JustBrowsing

2006-10-22T15:50:00.000-07:00

Halloween Recipes

Hot Spiced Cranberry Apple Punch
This is a spicy punch which will warm you up perfectly on either Halloween or Bonfire night.
1½ pints cranberry juice
4 cups apple cider
½ pint water
4oz caster sugar
Juice of one lemon
4 cinnamon sticks
1 whole nutmeg
1 teaspoon whole allspice
1 teaspoon whole cloves
1 cups rum (optional)
Lemon wedges and cranberries for garnish
Mix together the cranberry juice, cider, water, sugar and lemon juice in a large pan. Bring to a boil. Wrap the spices in a cheesecloth bag and add to the pan. Simmer for twenty minutes. Add the rum if desired. Ladle into warm mugs and garnish with lemon wedges and whole cranberries if desired.

Spicy Black Bean Soup
Serve this soup in wide shallow bowls and if you are feeling really clever, try piping or trailing sour cream spider webs onto the top. If you are making this soup for children, consider adjusting the spices. This soup is quick and easy to make, especially if you use canned beans. If you use canned beans, just reserve one cup of the liquid they were canned with and drain and rinse the beans well.
1 tbsp olive oil
1 tbsp butter
2 medium chopped onions
4 minced garlic cloves
2 tsp minced crumbled dried thyme
5 cups cooked black beans, with one cup of cooking liquid reserved
4 cups chicken stock
1 14oz tin chopped tomatoes
2 tsp ground cumin
2 tsp tabasco sauce
Place the butter and oil in a large pan and melt over medium heat. Add the onion and cook until the onion is softened and translucent. Add the garlic and thyme and cook for an additional three minutes. Add the remaining ingredients. Bring to a boil. then reduce the heat to medium low. Cover and simmer for 20-30 minutes, stirring occasionally.
Remove three cups of the soup from the pot and puree in a food processor until smooth. (Tip: Do this a cup at a time, unless you want to redecorate your kitchen! Add the puree back to the soup. Reheat until the soup is thoroughly warmed again. Spoon into serving bowls and garnish with sour cream.

Pumpkin Soup
1 medium onion, peeled
50g / 2oz butter
2 cloves of garlic, peeled and crushed
900g / 2lb pumpkin
1 tbsp coriander seeds
2 tsp cumin seeds
2 small dried chillies
1 tsp ground turmeric
2 pints vegetable or chicken stock
4 rasher smoked bacon
4 fl oz single cream
Chop the onion. Melt the butter in a large heavy based pan and cook the onion and garlic in it until soft. Peel the pumpkin, removing the seeds and pith. Cut the flesh into cubes and add to the onion. Cook until the cubes are golden around the edges.
Roast the coriander and cumin seeds in a small frying pan over a low heat for about 2 minutes. Grind the spices and add them, the chillies and the turmeric to the pumpkin and onion. Cook for a few minutes and then add the stock. Simmer for 20 minutes until the pumpkin is tender.
Fry the bacon until crisp, in the pan you used for the spices. When cool, snip into small pieces with scissors.
Puree the pumpkin in a food processor. Pour in the cream and season to taste. Return to the pan, reheat and serve piping hot, sprinkled with bacon pieces.

Toffee Apples
10 apples, small
8 oz / 225g black treacle
4 oz / 125g butter
1lb / 450g brown sugar
1 tbsp vinegar
Thoroughly wash the apples then dry with kitchen paper.
Insert a wooden stick in each, downwards through the core, to act as handles.
Put the butter, treacle, sugar and vinegar in a pan, mix together and bring to the boil for about 20 minutes (Be careful, this mixture can burn!)
Quickly dip and coat the apples in the hot mixture and then place on a baking try lined with waxed paper to set.

Pumpkin Pie
For the pastry:
6oz / 175g plain flour
4oz / 125g butter
1 egg yolk
2-3 teasp. cold water
For the filling:
1lb cooked and mashed pumpkin
2 eggs
½ pint / 10 fl oz evaporated milk
2 oz / 50g brown sugar
1 tsp ground cinnamon
pinch nutmeg
To make pastry:
Sift the flour into a bowl and rub in the butter until the mixture looks like fine breadcrumbs. Add the egg yolk and water and mix to a firm dough.
Wrap in clingfilm and chill in the fridge for half an hour. Then roll out and line an 8" / 20cm pie dish (fluted if you have it).
Bake blind for 10 minutes in a preheated oven at 220C / 425F / Gas Mark 7
.
To make filling:
Place all the filling ingredients in a bowl and beat with an electric mixer until smooth. Pour into the pie crust and bake at 220C / 425F / Gas Mark 7 for 10 minutes, then lower oven temperature to 180C / 350F /Gas Mark 4 and bake for a further 40-50 minutes until the filling is set.
Serve warm or cold with cream or ice cream.

2006-08-14T09:11:00.000-07:00

PORK STEAKS with APPLE RINGS..
..from hidden-england.netfirms.com

(A most unusual and tasty barbecue recipe for the summer)

This is a simple but exquisite meal - ideally cooked on a barbecue or open fire in the summer. The meal can be supplemented with apple rings - or pineapple rings - or kiwi fruit - or mango - the choices are limitless.
These steaks can be served with just about anything - but why not try making your own barbecue beans? ****see below

Ingredients:
4 of 10 oz (4 of 275 g) Pork Steaks
ground black pepper
2 oz (50g) soft brown sugar
4 tablespoons english mustard
4 apple rings*
8 large rashers of smoked bacon
sweet cider
salt (to taste)

Method:
1. Remove any skin/rind from the pork steaks.
2. Barbecue the steaks for about 3 or 4 minutes on each side.
3. Allow the steaks to cool. Then coat them with the English mustard. Onto this coating sprinkle a little soft brown sugar and then place an apple ring on top.
4. Now wrap each steak in bacon. Sprinkle a little salt and course ground black pepper onto the outside.
5. Barbecue each steak for another 3 minutes on each side.
6. As these steaks cook, sprinkle a little sweet cider onto them.

* You can use pineapple rings, kiwi fruit rings, mango rings, and a range of fruits instead of the apple rings.

** These can be eaten on their own or with chips, rice, salad or barbecue beans

BARBECUE BEANS

(A nice addition to a summer barbecue)

Not a particularly 'old' recipe - but one we have made a number of times - especially when the smell of the barbecue has attracted others.

There are TWO recipes here - one 'quick' and one 'slow'.
The quick one is for those times where extra guests arrive and you need to fill them up with food. Quick barbecue beans soon fills up hungry stomachs - it can be cooked on the grill with little preparation - and adds a nice taste - particularly to Pork and Apple Rings.

The slow one is for special occasions wh

en you can prepare before hand - and when you hope the smell of cooking does not attract too many extra people!

Quick barbecue beans
Ingredients:
2 large tins baked beans in tomato sauce
1 red pepper
2 tablespoons Worcestershire sauce
A pinch of chilli powder
4 slices of cooked bacon.
1 onion
(you can add a little 'barbecue sauce' if you want a more 'modern' taste).

Method:
1. Chop up the onion, bacon and the red pepper into small pieces.
2. Place in a metallic (or fireproof) pan and fry on the fire until the bacon and onions are cooked.
3. Now add the beans and the rest of the ingredients and stir whilst heating.
4. Once everything has started to simmer transfer to a metallic (or fireproof) bowl, cover with tin foil, and place on the edge of the fire/grill to keep warm. Take care the beans do not boil or they will eventually burn.

Slow barbecue beans
Ingredients:
2 cups dried navy beans
2 cloves garlic
1 cup chopped onion
1/2 cup barbecue sauce
1/4 cup mustard
1/4 cup molasses
1 tablespoon cider vinegar
salt and pepper to taste

Method:
1. Soak the beans overnight.
2. Chop up the garlic and the onions. Add these, with the soaked beans, to a large pot.
3. Cover the mixture with about 1 inch of cold water. Cover and quickly bring to the boil.
4. Once the beans have boiled, simmer for about 90 minutes, or until the beans are tender.
5. Drain the beans and stir in the barbecue sauce, mustard, molasses, maple syrup and vinegar. Add a little salt and pepper to taste.
6. Finally simmer the beans for another 30 minutes on a low heat.

Keep hot and serve hot.

These can be eaten on on their own or poured over a number of dishes - try cooking a most delicious and yet so simple barbecue dish - Pork Steaks and Apple Rings - that go wonderfully with these beans..

2006-08-01T15:47:00.000-07:00

Easy Recipes for Kids
From The Rainy Day Resource Page

*** Soft Pretzels ***
2 - 16 oz. loaves frozen bread dough
1 egg white, slightly beaten
1 teaspoon water
Coarse salt

Separate thawed bread into 24 - 1 1/2" balls. Roll each ball into a rope 14 1/2" long. Have children plan and design pretzel shapes (letters or numerals). Put pretzels one inch apart on greased cookie sheet. Let stand for 20 minutes and brush with combined egg white and water. Sprinkle with coarse salt. Place a shallow pan containing 1" of boiling water on bottom rack of oven; bake pretzels at 350 degrees on rack above water for 20 minutes or until golden brown.

*** Peppermint Ice Cream ***
3 lb. coffee can with plastic cover
1 lb. coffee can with plastic cover
Rock salt
Crushed ice
2 cups whipping cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
Red food coloring
Crushed peppermint stick (about 3 T.)

Place 1 lb. can in center of 3 lb can. Fill 1 lb. can with ice cream ingredients. Layer crushed ice and rock salt around the small 1 lb. can. Cover both with their plastic lids. Sit in a circle on floor and roll the can back and forth for about 15 minutes.

*** Rice Krispie Bars ***
6 cups Kelloggs Rice Krispies
1 bag of white marshmallows
3 tablespoons butter or margarine
No-stick cooking spray

Melt the margarine in a no-stick pan and add the entire bag of marshmallows. Stir over medium heat until the marshmallows have completely melted. Add Rice Krispies and mix together well. Pour mixture into a 9" x 13" pan that has been greased or sprayed with no-stick cooking spray. Use a baggie that has been sprayed with no-stick spray to spread and flatten mixture. Cut into squares when cool. Kids love making and eating these easy treats!

*** Gingerbread Men ***
1/2 cup shortening
1 egg
1/2 cup brown sugar
1 1/2 cup flour
1 pkg. instant butterscotch pudding mix
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Favorite frosting
raisins & candies
Cookie cutter

Mix together egg, shortening, and brown sugar. Add remaining ingredients. Roll out dough and cut into gingerbread men shapes with a cookie cutter. Bake for 10 minutes at 350 degrees. Decorate men using favorite frosting and candies. It's fun to make these after reading the classic tale of The Gingerbread Man.

Children like this recipe because the gingerbread is sweeter and chewier than the traditional molasses cookies.

2006-06-03T07:11:00.000-07:00

Soft Drinks~from hidden-england

Lemonade
This is one of the classic English soft drinks, especially for summer and picnics.
It is not fizzy and is quite thirst quenching. Makes 2 litres.

Ingredients:

8 large lemons
200g / 8oz sugar
2 litres of boiling water.

Method:
1. Wash the lemons and peel them. Cut them into halves and, with a knife, cut off any of the white pith that remains. If you leave this on the drink will be bitter to taste.
2. Squeeze the lemons into a large bowl, remove any large bits of pith that remain on the segments, and then add the remainder of the flesh.
3. Pour in the boiling water and add sugar. Stir the mixture to dissolve the sugar.
4. Cover with a cloth and leave undisturbed for 24 hours.
5. Stir then strain through a fine mesh or sieve, preferable non metallic.
6. Taste the lemonade and add a little sugar if required. If it tastes too strongly of lemons then add some more cooled boiled water.

Serve in jugs full of ice.

GINGER BEER
This is probably the most classic of the English soft drinks. Again this is not a fizzy drink and is excellent in the summer as a thirst quencher.

Ingredients:
2 litres of boiling water
450 g / 1 lb sugar
1 egg white (no yolk)
The juice from two large lemons that have been squeezed
1tbsp of cream of tartar
75 g / 3 oz of peeled fresh root ginger

Method:
1. Peel the ginger root then mash it into a paste.
2. Into alarge bowl place the sugar, lemon juice, tartar and the ginger.
3. Pour in the boiling water and stir.
4. Add the egg white whilst still stirring.
5. Cover with a cloth and leave for 24 hours.
6. Stir the ginger beer and strain through a non metallic sieve or strainer.
7. Place the ginger beer into bottles which should be sealed in some way and leave them for 4 days to improve the flavour before drinking.

2006-06-03T07:04:00.000-07:00

A MOST UNUSUAL SALAD~Recipes from hidden-england

(And you can put it in baked potatoes too)!

This salad is rather unique and the original, I believe, dates from around 1855. Not only can it be used and eaten as an 'ordinary' salad with cold meat or a quiche - it can be used to stuff hot baked potatoes! Unique and delicious!
If you want to use this as a filling for baked potatoes then this amount should easily fill 4 large ones.

Ingredients:
1 small sized red cabbage
1 large onion
2 carrots
1 tablespoon of clear honey
5 fl oz mayonnaise
1 teaspoon curry powder
3 oz currents
coarse black pepper

Method:
1. Clean and shred the cabbage. Peel then slice the onion into small pieces. Clean and grate the carrots.
2. Put the shredded cabbage, chopped onion and grated carrots into a mixing bowl. Add the currents and toss well to mix.
3. In another bowl place the warmed honey, curry powder, mayonnaise and pepper. Mix well.
4. Now throw in the cabbage/carrots/onion/currents and mix with the honey mixture.
5. Eat this in the same way as a normal salad - with cold meat or cheese or a small pasty.

Or:
Bake 4 large potatoes and then cut open and stuff with this mixture.

CHEESE SALAD
(And not a single lettuce leaf in sight)!

This must be the easiest recipe ever. I like to use Wensleydale cheese - but ANY hard cheese can be used. (Don't use very soft cream cheese - it makes the salad go all gooey).

Ingredients:
4 celery sticks
1 eating apple (sweet if possible)
1 carrot
2 oz walnuts
4 oz sultanas
3 tablespoons of either olive oil or sesame seed oil
12 stuffed olives
4 oz grapes (preferably the seedless ones)
10 oz hard cheese

Method:
1. Clean and chop the celery. Core and chop the apple. Peel and grate the carrot.
2. Chop the walnuts. Cut the cheese into small cubes. Cut the grapes into halves.
3. Obtain a large salad bowl and throw everything into it. Add about a tablespoon of the brine/juice from the olives.
4. Toss well to mix. Chill in the fridge for an hour or so before serving.

2006-05-05T03:59:00.000-07:00

Summer Salad Recipes to Beat the Heat
source and photo from gourmetfoodplaza.com

Tropical Shrimp Salad
This vibrant tasting salad makes a nice, light summer meal. Mango could replace the papaya if desired.

For the Salad
1 ripe papaya, halved, seeded, peeled and cut into 16 wedges
2 large ripe avocados, halved, pitted, peeled and each cut into 12 wedges
1 large pink grapefruit, peel and pith removed, halved and thinly sliced
2 to 3 Belgian endive, cored and seperated into leaves
3/4 pound cooked salad shrimp
For the Dressing
1/2 cup yogurt
1/2 cup light sour cream
2 tbsp tarragon vinegar
1 tsp honey
1 tbsp chopped fresh tarragon
* salt and pepper to taste

Arrange papaya, avocado, grapefruit and endive in spok-like fashion on four dinner plates. Divide and mound the shrimp in the center. Combine dressing ingredients and drizzle on, or serve alongside, the salads. Serves 4

Grilled Chicken Breast with Organic Greens, Summer Berries, and Goat Cheese
Here's a very good summer salad

For the Chicken
2 5 to 6 oz boneless, skinless chicken breasts
1 tbsp olive oil
* salt and pepper to taste

For the Dressing
1/2 tsp Dijon mustard
1 tsp honey
1 tbsp red wine or balsamic vinegar
3 tbsp olive oil
* salt and pepper to taste
2 tsp chopped fresh tarragon

For the Salad
3 cups organic salad greens
1 cup fresh berries fresh berries such as raspberries, blueberries and blackberries
1/3 cup soft goat cheese
1/4 cup pecan halves

Rub chicken lightly with oil and then sprinkle with salt and pepper. Grill over medium high heat for 3 to 4 minutes per side, or until cooked through, and then remove, cool and reserve. Combine dressing ingredient in a bowl. Toss in salad greens and then divide among 2 chilled dinner plates. Slice chicken breast at a slight angle and arrange on top of salad greens. Crumbled goat cheese and arrange it and the berries and pecans on the salada. Serve immediately. Serves 2

Beef and Apple Salad
Meal appeal comes from taste, aroma, presentation, and texture, an under-appreciated element that adds snap to a dish.

For the Salad
2 medium apples or pears, cut into wedges
8 oz lean cooked beef, cut into thin bite-size strips
* lettuce leaves
1 cup jicama cut, into thin bite size strips
2 medium carrots, cut into thin bite size strips
1/4 cup dried cherries or cranberries, snipped
* coarsely ground pepper

For the Dressing
1/2 cup yogurt
1/2 cup light sour cream
2 tbsp tarragon vinegar
1 tsp honey
1 tbsp chopped fresh tarragon

For dressing, combine apple juice, salad oil, and wine vinegar. Line 4 plates with lettuce leaves. Arrange the apples, beef, jicama, and carrots atop lettuce. Top with cherries. Drizzle dressing over salada, sprinkle with pepper. Serves 4

Chilled Baked Salmon on Salad of Romaine, Olives and Oranges
This Mediterranean style main course salad is perfect to serve on the patio on a warm summer day.

