and creamy texture. (If you find you have lumps, use and electric hand mixer in it for a minute or so and the flour lumps will dissolve.) Remove the pot from the flame and add the sugar, salt, pepper, cinnamon and cheese and mix everything well until it in blends in and your texture is creamy again. Return the pot to the flame and allow it to bubble over a low flame for about 2 mins while stirring constantly. If your cream sauce over-thickens, simply stir in a little more milk to thin it down.

Remove the pot from the flame and pour the bechamel cream over the second layer of pasta and level it out with the back of wet wooden spoon. Place a few dabs of butter in various places on top of the bechamel cream sauce and place the pasticcio in the oven to bake. Allow the pasticcio to bake for approximately 20-25 mins until the béchamel cream sauce has unevenly browned lightly in places. Remove the pasticcio from the oven and allow it to stand and cool for about 20 – 30 mins before cutting into servings (it will still be very very hot inside) - the first piece you cut out and lift may slightly fall apart (quite normal). If you attempt to cut it into servings before having given it time to cool, you will have pasta falling apart hither and yonder... it will still taste great but it will be very messy.


JAGERSCHNITZEL
(Hunter's Schnitzel)

~Shared by Jim H., Calgary, Alberta, Canada

We enjoy this tremendously.

35 min
15 min prep
SERVES 3 -4

For the Meat
1 lb pork cutlet, about 1/2 ",thick
1-2 eggs, beaten
salt
pepper
1/2 cup breadcrumbs (I use gluten-free)
oil

For the Gravy
2 ounces bacon, diced
4 ounces onions, chopped
8 ounces mushrooms, sliced
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry white wine
1 dash thyme
salt
pepper
1/2 teaspoon paprika
1 tablespoon parsley
2 tablespoons sour cream

Pound the cutlets and rub in the salt and pepper.

Let stand for about 10 minutes.

Dip cutlets into the beaten egg and then, crumbs.

Brown in a small amount of oil over low heat for about 10 minutes on each side.

While meat is browning, saute' the bacon and onions until golden brown.

Add the tomato paste and mushrooms and saute' over a low heat.

Add the wine, water, and seasonings; let simmer for about 5 minutes.

Stir in the sour cream.

Pour over the schnitzel.
 
Source: Recipezaar


GERMAN ROULADE

~Shared by Jim H., Calgary, Alberta, Canada

This is a traditional german dish that has become a common favorite and its soo fabulous with all the combining flavours exploding in your mouth with every bite!! by Chef Luny

1 hour
15 min prep
SERVES 6, 6 pieces

6 thinly sliced tender marinating beef steaks
6 tablespoons mustard
1 cup onion (diced)
1 cup celery (diced)
6 slices bacon
1/4 teaspoon pepper
2 garlic cloves (minced)
6 dill pickles
12 pieces of 5 inches in length kitchen twine

Preheat oven 400°F.

Place meat down counter and with a meat tenderizer beat it until you get 6 3x6 thin pieces. Spread 1 tbsp of mustard on each piece of meat.

In a bowl add the garlic, pepper, celery and onions. Mix together.

Top each piece of meat evenly with the veggie mixture. Place one slice of raw bacon on top.

Grab a dill pickle and roll the meat around the pickle. Tie string on both ends to hold it together.

In a frying pan on med high heat, place each meat roll in and fry for 2 minutes on each side. Place in roasting pan and bake for 45 minutes!

Note: I have made this without pickles, which I prefer due to friends from Germany who, depending on the region your from, go with or without pickles. ~Jim

Source: Recipezaar


BRUSCHETTA

~Shared by Jim H., Calgary, Alberta, Canada

This dish originates from central Italy back in the 15th century. Its normally served as an appetizer or snack. The word “bruschetta” comes from “buscare” in Roman dialect, meaning “to roast over coals.” When olives are pressed into olive oil, the growers sample the oil on bread that is toasted over a small fire in the pressing room. The crusty bread is then rubbed with garlic and sprinkled with salt. The meaning of the word bruschetta in the U.S. has been transformed into referring to the topping. There are literally hundreds of recipes for this dish and my variation is below. Enjoy!
  
INGREDIENTS:
1 loaf French bread
4 tomatoes, diced
3-4 cloves garlic, crushed in garlic press
1/4 cup chopped fresh basil
1/4 cup chopped scallions (green parts only)
4 tablespoons Extra-Virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
1/4 cup ground Parmesan cheese

DIRECTIONS:
Preheat the broiler.

Dice the tomatoes into 1/4 inch chunks. Chop the basil, scallions and crush garlic in a press. In a bowl, mix the tomatoes, basil, scallions, garlic with 2 tablespoons of olive oil. Season with salt and pepper.

Cut the French bread into 1/4-inch crosswise slices. Place bread slices on a baking sheet and brush them with 2 tablespoons of olive oil. Broil the bread until lightly browned, about 2-3 minutes. Remove the baking sheet from the oven and set aside.

Place a spoonful of the tomato mixture on top of each slice of bread and top it with some Parmesan cheese.

Place baking sheet back in the oven for about 3-4 minutes to heat the topping.

Remove from oven and place the bruschetta on a serving platter and serve.

Source: MyGourmetOnline.com


CHICKEN PAPRIKASH

~Shared by Jim H., Calgary, Alberta, Canada

Hungarian dish that my grandmother made. Good meal that just about everyone likes. Easy to make, although you will use alot of dishes. Spatzels make the meal! ~by Russ Wells

45 min
15 min prep
SERVES 4 -6

8 slices bacon
1/4 cup chopped onion
2 lbs boneless skinless chicken breasts
5 cups flour (spatzels)
salt
paprika
4 cups chicken stock or chicken bouillon
butter
1 1/3 cups milk
3 cups sour cream
4 eggs (spatzels)
 
Cook slowly 8 slices of Bacon in electric skillet until crisp and brown. Remove the bacon strips and add 1/4 cup of finely chopped onion. Cook Onion until transparent. Remove onion from skillet.

Cut Chicken breast into serving size pieces of chicken. Cut 1 breast into thirds.

In a gallon size sealable plastic bag, place 3/4 cup of flour, 1 1/2 teas salt and 1 1/2 teas of paprika. Shake to mix ingredients. Place chicken in bag, shake to coat.

Brown chicken in bacon grease. Reduce heat and add 2 cups of chicken stock or bullion. Cover pan and cook chicken until tender.

In a saucepan melt 4 tablespoons of butter, blend in 4 tablespoons of flour. Heat until mixture bubbles. Stir constantly. Remove from heat, add 2 cups of chicken stock or broth, 1 1/3 cups of milk, 3 tablespoons of paprika. When throughly heated, low heat. Stirring vigorously with a whisk, beater or a fork add 3 cups of sour cream in small amounts to the sauce. When sauce and sour cream are mixed add crushed bacon and onion to sauce. Pour sauce over chicken in the skillet. Heat 3-5 minutes. Turn off heat and let it sit for 1 hour. Reheat before serving. Sprinkle with paprika. Serve over Spatzle.

Recipe for Spatzels: For each person at the meal use 1 cup flour, 1 egg, 1/2 teas salt. Add water to mixture to create a very thick batter that will break with a spoon. Drop small amounts of batter (spoon size) into boiling salted water. Boil gently for 5-8 minutes. Drain and toss with butter so they won't stick together.

Source: Recipezaar


POLISH PIEROGI CASSEROLE

~Shared by Mary S., Nashville, TN

12 lasagna noodles
1/3 cup vegetable oil
4 to 5 medium-sized onions, finely chopped
1/2 teaspoon black pepper
1-1/2 cups (6 ounces) dry cottage cheese
6 cups warm seasoned mashed potatoes (instant potatoes are fine)

Preheat the oven to 350 degrees F. Cook the noodles according to the package directions and drain; set aside. Meanwhile, in a large skillet, heat the oil over medium-high heat. Saute the onions for 8 to 10 minutes or until golden brown. Reserve 1/2 cup onions for topping. Add the remaining onions, pepper, and cheese to the potatoes and mix well. Place 3 noodles on the bottom of a 9 x 13-inch glass baking dish that has been coated with nonstick vegetable spray. Spread the noodles with one-third of the potato mixture. Layer with 3 more noodles and continue until there is a total of 4 layers of noodles and 3 layers of potatoes (with a noodle layer on the top). Spread the reserved onions on top. Cover with aluminum foil and bake for 30 minutes or until heated through.


DANISH POTATO DUMPLINGS

~Shared by Mary S., Nashville, TN

2 cups potatoes -- grated
1/3 cup beef suet -- ground
3 eggs -- beaten
1 teaspoon salt
¼ teaspoon pepper
¼ cup milk
3 cups flour

Blend ingredients in order given and drop by tablespoonsful into hot broth or soup and boil 45 minutes.

Serve with meat or in soups.


IRISH SCONES

~Shared by Mary S., Nashville, TN

1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk

Sultanas (white raisins) optional
Walnut halves (optional)

Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.

Makes 6 scones.


MOROCCAN MEATBALL STEW

~Shared by Mary S., Nashville, TN

1 lb ground lamb
2 tbsp chopped parsley
1 tbsp chopped fresh coriander
1/2 tsp ground cumin
1/2 onion, peeled and finely chopped
1/4 tsp cayenne
salt to taste
2 tbsp olive oil for pan frying

2 cloves garlic, peeled
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded and chopped
1 small bunch of parsley, chopped
2 lbs tomatoes, chopped
1 tsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
2 tbsp fresh lemon juice
1/4 tsp cayenne
1 1/2 tsp salt (or to taste)

6 eggs

Combine all the ingredients for the ketfa and form into 1 inch balls with wet hands. Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered. Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cookeddown to a thick gravy.

Return the meatballs to the sauce and simmer uncovered 10 minutesmore. Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve at once directly with the pan.


ENGLISH CRUMPETS

~Shared by Mary S., Nashville, TN

7 1/8 ounces Strong white flour
1/2 teaspoon Salt
1/2 teaspoon Sugar
3/8 cup Milk
2 1/8 teaspoons Dried yeast
1 pn Bicarb of Soda
Fat for frying

Strong white flour is the type bakers use for bread dough. High in gluten in makes a good risen batter or dough. In England we have 'Crumpet Rings' which are metal, about 3" in diameter. These are placed into a fry pan and act as moulds while the crumpet cooks. Crumpets can be anywhere between 2"and 5" in diameter.

Sift the flour and salt into a mixing bowl. Gently warm the milk to just hand hot and sprinkle on the dried yeast. Leave to stand for 10 or 15 minutes until frothy. Add the yeast mix to flour and beat to a smooth batter. Cover with a damp cloth and leave to stand in a warm place for 45 minutes, or the batter has doubled in size. Dissolve the bicarb in 15ml of warm water and beat it into the batter. Cover again and leave to stand for a further 20 minutes. Place a 3 inch metal pastry cutter into a hot greased fry pan. Pour in about table spoon of the batter to cover the base thinly. Cook until the top is set and the bubbles have burst. Remove it from the ring, turn the crumpet over and cook the other side for 2 or 3 minutes only. It should just colour slightly. Cool on a wire rack.


CALAMARI MACARONATHA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 1/2 cups elbow macaroni
1 pound squid, cleaned
1/4 cup red wine vinegar
6 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
1 1/2 cups crushed tomatoes
1/4 cup dry white wine
1/2 lemon, juiced
1 cinnamon stick, broken in half
2 bay leaves
1/4 teaspoon dried basil leaves
1/2 teaspoon dried oregano
salt and ground black pepper to taste
1/2 cup grated Mizithra cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a small sauce pan, boil the squid in 3 cups of water mixed with the red wine vinegar for 8 to 10 minutes. Drain, cut into bite-sized rings/pieces, and set aside. Heat the olive oil in a large heavy skillet. Saute the onion and garlic until onion is tender, but not brown. Stir in the squid, and saute for 2 minutes. Pour in the crushed tomatoes, white wine and lemon juice. Season with cinnamon stick, bay leaves, basil, oregano, salt and pepper. Bring to a boil, reduce heat, and simmer 15 to 20 minutes partially covered, stirring occasionally. Remove from heat, and mix in cooked pasta. Serve topped with grated cheese.


CANTONESE LEAN PORK CONGEE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup long grain white rice
1/2 teaspoon salt
1 teaspoon vegetable oil
5 cups water
1/2 pound boneless pork loin roast
1 1/2 teaspoons oyster sauce
1 salted (hard-cooked) duck egg, chopped
1 hundred-year egg, minced
1 (1 inch) piece fresh ginger root, thinly sliced
1/2 cup chopped green onion ground black pepper to taste soy sauce to taste

Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes. Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg. After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.


ASIAN PASTA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (8 ounce) package thin spaghetti
2 tablespoons sesame oil
1 dash soy sauce
1/2 teaspoon cayenne pepper
1 red bell pepper, julienned
1 bunch fresh cilantro leaves, finely chopped

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool. Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.


PHILIPPINE PORK ADOBO

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1¼ pounds Boneless pork shoulder, 2-inch cubes
1 cup Water
½ cup White vinegar
2 tablespoons Soy sauce
6  Garlic cloves, minced
¼ teaspoon Pepper
4 teaspoons Vegetable oil

On a rack in broiling pan broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve. In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute.


PHILIPPINE CHICKEN AND VEAL STEW
(Adobo)

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 ounces Veal, cut into 1-inch pieces
3 tablespoons Cider vinegar
2 tablespoons Soy sauce
1½  Garlic cloves, crushed ½ small Bay leaf
4  Crushed peppercorns
2 cups Water Pimento to garnish
1 cup Cooked enriched rice, Sprinkled with chopped fresh Parsley

Broil chicken and veal on rack close to source of heat. Turn once to brown all sides. Transfer to flameproof serving casserole with cider vinegar, soy sauce, garlic, bay leaf and peppercorns. Let stand at least 1 hour, turning meat pieces several times. Add water to cover meat. Cover casserole and let simmer very slowly for 1 to 1 1/2 hours. At the end of the cooking process there should be very little sauce left in pan. If necessary, remove cover and let simmer until liquid reduces. Remove bay leaf. Garnish with pimento. Serve each portion over 1/2 cup rice.


GERMAN POTATO STEW

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 Medium onion, sliced
1/4 c Butter
3 Medium leeks (white part only)
2 lb (about 6 medium) potatoes
1 Ham bone, any size
1/4 ts Dried thyme leaves
6 c Chicken or beef stock or wat
1/2 pt Heavy cream Salt and white pepper to tas Croutons

Brown onions to a light golden color in butter in a saucepan. Clean leeks well and slice. Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock (or water) to onion. Cover and simmer until potatoes are very soft. Remove ham bone, discard. Cool potato/leek mixture slightly. Puree in a food processor or blender and return to pot. Add cream and cook a few minutes longer. Season with salt and pepper to taste. Serve with croutons. Makes about 6 servings.

Source: Plaza Inn Disney World


DZIRIAT
(Algerian Almond Tarts)

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Sugar Syrup
1 cup white sugar
1 cup water
1 teaspoon fresh lemon juice
2 tablespoons orange flower water

Dough
2 cups all-purpose flour
2 tablespoons vegetable oil
1 egg
1/2 teaspoon fresh lemon juice
1 pinch salt
1 tablespoon orange flower water

Filling
4 cups raw almonds
1 cup sugar
3 eggs
1/2 teaspoon baking powder
1 teaspoon vanilla powder
1 lemon, zested
2 tablespoons orange flower water

cornstarch, for rolling out the dough pine nuts, for decoration

Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling. Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside. Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside. In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture. Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling. Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.



THAI-STYLE CURRIED CHICKEN SKEWERS

~Shared by Jim D., WA

Active Time:  20 Minutes
Total Time:  20 Minutes
Serves: 4

INGREDIENTS
12 skewers
2 pounds boneless, skinless chicken breasts
2 tablespoons oil For the Curry paste:
1/2 onion, chopped
3 cloves garlic, crushed
2 tablespoons chopped fresh lemongrass
1 tablespoon chopped fresh coriander roots
1 teaspoon chopped fresh chili pepper
1 teaspoon grated fresh ginger
1 teaspoon grated lime zest
1 tablespoon Thai fish sauce
1 tablespoon paprika
1/2 teaspoon cumin seed

2 cups unsweetened coconut milk
1 tablespoon chopped fresh cilantro

DIRECTIONS
If using bamboo skewers, soak them in water for several hours before using to prevent burning.

Cut the chicken into long, thin strips and thread onto the skewers.

FOR THE CURRY PASTE:
Blend or process all ingredients until smooth.

Heat the oil in a large shallow pan, add the skewers in batches, and cook on both sides until lightly browned and tender (about 8 minutes); remove from pan. Reheat pan, add the curry paste mixture and cook, stirring, until fragrant (about 2 minutes). Add the coconut milk and cilantro and stir until heated through.

Serve the skewers and sauce with jasmine rice, if desired.

Nutrition Information
Serves: 4 - Facts Per Serving:
Calories:    600
Fat. Total:    40g
Carbohydrates, Total: 11g
Cholesterol: 125mg
Sodium: 476mg
Protein: 49g
Fiber: 3g
% Cal. from Fat: 60% Fat, Saturated: 0g

Source: Chicken - Cooking with Style



JAPANESE BEEF TERIYAKI WITH STICKY RICE

~Shared by Jim D., WA

Active Time:  15 Minutes
Total Time:  1 Hour 20 Minutes
Serves 4

Teriyaki is a Japanese technique of marinating meat (usually beef, pork, or chicken) in a soy sauce-based seasoned marinade before frying, grilling, or broiling it at high temperature. Teriyaki is also the name given to condiment sauces likely to be found on supermarket shelves containing similar ingredients. The sugar in this marinade gives the steak a sweet and glossy glaze, but take care when grilling that the flame does not burn it and make it bitter-tasting. You can double the marinade recipe and reserve half as a dipping sauce for the beef. Of course, in Japan you might find teriyaki made with Kobe beef, an exclusive, full-flavored, and very tender variety that is fed liberal amounts of beer and massaged with sake (sounds like quite a life, doesn't it!). However, you may need to take out a mortgage to try it, since this life of luxury makes Kobe beef extremely expensive at upwards of $100 per pound.

INGREDIENTS

For Marinade:
1 tablespoon finely minced ginger
2 garlic cloves
1 scallion, finely sliced
1 tablespoon light brown sugar
1/2 teaspoon crushed red pepper
1/2 cup soy sauce
2 tablespoons sake or dry sherry

For Steaks:
4 filet mignon steaks, about 6 ounces each

For Rice:
2 cups short-grain white rice
2 cups water
 
DIRECTIONS

TO PREPARE MARINADE:
Combine all the marinade ingredients in a shallow dish or bowl. Add the steaks and massage with the marinade. Let sit at room temperature for 1 or 2 hours, or refrigerate overnight. Turn the steaks occasionally.
 
TO PREPARE RICE:
Rinse the rice under cold running water until the water no longer looks milky. Soak in a bowl of water for 1 hour. Drain the rice and place in a saucepan with 2 cups of cold water. Bring to a boil, turn the heat to low, and cover the pan with a tight-fitting lid. Simmer for about 15 minutes, or until the water has been absorbed and the rice is sticky and soft. Keep warm.
 
TO PREPARE STEAKS:
Remove the steaks from the marinade. Grill for about 4 minutes per side for medium-rare or about 5 minutes per side for medium. Thinly slice across the grain and serve with the rice.

Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 664 Fat. Total: 14g Carbohydrates, Total: 85g
Cholesterol: 105mg Sodium: 898mg Protein: 42g
Fiber: 3g % Cal. from Fat: 19% Fat, Saturated: 0g

Source: Steaklover's Companion


BEEF STEW WITH RED WINE
(Boeuf Bourguignon)
 
~Shared by Jim D., WA 
  
Active Time:  40 Minutes
Total Time:  2 Hours 10 Minutes
Makes 4 servings

INGREDIENTS
3 tablespoons vegetable oil
1 medium onion, diced
1 medium carrot, peeled and diced
2 cloves garlic, diced
2 sprigs fresh thyme or 1 teaspoon dried, crushed
2 pounds cubed stewing beef (chuck or sirloin tip)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
4 cups red wine
1 tomato, seeded and diced
2 cups pearl or white boiling onions
1/4 pound bacon, cut into 1/2-inch strips
1/4 pound mushrooms, quartered
2 tablespoons minced fresh flat-leaf parsley
Buttered Noodles with Herbs (recipe follows)
 
Other necessary recipes: Buttered Noodles with Herbs (recipe follows) 
 
DIRECTIONS
Heat 1 tablespoon of the oil in a Dutch oven or ovenproof stewpot, and sauté the onion, carrot, garlic, and thyme over medium heat until browned, 8 to 10 minutes. When the vegetables are nicely colored, transfer them to a bowl. Wipe out any little bits of vegetable clinging to the pan so they don't burn when you sear the beef.

Pat the meat cubes dry and season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1/2 tablespoon of the oil to the pan and sear the beef in batches over high heat until it is a rich mahogany brown on all sides. This will take approximately 5 to 7 minutes depending on the thickness of the meat. Cubes tightly packed in the pan won't brown properly. Clean out any juices which are released before the next batch. Over high heat add 1/2 tablespoon of oil for each batch, then sauté the meat until browned on all sides.

