Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Posted by: “Terry
California Casserole
Recipe by: Unknown
Ingredients
2 pounds ground chuck
1 med green pepper — chopped
3/4 cup onion — chopped
1 can cream style corn — (16 1/2 oz.)
1 can tomato sauce — (8 oz.)
1 can condensed tomato soup — (10 3/4) undiluted
1 can mushrooms — (4 oz.) undrained
1 can tomatoes with green chilies — (10 oz.) undrained
1 can sliced ripe olives — (2 1/4 oz.) drained
1 jar chopped pimiento — (4 oz. ) drained
1 1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
1 bag wide egg noodles — (8 oz.) cooked and
drained
2 cups shredded cheddar cheese
Instructions
Directions :
in a large skillet cook ground chuck with green peppers and onions
until the meat is browned and vegetables are tender; drain. add next
11 ingredients; mix thoroughly. add noodles mix well. pour into a
dutch oven or a large baking dish. cover and bake at 350 degrees for
50 min. sprinkle with cheese; return to oven for 10 min. or until
cheese melts.
[I know nothing about this group, was surprised to find over 900 members in my town....granny]
Welcome! The Freecycle Network™ is made up of 4,331 groups with 4,848,000 members across the globe. It’s a grassroots and entirely nonprofit movement of people who are giving (& getting) stuff for free in their own towns. It’s all about reuse and keeping good stuff out of landfills. Each local group is moderated by a local volunteer (them’s good people). Membership is free. To sign up, find your community by entering it into the search box above or by clicking on “Browse Groups” above the search box. Have fun!
[Looks as tho this site could help you start a recycling business?
New to me site, for checking out later.....granny]
http://www.recycle.net/Organic/home/index.html
Compost materials?
http://www.recycle.net/Organic/central/index.html
http://www.recycle.net/Wood/pallet/index.html
http://www.recycle.net/exchange/
Posted by: “Beth
Meal-in-One Casserole
Quick Cooking
“My husband and I are retired and enjoy vegetable gardening and
fishing,” writes Madge Watkins of Ontario, Oregon. “This
meat-and-potatoes casserole that I created makes a satisfying supper.”
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 50 min.
Ingredients:
1 pound ground beef
3 medium unpeeled potatoes, thinly sliced
1 medium onion, sliced and separated into rings
1 cup frozen peas
1-1/2 cups sliced mushrooms
1-1/2 teaspoons salt, optional
1/4 teaspoon pepper
1 teaspoon sesame seeds
3 tablespoons butter or margarine, melted
Directions:
In a skillet over medium heat, cook beef until no longer pink; drain.
Place potatoes in a greased 2-qt. baking dish. Top with beef and onion.
Place peas in the center; arrange mushrooms around the peas. Sprinkle
with the salt, pepper and sesame seeds; drizzle with butter. Cover and
bake at 375° for 50-60 minutes or until potatoes are tender. Yield: 4
servings.
Nutrition Facts
One serving: (prepared with lean ground beef and reduced-fat margarine
and without salt) Calories: 391 Fat: 16 g Saturated Fat: 0 g
Cholesterol: 41 mg Sodium: 231 mg Carbohydrate: 33 g Fiber: 0 g
Protein:
29 g Diabetic Exchange: 2 starch, 1 meat, 1 vegetable.
http://www.tasteofhome.com/Recipes/Meal-in-One-Casserole
http://www.tasteofhome.com/Recipes/Meal-in-One-Casserole
The Best Window Cleaner
By Annie B. Bond, executive producer of Care2’s Green Living
A little dab of this and that from your kitchen cupboard will provide
you with the
best window cleaner!
Around Earth Day 1990, every newspaper in the country (or so it seemed)
offered recipes for non-toxic cleaning with the basics we all have in
our kitchen cupboards, and the recipe for windows was invariably just
plain vinegar and water with the option of drying the windows with old
newspapers.
People by the thousands tried this and swore off cleaning with homemade
recipes for good because the formula left streaks on their windows.
Unfortunately, the commercial products they had used for so many years
had left a wax buildup and vinegar alone wouldn’t do the job of
removing the residue. Adding dab of dish soap to the vinegar and water would
have removed the buildup.
THE BEST WINDOW CLEANER
Make a great all-purpose window cleaner by combining 1/4 cup vinegar,
1/2 teaspoon liquid soap or detergent, and 2 cups of water in a spray
bottle. Combine in a spray bottle. Shake to blend.
Blueberry Muffins:
1 cup oats
1 cup buttermilk
1 cup white wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1/4 cup butter - melted
1 cup fresh blueberries - drained well
- or-
1 cup frozen blueberries - thawed, drained well
Preheat oven to 400°F. Combine oats and buttermilk in a small bowl;
set
aside and let stand. Combine flour, baking powder, soda, salt, brown
sugar, stir
well. Add egg and melted butter to oats. Add dry ingredients and stir
just
until all is moistened. Gently fold in blueberries. Spoon into muffin
pan until
three-quarters full each. Bake for
17 to 20 minutes.
Yields 1 dozen.
Blueberry Popover:
1 cup milk or soymilk
1/2 teaspoon vanilla extract
2 tablespoons butter — melted
1/4 teaspoon salt
1/8 teaspoon fresh ground nutmeg
1/4 cup granulated sugar
1 cup sifted white flour
2 eggs, beaten
1/4 teaspoon ground cinnamon
1 cup blueberries or other berries
Mix first 5 ingredients plus 3 tablespoon sugar in a large bowl. Stir
in
flour, then eggs until just combined; let this batter stand for 5
minutes.
Meanwhile, mix remaining
1 tablespoon sugar and cinnamon in a separate bowl; set aside.
Adjust oven rack to middle position and heat oven to
450°F. Place berries in a buttered 9-inch pie pan. Pour batter over
the
berries; sprinkle cinnamon-sugar over the batter. Transfer pan to the
oven and
bake for 20 minutes. Reduce oven temperature to 350°F; bake until
popover is
firm and golden brown, 15 to 20 minutes longer. Cut
popover into wedges and serve immediately.
Old newspapers were used for years.
But in the late 1970s most newspaper ink was changed to a soy base, and people did not know this.
N
You are right, we moved to Arizona in 1970 and I never did windows in the mobiles, as I did the subdivision houses.
LOL, but I kept my goat pens extra clean.
Thanks for the reminder, I knew the ink had changed, but did not think of it adding to the streaks.
