Recipes

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<th scope="col">Category</th><th scope="col">Name</th><t
h scope="col">Ingredients</th><th scope="col">Instructions</th>
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<td>Barbeque</td><td>Barbecued Beef Sandwiches</td><td>S
erves/Makes:8 or more
Ingredients
3 lbs (1.4 kg). chuck roast OR 3 lbs (1.4 kg). pork roast (or more)
1/2 cup (125 ml) chopped onion
1 tsp (5 ml) salt
1 tsp (5 ml) paprika
1/2 tsp (2 ml) pepper
1 tbsp (15 ml) brown sugar
1 tsp (5 ml) mustard
1 tbsp (15 ml) Worcestershire sauce
1 cup (225 ml) ketchup
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) vinegar
</td><td>Preparation
Cook the roast several hours (or pressure cook it for about 45 minutes) until th
e meat is falling apart.
Shred it into bite-sized pieces.
Combine all remaining ingredients in a large pan and stir in the meat.
Cover and let simmer about 30 minutes.
Comments
Delicious when served on soft rolls with cole slaw!
Note: This can also be used with leftover meat or chicken.
</td>
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<td>Barbeque</td><td>Barbecued Pork Steaks</td><td>Serve
s/Makes:6 to 8
Ingredients
One pork butt sliced into steaks.
(This is easy to find in the midwest, but may not be elsewhere.)
One jar of Italian salad dressing.
One to Two jars of barbecue sauce, depending on the size. You'll need approximat
ely 32 ounces.
1/3 cup (80 ml) Worchestire sauce
1/2 cup (125 ml) lemon juice
3/4 cup (175 ml) brown sugar
1/2 cup (125 ml) sugar
One Chopped onion (optional)
garlic or garlic salt (optional)
Marinate pork steaks overnight or at least 4 hours in Italian salad dressing.
Barbecue meat over low heat, turning frequently for approximately 2 hours on a g
rill.
The meat will separate from the bone slightly when fully cooked.
Other ingredients should be mixed for barbecue sauce.
Using a basting brush, apply the sauce and continue cooking over low heat and tu
rning frequently.
Amount of barbecue sauce to coat with, and additional cooking time is a matter o
f personal preference.
I suggest 1/2 to 1 hour additional cooking time for coating with the barbecue sa
uce.
</td>
<td>Barbeque</td><td>Barbeque Chicken</td><td>1-1/2 stic
ks butter
1/4 cup (60 ml) vinegar
crushed red pepper, to taste
cayenne pepper, to taste
1 chicken
</td><td>Melt everything together - DO NOT BOIL.
Cook chicken on grill or in oven.
When done pull off skin and remove from bone.
Chop up like you would pork BBQ.
Mix everything together.
</td>
<td>Barbeque</td><td>Barbequed Salmon</td><td>Serves/Mak
es:8 or more
Ingredients
1 whole salmon cleaned
2 to 3 lemons, sliced
2 to 3 limes, sliced
a few tarragon sprigs
a few dill sprigs
Place fish on double foil.
Put herbs inside salmon.
Arrange alternate citrus slices over the fish.
Put foil on top and do other side.
Wrap well and refrigerate.
Preheat barbeque at medium high cooking 10 min for each inch thickness.
It can also be put in the oven.
Serve with fresh citrus slices.
Good hot or cold.
Comments
Have used orange slices also.
</td>
<td>Barbeque</td><td>BBQ Spareribs</td><td>Serves/Makes:
6 Lbs. Pork Spareribs
Ingredients
6 Lbs (2.7 kg). Pork Spareribs
1 (10-3/4 oz (301 grm).) can tomato soup
1 (10-1/2 oz (294 grm).) can condensed beef broth
2 Tbs (30 ml). light or dark molasses
1/4 cup (60 ml) onion, chopped
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml). chili powder
1 tsp (5 ml). crushed thyme
1 tsp (5 ml). dry mustard
2 cloves garlic, crushed
Dash celery salt
Mix all ingredients (except spareribs) in saucepan.
Simmer 10 minutes.
Roast ribs on rack in shallow pan in preheated 350 degree (175 C.) oven for one
hour.
Drain excess fat.
Brush sauce over partially cooked ribs.
Continue roasting ribs 30 to 40 minutes, basting with the sauce every 10 minutes
.
Note: If grilling, partially cook ribs as directed above, baste with sauce and g
rill 20 minutes on each side. Ribs should be placed 6 inches above gray coals.
</td>
<td>Barbeque</td><td>Blackberry Castle Bar-B-Que Ribs</t
d><td>Serves/Makes:7 with side dishes
Ingredients
4 pounds spareribs(baby back are best) 1/4 cup (60 ml) melted melted butter
1 cup (225 ml) blackberry jam or syrup
1/4 cup (60 ml) chili sauce
1/4 cup (60 ml) tabasco sauce
1/4 cup (60 ml) catsup
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) Worcestershire sauce
2 cloves minced garlic
1/8 tsp (1 ml) black pepper
1/8 tsp (1 ml) cayenne pepper
1/4 tsp (1 ml) Mrs.Dash Spicy Herb
1 tsp (5 ml) dry mustard
Wrap the ribs(baby backs) in double thickness of aluminum foil and bake at 350 d
egrees (175 C.) for 1 1/2 hours.
Unwrap and drain drippings.Combine all ingredients and pour over ribs.
Marinate at room temperature 1 to 2 hours(longer the better seasoned).
Lay ribs on already hot grill, about 4 to 5 inches above coals.
Turn often and baste with BCP's"miracle marinade"(DO NOT OVERCOOK).
Comments
Should serve 6-7 but only if you have complementary side dishes. These beautiful
ly flavored and colored ribs are all you need for a GREAT family get together. B
est to double the "miracle marinade" when cooking 5 pounds of ribs or
more,accordingly.</td>
<td>Barbeque</td><td>Easy Classic BBQ Chicken</td><td>Se
rves/Makes:4
Ingredients
1 cut up chicken fryer
12 oz (336 grm). Coke (not diet)
1/2 tsp (2 ml) black pepper
1 tsp (5 ml) garlic powder
Combine Coke, ketchup, pepper and garlic powder in marinading dish.
Place chicken in marinate and refrigerate for 2 to 4 hours.
Cook on BBQ grill until meat starts to separate from bone.
Comments
This marinate is especially good for for tenderizing tough chicken.
</td>
<td>Barbeque</td><td>Baby Back Ribs</td><td>Serves/Makes
:4-6
Ingredients
4 racks pork baby back ribs
3 large white onions
1 2-liter bottle Canada Dry Ginger Ale
1 bottle your favorite BBQ sauce (I use Bullseye's Original).</td><td>Place ribs
(bone side down) in shallow baking pan(s).
Add ginger ale until ribs are completely submerged.
Cut onions in semi-thick (about 1/4 inch) slices.
Place onions directly on ribs (3-4 slices per rack)
Cover pan(s) with aluminum foil and bake at 300degrees for 3 hours.
Let cool to room temperature (still covered).
Place ribs on medium-high grill.
Add bbq sauce to taste.
Note: Only grill ribs bone side down, no need to turn over.
The ribs will be so tender they will fall apart if you try
to turn them.
Comments
You may also use 7-Up vice ginger ale. I prefer ginger ale. I also tried this wi
th country style ribs, it turned out ok, but I prefer baby backs. These will be
the best homemade baby back ribs you have ever had!
</td>
<td>Barbeque</td><td>B-B-Q Pecans</td><td>2 tsp (10 ml)
butter
1/4 tsp (1 ml) cumin
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) chili powder
1 tsp (5 ml) soy sauce
1/2 lb (.2 kg) raw pecans
</td><td>Melt butter.
Add spices and soy sauce.
Stir until blended
Stir in pecans to coat.
Line a baking sheet with foil.
Spoon pecans in one layer.
Bake at 300 degrees (150 C.) until golden, about 20 minutes.
Stir half way through.
</td>
<td>Barbeque</td><td>Barbecue Sauce</td><td>2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
</td><td>1. Combine all ingredients in a medium saucepan over high heat and whi
sk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or
until mixture is thick.
3. Cool then store in a covered container in the refrigerator overnight so that
flavors can develop. (http://www.topsecretrecipes.com)
Makes 1 1/2 cups.
</td>
<td>Beef</td><td>Beefy Rice</td><td>Serves/Makes:6 or mo
re
Ingredients
1 box of rice
1 large sized steak, chopped in little cubes
1 green pepper, cut in little pieces
4 mushrooms, diced
2 cans of beef consumme or beef broth
2 cans of water (one of the consumme cans filled twice)
soy sauce
Put the two cans of water and the two cans of consumme in a large pot.
Add the green peppers and the mushrooms to the broth and water mixture.
Bring it to a boil.
In a frying pan, fry the steak cubes.
When the water boils remove from heat and add the rice; cover.
Let set for 10 minutes.
When the rice is done setting add soy sauce to taste (If you use light soy sauce
it will become more salty).
When you finish mixing in soy sauce add the fried steak.
Stir in the steak and serve.
</td>
<td>Beef</td><td>Southern Pot Roast</td><td>Ingredients
2 cans of Campbell's Cream of Mushroom Soup
1 envelope of onion soup mix (any brand)
2-1/2 lbs (1.1 kg). chuck, rump, or pot roast (up to 3-1/2 lbs (1.6 kg).)
black pepper to taste
4 cups (950 ml) water
4 carrots sliced or cut into lengths
4 medium sized potatoes
2 celery stalks, sliced into 1/2 inch slices
2 small onions, sliced
1/4 bell pepper, sliced
1 can of beef broth
Use a 4 qt. pot.
Add 1 can of cream of mushroom soup and spread it around the bottem of the pot.
Place the roast in the pot.
Pour dry onion soup mix over roast and coat.
Add 4 cups (950 ml) of water to pot.
Pour in can of beef broth over roast.
Add second can of Cream of Mushroom Soup and spread over roast.
Add all vegetables and pepper to taste.
Bring to boil, stirring all ingredients together, including roast.
Cook on low heat for 3 to 4 hours until fork tender.
The mixture that the roast cooks in makes its own delicious gravy.
Comments
The liquid may be cloudy colored to begin, but keep an eye on it and stir when s
tarts boiling again. Adjust heat. This discoloration will go away and will turn
into a delicious gravy. And you will have fork tender pot roast. MMMMMMMM, good!

</td>
<td>Beef</td><td>Beef and Vegetable Fried Rice</td><td>S
erves/Makes:4 servings
Ingredients
1 pound Lean ground beef
2 cloves Garlic, crushed
1 tsp (5 ml) Fresh ginger, grated (OR 1/4 tsp (1 ml) ground ginger)
2 tbsp (30 ml) Water
1 Red bell pepper, cut into 1/2-inch pieces
1 pkg Frozen pea pods (6 ounces)
3 cups (700 ml) Cooked rice, cold
3 tbsp (45 ml) Soy sauce
1/4 cup (60 ml) Green onion, thinly sliced
2 tsp (10 ml) Sesame oil
Use large, nonstick pan.
Add beef, garlic and ginger and cook over medium heat until beef is no longer pi
nk (breaking meat into 3/4-inch crumbles), about 8 to 10 minutes.
Remove with slotted spoon; pour off any dripping.
In same skillet, heat water over medium-high heat until hot.
Add bell pepper and pea pods.
Cook 3 minutes, or until bell pepper is crisp-tender, stirring occasionally.
Add rice, soy sauce and sesame oil. Mix well.
Return beef to skillet and heat through, about 5 minutes.
Stir in green onions before serving.</td>
<td>Beef</td><td>Braised Beef with Beer</td><td>Serves/M
akes:Serves 6
Ingredients
3 lbs (1.4 kg). round steak
3 onions, sliced
2 cloves garlic, finely chopped
3 Tb. finely chopped parsley
1/4 tsp (1 ml). salt
Freshly ground pepper
1/8 tsp (1 ml). nutmeg
2 tbsp (30 ml). quick cooking tapioca
1/2 cup (125 ml) beer</td><td>Preparation
Place the steak in a crockpot.
Cover with onions, garlic and parsley.
Season with salt, pepper and nutmeg.
Stir tapioca into beer and pour down the side of pot.
Cover and cook on low temperature for 8 to 10 hours.
Serve with mashed potatoes and green beans.
Comments
As well as providing an excellent flavor for beef, beer is also a good meat tend
erizer.
</td>
<td>Beef</td><td>Braised Beef Short Ribs</td><td>Ingredi
ents
Block cut beef short ribs, cut 2 inches thick
Onion
Garlic
Salt and pepper
Flour
Beef stock</td><td>Preparation
Braise ribs in 375 degree (200 C.) oven, seasoned with chopped, unpeeled unions,
garlic, course ground black pepper, and a touch of salt, until well browned. In
gredient quantities are flexible and to taste. Chef Hank says of the onion and g
arlic, "the more, the better."
Remove ribs from oven pan into another pot.
Strain out the onion and garlic and discard.
Make a roux with the flour and rib drippings in the pan.
Add beef stock and stir until smooth.
Check seasoning, adding beef base and gravy color if desired.
Return ribs to the pan, cover, and roast at 350 degrees (175 C.) until tender, a
bout 1-1/2 hours.
Strain gravy before serving.
Comments
From Chef Hank at one of San Diego's landmark restaurants</td>
<td>Beef</td><td>Campfire Stew</td><td>Serves/Makes:10
Ingredients
3 lbs (1.4 kg). ground beef
1 large onion, peeled and diced
1 tbsp (15 ml) fat
3 (10 oz (280 grm).) cans concentrated vegetable soup
salt
pepper
Make little balls of ground beef, adding seasoning.
Fry with onions in a frying pan or in the bottom of a kettle until the onion is
light brown and balls are well-browned all over.
Pour off the excess fat.
Add vegetable soup and enough water or soup stock to prevent sticking.
Cover and cook slowly until the meat balls are cooked all through.
Serve hot.
</td>
<td>Beef</td><td>Chicken Fried Steak</td><td>Serves/Make
s:4
Ingredients
4 cube steaks
1/2 tsp (2 ml) salt
1-1/2 tsp (7 ml) pepper
1 cup (225 ml) flour
2 eggs, slightly beaten
1/4 cup (60 ml) oil
1 cup (225 ml) milk
Season meat with 1/4 tsp (1 ml) salt and pepper.
Mix flour with 1 tsp (5 ml) pepper in shallow pan.
Dredge meat in flour, then egg, and then in flour.
Heat oil in skillet on medium-high heat.
Fry meat 4 to 5 minutes per side until golden brown.
Drain on paper towel.
Pour off all but 2 Tbsp (30 ml) oil from pan.
Sprinkle 2 Tbsp (30 ml) dredging flour in hot oil in pan.
Cook and stir over medium heat 1 minute.
Stir in milk slowly and simmer 3 to 4 minutes.
Add 1/2 tsp (2 ml) pepper and 1/4 tsp (1 ml) salt.
Gravy should be quite peppery.
Comments
This is the only recipe for chicken fried steak that the flour coating does not
come off when frying, and I have tried a lot of recipes!
</td>
<td>Beef</td><td>Coney Island Hot Dogs</td><td>Serves/Ma
kes:8 hotdogs
Ingredients
1 lb (.5 kg) ground beef
1 medium onion, diced
2 tsp (10 ml) prepared mustard
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) sugar
2 tbsp (30 ml) water
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) celery seed
1/4 tsp (1 ml) Tabasco sauce
ketchup as desired
1 package hot dogs
Brown beef with onion, over medium heat.
Breaking up with a fork to crumble.
Drain fat, add remaing ingredients except ketchup.
Mix well then add enough ketchup to keep the mixture loose as it cooks.
Simmer, partially covered, add ketchup as needed.</td>
<td>Beef</td><td>Possum Stew</td><td>Serves/Makes:6
Ingredients
1 lb (.5 kg). ground beef
1 can (16 oz (448 grm).) diced tomatoes
1 can (16 oz (448 grm).) ranch style beans
1 can (4-1/2 oz (126 grm).) sliced mushrooms
1 can (4-1/2 oz (126 grm).) chopped green chilies
1-1/2 cups (350 ml) uncooked rice (Minute Rice takes less time)
1 can water
1 cup (225 ml) crushed tortilla chips
1 cup (225 ml) shredded cheese
Chili Powder to taste
Salt & Pepper to taste
Brown beef in pot.
Add tomatoes, beans, drained mushrooms, chilies, rice and water.
Season with the chili powder, salt & pepper.
When rice is done turn down heat to low.
Top with the crushed tortilla chips (do not stir in) and sprinkle shredded chees
e on top of chips.
Put lid on pot; dinner is ready when cheese is melted.
A pan of cornbread will make this meal complete.</td>
<td>Beef</td><td>S.O.S. (Marine Corp. Style)</td><td>1 l
b (.5 kg) hamburger meat (or Sausage)
1 onion (chopped)
2 tbsp (30 ml) flour
water or milk for gravy
salt and pepper to taste
8 - 16 slices of toast
</td><td>Brown hamburger meat (or sausage) with chopped onion.
Drain off fat.
Remove meat from skillet.
Retain enough fat to make the gravy.
Add flour slowly to the fat in hot skillet, mixing well.
Stir water or milk into skillet to make the gravy.
Mix meat into the gravy in the skillet.
Simmer for 10 minutes.
Serve over toast.
</td>
<td>Beef</td><td>Beef Patties Italian Style</td><td>1 pk
g Spaghetti (8 ounces)
Salt to taste
1 clove Garlic, minced
1 Green pepper, cut into strips
1 tbsp (15 ml) Fresh oregano, chopped OR 1 tsp (5 ml) dried oregano, crumbled
1/4 pound Cheese: provolone, mozzarella or fontina, sliced
1 pound Ground beef
1 large Onion, sliced
1/2 pound Fresh mushrooms, sliced
1 jar Spaghetti sauce (16 oz)
</td><td>Cook spaghetti.
Meanwhile, shape ground beef into 4 oval patties about 1/2-inch thick.
In large skillet, fry patties until browned on both sides.
Sprinkle with salt.
Remove patties to platter.
Add onion to drippings in pan and cook until tender.
Add garlic, mushrooms and peppers.
Cook until tender-crisp.
Drain off fat.
Stir the oregano and spaghetti sauce into vegetables and heat to boiling.
Simmer for 1 minute.
Return beef patties to skillet.
Top each with a cheese slice and heat through.
Drain spaghetti and place on serving platter.
With pancake turner, transfer patties and pour sauce over whole mixture.
Garnish with fresh oregano if desired.
</td>
<td>Beef</td><td>Grilled Pepper Sirloin Steak</td><td>1
(2-1/2 pound) sirloin steak, 1-1/2 inch thick
1/2 cup (125 ml) butter or margarine
1/4 cup (60 ml) chopped fresh parsley or 4 tsp (20 ml) dried parsley
1/4 cup (60 ml) minced onion
2 tbsp (30 ml) worcestershire sauce
1 tsp (5 ml) freshly ground pepper
1/2 tsp (2 ml) dry mustard
</td><td>Preheat grill or broiler.
Lightly score edges of steak at 1 inch intervals, to prevent curling.
Combine butter, parsley, onion, worcestershire sauce, pepper and mustard in a sm
all saucepan.
Heat, stirring continually, over low heat, until butter melts. Reserve 1/4 of th
e mixture.
Place steak on grill or broiler pan. Brush steak with the butter mixture.
Cook, basting frequently with the butter mixture, about 6 to 8 minutes per side
depending how you like your steaks done.
Place steak on a serving platter.
Cut thin slices across the grain of the steak.
Drizzle reseved butter mixture over steak.
</td>
<td>Beef</td><td>Sloppy Joes</td><td>2 lbs (.9 kg). lean
ground beef
2 cups (475 ml) celery , chopped
2 cups (475 ml) onion, chopped
2 cups (475 ml) ketchup
2 Tbsp (30 ml) worchestershire sauce
1 tsp (5 ml) mustard
2 tsp (10 ml) sugar
2 Tbsp (30 ml) horseradish
</td><td>Add all ingredients to kettle at the same time (don't brown ground beef
first.)
Simmer on low for about 1 hour and its ready to serve!
Comments
My mom has used this recipe for years and it is now a great quick saturday lunch
!! The kids love it!
</td>
<td>Beef</td><td>Beef Tripe</td><td>2 lbs (.9 kg). of tr
ipe
vinegar
salt
pepper
</td><td>Boil tripe until done, appox 45 minutes for 2 lbs (.9 kg).
After cooking, let cool.
After cooling, cut into 1 inch cubes.
Mix with vinegar, salt and pepper
Serve.
Comments
This is how my Itailian grandmother used to make it. My son and I love it this w
ay!
</td>
<td>Beef</td><td>Mulligan Stew</td><td>3/4 lb (.3 kg). l
ean stewing beef
3/4 lb (.3 kg) pork shoulder, cubed
3-1/2 qts. water or stock
3-1/2 lbs (1.6 kg) chicken cut into pieces
2-1/2 cups (600 ml) skinned ripe tomatoes
1 cup (225 ml) fresh lima beans
1/2 diced hot red pepper
2 green peppers, diced
3/4 cup (175 ml) diced onions
1 cup (225 ml) diced carrots
1/2 cup (125 ml) diced celery
2 cups (475 ml) diced potatoes
1 cup (225 ml) diced okra
1 bay leaf
1 tbsp (15 ml) worcestershire sauce
2 cups (475 ml) corn kernels
</td><td>Place beef,pork,and stock in heavy kettle with a lid.
Bring to a boil;reduce the heat and simmer for 1 1/2 hours.
Add the chicken and bring to a boil again.Reduce the heat and simmer for 1 hour
until meat falls off the bone.
Cool the mixture enough so that the bones van be removed.
Return the meats to the pot and bring to a boil again.
Add tomatoes, lima beans, hot pepper,green peppers,onions, carrots, celery, pota
toes, okra, bay leaf, and worcestreshire.
Stir freuently as it thickens.
Simmer for 45 minutes over very low heat for 45 minutes or more.
Add the corn and simmer for 15 minutes or until all vegetables are soft.
Season to taste with salt and pepper.
Garnish with chopped fresh parsley and serve with corn bread or muffins.
Comments
This is a very famous dish throughout Kentucky. It has a history which traces it
self back to the Gypsies in europe and is known in Spain as Olla Podrida and in
Ireland as Mulligan Stew. Enjoy!!
</td>
<td>Beef</td><td>Stuffed Bell Peppers</td><td>8 medium b
ell peppers
1 lb (.5 kg). extra lean ground beef
3/4 cup (175 ml) Minute Rice
salt & pepper to taste
1 16 oz (448 grm). can stewed tomatoes
1 tbsp (15 ml) Worcestershire
1 cup (225 ml) grated cheddar cheese
</td><td>Cut tops off peppers and remove seeds.
Par-boil for 5 minutes. Drain.
Brown meat and onion.
Add tomatoes, rice, Worcestershire, salt & pepper.
Cover and simmer about 5 minutes.
Add cheese and stir to melt.
Stuff peppers with meat mixture.
Place in baking dish and bake uncovered at 350 degrees (175 C.) for 25 minutes.
Comments
These are a delicious and leftovers freeze well. Just reheat in the microwave. A
great way to use up your summer crop!
</td>
<td>Beef</td><td>Super Bowl Sunday Casserole</td><td>2 p
ounds of ground beef
2 medium sliced onions
1 clove of minced garlic
1 jar (14 oz (392 grm).) of spaghetti sauce
1 can (1 lb) of stewed tomatoes
2 small cans of drained mushrooms
1 package (8 oz (224 grm).) of shell macaroni, cooked
1-1/2 pints of sour cream
1/2 pound of shredded mozzarella cheese
1 pkg of sliced provolone cheese
</td><td>Brown ground beef with 2 onions and the garlic.
Add, the spaghetti sauce, stewed tomatoes, mushrooms and the cooked shells.
Layer the meat mixture with shells into large casserole dish alternating with so
ur cream, provolone and mozzarella.
Bake at 325 degrees (175 C.) F. for 30 minutes.
Comments
Great make ahead dish for any party.
</td>
<td>Beef</td><td>Boiled Fresh Beef Tongue</td><td>2 cups
(475 ml) onions
1 cup (225 ml) carrots
3 ribs of celery
4 peppercorns
1 bay leaf
fresh beef tongue, about 2 lbs (.9 kg).
</td><td>Barely cover these ingredients with boiling water.
Skim off any scum after first 5 minutes.
Simmer tongue uncovered until tender, about 50 minutes per pound.
Drain and reserve the liquid.
Skin and trim the tongue.
</td>
<td>Beef</td><td>Beef and Potato Casserole</td><td>Serve
s/Makes:6 (4 Teenagers)
4 cups (950 ml) frozen potato rounds, (1 normal bag of Ore-Ida Potato Rounds)
1-1/2 lbs (.7 kg). hamburger
1 10 oz (280 grm). pkg. frozen, chopped broccoli, thawed
1 2.8 oz (78.4 grm). can Durkee French Fried Onions
1 medium tomato, chopped
1 10-3/4 oz (301 grm). can cream of celery soup (or cream of mushroom)
1/3 cup (80 ml) milk
1 cup (225 ml) shredded chedder cheese
1/4 tsp (1 ml) garlic powder
1/8 tsp (1 ml) ground black pepper
</td><td>Place potatoes on bottom of 8 inch x 12 inch casserole.
Bake, uncovered at 400 degrees (200 C.) for 10 minutes.
Meanwhile, brown beef into large chunks and drain.
Place beef, broccoli, 1/2 can Durkee onions and tomatoes in potato shell.
Combine soup, milk, 1/2 cup (125 ml) cheese and seasonings.
Pour over beef mixture.
Bake covered at 400 degrees (200 C.) for 20 minutes.
Top with the remaining cheese and onions.
Bake uncovered 2 to 3 minutes longer until cheese melts.
Comments
This is a simple delicious way to make a quick dinner for a whole family, have a
quick and easy clean-up. A dessert idea for the working mom with this dinner is
simple too.. Throw a twinkie in a bowl, top with a scoop of ice cream and your
favorite toppings. We like vanilla ice cream and hot fudge with peanuts! Makes s
miles all over the place!
</td>
<td>Beef</td><td>A sweet Meatloaf </td><td>2 lbs (.9 kg)
. ground beef
2 eggs
1 tsp (5 ml). salt
1 tsp (5 ml). pepper
2 slices crumbled up bread
1/2 cup (125 ml) oats
1-1/4 cups (300 ml) heinz ketchup
1 McCormick meatloaf mix
1/3 cup (80 ml) green chili's (optional)
Glaze:
1/2 cup (125 ml) Welches grape jelly
1/2 cup (125 ml) Heinz ketchup
</td><td>Preheat oven to 350 degrees (175 C.).
Mix loaf ingredients well.
Shape into a loaf pan.
Prepare glaze by microwaving grape jelly until liquidized, then mix with ketchup
.
Spread glaze evenly over loaf.
Cook 1 hour.
Comments
We always make extra glaze to put over the cooked meatloaf instead of ketchup.
</td>
<td>Breads</td><td>Gingerbread Muffins with Cream Cheese
Frosting</td><td>1 cup (225 ml) vegetable shortening
1 cup (225 ml) sugar
4 large eggs
1 cup (225 ml) molasses
1 cup (225 ml) sour cream
4 cups (950 ml) whole wheat flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) baking powder
2 tsp (10 ml) ground ginger
1/4 tsp (1 ml) cinnamon
1/4 tsp (1 ml) allspice
1 cup (225 ml) raisins
1 cup (225 ml) chopped pecans, Optional
Cream Cheese Frosting:
2 3oz. pkg cream cheese, softened
1/2 cup (125 ml) butter, softened
2 tsp (10 ml) vanilla
4-3/4 cups (1125 ml) powdered sugar, sifted</td><td>Cream the shortening with th
e sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the molasses and sour cream.
Combine the remaining ingredients and add to the sour cream mixture.
Stir until just moistened and no flour streaks remain.
Spoon into muffin tins that have been coated with a non-stick spray filling each
cup 1/2 full.
Bake at 375 degrees (200 C.) for 12 to 15 minutes or until done.
Serve warm.
Frosting:
Beat together cream cheese, butter, and vanilla until light and fluffy.
Gradually add 2 cups (475 ml) powdered sugar, beating well.
Add another 2 1/2 to 2-3/4 cups (650 ml) of powdered sugar to reach spreading co
nsistency.
This frosts the tops of 24 muffins or top and sides of an 8" or 9" two
layer cake.
After frosting, cover and store in refrigerator.
Comments
If muffins are to be frosted, cool first.
</td>
<td>Breads</td><td>Applesauce Spice Muffins</td><td>1-1/
2 cups (350 ml) flour
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) baking powder
1/4 tsp (1 ml) nutmeg
2 egg whites
3/4 cup (175 ml) chunky applesauce
3 tbsp (45 ml) plain nonfat yogurt
1/2 tsp (2 ml) finely shredded orange peel
Nonstick spray coating</td><td>In a medium mixing bowl, mix all ingredients just
until combined.
Spray muffin tin(s) with nonstick spray coating.
Pour batter into cups.
Bake in a preheated 400 degree (200 C.) oven for 15 to 18 minutes.
Cool 5 minutes then remove.
Comments
Variation: Recipe can be made into an 8" quick bread. Bake at 350 degrees f
or 45 to 50 minutes. Optional:nuts and/or raisins
</td>
<td>Breads</td><td>Biscuits</td><td>2 cups (475 ml) all
purpose flour
2-1/2 tsp (12.5 ml) baking powder
1/2 tsp (2 ml) salt
1/3 cup (80 ml) Crisco
</td><td>Sift flour, baking powder and salt into bowl.
Cut in crisco with fork until mixture resembles corn meal.
Add milk and blend lightly with fork only until flour is moistened and dough pul
ls away from bowl.
Turn on lightly floured board and knead lightly (30 sec.) and roll 3/4 " th
ick.
With biscuit cutter cut out biscuits and place on lightly greased pan.
Brush tops with melted butter and bake at 375 degrees (200 C.) for 12-15 minutes
.
Comments
Who wants to go through a big deal in the morning? Well this is quite simple. Yo
u can mix batter the night before and refrigerate to roll out in the AM if you l
ike.
</td>
<td>Breads</td><td>Corn Bread</td><td>1 cup (225 ml) all
-purpose flour
1 cup (225 ml) yellow cornmeal
1 tbsp (15 ml) baking powder
1 tsp (5 ml) salt
1 cup (225 ml) skim milk
4 egg whites
1/4 cup (60 ml) apple sauce
Spray 8-inch square baking pan with nonstick cooking spray.
In large bowl; combine flour, cornmeal, sugar, baking powder and salt.
In small bowl; combine milk, egg whites and apple sauce.
Stir apple sauce mixture into flour mixture just until moistened.
Spread batter into prepared pan.
Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
Cut into 9 squares; serve warm.
Comments
Nutrients per serving: calories 150, total fat 0.5g, sodium 370mg, cholesterol 0
mg.
This recipe was taken from the Mott's Apple Sauce A Better Way to Bake book. Be
sure to not overmix or overbake the recipe or it will be tough. My husband and I
replaced our old cornbread recipe with this one with great results.
</td>
<td>Breads</td><td>Hush Puppies</td><td>1 cup (225 ml) y
ellow cornmeal
1/2 cup (125 ml) flour
1 tsp (5 ml) salt
1/2 tsp (2 ml) soda
1/2 onion salt
1 egg, beaten well
1 cup (225 ml) buttermilk (start with 3/4 cup (175 ml) & add rest if needed)

1/4 cup (60 ml) chopped green onion
optional: 1/4 cup (60 ml) freshly grated parmesan cheese or 1 cup (225 ml) corn
</td><td>Mix lightly.
Form into walnut-sized balls.
Deep fry at 375 degrees (200 C.) F., turning once.
Drain well.
</td>
<td>Breads</td><td>Zucchini Muffins</td><td>3 eggs
1-1/3 cups (325 ml) sugar
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) orange juice
1 tsp (5 ml) almond extract
2-1/2 cups (600 ml) all purpose flour
2 tsp (10 ml) ground cinnamon
1 tsp (5 ml) salt
1/2 tsp (2 ml) ground cloves
1-1/2 cups (350 ml) shredded zucchini
</td><td>In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; add to the egg mixture and mix well.
Add zucchini and mix in well.
Fill greased or paper-lined muffin cups two thirds full.
Bake at 350 degrees (175 C.) for 20-25 minutes.
Cool for 10 minutes before removing to wire rack.
Comments
What a great way to use the abundance of zucchini. These muffins can be frozen t
o be used later.
</td>
<td>Breads</td><td>Bagels</td><td>4-1/2 cups (1050 ml) f
lour
2 pkgs. active dry yeast (approx. 4-1/2 tsp (20 ml).)
1-1/2 cups (350 ml) warm water (110-115 degrees)
1 tbsp (15 ml) salt
</td><td>In mixing bowl, combine 1-1/2 cups (350 ml) of the flour and the yeast.

