SWABIAN POCKETS (MAULTASCHEN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 c Flour
4 Eggs
Salt
Filling:
1 tb Butter
6 Strips medium-lean bacon,
-cut into cubes
3 md Onions, diced
1/4 lb Fresh sausage meat (from
-sweet Italian sausage
Preferably)
1 Hard roll, without crust,
-and best when stale
1/2 lb Cooked spinach
1/2 lb Ground meat or lightly
-smoked farm sausage
1 c (bauernbratwurst) or
-leftover roast, stew meat,
-etc.,
Diced
3 Eggs
3 tb To 4 tb chopped fresh
-parsley
Salt and freshly ground
-black pepper
Grated nutmeg
1 Egg
3 tb Canned milk

Certainly if anyone were to insist that ‘Maultaschen’ were the most
delicious of all Swabian specialties, I[ÿrst Scharfenberg] would hardly
be prepared to deny it. In fact, as indicated earlier, I suspect that
‘Maultaschen’ would have very good chances in a four-way international
competition with ravioli, won tons, and pirogi for the championship of the
Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division.
It has been said that ‘Maultaschen’ were originally invented in order to
allow Swabians to keep eating meat during Lent by concealing it beneath the
pasta shell and amidst the spinach filling from the eye of the parish
priest (if not the omniscient Deity Himself). The following recipe is
typical but far from definitive, especially where the ingredients for the
filling are concerned. Feel free to use whatever you have on hand or
whatever your fancy (or your conscience) dictates. Dough: enough beef stock
or salted water to cook the ‘Maultaschen’ Combine the flour, eggs, and salt
in a bowl and mix to make a pasta dough. Then add a little water and knead
until it has a firm but elastic consistency. To make the filling, melt the
butter in a skillet and fry the bacon with the onions until both are quite
translucent. Combine the bacon mixture with the sausage meat. Moisten the
hard roll in water, press dry, and put through the meat grinder (better
than the food mill or food processor), along with the bacon mixture, cooked
spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold
in the eggs, parsley, and seasonings; mix together. The filling should be
very spicy indeed. On a board that has been sprinkled with flour, roll out
the dough into rectangular sheets (about twice as wide as you want your
‘Maultaschen’ to be). Take a tablespoon measure and put little dabs of
filling at equally spaced 3-inch intervals all down the middle of one side
of the sheet of dough. Mix together the egg and canned milk and apply it to
the spaces in between, the outer edge and the fold line. Fold the plain
half of the sheet of dough over to cover the filling, press down firmly on
the spaces around the little packets of filling, and use a pastry wheel or
knife to separate the packets into 3-inch square or diamond-shaped
‘Maultaschen’. The process is similar to making ravioli. Cook thoroughly in
beef stock or boiling salted water for about 10 to 15 minutes, dpeending
upon the size of the ‘Maultaschen’. They’ll bob up to the surface when
they’re done; remove them with a slotted spoon and allow to drain. Serving
suggestions: Cut an onion or two into half-rings, fry in butter until
golden brown amd empty the contents of the skillet over the ‘Maultaschen’
on the serving dish. Serve with slippery potato salad or a mixed green
salad. Swabian Won Ton Soup: Serve a couple of ‘Maultaschen’ in a bowl of
hearty beef broths; garnish liberally with finely chopped onion. Swabian
Fried Won Tons: Allow the boiled ‘Maultaschen’ to cool, then cut into
strips. Saute in a skillet until crisp on the outside. Serve with potato
salad. Maultaschen Croque Monsieur: Arrange several portions in an
ovenproof casserole, cover with boiled ham and a couple of slices lof
cheese, and heat in the oven until the cheese reaches the desired
consistency. Serve with green salad. From: THE CUISINES OF GERMANY by
Horst Scharfenberg, Simon Schuster/Poseidon Press, New York. 1989 Posted
by: Karin Brewer, Cooking Echo, 7/92

– – – – – – – – – – – – – – – – – –

Crock Pot Quick Breads and Cakes (Info)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Information Breads
Slow Cooker Main Dishes
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Set of instructions

