NATE PENNELL’S MULLIGAN STEW WITH BLUEBERRY D

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Poultry
Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3 1/2 – 4 lb. chicken
— cut in pieces
1 tb Unsalted butter
1 tb Mild vegetable oil such as
-safflower
Salt and fresh ground pepper
2 Bay leaves
4 Fresh thyme sprigs
4 Allspice berries
1 md Rutabaga — peeled
— cut in 1/2″ cubes
1 lg Potato — peeled
— cut in 2″ cubes
4 sm Carrots — peeled
— cut in 1/2″ cubes
2 c All-purpose flour
1 tb Baking powder
1/2 ts Baking soda
1/4 ts Freshly grated nutmeg
1 Egg — beaten
3 tb Unsalted butter — melted
2/3 c Buttermilk
1/2 c Wild blueberries
— fresh or frozen
-or-
1/4 c Golden raisins
— coarsely chopped
2 c Green peas — fresh or frozen
3 sm Parsnips — cut in 1/2″ cubes

Rinse chicken well and pat it thoroughly dry.

Heat the butter and oil in a large (at least 8 qt.)
heavy stockpot or Dutch oven over medium-high heat.
When it is hot, add the chicken pieces, season them
generously with salt and pepper, and brown on both
sides, seasoning the
other side when you turn the pieces. Brown the
chicken in several batches to
avoid crowding the pan, 8 minutes per batch.

Transfer chicken to a plate or bowl, drain off half
the fat in the pan, and then return the chicken to the
pan. Add enough water to just cover the chicken.
Then add the herbs and rutabaga. Cover, and leaving
the heat at medium-high, bring to a boil. Cook until
rutabaga is nearly soft through but
still somewhat crisp, about 10 minutes. Add the
potato and the carrots, cover, and cook until carrots
are nearly tender, about 15 minutes.

While the stew is cooking, make the dumpling dough.
To do this, sift the flour, baking powder, 1 tsp.
salt, baking soda and nutmeg together into a
medium-size bowl. Make a well in the middle and add
the egg, melted butter and buttermilk; mix them
together in the well with a small whisk, a fork or
your fingers. Working quickly, incorporate the dry
ingredients to make a fairly stiff dough. Fold in the
blueberries or raisins.

Adjust the seasoning of the stew and make sure it is
boiling merrily; then stir in the peas and parsnips.
Next, one heaping tablespoon at a time, drop
the dumpling dough on top of the stew so the dumplings
are not touching. Cover, and cook just until the
dumplings are puffed and cooked through, no longer
than 15 minutes. Check them occasionally to be sure
they don’t overcook and become dry.

To serve, cut through the dumplings with a serving
spoon, and ladle the chicken and vegetables into
warmed shallow soup bowls (remove the thyme and bay
leaves). Place the dumplings on top; serve
immediately.

Pinot Noir goes well with this.

From _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp.
159-160. ISBN 0-89480-772-2.

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Frozen Peanut Butter Torte

Recipe By : , June/July, 1997
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup all-purpose flour
1/3 cup quick-cooking oats
1/4 cup sugar
1/4 cup butter — softened
1/4 teaspoon baking soda
1/2 cup crunchy peanut butter
1/3 cup light corn syrup
2 tablespoons honey
1/2 gallon vanilla ice cream — softened
3/4 cup salted peanuts — chopped

Combine the first five ingredients; mix well. Pat into a greased 9-in.
square baking pan. Bake at 350 degrees for 15-17 minutes or until lightly
browned. Cool to room temperature. Combine the peanut butter, corn syrup
and honey; carefully spread half over crust. Spread with half the ice cream.
Drop remaining peanut butter mixture over ice cream. Sprinkle with half
the nuts. Top with remaining ice cream and nuts. Freeze until firm, 3-4
hours. Let stand 5-10 minutes before serving.

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NOTES : “You can’t miss with this peanutty summer dessert”, assures field
editor Penney Kester of Springville, New York.

Pierogi Sausage Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces kielbasa — skin and chop
1/2 cup cheese — grated
1/2 cup mushrooms — chopped
1/4 cup bread crumbs — fine and dry
1 egg

I like to fry the kielbasa in a pan before mixing it all together, but my
original recipe says don’t cook it.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

FRESH CHERRY SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh Sweet Cherries, Washed
-And Stoned
2 tb Sugar
2 tb Fresh Lemon Juice
1/4 c Dry White Wine
1 pn Of Nutmeg
Red (cayenne) Pepper, To
-Taste

Here is a sweet and savory cherry sauce that is excellent with pork, game,
and duck when hot. Or serve it hot or cold with cold sliced meats. You can
prepare this sauceone day in advance. Stor in the refrigerator and rewarm
over low heat before serving.

