MEDIEVAL ITALIAN STEW (PIE IN A PIPKIN)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Fruits
Italian Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Stew beef — cut in 1/2″ cubes
2 md Onions — chopped
Cooking oil
1/2 c Raisins
1/4 ts Each cloves and cinnamon
1/4 ts Each nutmeg, mace and pepper
1 tb White vinegar — or to taste
Salt — to taste

Brown the beef in a skillet in a small quantity of
oil. Place browned beef *and its juices* in a
stewpot. Add more oil (if necessary) to the skillet;
saute onions until tender and translucent. Add onions
to stewpot. Add raisins and spices to the meat
mixture, along with a small quantity of water
(approximately 1/2 cup). There should be just enough
water to prevent scorching and to help form the gravy.

Bring stew to a boil and reduce immediately to a
simmer. Simmer, covered, until meat is tender (about
1-1/2 to 2 hours). Stir occasionally. Add water as
necessary. When beef is cooked, add vinegar and salt.
Cook a few minutes more.

Carroll-Mann wrote: “This is a recipe I adapted from a
16th century translation of a medieval Italian
cookbook. The recipe is called ”Pie in a Pipkin“
which means (crustless) meat pie in a stewpot. It has
a nice thick gravy and a sweet/tart flavor.”

From: Robin Carroll-Mann in rec.food.cooking.
Electronic format by Cathy Harned.

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Creamy Purple Onion And Basil Dip

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Dips Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cream Cheese — Softened
1/4 cup Fresh Basil; Chopped — OR
4 teaspoons Dried Basil — Crushed
1 cup Sour Cream
1/4 cup Carrot — Shredded
1/4 cup Purple Onion — Chopped
1/4 teaspoon Salt
1/4 teaspoon Black Pepper

Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend
in the sour cream and add the remaining ingredients, blending well.
Cover and chill. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers,
Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats

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Pecan Squares

Recipe By :
Serving Size : 25 Preparation Time :0:45
Categories : Desserts Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– – – – – Crust – – – – –
3 Cups Flour
1/2 Cup Sugar
1 Cup Butter — softened
1/2 Teaspoon Salt
– – – – – Filling – – – – –
4 Eggs
1 1/2 Cups Light or dark corn syrup
1 1/2 Cups Sugar
3 Tablespoons Butter — melted
1 1/2 Teaspoons Vanilla extract
2 1/2 Cups Chopped pecans

In a large mixing bowl, blend together flour, sugar, butter and salt
until mixture resembles coarse crumbs.

Press firmly and evenly into a greased 15x10x1″ baking pan. Bake at 350
degrees for 20 minutes.

Meanwhile, in another bowl, combine eggs, syrup, sugar, butter and
vanilla. Stir in pecans. Spread evenly over hot crust.

Bake at 350 for 25 minutes or until set. Cool on a wire rack.

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Southern-Style Pizza

Recipe By : Cooking Live Show #CL8860
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 flour tortillas
1 cup barbecued pork pull
1 cup grated mozzarella cheese

Preheat oven to 400 degrees F. Place tortillas on a baking sheet. Top each
tortilla with some pork and sprinkle with mozzarella. Bake for 8 to 10 minutes
or until bubbly and tortilla is crisp.

Yield: 4 servings

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CALZONE

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SUE FERGUSON (WVTD97B)
1 1/3 cup water
2 tablespoon Olive oil
2/3 teaspoon Salt
1/2 teaspoon Oregano
4 cup Bread flour
2 1/2 teaspoon Yeast
—–SPINACH FILLING—–
10 1/2 ounce Frozen chopped spinach
Garlic powder
2 tablespoon Olive oil
1 cup Provolone cheese — grated +-
1 cup Mozzarella cheese — grated +-

Remove dough from machine and roll it into circles of approximately 8 inc=
hes. Spread filling on one half of the circle leaving a border around it =
for closing.
Close the >> calzone by folding the unfilled side on top of the filled si=
de and crimping the edges closed with your fingers or a fork. Place on a =
lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly wi=
th olive oil and bake at 500 degrees for 20-30 minutes or until puffed an=
d golden. (I bake them at 485 degrees for 15 minutes in my oven.) =

The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta a=
nd grated mozzarella cheese in each calzone. >> My favorite filling is th=
e following……

SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder un=
til all water has evaporated. (I squeeze out excess liquid first) Mix che=
eses into spinach. You may substitute frozen chopped broccoli for spinach=
=2E

I LOVE these!!! I serve them with a spaghetti sauce that has sausage, pe=
ppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I=
used to eat them at the mall and wish I knew how to make them! Let us kn=
ow what you think! =

This recipe that we use is found in Donna German’s book II.

