Little Snow People

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 recipe Festive Cookie Dough
miniature chocolate chips
red cinnamon candies
3/4 cup powdered sugar
milk
dash green food coloring
chocolate covered peanut butter cups — bite
size, halved
sifted powdered sugar

If frozen thaw the Festive Cookie dough in the refrigerator overnight.
Or palce dough in a microwave-safe mixing bowl; cover with waxed paper.
Microcook on 10% power for 5 minutes or till thawed. For each snow
person, shape dough into 3 balls one 1 inch ball, one 3/4 inch ball and
one 1/2 inch ball. Place balls on an ungreased cookie sheet in
decreasing sizes with sides touching. Press together slightly. Press 2
chocoalte pieces in smallest ball for eyes. Press 1 red cinnamon andy
in middle ball and 2 candies in largest ball for buttons. Bake in a
325° oven about 18 minutes or till edges are firm and bottoms are light
golden brown. Cool 1 minute on baking sheet. Carefully transfer to a
wire rack; cool. To make the icing for decorating the cookies, in small
mixing bowl stir together the 3/4 cup powdered sugar and enough milk (2
to 3 t.) to make an icing of piping consistency. Stir in the green food
coloring. To make hats for the snow people, attach peanut butter cups
to the heads with icing. With a decorating bag and writing or star tip,
pipe bow ties, belts, scarves or stocking caps on the snow people with
the remaining icing. Lightly sprinkle the snow people with powdered
sugar. Makes about 16 cookies. Source: Better Homes Gardens
Magazine.

– – – – – – – – – – – – – – – – – –

ESCUDELLA DE PAGES (COUNTRY STEW)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 qt Water
4 Veal bones
1 Ham bone
Salt
1 Generous pinch of saffron
-threads
3 tb Olive oil
4 oz Salt pork
4 oz Peeled, chopped onions
1/2 Stewing chicken, bite-sized
-pieces
1/2 lb Veal, bite-sized pieces
1/2 lb Potatoes
1 md Leek
5 oz Carrots
4 oz Green cabbage
4 oz Dried Great Northern, cooked
4 oz Rice
3 oz Pasta, medium or large

(NOTE: Oz measurements are by weight.) Make a good broth with the water,
veal and ham bones, simmering slowly. When nearly done, add salt to taste
and the saffron. Blanch the salt pork to remove the excess salt, then dice.
Heat the oil in a large skillet, add the diced salt pork and chopped
onions. When the onions begin to brown, add the pieces of chicken and veal
and allow to cook slowly. Peel the potatoes, leek and carrots, chop them
fairly finely, then add to the skillet with the chicken and veal. Chop the
cabbage finely and add to the skillet. Give it all a good stir. Remove the
bones from the broth and discard. Empty the contents of the skillet into
the broth, then add the beans, rice and pasta. Cook for about 10 – 15
minutes, until the rice and pasta are done, then serve very hot.

Pages, in Catalan, means peasant, rural, or rustic.

– – – – – – – – – – – – – – – – – –

WHIPPED CORNMEAL OKRA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Water
6 Pods fresh, tender okra
1 c White cornmeal
1/2 ts Salt
1/2 c Butter, cut into pieces

Bring the water to a gentle boil in a 3-quart
saucepan, add okra and cook for about 10 minutes.
Remove the okra with a slotted spoon and set aside.

Raise the heat under the saucepan so the water boils
briskly. Add the cornmeal in a thin, steady stream,
stirring all the while to prevent lumping. Add the
salt and okra; cook, stirring for 10 to 12 minutes.
Remove from heat and add the butter a piece at a time,
stirring after each addition, until all the butter is
incorporated. Keep stirring until this okra has
practically disappeared and the cornmeal is light.

Correct seasoning and serve hot.

Serves 4.

PER SERVING: 315 calories, 3 g protein, 24 g
carbohydrate, 24 g fat (15 g saturated), 62 mg
cholesterol, 461 mg sodium, 3 g fiber.

Posted by Stephen Ceideberg; March 11 1993.

