BLACKCURRANT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
2 tb Wheatgerm
1 tb Baking powder
pn Salt
3 oz Soft brown sugar
6 fl Milk
2 1/2 fl Corn oil
1 md Egg, Beaten
5 oz Blackcurrants

Set oven to 220C/425F/Gas Mark 7. Line 12 deep bun or
muffin tins with paper cake cases.

Mix flour, wheatgerm, baking powder and salt together
in a bowl. Stir in sugar.

Gradually add milk, stirring constantly until all
ingredients are moistened.

Beat in oil and egg until you have a smooth batter.
Stir in the blackcurrants.

Spoon the mixture into paper cases, filling almost to
the top.

Bake for 18 to 20 minutes, until muffins are well
risen, golden brown and springy to the touch.

Leave to cool for a few minutes then lift out of tin.

Source: Womans Realm

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Title: Borscht
Categories: Soups
Yield: 6 servings

1/2 c White Beans
4 ea Medium Beets, peeled, grated
1 1/2 ts Salt
1/4 c Cream or Milk
1 ds Ground Pepper
1 ea Sour Cream
2 lb Lean Pork Spareribs
1 ea Large Onion, diced
1/4 ea Medium Cabbage, shredded
1 tb All purpose flour
1 ea Juice of 1/2 lemon
1 ea Chopped Fresh Dill

Mary Pshyk’s Ukrainian beet soup is served with chopped fresh dill
sprinkled on each bowlful and rye or black bread. Soak beans in cold
water for two hours, drain, add more cold water to cover and simmer
until tender, about two hours. Place spareribs in large pot of cold
water, bring to a boil, skim off any surface scum, and simmer for
about 20 minutes. Remove meat with slotted spoon, skim fat from stock
and return meat to pot. Add beets, onion and salt and simmer until
meat is cooked, about 45 minutes more. Add cooked beans and cabbage
and cook until cabbage is tender, about 10 minutes. Blend cream and
four and stir into soup. Continue cooking, stirring, until soup
thickens slightly. Season to taste with salt, pepper and lemon juice.
Serve hot with sour cream and dill. Six to eight servings. From The
Gazette 91/01/30.

MMMMM

SANDCAKE – SANDKAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Butter
1 1/4 c Sugar
3 Eggs
1 c Flour
1 c Potato flour
1/8 c Rice flour
1 t Vanilla extract

Mix the butter and sugar, add the eggs one at a time,
and finally the sifted flour and vanilla extract. Bake
in a moderate oven about 1 hour, or until golden
brown. If baked only 45 min. the cake will be
underdone but tastier.

Posted by Stephen Ceideberg

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Title: COPPER PENNY CARROT SALAD
Categories: Salads
Yield: 1 Servings

2 cn Sliced carrots
1 Sliced bell pepper
1 cn Tomato soup
1/2 c Sugar
1 ts Prepared mustard
1 Onion, sliced in rings
1 Clove garlic, chopped
1/2 c Salad oil
2/3 c Vinegar
Salt pepper to taste

Drain carrots, pour into large bowl. Add onions and bell pepper into
bowl. Combine remaining ingredients, bring to boil. Pour over carrot
mixture, mix well and referigerate. The longer it marinates, the
better it is.

R.S.–Opelousas, La.

MMMMM

POT AU FEU

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Boneless rump roast stuck
-wilh whole cloves
2 Peeled onions, halved
2 Scraped parsnips
1 lb Pork lenderloin, (oplional)
2 Stalks celery, cut in 2-inch
-pieces
2 Or 3 chicken breasts
10 oz Beef bouillon
1/2 lb Polish sausage, cut up,
-browned and drained
3 Carrots, scraped and cut in
3 Inch pieces

Salt to taste Herb Bouquet *

* wrapped in cheesecloth or in tea strainer) 1 bay
leat, 6 peppercorns, 1/2 leaspoon thyme, 4 garlic
cloves. ** Alternate pieces of meat in CROCK-POT with
sausage on top; add vegetables on sides to fill up.
Put herbs wrapped in cheesecloth or in strainer in the
approximate center. Pour in bouillon. Cover and cook
on Low 8 to 10 hours. Serve with cooked carrots,
leeks, turnips, onions and potatoes. From Rival
Crock-Pot cookbook, date unknown

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MOM’S THICK SPLIT PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Beans
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried green split peas
4 c Water
1 Onion, chopped
2 Carrots, pared and chopped
3 Celery tops
1 Bay leaf
2 ts Salt
1/4 ts Pepper

Wash peas well with cold water and drain. Place in
large saucepan, add water and drain. Place in large
saucepan, add water and bring to boil. Add remaining
ingredients, reduce heat to the lowest point, cover
and cook for 1 1/2 hours. Remove cover and mash with
fork or in food mill. Cook without cover several
minutes to thicken if necessary. Adjust seasoning to
taste. For a thinner soup, puree in blender or food
processor. Serve very hot.