TTYL Sue Zoji S15 and Hitachi 101 Formatted by Elaine Radis BGMB90B; AP=
RIL ’93

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BROCCOLI AND MUSHROOMS IN OYSTER SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Bunch broccoli in pieces
1/2 lb Mushrooms, sliced
1 T Garlic, minced
1 ea Water or chicken stock
2 T Vegetable oil
2 T Oyster sauce

Clean broccoli. Trim off flowers into bite-size pieces, lightly peel
broccoli stalks and sliced into diagonal medallions. Heat wok on high
add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
When the wok is no longer oily, add a splash of water or chicken stock
and continue to fry, stirring constantly for 3 minutes, replenishing
water/chicken stock whenever wok becomes dry. Toss in mushrooms,
stir, add oyster sauce, stir, cover and simmer at medium heat two
minutes. Serve.

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Title: Crafts for Kids with Food
Categories: Kids
Servings: 6

1 c Flour
1/2 c Salt
2 tb Cooking oil
2 tb Cream of tartar
1 c Water with desired color of
-food coloring

From: Healthy Meals and More

HOMEMADE PLAY DOUGH

Cook the above mixture over medium heat stirring until stiff. Cool and
knead out lumps. Store in airtight container.

FINGER PAINTING

For young children, prepare instant chocolate pudding and let them do
creative finger painting with no danger if some finds its way to their
mouths!

MACARONI PICTURES

Have various shapes of pasta to choose from. Let children glue these onto
colored paper for creative pictures.

PLACE MATS

Let children draw their own pictures on fairly heavy paper. Use clear
contact paper to cover the front and back of the drawing. They now have
their own personal placemat. These make fun presents for Mom and Dad for
special occasions.

CHRISTMAS TREE ORNAMENTS

1 cup cornstarch 2 cups baking soda 1 1/4 cups cold water

Mix and cook over medium heat stirring constantly about 4 minutes or til
mixture thickens into a moist mashed potato-like consistency. Cover with a
cloth while it cools enough to knead it.

Roll out dough and cut into shapes using a straw to put a hole in the top
for a ribbon to hang on the Christmas tree.

Dry 24 hours. Paint with tempera paints.

PAPIER MACHE

Dry laundry starch cold water

Mix the starch and water in equal amounts. Stir completely. Let stand. This
will thicken. Tear newspaper or tissue paper into strips. Dip these strips
into mixture. Shape over a balloon or into a mask shape, figures, animals,
etc. Let dry 3 days or so, depending on thickness. Paint with acrylic
paints.

ARGO DO-IT YOURSELF CLAY THAT’S SAFE FOR KIDS

2 cups baking soda 1 cup Argo Corn Starch 1 1/4 cups water

Mix cornstarch and baking soda, add water, mix. Bring to a boil, stirring
constantly. Thicken to consistency of mashed potatoes. Form clay into
desired shapes, let dry for 36 hours, color with paint or felt-tip marker,
and coat with shellac or clear nail polish.

MMMMM

Almost Marie Callendar’s Potato Cheese Soup

Recipe By : Cook and Tell 25 Jul 96- PE
Serving Size : 8 Preparation Time :0:30
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Cups potatoes — peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half-and-half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 c of water in a large pot.
Simmer about 15 minutes until vegetables are tender. Put in blender and puree
until chunky. Return soup to pot and add half-and-half, butter, and cheese.
Simmer until hot. Do NOT Boil.

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NOTES : “Rita Y. of Mira Loma has used this recipe for some time and finds
this makes a very good soup. Michael S. of Murrieta sent in the same recipe.”

