Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Desserts/Passover_Desserts.txt
Reprinted without permission from _The Jewish Holiday Cookbook_ by Gloria
Kaufer Greene [editorial comments will be in square brackets. IMHO this is a
truly great cookbook]
Hazelnut-Choclolate Viennese Torte
Notes: The grated chocolate and ground nuts in this torte replace flour and,
thus, must be very fine and powdery. You can use a rotary grater or a food
processor to accomplish this, however, if the latter is used, be sure not to
over-grind the nuts or they may get oily and pasty. For the best results,
have nuts at room temperature and process them in pulses.
Finely ground unblanched almonds, pecans, or walnuts may be substituted for
the hazelnuts (which are sometimes called filberts).
[Often at this time of year stores that carry Kosher foods sell very finely
ground hazelnuts and almonds, which makes life simpler.]
If preffered, the glaze can be omitted, and the torte topped instead with a
thick layer of chocolate mousse. [recipe follows]
Ingredients:
Potato Starch or Sugar for pan
Batter [may be doubled for 2 layers]
6 large eggs, 5 of them separated
pinch of salt
2 tsps lemon juice, preferabley fresh
3/4 cup sugar, divided
2 tsps grated lemon rind
3 oz. very finely grated semisweet (or “dark”) Chocolate
2 1/2 cups very finely ground unblanced hazelnuts (approx 8 oz)
For Torte:
1/4 cup sweet Pesach wine, sherry or flavored brandy [I’ve always used Keyem’s
raspberry syrup. Yum!]
about 1/2 cup apricot (or other) jam
Chocolate Glaze:
1/3 cup water
3 TBSP vegetable oil
1 cup sugar
1/2 cup unsweetened cocoa powder
Garnish [if you must]
about 1 cup ground nuts for sides of torte
12 whole hazelnuts
1oz chocolate for curls
Instructions:
Grease a 9 inch springform pan well and coat it with potato starch or sugar,
tapping out excess.
For the batter, in a large mixing bowl, beat the 5 egg whites with the salt
and lemon juice until foamy. Very gradually add 1/4 cup sugar and continue
beating the whites until they form stiff, but not dry, peaks.
Use the same beaters and another bowl to beat the 5 egg yolks and additional
egg with the remaining 1/2 cup sugar and lemon rind until very light and
fluffy. Gently but thouroughly fold the beaten whites into yolks. Fold in
chocolate and nuts, and pour batter into pan.
Bake torte in a preheated 325 degree oven for 50-55 minutes or until top
springs back when gently pressed.
[this will not rise as much as you think it ought. Don’t worry about it]
Leave the torte in the oven, turn off the heat, and open the door slightly.
After 10 minutes remove torte from oven. Run a knife around the edge of the
torte to release it from the pan rim. Cool it for another 30 minutes in the
pan. Remove the pan rim and cool the torte completely on the bottom.
[This next part is for icing the Torte. What I’ve done in the past is make 2
layers, following the above directions, doubled the amount of raspberry syrup
and dribbled half over each torte as per the directions and skipped the jam.
I’ve then used the chocolate glaze as an icing for between the layers, and the
“Instant” Chocolate Mousse recipe for the outside icing of the whole thing.]
Cover a 9 or 10 inch cardboard circle with heavy duty aluminum foil or freezer
paper or use a cake plate. Invert torte onto base and remove pan bottom.
Sprinkle wine [or whatever] evenly over torte. Heat jam until thinned; then
bruch or spread it all over the torte. (this adds flavor and smooths the
surface).
For the glaze, combine the water, oil, sugar, and cocoa in a small suacepan
and mix very well. Cook the mixture over low heat, stirring constantly, for
10-14 minutes, or until the glaze thickens slightly and is very smooth and
shiney. For the best flavor and texture it should not boil. Remove glaze
from heat and stir 3-4 minutes longer until it cools slightly and gets a bit
thicker. Pour all the glaze in the center of the torte and immediately use a
metal or rubber spatula to evenly spread it all over top and sides. Wipe up
any drips from base.
Let torte rest a few minutes until the glaze begins to set, but is still soft.
Press handfulls of ground nuts all over the sides, but not the top. Arrange
whole nuts, evenly spaced in circle on top about 1 inch from edge. Heap
chocolate curls or bits in center.
Refrigerate the uncovered, completed torte for several hours or, prefferably,
overnight so the glaze will set and the flavors and textures will “mellow”.
(Once the glaze has set, the torte can be frozen for up to 3 weeks. Freeze it
uncovered, then wrap it in plastic wrap or tin foil. Unwrap it before thawing
and thaw for several hours in the refridgerator.
“INSTANT” CHOCOLATE MOUSSE
6 oz semisweet (or “dark” chocolate
1/2 tsp instant coffee \ [I’ve used 1/3 cup extra strong boiling coffee]
1/3 cup boiling water /
4 large eggs, separated
3 TBSP sweet Pesach wine, Pesach Liqueur, or orange juice [or raspberry syrup]
3 TBSP sugar
Put the chocolate and instant coffee in food processor fitted with steel
blade, or a blender, and process for a few seconds until chocolate is finely
chopped. With the machine running, pour the boiling water in through the top,
and continue processing for several more seconds, until the chocolate is
completely melted. Add the egg yolks and wine and process until well mixed.
In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and
continue beating until stiff. Fold chocolate into whites until no streaks of
white remain. Turn into serving dishes, and chill for several hours until
firm.
Serves 6
CHOC-CAKE-3(D) USENET Cookbook CHOC-CAKE-3(D)
FRENCH CHOCOLATE LAYER CAKE
CHOC-CAKE-3 - A decadently rich chocolate cake
My mother got this recipe from a radio show about ten years
ago. She was intrigued because the cake contains no flour.
It is definitely for chocoholics. Although it is a two-
layer cake, it is only about 3-4 inches thick when it’s
done, and has the consistency and density of a chocolate
candy bar. It can be frozen if you find it too much to eat
at one time.
INGREDIENTS (one cake)
CAKE
2 tsp instant espresso coffee
1/4 cup hot water
7 oz semisweet chocolate
2 oz bitter chocolate
4 eggs, separated
4 oz butter
2/3 cup sugar
1/4 tsp cream of tartar
3/4 cup sifted corn starch
FROSTING
2 tsp instant espresso coffee
7 oz semisweet chocolate
2 oz bitter chocolate
2 Tbsp butter
PROCEDURE
(1) Combine espresso, hot water, semisweet chocolate,
and bitter chocolate in double boiler filled with
hot water and cover. Without applying additional
heat, melt the chocolate.
(2) Butter two layer-cake pans, lay a sheet of waxed
paper in each, and dust the pans with flour. (The
pans should be able to hold 4 cups each.)
(3) Beat the egg yolks and then gradually add 2/3 cup
of sugar until the yolks are thick and lemon
colored.
(4) Beat butter into the chocolate mixture. Add the
chocolate mixture to the egg yolks and stir.
(5) Beat the egg whites until foamy. Add the cream of
tartar, and then gradually add up to 2 Tbsp sugar.
(6) Add the sifted corn starch gradually to the cho-
colate mixture, alternating with the egg whites.
The corn starch and egg whites should be folded in
to the chocolate mixture.
(7) Pour half the batter into each cake pan.
(8) Bake on the lower middle level of a preheated 350
deg. F oven until set on the sides.
(9) Cool the cake in the pan, and then turn out onto a
serving dish.
(10) Combine the icing ingredients and make the icing
as per Step 1. Ice the cake as you would a normal
layer cake.
RATING
Difficulty: difficult. Time: 2 hours. Precision: precise
measurement important.
I think that this can be adapted for Passover (potato instead of corn
starch and no cream of tartar, real coffee insetad of instant)
CHOC-NUT-TORTE(D) USENET Cookbook CHOC-NUT-TORTE(D)
PASSOVER CHOCOLATE NUT TORTE
CHOC-NUT-TORTE - Rich chocolate dessert for Passover
This is the only Passover dessert I’ve ever tasted that is
good enough to be making during the rest of the year as well
(when you can use corn starch instead of the potato starch).
INGREDIENTS (Serves 12-16)
TORTE
6 oz butter or margarine
3/4 cup sugar
7 eggs, separated
4 oz bittersweet chocolate, melted and cooled
1 cup unblanched almonds, finely ground
1/2 tsp baking powder
1/4 cup unblanched almonds, chopped
ICING
4 eggs, lightly beaten
1/2 tsp potato starch
4 oz bittersweet chocolate, melted
4 oz margarine, softened
1/2 cup almonds, finely ground
PROCEDURE (TORTE)
(1) Cream the butter and gradually beat in the sugar
until the mixture is light and creamy.
(2) Beat in the yolks, one at a time.
(3) Blend in the chocolate, and gently fold in the
ground almonds mixed with the baking powder.
(4) Beat the egg whites until stiff but not dry, then
fold into the mixture.
(5) Pour into a well-greased 10-inch springform pan.
Bake about 30 minutes in an oven preheated to 350
deg. F degrees.
(6) Allow to cool, then frost thickly with the icing
and sprinkle with the chopped nuts.
PROCEDURE (ICING)
(1) Mix together the eggs, sugar and potato starch in
the top of a double boiler. Heat over boiling
water, stirring, until mixture thickens. Do not
boil the mixture, and beware of “scrambled eggs”!
(2) Cool, then stir in the chocolate.
(3) Gradually beat in the butter, one tablespoon at a
time.
(4) Fold in the nuts until the mixture is thick enough
to spread.
NOTES
If you don’t have a springform pan for Passover, use an
aluminum disposable cake pan and just strip off the sides
when the cake has cooled.
RATING
Difficulty: moderate. Time: 30 minutes preparation, 30
minutes baking, 5 minutes frosting. Precision: measure the
ingredients.
One of the many reasons I fell in love with hubby was his BBQ sauce, and it is also very quick and easy. He doesn’t measure so this is all to taste:
As much catsup as you need sauce into a bowl and add:
brown sugar or honey
mustard
lemon juice
Add seasonings you like- pepper, garlic, etc.
Optional: he adds about 2 tablespoons or so of hot picante sauce. Stir it all together until smooth.
He doesn’t cook the sauce at all unless we are serving it on the side with sliced beef. We just baste things with it on the grill or I use it in the crock pot with ribs, etc.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Desserts/Liqueur_Cakes.txt
Old 1991 post follows:
Holiday Fruitcake
(makes 4 loaves)
(tsp=teaspoon)
Grease 4 (8x5 inch) loaf pans.
Preheat oven to 300 F.
In a large bowl, combine:
1 lb dried apricots, chopped
1 lb dates, chopped
1 lb golden raisins
1 lb candied cherries
1 lb candied pineapple
1 lb almonds, blanched, toasted, and chopped
1 lb pecans, broken into pieces.
Mix well. Add:
1 C flour.
Dredge mixture well and set aside.
In a separate bowl, cream until light and fluffy:
1 lb unsalted butter, softened
1 1/2 C granulated sugar
1 1/2 C brown sugar, packed.
Add, one at a time:
12 eggs.
Beat mixture after each addition.
Sift together:
3 C flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp mace
1 1/2 tsp baking soda
1 tsp salt.
Add alternately to the creamed mixture:
the sifted ingredients
1/4 C rum
1/4 C brandy
1/4 C Grand Marnier
Juice and zest of 2 oranges
Juice and zest of 2 lemons.
Fold into the fruit-nut mixture.
Pour into 4 loaf pans.
Bake at 300 F 2 1/2 to 3 hours, or until loaves pass the
toothpick test.
Cool in pans 15 min.
Remove from pans and let cool to room temperature on wire racks.
Cut 4 pieces of cheesecloth large enough to cover each loaf.
Moisten each piece with Grand Marnier and wrap around each loaf.
Wrap each cheesecloth-covered loaf in foil.
Refrigerate or store in a cool place.
Note: the longer it sets, the better it tastes.
From: kclemens
Here is a recipe for a liqueur cake, (Kahlua! yum!) as requested by
Natalie Adams Bendure...
KAHLUA SWIRL CAKE
from “KAHLUA—Recipe Book”
Streusel Filling:
1/3 cup packed brown sugar
1/3 cup chopped pecans
1/4 tsp. cinnamon
1/4 tsp. mace (this spice makes the cake!)