Glad that you joined us, your comments are very welcome.
http://www.zoltech.net/h/hunfood.html
QUICK HUNGARIAN RECIPES for the Single Hun:
Pasta
* Szilvásgombóc
Cook some potatoes with the skin on. When it is cooked, peel the skin off. (Don’t burn your fingers!) Mash the potatoes, add flour and a whole egg. Work it together and separate into fist-sized lumps. Roll it on a wooden board to the thickness of about 1/4’’. Don’t forget to flour the board and the rolling pin otherwise the dough will stick to it. Cut the dough into ~2-3’’ squares, place 1/2 of (pitted) plums in the middle of each. Mix sugar cinnamon together and season the plum with it. Then fold the tips of the square over the plum to cover it and form a little ball. The balls are dropped into boiling water and should be boiled till they surface. Then fish them out with a sieve. Mix bread-crumbs and butter in a pan, and roll those fine ‘Gomboces’ around to cover them with the crumbs. However, you may skip the whole crumbling procedure altogether, and you can eat them fryed, “naked”.
* Cheese noodles (savoury)
8 oz. noodles, 1 oz. butter, 6-8 oz. grated gruyere, and 1 oz. oil
Cook the noodles in salt water and drain. Mix with the fat and put layers of the cooked noodles, alternating with layers of grated cheese, into a heated dish. Finish off with a layer of cheese and pour hot butter on the dish before serving.
* Turoscsusza (Savoury curd noodles)
The original Hungarian pasta for this recipe is torn by hand into uneven halfpenny size pieces. One can either use noodles for this recipe or large egg macaroni bows.
8 oz. pasta
6 oz. fresh curd pint sour cream
2 oz. streaky bacon, 1 tablespoon bacon fat, and salt
Boil the pasta in salted water , till tender, drain, and toss in the hot bacon fat. Mix with it half of the slightly salted and crumbled curd. Heap the pasta and curd on a heated serving dish and put the rest of the curd on top. Fry the chopped bacon crisp, pour it on the pasta, sprinkle with sour cream all over. Place into warm oven for a few minutes before serving.
* Noodles with walnuts (sweet)
8 oz. noodles, 4 oz. sugar, 5-6 oz. ground walnuts, l oz. fat or oil, pinch of salt. Cook the noodles in boiling salted water till tender, then drain. Add the melted fat, and the walnuts mixed with sugar. Serve hot with a generous sprinkling of walnuts and sugar on top.
* Sweet noodles
8 oz. noodles
4 tablespoons apricot jam
4 oz. ground walnuts
2 oz. sugar, 1 oz. butter
1-2 tablespoons bread crumbs
Cook the noodles according to the directions on the packet and drain them well. Butter a round and deep oven proof dish and sprinkle with bread crumbs. Put layers of noodles, jam, noodles, ground walnuts mixed with sugar, into the dish, starting and finishing with noodles. Place into moderate oven for 225 minutes, turn out and serve hot.
* Poppy seed noodles (sweet)
8 oz. noodles, 2 tablespoons oil
4 oz. ground poppy seeds, and 4 oz. sugar
Cook the noodles according to instructions on the packet and drain. Mix with the melted oil. Stir the sugar and poppy-seeds together and sprinkle this mixture on to the hot noodles and eat it yourself quickly before I grab it from you - I love it!
* Cabbage squares
Do not let the very common name of ‘cabbage’ put you off! Cabbage square is the most unusual Hungarian savoury pasta, a gorgeously filling and rich concoction. After the first mouthful, this unusual dish will be accepted and loved by all nationalities.
8 oz. egg macaroni bows
1 small hard white cabbage
2 tablespoons lard, 2 lumps sugar, salt, and freshly ground black pepper
Cook the macaroni bows in salted water, drain, and mix it with a little fat. In the meantime, prepare the cabbage the following way. Grate the cabbage finely, put it in a bowl with some salt, let it stand for 30 minutes, then squeeze all the water out of it. Heat the rest of the fat in a heavy saucepan, add the lumps of sugar, cabbage, and pepper. Turn the heat down and stir the cabbage into the hot fat until it becomes golden brown. The sugar will give it a better colour. Mix the cooked cabbage with the hot cooked pasta, and serve hot.
* Galushka (Dumplings)
This galushka is the traditional accompaniment to paprikash chicken, or veal paprikash. It is the most typical of Hungarian pastas. You can serve it instead of potatoes, with almost everything which has a rich gravy. It is very easy to prepare and very economical.
8 oz. flour, 1 egg, 1 oz. oil, 1 pint water
1 tablespoon bacon fat for serving, and salt
Beat the 1 oz. heated oil with the egg. Dilute with water and sprinkle the sieved flour into this. Mix quickly and lightly with a wooden spoon and let it stand for 1 hour. Half fill a large saucepan with salted water and bring it to the boil. Put a portion of the rather runny batter on a wooden board. Cut and slide small portions into the boiling water. Cook until they rise to the top and lose their raw floury appearance. Take the cooked galuska out of the water with a perforated spoon, rinse in warm water and mix them with the heated bacon fat poured over the galushka, aside the meat-dish.
Dough
* Basic yeast dough
2 lb. plain flour, 1 oz. fresh yeast, 1 pint milk
4 tablespoons sugar
4 oz. margarine, 2 egg yolks, and a pinch of salt
Crumble the yeast into a large mixing bowl with a teaspoon of sugar and mix into it 2 tablespoons of the flour. Add 1 tablespoon of warm but not hot milk. Blend well and cover the bowl with a cloth. Let this stand in a warm place for 115 minutes or until the yeast mixture shows bubbles on the surface. Warm the rest of the milk and melt the margarine in this. Now add the rest of the flour, egg yolks, sugar and the milk mixture. The milk and margarine should be at blood heat when you add it to the mixture. Knead this dough hard with your hand in the bowl till it is smooth and bubbly and comes away from the bowl. Sprinkle it with flour, leaving it in the bowl, cover the bowl with a cloth and leave in a warm place, sheltered from the draught, till the dough rises to 2 or 3 times its original size. The time varies according to the temperature. There are only two things that yeast dough heartily dislike. One is direct heat, and the other is cold surroundings or draughts. This is the basic yeast dough which you can use up in the following recipes.
* Kuglofe with chocolate filling
Kuglof is a brioche-like coffee bread which used to be the main symbol of an Austro-Hungarian coffee party.
