Butterscotch Biscuits (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz SR flour
4 oz Margarine
1/2 ts Salt
1 Egg, beaten
8 oz Brown sugar
1 t Vanilla essence

Set oven to 350F or Mark 4. Grease a baking sheet.
Melt the sugar, margarine and vanilla essence together
in a saucepan very gently over a low heat. Remove from
the heat. When the mixture has cooled add the beaten
egg and mix together. Sift the flour and salt into a
bowl. Make a well in the centre and pour in the cooled
egg/fat/sugar mixture. Knead into a stiff dough. This
will be fairly dry, but it needs no extra moisture.
Roll out the dough on a floured surface into 1/2 inch
thickness and cut out the biscuits with a 2 inch
biscuit cutter. Place on the baking sheet with
sufficient space to allow them to spread. Bake for 20
minutes until light golden in colour.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Title: KONIGSBERGER KLOPSE (KONIGSBERG MEATBALLS)
Categories: German, Beef, Meats, Main dish
Yield: 4 servings

————————-MEATBALLS————————-
1 ea Hard Roll
3/4 c Water
1 lb Ground Beef; Lean
1 ea Bacon; Strip, Diced
4 ea Anchovy Fillets; Diced
1 ea Onion; Small, Chopped
1 ea Egg; Large
1/2 ts Salt
1/4 ts Pepper; White

—————————BROTH—————————
6 c Water
1/2 ts Salt
1 ea Bay Leaf
1 ea Onion; Small, Peeled, Halved
6 ea Peppercorns

—————————GRAVY—————————
1 1/2 tb Butter or Margarine
1 1/2 tb Unbleached Flour
1 tb Capers
1 ea Lemon Juice; Of 1/2Med.Lemon
1/2 ts Mustard; Prepared
1 ea Egg Yolk; Large
1/4 ts Salt
1/4 ts Pepper; White

Meatballs:
Soak the roll in the water for about 10 minutes.
Squeeze it dry; place in mixing bowl with the ground
beef. Add the bacon, anchovy fillets, onion, egg,
salt and pepper. Mix thoroughly. Prepare broth by
boiling the water, seasoned with salt, bay leaf,
onion, and peppercorns. Shape the meat mixture into
balls about 2 inches in diameter. Add to the boiling
broth and simmer over low heat for 20 minutes. Remove
meatballs with a slotted spoon, set aside, and keep
warm. Gravy:
To prepare gravy, heat butter in a frypan and stir in
flour. Cook for 3 minutes, stirring constantly.
Slowly blend in 2 cups of reserved broth. Add the
drained capers, lemon juice, and mustard. Simmer for
5 minutes. Remove a small amount of the sauce to blend
with the egg yolk. Stir egg yolk back into the sauce.
Season with salt and pepper. To Serve:
Place reserved meatballs into the gravy and reheat if
necessary. Serve on a preheated platter.

—–

Beefy Polenta Casserole

Recipe By : Betty Crocker Meat and Potatoes (#109)
Serving Size : 4 Preparation Time :0:00
Categories : Beef Casseroles
Edith – Like Edith – Try
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c cornmeal
1/2 c water — cold
1 1/2 c water — boiling
1/4 tsp salt
1/2 c cheddar cheese, lowfat — shredded
1/2 lb extra lean ground beef
10 oz spinach
14 oz spaghetti sauce
1/2 tsp marjoram
1/2 c cheddar cheese, lowfat — shredded
2 whole tomatoes — chopped

Grease square baking dish, 8x8x2 inches. Mix cornmeal and cold water in 1
1/2-quart saucepan. Stir in boiling water and salt. Cook over
medium-high heat, stirring constantly, until mixture thickens and boils;
reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove
from heat. Stir in parmesan cheese until smooth. Cool 5 minutes. Spread
on bottom and 1 inch up sides of pan. Cover and refrigerate at least 4
hours until completely firm.
Heat oven to 350F. Bake cornmeal mixture uncovered in pan 15 minutes.
Cook beef in 10-inch skillet over medium heat about 5 minutes, stirring
frequently, until brown; drain. Stir in spinach, spaghetti sauce and
marjoram.
Spoon beef mixture intol polenta shell. Cover and bake 25 to 30 minutes
or until heated through. Sprinkle with mozzarella cheese. Bake uncovered
about 5 minutes or until cheese is melted. Let stand 10 minutes before
cutting. Sprinkle with chopped roma tomatoes, if desired.

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NOTES : original recipe had parmesan and mozzerella. I changed to cheddar.

