HAGGIS #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stomach bag and pluck (heart
Liver and lights of a sheep
-(You can substitute a
-Selection of organ meats)
2 Onions — peeled
2 c Pinhead oatmeal — (Irish
-oatmeal)
1 2/3 c Suet
Salt pepper
-trussing needle and fine
– stirng

Thoroughly wash the stomach bag in cold water. Turn
it inside out and scald it, then scrape the surface
with a knife. Soak it in cold salted water overnight.
Next day remove the bag from the water and leave it on
one side while preparing the filling. Wash the pluck.
Put it into a pan, with the windpipe hanging over the
side into a bowl, to let out any impurities. Cover the
pluck with cold water, add 1 teaspoon of salt and
bring the water to a boil. Skim the surface, then
simmer for 1 1/2 to 2 hours. Meanwhile parboil the
onions, drain, reserving the ligquid, and chop them
roughly. Also tpast the pinhead oatmeal until golden
brown. Drain the pluck when ready and cut away the
windpipe and any excess gristle. Mince half the liver
with all the heart and lights, then stir in the
shredded suet, the toasted oatmeal and the onions.
Season well with salt and pepper. Moisten with as much
of the onion or pluck water as necessary to make the
mixture soft. With the rough surface of the bag
outside fill it just over half full, the oatmeal will
swell during cooking, and sew the ends together with
the trussing needle and fine string. Prick the bag in
places with the needlw. Place the haggis on and enamel
plate and put it into a pan of boiling water. Cover
the pan and cook for about 3 hours, adding more
boiling water when necessary to keep the haggis
covered. Serve with the traditional accompaniment of
Tatties-an’Neeps. (Mashed potatoes and mashed turnips.)

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Orange Oatmeal Cookies

Recipe By : Oprah
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Fruits
Low Calorie Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Whole Egg Whites
1 Banana
1/2 Cup Orange Juice, Frozen Concentrate — thawed 1/2
Cup Honey
1 1/2 Cups Oatmeal
1 Cup Flour — All-Purpose
1 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/4 Cup Walnuts — chopped
1/2 Cup Golden Raisins
1/2 Teaspoon Orange Zest

Preheat oven to 350. Place egg whites, banana, and orange juice in
blender, blend 60 seconds or until banana is incorporated. Pour into
large mixing bowl, and add honey. Put in oatmeal and flour and mix.
Add baking soda and cinnamon. Mix ingredients using a wooden spoon.
Aflter the flour is mixed in add walmuts, raisins and orange zest.
Teaspoon prepared cookie dough onto a cookie sheet sprayed with Pam.
Bake for 10 – 12 minutes until cookies are brown.

Calories per Cookie – 55.9
Total Fat per cookie – .4
6%CFF

PUREE OF TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Virgin olive oil
1 md Onion
– peeled and roughly diced
1/2 tb Minced garlic
2 lb Plum tomatoes,pref. overripe
1 c Dry white wine
3 tb Chopped fresh herbs
– any combination of Basil,
– Oregano, Thyme Marjoram
Salt — to taste
Freshly ground pepper
– to taste

HEAT THE OLIVE OIL in a 3-quart heavy stock pot over
low heat. Add the onions and cook slowly, without
coloring, for about 7 minutes. Add the garlic,
tomatoes, white wine and herbs. Cover and cook over
low heat about 30 minutes, breaking up the tomatoes
with a wooden spoon as they soften. Strain and reserve
the liquid. Place the tomatoes in a blender or
processor and puree until very smooth. Add the
reserved liquid to the tomato puree and pass the soup
through a strainer to remove the tomato skins and
seeds. Taste for salt and pepper.