Breads Cakes : There are a few tricks to
remember when “baking” in one of these pots. First, turn the control to
HIGH (or to the setting which is equivalent to the HIGH used in the
recipes). The LOW setting is too low to give breads and cakes the texture
you expect. : With breads, remember to cover the container with a lid
or foil. Tie the lid or foil onto the container and place the container on
a meal rack or trivet inside the pot. If you don’t have a metal rack or
trivet to fit your slow cooker, crumple foil and place it in the bottom of
the pot to support the baking container. Pour 2 cups of hot water around
the container to provide steam for cooking the bread. : When using a
deep fryer type of slow cooker, check frequently to make sure the water
hasn’t evaporated. Add more water if needed. : In general, it is not a
good idea to remove the lid or foil from the bread container during the
first 2 hours of cooking. After that, check the bread by inserting a
toothpick in the mixture. If the toothpick comes out clean, the bread is
done. : When using a standard cake mix, the procedure is slightly
different. Cakes are “baked” in a pan set directly on the bottom of the
slow cooker, similar to the way you would do it in an oven. [You do???
–KL] : It is not necessary to use a trivet or water. Instead of
covering the uncooked cake mixture with foil or a lid, cover the top with
four or five layers of paper towels. Because there is more mosture in a
slow cooker than in an oven, it is necessary to compensate for this with
the paper towels to help absorb the moist top of the cake mix. Also, leave
the lid of your slow cooker slightly open to let extra moisture escape. :
The type and kind of container to use for breads and cakes will depend on
the size of your pot. The following containers hold equivalent amounts of
batter, and so will substitute for each other: Coffee can, 2 lb
two coffee cans, 1 lb Mole, 6-7 cup capacity baking dish, 1 1/2
quart Three vegetable cans, 16 oz Souffle dishes and springform pans
also work, when they fit in the pot. Source: Crockery Cookery, by
Mable Hoffman (c) 1975 Still being printed as of 2/1989, so it may still
be in print. Bantam Books.

– – – – – – – – – – – – – – – – – –

RICH BOILED FRUIT CAKE FROM MARY KILLEN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
6 oz Margarine
6 oz Sugar
4 oz Currants
4 oz Raisins
4 oz Sultanas
1 t Mixed spices
1 t Baking soda
1/2 ts Ground ginger
1/2 pt Water
2 Large eggs

Place margarine, sugar, fruit and water into saucepan. Bring to a
boil and simmer for approximately 10 minutes. Leave to cool. Sieve
flour, spices, and baking soda and add to contents of saucepan. Beat
eggs into mixture and pour into a greased and lined 7″ square
baking pan. Bake at 160C (320F, gas mark 3) for 75 minutes.

– – – – – – – – – – – – – – – – – –

Title: Boston Baked Beans
Categories: Side dish
Yield: 8 servings

2 c Navy beans, picked over
-and rinsed
1 T Canola or safflower oil
1/3 c Fruit-sweetened catsup
1/4 c Unsulphured molasses
3 T Tamari (soy sauce)
1 T Dried mustard
1 t Fine sea salt

From “May All Be Fed,” John Robbins. Morrow, 1992, $23.

Put the beans into a large bowl and add enough water to cover by two
inches. Put the bowl in a cool place and let the beans soak for 6-12
hours. Drain and rinse the beans. Put the beans in a large pot and add
enough fresh water to cover by 2 inches. Cover and bring to a boil
over medium-high heat then immediately reduce the heat and simmer
until the beans are tender, 45 minutes to 1 1/2 hours, depending on
the age of the beans. Drain the beans, reserving the cooking liquid.
Put the beans in a 2-quart baking dish. Preheat the oven to 300’F.

Heat the oil in a large skillet over medium heat. Add the onion and
cook until softened, about 6 minutes.

Stir the onion into the beans, along with the remaining ingredients.
Add enough of the cooking liquid to barely cover the beans. Bake
covered, until all of the liquid is absorbed, 1-1 1/2 hours. Serve hot

Makes 3-4 main dish servings or 6-8 side-dish servings.

MMMMM

From: Michelle Dick

Proper Hot Chocolate (updated for the 90s):

Pour a cup of evaporated skimmed milk (either straight or cut half
with skimmed milk) in a microwave safe container. Nuke for under a
minute until hot and fragrant (do not boil). In cup you will drink
from, put in Droste cocoa and sugar (to your personal taste) and mix.
Add just a little of the heated milk and whisk till smooth. Then,
using a hand blender, beat the remaining milk until frothy (if you use
a good aerating blender (like the Braun) you can approximate a steamed
milk very well). Add frothy milk to the chocolate slurry and blend.
Drink immediately.

Additions:

A little vanilla or brandy is also dandy. And butterscotch Shnapps is
out of this world.

