Title: Lefse
Categories: Breads, Christmas
Yield: 6 servings

2 c Milk, scalded
1/2 c Lard
1 tb Salt
4 c Flour

Add lard, salt and 2 cups flour to scalded milk and mix well over low
heat. Remove from fire. Sift 2 cups of flour on board, add warm
dough and work in flour. Knead well and cool. This dough can be
rolled immediately or kept in a cool place for a couple of days. May
be stored in a plastic bag. Make a small patty, about hamburger size,
with even sealed edges as you would for pastry. Flour board lightly
and with a Scandinavian rolling pin roll patty in all directions,
keeping the dough round. Roll lightly, stretching dough until it is
almost as large as the lefse baker. Use pointed stick to handle
dough when it is transferred from the board to the baker. Brown
lightly, prick air bubbles, turn and brown other side. It may be
necessary to change heat control from high to low. This is a soft
bread. Serve with butter, or butter and sugar. (Note: I don’t have
either a Scandinavian rolling pin or a lefse baker, so I use a
regular rolling pin and a griddle. This is like a Swedish tortilla!
We usually spread butter and sprinkled sugar over the lefse then
rolled them up and DEVOURED them!)

MMMMM

Title: Tar Heel Barbecued Baked Beans
Categories: Beans
Yield: 6 Servings

1 lb Dried pinto beans
3 Onions – 2 chopped, 1 thinly
-sliced
2 lg Green peppers, coarsely
-chopped
2 Cloves garlic, mashed
2 tb Peanut oil
3 tb Prepared mustard
2 tb Chili powder
Salt
8 oz Can tomato sauce
1/4 c Chili sauce
1/2 c Cider vinegar
1/4 c Raw vinegar
1 ds Hot pepper sauce

1. Soak and cook beans. Drain, reserving 2 cups of the broth.

2. Cook chopped onions, green peppers, and garlic in peanut oil until
onions are lightly browned. Add remaining ingredients, except sliced
onion, and including beans and broth.

3. Pour into a large, oiled casserole. Place the slices of onion
evenly over the top and bake 45-60 minutes in 350 degree oven. Serves
6-8.

A good brown bread and cole slaw accompany this dish very well.

Source: Bean Banquets From Boston to Bombay

From The Cookie Lady’s Files Posted by: COOKIE-LADY [Cookie]

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Spoon Bread Topping

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Garlic clove,fresh,pressed

1 1/3 c Milk

1 tb Butter or margarine

1/2 ts Salt

1 pn Nutmeg

1/4 c Yellow cornmeal

2 Eggs,separated

3/4 c Cheddar cheese,grated sharp

1. In heavy saucepan, combine garlic, milk, butter, salt and nutmeg;

gradually stir in cornmeal.

2. Bring to a full boil, stirring constantly; boil 1 minute; until thick,

then remove from heat.

3. Beat egg yolks lightly.

4. Stir a small amount of hot mixture into yolks, then mix yolks into hot

cornmeal.

5. Stir in cheese.

6. Beat egg whites until barely stiff; fold into cornmeal mixture.

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Title: Lemon Butter
Categories: Penndutch, Puddings, Sauces
Yield: 1 servings

2 c Sugar
1/2 c Butter
3 Egg, well beaten
1/2 c Water
3 Lemon, juice of
3 Lemon, grated rind of

Cream the butter and sugar thoroughly; add the eggs and mix well. Add
the water and lemon juice and rind. Cook in top of double boiler
until thick.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Date: Sun, 12 Sep 93 13:10:07 CDT
From:

White Beans, Rice and Red Cabbage (or _What to Do With Red Cabbage_)

2 cans White or Navy Beans, (mash half and keep half whole)
2 cups cooked brown basmati rice
3 slices of a tender red cabbage, diced and sauted in balsamic vinegar
or saute cabbage in apple juice, and add lemon juice
1/2 cup diced figs (4 fresh figs), or favorite fruit (ie. apple, cranberry)
1/2 large vidalia onion, diced and sauted
2 tsp powdered cinnamon

Heat white beans, mash half or 2/3 of them. Mix in rice and remaining whole
beans. Add red cabbage, figs and onion (dice red cabbage and onion in food
processor if not fully diced yet). Spice with cinnamon. Serves 4.

Redibase Vegetable Soup

Recipe By : Redibase Products
Serving Size : 1 Preparation Time :0:00
Categories : Redibase Recipes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. butter or margarine — or oil
1/4 Cup celery — diced
1/4 Cup carrot — diced
2 Tbsp. onion — minced
1/2 Cup peeled potatoes — diced and cooked
1/4 Cup frozen peas
1/4 Cup frozen corn
1 Small tomato — seeded and diced
2 Tbsp. sweet red pepper — diced
4 Cups water
4 Tsp. Vegetable Redi-Base
2 Tsp. dried basil
Salt and pepper to taste

Sauté celery, carrot, onion and red pepper in oil until onion is soft. Add
water
, Vegetable Redi-Base, corn, peas, and potatoes. Bring to boil. Simmer until ve
getables are cooked. Add tomato and basil. Season for salt and pepper. Simmer 5
minutes. Serve. Serves 4.