Cake:
2 cups sifted all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp. mace
1/2 cup butter or margarine, softened
1-1/4 cups granulated sugar
2 eggs
1 tsp. vanilla
3/4 cup sour cream
3/4 cup Kahlua
Kahlua Glaze:
3/4 cup sifted powdered sugar
2 Tbsp. softened butter
1 Tbsp. Kahlua
1) Grease and flour 9 in. fluted tube pan. Preheat oven to 350 F.
2) Prepare Streusel Filling:
Mix ingredients and set aside.
3) Prepare Cake batter:
Resift flour with baking powder, soda, salt and mace. (I
never do any sifting, but this is what the recipe calls for)
In large bowl, combine butter, sugar, eggs, and vanilla.
Beat 2 min. on medium speed (batter may appear curdled).
On lowest speed, blend in flour alternately with sour cream
and Kahlua.
4) Turn 1/3 batter into prepared pan. Cover with 1/2 Streusel
Filling, an additional 1/3 batter and remaining Streusel.
Top with remaining batter.
5) Bake on rack below oven center for 45 min., or until golden
brown. Remove and let stand 10 min. Invert on cake rack;
cool till lukewarm (with pan on top).
6) While cake is cooling, prepare Kahlua Glaze:
Combine ingredients and beat until smooth.
7) Remove pan and spoon glaze over top of lukewarm cake. Top
with pecan halves if desired. Serves 8-10.
8) Enjoy!
I’ve never made this next one, but it looks good too...
KAHLUA BANANA BRUNCH CAKE
1 cup butter, softened
1-1/2 cups granulated sugar
3-1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (about 2 medium)
1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Optional: sifted powdered sugar
Grease 10 in. tube pan well. Preheat oven to 350 F. Cream butter and
sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining
ingredients except coconut and nuts. Beat on low speed until mixture
is well blended. On medium speed, beat 2 min., scraping bowl as you
beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45
to 50 min., or until golden brown. Remove from oven; let stand 10
min. Invert on cake rack; remove pan. When fully cooled, dust with
powdered sugar, if desired.
Serves 10-12.
From: (Desiree McCrorey)
Excerpted without permission from LA Times Food Section 16 Jan 1992.
Quick Mango-Rum Cake
1 cup peeled mango cubes
1 (18.5 ounce) box butter recipe golden cake mix
1/2 cup rum plus water to make 2/3 cup liquid (or 2/3 cup water)
3 eggs
1/2 cup pureed ripe mango (replaces 1/2 cup butter)
Spray bottom of 10-inch tube or bundt pan with non-stick vegetable
spray. Arrange mango cubes in bottom of pan.
Blend cake mix, rum liquid, eggs and pureed mango in large mixer bowl
at low speed just until moistened. Beat at medium speed 4 minutes.
Pour batter into prepared pan and bake immediately at 375 degrees
[Fahrenheit] 40 to 45 minutes or until wood pick inserted in center
comes out clean. Cool about 20 minutes in pan. Loosen and remove from
pan onto serving plate. Makes 10 servings.
Quick Mango-Rum Cake with mangoes in place of butter:
Each serving contains about:
83 calories; 36 mg sodium; 64 mg cholesterol; 2 grams fat; 8 grams
carbohydrates; 2 grams protein; .21 grams fiber; 21% calories from fat.
Compare to Quick Mango-Rum Cake made with butter, no mangoes (in batter):
Each serving contains about:
159 calories; 129 mg sodium; 89 mg cholesterol; 11 grams fat; 7 grams
carbohydrates; 2 grams protein; .14 grams fiber; 63% calories from fat.
Brenda
***************************
This recipe is from the RSVP column in the Nov. ‘92 Bon Appetit.
It originates from one of my favorite restaurants (”Louisiana”,
in Ethridge, TN) so I thought I’d post it. Enjoy!
Banana Coconut Rum Cake
Cake
2 cups cake flour
2 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup sugar
2 egg yolks
1 tablespoon vanilla extract
1/2 cup plus 2 tablespoons milk, room temperature
1 cup mashed very ripe bananas
1/3 cup sweetened shredded coconut
3 large egg whites, room temperature
Frosting
1 1/2 cups (3 sticks) unsalted butter, room temperature
4 cups powdered sugar
3/4 cup mashed very ripe banana
4 tablespoons dark rum
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice
1 1/2 cups sweetened shredded coconut
For Cake: Position rack in center of oven and preheat to 350 degrees.
Butter and flour two 8-inch diameter cake pans. Sift flour, baking power,
baking soda, and salt into medium bowl. Cream butter and sugar in large
bowl until light. Add yolks and vanilla and beat until combined.
Gradually beat in dry ingredients alternately with milk and bananas in
3 additions each. Continue beating 2 minutes. Beat in coconut.
Using electric mixer fitted with clean dry beaters, beat whites in
medium bowl to medium-stiff peaks. Gently fold in whites into batter
in 2 additions. Divide batter between prepared pans. Bake until cakes
are just golden and tester inserted into center of each comes out clean,
about 30 minutes. Cool cakes in pans on rack 10 minutes. Run small,
sharp knife around pan sides to loosen cakes if necessary. [Can be
prepared one day ahead. Cover with plastic and let stand at room
temperature.]
For Frosting: Cream butter in large bowl until light. Sift half
of sugar over and beat until fluffy. Add mashed bananas, 1 tablespoon
rum, vanilla extract, and lemon juice, and beat to combine. Sift
remaining half of sugar over and beat until thick.
Place 1 cake layer on plate. Pierce cake all over with tip of knife.
Sprinkle 1 1/2 tablespoons rum over cake. Spread 1 1/2 cups frosting
over. Top with second cake layer. Pierce cake all over with tip of
knife. Drizzle remaining 1 1/2 tablespoons rum over. Spread remaining
frosting over top and sides of cake. Press coconut onto top and sides
of cake, covering completely. [Can be prepared four hours ahead. Cover
with plastic wrap and let stand at room temperature.
Margaret Wiginton
***************************
Rum Cake
1 box yellow cake mix (Duncan Hines Butter Recipe Golden is prefered)
1 pkg. instant vanilla pudding mix
1/2 c. light rum
1/2 c. water
1/2 c. vegetable oil
4 eggs
1/2 c. chopped nuts (optional)
Combine cake and pudding mixes in a large mixing bowl. Add rum, water
and oil, and mix well.
Add unbeaten eggs, one at a time. Mix 2 minutes.
Grease and flour a bundt pan, or sponge cake pan. Crumble nuts in
bottom of pan, if desired.
Spread cake batter in pan and bake at 325 for 50-60 minutes. When
baked, remove from oven and pour on hot rum sauce (below). Let cool
in the pan for 30 minutes then turn upside down to remove.
Hot Rum Sauce
1 c. sugar
1 stick butter or margarine
1/4 c. light rum
1/4 c. water
Boil in a small sauce pan for 2 to 3 minutes and pour all of it over
the hot cake while it is still in the pan. Let sit 30 minutes and
invert over a plate.
Notes:
1. Don’t try to cheat and use cake mix with pudding in it already, it
just doesn’t cut it. Use the two separate mixes as indicated.
2. Don’t forget to invert it after 30 minutes, or it’ll stick
to the pan and make a mess.
3. The recipe calls for light rum, but you can use dark rum if that’s
what you’ve got. I haven’t noticed any particular difference in
flavor or quality.
Enjoy.
Margaret
***************************
Baileys Irish Cream Cheesecake
10 servings
Crust
10 whole graham crackers, broken into pieces
1 1/4 c. pecans (about 5 ounces)
1/4 c. sugar
6 T (3/4 stick) unsalted butter, melted
Filling
1 1/2 pounds cream cheese, room temperature
3/4 c. sugar
3 large eggs
1/3 c. Baileys Irish Cream Liqueur
1 tsp vanilla extract
3 ounces imported white chocolate (such as Lindt), broken
into pieces
Topping
1 1/2 c. sour cream
1/4 c. powdered sugar
1 1/2 ounces imported white chocolate, grated
24 pecan halves
For crust: Preheat oven to 325F. Lightly butter 9-inch
diameter springform pan with 2 3/4-inch-high sides. Finely
gring graham crackers, pecans and sugar in processor. Add
butter and blend, using on/off turns. Press crumbs onto
bottom and 2 inches up sides of prepared pan. Refrigerate
20 minutes.
For filling: Using electric mixer, beat cream cheese and
sugar in large bowl until smooth. Whisk eggs, Baileys and
vanilla in medium bowl until just blended. Beat egg mixture
into cream cheese mixture. Finely chop white chocolate in
processor using on/off turns. Add to cream cheese mixture.
Transfer filling to crust-lined pan. Bake until edges of
filling are puffed and dry looking and center is just set,
about 50 minutes. Cool on rack.
For topping: Mix sour cream and powdered sugar in small
bowl. Spread topping onto cooled cake. Refrigerate until
well chilled, about 6 hours. (Can be prepared 1 day ahead.)
Sprinkle grated chocolate over cake. Place pecans around
edge and serve.
Note: I’ve fixed the cake with and without the topping, and
I prefer it without the topping. As a suggestion, prepare
the topping, but serve it on the side.
The following is for Brandy Alexander Pie, you might try substituting
1/2 cup Bailey’s for the cognac and creme de cacao. Good Luck!
-Brian
I use a cookie crust for this recipe. Say a package of “Famous Chocolate
Wafers” crumbled with melted butter poured on and then baked in a pie
pan.
Filling:
1 envelope unflavored gelatin
1/2 cup cold water
2/3 cup sugar
1/8 tsp salt
3 eggs, separated
1/4 cup cognac
1/4 cup creme de cacao
2 cups heavy cream, whipped
Sprinkle the gelatin over water in a saucepan. Add half of the sugar.
Add the salt and egg yolks. Stir to blend. Cook over low heat stirring
until gelatin dissolves and mixture thickens. Do not boil. Remove from
heat and stir in liquor. Chill until the mixture starts to mound slightly.
Beat egg whites until stiff. Gradually beat in sugar. Fold the egg whites
into the thickened gelatin mixture. Fold in 1 cup whipped cream. Turn into
crust and chill. Garnish with the rest of the cream. (It also looks pretty
with chocolate shavings on top.)
Rum (or Bourbon) balls
2 Tablespoons cocoa
Confectioner’s sugar
2 1/2 Cups finely crushed vanilla wafers (most of a 12-oz box), easily
crushed in a food processor or blender
1 Cup finely chopped pecans or walnuts
3 Tablespoons light corn syrup
1/4 Cup rum or bourbon
Into a large bowl, sift the cocoa and 1 Cup of confectioner’s sugar. Mix
in remaining ingredients. Form the mixture into 1-inch balls with your
hands. Sprinkle about 1 Cup confectioner’s sugar on a plate and roll the
balls in it to coat. Store in a tin for at least 1 week before giving
them away. These cookies will mellow with age and will keep up to 1 month.
Title: Wine tart
Categories: Desserts, Pastry
Servings: 6
140 g Plain flour (5 oz) 1/2 ts Sugar
1 ts Baking powder 3 tb Milk
60 g Unsalted butter (2 1/4 oz) Butter and flour for the
1 ds Salt - tart tin
120 g Caster sugar (4 oz) 100 ml Good dry white wine (scant
1 ts Ground cinnamon - 1/4 pint)
10 g Plain flour (1/4 oz) 15 g Butter (approx. 1/2 oz)
This a recipe from the Swiss district “Vaud”: both the pastry and the
filling are local specialities.
Pre-heat the oven to 260 oC/500 oF. Lightly butter a tart tin with a
removable base 20 cm (8 in) in diameter.
Pastry: put the flour, baking powder and softened butter together in a
large bowl. Add the salt and sugar. Rub all the ingredients together with
your fingertips until the mixture resembles coarse semolina. Add the milk
and mix it in lightly and rapidly with your fingers, without exerting any
pressure. Form the pastry into a ball, using it to collect all the loose
flour. If need be, add another drop or two of milk.
Do not let the pastry rest, but roll it out straight away to fit the
prepared tart tin. The pastry should be only 3 mm (1/8 in) thick and
should extend well beyond the rim. Ease the pastry into the base of the
tin by pressing gently into the corners with a small ball of dough, but
arrange for the spare pastry at the top of the tin to project as a little
horizontal fold or lip about 1 cm (3/8 in) wide and 1 cm deep inside the
tin. There is now much less spare pastry all round the outside of the tin.
