HUNGARIAN POTATO AND EGG CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Potatoes (approx. 2 lbs)
1 Onion, chopped
2 tb Oil
1 c Sour cream
1 1/2 ts Salt
1/4 ts Pepper
2 Eggs, boiled sliced
2 tb Dry bread crumbs
Paprika

Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add
potatoes. Heat to boiling. Reduce heat. Cover and cook until tender.
Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil,
sour cream, salt and pepper. Peel potatoes and cut into 1/4 inch slices.
Gently mix potatoes and sour cream mixture. Arange half the potatoes in
greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole. Arrange eggs
on top and add remaining potatoes. Sprinkle with bread crumbs and paprika.
Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
Garnish with snipped parsley if desired.

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Title: Granny’s Broth (Cawl Mamgu) Welsh
Categories: Soups
Servings: 4

2 lb Best end of neck Welsh lamb 1 ea Small swede (Turnip)
1/2 lb Carrots 1 lb Potatoes
2 ea Large leeks 1 oz Parsley
1/2 oz Flour 1 x Salt and pepper

Put the meat into the saucepan, cover with cold water, add salt and pepper,
bring slowly to the boil and skin carefully. (This can be done the night
before and the fat allowed to set on the surface. This makes it easier to
skim off.)

Then add the carrots (cut in half), the swede (sliced) and the white of the
leeks, and simmer gently for 2 – 2 1/2 hours.
Add the potatoes (cut in four) and continue to simmer for another 30
minutes.

When the potatoes are almost cooked, thicken with flour and a little water.

Lastly, add the green of the leeks and parsley (chopped) and simmer for
further 10 minutes and serve in basins while hot.

Cawl was the dish most commonly served for dinner on the farm during the
winter months in th ecounties of South and West Wales.

The broth itself would be served in basins or bowls, with bread, and the
meat and vegetables served as a second course.

Croeso Cymreig

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Title: DYRESTEG (ROAST VENISON W/GOAT CHEESE SAUCE)
Categories: Norwegian, Meats, Main dish
Yield: 6 servings

3 1/2 lb Boneless haunch of venison
-or reindeer
3 tb Butter; softened
Salt pepper
1 1/3 c Beef stock
1 tb Butter
1 tb Flour
2 ts Red currant jelly
1/2 oz Brown Norwegian goat cheese;
-(Gjet”st), finely diced
1/2 c Sour cream

Preheat oven to 475øF.
Tie the roaast up neatly at 1/2″ intervals with kitchen cord so that
it will hold it’s shape while cooking. With a pastry brush, spread the
softened butter evenly over the meat. Place the roast on a rack in a
shallow open roasting pan and sear it in the hot oven for about 20
minutes. When the surface of the meat is quite brown, reduce the heat
to 375øF and sprinkle the roast generously with salt and pepper. Pour
the stock into the pan and cook the roast, uncovered, for 1 1/4
hours. With a large spoon or bulb baster, baste the meat with the pan
juices every half hour or so. The interior meat, when finished,
should be slightly rare, or about 150øF on a meat thermometer. Remove
the roast to a heated platter, cover it loosely and let rest in the
turned off oven while you make the sauce.
Skim and discard the fat from the pan juices. Measure the remaining
liquid and either reduce to 1 cup by boiling it rapidly or add enough
water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon
of butter and stir in 1 tablespoon of flour. Stirring continuously
with a wooden spoon, cook this roux for 6 to 8 minutes over low heat
until it is a nut brown color. Be careful not to let it burn or it
will give the sauce a bitter flavor. Now, with a wire whisk, beat the
pan juices into the roux. Next whisk in the jelly and cheese. Beat
until they dissolve and the sauce is absolutely smooth, then stir in
the sour cream. Do not allow the sauce to boil. Taste for seasoning,
remove the strings from the roast and carve the meat in thin slices.
Pass the sauce separately.

