3 lb pork loin country-style ribs cut in; to serving pieces
1/3 cup flour
2 tablespoon oil
1 1/2 cup apple cider
1 cup ; water
1 tablespoon salt
1/2 teaspoon pepper
2 lb small red potatoes
16 oz carrots; cut into 2 pieces
1 large onion; coarsely chopped
1 small cabbage; shredded
1 teaspoon caraway seeds
All preparation can be done the night before and assembled in the morning before leaving for work so you'll be greeted with a hearty supper at the end of the day.
In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown.
Reduce heat to med; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside.
In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours.
Hearty Omelet
2 tablespoon butter
1 oz mushrooms, sliced
1/2 onion, chopped
2 bacon strips, diced
1 teaspoon lemon juice
2 eggs
1/2 potato, cooked and diced
1 tablespoon parsley, fresh, chopped
Melt butter in an omelet pan or small skillet. Add mushrooms, onion, and bacon, and saute' until brown. Add lemon juice to deglaze pan. Remove and reserve mixture.
Beat eggs and add potato. Heat pan and pour in egg mixture. Cook just until edges are firm and the center is soft.
Place mushroom mixture on top of omelet and sprinkle with parsley. Fold in half and serve immediately.
Cheese Dip
1 lb pasteurized processed cheese spread; , cut into cubes
1 can rotel tomatoes and green chilies
Stove Top: In saucepan combine ingredients; stir over low heat until cheese spread is melted.
Microwave: Place ingredients in a covered casserole. Microwave on HIGH until cheese spread is melted, about 5 minutes, stirring once. Makes about 3 1/2 cups of dip.
Roast Curried Cornish Hens
2 1-1/2-pounds cornish hens
1/3 cup orange juice
1/4 cup curry powder
2 tablespoon mango chutney
2 teaspoon vegetable oil
2 teaspoon grated peeled fresh ginger
1/4 teaspoon salt
1 nonstick cooking spray
2 cup water
Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Split hens in half lengthwise; set aside. Combine juice and next 5 ingredients in a large zip-top plastic bag. Add hens; seal bag, and marinate in refrigerator 8 hours or overnight.
Preheat oven to 500°F.
Coat a shallow roasting pan with cooking spray; add water to pan. Remove hens from plastic bag. Remove hens from plastic bag, reserving marinade. Place hen halves, skin sides up, in pan with water. Bake at 500 oF for 30 minutes or until hens are done, basting occasionally with reserved marinade. Remove and discard skin before serving.
Mango Chutney
3 lb fresh firm mangoes
1 1/2 lb brown sugar or jaggery
3/8 lb peeled garlic cloves
3/8 lb fresh ginger finely chopped
4 oz sultanas
4 oz raisins
2 tablespoon salt Spices:
1 tablespoon ground cummin
1 tablespoon ground coriander
1 tablespoon chilli powder
1 teaspoon cloves ground
Peel the mangoes and slice, retaining all the juice.
Put the mango slices in a pan with just enough water to cover and bring to boil. when simmering add sugar and extra water if necessary to prevent sticking.
Puree the garlic, ginger, rasins and sultanas, then add the spices.
When the mango reaches a jam like consistency, add the puree and the salt. stir and allow to simmer, adding water if needed.
When it thickens sufficiently, remove from heat. Cool and bottle. Leave for a minimum of 4 weeks before serving.
Roasted New Potatoes
2 lb new potatoes; unpeeled
2 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 large red onion; coarsely chopped
3/4 cup chicken stock
2 tablespoon parsley; chopped
Preheat oven to 425°F. Scrub potatoes under cold running water and pat dry with a kitchen towel. In a roasting pan combine the potatoes, olive oil, salt and pepper. Using a large spoon or by shaking the pan from side to side, coat the potatoes evenly with the oil mixture. Roast the potatoes for 20 minutes. Sprinkle evenly with the onion and drizzle evenly with the chicken stock. Continue roasting, shaking the pan every 10-15 minutes to rotate the potatoes, until they are brown and crusty and the onions are caramelized, 1-1.25 hours longer. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the parsley. Serve immediately. NOTES : Substituted beef for chicken broth when serving with steak. Shallots or mild yellow onions also work well.