Cold Oriental Noodles with Peanut Sauce

Recipe By : Vegetarian Pleasures
Serving Size : 4 Preparation Time :0:00
Categories : Asian Pasta
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound spaghetti
1/4 cup sesame oil
1/2 cup natural style creamy peanut butter
1/3 cup tamari soy sauce
3 tablespoons sherry
1 tablespoon water
1 1/2 tablespoons rice wine vinegar
1 tablespoon vegetable oil
1 tablespoon light brown sugar — firmly packed
3 cloves garlic — finely minced
1 teaspoon ginger root — minced
1/2 teaspoon red pepper flakes — crushed
1 cucumber — peeled and sliced
4 scallions — thinly sliced

Cook the spaghettini al dente. Drain and rinse under cold water. Drain very
well again. With your hands, toss the noodles with half of the sesame oil.
Cover and chill until ready to combine with the peanut sauce, or up to 24
hours.

To make the peanut sauce, combine the remaining sesame oil with all the other
ingredients except the cucumber and scallion. Beat until well mixed. The sauce
can be kept in the refrigerator, covered, for up to 24 hours before serving.

Just before serving, gently toss the noodles with the sauce, cucumbers and
half the scallions. Garnish with the remaining scallions.

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Nutr. Assoc. : 0 0 4399 0 0 0 0 0 0 0 0 0 0 0

Dried Cranberry Pilaf

Recipe By : Nathalie Dupree, TVFN
Serving Size : 6 Preparation Time :0:25
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 stick butter
1 large onion — chopped
2 cups basmati rice
1/2 cup dried cranberries
4 cups fresh or canned chicken stock or broth
Salt and freshly-ground black pepper
1/4 cup finely chopped fresh parsley

In a large saucepan melt butter over medium heat. Add onion and cook until
soft, 5 minutes. Add rice and stir until translucent, 2 to 3 minutes. Add
cranberries and stock and stir well. Bring to a boil, reduce heat, and simmer
until tender, about 18 minutes. Season to taste with salt and pepper. Stir in
parsley just before serving. Yield 6 to 8 servings

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Spaghetti with Bacon Sauce kjcd19b

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounce Spaghetti — cooked
Green onions tops — chopped
Bacon — diced
Eggs — beaten
2 tablespoon Olive oil
1/2 cup Parmesan — grated (up to 3/4c)
1/8 teaspoon Hot prpper flakes or cayenne

In Skillet, cook bacon until crisp. Add oil and hot pepper flakes and
continue cooking for a few mins. Add green onion. Cook until onion is tender.
Remove from heat. In serving bowl, mix in eggs. Pour bacon mixture over
spaghetti; toss. Toss in parmesan.

Converted by MMCONV vers. 1.00

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Tomato Mushroom Soup

Recipe By : Garden-Fresh Recipes
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Fresh Mushrooms, Thinly Sliced
6 Tablespoons Butter or Margarine — Divided
2 Medium Onions — Minced
1 Clove Garlic — Minced
2 Carrot — Chopped
3 Celery Ribs — Finely Chopped
3 Tablespoons All-Purpose Flour
8 Cups Beef Broth
2 Tomatoes, Peeled And Chopped
1 Can Tomato Sauce — 15oz
1 Teaspoon Salt
1/2 Teaspoon Pepper
3 Tablespoons Minced Fresh Parsley
Sour Cream, Optional

In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter
until tender. Remove mushrooms; set aside. In the same kettle, saute onions,
garlic, carrots and celery in remaining butter until tender. Stir in flour
until smooth. Add broth, tomatoes, tomato sauce, salt, pepper and half of the
mushrooms. Simmer, covered about 30 minutes. Add parsley and remaining
mushroom; simmer 5 minutes longer or until heated through. Garnish each
serving with a dollop of sour cream if desired.

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INDIAN-STYLE STUFFED BAKED POTATOES WITH BELL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chutney:
3 Red bell peppers
1/2 c Tomato-vegetable juice or
Water
1/4 c Chopped cashew nuts, pan
Toasted
1/8 ts Cayenne pepper
Salt to taste
Potatoes and Vegetables:
4 md Baking potatoes
4 Carrots, scrubbed and sliced
1/2 inch thick
2 Zucchini, halved and sliced
1/2 inch thick
3 Yellow bell peppers, seeded
And cut lengthwise in strips
Drizzle olive oil or spray
1/2 c Chopped cilantro
2/3 c Shredded soy cheese
1 1/2 ts Minced jalapeno peppers
(more or less to taste)
1/2 ts Salt (optional)
Black mustard seeds (opt)

Chutney: Combine chutney ingredients in a food
processor and puree until smooth. Set aside.

, croll, uit ? Potatoes and vegetables:
Preheat oven to 400 degrees. Prick potatoes and back
for 1 hour. Place carrots and zucchini and bell pepper
on a non-stick baking tray or trays lined with
parchment. Drizzle or spray with oil and toos to
cover. Bake vegetables about 45 minutes, turning once,
until tender and browned.