2 lb whole haddock or salmon; head and tail removed
2 tablespoon butter
1 teaspoon cornstarch
1 teaspoon prepared mustard
2 tablespoon chopped fresh dill
1/2 cup apple juice
1/2 cup finely diced unpeeled apple
1 tablespoon fresh lemon juice
Wash fish and pat dry. Sprinkle all over with salt. Wrap in 2 layers of aluminum foil. Fold over and seal seam and ends. Place on a cookie sheet. Bake at 375°F for 40 to 45 minutes or until fish flakes easily. Meanwhile, melt butter in a small sauce pan. Stir in cornstarch, mustard and dill. Gradually add apple juice. Stir until smooth and thickened. Add the diced apple and lemon juice. Open foil packet, remove skin from fish, and transfer to a platter. Serve sauce over fish. Makes 4 servings.
Frankfurters And Rice
2 1/4 cup rice; uncooked
1 teaspoon salt
1 quart boiling water
2 1/4 lb frankfurters; cut in1/2 slices
58 oz canned tomatoes; 2 (29-oz) cans
1/4 cup sweet pepper flakes
1/2 cup instant minced onion
1 lb processed cheddar cheese; shredded
2 teaspoon salt
Preheat oven to 350°F. (moderate). Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing. Place rice in a large baking pan. Add salt and water. Stir. Cover and bake 30 minutes. Remove from oven and let stand for 5 minutes. Combine cooked rice with remaining ingredients. Pour one-fourth of the mixture into each 8x8-inch baking pan. Pack food tightly to avoid air pockets.
To Serve Without Freezing: Preheat oven to 400°F. (hot). Bake 45 minutes or until pepper flakes and onion are tender.
To Freeze: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10 to 12 hours before removing packages from the pans.
To Heat Frozen Food: Preheat oven to 400°F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until center is hot.
2 cup sugar
1/2 cup flour
1/2 cup cocoa
4 eggs; beaten
1 cup butter; melted
1 teaspoon vanilla
1 cup nuts; chopped (almonds or walnuts)
Preheat oven to 325°F. Combine sugar, flour and cocoa in bowl. Stir in eggs, melted butter, vanilla and nuts. Place large pan of hot water in oven. Pour batter in buttered (8" square cake pan. Place in larger pan, water should come halfway up the side. Bake 1 hour, 20 min. Pudding is done when surface is lightly cracked and centre springs back when touched. Remove dish from larger pan to cool. Pudding has custard like consistency when it cools. Serve lukewarm or cut cold into squares. Good for chocolate lovers, a cross between a pudding & a brownie.
Goat Cheese with Garden Salad
8 oz fresh log chevre*
3 thyme sprigs (or more)
1 olive oil
1 cup fine dried bread crumbs
1 teaspoon dried thyme; crushed
2 tablespoon red wine vinegar -or more
1 salt, pepper
1/2 head rocket (or see note)**
1 day-old baguette
1/2 cup butter; melted
2 lg. garlic cloves; split
Notes *: Chevre should be cut into 4 (1/2-inch-thick) rounds.
**Instead of rocket, lamb's lettuce or small oak leaf and red leaf lettuces or chervil may be used instead.
Place goat cheese rounds and fresh thyme in shallow pan or dish. Sprinkle with 1/4 cup olive oil. Marinate up to 1 day. Mix bread crumbs and dried thyme. Set aside. Make dressing with 1/2 cup olive oil, vinegar and salt and pepper to taste. Set aside. Wash and dry lettuces. Slice baguette into 24 (1/4-inch-thick) slices. Brush each slice with some of melted butter. Place on baking sheet and bake at 350°F 5 to 7 min utes, or until croutons are lightly browned. While still warm rub each crouton with cut clove of garlic. Dip marinated cheese slices in bread crumbs. Place in lightly oiled baking dish. Bake at 400°F 6 minutes, or until cheese is barely bubbling and is golden brown. Toss lettuces with enough dressing to lightly coat. Arrange on 4 salad plates. Place cheese in center of plates, browned side up. Arrange croutons around cheese.