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Title: Almond macaroon cherry pie
Categories: Pies
Yield: 6 servings

MMMMM————————FOR THE PIE—————————–
1 Pie shell, 9 inch, unbaked
1/2 ts Cinnamon
1 ts Lemon juice
21 oz Cherry pie filling
1/8 ts Salt (optional)

MMMMM———————-FOR THE TOPPING—————————
1 c Coconut
1/4 c Sugar
1/4 c Milk
1/4 ts Almond extract
1/2 c Almonds, sliced
1/8 ts Salt (optional)
1 tb Butter, melted
1 Egg, beaten

Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie
pan. In large bowl, combine pie filling, cinnamon, salt and lemon
juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
Meanwhile, combine all topping ingredients in medium bowl and mix
until blended. Remove pie from oven after 20 minutes, spread topping
evenly over surface, and return pie to oven. Bake an additional 15 to
30 minutes, or until crust and topping are golden brown.

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TURKEY GUMBO (FRANZ)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Lawrence Franz
1 Turkey carcass
2 Turkey legs or thighs
1/2 c Bacon grease
1/2 c Cooking oil
1 c Flour
8 Ribs celery, chopped
3 Large onions, chopped
1 Bell pepper, chopped
2 Cloves garlic, chopped
1/2 c Chopped parsley
1 lb Okra, sliced
1 c Smoked sausage, sliced
1/2 c Worcestershire sauce
Tabasco sauce to taste
1 cn (12 oz.) tomatoes
1 1/2 tb Salt
4 Slices bacon, cut in 1-inch
-pieces
2 Bay leaves
Cayenne to taste
1 t Brown sugar
1 tb Lemon juice
4 c Rice, cooked

Crack the turkey carcass into several pieces. Place
the turkey carcass and legs in a soup kettle with 3
quarts of water and 1 teaspoon salt. Boil for 1 hour.
Remove the carcass and legs and cool. Remove the meat
from the bones and discard the bones. Reserve the
stock and meat. In a heavy dutch oven over medium
heat, heat the grease and oil. Add the flour, stirring
constantly, and cook until dark golden brown. Add the
celery, onion, bell pepper, garlic, and parsley. Cook
for 15 to 20 minutes, stirring constantly. Add the
okra and sausage and continue cooking for 5 minutes.
Add 2 quarts of the turkey stock and 2 quarts of
water, Worcestershire sauce, Tabasco sauce, tomatoes,
salt, bacon, bay leaves, and cayenne. Simmer, covered,
for 2-1/2 to 3 hours, stirring occasionally. Add the
turkey meat and simmer for 30 minutes. Just before
serving, add the brown sugar and lemon juice. Serve
in heated gumbo bowls over rice. (wrv)

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SHAWARMA

Recipe By : Al Baab
Serving Size : 8 Preparation Time :0:00
Categories : Main Course–Poultry Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef, lamb or chicken — very thinly sliced
Marinade:
1 cup yogurt
2 tablespoons lemon juice
4 cloves garlic — minced
1/2 teaspoon hot pepper sauce
1 tablespoon vinegar
1 tablespoon onion — finely minced
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon ground mace
1/2 teaspoon salt

Combine all marinade ingredients. Add meat and marinate overnight.

Place the marinated meat in a barbeque cage and cook over hot coals for 15
minutes. Combine tahini (sesame paste), clove of garlic, lemon juice and
parsley until it is of a creamy texture, Add water if necessary. Place the
cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini
mixture as desired.

OK, now here’s how I made them: I followed the instructions exactly until
cooking time. I used chicken (hubby doesn’t like lamb), drained it from the
marinade, spread the chicken out on my slotted broiler pan (so the juices
could drip down). Broil about 3 minutes, stir the chicken around a bit and
continue broiling until cooked through. I did not make the tahini
sauce–instead I used homemade buttermilk salad dressing. We used to eat at
this place in Dhahran called Babba Habbas, and buttermilk dressing came
closest to tasting like their sauce.

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NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon
layers of meat (lamb, beef or chicken) place on a spit and topped off with an
onion and lemon. The spit is placed vertically in front of an open flame.
As the meat cooks it is turned. The shawarma chef takes his sharp knife in
hand and cuts off paper thin slices of cooked meat which drop into a waiting
tray below. The cooked meat, salad and yogurt or hot sauce are placed in the
pocket of pita bread or on a long toasted roll. Delicious!!!!!

