Scottish Brown Bread9scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Wholemeal flour
4 oz White flour
1 tb Golden syrup
1/4 pt Milk
1 t Bicarbonate of soda
1 t Cream of tartar
pn Salt

Set oven to 325F or Mark 3. Grease a l lb. loaf tin.
Mix the flours, salt, bicarbonate of soda and cream of
tartar together in a bowl. Add the golden syrup and
mix with sufficient of the milk to form a soft dough.
Turn out on to .a floured surface and knead very
gently. Place m the tin and cover with foil. Bake for
about 50 minutes, then remove the foil and bake for a
further 10 mlnutes until tne top is nicely browned.
Turn out on to a wire rack to cool. Eat at once.

This is an old Scottish recipe for simple,
wholesome bread which requires no proving.

From the booklet Scottish Teatime Recipes

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Title: Southwestern Green Stuffed Peppers
Categories: Main dishes, Poultry, Tex-mex
Yield: 4 servings

2 lg Green Bell Peppers
1/2 c Instant cooked white rice
1/2 c Frozen corn
1 lb Ground white turkey
1 md Onion minced
1/2 c Cheddar cheese
1/4 cn Condensed tomato soup
1/4 c Salsa your choice
1/2 t Garlic powder
1/2 t Salt
Pepper to taste
1 t Cumin
1 T Taco seasoning

TOMATO SOUP SALSA TOPPING
3/4 cn Tomato soup
1/4 c Water
1/4 c Salsa choice
1/2 t Garlic powder

Directions
Par boil peppers 3-4 minutes (helps sweeten a bit)
In a large bowl put ground turkey breast, 1/4 cup of tomato soup,
salt, pepper, minced onion, cooked rice, 1/4 cup salsa, taco
seasoning mix, cumin, shredded cheese, and frozen corn. Mix well by
hand combining all ingredients. ( I generally take all dry seasoning
and put into a small bowl, mix a bit then sprinkle through the meat
for a good blend) After mixing. Scoop turkey mixture into cooled
green peppers, heap on to the top. Set into a loaf pan. If you have
turkey mixture left over form small meat balls and set between
peppers.Top with sauce mixture, made as directed below.

Sauce directions.
Combine remaining soup, salsa, and 1/4 t. of garlic powder, with 1/4
cup water. Pour this mixture over top of peppers. Bake 375 F for 1
hr 15 minutes.
Serve with additional vegegable if desired.
source marina
submitted by marina mm #1398

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Brittany Mixed Fish Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Mixed fish — cleaned *
Lge Onions — peeled **
Lge clove Garlic — crushed
3 tablespoons Butter or margarine
Med potatoes, peeled — in 1/4s
10 cups Water
Med. Bay Leaves
1 teaspoon Dried Thyme
1/2 teaspoon Dried Marjorin
Sprigs Parsley
2 teaspoons Salt
1/2 teaspoon Pepper

Slices of crusty French bread * Flounder, mackerel, cod, or haddock **
Sliced thin

Cut fish into chunks of equal size. Saute onions and garlic in heated butter
or margarine in a large kettle until tender. Add potatoes, water, bay leaves,
thyme marjoram, parsley, salt and pepper. Bring to a boil.

Add prepared fish and lower heat to moderate. Cook, covered, about 25
minutes, until fish and potatoes are tender. Remove and discard bay leaves.
Put slices of bread in wide soup plates. Ladle broth over bread.

Serve fish and potatoes separately on a platter.
Serves 6 to 8.

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CHICKEN CURRY #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 oz Thai Coconut Milk
1 tb Thai Red Curry Base
1 lb Cubed Chicken
2 tb Fish Sauce
2 ts Lemon Juice
1 Tomato, Diced
3 Scallions, Diced
2 c Mushrooms, Sliced
1 Yellow Pepper, Diced
2 ts Thai Garlic Chili Sauce
Fresh Sweet Basil

In a large saucepan, combine coconut milk with curry base over medium heat
until oil appears on top. Add chicken, seasoning sauce, lemon juice and
simmer for 5 minutes, stirring occasionally. Add remaining ingredients
except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes.
Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes.
Serve hot over rice. Garnish with sprigs of fresh sweet basil. From:
Syd’s Cookbook.

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Title: Meat Cakes
Categories: Diabetic, Meats, Main dish, Fruits, Breads/bm
Yield: 18 meat loave

1 1/2 lb Lean ground beef 2 ts Worcestershire sauce
1/2 lb Bulk Italian sausage 1/2 ts Dried sage
1/2 c Minced onion 1 c Unsweetened applesauce
1 ts Italian seasoning 1/2 c Whole wheat bread crumbs
1 ts Salt 1/2 c Unprocessed bran

Preheat oven to 350 degrees F.
Mix all ingredients together well.
Place 1/3 cup (2 oz.) mixture in each of 16 muffin cups.
Bake at 350F. until done, about 1 hour. Remove from muffin tins.
Serve hot or cold. Note: Nice for a picnic.
Yield: 16 meat cakes Nutrient analysis of
1 meat cake: 1/2 starch/bread exchange; 2 lean meat exchanges;
150 Calories; 12 g protein; 8 g fat; 8 g carbohydrate; 360 mg sodium;
41 mg cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo,MD and Joyce Daly
Margie, MS

Posted by Dar Rains Reposted by John Davis

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CORN CHOWDER (PRODIGY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions
– peeled and roughly diced
3 tb Unsalted butter
4 c Corn kernels, cooked or raw
3 c All-purpose broth
-or low-sodium chicken broth
1/2 ts Salt
1/4 ts Ground mace or nutmeg
Freshly ground pepper
4 c Milk and/or cream
1/2 ts Chopped fresh rosemary — -OR-
1 pn -Dried rosemary

This soup is a favorite at Trumps restaurant in Los
Angeles.