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Title: Stuffed Lobster Tails
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

12 Fresh lobsters (450 gms)
1/2 c Diced water chestnut (or
-celery)
Cooking oil

MMMMM———————CORNSTARCH MIXTURE————————–
pn Of salt
1/4 ts Cornstarch
1 tb Stock (or water)

MMMMM———————-PORTUGUESE SAUCE—————————
3 tb Butter
1 1/2 tb Flour
1/3 c Coconut juice
1/3 c Stock (or water)
1 1/2 tb Evaporated milk
1 1/2 ts Curry powder
1/2 ts Salt

MMMMM————————–STUFFING——————————-
1/2 c Finely chopped skinless raw
-chicken meat
1/2 c Finely chopped onion
1/4 c Finely chopped abalone (or
-button mushrooms)
8 Presoaked and finely
-chopped small dried black
-Chinese mushrooms
1/8 c Finely chopped Chinese
-celery (or Western celery)
1 tb Finely chopped dry shallots
1/3 c Chopped raw lobster meat
-(shrimp or ham)
Cooking oil

MMMMM————————–COATING——————————-
2 Beaten eggs
Bread crumbs

MMMMM————————–GARNISH——————————-
1 Or 2 dried scallops (or red
-pepper)

This is a relatively simple one. From the picture in the book, the
lobsters are Australian rock lobsters or spiney lobsters. They’re
much smaller that our Maine lobsters. This probably fits the bill
for the “New” Hong Kong cuisine in that it uses butter and milk. I’d
think this would probably be quite good made with Dungeness crab as
well as lobster. Establishment: The Regent Hotel (Hong Kong)
Salisbury Road, Tsimshatsui, Kowloon.

Chef: Chinese Cuisine Practical Class Platinum Award ++ Seafood
STUFFED LOBSTER TAILS (12 servings) Chef: Ip Wah (The Regent Hotel)

The literal translation, “Healthy and Spirited Dragon and Horse”
cannot convey the symbolic values of the poetically rhyming Chinese
characters. In the Cantonese dialect, a lobster is a “dragon shrimp”
and the word for “horse” sounds similar to part of “water chestnut”.
Both creatures summon up images of power, stamina, elegance and other
desired virtues.

To prepare: 1. Soak and wash dried scallops. Shred and deep-fry until
crisp, and put aside for garnish. If using red pepper, chop finely. 2.
Remove lobster shells. Retain tails and clean. Set aside enough
uncooked lobster meat required for stuffing, and dice it fairly
finely. Chop remaining lobster meat into small square chunks. 3.
Prepare cornstarch mixture, mixing well.

To cook: 1. For Portuguese sauce, heat butter over low flame, add
flour, then rest of sauce ingredients. Cook into a paste, set aside.
2. For stuffing, saute ingredients in a little oil over low flame.
Add Portuguese sauce. Remove from heat and when cooled, stuff into
lobster tail shells. Brush exposed stuffing with egg, sprinkle with
bread crumbs. 3. Heat until smoking, sufficient oil for deep-frying,
lower flame, and immerse stuffed lobster tails (stuffing facing
upwards) for 5 minutes, or until golden. Remove from wok.
(Alternatively, bake unbread-crumbed stuffed lobster tails in a hot
oven for 3 to 5 minutes, until surfaces are dry. Brush with egg and
coat with bread crumbs, bake again until golden.) 4. For lobster meat
chunks, heat wok, add 4 to 5 cups of oil. When oil is at medium heat
add lobster meat and blanch to seal in the juice. Remove lobster.
Clean and reheat wok with 1/2 cup oil, and stir-fry lobster with
diced water chestnut (or celery) and cornstarch mixture for 1 minute.

To present: 1. Place stir-fried mixture in centre of platter, and
sprinkle shredded dried scallops (or chopped red pepper) over. 2.
Arrange lobster tails in a circle around it.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 28 1992.

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MARTY FEINS’ EGG DROP SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

A simple and good egg drop soup is simply some very
rich chicken soup..

Some cornstarch to slightly thicken, like maybe a
tsp, dissolved in a little stock, added to for each
bowl of soup, bring to a simmer, add the cornstarch
mixture when soup simmers. Add a little soy, very
little to taste. While soup is on low boil, beat an
egg or two, slowly dibble into the soup and stir
quickly. Season to taste.

To make ‘Egg Flower’ soup, do the same, but when
adding the eggs, pour heavier down a fork right into
the ‘boiling’ soup. Don’t stir until egg coagulates.
The egg will ‘flower’ up and look nice…

– – – – – – – – – – – – – – – – – –

Traditional Scottish Shortbread

Recipe By : William Irvine, my grand-dad
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb Sweet Butter
1 C Powdered Sugar
4 C Flour

Cream butter, add sugar gradually. Blend with, but don’t overwork it or let
butter become oily. Gradually work in flour. Turn out onto lightly floured
board to pat out. (use part confectioner’s sugar and part flour on board)

NEXT STEP, MAY BE CUT EITHER WAY.

1. Roll 1/4 to 1/2 inch thick. cut into small (1 1/2 in) rounds. Prick
twice, then chill. Bake at 300 deg. for 20 – 25 min, or until barely golden
brown.

OR

2. Roll 3/4 inch thick – pinch edges, prick all over with a fork. Bake 375
for 5 minutes, then reduce heat to 300 deg and bake 45 – 60 minutes, or
until lightly golden brown.

– – – – – – – – – – – – – – – – – –

SOUTHWEST CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Yellow corn meal
1 c Flour
1 tb Baking powder
2 tb Sugar
1 ea Egg
1 c Milk
1 c Creamed corn
1 cn SpamLite (12 oz) diced
-into 1/4 inch pieces
1 cn Diced mild green chiles
-(4 oz)
1/2 c Jalapeno cheese, grated
1/2 c Diced red bell pepper

Combine dry ingredients in bowl and mix well. Beat egg
and milk together; add
corn. Mix well. Add bell pepper, green chiles and
cheese to dry ingredients,
then add SpamLite that you have browned and drained on
paper towels. Stir until just mixed. Pour into greased
pans. Bake at 400 for 30 mins or until toothpick in
center comes out clean. NOTE: This makes 6 very large
muffins, 12 regular muffins or 24 very small muffins.
You can also use an 8-inch square pan for the above
batter. Serve with a nice green salad.
~–

– – – – – – – – – – – – – – – – – –