For the Salmon
2 6 oz salmon fillets
1 tbsp olive oil
* squeeze of lemon and orange juice
* salt and pepper to taste

For the Dressing
2 tbsp orange juice
2 tsp red wine vinegar
2 tbsp olive oil
* salt and pepper to taste

For the Salad
1 orange, peel and pith removed, halved and sliced
12 kalamata olives
1/2 cup sliced red onion
3 cups chopped romaine
Preheat oven to 400 F. Place salmon in a baking dish and top with its ingredients. Bake 12 to 15 minutes, or until cooked through. remove from oven, cool to room temperature and then chill well.

Whisk together dressing ingredients in a bowl, and then toss in romaine. Mound in two dinner plates, and then decorate top with orange slices, olives and red onion. Set on salmon, drizzle with any dressing left on the bowl, and serve. Serves 2

Barbecue Pork and Apricot Salad
Barbecued pork is sold cooked and ready to use in your local Chinatowns. If you're not a meat eater, replace it with cubes of tofu.

For the Dressing
2 crushed cloves garlic
1 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp sesame oil
2 tbsp rice wine vinegar or mild white vinegar
* Asian style hot sauce and sugar to taste

For the Salad
6 oz long-grain and wild rice mix
1/2 cup snipped dried apricots
1 medium carrot, grated
1/4 English cucumber, grated and squeezed of its moisture
4 green onions, finely chopped
2 cups bean sprouts
1/4 cup chopped cilantro
8 oz piece barbecued pork, thinly sliced
* fresh apricots, pitted and sliced

Combine dressing ingredients in bowl, and reserve. Cook rice in boiling water until just tender, add dried appricots for the last 5 minutes of cooking. Drain well, gently rinse in cold water and drain well again, let cool in shallow pan.

Gently toss them and the remaining ingredients, except for the pork, a few of the bean sprouts, chopped green onions and cilantro into the dressing. Mound rice on four salad plates, sprinkle with reserved bean sprouts, green onions and cilantro. Divide and arrange slices of the pork on top and garnish with fresh apricots, and serve. Salad, without its toppings, can be made several hours in advance, stored in the fridge, and plated later. Serves 4

2006-05-05T03:40:00.000-07:00

FRUIT DESSERTS

Spiced Baked Prunes
(10-12 servings)

1 box (about 12 oz.) dried prunes

1 inch cinnamon stick

3 cups orange juice

5 whole cloves (optional)

1/4 cup brown sugar

5 whole allspice (optional)

1 tablespoon comstarch

1/4 cup claret, port or sherry

1 piece lemon peel
Mix sugar with cornstarch; add orange juice. Put prunes in a casserole; pour orange juice mixture over them, add spices, cover. Bake at 350" F. for 35-45 minutes. When cooked add wine. Serve hot or cold as dessert or as accompaniment to poultry or pork.

Broiled Peaches
(4 servings)

4 ripe, large peaches

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon margarine

Drop peaches, one by one into boiling water. Remove them from water after about one minute. Slip off the skin. Halve and pit the peaches. Place them, hollow side up in a shallow pan. Sprinkle them with sugar, lemon juice and dot with margarine. Broil for 5-10 minutes until tender and browned on top. Serve hot.

Fresh Strawberries with Wine
(6 servings)

1 quart fresh strawberries

2 tablespoons sugar

1/2 cup Marsala or sauterne

Wash, hull and chill strawberries. Chill wine and pour over berries. Just before serving sprinkle with sugar.

Oranges With Kirsch or Plum Brandy

Allow 1 eating orange per person

1/2 teaspoon sugar per orange

1/2 teaspoon Kirsch per orange

Peel oranges, slice them, remove any seeds. In a bowl arrange the orange slices in layers. Sprinkle each layer with sugar and kirsch. Chill.

Baked Ginger Pears
(4 servings)

4 ripe pears

1 inch piece of fresh ginger, sliced (or 1/2 teaspoon ground ginger)

1 tablespoon lemon juice

1/4 cup sugar (white or brown)

1/4 cup white or red wine

Peel, halve and core the pears. Place them in a baking dish; sprinkle them with sugar and lemon juice. Add enough wine to barely cover bottom of the dish; add the ginger. Cover the dish and bake at 350° F. for about 30 minutes or until tender. Serve hot or chilled.

Bananas Broiled With Honey and Sesame Seeds
(4 servings)

Use all ripe (all yellow) bananas.

4 firm bananas

1 tablespoon lemon juice

1 tablespoon oil

2 tablespoons honey

2 tablespoons sesame seeds

Peel bananas, brush with oil, then with lemon juice. Place them in oiled baking pan. Drizzle honey over them; sprinkle with sesame seeds. Broil them for about 5-7 minutes until heated through, browned and the sesame seeds toasted.

2006-04-17T16:38:00.000-07:00

Exercise melts body fat
If you want to reduce your body fat, focus on increasing the amount of exercise you get rather than decreasing your food intake. A recent national study was conducted using two groups of sedentary men, one group in their 20's and the other over age 65. A lot was learned from this accumulated data, and it is interesting to note that there was a significant relationship between lack of physical activity and fat. Not surprisingly, the most sedentary men had the most body fat.

These studies have also indicated that the government's current recommended daily allowance for calories does not correlate with the body's actual energy needs. For example, although 2,400 calories have been calculated for older men, they, in fact, burned an average of 2800 calories daily.

The leading experts now recommend that people who want to lose weight start increasing their physical activity. Just being more active in general (such as climbing the stairs instead of taking the elevator, moving around instead of sitting still, sitting up instead of lying down as well as showing some excitement and enthusiasm instead of boredom), are actions that more effectively burn calories and reduce body fat. Everyone seems to have lost sight of the value of being active. Consider this, a half-hour aerobic workout accounts for far less energy expenditure than our minute-to-minute movement in the office or at home.

Millions of people are trying to lose weight, spending approximately $30 billion a year on diet programs and products; often they do lose some weight. But, if you check with the same people five years later, you will find that nearly all have regained whatever weight they lost. A national panel recently sought data to determine if any commercial diet program could prove long-term success. Not a single program could do so.

Being seriously overweight, particularly obese, predisposes individuals to a number of diseases and serious health problems. It is now a known fact that when caloric intake is excessive, some of the excess frequently is saturated fat.

People who diet without exercising often get fatter with time. Although your weight may initially drop while dieting, such weight loss consists mostly of water and muscle. When the weight returns, it comes back as fat. To avoid getting fatter over time, increase your metabolism by exercising regularly.

Walking is one of the best exercises for strengthening bones, controlling weight, toning the leg muscles, maintaining good posture and improving a positive self-concept.

2006-04-13T15:33:00.000-07:00

Simple Chicken Dishes

Lemon-Fried Chicken

(Serves 4)

1 frying chicken, cut in quarters

1/4 teaspoon powdered thyme

1/4 cup lemon juice

1/8 teaspoon pepper

1/4 cup oil

1/2 cup flour

1/2 teaspoon salt

1/4 cup oil for frying

Combine lemon juice, oil and seasoning to make a marinade. Pour over chicken. Be sure all chicken parts are in contact with marinade.

Marinate for 1 hour in refrigerator. Drain chicken, dust with flour. Heat oil in heavy skillet. Place chicken in hot oil and fry until golden brown on all sides. Place in moderate oven, 350 degree F., for about 30 minutes or until tender.

Braised Chicken — Chinese Style

(Serves 4)

1 frying chicken, cut into serving size pieces

3 tablespoons vegetable oil

2 tablespoons sherry

1/2 lb. mushroom caps

2 tablespoons soy sauce

1 clove garlic, mashed

1 teaspoon monosodium glutamate

Brown chicken and garlic lightly in oil. Add mushrooms, cover and cook for five minutes. Add sherry, cook until almost entirety absorbed. Add soy sauce and monosodium glutamate. Cover and cook gently until chicken is tender (about 20-30 minutes).

Milanese Chicken

(Serves 2)

1 whole chicken breast

3 tablespoons fine bread crumbs

1 egg white or 1/2 egg

1 tablespoon grated Parmesan cheese

salt, pepper or ginger

1 tablespoon flour

oil for sautéing

Bone and take the skin off chicken breast. Pound or flatten slightly. Dust with flour. Mix egg white with salt and pepper. Dip meat into egg white. Coat with crumbs mixed with cheese. Let stand 5 to 10 minutes. Sauté in oil until nicely browned, about 5 minutes on each side. Serve with creamed spinach and sauté mushrooms (see White Sauce recipe).

Chicken Paprika

(Serves 4)

1 frying chicken, disjointed

1 tablespoon flour

4 tablespoons oil

1/4 cup chicken broth or water

2 medium size onions, sliced

1 teaspoon lemon juice or 1 tablespoon white wine

2-3 teaspoons paprika

salt and pepper

Preheat oven to 300° F. Sauté onions in oil until golden; add paprika and mix. Add chicken pieces, tossing them around until well coated

with the onions. Sprinkle with salt and pepper. Cover and bake at 300° F. for about 45 to 60 minutes. Remove chicken pieces. Keep warm. Mix flour with water and add to pan juices. Boil for a few minutes. Pour over chicken. Serve with rice or noodles.

Barbecued Chicken — Japanese Style

(Serves 4)

1 medium-size fryer, cut in quarters

Marinade:

1/2 teaspoon rosemary or poultry seasoning

1/3 cup soy sauce

1/4 cup tomato catsup

2 tablespoons white wine or lemon juice

2 tablespoons oil

Combine marinade ingredients and marinate fryer in sauce 1 to 2 hours. Barbecue over charcoal or broil in oven. Left-over marinade may be stored in refrigerator and re-used within short time.

2006-04-02T06:31:00.001-07:00

Easter Parade

Chocolate egg nests
Spicy Easter cookies
Zesty butterfly cakes
Simnel Cake

Chocolate egg nests
makes: 8
cooking time: 5 minutes plus chilling

150g dark/milk chocolate
10g unsalted butter
1 tsp golden syrup
3 Shredded Wheat
chocolate mini eggs to decorate

Place the chocolate, butter and syrup in an heatproof bowl over a pan of simmering water. Heat, stirring occasionally, until melted and combined, then remove from the heat. Crumble the Shredded Wheat into the chocolate and mix together. Using your hands, divide the mixture into 8 and place on a baking tray covered in greaseproof paper, moulded into nests. Chill for 20 minutes, then fill with mini eggs to serve.
Per chocolate nest *cals 264 *fat 14g *saturated fat 8g *salt 0.06g

Spicy Easter cookies
makes: 16-18
cooking time: 13-14 minutes
oven: 200C/400F/Gas Mark 6

100g unsalted butter at room temperature
85g caster sugar
1 medium free range egg, seperated
200g plain flour mixed with 1 tsp mixed spice
1 tbsp milk
70g mixed dried fruit
3 tsp granulated sugar

Preheat the oven to 200C/400F/Gas Mark 6 and grease a baking tray. Beat the butter and caster sugar together with a wooden spoon. Beat in the egg yolk, then sift in the spiced flour and add the milk. Stir to form a dough and knead in the dried fruit. Roll the dough out on a floured surface and cut into 16-18 rounds. Place on the tray and bake for 10 minutes, then brush with egg white and sprinkle with granulated sugar. bake for 3-4 more minutes. Cool on a wire rack.
Per biscuit *cals 132 *fat 6g *saturated fat 3.5g *salt 0.02g

Zesty butterfly cakes
makes: 12
cooking time: 15-20 minutes plus cooling
oven: 200C/400F/Gas Mark 6

125g butter softened
125g caster sugar
2 medium free range eggs
125g self-raising flour
grated rind of 2 oranges and 2 tbsp juice
grated rind 1 lemon and 11/2 tbsp juice
100g icing sugar
yellow food colouring

Preheat the oven to 200C/400F/Gas Mark 6. Place the butter, sugar, eggs, flour and the rind from 1 orange and 2tbsp juice in a mixing bowl. Beat with an electric mixer until smooth. Spoon into 12 paper bun cases placed in a bun tray. Cook for 15-20 minutes until risen and firm. Cool on a wire rack. Mix 11/2 tbsp lemon juice with the icing sugar. Add a little food colouring and stir in the citrus rinds. Slice the tops off the cakes and halve. Drizzle the icing over each cake, then sit the halved tops on the cakes.
Per butterfly cake: *cals 200 *fat 10g *saturated fat 6g *salt 0.03g

Simnel Cake
20cm (8 inch) round fruit cake mixture
800g (13/4lb) Almond paste
2 tablespoons Apricot glaze
1 egg white beaten.
Place half the mixture in a prepared 20cm(8 inch) round deep cake tin. Roll a quarter of the almond paste to a 20cm (8 inch) circle. Lay on top of the mixture and press lightly. Spread remaining mixture on top.
Bake in a prepared moderate oven, 160C(325F), Gas mark 3, for 1 hour: lower the temperature to 150C (300F) Gas Mark 2, and bake for a further 21/2 hours. Leave in the tin for 5 minutes then turn onto a wire rack to cool.
Roll out a third of the remaining almond paste to 1 20cm (8 inch) circle. Brush the top of the cake with apricot glaze, then press the paste on top and mark a diamond pattern. Shape remaining paste into balls and place around the edge. Brush with egg white and brown under a hot grill: cool. Tie a ribbon around the cake.
Makes one 20cm (8 inch) cake.

Rich Fruit Cake makes one 20cm (8 inch) cake
200g (7oz)Plain flour
1 teaspoon Ground mixed spice
1/2 teaspoon Ground nutmeg
175g (6oz) Butter or margarine
175g (6oz) Soft brown sugar
1 lemon Grated lemon rind
1 tablespoon Black treacle
4 large Eggs
50g (2oz) Ground almonds
300g (10oz) Currants
200g (7 oz) Sultanas
125g (4 oz) Raisins
65g (21/2 oz) Glace cheries
65g (21/2 oz) Mixed peel
65g (21/2 oz) Blanched almonds
2 tablespoons Brandy

Grease the inside of the tin. Line the base and sides with a double layer of greaseproof paper, allowing it to extend 5cm (2 inches) above the rim. Grease well. Tie a thick band of newspaper around the outside of the tin. Stand on a pad of newspaper on a baking tray.
Sift the flour and spices together. Cream the fat and sugar and lemon rind together until light and fluffy. Beat in the treacle. Beat in the eggs one at a time, adding a tablespoon of flour with all but the first. Fold in the remaining flour, the ground almonds, fruit and nuts until thoroughly mixed.
Turn the mixture into the prepared tin and smooth the top with the back of a spoon. Bake on the middle shelf of a preheated cool oven, 140C(275F) Gas Mark 1.
Test after 3 hours, if a skewer inserted into the centre comes out clean, it is cooked. If not, return the cake to the oven and test again at 30 minute intervals.
Leave in the tin for 30 minutes, then turn onto a wire rack to cool.
Prick the cake with a skewer and spoon the brandy over the surface: this helps to increase the storage time and keeps the cake moist. Wrap the cake in greaseproof paper and then a double thickness of foil. Store in a cool dry place for 2 to 3 months to mature, before covering with almond paste.

Almond Paste
400g (14oz) Ground almonds
200g (7oz) Caster sugar
200g (7 oz) Icing sugar
2 teaspoons Lemon juice
2 drops Almond essence
1 standard Egg

Mix the almonds and sugars together in a mixing bowl and make a well in the centre. Add the lemon juice, almond essence and enough egg yolk or beaten egg to mix to a firm paste.
Turn onto a surface sprinkled with icing sugar and knead lightly until smooth: do not over-knead or the paste will become oily and difficult to handle. Keep in a polythene bag until required as almond paste dries out quickly if exposed to air.

Apricot Glaze
Place 250g (8oz) apricot jam and 3 tablespoons water in a small pan and heat until dissolved. Add a squeeze of lemon juice, then sieve and return to pan. Bring to the boil and simmer until syrupy. Use warm. The glaze can be stored in the refrigerator for several months: reheat gently to use.

2006-03-27T15:26:00.000-08:00

Traditional Recipes from Dorset, England, UK.

Dorset Jugged Steak
This traditional Dorset dish was often prepared to be eaten on days when the fair came to town as it is good-tempered enough to wait until the revellers came home, although the forcemeat balls should not be cooked for too long. Jugging is a method of slow cooking which retains all the flavours of the meat while mingling them with those of the other ingredients.
Ingredients
Method
Serves 4
Stewing steak - 675g (1½ lb), in 2.5 cm (1 inch) cubes
Plain flour - 25g (1 oz)
Onion - 1 medium, sliced
Cloves - 4
Port - 150ml (¼ pint)
Beef stock - 450 ml (¾ pint), to cover
Sausagemeat - 225g (8 oz)
Fresh breadcrumbs - 50g (2 oz)
Fresh parsley - 2 tbsp, chopped
Redcurrant jelly - 1 tbsp
Pre-heat oven to 170 °C / 325 °F / Gas 3. Toss the meat in the flour, shaking off excess. Put into an oven-proof casserole dish. Add the onion and cloves, pour in the port and just enough stock to cover the meat. Cover and bake for 3 hours, until the meat is tender.
Meanwhile, mix together the sausagemeat, breadcrumbs and parsley, form the mixture into 8 balls. 40 minutes before the end of the cooking time , stir the redcurrant jelly into the casserole. Add the forcemeat balls and cook, uncovered, until the forcemeat balls are cooked and slightly brown.
Skim off any excess fat and serve hot.