Cape Cod Fish Chowder #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. fresh Haddock
2 Oz. salt pork — diced
2 Medium onions — sliced
1 C. chopped celery
4 Large potatoes — diced
1 bay leaf — crumbled
4 C. milk
2 Tbsp. butter or margarine
1 Tsp. salt
freshly ground black pepper to taste

Simmer haddock in 2 cups of water for 15 minutes. Drain
off and reserve the broth. Remove the skin and bones from the
fish. Saute the diced salt pork in a large pot until crisp.
Remove salt pork and saute the onions in the pork fat until
golden brown.
Add fish, celery, potatoes and bay leaf. Measure
reserved fish broth, plus enough boiling water, to make 3 cups
liquid. Add to pot and simmer 30 minutes. Add milk and butter
and simmer for an additional 5 minutes, or until well heated.
Season with salt and pepper. Makes 8 servings.

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INTRODUCTION TO MEDIEVAL RECIPES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/Tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —-INTRODUCTION TO 1475
RECIPES—————

DE HONESTA VOLUPATE ET VALETUDINE (OF HONEST
VOLUPTUSNESS AND HEALTH) OR VIRTUOUS ENJOYMENT AND
GOOD HEALTH) BY BARTHOLOMAEUS DE PLATINA Printed in
roman Type in Venice 13 June 1475 THE title of
Platina’s work, as is true of many books of the
period, appears in various forms. One variant, De
obsoniis ac honesta voluptate, can be freely
translated as: “On meat dishes and their virtuous
enjoyment.” Platina stresses that his recipes do not
lead to the sin of gluttony. So you can enjoy your
three-inch charcoal-broiled steaks and still feel
virtuous. This book is important not only as the first
printed cookery text, but also as an excellent source
of knowledge of daily life in the mid-fifteenth
century, and particularly for insights into dietary
customs of the time. Platina, I discovered, was not a
cook. He is recorded first as a soldier and later as a
distinguished scholar. In 1474 he presented the
handwritten manuscript of his now famous Lives of the
Popes to Pope Sixtus IV. The original is still in the
Vatican Library. His reward was an appointment to the
extremely important post of Librarian to the Vatican.
How did this scholar come to write a cookbook? The
clue may be found in the book itself, where he
mentions his “good friend Martino” the chef of one of
the Chamberlains to the Pope. They must have become
acquainted at the Vati- can. A manuscript treatise on
food and cookery written by Martino is in the Library
of Congress. It is quite evident that Martino’s
manuscript formed the basis for Platina’s book, for he
says of his friend in Chapter VI, “which cook, by the
immortals, could compare with my companion Martino of
Como, by whom these things I write have for the most
part been considered? You will call him another
Carneades if you hear him discussing extemporaneously
the things put forth here.” Platina’s book is rather
casual in its approach to actual cooking, and the
entries in the long table of contents may not guide
the reader to any hint of a recipe. For instance, the
chapter on edible birds deals with swans and storks,
but only relates their living habits. It must be
remembered, however, that in the fifteenth century the
common people could neither read nor write. Books were
commissioned by rich patrons who collected handwritten
books with elaborate hand-painted illuminations. Any
cookery manuscript would have been a carefully guarded
secret, available only to professionals. I suppose the
student apprentices who had to pay for their training
were sworn to secrecy and learned not by reading but
by working with their masters, who probably couldn’t
write out directions anyway. But Platina, a trained
scholar and experienced writer, turned out a
well-written book by the standards of his time, even
though the recipes lack specific information. What
fascinates me is that so many of the same foods we use
today were being used then in practically the same
way. Platina refers to eggs, pastry, bread and grains,
cheese, all the vegetables, practically all the
fruits, including cherries, grapes and eggs, chicken,
frogs, salted meat, squid, octopus and all our modern
spices. And his chapters of advice concerning
healthful habits seem amazingly timely today, when
exercise and recreation are considered of vital
importance for good health. All of Platina’s recipes
are frustrating, for no quantities are given and no
definite cooking directions appear. You were just
supposed to be a “born cook” in those days. Have a
look at these old recipes, but, for goodness sakes,
don’t try them unless you are the gambling type. Use
the modern versions–I can guarantee them, for we have
eaten them one and all. Source: Pepperidge Farm
Cookbook, by Margaret Rudkin —–

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