Basic yeast dough (see above)
Filling: 4 tablespoons cocoa, 6 tablespoons castor sugar, 2 tablespoons sultanas, 2 oz. unsalted butter or margarine
The basic yeast dough will be sufficient for 2 round cakes. The original Kuglof is made in a fluted round mould which has a centre part around which you wrap the pastry. When the Kuglof is turned out after baking, it has a hole in the middle. Make the yeast dough and let it rise till double its size. Now cut it into two pieces and roll out each piece to inch thickness on a floured board. Mix the cocoa and sugar together, sprinkle the pastry with it, add the sultanas and few dabs of butter. Roll them up and place the rolls in the warm buttered shapes. Squeeze the ends together well to form a ring in the shape. Cover with a clean cloth and let the rings rise in a warm place till the moulds are two-thirds full. Bake in moderately hot oven for 30 minutes or until the top is brown and well risen. Turn out and sprinkle with a little icing sugar. Serve when cold with coffee. Kuglof can be made satisfactorily in greased savarin.
* Doughnuts
Basic yeast dough, oil for frying, some castor sugar
Make the yeast dough the usual way and when it is well risen roll out to 1-inch thickness. Cut rounds of it with a biscuit cutter and fry these rounds in boiling hot deep fat with the lid on. Take the lid off, turn the doughnuts round and fry till a golden colour on the other side. Perfect doughnuts must have a thin white horizontal line round their waists according to good Hungarian cooks. Drain, sprinkle with sugar and eta them hot (I like’m much with jam)
* Golden galushka
Basic yeast dough.
4 tablespoons apricot jam, 4 oz. ground walnuts, 2 tablespoons sultanas,
2 tablespoons sugar
Roll out the risen yeast dough to 1 inch thickness and cut rounds of it with a biscuit cutter. Butter a round and deep oven proof dish and put alternate layers of dough, apricot jam, sugar, nuts and sultanas into it, finishing off with dough. Keep in a warm place covered with a cloth for about l hour or till it rises to double its size. Bake in moderately hot oven for about 30 minutes or till you see that the bottom is cooked through. Turn out and serve hot.
* Darazsfeszek
Basic yeast dough
Filling: 4 oz. unsalted butter, 4 tablespoons sultanas, 4 oz. castor sugar
2 oz. walnuts or almonds, chopped finely
1 tablespoon sugared milk
Make the dough and let it rise, then roll it out on a floured board two-inch thickness. Cream the butter with the sugar, beat into it the sultanas and the chopped nuts. Spread this mixture evenly on the dough and roll up the dough like a Swiss roll. Slice this roll into 1-inch slices and place these slices, well spaced, in a buttered baking tin. Cover with a cloth and keep in a warm place for an hour. Bake in hot oven, sprinkled with the sugared milk, for 25-30 minutes. Serve hot or cold.
* Toportyus pogacsa
In luke warm milk, melt 1 cube sugar, 20 gram fresh yeast.
Knead with 350 gram flour, 200 gram ground toportyu (cracklings), 2 egg yolk, little salt, ground pepper and 150 ml (milliliter) sour cream.
Knead well and at the end mix in 1 table spoon of oil.
Have the dough sitting for 1.5 hours rising in floured bowl covered with cloth.
Roll on table about 1 finger high, use dough cutter shaped round and cut.
In wax papered backing pan place ‘buns’ side by side, resting them for another 10 minutes.
Preheat oven under high temperature, bake it for 5 minutes, then gradually reduce heat...
Potatoes
* Roux (Thickener)
2 oz. lard
1 1/2 oz. flour
Heat lard in a saucepan, add the flour and fry over low heat to a light golden colour. This is the roux: to this you can add stock, water, salt, paprika or any flavouring. After adding liquid, bit by bit, stirring all the time you heat it again, bring it to the boil and stir it until it is very smooth. In most recipes the Hungarian cook will tell you whether she wants you to use a light coloured or a dark coloured roux. Therefore, if a white roux is required do not cook it for long, do not allow it to go brown or stick to the bottom of the pan. Stir it with a wooden spoon.
* Potatoes in piquant sauce
1 1/2 lb. cooked potatoes, 1/2 oz. lard, 1 oz. flour, 1 teaspoon paprika
1 teaspoon wine vinegar, 1 bay leaf, 2 tablespoons cream, salt
Make a medium brown roux (see above) with the lard and flour. Take the saucepan off the heat, add the paprika and pint of cold water or stock little by little stirring well. Add the rest of the ingredients except the potatoes, and stirring constantly bring to the boil. Add the sliced potatoes and allow to simmer till the potatoes are heated through. Stir in the cream just before serving.
* Hungarian potatoes
1 1/2 lb. potatoes, 1 oz. lard or bacon fat, 1 oz. flour
1 tablespoon chopped parsley, 11 pints stock, salt and pepper
Fry the onion in the fat, stir in the flour and dilute with the stock. Cook the peeled and diced potatoes in this sauce till tender. Add the chopped parsley before serving.
* Cheesy potato puree
1 1/2 lb. potatoes,1 pint milk
2 oz. butter
2 tablespoons grated cheese, salt
Boil the potatoes in their skin. When tender, peel them and mash them. Put the butter and the milk in a saucepan, add the mashed potatoes and simmer till thick. Finally, mix in the grated cheese and stir well before serving. Add salt if required.
* Hungarian potato pure
6 or 8 medium sized potatoes, lard, 1 pint milk, 1 small onion
Peel the potatoes and dice them. Cook them in salt water, drain and mash. Melt the fat in a saucepan, add the finely chopped onion and fry till golden. Mix the mashed potatoes and fried onion together in the pan and slowly stir in the milk before serving.
* Potatoes in tomato sauce
1 can tomato juice, salt and sugar to taste
Prepare a brown roux with lard and flour, add the tomato juice, sugar and salt and bring to the boil. Add the diced cooked potatoes and let them simmer for 5-10 minutes before serving.
* Creamed potatoes
1 1/2 lb. potatoes, 1 oz. butter, 1 small onion, 2 oz. ham
1 teaspoon flour
2 tablespoons sour cream
salt and pepper
Boil the potatoes in their skin, peel and cut them into thick slices. Fry the finely chopped onion in butter, add the chopped ham and fry lightly. Pour on a little water and simmer for a few minutes. Beat the flour and the cream together and add to the ham and onion in the saucepan. Bring to the boil and stir till smooth. Add the potatoes to the sauce and heat through before serving.
