HAMMIN DI PESACH (LAMB, MEATBALLS SPINACH FOR PASSOVER)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Italian
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken breast (2 halves)
-ground
4 ts Olive oil
1 Egg — slightly beaten
2 tb Matza meal*
8 c Chicken broth
-salt
-freshly ground black pepper
1 d Nutmeg
2 1/2 lb Lamb,breast of or rib chops
2 Garlic cloves — sliced
2 Parsley, Italian sprigs
-coarsely chopped
1 c -Warm water
2 lb Spinach,cooked and slightly
-drained
4 Matzot — regular, broken into
-large pieces

* Matza meal and Matzots may purchase in some supermarkets and Jewish
grocery stores.

(The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or
warm which describes certain dishes that are kept warm for prolonged
periods of time…In Pitigliano, however Hammin was the classic one-course
meal for Passover that both rich and poor used to make. The only difference
between the versions was the in the cuts of meat used. Poor people used
breast of lamb..and meatballs made with beef (when the cost of ground beef
was a fraction of the cost of chicken.) People who didn’t have to worry
about the cost used tiny rib chops from baby lamb and chicken balls."

Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth
in small bowl. Add salt, pepper and nutmeg to taste and mix well. In large
pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and 1/4
tsp pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup
of warm water. Form many tiny bowls with the ground chicken mixture and
gently add to pot with lamb. Cover and simmer 1 to 1/2 hours. Add spinach
and 1 Tsp salt and simmer, covered, 15 minutes longer. Transfer the lamb
chops, half the spinach and most of the gravy to a hot serving dish and
keep warm. Add remaining broth to pot and bring to a boil. Add matza pieces
and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before
serving as a soup. Serve the lamb and spinach as the main dish. SERVES: 6-8

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Title: Blueberry Cream Pie
Categories: Dessert, Posted-mm
Yield: 6 servings

CRUST:
1 1/3 c Vanilla wafer crumbs
2 T Granulated sugar
5 T Butter or margarine, melted
1/2 t Vanilla extract
FILLING:
1/4 c Granulated sugar
3 T All-purpose flour
pn Pinch of salt
1 c Half-and-half cream
3 Egg yolks, beaten
3 T Butter
1 t Vanilla extract
1 T Confectioners’ sugar
TOPPING:
5 c Fresh blueberried (divided)
2/3 c Granulated sugar
1 T Cornstarch

Source: A Jun/Jul 1996

CRUST:
Combine the first four ingredients; press into the bottom and sides of
an ungreased 9″ pie pan. Bake at 350 degrees F. for 8-10 minutes or
until crust just begins to brown. Cool.

FILLING:
In a saucepan, combine sugar, flour and salt. Gradually whisk in cream;
cook and stir over medium heat until thickened and bubbly. Cook and stir
2 minutes more. Gradually whisk half into egg yolks; return all to pan.
Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir
in butter and vanilla until butter is melted. Cool 5 minutes, stirring
occasionally. Pour into crust; sprinkle with confectioners sugar.
Chill 30 minutes or until set.

TOPPING:
Press 2 1/2 cups of blueberries through a sieve; set aside 1 cup of the
juice (add water if necessary to make 1 cup of liquid). Discard pulp.

In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry
juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove
from the heat; cool 15 minutes. Gently stir in the remaining 2 1/2 cups
of berries; carefully spoon over filling.

Chill 3 hours or until set. Store in the refrigerator.

Yield: 6-8 servings

From the recipes files of suzy@gannett.infi.net

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SAVORY SAUERKRAUT STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
1 c Diced celery
1 c Diced red onion
1 t Thyme
1 lb Sauerkraut, rinsed and
-thoroughly drained
1 c Chicken broth
1 c Ham, diced small
1/2 c Pitted, chopped black olives
1/3 c Toasted walnut pieces
3/4 c Chopped parsley
4 c Day-old white bread, diced
-into 1/2″ cubes
1/4 ts Black pepper

Melt butter in a large skillet. Add celery, onions
and thyme. Saute over medium heat for 5 minutes until
onion and celery are tender. Add sauerkraut and cook 5
minutes more to blend flavors. Add broth and simmer 10
minutes.
Toss sauerkraut mixture with all remaining
ingredients, make sure to completely coat and moisten
bread.
If cooking the stuffing outside the bird, sprinkle an
extra 1/2 cup of chicken broth on top and cover with
foil. Bake at 350 deg F for 30 minutes. Uncover and
bake another 15 minutes to brown.
Makes 8 cups, enough for 1 large turkey, 2 roasting
chickens, a goose, or 2 ducks.