Combine warm water, 3 tbsp (45 ml) sugar, and salt.
Pour over flour mixture.
Beat with electric mixer at low speed.
Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth
& elastic, 6 to 8 minutes total.
Cover, let rise 20 minutes.
Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown).
Heat 1 gallon (3.8 ltr) water and the 1 tbsp (15 ml) sugar to boiling; reduce he
at.
Cook 4 or 5 bagels at a time for 7 min., turning once.
Drain.
Place on greased baking sheet.
Bake at 375 degrees (200 C.) for 25 - 30 minutes.
Comments
This is the basic recipe. Add onions, etc., to dough for a variety. Or, before b
aking, brush with beaten egg & sprinkle with sesame or poppy seeds, etc.
</td>
<td>Breads</td><td>Sweet Bread</td><td>1 cup (225 ml) mi
lk
1 egg
1/2 tsp (2 ml) vanilla extract
3 tbsp (45 ml) butter
1-1/2 tsp (7 ml) salt
3 cups (700 ml) bread flour
2-1/4 tsp (10 ml) yeast (I use granulated "bread machine" yeast.)
</td><td>Place ingredients in bread machine pan per manufacturer's recommendatio
ns.
Select basic white bread.
Select light crust.
Press Start.
Allow machine to complete cycle.
Remove bread and cool on wire rack.
Comments
I like this recipe so much that it is the one I now use for all my basic bread b
aking; I keep some on hand all the time. It makes a somewhat smaller, more compa
ct loaf than some recipes, but slices up nicely and has a great flavor for eithe
r toast or sandwiches.
</td>
<td>Breads</td><td>Beer Bread</td><td>1 12 oz (336 grm).
beer
3 cups (700 ml) self-rising flour</td><td>Mix all.
Pour in greased pan.
Press down with the back of a wet spoon.
Oil the top.
Bake at 350 degrees (175 C.) for 1 hr and 20 min.</td>
<td>Breads</td><td>Cake Donuts</td><td>2 eggs
3-1/2 cups (825 ml) all-purpose flour
1 tsp (5 ml) salt
2 tbsp (30 ml) melted butter
1 cup (225 ml) milk
hot oil for frying, 2 or 3 inches deep
confectioner's sugar, cinnamon sugar, or thin glaze to coat</td><td>Beat eggs un
til light and lemon colored.
Gradually beat in sugar. Continue beating until mixture is thick and ribbony.
Sift together dry ingredients.
Gradually add dry ingredients to the egg mixture, stirring until moist.
Chill dough until firm enough to handle.
Turn out 1/2 of dough onto a lightly floured board.
Let stand 15 minutes.
Roll dough 3/4 inch thick. Cut.
Let stand 15 minutes to form a light crust.
Fry 1 1/2 to 2 minutes on each side in hot (365 degrees) oil.
Drain on absorbent toweling.
Coat as desired.
</td>
<td>Breads</td><td>Crusty Garlic Bread</td><td>2 cloves
garlic,minced
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh thyme, or 2 tsp (10 ml) dried thyme.
2 tsp (10 ml) chopped fresh marjoram, or 3/4 tsp (4 ml) dried marjoram.
2 tbsp (30 ml) grated Parmesan Cheese
2 small loaves Italian bread
In a small bowl combine the oil and garlic, mix well.
In another small bowl combine parsley,thyme,marjoram and paprika.
Cut each loaf lengthwise.
Brush inside of loaves with garlic oil, then sprinkle with herb mixture.
Sprinkle with parmesan cheese.
Put loaf back together and slice into slices without cutting all the way through
.
Wrap each loaf in foil, place on baking sheet.
Bake until heated through about 10 or 15 minutes.
If you want after the bread is done open up foil and bread and broil the inside
for about 2 or 3 minutes until top is browned and crusty.
</td>
<td>Breads</td><td>Cinnamon Buns (Breakfast Rolls)</td><
td>18 frozen dinner rolls
1 pkg. butterscotch pudding (NOT instant)
1 stick melted margarine
1 cup (225 ml) brown sugar
1 cup (225 ml) chopped walnuts or pecans
</td><td>Spray bundt pan with nonstick spray.
Put nuts in bottom and add rolls equally around pan.
Pour dry pudding mix and brown sugar over rolls.
Pour melted margarine over all.
Let thaw and rise overnight covered with a clean dish towel (in unheated oven.)
In morning, uncover, turn oven on to 350 degrees (175 C.) and bake for 30 minute
s.
Turn over immediately on large plate.
</td>
<td>Breads</td><td>Creamed Cornbread </td><td>1 cup (225
ml) cornmeal
1/2 cup (125 ml) whole wheat flour
1 tbsp (15 ml) baking powder
1 tbsp (15 ml) to 3 tbsp (45 ml) sugar
1/2 tsp (2 ml) salt
1/3 cup (80 ml) applesauce
3/4 cup (175 ml) skim milk
2 egg whites
1 15 oz (420 grm). can creamed corn, optional </td><td>Preheat oven to 425 degre
es (225 C.).
Lightly spray an 8 inch by 8 inch cake pan (or equivalent iron skillet or other
oven-proof pan) with vegetable oil and put into the oven to preheat.
Mix all ingredients together in a large bowl, pour batter into heated pan and ba
ke for 20 minutes.
Comments
Per Serving Cal 127; Fat 1 gm; Sat Fat 0.1 gms; Chol 0.4 mgs; Sod 444 mgs; Carb
27.7 gms; Dietary Fib 2.4 gms; Sug 5 gms; Pro 4.3 gms. This recipe is 7% fat.
</td>
<td>Breads</td><td>Monkey Bread </td><td>4 7-1/2 oz (210
grm). size refrigerated biscuits
1 tsp (5 ml). cinnamon
3/4 cup (175 ml) margarine
1/4 cup (60 ml) coffee
</td><td>Cut each biscuit into 4 pieces.
Mix sugar and cinnamon.
Mix cut biscuits into pan with sugar and cinnamon (make sure everything is coate
d well).
Put pieces in well greased cake pan.
Melt brown sugar, margarine, and 1/4 cup (60 ml) of coffee to make the carmel.
Let COOL for 5 minutes.
Pour carmel over dough.
Bake at 350 degrees (175 C.) for 30 minutes.
Let COOL for 5 minutes then flip over into different cookie-sheet.
Let COOL before surving.
Comments
Very easy to make...this one not even the kids can mess up on.:)
</td>
<td>Breads</td><td>Apple Butter Muffins</td><td>2 cups (
475 ml) flour
1-1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) salt
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) ginger
3/4 cup (175 ml) apple butter
1/2 cup (125 ml) butter or margarine, melted and cooled
1/4 cup (60 ml) skim milk
2 eggs, lightly beaten
3 tbsp (45 ml) honey
1/2 cup (125 ml) raisins, optional
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a we
ll in the center.
In smaller bowl, combine wet ingredients (the next 6 ingredients).
Pour wet mixture into the "well" of the dry ingredients and stir just
to combine (10-15 strokes).
Fold in raisins with as few strokes as possible.
Spoon batter into muffin 12 cups (2825 ml) (if you don't use muffin liners, spra
y the pan with cooking spray).
Bake 20-25 minutes, until cake tester comes out clean.
Remove muffin tin to cooling rack and cool 5 minutes before removing muffins fro
m tin--Do *not* let muffins cool completely in the tin.
</td>
<td>Cakes</td><td>Chocolate Brandy Cake</td><td>8 ounce
bittersweet or semisweet chocolate, cut up
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 cup cooking oil
1/3 cup brandy
3/4 cup buttermilk
1/4 cup brandy
1 recipe Chocolate Buttercream Frosting
1 recipe Chocolate Glaze
1 teaspoon water
1 recipe Chocolate Leaves (optional)
Fresh raspberries (optional)</td><td>Prep Time: 50 minutes
Cooking Time: 20 minutes
In a small heavy saucepan melt chocolate over low heat, stirring often. Cool. In
a small mixing bowl stir together flour, baking soda, and salt; set aside.
In a large mixing bowl combine sugar, eggs, oil, and the 1/3 cup brandy; beat wi
th an electric mixer on low speed till combined. Beat on medium speed for 3 minu
tes. Beat in melted chocolate. Add flour mixture and buttermilk alternately to b
eaten mixture, beating on low speed after each addition just till combined.
Pour batter into 3 greased and floured 9x1-1/2-inch round baking pans. Bake in a
350° F oven about 20 minutes or till a wooden toothpick inserted near cent
ers come out clean.
Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thorough
ly on racks, bottoms up. With a long-tined fork, poke holes in the bottoms of th
e cakes. Sprinkle each layer with 4 teaspoons of the brandy.
To frost cake, reserve about 1/4 cup of the Chocolate Buttercream Frosting. Plac
e 1 cake layer on a serving platter. Spread with some of the remaining frosting.
Repeat layers twice, spreading about 3/4 cup frosting smoothly onto top of cake
. Spread sides of cake with remaining frosting. Refrigerate cake about 20 minute
s or till frosting is set.
Carefully spread Chocolate Glaze over top of the cake, allowing glaze to drip do
wn the sides. Stir the water into reserved Chocolate Buttercream Frosting. Pipe
frosting onto top of cake in a decorative pattern. Pull the tip of a spatula or
knife in diagonal lines 1 inch apart across the piped lines. Decorate with Choco
late Leaves and fresh raspberries, if desired. Chill to store. Let stand at room
temperature 1 hour before serving.
Chocolate Buttercream Frosting: In a small mixing bowl beat 1 cup softened butte
r till fluffy. Gradually add 3-3/4 cups sifted powdered sugar and 1 cup unsweete
ned cocoa powder, beating well. Slowly beat in 1/2 cup milk, 3 tablespoons brand
y or milk, and 1-1/2 teaspoons vanilla. Slowly beat in an additional 4 cups sift
ed powdered sugar. Beat in additional milk or powdered sugar, if needed to achie
ve a spreading consistency. Makes 5-3/4 cups frosting.
Chocolate Glaze: In a small saucepan over low heat, melt 2 ounces bittersweet or
semisweet chocolate, cut up, with 2 tablespoons margarine or butter, stirring f
requently. Remove from heat; stir in 3/4 cup sifted powdered sugar and 2 tablesp
oons hot water. Stir in additional hot water, if necessary, 1/2 teaspoon at a ti
me, till smooth. Cool slightly (about 5 minutes). Makes about 1/2 cup glaze.
Chocolate Leaves: Melt 6 ounces semisweet chocolate or white baking bar; cool. S
tir in 3 tablespoons light corn syrup till combined. Turn mixture onto a large s
heet of waxed paper. Let stand at room temperature about 6 hours or till dry.
Gently knead for 10 to 15 strokes or till smooth and pliable. To make a lighter-
colored chocolate, knead some white chocolate into dark chocolate. If mixture is
too soft, chill in the refrigerator about 15 minutes or till easy to handle. Or
, if desired, knead in enough powdered sugar to make the mixture stiff. Store un
used chocolate in a sealed plastic bag at room temperature for 3 to 4 weeks. (It
will stiffen during storage. Knead the mixture till it is pliable before using.
)
To make leaves, shape a portion of chocolate mixture into a ball. Flatten slight
ly; place between 2 sheets of waxed paper dusted with powdered sugar. Roll to 1/
8-inch thickness. Using small hors d'oeuvre or cookie cutters, cut the chocolate
mixture into leaf shapes. Carefully lift the cutouts from waxed paper and place
atop and around cake. If desired, place smaller leaves on top of the larger lea
ves.
</td>
<td>Cakes</td><td>Vanala Cake</td><td>Ingredients
2 cups (475 ml) all-purpose flour
1 cup (225 ml) milk
2 teaspon of baking powder
2 tsp (10 ml) of vanilla extract
3/4 cup (175 ml) of vegetable oil
1 tbsp (15 ml) margarine
nuts, chocolate chips, etc.</td><td>Preparation
Beat all the ingredients together.
Put the mix in a greased pan and bake for 40 minutes at 375 degrees (200 C.) or
until cake tests done..
</td>
<td>Cakes</td><td>Fruit Cake</td><td>Ingredients
1/2 lb (.2 kg). butter
5 eggs
1 tsp (5 ml). nutmeg
1 tsp (5 ml). cloves
1 cup (225 ml) applesauce
1-1/4 cups (300 ml) mixed fruit
1 cup (225 ml) chopped pecans
1 cup (225 ml) chopped black walnuts
1/2 cup (125 ml) chopped dates</td><td>Preparation
Preheat oven to 325 degrees (175 C.).
Mix flour, sugar, butter and eggs.
Add remaining ingredients.
Pour into 3 9 inch greased and floured cake pans.
Bake at 325 degrees (175 C.) for 35 minutes or until done.
Cool on racks.
</td>
<td>Cakes</td><td>Peanut Butter Cake with Carmel Frostin
g</td><td>1/2 cup (125 ml) shortening
1 cup (225 ml) peanut butter
2 eggs, well beaten
3 tsps. baking powder
1 cup (225 ml) milk
1/2 tsp (2 ml). vanilla flavoring
Carmel Frosting:
2 cups (475 ml) brown sugar
2 tbsp (30 ml) Butter
6 tbsp (90 ml) heavy cream
1 cup (225 ml) powdered sugar
</td><td>Cream shortening, gradually add peanut butter and cream until smooth.
Add sugar, and cream until mixture is light and fluffy.
Add well beaten eggs and mix well.
Combine all dry indredients and add to the creamed mixture alternating with the
milk.
Stir in the Vanilla flavoring.
Spoon mixture into 2 greased 9" cake pans and bake at 375 degrees (200 C.)
for 25 mins. or until cake pulls away from the sides of the pan.
Cool and Frost with Carmel Frosting.
Carmel Frosting:
Combine brown sugar, butter and cream, in a heavy sauce pan, cook until bubbles
form around edges of the pan.
Remove from heat and add the powdered sugar, beating well.
Cool before spreading on the cake.
</td>
<td>Cakes</td><td>Cranberry Angel Whip</td><td>Serves/Ma
kes:4 Servings
Ingredients
1 tsp (5 ml) unflavored gelatin
2 tbsp (30 ml) cold water
1 cup (225 ml) jellied cranberry sauce
1/4 cup (60 ml) powdered sugar
2 egg whites
1/2 cup (125 ml) heavy cream, whipped
1/2 tsp (2 ml) vanilla
whipped cream or custard sauce, garnish
Soften gelatin in cold water.
Heat 1/2 cup (125 ml) cranberry sauce and dissolve gelatin in it; cool.
Add powdered sugar and remaining cranberry sauce.
Fold in stiffly beaten egg whites and whipped cream to which vanilla has been ad
ded.
Chill.
Serve with whipped cream or custard sauce.
Comments
Note: I am too paranoid to use raw egg whites, so I whip the cranberry and gelat
in mixture to an inch of it's life and then fold in the whipped cream and omit t
he raw eggs. For Dessert Custard Sauce see recipe 000BF9.
</td>
<td>Cakes</td><td>Christmas Pudding</td><td>260 grs. yes
terday's bread
250 grs. brown or yellow sugar
100 grs. almonds
50 grs raisins
100 grs. candied fruit
1 tsp. cinnamon
juice and skin of lemon and orange
125 grs. melted butter or margarine
1 small glass of rum
5 eggs
1 cup milk
</td><td>Pour boiling water over the almonds to peal them off and cut into piece
s, as well as the fruits and the bread. Pour boiling milk over these ingredients
, add some more if the mixture is too dry. When cold, add the melted butter, egg
s, and other ingredients, mixing well. Put in a 'banho-maria' pan and let it coo
k for 50 minutes.
Unmold after cooling. You may decorate with caramel or cream</td>
<td>Cakes</td><td>Bacardi Rum Cake</td><td>1 cup (225 ml
) chopped pecans (walnuts)
1 package yellow cake mix (with pudding)
3 eggs
1/2 cup (125 ml) cold water
1/3 cup (80 ml) cooking oil
1/2 cup (125 ml) Bacardi dark rum (80 proof)
Glaze:
1/4 lb (.1 kg) butter
1/4 cup (60 ml) water
1 cup (225 ml) granulated sugar
1/2 cup (125 ml) Bacardi dark rum
</td><td>Preheat oven to 325 F.
Grease and flour 10 inch tube pan or 12 cups (2825 ml) bundt pan.
Sprinkle chopped nuts into bottom of pan. Mix cake ingredients and pour over
nut in the pan. Bake 1 hour.
Cool.
Invert on serving plate.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly.
Remove from heat; add rum. Spoon and brush (with pastry brush) glaze evenly over
top and sides of the cake.
Repeat until all glaze is absorbed into the cake</td>
<td>Cakes</td><td>Banana Cake</td><td>1 stick butter
1 cup (225 ml) mashed banana (3 medium)
2 eggs
1 tsp (5 ml). vanilla
1 tsp (5 ml). baking soda
1/2 cup (125 ml) sour cream
</td><td>Preheat oven 350 degrees (175 C.).
Butter and flour 9 inch square pan.
Cream the butter, slowly add the sugar and beat until light.
Add the banana, eggs and vanilla and beat well.
In another bowl mix the flour, baking soda and salt.
Add to the banana mixture and blend.
Add the sour cream and beat until well blended.
Spread in the pan and bake 45 minutes or until toothpick comes out clean.
Cool and shake confectioners sugar on top.
</td>
<td>Cakes</td><td>Butter Pound Cake</td><td>1 lb (.5 kg)
. butter
3 cups (700 ml) sugar
6 eggs
1 cup (225 ml) buttermilk
</td><td>Grease and flour tube pan.
Cream butter and sugar well.
Add eggs one at a time, beating well after each one.
Then add the dry ingredients one at a time, mixing in a third of the buttermilk
after each one.
Bake in tube pan at 350 for one hour and 25 min.
Comments
It is imporant to beat very well when it says to beat. The beating is how the ca
ke rises. When it says add the dry ingredients one at a time that would be the f
lour one cup at a time. I've tried baking many pound cakes and this is the best.
Sara Lee comes in second and Martha White mix in a pouch would be third.
</td>
<td>Cakes</td><td>Crazy Cake</td><td>1 cup (225 ml) suga
r
1-1/2 cups (350 ml) flour
3 tbsp (45 ml). unsweetened coca
1 tsp (5 ml). vingar
5 tbsp (70 ml). vegtable oil
1 cup (225 ml) lukewarm water
Frosting
1 tbsp (15 ml). butter
2 tbsp (30 ml). milk
2 tbsp (30 ml). cocoa
Approximately 1 (16 oz) box of powdered sugar
</td><td>Sift directly into ungreased 8 inch X 12 inch pan, sugar and cocoa.
Stir to remove lumps and mix well.
Add remaining dry ingredients and mix well, smoothing out evenly in pan.
Hollow out 3 holes in flour mixture.
Fill first hole with vanilla, second with vinegar and third with oil.
Pour in water. Mix thoroughly and bake 20 minutes in a 400 degree (200 C.) oven.

While cake is cooling, make frosting.
In small sauce pan over medium low heat, add all ingredients, stirring to mix we
ll.
Add enough powdered sugar to make thick enough to spread but not too thick.
Pour over still warm cake to spread evenly.
</td>
<td>Cakes</td><td>Coconut Coffee Cake</td><td>Cake:
2 cups (475 ml) Bisquick
2 tbsp (30 ml) melted butter
1 egg
1/2 cup (125 ml) crushed corn flakes
1/4 cup (60 ml) of grated coconut
1 tsp (5 ml) grated lemon rind
Topping:
1/2 Cup (125 ml) grated coconut
1/4 Cup (60 ml) sugar
Beat egg slightly, add milk, sugar and butter.
Add to bisquick.
Fold in cornflakes, coconut and lemon rind and pour into a 9 inch square greased
and floured pan.
Sprinkle coconut over the top of the batter.
Make a paste of sugar and lemon juice and sprinkle over coconut.
Bake at 400 degrees (200 C.) for 25 to 30 minutes or until done.
Do not overbake.
Comments
Recipe doubles easily and can be done in a 9 x 13 inch pan. Serve with honey cin
namom butter or cream cheese whipped with honey and a tad of butter if you want.