– – – – – – – – – – – – – – – – – –

1/2 cup water
1 onion, chopped
1 green pepper, chopped
2 bunches scallions, chopped
2 cloves garlic, minced
1 8 ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground oregano
1 bay leaf
1/16-1/8 teaspoon cayenne pepper
1/2-1 1/2 teaspoons Tabasco sauce
fresh ground pepper to taste
4 cups cooked small red beans (3 15 ounce cans, drained and rinsed)

Place water in a large saucepot with the onion, green pepper, scallions
and garlic. Cook, stirring occasionally, over low heat for 10 minutes.
Add remaining ingredients. Cook, covered, over low heat for 20 minutes.
Remove bay leaf. Serve over brown rice.

Hint:
This is very spicy if you use the maximum amount of cayenne and
Tobasco. Use the lesser amount to begin with and add more if your taste
buds permit.

Note:
We cook one cup of brown rice in two cups of water and mix
it with the beans before serving. This dilutes the spicing, so you may
want to use the maximum or even more. Various kinds of wine, soy sauce
or sake can be used in place of the water.

Makes: 4-5 servings.
Source: The McDougall Newsletter vol. 8 no. 6 November/December 1994

Title: Vinaigrettes and Variations
Categories: Salad dres
Yield: 1 /2 c

——————————–SMALL FEASTS——————————–

————————–BASIC VINAIGRETTE, 1/2C————————–
2 T Red OR white wine vinegar
6 T Olive oil, to 8T
1/2 t Salt
3/4 t Dijon
2 t Shallots, minced, opt

—————————–VARIATION: CHIVES—————————–
1 T Chives, minced
1 T Shallots
1 c VINAIGRETTE

—————————-VARIATION: CUCUMBER—————————-
3 T Cucumber, grated
1 T Chives, chpd
1 c VINAIGRETTE

—————————–VARIATION: GARLIC—————————–
1 cl Garlic, processed into
1 c VINAIGRETTE

——————————VARIATION: HERBS——————————
3 Sprigs parsley, minced
1 t Dried tarragon
1 t Fresh basil OR 1/2t dried
1 c VINAIGRETTE

—————————-VARIATION: TARRAGON—————————-
Substitute tarragon vinegar
-for red or white in master
-recipe

Blend all until well combined.

—–

Title: Spaghetti Sauce without Meat
Categories: Sauces, Canning
Yield: 9 pints

30 lb Tomatoes
1 c Chopped onions
5 Garlic cloves; minced
1 c Chopped celery
-OR- green pepper
1 lb Fresh mushrooms, sliced
-(optional)
4 1/2 ts Salt
2 tb Oregano
4 tb Minced parsley
2 ts Black pepper
1/4 c Brown sugar
1/4 c Vegetable oil

Yield: About 9 pints

Procedure: Caution: Do not increase the proportion of onions, peppers,
or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60
seconds or until skins split. Dip in cold water and slip off skins.
Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large
saucepan. Put through food mill or sieve. Saute onions, garlic, celery
or peppers, and mushrooms (if desired) in vegetable oil until tender.
Combine sauteed vegetables andtomatoes and add remainder of spices,
salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough
for serving. At this time the initial volume will have been reduced by
nearly one-half. Stir frequently to avoid burning. Fill jars, leaving
1-inch headspace. Adjust lids and process according to the
recommendations in Table 1 or Table 2, depending on the method of
canning used.

Table 1. Recommended process time for Spaghetti Sauce Without Meat in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Spaghetti Sauce Without Meat in a
weighted-gauge pressure canner.

Style of Pack: HOt. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Red Beans And Rice

Recipe By : Sylvia Woods
Serving Size : 8 Preparation Time :2:00
Categories : Beans Ethnic
Soul Food Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup red kidney beans — dried
– dried red chili beans –
5 Cups water
1 smoked ham hocks
2 Tablespoons salt
1/2 Teaspoon red pepper flakes — chrushed
1/2 Teaspoon dried thyme
2 Cups rice — converted

1) Soak the beans overnight in 5 cups of water in a cool place or in the
refrigerator.

2) Drain the beans and place them in a 5-quart pot. Add 4 cups of water,
the ham hock, salt, red pepper, and thyme. Heat to boiling , then reduce
the heat to a bare simmer. Cover and cook until the beans are almost
tender, about 1 hour.