* Potato baked
4 or 5 cooked potatoes, 2 oz. butter, 1 pint sour cream, 1 oz. grated cheese
1 tablespoon bread crumbs, salt and pepper
Mash the cooked potatoes, add the melted butter and the cream. Season according to taste. Butter a fairly shallow oven proof dish and sprinkle with bread crumbs. Press the mashed potatoes firmly into the dish, sprinkle with the grated cheese and dabs of butter. Bake in moderately hot oven for about 15 minutes till golden brown. Turn on to a hot serving dish.
* Potatoes with savoy cabbage
5 or 6 potatoes, 1 small savoy cabbage, 2 eggs,1 pint double cream, 1 oz. butter
Cook the potatoes in their skin, peel and slice them. Hard-boil the eggs. Cook the shredded savoy cabbage in salt water and drain well. Butter a deep oven proof dish and put alternate layers of sliced potatoes, sliced eggs and shredded savoy into it, finishing off with the savoy. Sprinkle each layer with melted fat, a little cream and season with salt and pepper. Sprinkle the top with the bread crumbs, put dots of butter on it and place in a hot oven for 10-15 minutes before serving.
| TOP | INDEX |
Hungarian recipes:
http://www.zoltech.net/h/recipes.html
Beef Goulash
Materials:
3 pounds beef sirloin, cut into 1/2-inch cubes, or 3 pounds ground beef,
1 large onion, chopped 4 cloves garlic, minced,
1/4 cup cooking oil,
2 cups water,
1 8-ounce can tomato sauce,
5 to 6 tablespoons chili powder,
1/4 cup Masa Harina (optional),
1 tablespoon Hungarian paprika,
1 tablespoon ground cumin,
1 tablespoon jalapeno juice,
1 teaspoon dried oregano, crushed,
1 teaspoon ground red pepper,
1 teaspoon salt
First: In a kettle, cook beef, onion and garlic in oil till meat is brown.
Next: Stir in remaining ingredients. Bring to boiling. Reduce heat. Cover. Simmer for 2 hours. Top with green onion.
Makes 4 or5 servings.
Potato Pancakes (Tocsni)
Material:
3 to 4 large baking potatoes (about 3 pounds), peeled
1 small onion, peeled and minced
2 eggs, beaten
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
Dash of freshly ground black pepper
Vegetable oil for frying
Lots of Garlic, peeled, minced
Hungarian Paprika
First:
Grate potatoes, coarse or fine, into bowl of cold water. Drain and squeeze out liquid.
Next:
In medium bowl, combine grated potatoes, onion, eggs, garlic, flour, salt, baking powder, and pepper; mix well.
1. In large skillet, heat 1/2 inch oil over medium-high heat until very hot. Drop potato mixture by tablespoonfuls into hot oil, a few at a time, flattening each with a spatula. Cook 2 to 3 minutes on each side, until browned and crisp, turning once and reducing heat slightly if necessary.
2. Remove cooked tochnies to paper towels to drain. Repeat frying with remaining potato mixture, adding more oil, if necessary. Serve hot, with applesauce or sour cream.
Makes 16
Variation: For sweet tochnies, substitute 1 1/2 pounds sweet potatoes, peeled and grated, for half the white potatoes; add a dash of ground cinnamon, nutmeg, or ginger.
PRINT (and send me some while it is hot)
http://www.irishcountrykitchen.com/main/shepherds_pie.php
Shepherd’s Pie
Home : Main Courses : Shepherd’s Pie
Ingredients
* 450g of minced beef
* 1 tablespoon of olive oil
* 2 medium sized chopped onions
* 75g chopped carrots
* 1 teaspoon of thyme
* 1 tablespoon of chopped parsley
* 1 tablespoon of plain flour
* 275ml of beef stock
* 1 tablespoon of tomato puree
* Salt and pepper
* 900g of potatoes
* 50g of butter
Method
1. Heat the olive oil and fry the onions for about 5 minutes and then add the chopped carrots and continue frying for an additional 5 minutes. Then remove the vegetables from the frying pan.
2. Increase the heat on the frying pan and cook the beef in batches and afterwards season with salt and pepper and add the vegetables along with thyme and parsley.
3. Stir in the flour and gradually add the beef stock to the mixture. Then add the tomato puree and reduce the heat and allow mixture to cook for 30 minutes.
4. Peel and boil the potatoes and sprinkle with salt. After about 25 minutes the potatoes should be ready and at this point mash them and add butter.
5. When the meat is ready put it into a baking dish and spread the mashed potato on top. Now bake for a further 25 minutes until golden and crispy on top.
IrishCountryKitchen.com: Irish Recipes
Guinness Cake Recipe
Home : Cake Recipes : Guinness Cake Recipe
Ingredients
* 2 cups Flour
* 2 cups Sugar
* 1 cup Guinness (Stout)
* 3/4 cup Cocoa (Unsweetened)
* 3/4 cup Sour Cream
* 10 tsp Butter (Unsalted)
* 2 tsp Baking Soda
* 1 tsp Vanilla Extract
* 1/4 tsp Salt
* 2 Eggs
Method
1. In a large bowl over a medium heat, combine the Guinness and butter.
2. When the butter has melted, add the sugar and cocoa then blend together.
3. In another bowl, mix together the sour cream, vanilla extract and eggs. Then add to the Guinness mix.
4. Add the baking soda and flour while mixing, then whisk well.
5. Pour into a large cake pan.
6. Place in an oven preheated to 350 F and bake for about 45 minutes.
IrishCountryKitchen.com: Irish Recipes
Strawberry Cake Recipe
Home : Cake Recipes : Strawberry Cake Recipe
Ingredients
* 2 cups Plain Flour
* 1 cup Vegetable Oil
* 1 cup Sugar
* 1/2 cup Margarine (Softened)
* 1/4 cup Strawberries (Mashed)
* 1/4 cup Water
* 4 Eggs
* 1 pkt White Cake Mix
* 1 pkt Strawberry Gelatin Powder
Method
1. In a large bowl, mix together the margarine, sugar, cake mix and strawberry gelatin powder.
2. Add the eggs one at a time while beating continuously until thickened and smooth.
3. Add the water, oil and mashed strawberries while mixing continuously.
4. Blend until smooth and without lumps.
5. Pour into a large 10“ greased cake pan.
6. Place in an oven preheated to 350 F and bake for about 30 minutes.
IrishCountryKitchen.com: Irish Recipes
Seed Cake Recipe
Home : Cake Recipes : Seed Cake Recipe
[Poppy seeds?]