Press the pastry down on top of the rim with your thumb and trim it off
neatly by rolling the pin across the tin.
Press the fold of pastry inside the tin upwards (the rolling pin should
have passed over it without touching it at all). Work fast, with your
fingers inside the rim. You now have a border standing up all round the
top of the tin, with the lower, outside edge firmly attached to the rim.
Pinch this border between your finger and thumb with tweaking movements,
at intervals of 1 cm (3/8 in) to make a little fluted edge all round the
top of the tart.
Mix the sugar, cinnamon and flour together. Strew this mixture all over
the bottom of the tart. (This is a liquid filling so the bottom of the
tart is not pricked with a fork). Pour the wine over the sugar mixture and
mix it with your fingertips. Dot the surface with the butter, in flakes.
Cook the tart in the bottom of the pre-heated oven for 15 ... 20 minutes,
turning it from time to time to equalise the heat and to prevent bubbles
forming.
Leave the tart to cool before taking it out of the tin.
(From: Fredy Girardet, Cuisine spontanee)
German Suprise Chocolate Cake
2 1/4 Cups flour 1 tsp. baking powder
1 tsp. baking soda 1 1/2 cup sugar
2/3 cup shortening 3 eggs
1 1/2 tsp. salt 1/2 cup cocoa
1 cup beer 2/3 cup sourkrout
(chopped, rinsed, and drained)
1. Cream butter and sugar together.
2. Add eggs one at a time
3. Add beer
4. Add cocoa
5. Sift together flour, salt, and baking soda and powder.
6. Add to creamed mixture slowly, until all is mixed.
7. fold in sourkrout.
8. Put into a slightly greased 9 by 15 baking pan.
9 Bake for 30 to 45 minutes at 375 degrees F.
Title: Kutia (Christmas pudding)
Categories: Poland, Desserts
Servings: 8
200 g Wheat grain (7 1/4 oz)
200 g Poppy seeds
200 ml Honey (7/16 pint)
100 g Walnuts, chopped (3.5 oz)
100 g Almonds, chopped
50 g Currants (1.8 oz)
4 Figs
4 Dates
1/2 Vanilla pod
1 ts Grated lemon peel
70 ml Rum (1/8 pint)
2 tb Cream
10 Almonds, whole
(Keep care: preparation 6 hours !!)
Wash the wheat grain, leave to soak in cold water for 6 hours. Drain, then
pour 2 l of boiling water over the wheat, cover and cook over a low heat
for 3 hours. The grains should be soft but not mushy. Strain the cooked
wheat and leave to cool.
Wash the poppy-seeds thoroughly in cold water, scald with boiling water
and drain. Pour boiling water over them, bring to a boil, remove from the
heat and leave to stand in a warm place for 3 hours. Drain and mince.
Soak the currants in rum or cognac. Cut the figs and dates into thin
strips. Crush vanilla pod in a mortar.
Pour the poppy-seeds into a mixing bowl, add cream, honey, vanilla and
lemon peel. Grind for 15 minutes, then add the wheat, crushed walnuts and
almonds, currants, figs and dates. Mix well and transfer to a glass bowl.
Decorate with whole almonds and chill.
(From: Polish cooking, Warszawa 1993, ISBN 83-85477-34-9)
Posted by Rene Gagnaux
http://www.naturalnews.com/026303.html
Soy Protein Used in “Natural” Foods Bathed in Toxic Solvent Hexane
by Mike Adams, the Health Ranger, NaturalNews Editor
(NaturalNews) Virtually all “protein bars” on the market today are made with soy protein. Many infant formula products are also made with soy protein, and thousands of vegetarian products (veggie burgers, veggie cheese, “natural” food bars, etc.) are made with soy protein. That soy protein is almost always described as safe and “natural” by the companies using it. But there’s a dirty little secret the soy product industry doesn’t want you to know: Much of the “natural” soy protein used in foods today is bathed in a toxic, explosive chemical solvent known as hexane.
To determine the true extent of this hexane contamination, NaturalNews joined forces with the Cornucopia Institute (www.Cornucopia.org) to conduct testing of hexane residues in soy meal and soy grits using FDA-approved and USDA-approved laboratories. The Cornucopia Institute performed the bulk of this effort, and NaturalNews provided funding to help cover laboratory costs.
The results proved to be worrisome: Hexane residues of 21ppm were discovered in soy meal commonly used to produce soy protein for infant formula, protein bars and vegetarian food products.
These laboratory results appear to indicate that consumers who purchase common soy products might be exposing themselves (and their children) to residues of the toxic chemical HEXANE — a neurotoxic substance produced as a byproduct of gasoline refining.
But how dangerous is hexane, exactly? Is it something that could be dangerous at a few parts per million? And which soy-based products on the market right now might be contaminated with hexane?
To answer these questions, NaturalNews looked into public documents surrounding Martek Biosciences Corporation, a company that manufactures DHA for infant formula, using hexane for extraction.
We found disturbing details about Martek, including a documented explosion in the wastewater treatment system downstream from the manufacturing plant. This explosion was caused by hexane pollution.
We also found documents revealing Martek’s application for permission to pollute hexane into the environment, as well as a planned emission cap that would put the company just under the limit for being considered a “major polluter” of Hazardous Air Pollutants.
Additional documents reveal concerning information about the safety of Martek’s oils used in infant formula. All this information is being released in tomorrow’s feature story on NaturalNews, so be sure to check back to read that. The remainder of this story focuses on the use of hexane in soy products.
What you probably never knew about Hexane extraction
To learn more about the use of hexane in the health industry — and in soy products in particular — we turn to the Cornucopia Institute’s recently-published report called Behind the Bean (http://www.cornucopia.org/2009/05/s...)
This report contains some of the most shocking information you’ve probably ever read about the possible dangers of this chemical solvent used in the processing of soy. Here are some highlights of what it explains about hexane: (Quotation marks indicate exact verbiage from the Behind the Bean report.)
• Hexane is a petroleum chemical produced as a by-product of gasoline refining.
• “Hexane is used to process nearly all conventional soy protein ingredients and edible oils and is prohibited when processing organic foods.”
• Soybeans are bathed in hexane as part of their processing by food manufacturers.
• “Hexane is a neurotoxic chemical that poses serious occupational hazards to workers, is an environmental air pollutant, and can contaminate food.”
• Hexane has been detected as a chemical contaminant in soy-based foods.
• There is no requirement that food companies test their products for hexane residues (including soy-based infant formula).
• Soy protein isolate and texturized soy protein (TVP) are made using hexane baths.
• “The soy protein ingredients in most nonorganic foods such as vegetarian burgers and nutrition bars are processed with the use of hexane.”
• Shocker: “Products such as Clif Bars with the label “made with organic oats and soybeans” are required by law to have 70% organic ingredients — the remaining 30%, however, can legally be hexane extracted.”
Soybean processing releases hexane into the environment
Perhaps one of the most shocking realizations in all this is that soybean processing facilities release huge amounts of hexane chemicals into the environment. It is an unavoidable part of the hexane extraction process, and right now tens of millions of pounds of hexane are being released into the atmosphere each year by soy processing companies like Archer Daniels Midland and Cargill.
Here are more startling facts about the release of hexane chemicals by soybean processing facilities: (cited from Behind the Bean by the Cornucopia Institute) (http://www.cornucopia.org/2009/05/s...) (Quotation marks indicate a direct quotation from the Cornucopia Institute’s report. Non-quotation marks indicate paraphrasing of this source.)
• Soybean processing plants release hexane into both the air and water.
• Hexane is considered by the EPA to be a hazardous air pollutant. It defines this as airborne compounds “that cause or may cause cancer or other serious health effects, such as reproductive effects or birth defects, or adverse environmental and ecological effects.”
• “In 2007, the last year for which data is available from the EPA Toxics Release Inventory, grain processors were responsible for more than two-thirds of all hexane emissions in the United States, releasing 21 million pounds of this hazardous air pollutants.”
• A soy processing facility owned by Archer Daniels Midland (ADM) in Decatur Illinois reportedly released almost 2 million pounds of hexane into the environment in a single year! Each year in Illinois, ADM, Cargill, Bunge and other companies release nearly 5 million pounds of hexane into the environment.
• “Solae, a major supplier of soy protein ingredients found in vegetarian burgers, energy bars, and other “all-natural” foods, emitted nearly one million pounds of hexane, as a pollutant, from its factories in Ohio and Illinois. Its plant in Bellevue, Ohio, is the nation’s seventh largest emitter of hexane, releasing more of this hazardous air pollutant than other major sources such as Exxon Mobil’s oil refinery plant in Baytow, Texas, and Firestone’s tire factory in Orange, Texas.”
• “On August 29, 2003, two workers died when hexane gas in a Sioux City, Iowa, soybean processing plant ignited.”
• Hexane explosions have occurred in Italy, Mexico (200 dead) and South Africa, often killing or injuring chemical plant workers.
• In 2001, a truck carrying 4,500 gallons of hexane caught fire and exploded, injuring the truck driver and setting fire to nearby homes.
• Hexane also poses a serious health danger to workers: “Workers who come in dermal (skin) contact with hexane experience immediate irritation characterized by erythema and hyperemia, and they develop blisters after several hours.”
• According to The Occupational Safety and Health Administration (OSHA), the permissible exposure level of hexane is 500 parts per million (ppm) for workers with 8-hour exposures. Exposures of 800 ppm for 15 minutes can cause respiratory tract and eye irritation, as well as symptoms of carnosis. At higher exposure levels, workers can develop symptoms of nausea, vertigo and headaches.
• “Workers who are chronically exposed to hexane levels ranging from 400 to 600 ppm, with occasional exposures of up to 2,500 ppm, have developed polyneuropathy, a neurological disorder. In these cases, distal symmetrical muscle weakness is common, and nerve biopsies show nerve damage. A recently published peer-reviewed article in Environmental Health Perspectives hypothesizes that occupational exposure to hexane may contribute to the development of Leber hereditary optic neuropathy, a disease that causes loss of vision. Chronic exposure may also lead to blurred vision, restricted visual field, and optic nerve atrophy.” (Read more details in Behind the Bean at http://www.cornucopia.org/2009/05/s...
• Almost no research has been done to test the toxicity of hexane residues in foods — not on adults, nor infants.
• “According to EPA reports, small quantities of solvent (up to 0.2 percent by volume of oil) can be present in oil after extraction, even after solvent recovery by film evaporators and a distillation stripper. A Swiss team of scientists tested various oils and found hexane residues in some of the tested oils.”
• Test results from the Cornucopia Institute’s lab tests (funded in part by NaturalNews): < 10 ppm hexane residues in soy oil. Soy meal: 21 ppm hexane residues. Soy grits: 14 ppm hexane residues.
• “Most soy-based infant formulas contain ingredients that have been hexane extracted. In fact, nearly every major ingredient in conventional soy-based infant formula is hexane extracted.”
How can you protect yourself and your children from hexane?
As these laboratory tests reveal, hexane residues may be alarmingly widespread across the “natural” foods industry. In fact, as the Cornucopia Institute reports:
“...hexane-extracted soy protein is found in the vast majority of nonorganic foods with soy ingredients that appeal to health-conscious, environmentally conscious, and vegetarian consumers. For example, Gardein™ is a Canadian company that produces meat analogs — soy-based “chicken” and soy-based “beef” — for brands and private labels including Yves Cuisine®, Morningstar Farms®, Trader Joe’s, and It’s All Good Foods®, and for grocery store prepared foods departments such as Whole Foods. While the company describe its process for making these meat analogs as “pure and simple,” it does not mention that it starts with hexane-extracted soy protein.”
In the United States, there is currently only one way of knowing for sure that the soy-based foods you purchase is free of hexane contaminants: Look for the green USDA Organic seal on the package:
• Beware of claims of “natural” soy — Even hexane-extracted soy can be called “natural.”
• Beware of claims of “made with organic soy” — Such products may still contain non-organic soy-based ingredients extracted with hexane.
• Beware of “veggie” products containing texturized vegetable protein. Many of these products not only likely contain hexane chemical residues; they also are usually made with yeast extract, a flavoring ingredient that contains MSG, a neurotoxin. (Imagine the impact of these two neurotoxins in combination...)