Preheat the oven to 375 degrees F. Return the vegetables and the meat to the pan, dust the meat and vegetables with the flour, and cook for 2 minutes over medium heat, stirring frequently. Toasting the flour helps to develop the overall flavor of the stew. Add 3 cups of the red wine to cover the beef and bring to a boil. Add the tomato and season the stew with the rest of the salt and pepper. Cover the stew with a round of parchment paper or the lid slightly ajar, place it in the oven; and cook for 1 1/2 hours, or until the meat is tender. (If as the stew simmers the wine reduces below the meat, add a little water.)

While the stew cooks, bring a medium pot of water to a boil. To peel the pearl onions, trim the roots and make a small X with a paring knife in the other end. Boil the onions for 3 minutes, spoon them out, and set them aside to cool. Then squeeze the onions out of their skins. In the same water, blanch the bacon pieces for 3 to 4 minutes, and drain.

Heat a medium skillet, add the remaining oil, and brown the bacon and onions. Add the mushrooms and cook over high heat until golden brown. Pour off any excess fat, add the final cup of red wine to the vegetables, and simmer until the onions are tender, about 10 minutes.

When the beef is tender, remove the stew from the oven, stir in the vegetables, and simmer for 10 more minutes. Pour the stew into a warm bowl, dust with the minced parsley, and serve with buttered noodles.

Nutrition Information
Makes 4 servings - Facts Per Serving:
Calories: 1126 Fat. Total: 51g
Carbohydrates, Total: 70g
Cholesterol: 229mg Sodium: 1498mg Protein: 57g
Fiber: 4g % Cal. from Fat: 41% Fat, Saturated: 0g
 
Buttered Noodles with Herbs

Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Makes 4 servings 
 
INGREDIENTS
4 quarts water
8 ounces wide egg noodles
2 tablespoons unsalted butter
1 tablespoon mixed minced fresh herbs, such as sage, parsley, chives, thyme, savory, or chervil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper 

DIRECTIONS
In a pot, bring the water to a boil and salt generously. Cook the noodles according to package directions until tender but not mushy. Reserve 3/4 cup of the water the pasta was cooked in.
 
With a slotted spoon or a strainer, transfer the noodles to a medium-sized skillet and mix with the butter, herbs, and the cup of reserved cooking water. Toss the noodles over medium heat until all the water is evaporated and the noodles are lightly glazed. Season with the salt and pepper. Serve immediately.

Nutrition Facts per Serving
Yield: Makes 4 servings 
Calories: 268; Fat. Total: 8g; Fiber: 2g 
Carbohydrates, Total: 40g
 Sodium: 131mg
 % Cal. from Fat: 27%
Cholesterol: 69mg; Protein: 8g

Source: Gatherings & Celebrations


BLANQUETTE DE VEAU

~Shared by Jim D., WA 

Active Time:  15 Minutes
Total Time:  1 Hour 55 Minutes
Serves 4

This type of dish, more typical of the middle class than the nobility, first appeared in the eighteenth century, along with the thickening of sauces with flour and cream. In the nineteenth century, sauces were thickened with cream and an egg, and at the end of the cooking, separately sautéed onions and mushrooms were added. We prefer thickening with cream alone, as this is lighter. And we add a touch of vanilla. Untraceable by taste, it makes the sauce even more sensuous.
 
INGREDIENTS

For Meat:
1 1/2 lb veal shoulder, cut into 1 inch cubes
1 lb veal breast, sliced 1/2 inch thick

For Vegetables:
2 cups chicken broth (stock)
3 carrots, sliced 1/4 inch thick
4 tender celery leaves
1 small shallot, minced
1 small onion, minced
1 garlic clove, peeled
Salt and freshly ground pepper

For Sauce:
1/2 cup thick creme fraiche
1/4 teaspoon vanilla extract
2 teaspoons lemon juice

DIRECTIONS

FOR MEAT:
Boil water in a large pot and immerse the pieces of meat. Boil for 1 minute; drain and rinse the meat under cold water: this way, you will make a very clear broth.
 
FOR VEGETABLES:
Pour the broth into a 5 qt pot. Add 2 cups water and bring to a boil. Add the carrots, celery leaves, shallot, onions and garlic, salt and pepper. Cover the pot and simmer for 1 hour 40 minutes.
 
FOR SAUCE:
Pour the contents of the pot through a strainer set over a large saucepan. Discard the garlic and return the meat and vegetables to the cooking pot. Boil the cooking liquid in the saucepan until reduced to 3/4 cup (6 fl oz/185 ml). Whisk in the creme fraiche, vanilla extract and lemon juice and continue whisking for 1 minute.
 
TO SERVE:
Pour the thickened and flavored sauce over the meat, and warm for 5 minutes over very low heat. Serve at once with fresh tagliatelle garnished with sage.
 
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 623 Fat. Total: 38g Carbohydrates, Total: 12g
Cholesterol: 260mg Sodium: 328mg Protein: 56g
Fiber: 3g % Cal. from Fat: 55% Fat, Saturated: 0g
 
Source: The Heritage of French Cooking



RUSSIAN STEPPE BEEF BORSCHT

~Shared by Jim D., WA

Active Time:  50 Minutes
Total Time:  2 Hours 5 Minutes
Serves 8

Borscht is a beet soup originating in Eastern Europe. Although it always contains beets, the meat, stock, and vegetables vary from region to region. This version, with meatballs rather than diced meat, is a favorite in the Russian Steppe region, the vast treeless grassland prairie. Borscht may be served hot (as it is here) or chilled, and is traditionally garnished with a dollop of sour cream. If serving this recipe chilled, you can puree it, but since the meatballs go best with warm borscht, you might want to omit them from the chilled version. Serve with a good crusty bread.

INGREDIENTS

For Meatballs:
1 tablespoon butter
1/2 onion, minced
1 garlic clove, minced
1/2 teaspoon chopped thyme
12 ounces lean high-quality ground beef
1/4 cup fresh bread crumbs
1 egg, beaten
4 cups beef stock

For Borscht:
6 beets, well scrubbed
3 tablespoons butter
1 onion, diced
2 carrots, diced
1 leek, diced
2 tablespoons red wine vinegar
6 cups beef stock
1 Idaho potato (about 8 ounces), peeled and diced
1/2 head small cabbage (about 1 pound), diced
2 bay leaves
1/2 teaspoon chopped thyme
1/2 cup sour cream, for garnish
1 teaspoon minced parsley, for garnish
 
DIRECTIONS

TO PREPARE MEATBALLS: Melt the butter in a stockpot or large saucepan, add the onion, and sauté over medium heat for about 5 minutes, or until softened. Add the garlic and thyme and sauté for 2 minutes longer; transfer to a large mixing bowl and let cool. Add the beef, bread crumbs, and egg to the bowl and gently mix to combine. Season with salt and pepper. Form into 16 meatballs and refrigerate for about 30 minutes. In a saucepan, bring the stock to a boil, turn down the heat to a simmer, and add the meatballs (in batches, if necessary) and cook for about 15 minutes, or until no longer pink, occasionally skimming the surface of the stock to remove any impurities. Remove the meatballs from the broth with a slotted spoon and keep warm, or refrigerate until ready to serve. Discard the broth. If refrigerating, reheat the meatballs in a low oven or in cup of fresh broth.
 
TO PREPARE BORSCHT: Cut the greens off the beets, leaving about 1 inch of stem. Place the beets in a saucepan with just enough cold water to cover, and bring to a boil. Turn down the heat and simmer, partially covered, for 30 to 40 minutes, or until tender. Remove the beets, and reserve 1 of them. Peel and dice the remaining 5 beets; there should be about 4 cups. Reserve the cooking liquid. Heat the butter in a stockpot or large saucepan, add the onion, and sauté over medium heat 5 to 7 minutes, or until softened. Add the carrots, leek, garlic, and diced beets and sauté for 2 to 3 minutes longer. Stir in the vinegar and cook for 1 minute, while stirring the bottom of the pan.
 
Pour in 6 cups of the beef stock and the cooking liquid from the beets, and add the potato, cabbage, and bay leaves. Season with salt and pepper. Bring to a boil, skim the surface to remove any impurities, and turn the heat down to medium-low. Simmer for about 45 minutes, skimming the surface occasionally. Remove the bay leaves and transfer 1 cup of the soup and vegetables to a blender. Dice the reserved beet and add to the blender. Puree and add the mixture back to the soup. Add up to 2 cups more stock or water if the soup gets too thick. Add the thyme a few minutes before you are ready to serve. Season with additional salt, pepper, and red wine vinegar as necessary.
 
TO SERVE: Ladle the warm soup into serving bowls and add 2 meatballs to each serving. Garnish with a dollop of sour cream and the parsley.
 
WINE RECOMMENDATION: Merlot is the choice here as a tasty complement to the flavorful mixture of ingredients. St. Emilion, from Bordeaux (the original progenitor of California Merlots), would be equally appropriate.
 
HELPFUL TIPS: We used the paysanne cut for the beets, carrots, and potatoes; this is a 1/2-inch square about 1/4-inch thick. This takes a bit more time, but gives an attractive appearance to the soup. Whether you dice the vegetables, or cut them in a paysanne, try to keep them a uniform size. Although this recipe calls for 6 beets, the amount of beets you need will vary depending on size. You may need as few as 4 large or as many as 8 small. Don't be dismayed if you don't have exactly 4 cups of diced beets. A little more or less won't affect the flavor of the soup, and by adding the cooking broth to the soup, you will achieve the intense purple color of borscht.

Nutrition Information
Serves 8 - Facts Per Serving:
Calories: 255 Fat. Total: 11g Carbohydrates, Total: 22g
Cholesterol: 58mg Sodium: 230mg Protein: 19g
Fiber: 5g % Cal. from Fat: 39% Fat, Saturated: 0g
 
Source: Beef for All Seasons



ALBONDIGAS SOUP WITH CILANTRO PESTO
 
~Shared by Jim D., WA
  
Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
Serves 8

Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste.

INGREDIENTS
3/4 cup short-grain white rice
1 1/2 cups water
4 tablespoons vegetable oil
2 white onions, diced
1/2 lb ground pork
1/2 lb ground beef
1 egg
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 clove garlic, minced
1 zucchini, diced
2 carrots, peeled and diced
2 ripe tomatoes, peeled, seeded and diced
6 cups chicken broth

Cilantro Pesto
1/2 cup coarsely chopped fresh cilantro
1 fresh mint sprig, stemmed and chopped
Juice of 2 limes
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt
 
DIRECTIONS

Place the rice in a heatproof bowl. Bring the water to a boil and pour it over the rice. Let soak for 40 minutes, then drain; set aside.
 
Meanwhile, in a saute pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the onions and saute until soft, about 5 minutes. Remove from the heat and let cool.
 
In a bowl, combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Using your hands, mix well and form into 1-inch balls.
 
In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining onion and saute until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs into the pot, reduce the heat to low and simmer uncovered until the meatballs are fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
 
While the soup simmers, make the cilantro pesto: In a mini food processor or a blender, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.
 
Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once.

Nutrition Information
Serves 8 - Facts Per Serving:
Calories: 347 Fat. Total: 20g Carbohydrates, Total: 23g
Cholesterol: 57mg Sodium: 766mg Protein: 18g
Fiber: 3g % Cal. from Fat: 52% Fat, Saturated: 0g
 
Source: Casual Cuisines of the World - Cantina


MANICOTTI CASEROLE
Italian

~Shared by Ann, Mims, FL

Ingredients:
1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage
1 (8 ounce) can mushrooms, drained
2 (32 ounce) jars spaghetti sauce
1 1/2 pounds shredded mozzarella
cheese
thinly sliced pepperoni

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.

3. Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.

4. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Source: Allrecipes.com


SALTED CARAMEL ICE CREAM

~Shared by Ann, Mims, FL

Makes about 1 qt
Active time: 30 min
Start to finish: 4 hr

It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal. Based on a traditional candy from Brittany (and a favorite flavor pairing among French and American chefs), the combination of salty and sweet exerts an almost primordial pull, and cream, milk, and eggs provide lush, luxurious texture.

1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Equipment: an ice cream maker

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.

Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to boil in a small heavy saucepan, stirring occasionaly.

Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F=2 0on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Chill custard, stirring occasionally, until very cold, 3 to 6 hours.

Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

Cooks’ note: Ice cream keeps 1 week.

Source: www.gourmet.com


SOBA NOODLES WITH FRILLED VEGEATBLES AND SESAME-GINGER DRESSING

~Shared by Ann, Mims, FL

This cool vegetarian noodle dish is a perfect meal for a hot summer day. Since it is served at room temperature, you can prepare everything several hours ahead, then assemble it at the last minute. The dressing keeps overnight in the refrigerator.
 
Dressing Ingredients:
2 tablespoon s minced ginger
1/4 cup mirin (sweet rice wine)
1 tablespoon sugar
1/2 teaspoon sea salt
3 tablespoons tahini (sesame paste)
1 tablespoon cayenne pepper
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
 
Dressing Instructions:
1. Combine all the ingredients in a saucepan and heat over medium-low heat, stirring until the tahini is dissolved. Transfer to a bowl and set aside to cool. (To store, transfer the dressing into a glass jar with a tight-fitting lid; it will keep for a couple of days refrigerated. To serve, add 1 to 2 tablespoons water to the dressing and heat in a small saucepan until the sesame paste is dissolved. Let cool before serving.)

Makes 3/4 cup
 
Noodles Ingredients:
1 tablespoon sugar
1/2 cup mirin (sweet rice wine)
3 tablespoons soy sauce
1 teaspoon sesame oil
6 shiitake mushrooms, stems removed
3 leeks
1 pound asparagus, tough stem ends removed
1 cup snow peas
2 bundles soba (buckwheat) noodles
2 cups bean sprouts
 
Noodles Instructions:
2. Heat the grill.

3. While waiting for the grill to get hot, combine the sugar, mirin, soy sauce, and sesame oil in a large bowl and whisk to mix. Add the mushrooms, leeks, asparagus, and snow peas. Toss lightly and set aside.

4. Put a fine-mesh grill rack over the regular rack. Put the mushrooms, leeks, and asparagus on the grill over medium-high heat and brush with the marinade. Grill the asparagus until they are slightly charred and the color has brightened, about 2 minutes. Grill the leeks until slightly charred and soft, about 3 minutes. Grill the mushrooms until slightly charred and soft, about 3 minutes. Transfer to a plate. Put the snow peas on the grill last and cook until the color brightens, about 1 minute.

5. When they are cool enough to handle, slice the asparagus, leeks, and mushrooms into thin diagonal slices. Set aside.

6. Cook the soba in a large pot of boiling water until soft, 3 to 4 minutes. Drain in a strainer and rinse well with cool water. Squeeze the noodles to extract all the excess water. Transfer to a bowl. Add the bean sprouts and grilled vegetables.

7. Just before serving, add the dressing to the noodles, and mix well.

Makes 6 servings
 
Source: Asian Grilling by Su-Mei Yu


ITALIAN FRUIT CROSTADA

~Shared by Ann, Mims, FL

The Master Fruit Crostata Recipe
 
David Lebovitz is a famous pastry chef who has published several cookbooks and I visit his web blog from time to time. On one of these visits I came across a recipe for Easy Jam Tart and things haven't been the same since. The tart, or crostata as we call them here in Italy, is made with a crust that you can throw together in mere minutes and instead of rolling into a thin sheet and precariously trying to get that same thin sheet into a tart pan without tearing it to shreds (I TOLD you I dislike pastry dough!) you simply press the dough into the pan with your fingers. What is even better is that once baked the crust is buttery and tender but has a unique texture due to the addition of corn meal. The first time I made tart using David's recipe, I used a simple jam filling and after just one taste I was hooked. My first thought was of all the possible fillin g variations I could make with this great crust and I began a summer long marathon to try every possible fruit and fruit variation in this simple crostata crust... Over the past couple of months I made this crostata with apricots, apples, peaches, cherries, plums, wild berries, strawberries, numerous fruit combinations, various jams, and even Nutella. I honestly do not have a favorite filling as they all were delicious in their own way. I will share with you my "Master Crostata" recipe so you too can create your own delicious unique variations. This really is such an easy recipe that even if you are a complete novice in the kitchen you cannot fail. My 6 year old granddaughter Sarah made a sour cherry crostata all by herself when she was visiting and it turned out great. The crostata crust has been adapted from David Lebovitz's Easy Jam Tart version with just a few changes. I have learned through my exploration into "everything crostata" that you can even substitute ground nuts for the corn meal with great results as well.
 
This crostata or tart bakes quickly, actually in under 30 minutes so I find it preferable to cook the fresh fruit for the filling a little first to ensure the fruit is tender. You can use any of the fruits listed, or combination of fruits, and I like to add a cup of jam to the fresh fruit to help thicken the filling, and I would try and choose a jam with a similar flavor to your chosen fruit. You can also simply use jam as your filling but if you do so it is best to choose a low sugar jam, or one you have made yourself that isn't too sweet. I have even used frozen mixed berries with great results in this recipe simply by cooking them up with a bit of sugar and then mixing them with jam in the same manner. See step by step photo description using link below recipe.

Filling:
3 Cups Prepared Fruit - Apricots, plums and cherries I simply remove the pit and chop, while peaches I peel as well.
1/2 Cup Sugar
1 Tablespoon Lemon
1 Cup Of Related Flavor Jam

Crust:
9 Tablespoons (128 grams) Softened Unsalted Butter
1/2 Cup Sugar
1 Egg
1 Egg Yolk
Dash of Salt
1/2 Teaspoon Cinnamon
1 1/2 Cups Flour
1/2 Cup Cornmeal (Or Ground Nuts)
2 Teaspoons Baking Powder

Place the fruit in a saucepan with the lemon and sugar and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes or until the fruit has softened. Add the jam, mix and set aside.

Mix together the butter and sugar with a hand mixer until well blended. Add the egg and egg yolk and continue to mix just until smooth. In a separate bowl, mix the flour, cornmeal, salt, baking powder and cinnamon. Add the dry ingredients to the butter mixture and mix just until the dough comes together.

Preheat oven to 375 degrees F. Take about 3/4 of a cup of the dough mixture and set it aside. Press the remaining dough into the bottom and up the sides of a 10 inch tart pan with a removable bottom. Spoon the fruit mixture into the crust and use a spoon to smooth across the bottom crust. Using your fingers, break up the remaining crust mixture into small pea sized pieces and drop it across the top of the tart. Do not worry that it doesn't cover completely as it looks more rustic this way! I often leave the center open to show off the lovely fruit filling.

Bake the tart in the preheated oven for about 25 minutes or until it is lightly browned. Remove from the oven and allow to come to room temperature before serving.

Variations: If using cornmeal (not ground nuts) you can add some chopped nuts into the leftover dough to be used for the topping. I like almonds with peaches or apricots, and walnuts or hazelnuts with plums or apples. If using jam alone as your filling 3 cups is plenty.

Source: Deborah Mele, www.italianfoodforever.com



MOROCCAN PITA SANDWICHES

~Shared by Ann, Mims, FL

Upgrade sandwich night by serving these hearty pitas mini burgers. Pair with a small salad for a light, simple dinner in minutes.

Patties:
1/3 cup finely chopped onion
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
12 ounces ground round
1 large egg
Cooking spray

Sauce:
1 cup fat-free Greek-style yogurt
2 teaspoons tahini (sesame seed paste)
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 garlic clove, minced

Remaining ingredients:
4 (6-inch) pitas, halved
4 green leaf lettuce leaves
16 (1/4-inch) tomato slices

1. Preheat oven to 400°.

2. To prepare patties, combine first 10 ingredients. Divide into 8 equal portions; shape each into a 1/4-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties to pan; cook 5 minutes or until browned, turning occasionally. Arrange patties on a baking sheet. Repeat procedure with remaining patties. Bake at 400° for 5 minutes or until done.

3. To prepare sauce, combine yogurt and next 5 ingredients (through garlic). Spoon 2 tablespoons sauce into each pita half; top with 1 lettuce leaf, 2 tomato slices, and 1 patty.

Yield:  4 servings (serving size: 2 pita halves)
CALORIES 370 ; FAT 9.1g (sat 3.3g,mono 3.9g,poly 0.9g); CHOLESTEROL 31mg; CALCIUM 99mg; CARBOHYDRATE 39.6g; SODIUM 633mg; PROTEIN 31.2g; FIBER 2.1g; IRON 4.9mg

Source: Cooking Light


BASIC BEEF STIR-FRY

~Shared by Ann, Mims, FL

Frozen stir-fry vegetables and storebought stir-fry sauce do most of the work for you in this easy recipe. Basic Beef Stir-fry is a great choice for newcomers to Chinese cooking - the frozen stir-fry mix gives you a good idea of the types of vegetables used in stir-frying and how they are prepared, while the stir-fry sauce adds extra flavor.