</td>
<td>Cakes</td><td>Apple Walnut Cookies</td><td>1 tart ap
ple
1/2 cup (125 ml) vegetable shortening
1/2 cup (125 ml) brown sugar, firmly packed
2 large eggs (I use Jumbo eggs)
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) to 5 tsp (25 ml) ground cinnamon, to taste
1/2 cup (125 ml) walnuts, chopped
Dice apple into small cubes and place on a baking tray.
Bake the fruit cubes for about 10 to 15 minutes, or until just soft.
Remove from oven and allow to cool completely.
In a large mixing bowl, beat together the butter, shortening, baking soda, brown
sugar, honey, eggs, vanilla extract and cinnamon.
Add the flour, apple bits and walnuts to the cookie dough and thoroughly combine
.
Drop cookies onto ungreased baking sheets by the heaping tspful.
Bake for 9 to 12 minutes.
Do not over bake, as they are best when a bit soft.
Let cool on the tray before storing.
Comments:
As a different tone to the cookies, try omitting the cinammon and using apple pi
e spice!
</td>
<td>Cakes</td><td>Walnut Cake with Lemon Glaze</td><td>C
ake:
1/3 cup (80 ml) plain yogurt
1/3 cup (80 ml) buttermilk
2 cups (475 ml) unbleached white flour
1 tsp (5 ml). baking powder
1/2 tsp (2 ml). cinnamon
1 tbsp (15 ml) lemon rind, grated
1 cup (225 ml) walnuts, toasted and finely chopped
Glaze:
1/2 tsp (2 ml). ground cinnamon
1/4 cup (60 ml) fresh lemon juice
1/4 tsp (1 ml). ground allspice
dash of ground cloves
</td><td>Preheat the oven to 350 degrees (175 C.).
Cake:
Cream together the butter and sugar until light and fluffy and then mix in the e
ggs.
Blend the yogurt with the buttermilk.
Sift together the dry ingredients and add them alternately with the yogurt mixtu
re into the egg mixture.
Stir in the lemon rind and walnuts.
Pour the batter into a buttered 9 inch x 13 inch baking pan and bake for 30-40 m
inutes or until a toothpick inserted in the center comes out mostly clean.
The cake should still be moist.
Glaze:
Simmer together all the ingredients, covered, for about 15 minutes.
When the cake is done, remove it from the oven, turn the oven off, pour the glaz
e over the hot cake.
Return the cake with glaze to the oven for about 10 minutes.
</td>
<td>Cakes</td><td>Devil's Food Surprise Cake</td><td>Cak
e:
1 Devils Food Cake Mix (mixed according to directions only adding 1 egg more)
1 jar Maraschino cherries drained and chopped coarsely
1 8 oz (224 grm). pkg. of cream cheese
1 egg
1/2 pkg. of 12 oz (336 grm). bag miniature chocolate chips.
Icing:
1 12 oz (336 grm). bag chocolate chips
</td><td>Cake:
Mix cake according to directions only adding 1 additional egg.
Pour into two greased and floured cake pans.
Mix the cream cheese, egg, sugar, and vanilla together until smooth and then add
chips and cherries.
Drop in tspfuls across the cake batter distributing evenly--DO NOT ATTEMPT TO SM
OOTH.
Bake until set about 40 min or until cake tester comes out clean.
Cool and frost.
Icing:
Melt chocolate chips in microwave just until melted according to package directi
ons.
Stir until smooth.
Add sour cream and mix well.
Mixture will have chemical reaction that will cause it to become a beautiful dar
k color and get very glossy.
Frost/ice rather quickly as this icing will set up but never loses the wonderful
smooth texture.
</td>
<td>Cakes</td><td>No-Bake Fruitcake</td><td>Serves/Makes
:1 loaf
2 cups (475 ml) dates
2 cups (475 ml) candied fruit
4 cups (950 ml) nuts, chopped
3/4 cup (175 ml) evaporated milk
2 cups (475 ml) marshmallows
2 cups (475 ml) crushed graham crackers
</td><td>In a bowl mix raisins, chopped dates, candied fruit and chopped nuts.
In a saucepan bring evaporated milk to a boil; add marshmallows.
Stir till thoroughly combined; set aside.
Crush graham crackers and stir into the fruit and nut mixture.
Add the marshmallow mixture.
Using wet hands, press the mixture into a 9" loaf pan lined with waxed pape
r.
Press down well and refrigerate until set.
</td>
<td>Cakes</td><td>Chocolate Mocha Cake</td><td>Serves/Ma
kes:Serves 10 or more
1 Betty Crocker super moist Devil's Food Cake mix
1 cup (225 ml) of richly brewed cooled coffee
1/4 cup (60 ml) of Frangelico Liqueur (a Hazelnut flavored liqeur)
1/4 cup (60 ml) of brandy
1 cup (225 ml) of thick natural style sour cream
3 eggs (I use Jumbo)
1/2 cup (125 ml) of Trader Joe's Powdered Hot Mocha Drink Mix
1-1/2 cups (350 ml) of semi-sweet chocolate chips (optional.. but best to use!)
1/2 cup (125 ml) of ground toasted hazelnuts (optional.. but best to use!)
Pour cake mix and the mocha drink mix in a large deep mixing bowl.
In a medium deep mixing bowl, combine the coffee, liqueur, brandy, sour cream an
d eggs.
Mix well, but do not over mix.
Incorporate the liquids, do not areate them.
Slowly pour the liquids into the dry mixture and mix slowly until all dry ingred
ients are wetted, and then for 2 minutes mix on medium speed.
Remove bowl from mixing area and by hand add 1-1/2 cups (350 ml) of chocolate ch
ips and the ground hazelnuts.
Mix well, but gently.
Pour into a medium spring form pan and place in center of oven for 30 to 40 minu
tes until a toothpick comes out clean from the center of the cake.
Place on counter top rack to cool slightly.
While still warm, invert onto a pretty cake serving platter and dust with powder
ed sugar or drizzle with a melted chocolate chip glaze in pretty zig-zags across
the top and falling to the sides.
Comments
Try this as a wonderful accompaniment to coffee after dinner with your special s
omeone or guests! My husband thinks this is as good as.. ah.. well, maybe not th
at good.. but a close second! This is the first time I have ever made this cake.
. and it is a completely spur of the moment recipe from today. I have to tell yo
u.. it is the best dang chocolate cake we have ever eaten. It is rich and so moi
st and decadently flavored with the boozey stuff and the mocha/coffee chocolate.
It is almost like eating a truffle! It is easily as decadent as eating a flourl
ess chocolate cake in my opinion.. only better flavor.
</td>
<td>Cakes</td><td>Peanut Butter Icing </td><td>Serves/Ma
kes:Frosts a 2-layer cake
Ingredients
1 box confectioners sugar
1/3 cup (80 ml) creamy peanut butter
1 stick butter - room temperature
3 tbsp (45 ml) milk or more
</td><td>Combine all ingredients.
Beat together until creamy.
Add a little more milk as needed.
</td>
<td>Cakes</td><td>Italian Cream Cake </td><td>Cake:
1/2 cup (125 ml) vegetable shortening (I use Crisco)
1 stick butter, unsalted and at room temperature
5 eggs, separated, (I use Jumbo)
1/2 tsp (2 ml) salt
1 cup (225 ml) buttermilk
1 tsp (5 ml) pure vanilla extract
2 cups (475 ml) coconut, shredded
1 cup (225 ml) pecans, chopped (almonds are good also)
Icing:
1 stick of butter, unsalted and at room temperature
8 oz (224 grm). cream cheese
1 tsp (5 ml) pure vanilla extract
1 tbsp (15 ml) milk (or coffee for awesome flavor)
1 lb (.5 kg). box powdered sugar
1 cup (225 ml) pecans, chopped (if you use almonds in cake, use them here too)
</td><td>Cake:
Butter and flour three 9" cake pans.
Cream together shortening, butter, and sugar.
Add 5 egg yolks, one at a time, beating after each addition.
Add dry ingredients along with buttermilk and vanilla.
Stir in coconut and pecans (or almonds).
Beat the egg whites until they hold peaks.
Fold in stiffly beaten egg whites to the batter.
Pour equal amounts into the three prepared cake pans.
Bake for 30 minutes.
Remove when baked and let cool on waxed paper on racks.
Icing:
Cream together butter and cream cheese.
Add vanilla and hot milk (or coffee).
Add powdered sugar until desired consistency for spreading.
Add pecans or almonds and blend well.
Comments
This cake can be greatly enchanced and made into something purely stellar in app
earance and taste using chocolate granache for the filling and then continue to
use this recipe's icing for the outside layer.
This is rich and truly Italian and acutally an easy cake to make. Enjoy it with
hot rich coffee.
</td>
<td>Cakes</td><td>Chocolatey Creamy Cheesecake </td><td>
1 cup (225 ml) chocolate wafer crumbs
1/4 cup (60 ml) butter, melted (1/2 stick)
3 8 oz (224 grm). packages Philadelphia cream cheese
1 tbsp (15 ml) all-purpose flour
1/2 cup (125 ml) Dutch processed cocoa powder
1 8 oz (224 grm). container sour cream
1-1/2 tsp (7 ml) pure vanilla extract
3 eggs
whipped cream, garnish
fresh berries, optional
toasted nuts, optional
powdered sugar, optional
</td><td>Combine chocolate wafer crumbs and 1/2 stick melted butter and press i
nto the bottom of a 9 inch springform pan.
Combine cream cheese, sugar and flour then beat well on medium speed.
Add in cocoa, sour cream and vanilla extract until well blended.
Add eggs one at a time, mix on a low speed until blended.
Pour the mixture into the springform pan with the crust.
Bake 10 minutes at 450 degrees (225 C.), then reduce the temperature to 250 degr
ees (125 C.) and continue to bake for another 40 minutes.
Remove and place on wire rack to cool slowly.
Refridgerate for several hours.
Serve with homemade thick and sweetened whipped cream.
Garnish with berries or toasted nuts and drizzle with chocolate sauce.
Dusting with powdered sugar and/or cocoa is a nice touch too.
</td>
<td>Cakes</td><td>Poppy Seed Cake </td><td>1/2 C Butter,
softened
1 C Honey
2 Egg yolks
2 t Vanilla extract
2-1/2 C Cake flour
2-1/4 t Baking powder
1/2 t Salt
1 C Milk
1/2 C Poppy seeds
4 Egg whites, stiffly beaten
Pinch salt
</td><td>Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
Stir together the flour, baking powder and salt and poppy seeds. Set aside.
Cream together butter and honey. Add the egg yolks, one at a time, beating well
after each addition. Beat in the vanilla. Add the dry ingredients, alternating w
ith milk, beating well after each addition.
Fold in the beaten egg whites. Pour into prepared pans. Bake at 350°F for 3
0 minutes or until cake tester comes out clean.
</td>
<td>Cakes</td><td>Lemon-Poppy Seed Cake </td><td>6 table
spoons unsalted butter
1/4 cup granulated sugar
4 egg yolks
1 1/4 cups cake flour (see note)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup poppy seeds
1/3 cup milk
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Confectioners' sugar
</td><td>Cream butter in mixing bowl. Gradually beat in sugar until light and
fluffy. Beat egg yolks in separate bowl until light and lemon colored;
Blend yolks thoroughly into butter mixture.
Sift together flour, baking powder and salt. Add poppy seeds. Add flour mixture
to butter mixture alternately with milk, blending well.
Beat in lemon peel, lemon juice, vanilla and lemon extract.
Pour batter into well-buttered, lightly floured 4 1/2-by-8 1/2-inch loaf pan. Ba
ke in a preheated 350-degree oven 40 minutes, or until loaf pulls away from side
s of pan and tester comes out clean.
Let cool on rack. Sprinkle with confectioners' sugar before serving.
Yield: 6 to 8 servings.
Note: Although you will not get the same result, you can substitute 1 cup minus
2 tablespoons sifted all-purpose flour for each 1 cup cake flour.
</td>
<td>Cakes</td><td>Coconut Cream Cake </td><td>Cake
1 pkg Duncan Hines® Moist Deluxe White Cake Mix 1 pkg
1 pkg coconut cream instant pudding and pie filling mix (4-serving size) 1 pkg
4 eggs 4
1 cup water 250 mL
1/3 cup vegetable oil 75 mL
1/3 cup flaked coconut 75 mL
Frosting
2 cups whipping cream chilled 500 mL
1/4 cup Confectioners sugar 50 mL
1/4 cup dairy sour cream 50 mL
2 1/2 cups flaked coconut divided 625 mL
</td><td>1. Preheat oven to 350°F (180°C). Grease and flour two 9 inc
h (23 cm) round cake pans.
2. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. B
eat at low speed with electric mixer until moistened. Beat at medium speed for 2
minutes. Stir in 1/3 cup (75 mL) coconut. Divide into pans.
3. Bake at 350°F (180°C) for 32 to 37 minutes or until toothpick inser
ted in center comes out clean. Cool following package directions.
4. For frosting, place whipping cream in large bowl. Beat at high speed until so
ft peaks form. Add Confectioners sugar and sour cream. Beat until stiff peaks fo
rm. Fold in 1 1/2 cups (375 mL) coconut. Fill and frost cake. Sprinkle with rema
ining 1 cup (250 mL) coconut. Refrigerate until ready to serve.
Makes 12-16 servings.
</td>
<td>Cakes</td><td>Pineapple Upside Down Cake </td><td>Ca
ke
1 pkg Duncan Hines® Moist Deluxe Pineapple Supreme Cake Mix 1 pkg
1 pkg vanilla instant pudding mix (4-serving size) 1 pkg
4 eggs 4
1 cup water 250 mL
1/2 cup vegetable oil 125 mL
Topping
1/2 cup butter or margarine 125 mL
1 cup brown sugar firmly packed 250 mL
20 oz pineapple slices well drained 560 g
Maraschino cherries halved and drained
walnut halves
</td><td>1. Preheat oven to 350°F (180°C).
2. For topping, melt butter on low heat in 12 inch (30 cm) cast-iron skillet or
skillet with oven-proof handle. Remove from heat. Stir in brown sugar. Spread to
cover bottom of skillet. Arrange pineapple slices, Maraschino cherries and waln
ut halves in skillet. Set aside.
3. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. B
eat at medium speed with electric mixer for 2 minutes. Pour batter evenly over f
ruit in skillet.
4. Bake at 350°F (180°C) for 1 hour or until toothpick inserted into c
enter comes out clean. Invert onto serving plate. Cut into wedges.
</td>
<td>Cakes</td><td>Strawberry Shortcake </td><td>Cake
1 pkg Duncan Hines® Moist Deluxe French Vanilla Cake Mix 1 pkg
3 eggs 3
1 1/4 cups water 300 mL
1/2 cup butter or margarine softened 125 mL
Filling and Topping
2 cups whipping cream chilled 500 mL
1/3 cup sugar 75 mL
1/2 tsp vanilla extract 2 mL
1 qt fresh strawberries rinsed, drained and sliced 1 L
mint leaves for garnish
</td><td>1. Preheat oven to 350°F (180°C). Grease two 9 inch (23 cm)
round cake pans with butter or margarine. Sprinkle bottom and sides with granula
ted sugar.
2. For cake, combine cake mix, eggs, water and butter in large bowl. Beat at med
ium speed with electric mixer for 2 minutes. Pour into pans.
3. Bake at 350°F (180°C) for 30 to 35 minutes or until toothpick inser
ted into center comes out clean. Cool in pans 10 minutes. Invert onto cooling ra
ck. Cool completely.
4. For filling and topping, beat whipping cream, sugar and vanilla extract until
stiff in large bowl. Reserve 1/3 cup (75 mL) for garnish. Place one cake layer
on serving plate. Spread with half the remaining whipped cream and sliced strawb
erries. Repeat with remaining layer and whipped cream. Garnish with reserved whi
pped cream and mint leaves. Refrigerate until ready to serve.
Makes about 12 servings.
</td>
<td>Cakes</td><td>Almond Poppy Seed Cake </td><td>1 stic
k unsalted butter
1 cup sugar
2 teaspoons almond extract
1 heaping Tablespoon plain yogurt or sour cream
1/2 cup 1-percent or skim milk
1-1/2 cups unbleached flour
1 teaspoon baking powder
1/8 cup poppy seeds
</td><td>Preheat oven to 375 degrees. Cream together butter and sugar in electr
ic mixer. Add eggs and almond extract and beat until light and fluffy. Add yogur
t or sour cream, and blend to combine. Add flour, baking powder, and milk, and b
eat until just blended. Add the poppy seeds and mix in by hand. Bake in a grease
d and floured 9-inch loaf pan for about 40 minutes (test with a cake tester).
Almond glaze: Mix together 3 to 4 Tablespoons melted butter, 1/2 cup confectione
rs sugar and 2 teaspoons almond extract. Whisk until smooth. Pour over cake whic
h has cooled for 15 minutes.
</td>
<td>Cakes</td><td>Ugly Duckling Cake </td><td>1 yellow c
ake mix
1 16 oz (448 grm). can fruit cocktail
2 eggs
1/2 cup (125 ml) granulated sugar
2 cups (475 ml) coconut
</td><td>Combine cake mix, fruit cocktail and eggs.
Pour into a greased 13 inch x 9 inch pan.
Sprinkle with brown sugar.
Put butter, granulated sugar, and evaporated milk in medium bowl.
Microwave for four minutes, stirring frequently.
Stir in coconut.
Spoon over hot cake.
</td>
<td>Cakes</td><td>Broken Glass Cake </td><td>Graham Crac
ker Crust:
24 graham crackers, crushed
1/2 cup (125 ml) unsalted butter, melted
1/2 sugar
1 3 oz (84 grm). package strawberry or cherry jello
1 3 oz (84 grm). package lime jello
1 3 oz (84 grm). package lemon jello
1 cup (225 ml) pineapple juice
1/2 cup (125 ml) cold water
1 package gelatin
1 package Dream Whip
1 cup (225 ml) crushed pineapple
</td><td>Prepare each jello flavor according to package directions and pour int
o individual shallow pans (9 inch by 13 inch or so)
Chill until set.
Combine gelatin with 1 cup (225 ml) hot pineapple juice; stir until gelatin is d
issolved.
Stir in 1/2 cup (125 ml) cold water, pour into shallow pan and chill until set.
To make graham cracker crust, combine cracker crumbs, sugar and melted butter.
Press into botom of 9 inch by 13 inch pan.
Prepare Dream Whip according to package directions.
When jello and gelatin mixtures have set cut into little pieces.
Fold into Dream Whip and add crushed pineapple.
Pour into graham cracker crust.
Chill until set.
Comments
When cutting through this dessert, it looks a little like stained glass. I have
made it in an angelfood cake pan for nice tall slices. To remove from angelfood
pan, cut around sides with a long knife and then invert on serving plate. Crumbs
will then be on the top. Run knive around base of pan and crumbs to remove.
I also have made this eliminating the pineapple and also adding an orange jello.

This is an easy dessert to convert for diabetics; use sugarfree jellos and a lit
tle sugarfree sweetener in the crumbs instead of sugar. This recipe dates back t
o the 1960's.
</td>
<td>Cakes</td><td>Shoo-Fly Cake </td><td>4 cups (950 ml)
flour
1 tsp (5 ml) salt
2 cups (475 ml) dark brown sugar
1 cup (225 ml) butter or margarine
1 cup (225 ml) molasses
2 cups (475 ml) boiling water
2 tsp (10 ml). baking soda </td><td>Pre-heat oven to 350 degrees (175 C.).
Grease and flour a 9 inch x 12 inch X 2 inch pan.
Mix flour, salt, dark brown sugar, and butter or margarine until crumbly; reserv
e 1 cup (225 ml) of crumbs.
Combine molasses, boiling water, and baking soda.
Add to first bowl of crumbs; mix.
Pour batter into pan.
Top with 1 cup (225 ml) reserved crumbs.
Bake for 45 minutes. </td>
<td>Cakes</td><td>Apple Butter Cheesecake</td><td>2 8 oz
(224 grm). packages cream cheese
2/3 cup (150 ml) McCutcheon's apple butter or any McCutcheon's fruit
2 eggs
1 graham cracker crust
whipped cream or topping, optional
chopped walnuts, optional
</td><td>Blend softened cream cheese and apple butter until smooth.
Add eggs and blend well.
Pour mixture into crust and bake at 350 degrees (175 C.) for 40 minutes.
Cool completely.
Spread top with a thin layer of apple butter.
If desired serve with whipped topping and chopped walnuts.</td>
<td>Cakes</td><td>Pineapple Sheet Cake</td><td>2 eggs
2 tsp (10 ml). soda
1 med. can crushed pinapple
Icing:
1 3 oz (84 grm). pkg. cream cheese
1/2 stick butter or margarine (soften over hot water or micro)
2 cups (475 ml) powder sugar
Topping:
1/2 cup (125 ml) chopped pecans
</td><td>Mix until blended; pour into 15 x 10 inch cookie sheet.
Icing:
Beat together until desired consistancy.
Top with chopped pecans.
</td>
<td>Candy</td><td>Butter Creme Mints</td><td>4 T butter,
softened
3 T sweetened condensed milk
4 cups (950 ml) Powdered Sugar
1/2 tsp (2 ml) spearmint flavoring
2 drops green food coloring or color of choice
granulated sugar
Rubber Candy Molds</td><td>Blend softened butter and condensed milk together.
Gradually add powdered sugar until mixture becomes stiff.
Add flavoring and coloring a little at a time to reach desired color and taste.
Roll into small balls.
Roll balls into granulated sugar.
Press ball into candy mold (rubber type).
Unmold at once.
Makes about 90 candies.
For use later: Quick freeze on a cookie sheet.
Place between layers of waxed paper in an airtight container.
Better when made ahead a week or two.
Enjoy!
Comments
Real easy to do and real tasty too!
</td>
<td>Candy</td><td>White Chocolate Fudge</td><td>1-1/2 cu
ps (350 ml) sugar
12 oz (336 grm). white chocolate, coarsely chopped*
1 (7 oz (196 grm).) jar marshmallow cream*
3/4 cup (175 ml) chopped walnuts
3/4 cup (175 ml) dried apricots*
</td><td>In a heavy 2-1/2 to 3 quarts (2850 ml) saucepot, bring sugar, margarine
, and sour cream to full boil over a medium flame, stirring constantly.
Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (1
00 C.), stirring constantly.
Remove from stove and stir in white chocolate until melted.
Stir in the remaining ingredients until well blended.
Pour in a greased 8 inch or 9 inch square pan.
Cool for several hours or overnight; cut into squares.
Comments
* I suppose you can substitute maraschino cherries for the dried apricots. Just
make sure to drain the cherries before adding them. Use only white chocolate squ
ares, such as Bakers or Nestles. Don't use the white chocolate chips. To remove
the marshmallow cream from the jar, take off lid and seal and microwave on High
for 30 seconds.
</td>
<td>Candy</td><td>Candy Apples</td><td>2 cups (475 ml) g
ranulated sugar
1/2 cup (125 ml) Karo light corn syrup
red food coloring
12 red apples
12 wooden skewers or popsicle sticks
1/2 tsp (2 ml) cinnamon</td><td>Cook sugar corn syrup and water in a small sauce
pan, stirring until sugar is dissolved.
Continue cooking, without stirring, to 300 degrees (150 C.) on a candy thermomet
er or until syrup is brittle when dropped in cold tap water.
Remove from heat and set at once over hot water.
Add coloring and cinnamon.
Mix well.
Insert sticks in blossom end of apples.
Plunge into hot syrup.
Remove quickly and twirl until the syrup is spread smoothly over apple.
Place on race until hardened.
Comments
These should be made the day they are to be used.
</td>
<td>Candy</td><td>Fudge</td><td>4-1/2 cups (1050 ml) gra
nulated sugar
1 can evaporated milk
1 jar marshmallow cream
3 pkgs chocolate chips
dash salt
1/2 pound butter
2 cups (475 ml) nuts, chopped</td><td>Place sugar and evaporated milk in non-sti
ck pan or pot.
Bring to boil, then boil EXACTLY 6 1/2 minutes while stirring CONSTANTLY.
Remove from heat add the remaining ingredients as you stir vigorously.
Chill in a greased pan. Cut before completely firm.
Comments
My family actually prefers using Milk Chocolate Chips instead of semi-sweet. The
key to making the fudge creamy and keeping it from becoming grainy, is boiling
it for the exact time mentioned while stirring constantly.
This is the same recipe they use at See's Candy Stores. It is creamy and delicio
us.
</td>
<td>Candy</td><td>Peanut Butter Fudge</td><td>2 granulat
ed sugar
2 tbsp (30 ml) light corn syrup
1 tsp (5 ml) vanilla flavoring
1/2 cup (125 ml) peanut butter
</td><td>Combine the sugar, milk, and syrup in a 3 quarts (2850 ml) heavy pan.
Bring to a boil over medium heat, stirring constantly.
After it comes to a boil, stop stirring and continue boiling until it reaches 23
4 degrees (100 C.) on a candy thermometer.
Remove from heat and add the butter--do not stir.
Let sit until the temperature drops approximately 110 degrees (45 C.).
Add vanilla and peanut butter and beat just until it starts to lose its gloss (T
his is a short time so be careful).
Pour into a buttered 8 inch x 8 inch pan.
While still warm, mark out the squares on the candy.
Cool completely before cutting.
Comments
Note: If you want to add chocolate chips to this, add 1 cup of Hershey's Milk Ch
ocolate Chips just before pouring into the buttered pan. This came from my siste
r, Gail Lewis, in Bowling Green, Kentucky. She got it out of an old Hershey coco
a recipe book that she has used so much it is about to fall apart.
</td>
<td>Candy</td><td>Homemade Caramel Corn</td><td>2 batche
s air-popped popcorn
1 Box Brown Sugar
1 cup (225 ml) butter or margarine
1/2 cup (125 ml) light Karo Syrup
1 tsp (5 ml) vanilla extract
</td><td>Pop 2 batches air-popped popcorn (or enough to fill a greased aluminum
roaster pan.)
Melt and boil for 5 minutes, the brown sugar, butter and Karo syrup.
Remove from heat and add vanilla and baking soda.
Stir until well blended.
Pour over popcorn and mix until coated.
Bake 1 hour at 250 degrees (125 C.), turning with spatula occasionally.
Comments
My family requests this recipe for every family gathering.
</td>
<td>Candy</td><td>Marshmallow Fudge</td><td>2 cups (475
ml) miniature marshmallows
2/3 cup (150 ml) canned milk or cream
1/4 cup (60 ml) butter
1/4 tsp (1 ml) salt
6 oz (168 grm) chocolate chips
6 oz (168 grm) butterscotch chips
1 cup (225 ml) chopped nuts(optional)
</td><td>In a heavey 3 to 4 quarts (3775 ml) saucepan melt marshmallows, butter,
sugar, canned milk and salt bring to boil stirring constantly.
Remove from heat and stir in chocolate and butterscotch chips.
When melted, beat with a spoon until creamy then add vanilla and nuts.
Pour into a buttered pan and chill.
If it is too soft you can roll into balls & then roll in coconut.
Comments
This is a great recipe for the holidays. It's quick & very easy!</td>
<td>Candy</td><td>Mexican Pecan Candy</td><td>1/2 lb (.2
kg).butter
1 cup (225 ml) white sugar
1 cup (225 ml) dark brown sugar plus 1 tbsp (15 ml) full
1 cup (225 ml) dark karo syrup
2 half pints cream
2 cups (475 ml) canned evaporated milk
1/4 tsp (1 ml) salt
4 cups (950 ml) chopped pecans (not to small)
1 package dipping chocolate melts</td><td>Bring the first 7 ingredients to a har
d boil.
Boil for 40 minutes or until hard ball stage.
Pour in the vanilla and the pecans.
Mix well.
Pour into a square pan and let stand for 24 hours.
Cut into bite size squares.
Dip into melted chocolate melts.
Comments
We fix this candy at Christmas time. Everyone loves them. We can't ever make eno
ugh.
</td>
<td>Candy</td><td>Peanut Butter Candy</td><td>1 egg whit
e
1/2 tsp (2 ml) grated orange rind
2 tsp (10 ml) lemon juice
Dash salt
2 cups (475 ml) sifted powdered sugar, firmly packed
2 tbsp (30 ml) powdered sugar
1/4 cup (60 ml) soft peanut butter</td><td>Beat egg white until stiff.
Stir in orange rind, lemon juice, salt and 2 cups (475 ml) sugar until well blen
ded.
Sprinkle the 2 tbsp (30 ml) sugar over a piece of waxed paper, and turn the mixt
ure out onto this.
Using a rolling pin rubbed with more sugar, roll out to 1/8 inch thick.
Carefully spread the peanut butter over the sheet like jelly on a jelly roll.
Roll the sheet up like a jelly roll and wrap it in the waxed paper.
Lay the wrapped roll on a piece of cardboard to keep it straight and chill in th
e refrigerator for 1 hour, then transfer to a covered candy box.
When ready to serve, cut in slices 1/4 inch thick.</td>
<td>Candy</td><td>White Chocolate Covered Pretzels</td><
td>White Chocolate (almond bark)
Pretzels
</td><td>Melt white chocolate (almond bark) in the microwave.
Dip each pretzel into the melted white chocolate, leaving the "handle"
(the part between your fingers) uncoated.
Gently shake off excess.
Place on wax paper until white chocolate is "set."
Comments
I made these white chocolate covered pretzels this Christmas to add to "goo
dy bags" for relatives. They are easy to make and are delicious.
</td>
<td>Candy</td><td>Chocolate Covered Pretzels</td><td>1 l
b (.5 kg). white chocolate (or dark)
unsalted peanuts optional
1 16 oz (448 grm). bag pretzels</td><td>In microwave safe bowl, melt all of the
chocolate (stirring very often - every 20-30 seconds) until melted well and crea
my.
Put the pretzels (and peanuts if desired) in a large tupperware bowl pour in cho
colate.
Put on cover securely and shake until evenly coated.
Put on wax paper in a single layer to dry store in plastic freezer bags or tuppe
rware</td>
<td>Candy</td><td>Cinnamon Sugar Nuts</td><td>1/2 cup (1
25 ml) sugar
1 tsp (5 ml) cinnamon
1/8 tsp (1 ml) salt
1 egg white
2 cups (475 ml) almonds and/or pecans</td><td>Preheat oven to 300 degrees (150 C
.).
Combine in small bowl sugar, cinnamon, nutmeg and salt.
In separate medium bowl, combine egg white, water, and nuts.
Pour dry mix over the nut mixture.
Stir until nuts are evenly coated.
Spread nuts into one layer on a wax paper covered cookie sheet.
Bake for 30 minutes.
Serve while warm or cooled.
Comments
These are a family favorite when we go to stadium events, and now we enjoy them
at home too!
</td>
<td>Candy</td><td>Fried Walnuts</td><td>1 cup (225 ml) w
ater
1 lb (.5 kg). walnut halves
1 cup (225 ml) peanut oil
</td><td>Combine water and sugar in saucepan.
Cook 5 minutes to make syrup.
Place walnuts in jar with cover; top with syrup.
Cool; cover; let stand overnight; drain.
Heat oil in uncovered wok at 325 degrees (175 C.).
Add nuts in batches; fry 1 to 2 minutes.
Remove from oil with strainer.
Drain on paper towels.
Serve immediately.
</td>
<td>Candy</td><td>Honey Peanut Brittle</td><td>2 cups (4
75 ml) sugar
1 cup (225 ml) honey
1 cup (225 ml) water
2 cups (475 ml) roasted peanuts
</td><td>Put sugar, honey, salt, and water in saucepan over medium heat.
Stir until sugar is dissolved.
Cook to 300 degrees (150 C.) on a candy thermometer.
Remove from heat.
Add butter and peanuts and stir just enough to mix thoroughly.
Pour out onto a well buttered marble slab or baking sheet.
Should be spread into a thin layer.
Allow to cool completely and break into irregular pieces.
Comments
I like to give this away at Christmas time on candy dishes.
</td>
<td>Candy</td><td>Potato Candy</td><td>1/4 cup (60 ml) l
eftover mashed potatoes
1 box powdered sugar
peanut butter
</td><td>Mix mashed potatoes with powdered sugar, a little at a time, until it i
s the consistency of dough.
Roll out into a rectangle, sprinkling surface with powdered sugar so it doesn't
stick.
Spread rectangle with peanut butter.
Roll up like a jelly roll.
Refrigerate, slice and serve.</td>
<td>Candy</td><td>Rocky Road Candy</td><td>1 pkge. (11-1
/2 oz (322 grm).) milk chocolate chips
1 bag (10 1/2 oz) miniature marshmallows
3/4 cup (175 ml) coarsely chopped pecans or walnuts
</td><td>Line an 8 x 8 x 2 inch baking pan with foil, extending foil over edges
of pan.
Lightly butter foil, set aside.
In a large saucepan, combine the choc. chips and oil.
Heat over low heat until chips are melted and mixture is smooth, stirring consta
ntly.
Remove from heat.
Stir in the marshamallows and nuts.
Spread the mixture evenly in the prepared pan.
Cover and refrigerate for four hours or until firm.
Grasp the foil and lift candy out of pan.
Cut into squares.
To store, cover tightly and refrigerate.
</td>
<td>Candy</td><td>Coconut Candy Bar Cookies</td><td>Serv
es/Makes:12 large or 18 smaller bars
2 cups (475 ml) granulated sugar
1/2 tsp (2 ml) cream of tartar
1/4 lb (.1 kg). shredded coconut
Chocolate Dipping Sauces
</td><td>Mix sugar, cream of tartar and water; put this mixture in a large sauce
pan and stir until it boils, continue to stir and only stop stirring and until i
t foms a nice soft ball when dropped into icy water.
Take off the stove and beat until it whitens, then add the shredded coconut and
continue beating until it becomes thick.
Pour into a buttered pan and when it is cool, slice into bars.
Dip into Chocolate Dipping sauce. (We use semi-sweet chocolate chips melted for
the dark chocolate ones and we use White Chocolate Almond bark to dip for the wh
ite ones).
Comments
For pretty spring or Spring bars, use white almond bark to dip and have it tinte
d to your favorite pastel colors!
For Easter, tint the white almond bark, and while the bark is still warm, press
a colorful jelly bean of your choice onto the top and use some green tinted coco
nut as a decorative grass around the jelly bean (egg). A wonderful treat for you
r Easter Celebrations!
</td>
<td>Candy</td><td>Peanut Clusters</td><td>1 bag milk cho
colate chips
1 can salted peanuts
</td><td>Melt choclate in microwave for 1-2 minutes.
Stir in peanuts.
Drop spoon size on wax paper.
Refrigerate.
Comments
This is better then store bought clusters. You can use any type on chips and nut
s. For chocolate buy good brand of milk chocolate.
</td>
<td>Candy</td><td>Candied Walnuts </td><td>Serves/Makes:
4 cups
4 cups (950 ml) walnuts
1/2 c sugar
water, boiling
salt
oil for deep frying, heated to 350 degrees
</td><td>Place walnuts in boiling water, bring to a boil once again and continu
e boiling for one minute.
Transfer walnuts to a colander and rinse with hot water and drain well.
Put boiled/drained walnuts in large bowl and sprinkle with 1/2 cup (125 ml) suga
r.
Stir for about five minutes or until the sugar is dissolved.
Heat oil in deep fryer to about 350 degrees (175 C.).
Add walnuts and fry for about 5 minutes or until lightly golden.
Remove and drain on brown paper (paper towels will stick) that has been placed o
ver several layers of newspaper.
LIGHTLY sprinkle walnuts with salt and let cool.
Keep in a covered (air tight) container.
Comments
These keep well but won't be around long enough for you to find out! I make thes
e at Christmas and give them as gifts--this past year I made 24 cups! I had bare
ly enough to go around! People feel slighted if they don't receive any. Enjoy!
</td>
<td>Candy</td><td>Baby Ruth Candy Bar </td><td>Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/8 teaspoon salt
1 1/4 cups powdered sugar
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips
</td><td>1. Combine all ingredients for the centers, except the powdered sugar,
in a small saucepan over low heat. Stir often as the caramel slowly melts. When
the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining
1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring
often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup p
owdered sugar to the pan, then use a hand mixer on high speed to combine. Keep m
ixing until the candy cools and thickens and can no longer be mixed. That should
take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touche
d. Don't let it sit too long -- you want the candy to still be warm and pliable
when you shape it. Take a tablespoon-size portion and roll it between your palms
or on a countertop until it forms a roll with the width of your index finger, a
nd measuring about 4 1/2-inches long. Repeat with the remaining center candy mix
ture and place the rolls on wax paper. You should have 8 rolls. Let the center r
olls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan
over low heat. Stir often until the caramels melt completely, then turn off the
heat. If you work fast this caramel will stay warm while you make the candy bar
s.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting b
rush and working quickly, "paint" a coating of caramel onto one side o
f a center roll. Quickly turn the center over, caramel-side-down, onto the peanu
ts and press gently so that the peanuts stick to the surface of the candy. Paint
more caramel onto the other side of the roll and press it down onto the peanuts
. The candy should have a solid layer of peanuts covering all sides. If needed,
brush additional caramel onto the roll, then turn it onto the peanuts to coat th
e roll completely. Place the candy bar onto wax paper, and repeat with the remai
ning ingredients. Place these bars into your refrigerator for an hour or two so
that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the
microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an ad
ditional 30 seconds at 50% power. Repeat if necessary, stirring gently after eac
h 30 seconds. Don't over cook the chips or the chocolate will burn and seize up
on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar w
ith chocolate using two forks, one in each hand. When the candy is covered with
chocolate, balance the bar on both of the forks, one at each end of the candy ba
r, and tap the forks on the top edge of the bowl so that much of the chocolate d
rops off. Carefully place the candy bar onto wax paper and remove the two forks.
Repeat with the remaining ingredients, and then chill the candy bars until firm
.
(www.topsecretrecipes.com)
Makes 8 candy bars.
</td>
<td>Candy</td><td>PayDay Candy Bar </td><td>Centers
1/4 cup whole milk
1 tablespoon light corn syrup
1 teaspoon peanut butter
1/4 teaspoon salt
1 1/4 cups powdered sugar
1 1/2 teaspoons water
2 cups dry roasted peanuts
</td><td>1. Combine all ingredients for the centers, except the powdered sugar,
in a small saucepan over low heat. Stir often as the caramel slowly melts. When
the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining
1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring
often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup p
owdered sugar to the pan, then use a hand mixer on high speed to combine. Keep m
ixing until the candy cools and thickens and can no longer be mixed. That should
take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touche
d. Don't let it sit too long -- you want the candy to still be warm and pliable
when you shape it. Take a tablespoon-size portion and roll it between your palms
or on a countertop until it forms a roll with the width of your index finger, a
nd measuring about 4 1/2-inches long. Repeat with the remaining center candy mix
ture and place the rolls on wax paper. You should have 8 rolls. Let the center r
olls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan
over low heat. Stir often until the caramels melt completely, then turn off the
heat. If you work fast this caramel will stay warm while you make the candy bar
s.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting b
rush and working quickly, "paint" a coating of caramel onto one side o
f a center roll. Quickly turn the center over, caramel-side-down, onto the peanu
ts and press gently so that the peanuts stick to the surface of the candy. Paint
more caramel onto the other side of the roll and press it down onto the peanuts
. The candy should have a solid layer of peanuts covering all sides. If needed,
brush additional caramel onto the roll, then turn it onto the peanuts to coat th
e roll completely. Place the candy bar onto wax paper, and repeat with the remai
ning ingredients. Eat when completely cool. (www.topsecretrecipes.com)
Makes 8 candy bars.
</td>
<td>Candy</td><td>Peanut Butter Cups </td><td>12 paper m
uffin cups
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt </td><td>1. Cut the top half off of the muffin cups so that th
ey are shallower.
2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Mi
crowave at 50% power for 2 minutes. Stir the chips gently, and let them sit for
a minute or so. If the chocolate needs more melting, microwave those chippies ag
ain at half power for 30 seconds. Stir gently. Continue the process, stirring ge
ntly as you go. But be very careful not to overcook the chocolate or it'll seize
up on you like day old Carolina roof tar.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffi
n cup. Draw the chocolate up the edges of the cup with the back of the spoon. Co
at the entire inside of the muffin cup with chocolate and place it into a muffin
tin. Repeat with the remaining muffin cups and then put the whole muffin tin in
the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bo
wl.
5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut
butter into the microwave oven on full power for 1 minute. This will soften up t
he peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups
. Leave room at the top for an additional layer of chocolate, which we'll add la
ter. Pop the candy back in the refrigerator to harden the peanut butter. This sh
ould take an hour or so.
7. When the peanut butter filling has hardened, re-melt the chocolate chips in t
he microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a laye
r of chocolate over the top of each candy. Chill the candy once again to set up
the chocolate.
8. Finally, remember to take the paper off the outside of the peanut butter cups
before eating them. (http://www.topsecretrecipes.com)
Makes 12 candies.
</td>
<td>Candy</td><td>Peanut Butter Fudge</td><td>2 cups (47
5 ml) of white sugar
1 cup (225 ml) of milk
2 tbsp (30 ml) of butter
1/2 cup (125 ml) of peanut butter</td><td>Boil sugar, milk, and butter to a soft
ball stage.
Remove from heat, and add peanut butter.
Beat with electric mixer.
Pour into butter pan, and cool in fridge.</td>
<td>Casseroles</td><td>CAT LITTER CASSEROLE</td><td>1 c
Bisquick
1 c Shredded Cheddar cheese
1 lb Ground beef, turkey or pork
Sausage
2 c Long grain rice
3 3/4 c Water
2 ts Salt
2 tb Butter or margarine
</td><td>preheat the oven to 350F. Using
clean hans, mix together the dump ingredients in a large bowl. Mold
pieces of this mixture into various size/shape dumps.