• Don’t feed your infant soy protein. Instead, opt for human breast milk (the best option), or goat’s milk formulas such as Genesis Organics (www.GenesisOrganics.com).
The bottom line - the Health Ranger’s opinion
From my point of view, these highly disturbing findings about hexane residues appearing in processed soy products just confirm what we’ve known about these food conglomerates for a long time: Big food companies are serving up poison to infants, teens, adults and senior citizens.
Not only are these food companies bathing their soy products in a neurotoxic chemical, the FDA is once again asleep at the wheel, allowing dangerous chemicals to remain prevalent in the food supply while doing virtually nothing to warn consumers or ban the toxic chemical from soy product processing.
Thus, We the People once again find ourselves in the position of being poisoned by the food companies and betrayed by the FDA. If that sounds familiar, it’s because this has happened again and again with toxic ingredients ranging from monosodium glutamate and aspartame to sodium nitrite and petrochemical food colorings.
Big Food and the FDA, in fact, almost appear to be conspiring to poison the population... which just happens to create a windfall of profits for Big Pharma — the other corporate master of the FDA.
It’s a clever scam: Poison the people with hidden chemicals in the food supply, then when their organs start to fail, drug them on monopoly-priced pharmaceuticals. Meanwhile, the FDA enforces the whole thing by outlawing real food (like raw almonds or raw organic cow’s milk), thereby forcing people to eat chemically-contaminated processed food.
To put icing on the (processed) cake, the FDA allows these companies using toxic chemicals to claim their products are “natural.” They even allow some health claims for companies using soy in their formulas — even when that soy has been bathed in hexane!
Protect yourself from the toxicity of processed foods
There is no limit to the insanity of what goes into the food supply when profits are at stake, it seems. And this use of the toxic solvent hexane to process soy that’s used in infant formula, protein bars and “veggie” products is yet another example of why it’s smart to avoid nearly ALL factory-made foods, regardless of their health claims.
When you grow your own food (or just buy fresh produce and food staples) and prepare it in your own kitchen, you know what goes into it. You also know what’s NOT in it (such as hexane or melamine). It’s the only sure way to protect yourself and your family from the dangers of processed foods made by food commodity giants that are motivated by money, not concern for your health. In fact, the attitude about chemical contaminants by many U.S. food giants mirrors the attitude about melamine in infant formula as demonstrated by China’s powdered milk manufacturers: “Ah, what’s a little melamine gonna hurt anyway?”
But it does hurt. It hurts your health and harms your children. There are 10,000 children on dialysis machines in China who can prove it to you. And that’s why, in my opinion, these companies using hexane-contaminated soy protein in their products deserve to be publicly exposed, heavily fined and perhaps even shut down and run out of business.
Why modern society looks the other way on chemical contamination of foods
Why are companies run out of business when salmonella is found in their peanut butter (for example), but when toxic chemical solvents are found in their soy proteins, the mainstream media says nothing, the FDA does nothing, and the whole world pretends it’s all just business as usual?
I’ll tell you why. There is an irrational, false belief that continues to permeate society today, and it’s founded in the lies of Scientism and the reductionist approach to western thinking. That false belief is that chemicals are good for you, but bacteria are bad for you.
This is the whole thinking behind the widespread use of antibiotics (which actually promote hospital superbugs) and the mass fumigation of California almonds (just to make sure they’re no longer RAW). It’s the reason why raw milk is outlawed, but chemically-contaminated soy milk is legal. It’s the reason why the FDA views the food supply as safe only if it’s sterile. It’s the big lie about food safety, and virtually every mainstream newspaper, TV station and journalist buys into it.
They think salmonella is deadly dangerous, but MSG, aspartame and sodium nitrite are just fine. They believe in the lie that chemicals are safe as long as the FDA doesn’t say anything against them!
But it’s hogwash. A sterile food supply is a dead food supply. And dead foods don’t keep people alive for very long. Hence the slow, torturous death of our aging population. Our people are not living longer; they’re dying longer!
I say this: We are headed for a disastrous collapse of public health stemming from the mass chemical contamination of the food supply and the genetic alteration of the human population. I’ve covered this in a video report called Genopocalypse which you can watch for free as a promo to TheBestDayEver.com. Check it out here: http://www.thebestdayever.com/healt...
In the mean time, avoid all soy products that are not labeled USDA Organic, and don’t feed yourself or your babies processed soy protein bathed in toxic hexane.
Looking for a good soy product? Try Eden Foods’ soy products. Other trusted soy products are named in the Cornucopia Institute’s report here: http://www.cornucopia.org/2009/05/s...
When we were at the Big Fresno Fair last year the agricultural exhibit showed tons of fruits and nuts and veggies, and some niche crops. Loofa was one of them so I guess you can grow it here. Who knew?
So does Avon Skin So Soft bath oil, we have a biting knat and the bait shops in the Bullhead city area, used to buy it by the case to sell the fishermen.<<<
SSS has citronella in it which repels mosquitoes.
Hi Tammy, welcome to the thread (I have been absent so forgive me if you’re a regular here).
We used to add worchestershire sauce to ketchup and add brown sugar to that. Yum, the lemon juice is a good idea.
I hope you find a lot of stuff here and join in as time allows. Granny is a wonder at finding stuff, so ask away if you are curious about anything.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Misc/BBQ_Pork_sandwiches.txt
BBQ Pork Sandwiches with Five-Vegetable Slaw
Ingredients:
1/4 cup plus 2 Tbsp dark molasses
1/3 cup cider vinegar
1/4 cup tomato paste
4 lrg garlic cloves, minced
1 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp paprika
1/3 tsp coriander
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 lbs boneless pork shoulder, cut into 2 inch cubes
2 bay leaves
4 lrg soft, sesame-topped buns
Five-Vegetable Slaw
Preheat the oven to 325F. In a medium bowl, whisk together the
molasses, vinegar, tomato paste, garlic, cumin, cayenne, paprika,
coriander, salt and pepper. Place the pork cubes and bay leaves in a
large, shallow noncorrodible baking dish. Add the molasses mixture and
stir well to coat. Cover with foil and bake until pork is very tender,
about 1 1/2 hours.
Remove the meat from the sauce and shred with a knife. Return the
shredded meat to the baking dish and mix with the sauce.
Slice the buns in half. Spoon the pork onto the bottom halves of the
buns and mound 1/2 cup or more of the vegetable slaw on top. Cover with
the bun tops and serve the remaining vegetable slaw on the side.
Five-Vegetable Slaw
Ingredients:
5 cups finely shredded green cabbage
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 med cucumber, peeled, halved lengthwise, seeded and thinly sliced
3 scallions, thinly sliced on the diagonal
1/3 cup mayonnaise
1 Tbsp cider vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
In a large bowl, toss together the cabbage, red and green bell peppers,
cucumber and scallions. Mix in the mayonnaise, vinegar, salt and black
pepper. Cover and refrigerate for up to 2 days before serving.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Misc/Dutch_Recipes.txt
Hutsput (Dutch Stew)
Ingredients:
1/4 cup margarine or butter
2 lbs braising meat, sliced 1/2 inch thick (large chunks)
2 cups cold water
3 lbs carrots, peeled and diced (or carrots & turnips)
12 oz onions, diced (about three medium)
3 lbs potatoes, peeled and quartered
1 tsp salt
1/2 tsp pepper
1 or 2 Dutch smoked sausages (Simon de Groot, or
any smoked “Gelderse Worst” sausage)
Heat the fat in (what else?) a Dutch oven or crock pot until brown.
Sear the meat on both sides til brown. Add water to just cover the meat
and simmer (covered) for approximately one (1) hour. Add carrots,
onions and potatoes. Season with salt and pepper. Cover and simmer for
about an hour more. Add the Dutch sausage on top during the last 15
minutes of cooking. Remove the meat and veggies; if there is enough
liquid left, make gravy. Mash the vegetables together and put on
plates. Put meat and sausage slices on top and serve with gravy.
(Serves four to six)
Oliebollen
(A fritter recipe, often made on New Year’s)
Ingredients:
1 envelope dry yeast
3 Tbsp sugar
1/2 cup warm water
Put yeast and sugar in warm water and soak 10 minutes.
2 well-beaten eggs
1/2 cups warm water
1/2 tsp vanilla
1 tsp salt
4 cups flour
2 cups seedless raisins
3 apples, peeled and diced
confectioners’ sugar to dust
Mix together yeast mixture and eggs, water, vanilla and salt, and add to
flour slowly. Add fruit, let rise 1 1/2 hours. Drop in hot frying oil;
dust with confectioners’ sugar.
Vla
(A thin custard served with berries)
Ingredients:
3 cups milk
1 tsp vanilla
35 gm custard powder
Mix 1/4 cup of the milk with vanilla and heat slowly. Add rest of milk
and custard powder according to package directions. Serve warm or cold
in a soup plate with tart-flavoured berries. You can also swirl in
thinned chocolate pudding for a nice effect.
Appelkoek
Ingredients:
2 medium apples
1 1/2 cups flour
3 1/2 tsps baking powder
1/2 tsp salt
6 Tbsp granulated sugar, divided
1/4 cup margarine or butter
1 egg, well beaten
3/4 cup milk
1/2 tsp ground cinnamon
Peel and cut apples into eighths (wedges). Sift together flour, baking
powder and salt with 4 tablespoons of the sugar. Cut in butter.
Combine egg and milk and add to flour mixture. Turn batter into greased
8 inch square cake pan. Press apple wedges partly into batter. Combine
remaining 2 tbsp sugar and cinnamon, sprinkle over apple. Bake at 425
degree F for 25 to 30 minutes. (Serves six)
Speculaas (Dutch Spice Cookies)
Ingredients:
1 cup margarine or butter
1 1/2 cups packed brown sugar
1 1/2 tsps ground cinnamon
1 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
1 egg
2 3/4 cups all-purpose flour
1/3 cup finely chopped blanched almonds (optional)
blanched whole almonds (optional)
Note: Some Dutch/European specialty stores may have pre-mixed speculaas
spice packages.
Beat margarine or butter with a mixer on medium to high speed for 30
seconds or by hand. Add brown sugar, cinnamon, baking powder, nutmeg,
cloves and salt. Beat in egg and flour. Add chopped almonds if using.
Roll dough to 1/8 inch thickness on a lightly floured board and cut into
shapes (windmills and Sinterklaas/Santa shapes are traditional but we
also cut them into the children’s initials). Decorate with whole
almonds if using. Place one inch apart on lightly greased cookie
sheets. Bake in 350 degree F oven 8 to 10 minutes or until edges are
lightly browned. Cool 1 minute; transfer to wire racks to cool
completely. Makes 4 to 6 dozen (depending on size.)
Ottawa, Ontario, Canada
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Misc/Irish_Dinner_Recipes.txt
Here’s a collection of recipes from the Gaelic language list, gaelic-l.
One warning — corned beef is used only as a cold cut in Ireland. I’d
never heard of corned beef and cabbage until I spent some time in the
US.
DUBLIN CODDLE
1 pound sliced bacon
2 pounds pure pork sausage links, bacon fat or vegetable oil
2 large onions, sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs, tied with string
black pepper
hard cider (apple wine) or apple cider
fresh parsley, chopped for garnish
Lightly fry bacon until crisp. Place in large cooking pot. Brown
sausage in some bacon grease or vegetable oil. Remove and add to
pot. Soften sliced onions and whole garlic cloves in fat, then
add to pot with potatoes and carrots. Bury the bunch of herbs in
the middle of the mixture. Sprinkle with pepper. Cover with
cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish
with chopped parsley.
Makes 6 servings
HOMESTYLE CORNED BEEF AND CABBAGE
2 cups of water
1/4 cup honey
2 tablespoons Dijon-style mustard, divided
1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds)
3 tablespoons butter or margarine, softened
1 1/2 teaspoons chopped fresh dill, OR
1/2 teaspoon fried dill weed
2 1/2 to 3 1/2 pound corned beef brisket
Place brisket and water in Dutch oven; cover tightly and cook 1
hour at 350 degrees (F). ( It is very important to simmer the
meat slowly because boiling will cause meat to become tough.)
Turn brisket over and continue cooking, covered, 1 1/2 to 2
hours, or until meat is tender. Remove brisket from cooking
liquid and place, flat-side up, on rack in broiler pan so
surface of meat is 3 to 4 inches from heat.