2 1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar; packed
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground ginger
1 cup mashed bananas
2/3 cup skim milk
1/3 cup buttermilk
1/3 cup ricotta cheese; part skim milk
2 tablespoon vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
Preheat oven to 400°F.
Combine first seven ingredients in a large bowl, and make a well in center of mixture. Combine banana and next seven ingredients in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups lined with paper or foil liners.
Bake at 400°F for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.
Ginger Chicken Delight
6 boned and skinned chicken thighs (about 1-1/4 lbs.)
1/3 cup flour
1 tablespoon vegetable oil
1/2 cup fruit juice (orange, apple or pineapple)
2 tablespoon honey
2 tablespoon light soy sauce
1 tablespoon grated fresh gingerroot -or-
1/2 teaspoon ground ginger
2 teaspoon minced garlic -or-
1/2 teaspoon garlic powder
Unroll chicken thighs, trim off fat and slice each into 2 long pieces. Shake chicken pieces and flour in a closed plastic bag to coat.
Heat oil in a large non-stick skillet over medium-high heat. Cook chicken 3-4 minutes per side uintil lightly browned on the outside but still slightly pink in the centers.
Meanwhile, mix juice, honey, soy sauce, ginger and garlic. Pour over chicken. Cook, stirring a few times, 1-2 minutes until chicken is no longer pink in the centers and sauce thickens slightly. (If sauce becomes too thick, stir in up to 1/4 c. water).
per serving: 291 cal, 30 g protein, 21 g carbohydrates, 9 g fat, 118 mg cholesterol, 423 mg sodium.
Note: Can use boneless chicken breasts, it works fine and use the sauce (if not too thick) on the rice.
25 gm butter; 1 oz, 2 tbsp
2 teaspoon ground ginger
125 gm golden syrup; 4 oz, 1 cup
1 tablespoon water
125 gm icing sugar
Base: Cut butter into cubes and put in food processor with rest of ingredients. Whizz until chopped in. Grease or line a swiss roll tin and tip in the mixture. Spread it out and flatten it a bit. Bake at 190°C, 375°F for about 20 minutes or until lightly browned. Icing: Put butter, ginger, water and syrup into a saucepan or bowl. Warm on stove or microwave to melt, but not boil, the ingredients. Sift the icing sugar and stir in with wooden spoon or fork. Beat until smooth. Pour over the base while they are both still hot.
Notes: 125 g of syrup is 2 dollops from a big metal serving tablespoon (not the small measuring tablespoon). US note:Icing sugar is powdered sugar, golden syrup is like light corn syrup.
Recipe From: Edmonds Cookery Book
3 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1 tablespoon instant coffee
1/2 cup boiling water
1/4 cup vegetable or peanut oil
1 cup honey
1 grated peel of 1 washed orange
2 tablespoon brandy or any whiskey
1 cup sugar
1 cup chopped walnuts
Combine first four ingredients and set aside. Mix the instant coffee with the water; then blend in the oil, honey, orange peel, and brandy. In a large bowl, beat the eggs until frothy; gradually add the sugar and beat until light. Add to the honey mixture. Combine the flour mixture alternately with the honey mixture, starting with flour and ending with flour. Stir in the walnuts. Pour the batter into an oiled and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325°F. oven for about 50 minutes. Test with a toothpick. If the toothpick comes out clean then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness.
Tender when not overcooked. Also good cold in sandwiches or as part of a salad plate.
Cut steak into serving-size pieces. Sprinkle steak with pepper and rub into meat with heel of your hand.
In small saucepan, melt butter. Add Worcestershire sauce, lemon juice, celery salt and garlic. Brush sauce on steaks and fast-fry over high heat 5 min or until desired doneness. Do not overcook. Serve immediately topped with remaining sauce.