Ingredients:
3/4 - 1 pound flank steak
1/2 cup stir-fry sauce (such as Kikkoman)
2 cloves garlic, chopped
3 tablespoons canola oil or peanut oil, divided
3 - 3 ½ cups frozen stir-fry vegetable mix

Preparation:
1. Use a sharp carving knife or a cleaver to cut the steak into thin slices that are about 1/8 inch thick and 1 ½ - 2 inches long. If you like, go one step further and lay the strips on top of one another and cut again into thin strips.

2. Measure out the stir-fry sauce into a small bowl or a measuring cup. Chop the garlic.

3. Heat a wok or heavy skillet over medium-high heat until it is almost smoking. Add 2 tablespoons oil into the wok, tilting the pan and drizzling the oil so that it coats the sides of the pan. When the oil is hot, add half of the chopped garlic. (You can test to see if the oil is hot by dropping in a small piece of garlic. If it sizzles, the oil is ready). Stir-fry the garlic for 10 seconds, and then add the beef.

3. Lay the beef flat in the pan. Let it brown briefly, then stir-fry the beef until it loses its redness and is nearly cooked through (if you are using 1 pound beef it's best to divide it in half and cook in two batches). Remove the stir-fried beef and drain in a colander or on paper towels.

4. Heat 1 tablespoon oil of oil in the same wok or skillet. When the oil is hot, add the remainder of the garlic. Stir-fry for 10 seconds, then add the frozen vegetables. Stir-fry for 3 - 5 minutes, or according to package directions. Splash the vegetables with a bit of water if the vegetables begin to dry out while you are stir-frying.

5. Add the stir-fried beef back into pan. Add the stir-fry sauce and bring to a boil. Stir-fry for 1 - 2 more minutes to mix everything together. Serve hot over cooked rice.

Source: Rhonda Parkinson, About.com


ROASTED CHILE GUACAMOLE

~Shared by Ann, Mims, FL

Ingredients:
2-4 green chiles such as Anaheim, Hatch, or Poblano (roasted)
3 large or 4 medium, ripe avocado
1/2 white onion, peeled and finely chopped
1 serrano chile, finely chopped
2 tablespoons lemon juice
1/2 cup fresh cilantro, finely chopped
1 teaspoon salt

Preparation:
Roast the green chiles and remove the skin.

Chop the green chiles very fine. Mash the avocado with a fork until almost smooth. Fold in the remaining ingredients and the chiles into the mashed avocado.

Serve with your favorite tortilla chips or make your own.

Source: About.com



SAG PANEER

~Shared by Ann, Mims, FL

Yield: 4 servings

1 Bunch spinach, leaves only
250 g Ricotta cheese, cubed
Oil for frying
2 ts Dried fenugreek leaves
1 l Onion, finely sliced
2 ts Finely chopped garlic
1 ts Finely chopped fresh ginger
2 ts Ground cummin
1/2 ts Ground turmeric
1 md Tomato, chopped
1 ts Salt
Juice of half a lemon

Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set aside. Fry cheese to a golden brown and set aside. Heat 3 tablespoons oil in a saucepan, stir in fenugreek leaves then onion and fry till soft and golden. Stir in garlic, ginger, cummin, turmeric, tomato, salt and lemon juice. Cook till oil comes to the surface and the mixture smells fragrant.

Mix in the spinach and cook for further 5 minutes. Gently stir in the cheese cubs, heat through and serve with rice and accompaniments.

Source: The Curry Cookbook by Charmaine Solomon


SAG PANEER II

~Shared by Ann, Mims, FL

2 tablespoons vegetable oil
1 large onion, chopped
pinch of cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1/2 pound fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Paneer

Heat oil in saucepan and saute chopped onion until light brown. Add cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, sliced tomato and black pepper and saute about 30 seconds. Add chopped spinach and saute, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and still remains crunchy.

Add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while it is sauteeing. Add cream, tomato puree, cilantro and cubes of cheese (paneer). Cook it well, stirring so it doesn't scorch. When cream boils, cook another 1 1/2 minutes over high heat.

Serves 4.

Source: International Recipes


GERMAN GARLIC SOUP
Knoblauchcremesuppe

~Shared by Ann, Mims, FL

Serves two, multiply as desired.
 
This garlic soup is not overpoweringly garlicy, so don't be scared. It's mild and mellow and creamily seductive. Try it, you'll like it.
 
3 tbs unsalted butter
10 cloves garlic
1/4 cup sifted flour
3/4 cup milk
1 1/2 cup chicken (or vegetable) stock
2 tbs chopped parsley, plus additional for garnish
2 slices crusty bread
 
Melt the butter in a heavy saucepan, preferably with a rounded bottom (easier for whisking). Keep the butter on a low heat and add the garlic, finely minced or squeezed through a garlic press. Sauté gradually, on low heat, making sure the garlic does not brown.
 
When the garlic has softened (5-10 minutes), begin whisking in the flour so that it forms a thick paste. Add the milk, in a slow stream, whisking constantly (standard roux technique). When the milk has been fully incorporated, begin whisking in the chicken stock. Allow the soup to bubble and thicken, and add more stock if needed.

Chop the parsley and stir into the soup. Cut the bread into medium cubes and toast in an oven or toaster oven. Garnish with extra parsley and the=2 0bread cubes (you could use pre-made croutons, but I prefer toasted bread as it is a bit more chewy).
 
A word of warning for those, like me, who play lose and fast with recipes and might be tempted to skip the parsley—don’t. Trust me on this one, it’s just not as good without it.
 
Source: www.kitchenproject.com


MESFOUF QSENTENA
Sweet Couscous With Dates & Nuts

~Shared by Ann, Mims, FL

This dish is a regional speciality of an area of Algeria called Constantine. For best results, use freshly steamed couscous. This dish is often served with laben aka buttermilk. You can substitute raisins for the dates, just soak them for 5 mins in hot water.

10 min
Serves 6 -8

1 kg fine couscous, cooked (preferably steamed)
300 g walnuts (or other nuts)
200 g dates
80-100 g butter, softened
80-100 g ghee
1/2 teaspoon salt
sugar

Place the cooked couscous in a large bowl & mix in the salt.

De-stone the dates & roughly chop them. Chop the walnuts into relatively small pieces (about the size of a pea).

Starting with 80g of each of the butter & the ghee, mix them into the couscous - the best way to do this is with your hands, Rub the couscous between your fingertips & palms until the grains are evenly coated.

Set aside 2 tbsp of the dates & of the walnuts, mix the remainder into to the couscous & mix well until evenly distributed.

Taste & add more butter or ghee if desired.

Transfer the couscous to a large serving bowl & decorate with the reserved dates & walnuts. Sprinkle a little sugar over the top of the couscous & serve.

Allow people to add their own sugar to taste.
 
Nutrition Facts 
Serving Size 1 (277g)
Recipe makes 6 servings 
Calories 1259  
Calories from Fat 520  (41%) 
Amount Per Serving  %DV 
 Total Fat 57.8g  88% 
 Saturated Fat 18.3g  91% 
 Monounsaturated Fat 11.2g  
 Polyunsaturated Fat 24.9g  
 Trans Fat 0.0g  
Cholesterol 62mg  20% 
Sodium 288mg  12% 
Potassium 719mg  20% 
Total Carbohydrate 160.9g  53% 
 Dietary Fiber 14.3g  57% 
 Sugars 22.4g  
Protein 29.9g  59% 
Vitamin A 753mcg  15% 
Vitamin B6 0.5mg  25% 
Vitamin B12 0.0mcg  0% 
Vitamin C 0mg  1% 
Vitamin E 2mcg  6% 
Calcium 105mg  10% 
Iron 3mg  20% 

Source: Recipezaar


ETHIOPIAN STYLE SPICY BRAISED CHICKEN

~Shared by Johnny, LA

If you have not tried Ethiopian food, you should. New food tastes are always an adventure. This Ethiopian style spicy braised chicken recipe is not exactly authentic, but it is close to it.

INGREDIENTS

3 lbs chicken, remove skin and cut into small pieces*
8 oz Tomato sauce
1/2 cup chicken broth
2 medium onions, chopped
2 garlic cloves, minced
4 tbsps paprika
½ stun ground turmeric
1 tbspn ginger root, freshly grated
¾ to 1 tbspn red pepper flakes
1/8 tspn ground cardamom*
1/8 tspn allspice
1/8 tspn ground nutmeg
1/8 tspn cinnamon
1/8 tspn cloves
2 tbspn vegetable oil
½ to 1 tspn salt

DIRECTIONS

In a medium bowl, add tomato sauce, chicken broth, paprika, red pepper flakes, grated ginger root, cardamom, nutmeg, cinnamon, allspice and cloves. Mix well. Cover bowl and set aside.

In large heavy skillet with a lid, cook garlic and onion in oil until the garlic looses it rawness and the onions are transparent and tender. Lower heat to medium-hot and add tomato sauce mixture, salt and turmeric to the skillet and stir. Add chicken to skillet and cover in tomato mixture.

Bring heat up to high to bring chicken and tomato sauce to a low boil. Immediately lower heat and simmer covered for 10 minutes. Remove skillet lid, stir and continue cooking chicken and turning often, for 10 to15 minutes more, or until chicken pieces run clear when pierced with a fork or knife. Skim fat from top of the sauce for a better looking presentation. Serve with flat-bread or French bread.

An excellent companion dish to authentic Ethiopian spicy braised chicken is Atkilt Wot, an Ethiopian vegetarian stew of cabbage, carrots and potatoes that are simmered in sauce with herbs. For this dish, simply saute roughly cut cabbage in chicken stock, with a pinch of salt, and a large pinch of hot pepper flakes, until crisply done.

Makes 3 or 4 servings.

Hints
*It is not necessary to remove skin from chicken; this is a matter of preference. To cut chicken in small pieces, you may need a cleaver. Otherwise, cut chicken into as many pieces as possible.

*Cardamom is often used in North African, Indian and Asian cooking. It is one of the ingredients in curry powder and garam masala.

*Turmeric has been called, “The poor mans saffron” because its coloring capacity is similar to saffron. It is used often used in Indian, Caribbean, North African and Middle East cooking; and one of the ingredients used in curry powder blends.

Source: Bella Online


ZUPPA DI CIPOLLA CON VINO
Onion Soup With Wine

~Shared by Johnny, LA

Serves 4

5 Sweet Medium Onions, Thinly Sliced
2 Tablespoons Unsalted Butter
2 Tablespoons Oil
2 Teaspoons Flour
1 Cup Dry White Wine
3-4 Cups Rich Beef Broth
Salt & Pepper
4-6 Slices Day Old Crusty Italian Bread
4-6 Slices Mozzarella Cheese
1/4 Cup Parmesan Cheese

Heat the oil and butter in a heavy saucepan and add the onions. Cook over medium heat, stirring frequently until they are soft and golden brown, about 10-12 minutes. Add the flour and mix well. Add the wine, and reduce by half.

Add the broth and cook for about 20 minutes, seasoning with salt and pepper as needed. Spoon into individual ovenproof bowls, and top each with a slice of bread topped with the mozzarella and parmesan cheeses.

Place under the broiler until golden and bubbly. Serve hot.

Buon appetito!


SALADA DE CHUCHU
(Mirliton Salad)

~Shared by Johnny, LA

"Maria's Cookbook," from Brazil, lists this simple salad, which is just cooked mirliton -- or chuchu, as it's known in that country -- in a vinaigrette.:

6 mirlitons, peeled and seeded
3 cloves garlic, finely chopped
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
Salt and freshly ground pepper to taste

Boil the chayote in salted water until tender, about 10 minutes. Drain and combine with remaining ingredients in a serving bowl. Toss to combine and chill for at least 2 hours.
 

MAUI ARTICHOKE & CRAB DIP
 
~Shared by Treva, NC

2 (16 oz.) loaves King's Hawaiian Sweet Bread
3 (8 oz.) pkg. Cream cheese
1 c. Mayonnaise  (I use Miracle Whip)
1/3 c. Dijon mustard
¾ tsp. Cayenne pepper
1 tsp. Garlic powder
1 can artichoke hearts, drained and chopped
12 oz. Cooked crab meat
8 oz. Shredded cheddar cheese

Carefully hollow one loaf of bread after slicing thin slice off of top, leaving 1" on sides and bottom. Cube removed bread and additional loaf. Mix remainder of ingredients, except cheddar cheese. Warm the mixture in microwave or on top of stove. Mix ½ of the cheddar cheese with warmed mixture and then pour into hollowed out loaf. Garnish with remaining cheese. Arrange bread cubes around loaf of dip when ready to serve.
 
Serve warm or cold. This is best served warm.



HALIBUT IN THAI CURRY SAUCE

~Shared by Treva, NC

This speedy fish dish boasts authentic Indian flavors. Nutty basmati rice is the perfect vessel for the boldly spiced, creamy sauce.
 
Serves: 4 
Total Time: 25 min
Prep Time: 10 min
Cook Time: 15 min
 
1 can(s) (13 1/2- to 14-ounce) light coconut milk
1 teaspoon(s) grated peeled fresh ginger
1 teaspoon(s) brown sugar
1/2 teaspoon(s) Thai red or green curry paste or curry powder
1 clove(s) garlic, finely chopped
4 piece(s) (about 6 ounces each) skinless halibut fillet
2 green onions, chopped
1/4 cup(s) (firmly packed) fresh cilantro leaves, chopped
1 lime, cut into wedges
Cooked basmati or jasmine rice
 
In nonstick 12-inch skillet, whisk coconut milk, ginger, brown sugar, curry paste, and garlic until blended; heat to boiling over high heat, stirring. Reduce heat to medium-low and cook 5 minutes, stirring occasionally. Add halibut fillets to skillet and cook 4 to 5 minutes on each side or just until fish turns opaque in the center. Transfer halibut to warm deep platter. Remove skillet from heat. Stir green onions and cilantro into sauce in skillet; pour sauce over halibut. Serve halibut with lime wedges and basmati rice.
 
Nutritional information given is based 1 serving without rice.
Nutritional Information (per serving)
Calories 290 Total Fat 13g Saturated Fat 6g Cholesterol 54mg Sodium 120mg Total Carbohydrate 4g Dietary Fiber 1g Sugars -- Protein 37g

Source: Good Housekeeping



BAKLAVA TARTLETS

~Shared by Treva, NC

Want a quick treat that's delicious and easy to do? These tartlets will do the trick. You can serve them right away, but they're better after chilling for about an hour in the refrigerator. A little sprig of mint adds just a touch of color. —Ashley Eagon, Kettering, Ohio

SERVINGS 45
PREP 25 min.
TOTAL 25 min.
 
2 cups finely chopped walnuts
3/4 cup honey
1/2 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1/4 teaspoon ground cloves
3 packages (1.9 ounces each) frozen miniature phyllo tart shells

In a small bowl, combine the first six ingredients; spoon 2 teaspoonfuls into each tart shell. Refrigerate until serving. Yield: 45 tartlets.
 
Nutrition Facts One serving: (1 each) Calories: 76 Fat: 5 g Saturated Fat: 1 g Cholesterol: 5 mg Sodium: 24 mg Carbohydrate: 6 g Fiber: 0 g Protein: 2 g

Source: Taste of Home


GREEK TIROKAFTERI
(Spicy Cheese Dip)

~Shared by Jessica, Corfu, Greece

I'm sending along a few of my favorite recipes from fellow bloggers in Greece.  They are tried and true and really tasty recipes!  Here's also a link to my blog, Prespero's Cellphone, which is about my life and times in Corfu.  If you have time you might enjoy looking - we just made wine from our very own grapes!

This is a traditional spicy cheese dish, which can be served as a meze with ouzo or beer, or as a dip. It is quick and easy to make.

2 ounces green chili peppers (the variety which is about 20cm long)
½ kg feta cheese
¼ kg ricotta cheese (Greek anthotiro is better, if you can get it)
3 teaspoonfuls lemon juice
100ml extra virgin olive oil

Wash the peppers, remove the stalk and the seeds and cut them in two. Boil them for a quarter of an hour until the skin separates from the body and then remove the skin (use gloves to do that otherwise you will suffer an unpleasant hot feeling in your hands). Put them with the rest of the ingredients in a liquidizer and mix them well.

Place it in a bowl and serve with grilled or fried vegetables or as a dip.

Source: Real Greek Recipes


GREEK MEATBALLS IN AVGOLEMONO SAUCE
(Keftedes me Avgolemono)

~Shared by Jessica, Corfu, Greece

This is another way of preparing meatballs and is especially popular in the Agrinion area (NW Greece).

For the meatballs
1kg minced beef
1 large onion very finely chopped
Bunch of chopped parsley
A few leaves chopped mint
2 slices dry, white bread soaked in milk and well drained
1 tablespoon olive oil
1 whole egg
1 cup plain flour
1 ½ cup vegetable oil for frying
Salt & pepper to taste

For the sauce
2 tablespoons flour
100 ml extra virgin olive oil
Juice from 2 medium lemons
Yolk from 1 large egg
1 litre water

To make the Meatballs
Apart from the flour and the vegetable oil, mix all the other ingredients together well.
Make medium-size balls from the mixture.
Roll the balls in flour and then deep fry them for 15 minutes.

For the Sauce
In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.
Add 1 litre water and mix well.
Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.
Beat the egg yolk thoroughly.
Add the lemon juice to the egg and keep beating.
Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.
Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.

Serve with a sprinkling of pepper and fresh mint on top.

Source: Real Greek Recipes


OSLO KRINGLE

~Shared by Patricia, Charlevoix, MI
 
Pastry:
1 cup flour
1/2 cup margarine
2 tablespoons water
 
Filling:
1 cup water
1/2 cup margarine
1 cup flour
3 eggs
Pinch of salt
1/2 teaspoon almond flavoring
 
Icing:
1/2 cup powdered sugar
1/2 teaspoon almond flavoring
Milk
 
Mix 1 cup flour, margarine and water for pastry. Press into 9x12 inch cookie sheet. In a saucepan, boil water and margarine for filling. Remove from heat and all flour. With a wooden spoon, beat in eggs, one at a time. Add salt and flavoring. Bake at 375 degs for 35 minutes.
 
Make icing by mixing sugar, flavoring and enough milk to make a spreading consistency. Spread on baked pastry and cut into squares.
 
Thank you Helga


SICILIAN CAPONATA
(Eggplant Compote)

~Shared by Patricia, Charlevoix, MI
 
3 medium sized baby eggplants
1 cup olive oil
1 14 ounce can whole tomatoes
2 ounces pine nuts
2 ounces black olives
2 ounces green olives
2 ounces capers
1/2 teaspoon olive oil
2 teaspoons diced garlic
1 onion, diced
1 small stalk celery, diced
2 tablespoons vinegar
1/2 teaspoon sugar
 
Dice eggplant into medium pieces and set in cold salt water for 2 hours. Strain and wash, then fry in hot olive oil. Drain and cool on paper towel.
 
Saute celery, onion and garlic in olive oil for 10 minutes; add tomatoes, pine nuts, olives, capers, vinegar and sugar. Simmer for 20 minutes then cool until totally cold. Add cold egg plant carefully; refrigerate for at least 3 hours prior to eating. Serve with a stick to your ribs - not the roof of your mouth - bread.
 
Thank you to Z, a retired chef


SCHMIERKAESE PFUND KUCHEN
(Cottage Cheese Pound Cake)

~Shared by Patricia, Charlevoix, MI
 
3/4 cup margarine
1 cup cottage cheese
1/4 cup milk
2 cups sugar
2 cups flour
1 teaspoon baking powder
6 eggs (separated)
1 teaspoon vanilla extract
1 teaspoon lemon extract
 
Cream margarine, add sugar gradually, creaming thoroughly. Add vanilla and lemon extract. Sift flour and baking powder. Add dry ingredients, cottage cheese and milk alternately at low speed. Fold in stiffly beaten egg whites. Bake in greased and floured tube pan for 1 hour at 350 degs.
 
May be served plain or with a glaze of 2/3 cup powdered sugar, juice of 1 lemon, juice of 1 orange. Pour over warm cake.
 
Thank you Mrs. Leyendecker


VEGETABLES AND CASHEWS

~Shared by Brenda, AL
 
2 Tablespoons salad oil
1 medium onion, sliced 1/4" thick
 2 cups sliced mushrooms
2 cups diagonally sliced celery
2 red and or green peppers cut into chunks
5 oz can water chestnuts,drained
4 cups chicken broth
2 Tablespoons cornstarch
1 1/4 teaspoons salt
2 Tablespoons water
2 Tablespoons soy sauce
16 oz can bean sprouts, well drained
2 cups cashews
 
Heat oil in large skillet. Add onion, mushrooms, celery, peppers and water chestnuts. Cook over high heat stirring quickly and frequently (stir fry) until vegetables are well coated.

Add broth, cover and cook 10 minutes.

Meanwhile combine cornstarch, salt, water and soy sauce in bowl. Stir until smooth. Stir into skillet mixture and cook stirring quickly until mixture boils and thickens. Stir in sprouts and cashews. Cook until heated through.