Combine honey with 1 tablespoon mustard; brush half of mixture
over top of brisket and broil 3 minutes. Brush with remaining
mixture and continue broiling 2 minutes, or until brisket is
glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until
tender. Combine remaining mustard with butter and dill; spread
over hot cabbage wedges. Carve brisket diagonally across the
grain into thin slices and serve with cabbage.
Makes 6 to 8 (3-ounce) servings.
HERB DUMPLING STEW
2 pounds stew meat, lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 onions
2 carrots, chopped in large pieces
4 potatoes, chopped
2 tomatoes, peeled and chopped
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs, tied with a string
2 1/2 cups beef broth
Dumplings (see below)
Salt and pepper to taste
Coat meat in flour, then brown in oil in a skillet. Add onions
and saute. Place browned meat, onions and vegetables in large
cooking pot. Add garlic powder. Place herbs in middle of
mixture. Cover with broth, cook 2 hours over low heat. While
stew is cooking, make dumplings. During last 20 minutes of
cooking, add dumplings. Salt and pepper to taste.
Makes 6 to 8 servings
DUMPLINGS
6 cups self-rising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water
Salt and pepper to taste
Mix dry ingredients, then add shortening and egg, mixing
thoroughly. Divide mixture into small pieces, roll into even
rounds between floured hands. Cook in boiling water or broth for
15 minutes. Add to stew 20 minutes before stew is done.
IRISH ROAST PORK WITH POTATO STUFFING
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2 tablespoons hard cider (apple wine) or water
stuffing (see below)
salt and pepper
Make stuffing. Rub meat with salt, pepper and butter. Pour cider
or water into 3 -quart casserole dish. Place meat along edges of
dish. Cover loosely with foil and bake 1 hour at 350 degrees
(F).
Makes 6 servings.
STUFFING
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
To potatoes, add butter, onion, apples, herbs, salt and pepper.
Mix well.
OAT BREAD
8 ounces regular oatmeal (not instant)
1 1/2 cups buttermilk
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 cup flour
2 tablespoons melted butter
In a cool place, soak oatmeal overnight in buttermilk, making
sure milk covers oats. Next day, add baking powder, salt and
some of the flour. Mix well with wooden spoon or fork,
continually adding flour until dough is sticky. Place dough on
greased baking sheet or in round bread pan, forming a round
loaf; brush with melted butter. Bake 30 minutes at 325 to 350
degrees. When toothpick put into center comes out clean, it’s
ready. If needed, bake 10 minutes longer, or till pick comes out
clean.
Makes 1 loaf.
BROWN BREAD
2 cups whole-wheat flour
1 cup white flour
1 1/2 teaspoons baking powder (or baking soda)
1/2 teaspoon salt
1 1/2 cups buttermilk
Place all dry ingredients into mixing bowl; mix well. Pour
buttermilk slowly while mixing to a soft dough. Mix well, but do
not knead. Form into a round and place on a greased baking sheet
or in a round loaf pan. Bake 45 minutes at 350 degrees.
Makes 1 loaf
SODA BREAD #1
4 cups (1 pound) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 pint of milk or buttermilk
Raisins or currants (optional)
Mix dry ingredients together. Add milk or buttermilk to form a
loose dough. Add raisins or currants, if desired. Place dough on
floured board and knead until smooth. Form into a round about 2
inches high and make a large X with a knife in top of dough.
Bake on greased baking sheet at 375 degrees for 45 minutes.
Makes 1 loaf.
APPLE POTATO CAKE
2 large potato cakes (see below)
2 large cooking apples
1 teaspoon cinnamon
1 1/2 teaspoons ground cloves
2 tablespoons butter
Lemon curd (see below)
Prepare potato cakes recipe. Divide dough into 2 parts. Roll out
into 2 large circles. Peel apples and slice thinly. Layer apple
slices on 1 circle of dough; cover with other. Pinch edges to
seal. On greased griddle, cook slowly over low heat, turning
once. When apples are cooked, remove top cake and sprinkle with
sugar, cinnamon, ground cloves and butter. Replace top cake and
heat 5 minutes longer. Serve with lemon curd and hot tea.
Makes 1 cake.
LEMON CURD
4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel
In saucepan, combine all ingredients except lemon peel. Stirring
with wooden spoon, cook over lowest heat, being careful not to
let mixture boil or yolks curdle. Cook until mixture coats back
of a spoon. Pour into small bowl and stir in lemon peel. Allow
to cool.
Makes 1/2 cup.
POTATO CAKES
1/4 cup butter
6 to 8 ounces white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 cups freshly mashed potatoes (with milk)
Cut butter into flour until it forms large granules. Add salt
and baking powder, mix well. Mix in potatoes. Knead for a few
minutes. Roll out onto lightly floured board with floured
rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet
until brown on both sides.
Makes 2 cakes.
SCONES
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.
CREAM DELIGHT
2/3 cup uncooked oatmeal
1/3 cup slivered almonds
1 1/4 cups heavy or whipping cream
5 tablespoons honey (or to taste)
4 tablespoons Irish whiskey
1 teaspoon lemon juice
On a baking sheet, toast the oatmeal and almonds at 300 degrees
for 5 to 10 minutes, stirring frequently. Whip the cream, but
not too stiff. Stir honey and whiskey into whipped cream. Fold
in almonds and oatmeal. Stir in lemon juice. Divide into
individual long-stemmed glasses. Serve at room temperature or
chilled.
Makes 6 servings.
CANDIED BLOSSOMS
1 cup sugar
3/4 cup water
Confectioners’ sugar
Rose or violet petals
Select choice blossoms and petals; wash gently, then spread on
flat plates to dry. Combine sugar and water; boil until spins a
thread when dropped into ice water (230 to 234 degrees F on a
candy thermometer). Pour syrup into a bowl and place bowl on a
bed of cracked ice. When syrup begins to crystallize, hold
blossoms with tweezers and dip one at a time into syrup. Place
petals on waxed paper to dry. As they harden, dust with
confectioners’ sugar.
Makes 3 to 4 servings
O’DONOGHUE’S BEEF STEW
1 1/2 lbs Steak (stewing or round),
3 medium sized carrots,
3 medium sized parsnips,
1/2 cup pearl barley,
8 potatoes (or more if you’re hungry).
stock or soup mixture (beef or oxtail),
Salt,
Pepper,
Mixed herbs,
Boil some water in a large saucepan, sufficient to cover the
meat and have approx 1” left above. Put in the chopped (large
chunks) meat, lower heat to keep the stew simmering, put in the
chopped/diced carrots and parsnips, add herbs, salt and pepper
to taste, leave simmer for a while (say 20 mins). Add the peeled
whole potatoes and some stock/soup mixture or cornflour to
thicken, keep the mixture simmering and stir occasionally, after
about 1hr from start-time taste and check the potatoes. If it
tastes ok then its done. Remember the best stews are left on for
a long time 1 1/2 hrs or more.
Contributed by: Desmond P. O’Donoghue
SODA BREAD #1
4 cups (1 pound) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 pint of milk or buttermilk
Raisins or currants (optional)
Mix dry ingredients together. Add milk or buttermilk to form a
loose dough. Add raisins or currants, if desired. Place dough on
floured board and knead until smooth. Form into a round about 2
inches high and make a large X with a knife in top of dough.
Bake on greased baking sheet at 375 degrees for 45 minutes.
Makes 1 loaf.
SODA BREAD #2 - WHOLE WHEAT
4-1/4 to 4-1/2 cups whole wheat graham flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp butter or margarine, cut in small pieces
2 C. buttermilk
Heat oven to 350F. Grease a large cast-iron skillet or baking
sheet. In a large bowl, mix 4 C. flour with the baking powder,
baking soda, and salt. Add butter and rub it into the flour by
scooping up handfuls of the mixture and rubbing it between the
palms of your hands until pieces of butter are no longer
visible.
Add buttermilk to a bowl and stir with a wooden spoon until
mixture forms a dough. Sprinkle about 1/4 cup of remaining
flour on a board. Turn out dough and knead lightly for about 1
minute, working in the flour from the board and forming dough
into a smooth, round loaf about 8 inches in diameter.
Put loaf, smooth side up, in prepared pan and cut a deep cross
in it, slicing three-fourths of the way through the dough. Bake
55-60 minutes, or until loaf sounds hollow when tapped on the
bottom. Cool on a wire rack.
Contributed by: Andrew Balinsky
SODA BREAD #3 - RAISINS
4-1/4 to 4-1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tbsp granulated sugar
1 tsp caraway seeds
1 cup dark seedless raisins
2 cup buttermilk
butter
sugar
Heat oven to 350F. Grease a large cast-iron skillet or baking
sheet.
In a large bowl, mix 4 C. flour with the baking powder, baking
soda, salt, sugar and caraway seeds. Add raisins, making sure
they are separated.
Add buttermilk to a bowl and stir with a wooden spoon until
mixture forms a dough. Sprinkle about 1/4 cup of remaining
flour on a board. Turn out dough and knead lightly for about 5
minutes, working in the flour from the board and forming dough
into a smooth, round loaf about 8 inches in diameter.
Press loaf evenly into pan and cut a cross 1/2 inch deep in the
top. Bake 1hour and 15 minutes, or until loaf sounds hollow when
tapped on the bottom. Put loaf on wire rack, rub top with
butter, and sprinkle with sugar.
Contributed by: Andrew Balinsky
SODA BREAD #4 - CURRANTS
3 cups flour
1 3/4 cups buttermilk
2/3 cups sugar
2 tbsp butter, melted
3 tsp baking powder
3/4 cups currants
1 tsp salt
1 tsp baking soda
2 eggs, beaten
Sift the flour, sugar, baking soda, salt, and baking powder
together. Add currants. Combine eggs, buttermilk and butter.
Add liquid mixture to the dry ingredients. Mix until the dry
ingredients are just moistened. The dough should resemble
Bisquick dough. Turn into a large, greased loaf pan or shape
into small round loaves. Bake one hour at 375F. Cool before
serving since soda bread tends to be doughy when freshly removed
from the oven.
BETTER-THAN-BAILEY’S IRISH CREAM
2-3 tbsp boiling water
1 tbsp instant coffee
1 can sweetened condensed milk
1/3 - 1/2 pint whiskey (to taste)
1 small carton heavy cream
Mix.
From: “Audrey F Bancroft”
BAILEY’S IRISH CREME
1 cup whiskey
1 can Eagle brand condensed milk
3 eggs
1 tablespoon Hershey’s chocolate
1 tablespoon vanilla
Blend and refrigerate
From: anonymous
BAILEY’S IRISH CREAM BREAD-MACHINE BREAD
1 1/4 cups very warm water.
1 package yeast
1 cup quaker oats
3 cups bread flour
1 tsp salt
1/3 cup honey
2 Tbsp Bailey’s Irish cream or to taste
Put ingredients in pan in order listed, Select “white bread”
setting on machine and press Start. The bread doesn’t rise much,
but the texture is great.
From: David Phillip Oster
PLAIN SCONES
8 oz. plain flour
2 oz. butter
2 level tablespoons sugar
1 level teaspoon bicarbonate of soda
2 level teaspoons cream of tartar
milk
pinch salt
Sieve flour and mix together all dry ingredients. Rub in
margarine and mix to a softish dough with milk. Roll out and cut
into rounds or shape into two rounds, flatten out with palm of
hand and cut into four, making small triangular scones. Place
on a greased and floured baking tin and brush over with egg or
milk if liked. Vary by adding sultanas to the above ingredients.
450 degrees for 10 to 15 minutes. 5th runner up and 1st runner
up. [Cooker (!) specific instructions.]
To make a savoury cheese scone, omit sugar and add 2 to 3 oz.
finely grated cheese and seasoning.
For wholemeal scones, use half and half wholemeal and plain
white flour and omit sugar.
SOURCE: Compact: 300 tested recipes for Belling Compact Three and
Four.
submitted by:
Paddy Waldron, Department of Economics,
Trinity College, Dublin 2, IRELAND.
SODA BREAD
4 level breakfastcupfuls flour
1 small teaspoonful salt
1 level teaspoonful bread soda
sour milk or buttermilk
Mix all the dry ingredients. Form into a stiff dough with sour
milk, knead well, flatten out to about two inches in thickness,
score the top with a knife, brush over with sour milk, and bake,
until, when tapped on the bottom it makes a hollow sound.