Dorset Apple Cake
half a pound of flour
quarter pound of butter/margarine
quarter pound of sugar
one beaten egg
half a pound of apples
two tablespoons milk
pinch of spices eg. mixed, allspice etc.
1-2 teaspoons baking powder
Some dried fruit if you like
Rub the flour into the fat, add the salt. Add the baking powder. Stir the sugar into the chopped apples, adding to the flour/fat. Mix in the egg and milk to make quite a firm dough. Grease a cake tin and fill; the size should be quite large so the dough is no more than a large tablespoon-width (4cm) deep. Bake the cake for up to an hour in a quite hot oven (330-360F).
Dorset apple cake is a recipe to work on and develop over the years.

Rabbit Custard
1 young rabbit, skinned, jointed
half a pound of breadcrumbs
an onion (chopped)
1 large egg or 2 small ones
about a half a pint of milk
some fresh or dried herbs eg. sage, marjoram, thyme
some unwaxed lemon/orange peel if you like
some flour to roll the rabbit in
Roll the rabbit pieces in seasoned flour then mix everything else saving the beaten egg and milk to the end. Soak the rabbit with this mixture, covering thoroughly and cook for at least 2 hours. It's best to put the cooking dish in another pan with water in it and have the oven at 300-360F, this way the flavours are preserved

Lettuce Soup
To be at its most succulent, sweet and delicate, the lettuce should be just-picked. It is an ideal way of using bolted lettuce from the garden.
Ingredients
Method
Serves 4
Lettuce - 1 large, (about 225g,
8 oz)
Onion - 1 medium, chopped
Potato - 1 medium, diced
Butter - 25g (1 oz)
Milk - 450 ml (¾ pint)
Chicken stock - 300 ml (½ pint), or vegetable stock
Salt and freshly ground pepper
Double cream - 4 tbsp, optional
Shred the lettuce, reserving some for garnish. In a saucepan fry the lettuce, onion and potato gently in the butter for 5 minutes without browning. Add the milk and stock.
Bring to the boil, stirring continuously, cover and simmer for 10-15 minutes. Liquidise or rub through a sieve and return to the pan.
Ladle into warm soup bowls, whirl on a tablespoon of cream if used and garnish with lettuce pieces.

Fresh Green Pea and Cucumber Soup
This is one of the very best traditional summer soups and perfect for peas that have got a bit too old and starchy to eat on their own. If fresh peas are hard to come by, frozen peas make a reasonable substitute (reduce the weight required).
Ingredients
Method
Serves 6
Peas in their pods - 900g (2 lb)
Cucumber - 1
Lettuce - 1, Cos if possible
Onions - 2
Butter - 50g (2 oz)
Mint - 2 sprigs
Chicken stock - 1.2 litres (2 pints), or vegetable stock
Salt and freshly ground pepper
Plain flour - 25g (1 oz)
Butter - 25g (1 oz)
Creamy milk - 150 ml (¼ pint)
Cream - 3 tbsp
Parsley - chopped, to serve
Shell the peas. Peel and slice the cucumber. Shred the lettuce - you can keep the inner heart for later sandwiches or salad. Chop the onions fairly finely.
Melt the butter in a large saucepan and soften the chopped onions for 5 minutes. Add the remaining vegetables and the mint and allow to wilt in the butter for about 5 minutes more before adding the stock. Season as necessary and simmer for 30 minutes.
Remove from the heat and sieve or liquidise when cool enough to do so and put aside in a bowl. You should now have a thinnish soup of a beautiful green. This can now wait while you cook the rest of the meal.
Melt the remaining butter, stir in the flour, then add the milk a little at a time to make a smooth sauce. Add all the soup, stir and heat through until it thickens very slightly. Serve hot or chilled with cream and chopped parsley floating on top.
For a slightly grander soup, keep a few cooked peas and some thin slices of cucumber aside. Throw the peas into the soup at the end and fry the slices of cucumber, first dipped in flour, in a little butter, floating them on the soup like waterlily leaves at the last moment.

Baked Mackerel with Gooseberry Sauce
This delicious summer dish (available all year round if you use frozen gooseberry purée) offers an interesting contrast in flavours - rich oily mackerel is offset by sharp tangy gooseberries.
Ingredients
Method
Serves 4
Butter - 15g (½ oz)
Gooseberries - 225g (8 oz), topped and tailed
Mackerel - 4, each weighing about 350g (12 oz), cleaned and heads removed
Lemon juice - to taste
Egg - 1, beaten
Melt the butter in a medium saucepan and add the gooseberries. Cover tightly and cook over a low heat, shaking the pan occasionally, until the gooseberries are tender.
Meanwhile, sprinkle the cavity of each fish with the lemon juice. Make two or three slashes in the skin on each side of the fish, then grill for 15-20 minutes, depending on size, turning once, until tender.
Purée the gooseberries and sieve to remove the pips. Pour the purée into a clean pan, beat in the egg, then reheat gently, stirring. Place the mackerel on warmed serving plates and spoon the sauce beside the fish.

Hereford Beef Olives
Hereford cattle produce some of the best beef in Britain, very tender with an excellent flavour.
Ingredients
Method
Serves 4
Streaky bacon - 3 rashers, finely chopped
Onion - 1 small, chopped
Fresh parsley - 2 tsp, chopped
Fresh breadcrumbs - 110g (4 oz)
Shredded suet - 110g (4 oz)
Dried mixed herbs - ¼ tsp
Egg - 1 small
Lemon - 1
Topside beef - 8 thin slices weighing about 700g (1½ lb)
English mustard - 1 tbsp
Plain flour - 3 tbsp
Butter - 25g (1 oz)
Vegetable oil - 2 tbsp
Beef stock - 450ml (¾ pint)
Onions - 2 medium, sliced
Pre-heat oven to 170 °C / 325 °F / Gas 3.
Mix the bacon with the onion, parsley, breadcrumbs, suet, herbs and egg. Add the grated zest of half the lemon and 1 teaspoon of the juice.
Put the meat between sheets of greaseproof paper and beat out with a meat mallet or rolling pin. Spread mustard thinly over the meat, then divide the stuffing equally between the pieces. Roll up and secure with strong cotton or fine string. Toss in the flour.
Heat the butter and oil in a shallow flame-proof casserole into which all the beef olives will just fit. Brown them well, then remove them from the pan. Stir the remaining flour into the pan residue and brown lightly. Gradually stir in the stock and bring to the boil. Return the meat to the pan.
Scatter the onions over the meat. Cover and bake for 1½ hours or until tender.

Tea Scones
These are some of the simplest scones to make to serve for tea.
Ingredients
Method
Makes 16-18
Self raising flour - 200g (7 oz)
Salt - ½ tsp
Butter - 50g (2 oz)
Caster sugar - 25g (1 oz)
Milk - 125 ml (4 fl oz), plus extra for brushing
Sift the flour and salt into a bowl. Rub in the butter finely. Add the sugar. Add the milk all at once. Mix to a soft, but not sticky, dough with a knife. Turn out onto a lightly floured board. Knead quickly until smooth. Roll out to about 1 cm (½ inch) thickness. Cut into 16 to 18 rounds with a 4 to 5 cm (1½ - 2 inch) fluted cutter.
Transfer to a greased baking tray. Brush the tops with milk. Bake towards the top of a hot oven 230 °C / 450 °F / Gas 8 for 7 to 10 minutes or until well risen and golden. Cool on a wire rack. Serve fresh with butter or whipped double cream or clotted cream and jam.

Strawberry Jam
This is an incredibly popular preserve, especially good on scones.
Ingredients
Method
Makes 2.3 kg (5 lb)
Strawberries - 1.5 kg (3¼ lb)
Sugar - 1.4 kg (3 lb)
Lightly crush the strawberries, put them in a pan with the sugar, warm and stir continuously until all the sugar is dissolved, then boil rapidly until the setting point is reached.
Remove the scum as soon as possible, but leave the jam in the pan to cool for about 10 minutes, until a skin just begins to form on the surface, then stir the jam gently and pour it into warm jars. Cover as usual.

Clotted Cream
Both Cornwall and Devon (UK) are famed for this delicacy. Traditionally this is made by pouring milk into shallow pans and leaving, undisturbed, for 24 hours allowing the cream to rise. Double cream can be used instead.
Ingredients
Method
Serves 4-6
Unhomogenised whole milk or double cream - 600 ml (1 pint)
Pour the milk or cream into a shallow pan. If using milk leave undisturbed for 24 hours. Heat the pan, gently, to about 82 °C (180 °F) and hold at this temperature for approximately 1 hour. When the surface cream has developed a thick, rich, yellow wrinkled crust, Turn off the heat and allow the pans to cool slowly. Once cold, skim the cream off and serve with scones, fruit or fruit pies.

2006-03-20T17:04:00.000-08:00

Mothers Day Daisy cake

4-egg Victoria Sandwich Mixture
125g (4 oz) strawberry jam
4 tablespoons Apricot glaze
500g (1 lb) Fondant Icing
125g (4oz) pink Creme au beurre
50g (2 oz) pink Royal icing
moulded daisies to decorate (see post March 12th)

Line and grease two 20cm (8 inch) sandwich tins. Divide the mixture evenly between the tins and bake in a preheated moderate oven, 180C (350F), Gas Mark 4, for 25 to 30 minutes. Cool on a wire rack.
Sandwich the cake together with jam. Place on a wire rack and brush the top and sides with apricot glaze. Heat the fondant icing gently, stirring, until smooth. Place the wire rack over a plate. Pour the icing over the cake, allowing it to run down the sides and tilting the cake if necessary to help coat it evenly: the icing should not be spread with a knife or the gloss will be spoiled. Leave to set, then trim off any excess icing. Place on a cake board.
Put the creme au beurre into a nylon piping bag fitted with a 5mm (1/4 inch) fluted nozzle and pipe a decorative-border around the base of the cake. Put the royal icing in a greaseproof paper piping bag and snip off the end. Write 'Mother' on the cake. Arrange the daisies in clusters around the top edge and pipe a looped edging between the clusters.
Makes one 20 cm (8 inch) cake.

Fondant Icing
150ml (1/4 pint) water
500g (1 lb) granulated or cube sugar
1 tablespoon liquid glucose
flavouring or few drops of food colouring

Heat the water and sugar in a heavy based pan gently until dissolved. Bring to the boil slowly then add the glucose. Boil until the syrup registers 115C (240F) on a sugar thermometer.
When the bubbles subside, pour one third into a bowl and the remainder into a seperate bowl. Cool until a skin forms.
Working the smaller quantity first, beat with a wooden spoon until thick and white. It will change from a liquid to a paste and finally to a solid white mass. Knead with the fingers, until smooth.
Shape into pieces, the size of a golf ball. Repeat with the larger quantity of fondant. If stored in an airtight jar, this icing will keep for up to 2 months.
To use, place 3 or 4 pieces in a basin over a pan of hot water. Warm gently, stirring, until the fondant is smooth and the consistency of thick cream. Add flavouring or colouring if using. If the icing is too thick, add a little water.
This quantity is sufficient to cover a 20 cm (8 inch)

Apricot Glaze
Place 250g (8oz) apricot jam and 3 tablespoons water in a small pan and heat until dissolved. Add a squeeze of lemon juice, then sieve and return to pan. Bring to the boil and simmer until syrupy. Use warm. The glaze can be stored in the refrigerator for several months: reheat gently to use.

Creme au Beurre
2 egg whites
125g (4oz) icing sugar, sifted
125g (4oz) unsalted butter
flavouring or few drops of food colouring

Place the egg whites and icing sugar in a mixing bowl over a pan of simmering water and whisk until the mixture holds its shape. Cool slightly.
Cream the butter until soft then beat in the meringue mixture a little at a time. Flavour or colour as desired.
This quantity is sufficient to fill and ice the top of a 20cm (8inch) sandwich cake.
If stored in an airtight container, this icing can be kept in the refrigerator for several weeks.
Makes a 125g (4oz) mixture.
Flavourings.
Chocolate: Melt 50g (2oz) plain chocolate in a bowl over a pan of hot water. Cool and beat in with the meringue mixture.
Coffee: Add 1 tablespoon coffee essence with the meringue mixture.
Praline: Add 3 tablespoons cruched Praline with the meringue mixture.(Crushed praline: Gently heat 50g (2oz) each unblanched almonds and sugar in a small pan until siugar browns and the almonds begin to split. Turn onto an oiled baking sheet to cool. Cruch with a rolling pin. This can be stored in an airtight container for several weeks.

Royal Icing
2 egg whites
500g (1lb) icing sugar
1 teaspoon lemon juice
Glycerine (optional) 1 teaspoon
Above makes enough to cover (two coats) 15cm (6 inch) Round or 13cm (5 inch) Square cake..plus simple decorations..Break down ingredients according to your needs..

Beat the egg whites with a fork until frothy. Gradually beat in half the icing sugar, using a wooden spoon. Beat in half the remaining icing sugar with the glycerin if using and lemon juice. Beat thoroughly until smooth and white. Beat in enough of the remaining icing sugar to give a consisitency that stands in soft peaks. Add colouring if required.
Cover the bowl with a damp cloth and leave to stand for several hours to allow any air bubbles to rise to the surface and burst. Before using stir well with a wooden spoon: do not overbeat.
source: The Sainsbury Book of Cake Icing and Decorating

2006-03-17T01:38:00.000-08:00

Happy St Patricks Day

IRISH RECIPES
1. TRADITIONAL IRISH BACON AND CABBAGE
INGREDIENTS
1 Shannon Traditional Slab Bacon (11/4 - 2lb)
1/2 green cabbage and 1/2 white cabbage
8 potatoes (peeled)
Salt and pepper

METHOD:
Remove slab bacon from plastic bag. Cover with cold water. Bring to boil and drain. Cover with fresh cold water. Bring to boil and then simmer for 25 minutes per 1lb plus 25 minutes over. Remove outer leaves of cabbage. Cut in half, add to the saucepan and simmer for the last 20 minutes. Remove bacon to chopping board and carve into thin slices. Drain cabbage, season with salt & pepper, chop and add a knob of butter. Serve the bacon with the cabbage and boiled potatoes and parsley sauce.
PARSLEY SAUCE INGREDIENTS:
INGREDIENTS
1/4 cup butter
3 tablespoons flour
1/4 cup cabbage stock
11/4 cups milk
1/2 cup finely chopped parsley
Pepper
METHOD:
Melt butter in saucepan and stir in flour to make roux. Cook without browning over medium heat for 1 or 2 minutes. Gradually add cabbage stock, then milk. Bring to boil and stir for a few minutes. Add parsley and season to taste with pepper. Makes about two and a half cups.
Serves 4

2. SAUSAGE AND BACON HOT PIE
INGREDIENTS
1lb Shannon Traditional Irish Bacon (Regular or Premium)
1 lb Shannon Traditional Sausages (Bangers)
Salt and pepper to taste
5 large peeled potatoes
1 oz oil
2pts water
Pinch of thyme
1 small sliced onion
Chopped parsley
1 bay leaf
METHOD:
Heat oil in pan, brown sausages and lightly saute bacon. Slice potatoes thinly. Mix potatoes with herbs and onions and season with salt and pepper. Layer an ovenproof dish with potatoes. Place sausages and bacon on top of potatoes. Neatly arrange an overlapping layer of potatoes on top. Pour water over all ingredients. Place a bay leaf on top. Cook in pre-heated oven at 220 C till lightly colored. Reduce heat to 170 C and cook for a further 30 minutes. Press down potatoes occasionally during cooking. Remove bay leaf. Brush potatoes after cooking with melted butter and sprinkle with chopped parsley.
Serves 6 to 8

3. SAUSAGE AND MUSHROOM PIE
INGREDIENTS:
1lb Shannon Traditional Sausages (Bangers)
2 oz butter
2 onions sliced
1/2 lb small button mushrooms
11/2 oz plain flour
1/2 pt milk
1/2 pt chicken stock
Salt and pepper to taste
1/2 lb puff pastry
1 egg beaten or a little milk
METHOD
Pre-heat the oven to hot, 200 C, putting in the sausages on a roasting tin to cook. Remove in about 20 minutes and leave to cool. Soften the onions in the melted butter over a low heat. Add the mushrooms and stir for 1 or 2 minutes. Sieve the flour over the mushrooms and cook for 1 minute. Add the stock and milk gradually, stirring continuously. Bring to boil and simmer for 3 minutes. Season to taste, and leave to cool. Roll out the pastry thinly on a floured board, and line a deep pie dish. Put the sausages into the dish, pour the sauce over them and cover with the remaining pastry. Press the edges well together. Brush over with remaining egg or milk. Make one or two small holes in the pastry lid with a skewer. Bake in the pre- heated oven for about 40 minutes, and serve hot.
Serves 4 to 6

4. PASTA WITH IRISH BACON AND BROCCOLI
INGREDIENTS:
4 slices Shannon Traditional Irish Bacon, cut crosswise into 1/4 inch strips
8 ounces dried corkscrew or quill-shaped pasta
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup de-fatted chicken broth
1/8 teaspoon dried hot pepper flakes
4 cups fresh broccoli florets
2 tablespoons grated Parmesan cheese
METHOD:
Cook pasta in large amount of salted boiling water. While pasta is cooking, in non-stick skillet over medium heat, cook bacon strips just until they begin to brown. Stir in garlic and onions; cover and cook for several minutes or until onion is soft. Raise heat to medium-high. Add chicken broth, hot pepper flakes and broccoli. Cover and cook for 7 to 8 minutes until broccoli is crisp-tender and still bright green. Stir in grated Parmesan and salt to taste. Toss with hot cooked pasta. Serve immediately.
Serves 4

5. CATHLEEN'S BANGERS IN RUM SAUCE
INGREDIENTS:
1lb Shannon Traditional Sausages (Bangers)
11/2 to 2oz rum (white or dark)
21/2 tablespoons dark brown sugar
METHOD:
Cook sausage until lightly browned in a skillet with a little oil. Drain on paper towel. Slice sausage into three equal parts. Steep in rum for 2 hours. Sprinkle sugar over rum and sausages making sure they are covered with liquid. Cook in 325 C oven for 15-20 minutes or until bubbling. Serve with cocktail sticks.
Serves 6 to 8

6. TRADITIONAL IRISH BREAKFAST
INGREDIENTS
8 slices of Shannon Traditional Irish Bacon (Premium)
4 Shannon Traditional Irish Sausages (Bangers)
4 slices of Shannon Traditional Black Breakfast Pudding
4 slices of Shannon Traditional White Breakfast Pudding
4 eggs
4 Medium size tomatoes
Freshly ground pepper
Method
Over low heat, saute bacon, turning frequently until done to taste. Remove from pan and drain on paper towels. Keep hot. It is important to note that Irish bacon is not cooked crisp hard. Place sausages in pan and cook until brown on all sides. Cut the tomatoes in half and fry with slices of pudding in the bacon fat. Remove and keep hot. All the above items can also be broiled instead of being fried. Cook eggs to order.
Serves 4
7. Angels on Horseback
INGREDIENTS
12 slices of Shannon Traditional Regular Bacon
24 oysters.
Method
Cut each slice of bacon across in two. Stretch the pieces by placing them flat on a board and stretching them with the back of a knife. Place one oyster on each bacon slice and wrap up. Secure with cocktails or skewers. Grill under a medium heat, turning frequently, until the bacon is crisp. Drain on kitchen paper. Serve plain or on rounds of hot buttered toast.

