Flapjacks (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Rolled oats
4 oz Butter or margarine
3 oz Caster sugar
2 tb Golden syrup

Set oven to 350~F or Mark 4. Grease an 11 inch x 7
inch baking tin. Gently heat the butter or margarine,
sugar and golden syrup together in a pan until all are
melted. Graduall stir in the rolled oats, combining
well with the syrup mixture. Press into the tin and
cook for about 20 minutes. Mark into fmgers and leave
in the tin to cool. When cold turn out and break up;
the flapjacks should still be soft and moist.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Apricot Basting Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fruits Sauces
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Apricot Jam
1/4 cup Apricots; Dried — Fine Chop
1/4 cup Dry White Wine
1 tablespoon Honey
1 teaspoon Worcestershire Sauce

Heat all ingredients over low head, stirring occasionally, until jam is=
melted. Makes about 1 cup of sauce.

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Title: Egg Rolls
Categories: oriental
Yield: 4 servings

1 lb package egg roll skins
1 egg beaten
1 enough oil to deepfry
1 c diced roast pork
1/2 c cooked and diced shrimp
1/4 c water chestnuts
1/4 c shreded bamboo shoots canned
2 c chopped bean sprouts fresh
2 green onion; finely chopped
4 fresh mushroom chopped
1/2 ts sugar
2 tb soy sauce
1 tb seseme oil
1 salt and pepper to taste

Heat the seseme oil in a large skillet.=14 Quickly cook the bean
sprouts over high heat stirring constantly. Add mushrooms, water
chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat,
shrimp, green onion, salt pepper, soy sauce, sugar Remove from heat
and set aside to cool.=14
Place 2 tablespoons of the mixture in center of egg roll skin. Take
the two opposite ends and fold in. Moisten other 2 edges with beaten
egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide
deep skillet. Fry the egg rolls until golden brown turning every so
often to get an even browning. Remove from oil and place on absorbent
paper to drain and serve very hot.

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EASY CHICKPEA DISH

1 small can tomatoe sauce (one of those .25 cans made of tomatoes and water)
1 can garbonzo (ceci, chickpeas) beans
1 small container dannon nofat blended french vanilla vogurt
cumin seeds
curry

heat about a 1T cumin seeds in a pot, add tomatoe sauce and curry to taste
and simmer for a while to let the curry and cumin sink in. add the chickpeas,
and heat until hot, but do not over cook as the chickpeas should have some
texture to them. remove from heat and add about half the container of the
yogurt. serve over rice, with the remainer yogurt on the side incase it’s too
spicy. mmmmm

Title: VEGAN ALMOND CHEESECAKE
Categories: Vegetarian, Vegan, Desserts, Tofu
Yield: 8 servings

1 8″ graham cracker crust,
-unbaked
1 lb Tofu
1/2 c Brown sugar
1/2 c Almond meal
1/4 c Honey or syrup
1/4 c Oil
2 tb Lemon juice
1 ts Almond extract
Pinch of salt
1/4 c Almonds, slivered, toasted

Preheat oven to 350 degrees.

Blend all ingredients except crust and almonds in a food processor until
smooth and creamy.

Pour into unbaked pie shell, top with slivered almonds, and bake for about
45 minutes or until cracks start to form on the edge of the filling.

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SWEDISH LIMPA BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 1/4 c Bread flour
1/4 c (1 oz.) rye flour
2 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Orange peel — chopped
1 1/2 ts Caraway seeds
1/2 ts Fennel seed
7/8 c (7-1/2 fl. oz.) water
1 t Dry yeast

Combine ingredients in order according to your own bread machine
instructions.
Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf
Reformatted by: CYGNUS, HCPM52C

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Title: MUM’S IMPOSSIBLE PIE
Categories: Pies, Pastries
Yield: 4 servings

4 Eggs
16 Fluid ounces Milk
3 oz Plain Flour
1/2 ts Baking Powder
Salt
4 oz Margarine — Melted
Savoury Filling—–
7 oz Tin of Tuna or Salmon
Draine
1 Onion — Finely Chopped
4 oz Mixed Vegetables — Frozen
Or
1 oz Grated Cheese
1 sm Tn Carnation Milk
Ground Black Pepper
2 tb Chopped Parsley
Sweet Filling—–
5 oz Sugar
3 1/2 oz Dessicated Coconut
1 Egg
2 tb Sour Cream
2 ts Vanilla Essence

The beauty of this wartime pie from South London is
that it is unbelievably easy and foolproof, provides a
delicious meal from whatever is in the cupboard
and can be used for either a main course or pudding.