Makes 8 servings

Source: Ladies Home Journal Guide to Entertaining magazine of 1978 


SPONGE CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 eggs
¾ cup of castor sugar
2/3 cup of plain flour
1/3 cup of cornflour
1 teaspoon of baking powder

Preheat oven to 170°C, 340°F or gas mark 3½. Break the eggs into a mixing bowl and beat with an electric beater until thick and creamy (around 5 to 8 minutes). When you run a spoon through the mixture, the mark shouldn't disappear. Gradually beat in the sugar until fully dissolved. Sift the dry ingredients repeatedly into a separate bowl to ensure that they are thoroughly mixed. Lightly and quickly fold the dry ingredients in with the eggs and sugar using a metal spoon ensuring that the airy sponge mixture is not broken down, but also that the flour is properly mixed in. Pour evenly into two well-greased and lined 20 cm / 8 inch round cake tins. Bake for 20 to 25 minutes. The cake is cooked when it shrinks slightly away from the side of the tins. Turn out of each tin onto a cake rack immediately.

Fill with cream, or buttercream icing, and top with your favourite fruits, and/or grated chocolate.

Variations:
Chocolate - take out 2 tablespoons of flour and add 2 tablespoons of cocoa.
Coffee - add 3 teaspoons of instant coffee dissolved in a little hot water.


TOM COLLINS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Originally this early 19th century cocktail was known as John Collins. Later it was renamed Tom Collins as it was commonly made with the 'Old Tom' brand of Gin.

25ml of Gin
25ml of freshly squeezed lemon juice (half a large lemon)
1 teaspoon of white castor / superfine sugar
50ml soda water
crushed ice
lemon
2 straws

Half fill a highball glass with crushed ice. Pour in the gin and lemon juice, add a teaspoon of sugar and stir until dissolved. Fill the glass with soda water, a slice of lemon and garnish with two straws.

(Serves 1)


TRIFLE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

My favourite trifle is my grandmother's recipe. She would soak plain vanilla sponge in plenty of good quality Port, the dark burgundy red gives the trifle a lovely festive colour too.

2 vanilla sponge cakes
½ to ¾ of a cup of quality Maderia Port Wine or Cream Sherry
1 cup of quality raspberry jam (preferably homemade)
2 cups of fresh English Custard
1½ cups of whipped cream
Dark eating chocolate for garnish

I think the best trifle is one made very simply, with quality ingredients and not too many layers. First find a large serving bowl and place 4cm (2 inch) cube sponge pieces dipped in the port between thin drizzles of fresh homemade raspberry jam. Spread a little more raspberry jam over the layer of sponge and then spread a thicker layer of freshly cooled English custard. Then repeat with a second layer. You should end up with two of each layer ... sponge, jam, custard, sponge, jam, custard. Finish with a layer of whipped cream. Garnish with grated dark chocolate, chocolate chips or a crumbled flake bar.

Refrigerate for several hours or overnight before serving.

(Serves 8 to 10)


POOR MAN'S APPLE AND CINNAMON BRIOCHE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

For the Brioche Sponge:
30 grams / 1 oz of strong / high grade white flour
1 teaspoon of dried active yeast
65mls / 2 floz of warm standard full cream milk

For the Dough:
2 large free range eggs
210 grams / 7 ½ oz of strong/high grade white flour
1 tablespoon of white sugar
½ teaspoon of salt
60 grams / 2 oz of unsalted butter, at room temperature

Apple and Cinnamon Topping:
3 to 4 small Granny Smith Apples, peeled and thinly sliced
40 grams / 1½ oz of soft brown sugar
1 teaspoon cinnamon
2 tablespoons of fresh lemon juice
30 grams / 1 oz of butter, melted

1 egg, lightly beaten for brushing

The Sponge:
In a large bowl, or the bowl of your stand mixer, mix together the flour and dry active yeast. Pour in the lukewarm milk and fold until the flour is all moistened, cover the bowl with a clean plastic bag (recycle and reduce!) and leave to rise for 1 hour or so.

The Dough:
Add the eggs to the sponge mixture and beat until smooth with a wooden spoon and a strong arm - or using the paddle attachment of your stand mixer! Add the flour, sugar and salt and continue to mix until well combined. Rest the dough for 10 minutes. Change to a large metal spoon - or the dough hook on your stand mixer and begin working in the butter a little at a time, until it is fully incorporated. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes, adding a little flour as required so the dough is lovely and soft and not too sticky, or continue in your stand mixer until the dough pulls away from the sides of the bowl. Return the dough to the bowl and again cover with the plastic bag. Leave the dough to rise for 1 and ½ hours or until doubled in size.

Apple and Cinnamon Topping:
In a large bowl mix the brown sugar, cinnamon, lemon juice and melted butter, the butter may solidify slightly but that’s fine. Place in the slices of apple and toss to coat in the sugar mixture and set aside.

Assembly and Baking:
Divide the Brioche Dough into 8 equal pieces, I like to weigh mine to get them perfectly even. Shape each piece into a flat round, as you would if you were making a mini pizza. Brush each with the beaten egg and leave to prove in a warm place for 30 to 45 minutes. Preheat your oven to 180°C / 350°F Top each brioche with 3 or 4 slices of the sugar and spice coated apple, brushing over a little more of the sugary syrup if required. Bake for 20 to 25 minutes until golden.

Makes 8.


ITALIAN MEATBALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep time: 15 minutes
Cook time: 55 minutes

Ingredients
1 small onion, finely chopped
1 cup finely chopped carrots
2 cloves garlic, minced
2 tablespoons olive oil
3 (28-ounce) cans Italian crushed tomatoes
1 teaspoon red pepper flakes
3/4 cup Italian breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
1 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
2 egg whites, beaten
1 (8-ounce) package spaghetti noodles, cooked
Parmesan cheese and fresh basil

Directions
1. Sauté onion, carrots and garlic in olive oil in a large Dutch oven over medium heat 5 minutes or until tender. Add tomatoes and red pepper and bring to a boil. Reduce heat and simmer 10 minutes.

2. Combine breadcrumbs and next 4 ingredients in a large bowl; add beef and egg, stirring well. Shape mixture into (2-inch) balls.

3. Place on a rack coated with cooking spray on an aluminum foil-lined broiler pan. Bake at 400 degrees for 10 minutes or until meatballs are browned. Place meatballs in sauce and cover and simmer over low heat 30 minutes. Serve over spaghetti and sprinkle with Parmesan cheese and fresh basil.

Makes 6 to 8 servings.

Cooking Tip: For mozzarella stuffed meatballs, dice (4-ounce) fresh mozzarella into pieces and stuff inside of each meatball. Cook according to above instructions.

Nutritional Analysis Per Serving Based on 8 Servings
Using Laura's 92% Lean Ground Beef
CALORIES 354 (25% from fat); FAT 10g (sat 2.8g); PROTEIN 22g; CARB 48g; FIBER 7.3g; CHOL 33mg; IRON 7.2mg; SODIUM 678mg
Diabetic Exchanges: 2 lean meat, 4 vegetable, 1 fat


PIZZA ROMANO

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients
3/4 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 small onion, chopped
1/2 small green pepper, chopped
1/2 (8-ounce) package sliced fresh mushrooms
1 (12-inch) refrigerated pizza crust
3/4 to 1 cup marinara or pizza sauce
1/4 cup chopped sun-dried tomatoes
3/4 (8-ounce) package shredded reduced-fat Mozzarella cheese
Crushed red pepper (optional)

Directions
1. Cook beef, garlic and Italian seasoning in a nonstick skillet about 5 minutes or until browned; drain and remove from skillet.

2. Add onion and bell pepper to skillet; sauté 2 minutes or until slightly tender.

3. Add mushrooms and sauté 1 minute more.

4. Spread crust with sauce; top with beef, onion, bell pepper, sun-dried tomatoes and cheese.

5. Bake at 450 F for 8 to 10 minutes or until cheese is melted. Sprinkle with crushed red pepper, if desired.

Makes 6-8 servings.

Cooking Tip: For a time saver, use kitchen shears to chop the sun-dried tomatoes.

Nutritional Analysis for 8 Servings
Using Laura's 92% Lean Ground Beef
CALORIES 248 (43% from fat); FAT 12.1g (sat 4.9g); PROTEIN 21.4g; CARB 14.6g; FIBER 2.7g; CHOL 44mg; IRON 2.7mg; SODIUM 522mg
Diabetic Exchanges: 1/2 starch; 1 vegetable; 2 1/2 medium fat meat
Using Laura's 96% Lean Ground Round
CALORIES 238 (37% from fat); FAT 9.7g (sat 4.5g); PROTEIN 22.9g; CARB 14.6g; FIBER 2.7g; CHOL 44mg; IRON 1.8mg; SODIUM 530mg


BEEF AND ASPARAGUS PASTA TOSS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
3 tablespoons olive oil
1/4 cup minced shallots (about 2 large)
1 clove garlic, minced
Salt and pepper to taste

Directions
1. Cook pasta in boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.

2. Meanwhile, brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Remove from skillet with slotted spoon. Pour off drippings.

3. Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix.

4. Combine beef mixture with pasta and asparagus in large bowl. Toss well.

Makes 4 servings.

Cooking Tips: You may substitute any type of pasta such as rotini or penne for the bow tie. Cook pasta until it is al dente (cooked only until it offers a slight resistance when bitten into, but which is not soft or overdone).

Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 494 (37% from fat); FAT 20.7g (sat 4.6g); PROTEIN 29.9g; CARB 50.1g; FIBER 4.4g; CHOL 60mg; IRON 4.7g; SODIUM 74mg
Diabetic Exchanges: 3 starch; 1 vegetable; 3 lean meat; 2 fat
Using Laura's 96% Lean Ground Round
CALORIES 474 (31% from fat); FAT 16.2g (sat 3.5g); PROTEIN 32.9g; CARB 50.1g; FIBER 4.4g; CHOL 60mg; IRON 2.9g; SODIUM 89mg
Diabetic Exchanges: 3 starch; 1 vegetable; 3 lean meat; 2 fat


BEEF STUFFED CABBAGE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 1 hour

Ingredients
3/4 cup uncooked bulgur wheat
1 (14-ounce) can reduced-sodium fat-free chicken broth
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons chopped fresh basil
1 large egg
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds green cabbage (1 large head)
1 1/2 (26-ounce) jars pasta sauce with basil
1/4 cup shredded Parmesan or Romano cheese

Directions
1. Place bulgur in a large bowl and add boiling broth. Cover, and let stand 30 minutes; set aside.

2. Cook ground beef, onion and garlic over medium-high heat 5 to 10 minutes or until beef is browned; drain. Add basil, egg, salt, pepper and bulgur wheat, mixing well.

3. Cut core from cabbage and separate cabbage leaves.

4. Cook cabbage leaves in boiling water to cover in a large Dutch oven 5 minutes. Drain.

5. Place about 1/4 cup meat mixture in center of each leaf. Fold sides up and over mixture, and roll up from the thick end of cabbage leaf. Repeat with remaining leaves and mixture. Place stuffed leaves in a 13-x 9-inch baking dish coated with cooking spray. Pour pasta sauce over leaves.

6. Bake, covered, at 350°F for 45 minutes or until heated through.

7. During the last 5 minutes of cooking, uncover and sprinkle with cheese and return to oven.

Makes 6 to 8 servings.

Cooking Tip: Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises and blemishes. For proper storing put the whole head of cabbage in a perforated plastic bag in the crisper of your refrigerator. Green cabbage will keep this way for about 2 weeks.


HOME-STYLE MEATBALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients
1 1/2 pounds Laura's 92% Lean Ground Beef or 96% Lean Ground Round
3/4 cup bread crumbs
2 1/2 tablespoons minced dried parsley
3 cloves minced garlic
1 egg
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1/4 teaspoon salt
1 carrot, finely chopped
1 onion, finely chopped
2 tomatoes, finely chopped
1 green pepper, cut in strips
2 cups beef broth

Directions
1. Preheat oven to 400° and coat large roasting pan with cooking spray.

2. Combine first eight ingredients, beef through salt. Form into one-inch balls.

3. Place meatballs on roasting pan and bake for 15 minutes or until browned. Gently loosen meatballs from the bottom of the pan.

4. Combine remaining ingredients and pour over meatballs. Cover meatballs and bake for 20 minutes. Remove cover and bake additional 10-15 minutes to thicken sauce.

Makes 6 servings.

Cooking Tip: Be sure that your vegetables are finely chopped. A food processor is recommended for best results. In order to be sure your meatballs will turn out tender, handle the meat as little as possible – overhandling causes toughness.

Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 268 (36% from fat); FAT 10.9g (sat 3.3g); PROTEIN 27.3g; CARB 16.9g; FIBER 2.5g; CHOL 99mg; IRON 5.2mg; SODIUM 893mg
Diabetic Exchanges: 1/2 starch; 2 vegetable; 3 lean meat; 1/2 fat


ANZAC BISCUITS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

A biscuit or cookie originally sent in food parcels to Australian and New Zealand (ANZAC) troops during the First World War when eggs were scarce.

100 grams / 4 oz of butter
1 dessertspoon of golden syrup
½ cup of white sugar
¾ cup of flour
¾ cup of rolled oats
¾ cup of coconut
1 teaspoon of baking soda
1 tablespoon of water

Preheat the oven to 180°C / 350°F / Gas mark 4. In a large saucepan melt the butter and golden syrup, then remove from the heat and cool. Add the white sugar, flour, rolled oats and coconut and mix thoroughly. Dissolve the baking soda in 1 tablespoon of water and add to the mixture. Line a baking tray with cooking paper. Roll small rounds of the mixture and place on the baking tray, remembering to allow room for the biscuits to spread. Flatten with a fork. Bake for 15 minutes or until golden.

(Makes 34)


BARBEQUED LEG OF LAMB

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 leg of lamb
¼ cup of olive oil
2 tablespoons of freshly chopped oregano (rosemary or other favourite herbs)
2 - 3 cloves of thinly sliced garlic
Salt and freshly ground black pepper to taste

Remove the bone and butterfly your leg of lamb, splay the meat flat and remove most of the fat. (If you're not confident to do this yourself - you can ask your butcher to do it for you.) You should now have a large piece of meat of about even thickness. Drizzle the meat with olive oil and sprinkle with oregano and garlic slivers and rub them into the meat.

You now may wish to leave the meat to marinate the meat for a few hours to intensify the flavours. Finally season with plenty of salt and pepper and place on a hot grill, cover and cook for 20-30 minutes, turning once until the meat cooked to your liking.

Rest the meat, covered with foil for 10 minutes before slicing and serving with your favourite summer salads or barbequed vegetables.

(Serves 6 to 8)
 

WHITEBAIT OMELETTE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Whitebait are very small silvery fish from coastal areas of the Pacific Ocean. They are cooked and eaten whole as a delicacy. Perhaps better known are Whitebait Fritters, when mixed in a batter containing flour, but personally I prefer an omelette!

100 grams / 4 oz of whitebait or fresh fish diced into 1 cm cubes
2 eggs
1 tablespoon of milk
salt & pepper
15 grams / ½ oz of butter

In a small bowl whisk together the egg and milk, add a little salt and pepper if you desire and stir in the whitebait. Heat a well seasoned omelette pan or small non-stick pan and add the butter when the pan is hot. The butter should sizzle and froth but not burn. Pour in the egg mixture and gently move the egg around a little with a fork. Lift the edges to let the uncooked egg run underneath. When the egg has nearly set and the whitebait is cooked - it will turn from clear to white, turn over and cook for another 30 seconds. Serve with fresh bread and salad if desired.

Makes 1 large omelette


PAVLOVA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

A very popular dessert in Australia and New Zealand which was named after Anna Pavlova, the famous Russian ballerina who toured Australia and New Zealand in 1926 and Australia again in 1929. Some say the dessert was inspired by her tutu, draped in green silk cabbage roses. The basic shape was provided by a meringue case, while the froth of the net was suggested by whipped cream with slices of kiwifruit for the green roses. There is some controversy over which country it originates from - both Australia and New Zealand claim the Pavlova as their national dish. In 1934, Herbert Sachse, the chef at the Hotel Esplanade in Perth, Western Australia, presented a new cake he named Pavlova, because it was as light as Pavlova. However, the Meringue Cake was common in NZ in the early 1930s. In 1973, Sachse stated in a magazine interview that he sought to improve the Meringue Cake recipe that he found in the Women's Mirror Magazine on April 2, 1935. That recipe was contributed by a New Zealander.

3 egg whites
1 pinch of salt
¾ cup of castor sugar
¼ cup of white sugar
1 tablespoon of corn flour
1 teaspoon of lemon juice
300 ml / ½ pints of cream
kiwifruit or strawberries for garnish

Preheat the oven to 150°C, 300°F or gas mark 2 (the temperature is reduced for baking). Beat the egg whites to a foam, add the salt and beat until soft peaks form which fold over when the beater is removed. Slowly beat in the castor sugar, beating well after each addition. Keep beating until the mixture is stiff and the peaks stand up when the beater is removed. Mix together the white sugar and corn flour. Lightly fold into the meringue with the lemon juice.

Line an oven tray with baking paper. Spread the meringue into a circle and pipe a decoration around the edge or swirl with a spoon if desired. Bake in a cool oven (80°C or 180°F) for 2 to 2½ hours. Turn off the heat and leave in the oven overnight to cool.


CARROT AND CASHEW NUT SOUP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This soup recipe is fairly thick. You can add more stock or water for a thinner consistency.

1 onion
500 grams / 1 lb of carrots
30 grams / 1 oz of butter
1 potato
1 large cooking apple
600 ml / 1 pint of chicken or vegetable stock
50 grams / 2 oz of cashew nuts
salt and pepper to taste

Peel and finely chop the onion. Peel and slice the carrot. In a large saucepan melt the butter and sweat the onion and carrot until the onion is soft and translucent. Add enough of the stock to just cover the carrot and onion. Peel and roughly dice the apple and potato and add to the mixture. Cover and simmer for 15 to 20 minutes until all the vegetables are tender. Add the cashews and blend until smooth. Add salt and pepper to taste.

(Serves 4)


BEEF STROGANOFF

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

As its name suggests Beef Stroganoff originates from Russia, although it now enjoys great popularity throughout the world.

750 grams / 1½ lbs of beef rump steak
75 grams / 3 oz of butter
1 tablespoon of flour
1 onion
400 grams / 14 oz of button mushrooms (Champignons)
¾ cup of beef stock
2 tablespoons of tomato paste
300ml / 10 fl oz of sour cream
salt and pepper to taste

First slice the beef rump steak into fine strips, discarding any fat or sinew. Finely slice the onion into wedges (lyonnaise). Slice the button mushrooms. Knead one tablespoon of the butter with the flour into a small ball (beurre manié). In a very hot pan, brown the meat quickly with the remaining butter, add the sliced mushrooms and onions. Continue cooking for another couple of minutes. Pour all the beef stock into the pan and leave it to deglaze the pan for a moment. Mix in the tomato paste. Reduce the heat and slowly add the sour cream and the butter ball (beurre manié). Let the ball dissolve in the sauce and stir well. Take the pan off the heat, season to taste with salt and pepper. Serve immediately with steamed rice or pasta noodles.

(Serves 4 to 6)


CORNISH PASTIES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Cornish Pasties originated in Cornwall as a handy way for miners to take their lunch to work. Shortcrust pastry encases a mixture of finely chopped meat and vegetables.

300 grams / 10 oz / 2½ cups of flour
A pinch of salt
125 grams / 4 oz of cold butter
1 to 3 tablespoons of water

250 grams / 8 oz of beef mince
2 potatoes
1 medium onion
salt & pepper
2 tablespoons of fresh parsley
¼ teaspoon of mustard (optional)
2 teaspoons of tomato sauce / ketchup (optional)
1 egg

Short Pastry
In a large bowl or food processor sift the flour and salt, cut the cold butter into small cubes and add to the flour. Rub the butter into the flour with your hands or using the food processor, until it resembles fine breadcrumbs. Make a well in the centre and add sufficient water to mix to a firm dough. Handle as little as possible as this prevents the pastry from becoming hard when it is baked. Roll into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Filling
Preheat oven to 200°C, 390°F or gas mark 5½. In a large bowl break up the mince. Chop the onion finely, discarding the core and add to the mince. Peel the potatoes and cut into very small cubes around 5 mm² (1/8 inch²). Mix thoroughly with the mince, add the seasonings (a little water may be added to moisten) and cover. On a lightly floured bench or board roll the pastry out to around 5 mm (1/8 inch) thick. Cut 6 rounds, using a 12 cm (6½ inch) diameter plate as a guide. Arrange the filling evenly in the centre of each round. Lightly beat the egg and glaze the edge of each round with a pastry brush. Lift the two opposite edges of the pastry and pull together over the filling. Pinch at regular intervals along the edgetoform a frill. Brush each pasty with egg and place on a baking tray. Bake for ¾ to 1 hour.