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Title: MOCK FISH BUDDHIST
Categories: Vegetarian, Chinese
Yield: 1 servings

1 lg Potato; cooked, peeled
-and sliced 1/4 inch thick
2 tb Flour
Peanut oil; for frying
1 sm Onion; sliced
1/2 lb Snow peas
10 Wood ears; soaked to soften,
– tough ends removed,
– cut in slivers
1/2 ts Salt
1/2 ts Sugar
1/3 c Water

Sprinkle potatoes with flour and deep-fry until
golden.
Drain and set aside. Pour off all but 2 tablespoons
of the oil, reheat an add onion. Stir-fry 10 seconds
and add snow peas and wood ears. Stir-fry another 10
seconds and add salt, sugar and water. Bring to rapid
boil, stirring constantly, and cook until peas are
just tender crisp. Add reserved fried potato slices,
heat through and serve.
Wood ears are a type of mushroom or shelf fungus.
When soaked it has a crunchy, gelatinous texture with
little taste. If you can’t find them, I imagine that
you could use the dried mushrooms although they
wouldn’t give exactly the same effect. A closer
substitute would be dried jellyfish, but if you’re
some- where that sells dried jellyfish, I’m sure that
they have wood ears as well…

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OATMEAL SCOTCHIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 t Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
2 Eggs
1 t Vanilla extract
-OR
1 Grated peel of orange
3 c Quick or old fashioned oats,
-uncooked
1 pk NESTLE Toll House
-butterscotch flavored
-morsels (12 oz)

Preheat oven to 375’F. In small bowl, combine flour,
baking soda, salt and cinnamon; set aside.

In large mixer bowl, beat butter, granulated sygar,
brown sugar, eggs and vanilla extract until creamy.
Gradually beat in flour mixture. Stir in oats and
Nestle Toll House butterscotch flavored morsels. Drop
by measuring tablespoonfuls onto ungreased cookie
sheets. Bake 7-8 minutes for chewier cookies (9-10
minutes for crisper cookies). Remove from cookie
sheets; cool completely.

Makes about 4 dozen cookies.

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1 small acorn squash
2 large cloves garlic
1 cup or more vegetable stock
1/2 tsp. Liquid Aminos (110 mg sodium) or salt, optional
1/4 tsp. black pepper and sage
dash cayenne
dash Tabasco sauce (for the adventurous)
1/2 cup cooked wild rice
Cut the squash in half and remove the seeds. Cover the bottom of a baking
dish with 1/2 inch water, place the squash in it (face down) along with
the garlic. Cook at 350 for 35 minutes. When the squash has cooled, scoop
out the flesh and puree in a blender with baked garlic and vegetable
stock. Place the puree in a small sauce pan along with spices and wild
rice. Heat on low until the soup is hot.
I highly recommend lots of Tabasco for a soup that packs a punch!

Marinated Hoisin Chicken

Recipe By : AHA Quick Healthy Cookbook
Serving Size : 4 Preparation Time :1:00
Categories : Weight Watchers Aha Quick Easy Cookbook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds skinless boneless chicken breast
2 tablespoons hoisin sauce
2 tablespoons rice vinegar or cider vinegar
1 tablespoon sesame seeds

Rinse chicken and pat dry. Place in a plastic bag with a tight fitting
seal. In a small bowl,
stir together remaining ingredients. Pour over chicken in bag.
Seal and marinate in the
refrigerator for 1 to 24 hours, turning bag occasionally
to distribute marinade. Preheat
oven to 375. Drain chicken and discard marinade.
Arrange chicken in a single layer in
a glass baking dish. Bake, uncovered, 20 to 25 minutes
or until chicken is tender and
no longer pink.

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Title: YU LAN CH’AO NIU JOU (SLICED BEEF WITH BROCCO
Categories: Chinese, Meats
Yield: 4 servings

1/2 lb Beef tenderloin

————————-MARINADE————————-
1 ts Sugar
1/2 tb Soy sauce
1/2 ts Baking soda
2 ts Cornstarch
1 tb ;Water, cold
1 tb Oil
1 lb Broccoli
15 Scallion; piece (1/2″ long)
15 Ginger; piece

———————-SEASONING SAUCE———————-
1/2 tb Soy sauce
2 tb Oyster sauce
1/2 tb Wine
1 ts Sugar
1/2 ts Cornstarch
2 c Oil

Slice the beef across the grain into 1 inch slices.
Place in a bowl. Add the sugar, soy sauce, baking
soda, cornstarch and cold water. Mix well. Then add 1
T of oil and marinate for half an hour at least. In a
small bowl, mix the soysauce, oyster sauce, wine,
sugar, and corn- starch to prepare seasoning sauce.

Cut the broccoli into 1 inch long pieces. Remove the
stems. Boil it in boiling water for 30 seconds.
Remove and plunge into the cold water. Then drain and
dry.

Heat the oil in a frying pan about 300 degrees F.
Stir fry the beef or about 10 seconds until it is
done. Remove the beef and drain the oil from the pan.