Ingredients
* 1-1/2 cups Unbleached Flour
* 1 cup Wheat Flour
* 1 cup Milk
* 3/4 cup Sugar
* 1/2 cup Butter
* 1/8 cup Warm Ale
* 1 tsp Seeds (Crushed)
* 1/8 tsp Salt
* 2 Eggs (Beaten)
Method
1. In a large bowl, mix together the salt and flours.
2. In another bowl, dissolve the yeast in warm ale and beat in the eggs and seeds.
3. Mix in the flour and butter.
4. Then add the milk while mixing until smooth.
5. Pour into an 8“ round cake pan.
6. Place in an oven preheated to 350 F and bake for about 45 minutes.
IrishCountryKitchen.com: Irish Recipes
Good foods to cook for your dog and cat:
http://www.irishcountrykitchen.com/pets/dog/
http://www.irishcountrykitchen.com/pets/cat/
Irish recipes:
http://www.irishcountrykitchen.com/
http://www.wchstv.com/gmarecipes/romaniansweetpa.html
Romanian Sweet Pasta
From Debra Wasserman
1994
Ingredients
# 1 lb. eggless pasta
# 12 c. water
# 1 c. maple syrup
# 1/2 c. ground walnuts, or 1/3 c. ground poppy seeds
# 1/2 tsp. lemon rind, minced
# 11/2 c. raisins
# 1/2 tsp. powdered cloves
# 1 tsp. cinnamon
Directions
Cook pasta in boiling water until done. Drain.
Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Continue cooking for 3 more minutes.
Add cooked pasta. Mix well and serve warm.
You can also pour the mixture into a baking dish and bake at 350 degrees for 20 minutes before serving. Serves 8.
Calories per serving, 395; fat, 5 grams; carbohydrates, 83 grams.
Recipes from The Lowfat Jewish Vegetarian Cookbook: Healthy Traditions From Around the World by Debra Wasserman (The Vegetarian Resource Group, copyright 1994 by Debra Wasserman).
Low Fat Apple Cider Doughnuts with Maple Syrup Glaze
From the Susan Stuck’s book “Eating Well Secrets of Low-Fat Cooking: 100 Techniques & 200 Recipes for Great Healthy Food”
1997
Ingredients
For Doughnuts
# 3 tablespoons granulated sugar (approximately) for preparing pans
# 2 cups all-purpose white flour
# 1 1/2 teaspoons baking powder
# 1 1/2 teaspoons baking soda
# 1/2 teaspoon salt
# 2 teaspoons ground cinnamon
# 1 large egg, lightly beaten
# 2/3 cup packed brown sugar
# 1/2 cup apple butter or fruit puree fat replacement
# 1/3 cup pure maple syrup
# 1/3 cup apple cider
# 1/3 cup nonfat plain yogurt
# 3 tablespoons canola oil
For Maple Glaze
# 1 1/4 cups confectioners’ sugar
# 1 teaspoon pure vanilla extract
# 1/4 - 1/3 cup pure maple syrup
Directions
1. Preheat oven to 400 degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds evenly with granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.).
2. In a mixing bowl, whisk flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk egg, brown sugar, apple butter or fruit puree fat replacement, maple syrup, cider, yogurt and oil. Add the dry ingredients to the wet ingredients and stir just until moistened.
3. Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surface.
4. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar).
Directions for Maple Glaze
1. In a bowl, combine confectioners’ sugar and vanilla. Gradually whisk in enough maple syrup to make a smooth, thick glaze.
2. When the doughnuts are completely cool, set them, fluted-side up, in a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)
Yield: 1 dozen doughnuts
This recipe copyright © 1997 Susan Stuck, “Eating Well Secrets of Low-Fat Cooking: 100 Techniques & 200 Recipes for Great Healthy Food”.
Vegetarian Red Beans and Seven-Grain Dirty Rice
From Tracy Pikhart Ritter
1995
Ingredients
# 2 c. brown rice
# 1 1/2 c. chopped red onion
# 3 garlic cloves, minced
# 1 c. finely diced carrots
# 1/2 c. chopped celery
# 1 jalapeno pepper, seeded and minced
# 1 tbsp. ground cumin
# 1 tbsp. ground coriander
# 2 tsps. chili powder
# 3 3/4 c. vegetable stock
# 1 bay leaf
# 1 1/2 c. cooked red beans
# 1 1/2 c. chopped tomatoes
# 1/2 c. fresh or frozen corn kernels
# 1/2 tsp. sea salt
# 3 tbsps. chopped fresh parsley
# 3 tbsps. chopped fresh cilantro
Directions
Place medium-sized pot over medium heat. Add the rice, onion, garlic, carrots, celery, jalapeno, cumin, coriander, and chili powder, and heat for 3 to 5 minutes, stirring almost constantly, until lightly browned.
In another pot, bring the stock and bay leaf to a boil and add to the rice mixture. Cover the pan, lower the heat, and simmer for 15 minutes.
Add the beans, tomatoes, corn, and salt. Stir, cover, and simmer for 15 more minutes, or until the liquid is absorbed. Remove from the heat and add the parsley and cilantro.
Makes 8 cups; serves 6 to 8.
Tracy Pikhart Ritter, Eat More, Weigh Less by Dr. Dean Ornish (copyright 1993).
Spicy Cucumber-Watermelon Relish
From Chris Schlesinger
1995
Ingredients
# 2 unpeeled cucumbers, washed, halved, and thinly sliced
# 1 c. watermelon chunks the size of playing dice, seeded
# 1/2 small red onion, thinly sliced
# 1 carrot, peeled and thinly sliced
# 1/4 c. rice wine vinegar (you may substitute white vinegar)
# 1/4 c. Sugar
# 1 tsp. red pepper flakes
# 1 tbsp. chopped fresh mint
# 1 tbsp. chopped cilantro
# salt and freshly cracked white pepper to taste
Directions
In a large bowl, mix all the ingredients together well. This relish will keep, covered and refrigerated, 4 to 5 days. Makes about 4 cups.
From: Salsas, Sambals, Chutneys, & Chowchows by Chris Schlesinger and John Willoughby (c)1993 by William Morrow.