Method:
Preheat oven to Gas Mark 5, 375F, 190C. In a large
bowl beat together the eggs, milk, flour, baking
powder, salt and margarine. Stir in the chosen filling
to make either a sweet or savoury pie. Pour the
mixture into a lightly greased 10-inch pie plate and
bake in a preheated oven for 35-40 minutes until set.

Recipe By :

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Title: CANTONESE FISH FILLING (DIM SUM–SEE WON TON SKINS)
Categories: Appetizers, Foreign
Yield: 24 servings

1 1/2 tb Sesame seed oil
1 Black or red pepper
1/2 lb Flounder filet, cubed
1 1/2 ts Chicken bouillon
2 Garlic, minced
1 1/2 tb Water
1/2 c Cabbage, chopped fine
1 ts Cornstarch
8 Scallions, chopped
2 qt Stock or water
4 Mushrooms, chopped
2 ts Lemon juice

Servings: 24

1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes
and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of
oil and cabbage and scallions. Stir-fry three minutes. 4. Push
veggies to side of wok. In center well add mushrooms and lemon
juice. Stir-fry one minute. 5. Return flounder. Add pepper and
bouillon. Blend. Simmer two minutes. 6. Mix cornstarch and water til
blended well. 7. Add to flounder mixture in wok. Blend. Simmer til
thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won
tons and boil.

MMMMM

BORSCH

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Navy beans, dry
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
8 Whole peppercorns
2 Cloves garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 lg Red onion
1 t Salt (opt)
8 Beets for soup
2 sm Beets
2 c Green cabbage, shredded
2 lg Leeks, sliced
3 md Potatoes, cut into eighths
1 cn (1 lb 13 oz) tomatoes
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (opt)
2 tb Flour
1 tb Butter, melted
1/2 c Sour cream (opt)

Cover beans with water and allow to soak overnight; cook until tender;
drain; set aside. Place beef, bacon and water in large soup pot; bring to
a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic,
parsley, carrot, celery, onion and salt. Cover and simmer over low heat
for about 1 1/2 hours.

Scrub beets for soup and cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut each beet into
eighths. Scrub small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into another pot and add
cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
sugar, beef and bacon. Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to soup. Simmer 20
minutes more.

Mix flour and butter together to form paste. Stir into soup to thicken
slightly. Strain raw beets, saving liquid and discarding beets. Add beet
liquid to soup.

Additional sugar or vinegar may be added for sweeter or more sour flavor.
Slice meat and arrange in individual soup bowls. Pour hot soup with
vegetables over meat. Garnish each serving with a dollop of sour cream, if
desired.

Serves 10.

Posted by Fred Peters.

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Title: KOREAN HOT POT – SHIN SUL RO *
Categories: Korean, Beef, Pork
Yield: 6 servings

8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg
Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black
– Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded

—————–VINEGAR SOY DIPPING SAUCE—————–
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted
– And Ground
2 ts Finely Chopped Green Onions

This cook-at-the-table one-pot dish is served with a
biting vinegar soy sauce dip. The meat and vegetables
are eaten first; then the stock, well flavored by the
ingredients and pepped up with chili, is served as a
soup with a sprinkling of diced onions.

Very thinly slice the liver, sprinkle with salt and
pepper and fry lightly in a little vegetable oil with
a few drops of sesame oil until colored and sealed on
the surface. Set aside.

Boil the tripe for 8 minutes in lightly salted water;
drain and cut into narrow strips.

Cut the beef into thin slices. Pound with a meat
mallet or the side of a cleaver and cut into small
squares.

Mix the ground meat with the egg, adding salt, pepper
and a few drops each of sesame oil and soy sauce.
Form small meatballs with wet hands. Fry in a
half-and-half mixture of sesame and vegetable oils
until lightly browned.

Peel and slice the carrot. Drain the mushrooms and
remove the stems. Bring the stock to the boil in a
suitable vessel in the center of the table. Add the
meat, vegetables and nuts and simmer gently for about
15 minutes. Spoon straight from the pot into small
bowls with the vinegar soy dip.

When the meat and vegetables have been eaten, add the
finely shredded chili and green onions to the
remaining stock and serve in soup bowls.

Vinegar Soy Dipping Sauce: Mix all ingredients. The
sauce keeps for several days in the refrigerator
without the green onions, one day with the green
onions added.

From Asia The Beautiful Cookbook. Typed by Syd Bigger.

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