FIDDLEHEADS STEAMED IN LEMON OIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
2 tb Lemon Oil
3 c Fiddlehead Ferns, trimmed
And cleaned
3/4 ts Salt
Freshly Ground Pepper

Combine the water and lemon oil in a pot with a
steamer insert. Bring to a boil. Reduce to a simmer.
Place the fiddleheads in the steamer basket, cover and
steam until tender, about 6 minutes. Remove from heat
and season with salt and pepper. Divide among four
plates and serve immediately.

Polk wrote: “It’s just about fiddlehead fern time here
in the Northeast and perhaps in other areas down the
Mid Atlantic. Molly O’Neill in the Boston Globe today
featured them. She wrote: ;Fiddlehead ferns epitomize
vernal ephemera. Coiled as they are like tiny watch
springs, fiddle heads are a sign: edible when tight
and young, they become when fully unfurled unfit for
human consumption.” Fiddleheads are rare and fleeting
and thus precious. And contentious. Which is as it
should be.’"

Posted by Bob Polk of Maine. Formatted by Cathy
Harned.

Submitted By CATHY HARNED On 07-15-94 (1445)

– – – – – – – – – – – – – – – – – –

Title: Fruited Beef Curry Casserole
Categories: Beef Meats Fruits
Servings: 8

2 lb Lean Ground Beef 1 ea Lg. Onion, Chopped
1 ea Med. Green Pepper, Chopped 2 T Cooking Oil
1 ea Slice Whole Wheat Bread 1 c Milk
2 ea Large Eggs 1 ea Lg. Apple, Chopped
1 c Chopped Dried Apricots 2 T Curry Powder
1 t Salt 1/2 t Pepper
1 x Curry Condiments

Cook onion and green pepper in oil in large frying-pan until onion is
transparent. Add ground beef and brown lightly. Pour off drippings.
Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and
pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof
casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve
with curry condiments such as chutney, raisins, shredded coconut and
sunflower seeds.

—————————————————————————–

SINGIN’ HINNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
1/4 ts Bicarbonate of Soda
1/2 ts Cream of Tartar
1/2 ts Salt
3 oz Lard
3 oz Currants
Milk

Lightly grease a large thick based frying pan or girdle.

Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
into small pieces, and rub in with the fingertips until mixture resembles
fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
fork until just mixed to a soft dough. Place frying pan over a low heat.

Turn out onto a floured board and knead lightly. Roll out to a circle, 8
inches diameter. Place in frying pan and cook until golden brown on
underside – about 15 minutes. Turn with a fish-slice; lightly press down
edges with the slice and cook on the other side for a further 8 to 10
minutes.

Remove from pan. Split in half with a sharp knife, spread half with butter,
sandwhich together and cut into wedges. Serve hot.

From:- “The Cupboard was Bare” Some recipes for “Empty Larder days” by
Sylvia Percival (my wife)

This is a recipe we picked up when we were living in County Durham –
Northern England. Very popular because it’s cheap, simple, filling, and
delicious.

– – – – – – – – – – – – – – – – – –

CHOCOLATE TOFFEE (SCOTLAND)

Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
2/3 c Light corn syrup
1 1/2 c Half-and-half
1 1/2 Squares (1 oz each)
-unsweetened chocolate,
-melted
1 1/2 tb Vanilla
1 pn -Salt

YOU SHOULD NEVER TRY TO MAKE TOFFEE (OR ANY OTHER
COOKED CANDY, FOR THAT MATTER) IN DAMP WEATHER,
BECAUSE THE CANDY WILL NOT HARDEN PROPERLY. Combine
the sugar, corn syrup, and 1/2 cup of cream in a large
saucepan set over moderate heat. Stir the mixture
until the sugar dissolves completely. Insert a candy
thermometer, reduce the heat to low, and cook the
syrup, stirring frequently, until the thermometer
registers 238F. Blend in another 1/2 cup of the cream,
which will cause the temperature to drop, and continue
to cook and stir until the thermometer reaches 236 F
or until a bit of the hot toffee dropped into a little
cold water forms a soft, pliable ball. Mix in the
remaining 1/2 cup cream and the melted chocolate. Cook
the toffee, stirring constantly lest it scorch. Cook
toffee until the mixture becomes quite thick: A drop
of it should firm up quickly in cold water. (NOTE:
Even though the temperature of the toffee may not
exceed 230F, if it firms in cold water, remove the pan
from the heat at once.) Quickly mix in the vanilla and
salt, then pour the toffee into a well-buttered
8-by-8-by-2-inch pan. Cool the toffee completely, then
cut it into 1-inch squares. Wrap each one in waxed
paper or plastic wrap. Makes 64 candies.

– – – – – – – – – – – – – – – – – –

PEANUT BUTTER BREAKFAST SPREAD

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c. chunky style peanut butter
2 tbsp. honey
1/2 c. finely chopped dried fruit
(such as raisins, dates, apricots,
figs, prunes, or apples)

Blend together peanut butter and honey; stir in dried fruit.
Store at room temperature in a tightly covered container. To serve,
spread on warm toast or muffin. Makes 1 1/2 cups spread.