8. Devils on Horseback
Use 24 prunes, soaked overnight and stoned, or 24 fresh dates, instead of oysters.

9. Genies on Horseback
Use 12 Shannon Traditional Sausages ( Bangers ), halved, instead of the oysters.
Serves 6 to 8

10. Black Pudding and Vegetable Casserole
INGREDIENTS:
2 Shannon Traditional Black Puddings, skinned and sliced
2 potatoes, peeled and diced
2 carrots, pared and sliced
1 large leek, sliced
2 onions, peeled and sliced
1/4 small white cabbage, shredded
1 can red kidney beans, drained and rinsed
Optional: 1 chicken stock cube
Salt & pepper to taste
2 tablespoonfuls of oil
Method
Put the prepared onions, carrots, potatoes and leek into a large non-stick skillet with about 4 cups of boiling water. Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes. Add the cabbage and the kidney beans and cook for 5 minutes more. Saute the slices of black pudding in oil until they are crisp on the outside. Gently stir into vegetables and simmer for 10 minutes. Add the seasoning and serve hot with bread or rolls.
Serves 4 to 6

2006-03-14T15:41:00.000-08:00

Cooking with Lavender
Lavender has long been used in herbalism, and has become popular for cooking both sweet and savoury dishes..

Lavender Tea Time Recipes
source herbaltreas
Lavender Sugar
2 cups sugar
1 cup lavender blossoms (organic)
Alternate layers in a glass jar, being sure all flowers are covered with sugar. Cover tightly with an airtight lid. Set mixture aside for 2-3 weeks. Strain sugar mixture through coarse sieve, removing all blossoms.

Lavender Wands
Using 6" fresh or dry (organic) lavender sprigs with dark lavender flowers, dip into powdered egg whites prepared according to package directions. Shake off excess liquid, coat flower head with superfine sugar. Place on a cookie sheet covered in waxed paper to dry.

Lavender Tea or Tisane
Pour 1 cup of boiling water over 1 heaping teaspoon dried (organic) lavender flowers. Cover and let step 3-5 minutes. Strain and serve. Sweeten with honey if desired.

Lavender Lemonade
Heat 1 1/2 cups water to boiling, adding 1/4 (organic) dried lavender blossoms (OR 1/2 cup fresh), let steep 20 minutes. Strain flowers reserving tea. Let cool to room temperature. Prepare a 12 oz can of pink lemonade, per directions (on can) using the lavender tea as part of the water. Mix well, and chill. Sweeten by adding sugar to taste.

Lavender Cream
Lightly crush 1 Tbs dried (organic) lavender blossoms, stir into 1 cup of cream, cover and refrigerate for 3 hours, or overnight. Strain out blossoms to use in place of non-favoured cream in baking, for tea or coffee. Use heavy whipping cream, and follow ame process (add sugar to taste), for whipped cream topping, on fruit tarts, desserts etc.

Herbs de Provence
Combine 2 parts of each, marjoram, savory, lemon thyme, rosemary, basil, fennel, sage and (organic) lavender flowers. Use 1 teaspoon per four servings meats or vegetables.

Herbs de Provence Herb Butter
Combine 2 teaspoons above herbal blend, per 1/2 cup unsalted butter, mixing well. Refrigerate 2 hours or overnight, to allow flavours to blend.

Lavender Fairy Cookies
1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 tablespoon lavender flowers, finely chopped
1 1/2 cup flour
2 teaspoon baking powder
Preheat oven to 375F

Cream butter and sugar together. Beat in eggs and vanilla. Stir in dry ingredients until well blended. Drop by half teaspoons on ungreased baking sheet.
Bake 8-10 minutes, cooling slightly on baking sheet before transferring to plates.

Glazed Lavender Tea Cake
For Cake
1 cup granulated sugar
5 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain fat free yogurt
2 tablespoons fresh lavender leaves, finely chopped
cooking spray

For Glaze
1/3 cup sifted powdered sugar
1 teaspoon water
1/4 teaspoon vanilla extract

Preheat oven 350F

Prepare Cake
Beat granulated sugar, butter and 1/2 teaspoonvanilla at medium speed, until well blended.
Add seperated egg and egg white, one at a time, beating well after each addition.

Combine flour, baking powder, baking soda, and salt, stirring well. Add flour to sugar mixture, alternating with yogurt, beginning and ending with flour mixture. Stir in lavender. Pour batter into an 8 inch loaf pan , prepared with cooking spray.

Bake at 350F for about 1 hour, or until a wooden pick inserted in the centre comes out clean.

Prepare Glaze
Combine powdered sugar and remaining ingredients. Spread over hot cake. Cool in pan 20 minutes on a wire rack, remove from pan, cooling cake completely on a wire rack. Serves 10

Note: May freeze up to 1 month (without glaze), by placing in an airtight container, and wrapping in heavy duty plastic wrap or foil. Unwrap and thaw at room temperature 2 hours before serving. Prepare the glaze and spread over cake.

Lavender Scented Creme Brulee
source gourmetsleuth
Serves - 6

i n g r e d i e n t s
2 cups heavy cream
2 tablespoons dried lavender flowers
4 egg yolks
1/2 cup plus 8 teaspoons granulated sugar
1/2 teaspoon vanilla extract

d i r e c t i o n s
Preheat oven to 325°F.

Combine the cream and the lavender leaves in a small heavy saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes.

Whisk egg yolks, 1/2 cup sugar and the vanilla in a medium sized bowl until well blended. Slowly add the cream mixture and whisk constantly until it is blended. Strain the mixture through a fine sieve then divide the mixture between 4 6-oz ramekins. Place the ramekins in a baking pan and add enough hot water come half way up the sides of the ramekins. Cover the pan with aluminum foil and bake until the custards are just set, approximately 40 minutes. Do not overbook or the custard will be "tough".

Two hours before serving:
Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.

2006-03-14T05:47:00.000-08:00

Harriet Hedgehog

I have been using this choclicious novelty cake recipe for years..for my children, my grandchildren, nephews and nieces, and it still remains a firm choccy favourite..

A real favourite with the tinies. But do cut the cake from the back leaving the face intact to avoid tears! Serves about 10.

Ingredients:
175g (6oz) margarine
175g (6oz) caster sugar
3 eggs, size 3
150g (5oz) self-raising flour
5ml (1 tsp) baking powder
25g (1oz) Cadbury cocoa
1 small orange
Orange food colouring
350g (12oz) chocolate butter icing
2 large packets Cadbury milk chocolate Buttons
1 glacé cherry
2 roasted coffee beans, raisins or small sweets

Also, you will require:
1.2 litre (2 pint) ovenproof basin, greased
A baking tray

Cooking Instructions:
Cream the margarine and sugar until light in colour and texture. Gradually add the eggs, then fold in the flour and baking powder sifted together. In a separate mixing bowl, blend the cocoa to a paste with a little boiling water, then add half the cake mixture to it and mix well. Finely grate the orange rind and add it to the remaining mixture with enough strained orange juice to make a soft dropping consistency. Add colouring, if liked.

Spoon the two mixtures alternately into the basin then swirl through only once so that they remain separate. Smooth the top and hollow out the centre slightly. Stand the cake on a baking tray and cook in a moderate oven (180°C / 350°F / Gas Mark 4) for 1-11/4 hours until cooked through. When cooked, a warm skewer inserted into the middle of the cake should come out cleanly. Turn out and cool on a wire tray.

To decorate:
Spread the flat base of the turned-out cake with some of the icing, then cut it in half down the middle. Sandwich the two iced ends together to make the dome shape of the hedgehog. Cut down through the cake on either side of the butter icing, spread with a little more icing and put the cake back together again. Lift the cake on to a board or flat plate and cover it completely with chocolate butter icing. Put a little more chocolate icing on one end and mark with a fork to make a pointed snout and face. Rub the Buttons to make them shine, then cut each in half. Stick them in at an angle, in lines, over three-quarters of the cake leaving the forked area clear, ensuring all the Buttons point in the same direction. Place the cherry in position to make a nose and the coffee beans, raisins or small sweets on the cake to represent eyes.

2006-03-12T16:03:00.000-08:00

Moulding Icing is an extremely pliable icing suitable for making flowers and other cake decorations. It holds its shape even when paper thin, and as it is white it is easy to achieve natural colours. Food colourings can be kneaded into the icing or painted on the finished decoration. Keep the icing to be moulded wrapped in a polythene bag as it dries quickly if exposed to air. Leave the decoration for 24 hours to dry and harden.

Moulding Icing
1 egg white
1 rounded tablespoon liquid glucose
500g (1 lb) icing sugar, sifted (approx)
few drops of food colouring (optional)

Mix the egg white and glucose together in a basin. Gradually add enough icing suger to form a stiff paste. Turn onto a surface sprinkled with cornflour and knead until smooth.
Wrap in cling film and keep in a plastic bag to prevent it from drying.
The icing will keep in the refrigerator for up to 6 weeks. If the icing does become dry, dip it in hot water, wrap and return to the bag for 1 hour then knead again, adding colouring if using.
Use to mould decorations or to cover the top and sides of a cake.
This quantitiy is sufficient to cover a 20 cm (8 inch) round cake.
Makes a 500g (1 lb) mixture

Rose - these look great on wedding cakes
Make a cone with a small piece of the icing and press out the base to form a stand. Take a piece of the icing the size of a pea, dip in cornflour and roll into a ball in the palm of your hand. Using a hard-boiled egg, flatten the icing in your hand with quick gentle strokes, using more cornflour if it is too sticky. The edges of the petal should be paper thin.
Carefully wrap the petal around the cone, turning the edges outwards. Repeat, overlapping each petal, until the desired shape is achieved, using a cocktail stick if neccesary to help mould the petals. Leave to dry overnight then cut off the base. When using several roses together in a decoration, colour some a shade darker for a more elaborate effect.

Daisy
Make a small ball of icing and pinch the bottom to form a base. Flatten the ball (as for the rose) to make a thin round. Using small scissors, cut the edges of the round to form petals, then turn them upwards. Using a cocktail stick, amke holes in the centre then paint with yellow food colouring. Using pink food colouring and a fine paintbrush, paint the tips of the petals. Leave to dry.

Leaves
Colour the icing green and roll out the icing thinly on a surface dusted wth cornflour. Cut into leaf shapes with a small knife. Lift into the palm of your hand, flatten the edges (as for the rose) and pinch each end into a point. Leave to dry overnight.
Mark veins on each leaf, using a fine paintbrush or the point of a knife dipped into colouring.

Chick
Shape two balls of yellow icing, one half the size of the other. Stick the small ball on top of the large one for the head. Using small scissors, snip the small ball to form a beak shape and paint the mouth with yellow colouring. Position coloured sugar balls for the eyes.

Rabbit
Mould a piece of icing into an egg shape. Mould a smaller piece into an oval and place on top of the narrow end of the egg shape to form the head. Shape two large ears and attach to the head. Shape a small ball of icing for the tail and attach. Paint the inside of the ears with a little pink colouring. Using pink royal icing and a No 1 nozzle, pipe on the eyes.

Mouse
Mould a piece of icing into a cone shape for the body. Shape 2 pieces of icing into ears and stick onto the pointed end, which will be the head. Roll a small piece of icing into a thin tail and stick onto the rounded end of the body. Using royal icing and a No1 nozzle, pipe on the eyes..
source: The Sainsbury Book of Cake Icing and Decorating

2006-03-09T13:50:00.000-08:00

Wedding Cakes~Including Hawaiian,Italian, Mexican and Traditional
courtesy allrecipes.com

Bride's Cake

"This is a three-tiered white wedding cake. It is practical and good."
Original recipe yield: 1 -3 tiered wedding cake.
Servings: 40

INGREDIENTS:

* 1 1/2 pounds butter
* 5 1/4 cups all-purpose flour
* 3/8 teaspoon baking soda
* 3/4 teaspoon ground mace
* 4 1/2 tablespoons lemon juice
* 4 1/2 cups white sugar
* 1 1/2 tablespoons vanilla extract
* 15 eggs
* 3/8 teaspoon salt
* 1 1/2 teaspoons cream of tartar

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour three round tube pans, one 10 inch, one 8 inch, and one 5 inch.
2. Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into a large bowl.
3. Using your hands, rub in the butter into the flour mixture.
4. Separate the eggs. Add the lemon juice and the vanilla to the egg yolks and beat well. Add the egg yolk mixture a little at a time to the flour mixture using your hands to combine the ingredients.
5. In a large bowl whip the egg whites with the salt and the cream of tartar until stiff. Gradually beat in the remaining 2 1/4 cups of the sugar till the whites are very stiff and glossy. Fold in the beaten egg whites into the batter in four portions, folding in very gently with your hands until no white lumps are visible. Spoon batter into the prepared pans.
6. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10 inch pan, 2 1/4 hours for the 8 inch pan, and 1 1/2 hours for the 5 inch pan. Cakes are done when they shrink from the sides of the pans. Remove the 5 inch cake from the oven and let stand in pan for one hour before turning out. When the 8 inch cake is done turn off the oven and let it stand for 1/2 hour more in oven, remove it then 15 minutes later remove the 10 inch cake. Let the 8 and 10 inch cakes stand on cooling rack for 1/2 hour before turning out. Allow cakes to cool overnight before frosting. If the cake tiers are to be separated by pillars, the holes left by the tube pans may be covered by rounds of cardboard before they are iced. Use Decorator Frosting and decorate as desired.

Groom's Cake

"For those of you looking for a good groom's cake, here is my recipe."
Original recipe yield: 5 loaf pans.

Servings: 50

INGREDIENTS:

* 9 cups raisins, finely chopped
* 6 cups golden raisins
* 3 cups dried currants
* 1 1/2 pounds chopped candied citron
* 1/2 pound candied lemon peel
* 1/2 pound chopped candied orange peel
* 3 1/3 cups all-purpose flour
* 4 teaspoons ground cinnamon
* 4 teaspoons ground allspice
* 1 1/2 teaspoons ground mace
* 2 teaspoons ground nutmeg
* 2 cups butter
* 2 1/4 cups packed brown sugar
* 12 eggs, separated
* 1 cup brandy
* 4 (1 ounce) squares semisweet chocolate
* 1 cup molasses
* 1/4 teaspoon baking soda
* 1 cup hot water

DIRECTIONS:

1. In a large bowl, sift 3 cups flour with spices. In another bowl, mix raisins, sultana raisins, currants, citron, and citrus rinds; dredge with 1/3 cup flour. Stir raisin mixture into the flour.
2. In a very large bowl, cream the butter or margarine. Beat in sugar, a small amount at a time. Add beaten egg yolks, flour mixture, brandy, chocolate and molasses. Beat egg whites until stiff, and fold them into the batter. Dissolve baking soda in hot water and stir gently into batter. Grease and flour 5 bread pans, and pour batter into prepared pans.
3. Bake at 275 degrees F (135 degrees C) for 4 hours. Cool. Cut into 275 to 300 slices; wrap each slice.

Italian Wedding Cakes

"Frosted, cake-like cookies. To enjoy for special holidays I sprinkle on colored jimmies before the icing dries."
Original recipe yield: 4 dozen.

Servings: 48

INGREDIENTS:

* 1 cup white sugar
* 2 eggs
* 1 cup milk
* 4 tablespoons baking powder
* 1 tablespoon almond extract
* 1 pinch salt
* 1/2 cup melted shortening
* 3 1/2 cups all-purpose flour
* 2 cups confectioners' sugar
* 1 tablespoon almond extract
* 8 teaspoons water
* 2 tablespoons butter, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine 1 cup sugar, 2 eggs and 1 cup milk. Add baking powder, 3 1/2 cups flour, and salt. Then add warmed, melted shortening and almond flavoring.
3. Flour a cookie sheet (no grease) and drop cookie batter from a teaspoon onto sheet. Bake for 10-15 minutes. Cookies will be cake-like. Be sure to bake them on center rack.
4. To Make Frosting: Mix together confectioners' sugar, 1 tablespoon almond flavoring, water and 2 tablespoons of melted butter. Stir and frost cooled cookies.