Swiss Fried Potatoes
6 potatoes
1 onion; finely chopped
4 slice bacon; finely chopped
1/4 cup butter or lard
1 salt and pepper to taste
Boil the potatoes in their skins for 15 minutes until they are tender. Remove the pan from the heat, drain the potatoes and cool them under cold running water. When the potatoes are cool enough the handle, strip off the skins. Grate the potatoes coarsely in a large bowl. Carefully mix in the chopped onion and bacon and reserve.
Heat the butter or lard in a large, heavy 9-inch skillet. When the fat is quite hot, add the potato mixture. Lightly pat the mixture into a round cake with a spatula. Cook over low heat until the underside is crusty and well-browned.
Flip over and fry gently for 10 to 15 minutes until the second side is crisp and well-browned. Turn the Rosti out onto a heated serving dish, cut into wedges and serve immediately.
Round Steak With Green Chilis
1 medium round steak; cut in 3 to 4 inch pieces
flour
2 tablespoon olive oil
1 small onion; chopped
1 can (14.5-oz) whole tomatoes
1/4 teaspoon basil
1/4 teaspoon oregano
1 dash black pepper
1 clove garlic; minced
1 can (4-oz) roasted whole green chiles; diced
salt to taste
Heat oil in skillet. Dredge steak in flour and brown in oil. Add other ingredients. Cover and simmer until tender, about 1 hour.
A Brownie
1 cup margarine
1 1/2 cup flour
2 cup sugar
1 teaspoon baking powder
4 eggs
1 teaspoon salt
2 squares melted unsweetened baking chocolate
1 cup chopped nuts
2 teaspoon vanilla
Grease jelly roll pan. Cream margarine, sugar, and eggs. Combine flour, baking powder, and salt. Stir into creamed mixture. Add vanilla, and melted baking chocolate, then nuts, stir . Spread into greased pan. Bake at 350 degrees for 30 minutes. Let cool and frost.
Icing:
Melt 1/3 cup margarine, add 3 Tbs milk, 3 cups powdered sugar, and add 1 1/2 ts. vanilla. Spread over cooled brownies. Over the icing, drizzle 1 oz. melted baking chocolate in a decorative design.
Spiced Coffee
3 cup milk
3 cup water
1 cinnamon stick (1-in long)
5 cardamom pods
6 tablespoon sugar
6 tablespoon coffee, regular grind
Combine water and milk in a saucepan and bring to a boil.
Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in saucepan. Stir a few times and boil over medium heat 3 to 4 minutes. Make sure it does not boil over.
Strain coffee through cheesecloth into another pan.
Place coffee over heat and bring to a boil.
Pour coffee between two pans until thick and creamy. Serve in cups immediately.
Masala Tea
6 cup cold water
1/3 cup milk (or to taste)
1 3 stick cinnamon
6 whole green cardamons
4 whole cloves
12 black peppercorn (opt)
12 teaspoon sugar (or to taste)
6 teaspoon leaf tea (heaping) or 9 tea bags (orange pekoe)
Combine water and milk in adeep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.
Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.
Recipe From: Classic Indian Cooking by Julie Sahni
Mashed Butternut Squash With Ginger
2 lb butternut squash; peeled cut in 1 1/2 inch cubes
1 1/2 tablespoon butter
1/2 teaspoon ground ginger
salt and white pepper
Fit a large soup kettle with a steamer basket; fill kettle with enough water to come to the bottom of the basket. Bring water to boil; add squash. Cover, and cook over medium-high heat until squash is very tender when pierced with a thin-bladed knife, 14 to 16 minutes.
Transfer squash to a shallow bowl, add butter, ginger, and salt and pepper to taste; mash with a fork to a coarse puree. Adjust seasoning and serve. Can be covered and refrigerated overnight; reheat in microwave or double boiler.