– – – – – – – – – – – – – – – – – –

CANTALOUPE COOLER SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Dressings
Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Cantaloupe — or 2 small
Lettuce leaves
1 lg Onion — thinly sliced and
– separated into rings
1/2 lb Bacon — cooked and crumbled
– about 12 slices
—–BLENDER POPPY SEED DRESSING—–
3/4 c Vegetable oil
1/3 c Honey
1/4 c Red wine vinegar
2 tb Poppy seeds
1 tb Onion — minced
1 tb Dijon mustard
1 t Salt

Peel cantaloupe and cut into bite-size pieces; arrange on lettuce leaves.
Top cantaloupe with onion and crumbled bacon. Drizzle dressing over salad.

Blender Poppy Seed Dressing: Combine all ingredients in container of
electric blender; process on low speed for 30 seconds. Chill thoroughly;
stir well before serving. Yield: 1-1/4 cups.

SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.

– – – – – – – – – – – – – – – – – –

SERVES 100

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ga Applesauce
3 ga String beans
2 ga Baked beans
24 lb Beets (cooked)
2 lb Butter
12 Loaves of bread (1 lb loaf)
10 lb Coleslaw cabbage
30 lb Carrots (cooked)
2 ga Peas
75 lb Fried chicken
35 lb Chicken a’ la King
15 bn Celery
1 lb Coffee (for 100 cups)
6 lb Cranberries (raw) AND——
–6 lbs of sugar.
6 c Cocoa or hot chocolate
13 qt Ice-cream, bricks
14 qt Ice-cream, bulk
40 lb Ham/beef/pork/veal roast.
30 lb Meatballs
32 lb Hambuger
35 lb Pork chops
45 lb Baked ham
14 bn Lettuce heads for salad
17 pk Jello (3 1/2 oz packets)
6 lb Macaroni
1 ga Pickles
35 lb Raw potatoes (mashed)
4 ga Punch, (1/2c per person)
5 lb Rice
2 qt Salad dressing
3 lb Cube sugar
1/2 lb Tea
65 lb Turkey roast
25 lb Weiners

These individual items will serve 100 people. So if
you are entertaining hopes this helps out.

– – – – – – – – – – – – – – – – – –

Title: SPICY SZECHWAN CHICKEN
Categories: Chinese, Chicken
Yield: 1

2 c Broccoli flowerets
1/2 ts Salt
2 1/2 tb Oil
1 Garlic clove, minced
4 Ginger slices, slivered
3/4 lb Boneless chicken,
-cut into bite-size pieces
1/4 ts Pepper
2 Green onions, cut 1-inch pcs
1 tb White wine
1 tb Soy sauce
3/4 ts Sugar
3/4 ts Sesame oil
2 ts Hot bean paste
4 tb Soup stock
Cornstarch solution
-1 pt cornstarch, 2 pt water

Blanch broccoli in boiling water with 1/2 tsp salt and 1/2 tablespoon oil
for 2-3 minutes. Remove and set aside.

Heat wok with 2 tablespoons oil, garlic, and ginger over high heat for
10-15 seconds. Add chicken, stirring for 2-3 minutes.

Add remaining ingredients except broccoli and cornstarch solution, and
stir for 1 minute. Thicken with cornstarch solution, mix in broccoli, and
serve.

Notes: I used my own hot sauce, worked well. It is tempting to cook the
chicken longer than 3 minutes – don’t! It will be cooked by the time you
thicken the sauce, and it will be very tender. If you cook it until it’s
ready and then make the sauce, it may be slightly overcooked. I find it
easier to have the sauce ingredients premixed, as I could never get it in
the wok fast enough.

Source: The Joy of Wokking, Martin Yan
Unsolicited comments: Anne Sheresky (sheresky@worldchat.com)

—–

Title: Moroccan Charosets
Categories: Moroccan, Candies
Yield: 50 servings

2 c Dates,pitted
1/2 c Raisins,golden
1/2 c Raisins,dark
1/2 c Walnuts
2 tb Red wine,sweet,Passover

1. Process dates, rinsins and walnuts in food processor until mixture
is finely chopped and begins to mass. Add enough wine to make sticky
dough.
2. Line baking sheet with waxed paper. Drop mixture by slightly
rounded measuring teaspoonfuls onto pan. Roll with moistened palms
into hazelnut-size balls. Refrigerate for at least 3 hours or until
firm.

MMMMM

Louisiana Creole Rabbit

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Game

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Cleaned rabbit (3lb)

1 ts Salt

1 ts Black pepper

1/2 ts Cayenne pepper

1/4 c Onion,chopped

3 Garlic cloves,minced

2 tb White vinegar

1 ts Browning sauce

1 cn Mushrooms,drained (8oz)

1 tb Butter or margarine,melted

1 tb Parsley,minced

2 tb Green bell pepper,minced

2 tb Green onions,chopped

2/3 c White wine,dry

1. Dry rabbit and place in bowl.

2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar;

pour over rabbit, turning pieces to coat.

3. Cover bowl and marinade overnight in refrigerator.

4. Transfer rabbit and marinade to well-greased baking dish.

5. Bake in preheated 450’F. oven 1 hour.

6. Combine remaining ingredients and pour over rabbit.

7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

– – – – – – – – – – – – – – – – – –