Crocked Kielbasa

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Lean ground beef
1 pound Kielbasa sausage — sliced
1 28 ounces Ca whole tomatoes
undrained
9 ounces Frozen French-cut
Green beans
1 6 ounces Can pitted black olives
(drained and left whole
1/2 cup Red wine
3 Garlic cloves — minced
1 medium Onion — sliced
1 medium Green pepper — chopped
1 teaspoon Basil — crushed
1 teaspoon Oregano — crushed
1/2 teaspoon Thyme — crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan — freshly grated

In a medium skillet, saute ground beef. When browned, transfer to crockpot.
Add all other ingredients except pasta and parmesan Simmer on low for 6-8
hours.
Cook pasta according to directions. Ladle crocked Kielbasa over pasta in
large bowls. Pass the Parmesan cheese
to garnish..

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Cold Spicy Tomato Soup With Avocado And Chives

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound ripe tomatoes
1 garlic clove
1/2 cup well-chilled chicken or vegetable broth
1/2 teaspoon ground cumin
salt and freshly ground black pepper
a lime — to taste , juice of
tabasco — or to taste
1/2 california avocado — cut into 1/2-inch
— dice
2 teaspoons minced fresh chives

Fill a large pot with water and bring to a boil. Core each tomato and
cut a small “x” in the skin on the opposite end. Lower 2 or 3 tomatoes
into the boiling water and let blanch for 15 to 20 seconds or until
the skins start to peel. Immediately transfer the tomatoes to a large
bowl of iced water. Blanch the remaining tomatoes in the same manner.
Peel each tomato by pulling the skins off with a paring knife. Cut
each tomato in half crosswise and squeeze out the seeds. Coarsely chop
the seeded tomatoes.

In a blender or food processor puree the garlic clove and the chopped
tomatoes. Add the broth, cumin, salt, pepper, and 1 tablespoon lime
juice, continuing to puree until smooth. Pour the soup into a metal
bowl, set the bowl in a bowl of iced water, and stir the soup
occasionally until it is very cold. Taste and adjust seasoning with
Tabasco, salt, pepper and lime juice. Divide the avocado and the
chives between two chilled bowls and ladle the soup over them.

Yield: 3 cups, 2 servings

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Za Jiang Mein

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Pork
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Peanut oil
1 pound Ground pork (fatty)
5 To 6 tablespoons bean sauce
1 1/2 teaspoons Sugar
1 pound Fresh Chinese noodles — (regular mein)
Sesame oil
1/2 cup Chopped scallions

Garnish suggestions: blanched bean sprouts, fresh coriander leaves
cucumber shr eds, and vinegar and chili oil mixed 2:1
Heat the oil in a wok and add the pork. Stir and mash to break the
pork into g ranules. Add the bean sauce and sugar and cook, stirring
until the sauce is pip ing hot.

Turn off the heat and prepare the noodles.

Bring a large quantity of water to boil in a large pot and add the
noodles. Coo k the noodles until they’re the texture you want, 4
minutes or so.

Drain thoroughly and sprinkle with a little sesame oil.

Quickly reheat the sauce and stir in the scallions. Turn off the
heat and spri nkle with sesame oil.

Serve the noodles with the pork sauce on the side and any or all of
the garnish es.

San Francisco Chronicle. 1/13/88.

Posted by Stephen Ceideberg; September 28 1992.

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Chicken And Bacon Salad

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C Diced cooked chicken
1/2 C Diced crisp bacon
1/2 C Diced celery
2 Hard cooked eggs, chopped
3/4 C Mayonnaise
1/4 C Chili sauce
Salt and pepper to taste

Combine first 4 ingredients. Season to taste with salt and pepper.
Chill. Mix mayonnaise and chili sauce. Stir into salad mixture.
Serve in salad bowls. Randy Rigg
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SEASONED OLIVE OIL (CHICKEN-FAT ALTERNATIVE)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Finely minced onions
2 c Extra virgin olive oil

Combine onion and oil in 2 qt. heavy saucepan.
Bring to boil over med. heat. Reduce heat to
simmering. Partially cover and cook until onion begin
to brown, stirring often to prevent onions from
stickint to bottom of pan. Remove from heat, uncover
and let stand to cool.

Strain thru finest seive. Store in tightly closed
jar (s).

Yield: Scant 2 cups. Frances Prince’s New Jewish
Cuisine

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FIDDLEHEADS STEAMED IN LEMON OIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
2 tb Lemon Oil
3 c Fiddlehead Ferns, trimmed
And cleaned
3/4 ts Salt
Freshly Ground Pepper

Combine the water and lemon oil in a pot with a
steamer insert. Bring to a boil. Reduce to a simmer.
Place the fiddleheads in the steamer basket, cover and
steam until tender, about 6 minutes. Remove from heat
and season with salt and pepper. Divide among four
plates and serve immediately.