VARIATIONS
For soda cakes or scones (makes 12 or 16), rub 2 or 3 oz. butter
into the flour before adding the rest of the ingredients.
For sweet soda cakes or scones, rub 2 or 3 oz. butter into the
flour; then add 2 or 3 tablespoonfuls sugar, and 2 or 3
tablespoonfuls fruit with the rest of the ingredients.
For brown soda bread, use 2/3 wholemeal and 1/3 white flour.
submitted by:
Paddy Waldron, Department of Economics,
Trinity College, Dublin 2, IRELAND.
BEEF IN GUINESS
2 1/2 lb | 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 pt | 250 ml | 1 cup of Guiness and water mixed
sprig of parsley
( serves four )
The Guiness in this recipe has the same function as the wine in Coq Au
Vin - the acid and moisture combined with the long, slow cooking help
tenderise the tough but flavoursome meat.
Cut the beef into chunks and peel and slice the onions and carrots.
Toss the beef in the flour and brown quickly in hot fat. Remove the
beef and fry the onions gently until transparent. Return the beef and
add the carrots and the liquid. Bring just to the boil, reduce the
heat to a very gentle simmer, cover closely and cook and cook for 1 1/2
- 2 hours. Check that the dish does not dry out, adding more liquid if
necessary.
Sprinkle with chopped parsley and serve with plainly boiled potatoes.
From A little Irish cookbook by John Murphy
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Misc/Mushroom_Recipes.txt
From the Friends of Habilitat Cookbook:
Morgan Maile’s Marvelous Mushrooms
Ingredients:
16 large mushrooms
1/2 cup butter
10 oz cream cheese
1/2 cup sour cream
1 cup Parmesan cheese
1/4 cup sherry
juice of 1/2 fresh lemon
1 sprig chopped parsley
salt
pepper
Instructions:
Soften cream cheese at room temperature. Wash and dry mushrooms. Cut
off stems, but keep caps whole. Chop stems and saute with 1/4 butter,
and season. Put stems in large bowl with cream cheese, sour cream,
Parmesan cheese, sherry, lemon juice, and parsely. Mix well. Saute
mushroom caps until brown in remaining butter. Stuff with mixture, and
brown under broiler.
From _Mother Earth’s Vegetarian Feasts_ by Joel Rapp:
Mushroom-Nut Salad
Ingredients:
1/2 lb fresh mushrooms, sliced
3/4 cup olive or salad oil
1/2 cup wine vinegar
2 Tbsp water
3/4 tsp salt
1/4 tsp onion powder
1 small head romaine lettuce, torn into bite-size chunks
3/4 cup toasted filberts, chopped (or walnuts or pecans)
3/4 tsp savory
1/8 tsp pepper
Instructions:
Combine mushrooms, oil, vinegar, water and seasonings in a bowl. Chill
about 1 hour.
To toast filberts, spread nuts in shallow pan and bake in 400F oven for
10-15 min, stirring occasionally.
Toss undrained mushrooms with lettuce and filberts in salad bowl.
6-8 servings
Mushrooms Polonaise
Ingredients:
1 1/2 lb mushrooms, sliced
1 onion, chopped
3/4 cup butter
2 Tbsp flour
1 cup sour cream
1 cup heavy cream
1/2 tsp nutmeg
pepper
1/2 cup parsley, chopped
1/4 cup bread crumbs
Instructions:
Preheat oven to 350F.
Place mushrooms and onion in a heavy, _dry_ skillet. Cover, and over
very low heat, allow vegetables to cook in their own juices until they
almost stick to the pan. Add 1/2 c butter. When butter has melted, add
flour and cook, stirring constantly, for 5 minutes over very low heat.
Stir in sour cream and heavy cream with a wooden spoon, then add nutmeg
and pepper to taste. Continue to cook, uncovered until mixture has
thickened. Stir in parsley.
In another pan, lightly saute bread crumbs in 1/4 c butter. Pour
mushroom mixture into a buttered shallow casserole. Sprinkle top with
sauteed bread crumbs. Bake until mixture has set and bread crumbs have
browned a little more. 6 servings
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Misc/Potato_Soups.txt
Baked Potato Soup
Ingredients:
4 lrg potatoes
2/3 cup butter
2/3 cup flour
1 1/2 qts milk
salt and pepper to taste
4 green onions, chopped
1 cup sour cream
2 cups crisp-cooked, crumbled bacon
5 oz Cheddar cheese, grated
Heat oven to 350F degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk until
thoroughly blended. Gradually add milk to the butter-flour mixture,
whisking constantly. Whisk in salt and pepper and simmer over low heat,
stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the
potato peels and discard the remainder. When milk mixture is very hot, whisk
in potato. Add green onion and potato peels. Whisk well, add sour cream
and crumbled bacon. Heat thoroughly. Add cheese a little at a time until
all is melted in.
Green Onion and Potato Soup
(If you’re watching your cholesterol, leave out the chicken
and the milk. The soup is still good without them).
5-6 med sized potatoes
half a bunch of green onions, sliced
1 shiitake or Chinese black mushroom
pepper
bay leaves
1 chicken leg
1 cup milk
Soak the mushroom in hot water for 30-45 minutes.
Peel and slice the potatoes. Saute the onions in a little bit of olive
oil over medium heat. Add the potatoes and a quart of water. Put in
the bay leaves and the chicken leg. Simmer for an hour.
Dice the mushroom and add the mushroom pieces and the soaking water to
the soup.
When the potatoes are done, smash them with a fork or a potato masher
and stir the soup well. Add the milk and season with salt and pepper.
Oh, before you smash the potatoes, take the chicken leg out and cut
the chicken into little pieces and add it back in.
Leek and Potato Soup
2 Tbsp butter salt & pepper to taste
6-8 leeks, white parts only, sliced 3-4 potatoes, peeled & chopped
2 Tbsp flour 1/3 cup sour cream
4 cups hot water chopped chives
Melt butter in heavy skillet. Saute leeks until tender. Do not brown.
Remove pan from heat. Sprinkle flour over leeks, and return pan to low
heat. Cook several minutes, stirring constantly, until flour is well
blended. Remove from heat. Add hot water, 1/2 cup at a time, stirring
constantly until blended. Season with salt & pepper. Heat to simmer, add
potatoes, and cook, partially covered, 20 minutes or until potatoes are
tender. Stir in sour cream and serve, or press mixture through food mill.
Garnish with finely chopped chives.
Serves 4.
Mashed Potato Soup
2 Tb butter 2 cups cream
2 carrots, peeled & chopped 1 cup mashed potatoes
1 stalk celery, chopped Salt & pepper to taste
1 onion, peeled & chopped Chopped parsley
Melt butter in saucepan and saute carrots, celery and onion until tender.
Add cream and heat almost to a boil. (Do not boil.) Add potatoes and stir
until blended. Season with salt and pepper. Garnish with chopped parsley.
Serves 4.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Misc/Cabbage_Rolls.txt
Stuffed Cabbage Rolls (Golakbi)
Ingredients:
1 head of cabbage
2 lbs ground pork
2 cups cooked rice
1/2 cup chopped onion
1 can (16 oz) tomato sauce OR stewed tomatoes
1 cup water
salt and pepper
Core the cabbage and steam for 15-20 min. on top of stove or cut off
leaves and steam these, with about 1/4 cup water in a glass bowl covered
with plastic wrap in the microwave for about 5-7 min. on high & keep
them covered while you mix together the filling.
Mix pork, dash of salt and pepper, chopped onion and cooked rice.
Stuff the cabbage leaves by making each leaf into a small package, about
1/3 to 1/2 cup of filling in the center (depends on the size of the
leaf, more filling if the leaf is larger) and folding the sides over.
Melt 2 Tbsp butter in oven proof pan, put rolls in pan seam-side down.
Pour tomato sauce and water over to just about cover the rolls. Cover
dish with foil and bake at 325 for about an hour 15 mins.
Saute the cooked rolls in 2 Tbsp butter till cabbage is slightly brown.
-from “Nancy B.”
Sweet and Sour Stuffed Cabbage
From Dean Ornish’s book, “Eat More, Weigh Less.” This recipe is most
excellent. Tastes better the next day.
Ingredients:
1/2 cup dried procini mushroom
2 cups rice
1 very large or 2 medium green cabbages
1 large onion left whole, and 1 onion, chopped
2 egg whites
salt and pepper
1/2 tsp grated nutmeg
2 cups vegetable stock
1 lb mushrooms, chopped coarsely (about 6 cups)
3 cups canned pureed tomatoes
1/2 cup lemon juice
1 cup brown sugar
Saok the porcini in 1 cup of hot water for 30 minutes. Drain and strain
the porcini water through a cheesecloth-lined strainer. Reserve the
liquid. Chop the porcini.
Soak the rice in cold water for 15 minutes. Core the cabbage with a
sharp knife. Bring a large kettle of salted water to a boil. Drop in
the whole cabbage and cook for 5 to 10 minutes. Reove the cabbage with
2 large spoons and place it in a strainer. When cool enough to handle,
remove the largest leaves. You will need about 16 to 18 large leaves.
Drain the rice. Quarter the large onion and place it with the egg
whites into the container of a food processor and puree. (I left the
onion out of the stuffing, using only one onion, so I left out this
step). Combine this onion puree with the rice, spices and soaked and
chopped dried mushrooms.
in a large saute pan. Add the chopped fresh mushrooms and cook,
stirring over high heat until all the liquid is absorbed. Add the
mushrooms to the rice mixture.
Place 2 heaping tablespoons of filling on each cabbage leaf and roll up,
tucking in the sides. Fasten with toothpicks. In a deep kettle, bring
the tomatoes, lemon juice, brown sugar, chopped onion and 1 cup of stock
up to a simmer. Add the cabbage rolls. Cover and simmer for 1 1/2 to 2
hours until the rice is cooked (doesn’t take anywhere near this long).
Baste the cabbage occasionally. Adjust the sweet and sour ratio and
season with salt and pepper.
Serving size = 1 1/2 cups * 498 milligrams sodium without added salt
240 calories * 0.9 grams fat * 0 milligrams cholesterol
Fat-Free Stuffed Cabbage
Ingredients:
2 cups cooked wild rice
1 sml head cabbage
1 cup diced onion
4 cloves garlic, thinly sliced
Tangy Tomato Ssauce (recipe below)
raisins
apple cider (for sauteeing)
In apple cider, saute onion and garlic until onion is soft. Add rice,
raisins and some more cider. Heat gently for a few minutes to let
flavors meld.
Take cabbage and core and plunge into hot water for a few (5?) minutes
to loosen leaves. Peel off a dozen or so leaves.
Put a layer of sauce in the bottom of the pan. Roll the cabbage leaves
around the rice mixture by putting a tablespoon or so of the mixture i
the middle of the cabbage leaf, fold up the sides and roll. Put the
rolled cabbage on the sauce; layer as needed by putting sauce on top of
the cabbage, adding more rolls, end with sauce. Cover and bake 30
minutes in a 350 degree oven.
-from: Jane Segelken
Tangy Tomato Sauce
Ingredients:
1 (28oz) can crushed tomatoes
1 cup diced onion
4 cloves minced garlic
1 Tbsp apple cider
1 Tbsp lemon juice
Saute onion and garlic. Add crushed tomato. Simmer 5 minutes. Add
apple cider and lemon juice. Simmer 5 more minutes. It’s done.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Misc/CrockPot_Collection.txt
(Maggie Workman)
Source: The Best of Electric Crockery Cooking
APRICOT NUT BREAD
Ingredients:
Instructions:
Now before you all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section.
She says that some manufacturers are making units for slow cookers,
but if you don’t have one, a 2 pound coffee can works. Pyrex muffin cups
also work. Also 1, 1 1/2 and 2 quart molds work.
Do not lift the lid while baking this bread.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
BARBECUED POT ROAST
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
BEEF BOURGUINON
Ingredients:
Instructions:
In large pan, cook bacon until soft. Add garlic and onion sauteeing
until soft. Add mushrooms and cook until slightly wilted. Drain beef
reserving liquid. Place beef in slow cooker. Sprinkle flour over the
beef stirring until well coated. Add mushroom mixture on top. Pour
reserved marinade over all.