Source: “Best Recipes”

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Tomato Cheese Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
28 Oz Cans Tomatoes Undrained And Chopped
2 T Butter
2 Ea Stalks of celery diced
2 Ea Cloves of garlic, minced
1/2 Ea Sweet red pepper diced
2 T Butter
1/2 Lb Mushrooms, chopped
1 Ea Large cooking onion diced
2 T Flour
1 T White sugar
8 C Beef stock
1/2 T Basil
1/2 T Rosemary
1/2 T Thyme
3 Oz Cream cheese
1 Ea Salt and pepper to taste
1 Ea Parsley for garnish

Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute the mushrooms and onion in the
second batch of butter in a large stock pot for about 8 minutes. While
stirring, slowly add the flour and sugar, blending until mixture is
very smooth. Add the stock, basil, rosemary and thyme, stirring until
soup comes to a boil. Add the contents of the baked tomato pan from
the oven and bring to a boil. Cover and simmer the soup for about 30
minutes. Meanwhile, in a food processor, blend the cream cheese, salt
and pepper until smooth. Slowly stir the cream cheese into the soup.
Garnish with chopped parsley. Yield: 12 hearty portions.

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Homemade Sweet Quick-Bread Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Quick Breads Muffins Homemade Convenience Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 cups unbleached flour — or all-purpose
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
3 cups granulated sugar
3 cups firmly packed light brown sugar

In a large bowl, stir flour, baking powder, baking soda, salt, granulated s
ugar and brown sugar with a large wire whisk until well blended. Spoon int
o a container with a 24-cup capacity and a tight fitting lid. Seal contain
er and label with date and contents. Store in a cool, dry palce. Use with
in 6 months.

Makes about 20 cups of Homemade Sweet Quick-Bread Mix.

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Title: CURRIED FROGS’ LEGS
Categories: Chinese, Ethnic
Yield: 4 servings

4 Pairs of jumbo frog’s legs
-(about 1 pound), trimmed
1 Stalk fresh lemon grass,
-or 1 tablespoon dried
-lemon grass
2 Fresh red chile peppers,
-seeded and sliced
2 Shallots, sliced
2 Garlic cloves, crushed
1 1/2 ts Sugar
1 ts Curry paste
2 ts Curry powder
1/4 ts Salt
2 tb Nuoc mam
-(Vietnamese fish sauce)
2 oz Cellophane (bean thread)
-noodles
2 tb Vegetable oil
1 Small onion, chopped
1 c Chicken broth or water
1/2 c Coconut milk or heavy cream
1 ts Cornstarch
Freshly ground black pepper
Coriander sprigs,
-for garnish

This delicious lemon grass and coconut-laced curry
comes from southern Vietnam. If you prefer a very hot
curry, simply use more chile peppers.

Cut the frogs’ legs into bite-size pieces. Rinse
with cold water to remove any chipped bones. Pat dry
and refrigerate.

If you are using fresh lemon grass, discard the
outer leaves and upper half of the stalk. Cut into
thin slices and finely chop. If you are using dried
lemon grass, soak it in warm water for 1 hour. Drain
and finely chop.

In a blender, combine the lemon grass with the
chiles, shallots, garlic, sugar, curry paste, curry
powder, salt and 1 tablespoon of the fish sauce.
Process to a very fine paste. Rub the paste over the
frogs’ legs. Cover and refrigerate for 30 minutes.

Meanwhile, soak the cellophane noodles in warm
water for 30 minutes. Drain. Cut into 2-inch sections.