In a large, heavy saucepan, combine 3/4ths of the cherries, the sugar,
lemon juice and white wine. Simmer over low heat for 10 to 15 minutes.
Allow the mixture to cool slightly, then transfer it to a food processor or
blender and puree. Return the puree to the saucepan, add the remaining
cherries, and cook over low heat for 2 minutes. Season with nutmeg and
cayenne pepper to taste.

Yield: About 1 1/2 cups of sauce.

From The Complete Book Of Sauces by Sallie Y. Williams

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Simple Pimples^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 To 4 cherry tomatoes per
Person
Flavored soft cream cheese
Spread
—–TOOLS—–
Paper towels
Carrot peeler or sharp
Knife
Butter knife
Serving platter

Rinse tomatoes in cold water and dry gently with paper towels.

Ask an adult to use carrot peeler or knife to core tomatoes. Drain excess
tomato juice.

Using a butter knife, fill holes in tomatoes with cream cheese. Wipe excess
cream cheese from the outside of the tomatoes with a clean paper towel.

Give each pimple a gentle squeeze and arrange on aplatter.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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a salad dressing idea:

1 c. nonfat yogurt (or soy yogurt)
3 T. rice vinegar (or more to taste)
1 T tarragon
1 T curry powder
1 T nutritional yeast

mix all ingredients, let it sit around for an hour or so. Flavor improves
with age.

Title: SAUTEED MIXED VEGETABLES IN TARO NEST
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

——————-TARO BASKET (OPTIONAL——————-
40 g Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep-frying

——————–SAUTEED VEGETABLES——————–
95 g Thinly sliced lotus root
-(one section)
40 g Sliced water chestnut
-(approximately 1/3 cup)
40 g Soaked dried black Chinese
-mushrooms (approximately 5
-pieces)
40 g Soaked black fungi
-(approximately 12 pieces)
40 g Snow peas (approximately 15
-pieces)
40 g Celery
1 tb Chinese celery (optional)
40 g Carrot (a few slices)

—————————SAUCE—————————
4 tb Water
1 tb Cornstarch
1/2 ts Salt
1/2 ts Sugar

————————–GARNISH————————–
4 Soaked dried black Chinese
-mushrooms
3 Tomatoes
6 Baby corn (approximately 80
-g)
6 Mustard green stems
-(approximately 115 g)
12 Soaked dried bamboo fungi
-(approximately 150 g)

———————GARNISH SEASONING———————
1 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)

————————-SEASONING————————-
8 tb Oil
2 ts Salt
1 ts Sugar
4 c Stock (or water)

* (Equipment needed: two small metal strainers) **
(Any combination of vegetables can be used, according
to the season and the cook’s preference)

Here’s another fussy one. The taro basket is
gorgeous, the garnishes meticulously laid out
surrounding it. Very nice, time consuming
presentation. No taro? No problem. Grate a potato
and make a deep fried potato basket. I won’t tell…

Chinese Cuisine Practical Class Platinum Award –
Vegetable SAUTEED MIXED VEGETABLES IN TARO NEST (12
servings)

Chef: Lam Sing-lun (Hotel Furama Inter-Continental)
“Fragrant Surroundings Pond” conveys images of rural
peace and petite elegance, both enhanced further by
the rhyming sounds of the Chinese characters. A
traditional dish, sauteed mixed vegetables, is
presented innovatively.

1. For taro nest , cut taro length ways into thin (3
mm) slices. Cut two-thirds of slices into thins strips
(for edge of basket). Cut remaining one-third into
strips 1.5 cms wide (for base of basket). Marinate
with salt for 1 hour. Then rinse under cold running
water for 3 hours. Drain and mix with cornstarch.
Form woven basket on inside of one mold. Lay second
mold on top. Deep-fry mould-framed taro over low
flame. 2. Slice each mushroom into four. Halve each
fungus. Remove snow pea strings. Cut celery
diagonally. Cut carrot into patterned pieces. 3. Mix
sauce ingredients well. 4. For garnish (optional):
Slice black mushrooms. Peel tomatoes, remove seeds and
cut each into 4 slices. Cut baby corns and mustard
green stems in half. Drain black fungi. To cook 1.
Bring garnish seasoning ingredients to the boil, add
mustard green stems and black mushrooms for 1 minute.
Add remaining garnish ingredients and bring to the
boil again for another minute. Drain and trim. 2.
Bring seasoning ingredients to the boil, add all
“sauteed vegetables” ingredients except snow peas and
cook for 1 minute. Remove vegetables. 3. Blanch snow
peas in boiling oil for 1 minute, and remove when
crisp. Pour excess oil out of wok. 4. Add sauce and
all “sauteed vegetables”. Saute for 1 minute. To
present 1. Place taro basket in middle of serving
dish. Arrange trimmed vegetable garnish strips around
basket (see photograph). 2. Place sauteed vegetables
in basket.

