Clootie Dumpling

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

Amount Measure Ingredient — Preparation Method
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6 oz Plain flour
3 oz Shredded suet (usually
-available at your butcher)
3 oz Currants (dark raisins)
1 oz Sultanas (white raisins)
2 oz To 3 oz castor sugar
1 t Ground cinnamon
1/2 ts Baking soda
3/4 c Buttermilk or sour milk

Mix flour with suet, fruit, sugar, cinnamon and soda.
Stir in enough milk to make a soft batter. Dip a
pudding cloth (cheesecloth) into boiling water, sink
it in a basin large enough to hold the batter. Dredge
it lightly with flour and spoon in the batter. Draw
the fullness of the cloth together evenly, then tie it
tightly with string, but leave enough room for the
dumpling to swell. Place a saucer or plate in the
bottom of a large saucepan. Lift the dumpling into the
pan. Pour in enough boiling water to cover. Simmer for
a full 2 hours, then untie. Turn out carefully onto a
hot serving dish. Dredge with castor sugar. Serve with
hot custard sauce. Yields 4 to 6 servings.

For the hot custard sauce, we usually use Byrd’s
Custard. If you have the availability of British goods
in your area, they should have Byrd’s custard. It
comes in a large tin, like a container of powdered
chocolate for chocolate milk. Just follow the
directions to make a custard, only dilute it a little
more to make it sauce-like.

GSD

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Cucumber Salad with Dill

Recipe By : Cooking with Dill
Serving Size : 6 Preparation Time :0:45
Categories : Appetizers And Hors d’Oeurves Herbs
Pickles Relishes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole cucumbers — peeled
1/8 cup rice vinegar
1/4 cup vegetable oil
2 tablespoons fresh dill
white pepper — to taste

Halve cucumbers lengthwise; remove seeds and cut into 1/4″ slices. In medium
bowl, combine vinegar, oil, and dill; add S P. Add cucmbers to dressing,
tossing gently to coat. Refrigerate 30 minutes; serve chilled.

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Title: Beef and Lentil Stew
Categories: Ground beef, Soups/stews, Vegetables, Beef
Yield: 6 servings

1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
1 ea Clove Garlic; Minced 4 oz Mushroom Stems
Pieces;1 Cn
16 oz Stewed Tomatoes; 1 Cn 1 ea Celery Stalk; Sliced
1 ea Carrot; Lg, Sliced 1 c Lentils; Uncooked
3 c Water 1/4 c Red Wine; Optional
1 ea Bay Leaf 1 ts Salt
1 ts Beef Bouillon; Instant 1/4 ts Pepper
2 tb Parsley; Snipped

Cook and stir the meat, onion and the garlic in a Dutch oven until the meat
is brown. Drain off the excess fat. Stir in the undrained mushrooms, and
the remaining ingredients. Heat to boiling then reduce the heat, cover,
and simmer, stirring occasionally, until the lentils are tender, about 40
minutes. Remove the bay leaf and serve.

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FIDDLEHEADS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen Fiddleheads
1 c Water
1 t Lemon juice
1 tb Butter

Cook fiddleheads in the water about 5 to 8 min. Drain.
Add salt, pepper, lemon juice and butter, mix well.

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Title: NOODLES WITH SPICY PORK
Categories: Chinese, Pork
Yield: 6 servings

1 lb Fresh angel hair pasta or
-other very fresh noodles
2 ts Chinese sesame oil
1 1/2 lb Very lean ground pork
4 tb Ginger grated coarse
2 lg Cloves minced garlic
2 ts To 4 ts hot chili sauce
-with garlic
4 ts Reduced sodium soy sauce
4 tb Dry sherry
3 tb Hoisin sauce
1 1/2 c Chicken stock
4 Chopped scallions

Cook noodles according to package directions. Heat
sesame oil in wok or skillet and brown pork. Stir in
ginger and garlic; saute 30 seconds, stirring. Reduce
heat and add chili sauce, soy sauce, sherry and hoisin
sauce; mix thoroughly. Add chicken stock; raise heat
and cook quickly to reduce liquid. Remove from heat,
stir in scallions and mix thoroughly with noodles. Let
stand, covered, 30 minutes to blend flavors. Stir
occasionally.

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Title: Garlic Soup I
Categories: Polkadot, Lisa, Garlic, Soups/stews
Yield: 1 Servings

1 Head garlic, peeled and
-smashed
1 qt Chicken broth
2 md Onions, peeled and sliced
Whole cardomom pods
Some other herbs, if
-desired
4 Eggs separated
Olive oil
Butter
Juice of one lime

Melt 1 tablespoon butter in a skillet. When it quits foaming, add 1
tablespoon of olive oil. Add the garlic and onion and saute until
limp but not browned. Add herbs.

