Chicken Soup With Dumplings

Recipe By : Food and Wine
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Soup
Soups Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Butter
1 Small Onion — minced
9 Cups Chicken stock
Salt
Freshly ground white pepper
1/2 Teaspoon Thyme
Pinch Freshly ground nutmeg
1 Cup All-Purpose flour
2 Eggs

In a large saucepan, melt the butter. Add the onion and cook over
moderate heat until softened, about 3 minutes. Stir in 8 cups of the
chicken stock and bring to a simmer. Season with salt and white
pepper to taste.

Meanwhile, in a medium saucepan, combine the remaining 1 cup stock
with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper.
Bring to a boil over high heat. Remove from the heat and beat in the
flour until thoroughly blended. Let the mixture cool slightly, then
beat in the eggs, one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup and
cook until the dumplings begin to firm, about 5 minutes. Remove from
the heat, cover the saucepan and set aside to steam the dumplings for
3 minutes before serving.

– – – – – – – – – – – – – – – – – –

Homemade Kahula

Recipe By : Chris Cancilla’s Mother
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Sugar
2 Cups Water
1/2 Cup Freeze Dried Instant Coffee — Maxwell House ?
1 Vanilla Beans — Sliced Lengthwise
1 Quart Vodka
1 Gallon Container — Empty

1. Boil the water and add the sugar and the coffee. Let it cool to room
temperature.

2. In the empty gallon jug, put the vodka and the sliced vanilla bean.
When the sugar/coffee mixture is cool, add that to the jug.

3. Cap it tightly and put it under the sink for a month, shaking it
gently every other day or so, if you remember.

30 days later, enjoy!! It tastes enough like Kahula to make the MASSIVE
cost savings give it the flavor of liquid gold.

Chris Cancilla

– – – – – – – – – – – – – – – – – –

NOTES : As of 1 April 1996, the cost of a 1 quart (or litre) bottle of
Kahula was in excess of $15.00, using this recipe, you will get
just over 1/2 gallon for about $4 to $8, depending on the quality
of the vodka you use. Personally, I use Smirnoff 100.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chris Cancilla

(334) 358-1377
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Title: RUMAKI HORS D’OEUVRES RESTAURANT
Categories: Main dish
Yield: 24 servings

8 ea Sliced side bacon
8 ea Water chestnuts
8 ea Chunks of pineapple
8 ea Bay scallops
24 ea Toothpicks
2 tb Vegetable oil
4 tb Bottled teriyaki sauce
2 tb Liquid honey

Cut bacon slices into thirds. Wrap each water
chestnut, pineapple chunk and scallop with a piece of
bacon and secure with a toothpick. In a frying pan,
heat vegetable oil and saute bacon wrapped morsels
over medium heat until bacon is crisp. Drain fat from
pan. Add teriyaki sauce and honey, mix well and
continue cooking over medium high heat until sauce
thickens slightly and bacon wrapped morsels are glazed
with the sweet sauce. Makes 24 hors d’oeuvres.

—–

Adapted from the Cranks Recipie Book (ISBN 0-586-0609001) – one of my
favourites.

Lentil and Buckwheat Slice
==========================

Ingredients:

4oz Roasted Buckwheat
1 Carrot
1 Onion
6oz Red Lentils
1 pint veg stock
dried herbs (parsley + rosemary are recommended)
1 tsp Marmite (for the Brits amongst you)
pinch Nutmeg
Salt + Pepper as chef deems necessary

1. Chop onion and carrot, saute in a fairly large saucepan
2. Add all other ingredients – bring to boil
3. Simmer for 30 minutes, until liquid is absorbed
4. While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6
5. Put mixture in loaf/flan dish
6. Put loaf/flan dish in 4. above.
7. Cook for 30 minutes

Title: RICH VENISON MUSHROOM STEW
Categories: Meats, Soups/stews
Yield: 6 servings

2 lb Good stewing venison
— (trimmed weight)
1 Onion
3/4 lb Small flat mushrooms
2 1/2 fl Red wine vinegar
2 1/2 fl Water
3/4 pt (scant) beef or game stock
Butter
Oil
Flour
Sugar
Bay leaves

————————–FOR THE FORCEMEAT BALLS————————–
8 oz Fresh breadcrumbs
8 oz Grated suet
2 Lemons (grated zest only)
1 1/2 tb Lemon juice
1 lg Egg
3 tb Fresh chopped parsley

Cut the venison into large chunks and marinate for about 24 hours in the
water and vinegar with 2 bay leaves and plenty of pepper.

Make the forcemeat mixture, seasoning it well and binding it with the
lightly beaten egg. Shape into 24 small balls, fry briskly until golden-
brown and crisp and reserve. Then fry the mushrooms hard in a very little
hot fat. Remove and reserve separately.

Drain and dry the meat well, reserving the marinade. Dust the venison with
well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint
flameproof casserole; ideally this should be no more than 8 inches in
diameter across the top. Chop the onion finely and fry gently. Sprinkle on
2 tablespoons flour, pour on the marinade liquid and the stock over the
meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves.