Polk wrote: “It’s just about fiddlehead fern time here
in the Northeast and perhaps in other areas down the
Mid Atlantic. Molly O’Neill in the Boston Globe today
featured them. She wrote: ;Fiddlehead ferns epitomize
vernal ephemera. Coiled as they are like tiny watch
springs, fiddle heads are a sign: edible when tight
and young, they become when fully unfurled unfit for
human consumption.” Fiddleheads are rare and fleeting
and thus precious. And contentious. Which is as it
should be.’"

Posted by Bob Polk of Maine. Formatted by Cathy
Harned.

Submitted By CATHY HARNED On 07-15-94 (1445)

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Title: Fruited Beef Curry Casserole
Categories: Beef Meats Fruits
Servings: 8

2 lb Lean Ground Beef 1 ea Lg. Onion, Chopped
1 ea Med. Green Pepper, Chopped 2 T Cooking Oil
1 ea Slice Whole Wheat Bread 1 c Milk
2 ea Large Eggs 1 ea Lg. Apple, Chopped
1 c Chopped Dried Apricots 2 T Curry Powder
1 t Salt 1/2 t Pepper
1 x Curry Condiments

Cook onion and green pepper in oil in large frying-pan until onion is
transparent. Add ground beef and brown lightly. Pour off drippings.
Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and
pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof
casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve
with curry condiments such as chutney, raisins, shredded coconut and
sunflower seeds.

—————————————————————————–

SINGIN’ HINNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
1/4 ts Bicarbonate of Soda
1/2 ts Cream of Tartar
1/2 ts Salt
3 oz Lard
3 oz Currants
Milk

Lightly grease a large thick based frying pan or girdle.

Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
into small pieces, and rub in with the fingertips until mixture resembles
fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
fork until just mixed to a soft dough. Place frying pan over a low heat.

Turn out onto a floured board and knead lightly. Roll out to a circle, 8
inches diameter. Place in frying pan and cook until golden brown on
underside – about 15 minutes. Turn with a fish-slice; lightly press down
edges with the slice and cook on the other side for a further 8 to 10
minutes.

Remove from pan. Split in half with a sharp knife, spread half with butter,
sandwhich together and cut into wedges. Serve hot.

From:- “The Cupboard was Bare” Some recipes for “Empty Larder days” by
Sylvia Percival (my wife)

This is a recipe we picked up when we were living in County Durham –
Northern England. Very popular because it’s cheap, simple, filling, and
delicious.

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CHOCOLATE TOFFEE (SCOTLAND)

Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
2/3 c Light corn syrup
1 1/2 c Half-and-half
1 1/2 Squares (1 oz each)
-unsweetened chocolate,
-melted
1 1/2 tb Vanilla
1 pn -Salt

YOU SHOULD NEVER TRY TO MAKE TOFFEE (OR ANY OTHER
COOKED CANDY, FOR THAT MATTER) IN DAMP WEATHER,
BECAUSE THE CANDY WILL NOT HARDEN PROPERLY. Combine
the sugar, corn syrup, and 1/2 cup of cream in a large
saucepan set over moderate heat. Stir the mixture
until the sugar dissolves completely. Insert a candy
thermometer, reduce the heat to low, and cook the
syrup, stirring frequently, until the thermometer
registers 238F. Blend in another 1/2 cup of the cream,
which will cause the temperature to drop, and continue
to cook and stir until the thermometer reaches 236 F
or until a bit of the hot toffee dropped into a little
cold water forms a soft, pliable ball. Mix in the
remaining 1/2 cup cream and the melted chocolate. Cook
the toffee, stirring constantly lest it scorch. Cook
toffee until the mixture becomes quite thick: A drop
of it should firm up quickly in cold water. (NOTE:
Even though the temperature of the toffee may not
exceed 230F, if it firms in cold water, remove the pan
from the heat at once.) Quickly mix in the vanilla and
salt, then pour the toffee into a well-buttered
8-by-8-by-2-inch pan. Cool the toffee completely, then
cut it into 1-inch squares. Wrap each one in waxed
paper or plastic wrap. Makes 64 candies.

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PEANUT BUTTER BREAKFAST SPREAD

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c. chunky style peanut butter
2 tbsp. honey
1/2 c. finely chopped dried fruit
(such as raisins, dates, apricots,
figs, prunes, or apples)

Blend together peanut butter and honey; stir in dried fruit.
Store at room temperature in a tightly covered container. To serve,
spread on warm toast or muffin. Makes 1 1/2 cups spread.

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