ALMOND DUMPLINGS (FOR SOUP)

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

Amount Measure Ingredient — Preparation Method
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2 Eggs, separated
Salt pepper
1/2 ts Chopped parsley
6 Minced almonds
1/2 ts Baking powder

Flour

Beat egg yolks very light. Add salt, pepper, parsley,
almonds, baking powder, enough flour to make a VERY
stiff batter. Add beaten egg whites. Test a
teaspoonful in boiling water – if it boils apart, add
more flour. Drop from teaspoon into boiling soup 10
minutes before serving. This is from The Settlement
Cookbook.

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CROCKPOT SWEDISH STYLE STEAK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless round steak
1 Bouillon cube, crumbled
3/4 c Water
Salt and pepper
1/4 c Flour
1 t Dill weed
1 Medium onion sliced
1 c Sour cream

Cut steak into serving-size pieces. Sprinkle with salt and pepper.
Place in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup
water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken
juices with flour dissolved in 1/4 cup cold water. Turn control to
high; cook 10 minutes or until slightly thickened. Stir in sour
cream. Turn off the heat. Serve sauce over meat, with mashed potatoes
or noodles.

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Title: HORSERADISH APPLESAUCE
Categories: Sauces
Yield: 1 servings

1 c Applesauce
4 tb Horseradish

Stir together and serve with ham, pork, or veal.

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Title: Cool Strawberry Soup
Categories: Soups
Yield: 4 servings

1 c Water
1/4 c Sugar
1/2 ts Ground cinnamon
1/4 ts Ground allspice
2 pt Strawberries, hulled
2 c Orange juice
2 tb Lemon juice
1/2 c Dry red wine or rose’ wine
-(optional)

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))

Makes 4 servings.

nonfat plain yogurt (optional) lemon slices (optional)

To prepare sugar syrup, combine water, sugar, cinnamon and allspice in
small saucepan. Bring to boiling over medium heat. Reduce heat to
medium-low and simmer, stirring occasionally, for 10 minutes.

Working in batches if necessary, combine berries, orange juice, lemon
juice and sugar syrup in food processor or blender. Whirl until
pureed. Press through fine sieve into bowl. Stir in wine, if using.
Pour into sotrage container and refrigerate overnight or up to 3 days.

Serve with a dollop of yogurt and slice of lemon, if desired.

MMMMM

BOUILLON

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Lean beef from shank
2 lb Bone
2 qt Cold water
1/2 c Diced celery
1/2 c Diced carrots
1/2 c Diced turnips
1/2 c Diced onions
4 Cloves
Salt

Dice meat. Crush bone. Add water and cloves. Heat
slowly to boiling. Cover. Simmer 5 hours. Season to
taste. Add vegetables. Simmer 1 hour. Strain. simmer
until broth is reduced to 6 cups. Cool. Remove fat.
Reheat bouillon. 6 servings.

Florence I. Miller, Connersville, IN.

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Title: Granny’s Broth (Cawl Mamgu) Welsh
Categories: Soups
Servings: 4

2 lb Best end of neck Welsh lamb 1 ea Small swede (Turnip)
1/2 lb Carrots 1 lb Potatoes
2 ea Large leeks 1 oz Parsley
1/2 oz Flour 1 x Salt and pepper

Put the meat into the saucepan, cover with cold water, add salt and pepper,
bring slowly to the boil and skin carefully. (This can be done the night
before and the fat allowed to set on the surface. This makes it easier to
skim off.)

Then add the carrots (cut in half), the swede (sliced) and the white of the
leeks, and simmer gently for 2 – 2 1/2 hours.
Add the potatoes (cut in four) and continue to simmer for another 30
minutes.

When the potatoes are almost cooked, thicken with flour and a little water.

Lastly, add the green of the leeks and parsley (chopped) and simmer for
further 10 minutes and serve in basins while hot.

Cawl was the dish most commonly served for dinner on the farm during the
winter months in th ecounties of South and West Wales.

The broth itself would be served in basins or bowls, with bread, and the
meat and vegetables served as a second course.

Croeso Cymreig

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Title: Eggs Baked in Sour Cream
Categories: Cheese/eggs Londontowne
Servings: 4

1 3/4 c Sour cream 1/2 c Dry bread crumbs
1/4 c Butter 6 ea Eggs
1 x Parmesian cheese, grated

In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the
butter. Slide raw eggs into this. Cover with remainder of ingredients and
sprinkle with freshly grated Parmesian cheese. Bake about 20 minutes or
until eggs set, at 350 degrees.