(Serves 6)


LAMB KEBABS WITH SPIKED TOMATO SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 kg lamb steaks or lamb fillets, cubed and fat removed

1/3 cup olive oil
2 tablespoons red wine vinegar
1/3 cup tomato sauce
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco sauce or to taste
2 tablespoons freshly chopped mint or parsley

Mix together all marinade ingredients. Skewer the lamb cubes onto kebab skewers. Marinate the lamb kebabs in half the mixture, reserving the other half. Allow to marinate for 4 hours or overnight. Preheat a grill or barbeque. Grill the lamb for 5 minutes turning once or until cooked to your liking. Serve warm or at room temperature with remaining marinade.

(Serves 6 to 8)


BABA GHANNOUJ
(Babaghanoush)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Lebanese Cuisine

2 to 3 eggplants or aubergine
100 mls / 3½ fluid ounces of Greek yoghurt
3 tablespoons of tahini paste
2 to 3 cloves of garlic
juice of 1 lemon to taste
2 tablespoons of olive oil
1 tablespoon of spicy tomato sauce (preferably homemade)
fresh oregano or parsley
salt and pepper to taste

Preheat the oven to 180°C (350°F, gas mark 4). Place the whole eggplants in a baking dish and pierce the skin once or twice. Roast for 20 to 30 minutes until soft. Once soft, place them under the grill or over a naked flame or barbecue. Turn them often to blacken, blister and char the skins all over. Once they are evenly blackened set them side to cool.

Peel the blackened skins off the eggplants and chop the flesh finely. Juice one lemon and strain any pips. Peel and mince the garlic cloves and finely chop some fresh oregano or parsley.

Place the eggplant flesh, minced garlic, tahini, yoghurt, olive oil, juice and spicy tomato sauce into a large bowl or food processor. Lightly mash or whiz to form a chunky well combined paste. Finely add the lemon juice and salt and pepper to taste. Pour into a serving dish and sprinkle with freshly chopped herbs. Serve with toasted pita wedges and plenty of black olives.


BACON AND EGG PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is a great Bacon and Egg Pie for picinics, or school lunches. It's so easy to make, you could try letting your children make it before the picnic.

One 400 gram / 14 oz packet of puff or flaky pastry
4 to 6 rashers of bacon
6 eggs
½ cup of frozen peas
½ cup of frozen corn kernels
2 large tomatoes (optional)
salt and pepper to taste

Preheat the oven to 200°C, 400°F or gas mark 6. Roll out the pastry to fit the bottom of a pie or flan dish and put aside enough to cover the dish. Remove the rind and any excess fat from the bacon. Lay the bacon on top of the pastry in the dish. Break each egg into a cup and pour over the bacon. Pierce each yolk with a fork, spreading the egg around to cover the whole pie base. Sprinkle the frozen vegetables over the egg and slice the tomatoes and arrange neatly. Season and cover securely with the pastry lid, crimping the edges. Pierce the pastry lid with a fork or knife to let any steam escape while the pie is cooking. Bake for 20 minutes or until the pastry is golden brown and the egg has set. Serve warm or cold.

(Serves 4 to 6)


LAMINGTONS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Australian Cuisine

4 eggs
¾ cup of castor sugar
2/3 cup of plain flour
1/3 cup of cornflour
1 teaspoon of baking powder

500 grams / 1 lb of icing sugar
1/3 cup of cocoa
15 grams / ½ oz of butter
½ cup of milk
coconut

Raspberry or Strawberry jelly mix just starting to set.
coconut

Preheat oven to 170°C, 340°F or gas mark 3½. Break the eggs into a mixing bowl and beat with an electric beater until thick and creamy (around 5 to 8 minutes). When you run a spoon through the mixture, the mark shouldn't disappear. Gradually beat in the sugar until fully dissolved. Sift the dry ingredients repeatedly into a separate bowl to ensure that they are thoroughly mixed. Lightly and quickly fold the dry ingredients in with the eggs and sugar using a metal spoon ensuring that the airy sponge mixture is not broken down, but also that the flour is properly mixed in. Pour into a well-greased and lined square cake tin. Bake for 20 to 25 minutes. The cake is cooked when it shrinks slightly away from the side of the tin. Turn out of tin onto a cake rack immediately.


DAUBE DE BOEUF A LA PROVENCALE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/4 lb. salt pork
1 1/2 lb. beef boneless chuck, tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 1-inch pieces
2 medium onions, cut into fourths
1/2 cup pitted ripe olives
Minced parsley
French bread

Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain on paper towels. cook and stir beef in hot fat until brown, about 15 minutes. Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in salt pork, carrots, onions and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes. Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping.


LAMB AND LETTUCE CUPS
Australian

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:
600 grams trim Lamb steaks ( or cutlets or fillets)
Soy sauce 1 tablespoon
Cucumber 1 halved lengthwise and sliced
Red Onion 1/2 sliced
Red Capsicum 1 ( seeds removed and thinly sliced)
Avocado 1 cut into chunks
Fresh Mint leaves 10 grams ( 1/2 cup)
Lettuce 1 large
Sweet chilli sauce 2 tablespoons
Lemon Juice 2 tablespoons

Instructions:
Place the steaks on a pre heated BBQ or pan, cook until the moisture appears, then turn ( only once).

Cook to your liking, drizzle with the sauce sauce occasionally. Place the steaks on a plate to rest for 5 minutes and cover loosely with foil.

Separate the lettuce leaves, wash and dry.

Combine thinly sliced steaks with the cucumber, red onion, capsicum, avocado and mint leaves. Place them on a big lettuce leaf. Combine the sweet chilli sauce and lemon juice and put over the top.

Tip: To make the lettuce leaves really crisp, put the leaves in a bowl of iced water for 15 minutes or so.

Pesto sauce would be a great variation instead of the sweet chilli sauce.


CHILI BEANS WITH TOFU

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:
2 tbsp vegetable oil
375 tofu or paneer chopped coarsely
1 medium brown onion - sliced thinnly
1 medium green capsicum chopped finely
425 gram boiled kidney beans ( rinsed and drained)
400 gram tomato crushed
1 tbsp hot chilli sauce
1/4 cup tomatoes paste
2 tbsp tomatoes sauce
1/2 cup water ( 125 ml) Instructions:

1. Heat half of the oil in the wok and stir fry the tofu or paneer until browned.

2. Drain it on absorbent paper .

3. Heat remaining oil in the same wok and stir fry the onion and capsicum until done.

4. Return the tofu or paneer to wok with the remaining ingredients and stir fry , tossing gently until heated through.


AUSTRALIAN STICKY TOFFEE PUDDING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:
1 cup dates (180g) -- pitted and chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 TBSP butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) -- sifted

Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 tsp vanilla
2 TBSP butter

Instructions: Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top and leave to stand. Cream butter and sugar until pale, then add eggs one at a time, heating well after each addition. Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin. Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean. Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. Set aside until ready to serve, then quickly reheat when needed. Cut pudding into squares and place each square in the centre of a warm dinner plate. Pour hot toffee sauce over each square and serve with fresh cream.


PINEAPPLE AND JELLY SUPREME

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Ingredients:
1 pkt. of Jelly (Jel-lo)
1 cup of boiling water
300mL of cream
1 tin of crushed pineapple

Instructions:
Make Jelly with the boiling water and drained juice of pineapple. Put this in fridge to set. Whip cream. Put pineapple in cream and fold. When Jelly is nearly set, beat it with an egg beater. Fold Jelly into cream. Then place in frige overnight.


RUSSIAN EASTER BREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:
2 package rapid rise yeast

3/4 cup lukewarm water
4 cups evaporated milk (do not dilute use straight from the can)
1 cup sugar
4 cups flour
*1 Tbs. ground cardamom
1 1/2 cups butter

3 cups sugar
2 Tbs. salt
1 Tbs. vanilla
1 Tbs. grated orange peel
1 Tbs. grated lemon peel
9 eggs
12 cups flour
3 cups raisins (white or dark)
1 cup chopped walnuts

Instructions:
Dissolve yeast in the lukewarm water. Set aside. Scald and cool to lukewarm the 4 cups milk. Add yeast and the 1 cup sugar, 4 cups of the flour and the cardamom to the lukewarm milk. Mix into a smooth sponge and set in a warm place for approximately 2 hours. When sponge is done resting, melt and warm the butter. Stir the sugar, salt, vanilla and zest into the butter and add to the sponge. Gradually work in the flour until the dough is smooth and elastic. Knead for 5 minutes. Add nuts and raisins and knead another 5 minutes. Place in greased bowl and oil or butte dough to prevent crust from forming. Let rise until double in bulk. Roll into various sized balls and place in greased various sized metal cans you have saved. Oil the top of dough. Bake in a 350-degree oven. Baking time will vary depending on size of cans. When dough is done remove from pan and butter the crust. Place on baking rack to cool.

*Note You may substitute almond or lemon extract for cardamom.

Editors note: Easter Bread is consumed on Easter Sunday to break the Lenten Fast and used for forty days after Easter. This recipe is not the traditional one because of the addition of peels and cardamom, which was not available in the villages. The rest is similar. This is a wonderful Easter Bread.


RUSSIAN PANCAKES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:
2- 1/2 cups flour
1 Tablespoons sugar
1/2 teaspoon salt
1/3 cup butter
1 pkg. dry yeast
1 1/2 cups milk
1/4 cup water
3 egg yolks slightly beaten
3 egg whites stiffly beaten

Instructions:
Scald milk, add butter, cool to lukewarm. Dissolve yeast in lukewarm water until bubbly. Add to milk mixture. Mix. Add salt, sugar, and flour. Beat 2 minutes. Add beaten egg yolks and beat for several minutes more. Cover and put in a warm place to rise until double; about an hour. Stir batter down. Fold in stiffly beaten egg whites. Let stand 10 minutes. Clarify some butter and use for oiling griddle. Pour about 1/4 cup batter onto lightly greased non-stick fry pan. Bake until puffed and bubbly and light brown. Turn and fry until other side is browned. Only turn once. Do not use too much grease on the griddle. It is also suggested that you skim the batter from the top. Don’t dig down into the bowl. Serve with sweetened raspberries or strawberries and sour cream. Place berries and cream in center of pancake and roll up. You may use whipped cream. Or serve with choice of toppings, including caviar, jam, maple syrup, and even thin slices of smoked salmon and sour cream.


BAVARIAN CHEESECAKE
(from the Biergarten, in Epcot World Show Case)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

6 ounces Cream Cheese
6 ounces Baker's Cheese
2 Egg Yolks
4 ounces Granulated Sugar
8 ounces Sour Cream
1 ounce Lemon Juice
12 ounces Heavy Cream
1/2 ounce Gelatin
2 ounces Water Vanilla Sponge Cake -- recipe follows

Vanilla Sponge Cake
3/4 cup Sugar (granulated)
4 Egg yolks
1 teaspoon. Vanilla Extract
3/4 cup Flour (all-purpose)
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
4 Egg Whites

1. Preheat an oven to 375 degrees F.

2. Sift together the flour, baking powder, and salt.

3. In a mixer, add the egg yolks and sugar beat until light and creamy. Add the vanilla extract.

4. Gradually add the flour mixture to the egg mixture. Beat until smooth.

5. Whip the egg whites until stiff, but not dry. Gently fold this into the cake batter.

6. Place into two separate greased and lined 8-inch round cake pans. Bake for approximately 10-12 minutes.

Assembling Cake
1. Whip heavy cream until soft peaks. Set aside.

2. Mix together in a mixing bowl the cream cheese, baker's cheese, egg yolks, and granulated sugar until smooth. Then add the sour cream and mix until smooth.

3. Gently add the whipped mixture to the cheese mixture being careful not to over whip.

4. Dissolve the gelatin in the water over a double boiler until the mixture is clear. Be careful not to whip the gelatin so it does not get air bubbles in it.

5. Add the gelatin mixture into the cheese mixture and fold quickly. When adding the gelatin mixture to the cheese mixture set the mixer on medium speed, and add it from the edge of the bowl, being careful not to get the gelatin on the whip or the side of the bowl so as to prevent lumping.

6. Using a springform pan, place one of the vanilla sponge cakes smooth side down. Immediately pour the cheese mixture on the cake, and smooth out surface. Then place the other cake on top with the smooth side out. Let set overnight.

7. Remove the cake from the springform pan. Sprinkle the top of the cake with powdered sugar. This cake can be served with any of your favorite fresh fruit sauce(s).


GRIDDLE SCONES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Also known as Welsh Cakes or "Pice ar y Maen", these scones are fun to make and children love them - especially when you get them involved.

2 cups of flour
A pinch of salt
2 teaspoons of baking powder
1 teaspoon of mixed spice
A pinch of nutmeg
100 grams / 4 oz of cold butter
¼ cup of castor sugar
½ cup of mixed currants and raisins
1 egg
2 tablespoons of milk

In a large bowl sift the flour, baking powder, salt, mixed spice and nutmeg together. Cut the cold butter into small cubes, and rub the butter into the flour mix, using your fingers or a food processor until the mixture resembles fine breadcrumbs. Add the castor sugar and fruit to the mixture and stir thoroughly. In a separate bowl beat the egg and milk together and pour into the dry ingredients, combining to make a firm dough. On a lightly floured bench or board gently roll or press out the dough until 1 cm / ½ inch thick. Cut out shapes using a round 5 cm / 2 inch cookie cutter. Place the scones on a medium hot greased griddle or heavy based frying pan and cook for about 5 minutes on each side, turning only once until golden brown but still slightly soft in the middle. Serve hot straight from the pan sprinkled with castor sugar or a little butter.

(Makes 25)


SNOWDON PUDDING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This delicious steamed pudding will surely comfort any cold winters night. Snowdon Pudding or "Pwdin Eryri" is named after Mount Snowdon ("Yr Wyddfa Fawr"), the highest mountain in Wales which peaks at 1085 metres (3560 ft).

100 grams / 4 oz of suet
3 eggs
4 tablespoons of cornflour
75 grams / 3 oz of brown sugar
2 cups of fresh breadcrumbs
50 grams / 2 oz of raisins
2 tablespoons of marmalade
1 lemon rind (zest)
A pinch of salt

In a large bowl mix the suet, breadcrumbs and salt together. Add the lemon rind and brown sugar to the mixture. Grease a pudding basin or medium sized stainless steel bowl and spread half of the raisins on the bottom of the bowl. In a separate bowl beat the eggs and marmalade together. Add the eggs and marmalade and the remaining raisins to the mixture and mix thoroughly, pour into the greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place a soup or dessert bowl upside down in a large saucepan, lower the pudding on top and three quarters fill with boiling water. Bring to the boil and simmer for 1½ hours. Serve hot with crème anglaise or custard.

(Serves 6)


WELSH RAREBIT

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Welsh Rarebit, Rabbit or "Caws Pobi" gets its name quite literally from the words rare (meaning very lightly cooked) and bit (a small piece or portion). It is an ideal savoury snack. Try it for Sunday morning brunch with some freshly brewed coffee.

2 to 4 slices of bread
1½ cups of grated cheddar cheese
2 tablespoons of milk or beer
30 grams / 1 oz of butter
1 teaspoon of mustard Pepper

Toast the slices of bread and grate 1½ cups of cheese. Arrange the cooked toast on a baking tray ready for grilling and spread with butter. Slowly melt the cheese and milk in a small saucepan. Then add the mustard and pepper. Stir continuously. When thick and smooth, pour over each piece of toast and grill until golden brown.


PAPAS RELLENAS
(Stuffed Potato Cakes)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

8 potatoes (1½ kgs / 3 lb)
1 egg

1 tablespoon olive oil
1 onion
2 cloves garlic
400 grams / 14 oz beef mince / ground beef
½ cup of tomato puree
1 fresh chili or Tabasco sauce to taste
2 teaspoons of ground cumin
salt and black pepper to taste
1 cup flour
12 black olives
oil for frying

Peel and quarter the potatoes, place them in a large saucepan of cold salted water. Bring to the boil and cook the potatoes for 15 to 20 minutes or until they're tender. Drain thoroughly and mash with a fork, or mashing tool. Beat the egg and mix th rough the hot potato, season with salt and pepper and put aside to cool.

Finely chop the onion, crush the garlic cloves and finely slice the chili, discarding the seeds. Remove the stones from the black olives. In a heated medium skillet or frypan, sauté the onions in the olive oil, add the garlic and chilies and cook until soft for about about 6 minutes. Add the beef and cook an additional 7 minutes or until the beef is browned and completely cooked through. Add the tomato puree and cook for around 8 minutes or until thick. Season with cumin, salt and pepper to taste.

With clean hands, divide the mashed potatoes into approximately 12 balls, each about the size of a large lemon. With a spoon, scoop out a hole in the center. Place a tablespoon of meat mixture in the center together with one black olive. Fold the top of the potato ball over to completely close it up, pinching to seal. Roll the stuffed potato cakes in flour, covering them lightly on all sides and refrigerate for about 20 minutes. Fill a deep, heavy bottomed saucepan to a depth of 6 to 8cm (2 to 3 in) with oil. Heat the oil, testing the temperature by dropping a tiny amount of potato into the oil. If the potato floats to the top and sizzles straight away withoutbrowning, the oil is at the correct temperature. Fry the potato cakes until golden brown. Serve with salsa if desired.

(Serves 4 to 6)


AACHENER PRINTEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

For best results, use a kitchen scale to make these delicate, but delicious cookies from Germany.

500 grams dark corn syrup
3 tablespoons water
10 grams potash
1 tablespoon rum
150 grams rock candy
100 grams sugar
60 grams candied orange peel, finely chopped
2 teaspoons cinnamon
2 teaspoons aniseed, ground
2 teaspoons coriander, ground
1 pinch cloves, ground
600 grams flour
Some dark syrup and water

In a saucepan over medium heat, stir together syrup and water until hot. Remove from heat and cool slightly. Dissolve the potash in the rum. Break the rock candy into very small pieces. Add all of the ingredients to a large mixing bowl and knead until dough forms. Wrap in plastic wrap and let dough rest for 5 days in a cool place. Preheat oven to 350 F. Grease baking sheets. On a lightly floured board, roll dough out to 1/4 inch thick and cut out 1-inch by 2-inch rectangles. Place cookies on prepared baking sheets, about 2 inches apart. Bake 15 minutes. Allow to cool for one minute on baking sheet and then remove to wire racks to cool completely. Glaze the cookies with a mixture of one part syrup to one part water. When dry, store in tins at room temperature

 
CARAMEL ALMOND WAFERS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Traditional cookie from the city of Bremen, Germany.

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 2/3 cups all-purpose flour
2 teaspoons baking powder
sugar
2/3 cup whipping cream
2 teaspoons sugar
1 cup sliced almonds

In large bowl with an electric mixer, beat butter and the 1 cup sugar until creamy; add vanilla and egg and beat until smooth. In another bowl, stir together flour and baking powder; add to butter mixture, blending thoroughly. Wrap dough in plastic wrap and refrigerate for at least 2 hours or until next day. Preheat oven to 325F. Roll dough into 1-inch balls and place 3 inches apart on greased baking sheets. Grease bottom of a glass, dip in sugar, and flatten each ball to a thickness of about 1/4 inch. In a 2-quart pan, bring cream and the 2 teaspoons sugar to a boil; continue to boil until reduced by half. Remove from heat and stir in almonds. Spread 1 teaspoon of the almond mixture on top of each cookie. Bake in a 325° oven for 12 to 15 minutes or until golden brown. Transfer cookies to racks and let cool. Store airtight.


LEBKUCHEN SPICE SPRITZ

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 teaspoons vanilla
2 1/4 cups all-purpose flour

For Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, milk, and vanilla until smooth. Drizzle or pipe over warm cookies.


PFEFFERNUESSE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/3 cup dark corn syrup
1/4 cup honey
1/4 cup sugar
1/4 cup shortning
1 beaten egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
powdered sugar -- optional

Combine first 4 ingredients in saucepan; cook and stir until shortening and sugar melt. Cool. Stir in egg. Mix flour with soda and spices. Add to honey mixture; mix well. Form into balls using one level tablespoon of dough for each; place on greased cookie sheet. Bake at 375F about 10 minutes. Cool. If desired, sift powdered sugar over tops.


MADELEINES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes about 24

2 lemons
5 eggs
1 cup superfine (caster) sugar
2 cups flour
2 teaspoons baking powder
salt
1 cup melted butter

Preheat the oven to 450F. Finely grate the rind from the lemons. Beat the eggs, with the sugar, then stir in the flour. Add the baking powder, a pinch of salt, and the lemon rind and mix well. Add the butter and stir until well blended. Butter 2 or 3 madeleine trays. Sprinkle with flour and shake out any excess. Fill each madeleine mold with the batter and leave to stand for 10 minutes. Bake for 10 minutes. Remove the trays from the oven and unmold the madeleines immediately.