Place so they don't touch each other in an un greased baking pan. Use
two if they don't all fit. With an adult's help, bake the dumps for
about 20 minutes or until they are all brown, firm and slightly
crusty.

While the meat cooks, put all four litter ingredients into a large
saucepan. Then, with an adult's help, heat on high until the water
comes to a boil. Stir, turn heat to low and cover the pan. Simmer
without lifting the cover for fourteen minutes.

With an adult's help, remove the saucepan from the stove and
carefully (to avoid having your face melted away by the steam), lift
off the cover. Break apart, or "fluff" the rice with a fork and set
pan aside.

When dumps are done, carefully transfer them onto paper towels to
drain.

Spoon the rice and dumps into the now empty baking pan, leaving some
dumps partially uncovered, the way Kitty does when he/she is in a
hurry. Serves 8-10 litter box lovers. Use pooper scooper to serve.

</td>
<td>Cookies</td><td>Cream Cheese and Fruit Squares</td><
td>Serves/Makes:Makes 24 nice sized squares
1/2 lb (.2 kg). butter
8 oz (224 grm). cream cheese
3/4 tsp (4 ml) salt
Raspberry Jam and Damson Plum Jam (use your favorite jam)
</td><td>Cut the softened butter into small pieces and mix with the flour until
well blended.
Add the cream cheese and salt; mix thoroughly.
Refrigrate until dough is firm.
Roll out the dough and cut into 2 inch to 3 inch squares (depending on how big y
ou want them).
Place a tsp or so of the jam or marmalade in the center of each square.
Fold the corners to the center and press together.
Bake at 400 degrees (200 C.) until lightly browned.
Comments
My favorite fillings are Orange Marmalade, three fruit marmalade, or my very fav
orite of all when I have time to make it or find it in specialty gourmet shops i
s Peach Almond Perserves.
</td>
<td>Cookies</td><td>Peanut Butter Big Cookies </td><td>1
/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda
</td><td>1. Preheat oven to 275 degrees.
2. Beat shortening, peanut butter, brown sugar, egg, vanilla and salt together i
n large bowl until smooth.
3. In a separate bowl combine the flour and baking soda. Slowly add the dry mixt
ure to the wet mixture while beating.
4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and pr
ess to 1/2-inch flat on an ungreased baking sheet. Bake for 18-20 minutes. Be ca
reful not to overcook, or the cookies will not be chewy and you may negatively i
mpact the full enjoyment potential of the product. (http://www.topsecretrecipes.
com)
Makes 14 to 16 cookies.
</td>
<td>Cookies</td><td>Nilla Wafers </td><td>1/2 cup powder
ed sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 tablespoon water
2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.
3. Add the the flour and baking powder. Add 1 tablespoon of water and continue m
ixing until dough forms a ball.
4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased co
okie sheet. Bake for 15-18 minutes or until cookies are light brown. (http://www
.topsecretrecipes.com)
Makes 50-56 cookies.
</td>
<td>Cookies</td><td>Ginger Snaps </td><td>1 cup packed d
ark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water
2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in
a large bowl. Beat with an electric mixer until smooth.
3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon,
and cloves.
4. Pour the dry mixture into the wet mixture and beat while adding the water. Co
ntinue to mix until ingredients are incorporated.
5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere bet
ween the palms of your hands then press the dough onto the cookie. Flatten to ab
out 1/8-inch thick.
6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are
crispy when cool. (http://www.topsecretrecipes.com)
Makes 120 (10 dozen) cookies.
</td>
<td>Cookies</td><td>Banana Snack Bars </td><td>2 egg whi
tes
1 cup plus 5 tablespoons sugar
2 tablespoons molasses
1 1/2 cups banana puree*
3 tablespoons shortening
1/4 cup whole milk
1/2 teaspoon vanilla butter nut extract
1/2 teaspoon salt
1/4 teaspoon baking soda
</td><td>1. Preheat oven to 350°.
2. In a large bowl, whip the egg whites with an electric mixer until they become
thick. Do not use a plastic bowl for this.
3. Add the sugar to the egg whites and continue to beat until the mixture forms
soft peaks.
4. Add the brown sugar, molasses, banana puree, shortening, milk and vanilla but
ter nut flavoring to the mixture, beating after each addition.
5. In a separate bowl, combine the remaining ingredients.
6. While beating the wet mixture, slowly add the bowl of dry ingredients.
7. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spra
y. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tabl
espoons of sugar into the pan, then tilt and shake the pan so that a light layer
of sugar coats the entire bottom of the pan, and about halfway up the sides. Po
ur out the excess sugar.
8. Pour the batter into the pan, and spread it evenly around the inside of the p
an. Sprinkle a light coating of sugar -- about two tablespoons -- over the entir
e top surface of the batter. Gently shake the pan from side-to-side to evenly di
stribute the sugar over the batter. Bake for 25-28 minutes or until the cake beg
ins to pull away from the sides of the pan.
9. Remove the cake from the oven and turn it out onto a cooling rack. When cake
has cooled, place it onto a sheet of wax paper on a cutting board and slice acro
ss the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice,
into thirds, creating a total of 21 snack bars. When the bars have completely c
ooled, store them in a resealable plastic bag or an airtight container.
*Puree whole bananas (approximately 3) in a food processor or blender until smoo
th and creamy.
Nutrition Facts
Serving size 1 bar
Servings 21
Total fat (per serving) 1.8g
Calories (per serving) 118
</td>
<td>Cookies</td><td>Oatmeal-Banana Cookies </td><td>4 do
zen cookies
3/4 cup (175 ml) shortening
1 egg, beaten
1-3/4 cups (425 ml) oatmeal
1 cup (225 ml) mashed bananas
1/2 tsp (2 ml). baking soda
1/2 cup (125 ml) raisins or nuts
Combine all ingredients, beat until thouroughly blended.
Drop by rounded tspfuls about 1-1/2 inches apart onto greased baking sheet.
Bake 12 to 15 minutes.
Comments
This recipe is my mom's. She makes these cookies alot. Just wanted to share the
love she puts in them with you all. She is the best just like her cookies.
</td>
<td>Cookies</td><td>Apple Butter Cookies</td><td>1/4 cup
(60 ml) butter or margarine, softened
1 cup (225 ml) packed brown sugar
1 egg
1/2 cup (125 ml) quick cooking oats
1 cup (225 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1/2 teaspooon salt
2 tbsp (30 ml) milk
1/2 cup (125 ml) nuts, chopped
1/2 cup (125 ml) raisins
</td><td>In a mixing bowl, cream butter and sugar.
Beat in egg, oats, and apple butter.
Combine dry ingredients; gradually add to creamed mixture along with the milk; b
eat until blended.
Stir in nuts and raisins.
Chill well and drop by tspfuls onto a lightly greased cookie sheet.
</td>
<td>Cookies</td><td>NEIMAN-MARCUS COOKIES (Secret Recipe
)</td><td>(Makes 112 cookies. Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
</td><td>Directions
Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey
Bar,and nuts.Roll into balls, and place two inches apart on a cookie
sheet. Bake for 10 minutes at 375 degrees</td>
<td>Desserts</td><td>Vanilla Toffee Caramel Ice Cream Pi
e</td><td>1 quart vanilla ice cream
1 1/2 cups International Delight Vanilla Toffee Caramel creamer
3 SKOR bars
1 prepared chocolate or grahamn cracker pie shell
whipped cream (optional)
</td><td>1. Let ice cream soften in a large bowl at room temperature.
2. Whisk in International Delight.
3. Mix in 2 1/2 crushed SKOR bars and stir.
4. Top with 1/2 crushed SKOR bar and freeze.
5. Garnish each slice with whipped cream.
Click on International Delight for more coffee related recipes!

Preparation Time: 15 min Serves: 12
</td>
<td>Desserts</td><td>Banana Pudding Dessert</td><td>1 la
rge box Instant Vanilla Pudding
2 envelopes of Dream Whip whipped topping mix
Milk
Vanilla wafers
Sliced bananas
</td><td>Add the dream whip to the pudding mix. Add milk according to what both
call for. Beat until it gets fluffy. The longer you beat this, the fluffier it w
ill get, so beat for awhile.
Layer a 9x13 pan with a layer of vanilla wafers, a layer of bananas, another lay
er of wafers, and another layer of bananas. Pour the pudding mixture of the laye
rs. Crush some vanilla wafers and sprinkle over the top to make a light crust to
pping. Refrigerate 15 minutes!! Serve
</td>
<td>Desserts</td><td>Black Forest Dessert</td><td>1 cup
(225 ml) all-purpose flour
1/2 cup (125 ml) (1 stick) of margarine or butter
1 8 oz (224 grm) package of cream cheese
1 cup (225 ml) confectionary sugar
1 cup (225 ml) Cool Whip
1 cup (225 ml) of peanut butter
1 small box of instant cocolate pudding
1 small box of instant vanilla pudding
2-1/2 cups (600 ml) of milk
Cool Whip ( as much as desired )
chopped pecans ( optional )
cherries (optional )
</td><td>Preheat oven to 350 degrees (175 C.) and spray a 13 inch by 9 inch pan
lightly with Pam.
Mix flour, 1/2 cup (125 ml) chopped pecans, and the margarine by hand until well
blended.
Press the dough into the pan and bake for 20 minutes or until a light golden bro
wn. Let cool before adding any other layers.
Mix the cream cheese, confectionary sugar, and 1 cup (225 ml) of Cool Whip toget
her until well blended and smooth.
Spread on top of the cooled crust.
Spread the peanut butter on top of the first layer.
Mix the chocolate pudding, vanilla pudding and milk (this is how much the boxes
of pudding calls for) until thick.
Spread on top of the second layer.
Spread Cool Whip on top of the third layer (I usually use what remains of a medi
um container of Cool Whip ) as you desire.
If you desire, sprinkle more chopped nuts and cherries onto the top of the desse
rt.
Chill. If you want you can eat it right away, but after you cut your slices, pla
ce the remaining dessert in the refrigerator so that the Cool Whip won't melt.
ENJOY!!! :O
Comments
A mouth watering dessert with a pecan crust.
</td>
<td>Desserts</td><td>Oatmeal Caramel Bars</td><td>32 car
amel candies (the Kraft caramel squares are what I use)
5 tbsp (70 ml) heavy cream
1 cup (225 ml) flour
1 cup (225 ml) quick oats
1/4 tsp (1 ml) salt
3/4 cup (175 ml) butter, melted
12 ounces chocolate chips
</td><td>In the top of double boiler, melt caramels with the cream, keep warm, n
ot hot, and set aside.
Combine flour, oats, brown sugar, baking soda, salt, and butter. press 3/4 of mi
xture into a well-greased 11 inch x 7 inch x 2 inch baking pan (Jelly Roll pan)
and bake 10 minutes at 350 degrees (175 C.).
Immediately when the crust comes out of the oven , sprinkle chocolate chips and
pecans over baked crumb mixture.
Next, pour caramel mixture over the top of the nuts and chocolate.
For the next layer, sprinkle with the remaining crumbs and bake for 20 more minu
tes at 350 degrees (175 C.).
Chill for at least 2 hours before cutting into squares.</td>
<td>Desserts</td><td>Layered Fudge Bars</td><td>1 cup (2
25 ml) shortening (I use half butter flavored Crisco and half real unsalted butt
er)
2 eggs (I use Jumbo eggs, large or x-large are fine)
1-1/2 tsp (7 ml) salt
4 cups (950 ml) quick cooking oats
2 cups (475 ml) chopped nuts
12 ounces chocolate chips
1 can (14 ounces) sweetened condensed milk</td><td>Cream the shortening (and but
ter if you use it) until fluffy; add sugar and beat thoroughly.
Add eggs and 1 tsp (5 ml) vanilla; beat well.
Sift flour, baking soda, and 1 tsp (5 ml) of salt; add to mixture and mix well.
Mix in 1 cup (225 ml) of the nuts, and then set aside one cup of this dough.
Press remaining dough into greased 9inch x 13 inch pan.
In saucepan, melt butter and chips, then add 1/2 tsp (2 ml) salt and the milk; s
tir, but do not cook.
Add remaining 1 cup (225 ml) of nuts and 2 tsp (10 ml) vanilla to the chocolate
mixture.
Spread this mixture over the dough in the pan.
Crumble the 1 cup (225 ml) of reserved dough over the chocolate and bake at 350
degrees (175 C.) for 25 minutes or until golden brown.
Cool before cutting.. if you can wait!
Comments
This is especially delicious gently warmed in the mircowave and then put a scoop
of vanilla ice cream over it!
</td>
<td>Desserts</td><td>Strawberry Angelfood Dessert </td><
td>-1/2 pt. fresh strawberries
1 angel food cake
1 large container Cool Whip
1 large box vanilla instant pudding mix, prepared according to pkg. directions w
ith 3 or 4 cups (950 ml) of milk.
</td><td>Crumble angel food cake into medium sized pieces in bottom of large bo
wl (a clear glass bowl is better because you can see the layers).
Pour a layer of vanilla pudding, then arrange a layer of strawberries and a laye
r of Cool Whip.
Repeat layers with Cool Whip at top of bowl.
</td>
<td>Desserts</td><td>Fruit Cobbler </td><td>Serves/Makes
:8 or more
2 cups (475 ml) fruit pie filling (any kind)
2 tsp (10 ml). baking powder
1-1/2 cups (350 ml) granulated sugar
2 sticks margarine, melted and slightly cooled
2 cups (475 ml) milk
Lightly spray a 9 inch x 13 inch baking pan with non-stick oil.
Set aside for use later.
In a large mixing bowl, blend together flour, baking powder, and sugar until tho
roughly combined.
Mix in the melted margarine, and blend well.
Add the milk and stir until smooth.
The mixture will be very thin, but it will bake to a cake-like texture.
Pour the mixture into the prepared baking pan.
Evenly distribute the fruit over the top of the mixture, and bake until well bro
wned around the edges, about 30-45 minutes.
The finished cobbler should be golden brown on top.
Serve warm topped with ice cream.
Comments
This recipe can be prepared and baked ahead of service time, then warmed in the
microwave just prior to serving.
</td>
<td>Desserts</td><td>Chocolate Eclair </td><td>Makes 1
- 9x13 inch pan
2 (3.4 ounce) packages instant vanilla pudding mix
1 cup confectioners' sugar
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package graham crackers
1 (16 ounce) container chocolate frosting
</td><td>1 In a large bowl, combine pudding mix and confectioners' sugar. Whisk
in milk until mixture is smooth, then gradually fold in whipped topping.
2 Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3
of pudding mixture over crackers. Cover pudding with another layer of graham cra
ckers. Continue layering until pudding mixture is gone. Cover last pudding layer
with another layer of graham crackers.
3 Remove lid and seal from frosting and microwave at 20 second intervals, stirri
ng between intervals, unil frosting is pourable (about 1 minute). Spread frostin
g evenly over top layer of graham crackers. Refrigerate 24 hours before serving.

</td>
<td>Desserts</td><td>Cinnamon Buns </td><td>Dough Ingred
ients:
1/2 package instant vanilla pudding -(1/2 of a 3-1/3 oz (95.2 grm). box)
1 cup (225 ml) milk
1 egg, beaten
1/2 tsp (2 ml) salt
4 cups (950 ml) all-purpose flour (unbleached is best)
2-1/2 tsp (12.5 ml) yeast
Filling:
2 tsp (10 ml) ground cinnamon
raisins (optional)
chopped nuts (optional)
Frosting:
4 oz (112 grm). cream cheese, softened
1-1/2 cups (350 ml) confectioners sugar
1-1/2 tsp (7 ml) milk
1/4 tsp (1 ml) vanilla extract
1/4 tsp (1 ml) almond extract
</td><td>Dough:
Place ingredients in your bread machine following its specifications for the dou
gh cycle.
When it is completed with the dough making option, remove from machine and roll
out to a 17 inch x 10 inch (approx.) rectangle.
Filling:
Mix together brown sugar and cinnamon, set aside.
Spread melted butter over dough.
Sprinkle brown sugar and cinnamon mixture and the raisins and chopped nuts if yo
u want them, on top of the buttered dough.
Roll tightly from long end, pinching edges closed when completely rolled.
Slice rolled dough into 3/4" slices, (I use the dental floss trick and avoi
d the problems with knife slicing).
Place into greased cake pans. (I use just my rectangle turkey roaster!).
Let rise until doubled.
Bake at 350 degrees (175 C.) for 15 to 20 minutes, until golden--Do not overbake
! Essential to keep them tender and perfectly textured.
Frosting:
Mix all the ingredients together. (I have also used rum and brandy for flavoring
s with great success).
Spread on very warm rolls.
Comments
They are best when eaten fresh, but you can freeze them. Thaw to room temperatur
e and then microwave them for about 15-20 seconds to warm them up. </td>
<td>Desserts</td><td>Deep Dish Apple Cobbler </td><td>Cr
ust and Topping
1 pkg Duncan Hines® Moist Deluxe Yellow Cake Mix 1 pkg
1 cup quick-cooking oats 250 mL
1 cup chopped walnuts 250 mL
3/4 cup butter or margarine ground 175 mL
Filling
7 1/2 cups peeled and sliced apples (about 6 large) 2 L
1/2 cup raisins 125 mL
1/2 cup water 125 mL
3 tbsp sugar 45 mL
2 tsp ground cinnamon 10 mL
1/2 tsp ground nutmeg 2 mL
</td><td>1. Preheat oven to 350°F (180°C). Grease and flour 13 x 9 x
2 inch (33 x 23 x 5 cm) pan.
2. For crust and topping, combine cake mix, oats, walnuts and melted butter in l
arge bowl. Sprinkle half the mixture into pan.
3. For filling, combine apples, raisins, water, sugar, cinnamon and nutmeg in la
rge saucepan. Stir occasionally on low heat for 10 minutes. Spread filling over
crust in pan. Sprinkle remaining topping mixture over filling.
4. Bake at 350°F (180°C) for 35 minutes or until lightly browned. Serv
e warm or at room temperature.
Makes 12 to 16 servings.
</td>
<td>Desserts</td><td>Apple Fritters </td><td>1 cup (225
ml) flour
1 tsp (5 ml) powdered sugar
1/4 tsp (1 ml) salt
1 egg beaten
2 Georgia Apples,peeled and chopped
powdered sugar
vegetable oil
</td><td>Combine dry ingredients in medium mixing bowl.
Combine milk and egg; stir into dry ingredints.
Stir in apples.
Drop batter by tspful into deep hot oil; fry until brown, turning once.
Drain on absorbent paper, sprinkle with sugar.
</td>
<td>Desserts</td><td>Easy Peach Cobbler</td><td>2 16 oz
(448 grm). cans peaches
1/2 box yellow cake mix
1/2 cup (125 ml) butter melted
nutmeg or cinnamon
</td><td>Pour peaches in bottom of medium to large glass pan(do not drain).
1/2 Pour box yellow cake mix evenly on top of peaches.
Pour melted butter evenly on top of cake mix.
Bake at 325 degrees (175 C.) for about 30 min. or until golden brown.
Options: Spinkle with a dash of nutmeg or cinnamon before baking for a tongue ta
ntalizing flavor!
This recipes is great for the working mom! It's easy, fast, and full of flavor y
our family will love!
</td>
<td>Dips</td><td>Crockpot Meat & Cheese Dip</td><td>
2 lbs (.9 kg). lean ground beef
1 lb (.5 kg). medium or hot pork sausage
1 box of Velveta Cheese
1 medium size jar of thick and chunky salsa, medium to mild
2 large bags White Corn Tortilla Chips
</td><td>Cook meats until well done.
Drain fat.
Cut the Velveta Cheese into 1 inch cubes.
Place cheese cubes into crockpot.
Place meat on top of cheese.
Pour salsa over all.
Cook on low for approximately 1 to 1 1/2 hours.
Stir every 15 to 20 minutes until cheese is completely melted.
Serve with White Corn Tortilla Chips
Comments:
This can be very mild by using mild pork sausage and mild salsa or anything in b
etween by using different combinations. I usually go with medium pork sausage an
d mild salsa so that anyone can eat it when I am doing it for a lot of people.
</td>
<td>Dips</td><td>Hot Crabmeat Dip</td><td>2 8 oz (224 gr
m). packages of cream cheese
1 8 oz (224 grm). package of crab flakes
2 tbsp (30 ml). finely chopped onion
4 to 5 drops of hot pepper sauce
l tsp. Worcestershire sauce
1 tbsp (15 ml). horseradish
1/4 cup (60 ml) finely chopped walnuts
paprika
</td><td>Stir the cream cheese until slightly softened
Blend in remaining ingredients except walnuts and paprika
Spread mixture in a 9 inch pie plate.
Top with walnuts and paprika.
Bake uncovered at 375 degrees (200 C.) for 25 minutes until lightly browned.
Comments
Serve with crackers.
</td>
<td>Drinks</td><td>Beer Margaritas</td><td>6 oz (168 grm
). frozen limeade concentrate
6 oz (168 grm). beer (i.e. Coors, Bud, etc.)
6 oz (168 grm). tequila
ice
lime juice
margarita (coarse ground) salt
</td><td>Into a blender container put limeade concentrate, beer and tequila.
Fill to top with ice cubes.
Blend until slushy.
Rub rims of glasses with a cut fresh lime or dip in lime juice.
Dip rim in salt.
Fill glasses to below (not touching) salt rim.
</td>
<td>Drinks</td><td>Frozen Peach Margaritas</td><td>1 (6
oz) can frozen limeade
6 ounces tequila
6 ounced Triple Sec
6 tbsp (90 ml) lime juice
2 cups (475 ml) fresh peaches, peeled and sliced
4 cups (950 ml) ice cubes</td><td>Combine all ingredients except ice in blender.