Heat another 3 T of oil in the same pan to fry the
scallion and ginger for a few seconds. Add the
broccoli. Stir fry. After 10 seconds, add the beef
and seasoning sauce. Stir quickly over high heat
until mixed. Remove to a platter and serve hot.

: Pei Mei’s Chinese Cook Book Volume II by
Fu. Pei Mei
: Printed by Chiu-Yu Printing Co, Ltd (1974)
: per Stephen Ceideburg
Submitted By SAM WARING On
06 AUG 95 233656 ~0600

—–

Felafel Balls

Recipe By : A Taste of Tradition by Ruth Sirkis
Serving Size : 10 Preparation Time :0:00
Categories : Starters Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dry garbanzo beans (1 cup)
1/3 cup cracked wheat
2 slices wheat bread, dry
5 cloves garlic
2 tb parsley — chopped
3 tb lemon juice
1 tb ground cumin
1/4 ts ground coriander
3 ts salt
1/4 ts black pepper
dash hot red pepper — (optional)
2 eggs
1/2 cup plain bread crumbs
oil for frying

Cover beans with water and soak overnight.

Next morning drain beans, rinse and put in a large pot. Cover with fresh
water, add 2 teaspoons salt and bring to a boil. Reduce heat and simmer
for 1 1/2 hours. Remove from heat and drain.

Soak cracked wheat in a cup of water for about 20 minutes. Soak bread
separately.

Grind garbanzo beans in a meat grinder or food processor with garlic and
parsley. Squeeze the water out of the soaked bread and grind.

Combine in a bowl with lemon juice, remaining salt, seasonins and eggs.
Mix lightly.

Drain the cracked wheat and add to the mixture with half of the bread
crumbs. Stir well and mix thoroughly. Add remaining bread crumbs
gradually until the mixture is manageable enough to shape the felafel. If
too soft, when all the bread crumbs have been used, add more to obtain the
proper consistency. This may be done several hours before serving. Cover
with waxed paper and refrigerate.

The make the felafel, shape small balls 1″ in diameter with wet hands.
Put on a tray or cookie sheet lined with waxed paper.

Fill a heavy 10″ or 12″ skillet with 1 1/2″ of oil and heat to medium-high
(375 degrees F). Fry about a dozen felafel balls at a time on both sides
until they become deep golden brown. Remove from skillet with a slotted
spoon. Put on paper towels to blot excess oil. Serve immediately.

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Title: Callaloo Cookup
Categories: Caribbean, Beef, Ceideburg 2
Yield: 8 servings

1/2 lb Pickled pig’s tail (1 large
-tail) or pig’s foot
1 lb Beef stew meat, cubed
2 tb Oil
1/2 lb Raw tripe *
5 c Water
1 md Onion, peeled and chopped
2 Garlic cloves, peeled and
-chopped
1 lb Taro leaves, chopped (see
-note)
1/4 ts Chopped fresh Habanero
-(Scotch Bonnet) pepper **
5 Ounce can coconut milk
Salt and pepper
1 lb Uncle Ben’s long-grain rice
1/2 c Chopped red bell pepper,
-for garnish

* (may substitute chicken)

** or more to taste

This Guyanese dish is from Bridgette de Souza at Caribbean Gardens. In
Guyana, taro leaves are called ‘callaloo.’

Put the pig’s tail in pot and cover with water; bring to a boil, and
boil for 1 hour. Drain and set aside. Brown beef in oil, then add
tripe and water. Bring to a boil, reduce heat and cook at a gentle
boil for about 1 hour. Add pig’s tail and cook until liquid has
reduced to about 3 cups. Cut tripe into pieces and cut meat from
pig’s foot; return meats to pot.

Add onion, garlic, taro leaves, Habanero, coconut milk and salt and
pepper to taste. Simmer for 10 minutes. Add rice. Cover the pot,
reduce the heat and simmer for about 30 minutes, until mixture “looks
nice and green.” Garnish with chopped red pepper.

Serves 8 to 10.

NOTE: Taro leaves are available at South Seas Market in San Bruno,
(415) 873-2813, and East Bay Market in Oakland, (510) 533-3888, as
well as other produce stores in Oakland’s Chinatown.

PER SERVING: 450 calories, 21 g protein, 40 g carbohydrate, 23 g fat
(10 g saturated), 74 mg cholesterol, 87 mg sodium, 2 g fiber.

From an article by Michele Anderson, San Francisco Chronicle, 2/17/93.

Posted by Stephen Ceideberg; February 23 1993.

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