I will have to try that last recipe....LOL, granny
Pumpkin Parfait
From Bridget Swinney
1994
Ingredients
# 1 16-oz. can pumpkin
# 1/3 c. brown sugar, packed
# 1/3 c. apple juice concentrate, thawed
# 2 tsps. pumpkin pie spice
# 1 1/2 c. nonfat vanilla yogurt
# 1 c. light whipped topping, divided
# 1/4 c. fat-free granola
Directions
Mix pumpkin, brown sugar, apple juice concentrate, and pumpkin pie spice with 1/2 c. of whipped topping.
Layer pumpkin mixture and yogurt alternately in a round casserole dish or in 6 individual parfait or wine glasses. Top with reserved 1/2 c. of whipped topping and granola.
Make 6 servings.
Nutrient analysis per serving: 186 calories, 4 g. fat. Key nutrients: Vitamin A, 210% of RDA for pregnancy; calcium, 10%.
From Eating Expectantly: The Essential Eating Guide and Cookbook for Pregnancy by Bridget Swinney (Copyright 1993 by Fall River Press).
http://www.wchstv.com/gmarecipes/burbonmashedsweetpotatoes.shtml
Bourbon Mashed Sweet Potatoes
From chef and author Emeril Lagasse
Thursday, November 20, 2003
Still looking for the perfect dishes for Thanksgiving Day? Emeril Lagasse shared his Thanksgiving menu on Good Morning America.
Make it a complete Thanksgiving Day meal with his recipes for
Beer-Brined Turkey with Turkey Giblet Gravy
Bacon Smothered Haricots Verts
Bourbon Mashed Sweet Potatoes
Tasso and Cornbread Stuffing
Mr. Lou’s Chocolate-Praline Pie with Sweetened Whipped Cream
Bourbon Mashed Sweet Potatoes Ingredients
# 1 3/4 to 2 pounds sweet potatoes
# 1 teaspoon olive oil
# 1/2 cup heavy cream
# 1/4 cup bourbon whiskey
# 3 tablespoons packed light brown sugar
# 2 tablespoons molasses
# 1/8 teaspoon salt
Directions
Preheat the oven to 350° F.
Place the potatoes on a foil-lined baking sheet.
Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending upon their size. Remove from the oven and let sit until cool enough to handle.
Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth.
Cover to keep warm, or gently reheat before serving.
Makes 4 cups
Recipe courtesy of Emeril Lagasse, copyright © 2003.
Quick recipes:
http://www.wchstv.com/gmarecipes/quiindex.shtml
Great “No Bake” Cake
From Kelley Cofeen and Rob Bezy
1995
Buy an angel food or pound cake. Cut lengthwise so that there are 3 or 4 layers. Set aside.
Ingredients
Filling and Frosting:
# 2 c. sugar
# 16-oz. container sour cream
# 14-oz. bag coconut
# 8-oz. container whipped topping
Directions
To make filling:
Mix sugar and sour cream. Save 1 c. of mixture for frosting. Also, reserve 1 c. coconut to sprinkle on the top and sides of the cake. Add remaining coconut to sugar and sour cream mixture. Spread between layers.
To make frosting:
Add container of whipped topping to the cup of reserved filling. Frost sides and top of cake. Sprinkle with remaining coconut. Keep cake refrigerated.
The Great College Cookbook of the Southwest by Kelley Cofeen and Rob Bezy (Paloma Publishing, copyright 1994).
Millennium Vegetable Nicoise Salad
From Sara Moulton
1999
Millennium Vegetable Nicoise Salad Y2K bug got you? Here’s recipes you can make with canned goods and no power. (Hint: they’re great even when you have power!)
Ingredients
# 1 can kidney beans
# 1 can chickpeas
# 1 can cranberry beans
# 1 can black beans
# 1 can diced tomatoes
# 1 can cut green beans
# 1 can small carrots
# 2 cans corn
# 2 cans white tuna
# 2 cans salmon
# 2 cans shrimp
# 1 bottle red-wine vinaigrette
# Salt/pepper to taste
# Garnish: 1 ramen noodle package (throw away flavor packet)
Directions:
1. Dress each vegetable with a teaspoon of vinaigrette and season to taste with salt/pepper. Dress salmon, shrimp or tuna with a teaspoon of vinaigrette and season to taste.
2. Arrange on a platter in sections then top with crushed ramen noodles for garnish.
Recipe copyright ©1999 by Sara Moulton
Y2K Trifle
From Sara Moulton
Y2K Trifle Y2K bug got you? Here’s recipes you can make with canned goods and no power. (Hint: they’re great even when you have power!)
Ingredients
# 1 can pineapple chunks or rings
# 1 can sliced peaches
# 1 can sliced apricots
# 1 can sliced pears
# 1 can mandarin oranges,
# 1 can sliced plums
# 1 box ladyfingers
# 1 lb. dried cranberries
# 1 box Nillas wafer cookies
# 1 bag unsweetened coconut flakes
# Grand Marnier
# 2 lbs. slivered, blanched almonds
Directions
Layer your choice of ingredients in a trifle bowl, alternating colors and fruit, and serve.
Post Y2K Tip: Top with whipped cream and fresh mint.
Recipe copyright ©1999 by Sara Moulton
Southwestern Spamburger with Salsa
From Sara Moulton
1999
Southwestern Spamburger with Salsa Y2K bug got you? Here’s recipes you can make with canned goods and no power. (Hint: they’re great even when you have power!)
Ingredients
For Burger
# 1 12 oz. can SPAM, cut into cubes
# 1/2 (15 oz.) can whole potatoes
# 1/2 tsp. ground cumin
# 1 cup dried breadcrumbs
# vegetable oil to fry
# 1 package hamburger buns
For Salsa
# 1 cup drained canned corn
# 2 tbsp. chopped drained pimiento
# 1 tbsp. chopped drained canned chilies or chopped pickled jalapeños
# dash white-wine vinegar
Directions
1. Mash SPAM and potatoes together and add cumin.
2. Form mixture into four patties.
3. Coat on all sides with breadcrumbs.
4. Heat vegetable oil in a skillet over moderate heat, add SPAM patties and saute for 3 minutes on each side or until lightly browned.
Make the Salsa
Mix salsa ingredients together and salt to taste.
Serve each burger on a hamburger bun topped with salsa.
Post Y2K Tip: Stir 2 tbsps. chopped fresh cilantro into salsa.
Recipe copyright ©1999 by Sara Moulton
Quick Korean Barbecued Beef
From GMA’s Food Editor and author, Sara Moulton
March 24 17, 2005
Sara Moulton beat the clock with this fast, delicious entree on Good Morning America.