Blend well.
Pour half of the mixture into a container.
Add 2 cups (475 ml) ice to mixture in the blender.
Blend well.
Pour the blended margarita into a container for the freezer.
Pour the remaining half of the mixture into blender.
Add 2 cups (475 ml) ice to blend.
Place in the freezer until ready to serve.
Comments
Margarita fans, you're going to love these! They are always a hit at summer part
ies. Make them ahead of time to keep in the freezer. Fresh peaches are a must. P
ut a supply of peaches in your freezer to enjoy throughout the year.
</td>
<td>Drinks</td><td>Holiday Wine Punch</td><td>1 bottle (
1.5 Liters) white wine
1 bottle cranberry juice cocktail
1 can frozen pineapple juice concentrate
1 can frozen pink lemonade concentrate
Lemon-lime soda
</td><td>Combine all except soda and chill.
To serve: Combine approximately 2-parts wine mixture to 1 part lemon-lime soda.<
/td>
<td>Drinks</td><td>Mom's Christmas Punch</td><td>2 large
cans of white lemonade concentrate
1 large can of orange juice
3 cans of water (use from lemonade or orange juice)
1 quart (950 ml) of ginger ale
1 quart (950 ml) of whiskey
1 bottle of Maraschino Cherries
One frozen ice ring to place in punch bowl.
</td><td>Mix lemonade concentrate, orange juice concentrate, water, ginger ale,
and whiskey in a large punch bowl.
Add the bottle of Maraschino Cherries and the frozen ice ring.
Comments
This punch has been in tradition in our family for years. Everyone loves it!
</td>
<td>Drinks</td><td>New Years Cocktail</td><td>3 cups (70
0 ml) cranberry juice cocktail
1 cup (225 ml) peach schnapps
1 cup (225 ml) vodka
</td><td>Combine and chill.
Serve over crushed ice.
</td>
<td>Drinks</td><td>Peach Fuzzies</td><td>3 ripe peaches
6 oz (168 grm). frozen pink lemonade concentrate
6 oz (168 grm). vodka
ice
</td><td>Rinse peaches but do not scrub off peach fuzz.
Seed peaches and place peach halves in blender.
Add pink lemonade concentrate and vodka.
Fill blender container to top with ice cubes.
Blend until slushy.
Pour into your favorite glasses and enjoy.
Comments
It used to be that we waited every year for the first ripe peaches to appear in
the market, squeezing every one until we had enough. Then it was time for the fi
rst peach fuzzy party of the season. Now there are peaches in the markets all ye
ar round in many areas so you could even enjoy these now.
</td>
<td>Drinks</td><td>Special Hot Chocolate</td><td>4 tsp (
20 ml) Hot chocolate drink mix
2 tbsp (30 ml) Creme de Cacao
2 tbsp (30 ml) Rum
1 tbsp (15 ml) Kahlua
</td><td>Put in cup
Fill with hot water
Top with lots of good whipped cream
</td>
<td>Drinks</td><td>Tequila Slush</td><td>7 cups (1650 ml
) water
2 cups (475 ml) granulated sugar
1 12 oz (336 grm). can frozen limeade concentrate, undiluted
1-1/2 cups (350 ml) Tequila
1/4 cup (60 ml) Triple Sec
1 or sour mix soda</td><td>In a large pan bring water to a boil and then remove
from heat.
Stir in the granulated sugar until dissolved.
Stir in both frozen concentrates until dissolved also.
Stir in the Tequilla and the Triple Sec.
Pour into a large container and freeze for at least 24 hours. If time permits, s
tirring ever so often.
Scoop out desired amount of frozen mixture and place into a glass.
Pour some 50/50 soda over it and stir until combined. More or less of both to su
it your own taste.
Comments
These are great during those hot summer days. Nice and refreshing! Goes great wi
th those Hot Mexican meals. Great for summer cookouts and parties.
</td>
<td>Drinks</td><td>Non-alcoholic Margaritas</td><td>1 ca
n lime Bacardi Frozen mixer (located with the frozen juice in the freezer sectio
n of your grocer)
</td><td>I have not had them in ages but you just follow the directions on the c
an & replace the alcohol with fruit juice, water or cool aid. You can also a
dd fruit; peaches, strawberries, watermellon etc. It is fun to experiment!
Comments
My college roomies & I drank these all the time!!!! They are good even when
you are over 21!!!! :)
</td>
<td>Drinks</td><td>Pear Wine</td><td>4 lbs (1.8 kg) pear
s whole skins seeds still on
6 pints water
1 package bakers yeast
</td><td>Use ripe pears wash and drain, remove stems, cut in smaller pices, put
into a nylon straining bag and extract the juice.
After the juice is extracted add to the water and add remaining ingredients.
Dissolve the yeast and let it ferment; will take about 3 to 4 weeks if kept at a
round 70 to 75 degrees (25 C.).
After it is done fermenting let it sit and settle.
At this point it can be put in the refegerator this will help it settle.
Once that it is clear it can be bottled and is ready for drinking.
Should have about 10 to 12% (alcohol content).
Keep for a long time also keep out of the sun light as it will make it bitter.</
td>
<td>Drinks</td><td>Southern Spiced Tea</td><td>4 cups (9
50 ml) boiling water
3 tbsp (45 ml) tea leaves
Juice of 1/2 lemon
Juice of 3 oranges
1 tsp (5 ml) whole cloves
4 cups (950 ml) cold water</td><td>Pour boiling water over the tea leaves.
Let stand for a few minutes, then strain.
Boil together sugar, whole cloves, and water until it becomes a thin syrup.
Strain this into the tea.
Add orange juice and lemon juice.
Serve with lemon slices.
Comments
This recipe came from "Colonial Fireplace Cooking & Early American Reci
pes" cookbook by Margaret Taylor Chalmers.
</td>
<td>Drinks</td><td>Christmas Punch</td><td>2 cups (475 m
l) boiling water
1/3 tsp (2 ml) ground cinnamon
1 (46oz) can pineapple juice, chilled
1 (32oz) bottle cranberry juice, chilled
1 (28oz) bottle ginger ale, chilled
</td><td>Combine water, sugar and cinnamon in a saucepan; bring to a boil and st
ir until sugar dissolves.
Chill.
Combine sugar syrup, fruit juices and ginger ale.
Serve over ice.
</td>
<td>Drinks</td><td>Slushy Fruit Punch</td><td>3 oz (84 g
rm). strawberry powdered jell-o
4 cups (950 ml) boiling water
12 oz (336 grm). can frozen lemonade concentrate
46 oz (1288 grm). pineapple juice
2 quarts (1900 ml) ginger ale
</td><td>Mix 3 oz (84 grm). powdered strawberry jell-o with the 3 cups (700 ml)
sugar.
Add the 4 cups (950 ml) boiling water and mix this good.
Freeze this in small freezer containers.
When you need the punch mix 12 oz (336 grm). (not made up, just the frozen conce
ntrate) lemonade with the 46 oz (1288 grm). pineapple juice and the 2 quarts (19
00 ml) of ginger ale.
Mix this well and add your frozen containers of the strawberry mixture, this wil
l make it slushy.
A really nice fruit punch.
</td>
<td>Fish</td><td>Creamed Salmon and Peas</td><td>Serves/
Makes:4 or more servings
Ingredients
1 tsp (5 ml) salt
1 cup (225 ml) whole milk
1 cup (225 ml) of the liquid from the canned salmon and peas
1 pound can salmon
1 can (no. 2) peas (the normal size)
2 tbsp (30 ml) green pepper, finely chopped
1 tbsp (15 ml) onion, finely chopped
2 tbsp (30 ml) pimiento
Melt butter over medium heat.
Blend in flour, salt and pepper.
Add milk and liquid from salmon and peas; stir until thick.
Break salmon into large pieces.
Add Salmon and peas to the white sauce.
Sprinkle green pepper, onion, and pimiento over top; cover.
Reduce heat to simmer setting and cook for 20 minutes.
Comments
In my family, we served this over big thick slices of fresh homemade bread oven
toasted with sweet butter. Now, with diets and nutrition concerns, I serve it ov
er steamed rice. But, every now and then, I just HAVE to have that fresh bread a
nd butter! Note: You can substitute Albacore tuna or other flakey fish if you ha
ve leftovers too! Use fish stock or chicken stock for the 1 cup of juice. And, i
f you use frozen peas, use fish stock or chicken stock to make up the 1 cup of l
iquid for the missing canned pea liquid.
</td>
<td>Fish</td><td>Catfish Stew</td><td>Serves/Makes:8
Ingredients
2 lbs (.9 kg) catfish fillet cut into nuggets
1/2 lb (.2 kg) sliced smoked sausage cajun spiced
1/4 lb (.1 kg) peeled raw shrimp
1-1/2 cups (350 ml) imitation crabmeat lump style
3 bell peppers chopped (red,yellow,green)
1 med tomato cut in wedges
1 cup (225 ml) whole frozen baby okra
32 oz (896 grm) beer
2 beef boullion cubes
2 chicken boullion cubes
water
2 tbsp (30 ml) Old Bay seasoning more to taste
1/2 tsp (2 ml) ground cumin
3 smashed garlic cloves
1/3 cup (80 ml) mahogany roux (flour browned in butter or oil)
1/2 tsp (2 ml) ground cayenne red pepper
1/4 cup (60 ml) uncooked rice
4 Tbs (60 ml) file powder (ground sasafrass leaves)
1/2 stick butter or margarine
1/2 tsp (2 ml) sugar
1 tbsp (15 ml) Sambal Olek (serrano chili paste)optional
In large soup pot add beer, spices (except file powder), garlic, boullion cubes,
bell peppers, tomato.
Simmer covered 20 min till skins come off peppers and tomato.
Add water as necessary from here on out.
Add roux and thicken slightly.
Add sausage and rice.
Add catfish nuggets and okra.
Add shrimp and crab meat.
Stir gently and simmer with lid on till rice is done.
When rice is done stir in butter, sugar, sambal, and file.
Comments
Serve with wine and french bread.
</td>
<td>Fish</td><td>Buttermilk Fried Carp Fillets</td><td>B
uttermilk Fried Carp Fillets
2 pounds carp fillets
1 cup buttermilk
1 cup biscuit mix or pancake mix
2 teaspoons salt
1/4 teaspoon dried lemon flakes
</td><td>Remove the skin of the carp. Take out all the brownish-redish-colored p
art of the meat, the "mud vein"; discard. Chunk up the rest of the car
p fillets.
Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it
stand for half an hour, turning the fillets over once during that time.
Stir the salt into the biscuit mix.
Take fillets out of the buttermilk and pat them into the biscuit mix, covering b
oth sides.
Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cook
ed through and browned on both sides. Use tongs or slotted spoon to turn them. (
If oil is too hot, they will brown too quickly and not cook within.)
Serve with lemon wedges if available.
Carp Sandwich:
---------------------
Skin the carp. Remove the redish-brown colored part of the meat: the "mud v
ein." Fillet the carp. Score the fillets by cutting about two-thirds into t
he meat every 1/4 inch. Cut into sandwhich size pieces.
Beat one or more egg. Dip fish pieces into egg, then into salted bread crumbs, o
r saltine cracker crumbs.
Deep fry or pan fry in lots of oil, after oil is plenty hot (about medium to med
ium high).
Use your favorite bread or hamburger buns, spread bread with tartar sauce or san
dwich spread.
Place browned and tender fish fillets between the slices. Add whatever garnishes
youd like -- lettuce, tomato...
</td>
<td>Fish</td><td>Fisherman's Stew</td><td>1 28 oz (784 g
rm). can whole tomatoes, plus juice (crush by hand)
1 8 oz (224 grm). can tomato sauce
1 medium onion, chopped
1 cup (225 ml) white wine
1/3 cup (80 ml) olive oil
3 cloves garlic, chopped
1/2 cup (125 ml) parsley, chopped
1 green pepper, chopped
1 jalapeno pepper, seeded, de-ribbed, chopped (optional)
1 tsp (5 ml) thyme
2 tsp (10 ml) basil
1 tsp (5 ml) oregano
SEAFOOD:
1 deboned and cubed filet of seabass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz clams
</td><td>Place all ingredients EXCEPT seafood in crockpot.
Cook 6-8 hours on low.
30 minutes before serving, add your seafood.
Turn heat to high at this time.
Stir occasionally and very gently.
Comments
Use your own personal preferences when it comes to the seafoods. You may add wat
er to this recipe to thin out but the thicker version is very good. Serve with s
ourdough bread and dunk away.
</td>
<td>Fish</td><td>Savannah's Hushpuppies </td><td>1-1/4 l
bs (.6 kg). cornn meal (freshly milled is outstanding)
1/4 tsp (1 ml) salt
1/4 cup (60 ml) finely chopped onion
1 egg, jumbo, barely beaten
1-1/2 cc. whole milk (the popular 2% is okay, whole is better)
cooking oil or fat to fry them in (I use Peanut Oil, it's your choice, some say
lard is the best.)
</td><td>In a large deep mixing bowl mix all dry ingredients thoroughly.
Add onions and lightly toss into dry ingredients.
Stir in egg and milk (Mixture should be stiff enough to drip from tbsp in a soli
d mass).
Chill for at least 1/2 hour.
Scoop the dough into balls in tbsp amounts and drop from the spoon into moderate
ly hot cooking oil or fatabout 3 to 4 inches deep.
When the hushpuppies are nut brown, remove from hot oil or fat and drain.
</td>
<td>Fish</td><td>Catfish Jambalaya </td><td>2 cups (475
ml) chopped onion
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) chopped green pepper
2 garlic cloves, minced
nonstick Cooking spray
1 10 oz (280 grm). can diced tomatoes and green chilies, undrained
1 cup (225 ml) sliced fresh mushrooms
1/4 tsp (1 ml). cayenne pepper
1 lb (.5 kg). catfish fillets, cubed
hot cooked rice, optional
sliced green onions, optional
</td><td>In a saucepan over medium-high heat, saut onion, celery, green pepper
and garlic in fat free cooking spray until tender, about 10 minutes.
Add tomatoes, mushrooms, cayenne and salt if desired; bring to a boil.
Add catfish.
Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 min
utes.
If desired, serve with rice and top with green onions.
Comments
Nutritional Analysis: One serving (calculated w/o rice and green onions) equals
161 calories, 395 mg sodium, 66 mg cholesterol, 12 gm carbohydrate, 21 gm protei
n, 4 gm fat. Diabetic Exch. 3 very lean meat, 2 vegetable.
</td>
<td>Fish</td><td>Lo-Cal Baked Fish </td><td>1 lb (.5 kg)
. fish fillets ( I used Cod, you might want to use a different type)
freshly ground black pepper
2 tbsp (30 ml). oil (I use canola)
1/3 cup (80 ml) cornflake crumbs </td><td>Wash and dry fillets and cut into serv
ing pieces.
Season with pepper and dip in oil,
Coat with cornflake crumbs.
Arrange in a single layer in a lightly oiled shallow baking dish.
Bake at 500 degrees (250 C.) for 10 minutes without turning or basting.
Comments
We have used orange roughy, cod, ling cod, and other firm white fish. I have als
o used a very small amount of sea salt to season. Also you can use olive oil (re
commended in cookbook, as well as a spray (i.e. PAM) if you want even less oil)
This is a very basic receipe that can be expounded upon with different spices.
</td>
<td>Foul</td><td>Chicken Jambalaya</td><td>Ingredients
1 rib celery, chopped
1 bell pepper, chopped
2 tomatoes, skinned, seeded and chopped
2 boneless skinless chicken breasts, cut into 1/2 inch cubes
1/2 pound smoked sausage, sliced
1/4 tsp (1 ml). thyme
2 tsp (10 ml). Tony C's, or other Louisiana Creole Seasoning
Red Hot or Tabasco sauce to taste
2 cups (475 ml) chicken broth
1 cup (225 ml) uncooked rice
</td><td>Melt butter or margarine in large saucepan.
Add onion, celery, bell pepper and tomato.
Saute for about 5 minutes, until vegetables are softened.
Add chicken breast and cook, stirring until all chicken is white in color.
Add smoked sausage, thyme, Tony C's, salt and pepper and hot sauce.
Stir to combine.
Add chicken broth and rice.
Stir to combine.
Cover saucepan with lid and bring jambalaya to a boil over high heat.
Once boiling, turn heat to low and let cook 20 minutes, covered.
</td>
<td>Foul</td><td>Easy Chicken Salad</td><td>Serves/Makes
:4 or more
Ingredients
3 cup(or more) left over chicken or turkey
1 whole red pepper
1 med. onion
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) pickle relish
Cut or shread chicken (or turkey) in large bowl.
Clean and dice red pepper and onion.
Grind red pepper and onion in a mini-chopper til real fine.
Add pickle relish, grind together for few seconds.
Add to chicken or turkey; mix well.
Add mayonnaise; mix well.
Serve on bread or buns.
</td>
<td>Foul</td><td>30 Minute Turkey with Dressing</td><td>
Serves/Makes:10
Ingredients
10 lbs (4.5 kg). whole turkey, cleaned (giblets use for something else)
Kosher salt
fresh ground black pepper
extra virgin olive oil
For the Dressing/Stuffing:
4 cups (950 ml) fresh ground Challa bread crumbs
1/2 cup (125 ml) diced fresh mushroom (button or cremini)
1/2 cup (125 ml) grated Parmesan Reggiano cheese
1/2 cup (125 ml) mixed chopped nuts (English walnuts, pecans, hazlents, pinion n
uts)
1/4 cup (60 ml) chopped garlic
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) chopped green onion
1/4 cup (60 ml) parsley
1/4 cup (60 ml) extra virgin olive oil
3 tbs (45 ml). dried basil
1 tsp (5 ml). chicken base/bouillon granuales or some salt
1 tsp (5 ml). fresh ground black pepper
Clean and thaw turkey completely and trim away excess fat from neck area.
Sprinkle with salt and fresh ground pepper rub into skin and inside.
Cut leg quarters (drumstick and thigh in one piece)away from carcass.
Pry the back away from the carcass by pulling bottom end towards the neck.
Discard the back and the giblets or save for later use.
Place whole turkey breast breast up in roasting pan and arrange leg quarters aro
und.
Brush or rub with some olive oil and let stand until ready to cook.
Add some water to bottom of pan.
Heat oven 500 degrees (250 C.) (Bake setting).
Bake turkey 30-35 minutes (check after 20 minutes).
For the Dressing:
Saute/fry the nuts and garlic in the olive oil until nice and brown.
Toss to combine with remaining ingredients.
Spoon into baking dish.
Bake with turkey uncovered last 5 min. of cooking.
Comments
The dressing which tastes like Pesto sauce is good with all types of meat. Size
and variety of turkey may cause cooking time to vary.
</td>
<td>Foul</td><td>Chicken and Rice Wraps</td><td>Serves/M
akes:8 wraps
Ingredients
4 boneless, skinless chicken breasts
3 cups (700 ml) of broccoli
1 package of shredded cheese (2 cups), any style of cheese will work
1 package of shredded chedder cheese (2 cups)
2 bags of rice (boil in a bag rice)
1 8 oz (224 grm). or larger of salsa
one package of flour tortillas,burrito size
Preheat oven to 350 degrees
Cut chicken into small pieces and cook in pan till done.
Boil rice while chicken is cooking.
Cook broccoli; chop.
Add together chicken, rice, broccoli, and 1 package of shredded cheese in large
bowl; mix well.
Lay out tortillas and put good size amount of mixture in; wrap up and place in a
9 inch x 13 inch pan.
Pour salsa on top of wraps and sprinkle 1 package of shredded cheddar cheese on
top of salsa.
Bake in oven until cheese is melted.
Remove from oven and serve.
Comments
Try this recipe with leftover turkey!
</td>
<td>Foul</td><td>Cola Chicken</td><td>Serves/Makes:4 ser
vings
Ingredients
4 skinless,boneless,ready-to-cook chicken breasts
1 can cola (for low calorie use diet cola)
2 tsp (10 ml) crushed red peppers (optional)
Mix cola and ketchup in 12 inch. frying pan.
Add oregano and crushed peppers.
Add chicken breasts.
Simmer over low heat for one hour.
Salt and pepper to taste.
Comments
Sauce should be the same consistency as gravy. Serve over mashed potatoes.
</td>
<td>Foul</td><td>Chicken and Sausage</td><td>Serves/Make
s:4 Cajuns or 12 Regular Folks!
Ingredients
Large pot (6 quart)
1 cup (225 ml) extra light olive oil
1 cup (225 ml) white onions, chopped
1 tbsp (15 ml) minced garlic (from jar) or 2 cloves, finely chopped
1 bunch (5 or 6 stalks) scallions, chopped (aka: green onions)
1 cup (225 ml) fresh parsley, chopped (or 1/4 cup (60 ml) dried)
1 cup (225 ml) green bell pepper, chopped
2 tsp (10 ml) cayenne pepper
2 tsp (10 ml) salt
4 lbs (1.8 kg). chicken breast, cut into bite size pieces
2 lbs (.9 kg). smoked beef sausage, cut into bite size pieces
3 cups (700 ml) uncooked long grain rice
Chicken broth:
(1) 15 oz (420 grm). can = 2 cups (475 ml) chicken broth or use 2 Bouillon cubes
to 2 cups (475 ml) of water.
Make broth in a smaller pot and bring to a boil.
Remove from heat and set aside.
2 cups (475 ml) of Chicken Broth plus 3 cups (700 ml) of water = 5 cups (1175 ml
) of Broth.
Jambalaya:
Cut everything up ahead of time.
Set stove to MED-HI.
In a 6 qt. pot, add the Olive Oil.
Add the Onions and stir.
Cook until the onions start to turn clear.
Add the garlic, salt, cayenne pepper and stir.
Add scallions, parsley, bell peppers and stir.
Add sausage, chicken, rice and broth.
Set stove to HI and bring to boil then turn down to simmer.
Cover pot and simmer for 20 minutes stirring occasionally.
Comments
Serve with some warmed buttered garlic bread of your choice. Add Louisiana Hot S
auce to taste, if desired. Acquired from Justin Wilson's tv show.
</td>
<td>Foul</td><td>Jack Daniels Chicken</td><td>4 chicken
breasts (halved)
4 oz (112 grm). soy sauce
2 cloves garlic (minced)
1 tsp (5 ml) Ground Ginger
1/4 cup (60 ml) diced onion (or 2 Tbsp (30 ml) minced)
1/2 cup (125 ml) Jack Daniels
2 Tbsp (30 ml) Dry White Wine
</td><td>Mix all ingredients except chicken to make marinade.
Marinate chicken breasts at least 4 hours.
Bake chicken 45 minutes at 350 degrees
Mix pan drippings with wine and pour over chicken before serving.
Good with garlic or cheddar mashed potatoes.
</td>
<td>Foul</td><td>Honey-Mustard Baked Chicken Breasts</td
><td>4-6 boneless, skinless chicken breasts
1/2 cup (125 ml) honey
1/2 dijon mustard
1 tsp (5 ml). dried basil
1 tsp (5 ml). paprika
1/2 tsp (2 ml). dried parsley
</td><td>Preheat your oven to 350 degrees (175 C.).
Lightly oil or spray a 13 x 9 baking pan/dish.
Season the chicken breasts with salt and pepper and place in pan/dish.
Mix together the remaining ingredients in a bowl.
Pour half of the honey-mustard mixture over the chicken and brush all over to co
ver the meat.
Cover with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, take out chicken and remove foil; turn over chicken.
Brush with leftover half of honey-mustard sauce, and bake for an additional 15 m
in., or until juices run clear.
Cool for a few minutes and serve.
Comments
Serve this chicken in honey-mustard-heaven sauce with some veggies and rice pila
f for a meal they won't resist!
</td>
<td>Foul</td><td>Mexican Chicken Casserole</td><td>1 who
le chicken (or 4-5 chicken breasts)
8 corn tortillas
2 cans Cream of Chicken or Mushroom Soup
1 or 2 cans Ro-tel Tomatoes w/Chilis, drained
2 cups (475 ml) cheddar cheese, grated
sour cream (optional)
</td><td>Boil the chicken until completely done, let cool, remove from bone, and
shred or dice into bite sized pieces.
Warm the tortillas (just to make flexible) by placing in a skillet with a small
amount of oil.
Spray a 9 x 13 inch casserole dish with Pam and line with the warmed tortillas.
Place the chicken on top of the tortillas.
Put the soup (I use one of each kind) and Ro-tel Tomatoes in a blender and mix.
Pour the soup mixture over the chicken and top with cheese.
Bake in a 350 degree (175 C.) oven for approximately 45 minutes or until cheese
is melted and the soup bubbles around the edges.
Comments
You may want to vary the amount of Ro-tel you use, especially if you have childr
en - 2 cans may be too spicy. I usually serve with spanish rice and beans. We al
so top with sour cream (on the plate, not in the pan).
</td>
<td>Foul</td><td>Popeye's Fried Chicken</td><td>6 cups (
1425 ml) vegetable oil
2/3 cup (150 ml) all-purpose flour
1 tbsp (15 ml) salt
2 tbsp (30 ml) white pepper
1 tsp (5 ml) cayenne pepper
2 tsp (10 ml) paprika
3 eggs
1 frying chicken, cut up
</td><td>Heat oil over medium heat.
Combine flour, salt, peppers, and paprika.
Beat eggs in a separte bowl.
Dip chicken parts in eggs.
Coat with the flour mixture.
Drop each piece in hot oil.
Fry for 15 to 25 minutes, or until a dark golden brown.
</td>
<td>Foul</td><td>Quick Turkey Breast</td><td>1 can of cl
ear chicken broth
1 boneless turkey breast uncooked
salt & pepper
</td><td>Turn oven on full blast.
Place turkey in roasting pan, add broth, salt & pepper.
Cover and place in oven and cook for 1/2 hour.
Turn oven off, but do not open the oven door.
Go to work.
When you come home your main dish is fully cooked, tender and delicious.
Comments
A easy and quick recipe that cooks in your oven all day, while you are at work.
</td>
<td>Foul</td><td>Chicken and Dumplings</td><td>4 skinles
s, boneless chicken breasts, bite size pieces
2 cans (10.75oz) condensed cream of chicken or mushroom soup
1 small onion, chopped
water or broth to cover
1 (8 count) roll/can of refridgerated biscuits
</td><td>Chicken:
Place chicken, butter, soup, onion and enough water or broth to cover in slow co
oker.
Turn to high heat and cover and cook for about five ot six hours, or until chick
en is cooked but tender.
Dumplings:
Thirty minutes before chicken is done, tear biscuits into large pieces and drop
into slow cooker.
Biscuits will turn into dumplings and are ready when done in the middle.
Serve when chicken and dumplings are cooked.
Season to taste and serve and enjoy!
</td>
<td>Foul</td><td>Smoked Turkey</td><td>1 15 lb (6.8 kg)
(or so) thawed whole turkey
2 cups (475 ml) non-iodized salt
6 bay leaves
1 tbsp (15 ml) whole pepper corns
4 cups (950 ml) hardwood or fruitwood chips for smoking</td><td>Make Brine:
Mix salt, brown sugar and spices with 6 quarts (5675 ml) water. (Double, if nece
ssary, to cover)
Rinse whole turkey after removing giblets and cutting away excess fat.
Place turkey in clean plastic or glass continer with sufficient size to fill wit
h brine that covers entire turkey.
Pour brine over turkey to cover.
Turkey should remain in brine for 12-20 hours (keep refigerated).
In preparation for cooking, remove turkey from brine and rinse thoroughly to rem
ove surface saltiness.
Pat dry with paper towels then air dry for about 30 min to form shinny surface t
hat's dry to the touch.
Place on heavy duty aluminum foil or cooking pan suitable for outdoor grill.
Create loose tent of aluminum foil to cover.
Soak 4 cups (950 ml) wood chips (hickory, mesquite or fruit wood) in water.
Place about a cup of chips in small pan or on aluminum foil on top of charcoal o
r gas grill grate over low flame.
Cook for approximately 30 minutes per pound at 180 200 degrees (90 C.) F.
Use meat thermometer placed in thigh until 170 degrees (80 C.) F. is reached, te
st to ensure doneness.
Add additional wood chips as needed to smoke thoroughly.
Comments
I use my two burner gas grill to do this recipe. Usually one burner on low will
maintain temperature. Place chips over that burner. Charcoal grills can also be
used successfully. The aluminum foil tent helps retain mositure. It's a family t
radition to prepare Thanksgiving turkey with this technique and they've always b
een teriffic. I have begun using a meat thermometer to avoid undercooking. Enjoy
!
</td>
<td>Foul</td><td>Very Hot Chicken Wings</td><td>40 chick
en drummette or winglet pieces or 20 wings, tips cut off and cut into 2 pieces
1 cup (225 ml) hot sauce (tabasco, red hot)
1/4 cup (60 ml) red pepper jelly, melted
1 tbsp (15 ml) hot pepper flakes
garlic powder
pepper
Dry wings and arrange evenly on a broiler pan sprayed with cooking spray.
Line bottom of pan with foil.
Sprinkle wings generously with garlic powder and pepper.
Bake on middle rack for 1/2 hour, turning once and rearranging on pan twice to c
ook evenly.
Sprinkle with additional garlic powder and pepper once turning.
Remove from oven and place in a large bowl.
Combine sauce ingredients and pour over chicken, stirring to coat.
Return wings to oven.
1/2 Cook hour longer, turning once and pouring any remaining sauce carefully ove
r.
Serve on a lettuce-lined platter with slices of fresh tomato and cucumber around
edges.
Serve with bleu cheese dressing for dipping or ranch dressing with a clove of fr
esh garlic crushed into it that has been refrigerated for the cooking period.
Comments
This recipe was created in response to a plea from my husband, who could never f
ind take-out hot wings that were hot enough for him. (I have made far hotter, wh
ich he loves, but I can't eat!)
This recipe is for 4 appetizer servings, or one meal. (as in a wife and a verrry
hungry hubbie!)
</td>
<td>Foul</td><td>Boneless Buffalo Wings </td><td>1 cup a
ll-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
</td><td>1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in
a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the egg mixture, then in
to the breading blend; then repeat the process so that each piece of chicken is
double-coated.
5. When all chicken pieces have been breaded, arrange them on a plate and chill
for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry fo
r 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microw
ave sauce for 20-30 seconds or just until the margarine is melted, then stir to
combine. You can also use a small saucepan for this step. Just combine the hot s
auce and margarine in the saucepan over low heat and stir until margarine is mel
ted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate lined with a coup
le paper towels.
9. Place the chicken pieces into a covered container such as a large jar with a
lid. Pour the sauce over the chicken in the container, cover, and then shake gen
tly until each piece of chicken is coated with sauce. Pour the chicken onto a pl
ate and serve the dish with bleu cheese dressing and sliced celery on the side.
(http://www.topsecretrecipes.com)
Serves 2-4 as an appetizer.
</td>
<td>Foul</td><td>Extra Tasty Crispy Chicken </td><td>1 w
hole frying chicken, cut up
Marinade
4 cups water
1 tablespoon salt
1/2 teaspoon MSG (see Tidbits)
Coating
1 egg, beaten
1 cup milk
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
</td><td>1. Trim any excess skin and fat from the chicken pieces. Preheat the o
il in a deep-fryer to 350 degrees.
2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chi
cken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times
as it marinates.
3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, com
bine the remaining coating ingredients (flour, salt, pepper and MSG).
4. When the chicken has marinated, transfer each piece to paper towels so that e
xcess liquid can drain off. Working with one piece at a time, first coat the chi
cken with the dry flour mixture, then the egg and milk mixture, and then back in
to the flour. Be sure that each piece is coated very generously. Stack the chick
en on a plate or cookie sheet until each piece has been coated.
5. Drop the chicken, one piece at a time into the hot oil. Fry half of the chick
en at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You shou
ld be sure to stir the chicken around halfway through the cooking time so that e
ach piece cooks evenly.
6. Remove the chicken to a rack or towels to drain for about 5 minutes before ea
ting. (http://www.topsecretrecipes.com)
Serves 3-4 (8 pieces of chicken).
Tidbits
MSG is Monosodium Glutamate, the solid form of a natural amino acid found in man
y vegetables. It can be found in stores in the spice sections and as the brand n
ame Accent flavor enhancer. MSG is an important component of many KFC items.
</td>
<td>Foul</td><td>Honey BBQ Wings </td><td>Sauce
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon chili powder
20 chicken wing pieces
1 egg, beaten
1 cup milk
3/4 teaspoon pepper
3/4 teaspoon MSG
</td><td>1. Combine the sauce ingredients in a small saucepan over medium heat.
Stir until ingredients are well-combined and bring to a boil. Then reduce heat
and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350
degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper and MSG.
5. When oil is hot, dip each wing first in the flour mixture, then into the milk
and egg mixture, and back into the flour. Arrange wings on a plate until each o
ne is breaded.
6. Fry the wings in the oil for 9-12 minutes or until light, golden brown. If yo
u have a small fryer, you may wish to fry 10 of the wings at a time. Drain on pa
per towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with a light co
ating of sauce. Serve immediately. (http://www.topsecretrecipes.com)
Makes 2-4 servings (20 wings).
</td>
<td>Foul</td><td>Spicy Chicken Fillet Sandwich </td><td>
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices </td><td>1. Preheat 6-8 cups of oil in a deep fryer to 350 degre
es.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika
and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Tr
im each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredg
e it in the diluted pepper sauce. Coat the chicken once again in the flour mixtu
re and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and cr
ispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hambu
rger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonna
ise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top
of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot. (http
://www.topsecretrecipes.com)
Makes 4 sandwiches.
</td>
<td>Foul</td><td>Glazed Crockpot Chicken </td><td>6 oz (
168 grm). orange juice, frozen concentrate, thawed
6 skinned and boned chicken breast halves, split
1/2 tsp (2 ml) marjoram
1 dash ground nutmeg
1 dash garlic powder
2 tbsp (30 ml) cornstarch
</td><td>Combine thawed orange juice concentrate (not regular orange juice) in
bowl along with the marjoram, garlic powder and nutmeg.
Dip each piece of chicken into the orange juice to coat completely.
Place in crockpot.
Pour the remaining orange juice mixture over the chicken.
Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish.
Precise cooking time is not important in crockpot cooking. When chicken is done,
remove to serving platter. Pour the sauce that remains in crockpot into a sauce
pan. Mix the cornstarch and water and stir into the juice in pan. Cook over medi
um heat, stirring constantly, until thick and bubbly. Serve the sauce over the c
hicken.
Comments:
One serving: 156.1 calories, 0.3 gr. fiber, 1.5 gr. fat, 21.1 gr. protein, 13.3
Carbs
</td>
<td>Foul</td><td>Jerk Chicken </td><td>1 cup (225 ml) di
ced onion
3 scallions, green and white parts, chopped
2 tbsp (30 ml) fresh thyme leaves, or 2 tsp (10 ml). dried
1 tbsp (15 ml) coarsely chopped gingerroot
2 or more Scotch bonnet or haba ero chile peppers
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml). ground allspice
1/2 tsp (2 ml). freshly ground black pepper
1/2 tsp (2 ml). ground cinnamon
1/4 tsp (1 ml). freshly ground nutmeg
2 whole chicken breast, split and skinned
</td><td>In a food processor or blender, combine the onion, scallion, thyme, gi
nger, chiles, oil, allspice, pepper, cinnamon, nutmeg and salt.
Process to a pulpy paste--there will be about a cup.
Spread the paste liberally over the chicken breasts.
Arrange the chicken on a plate.
Cover with plastic wrap and marinate in the refrigerate 2-3 hours, up to overnig
ht.
Preheat the oven to 300 degrees (150 C.).
Place the chicken in a baking dish, cover and bake 30 minutes.
Meanwhile, light the grill, or if cooking indoors, heat a grill pan or ridged gr
iddle.
When the chicken comes out of the oven, grill it until it is cooked through, tur
ning the pieces once--this takes about 10 minutes, depending on the size of the
chicken breasts.
Comments
194 calories, 7 grams of fat per serving.
</td>
<td>Foul</td><td>Chicken Chili</td><td>1 lb (.5 kg). bon
eless skinless chicken thighs (breasts can be used, but not as flavorful)
1/2 tbsp (7 ml) canola or olive oil (vegetable oil is fine too)
1 large sweet onion, chopped
2 ribs celery, sliced in small pieces
1 clove garlic, minced, (use more to taste if you like)
1 14 oz (392 grm). can whole tomatoes
1 15 oz (420 grm). can red chili kidney beans, drained (I like to substitute Pin
to beans)
1 green pepper, diced
2 tsp (10 ml) chili powder (or to taste)
3/4 tsp (4 ml) ground cumin seed (or to taste, this is that rich savory flavorin
g in chili)
1/4 tsp (1 ml) salt or to taste
1/4 tsp (1 ml) black pepper or to taste
</td><td>Wash chicken and pat it dry.
Remove all visible fat and cut the chicken in 1/2 inch piecees.
In a large non-stick skillet over medium-high heat, cook chicken in hot oil unti
l the meat is lightly browned.
Add onion, celery, and garlic; cook over medium heat until vegetables are tender
.
Add tomatoes, stirring to break them up, or squish them in your hands when you a
dd them.
Add all the remaining ingredients.
Cover and allow to simmer for 10 minutes.
Remove the cover and let simmer for for 15-20 minutes, or until part of the liqu
id has evaporated and reduced and the chili starts to thicken.
Serve this over hot brown rice for a really nutritious meal for your family.. th
is is QUICK and EASY. The chili freezes well, so make a double or triple recipe
and freeze it in individual servings or enough for another full meal for your fa
mily</td>
<td>Foul</td><td>Anniversary Chicken</td><td>2 tbsp (30
ml) vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup (125 ml) teriyaki basting sauce
1/2 cup (125 ml) Ranch-style salad dressing
1 cup (225 ml) shredded Cheddar cheese
3 green onions, chopped
1/2 3 ounce can bacon bits
1 tbsp (15 ml) chopped fresh parsley, for garnish</td><td>Preheat oven to 350 de
grees (175 C.).
In a large skillet, heat oil over medium-high heat.
Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish.
Brush with teriyaki sauce, then spoon on salad dressing.
Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run cle
ar.
Garnish with parsley and serve.
</td>
<td>Chinese</td><td>Chinese Cookie</td><td>Test Cookie c
hinese
Very good</td><td>Chinese cookie test
Yummy
1 lb flour</td>
<td>Barbeque</td><td>Barbq 1</td><td>barb q sauce
1 kilo pork
2 lemon
</td><td>1. wash pork
2. Test
3. Eat pork</td>
<td>German</td><td>Zwiebelkuchen (Onion Pie)</td><td>
1 pk Yeast, Active Dry
1 t Sugar
1 1/2 t Salt
3 c Unbleached Flour
1 T Shortening
1 c Water, 120 to 130 Degrees F.
6 Bacon, Slices, Cut Up
2 Onions, Medium, Sliced
1/4 t Cumin
1/2 t Salt
Pepper, As Desired
1 Egg Yolk
1 c Sour Cream
</td><td>Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and
warm water. Beat for 2 minutes. Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes. Place dough in a
lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
greased baking sheet. Press up edges to make a slight rim. Fry bacon
until crisp. Remove from grease and drain on absorbent paper. Add onions
to bacon grease; cook slowly until tender but not brown. Sprinkle onion,
bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F.
for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake
for 10 to 15 minutes longer or until golden brown and sour cream is set.
Serve warm or at room temperature.
</td>
<td>German</td><td>Jager-eintopf (Hunter's Stew)</td><td
>1 1/2 c Onions, Minced
1/4 lb Mushrooms, Sliced
2 T Vegetable Oil
1 lb Ground Beef, Coarse Grind *
1 c Beef Broth
5/8 t Nutmeg
1/2 t Worcestershire Sauce
1 t Salt
1/2 t Pepper
3 Potatoes, Medium
3 T Butter
2 Eggs, Large
4 Apples, Tart
1/2 c Bread Crumbs, Fine, Dry
</td><td>* Ground beef should only be ground once and be the leanest you can ge
t.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a frypan saute onions and mushrooms in vegetable oil until soft. Add
ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
pepper. Peel the potatoes and boil them in salted water until tender,
about 30 minutes. Drain and put through a food mill or grinder. Beat in
2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat
in eggs and remaining nutmeg. Peel, core, and slice apples. Layer
mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on
bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples.
Continue with layers, ending with a layer of potatoes. Sprinkle the top
with bread crumbs, and dot with remaining butter. Bake at 375 degrees F.
for 45 minutes and then at 400 degrees F. for 10 minutes more.
</td>
<td>German</td><td>Sauerbraten</td><td>4 lb Beef Roast;
Boneless
1 c Water
1 c Wine Vinegar
2 Onions; Medium, Sliced
1 t Salt
6 Peppercorns
2 Bay Leaves
2 Cloves
2 T Vegetable Oil
1 Tomato; Medium *
2 T Unbleached Flour
2 t Sugar
1/4 c Water
</td><td>* Tomato should be peeled and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Place meat in a large container (NOT Metal). In a saucepan bring water,
vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade
over meat. Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a
Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently
1 to 2 hours, until meat is tender. Remove meat from juices. Also remove
peppercorns, cloves, and bay leaves. Mix flour and sugar with water until
lumps disappear. Add to pan juices and cook until thickened. Serve with
boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or it
could be cooked on low in a slow cooker for 3 to 4 hours.
</td>
<td>German</td><td>Schweinekoteletts (Baked Pork Chops)<
/td><td>6 Pork Chops
1 Garlic Clove, Minced
1 t Caraway Seeds, Crushed
2 t Hungarian Paprika, Mild *
1/2 t Salt
Pepper, As Desired
1 c White Wine, Dry
1 c Sour Cream (Optional)