Mexican Wedding Cakes I

"Rich, delicate, pretty cookie for Holiday or party trays. Melts in your mouth. Easy to make, just a little labor intensive. The less you handle this dough, the more delicate the finished cookie."
Original recipe yield: 5 dozen.

servings: 30

INGREDIENTS:

* 3/4 cup sifted confectioners' sugar
* 1 cup butter, softened
* 2 teaspoons vanilla extract
* 1 teaspoon ground cinnamon
* 1 cup ground blanched almonds
* 2 1/2 cups sifted all-purpose flour

DIRECTIONS:

1. Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
2. Knead in flour by hand until completely mixed.
3. Chill dough for about an hour.
4. Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
5. Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.
6. When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.

Mexican Wedding Cakes II

"Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners."
Original recipe yield: 42 cookies.

Servings: 21

INGREDIENTS:

* 1 cup butter, softened
* 8 tablespoons confectioners' sugar
* 2 cups all-purpose flour
* 2 cups chopped walnuts
* 1/2 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
3. Bake for 10-12 minutes.
4. Cool completely then roll in additional confectionary sugar.

Hawaiian Wedding Cake I

"Get ready to do the hula! Good with cream cheese or sour cream frosting."
Original recipe yield: 1 - 9 x 13 inch cake.

Servings:18

INGREDIENTS:

* 1 1/2 cups white sugar
* 1 teaspoon baking soda
* 2 cups all-purpose flour
* 2 eggs
* 1 (20 ounce) can crushed pineapple with juice
* 1 cup chopped walnuts
* 3/4 cup flaked coconut

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
2. In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan.
3. Bake for 35 to 40 minutes. Cool on wire racks.

Hawaiian Wedding Cake II

"A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts."
Original recipe yield: 1 - 10x15 inch pan.

Prep Time:
20 Minutes
Cook Time:
40 Minutes
Ready In:
1 Hour
Servings: 14

INGREDIENTS:

* 1 (18.25 ounce) package yellow cake mix
* 2 (20 ounce) cans crushed pineapple, drained
* 1 (3.4 ounce) package instant vanilla pudding mix
* 1 (8 ounce) package cream cheese
* 1 (8 ounce) container frozen whipped topping, thawed
* 1/2 cup flaked coconut
* 1/2 cup chopped walnuts
* 1/2 (10 ounce) jar maraschino cherries

DIRECTIONS:

1. Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
2. Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
3. Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Hawaiian Wedding Cake III
"This cake is easy, delicious and inexpensive to make!"
Original recipe yield: 1 - 9x13 inch pan.

Prep Time:
20 Minutes
Cook Time:
35 Minutes
Ready In:
55 Minutes
Servings:12

INGREDIENTS:

* 1 (18.25 ounce) package yellow cake mix
* 1 (20 ounce) can crushed pineapple with juice
* 2 (3.5 ounce) packages instant vanilla pudding mix
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 cup milk

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
2. Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. While cake is hot, poke holes through the cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Pour crushed pineapple and juice over the cake. Let cool slightly.
3. In a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. Stir in the frozen whipped topping, then spread over the cake. Refrigerate until ready to serve.

Mexican Wedding Cake
"This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious."
Original recipe yield: 1 9x13 inch cake.

Servings:24

INGREDIENTS:

* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 2 cups white sugar
* 2 eggs
* 1 (20 ounce) can crushed pineapple with juice
* 1 cup white sugar
* 1/2 cup butter
* 1 cup evaporated milk
* 1 cup flaked coconut
* 1 teaspoon vanilla extract
* 1/2 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
2. Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
4. To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Gluten-free Mexican Wedding Cakes
"Buttery cookies that are crunchy yet tender. A gluten-free adaptation of the traditional recipe. Make sure your ingredients are really gluten-free. As a variation, dip each cookie halfway in melted chocolate chips and roll in nuts or sprinkles. Arrange on plate. These cookies freeze very well."
Original recipe yield: 30 cookies.

Prep Time:
10 Minutes
Cook Time:
8 Minutes
Ready In:
18 Minutes
Servings: 30

INGREDIENTS:

* 1/2 cup butter
* 1 teaspoon gluten free vanilla extract
* 1 cup confectioners' sugar
* 1/2 cup white rice flour
* 1/4 cup cornstarch
* 1/4 cup tapioca flour
* 1/4 teaspoon unflavored gelatin (optional)
* 1 cup chopped hazelnuts
* 1 cup chopped walnuts or hazelnuts
* confectioners' sugar for dusting

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the butter and vanilla until well blended. Sift together the confectioners' sugar, rice flour, cornstarch, tapioca starch and gelatin. Stir into the butter mixture until all of the dry ingredients have been absorbed. Mix in the ground hazelnuts and chopped hazelnuts. Form teaspoonfuls of dough into balls, and shape into crescents. Place cookies at least 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until golden brown. For crispier cookies, reduce heat to 325 degrees F (165 degrees C), and bake slightly longer. When cookies have cooled completely, dust with additional confectioners' sugar.

Variations:

Substitute hazelnuts and hazelnut flour with pecans and pecan flour, walnuts and walnut flour, or almonds and almond flour.

Ornamental Icing
"This is a good wedding cake icing. While frosting cake, keep bowl covered with a damp cloth to prevent excessive evaporation. Makes enough to frost one 3 tiered wedding cake, and to decorate with garlands and flowers."
Original recipe yield: 5 cups.

Servings: 20

INGREDIENTS:

* 1/2 cup butter
* 1/2 teaspoon salt
* 12 cups sifted confectioners' sugar
* 5 egg whites
* 1/4 cup heavy whipping cream
* 2 teaspoons vanilla extract

DIRECTIONS:

1. Cream butter or margarine. Add salt and part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with the egg whites first, then with the cream; beat after each addition. Beat after each addition until smooth. Add vanilla, and blend.

2006-03-09T04:21:00.000-08:00

Suggested meal plan for prudent diet

Breakfast:

High Vitamin C Fruit or Juice-orange, grapefruit, tomato, cantaloupe, strawberries

High Quality Protein Food - cottage cheese, egg, fish, skim milk

Bread, enriched or whole grain, or cereal beverage.

Lunch:

High Quality Protein Food - fish, cottage cheese, poultry, lean meat

Vegetables - cooked or raw

Bread - enriched or whole grain.

Afternoon:

Snack Foods - see list below.

Dinner:

High Quality Protein Food - (as for lunch)

Potato or other starchy vegetable if desired

Cooked Vegetables - high vitamin A vegetables at least 4 to 5 times a week

Raw Vegetable Salad - oil dressing

Bread if desired

Dessert if desired - fruit, fruit gelatin, pudding, acceptable cake or cookies.

Evening:

Snack Foods - see list below.

Snack Foods..
Foods of high nutritive value

Fruits and vegetables

Skim milk

Enriched or whole grain

Bread and cereals

Nuts and peanut butter

Cottage or pot cheese

Foods of low nutritive value

Gelatin dessert

Water ice

Sherbert

Angel food cake

Almond macaroons

Sponge cake

Hard candy

Liquor, beer

2006-03-09T04:04:00.000-08:00

The physical and mental diet
You should balance your activities with the proper amount of rest. Some of the leading experts in the field of aging now believe that regular exercise along with the proper amount of rest may actually add years to the life span. Results from a number of tests indicate that speed and muscular strength of many of the elderly can be extended.

Leading authorities agree that this new data is going to shatter many of the myths about aging and physical performance. The conclusion now is that the performance and ability of the elderly has long been underestimated, diet, proper sleep and exercise along with rest and relaxation are all important factors in preserving our bodies.

Laughter is one of the best things for your mental and physical state. People are naturally attracted to someone who has a good sense of humor. You can develop a good outlook and a good sense of humor by associating with and surrounding yourself with pleasant happy people.

Recognize that stress is a killer. A life filled with stress can really wreak havoc on your body causing a number of illnesses such as hear attacks, strokes, asthma, gastric problems, menstrual disorders, ulcerative colitis, angina, irritable colon, increased blood pressure, ulcers, headaches, etc.

There are different types of stress such as mental, emotional and physical. Emotional stress seems to take the greatest toll on everyone. All stress is not bad; in fact, life would not be very interesting if it were not met with challenges. However, too much stress, too often with no effective and appropriate outlet, does not allow the body and soul to recuperate. You might review a typical week to see if you can identify things that might be making you anxious or causing you stress. Once identified, stressors can be attacked and eliminated.

Are you a worrier? Chronic worriers don't have more serious problems than others - they just think they do. Many worriers try to cope by trying not to think about their problems, but this just makes things worse. Doctors say that chronic worriers feel less anxious if they actually spend a half-hour a day thinking specifically about their problems.

Get plenty of exercise. People who are physically fit look good and feel good. A good exercise regimen will lengthen your life. Improve your appearance, build self confidence and help delay the aging process.

Remember that you need to do something physical every day. If you don't use your joints, quite simply they'll tighten up with age to create the stooped, bent and worn out appearance we so often associate with old age. Studies have shown that people with arthritis experience less pain if they continue to keep their joints flexible. As one gets older, the bones tend to get brittle which is why it is common for senior citizens to break bones and especially their hips when they fall.

Eating right, getting proper sleep and learning to relax are all very valuable in maintaining a healthy body and mind. And keep in mind that eating healthy foods and avoiding those high in fats, sodium and cholesterol will help to decrease your risk of heart disease, high blood pressure and associated problems.

2006-03-02T15:58:00.000-08:00

SOUPS

Borscht (Beet Soup)
(Serves 5-6)
1 bunch young beets and greens
juice of 1 lemon
2 qts. boiling water
sugar to taste
salt to taste
2 eggs, beaten
Wash beets and greens thoroughly. Boil beets in water for about 15 minutes until they can be peeled. Grate peeled beets on a coarse grater or cut them fine. Chop the greens. Cover beets and greens with 2 quarts of boiling water. Add salt. Simmer until beets are tender about 15 minutes. Beat eggs in a large bowl. Pour a small amount of the hot borscht into eggs, stirring constantly to prevent curdling. Slowly add the rest of the borscht. Add lemon juice and sugar to taste. Serve hot or cold with "ACC Sour Cream" and hot boiled potatoes if desired.

Schav (Sorrel or Sour Grass Soup)
(Serves 4-6)
1 lb. sorrel
1 quart boiling water
1 teaspoon salt
2 eggs
1 pinch pepper
Wash sorrel thoroughly and chop well. Add salt and boiling water. Boil 5 minutes. Beat the eggs in a large bowl. Pour a small amount of the hot sorrel mixture into the eggs stirring constantly until mixed well- Slowly add the remainder of the sorrel mixture and cool. Serve cold with "ACC Sour Cream". The soup may also be served with hot boiled potatoes. Schav can also be made with half sorrel and half spinach, in which case add a little lemon juice before serving.

French Onion Soup
(Serves 4)
3 tablespoons oil
2 tablespoons grated Parmesan cheese
2 large onions, sliced thin
4 cups fat-free stock or broth
salt and pepper
Sauté onions in oil until golden. Add stock and simmer 1/2 hour. Season with salt and pepper. Sprinkle with cheese before serving.

New England Fish Chowder
(Serves 4)
1 pound fish - cod, halibut or whiting
1 cup diced raw potatoes
l 1/2 teaspoons salt
2 tablespoons oil
dash of pepper
1/4 cup chopped onion
2 cups skim milk
2 cups boiling water
chopped parsley
Bring salted water to a boil. Add fish. Simmer for 15 to 20 minutes (do not boil). Cook onions in oil until transparent. Add potatoes, fish stock, boil 15 minutes or until potatoes are tender. Add fish, flaked and with all bones and skin removed. Heat milk and add. Let stand for a few minutes to blend flavors. Sprinkle with chopped parsley or paprika.

2006-03-02T15:44:00.000-08:00

Interview with a Strawberry

by Lydia Jensen

Advertisers have appealed to our sense of hearing for years when presenting food in commercials through multimedia such as TV., radio and in some countries in Europe the captive audience is reached at the cinema where 10 to 15 minutes of commercials precede the featured movie.

Some years ago, at the risk of disclosing my vintage, the producers of Folgers' Coffee and Mrs. Olson, who purportedly was Scandinavian, appealed to our sense of hearing by perking coffee at a most appealing rhythm. Mrs. Olson always had the coffee ready for visitors; it was a perking welcome for all. For years I thought that Folgers' Coffee was good because it was European. Likewise, Rice Crispies had a most successful number of years selling a cereal that "snapped, crackled and popped." In Europe Marabou chocolate appeals to our sense of hearing through non- verbal communication such as "Mmmnn." One of the most appealing commercials in the summer time is the sound of coke cascading, fizzing and swishing melodiously over ice to fill up a tall glass. And so the list goes on.

The sound of food is appealing and can be an unconscious factor in our choice of products. Food elicits a particular sound when we bite into it. A strawberry should be plump, juicy and ripe when we bite into it, a carrot
should crunch and chips should sound "crisp." A good sausage should snap when we bite into it. Even the sound of the package plays a roll in our choice of products. My dog always comes running when I open a package of chips, because the bag rustles and crackles and sometimes it is darn difficult to open the ruddy bag quietly. By the time I have opened the bag of chips everyone in the house knows I have been hiding the snacks again. It is the advertisers intent to create product awareness through whatever method possible, and sound is a predominant factor.

An effective technique in sales promotion through sound is its appeal to our sense of safety. When a mother opens a jar of baby food, it is important to her that she hears that safe "snap or click" when she opens the jar. It tells her that the jar was sealed and that the contents are safe for her child to eat. For some products, such as cereals, it is a sign of quality control when the product is crunchy and crispy. In Africa we used to buy soft crackers which seemed
revolting until we put them in the oven to dry them out and return the crispy sound and flavor. The taste was the same, they just sounded "crispy." Likewise, soft potato chips probably taste just fine, but they do not sound right. When you open a can of beer and the tab just comes off without a "click" our first reaction is that it is flat. When pulling the cork from a bottle of wine, it must pop, or we check the cork to see if there is anything wrong before we taste the wine. One form of quality control by the consumer is through sound.

Sound expectation of food is important, as it stimulates our other sense such as sight, taste and smell. We sometimes forget that the "sound of food" is important in our every-day lives and food served at home. Have you ever thought about salad that talks to us? What if the salad looked good but the lettuce was limp, the cucumbers were soft and the tomatoes mushy? How would we react? The vegetables may look fine, taste fine and smell right, but the sound does not fit, therefore, we think it does not taste good. When the strawberries first came on the market last spring, I bought some which looked large, red and plump. What a shock when I bit into the strawberry and it sounded like I was biting into a crisp, juicy apple! It was not at all what I had expected.

While our expectations may remain the same as far as food is concerned, as long as we are conscious of the marketing techniques and strategies advertisers use to entice us to purchase certain products, we can become
better consumers. Sound of food is perhaps one of the senses which has not been developed to its full potential. So, Consumers be informed, be alert and beware! Enjoy your next shopping trip to the supermarket as a more informed consumer.

2006-03-01T15:50:00.000-08:00

CAKES AND COOKIES

Fruit and Nut Cake
1 cup chopped walnuts
1 cup sugar
1 cup chopped dates
1/2 cup oil
1 cup raisins
1 1/2 cups sifted flour
1 teaspoon baking soda
2 eggs
1 cup boiling water
1 teaspoon vanilla
1/2 teaspoon grated lemon rind
Combine walnuts, dates, raisins and baking soda. Add boiling water; set aside. Combine sugar and oil in mixing bowl. Add flour, then eggs, one at a time, blending well. Add vanilla and lemon rind. Stir in fruit and nut mixture. Turn into greased loaf pan. Bake in 350 degrees F. (moderate) oven until cake tests done, about 1 1/2 hours.

Raisin Oatmeal Bread
1 1/2 cups sifted flour
1 beaten egg
2 teaspoons baking powder
2 tablespoons oil
1/2 teaspoon soda
1/2 cup orange juice
1 teaspoon cinnamon
1/2 teaspoon grated orange peel
1 teaspoon salt
1/2 cup water
1/2 cup sugar
1 cup coarsely chopped raisins
1 cup uncooked quick-cooking oats
Sift together flour, baking powder, soda, cinnamon, salt and sugar. Stir in uncooked oats. Add beaten egg, oil, orange juice, grated orange peel and water; mix until well blended. Add raisins. Mix well. Do not beat. Pour batter into greased and floured 8 1/2 x 41/2" loaf pan. Bake in a 350 degree oven 55 to 65 minutes or until it tests done. Turn out on rack and cool.
Mandelbrot
3 eggs, well beaten
2 teaspoons baking powder
1 cup oil
pinch of salt
1 cup sugar
1 1/2 cups coarsely chopped almonds or walnuts
4 cups sifted flour
1 teaspoon vanilla extract
Mix and sift flour, baking powder, sugar and salt. Add flour mixture and oil alternately to beaten eggs. Stir in nuts. Mix well. This makes a soft, moist dough, (you may need 1 or 2 additional tablespoons of flour). With floured hands, form three long strips of the dough. Bake them on a greased cookie sheet at 375 degrees F. until they test done (they will not be brown) about 35 minutes. Cool them slightly, then cut them into slices 3/4" wide. Bake the slices, cut side up for about 5 minutes.

Oatmeal Drop Cookies
(Makes about 6 dozen
2 cups sifted flour
3 cups rolled oats, regular or quick-cooking
1 1/4 cups sugar
1 teaspoon baking powder
1 cup oil
1/2 teaspoon baking soda
1 cup walnut meats
1 teaspoon salt
2 eggs
1 teaspoon cinnamon
1/2 cup skim milk
1 cup raisins
Sift together dry ingredients. Add rolled oats and raisins, and mix thoroughly. Add, in order, oil, eggs and milk. Beat until thoroughly blended. Drop by teaspoonfuls on un-greased cookie sheet about 1 1/2 inches apart. Bake in hot oven, 400 degrees F., 10 to 12 minutes.