Cook on LOW 8-9 hrs.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
BEEF CASSEROLE
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
BEEF ROAST(S)
Ingredients:
Instructions:
Sometimes I add a dash of beef boullion granules. Set on high. I let
this simmer away for about 5 - 6 hours. We usually add potatoes
(quartered) the last 60-80 minutes. Other root veggies work great too.
Now, for the DOUBLE DUTY:
Note:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Richard Darsie)
Source: The Enchanted Broccoli Forest
BROCCOLI AND TOFU IN SPICY ALMOND SAUCE
Ingredients:
Sauce:
Saute:
Instructions
Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add
tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean,
saute remaining ginger & garlic in 2 T. oil. Add onions and fresh
pepper, saute for about 5 min. Add chopped broccoli, cashews and
tamari; stir-fry until broccoli is bright green. Toss saute with sauce,
mixing in the minced scallions as you toss. Serve over rice.
%%%%%%%%%%%%%%%%%%%%%%%%
From: Lisa Corsetti
CAULIFLOWER AND POTATO CURRY (Vegan)
Ingredients:
Instructions:
With the wheat berries, if things start drying out, add more water.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
CHICKEN WITH CREAM SAUCE
Ingredients:
Sauce:
Instructions:
Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
heat for several mins. Gradually stir in stock. Simmer until smooth.
Add salt, pepper, parsley and cream. Remove chicken from pot, slice and
serve with the creamy sauce.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Richard Darsie)
Source: The Moosewood Restaurant Kitchen Garden
CRISP-FRIED TOFU AND GREENS
Ingredients:
Marinade:
Sauce:
Vegetables:
Instructions:
* I cut the tofu into many more smaller triangles.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT BAKED STUFFED APPLES
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT BANANA BREAD
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT BARBEQUE
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT LACQUERED CHICKEN
Ingredients:
Instructions:
Before serving, remove the chicken to a deep serving dish and keep warm.
Turn the pot contents into a skillet, set the heat to high and simmer
until thick enough to mound on a spoon. Stir in the jelly and the
sherry and cook, stirring until the sauce boils. Do not overcook, lest
the sauce lose its shiny quality. If you wish, add some sugar or sweet
sherry to further brighten the taste. If sauce is not shiny enough,
bring back to a very brisk boil and quickly stir in some jelly. Pour
sauce over the chicken.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT MEATLOAF
Ingredients:
Instructions:
Before serving, uncover the pot; turn the heat to High, and bubble away
some of the sauce. It should be thick, not thin.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Maggie Workman)
Source: The Best of Electric Crockery Cooking
CROCKPOT PORK CHOPS WITH MUSHROOM SAUCE
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Daniel Hobbs)
DAN’S FAVORITE CHICKEN RECIPE
Ingredients:
Instructions:
2. Dump chicken pieces into crock pot.
3. Dump 1 jar spaghetti sauce over chicken.
4. Shake dried oregano and garlic salt (or your other favorite
additives to spaghetti sauce), to taste.
5. Put lid on crock pot and turn the pot on LOW.
6. Have a nice day, don’t worry, be happy.
7. Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of
french bread.
8. CAREFULLY remove the chicken from the crock pot to a serving platter
(it’s tender and will fall apart at the slightest provocation), then
spoon the leftover liquid into a gravy boat or whatever you serve
spaghetti sauce in.
9. Fight over who gets the top pieces with all the oregano and garlic
salt piled on top.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
DAVE’S MEAT LOAF
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Michelle Dick)
Source: Dr. Dean Ornish’s Program
Most soups and stews can be prepared in a crock pot. Just decrease
the liquid ingredients (not as much liquid will evaporate from a
closed slow-cooker) and let it rip for 6 or more hours.
HEARTY BEAN AND VEGETABLE STEW (Vegan)
Ingredients:
Instructions:
Drain beans and place in crockpot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.
Notes:
Nutritional Values per Serving:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Michelle Dick)
Source: McDougall Cookbook - Volume 2
ISRAELI WHEAT BERRY STEW (Vegan)
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from (Barbara Blitz)
LAMB AND APPLE CASSEROLE
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from (Barbara Blitz)
LAMB & TOMATO CASSEROLE
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Michelle Dick)
Source: McDougall Plan
LAYERED DINNER (Vegan)
Ingredients:
Optional Vegetables:
Sauce:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
MARINATED BEEF POT ROAST
Ingredients:
Marinade:
Instructions:
Heat oil in large skillet and brown meat on all sides. Place in cooker.
Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This
may be thickened in a saucepan with flour and water paste if you wish.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
MARINATED CHICKEN AND PORK
Ingredients:
Instructions:
Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are
thoroughly cooked. Serves 6.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Michelle Dick)
Source: McDougall Cookbook - Volume 1
MILLET STEW (Vegan)
Ingredients:
Instructions:
Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockery Cooking Soups and Stews, p43
ORANGE CINNAMON CHICKEN
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: taylorn
PAPRIKOSH
Ingredients:
Instructions:
Note: *I use quite a bit more paprika than this, but you know your own
taste.
%%%%%%%%%%%%%%%%%%%%%%%%
From karpen
Source: The Pritikin Program
POTATO STUFFED CABBAGE (Vegan)
Ingredients:
Instructions:
Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites until
frothy and add to potato mixture.
Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.
Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.
Cook at low heat for 4 to 5 hours.
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
POT-ROAST
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
QUICK ONION POT ROAST
Ingredients:
Instructions:
Sprinkle onion soup over the bottom of the crock pot. Add pot roast.
Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour
accumulated juices into a saucepan; skim off fat. Add flour-water paste
and bring to the boil, stirring constantly until thickened. Serve over
sliced meat.
%%%%%%%%%%%%%%%%%%%%%%%%
From: bjornson-robert
ROB’S VEGGIE CHILI (Vegan)
Ingredients:
Instructions:
Next, add the peppers, saute them for a few minutes. Put the crushed
tomatoes, corn, beans and picante sauce into the crock pot, and add the
onion mixture. Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
Note:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Doreen Randal)
Source: Crockpot Cooking from Barbara Blitz
SPICY WINE POT ROAST
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Richard Darsie)
Source: The Enchanted Broccoli Forest
SWEET AND SOUR TOFU
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Richard Darsie)
Source: Better Homes and Gardens (May 1991)
SZECHUAN-STYLE STIR FRY
Ingredients:
Instructions:
%%%%%%%%%%%%%%%%%%%%%%%%
From: (Steven J Boege)
Source: Gourmet Grains, Beans, & Rice by Dotty Griffith, Page 83
TANGY RED BULGAR
Ingredients:
Instructions:
Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and
basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8
minutes or until liquid is absorbed, stirring occasionally.
Garnish with green onions. May be served warm or as a salad at room
temperature.
To Microwave:
Add vegetable juice, bulgur, lemon juice, and basil. Cover and
microwave 10 minutes or until liquid is absorbed, stirring twice during
cooking. Let stand, covered, 5 minutes. Garnish with green onions.
Crockpot:
%%%%%%%%%%%%%%%%%%%%%%%%
From: JUDI_MAE
Subject: Crockpot Recipes
This recipe is for William Scott Burgin who asked for some crockpot
recipes.
————— Recipe via Meal-Master (tm) v7.03 (*P)
Title: Barbeque Pork (family)
Categories: Crockpot, Meats, Barbecue, Sandwiches, Family
Servings: 4
——————————JEAN POLZIN- ——————————
4 lb Pork Butt or Shoulder Roast;
-lean, boneless
2 lg Spanish onions; (sweet)
1 lg Bottle Kraft Honey BBQ Sauce
1 c Ginger Ale (or Coke)
Cut onions in half lengthwise, slice in 1/4” slices,
halve the slices and separate into rings. Trim all
possible fat from roast and sprinkle with garlic salt
and seasoned pepper. Place half the onions in
crockpot, put in roast and top with rest of onions.
Pour 1 cup of soda over all, cover and cook on LOW for
10 to 12 hours, or overnight until pork can be easily
shredded with two forks. Remove pork from pot, shred
in a bowl, removing all possible fat. Remove onions
with slotted spoon and add to bowl. Discard juice in
pot. Return onions and pork to pot, add BBQ sauce to
all and mix. Continue to cook on LOW for 5 to 6
hours, adding more BBQ sauce as needed. Serve as
sandwiches in buns. Leftovers may be cooled, made into
sandwiches, wrapped in heavy plastic wrap and frozen
individually for later use. They keep well and may be
unwrapped, rewrapped in paper towels and heated in a
microwave at 50% for a few minutes.
Shared by Judi M. Phelps,
%%%%%%%%%%%%%%%%%%%%%%%%
From: JUDI_MAE_PHELPS
Subject: Crockpot Recipes
This is for William Scott Burgin who requested some crockpot
recipes.
This is from My Meal-Master data base, recipe downloaded from
Prodigy.
————— Recipe via Meal-Master (tm) v7.03 (*P)
Title: Mexican Flank Steak
Categories: Crockpot, Meats, Beef
Servings: 6
-—————————LISA HLAVATY -————————
——————————APPLIANCE COOKBOOK——————————
2 1-lb flank steaks
1/2 ts Salt
1/8 ts Garlic salt
1/8 ts Pepper
15 oz Can tamales in sauce
1 ts Instant beef bouillon
Granules
1/4 c ;hot water
8 oz Tomato sauce
ds Bottled hot pepper sauce
2 tb Cold water
4 ts Cornstarch
Shredded monterey jack
Cheese
Pound meat on both sides iwth meat mallet; sprinkle
with salt, garlic salt and pepper. Unwrap tomales;
place tamales and sauce in bowl. Break up tamales
slightly with fork; spread over steaks. Roll up each
steak jelly roll style, starting with short side; tie
or skewer securely. Place in crockery cooker; dissolve
bouillon in the hot water; combine with tomato sauce
and hot pepper sauce. Pour over meat. Cover; cook on
low heat setting for 8 to 10 hours. Lift out meat
rolls; remove strings or skewers. Pour cooking liquid
into saucepan; skim off excess fat. Blend the cold
water into cornstarch; stir into liquid. Cook and stir
till thickened and bubbly. Spoon over lmeat, sprinkle
cheese atop each roll.
%%%%%%%%%%%%%%%%%%%%%%%%
Title: Down South Barbeque
Categories: Crockpot, Meats
Servings: 8
—————————PHYLLIS SMITH —————————
2 Onions; sliced
6 Cloves
2 c Water
5 lb Pork roast or fresh picnic
Ham
Put half of onions in bottom of crockpot. Then add
meat and other ingredients with remaining onion on
top. Cover and cook over night or for 8 to 12 hours on
low. Remove bone and fat from meat. Put meat back in
crockpot. Add chopped onion and barbecue sauce. Cover
and cook for an additional 8 to 12 hours on low,
stirring 2 or 3 times. Serve from crockpot on large
buns.
%%%%%%%%%%%%%%%%%%%%%%%%
Title: Chili con Carne C/P
Categories: Beef, Crockpot
Servings: 10
4 lb Ground beef
3 tb Shortening
2 c Chopped onion
2 Garlic cloves; crushed
4 tb Chili powder
3 Beef bouillon cubes; crushed
1 1/2 t Paprika
1 t Oregano
1 t Ground cumin
1/2 t Cayenne pepper
1/2 c Beef stock
1 cn Tomatoes; 28 ozs.
1 cn Tomato paste; 8 oz.
4 cn Red kidney beans; 1 lb cans
Heat shortening in skillet and brown beef, discard
fat, Combine all ingredients in removable liner,
stirring well. Place liner in base. Cover and cook on
low 8-10 hours; high 4-5 hours or auto 6-7 hours.
%%%%%%%%%%%%%%%%%%%%%%%%
Title: Bean-Sausage Casserole C/P
Categories: Crockpot, Meats, Beans
Servings: 8
5 cn Kidney beans; 1 lb ea. drain
10 Bacon strips; diced
3 lb Kielbasa; sliced
1 1/2 c Onions; chopped
3 Chicken bou’ln cubes, crush
1/4 t Pepper
2 c Dry red wine
Parsley; chopped
Fry bacon bits until crisp; discard fat. Combine all
ingredients, except parsley, in removable liner. Place
liner in base. Cover and cook on low 8-10 hours, high
5 hours or auto 6 hours. Garnish with parsley.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Roman/Ancient_Roman.html
[Recipes and other information page of early Roman recipes]
DULCIA DOMESTICA (Housemade Dessert)
(Apic. 7, 13, 1)
Ingredients:
Instructions:
Note:
MUSTACEI (= Must Rolls)
(Cato: de agricultura, 121)
Ingredients:
Instructions:
Bake 30-35 minutes at 180 deg C.