* Use only Hungarian mild Paprika. It is available at most larger stores
and at specialty shops.
</td><td>Place the pork chops in an ovenproof casserole. Mix the remaining
ingredients, except sour cream, and pour over the chops. Marinate the
chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the
marinade in a preheated 325 degree F. oven for 1 hour or until tender.
Add more wine if necessary. Stir sour cream into pan juices and heat
through but DO NOT boil. Serve chops with sour-cream gravy and buttered
noodles or dumplings.

</td>
<td>German</td><td>Veal Steaks With Yogurt</td><td>1 lb
Veal, Sliced Thin
1/2 t Salt
1/4 t Pepper
3 T Vegetable Oil
4 Apples, Med. Peel And Slice
1/2 c Evaporated Milk
8 oz Yogurt, Small Container
</td><td>Rub veal steaks with salt and pepper. Heat oil and cook veal slices ab
out
2 minutes on each side. Place veal in an ovenproof casserole. Add cored,
sliced apples. Blend evaporated milk and yogurt together. Spread over
apples. Place in a preheated 325 degree F. oven; cook just until bubbly,
about 20 to 30 minutes.</td>
<td>German</td><td>Potato Salad/Beer Dressing</td><td>Se
rvings: 4

6 Potatoes, Medium
4 Bacon, Slices
1 T Onion, Chopped
1 Celery, Stalk, Chopped
1 t Salt
2 T Butter
2 T Unbleached Flour
1/2 t Mustard, Dry
1 T Sugar
1 c Beer, Any Brand
1/2 t Tabasco Sauce
2 T Parsley, Chopped Fresh
</td><td>Boil potatoes in medium-size saucepan until just tender. Peel and slic
e.
Fry bacon until crisp. Break into small pieces and mix with onion, celery
and salt; set aside. Stir melted butter and flour in a small saucepan
until blended. Add mustard and sugar. Slowly stir in beer and Tabasco
sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle
with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss
gently and serve.
</td>
<td>German</td><td>Spritzgeback (Spritz Cookies)</td><td
>Servings: 10

1 c Butter, (No Margarine)
2/3 c Confectioners' Sugar
1 Egg, Large
1 Egg Yolk, Large
1 t Almond Or Lemon Extract
2 1/4 c Flour, Unbleached, Unsifted
1/4 t Salt
1/2 t Baking Powder
</td><td>Beat butter and sugar until light. Beat in egg, egg yolk and extract.
Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep
remaining dough chilled. Shape cookies onto a greased baking sheet. Bake
in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire
racks and store in airtight tins.
Makes 4 to 6 dozen cookies.
</td>
<td>German</td><td>Apfelpfannkuchen (Apple Pancakes)</td
><td>Servings: 4

2/3 c Flour, Unbleached, Unsifted
2 t Sugar
1/4 t Salt
4 Eggs, Large, Beaten
1/2 c Milk
2 c Apple, Slices
3/4 c Butter Or Margarine
2 T Sugar
1/4 t Cinnamon
</td><td>Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk
together. Gradually add flour mixture; beat until smooth. Saute apples in
1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together;
toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan.
Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of
the apples on top; cover with more batter. Fry pancake until lightly
browned on both sides. Keep warm. Repeat the procedure 3 times, until
all batter and apples are used. Serve immediately.
</td>
<td>German</td><td>Black Forest Cherry Cake</td><td>----
---------------------------CAKE-----------------
6 Eggs, Large
1 c Sugar
1 t Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour, Sifted
-----------------------------SYRUP------------------
1/4 c Sugar
1/3 c Water
2 T Kirsch
--------------------------FILLING-------------------
1 1/2 c Confectioners' Sugar
1/3 c Butter, Unsalted
1 Egg Yolk, Large
2 T Kirsch Liqueur
------------------------TOPPING--------------------
2 c Sour Cherries, Canned, Drain
2 T Confectioners' Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.
</td><td>CAKE:
Beat eggs, sugar, and vanilla together until thick and fluffy, about 10
minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour. Pour the batter into 3 8-inch cake pans that have been
well greased and floured. Bake in a preheated 350 degree F. oven for 10
to 15 minutes or until a cake tester inserted in the center comes out
clean. Cool cakes in pans for 5 minutes; turn out on racks to cool
completely.
SYRUP:
Make syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch. Prick the cake layers and pour
syrup over all 3 layers.
FILLING:
To make the butter-cream filling, beat together sugar and butter until
well blended. Add egg yolk; beat until light and fluffy, about 3 to 5
minutes. Fold in Kirsch.
CAKE ASSEMBLY:
To assemble cake, place 1 layer on a cake plate. Spread with butter cream
filling. Using 3/4 cup of the cherries, which have been patted dry, drop
cherries evenly over cream. Place second layer on cake. Repeat. Place
third layer on top. Fold 2 T confectioners' sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of
cake and sprinkle a few on the top. Chill until serving time.
</td>
<td>German</td><td>Apple And Rum Custard Cake</td><td>--
----------------------------CRUST-------------
1 1/2 c Flour; Unbleached, Unsifted
5 T Sugar
1 T Lemon Rind, Grated
2/3 c Butter Or Margarine
1 Egg Yolk, Large
1 T Milk
---------------------------FILLING----------------------
1/2 c Soft Bread Crumbs
2 T Butter Or Margarine; Melted
4 c Apples, Tart, Sliced
1 T Lemon Juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 Eggs, Large, Beaten
1/3 c Sugar
1 3/4 c Milk

* Soak raisins in 1/4 cup rum for 1/2 hour before using.
</td><td>CRUST:
To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING:
Toss together bread crumbs and melted butter. Spread evenly over pastry
crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples
over crumbs. Drain raisins, reserving rum, and sprinkle raisins over
apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs
and sugar until thick and lemon-colored. Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
from springform pan until cool.

</td>
<td>Lamb</td><td>Lamb Curry</td><td>Serves/Makes:6 or mo
re
Ingredients
1 tbsp (15 ml) ghee or oil
2 pounds lamb, cubed
2 onions, chopped
2 green chiles, chopped (size and type according to how hot you want the curry t
o be)
1 tbsp (15 ml) grated fresh ginger
1-1/2 tsp (7 ml) turmeric
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ground coriander
1/2 tsp (2 ml) or more chili powder (to taste for heat)
1 tsp (5 ml) salt
1 can crushed tomatoes
1 cup (225 ml) coconut milk
</td><td>Heat the ghee or oil in a large pan and brown the meat in small batches
, remove from pan and set aside.
Add and cook the onion, stirring until just soft.
Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder.
Stir until just heated through.
Return the meat to the pan and stir until well coated with the spices.
Stir in the salt and tomatoes.
Simmer, covered, for 1 to 1 1/2 hours, or until meat is tender.
Stir in the coconut milk and simmer, uncovered, for another 5 minutes, or until
the sauce has thickened slightly.
Comments
Serve with steamed rice and a cool cucumber salad for a perfect meal!
Note: Use all your favorite condiments to top the curry, like chopped peanuts, s
hredded coconut, chopped green onions, raisins, or even plain yogurt!
(Curries can be very flavorful and mild or quite zippy and hot, hot, hot! Adjust
your heat with the use of chili powder and the type of chopped green chiles you
use).
</td>
<td>Mexican</td><td>BBQ Chicken Tacos</td><td>Ingredient
s
1 container (2 lb.) prepared shredded chicken in barbeque sauce*, warmed
1 pkg. (12) ORTEGA Taco Shells, warmed
1 cup (8 oz.) prepared coleslaw
Shredded Monterey Jack cheese (optional)
</td><td>Directions
FILL taco shells with chicken. Top with coleslaw and cheese.
* Note: Available fully cooked in your grocers refrigerated meat or deli case.
Tacos de Pollo con Barbacoa
This taco dish, inspired by southern barbecue, will be a huge hit with the littl
e ones in your family. Also, the use of already-prepared ingredients makes it an
ideal choice for a busy weeknight.</td>
<td>Mexican</td><td>BBQ Pork And Potato Tacos</td><td>In
gredients
1 container (2 lb.) prepared shredded pork in barbeque sauce*, warmed
1 pkg. (20 oz.) refrigerated sliced potatoes, prepared according to package dire
ctions
2 pkg. (12) ORTEGA Taco Shells, warmed
Toppings: shredded lettuce, chopped tomato, shredded cheddar cheese
</td><td>Yield: Makes 12 servings
Directions
COMBINE pork and potatoes in large bowl.
FILL taco shells with pork mixture. Top with toppings.
NOTE: Available fully-cooked in your grocers refrigerated meat case.
Tacos de Barbacoa y Papas
Are you looking for a hearty main course that wont take forever to prepare? These d
electable tacos will fit the bill. For added variety, offer additional toppings
such as cooked corn or cole slaw.
</td>
<td>Mexican</td><td>Black Bean and Jicama Salad with Cum
in Vinaigrette</td><td>Ingredients
CUMIN VINAIGRETTE
3 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon grated lemon peel
3 tablespoons olive oil
SALAD
1 can (15 oz.) black beans, rinsed and drained
1 cup peeled, chopped jicama
1/4 cup finely chopped red onion
1/2 cup chopped red bell pepper
1/2 cup whole-kernel corn
2 tablespoons finely chopped cilantro
2 tablespoons ORTEGA Diced Green Chiles
</td><td>Directions
FOR CUMIN VINAIGRETTE:
COMBINE vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bo
wl. Add olive oil; whisk to blend.
FOR SALAD:
COMBINE beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium b
owl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.
</td>
<td>Mexican</td><td>Cheesy Taco Casserole</td><td>Ingred
ients
1 tablespoon vegetable oil
1 cup (1 small) chopped onion
1 3/4 cups (16-ounce jar) ORTEGA Thick & Chunky Salsa
1 1/4 cups (10-ounce can) ORTEGA Enchilada Sauce
1 package (12) ORTEGA Taco Shells, broken into pieces
1 1/2 cups (6 ounces) SARGENTO ChefStyle Mild Cheddar or Taco Blend Shredded Che
ese, divided
Garnish suggestions: sour cream, ORTEGA Pickled Jalapeño Slices, chopped av
ocados
</td><td>Directions
PREHEAT oven to 350° F.
HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stir
ring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchila
da sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 3
to 4 minutes.
LAYER half of taco shell pieces in ungreased 13 x 9-inch baking dish. Top with h
alf of salsa mixture and half of cheese; repeat layers.
BAKE for 10 to 15 minutes or until cheese is melted. Garnish with sour cream, ja
lapeños and avocado.
</td>
<td>Mexican</td><td>Caesar Salad Tacos</td><td>Ingredien
ts
8 cups (10-ounce package) torn romaine lettuce
2 cups (8 ounces) SARGENTO ChefStyle Mild Cheddar Shredded Cheese, divided
1 ripe avocado, diced (optional)
1/2 cup (4-ounce can) ORTEGA Diced Green Chiles
1/2 cup canned black beans, drained and rinsed
1/4 cup frozen whole-kernel corn, thawed
1/3 cup Caesar salad dressing
1/4 cup ORTEGA Thick & Smooth Taco Sauce
1 package (12) ORTEGA Taco Shells, warmed
Diced tomatoes
</td><td>Directions
COMBINE lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl. Co
mbine dressing and taco sauce in small bowl; mix well. Pour over lettuce mixture
; toss well to coat.
FILL each taco shell with salad mixture; top with remaining cheese and tomatoes.
</td>
<td>Mexican</td><td>Easy Mexican Pizzas</td><td>Ingredie
nts
1 pkg. (8) 10-inch burrito-size flour tortillas, divided
2 cups (8 oz.) SARGENTO Mexican Blend Shredded Cheese, divided
1 pkg. (about 1 lb.) boneless, skinless chicken breasts, cut into small pieces
1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix, divided
1 can (16 oz.) ORTEGA Refried Beans
ORTEGA Thick & Smooth Taco Sauce
Toppings: chopped tomato, sliced green onions and ripe olives</td><td>Directions
PREHEAT oven to 375° F. Place 4 tortillas on greased baking sheets. Sprinkl
e each with 1/4 cup of cheese. Place remaining tortillas on top of cheese.
HEAT vegetable oil in large skillet over medium heat. Add chicken; cook for 4 to
5 minutes or until no longer pink. Add 2 tablespoons seasoning mix and 1 tables
poon water; mix well. Remove from heat.
COMBINE refried beans, remaining seasoning mix and 1 tablespoon of water in smal
l bowl.
SPREAD about 1/3 cup bean mixture on each tortilla. Layer with a drizzle of taco
sauce, chicken mixture, remaining cheese and toppings.
BAKE for 5 to 8 minutes or until cheese melted.
</td>
<td>Mexican</td><td>Fiesta Chicken Pizza</td><td>Ingredi
ents
1 prepared (12-inch) pizza crust
2 boneless, skinless chicken breast halves, cut into thin strips
1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix
1 tablespoon water
1 cup ORTEGA SALSA PRIMA - Thick & Chunky
1 1/2 cups (6 oz.) SARGENTO® 4 Cheese Mexican Blend or Nacho & Taco Ble
nd Shredded Cheese
Toppings: sliced black olives, green onions, green bell pepper, radishes, red on
ion
Sour cream (optional)
ORTEGA Thick & Smooth Taco Sauce (optional)</td><td>Directions
PREHEAT oven. (See pizza crust package directions.)
HEAT vegetable oil in large skillet over medium heat. Add chicken and cook for 4
to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
SPREAD salsa over crust. Top with chicken mixture, cheese and vegetable toppings
.
BAKE according to pizza crust package directions or until crust is crisp and che
ese is melted. Top with sour cream and a drizzle of taco sauce before serving.
</td>
<td>Mexican</td><td>Golden Pound Cake</td><td>Ingredient
s
3 cups cake flour
1/4 teaspoon salt
1/4 teaspoon mace or ground nutmeg
1 1/2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened (we recommend LAND O LAKES®
Butter)
1 teaspoon vanilla extract
3 large eggs
1/2 cup NESTLÉ CARNATION Evaporated Milk
3/4 cup chopped walnuts or pecans</td><td>Directions
PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.
COMBINE flour, baking powder, salt and mace in medium bowl. Beat sugar, butter a
nd vanilla extract in large mixer bowl until light and fluffy. Add eggs one at a
time, beating well after each addition. Beat in flour mixture alternately with
evaporated milk. Pour into prepared loaf pan; sprinkle with nuts.
BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clea
n. Cool in pan for 10 minutes; remove to wire rack to cool completely.
</td>
<td>Mexican</td><td>Hacienda Dip</td><td>Ingredients
1 pkg. (8 oz.) cream cheese, softened
1 3/4 cups (16-oz. jar) ORTEGA SALSA PRIMA - Thick & Chunky or ORTEGA SALSA
PRIMA - Garden Style
Tortilla chips</td><td>Directions
BEAT cream cheese in small mixer bowl until smooth. Gradually beat in salsa. Cov
er; refrigerate for at least 2 hours. Serve with tortilla chips.
</td>
<td>Mexican</td><td>Layered Monterey Pumpkin Dip</td><td
>Ingredients
1 can (15 oz.) LIBBYS 100% Pure Pumpkin
1 pkg. (8 oz.) reduced fat cream cheese, softened
3 tablespoons ORTEGA Sliced Jalapeños juice
1 cup (8-oz. container) light sour cream
1 can (4 oz.) ORTEGA Diced Green Chiles
2 tablespoons finely chopped ORTEGA Sliced Jalapeños
1/4 teaspoon garlic salt
1 can (2 1/4 oz.) sliced ripe olives
2 green onions, sliced
1/4 cup finely chopped red onion
Tortilla chips
</td><td>Directions
COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl. Spread int
o 8-inch-square baking dish.
COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl. Spread
over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cove
r; refrigerate for 2 hours. Serve with chips.
</td>
<td>Mexican</td><td>Meatloaf Mexicana</td><td>Ingredient
s
1 lb. ground pork
12 oz. ground beef
1 cup (4 oz.) shredded Monterey Jack cheese or queso fresco
1 cup plain dried bread crumbs
1 cup (8-oz. bottle) ORTEGA Thick & Smooth Taco Sauce, divided
2 large eggs, lightly beaten
1 tablespoon chopped fresh parsley
2 teaspoons ORTEGA Diced Jalapeños
1 teaspoon salt
</td><td>Directions
PREHEAT oven to 350º F. Lightly grease 9 x 5-inch loaf pan.
COMBINE pork, beef, cheese, bread crumbs, 1/2 cup taco sauce, eggs, parsley, jal
apeños and salt in large bowl. Gently pat meat mixture into prepared loaf p
an.
BAKE for 55 to 60 minutes or until no longer pink in center. Remove from oven; d
rain. Cool in pan on wire rack for 10 minutes; remove from pan. Top with remaini
ng taco sauce before serving.
</td>
<td>Mexican</td><td>Meatballs in Chile Sauce</td><td>Ing
redients
MEATBALLS
1 1/2 lbs. ground beef
1/4 cup seasoned bread crumbs
3 tablespoons chopped fresh parsley
1 tablespoon sauce from canned chipotle chiles in adobo sauce or ORTEGA SALSA PR
IMA - Thick & Chunky
1/2 teaspoon salt
SAUCE
2 1/2 cups (24-oz. jar) ORTEGA SALSA PRIMA - Thick & Chunky
1 cup water
2/3 cup (6-oz. can) tomato paste
2 clove garlic, finely chopped
1 to 2 canned chipotle chiles in adobo sauce, finely chopped (optional)
1 MAGGI Chicken Bouillon Cube
Cooked rice (optional)
</td><td>Directions
FOR MEATBALLS
COMBINE beef, onion, bread crumbs, eggs, parsley, chile sauce and salt in large
bowl; mix well. Form mixture into 18 meatballs.
FOR SAUCE
COMBINE salsa, water, tomato paste, garlic, chiles and bouillon in large saucepa
n. Bring to a boil. Reduce heat to medium-low. Place meatballs in sauce; cook, s
tirring occasionally, for 20 to 25 minutes or until meatballs are no longer pink
in center. Serve with rice.
</td>
<td>Mexican</td><td>Nutty Rice And Chile Salad</td><td>I
ngredients
1 cup (7-ounce can) ORTEGA Diced Green Chiles
1/4 cup white wine vinegar
1/3 cup vegetable oil
1 tablespoon Dijon mustard
3 cups cooked long-grain white or wild rice
1 cup (1 large) chopped red bell pepper
1/2 cup (about 3) chopped green onions
1/2 cup chopped pecans</td><td>Directions
COMBINE chiles, vinegar, vegetable oil and mustard in small bowl. Combine rice,
bell pepper, green onions and pecans in medium bowl. Add chile mixture; toss to
coat well. Cover; refrigerate for at least 1 hour.
</td>
<td>Mexican</td><td>Pineapple-Jalapeno Salsa</td><td>Ing
redients
2 cups diced fresh or canned pineapple, drained
1/2 cup CROSSE & BLACKWELL Shrimp Sauce
1/4 cup diced red bell pepper
3 tablespoons finely chopped fresh cilantro
2 tablespoons ORTEGA Diced Jalapeños
1 teaspoon fresh lime juice
1/4 teaspoon salt
</td><td>Directions
COMBINE pineapple, shrimp sauce, bell pepper, cilantro, jalapeños, lime jui
ce and salt in medium bowl. Cover; refrigerate for 1 hour. Serve over grilled fi
sh or with tortilla chips.
</td>
<td>Mexican</td><td>Refried Bean Tostadas</td><td>Ingred
ients
1 3/4 cups (1-pound can) ORTEGA® Refried Beans
1/4 cup chopped onion
1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix
1 package (10) ORTEGA® Tostada Shells, warmed
2 cups shredded lettuce
1/2 cup (2 ounces) SARGENTO® Fancy Shredded Mild Cheddar Cheese
1/3 cup sliced ripe olives
2 medium ripe avocados,, cut into 20 slices
3/4 cup ORTEGA® Thick & Smooth Taco Sauce
</td><td>Directions
COMBINE beans, onion and seasoning mix in medium saucepan. Cook, stirring freque
ntly, for 4 to 5 minutes or until heated through.
SPREAD 1/4 cup bean mixture over each shell. Top with lettuce, cheese, olives, a
vocado and taco sauce.
</td>
<td>Mexican</td><td>Roasted Red Pepper and White Bean Di
p</td><td>Ingredients
1 jar (12 oz.) roasted red bell peppers, drained, divided
1 can (15 oz.) white beans, drained
1 cup firm silken tofu
1/2 cup fresh parsley leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
3/4 teaspoon ground cumin
2 cloves garlic, peeled
1/2 teaspoon ORTEGA Diced Jalapeños
1/2 teaspoon salt
Pita wedges or tortilla chips
</td><td>Directions
COARSELY chop enough roasted bell peppers to equal 1/2 cup.
PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin
, garlic, jalapeños and salt in food processor; cover. Process until smooth
. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Ser
ve with pita wedges or tortilla chips.
</td>
<td>Mexican</td><td>Salsa Pork Chops and Potatoes Skille
t Dinner</td><td>Ingredients
4 (about 1 lb. total) 1/2-inch-thick pork chops
4 cups refrigerated diced potatoes
1 pkg.(1.25 oz.) ORTEGA Taco Seasoning Mix
2 tablespoons vegetable oil
1 jar (16 oz.) ORTEGA SALSA PRIMA - Homestyle Mild
</td><td>Directions
PLACE pork, potatoes and seasoning mix in large, heavy-duty plastic bag; shake t
o coat. Heat oil in large skillet over medium-high heat. Add pork; cook for 2 to
3 minutes on each side. Top with salsa and potatoes. Reduce heat to low; cover.
Cook for 12 to 15 minutes or until pork is no longer pink in center.
</td>
<td>Mexican</td><td>Tamale Pie</td><td>Ingredients
FILLING
1 1/2 lb. ground beef
2 cans (10-oz. each) ORTEGA Enchilada Sauce
1 cup whole kernel corn
1 can (2 1/4 oz.) sliced ripe olives, drained
1 teaspoon salt
CRUST
2 1/4 cups ALBERS Yellow or White Corn Meal
2 cups water
1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
1 teaspoon salt
1/2 cup (2 oz.) SARGENTO ChefStyle Shredded Mild Cheddar Cheese
ORTEGA Pickled Jalapeño Slices (optional)
</td><td>Directions
FOR FILLING
COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir
in enchilada sauce, corn, olives and salt.
FOR CRUST
PREHEAT oven to 425º F.
COMBINE cornmeal, water, evaporated milk and salt in medium saucepan. Cook over
medium-high heat, stirring frequently, for 5 to 7 minutes or until thick. Stir i
n chiles. Reserve 2 cups cornmeal mixture; cover with plastic wrap. Spread remai
ning cornmeal mixture on bottom and up sides of greased 12 x 8-inch baking dish.
Bake for 10 minutes. Cool on wire rack.
SPOON meat filling into cornmeal crust. Spread reserved cornmeal mixture over me
at filling. Bake for 15 to 20 minutes; sprinkle with cheese. Bake for additional
5 to 10 minutes or until cheese is melted. Garnish with jalapeños.
</td>
<td>Mexican</td><td>White Rice With Chiles And Tomatoes<
/td><td>Ingredients
1 cup long-grain white rice*
2 cups water*
1 teaspoon salt
</td><td>Directions
HEAT vegetable oil in medium saucepan over medium-high heat. Add rice and onion;
cook, stirring frequently, for 2 to 3 minutes or until onion is tender and rice
is slightly golden. Add water; cover. Bring to a boil. Reduce heat to low; cook
for 15 to 20 minutes or until most of liquid is absorbed.
STIR in tomato, chiles and salt; heat through.
NOTE: For quick-cook rice, use 2 cups instant rice instead of 1 cup long-grain w
hite rice. After mixture comes to a boil, cook for length of time recommended on
instant rice package.
</td>
<td>Mexican</td><td>Zucchini with Green Chiles</td><td>I
ngredients
3 cups (3 large) sliced green zucchini
2 cups (2 medium) sliced yellow crookneck squash or yellow zucchini
1 cup (1 small) sliced onion
1 cup (1 medium) chopped tomato
1 cup (7-ounce can) ORTEGA® Diced Green Chiles
1/2 teaspoon salt
</td><td>Directions
HEAT vegetable oil in large skillet over medium-high heat. Add zucchini, squash,
onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until vege
tables are tender. Add tomato, chiles and salt; cook for 1 minute or until heate
d through.
</td>
<td>Oriental Recipes</td><td>Almond Chicken</td><td>Ingr
edients:
1 lb skinned chicken breast.
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 Slivered almonds
Marinade:
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
Seasoning sauce
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
</td><td>Instructions:
Dice chicken into 1 inch cubes. Combine marinade ingrediants, add
chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken
and stir fry until browned. Remove chicken and drain well. Stir fry
ginger, onion, pepper and bamboo shoots for about 1 minute until
vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a
small bowl, mix well and add to wok. bring to boil. Add chicken to
boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix
well and serve hot.
Serves 4
Variation:
Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp
them up. drain well on paper towel. Let stand for 5 minutes before using.
</td>
<td>Oriental Recipes</td><td>Basic Stir Fry</td><td>Make
s 3 to 4 servings.
** Stir Fry Ingredients **
1/2 pound (250 g) lean beef, pork, chicken, or fish, with bones removed
4-6 cups of fresh vegetables, diced
3 tablespoons peanut oil
1-3 tablespoons of water
** Marinade Ingredients **
1 tablespoon soya sauce
1 tablespoon sherry or saki (rice wine)
1 teaspoon corn starch
1 teaspoon garlic powder
1/2 teaspoon ground fresh ginger (keeps well in the freezing compartment)
</td><td>** Procedure **
1) Mix the Marinade ingredients in a medium size bowl.
2) Cut the meat into thin strips, 1" long. Then soak the strips in the
marinade for at least 15 minutes.
3) Set the temperature of an electric non-stick wok to 360 F (185 C). Put
1 tablespoon of oil in the wok, and wait for the wok to heat up. When the
wok is hot, the red power indicator light will go off.
4) Put the marinated meat in the wok and stir constantly, for a few
minutes, with a couple of wooden spatulas or spoons. Remove the meat once
it is brown on the outside, but is still a little pink on the inside.
5) Wipe the wok clean with some paper towels. Be careful not to burn your
hands on the hot wok surface!
6) Add 2 tablespoons of oil, and wait for the wok to heat up again.
7) Add the vegetables and stir constantly until they are soft, about 5
minutes.
8) Add some water, amount depending on how much water has collected in the
wok from the vegetables. Then cover the wok and let the vegetables steam
for 3 minutes.
9) Add the browned meat and stir constantly until everything is hot, a
couple of minutes. Serve immediately with brown rice.
</td>
<td>Oriental Recipes</td><td>Beef and Peppers in Hoi-Sin
Sauce</td><td>Makes 3 to 4 servings.
** Ingredients **
1 tbsp sunflower or vegetable oil
175g (6oz) Minute steak cut into 1 inch strips
1 Red pepper, diced
1 Green pepper, diced
1 Onion, finely chopped
1 tsp Five spice seasoning
110g (4oz) Water chestnuts, halved
1/2 tsp garlic puree
2 tbsp Hoi-sin sauce
1 Beef stock cube (optional)
1) Heat the oil in a wok.
2) Add the meat to the wok and brown lightly.
3) Add peppers, onion, and stir fry for two minutes.
4) Add seasoning, water chestnuts, garlic puree, hoi-sin sauce, and stir
fry for 1 minute.
5) Optionally, crumble the beef stock cube into a little hot water, and
add to the wok to make a thick sauce.
Serving suggestion: serve with either long grain rice, or noodles.
</td>
<td>Oriental Recipes</td><td>Beef Chow Mein</td><td>Make
s 3 to 4 servings.
** Ingredients **
2 tbsp sunflower oil
225g (8oz) Minute steak cut into 1 inch strips
1 clove of garlic, finely chopped
2 Carrots, shredded
1 Onion, finely chopped
1 Packet of beansprouts
3 tbsp Light soy sauce
1 tbsp sugar
1/2 tsp salt
1 tsp Sharwood's Pure sesame Oil
250g Egg noodles, cooked and drained
1) Cook the noodles as per instructions on packet (different brands have
different cooking times.)
3) Add the beef and stir fry for 4 minutes, until almost cooked.
4) Add garlic, onion, carrot, and stir fry for 2-3 minutes.
5) Add the beansprouts, soy sauce, sugar, sesame oil, noodles, and mix
well.
6) Heat through and serve.
</td>
<td>Oriental Recipes</td><td>Beef in Teriyaki Sauce Reci
pe</td><td>Ingredients:
300 g beef, slice into strips
1 large red pepper (cut into strips)
or 1 medium sized onion (cut into strips)
2 tsp. chopped garlic
1/4 tsp. ground ginger or several strips of fresh ginger
2 tsp. cooking sherry or Chinese cooking wine
3-4 tbsp. your-favourite-brand teriyaki sauce
(EBARA brand tastes quite good)
1 tbsp. vegetable cooking oil
1 tsp. cornstarch in 3-4 tbsp. water
</td><td>Procedures:
Heat cooking oil over high heat.
Add garlic and ginger to cook for 1 min.
If using onion, add it together with the garlic and ginger.
Add beef, brown lightly and then add sherry.
Stir fry till beef is more or less done.
If using red peppers, add the red peppers now.
Lower heat to medium or medium high.
Add the teriyaki sauce.
Mix the sauce well with the beef and red peppers.
Stir fry for about 3-5 mins until the red pepper is cooked
but is still crispy.
Add the cornstarch mixture and cook until sauce thickens.
Serve with steamed white rice.
About 4 servings.
Note:
This dish is our own concoction. This dish can be cooked very
quickly and yet taste good.
</td>
<td>Oriental Recipes</td><td>Beef with Ginger and Onions
</td><td>450 grams beef (use a good cut like filet, which has no gristle or