Bring to a bare simmer, cover tightly and cook over the lowest possible
flame (or in a low oven if you prefer) until the meat is deliciously tender
and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2
hours, lesser cuts of meat will need considerably more. Stir occasionally
to prevent sticking. When ready, remove the bay and check seasoning. Cool
and refrigerate overnight if not to be served on the same day.

To finish the dish, bring everything back to room temperature. Add the
prepared mushrooms to the stew, pushing them well down into the gravy, then
cover the surface with the forcemeat balls and bake – without a lid to keep
the forcemeat balls really crisp – at 400 F (200 C) gas mark 6 for about 25
minutes.

Source: Philippa Davenport in “Country Living” (British), November 1988.
Typed for you by Karen Mintzias

—–

Title: Brown Rice and Sweet Corn Salad
Categories: Salads, Biosphere 2
Yield: 8 servings

1 lb Brown rice, cooked
1/2 lb Sweet corn kernels, cooked
-(or 1 cup frozen corn,
-or 1 can of corn drained)
1/2 c Finely chopped onion
1/2 c Finely diced red pepper
1/2 c Finely diced green pepper
2 lg Firm guavas, finely diced
-(try kiwis or tart apples)
4 T Vegetable oil

Heat the oil in a alrge wok or pan and saute the onion until
translucent. Add the diced green and red peppers and saute until
tender. Reduce the heat and stir in the corn, rice, and finally the
guava. Remove from heat and season to taste. Chill in the
refrigerator and stir again before serving. For a flavor accent, you
may toss in a vinaigrette dressing. Each serving contains 372
calories, 0 cholesterol, 16 grams fat, 6 grams protein.

MMMMM

TO MAKE BEEF TEA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef **
1 c Water
1 t Salt

** prime lean beef
Put beef through a food grinder using a coarse knife.
Place in top of double boiler and add the water.
Simmer over a very low flame about 3-1/2 hours. Add
salt. Strain and keep liquid in a cool place. If too
strong, it may be diluted with some boiling water to
strength desired. Source: Pennsylvania Dutch Cook
Book – Fine Old Recipes, Culinary Arts Press, 1936.

– – – – – – – – – – – – – – – – – –

Title: PASTA WITH RED CLAM SAUCE
Categories: Pasta, Sauces, Low-cal
Yield: 4 servings

2 tb Olive oil
4 md Garlic cloves, chopped fine
1 c Rich, salt-free fish stock
1 c Dry white wine
2 ts Dried oregano
36 sm Fresh clams such as little-
-necks or Manilas, in the
-shell, thoroughly cleansed
1 lg Ripe tomato, peeled, cored,
-seeded and coarsley chopped
2 tb Double-concentrate tomato
-paste
1 1/2 tb Fresh basil leaves, finely
-shredded
1 1/2 tb Fresh Italian parsley,
-finely chopped
Freshly ground pepper
Cooked linguine

In a large saucepan, heat the oil with the garlic over moderate heat. When
the garlic sizzles, add the fish stock, wine, and oregano.

As soon as the liquid comes to a boil, add the clams and cover the pan.
Steam the clams until all of them have opened, 3 to 5 minutes; discard any
unopened clams. With a slotted spoon, remove them from the pan and keep
them warm in a covered bowl.

Stir in the remaining ingredients, except the black pepper, into the
liquid in the pan. As soon as the liquid returns to a simmer, place the
clams, shells and all, on top of pasta and spoon the liquid over them.
Season to taste with black pepper.

—–

CINNAMON BREAD PUDDING WITH WHISKEY SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-Cal Desserts
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BREAD PUDDING—–
5 c Cinnamon bread pieces (1")
1/4 c Raisins or dried currants
2 Eggs
2 Egg whites
3/4 c Sugar
2 1/2 c Hot skim milk
—–WHISKEY SAUCE—–
1 c Sugar
1 c Water
1/4 c Whiskey
1/4 c Nonfat vanilla yogurt

1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart)
baking dish. 2. Combine bread cubes and raisins in buttered dish. In medium
bowl, combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk.
Mix well. Pour mixture over bread and raisins; let stand 5 minutes. 3. Stir
gently and bake for 25-35 minutes or until liquid is absorbed. 4.
Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well.
Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey.
Cool to lukewarm. Stir in yogurt. 5. Serve warm bread pudding with warm
sauce. TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon
brandy extract.

– – – – – – – – – – – – – – – – – –

Title: Slime
Categories: Kids, Misc
Yield: 1 Servings

2 c White glue (Elmer’s)
1 1/2 c Water
Food coloring of choice
1 ts Borax
1/2 c Water

Mix the glue, 1 1/2 c water and food color until it’s not sticky.
Seperately dissolve the borax and 1/2 c water. Add to the glue
solution. You will get a very thick clump of Slime where the two mix.
Now you must work in the rest of the solution. With clean hands,
knead the Slime to get it to mix. This will take about 10 minutes or
so, and is not very difficult as the Slime easily seperates between
your fingers. If you desire a looser, more slimy texture, add a bit
more water and knead it in. The more slimy this is, though, the more
apt it is to get stuck in any fabric it comes in contact with.

MMMMM