Mrs. James Olfson

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New Potato and Red Onion Salad

Recipe By : Nat Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds red potatoes
10 ounce frozen artichoke hearts — defrosted or
18 ounces canned artichoke hearts — drained and rinsed
2 medium red onions — thinly sliced
Salt and pepper
1/2 cup Parmesan cheese– shavings
–Lemon Vinaigrette–
1/4 cup fresh basil — finely chopped
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 tablespoons olive oil
Salt
Freshly ground black pepper

In a large pot of salted water, add potatoes, bring to the boil, and cook
until tender, 15 to 20 minutes. Drain the potatoes and quarter if large. In
a large bowl, toss the potatoes with the artichoke hearts, red onions, and
vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved
Parmesan before serving.

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Title: Raisin and Bran Cookies
Categories: Cookies
Yield: 48 servings

1 c Margarine; softened
2 Egg whites; whipped
1 ts Vanilla
2 c Unbleached flour
1 c Bran; unprocessed
1 c Brown sugar; packed
1/2 ts Baking soda
1 c Raisins
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven at 375. Prepare baking sheet with cooking spray and flour.
In a mixing bowl, combine margarine, egg whites, and vanilla. In another
mixing bowl, combine flour, bran, sugar, baking soda, raisins, cinnamon,
nutmeg, and salt. Mix wet ingredients with dry ingredients just until
until moistened. Drop dough by heaping teaspoons onto prepared baking
sheet. Bake for 14 to 16 minutes or firm to the touch.

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Date: Mon, 08 Nov 93 11:49:29 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

this is what we had for dinner last night, a recipe for nori-maki
which is from an out-of-print book called ‘Japanese Cooking: A Simple Art’.
I got this in a used book store for a fairly exorbitant price, but it was
worth it. One of the most detailed and beautiful japanese cookbooks I’ve
ever seen. Anyway, I just eliminate the fish-flakes from the recipes now and
everything is perfectly low-fat…

Rice:

3 1/3 c. short-grain white rice
4 c. water
1 3″ square of kombu (kelp)

Dressing:

dissolve (must completely dissolve) 5 T sugar in 6 T. unseasoned rice vinegar.
(Marukan (?) has green trimmed label for unseasoned). Add about 4 t. sea salt.
(I do not like it quite so salty. Taste the dressing and see what you think).

bring rice to a boil. Boil for 2 minutes. Cover, reduce heat and simmer
until all water is absorbed. Wrap pot lid in a towel and cover again. Turn
off heat and let stand for 15 minutes. Pour rice into a large bowl. My large
Rubbermaid bowl is a perfect sushi-rice making instrument, and I don’t
question that, I just use it. The book recommends a wooden bowl. Stir the
rice, and slowly drizzle the dressing over it while you stir. As you do this,
either have someone fan the rice with a piece of newspaper or something, or
aim a small fan at it, at low speed. Try to stir gently and not break the
grains of rice. After about 10 min, the rice will be sticky and somewhat
cooler.

Filling and stuff:

You’ll need about 8 sheets of nori seaweed.

Anything veggie *can* be a filling. I recommend combinations of any of the
following:

cucumber cut into long strips
lightly cooked carrots, cut into long strips
rehydrated and stewed (in water plus 2 T. rice wine) kampyo or gourd strips
rehydrated and stewed (in the leftover gourd water) shiitake mushrooms
alfalfa sprouts
red pepper strips
pickled plums
blanched asparagus spears
white radish cut into long strips

for those who can deal with a little vegetable fat, some ‘restricted’
ingredients can be used

sesame seeds
tempeh (stewed in the leftover mushroom/gourd water
avocado, cut into strips

Place a piece of nori on a sushi mat (looks like lots of little bamboo rods
tied together; stiff in one direction and flexible in the other). You should
be rolling the nori along its long axis. Cover about 2/3 of the sheet of
nori with a 1 cm. layer of rice, leaving about 1/2 inch bare at the bottom
and 1 1/2 inch at the top. Place desired fillings in a line across the rice,
approximately in the middle. Fold nori over so that the rice rolls around
the fillings; tuck short edge of bare nori into the inside of the roll and
wrap long edge around. Wrap the sushi mat around the roll and use it to
firmly pack the rice together. Gentle pressure should be used, so that the
nori doesn’t crack; the end product should be round and firm enough to be
easily sliced with a sharp knife. This requires some practice, yes.

Leftover nori rolls make a great lunch.