fat)
1 tsp. salt
1/8 tsp. pepper (or to taste)
1 1/2 Tbsp. corn flour
1 egg white
2 large onions, sliced into thin rings
1 Tbsp. ginger, grated fine
---------------
1 Tbsp. sugar
3 Tbsp. water
2 Tbsp. soy sauce
---------------
2 tsp. corn flour
2 Tbsp. water
2 Tbsp. sherry, medium dry
---------------
1/4 cup sesame oil
2 Tbsp. vegetable shortening
</td><td>1) Cut the beef into thin strips (approx. 1 1/2 to 2 inches x 3/16-inc
h).
I find it easiest to first slice the beef into 3/16-inch layers, and then
slice the layers into 3/16-inch wides strips, and then if the strips are
too long, slice the strips in half (or thirds). Put the beef strips into
a bowl.
2) Mix the salt and pepper together in a small bowl and then sprinkle
this over the beef strips and mix well. Add the first amount of corn
flour (1 1/2 Tbsp.) and mix well. Add the egg white and mix well. Set
the bowl by your stove in position 1.
3) Put the sliced onions and grated ginger in a bowl together in position
2 by your stove.
4) Mix the sugar, soy sauce and 3 Tbsp. of water together in a small bowl
or cup and place in position 3 by your stove.
5) Mix the 2 tsp. corn flour, the sherry and 2 Tbsp. of water in a small
bowl or cup and place in position 4 by your stove.
6) Heat the sesame oil in a large frying pan or wok over high heat. When
hot, stir-fry the beef for 1 1/2 minutes. Take the pan from the heat
while you remove the beef from the pan into a clean bowl. Put this bowl
between the soy sauce bowl and the sherry bowl.
7) Return your pan to the heat and add the vegetable shortening. When
melted, stir fry the onions and ginger until the onions are tender. (This
is a tricky part, because you don't want to overcook the onions and yet
you don't want to undercook them either. I would say 5 minutes is about
the maximum time, but be careful. They should lose their hard round
shape. Taste them if you're not sure. Cook them until they are no longer
sharp.).
8) Add the soy sauce mixture and mix well.
9) Return the beef to the pan and mix well.
10) Add the sherry mixture to the pan and mix well for about 1/2 a
minute.
Serve with white rice.
This recipe is really easy to make and my kids (1 1/2 years and 3 1/2
years old) really love it, especially the onions! It is adapted from a
recipe in Kenneth Lo's "New Chinese Cookery Course", a book I highly
recommend.
</td>
<td>Oriental Recipes</td><td>Braised Chicken and Sweetco
rn with Peppers</td><td>Makes 4 to 6 servings.
** Ingredients **
3 Spring onions, chopped
2 Pieces of root ginger (about 1 inch cubed), shredded
500g (1lb) Boned Chicken Breast, cut into strips
2 tbsp Light soy sauce
2 tbsp Dry sherry
2 Green Peppers, cut into strips
425g (15oz) Tin of sweetcorn, drained
2) Stir fry the spring onions and ginger for 1 minute.
3) Add the chicken and brown lightly.
4) Add the peppers and sweetcorn and stir fry for 2 minutes.
4) Pour in soy sauce and sherry, and stir fry for 2 minutes.
5) Pile onto a warmed serving dish and serve immediately.
Serving suggestion: serve with either long grain rice, or noodles.
</td>
<td>Oriental Recipes</td><td>Chicken Cashew Stir Fry</td
><td>Ingredients:
1 whole chicken breast skinned & deboned cut into 1/2 inch cubes
2 chicken thigh?s skinned & deboned cut into 1/2 inch cubes
6 oz. cashew?s
1/4 pound broccoli
1/4 pound snow pea pod?s
1/4 pound mushroom?s cut into small piece?s
1 green bell pepper cut into thin strip?s

1 red bell pepper cut into thin strip?s
1 small onion cut into small piece?s
1 clove garlic crushed
3 Tbs. hoisin sauce
2 Tbs. corn starch to be mixed with 3 Tbs. water
3 Tbs. peanut oil to cook cashew?s & chicken
1 Tbs. peanut oil to cook vegie?s in.To add to oil after cooking chicken
</td><td>Cooking method
Heat wok med. high heat. Pour oil around side?s. Drop nut?s into wok stir
fry tell
golden brown.
Then remove and place on plate.
Salt & pepper chicken to taste.
Set heat on high.
Put garlic into wok stir fry 5 sec. Then place chicken into wok.
Stir fry tell chicken is done about 6 min?s. Then remove. Place on plate w
ith nut?s.
. Set aside.
Add remaining oil to wok.
Add veggie?s. Stir fry tell crisp & tender.
Add hoisin sauce.
Put chicken and nut?s back iin.
Add corn starch and water mixture. Stir till thick
Serve over rice.
You may want to tweak some of the ingredient's to suit your taste.

ENJOY.
</td>
<td>Oriental Recipes</td><td>Chinese Fried Rice</td><td>
Makes 3 to 4 servings.
** Stir Fry Ingredients **
2 tbsp sunflower or vegetable oil
225g (8oz) Cooked long grain rice
75g (3oz) Smoked lean bacon, finely diced
75g (3oz) Peeled prawns
2 size 3 eggs, beaten
100g (4oz) Fresh or frozen peas, blanched
6 Spring Onions
Salt and freshly ground black pepper
** To garnish **
Spring onion tassels
1) Heat the oil in a large frying pan or wok, until just smoking.
Stir in the rice and stir fry for 1 minute, then add the bacon and prawns.
Continue to cook for a further 5 minutes over a high heat.
2) Stir in the beaten eggs, peas and spring onions, and cook for a further
two minutes. Season to taste.
3) Serve piping hot, garnished with spring onion tassels.
Note: For best results, slightly undercook the rice.
This will stop the whole thing from becoming a slodgy mess.
</td>
<td>Oriental Recipes</td><td>Chicken Foo Yung</td><td>**
Ingredients **
200g (7oz) Fresh or frozen peas
1 Medium sliced onion, cut into 1 inch square slices
220g (8oz) Boned Chicken Breast, cut into strips
2 tsp salt
220g (8oz) Beansprouts
5 Eggs, beaten
optionally add a couple of Chinese mushrooms, or mange tout
2) Stir fry the chicken; brown lightly on moderate to high heat.
3) Add half the salt, the onions, the peas, and stir fry for 2 minutes.
4) Add the beansprouts and stir fry for 1 minute.
5) Add the eggs to the ingredients in the wok and reduce the heat to a
low setting.
6) Stir occasionally while the mixture sets so that the mixture does not
burn on the bottom of the wok.
7) When the mixture has set and is brown in places, the dish is ready
Serving suggestion: serve immediately on a bed of long grain rice.
</td>
<td>Oriental Recipes</td><td>Dragon Breath Chicken Wings
</td><td>12-16 chicken wings (who counts them?)
Marinade:
1/4 cup soy sauce
1 clove garlic, crushed/minced
1 tsp Five Spice powder
1/4 cup dry sherry
1 Tbsp. sesame oil
1/2 tsp. Tabasco or other hot sauce, or to taste
</td><td>Marinate wings in a large ziploc bag for 24-48 hrs., turning every
8 hrs. or so.
Grill for 12 to 15 minutes per side until well browned. Accompany with
fried rice,egg rolls, and/or stir-fried vegetables.
</td>
<td>Oriental Recipes</td><td>Egg Rolls</td><td>1 lb. chi
nese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil</td><td>PREPARATION:
Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.

The two-stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.

This recipe came from The Easy Way To Chinese Cooking by Beverly Lee. We
have used it many times and have had a lot of success and our friends like
it too.
</td>
<td>Oriental Recipes</td><td>Foil Wrapped Chicken (appet
izer)</td><td>2 scallions 1 o
z. fresh ginger 2 Tablespoons soy sauce
1 Tablespoon sherry
pinch of brown sugar
pinch of salt
pinch of black pepper
1 lb. chicken meat
deep fat for frying
</td><td>Chop the scallions very finely; chop the ginger finely and mix with the

scallions soy sauce,sherry, sugar, salt and pepper. Cut the chicken into
bite size pieces and toss into the soy sauce mixture. leave covered for
at least 30 minutes.
Cut out squares of aluminum foil. Wrap each piece of chicken into a
piece of foil dropping in a litte extra sauce mixture in with the
chicken pieces Make sure chicken is securly wrapped with no leaks. Drop
the foil parcels in hot fat and fry for about 2 minutes turning once if
possible but not that important. Drain. The correct way to serve the
chicken is in its wrapper, since the wrapping holds in the flavour and
juices.
</td>
<td>Oriental Recipes</td><td>Fried Garlic Chicken Receip
e</td><td>Ingredients:
2 Lbs. of Chicken (preferably Chicken wing pieces)
1 egg
1/4 cup of beer
2 Tbsp. soy sauce
3 Tbsp garlic salt
1/4 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
dash white pepper
</td><td>Par boil chicken until well cooked ( This reduces the
amount of fat absourbed during frying). Mix remaining
ingrediants to make batter. Add chicken and toss to coat.
Cover and chill 1/2 hour.
Deep fry chicken in vegtable oil at 425F until golden brown.
Serves 4 to 6
</td>
<td>Oriental Recipes</td><td>Hot and Sour Soup</td><td>I
ngredients:
1/4 cup pork shredded pork
3 T corn starch
1 t sherry
2 large dried black mushrooms
1/4 cup dried wood ears
1/4 cup dried tiger lily stems
1/2 cup cold water
1/2 cup bamboo shoots, shredded
1-2 T oil
1 T soy sauce
6 cups Chicken Broth
2 T cider vinegar
2 T dark soy sauce
1/2 cup bean curd, 1 inch cubes
1 egg, lightly beaten
8 drops Tabasco sauce (or as much as you wish for spicy soup to balance
flavors
1 T sesame oil
2 t chopped scallions</td><td>Directions:
1. Mix the pork with sherry and 1 tsp corn starch(of the 3 TBS).
2. Soak wood ears, mushrooms, tiger lillies with boiling water. Cover and
soak for 15 minutes. Cut any of these up in a way that is desirable to you.
The mushrooms are the only vegetable that require cutting up.
3. Mix the remaining cornstarch with 1/2 cup of cold water and set aside.
4. Use a large pot which will eventually cook the soup and add oil. Heat
oil and add pork. Cook several minutes until pink is gone. Add the
mushrooms, wood ears, tiger lillies, bamboo shoots, light soy sauce and cook
for about 1 minute. Add the chicken broth and dark soy sauce. Cook until
soup becomes well heated. Add cider vinegar. Add bean curd
5. As soon as the soup begins to boil stir in the well-stirred cornstarch
mixture until the soup thickens. Add the Tabasco sauce. Add Tofu.
6. Mix in the beaten egg, stirring constantly
7. Taste the soup and adjust the vinegar, tabasco, soy sauce combination to
your desire.
8. Add the sesame oil and scallions.
NOTE: THE KEY TO A GOOD TASTE IS THE BALANCE BETWEEN THE HOT(TABASCO), THE
SOUR(VINEGAR), AND THE SOY SAUCE. YOU MAY NEED TO EXPERIMENT TO FIT YOUR OWN
TASTE. I usually double or triple this recipe. You can also use pepper
instead of tabasco.
# Servings: 4
</td>
<td>Oriental Recipes</td><td>Seafood Dumplings</td><td>1
/4 lb. scallops or firm white fish
1 tablespoon fresh ginger
1 tablespoon rice vinegar
12 or so wonton wrappers
</td><td>Put all ingredients except wrappers in food processor or blender and
process until just blended. Put about a teaspoon filling inside each
wonton. Wet hands and seal each wonton. Place in a oiled steamer
basket (to prevent sticking) and steam about 3 minutes or until heated.
</td>
<td>Oriental Recipes</td><td>Spicy Pepper Beef</td><td>M
ARINADE:
1/3 cup soy sauce
1/4 tsp. black pepper
**********
1/2 lb. beef cut into stir fry size pieces
3 tbls. vegetable oil
1/2 tsp. minced frest ginger
1/2 small green bell pepper, seeded and cut into matchstick pieces
1/2 small red bell pepper, seeded and cut into matchstick pieces
1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. ground toasted Sichuan peppercorns (optional)
1 tsp. sesame oil
Hot cooked rice</td><td>PREPARATION:

Combine marinade ingredients in a medium bowl. Add beef and stir to coat.
Set aside for about 30 minutes.

COOKING:

Place a wok or wide frying pan over high heat until hot. Add 2 tbls. of
the vegetable oil, swirling to coat the sides. Add ginger and cook,
stirring, until fragrant, about 5 seconds. Add beef and stir-fry for 2
minutes or until barely pink. Remove beef and set aside. Add the
remaining 1 tsp. vegatable oil to wok. Add green and red bell peppers and
stir-fry for 1 minute or until crisp-tender. Return beef to wok. Stir in
sugar, salt, pepper peppercorns, and sesame oil. Serve over rice.`

To be fair, I found this in A Wok for All Seasons by Martin Yan.
This serves about 3 to 4.
</td>
<td>Oriental Recipes</td><td>Won Ton</td><td>ingredients
:
1 pkg. won ton wrappers [found in the produce department]
1 pkg. pork sausage
4 scallions [diced]
1 can water chesnuts [diced]
dash of salt, pepper, and garlic salt
</td><td>Mix all ingredients
Lay won ton wrappers flat on counter top. Place 1 tsp. of mixture in the
center of each skin. Dip your fingers into a cup of warm water and
moisten two edges of the wrapper then fold it in half into a triangle
shape. Moisten the two outer points of the triangle then bring them
together. Fry in oil at 350 degrees for about 3 minutes. Turn over once
during cooking.
</td>
<td>Oriental Recipes</td><td>Tenderloin Chinese Style</t
d><td>1 lb. beef tenderloin
3 T dry sherry
1½ T soy sauce
2 t oyster sauce
1 t sugar
1 t cornstarch
½ t baking soda
¼ t salt
1 clove garlic, crushed
1½ T vegetable oil
2 medium yellow onions, thinly sliced
</td><td>Remove and discard fat from meat. Cut meat across the grain into thin s
lices.
Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt an
d garlic in a medium glass bowl. Mix in meat. Cover and refrigerate at least 3 h
ours.
Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5
minutes. Transfer onions to a serving plate. Keep warm.
Add about 1/3 of the meat to wok, spreading out slices so they do not overlap. C
ook slices on each side just until lightly browned, 2 to 3 minutes. Remove meat
from pan and arrange over onion slices. Repeat twice to cook remaining meat.
Makes 4 servings
</td>
<td>Oriental Recipes</td><td>Sweet & Sour Sauce</td>
<td>3/4 cup water
3/4 cup brown sugar
1/2 cup cider vinegar
3 Tbs. cornstarch
2 Tbs. soy sause
1/4 cup water...........</td><td>Directions,
Bring 3/4 cup water to boil. add sugar, stirring, and cook another min.
to dissolve.
Add vinegar,cook one more min.
Meanwhile blend cornstarch, soy sause, and remaining cold water to form
a paste.
Than stir in to thicken.
Note .Because of the vinegar. the sause is best prepared in enamel pans.

One variation is to add 2 Heaping teaspoons ketchup.
Some sliverd water chestnuts
1/2 green pepper cut into thin strips.</td>
<td>Oriental Recipes</td><td>Oriental Chicken Salad</td>
<td>Yield: 8 servings

1 (4 1/2 Lb. ) Fryer
1 c Sliced Gingerroot
3 Stalks Celery, Diagonally
Sliced
4 oz Uncooked Rice Noodles
2 tb Vegetable Oil
1 1/2 tb Low Sodium Soy Sauce
1 tb Lime Juice
1 cl Garlic Minced
6 Green Onions Sliced
1/2 c Sliced Radishes
3 Carrots Diagonally Sliced
</td><td>Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make S
everal Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicke
n in A Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Sim
mer 50 Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving Bro
th; Let Chicken Cool. Discard Gingerroot Slices. Skin & Bone Chicken & C
ut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A Boil; Add
Celery & Carrots & Cook Over High Heat 45 Seconds. Drain Vegetables Well
& Rinse Immediately Under Cold Water. Drain Well Again. Cook Rice Noodles A
ccording To Package Directions. Drain Well.

Combine Oil, Soysauce, Lime Juice,& Garlic. Add To Reserved Chicken, Celery,
Carrots, Green Onions & Radishes, Tossing Gently. Spoon Rice Noodles Onto A
Serving Platter. Arrange Chicken Mixture in Center. Chill Until Ready To Serve.
About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9. Ch
ol. 57.)
</td>
<td>Pancakes</td><td>Potato Pancakes</td><td>Serves/Make
s:4 entree-2x as many appetizers
4or more potatoes (2 cups (475 ml) grated)
1/2 onion, grated
2 eggs
1 tsp (5 ml) salt
2 tbsp (30 ml) parsley (optional)
1/4 tsp (1 ml) nutmeg (optional)
</td><td>Mix all ingredients.
Heat frying pan (I use my iron one for this) with shortening.
It is nice to add a little bacon grease for flavor.
Drop large spoonfuls of potato mixture into the pan and brown the pancakes over
medium heat.
Turn to brown on the other side.
Drain well on paper towels.
TO MAKE AHEAD:
Reheat the pancakes on a large cookie sheet at 375 degrees (200 C.) until very h
ot.
TO FREEZE:
Freeze in container (foil pie pans are ideal) between layers of saran.
Defrost then reheat as above.
Comments
Directly copied from Pete Rozelle, NFL Commissioner, Page 116 "Souper Bowl
of Recipes, Favorite Recipes of Famous NFL Personalities" by: Nan Perry, Be
tty Arnsparger, Nancy Siebert, and Dorothy Shula Copyright 1980 ISBN: 0-89002-18
9-9 Library of Congress Catalog Number 80-82260
I make these often times for appetizers and top them with sausages and kraut or
sour cream and crumbled bacon.
</td>
<td>Pancakes</td><td>Waffle House Waffles </td><td>1 1/2
cups all-purpose flour
1 teaspoon salt
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
</td><td>1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
1/2 cup plus 1 tablespoon granulated sugar
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
</td>
<td>Pies</td><td>Coconut Pie</td><td>Serves/Makes:1 9&qu
ot; Pie
Ingredients
1 baked 9" pie shell
3 eggs, separated
2/3 to 3/4 cup (175 ml) sugar
heaping 3 tbsp (45 ml) all purpose flour
dash of salt
1/2 stick real butter
hand full of coconut
Meringue:
3 egg whites
level 6 tbsp (90 ml) sugar
1/4 to 1/2 tsp (2 ml). cream of tartar
1/2 tsp (2 ml). vanilla flavoring</td><td>Preparation
Put milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat
.
Mix together the flour, sugar and salt.
After milk is warm, add the flour mixture to it.
Cook until it is almost thick.
Slightly beat eggs yolks, and add to the egg yolks approximately 1/2 to 1 cup (2
25 ml) of the hot milk mixture
Mix it up then add this back to the the sauce pan with the remaining hot milk mi
xture, and continue to cook until thick, take off the stove and add the butter a
nd coconut, and stir together until butter melts.
Let cool a little, then pour into the baked pie shell.
Put Meringue on top, making sure that the meringue touches the sides of the pie
shell so it will not shrink away
Sprinkle some coconut on top of the meringue
Bake in a 350 degree (175 C.) oven until the meringue is as brown as you want it
.
Preparation of the Meringue:
Beat the egg whites until frothy and start adding the sugar, one tbsp at a time.
Add the cream of tartar, and beat until stiff peaks form.
Add the Vanilla Flavoring.
</td>
<td>Pies</td><td>Caramel-Pecan Pie</td><td>1 9-inch unba
ked pie shell
2/3 cups sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar (12 ounces) Smucker's Caramel Topping
1-1/2 cups pecan halves
</td><td>In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until
dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour fil
ling into pie shell. Bake at 350° F for 45 minutes or until knife inserted
off-center comes out clean.
Cool thoroughly on rack before serving. Cover; chill to store.
</td>
<td>Pies</td><td>Microwave Pecan Pie</td><td>3 Tablespoo
ns butter
3 eggs slightly beaten
1 cup dark corn syrup
1/4 cup brown sugar, packed
1-1/2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1-1/4 cup pecans, halved
1 (9 inch) pie shell, baked</td><td>Place butter in glass mixing bowl and microw
ave at 70% power for 1 minute. Stir in remaining ingredients and mix well. Pour
mixture into baked pastry pie shell. Microwave for 20 minutes on 50% power, or u
ntil pie is almost set in center.
</td>
<td>Pies</td><td>Grape Pie with Crumb Topping</td><td>Se
rves/Makes:Makes 6 to 8 servings.
Ingredients
2 lbs (.9 kg). Concord grapes (about 4 1/2 cups)
2 tsp (10 ml) lemon juice
1/8 tsp (1 ml) salt
unbaked 9 inch pie shell
Oat Streusel:
1/2 cup (125 ml) quick-cooking oats
1/2 cup (125 ml) brown sugar (packed)
1/4 cup (60 ml) butter or regular margarine
</td><td>Wash and pick over grapes.
Slip skins from grapes by pinching end opposite stem end.
Reserve skins.
Place pulp in two-quart saucepan.
Cook over high heat until it comes to a boil.
Reduce heat to low and simmer five minutes, or until pulp is soft.
Put hot pulp through strainer or food mill to remove seeds.
Combine strained pulp, reserved skins, sugar, flour, lemon juice and salt in bow
l.
Mix well.
Pour grape mixture into unbaked pie shell.
Prepare oat streusel and sprinkle over grape mixture.
Oat Streusel: Combine oats, brown sugar and flour in bowl.
Cut in butter or regular margarine until crumbly, using a pastry blender.
Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly.