COMBINE ONIONS AND BUTTER in a 2-quart pot over medium
heat on the stove. Cook, stirring occasionally, until
the onions are soft, about 10 minutes. Add the corn
and continue to cook, stirring occasionally, another
8-to-10 minutes. Add the broth, salt, mace and pepper.
Cover, increase heat to high and cook for 20 minutes.
Place soup in a food processor and puree until smooth.
Replace the soup in a pot on the stove over medium
heat and add rosemary leaves, milk and cream. Cover
and bring to a boil. Reduce heat to low and cook 5
minutes. Serve piping hot.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Title: TARTE TATIN
Categories: Desserts
Yield: 6 servings

————————–PASTRY————————–
1 c All-purpose flour
1 tb Sugar
1 Stick ( 8 tbsp ) cold,
-unsalted butter, cut into
-1″ pieces
3 tb Ice water

————————–FILLING————————–
2 tb Unsalted butter
1/2 c Sugar
2 lb Granny Smith apples, peeled,
-cored, and cut into 1/8ths

Pastry Dough

1. Make the pastry dough: in a food processor, pulse
the flour and sugar together to combine. Add the
butter and pulse until coarse crumbs form. Add the
water, 1 tbsp at a time, pulsing just until the dough
comes together. Transfer the dough to a lightly
floured surface and gather it into a ball. Pat into a
disk, wrap tightly in plastic wrap and refrigerate
until chilled, at least 20 minutes.

2. On a lightly floured surface, roll out the dough
into a 10", circle, about 1/4″ thick. Transfer the
dough to a lightly floured baking sheet, cover and
refrigerate.

3. Preheat the oven to 400 degrees. Melt the butter in
a 9″ cast-iron skillet. Add the sugar and cook over
moderately high heat, stirring, until a rich brown
caramel forms, about 5 minutes. Remove from the heat.
Pack the apple pieces in the skillet, rounded sides
down but slightly leaning, in concentric circles.

4. Lay the pastry round on top of the apples, pressing
gently to fit it in the pan. Bake the tart for about
35 minutes, or until the pastry is golden brown. Let
cool slightly, then carefully invert the pan on a warm
serving plate. Serve the tart warm or at least room
temperature accompanied by the Cinnamon Ice Cream.

—–

Title: SNAILS MENETREL / ESCARGOTS A LA MENETREL
Categories: Appetizers
Yield: 8 servings

1 lb Butter
1/2 c Parsley, chopped
1 tb Crushed garlic
3 tb Shallots, chopped
12 Canned anchovy fillets
1 tb Salt
1 ts Pepper
1 tb Quatre-epices
100 Canned snails
1/2 c White wine (optional)
2 c Fresh white breadcrumbs

Preparation time 25 minutes. Cooking time 8 minutes.
Make snail butter by working the butter with a mixture
of chopped parsley, garlic, shallots and anchovy
fillets. Season with the salt, pepper and spice, then
work through a fine sieve. [Quatre-epices is a plant
from the Antilles (West Indies) whose fruit is at the
same time reminiscent of pepper, cinnamon, nutmeg and
clove. –mkm] Place a piece of butter the size of a
bean inside each snail shell. Add the snail, then
close up the shell with some more butter, pressing it
down firmly. Arrange the snails on a dish and moisten
with the wine if liked. Sprinkle with the breadcrumbs
and bake in a hot oven for 8 minutes. Dry white wines:
Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse.
[From “Larousse Traditional French Cooking.”]

—–

Title: Chicken Stew
Categories: Crockpot, Chicken
Yield: 10 servings

2 lb Chicken breasts/skinless
Boneless/ cut in 1 inch
-cubes
2 cn Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; slice
1 c Carrots; slice thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch

In a slow cooker, combine the first 11 ingredients; cover
and cook on HIGH for 4 hours. Mix water and cornstarch
until smooth; stir into stew. Cook, covered, 30 minutes
more or until the vegetables are tender.

—–

1 pound asparagus cut in one inch lengths – tips reserved.
4 cups chicken stock.
2 tablespoons butter or 4 ounces cream – optional.
Salt and pepper to taste.

Slowly simmer the asparagus, not the tips, in 3 cups of the stock at least
30 minutes but preferably 1 hour. Blend at liquify in a blender until
smooth. If aasparagus is “woody” strain through a tea strainer. Use 1 cup
of stock to rinse blender. Add butter or cream is desired. Salt and
pepper to taste. Makes 4 servings.

Note: I have used homemade stock, canned stock, and even boullion with
success. Homemade is obviously best. This does not do well with canned
asparagus.