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

Posted by Stephen Ceideberg; October 27 1992.

—–

Title: Hominy chicken casserole
Categories: Arturo, Main dish, Casserole
Yield: 8 servings

4 c Cubed stuffing mix 1 ea Cream of mushroom soup, can
2 c Chicken, cooked and diced 1 ea Whole kernel corn, can
1 ea Golden hominy, 15oz can 1 c Cream or milk
1 ea Green chiles, 4-1/2 oz can 2 t Cumin
1/2 ea Red bell pepper, chopped 1 c Monterey Jack cheese
1/2 c Parsley, chopped

Combine stuffing and next five ingredients in large bowl. Stir together
remaining ingredients (except cheese)and combine with stuffing mix. Pour
into lightly greased 2-quart shallow baking dish. Cover lightly with foil
and bake at 350f for 35 minutes. Uncover, sprinkle with cheese and bake an
additional 5 minutes or until cheese is melted and bubbly

—–

Title: Raisin Bread
Categories: Bread Osg1966
Servings: 1

1 ea Yeast cake
1 tb Sugar
1 c Water; lukewarm
1 c Milk
2 c Flour; sifted
2 tb Lard or butter
3/4 c Sugar
1 c Raisins
1 ts Salt
4 c Flour

Dissolve yeast, sugar in lukewarm water. Add milk, scalded and cooled,
flour, lard or butter creamed with sugar, beat until smooth. Cover and
set aside to rise in warm place, free from draft until light, about 1
1/2 hours. When risen add raisins which have been well floured, 1 t.
salt. Add flour for moderately soft dough, about 4 c. Knead lightly.
Place in well greased bowl, cover, let rise until double in bulk,
about 1 1/2 hours. Mold in loaves, let rise 1 hour. Bake 45 minutes
350 F. Makes 2 loaves. Glaze with egg diluted with water or rub loaves
with butter after baking.

Source: Merle Smith, Jefferson Grange, Ashtabula County, OH
—–

PISNYI BORSCH (MEATLESS BEET SOUP)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Christmas Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beets
1 lg Carrot
1 md Parsnip
1 md Turnip
2 lg Celery Ribs
2 md Onions
1 lg Bay Leaf
3 Peppercorns — Use 4 If
-Desired
3 Dried Boletus Mushrooms — OR
1/2 lb Chopped Mushrooms
— Liquid From The
Cooked
-Mushrooms, Optional
1 qt Beet Kvas — OR
1 t Sour Salt — Crystalized
-Citric Acid If Not Using
-Kvas
2 ts Salt
1 t Ground Pepper — Or To Taste
2 ts Fresh Dill — Chopped

Soak boletus overnight. Cook in a little water until
tender. Cool, reserving the liquid, and chop finely.
Scrub the beets and cut into quarters. Cover with
water and cook over low heat until tender, about 1 to
2 hours. Cool and pour off the liquid, reserving it.
Slip off the peels. (Wear rubber gloves to prevent
purple hands.) This may be done a day in advance.
Peel and cut up the other vegetables. Add the bay
leaf, peppercorns, and boletus or mushrooms to the
vegetables, with enough water to cover, and cook, in a
large aluminum pot over low heat, until tender. Strain
the beet liquid into the vegetables. Shred the beets
in a processor or on a medium grater, and add. Simmer
for about 10 minutes and strain into a large pot. To
keep the broth clear, do not press the begetables. Add
the beet kvas, mushroom liquid, pepper and salt.
bring to a gentle boil, then turn the heat low.
Taste, the flavor should be tart, mellow, and full.
For more tartnes, add fresh lemon juice or sour salt.
Keeps well in the refrigerator. Reheat gently; do not
overcook or the color will turn brown. To serve, pour
over 3 or 4 vushka (dumplings) in soup plates and
garnish with the fresh dill.

NOTE:

The next recipe in this series will be for Vushka.

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