Quick Korean Barbecued Beef Ingredients
# 1/2 cup soy sauce
# 1/4 cup rice vinegar (not seasoned)
# 1/3 cup chopped scallion
# 2 tablespoons sugar
# 2 tablespoons minced garlic
# 2 tablespoons minced peeled fresh ginger
# 1 tablespoon Asian sesame oil
# 1 1/2 teaspoons Asian chili sauce or to taste
# 1 3/4 lb. skirt steak, cut into 6-inch lengths
# 3 tablespoons vegetable oil
Serves 6
Directions
Stir together marinade ingredients, reserving one-third for sauce.
Put steak and remaining two-thirds marinade in a glass dish, turning steak to coat, and let marinate at room temperature for 10 minutes.
Heat half the oil in a large skillet or grill over high heat. Pat the steak dry and add half of it to the skillet. Turn down heat to moderately high and sear on both sides, about 6 minutes total.
Quick Korean Barbecued Beef Transfer meat to platter and cover loosely with foil. Sear remaining steak in remaining oil and transfer to platter. Slice thin against the grain and toss with the reserved marinade and any juices from the platter.
Recipe adapted from Gourmet magazine, copyright © 2005.
10-minute Calzones
From GMA’s Food Editor and author, Sara Moulton
March 24 17, 2005
Few things scare a busy person away from a recipe more than the word yeast. Sure, fresh bread is a beautiful thing, but who wants to wait almost an hour for a ball of dough to double in size? This calzone recipe requires none of the wait. The frozen dough (found next to frozen pie shells in most supermarkets) eliminates the labor behind the crust but tastes as good as homemade. Extra bonus: Kids love poking the calzones open to see what’s inside. Serve with a green salad.
10-minute Calzones Ingredients
# 1 pound bag frozen pizza dough, thawed
# 6-ounce package pepperoni, chopped
# 1 cup ricotta
# 1 cup shredded mozzarella
# 2 tablespoons olive oil
# 16-ounce jar pasta sauce, such as marinara
# Grated Parmesan
Prep time: 10 minutes
Total time: 45 minutes
Makes 4 servings
Directions
Heat oven to 400° F.
Cut the dough into quarters and shape into 4 balls. Set aside.
In a medium bowl, mix the pepperoni, ricotta, and mozzarella. Roll or pull each ball into a 7-inch circle.
Spoon 1/4 of the pepperoni filling onto the center of each. Fold over and pinch the edges together.
Place on a baking sheet and brush with the oil. Bake for 30 minutes, or until golden.
Meanwhile, heat the sauce, then spoon it over the calzones. Top with the Parmesan.
Recipe courtesy of Real Simple magazine, copyright © 2005.
http://members.tripod.com/TWorby/rec12.html
The following recipe is Nicolasa Pradera
Before the Spanish Civil War, Nicolasa Pradera was the chef of a still celebrated restaurant, Casa Nicolasa, by the market in San Sebastian. This traditional recipe uses both beans and hot pepper.
POCHAS FOR QUAILS, GAME BIRDS, AND OTHER ROASTS
Recipe Requirements, Notes and Hints
Put water in a stew pot with both lean and fat pork fatback or ham. [Cook thefatback or ham,] Let the water cool in the pan where the pork fat was cooked, and once cooled, addthe pochas, chopped onions, raw peeled tomatoes, a hot pepper that is between red and green and is also peeled, a peeled, finely minced garlic clove, chopped parsley, a little white pepper, and a few drops of olive oil, and cook it slowly. Season with salt, -Nicolasa Pradera, LA COCINA DE NICOLASA, 1933
Interest Note
In Vizcayan Euskera beans are called indibabak, Indian beans. Every Basque region prides itself on its own beans: red, pinto, black, white, or the unripened, soft, greenish white beans that Basques call pochas. Because pochas are picked exactly at the moment they ripen from green to white, Tirso Rodriganez, a Spanish government minister in the 1880s, called them “pubescent beans.” In Thdela, in southern Navarra, pochas are served with eel for holidays. In the Alava section of Rioja, they are cooked with lamb tail. But because the optimum time for picking pochas coincides with the fall game bird season, these beans are most commonly associated with quail. An article in a 1967 Basque food journal pointed out that pochas are so highly regarded that the dish is always called “pochas with quails” and never “quail with pochas.”.
http://members.tripod.com/TWorby/rec07.html
The following recipe is from Emilia Saenz de Vicuna
In the 1980s, a noted Guipuzcoan chef, Jose Castillo, decided to document the recipes of elderly Basque women. Seventy-eight-year-old Emilia Saenz de Vicuna from Alava gave him the following recipe.
HARE WITH WALNUT AND CHOCOLATE
Recipe Requirements, Notes and Hints
Cut the hare in pieces and fry them. In the same oil, fry an onion cut in slices and a few garlic cloves. When the onion is tender, add a sliced apple, a little flour, a little chocolate, a glass of red wine, a glass of white wine, another of water.
Shell a dozen walnuts and crush them in a mortar, then throw the paste into the casserole with the hare. Simmer together very slowly, and when the hare is tender., remove it to an earthenware dish. Run the rest through a food mill and pour it around the hare. Let the whole thing simmer a little, then toss in a little chopped parsley and serve.
Interest Note
The soup was a sauce known in Mexico as mole, and it had enough appeal so that the Basques still have a tradition of cooking game birds in chocolate, just as the Aztecs had made wild turkey in mole. Basques in Alava sometimes make hare instead of game birds with chocolate, which may explain why the Caltagirone region of central Sicily, once occupied by the Spanish, has a tradition of rabbit in chocolate.
http://members.tripod.com/TWorby/rec08.html
The following recipe is from Julia Perez Subiza of Valcarlos .
The following recipe comes from Julia Perez Subiza of Valcarlos, whose mother-in-law started the Hostal Maitena across from the fronton in Valcarlos in 1920.
SALMÍ DE PALOMA (for one)
Recipe Requirements
One pigeon 1 onion
2. garlic cloves 1 leek and 1 carrot
1 sprig of thyme
A little parsley and black pepper 1 glass of brandy 1/2.
Liter red wine
Notes and Hints
Cover the bird in flour and saute it slowly. Chop the vegetables finely and add warm wine to the ingredients, with the exception of the brandy, which is added at the end. Bring the sauce to a boil and then cook gently.