GREEK HONEY-WALNUT BALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/3 cup honey
3/4 cup sugar, divided
1/2 cup orange juice
1 2" cinnamon stick
3 whole cloves
1 cup ground walnuts
1/2 teaspoon finely shredded orange peel
1 cup butter
3 cups all-purpose flour
2 tablespoons brandy
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup finely chopped walnuts

Combine honey, 1/4 cup sugar, 1/4 cup orange juice, cinnamon stick and whole cloves in a small saucepan; bring to a boil. Reduce heat and boil gently for 5 minutes, uncovered. Strain syrup, discarding spices. Remove 1/4 cup syrup. Set aside remaining syrup. Combine ground walnuts and orange peel in a medium bowl. Stir in 1/4 cup syrup; set aside. In a large mixing bowl, beat butter for 30 seconds or until softened. Add half the flour. Add remaining 1/2 cup sugar, remaining 1/4 cup orange juice, brandy, baking powder, baking soda, ground cinnamon, ground cloves and ground nutmeg. Beat until well blended. Beat or stir in remaining flour. Form dough into 1-1/4" balls. Using finger, press hole in center of ball of dough. Place about 1/2 teaspoon ground nut filling in hole. Bring dough up around filling, enclosing completely. Place seam side down on greased baking sheet. With knife, crisscross top, forming an "x," scoring surface only. Repeat with remaining dough and filling. Bake at 350 for 18 to 20 minutes, or until set. Remove from oven; let stand on baking sheet 1 minute. Meanwhile, rewarm reserved syrup gently over low heat. Brush tops of hot cookies with warm syrup, or dip tops into syrup. Sprinkle with finely chopped walnuts. Place on wire rack to cool completely


KOULOURAKIA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Traditional Easter cookies from Greece.

1-1/2 cups butter
6 eggs plus 1 egg yolk
2 cups sugar
6 teaspoons baking powder
1 teaspoon baking soda
juice of 1/2 lemon
2 teaspoons vanilla extract
2 pounds all-purpose flour
1/2 cup toasted sesame seeds or 1 cup powdered sugar

Beat butter and sugar. Add eggs, one at a time. Beat until sugar has dissolved and batter is smooth. Stir baking powder and baking soda into 2 cups flour and add to batter. Add the remaining ingredients, but do not add all the remaining flour at once. When you get a soft, elastic dough that doesn't stick to fingers, stop adding flour. You may not use all the flour. Let the dough rest for 30 minutes at room temperature. Preheat oven to 350 F. Line a cookie sheet with parchment paper. Take heaping tablespoonfulls of dough, roll in sesame seeds (if desired), and form into S or O shapes. Place cookies onto prepared baking sheet. Beat 1 egg yolk with 1 teaspoon water and brush over cookies. Bake until golden brown. Remove from oven and, if you did not use the sesame seeds, roll cookies in powdered sugar while still warm.


KOURABIEDES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This Greek cookie is also known as Almond Crescents.

1/2 cup ground almonds
1 cup unsalted butter, softened
1 egg yolk
2 tablespoons powdered sugar
1 tablespoon brandy
2 cups all-purpose flour
1/2 teaspoon baking powder
whole cloves
2 cups powdered sugar

Preheat oven to 350F. Spread almonds in a shallow pan and toast in oven for 6 to 8 minutes or until lightly browned. Decrease oven temperature to 325F. Let almonds cool completely. In large bowl of an electric mixer, beat butter until creamy. Add egg yolk and the 2 tablespoons powdered sugar, mixing well. Stir in brandy and almonds. In another bowl, stir together flour and baking powder. Gradually add to butter mixture, blending thoroughly. Pinch off dough in 1-inch balls and roll each into a 3-inch rope. Place ropes about 2 inches apart on ungreased cookie sheets. Shape into crescents. Put a whole clove in each cookie. Bake for 30 minutes or until lightly golden. Let cookies cool for 5 minutes. Sift about half the 2 cups powdered sugar over a sheet of waxed paper. Transfer the cookies to the waxed paper and then sift the rest of the powdered sugar on top of them, so that they are well covered with powdered sugar. Let stand until cool. Store airtight. Remove clove from cookie before eating.


KOURAMBIETHES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 cup blanched almonds or pecans, toasted and coarsely chopped
1 pound sweet, unsalted butter
1 pound plus 3 tablespoons of powdered sugar
2 egg yolks
1 jigger cognac
1 teaspoon vanilla
3 cups cake flour
1/2 teaspoon baking powder

Melt the butter and place in refrigerator to cool until soft but not entirely solid. Add 3 tablespoons of powdered sugar and beat at high speed for 45 minutes. Butter should be very, very pale, almost white. Continue to beat, adding in egg yolks, cognac and vanilla. Remove bowl from stand mixer and stir in nuts, cake flour and baking powder. The dough should be soft but not sticky. If the dough is sticky, continue adding flour a few tablespoons at a time. Shape about a tablespoon of dough into a ball or crescent, place on an ungreased cookie sheet about 2 inches apart. Bake at 350 F for about 15-20 minutes. Cookies should not get more than a scant color. Remove cookies from pan to cooling rack. Sift powdered sugar over the cookies. After cookies cool, roll each one in powdered sugar. Repeat the rolling in sugar procedure a second time. Place each cookie in a muffin cup for serving.

These cookies keep extremely well when stored in an airtight container and kept in a cool spot. If you store them, refresh with a bit of sifted powdered sugar.

Note: Originally posted in 1996 by "BesBaklava" to the now-defunct Holiday Cookie Club at Epicurious.com. Bes says this recipe: "took an honorable mention in this year's Chicago Tribune Christmas Cookie Contest, judged by none other than Julia Child!"


MELOMAKARONA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is a traditional Greek Christmas Cookie. It is also sometimes spelled Melomacarona.

Makes about 36

For the cookies:
1 1/4 cups (2 1/2 sticks) butter
1 egg yolk
1/4 cup orange juice
2 tablespoons whiskey
1/2 cup sugar
1/4 teaspoon baking soda
3 1/2 cups flour
1/8 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon orange zest

For the syrup:
2 cups honey
1/2 cup ground walnuts or almonds

Preheat oven to 350 F. Melt butter; let cool slightly. Place egg yolk, orange juice, whiskey, sugar and baking soda in a blender; mix at medium speed until combined. With the motor still running, slowly drizzle in the melted butter through the hole in the top of the blender cover. Mix at high speed until mixture has thickened and resembles mayonnaise, about 2 minutes. In a large mixing bowl, sift together flour, salt, baking powder, cloves, and cinnamon. Add orange zest. Mix in the egg yolk-butter mixture and knead dough until smooth, about 5 minutes. (Dough will be stiff.) Shape dough by the tablespoonful in the palm of your hand, squeezing slightly to form an oblong egg shape. Place cookies on ungreased cookie sheets and press the tops lightly with a fork, making a crisscross pattern. Bake about 20 minutes or until golden brown. To prepare syrup: Bring 1 cup of water to a boil over high heat. Stir in honey, reduce heat to medium and simmer for 5 minutes. Remove from heat. Dip cookies in warm syrup for a few seconds. Place on cookie sheets until syrup soaks into cookies. Sprinkle with nuts and let cool. These cookies taste best the next day and keep well when stored in an airtight container.


ANISETTE COOKIES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

From Italy.

For the cookies:
1 cup butter, softened
3/4 cups sugar
1 teaspoon anise extract
1 teaspoon lemon extract
3 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 to 3 eggs

For the glaze:
1 cup powdered sugar
milk
colored sprinkles or non-pareils

To make the cookies, pre-heat oven to 350 F. Beat together butter and sugar until creamy. Stir in extracts, then stir in dry ingredients. Add one egg at a time until dough can be formed into a ball (you will need 1 to 3 eggs depending on the humidity in your kitchen and how large the eggs are). Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Bake for 15 minutes. Allow to cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

For the glaze, in a small saucepan slowly stir a small amount of milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.


CANNOLI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes about 24

For the pastry:
4 cups sifted all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
3/4 cup Marsala wine
1 large egg slightly beaten

For the filling:
3 pounds ricotta cheese
1-3/4 cups sifted confectioners sugar
1/2 teaspoon cinnamon
2 tablespoons chopped citron
1/4 cup semi-sweet chocolate morsels

Sift flour, sugar and cinnamon together on to a bread board or table top. Make a well in the center of dry ingredients and pour wine into it. Knead dough until smooth and stiff,about15 mins. If dough feels wet and sticky add more flour,if too dry, add more wine. Cover dough and let stand for 2 hours in cool place.roll out very thin and cut into 5 inch (12 cm) circles and wrap around metal cannoli forms (5 inches long by 1 inch in diameter). Fold dough around form loosley so that 1/4 of form sticks out on the ends. Seal dough on by brushing with egg yoke, and fry 2 cannoli at a time in deep hot fat until brown on both sides. Lift out gently with slotted spoon or tongs, drain on paper towels to cool.

Beat ricotta in a large bowl for 1 minute, add sugar and beat until very light and creamy, about 5 minutes. Add cinnamon, citron, and chocloate bits, mix until blended. Keep filling in refrigerator until ready to use. Makes enough to fill 25 cannoli shells.


CHOCOLATE CHERRY BISCOTTI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes about 48

2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 cup sugar
3 beaten
1 teaspoon vanilla
1 tablespoon Kirsch
1/8 teaspoon salt
1 cup chocolate chips
1/4 cup butter
1 cup almonds, coarsely chopped
1 cup dried cherries or cranberries

Preheat oven to 350F. Melt chocolate chips and butter together in the microwave or in a double boiler over low heat. Line two baking sheets with parchement paper or a baking liner. In a bowl, combine flour, cocoa, and baking powder. Stir well. In another large bowl, combine sugar, eggs, vanilla, Kirsch, and salt; stir in chocolate and butter until well blended. With a wooden spoon, mix in almonds and cherries or cranberries. Fold in flour mixture and mix well. Dough will be stiff. Divide dough in half. Working directly on prepared cookie sheets, shape each half into a log shape measuring about 2 1/2" wide by 15" long. Place a log on each baking sheet. Bake for 35 minutes, or until a toothpick inserted in center comes out clean. Alternate position of baking sheets after half the time. Cool logs and baking sheets on wire racks, then transfer them to a cutting board. Cut each log into diagonal 1/3" to 1/2" thick slices with a serrated knife. Lay slices on baking sheets and bake 10 minutes. Turn slices over and bake 10 minutes more, until crisp and dry. Cool on baking sheets.


CHOCOLATE FLORENTINES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes about 36

2/3 cup butter
2 cup quick-cooking rolled oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (11.5 ounce) package of milk chocolate morsels

Preheat oven to 375°F. Melt butter in a medium saucepan over low heat. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by teaspoonfuls, about 3" apart, onto foil-lined cookie sheets. Spread into thin circles with a rubber spatula. Bake 5-7 minutes. Allow to cool on cookie sheets. Peel foil away from cookies. In the top of a double boiler over hot (not boiling) water, melt chocolate morsels; stir until smooth. Spread chocolate on flat side of half of the cookies. Top with remaining cookies while chocolate is still warm. Allow chocolate to cool and harden before serving.

Makes 3-4 dozen sandwiched cookies.


ITALIAN FIG COOKIES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes about 48

2 cups shortening
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
pinch salt
milk
3 - 5 pounds of figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup white sugar
1 whole orange (with peel)
1 small apple
1 1/2 cups chopped pecans

To make dough, cream sugar and shortening: add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency.

To make filling, cut up figs, orange, and apple into small pieces, then pass through a food mill or grinder. The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, sprinkle them in over the mixture and mix it in by hand.

Preheat oven to 375 degrees F (190 degrees C). Roll out some dough faily thin. Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes.


PIZZELLES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

3 eggs
1/2 teaspoon anise see or extract
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup butter, melted and cooled
3/4 cup sugar

Beat eggs and sugar. Add butter, vanilla, and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Spoon onto pizzelle iron and bake. Batter can be refrigerated to be used at a later time.


PORTUGUESE BEAN SOUP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

A cannellini bean soup with sweet potatoes, tomatoes, and swiss chard. Serves well with a slice of crusty wholegrain bread.

SERVES 2

1/2 teaspoon olive oil
1/2 cup white onion, chopped
1 1/2 cups  vegetable broth
1/2 cup sweet potato, diced (1/2 inch unpeeled pieces)
2  teaspoons chili-garlic sauce
1/2 (7 ounce) can diced tomatoes, undrained
1/2 (8 ounce) can cannellini beans, drained and rinsed
2 cups swiss  chard, sliced and packed
2 teaspoons balsamic vinegar

Heat a large  saucepan over medium-high heat.

Add oil and onion; cook 3 minutes, stirring occasionally.

Add broth, potato, and chili garlic sauce.

Bring to a boil over high heat.

Reduce heat and simmer uncovered 5 minutes.

Stir in tomatoes and beans.

Return to a simmer, then add swiss chard.

Simmer 5 more minutes or until sweet potatoes and chard are tender.

Stir in vinegar and ladle into bowls.

Source: Dr. Mehmet C. Oz's book


CABBAGE AND POTATO SOUP
(Caldo Verde)

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Traditional Portuguese soup, very good!!

SERVES 6

5 medium potatoes
6 1/4 cups water
3 cloves garlic, peeled
4  tablespoons olive oil
1/4 lb cabbage or kale, kale is traditional, finely shredded
salt freshly ground black pepper

Peel and cut up potatoes, and boil in salted water, with garlic.

When soft, mash and add olive oil and cabbage or kale.

Boil uncovered for about 3 minutes.

Season to taste.

Serve in bowls with a drop of olive oil in the bottom of each.

Source: The Wine and Food of Europe, Marc & Kim Millon


IRISH APPLE CAKE
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
"Apple cakes like this on are the traditional dessert in Ireland.  The recipe varies from  house to house and the individual technique has been passed from mother to daughter in farmhouses all over the country for generations.  It would originally have been baked in a bastible or pot beside an open fire and later in the oven or stove on tin or enamel plates.  These are much better than ovenproof glass because the heat travels through and cooks the pastry base more readily - worth remembering, as a pie with a soggy base is not attractive!  In Ireland all apple cakes are made with cooking apples"
 
2 cups flour
1/3 teaspoon baking powder
8 tablespoons (1 stick) butter
2/3 cup superfine granulated sugar
1 egg, free-range if possible, beaten
1/2 to 2/3 cup milk, approx.
1 to 2 cooking apples
2 or 3 cloves (optional)
beaten egg to glaze
 
Sieve the flour and baking powder into a bowl.  Rub in the butter with your fingertips until it resembles the texture of breadcrumbs. Add 1/2 cup sugar, then make a well in the center and mix together with the beaten egg and enough milk to form a soft dough.  Divide in two.  Put one half on to a greased oven proof plate (9 inches in diameter) and pat it out to cover.  Peel, core and chop up the apples.  Place them on the dough with the cloves, if used, and add the remaining sugar, depending on the sweetness of the apples.  Roll out the remaining pastry and fit it on tip.  (This is easier said than done as the 'pastry' is very soft like scone dough.  You may need to do a bit of patchwork if it breaks.)  Press the sides together and cut a slit through the top crust.  Brush with beaten egg wash and bake in a moderate oven at 350 degrees for about 40 minutes, or until cooked through and nicely browned. Dredge with superfine sugar and serve warm with dark brown sugar and softy whipped cream.
 
Source: Irish Traditional Cooking


CHICKEN FRIED RICE

~Shared by Leasa, IA
 
1 T oil
1 lb. boneless, skinless chicken breast, cut into bite size pieces
1 chicken bouillon cube
2 C water
3 T soy sauce (I used low sodium)
2 C frozen peas
2 C Minute white rice, uncooked
 
Heat oil in large skillet on med-high heat.  Add chicken, cook and stir 5 mins. or until chicken is cooked through.
 
Add bouillon cube, water, soy sauce and peas, stir.  Bring to a boil.
 
Stir in rice, cover.  Reduce heat to low, cook 5 mins.  Stir.  Season with additional soy sauce if desired.
 
Note:  I also added 3 green onions, chopped and I cooked it a little longer to reduce the amount of moisture.
 
Serves 4

Source: Minute Rice box


BASIC DOUGH

~Shared by Doe, Oliver, B.C., Canada

Makes 12 buns

This dough makes slightly sweet, light & fluffy buns.

1/3c warm water
1tsp sugar
2tsp yeast
1/3 sugar
1/2tsp salt
3tbsp cooking oil
1/4c boiling water
1 lg egg, fork beaten
21/4c bread flour

Stir warm water & 1st amount of sugar in small dish til sugar is dissolved. Sprinkle yeast over top. Let stand 10 ins. Stir to dissolve yeast. Stir 2nd amount of sugar, salt & cooking oil in lg bowl. Add boiling water. Stir til sugar is dissolved. Stir in egg & yeast mix. Slowly work in enough flour til soft dough forms. Turn out onto lightly floured surface. Knead about 10 mins til sooth & elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased wax paper then tea towel. Let stand in oven with light on for 1 1/2 - 2 hrs til dbled. Punch down dough. Cover, let rest 5 mins. Shape in 12 inch log. Cut into 12 pcs. Fill, shape & bake buns according to desired recipe. Makes 12.

To proof overnight-Knead dough & place in lg greased bowl, turning once to grease top. Cover with greased saran & chill overnight. Punch down dough. Cover let rest 5 mins. Fill & shape as desired.


COCKTAIL BUNS

~Shared by Doe, Oliver, B.C., Canada

Makes  6

Also known as coconut buns, these have a sweet buttery coconut filing. This recipe fills 6 buns or ½  of basic dough recipe.

Coconut Filling-
11/2c flake coconut
1tbsp sugar
2tbsp hard marg or butter, melted
1 lg egg yolk

½ of prepared basic dough above

Egg Wash-   1 lg egg   tbsp water

Honey Wash- 1tbsp honey   1tbsp hot water

Coconut Filling- Process  coconut & sugar in blender or food processor til very fine. Turn into small bowl. Stir in marg & egg yolk til paste like consistency. Makes scant 2/3c filling.

Divide dough into 6 portions. Press & stretch each portion into 53 inch oblong shape. Place rounded 11/2 tbsp filling lengthwise along middle of each centre of each piece. Bring long sides up & over filling, pinching all edges tog to seal. Place seam side down on greased baking sheet. Cover with greased wax paper & tea towel. Let stand in oven with light on & door closed til dbled, about one hour.

Egg Wash- Beat egg tog with water with fork in sm cup. Brush over buns. Honey Wash- Combine honey & hot water in separate sm cup. Brush over warm buns.

To make ahead- Dough may be made the night before & stored, covered & chilled overnight. Baked buns may be frozen & reheated, wrapped well in foil, in 350 oven for 15 mins.


BEEF BROCCOLI

~Shared by Doe, Oliver, B.C., Canada

This dish has a generous amount of broccoli & beef. The gingery slightly sweet sauce can also be drizzled over noodles or rice.

Marinade-
2tbsp grated ginger
2tbsp soy sauce
2tbsp dry sherry
2tsp sesame oil
1tsp sugar
3 garlic, minced

3/4lb. sirloin steak, cut across grain into 1/8" thick slices

1tbsp oil
1tbsp oil
11/4lbs broccoli stems, cut 1/8” thick, reserve florets about 5c
1 onion, halved lengthwise & thinly sliced
1 celery in ¼ inch slices
1/3c chicken broth
2tbsp water
4tsp cornstarch
1/3c oyster sauce

Marinade- Combine first 6 ingred in med bowl. Cut beef slices into 2 inch strips. Add to marinade. Stir til coated. Marinate at room temp for 30 mins. Heat wok on med high til very hot. Add 1st amount of oil. Add beef & marinade. S.F. 2-3 mins til beef is tender. Transfer to small bowl. Add 2nd amount of oil to wok. Add broccoli stems, onion & celery. S.F. for 2 mins. Add florets & broth. Stir. Cover. Cook 3-4 mins til broccoli is tender crisp. Stir water into cornstarch in small cup. Add oyster sauce. Stir. Stir into broccoli mix til boiling & thickened. Add beef. Stir til heated through.


SWEET BEEF

~Shared by Doe, Oliver, B.C., Canada

This tender beef has an irresistible smoky barbecue flavor. The golden onions provide a nice contrast to the beef. A pricey treat.

1lb beef tenderloin
1/4c ketchup
2tbsp Worcester
1tbsp hoisin
1tbsp sugar
1tbsp peanut or reg oil
2 med onions cut into 8 wedges each
3 garlic minced
1 tbsp oil

Remove silver skin from tenderloin. Cut beef in half lengthwise. Cut each half across grain into 1/8” thick slices. Combine next 4 ingred in sm bowl. Heat wok or lg frypan on med high til very hot. Add 1st amount of oil. Add onion & garlic. S.F. for about 3 ins til onion is tender-crisp. Transfer to small bowl. Add 2nd amount of peanut oil to wok. S.F. in 2 batches for 2-3 mins til browned. Combine beef, onion mix & ketchup mix in wok. S.F. 1-2 mins til very hot. Makes about 31/2 c.