3) Stir 1 cup of water and the rice into the beans . Heat to boiling,
reduce the heat to a simmer, and cook, covered, until the rice and beans
are tender and the liquid is absorbed, about 25 minutes. Check the
seasonings. If you like, you may remove the meat from the ham hock and mix
it into the rice. Serve hot.

– – – – – – – – – – – – – – – – – –

Ardshane House Irish Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Dish
Meats MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Middle neck of lamb — cut in
One inch chunks
4 pounds Potatoes — peeled
10 small Onions — sliced
2 ounces Pearl barley
2 pints Beef stock
Salt and pepper to taste

“That’s the basic recipe. You can add a load of sliced carrots and leeks to
make it go further and about 5-6 tsps. of Worchestershire sauce or regular
brown sauce wot you Yanks pour over everything!! If you like, you could add
a half a pint of Guinness to your stock. I make my stock from the potato
peelings, carrot tops, leek ends, and any other stuff I find lurking in the
refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for
several hours, you should get a damned good stock (strain the liquid or
you’ll get God knows what stuck in your teeth!!) You’ll need to start with
about 5 pints of liquid. Then bung everything into a ginormous pan, bring to
the boil, and then simmer for about two hours…should taste bloody
orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!”
From: Judith Caughey, Ardshane House, Holywood, Co. Down, N. Ireland 1992

– – – – – – – – – – – – – – – – – –

Fine Swiss Weisswurst

Recipe By : TASTE TS4839
Serving Size : 6 Preparation Time :0:00
Categories : Sausages Taste
Veal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Pound veal — trimmed, cubed
3/4 Pound jowl fat — cubed
11 Ounces ice
1 Tablespoon salt
1 Teaspoon sugar
1 Teaspoon white pepper
1 Teaspoon dry mustard
1/4 Teaspoon mace
1/2 Teaspoon ginger
1 1/2 Teaspoons lemon zest — blanched, hopped sup
2 Tablespoons Non-fat dry milk powder
Hog casings for stuffing

Combine veal with salt and sugar.Grind meat and jowl fat through the fine
plate of heavy duty grinder,seperately. Place in individual bowls. Chill
well.
Place ground meat in food processor, add ice. Sprinkle spice mixture over
ice. Process mixture until very cold,( 30 degrees).
Stop machine, scrape down sides. Continue processing until temperature
rises to 40 degrees. Mixture should resemble cake batter.
Add fat and process until mixture reaches 45 degrees.Add non-fat milk
powder and process until mixture reaches 58 degrees.
To stuff casings:
Fill sausage stuffer evenly with mixture,avoiding any air pockets. Stuff
hog casings, not too tight, tie off with fine kitchen string. Poach in
shallow pan of simmering water (165 degrees),
until internal temperature of meat is 155 degrees.
Be careful water does not boil.
Remove sausages to an ice bath when cooked. Cool in water bath to until
internal temp is 60 degrees.
Cook, fry or grill and serve.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

Title: ARGENTINIAN STEW IN A PUMPKIN SHELL
Categories: Main dish
Yield: 6 servings

2 lb Beef stew meat,
– cut in 1 1/2-in. cubes
1 lg Onion; chopped
2 Garlic cloves; minced
3 tb Oil
2 lg Tomatoes; chopped
1 lg Green bell pepper; chopped
Salt, pepper
1 ts Sugar
1 c Dried apricots
3 White potatoes,
– peeled and diced
3 Sweet potatoes,
– peeled and diced
2 c Beef broth
1 md Pumpkin
Butter or margarine; melted
1/4 c Dry sherry
1 cn Whole kernel corn (1 lb),
– drained

Trim any excess fat from beef and cook with onion and garlic in oil
until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt,
1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes
and broth. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin
and discard. Scoop out seeds and stringy membrane. Brush inside of
pumpkin with butter and sprinkle lightly with salt and pepper. Stir
sherry and corn into stew and spoon into pumpkin shell. Place shell
in shallow pan and bake at 325F 1 hour, or until pumpkin meat is
tender. Place pumpkin in large bowl and ladle out stew, scooping out
some of pumpkin with each stew serving.

MMMMM