Note:
Various Chili recipes:
http://www.mit.edu:8001/people/wchuang/cooking/Chili.html
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chili/Chorizo.txt
CHORIZO
Ingredients:
2 lbs pork (about 25% fat) coarsely ground (minced)
chile peppers of your choice (I often use 6 cayennes)
4 clove garlic
1 small red bell pepper
1 tsp sugar
2 tsp coriander
1 tsp cumin
1/2 tsp mustard
1/2 tsp cinnamon
1/2 tsp oregano
4 tsp paprika
1/3 cup white vinegar
1/2 cup graham cracker crumbs bread crumbs
Instructions:
Basically just get this lot together some how. Here’s how I do it:
1) Trim the pork, removing all bone. Shove through the coarse plate on
a KitchenAid grinder (Similar to Kenwood) Cheap cuts of pork are fine.
Try shoulder or the packs of “assorted loin chops” that they often
sell here in the US. Butchers will do this for you if you lack the
tools.
2) Put the chiles garlic and pepper in a mini blender and fragment. Or
chop with a knife.
3) Put the dry ingredients in electric spice grinder (old coffee grinder)
or blend them in a pestle and mortar. Sometimes I use fresh herbs if
available.
4) Put all of the above 1-3 in a large bowl, add the vinegar, and stir at
low speed until well mixed. The intense color of the paprika is a help
here. Slowly add crumbs until the mixture is not goopy but firm and moist.
5) Dump out on to a generous sheet of shrink wrap (cling film), forming
into a big sausage shape on the way. Roll up the film to enclose. Twist
the ends of the film up tightly and tie in knots. Pat roll and squeeze
the mass into a pleasing shape (get the air out) and freeze solid.
When you want to use it, it may be sliced easily if partly defrosted; then
you can refreeze the rest. This is what our little family has for breakfast
at the weekend with fried potato, eggs, bacon and green sauce. No lunch
required!
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Chili/Chiles.txt
To Roast and Peel Chiles
Put chiles on a baking sheet. Place under a preheated broiler about four
inches from heat. Turn the chiles until they are completely blistered and
charred. Enclose the chiles in a paper bag and let them steam until they
are cool enough to handle. Under running water, start at the blossom end
and peel the peppers, discarding stems, ribs and seeds. Now they are ready
to use. If a broiler is not available, use a fork and hold each chile over
the flame of a gas stove top burner.
To Freeze Chiles
You need not blanch chile peppers before freezing them. Simply seed them
(skin by roasting and peeling if desired), chop them up and freeze in small
portions for later use.
To Dry Chiles
Cut entire whole plant at its base or harvest individual peppers and string
them from the stem ends on strong thread. Hang up to dry in a coll, dry,
airy place.
Spicy Mexican Fondue
1 15 1/2 ounce can refried beans
1/2 pound (2 cups) grated Cheddar cheese
2 tablespoons butter
2 tablespoons minced scallion
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 seeded and chopped Anaheim or poblano pepper
3/4 cup beer at room temperature
Combine all the ingredients except the beer in a heavy saucepan. Heat,
stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer
gradually, stirring, Transfer to a fondue pot.
Accompany with tortilla chips or fresh vegetables for dipping.
Hot Pepper Jelly
5 medium sized jalapeno peppers
2 small green bell peppers and 1 small red bell pepper
6 cups usgar
2 cups cider vinegar
1 6 ounce bottle or 2 3 ounce pouches liquid pectin
several drops of red or green food coloring (optional)
6 half pint canning jars or jelly jars
Wear rubber gloves ans split open the hot peppers; remove and discard seeds
and coarsley chop peppers. Repeat with bell peppers. Place all the peppers
in a blender or food processor and puree until liquified.
In a large pot combine the pureed pepper with the sugar and vinegar over high
heat. Bring to a rolling boil, stirring ocnstantly, add the pectin, and
return to a rolling boil. Boil for exactly one minute.
Remove from heat, add coloring if desired, skim and immediately pour into
half-pint jars; complete the seals by boiling water bath processing for 10
minutes or sealing with paraffin wax.
Chile-Cheese Pan Souffle
1/2 cup butter
5 eggs
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped roasted and peeled poblano peppers
1 cup cottage cheese
8 ounces Jack cheese
Preheat oven to 350F.
Melt the butter in an 8 inch square pan. In a bowl lightly beat the eggs.
Add the flour, baking powder and salt and blend until well mixed. Add the
melted butter, the chiles, cottage cheese and Jack cheese. Mix until just
blended. Pour into the pan in which the butter was melted. Bake for 35
minutes or until puffed and golden brown. Serve immediately.
Chile Corn Soup
4 cups fresh corn
1 cup chicken broth
2 tablespoons butter
2 cups milk
salt and pepper
2 tablespoons roasted, peeled mild green chiles, diced (Poblano or Anaheim)
tortilla chips
1 cup Monterey Jack cheese, grated
fresh cilantro for garnish
Cut corn kernels off the cob; use a sharp knife or scraper. Put the corn
and chicken in a food processor and blend just long enough to break up the
kernels.
Strain the corn and broth mixture into a saucepan, pressing with the back of
a wooden spoon to extract as much liquid as possible. Discard the corn
kernels. Add buter and simmer slowly 5 minutes, stirring constantly. Add
milk, and salt and pepper to taste. Add the chiles and heat for another
minute to blend flavours.
To serve, place 3 or 4 broken tortilla chips in the bottom of soup bowls.
Place a few tablespoons of Jack cheese on top of tortillas. Ladle hot soup
over, garnish with cilantro.
Tex-Mex Casserole
4 ears fresh corn
butter
3 medium onions, sliced thin
6 or 7 medium zuchhinis, sliced thin
1 large seeded, chopped, drained tomato
8 ounce can of tomatillos, drained and diced, or 1 cup fresh
2 Anaheim chiles, seeded and chopped
1 small jalapeno chile, seeded and chopped
1 1/2 teaspoons fresh oregano, or 3/4 teaspoon dried
salt pepper and butter
1 cup grated jack cheese
Preheat oven to 350F.
Using a sharp knife, cut the corn from the cobs and set aside. In a
large skillet, heat a tablespoon of butter and saute the onions and
zucchini for 3 to 5 minutes over medium heat. Remove. Add another
tablespoon of butter and saute the tomato and tomatillos for 3 to 5
minutes.
Lightly grease a large casserole. Combine all the vegetables together;
season with oregano, salt and pepper. Sprinkle with the grated cheese
and dot with a little butter.
Bake the casserole, covered with its lid or with foil, for 30 minutes.
Run it briefly under the broiler to brown before serving.
Chile-Olive Dip
2 cans sliced black olives
8 to 10 poblano chiles, roasted, peeled and chopped, about 1 cup
3 scalliosn, cut into 1 inch lengths
1 small tomato, quartered and drained
2 tablespoons salad oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh cilantro
Combine all ingredients in a blender and process until barely blended.
Serve as a dip with sliced jicama and/or tortilla chips.
Crab Stuffed Chile Rellenos
8 Anaheim chiles
1/2 pound cooked crab or Surimi mock crabmeat
2 teaspoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
2 egg whites, lightly beaten
2 tablespoons fresh basil, finely chopped
3/4 cup fresh bread crumbs
Preheat ovent to 375F. Prepare chiles by charring under broiler. Place
in plastic bag to cool for ten minutes. Peel the chiles under cold water.
Slice open one side and remove seeds.
Sprinkle crab with lemon juice. Stir in mustard, mixing well. Add egg
whites and basil and blend. Add bread crumbs and toss mixture together.
Open chiles flat and fill with filling, then fold chiles together. Place
stuffed chiles on greased baking sheet, cover with foil and bake for 20
minutes. Remove from oven and serve with tomato salsa.
Chile-Pear Relish
2 1/2 pounds fresh pears, peeled, cored and sliced
1 cup brown sugar, firmly packed
3/4 cup cider vinegar
5 tablespoons chpped onion
1 teaspoon salt
1 teaspoon chile powder
1/4 teaspoon cumin
2 tablespoons chpoped pimiento
4 tablespoons chopped green Anaheim chiles
1 serrano chile, seeded and finely chopped
Place all ingredients in a heavy saucepan; stir to blend. Cover and cook
the mixture over low heat for 30 minutes, adding an additional 1/4 cup water
if necessary. Uncover and continue cooking for about 25 minutes or just
until the mixture is thickend, stirring frequently. Serve cold.
Cayenne Pepper Chicken
1 large whole chicken breast, skinned
1 tablespoon each cornstarch and soy sauce
1 egg white, slightly beaten
1 clove garlic, minced
cooking oil
12 dried cayenne peppers, halved and seeded
1/2 cup dry roasted peanuts
1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger (or 1/4 teaspoon dried)
1 tablespoon sherry
2 tablespoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons red wine vinegar
1 teaspoon chili paste with garlic
2 teaspoons hoisin sauce
3 tablespoons chicken stock
1 teaspoon sesame oil
Prepare seasoning sauce by mixing together ingredients. Set aside.
Place chicken in a small bowl with cornstarch, soy sauce, egg white and
garlic. Mix well and refrigerate for 1/2 hour.
Heat 2 tablespoons of cooking oil in a wok or heavy skillet. Add peppers
and cook until dark — about 15 seconds. Lower heat, add chicken and
cook through — about 2 or 3 minutes. Add seasoning sauce and cook
another minute until well combined and hot. Serve, sprinkling with the
peanuts, over hot fluffy rice.
Pasta with Fresh Chile Pepper and Tomato Sauce
8 ounces dried or 12 ounces fresh fettuccine or linguini
10 Italian plum tomatoes, quartered
1/3 cup good olive oil
3 cloves garlic, chopped
1 teaspoon oregano or 2 teaspoons fresh
2 small fresh ciles, chopped
salt and pepper
grated Parmesan cheese
Cook the pasta in boiling salted water. Heat the olive oil in a large
skillet, then add the tomatoes, garlic, oregano, chile peppers, salt and
pepper. Saute over medium heat about 5 minutes or until tomatoes are
softened but still hold their shape. In a warm bowl, combine sauce with
hot drained pasta and toss together. Serve immediately. Serve with
Parmesan cheese.
Welcome to the thread.
Your recipe looks good and is one that I will have to try, I have added it to my paper notes of the most important recipes.
Thank you for sharing and I do hope you will continue to post.
“Hexane is a neurotoxic chemical that poses serious occupational hazards to workers, is an environmental air pollutant, and can contaminate food.”
• Hexane has been detected as a chemical contaminant in soy-based foods.
• There is no requirement that food companies test their products for hexane residues (including soy-based infant formula).<<<
I have always fought the feeding of babies with the soy formulas.
As I was reading this article, I was thinking of all the calls that I hear on the police scanners, for people that have mental problems.......makes up a large portion of the calls and always includes “he is off his meds”, or she or even children as young as 8 years old.
And of all the odd spells they have and pass out on the streets and of Ritalin that they give the kids.
What would these same people be on a diet of real food that was simple and pure?
All day yesterday, the radio was saying that the fire department wants the weeds cleared from the yards, but that you cannot burn the weeds, so you should use a weed killer on them and then they will be easier to pull.
Any thing to give us another chemical.
I dare not even consider the games played in the gov, as that old saying goes “follow the money”.
Loofa was one of them so I guess you can grow it here. Who knew?<<<
Loofa grows here and I had a lovely plant one year, in my living room.
SSS has citronella in it which repels mosquitoes.<<<
I need to check my bottle of it, as I do not recall citronella in the old original formula.
When your hair gets so dry that it needs help, use Skin so Soft on it.
When I was out in the sun and cooking my hair, I always dunked my head in the tub first, then me.
For little girls with very long/tangled hair, fix a jar of water, with a little skin so soft and dip the comb in it, it will glide thru.
I do not wear my hair very long now, for I can’t lift my arms long enough to deal with it.
I cut off almost 2 foot as a braid, one morning, when I woke up with a couple of cats attempting to kill the braid and they almost got me in the eyes.
It had come loose and I think they thought it was a hairy snake.
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