Meanwhile, heat the chicken broth (the original poster here adamantly
specifies no bouillon — for those of you who can remember back that
far, this was the recipe that spawned the “Bouillon is Evil” thread).
Toss in 10-20 cadomom pods. Add the sauteed garlic and onion. Use a
little bit of broth to deglaze the skillet and add that to the broth.
Simmer for half an hour. Remove onions and garlic and press through
a strainer (I zapped them in the food processor) and return to broth.

Whisk a tablespoon of olive oil into the yolks and whisk into the soup
(you’ll probably want to add a bit of the hot broth to the yolks
first). Add the juice of the lime. Whisk a little bit of water into
the egg whites. Just before serving, swirl the broth and add the
whites quickly in a thin stream.

Source: The Internet Cookbook

* The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA

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STORING CANNED FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

If lids are tightly vacuum sealed on cooled jars,
remove screw bands, wash the lid and jar to remove
food residue; then rinse and dry jars. Label and date
the jars and store them in a clean, cool, dark, dry
place. Do not store jars above 95 degrees F or near
hot pipes, a range, a furnace, in an uninsulated
attic, or in direct sunlight. Under these conditions,
food will lose quality in a few weeks or months and
may spoil. Dampness may corrode metal lids, break
seals, and allow recontamination and spoilage.

Accidental freezing of canned foods will not cause
spoilage unless jars become unsealed and
recontaminated. However freezing and thawing may
soften food. If jars must be stored where they may
freeze, wrap them in newspapers, place them in heavy
cartons, and cover with more newspapers and blankets.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: Maharagwe (Spiced Beans in Coconut Milk)
Categories: Main dishes, African, Vegetarian
Yield: 4 servings

1 ea Onion, chopped
1 c Black-eyed peas, cooked
3 ea Tomatoes, chopped
1 1/2 ts Turmeric
1 ts Chili powder
1 tb Cilantro, chopped
1 1/2 c Coconut milk
Oil
Salt

Heat the oil in a large, deep pot. Cook the onion gently until it is
golden soft. Partially mash the cooked peas with a fork then add
ot the cooking onion. Add the tomatoes mix well.

Put in the turmeric chili powder, seasoning half the cilantro.
After that, pour in the coconut milk, stirring to blend all the
ingredients.

Cover the pot leave to simmer for 10 minutes before garnishing with
the remaining cilantro. Serve over rice.

**Use parsley in place of cilantro.

Troth Wells, “The World in Your Kitchen”
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Title: Baked Apple Rice Pudding
Categories: Diabetic, Rice, Desserts, Fruits
Yield: 6 servings

1/3 c Egg substitute 1/2 ts Cinnamon
2 c Pared and cored apples, 2 tb Unsalted margarine,
softened
-finely chopped (2 medium) 1 ts Vanilla
1 1/2 c Cooked white rice 2 Egg whites
1/2 c Pitted dates, snipped 1/4 ts Cinnamon
1/4 c Sugar

Preheat oven to 325 degrees F. Mix together the egg substitute,
apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat
the egg whites until stiff peaks form; fold into rice mixture. Turn
into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on
top. Place casserole in a pan of very hot water (1 inch deep). Bake
at 325 F. about 70 minutes. Serve warm or chilled. If desired,
garnish with fresh apple slices dipped in lemon juice.

Nutrient analysis of 1 serving: 1 starch/bread exchange; 1 fruit
exchange; 185 Calories; 4 g protein; 6 g fat; 31 g carbohydrates; 42
mg sodium; 0 cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo, MD,FACP and
Joyce Daly Margie, MS. Posted by Sandee Eveland

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Title: Vegetable Soup
Categories: soups, vegetables
Yield: 6 servings

1 large, meaty beef bone
1/2 c uncooked rice
2 potatoes, medium
3 carrots, sliced
1 onion, small
1 c green beans, cut up
1 c celery, cut up
1/2 c cabbage, sliced
1/2 c green peas
1 salt
1 black pepper, freshly ground
1 parsley, cut up

Servings: 6

Boil beef bone in water to cover until the meat falls off the bone. Remove
the bone. You should have at least 8 cups of broth and the meat left. Add
rice and boil for 15 minutes, then add remaining ingredients except the
parsley and continue boiling until the vegetables are tender, but not mushy
~- about 20 minutes. Cut meat into more-or-less bite-size pieces, keeping
it hot in the soup. Add parsley and serve into large, deep soup dishes.

From The Gazette, 91/10/02.

Posted by James Lor. Courtesy of Fred Peters.

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