From “Cooking What Comes Naturally” by Nikki Goldbeck.

Posted by Theresa Merkling. Courtesy of Fred Peters.

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Title: HOT AND SOUR SOUP ** (VGPM51A)
Categories: Chinese, Soups
Yield: 4 servings

3 c Chicken broth
1/3 lb Lean pork;*
4 ea Chinese mushrooms**
2 oz Bean curd
2 tb Soy sauce
2 tb Dry sherry
1 ts Salt
1/2 ts Pepper
2 tb White vinegar
1 tb Cornstarch; mixed with
2 tb Water

* shredded in to match stick pieces **(soak 20-30
minutes in warm water and bring broth to a boil in a
wok,add pork,mushrooms,and bean curd.Simmer for 8
minutes until pork is done.Add soy
sauce,salt,sherry,pepper,and vinegar.Continue to heat
until mixute thickens.Serve hot and enjoy.I add two
more ingrediants if you desire.I add two or three
drops of chilli oil to add more zip and heat. I also
like to garnish with chopped scallion greens.(nice
color contrast.If you need and more recipes feel free
to drop me e-mail neal hirshburg
FROM: NEAL HIRSHBURG (VGPM51A)

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Date: Tue, 11 Jan 94 20:00:14 PST
From: tachyon@cats.ucsc.edu (Tane’ Tachyon)

Salsa

Chop in cuisinart or otherwise, then pour into a large bowl

1 large can peeled tomatoes including the juice they were packed in
(believe me, in the summer I get organic ones from the farmers’
market, but in the winter I think the canned ones are better
than the so-called fresh.)

Chop coarsely in cuisinart or otherwise, dump in the bowl

1 Anaheim pepper
1 pasilla pepper

Chop up fine in cuisinart or otherwise, dump in the bowl

5 Hungarian wax peppers
5 large (as large as they get, anyway!) serrano peppers
1 head of garlic (all cloves peeled, obviously)
1 bunch cilantro

Chop by hand and dump in the bowl

1 bunch green onions

Dump into the bowl

2 tablespoons balsamic vinegar
1 tsp cumin

You guessed it, stir it all up. And if you were me, you would spoon
the results into two big old peanut-butter jars and stick them in the
refrigerator.

Title: Shrimp with Sweet Red Pepper and Cucumber
Categories: Seafood, Oriental, Wok
Yield: 4 servings

2 c Shrimp, shelled deveined
-OR
1/2 lb Shrimp, shelled deveined
1 md Onion, sliced
1 Sweet red pepper, sliced
1 Cucumber, pared and sliced
-1/4″ thickness
1 tb Soya sauce
1 t Sugar
Salt
3 tb Oil

1. Wash and slice all ingredients, as needed.

2. Place oil in wok, add shrimp and onion, stir fry 2 or 3 minutes
until shrimp turn white. Add sliced cucumber, soya sauce, sugar.
Stir, cover wok, cook 3 minutes, lifting cover once to stir
ingredients. Lift cover up, add red pepper and salt, to taste. Cover
wok. Cook everything 2 more minutes. Stir everything well.

NOTE: Chicken can be substituted for shrimp.

MMMMM

Title: PORTUGUESE POTATO AND KALE SOUP
Categories: Soups
Yield: 8 Servings

-Dottie Cross TMPJ72B
6 oz Chorizo sausage; cut in
-half lengthwise and sliced
1 tb Olive oil
1 Large onion; chopped
8 c Defatted reduced-sodium chic
-stock
8 All-purpose potatoes
-(2 lbs. total), peeled and
6 Cloves garlic, peeled, root
-trimmed
1 Bunch kale; (1 lb.), trimmed
-washed and thinly sliced
Salt and freshly ground blac
-to taste

Heat a small, nonstick skillet over medium heat. Add
chorizo and cook, stirring, until browned, about 5
minutes. Drain the chorizo on paper towels and set
aside. In a heavy stockpot, heat oil over medium heat.
Add onions and saute until softened, 5 to 10 minutes.
Add chicken stock, potatoes and garlic and bring to a
boil. Reduce heat to low and simmer, uncovered, until
potatoes are tender, 10 to 15 minutes. With a slotted
spoon, transfer the potatoes and garlic to a bowl;
lightly mash with a fork. Return to the soup and bring
to a simmer. Stir in kale, a handful at a time. Simmer
for 5 minutes, or until the kale is tender. Stir in
the reserved chorizo and season with salt and pepper.
Serves 8. 254 calories per serving: 10 grams fat, 277
mg sodium and 19 mg cholesterol. Source: “Eating Well”
magazine – January/February, 1993 COMMENTS: For a
satisfying winter supper, serve this peasant soup with
chewy Portuguese corn bread called broa. Collard or
mustard greens can be substituted for the kale.
Reformatted by: CYGNUS, HCPM52C

From the MM database of Judi M. Phelps.
jpheps@slip.net or best.com

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