MANGO PAPAYA CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Mangoes, peeled, seeded, cut
-into 1/2 inch pieces
2 md To 3 md papayas, peeled,
-seeded, cut inot 1/2 inch
-pieces
1 c Cider vinegar
1 c Packed brown sugar
1/2 c Raisins
2 tb Finely chopped fresh peeled
-ginger
1 t Finely chopped garlic
1 t Finely chopped fresh hot
-chillies
1 t Ground allspice
1 tb Salt

Measure fruits to yield 7 cups. Place in a large
cooking pot. Add vinegar; bring to boil over high
heat. Reduce heat, simmer for 10 minutes, stirring
occasionally. Stir in remaining ingredients; simmer
for about one hour, until mango in tender, stirring
occasionally. Transfer chutney to a bolw; cover;
refrigerate. Store for 2-3 days before using. For
longer storage, ladle into hot sterilized jars with
lids and store in cool dark place. Makes 4 cups.

Origin: Appeal, Spring issue Shared by: Sharon Stevens.

– – – – – – – – – – – – – – – – – –

Apple Bagel Broil

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cinnamon raisin bagel (or your choice) — split
1 teaspoon butter or margarine
1/2 apple — sliced
cinnamon sugar — optional
2 slices American cheese (or your choice)

Lightly toast bagel and spread with butter or margarine while still hot. Top
each bagel with apple slices and sprinkle with sinnamon sugar. Place cheese
slices on each bagel and broil until cheese is bubbly. Makes 2 half bagels.

– – – – – – – – – – – – – – – – – –

Chilled Tomato Soup (Awsome)

Recipe By : diane@keyway.net
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Med Firm Ripe Tomatoes (3 Cups) — Chopped Pureed
1 C. sour cream
1/2 C. milk
3 Tbsp. fresh lemon juice — strained
2 Tbsp. tomato paste
1 Tbsp. olive oil
3 Tbsp. finely chopped fresh parsley
1 1/2 Tsp. salt
1/4 Tsp. freshly ground black pepper
1 Small cucumber
1 Small ripe avocado — seeded,
peeled and mashed to smooth paste
1 Pinch dill
1 Pinch lemon herb seasoning

Beat pureed tomatoes, sour cream, milk, lemon juice,
tomato paste and oil together with a whisk or spoon until well
blended. Stir in parsley, salt, pepper and other seasonings.
Taste! Cover tightly with foil or plastic wrap and refrigerate
at least 2 hours until thoroughly chilled.
Peel cucumber. Slice lengthwise in half. Scoop out
seeds. Cut into 1/4-inch; dice and set aside.
To serve, beat the pureed avocado into the chilled soup
and taste for seasoning.
Ladle into chilled tureen or individual bowls.
Serve at once with chopped cucumbers. Serves 4.

This is Wonderful Wonderful

– – – – – – – – – – – – – – – – – –

Charred Tomato Jalapeno Vinaigrette

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3608
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole tomatoes
2 jalapeno peppers
2 tablespoons olive oil
2 tablespoons red onion — diced
1 tablespoon garlic — minced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon rice wine vinegar
1 cup olive oil
1 tablespoon sesame oil
2 tablespoons basil chiffonnade
1 tablespoon Ancho chile powder
salt
freshly ground black pepper

As soon as the snapper comes off the grill, sprinkle it with the vinaigrette
(which has to be at room temperature). The vinaigrette heats up on the fish
and all the flavors spring to life.

Brush the jalapenos and tomatoes with olive oil, and cook on the grill until
the skin is charred. Let the peppers and tomatoes cool and then coarsely
chop the tomatoes and slice the jalapenos thin.

In a large mixing bowl combine the remaining ingredients, including the salt
and pepper to taste, with the jalapenos and tomatoes, and whisk until
blended. Bring to room temperature before serving.

Spoon the vinaigrette, to taste, over the fish as soon as you take it off
the grill and serve immediately.

Yield: 2 cups

– – – – – – – – – – – – – – – – – –

Title: Chocolate Dream Pie
Categories: Pies, Desserts
Yield: 1 servings

2 Envelopes DREAM WHIP (R)
Whipped Topping mix
2 3/4 c Cold milk
2 pk JELL-O (R) Chocolate Flavor
Instant Pudding
1 9-inch prepared pie shell
1 ts Vanilla

1>. Prepare whipped topping mix per package directions in a large
mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. 2>. Whip,
then beat at high speed for 2 minutes, scraping bowl occasionally.
3>. Spoon into pie shell. Chill at least 4 hours.

MMMMM