JUMBO LUMP CRAB SALAD WITH CITRUS, GINGER AND SOY VINAIGRETTE

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vinaigrette:
2 tablespoons chopped shallots
2 tablespoons chopped ginger
6 ounces rice wine vinegar
2 ounces soy sauce
1 ounce sesame oil
8 ounces extra virgin olive oil
2 oranges, — juiced
2 limes, — juiced
Salad:
1/2 cup Wakame Seaweed
1 cucumber, thinly sliced
1 package alfalfa sprouts
1 1/2 tablespoons julienned
2 cooked Dungeness Crabs, — cleaned
3 scallions

VINAIGRETTE:
In jar combine all ingredients. Cover tightly and shake vigorously. Set
aside until ready for use.

SALAD:
In a bowl filled with warm water soak seaweed until soft. Dice after
softening. In a large bowl
combine cucumbers, seaweed, sprouts, ginger, crab and vinaigrette, being
careful not to break up
the crabmeat. Place salad in mounds on a plate and garnish with scallion

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ZUPPA DI RISO E PECORINO ROMANO (RICE PECORINO ROMANO SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Arborio Italian rice
5 oz Pecorino Romano cheese
– flaked
1 sm Cabbage — julienne
1 sm Onion — finely chopped
1 sm Carrot — finely chopped
1 Celery stick — finely chopped
1 cl Garlic — finely chopped
Extra virgin olive oil
Salt
Fresh ground black pepper

In a saucepan, saute the onion in a bit of oil over medium high heat until
transparent. Then add the celery, carrot and garlic, and cook for 2
minutes. Add the cabbage and cook the vegetable mixture for a few minutes.
Then cover with hot water, season with walt and pepper, and simmer
uncovered for 45 minutes. Add the rice and cook for 15 minutes longer. Add
the cheese, stir gently and turn off the heat immediately. Cover and let
stand for 5 minutes before serving.

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Title: Iranian Relish
Categories: Sauces
Yield: 6 servings

Stephen Ceideburg
1 c Diced carrots
1/4 c Shredded and diced @cabbage
1/2 c Diced Japanese eggplant
2 c Peeled and diced cucumber
1 c Diced onions
1/4 c Diced garlic
1 c Diced red or green bell
-pepper
1 c Diced celery
1 c Mixed fresh herbs, minced *
2 tb Salt
4 To 6 cups red wine vinegar

* parsley, mint, tarragon, basil, chives

My friend Giti Hormozyari served me this refreshing mixture with a
slice of bread and a glass of iced tea on a hot, July day. I was
exhausted, ready to faint from the heat and this revived me
completely. Traditionally, it is served with meats but it is
wonderful straight out of jar with bread. The large quantity of mixed
herbs sets it apart from a usual relish.

Mix the vegetables, herbs and salt together, cover with the vinegar.

Refrigerate at least 25 days before using. If you omit eggplant, the
relish will ready in 3 or 4 days.

Makes 6 to 7 cups.

PER TABLESPOON: 2 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0
mg cholesterol, 116 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg

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Title: Cape Breton ‘pork Pies’
Categories: Tarts, Scottish, Nova scotia, My
Yield: 1 servings

MMMMM————————TART SHELLS—————————–
1 c Butter
4 ts Icing sugar; confectioner’s
2 c Flour

MMMMM————————–FILLING——————————-
2 c Dates; chopped
1 1/2 c Brown sugar
1 c -Water
Lemon juice

“How these little tarts got their name remains a mystery to us. It
could be that pork fat was once used as the shortening or it just
moght be a reflection of the wonderful Cape Breton sense of humor.”

Tart Shells: Cut the butter into the flour; add the suga rand knead
until well blended. Press small amounts of dough into small muffin
tins. Press small amounts of dough into small muffin tins. Bake in a
425F oven for 10 minutes. When cool fill with the following:

Filling: Simmer the above ingredients until the dates are of soft
consistency. Cool; then fill the tart shells. Ice with butter icing.

Source: _Out of Old Nova Scotia Kitchens_

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