Makes 4 servings each 3 oz
4 lb pork cut in cubes (pork shoulder is a good start)
1 garlic salt
2 can roasted, peeled green chiles
2 lb fresh roasted, peeled green chiles, more or less
1 large onion
1 can ground tomatoes
4 cloves garlic (or more to taste)
1/2 cup lime juice
1/2 cup chopped cilantro
Dredge pork in flour & garlic salt & brown in heavy pot (add oil or pork fat as necessary to keep from burning). Add chiles, onion, tomatoe, garlic. Cook for hours. Before serving add lime juice, cilantro & tomatillos.
1 lb dried large lima beans
1/2 lb of dried green split peas
3 smoked ham hocks (2-3 pounds); for the authentic version
1 lb polish sausage (pork or other); cut into chunks -or-
1/2 teaspoon salt or veggie boullion for the veggie version
3 yellow onions; chopped -or- (up to)
6 cloves garlic; crushed or minced
1 tablespoon ground cumin
1 teaspoon ground black pepper (up to)
1/4 teaspoon ground cayenne pepper
enough water to cover
Simmer beans in 1-2 quarts of water for 30 minutes, either in the crockpot on "high" heat or in another pot over the stove. The beans will have swelled and softened slightly" drain and rinse and put them into the crockpot.
This is not traditional, but I like to add 1/2 pound of dried green split peas to the pot. If you leave these out, you may want to cut down on spices a bit or start with more lima beans.
Add ham hocks (for the authentic version) or polish sausage (pork or other), or 1/2 teaspoon salt or veggie boullion (for the veggie version).
Add onions or garlic. Add cumin, black and cayenne pepper. Add enough water to cover.
Cook 4-8 hours on "auto-shift" or "low" heat. At some point, remove the ham hocks and separate the bones and fat from the bits of meat, cutting up the meat ot return to the crockpot. When done, this dish should resemble a stew with a thick broth; the beans should be soft but not quite falling apart. If you cook it too long (my last batch went 21 hours by misadventure), it will still be tasty but will resemble split pea soup.
Serves 8-10. Great with cornbread or biscuits. Freezes well.
Mix all ingredients together in a small bowl. Store in an airtight container.
Pork Chops in Wine
4 lean chops, about 3/4 thick
1 salt, to taste
1 freshly ground black pepper
2 tablespoon olive oil
2 cloves garlic, crushed
2 tablespoon chopped fresh parsley
1 cup light dry wine (or more)
Wash, trim and dry the chops and season with salt and pepper. Heat the oil in a large, shallow pan and fry the chops, uncovered in a single layer for 3-4 minutes on each side, until lightly browned. Lift out onto a plate.
Add the garlic and parsley to the pan, stir and fry for 1-2 minutes, then pour the wine and bring to a simmer, deglazing the pan in the process. Return the chops, cover and simmer for 30-35 minutes until tender.
Arrange the chops on a hot serving dish. Boil the pan juices rapidly, uncovered until reduced by about half and spoon over the chops. Serve with steamed potatoes or plain rice.
Yellow Split Pea Soup
2 cup split peas
1 ham bone or 2 pork hocks
1 large onion, chopped
1 large carrot, diced
2 celery stalks with leaves
1 centiliter garlic, minced
1 bay leaf
1 chile pepper, crushed
1/2 teaspoon thyme
2 tablespoon flour, opt'l
salt, pepper, and hot sauce to taste
Simmer the peas with the ham bone 2 1/2 hrs. Add the other ingredients and simmer 1/2 hr more. Remove the bone and cut off the meat. Return the meat to the pot. Scoop out a 1/2 cup of the pea mixture, puree and return to the pot OR make a slurry or water and 2 Tablespoons flour and add; cook until soup thickens. Adjust the seasonings and serve.
Variations: Use a chicken or turkey carcass and chopped bacon. Add chopped cooked sausage at the end of the cooking process. Add a small amount of turnip. Add oregano, marjoram or sage. Add a tablespoon of tomato paste.
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