ORANGE BEEF & BROCCOLI

~Shared by Doe, Oliver, B.C., Canada

3/4c orange juice
1tbsp cornstarch
3tbsp soy sauce
1tbsp cornstarch
1tsp vinegar
1lb sirloin steak, cut across grain in 1/8" thick slices
1 tbsp oil
2tsp finely grated ginger
3 garlic, minced
1tbsp oil
1 med red onion, halved lengthwise & sliced thinly
2 med carrots sliced paper thin
2c broccoli florets
1tbsp finely grated orange peel
1 med orange divided into segments & halved

Stir orange juice into cornstarch in sm bowl. Add soy sauce, sugar & vinegar. Stir, set aside. Cut beef slices into 2" strips. Heat wok on med high til very hot. Add 11/2 tsp of 1st amount of oil. Add ginger, garlic, and ½ the beef. S.F. for 2-3 mins til beef reaches desired doneness. Transfer to plate. Repeat with rem first amount of oil & beef, transfer to pate.

Heat 2nd amount of oil in wok. Add onion & carrot. S.F. for 3 mins til almost tender crisp. Add broccoli & orange peel. S.F. til veggies are tender. Add beef & orange. Stir cornstarch mix. Stir into beef mix til boiling & thickened.


OYSTER SAUCE BEEF

~Shared by Doe, Oliver, B.C., Canada

A stir fry with a delicious rich, brown sauce.

1/4c beef broth
11/2tsp cornstarch
3tbsp oyster sauce
1tbsp dry sherry
1tsp sugar
1tsp sesame oil
3/4lb sirloin,1/8" slices across grain
1tbsp cooking oil
1/2c sliced onion
1/2c sliced carrot
1/4c thinly sliced canned bamboo shoots
3-1/4" thick ginger slices, peeled
4 green onions cut in 2" pcs

Stir broth into cornstarch in small cup. Add next 4 ingred. Stir. Set aside. Cut beef into 2 inch strips. Heat wok on med high til very hot. Add cooking oil. Add beef & onion, stir fry 1 min. Add carrot, bamboo shoots & ginger. S.F. 3 mins. Add grn onion. Stir cornstarch ix. Stir into beef mix for about 1 min til boiling & thickened. Remove & discard ginger. Makes about 2c.


BEEF CHOP SUEY

~Shared by Doe, Oliver, B.C., Canada

This attractive mix of thinly sliced beef & veggies is bursting with flavor.

1/3c beef broth
1tbsp cornstarch
3tbsp soy sauce
1tbsp dry sherry  pepper
1/2lb sirloin steak cut across grain into 1/8" thick slices
2tsp oil
1tbsp cooking oil
10 baby carrots, cut into 3 pcs each
onion, halved lengthwise & thinly sliced
red or grn pepper, slivered
1c sl fresh mshrms
8oz can bamboo shoots, drained & cut julienne
2c fresh bean sprouts

Stir broth into cornstarch in sm bowl. Add soy sauce, sherry & pepper. Stir, set aside. Cut beef slices into 2 inch strips. Heat wok on med high til very hot. Add first amount of oil to wok. Add carrot & onion. Stir fry for 1-2 mins til almost tender crisp. Add red pepper, mshrms & bamboo shoots. S.F. for 2-3 mins til tender crisp. Add bean sprouts & beef. S.F. for about 1 min til heated through. Stir cornstarch mix. Stir into veggie mix til boiling & thickened. Makes 5c.


TENDER BEEF & CASHEWS

~Shared by Doe, Oliver, B.C., Canada

Makes 3 3/4c

You’ll love the texture of this dish-soft beef & crunchy cashews.

Marinade-
1tbsp soy sauce
3 garlic, minced
2tsp dry sherry
1/2tsp sesame oil
1/2tsp sugar   pepper
3/4lb beef tenderloin-1/8" thick slices, across grain
1/4c water
1tbsp cornstarch
2tbsp oyster sauce
1tbsp peanut or cooking oil
2tbsp oyster sauce
3 grn onions-1" pcs
1 tbsp peanut oil
1/2c sliced celery
1/2c red pepper slices
1/2c sliced waterchestnut
1/3c thinly sliced carrot
2/3c canned baby corn, drained & cut in half lengthwise
2/3c cashews, toasted

Marinade-Combine first 6 ingred in med bowl. Add beef. Stir til coated. Marinate at room temp for 10 mins. Stir water into cornstarch in sm cup. Add oyster sauce. Stir set aside. Heat wok on med high til very hot. Add 1st amount of oil. Add beef marinade & grn onion. Stir fry for 3-4 mins til beef reaches desired doneness. Transfer to plate. Add 2nd amount of peanut oil to wok. Add next 5 ingred. S.F. for 2-3 mins til veggies are tender crisp. Add beef & cashews. Stir cornstarch mix. Stir into beef mix for 2-3 ins til boiling & thickened.


BEEF & GREEN PEPPERS

~Shared by Doe, Oliver, B.C., Canada

Makes 3 1/2c.

The dark glaze is subtly flavored with fresh ginger & soy sauce. This has a small yield so serve with another meat dish.

1/4c beef broth
1tbsp cornstarch
2tsp soy sauce
1tbsp dry sherry
1/2tsp sugar
3/4lb sirloin, cut across grain into 1/8" thick slices
1 tbsp oil
1tsp finely grated ginger
4 garlic, minced
2 med grn onions, halved lengthwise & thinly sliced
1/2c thinly sliced leek or onion

Stir broth into cornstarch in small cup. Add soy sauce, sherry & sugar. Stir. Set aside. Cut beef slices into 2 inch strips. Heat wok on med high til very hot. Add oil. Add beef, ginger, & garlic. Stir fry about 2 mins til beef is browned. Add grn pepper & leek. Stir fry 2-3 mins til tender crisp. Stir cornstarch mix. Stir into beef mix til boiling & thickened.


BRAISED BEEF CURRY

~Shared by Doe, Oliver, B.C., Canada

Makes 4 1/2 c

The beef is surrounded by a rich tomato curry sauce with a wonderful, bold flavor. Spoon the excess sauce over rice or noodles.

Marinade-
4 garlic minced
2tbsp dry sherry
2tbsp soy sauce
11/2tbsp curry paste
1lb sirloin steak, 1/8" thick cut across grain
2tbsp oil
1 onion, chpd
1/2c water
398ml-14oz can stewed tomatoes with juice
2tbsp ketchup
1/2tsp sugar
2tbsp water
2tsp cornstarch
3 grn onions, sliced

Marinade- Combine first 4 ingred in med bowl. Cut beef slices into 2" strips. Add to marinade. Stir til coated. Marinate at room temp for 30 mins. Heat wok on med high til very hot. Add oil. Add beef & marinade. S.F. for 3-4 mins til beef is browned. Add onion. S.F. for 2 mins til onion is starting to soften. Add next 4 ingred. Bring to a boil. Reduce heat to med low. Cover, simmer 30-40 mins til beef is tender. Stir 2nd amount of water in cornstarch in small cup. Stir into beef mix til boiling & thickened. Sprinkle with grn onion.


GINGER BEEF

~Shared by Doe, Oliver, B.C., Canada

Makes 6 c.

This tastes just like your favorite take out dish. The honey sweet glaze & the gingery kick will delight everyone.

1/2c water
11/2tsp cornstarch
1/4c liquid honey
11/2tbsp oyster sauce
1/2tsp dried crushed chilies
2tsp sesame oil
1/2c cornstarch
2 lg eggs
1tbsp soy sauce
1tsp sesame oil
4 garlic, minced
11/4lbs sirloin, cut across 1/8" thick slices
cooking oil for deep frying
2tsp cooking oil
2 grn onions, cut julienne
2 med carrots, julienned
1 tbsp chpd peeled ginger

Stir water into 1st amount of cornstarch I sm bowl. Add next 4 ingred. Stir. Set aside. Beat next 6 ingred with fork into med bowl. Cut beef slices into 1/4"- 1/2" shreds. Add to egg mix. Stir til coated. Marinate at room temp for 15 mins. Deep fry beef in several batches at 375 cooking oil for 1-1/2 mins, stirring & breaking pcs apart, til golden brown. Remove beef with slotted spoon to paper towels to drain. Keep warm. Heat 2nd amount of cooking oil in med frying pan on med high til hot. Add green onion, carrot, & 2nd amount of ginger. S.F. fry about 2 mins til softened. Stir honey mix. Stir into carrot mix til boiling & slightly thickened. Pour over beef.


CHICKEN WITH GINGER

~Shared by Doe, Oliver, B.C., Canada

Freshly grated ginger  is a must for this colorful dish.

1/2c water
1tbsp cornstarch
1tbsp soy sauce
2tsp chicken oxo
1tbsp cooking oil
1lb bnlss, sknlss chkn brst halves-4 diced
1tbsp minced ginger
2c sliced fresh mshrms
11/3c slivered grn or red ppr
1c grn beans or fresh pea pods
2/3c thinly sl grn onion
1 tsp salt
pepper

Stir water into cornstarch in  small cup, add soy sauce & oxo. Stir, set aside.

Heat wok on med high til very hot. Add cooking oil. Add chicken & ginger. Stir fry 3 mins til chicken is partially cooked. Add mushrooms, grn pepper & pea pods. S.F. for 2-3 mins til veggies are tender crisp & chicken is no longer pink. Add grn onion, salt & pepper. Stir cornstarch mix. Stir into chicken mix til boiling & thickened.


DICED CHICKEN & ALMONDS

~Shared by Doe, Oliver, B.C., Canada

Makes 5c

3/4c chicken broth
2tsp cornstarch
1tbsp soy sauce
1tbsp dry sherry
1/4tsp garlic powder
1/4tsp grd ginger
2tbsp cornstarch
1 lg egg white
1/2tsp salt
1lb bnlss, sklss chkn brst halves-about 4 in 3/4" cubes
cooking oil for deep frying
1/2c whole almonds, skinless
3/4c cubed celery-1/2" to 3/4" pcs
3/4c quartered fresh brown or white mshrms
1/2c cubed carrots-1/2" pcs
1/2c chpd canned bamboo shoots
Chpd red pepper-1/2" pcs
5 grn onions, cut in 3/4" pcs

Stir broth into 1st amount of cornstarch in small cup. Add next 4 ingred. Stir set aside. Beat 2nd amount of cornstarch, egg white & salt with fork in med bowl. Add chicken, stir to coat. Deep fry 1/3 of chicken pcs at a time at 375 hot oil, stirring to separate pcs, for about 5 mins til golden. Remove to drain.

Heat wok on med til hot. Add 2nd amount of oil. Add almonds. Cook about 1 min, stirring constantly til golden. Remove with slotted spoon to chicken. Add rem 6 ingred to wok. Stir fry about 3 mins til veggies are tender-crisp. Stir cornstarch mix. Stir into veggie mix for about 3 ins til boiling & thickened. Add chicken & almonds. Stir about 1 min til heated through.


CHICKEN FOO YONG

~Shared by Doe, Oliver, B.C., Canada

4 lg eggs, fork beaten
1/2c diced cooked chicken
1/2c froz peas, thawed & drained
4 grn onions, sliced
1tsp soy sauce
1/2tsp salt
2tsp dry sherry
1tsp cornstarch
1tbsp cooking oil
1c chpd fresh bean sprouts

Combine first 6 ingred in med bowl. Stir sherry into cornstarch in small cup. Add to chicken mix. Stir. Heat lg non-stick fry pan on med til hot. Add cooking oil. Add bean sprouts. S.F. for about 30 sec til almost 30 sec til almost tender crisp. Spread out over bottom of frying pan in even layer. Spoon chicken mix over top. Reduce heat to med-low. Cover, cook 2 mins. Push cooked egg from outside edge slightly towards centre, allowing uncooked egg to flow down onto pan. Cover. Cook 2-3 mins til almost set on top. Cut omelet into 4 portions with straight edge of spatula. Turn each portion. Expect edges to look slightly uneven. Cook, uncovered, for about 2 mins til light brown.


PINEAPPLE CHICKEN

~Shared by Doe, Oliver, B.C., Canada

Serves 4

Crispy chicken fritters are tossed with juicy pineapple & fresh green peppers, & drizzled with a tangy sauce.

Batter-
1c flour
3tbsp cornstarch
3/4tsp salt
3 lg eggs
41/2tbsp water

1lb bnlss, sklss, chkn breast halves or thighs, cut in 3/4" pcs-about 2c

Cooking oil for deep frying

Pineapple Sauce
Makes 3 c

1tsp oil
1/3c chpd onion
398ml-14oz pineapple tidbits w juice
1/2c br sugar
3tbsp apple cider vinegar
1/2tsp salt
1/2c unsw pineapple juice or water
2tbsp cornstarch
1/2c chpd grn pepper in 3/4" pcs

Batter- Stir flour, cornstarch, & salt in med bowl. Make a well in middle. Beat eggs & water with fork in sm bowl, add to well. Stir til consistency of med thick batter & only a few clumps remain. Add chicken, stir til coated. Remove 1 pce at a time with fork or spoon, to hot 375 cooking oil in deep fryer. Stir with slotted spoon til chicken comes to surface to brown evenly. Deep fry in 3-4 batches, for about 5 mins, turning until golden brown on all sides & chicken is no longer pink. Remove to paper towels to drain.

Pineapple Sauce- Heat cooking oil in med pot on med. Cook for 1-2 ins til starting to soften. Add pineapple juice, br sugar, vinegar & salt. Bring to a oil. Stir pineapple juice into cornstarch in small cup. Add to pineapple mix. Add green pepper. Heat & stir til boiling & thickened. Makes 3c sauce. Arrange chicken on platter or in bowl. Pour pineapple sauce over top.


LEMON CHICKEN

~Shared by Doe, Oliver, B.C., Canada

This is always a favorite. This presents beautifully on a bed of shredded lettuce. Drizzle with this savory sauce & garnish with lemon slices.

1/4c water
2 lg eggs
1/2c cornstarch
1/2tsp salt
dash blk or white pepper
4 bnlss, sklss chkn breast halves-1lb
4c cooking oil for deep frying

Lemon Sauce-
1c chicken broth
1/4c sugar
4tsp cornstarch
1/4tsp grd ginger
1/4tsp salt
1/4c lemon curd spread
3tbsp lemon juice

2c finely shred lettuce or cabbage
1/4c thinly sliced lemon slices

Beat water & eggs with fork in med bowl til frothy. Stir in cornstarch, S&P til smooth. Pound chicken to 1/4" thickness, blot dry with paper towel. Coat with batter. Deep fry 2 at a time at 375 hot oil for 11/2-2 mins per side til golden & no longer pink inside. Drain. Keep warm.

Lemon Sauce- Stir broth, sugar, cornstarch, ginger & salt in small saucepan. Heat on med for about 5 mins, stirring constantly til boiling 7 thickened. Stir in lemon curd & lemon juice til  smooth & bubbling. Makes 11/3 sauce.

Arrange lettuce & lemon slices on sm platter. Slice chicken crosswise at angle into 4-5 separate pcs each. Arrange over lettuce, pour lemon sauce over.

My note- sprinkle with green onions pcs.


OLD COUNTRY CHICKEN

~Shared by Doe, Oliver, B.C., Canada

Makes about 12 pcs

Sauce-
1c ketchup
1tsp smooth peanut butter
1c hoisin sauce
2-3tbsp Vietnamese hot sauce
2tbsp br sugar
2tsp sesame oil
6 garlic, f.c.

3lbs chicken drumsticks & thighs, skin removed

Sauce- Combine ketchup & peanut butter in small bowl til well blended. Add next 5 ingred. Mix well. Makes 2 1/2c sauce.

Transfer half the sauce to a sm pot. Bring to a boil on med. Reduce heat to med low. Simmer, uncovered, about 10 mins, stirring frequently, til slightly reduced. Serve warm as dipping sauce for chicken. Makes about 1c.

Coat chicken generously with remaining ½ of sauce. Arrange on greased foil lined baking sheet. Place oven rack on 2nd from top position. Broil, watching carefully, til a few black spots appear on sauce. Turn off broiler. Turn oven on to 400. Bake chicken about 45 mins til tender & no longer pink inside.


MOO GOO GAI PAN

~Shared by Doe, Oliver, B.C., Canada

A flavorful & attractive dish, serve with fried rice or noodles.

1/4c chkn broth
2tsp cornstarch
2tbsp dry sherry
1/2tsp salt
1/4tsp garlic powder
1tbsp soy sauce
1tsp sesame oil
1/2tsp grated ginger
340g-12oz about 3 sknlss, bnlss chkn brst halves sliced 1/4" thick & cut julienne
1tbsp cooking oil
1tbsp cooking oil
1c chinese cabbage shredded
1/2c thinly sl celery
1/2c fresh pea pods, cut julienne
1c sliced shiitake or reg mshrms
1/4c canned bamboo shoots, cut julienne
1tsp sesame seeds

Stir broth into cornstarch in sm bowl. Add next 3 ingred. Stir set aside. Combine soy sauce, sesame oil, & ginger in med bowl. Add chicken. Stir until coated. Cover, marinate at room temp for 15 mins. Heat wok or lg fry pan on med high til very hot. Add 1st amount of cooking oil. Add chicken & marinade, s.f. 2-3 mins til chicken is no longer pink. Transfer to bowl, keep warm. Heat 2nd amount of cooking in wok, add next 5 ingred. S.f. for about 2 mins til veggies are tender crisp. Stir broth mix. Stir into veggie mix for about 1 min, til boiling & thickened. Add chicken. Stir til heated through, sprinkle with toasted sesame seeds.


KING PAO CHICKEN

~Shared by Doe, Oliver, B.C., Canada

Serve over rice or noodles.

2/3c chicken broth
11/2tbsp cornstarch
2tbsp soy sauce
2tbsp hoisin sauce
2tbsp dry sherry
2tsp chili paste (sambal oelek)
1lg egg white
1tbsp cornstarch
1tsp sesame oil
1lb chkn brst halves-4 in 3/4" cubes
cooking oil for deep frying
1tbsp cooking oil
11/2 sw pprs in 3/4" cubes
1/2c diced carrot
1/2c diced celery
1/2c diced onion
5 garlic, minced
1tsp finely grated ginger
3 grn onions-1" pcs
1/2c roasted peanuts, c.c.

Stir broth into cornstarch in sm bowl. Add next 4 ingred ,stir , set aside. Beat next 3 ingred with fork in med bowl, add chicken, stir til coated. Deep fry in 2 batches in 375 oil for 3-4 mins, stirring pcs to separate til golden brown. Remove with slotted spoon to paper towels. Keep warm. Heat wok on med high heat til very hot. Add 2nd amount of oil. Add next 7 ingred. S.F. for 3-4 mins til tender crisp. Stir broth mix. Stir into veggie mix for about 30 seconds til boiling & thickened. Add chicken, stir til coated with sauce & heated through, sprinkle with peanuts.


BIRD'S NEST CHICKEN

~Shared by Doe, Oliver, B.C., Canada

1/2c water
2tsp cornstarch
2tbsp oyster sauce
1tbsp sherry
2tsp sugar
1/2tsp sesame oil
8oz-about 2 sknlss bnlss chkn brst halves cut crosswise into 1/8" slices
1tbsp oil
2 baby carrots thinly sliced
1/2tsp finely grated ginger
1 sm onion in narrow wedges
3 grn onions in 2" pcs
6 mshrms, halved
10 fresh pea pods
1/3c sliced waterchestnuts
1/3c bamboo shoots, cut julienne
1 tbsp cooking oil
1-7"  potato nest warmed
Julienned cucumber for garnish

Stir water into cornstarch in sm cup. Add next 3 ingred, stir, set aside. Combine 2nd amount of sherry & sesame oil I sm bowl. Add chicken, stir to coat. Let stand at room temp 5 mins. Heat wok on med high til very hot. Add 1st amount of oil. Add next 8 ingred in order given, while stir frying. S.F. for about 4 mins til carrot is tender crisp. Transfer to med bowl. Add 2nd amount of cooking oil to wok. Add chicken & marinade. S.F. 3 mins til chicken is starting to brown & not pink inside. Add veggies & juices. Stir cornstarch mix. Stir into chicken mix for about 1 min til boiling & thickened. Makes 2 2/3c. Spoon into warm potato nest to serve. Garnish with cucumber.


BLACK PEPPER CHICKEN

~Shared by Doe, Oliver, B.C., Canada

Tender chicken & crisp veggies in this saucy dish.

1/4c chicken broth
1 tbsp cornstarch
2tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp liquid honey
1tbsp oil
1lb chkn thighs, sknlss in 3/4" pcs
1tbsp oil   med onion cut in 16 wedges
4 garlic, minced
1tsp finely grated ginger
1tsp coarse pepper
14oz can babycorn, drained, halved
3c chpd baby choy
6 grn onions in 1" pcs

Stir broth into cornstarch in sm bowl. Add next 3 ingred. Stir set, aside. Heat wok on med high til very hot. Add 1st amount of oil, add chicken, s.f. about 5 mins til browned. Transfer to med bowl. Heat 2nd amount of oil in wok. Add next 4 ingred. S.F. 1 min til fragrant. Add rem 3 ingred. S.F. 2 mins til bok choy leaves are wilted. Add chicken. Stir cornstarch mix, stir into chicken mix for about 2 mins til chicken is tender & bok choy stems are tender crisp.