Flaky Pastry
(For one 2-crust 8-9 inch pie)
2 cups sifted flour
1/2 cup oil
1/4 teaspoon cinnamon (optional)
5 tablespoons cold skim milk or water
1 teaspoon salt
water
Sift together flour, cinnamon and salt. Combine oil and milk in measuring cup. Beat with a fork until thickened and creamy. To avoid separation, immediately pour all at once over the flour mixture. Toss and mix with a fork. The dough will be moist. Form into ball; divide in half.

Shape each half into a flat round. Roll between two 12-inch squares of wax paper (paper will not slip if table is wiped with damp cloth). Roll out until dough forms circle, reaching edges of paper. Remove top sheet of wax paper; invert dough over pie pan; peel off the other paper. Fit pastry into pan and trim edges. Roll out top crust in the same way. Cut gashes for steam to escape. Fill pastry-lined pan with desired filling. Place top crust over filling and trim 1/2 inch beyond rim of pan. Seal edge by folding top crust under bottom crust; flute edge. Bake at 400° F. for 15 minutes, reduce heat to 350° F. and continue baking for 30 to 45 minutes until done. The Flaky Pastry crust may be used for any pie filling. For a one-crust pie, make one-half of the recipe. For one pastry shell make exactly one half the recipe. Roll out as above and fit into pie pan. Prick surface of crust. Bake at 450° F. for 10 to 12 minutes.

2006-03-01T15:27:00.000-08:00

CANDIES~The healthier alternative

Fruit Candy
1-1/4 cups Ground Nuts
3/4 cup Sunflower Seed Meal
1/2 cup Seedless Raisins, chopped
1/2 cup Pitted Dates, chopped
1/4 cup Orange Juice
Mix to soften dates, then mash well
1 Egg White, slightly beaten
Mix ingredients very well, blending to a paste. Add Honey if extra sweetening is desired. Add wheat germ if not firm enough. Chill. Roll into balls in Coconut or sesame seeds.

Fruit Bars
1/2 cup Raisins, chopped
1/2 cup Dates, chopped
1/2 cup Prunes, chopped
1/2 cup Nuts, chopped
3/4 cup melted Carob Chocolate
(Melt over hot water.)
Mix together well. Line a shallow pan with Sunflower Seed Meal, finely chopped Nuts, or Coconut and spread candy in. Dust top with more of the lining material and chill. When set, cut into bars and wrap in wax paper.

Apple Nut Candy
1/4 cup Chopped Nuts
1/4 cup Grated Apple
1/4 cup fresh Grated Coconut
1/4 cup ground Nuts
1/4 cup Rice Polishings
1/4 cup Sunflower Seed Meal
2 tspns. Apple Concentrate
Honey to bind
Mix to a stiff consistency and roll into balls in sesame seeds.

Fruit Candy Squares
1 cup ground Dried Apricots
or Peaches
1 cup whole Seedless Raisins
1 cup ground Dried Figs or
Pitted Dates
1/2 cup Pure Maple Syrup or
Honey
1/2 cup Chopped Nuts
1/2 cup Shredded Coconut*,
if desired
Do not use tough or over-dry fruit. If too dry, "revive". Grind on coarse blade (leave raisins whole). Press firmly into cup when measuring. Mix ingredients thoroughly. Place in double boiler with syrup or honey. Warm gently until soft, mixing well. Pour into greased pan or on to waxed paper to harden. If too soft, add more fruit. Chill. Cut into squares and dust with coconut.

Date marbles
1 cup dates
1 cup Pecans
Grind in food processor and add orange rind to flavor. Roll into balls in freshly grated coconut and chill.

Stuffed Figs
1/2 cup coconut
1/2 cup sesame seed meal
1/2 cup date sugar
almond butter to make a stiff paste.
Blend smooth. Cut a slit lengthwise in soft dried figs; open and stuff generously. Top each with a pine nut.

Nut butter candy
1/4 cup nut butter
1/2 cup ground nuts
1/4 cup apple concentrate or honey
Mix to a stiff consistency, shape into balls and roll in chopped nuts, coconut or sesame seeds. Variations: Vary your nut butters always using raw unsalted kinds. Try sunflower seed butter or coconut butter for different flavor treats. Use to stuff dates, prunes, etc.

Date nut balls
1 cup chopped dates
1 Tbsp. health cream cheese
3 Tbsp. honey
cream to taste
Dash of grated orange rind
Finely chopped nuts or graham crackers crumbs to make stiff. Chill until firm. Shape into balls in buttered hands, and roll in more chopped nuts, sesame seeds or coconut.

2006-02-20T15:17:00.000-08:00

FISH~includes salad dressings and sauces
Fish flesh is naturally tender. Fish is cooked to develop flavor, not to make it tender. It will toughen and shrink if the fish is overcooked. Fresh fish is tastier when eaten soon after purchased.

Baked Fish
(Serves 4-6)
Use striped bass, red snapper, carp, mackerel, or other fish.
2 lbs. fish
1/2 teaspoon paprika
2 medium sized onions
juice of 1/2 lemon
1 (No. 2) can tomatoes
salt
1 clove garlic, crushed
chopped parsley
6 tablespoons oil
lemon slices
Cut onions into slices and sauté in 4 tablespoons of oil until golden brown. Add tomatoes, garlic, paprika, salt, lemon juice and remaining oil. Cook for about 20 minutes. Place fish in baking dish and cover with this sauce. Bake in pre-heated oven at 400 degrees F. approximately 30 minutes. Before serving, garnish with chopped parsley and lemon slices.

Pan Fried Fish
(Serves 4)
Use fillets of fish, small fish steak or small whole fish.
1 1/2 lbs. fish
salt and pepper
4 tablespoons oil
flour
1 tablespoon lemon juice
Season fish with salt and pepper. Sprinkle with lemon juice. Dip the fish lightly in flour. Heat oil in skillet. Cook fish until golden brown on both sides, about 10 minutes. Serve with tomato sauce, mayonnaise or tartar sauce.

Poached Fish
(Serves 4)
Use cod, halibut, salmon, whitefish, pike.
1 1/2 lbs. fish
1 bay leaf
1 1/2 teaspoons salt
1 tablespoon lemon juice
2 cups water
1 tablespoon vinegar
4 peppercorns
1 medium onion
Cut fish into serving pieces. Rub salt lightly on fish. Place fish in saucepan. Add water, onion and seasonings. Bring to a boil. Cover
and cook fish gently for about 20 minutes or until fish flakes when tested with a fork (do not boil). Serve with horseradish or caper dressing. Use mayonnaise mixed with grated horseradish or capers to taste.

Broiled Fish
Use whole flat fish, split fish, steak and fillets. Preheat broiler. Lightly dust fish with flour. Brush fish with vegetable oil and broil on well oiled rack or aluminum foil boats. Fish will cook in 5 to 10 minutes. Do not overcook. Baste fish once or twice during broiling. Use lemon juice, wine or French dressing for basting.
Salmon Steak Baked in Wine
(Serves 3)
1 lb. fresh salmon slices 1/2" thick
1 clove garlic, peeled and sliced (optional)
salt and pepper
2 tablespoons oil
1/3 cup dry white wine or dry sherry
juice of 1/2 lemon
Preheat oven to 400° F. Place salmon slices in baking pan, sprinkle with salt and pepper. Combine remaining ingredients and pour over fish.
Bake about 15 to 20 minutes or until fish flakes easily when tested with a fork. This fish is good hot or cold. The same method of preparation can be used for many kinds of fish steaks and also for whole fish, adjusting cooking time to weight and thickness of fish.
Tip For Broiled Swordfish
Mix soy sauce and lemon juice (half and half or according to taste). Brush fish with this mixture on both sides before broiling.
Tip For Broiled Scallops
Preheat griddle covered with aluminum foil. Dip scallops in oil; roll in seasoned crumbs. Broil quickly. Do not crowd. Serve with tartar sauce (see recipe) and lemon wedges.
To Make Seasoned Crumbs
To 1 cup bread crumbs add
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
2 tablespoons grated parmesan cheese
Mix well

Shrimp With Green Pepper and Tomato
(Serves 4)
1 1/2 lbs. raw shrimp
1 teaspoon sliced ginger or 1/2 teaspoon ginger powder
1 1/4 cups stock (beef, chicken, shrimp or vegetable)
2 1/2 tablespoons soy sauce
4 tablespoons oil
1 lb. green pepper
1 clove crushed garlic
2 1/2 tablespoons comstarch
1 lb. fresh tomatoes or a 1 Ib. can
4 scallions, cut in 1" pieces
salt and pepper to taste
Mix comstarch and soy sauce in 1/4 cup water and set aside. Cut each pepper diagonally into 8 pieces and parboil for 5 minutes. Use the cooking water for part of the stock. Cut tomatoes into wedges, 6 to 8 pieces to each. Shell and devein shrimp. Do not cut all the way through. Place oil, salt, pepper, ginger and garlic in hot skillet. Add shrimp, sauté 3 minutes. Add green peppers and stock, mix well and cook gently for about 8 minutes. Add starch mixture, tomatoes and scallions, and continue stirring carefully until juice thickens.

Shrimp Hawaiian Style
(Serves 4)
2 tablespoons oil
1/4 teaspoon Tabasco
1 cup fresh or bottled clam juice
1 teaspoon comstarch
1 tablespoon water
1 pound raw shrimps
4 sliced scallions
2 tablespoons soy sauce
1/2 teaspoon tumeric
1/4 teaspoon ground cardamom
1 teaspoon salt
Shell and devein shrimps. Sauté scallions or onions in oil for 2 minutes. Add soy sauce, tumeric, cardamon, salt, Tabasco and clam juice. Cook over low heat about 10 minutes. Mix corn starch and water; stir into hot mixture. Cook until thickened, (about 1 minute). Add shrimp; cover and cook gently about 5 minutes. Serve on rice.

Shrimps Scampi Style
(Serves 4)
1 lb. raw large shrimps
Marinade:
1 clove garlic, mashed
2 tablespoons chopped parsley
1 teaspoon salt
3 tablespoons lemon juice
1/2 teaspoon dry mustard
1/4 cup oil
1/4 teaspoon pepper.
Shell and devein shrimp. Place in marinade and leave for 1 to 2 hours. Broil with marinade for 4 to 5 minutes (about 4 inch from flame). Serve with rice.

Curried Scallops
(Serves 3-4)
1 lb. scallops
3 tablespoons oil
1/2 clove crushed garlic (optional)
1/2 teaspoon salt
2 teaspoons curry
1 small chopped onion
3 tablespoons dry white wine
flour
chopped parsley
Heat the oil in a skillet. Add garlic and onion, and sauté for 3 minutes. Roll scallops in flour and add them to the pan. Toss them
around in pan to brown quickly on all sides. Add salt, curry and wine; blend well. Serve on boiled rice. Sprinkle with chopped parsley.

SALAD DRESSINGS
French Dressing
1 cup oil
1 teaspoon sugar
1/4 cup cider vinegar
1 teaspoon salt
Lemon juice may be substituted for all or part of vinegar. Measure all ingredients into a bottle or jar. Cover tightly and shake well. Chill several hours. Shake thoroughly before serving. For variation, add any or all of the following: 1/2 teaspoon paprika, 1/2 teaspoon dry mustard, 1 clove garlic.
Use French Dressing for.............. raw salad greens, cooked string beans, asparagus, broccoli, marinating and bast- ing meat and fish.
Use Herb Dressing on .............. sliced tomatoes, raw salad greens.
Use Red Oil Dressing............... for tossed green salad, on avocado
with grapefruit sections.
Variations of French Dressing
Herb Dressing.......................... To 1 cup French Dressing, add 1
teaspoon dried herb or 1 table-
spoon fresh herb.
Red Oil Dressing...................... To 1 cup French dressing, add
2/3 cup catsup and 1 clove
garlic.
Examples of herbs are: Tarragon, chervil, chives, dill, sweet basil and oregano. Use your favorites and experiment with others.
Mayonnaise
1 egg yolk
1/2 teaspoon sugar
1 teaspoon prepared mustard
pinch of cayenne pepper
1/2 teaspoon salt
1 cup (8 oz.) oil
pinch of pepper
juice of 1/2 lemon
For greater ease and speed in making mayonnaise, have egg yolk, bowl and wire whisk well chilled. Use a bowl with a small bottom. To prevent bowl from spinning, place it on a wet paper towel. Combine the first six ingredients and mix well with a wire whisk. Add oil, drop by drop at first, to mixture while beating continuously. As mixture thickens, oil can be added in a slow, steady stream. Mix in the juice of half lemon. Store in a covered jar in refrigerator.
Use Mayonnaise for.......................... potato or macaroni salad. Cooked vegetables, such as broccoli, asparagus, cauliflower. Poached fresh salmon, halibut, scallops and other fish and seafood (hot or cold). Salad of cooked chicken or veal or shrimp, canned tuna or salmon.
Variations of Mayonnaise:
Tartar Sauce................................
To 1 cup of mayonnaise,
add 1 tablespoon finely chopped onion,
2 tablespoons chopped dill pickles,
2 tablespoons chopped parsley,
1 tablespoon stuffed olives.
Serve Tartar Sauce with broiled or fried seafood.
Russian Dressing..........................
Add 1/4 cup chili sauce
1/2 teaspoon Worcestershire sauce to 1 cup mayonnaise.
Blend thoroughly. Serve Russian Dressing with salad greens, seafood salads
Yogurt (fat free)
For this yogurt less water is used in proportion to dry milk than when making fluid skim milk. This produces a more concentrated product.
Dry skim milk, enough for 1 quart of milk
3 cups water only
1/4 cup yogurt
Mix milk powder and water; slowly bring to boiling point; then cool to lukewarm temperature. Thin out yogurt by adding about 1/2 cup of the lukewarm milk; stir well to make it smooth. Add yogurt mixture to the rest of milk, blend thoroughly. Pour into serving size cups. Cover them with thick towel. (Paper toweling between cups helps maintain even, warm temperature). Leave undisturbed for about 5 to 6 hours (free from drafts and jolts). Refrigerate after it solidifies. Save some yogurt to start a new batch.
"Anti-Coronary Club Sour Cream"
2 tablespoons lemon juice
3 tablespoons liquid skim milk or fat free buttermilk
8 oz. cottage cheese
Put lemon juice and milk in blender. Add cottage cheese gradually while on low speed. Blend 2 to 5 minutes on high speed. If on standing cream becomes too thick, thin it out with skim milk or fat free buttermilk to desired consistency.

SAUCES
Tomato Sauce
(Two cups)
1 (No. 2) can tomatoes
1 clove garlic, crushed (optional)
4 tablespoons oil
1 bay leaf or sprig of sweet basil
1 chopped onion
salt and pepper to taste
1/2 teaspoon sugar
Sauté onion and garlic in oil about 5 minutes; add tomatoes, bay leaf or basil, and cook to a thick sauce. This will take about 3/4 hour. Add sugar, salt and pepper; stir thoroughly. Simmer 15 minutes. Serve this sauce with meat loaf, fish, zucchini, eggplant, green peppers, spaghetti, rice or noodles.
White Sauce
(One cup)
2 tablespoons oil
1 cup skim milk
2 tablespoons flour
salt and pepper to taste
Heat oil. Add flour, cook while stirring until mixture appears dry. Have heat low enough so that flour mixture does not turn yellow but stays light in color. Stir the milk in slowly. Bring to boiling point and cook for a few minutes. Season with salt and pepper. Broth or vegetable or fish stock may be used for all or part of milk, depending upon the kind of food the sauce is to be served with. Vary the flavor of the white sauce by adding any one of the following: celery salt, onion juice, lemon juice, grated nutmeg, Worcestershire sauce, chopped chives, dill, parsley. Serve white sauce with broccoli, asparagus, cauliflower, carrots, or fish.
Curry Sauce
(Two cups)
4 tablespoons oil
1 cup broth (chicken, beef, shrimp or vegetable)
1/4 cup chopped onion
1 medium peeled, chopped tart apple
1/2 to 1 teaspoon curry powder
1 tablespoon lemon juice
2 1/2 tablespoons flour
1 cup skim milk
Sauté onion in oil until tender. Add curry powder, apples and continue cooking for about 10 minutes over low heat. Stir in flour and blend until smooth. Slowly add broth, then milk, bring to a boil. Cook for five minutes. Add lemon juice and salt to taste. Serve with fish, left-over veal or chicken, over boiled rice.

2006-02-20T15:02:00.000-08:00

Vegetables-Microwave or Conventional?~Freezing Vegatables~Drying Herbs~Pulses
includes some vegetarian dishes

Cooking vegetables in a microwave, why and how.
Fresh vegetables can be cooked to perfection in your microwave oven. This method gives excellent results as it retains flavor, nutrients and color giving a fresh and appetizing appearance. It has been said by some to be the most nutritious way of preparing vegetables as very little (if any) of the nutrients are cooked or " fried off". To keep any more of the nutrients in your vegetables you would need to eat them raw!

They can be cooked in casserole dishes with lids, stirring once through the cooking period. Roasting or boiling bags can be used for some vegetables with the ends just loosely closed, allowing a degree of steam to escape. The bags should be shaken once during the cooking.
Alternatively cling film can cover a dish but it must be pierced to allow some steam to escape. Minimal if any, liquid or butter is required.

A brief standing period is desirable after cooking time to finish the cooking and develop their full flavor. Seasoning can be added to the water needed for cooking but minimize on this, for the very fresh natural flavor of the vegetables requires little additives. Alternatively, seasoning can be added after the cooking. Delicate vegetables such as broccoli, spears or asparagus should be arranged in the container with the tender parts towards the center.