Interest Note
In the fall, armed men hide in the pine woods by Ibaneta where warriors once waited to pounce on Roland. But they are waiting to shoot the gray-and-white wild pigeons that fly through the pass. The birds are cooked in wine and brandy., which used to be made by monks for the pilgrims. This hunt is at least old enough to be regulated in the 1590 Fuero of Navarra.
http://members.tripod.com/TWorby/recipes.html
The Basques are determined to lose nothing that is theirs, while still embracing the times, cyberspace included. They have never been a quaint people and have managed to be neither backward nor assimilated. Their food, that great window into cultures, shows this. With an acknowledged genius for cooking, they pioneered the use of products from other parts of the world. But they always adapted them, made them Basque.
http://www.recipecottage.com/misc/ww-II-recipes.html
Four World War II Recipes that were published in a magazine in the UK
recently that I thought people might be interested in.
MMMMM-—— Recipe via Meal-Master (tm) v8.00
Title: Mum’s Impossible Pie
Categories: Pies
Yield: 4 servings
4 Eggs
16 fl Milk
3 oz Plain Flour
1/2 t Baking Powder
Salt
4 oz Margarine, Melted
MMMMM-——————————Savoury Filling——————————————
7 oz Tin of Tuna or Salmon Drained
1 Onion, Finely Chopped
4 oz Mixed Vegetables, Frozen or Tinned
1 oz Grated Cheese
1 tn Small Carnation Milk
Ground Black Pepper
2 T Chopped Parsley
MMMMM——————————Sweet Filling-———————————————
5 oz Sugar
3 1/2 oz Dessicated Coconut
1 Egg
2 T Sour Cream
2 t Vanilla Essence
The beauty of this wartime pie from South London is that it is
unbelievably easy and foolproof, provides a delicious meal from
whatever is in the cupboard and can be used for either a main course
or pudding.
Method:
Preheat oven to Gas Mark 5, 375F, 190C. In a large bowl beat together
the eggs, milk, flour, baking powder, salt and margarine. Stir in the
chosen filling to make either a sweet or savoury pie.
Pour the mixture into a lightly greased 10-inch pie plate and bake in
a preheated oven for 35-40 minutes until set.
MMMMM
MMMMM-—— Recipe via Meal-Master (tm) v8.00
Title: Sausage Stovies
Categories: Meat
Yield: 4 servings
2 lb Potatoes
1 lb Onions
1 lb Sausages
1 T Sage
1 T Thyme
2 Beef Stock Cubes
Salt and Pepper
Another WW2 Recipe and still a great favourite today.
Method:
Peel and slice the potatoes and peel and chop the onions. Dice the
sausages. In a baking dish put a layer of potatoes, a layer of
onions and a layer of sausage. Season to taste and sprinkle over
half the herbs.
Continue the layers until you have used up all the ingredients,
ending with a layer of potatoes. Sprinkle on the rest of the herbs.
Dissolve the stock cubes in 1 pint (600ml) of hot water and pour
into the baking dish. Bake in a medium oven, gas mark 4, 350F, 180C
for 40 Minutes. Serve with crisp green cabbage.
MMMMM
MMMMM-—— Recipe via Meal-Master (tm) v8.00
Title: False Fish
Categories: Vegetarian
Yield: 4 servings
7 oz Short Grain Rice
7 oz Red Lentils
1 Garlic, Clove, Chopped
1 Onion, Chopped
3 T Herbs of your choice
Salt
1 Egg, Beaten
4 oz Fresh Breadcrumbs
Oil for Frying
False fish has no more to do with fish than Mock Goose with goose,
but it is a wondefully inventive dish that resembles fried fish
steaks.
Method:
Boil the rice until cooked - about 20 minutes.
Meanwhile, cook the lentils, garlic and onion together in as little
water as possible. As soon as the rice and lentils are just cooked,
drain them, then stir them together adding the herbs and salt.
Press the mixture into a 2 pint (1.2 litre) pudding basin. Fit a
Saucer into the basin on top of the mixture, weight it down - a
couple of tins will do nicely - and leave it overnight. The
following day, remove the mixture and cut into slices. Coat the
slices with egg, then breadcrumbs and fry until golden. Serve
with fresh vegetables and parsley sauce.
MMMMM
MMMMM-—— Recipe via Meal-Master (tm) v8.00
Title: Mock Goose
Categories: Vegetarian
Yield: 4 servings
1 lb Potatoes, Diced
1 lb Cooking Apples, Diced
1 lb Onions, Diced
9 oz Cheese, Diced
2 T Chopped Fresh Sage
Salt and Pepper
4 oz Sage and Onion Stuffing Mix
2 oz Cheese, Grated
In Spite of it’s name, Mock Goose is a Vegetarian dish, with the
added wartime virtue that most of the ingredients could be grown.
Method:
Pre-heat oven to gas mark 5, 375F, 190C. Toss the potatoes, apples,
onions, cheese and sage together, seasoning with salt and pepper
until they are well mixed. Turn the mixture into a large buttered
ovenproof dish and cover with a lid of buttered foil or greaseproof
paper.
Bake for about 30 minutes until the fruit and vegetables are really
tender. Meanwhile mix together the topping ingredients (Stuffing Mix
and Grated Cheese).
At the end of the cooking time uncover the dish, sprinkle the topping
liberally over the dish and return to the oven, raising the
temperature to gas mark 9, 475F, 240C for 10 more minutes or until
just nicely browned.
Serve with a mixed green salad and plenty of crusty, wholemeal
bread.
Too many rice recipes to even try to choose from them:
Tastes of the world, via their rice recipes:
http://www.recipecottage.com/rice/
The world cooks vegetables, some even I did not know could be fried:
http://www.recipecottage.com/vegetables/
Check this page for the misc classes of recipes:
http://www.recipecottage.com/misc.html
http://www.recipecottage.com/misc/
http://www.recipecottage.com/dry-mixes/
Dough Enhancer
1 c lecithin granules
1 tb vitamin C powder
1 tb ginger, ground
Mix all ingredients and store in tightly closed glass jar. Add to
breadmaker in amount equal to yeast with other dry ingredients.
Start machine. Apparently, the ginger gooses the yeast and makes
it act more swiftly, the ascorbic acid strengthens the gluten, and
the lecithin aids the oil in causing the strands of gluten to slip
against each other more easily and thus rise better.
http://www.recipecottage.com/controversial/
http://www.recipecottage.com/ethnic.html
http://www.recipecottage.com/outdoor-cooking/
http://www.recipecottage.com/preserving-meats/
This is a site to really dig into, lots of gems hidden in it.
granny
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