CHICKEN HOT POT

~Shared by Doe, Oliver, B.C., Canada

The mild Asian flavors in this are sure to be a hit. Perfect served over noodles or rice to soak up the delicious gravy.

12 dried Chinese mshrms
boiling water to cover
1/4c cornstarch
1/2tsp salt
8 bone in chicken thighs-2lbs, skin removed
11/2tbsp peanut oil
1 tbsp cooking oil
4 garlic, minced
1/2tsp ginger, finely grated
1/2c dry white wine
1/2c chicken broth
2 tbsp hoisin sauce
1 tbsp water
2tsp cornstarch
6 green onions cut in 1" pcs

Put mshrms into sm bowl. Add boiling water. Let stand 20m ins til softened. Drain, discard stems. Cut caps in half. Set aside. Combine 1st amount of cornstarch & salt in ziploc or shallow dish, add chicken. Toss til coated. Heat wok on med high til very hot. Add peanut oil, stir fry chicken in 2 batches til browned. Transfer to med bowl. Add coking oil, garlic & ginger to wok, stir fry til fragrant. Add mshrms & next 3 ingred. Stir, add chicken. Reduce heat to med low. Cover, simmer 25-30 mins, stirring occ til chicken is tender. Stir water into 2nd amount of cornstarch in small cup. Add to chicken mix. Heat & stir on med high til boiling & thickened. Add green onion, stir fry 1 min til bright green.


CRAB FOO YONG

~Shared by Doe, Oliver, B.C., Canada

Drizzle with Foo Yong sauce

6 lg eggs
2tbsp water
1tsp soy sauce
1/2tsp salt
41/4oz-120g can of crab, flaked, picked over or 1c fresh
1tsp dry sherry
1tbsp cooking oil
2c fresh bean sprouts chpd once or twice
3 green onions, sliced

Beat eggs, water, soy sauce, & salt I sm bowl til smooth. Stir in crab & sherry. Heat oil in lg non-stick pan on med. Add bean sprouts & grn onion. Cook 1 min til bean sprouts are barely tender crisp. Arrange evenly in bottom of fry pan. Reduce heat to med low. Carefully pour crab mix over bean sprouts. Cook, uncovered for about 7 mins, pushing edges slightly towards centre to allow uncooked egg to flow onto pan, til lightly browned on bottom. Cut with spatula into 6 wedges. Turn each wedge, cook for about 2 min til browned.


PINEAPPLE SHRIMP

~Shared by Doe, Oliver, B.C., Canada

You’ll love these succulent, lightly battered shrimp. The tangy sauce is perfect for dipping or served over the shrimp.

Pineapple Sauce-
14oz-398ml can pineapple tidbits w juice
1/4c vinegar
1/4c br sugar
1tbsp soy sauce
1 med grn pepper in chunks
1/4c water
2tbsp cornstarch

Batter-
3 lg eggs
1/2c flour
11/2sp salt

1lb raw shrimp, deveined, blotted dry
oil for deep frying

Pineapple Sauce- Combine first 5 ingred in sm saucepan. Bring to a boil. Stir water into cornstarch in sm cup. Stir pineapple mix til boiling & thickened. Keep warm. Makes 3c.

Batter- Beat eggs in sm bowl. Stir in flour & salt.

Dip shrimp into batter. Deep fry in batches in 375 oil for about 4 mins, turning once, til browned. Remove to paper towels to drain. Keep warm  in 200f oven while deep frying rest. Pour sauce over shrimp or serve sauce on side.


SHRIMP ECSTACY

~Shared by Doe, Oliver, B.C., Canada

A colorful, elegant dish with a delightful mild curry flavor.

1tbsp water
2tsp cornstarch
1 lg egg white
3/4tsp salt
1/2tsp curry powder
1/2tsp sugar
1lb med shrimp
1tbsp oil
1 med onion, thinly sliced
1 sw red ppr, slivered
4 grn onions in 2" pcs, & slivered lengthwise

Stir water in cornstarch in med bowl. Add next 4 ingred, stir. Add shrimp, stir. Let stand at room temp for 30 mins. Heat wok on med high til very hot. Add oil, add sliced onion & red pepper. Stir fry 3-4 ins til barely crisp, add shrimp mix. Stir fry for about 3 mins til very hot. Sprinkle with green onion.

Makes 3c.


SHRIMP OMELET STACK

~Shared by Doe, Oliver, B.C., Canada

This unique looking stack of omelets glistens with a wonderful thick salty sauce.

1tbsp oil
1c chpd mshrms
8 lg eggs
s&p
12oz-340g raw med shrimp, chpd, deveined
1c fresh bean sprouts
1/2c sliced grn onions
1/4c chkn broth
2tbsp oyster sauce
1tbsp soy sauce
1tbsp water
2tsp cornstarch
1tsp sugar

Heat cooking oil in 8 inch fry pan on medium. Add mshrms. Cook 3 mins til mshrms are browned, transfer to sm bowl. Beat eggs, salt & pepper in med bowl til frothy. Add shrimp, bean sprouts, grn onion & mshrms. Mix well. Heat same greased fry pan on med. Spoon 1/2c egg mix into fry pan, swirling to coat bottom of pan. Cook 1-2 mins til bottom is browned. Turn omelet. Cook 1 min til shrimp are pink. Remove to serving plate. Cover, keep warm. Repeat with rest of egg, stacking omelets on top of each other.

Makes 6 omelets.

Combine rem 6 ingred in sm pot. Heat & stir on med til boiling & thickened. Pour over omelets. Cut into wedges.


SAUERBRATEN
(Germany)
Marinated Pot Roast in Sweet and Sour Sauce

~Shared by Larry Holmes, Toronto, Canada

1/2 cup dry red wine
1/2 cup red wine vinegar
2 cups cold water
1 medium-sized onion, peeled and thinly sliced
5 black peppercorns and 4 juniper berries coarsely crushed
2 small bay leaves
1 teaspoon salt
4 pounds boneless beef roast, preferably top or bottom round or rump, trimmed of fat
3 tablespoons lard
1/2  cup finely chopped onions
1/2  cup finely chopped carrots
1/4 cup finely chopped celery
2 tablespoons flour
1/2  cup water
1/2 cup gingersnap crumbs

In a 2- to 3-quart saucepan, combine wine, vinegar, water, sliced onions, crushed peppercorns and juniper berries, bay leaves and salt.  Bring this marinade to a boil over high heat, then remove from the heat and let it cool to room temperature.  Place the beef roast in a deep crock or deep stainless-steel or enameled pot just large enough to hold it comfortably, and pour the marinade over it.  The marinade should come to at least halfway up the sides of the meat;  if necessary add more wine.  Turn the meat in the marinade to moisten it on all sides.  Then cover the pot tightly with foil or plastic wrap and refrigerate for 2 to 3 days, turning the meat over at least twice a day.

Remove the meat from the marinade and pat it completely dry with paper towels.  Strain the marinade through a fine sieve set over a bowl and reserve the liquid.  Discard the spices and onions.

In a 5-quarrt flameproof casserole, melt the lard over high heat until it begins to splutter.  Add the meat and brown it on all sides, turning it frequently and regulating the heat so that ir browns deeply and evenly without burning.  This should take about 15 minutes.  Transfer the meat to a platter and pour off and discard all but about 2 tablespoons of the fat form the casserole.  Add the chopped onions, carrots and celery to the fat in the casserole and cook them over moderate heat, stirring frequently, for 5 to 8 minutes or until they are soft and light brown.  Sprinkle 2 tablespoons of the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes longer or until the flour begins to color.  Pour in 2 cups of the reserved marinade and 1/2  cup of water and bring to a boil over high heat. Return the meat to the casserole.  Cover tightly and simmer over low heat for 2 hours or until the meat shows no resistance when pierced with the tip of a sharp knife.  Transfer the meat to a heated platter and cover with aluminum foil to keep it warm while you make the sauce.

Pour the liquid left in the casserole into a large measuring cup and skim the fat from the surface.  You will need 2 1/2  cups of liquid for the sauce.  If you have more, boil it briskly over high heat until it is reduced to that amount;  if you have less, add some of the reserve marinade. Combine the liquid and the gingersnap crumbs in a small sauce pan, and cook over moderate heat and thicken it slightly.  Strain the sauce through a fine sieve, pressing down hard with a wooden spoon to force as much of the vegetables and crumbs through  as possible.  Return the sauce to the pan, taste  for seasoning and let it simmer over a low heat until ready to serve.

To serve, carve the meat into 1/4 –inch slices and arrange the slices attractively  in overlapping layers on a heated platter.  Moisten the slices with a few tablespoons of the sauce and pass the remaining sauce separately in a sauceboat.

Typically, sauerbraten is served with dumplings or boiled potatoes and cabbage.

Note:  If you prefer, you may cook the sauerbraten  in the oven rather than on top of the stove.  Bring the casserole to a boil over high heat, cover tightly and cook in a preheated 350-degree oven for about 2 hours.

Serve 6 to 8 persons


HANGOVER SOUP
(Hungary)

~Shared by Larry Holmes, Toronto, Canada

1/2  pound Polish sausage, thinly sliced
2 slices bacon
1 medium onion, chopped
1 medium green pepper, chopped
4 cups beef broth
1 16-ounce can sauerkraut, rinsed, drained, and snipped’
1 cup sliced fresh mushrooms
2 stalks celery, sliced
2 tomatoes, chopped
2 teaspoons paprika
1 teaspoon caraway seed
1/2  cup sour cream
2 tablespoons all-purpose flour

In Dutch oven cook sausage and bacon until sausage is brown and bacon is crisp.

Remove sausage and bacon and drain;  reserve drippings.  Crumble bacon. To drippings add onion and green pepper;  cook until tender but not brown.  Dain off fat.  Stir in cooked sausage and bacon, beef broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed.  Bring to boiling;  reduce heat.  Cover and simmer 45 minutes.

Meanwhile, combine sour cream and flour.  Gradually stir about 1 cup of hot soup into sour cream mixture.  Return to Dutch oven.  Cook and stir until thickened and bubbly.  Cook and stir a minute more.

Makes 6 servings
 

TARATOR YOGURT SOUP
(Bulgaria)

~Shared by Larry Holmes, Toronto, Canada

2 medium cucumbers
2 cups plain yogurt
1 1/2 cups milk
1/2  cup broken walnuts
1 tablespoon olive oil
1 tablespoon snipped parsley
1 teaspoon salt
1/2  teaspoon dried mint, crushed
Mint sprigs (optional)

Slice 12 thin slices from 1 cucumber;  ser aside.  Chop remaining cucumber.  In a bowl combine chopped cucumber, yogurt, milk, walnuts, olive oil, parsley, salt and mint.  Cover and chill thoroughly.

Garnish each serving with cucumber slices and sprig of mint, if desired.

Makes 4 to 6 servings.
 

COTTAGE CHEESE PATTIES
(Ukraine)

~Shared by Larry Holmes, Toronto, Canada

1 beaten egg
1 cup dry cottage cheese
2 tablespoons shelled sunflower seeds
1/4 teaspoon salt
1/8 teaspoon caraway seed
1/3 to 1/2  cup all-purpose flour
1 tablespoons butter

In mixing bowl combine egg, cottage cheese, sunflower seeds, salt and caraway seed.  Stir in enough of the flour to make a stiff mixture.  Shape into four 3/4  inch patties.  Sprinkle each patty with some of the remaining flour.  In skillet cook patties  in hot butter over medium heat for 5 minutes on each side until brown.  Dollop with sour cream, if desired. 

Makes 4 servings.
 

HUSSAR ROAST
(Poland)

~Shared by Larry Holmes, Toronto, Canada

 1/2  cup vinegar or vodka
 3-poound beef eye of the round roast
 1 cup beef broth
 1 large onion, cut into wedges
 1/4 cup sliced green onion
 1 bay leaf
 1 stalk celery, chopped
 2 tablespoons butter
 1 beaten egg
 1/3 cup fine dry bread crumbs
 1/4  cup cold water
 2 tablespoons cornstarch
 parsley sprigs
canned sliced beets, drained

In Dutch oven being vinegar or vodka to boiling.  Add meat;  cook for 1 minute on each side in the boiling liquid. Discard vinegar or vodka.  Add beef  broth, onion wedges, and bay leaf to meat.  Cover and simmer about 2 hours or until meat is tender. Remove meat and set aside.  Discard  bay leaf.

For stuffing, in skillet cook green onion and celery in the hot butter until tender but not brown.  In bowl combine egg, onion mixture and bread crumbs.

Cut slits in meat from edge to center about 3/4  inch apart to make 8 pockets.  Spoon about 2 tablespoons stuffing into each pocket.  Return stuffed meat to Dutch Oven .  Cover and simmer over low heat 30 minutes more.  Transfer meat to serving platter;  keep warm.  Skim fat from pan juices. Add water to juices, id necessary to measure 2 cups; return Dutch Oven   Combine the 1/4  cup water and cornstarch;  stir into pan juices.  Cook and stir until thickened and bubbly.

Cook and stir 2 minutes more.  Pass with meat.  Slice meat between pockets.  Garnish with parsley and beets.

Serves 8 to 10


ISRAELI SALAD

~Shared by Jean M., OH

I ate this salad in Israel when I visited there in 1997. I loved it, and it was served at every hotel buffet table.

2 to 4 cucumbers
4 large tomatoes
1 seeded green pepper
1 seeded red pepper
1 med onion
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tbsp lemon juice

Finely dice all vegetables, the smaller the better, and mix in a bowl. Add oil and lemon juice Season to taste, and serve These things can be addd to suit your taste and have a richer salad: Green or black chopped olives,grated carrots,cubed avocado, radishes, green onions,hot peppers,grated lemon peel, chopped lettuce or cabbage.

Note; Oil and lemon juice will need to be adjusted to suit amount of additions. I find that a bit of sugar improves the taste.


CHINESE EGG FOO YUNG
Family Style

~Shared by Jean M., OH

This is an easy and tasty recipe that I have made many times.

Serves: 3 to 4, or 5 to 6 as part of a multicourse meal

Ingredients:

5 large eggs
1 teaspoon salt
1 teaspoon dry sherry (opt, use broth)
Dash black pepper
1 cup  shredded cooked pork, chicken, ham, beef, or shrimp or crab meat
1/2 cup shredded celery, no leaves
1 cup fresh mushrooms - wash, drain well, and slice thin or chop
1 cup fresh bean sprouts or drained canned
1/4 cup thinly sliced onion
3 tablespoons canola, corn, or peanut oil

Directions: Gently beat the eggs with the salt, sherry, and pepper. Add the meat, celery, bean sprouts mushrooms and onion and mix well.

Heat the oil in a nonstick wok or stir-fry pan over medium-high heat until the oil is just not smoking. Test by dipping the end of a spatula into the egg mixture and then into the oil; it should sizzle. Add the egg mixture to the hot oil in spoonfuls, like a pancake Let the eggs sit without stirring until the bottom is slightly set but the top is still runny. With a spatula, turn cakes over to set and brown the other side. Remove to a serving platter. Serve immediately.

Chinese Brown Sauce

Make the sauce before cooking the cakes.

Mix together:
1 cup homemade Chinese Chicken broth, plus 1/2 teaspoon salt or 1 cup of canned chicken broth
1 teaspoon ketchup
1 1/2 teaspoons soy sauce
2 tablespoons flour, mixed with 2 tablespoons cold water into a smooth paste, in a saucepan

Cook over medium heat, stirring constantly with a wire whisk. Bring to a boil and stir until the sauce is thickened. Simmer 2 minutes to eliminate the raw taste of the flour. Serve sauce  over the cooked pancakes.


CHINESE MANGO PUDDING

~Shared by Luanne, FL

This is from a Stephan Wong recipe book. It is a heart healthy recipe.

Ingredients:
2 envelopes (1 tablespoon) unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes

lime wedges, optional fresh mango slices for garnish, optional

Preparation:

Add gelatin and sugar to hot water and mix until dissolved and smooth. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted. Pour mixture into jelly bowl or mold and chill until set, at least 3 hours. To serve, dip jelly mold briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day).

Serves 8.

Each serving includes:  Calories 208,
49 g Carbohydrates,
5 g Protein,
1 g Fat, trace Saturated Fat,
3 mg Cholesterol,
4 g Fiber,
42 mg Sodium,
345 mg Potassium.


SPANISH SANGRIA

~Shared by Luanne, FL

Traditional Spanish Sangria!

Ingredients:
1 Bottle of red wine
2 oranges, juiced
4 peaches, cut into small pieces
5 dessert spoons sugar
2 pieces of lemon skin

Steps:
1: Choose a red wine - Sangria is a refreshing drink and you don't need to use a vintage wine.  Put the wine into a jug, (large pitcher) add the sugar, and stir until it is properly dissolved.

2: Squeeze the two oranges, and add the juice to the jug. Save a slice of orange skin to decorate.

3: Wash the peaches, peel them and cut them into small quarters (e.g. six per peach). Add them to the jug. If it is not Summer, you can use any other in-season fruit.

4: Put the jug into the fridge. Sangría should always be served chilled. If you want to reduce the alchohol concentration, add icecubes and slices of lemon. If you want to increase the alcohol concentration, add a small amount of cognac or rum.


DILL PICKLE SOUP
(Zupa Ogorkowa)

~Shared by Pat, Merritt Island, FL

The following recipe is Polish.   I haven't tried this one yet, but I'll get to it.  LOL!

(About 6 servings)

INGREDIENTS:
4 large dill pickles, diced or thinly sliced
2 Tbs flour
2 Tbs butter or margarine
3 C meat broth, bouillon, or stock
2/3 C pickle juice or water
2 1/2 C cubed boiled potatoes (opt)
1 C sour cream

DIRECTIONS:
1.  Coat pickles with flour.

2.  Melt butter in a large skillet.  Add pickles and stir-fry over medium heat 3 minutes.

3.  Stir in beef broth, pickle liquid, and potatoes, if using.  Cook over medium heat 15 minutes, stirring occasionally.

4.  To serve, mix in sour cream or spoon dollops of sour cream into each bowl before ladling in soup.


PICKLED CARROTS
(Carote con Olio e Aceto)

~Shared by Pat, Merritt Island, FL

(1 pint pickles)

INGREDIENTS:
6 to 8 medium carrots or equivalent amount of baby carrots

2 Tbs olive oil
boiling salted water
1 clove garlic, cut in quarters (I use more)
1 hot green pepper
1/2 tsp salt
wine vinegar

DIRECTIONS:
1.  Pare and cut carrots in strips.  Cut the baby carrots in halves or thirds.

2.  Cook in a small amount of boiling salted water in a covered saucepan until just tender.  Drain and cool.

3.  Pack carrots in a Mason or Ball jar and add oil, garlic, hot pepper and salt.  Cover carrots with wine vinegar.

4.  Store covered in refrigerator at least 24 hours.  Drain and serve cold.


BAKED FISH WITH TOMATOES, ONIONS & PARSLEY
(Greek)

~Shared by Pat, Merritt Island, FL

(4 servings)

INGREDIENTS:
1/4 C olive oil
2 lg onions, coarsely chopped
1 can (20 oz) tomatoes, undrained
1/2 C white wine
1/2 C parsley, chopped
1 garlic clove, crushed
salt and pepper to taste
3 lbs. fish fillets (firm fleshed)

DIRECTIONS:
1.  Heat olive oil in a saucepan.  Add onion and cook until translucent.  Add tomatoes, wine, parsley, garlic, salt and pepper.  Simmer covered 10 minutes.

2.  Place fish in a large baking dish.  Cover with sauce.

3.  Bake at 350F about 25 minutes, or until fish flakes easily when tested.


TZATZIKI
Greek

~Shared by Pat, Merritt Island, FL

(Makes about 2 1/2 - 3 cups)

2 C plain yogurt
1 burpless (English) cucumber, peeled and finely grated
2 cloves of garlic, grated
1 Tbs. lemon juice
Dried or fresh dill to your own taste
1 Tsp. salt (to taste)

For best results: Drain yogurt through cheese cloth or coffee filter for at least 2 hours.  Overnight is best.  Drain grated cucumber in the same manner.  Squeeze as much juice from cucumber as possible. Mix yogurt and cucumber together.  Add lemon juice, grated garlic, dill and salt to yogurt mixture.  Mix well.  Place in refrigerator for 3 or 4 hours for the flavors to blend before serving.

***NOTE  I cut this in half.  Save the liquid from draining the yogurt and the cucumber in case the tzatziki is a little dry.  Extra yogurt or sour cream can be used to thin it also.  Mint can also be used in place of dill.

This makes an excellent salad dressing, dipping sauce and it is always used in gyros. 


GREEN ONION SAUCE
(probably Polish)

~Shared by Pat, Merritt Island, FL

This is good as a sauce or dressing on veggies, chicken and fish.

(About 1 1/3 cup)

INGREDIENTS:
1 C sour cream
3 Tbs sliced green onion
1 egg yolk, beaten
2 Tbs yellow mustard
1 tsp lemon juice
1/2 tsp sugar
1/4 tsp salt

DIRECTIONS:
Combine all ingredients.  Serve hot or cold.