Corn on the Cob can be wrapped in buttered greaseproof paper, or cooked with the husk on during cooking. Larger types of vegetables should be cut into even shaped pieces for faster and even cooking in the oven. Small new potatoes should be scrubbed and cooked in their skins. Any fresh vegetables which are left over can be reheated afterwards. They should be covered and a knob of butter added after heating. If the quantities are small, use the defrost power level. This method of reheating is far superior to conventional methods as they still retain a fresh flavor and appetizing appearance.

Frozen Vegetables

All frozen vegetables can be thawed and cooked to serving temperature in your microwave oven. Several varieties whether home frozen or commercially frozen produce, can be cooked in their plastic pouches, without the addition of any water. The bag should be slit or pierced on the top with a sharp knife, and the contents should be shaken once during the cooking. Bulkier vegetables can be transferred in their frozen state to a suitable size casserole dish with a lid and stirred once during the cooking.

Blanching and Freezing of Vegetables

Small quantities of freshly picked vegetables can be blanched in your microwave oven. This is particularly advantageous to people who grow their own vegetables, as they can pick in small quantities as they reach the peak of perfection.

The vegetables should be washed or scrubbed, trimmed cut and diced to a uniform size, just as you would for cooking in the microwave oven.
Method for 1 Ib weight. Rinse them, place in a deep dish with 45 ml (3 tablespoons) water, stir or arrange so that the water evenly coats the vegetables, cover and heat for 3-5 minutes dependent on the density. Stir the vegetables halfway during this period. Immerse the
vegetables in ice cold water, then drain, pat dry, pack and freeze.
Method for half quantities 225 g 0/2 Ib). Prepare the vegetables in the same way making sure that a small degree of water still adheres to them. Place in a small freezer bag and loosely secure with a rubber band. Heat for 1/2-2 minutes, shake the bag halfway through this period. The rinsing water creates the steam for blanching. Remove from the oven and immerse the bag in ice cold water keeping the sealed end just above the level of the water. This will chill the vegetables and expel the air in the bag at the same time automatically creating a vacuum pack for the freezer. Dry the outside of the bag. seal and freeze in the normal manner.
Canned vegetables can also be transferred to a suitable size dish, covered and heated in very short period and they too give excellent results. On no account heat vegetables in the can! This can cause the can to explode or in some microwaves, have a serious reaction to the shiny metallic metal of the can.

Drying Herbs

Ideally the herbs should be clean and dry when picked, but if they need washing, gently squeeze as much water as possible from them and pat dry between pieces of kitchen paper.

Pick the leaves from the stems and place a good handful on a double thickness of kitchen paper in the microwave oven, cover with another double sheet and heat for approximately 3-4 minutes. A small degree of vapor will occur but this is absorbed by the kitchen paper. Turn the kitchen paper and the herbs over once during the cooking, allow to cool and make sure they are thoroughly dry before crushing and storing in an airtight jar.
Herbs preserved by this method keep a good color and aroma and are particularly useful during the winter months when fresh herbs are extremely difficult to purchase.

Pulses

The microwave oven can speed the time of soaking pulses if this is a critical factor. Cover the pulses with cold water. bring them to the boil and cook for 4 minutes. Allow them to stand for 1/2-2 hours, during which time they will swell and soften. Rinse thoroughly before cooking. With the exception of split lentils all pulses must be soaked before cooking.

Dry weight quantities of up to 225g (8 oz) can be successfully cooked in the microwave oven, and on completion will yield about three times the quantity. Large quantities are best cooked by conventional methods. To cook by microwave, place the soaked and rinsed pulses in a dish deep enough to allow for boiling. Pour boiling water from the kettle over the pulses and cover the dish. Bring to the boil and continue cooking until tender. Timings vary considerably as the age of the pulses determine the cooking time necessary. A general guide for the quantities mentioned would be 40-60 minutes for large varieties and 20-25 minutes for lentils. Pulses if cooked conventionally and stored, heat very successfully both from the freezer and refrigerator. For heating from the freezer use Defrost power initially and as a little moisture appears switch to full power to bring them to temperature. Heat covered.

VEGETABLES
Sauté Spinach
(Serves 3-4)
1 lb. spinach
2 tablespoons oil
1/2 teaspoon salt
Remove roots and tough stalks of spinach, wash thoroughly and drain well. Heat oil in skillet or pan, add spinach and salt. Sauté, uncovered, for about 5 minutes while stirring carefully with a large fork.
To sauté other vegetables: asparagus, Brussels sprouts, cabbage, carrots:
Cut asparagus stalks diagonally into 1-inch sections; leave tips whole.
Peel stems of broccoli, cut diagonally into 1-inch sections, and slice each floweret into 2 or 3 pieces.
Cut brusselsprouts in half or quarters.
Slice or shred cabbage thin — as for slaw.
Slice carrots about 1/4 inch thick.
For 1 lb. vegetables heat 2 tablespoons vegetable oil in skillet or pan. Add the vegetable. Sauté for about 3 minutes. Add 2 to 3 tablespoons water and 1/2 teaspoon salt. Cover the pan. Cook the vegetable about 5 to 15 minutes longer. Add a bit more water if vegetable becomes dry.

Tzimmis
(Serves 4-6)
1 lb. carrots (6 medium carrots)
2 tablespoons lemon juice
2 tablespoons oil
1 lb. sweet potatoes (3 medium potatoes)
1 tablespoon honey or sugar
Cook carrots and sweet potatoes in their skins in boiling water until tender; peel, then slice or mash. Add lemon juice, oil and sweetening, and simmer for about 10 minutes.

Eggplant, Tomato, Green Peppers & Zucchini Casserole
(Serves 4-6)
5 tablespoons oil
1 green pepper, seeded and sliced
2 cloves garlic, finely chopped
4 medium size tomatoes, skinned and sliced
1 small eggplant, peeled and diced
1 teaspoon oregano
1/2 lb. zucchini, sliced
1 teaspoon sugar
2 medium size onions, thinly sliced
salt and pepper
Preheat oven to 375° F. Heat oil in a large ovenproof skillet and sauté garlic, eggplant, zucchini, onions and green pepper until the vegetables are just tender, but still firm. Season with salt, pepper, sugar and oregano. Place tomato slices on top. Bake until tomatoes are cooked.

Chopped Eggplant — Bulgarian Style
(Serves 4-6)
1 eggplant (1-1/2lbs.)
1 clove garlic, peeled and mashed finely
2 tablespoons oil
salt and pepper to taste
Broil eggplant on aluminum toil covered broiler pan under medium flame until tender and skin blackened. This requires 15 to 20 minutes. Turn often. Remove the skin. Mash the pulp. Add oil, garlic, salt and pepper. Mix well. Chill well before serving.

Roasted Green Pepper Salad — Near East Style
(Serves 4)
4 medium size peppers
1 clove garlic
4 teaspoons vinegar
salt and pepper to taste
4 tablespoons oil
Preheat broiler. Broil peppers under medium flame on aluminum covered broiler pan until the skin has blackened on all sides (turning them frequently with tongs) and until they are just tender. Place them in a bowl, cover tightly and let stand for about 10 to 20 minutes (this step helps to loosen and remove the skin). Peel the blackened skin off gently. Cut the pepper lengthwise; carefully remove the seeds. Arrange peppers in a bowl. Cover the peppers with a dressing of 4 tablespoons of oil, 4 teaspoons of vinegar, salt and pepper to taste. Add a clove of garlic, peeled and halved (optional). Refrigerate. These peppers develop their best flavor after standing 2 to 3 days.

2006-02-19T10:11:00.000-08:00

Recipes all the way from Somerset England U.K

Alham Wood Cheese
At the southern edge of the Mendip hills in Somerset, a new farmhouse cheese making venture has been born combining several traditions. Created from the farms own herd of Romanian Water Buffalo, their milk is made into a unique cheese, using recipes developed from techniques learnt in Romania, where the buffalo originated. The rich mendip pastures where the buffalo graze are now organic and soon the cheeses themselves will be organic too.

Somerset Brie Baked Potatoes
List of Ingredients

4 baking potatoes
55g (2oz) Somerset Brie
½ tsp dried chives
½ tsp salt
1 egg yolk
55g (2oz) butter
Recipe

# Wash the potatoes and bake them in their jackets in a preheated oven, 180° C, gas mark 4 for approximately 45 minutes or until cooked through.
# Remove the potatoes from the oven and slice approximately half an inch lid from the top flat side of each potato. Scoop out the middles to within a quarter of an inch of the jackets, taking care not to pierce the skin.
# Arrange the jackets in a roasting tin and put the scooped out potato into a mixing bowl.
# Add the Somerset Brie, chives, salt, egg yolk and butter and beat with a wooden spoon until mixed well.
# Spoon the mixture back into the jackets, piling it up and rounding the tops.
# Place the potatoes in an oven pre-heated to 190° C, gas mark 5 and bake for approximately 10 to 12 minutes or until the top of the filling is golden brown.

Somerset Pickle Relish
2 qt Chopped green tomatoes
2 qt Chopped red tomatoes
2 c Green peppers
1 c Chopped onions
1 c Chopped celery
1/2 c Salt
5 c Vinegar
3 c Sugar
2 ts Cloves
1 ts White mustard seed
Add salt to vegetables and let stand overnight. Drain well. Add remaining ingredients. Cook 1 hour or until thick. Place in jars and seal.

Oysters a la Somerset Recipe

1 pint selected oysters
1 tablespoon chopped onion
2 tablespoons chopped mushrooms
3 tablespoons butter
1/3 cup oyster liquor
1/3 cup Chicken Stock
Salt
Pepper
Cayenne
4 tablespoons flour

Parboil and drain oysters. Reserve liquor, strain, and set aside for sauce. Cook onion and mushroom in butter five minutes, add flour, and pour on gradually oyster liquor and chicken stock. Season with salt, pepper, and cayenne. Remove tough muscles from oysters, and discard. Shape oysters, cover with sauce, and cool on a plate covered with stale bread crumbs. Dip in egg and stale bread crumbs, fry in deep fat, and drain on brown paper.
Somerset Croquettes Recipe

Melt three tablespoons of butter, add one-fourth cup of flour, and pour on, gradually, while stirring constantly, two- thirds cup of milk. When the boiling point is reached, add one-half cup of grated Gruyere cheese, and the yolks of two eggs unbeaten. As soon as the cheese melts, remove from the range, fold in one cup of mild cheese, cut in very small cubes, and season with salt and cayenne. Spread in a shallow pan and cool, shape in round croquettes, dip in crumbs, egg and crumbs again, fry in deep fat and drain on brown paper.

Spiced Somerset Carrots
1 lb Carrots, scrubbed
1 oz Margarine
3 oz Cider
3 oz Water
1 ts Rosemary
1 ts Mustard powder
Dice the carrots. Melt the margarine in a small pot, add carrots & cook over a gentle heat for 5 minutes. Pour in the cider & water. Add the rosemary & mustard. Bring to a boil & simmer covered for 10 minutes. Add more liquid if necessary. When the carrots are tender, put them in a warmed serving dish & continue to cook the sauce till it is thickened & syrupy. Pour over the carrots & serve straight away.

Somerset Brie with Redcurrant Jelly
If Somerset Brie is unavailable, use any white rinded soft cheese, the Welsh cheese Pencarreg is very good. Many of the French ones can be used such as Brie or Camembert.

INGREDIENTS: Somerset Brie - 150g (5 oz), Egg - 1 beaten, Fresh breadcrumbs - 50g (2 oz), Vegetable oil - for frying, Redcurrant jelly - 2 tbsp, Water - 1 tbsp, Lettuce - 1 shredded, to serve, Redcurrants - to garnish.

COOKING: 1. Cut the cheese into 4 slices. Dip into the egg then the breadcrumbs.
2. Fry a few at a time in the oil for a few seconds on each side, until golden. Drain on kitchen paper.
3. Heat the redcurrant jelly and water together in a small pan until the jelly melts.
4. Arrange the lettuce on 4 plates. Place a slice of cheese on each and pour over the redcurrant sauce. Garnish with redcurrants and serve immediately.

Somerset Chops
List of Ingredients

2 lb Pork Chops, (bone-in)
1/4 pint Single Cream
1 cube Chicken Stock Cube
1/2 pint Dry Cider
2 x 4 oz approx Red Eating Apple
1 oz Butter
1/8 tsp Salt
1/8 tsp Ground White Pepper
3 tbs Plain White Flour

Instructions for Preparation

Cooking Time: 25 to 30 minutes @ 650W. You Need: Large shallow microwave dish; small microwave jug or bowl. Arrange the chops in the shallow dish so that the thinner ‘tails’ point inwards and the thicker, outer edges face outwards. Pour over the cider, dot with half the butter, cover loosely and cook on HIGH for 10 to12 minutes. Turn the dish several times and turn the chops over halfway through cooking. Melt the remaining butter in the jug or bowl allowing 40 to 60 seconds on the HIGH setting. Stir in the flour to make a smooth paste then slowly stir in the cooking liquid from the chops. Add the cream and stock cube and cook on HIGH for 2 to 3 minutes, whisking once or twice, until the sauce boils. Core and slice the apples (do not peel them) and arrange the slices on the chops; pour over the sauce and cook on HIGH for 8 to10 minutes, turning the dish once or twice, until the chops are tender and ready to serve.

Tasty Somerset Brie Salad
Ingredients
3 rashers lean bacon
5 tbsp olive oil
2 cloves garlic, crushed
2 tbsp white wine vinegar
1 dsp French mustard
6 medium fresh plum tomatoes, sliced
350g (12 oz) Somerset Brie, cut into 8 slices
Fresh oregano or basil to garnish
Method
1 Cut bacon into small pieces and fry until crisp.
2 To make the dressing, whisk together the oil, garlic, vinegar and mustard.
3 Slice the tomatoes in half again and arrange them with the Somerset Brie in an ovenproof serving dish (such as a lasagne dish).
4 Preheat the grill to medium/hot. Pour ½ the dressing over the tomatoes and place under the grill.
5 Leave for about 3 minutes until the brie starts to melt and bubble.
6 Add the remaining dressing and then garnish with the bacon pieces and herbs.
7 Serve immediately

Ye Olde Somerset Scrumpie Cider
Ingredients
Thirteen 48-ounce cans Apple Juice (not from concentrate)
2 kilogram bag of sugar
1/2 cup of sugar
wine yeast
Directions: Take 13 cans Apple Juice and empty into a 5 gallon plastic pail with a lid. Dissolve a 2 kilogram bag of sugar in the juice. Add wine yeast and stir, then leave in a warm place where fermentation can take place for 8 to 10 days, or until sediment settles out. Siphon the liquid off the sediment and into a carboy and keep it cool till the cider is clear. Siphon the cider back into the pail and dissolve 1/2 cup of sugar into it. Put the sweetened cider into pressure resistant bottles and keep 2 to 4 weeks. Ensure all utensils and bottles are sterile. Treat as champagne.

Somerset Fish
Makes/Serves: Serves 4

Ingredients
4 trout or herring
salt and freshly ground black pepper
3 small onions, sliced into rings
2 dessert apples, peeled, cored and finely chopped
pinch cinnamon
juice of 2 oranges
1/4 pt (150 ml) fish stock
2 bay leaves
orange slices, to garnish

Method
1. Preheat the oven to 375°F (190°C) Gas Mk 5.

2. Thoroughly wash and dry the fish and sprinkle with salt and pepper to taste.

3. Place in a casserole dish. Add the onions, apples and cinnamon, orange juice and fish stock.

4. Add the bay leaves and cook in the oven for 30-35 minutes.

5. Garnish with the orange slices and serve at once.

Somerset Honeyed Pork Stew

500g [about 1 pound] lean belly pork rinded boned and cut into
chunky cubes
225g [half a pound] dried black eye or haricot beans soaked
overnight in cold water
15ml [1/2 fluid ounce] clear honey
568ml (1 pint) chicken stock
300ml (1/2 pint) apple juice
1 medium onion skinned and stuck with a few whole cloves
bouquet garni
3 medium carrots peeled and sliced
2 leeks trimmed sliced and washed
2 celery sticks sliced
30ml [1 fluid ounce] Worcestershire sauce
15ml [1/2 fluid ounce] tomato puree
salt & pepper to taste

1. Cook the pork in a flame proof casserole (cauldron if you've got
one) over a brisk heat until the fat runs.
2. Drain the beans and add to the pork with the honey, stock, apple
juice, onion and bouquet garni. Slowly bring to the boil, then cover
and simmer for 1 hour or until the beans are just becoming tender.
3. Add the carrots, leeks and celery to the casserole with the
Worcestershire sauce and tomato purée, season to taste. Continue to
simmer for a further 15-30 minutes or until the beans are really
tender.
Discard the bouquet garni before serving with fresh warm crusty
bread.

Great recipe which creates quite an impact when served at the table
straight from a steaming cauldron!

Somerset Rabbit

An old-fashioned meal from one of England's largest counties
Believe it or not, there's no actual rabbit meat in this dish.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Oven Temperature: 375ºF, 190ºC , gas mark 5
Serves 4
INGREDIENTS
8oz (200g) English Cheddar cheese (grated)
1lb (450g) onions (peeled & chopped)
1tbsp (15ml) cooking oil or 1oz (25g) dripping
¼ level tsp (1½ml) salt
Black pepper to taste
2oz (50g) fresh white breadcrumbs
COOKING INSTRUCTIONS
Heat the oil or dripping in a saucepan and stir in the onions. Cook over a low heat, with the lid on the pan, until the onions are soft - then add the salt and pepper. Spoon alternate layers of onions and cheese into a pie dish, making the final layer of cheese. Sprinkle with breadcrumbs and bake until golden brown.