Heat the oil in a saucepan over moderate heat. Add
the onion and saute until translucent. Add the frogs’
legs and brown well on all sides, about 3 minutes. Add
the chicken broth and bring to a boil. Reduce the
heat, cover and simmer for 15 minutes.

Uncover the pan and add the coconut milk, the
cornstarch diluted in 1 tablespoon of cold water and
the remaining 1 table- spoon fish sauce. Cook,
stirring, until the sauce thickens, about 15 minutes.

Add the cellophane noodles and bring the mixture
to a boil.
Remove from the heat.

Sprinkle with black pepper and garnish with
coriander sprigs.

Serve immediately with rice, French bread or over
rice noodles.

Note: Instead of discarding the upper half of the
lemon grass, crush it and cook it with the frogs’ legs
for extra flavor. Remove the stalk before serving.

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Dad’s Potato Salad

Recipe By : John Malik
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped finely
4 pounds potatoes — boiled
3 tablespoons cider vinegar
5 tablespoons oil
1 sprig fresh parsley — minced
salt and pepper

Cut potatoes to desired size while still warm. put in bowl with onion.
Sprinkle with vinegar. Let sit at room temperature about one hour. Add oil,
parsley, salt and pepper. Taste and adjust seasonings if necessary.

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Serving Ideas : Great with breaded veal or turkey cutlet or bbq chicken

Title: Garlic Cheese Biscuits
Categories: Home Cookin,
Yield: 12

2 c Bisquick
2/3 c milk
3/8 ts garlic powder
1/4 c melted butter
OR 1/4 cup olive oil
1 c shredded sharp Cheddar
cheese
Makes 1 dozen.

Preheat oven to 425°F.
Combine Bisquick and 1/4 teaspoon of the garlic powder; mix in
cheese.
Add milk, stirring just until dry ingredients are moistened.
Roll or pat dough on a lightly floured surface to 1/2″ thickness;
cut with a 1 1/2-inch cutter.
Place on a lightly greased baking sheet. Combine melted butter
and the remaining 1/8 teaspoon of the garlic powder; brush on top
of biscuits and bake for 10 minutes or until golden.

MMMMM

Title: STUFFED EGGPLANT PICKLES
Categories: Condiments, Turkish, Pickles
Yield: 10 servings

10 ea Japanese eggplants
1 bn Celery
Vinegar
Salt

————————-STUFFING————————-
1/2 sm Head cabbage
1 lg Red bell pepper
1 sm Head garlic, peeled
— separated
1 bn Fresh dill
Celery leaves

Boil unpeeled eggplants about 5 to 10 minutes, till
tender but not too soft. Drain cool. Squeeze out
the moisture. Place a heavy object over the eggplants
let stand overnight. Boil whole ribs of celery till
soft set aside. Slit eggplants lengthwise, stopping
just short of the end, be careful not to cut through
to the other side. Stuff with the filling. Tie each
eggplant with the celery ribs to keep the filling in.
Place in a clean jar with a tight fitting glass top.
Combine enough vinegar to cover the eggplants, with
the salt (2 ts salt for every cup of vinegar used).
Pour over the eggplants. Cover jar tightly, let stand
2 to 3 weeks. When ready, keep refrigerated.
STUFFING: Shred cabbage, mince pepper, garlic, dill
celery leaves. Mix together.

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CHINESE SWEET AND SOUR SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Raw chicken breast (1/2 lb)
1/4 ts Salt
1 t Cornstarch
3 tb Water
1 t Soy sauce
2 cn (10 1/2 oz ea) condensed
– beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
– liquid
2 tb Vinegar
1 tb Sugar
Lemon slices

Skin chicken with sharp knife; cut in thin 2-inch long
slices. Sprinkle with salt. Mix cornstarch with 3
tbsp. water and soy sauce. Combine with beef broth and
water. Bring to boil; stir often; add chicken,
mushrooms and liquid, vinegar and sugar. Heat. Simmer
5 minutes. Serve with a slice of lemon in each bowl, a
cruet of vinegar on the table. Makes 4 to 6 servings.

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