Somerset Pudding
Makes/Serves: Serves 3 - 4

Ingredients
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
1/2 cup (8 Tbls) 100 g sugar
2 eggs
1/2 tsp vanilla essence
1 cup (110 g) plain flour
1 tsp baking powder
fat for greasing

Method
1. Work together the fat and sugar until light and creamy.

2. Beat in the eggs and vanilla essence.

3. Sift together the flour and baking powder, and fold into the creamed mixture.

4. Three-quarters fill 6-8 greased dariole moulds.

5. Bake in a moderate oven at 180°C, Gas 4, for 20-25 minutes, until set and well risen.

6. Scoop out the inside and fill the cavity with jam or stewed fruit

Serve cold with whipped cream

Somerset Pork with Cream and Apples
Ingredients
1/4 cup butter
4 boneless pork loin chops
1 teaspoon chopped fresh thyme
1 large onion, sliced into thin rings
1 clove garlic, crushed
1 Cox apple, cored and cut into thick rings
1 red apple, cored and cut into rings
1 teaspoon white sugar
salt and pepper to taste
1 1/8 cups dry hard cider
3 tablespoons heavy cream
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden color. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
3 Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.
4 Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavorful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
5 Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.

Somerset Catering's Vegetarian Chili
List of Ingredients

2 tbl olive oil
1 lrg onion
1 cup diced celery
2 green bell peppers diced
2 lrg carrots - (to 3) diced
2 cup red wine
1/4 cup tomato paste
1/4 cup minced cilantro
1/2 cup lemon juice
2 tbl chili powder
3 tbl minced garlic
1 tbl ground cumin
5 dsh hot pepper sauce
2 tbl sugar
1 can crushed tomatoes - (28-oz)
1 can crushed tomatoes - (14-1/2 oz)
3 can undrained garbanzo beans - (15-oz)
3 can drained rinsed kidney beans - (15-1/4 oz)
Salt to taste
Freshly-ground black pepper to taste

Heat the oil in a large stockpot over medium heat. Add the onion, celery, bell peppers and carrots and cook the vegetables until they're tender, about 15 minutes. Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans and salt and pepper to taste. Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.
This recipe yields 10 to 12 servings.

SOMERSET SAUSAGE
(serves 4)
454g (1lb) Adams Lincolnshire Sausages
25g Butter
2 Red Apples, cored and thickly sliced
2 tbsp Chopped Sage
200ml Cider
1 tsp Cornflour blended with 1 tbsp water
salt and pepper
Fry sausage for 15 minutes turning occasionally until browned.
Meanwhile, melt the butter in another frying pan and cook apple slices for 5 minutes, turning once, until browned.
Stir in sage and cider and bring to the boil.
Add cornflour mixture and stir until thickened. Season to taste.
Transfer sausage to serving plates, top with sauce and serve.
Accompaniments
Puff pastry slices/mashed potatoes, baby carrots and petit pois.

2006-02-19T10:00:00.000-08:00

My sweet tooth just got the better of me, again? Here's a nice, simple recipe for a deliciousley moist fruit cake, and ice it if you will!!
Coming Up~Healthy recipe ideas
Boiled fruit cake
1 cup sugar..1 cup water..5oz/150g marg..2 eggs..1lb/0.5kg mixed fruit..1teaspoon bicarbonate of soda..2 cups self-raising flour.
Cooking Time: 150C/300F , Gas Mark 2 for one & a half to two hours
Put sugar, water, marg, and mixed fruit into a saucepan and bring to the boil, add bicarbonate of soda and simmer for 20 minutes. Let mixture get cold, then add sifted S.R flour and eggs. Mix together and put into cake tin, bake as above or until cooked.

Todays Tips..Cake in which the fruit sinks..Slice across the original cake to give two shallow cakes, one plain and one fruit. Turn the cut surface to the bottom.
Cake sunk in the centre..Cut out the centre carefully, turn the outside into a ring cake. Ice or decorate if wished. Either crumble the cake from the centre, blend with an egg and steam for 35-40 minutes then serve as a hot pudding. Or slice the centre neatly, dip in beaten egg, fry in hot butter, sprinkle with sugar and serve as fritters.

2006-02-13T16:28:00.000-08:00

VARIETY MEATS

Veal Kidneys in Red Wine
(Serves 4)
4 kidneys
chopped parsley
milk
salt and pepper
4 tablespoons oil
1/2 cup chopped green onions
1/2 cup red wine
Remove fat from kidneys, trim and slice thinly and soak for 1 hour in milk. Sauté the chopped onions and parsley in the oil for 3 minutes. Remove the kidney slices from the milk and dry them well on paper towel. Add them to the pan and cook quickly for 2 minutes, browning on both sides. Season with salt and pepper, and serve them on bed of boiled rice or noodles. Add red wine to pan and let it boil up quickly, blending with pan juices and onion and parsley. Pour this sauce over the kidneys.

Potted Calves' Hearts
(Serves 4)
1/2 cup sliced onions
1 bay leaf
2 carrots
6 peppercorns
1/2 cup chopped celery
1/2 teaspoon salt
a few springs of chopped parsley
1 cup chicken or beef broth
2 calves' hearts
1 tablespoon flour
2 tablespoons oil
Remove fat from hearts and cut away sinewy parts. Cut hearts in quarters or eighths or if you prefer in thin slices. Put oil in heavy skillet and brown hearts in it. Add rest of ingredients with the exception of the flour. Cover and bake in 325° F. oven for about 2 hours. To thicken gravy mix flour with 3 tablespoons of cold water, add to the hearts, stir, simmer for a few minutes.

Liver and Onions — Venice Style
(Serves 4)
4 large onions
1 pound calves' or baby beef liver
1/2 teaspoon salt
1 tablespoon oil
2 tablespoons white wine (optional)
Cut onions into small pieces, add salt, and sauté in oil until golden. Cut liver into 1-inch cubes, discarding skin and veins. Add liver to onions, cooking and stirring a few minutes longer. White wine may be added just before serving.

Sweet and Pungent Chicken Livers
(Serves 4)
3 green peppers
4 slices pineapple
3/4 pound chicken livers
1 tablespoon comstarch
1 tablespoon oil
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 cup vinegar
1 cup chicken bouillon
1/4 cup sugar
Cut each green pepper into 6 pieces, parboil until nearly tender in boiling salted water, about 5 minutes. Drain. Brown quartered chicken livers in the oil in a heavy 10-inch skillet. Add 1/2 teaspoon salt. When brown, remove to hot serving dish and keep warm. Put 1/3 cup chicken bouillon, the pineapple and green pepper in the skillet. Cover and cook over very low flame about 10 minutes. Blend together the comstarch, soy sauce, vinegar, sugar and the remaining chicken bouillon. Add this to the skillet, cook, stirring constantly until thick, about 5 minutes. Pour over chicken livers and serve at once.

LEAN MEATS
Veal and Peppers
(Serves 3-4)
l lb. boneless veal (rump, shoulder or leg) cut into 1 1/2" pieces.
4 tablespoons oil
1/4 lb. mushrooms, sliced
1 cup tomatoes, canned, drained, slightly broken up with a fork (or tomato puree)
3 green, 1 red medium size peppers seeded and cut into 1" strips
Preheat oven to 325° F. Sauté peppers in 2 tablespoons oil for about 10 minutes. The brown or black spots that develop contribute to the good flavor of the dish. Remove peppers from pan. In the same pan brown veal cubes in the remaining oil. Add mushrooms, cook for about 10 minutes. Add tomatoes and peppers. Season with salt and pepper. Cover and bake for about 1 hour.

Veal Goulash
(Serves 4)
1 lb. veal (shoulder or shank)
1 1/2 cups beef or chicken stock
2 tablespoons oil
1 clove garlic (optional)
1 tablespoon sherry
salt and ginger
flour
Heat the oil in a skillet. Cut veal into 1-inch pieces. Season with salt and ginger. Dip into flour to coat each piece thoroughly. Brown veal in the hot oil. When well browned, add the stock and garlic. Cover and cook slowly until veal is tender, about 1 hour. (This goulash can be successfully baked in the oven at 325° F. for about 1 hour.) When meat is tender remove garlic, add sherry. If desired thicken gravy by adding a mixture of 1 tablespoon flour and 2 tablespoons water. Cook a few minutes more.

Meat Loaf
(Serves 4-5)
Have all fat trimmed off meat.
3/4 lb. ground round or other lean beef
2 eggs
1 teaspoon salt
3/4 lb. ground veal
1/2 teaspoon pepper
1/2 cup bread crumbs or uncooked oatmeal
1 medium sized onion, chopped
1/4 teaspoon marjoram
1/2 cup broth (a bouillon cube may be used)
3 tablespoons oil
Preheat oven to 350° F. Sauté onion in oil. Mix meat, eggs, bread crumbs, broth and seasonings. Add onion, mix lightly. Shape mixture into loaf and bake, uncovered, in pan or skillet about 45 minutes to 1 hour.
London Broil
(A tender, juicy, flavorful steak from a lean cut of beef)
(Serves 8)
2 to 2 1/2 lb. rump of beef
2 tablespoons soy sauce
Rub meat with soy sauce on both sides. Let stand 1 to 2 hours. Broil in preheated broiler to desired doneness. Slice thin.

2006-02-13T16:20:00.000-08:00

A Great Selection of Vegetarian Dishes.
PASTICCIO WITH SPINACH AND FETA
taken from Good Housekeeping Step by Step Vegetarian Cookbook
SERVES 4-6
PREPARATION
30 minutes
COOKING TIME
30-40 minutes
FREEZING
Suitable
CALS/SERVING
760-415 225g
(8 oz) dried penne, shells or other pasta shapes
salt and pepper
1 onion
30ml (2 tbsp) olive oil
2 garlic cloves, peeled and crushed
15ml (1 tbsp) chopped fresh thyme
450g (1 lb) frozen leaf spinach, thawed
1 quantity Rich Tomato Sauce
225g (8 oz) feta cheese, crumbled
4 egg yolks
225g (8 oz) fromage frais
200g (7 oz) crème fraiche
1. Cook the pasta in a large pan of boiling salted water until al dente. Drain, refresh under cold water and drain thoroughly. Place the pasta in a large bowl, toss with a little oil to prevent sticking and set aside.
2. Meanwhile, peel and finely chop the onion. Heat the oil in a frying pan, add the onion, garlic and thyme, and fry for 10 minutes until softened. Squeeze the spinach dry, add to the pan and stir until heated through.
3. Reheat the tomato sauce if necessary, remove from the heat and stir in half of the feta. Add to the pasta, with the spinach mixture and toss to mix. Spoon into a lightly oiled deep baking dish.
4. Put the egg yolks, fromage fraise, crème fraiche and remaining feta in a food processor and process briefly until smooth; season generously with pepper.
5. Pour the cream mixture over the pasta mixture and bake in the oven at 190°C (375°F) Gas Mark 5 for 30-40 minutes until golden and firm to the touch. Leave to stand for a few minutes before serving.

RICH TOMATO SAUCE
taken from Good Housekeeping Step by Step Vegetarian Cookbook
SERVES 4-6
PREPARATION
10-20 minutes
COOKING TIME
25-30 minutes
FREEZING
Suitable
CALS/SERVING
175-115
1 onion
2 garlic cloves
50g (2 oz) butter
1kg (2 lb) ripe tomatoes, preferably plum, or two 400g (14 oz) cans plum tomatoes with juice 45ml (3 tbsp) sun-dried tomato paste
2 oregano sprigs
salt and pepper
1. Peel and finely chop the onion and garlic. Melt the butter in a saucepan, add the onion and garlic, and cook over a medium-low heat for about 8 minutes.
2. Skin fresh tomatoes, if using: immerse in a bowl of boiling water for 30 seconds; drain, refresh under cold running water and peel away the skins. Quarter the tomatoes, discard the seeds, then roughly chop the flesh. If using canned plum tomatoes, chop them roughly.
3. Add the tomatoes to the onion and garlic mixture, together with the sun-dried tomato paste and oregano sprigs. Simmer, uncovered, over a low heat for 25-30 minutes, stirring occasionally, until the sauce is thick and pulpy. Discard the oregano sprigs and season with salt and pepper to taste.

ROASTED RED ONIONS WITH MUSHROOM AND THYME SAUCE
taken from Good Housekeeping Step by Step Vegetarian Cookbook
SERVES 6
PREPARATION
20 minutes
COOKING TIME
2-21/4 minutes
FREEZING
Not suitable
CALS/SERVING
300
12 red onions, each about 125g (4 oz)
150ml (1/4 pint) port
30ml (2 tbsp) balsamic vinegar
125g (4 oz) butter or margarine
salt and pepper
125g (4 oz) large brown-cap or field mushrooms 225g (8 oz) tomatoes
1 onion
900ml (11/2 pints) water
15ml (1 tbsp) chopped fresh thyme or 5ml (1 tsp) dried thyme
1. Peel the red onions, leaving the root end intact; reserve the peelings. Trim the roots so that the onions will stand upright. Place in a single layer in a roasting tin just large enough to hold them. Drizzle over the port and balsamic vinegar.
2. Dot the onions with half of the butter and season generously with salt and pepper. Roast in the oven at 200°C (400°F) Gas Mark 6 for about 11/2 hours until tender and slightly charred. Cover with foil and cook for a further 40 minutes or until very tender. Baste occasionally with the pan juices during roasting.
3. Meanwhile, trim stalks and gills from the mushrooms, leaving only the thick, fleshy part; reserve the trimmings. Finely dice the flesh; set aside. Quarter the tomatoes, remove the pulp and seeds; reserve. Finely dice the tomato flesh and set aside with the diced mushrooms. Peel and finely dice the onion, reserving the skin.
4. Place the reserved onion skins, mushroom trimmings and tomato pulp in a large pan. Pour on the water, bring to the boil and boil steadily, uncovered, for about 20 minutes or until reduced by about half. Strain through a fine sieve into a jug and season well.
5. Melt 25g (1 oz) butter in a small saucepan, add the diced onion, mushrooms and thyme and fry gently for 15-20 minutes or until soft and golden brown. Increase the heat and let bubble for a few minutes to evaporate excess liquid. Stir in the tomatoes and take off the heat.
6. Pour the pan juices from the roasted onions into the mushroom mixture, then add the strained stock. Bring to the boil and let bubble for 10-12 minutes until the sauce becomes syrupy. Gradually whisk in the remaining butter, a piece at a time to make the sauce glossy. Check the seasoning.
7. Serve the roasted onions with the mushroom and thyme sauce spooned over.

NEW POTATO AND DILL SALAD
taken from Good Housekeeping Step by Step Vegetarian Cookbook
SERVES 6
PREPARATION
5 minutes
COOKING TIME
10 minutes
FREEZING
Not suitable
CALS/SERVING
215
500g (2 lb) baby new potatoes
salt and pepper
60ml (4 tbsp) chopped fresh dill

DRESSING
60ml (4 tbsp) Greek style yoghurt
60ml (4 tbsp) mayonnaise
20ml (4 tsp) whole grain mustard
5ml (1 tsp) lemon juice
1. Scrub the new potatoes and place in a saucepan with cold salted water to cover. Bring to the boil and simmer gently for about 10 minutes until just tender.
2. Meanwhile, mix the ingredients for the dressing together in a bowl and season with salt and pepper to taste.
3. Drain the potatoes and let cool slightly, then toss with the dressing and dill while still warm. Serve warm or cool.

2006-01-01T10:02:00.000-08:00

All-in-one chocolate cake
4oz soft margarine..4oz caster sugar..2 large eggs..1 tablespoon milk..4oz self-raising flour..1oz cocoa powder..1 teaspoon baking powder..4oz butter,softened..8oz icing sugar,sieved..Finely grated rind of 1 orange..
To finish:
4oz dark cooking chocolate, broken into pieces..1oz butter
Cooking Time: 35 minutes..Oven 170C/325F,Gas Mark 3
Grease two 18cm(7in) sandwich tins and line bases with greaseproof paper. Place margarine, caster sugar, eggs, flour, cocoa powder and baking powder in a bowl. Beat for 3-4 minutes. Divide the mixture between the tins and bake in a warm oven for 30-35 minutes until cake springs back when lightly pressed. Leave in tins for 2 minutes than turn out onto a wire rack and remove the greaseproof paper. Leave to cool. For butter icing place the softened butter in a bowl and beat to a cream. Gradually beat in the icing sugar alternately with the milk and continue beating until light and fluffy. Stir in the grated orange rind. To finish: When cakes are cold sandwich layers together with the butter icing. Melt the chocolate in a bowl over a pan of water. Remove from the heat and beat in butter. When of spreading consistency, spread chocolate topping over the top of the cake..Decorate top edges of cake with any remaining butter icing..Mmmmm

OK This ones a lot healthier, well it does have apples in it!!

Apple Cake..
Cooking Time: 1hour 45mins 170C/325F Gas Mark 3
225g(8oz) cooking apples, peeled, cored and chopped...225g(8oz) sultanas..150ml( 1/2 pint) milk..175g(60z) soft brown sugar..350g(12oz) self-raising flour..10ml(2 level teaspoons) mixed spice..175g(6oz) Butter..1 egg beaten..25g(1oz) demerara sugar.
Mix together the apples, sultanas, milk and sugar. Sieve together the flour and spice, then run in the butter. Add the fruit mixture and egg, mix well. Place in a buttered and lined 20-cm(8 inch) square cake tin. Sprinkle with demerara sugar and bake in the oven.