Cover loosely with foil after twenty minutes if top becomes too brown. Cool on r
ack.
</td>
<td>Pies</td><td>Margaritta Pie</td><td>1/2 cup margarin
e
1 1/4 cups finely crushed pretzels
1/4 cup sugar
14 oz. Eagle brand sweetened condensed milk
1/3 cup lime juice
2-4 Tbls. tequilla
2 Tbls. Triple Sec
1 cup whipped cream
</td><td>Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. M
ix well.
Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill.
In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold
in whipped cream. Pour into prepared crust.
Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refriger
ate or freeze leftovers( if there are any)!
</td>
<td>Pies</td><td>Millionaire Pie</td><td>1 baked, 9 inch
pie crust
20 oz (560 grm). can pineapple, drained
16 oz (448 grm). pkg frozen whipped topping, thawed
1/2 cup (125 ml) chopped Maraschino cherries, drained
14 oz (392 grm). can sweetened condensed milk
1 cup (225 ml) chopped nuts (walnuts or pecans)
Preparation
</td><td>Combine all ingredients, mix well.
Pour into baked pie shell.
Refrigerate for at least 60 minutes.
</td>
<td>Pies</td><td>Coconut Pie</td><td>2 Cups (475 ml) Spr
ite or 7-Up
1/3 cup (80 ml) powdered milk
1-1/2 tsp (7 ml) vanilla
1/2 cup (125 ml) Bisquick
1/2 stick of butter
1 cup (225 ml) flaked coconut
4 eggs, (we use Jumbo ones)
</td><td>Place all the ingredients in the blender and blend for 3 minutes.
Pour into a buttered pie pan and let it set for 5 minutes.
Comments
This is a fun custardy coconut pie and makes it own crust. A SUPER DUPER recipe
for kids in the kitchen!
</td>
<td>Pies</td><td>Diabetic Pumpkin-Maple Pie</td><td>Serv
es/Makes:8
1 recipe Lower-Fat Oil Pastry (Below)
Filling:
1 15-ounce can pumpkin
1/3 cup (80 ml) maple-flavored syrup
2 packets heat-stable sugar substitute
1-1/2 tsp (7 ml). pumpkin pie spice
3/4 cup (175 ml) refrigerated or frozen egg product, thawed
1 cup (225 ml) evaporated fat-free milk
1-1/2 tsp (7 ml). vanilla
frozen light whipped dessert topping, thawed (optional)
Lower-Fat Oil Pastry:
1/4 tsp (1 ml) salt
1/4 cup (60 ml) fat-free milk
3 tbsp (45 ml) cooking oil
1 tsp (5 ml) or more additional milk (as needed)
</td><td>Pastry:
In a medium bowl stir together flour and salt.
Combine milk and cooking oil; add all at once to flour mixture.
Stir with a fork until dough forms.
If necessary, add 1 to 2 tsp (10 ml) additional milk.
Shape the dough into a ball.
On a lightly floured surface, flatten pastry.
Roll into a 12-inch circle.
Wrap pastry circle around the rolling pin; unroll into a 9 inch pie plate.
Ease pastry into pan, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate.
Fold under extra pastry.
Crimp the edge as desired.
Do not prick pastry.
Filling:
In a medium bowl combine pumpkin, syrup, flour, sugar substitute, and pumpkin pi
e spice; add egg product.
Beat lightly with a rotary beater or fork until just combined.
Gradually stir in evaporated milk and vanilla; mix well.
Place pastry-lined pie plate on oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in a 375 degree (200 C.) oven for 25 minutes.
Remove the foil.
Bake 20-25 minutes more or until a knife inserted near the center comes out clea
n.
Cool on a wire rack.
Cover and refrigerate within 2 hours.
If desired, serve with dessert topping.
Comments
Nutrition facts per serving: 216 calories, 6 g total fat (1 g saturated fat), 1
mg cholesterol, 153 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Daily
values: 126% vit. A, 4% vit. C, 11% calcium, 15% iron
</td>
<td>Pies</td><td>Fresh Blueberry Pie</td><td>Serves/Make
s:Serves 6-8
Filling:
3 pints fresh blueberries
2 tbsp (30 ml) cornstarch
zest of one lemon, grated
Crust:
1 tsp (5 ml) vinegar
1/2 cup (125 ml) vegetable shortening
2 cups (475 ml) unbleached flour, plus extra flour for dusting and rolling
</td><td>Place the blueberries in a large bowl.
Add the sugar and cornstarch and toss to coat evenly.
Add 4 tbsp (60 ml) water and the lemon zest and toss again.
Set aside.
Crust:
Preheat the oven to 425 degrees (225 C.).
In a small bowl, combine the milk and vinegar, set aside.
In another bowl, cream together the shortening and butter.
Place the flour in a large bowl.
With dough blender or 2 knives, cut in the shortening mixture.
Add the milk and mix thoroughly with wooden spoon--the dough will be very sticky
.
Liberally dusting your hands and the dough with flour, work the dough until you
can form a ball.
Divide the ball into 2 equal parts.
On a well-floured surface, roll out part in a circle for the bottom crust.
When the circle is about 1/8" thick, press into a pie pan and trim, leaving
an edge sufficient for attaching the upper crust.
Fill the bottom crust with the blueberry mixture.
Roll out the top crust and place over the pie.
Trim the edge.
Trim with a fork and then join the crusts around the edge, pressing firmly.
Prick the top crust several times with the fork to allow steam to escape during
baking.
Sprinkle the pie with the sugar and bake in the middle of the oven about 10 minu
tes.
Reduce heat to 350 degrees (175 C.) and bake until golden brown, about 20 minute
s.
Cool in the pan on a wire rack.
Serve Nellie's Normal Blueberry Pie warm, topped with vanilla ice cream.
</td>
<td>Pies</td><td>Chocolate Boston Cream Pie </td><td>1 c
up all-purpose flour
1 cup white sugar
1/3 cup HERSHEY'S ® Cocoa Powder
1 cup milk
1 egg

1 1/2 cups light cream
1/2 cup white sugar
1/4 cup HERSHEY'S ® Cocoa Powder
2 tablespoons cornstarch
1 tablespoon butter

2 tablespoons water
1 tablespoon butter
1 tablespoon corn syrup
2 tablespoons HERSHEY'S ® Cocoa Powder
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
</td><td>1 Heat oven to 350°F. Grease and flour one 9-inch round baking pa
n.
2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, m
ilk, egg and vanilla. Beat on low speed of mixer until all ingredients are moist
ened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocola
te Filling. Cut cake into two thin layers. Place one layer on serving plate; spr
ead filling over layer. Top with remaining layer.
4 Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzl
e down sides. Refrigerate until serving time. Cover; refrigerate leftover cake.
8 servings.
5 Chocolate Filling:Stir together sugar, cocoa and cornstarch in medium bowl; gr
adually stir in light cream. Cook over medium heat, stirring constantly, until m
ixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove f
rom heat. Stir in butter and vanilla. Press plastic wrap directly onto surface.
Cool completely.
6 Satiny Chocolate Glaze:Heat water, butter and corn syrup in small saucepan to
boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat
in powdered sugar and vanilla until smooth; cool slightly.
</td>
<td>Pies</td><td>Lemon Orange Creamy Pie </td><td>Makes
1 - 9 inch pie
1 1/2 cups white sugar
2 cups water
3 egg yolks
1/2 teaspoon salt
1/4 cup orange juice
1 teaspoon lemonade-flavored drink mix powder
3 egg whites
1/4 cup white sugar
</td><td>1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and sa
lt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constant
ly until it reaches a thick and creamy consistency; remove from heat.
3 Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour
into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites u
ntil foamy. Gradually add sugar, continuing to beat until whites form stiff peak
s. Spread meringue over pie, covering completely.
4 Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove f
rom oven; cover and chill for one hour.
</td>
<td>Pies</td><td>Pineapple Delight </td><td>1 box of Jif
fy brand golden yellow cake mix
1 egg
1/2 cup (125 ml) of water
1 8 oz (224 grm). package cream cheese, room temperature
1 box 3-3/4 oz (105 grm). instant pineapple or vanilla pudding mix
1-1/2 cups (350 ml) milk
1 20 oz (560 grm). can crushed pineapple, drained
1 9 oz (252 grm). carton cool whip
1/2 cup (125 ml) chopped nuts
</td><td>Preheat oven to 350 degrees (175 C.) and grease a 9 inch by 13 inch ca
ke pan.
Prepare the Jiffy cake mix with egg and water exactly as indicated on the box.
Bake at 350 degrees (175 C.) for 13 to 15 minutes or until a toothpick comes out
clean.
Take out of oven and and cool the cake.
Cream together cream cheese and 1/2 cup (125 ml) milk; set aside.
In a separate bowl, add the pineapple or vanilla pudding to 1-1/2 cups (350 ml)
milk, and beat until smooth and thickened.
Blend cream cheese and pudding mixture together, and spoon over the cooled cake.

Taking the very well drained pineapple, spead it over the cream cheese mixture.
Top with the cool whip, then sprinkle with finely chopped nuts.
Chill in refrigerator for at least 6 hours or overnight (make a whole day earlie
r for the easiest cutting).
Comments
Note: I think it would be very easy.. perhaps easier even.. to omit the Jiffy ca
ke mix and substitute a graham cracker crust and make the pie as directed after
that. </td>
<td>Pies</td><td>Best Ever Pie Crust</td><td>2-1/4 cups
(525 ml) flour
12 tbsp (175 ml) butter (softened)
1 tsp (5 ml) cardamon
1 egg yolk
1 tsp (5 ml) salt
</td><td>Combine flour, sugar, cardamon and salt; mix together well,.
Add butter and work with pastry blender until crumbly.
Put the vinegar and milk together for a few minutes until soured.
Now add egg yolk, and milk mixture to dough mixture.
Divide dough in half and work on a lightly floured pastry cloth to roll out (mix
ture should be easy to manipulate like soft play dough).
Bake as filling recipe indicates.</td>
<td>Pork</td><td>Sausage Jambalaya</td><td>1 onion, chop
ped
1 green bell peppers, chopped
4 ribs celery, chopped
6 scallions, sliced
1 (28 oz) can tomatoes
3-1/2 cups (825 ml) chicken broth
1/2 pound Polish sausage (sliced and browned)
1 cup (225 ml) ham, chopped
2 tbsp (30 ml) parsley, chopped (can use freeze dried)
2 tsp (10 ml) Tabasco
3 tsp (15 ml) thyme
1/4 cup (60 ml) Worcestershire
2 cups (475 ml) uncooked rice (not Minute-type)
Saute onion, bell pepper, garlic, celery and scallions in small amount of oil.
Add the tomatoes and chicken broth and cook for 1 hour.
The add the Polish sausage, ham and parsley and cook for an additional 15 minute
s.
Stir in the Tabasco, thyme and Worcestershire and simmer for about 20 minutes.
Finally, add 2 cups (475 ml) uncooked rice and cook for an additional 30-40 minu
tes or until rice is tender.
</td>
<td>Pork</td><td>Cracked Ribs and Black-eyed Peas</td><t
d>Serves/Makes:4
Ingredients
5 lbs (2.3 kg). pork ribs
2 quarts (1900 ml) beer
2 cups (475 ml) cider vinegar
1 tbsp (15 ml) fresh ground black pepper
1 tbsp (15 ml) ground oregano
1 tbsp (15 ml) ground cumin
2 tbsp (30 ml) celery salt
2 tbsp (30 ml) chili powder
3 tbsp (45 ml) garlic powder
3 tbsp (45 ml) paprika
Moppin Sauce:
1 tbsp (15 ml) dry mustard
1 tsp (5 ml) instant coffee
1 tsp (5 ml) hot pepper sauce
2 cups (475 ml) tomato sauce
1/2 cup (125 ml) cider vinegar
Black-eyed peas:
2 cloves garlic
1 carrot, diced
1 celery stalk, diced
1 10 oz (280 grm). package frozen black-eyed peas
1 bay leaf
2 cups (475 ml) chicken stock
Pre-heat oven to 475 degrees (250 C.).
Place the ribs in a large pot and cover with the beer, vinegar and just enough w
ater to completly submerge the ribs.
As soon as the water begins to boil, remove the pot from the heat, cover and set
aside for 20 minutes.
The BBQ sauce:
In a medium saucepan, over medium heat, melt the butter and saute the onions and
garlic until soft and golden.
Add the mustard, brown sugar and instant coffee to the saucepan and cook for one
minute, stirring constantly.
Stir in the hot sauce, tomato sauce and vinegar.
When the mixture come to a boil, reduce the heat and simmer 30 minutes.
Season with salt and pepper, to taste.
The Rub:
Mix the dry ingredients.
Remove the ribs from the pot and rub well with the dry rub mixture.
Place the ribs, fat side up in a foil lined pan and bake for 40 minutes, turning
once halfway through.
Reduce the heat to 350 degrees (175 C.), pour the grease from them, reserving 2
tbsp (30 ml) and cover the ribs with hot sauce.
Wrap well in foil and bake until tender, about 45 minutes.
The Black-eyed peas:
In a medium saucepan, saute the garlic in the reserved rib drippings until light
ly golden.
Add the carrot, celery, peas, bay leaf and chicken stock, bring to a boil.
Reduce heat and cook until the beans are tender, about 10 minutes.
</td>
<td>Pork</td><td>Sweet & Sour Pork</td><td>Serves/Ma
kes:3-4
Ingredients
1 lb (.5 kg). boneless pork loin or tenderloin (cut in 1/2-inch cubes)
2 tbsp (30 ml) Taipan Oyster Sauce
1 cup (225 ml) tempura batter mix
4 tbsp (60 ml) vegetable oil
2 cloves garlic (crushed)
1 green or red pepper (cut into bite size pieces)
1 can (14 oz) pineapple chunks
1/4 cup (60 ml) Taipan Sweet & Sour Sauce
Marinate pork cubes in mixture of 2 tbsp (30 ml) Taipan Oyster Sauce, 1 tbsp (15
ml) water and pepper (to taste) for at least 30 minutes.
Pour water into a bowl, add tempura batter mix and mix with fork until lumpy.
Coat pork cubes in batter mixture.
Heat oil and garlic on high heat in skillet or wok until lightly browned. Add po
rk and stir fry 3-4 minutes or until cooked through (test by cutting a cube).
Add red or green pepper and stir fry approximately 1 minute.
Drain pineapple and add chunks with Taipan Sweet & Sour Sauce.
Stir until all ingredients are hot.
Serve on a bed of rice or noodles.
</td>
<td>Pork</td><td>Beer Simmered Pork Chops</td><td>Serves
/Makes:4
Ingredients
4 pork chops
1-1/2 cans mushroom soup
3 oz (84 grm). can of mushrooms
1/2 cup (125 ml) beer
2 Tbsp (30 ml). of pkg. dry onion soup mix
Brown chops.
Lower heat and add rest of ingredients.
Simmer covered about 50 minutes.
</td>
<td>Pork</td><td>Boneless Pork Chops</td><td>Serves/Make
s:4
Ingredients
4 boneless pork chops
1 chopped onion
2 sliced carrots
8 quartered red potatoes
1/2 lb (.2 kg). fresh green beans (may use canned,but add last 10 min.)
1 can (8 oz (224 grm).) tomato sauce
1 can (8 oz (224 grm).) water (use tomato can)</td><td>Preparation
In skillet brown pork chops and onion (spray with non-stick ).
Add rest of ingredients.
Add a little more water if needed to just cover everything.
Cover and simmer one hour or until done.
Comments
Very easy one dish meal
</td>
<td>Pork</td><td>Cabbage and Pork Stir Fry</td><td>Serve
s/Makes:8 servings
Ingredients
6 pork chops
2 bell peppers
2 cans stewed tomatoes
1 Large can tomato juice
2 tbsp (30 ml) whorshire sauce
2 cups (475 ml) rice cooked
Place pork chops in wok or large skillet.
Add whorshire sauce to meat and brown.
Add sliced bell peppers to mixture and let simmer till steamed.
Add stewed tomatoes and continue to simmer.
Add cabbage sliced in strips.
Pour large can of tomato juice over mixture.
Allow mixture to stew down until cabbage is lightly crunchy.
Serve over cooked rice.
Comments
I cook my rice in the microwave:</td>
<td>Pork</td><td>Country Style Ribs</td><td>Ingredients
pork, beef or country style ribs (approx. 1/2 lb (.2 kg). per person)
Equal parts of:
teriyaki sauce
pineapple juice
white wine
1 small can (depending on how many you are making) pineapple chunks
Season with:
1 or more cloves finely diced fresh garlic (or 1/4 tsp (1 ml) ground if you pref
er)
1 slice fresh ginger, minced (1/16" thick or so) (or 1/4 tsp (1 ml) ground
if you prefer)
sliced spring onions - optional
2 tbsp (30 ml) sesame seeds - optional
cooked noodles or rice
Trim excess fat from ribs if necessary
Mix all liquid ingredients (including pineapple chunks) and all seasonings.
Marinate ribs for at least 3 hours, all day is better, 24 hours is even better -
be sure to rotate ribs periodically or make sure they are all covered.
Take left-over marinade, with pineapple, and bring to a boil in pot for 10 minut
es to make it suitable to use over noodles or rice.
You can either start these ribs out in the oven at 350 degrees (175 C.) for abou
t 15 minutes then finish on grill, or place on grill at med-low temperature unti
l fully cooked
You may thicken the marinade with some arrowroot or cornstarch and serve this (w
ith the pineapple chunks) over egg noodles or rice.
If marinade gets too salty when boiling you may add more pineapple juice and win
e and teriyaki if necessary.
When pouring in wine be sure and remove from stove first.
Comments
The pineapple juice is a natural tenderizer so the longer you marinate these the
more tender they will be. This marinade is also good for steaks and chicken win
gs. The wings I marinate for two days to really pack the flavor in.
</td>
<td>Pork</td><td>Asian pork tenderloin</td><td>Serves/Ma
kes:6
Ingredients
3 pounds boneless pork tenderloin
Marinade
5 tbsp (70 ml) hoisin sauce
3 tbsp (45 ml) plum sauce
2 tbsp (30 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) dry sherry
1 tbsp (15 ml) peanut oil
1 tsp (5 ml) Chinese chili sauce (optional)
1/2 tsp (2 ml) five-spice powder
1 tbsp (15 ml) finely minced garlic
1 tbsp (15 ml) minced fresh ginger
Trim fat from pork and remove membrane on tenderloins using sharp knife.
Cut meat into 6 by 1 1/2 inch chunks to facilitate marinating.
Blend all ingredients for marinade (may be refigerated for later use) about 1-1/
4 cups (300 ml).
Marinade in plastic bag or sealed container for 4 to 6 hours or overnight.
Remove pork from marinade (reserve for basting) and arrange on single layer on r
ack over foil lined pan.
Bake uncovered in 350 degree (175 C.) oven for 30 minutes.
Turn and bake for additional 30 to 45 minutes, brushing occasionally with reserv
ed marinade.
Cut in thin slices and serve hot or cold.
Especially good dipped in hot Chinese mustard and sesame seeds.</td>
<td>Pork</td><td>Glazed Pork Chops with Apples</td><td>S
erves/Makes:2-3
Ingredients
2 tsp (10 ml) vegetable oil
4 thin pork chops, 1/2 inch thick (about 1 lb (.5 kg).)
2 large Granny Smith apples
1 can (6 oz (168 grm).) frozen unsweetened apple juice concentrate
2 tsp (10 ml). Dijon-style mustard
1/8 tsp (1 ml). pepper</td><td>Preparation
Heat oil in medium-size skillet over medium heat.
Add chops; cook, turning occasionally, until cooked through, 8 to 10 minutes.
Transfer to warm platter.
Pare, core, and cut apples crosswise into rings about 1/4 inch thick.
After chops are removed from skillet, add rings to skillet; cook 2 to 3 minutes
or until lightly browned.
Add apple juice concentrate.
Bring to boiling. Stir in mustard, salt, and pepper.
Return chops to skillet and spoon apple misture over top.
Comments
Delicious. The apple mixture doesn't over-power the chops, but compliments them
nicely.
</td>
<td>Pork</td><td>Hawaiian Ribs</td><td>Serves/Makes:4
Ingredients
3 4-1/2 oz (126 grm). jars strained babyfood peaches
1/3 cup (80 ml) vinegar
2 tbsp (30 ml) soy sauce
3 cloves garlic, minced
2 tsp (10 ml) ginger
1 tsp (5 ml) salt
pepper
4 lbs (1.8 kg). meaty spareribs
Combine all ingredients except ribs.
Pace ribs, meat side up, in foil-lined shallow pan.
Pake at 450 degrees (225 C.) for 30 to 45 minutes.
Spoon off fat; pour sauce over ribs.
Continue baking at 350 degrees (175 C.) for 2 hours or until done, basting occas
ionally.
If spareribs appear too brown before done, place foil over top of meat.
</td>
<td>Pork</td><td>Pigs Feet and Beans</td><td>Ingredients

2 cups (475 ml) pinto beans
2 fresh pigs feet cut in half
1 med. onion(chopped)
1 med. smoked ham hock
1/4 cup (60 ml) tomato sauce
2 tlb garlic powder
1/2 cup (125 ml) cilantro
water
In large pot(4 qt.) add ham hock and pigs feet and cover with water.
Bring to boil on high heat for 1/2 hour.
Rinse beans and add to pot.
Cover with water and cook on med high heat for 1 hour,add water as needed(do not
burn).
Add the salt,pepper,garlic and tomato and turn heat to low and simmer until bean
s are tender(about 3 hrs).
Check to make sure there is always water to cover (remove cover and check every
20 min.stir).
Add cilantro during last 15 mins. cooking time.
Serve over hot rice.
</td>
<td>Pork</td><td>Roasted Pork</td><td>Serves/Makes:varie
s depending on pork
Ingredients
Pork shoulders or butts
Cloves of garlic
Black pepper to taste
1 tsp (5 ml) liquid smoke
sauces of choice
Determine how much meat you want to prepare and rinse thoroughly.
Take a sharp thin knife and make several pockets about an inch deep in each piec
e of meat.
Insert cloves of garlic in these pockets.
Rub the meat down with a tea of liquid smoke (available in most grocery stores w
ith condiments) and coarse black pepper.
Cover loosely with foil and cook at 325 degrees (175 C.) F. for 6 hours.
Serve with pineapple sauce, or mince and add barbeque sauce</td>
<td>Pork</td><td>Corn Dogs</td><td>1 cup (225 ml) flour
1/2 cup (125 ml) yellow cornmeal
1/4 tsp (1 ml) salt
1 large egg
1 tbsp (15 ml) melted margarine
8 hot dogs
8 wooden sticks (Can be wood dowel cut into 6 to 8 inch lengths)
</td><td>In a pie tin, combine flour, cornmeal, sugar, baking powder and salt.
In a bowl, combine milk, egg and margarine.
Stir milk mixture into flour mixture until well blended.
Batter should be thick enough to coat hot dogs.
If batter is too thick, add milk; too thin, add flour.
Place 2 inches of oil in a pan or deep fryer and heat to 370 degrees (200 C.).
Insert a stick in the end of a hot dog; dip into batter to coat evenly.
Fry until golden brown and drain on paper towels.
Keep warm in a low oven until all the hot dogs are cooked.</td>
<td>Pork</td><td>Pig In A Garden</td><td>2 large potatoe
s, peeled and sliced
2 cups (475 ml) frozen peas & carrots
2 tbsp (30 ml). dry rice
1 can condenced tomato soup
Salt & pepper
1 pkg. smoked sausages (Smokies) or cut up Kielbassa
</td><td>Lightly grease a casserole dish.
Put a layer of sliced potatoes, salt & pepper, chopped onion and
part of the soup, leaving enough to cover last layer.
Cover with peas and carrots and sprinkleon the rice.
Layer remaining potatoes and onions, salt only.
Top with remaining tomato soup.
Place sausages on top. Cover and bake at 350 degrees (175 C.) for 30 minutes.
Remove cover and bake until potatoes are tender.
Comments
This has been a favorite for my children when they were young. Now that they are
married they also serve this recipe to their young ones. It seems the little on
es have a hard time chewing other meats and any type of sausage makes sense. I p
articularly prefer the little smokies.
</td>
<td>Pork</td><td>Florida Pork Chops</td><td>8 well-trimm
ed pork chops
Olive oil
2 tbsp (30 ml) butter or margarine
1-1/2 cups (350 ml) orange juice
1/2 cup (125 ml) dry white wine
2 - 4 tbsp (60 ml) brown sugar, depending on how sweet you like it
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) salt
</td><td>Heat just enough oil to cover bottom of skillet.
Brown cops.
Drain well and place in shallow casserole dish.
Discard oil in skillet and melt butter.
Add flour and stir for a minute.
Gradually add orange juice and wine until well blended.
Add brown sugar, orange rind and salt. Taste for sweetness. Stir until smooth.
Pour sauce over chops and bake at 350 degreees for one hour.
Comments
This is equally as good using cut up chicken pieces!
</td>
<td>Pork</td><td>Fresh Side Pork</td><td>fresh side pork
(sliced about 1/4 inch thick)
salt
pepper
flour
vegetable oil
</td><td>Salt and pepper both sides of pork slices.
Dredge in flour.
Fry in a small amount of oil until golden.
Comments
Freshside is basically uncured bacon. It is very delicious but not very lean. It
is also difficult to find in supermarkets. After the pork is fried, make a grav
y from the drippings and serve it over fresh hot biscuits for a real Oklahoma st
yle treat. I was raised eating this and it is comfort food. My mother learned to
stretch an egg by stirring it into the drippings before adding the flour and mi
lk for the gravy. We usually have it still, for special breakfasts, if we can fi
nd the side pork. The last place was an Asian market in Oakland, CA.
</td>
<td>Pork</td><td>Blackened Cajun Ribs </td><td>24 lbs (1
0.9 kg). pork spareribs
3/4 cup (175 ml) paprika
6 tbsp (90 ml). onion powder
6 tbsp (90 ml). garlic powder
4 tbsp (60 ml). black pepper
3 tbsp (45 ml). salt
3 tbsp (45 ml). cayenne pepper
3 tbsp (45 ml). crushed thyme
3 tbsp (45 ml). crushed oregano
</td><td>Cut ribs into 8 oz (224 grm). portions.
Place ribs in boiling water.
Simmer covered 45 minutes.
Drain.
Combine seasonings.
Sprinkle on both sides of warm ribs.
Rub in slightly.
Bake ribs in single layer.
Conventional oven at 350 degrees (175 C.) for 45 minutes.
Convection oven at 300 degrees (150 C.) for 30 minutes.
Till ribs are tender and nicely browned.
</td>
<td>Pork</td><td>Marinated Broccoli Salad </td><td>1-1/2
lbs (.7 kg). pork tenderloin
1/2 cup (125 ml) pure maple syrup
2 tbsp (30 ml). reduced-sodium soy sauce
2 tbsp (30 ml). ketchup
2 tsp (10 ml). grated orange zest
1-1/2 tsp (7 ml). curry powder
1-1/2 tsp (7 ml). ground coriander
1 tsp (5 ml). Worcestershire sauce
2 cloves garlic, minced </td><td>Trim pork of all visible fat.
Place pork in a large, heavy-duty, resealable plastic bag.
Whisk together all remaining ingredients in a medium bowl.
Pour over pork in bag.
Seal bag and allow pork to marinate in refrigerator for 1 hour.
Transfer pork and marinade to a small roasting pan or baking dish.
Roast, uncovered, at 350 degrees (175 C.) for 40 minutes.
Pork should still be slightly pink in middle.
Let pork stand for 10 minutes before slicing.
Slice thinly.
Drizzle extra sauce over pork and serve immediately.
Comments
Per serving: 236 calories, 5 g fat, 1.5 g saturated fat, 26.1 g protein, 20.5 g
carbohydrate, 0.5 g fiber, 70.9 mg cholesterol, 624 mg sodium % calories from fa
t: 19
</td>
<td>Pork</td><td>Apricot-Glazed Pork Chops</td><td>1 - c
up apricot jam
3 - tablespoons cider vinegar
1 - tablespoon plus 1 teaspoon soy sauce
2 - teaspoons grated fresh ginger
2 - gloves garlic, minced
1/4 - teaspoon cayenne pepper
4 - pork chops, 1" thick (2 lbs.)
</td><td>Preheat grill to medium-hot fire.
In a small pan, combine the jam and vinegar. Over a low heat, cook until jam me
lts. Stir the mixture constantly. Then add the soy sauce, ginger, garlic, caye
nne pepper. Remove from heat and set the glaze aside.
Trim pork chops. Lightly brush chops with oil. Add pepper.
Place chops on a well-oiled grill. Cook chops 3 minutes on each side. Brush gl
aze on one side of chops, flip over chops to cook 2 to 3 minutes. Brush glaze o
n other side, flip the chops over and cook an 2 to 3 minutes.
Cut center to check for doneness. You want a light pink blush near the bone. A
dd salt at the table.
Use remaining glaze to allow others to add more glaze at the table.
Picnicking & Tailgating: You want to make the glaze before leaving. Place
in jar and keep in ice chest until ready to grill the chops. Trim the chops bef
ore leaving, place in plastic storage bag, and into the ice chest.
</td>
<td>Puddings</td><td>Old Fashioned Banana Pudding</td><t
d>6-8 bananas
box of vanilla wafers
2 cups (475 ml) of milk
3 egg yolks (save eggwhites for meringue)
5 tbsp (70 ml). flour
Meringue:
3 egg whites (from above)
</td><td>Put milk,sugar,egg yolks,flour,and vanilla in pot.
Mix well,stir constantly over medium heat until desired thickness (don't get too
thick).
Slice bananas and layer with cookies in casserole dish.
Pour sauce over top,then mix together.
Using the 3 egg whites saved,make meringue and place on top.
Cook in a preheated 400 degree (200 C.) oven on bottom rack until desired browne
ss.
Meringue:
Beat egg whites until stiff.
Add 1/4 cup (60 ml) sugar and continue to beat until desired stiffness.
</td>
<td>Puddings</td><td>Bread Pudding </td><td>Serves/Makes
:One 3-qt casserole, 3" deep
3 T butter (for casserole dish)
Pudding:
1 loaf white bread (fresh homemade is BEST!! and worth the effort)
1 banana
4 large eggs
3-1/2 cups (825 ml) milk
1/2 cup (125 ml) heavy, whipping-style cream
2 tbsp (30 ml) vanilla extract
1/2 c walnuts, FINELY chopped
Sauce:
1 stick BUTTER
2 tbsp (30 ml) cognac
1/4 tsp (1 ml) freshly grated nutmeg
1 egg
3/4 cup (175 ml) heavy, whipping-style cream
</td><td>Butter casserole with 3 tbsp (45 ml) butter.
Cut bread into to 1/2" cubes and place in buttered casserole.
In blender, puree banana, eggs, milk, cream, sugar, vanilla extract and cinnamon
.
Pour liquid over bread cubes and let stand 1 HOUR, pressing down now and then wi
th a spatula to make sure bread cubes are thoroughly wet.
Just prior to baking sprinkle walnuts over top and press into pudding well with
the spatula.
Bake at 375 degrees (200 C.) until top is puffed and lightly golden--about 1 hou
r (Pudding will puff up--may have cracks--and will decrease in size as it cools;
THIS IS EXPECTED).
Drizzle Cognac Sauce (recipe below) over top and serve warm.
Cognac Sauce:
In large (2-qt capacity) bowl melt the butter.
Whisk in sugar, cognac, water and nutmeg.
Cook in microwave on medium high, stirring well after each minute, until the mix
ture is well blended and has come to a boil.
Whisk an egg until frothy; then vigorously whisk into the cognac mixture.
Return sauce to microwave and cook on high until thickened--stirring every 30 se
conds.
After sauce has cooled to room temperature, whisk in the heavy cream.
Store left over sauce and pudding in the refrigerator--warm in microwave with th
e sauce on the pudding to serve after it's cold.
Comments
I took my grandmother's old, farm-style bread pudding recipe and jazzed it up. I
t goes over quite well--even people who tell me they don't like bread pudding en
d up asking for the recipe! (Unlike some dessert sauces that have liquor in them
--this one is mild and only serves to compliment to delicate flavor of the bread
pudding.)
</td>
<td>Puddings</td><td>Rice Pudding </td><td>4 handfuls lo
ng grain rice
dash salt
1 lump butter - size of walnut
nutmeg
</td><td>Combine rice, vanilla, sugar, milk, water, salt and butter in large ca
sserole dish.
Sprinkle top with nutmeg.
Bake at 350 degrees (175 C.) for 2 hours </td>
<td>Puddings</td><td>Sugar Free Chocolate Pudding</td><t
d>1 envelope gelatin
1 square unsweetened chocolate
3/4 tsp (4 ml) liquid food sweetener
1/4 cup (60 ml) chopped nuts
</td><td>Soften gelatin in 1/4 cup (60 ml) water for 5 minutes.
Melt chocolate with cinnamon and sweetener.
Add milk and water slowly.
Add gelatin.
Stir until dissolved.
Remove from heat.
Add vanilla.
Cool.
When mixture begins to thicken, add nuts.
Turn into cold pan.
When firm cut into pieces.</td>
<td>Russian</td><td>Russian Easter Bread</td><td>2 pkg.
rapid rise yeast
3/4 cup lukewarm water
4 cups evaporated milk (do not dilute use straight from the can)
1 cup sugar
4 cups flour
*1 Tbsp. ground cardamom
1 1/2 cups butter
3 cups sugar
2 Tbsp. salt
1 Tbsp. vanilla
1 Tbsp. grated orange peel
1 Tbsp. grated lemon peel
9 eggs
12 cups flour
3 cups raisins (white or dark)
1 cup chopped walnuts
</td><td>Dissolve yeast in the lukewarm water. Set aside. Scald and cool to luke
warm the 4 cups
milk. Add yeast and the 1 cup sugar, 4 cups of the flour and the cardamom to the
lukewarm milk. Mix into a smooth sponge and set in a warm place for approximatel
y 2
hours. When sponge is done resting, melt and warm the butter. Stir the sugar, sa
lt,
vanilla and zest into the butter and add to the sponge. Gradually work in the fl
our
until the dough is smooth and elastic. Knead for 5 minutes. Add nuts and raisins
and
knead another 5 minutes. Place in greased bowl and oil or butte dough to prevent
crust
from forming. Let rise until double in bulk. Roll into various sized balls and p
lace in
greased various sized metal cans you have saved. Oil the top of dough. Bake in a
350-degree oven. Baking time will vary depending on size of cans. When dough is
done
remove from pan and butter the crust. Place on baking rack to cool. *Note You ma
y
substitute almond or lemon extract for cardamom. Editors note: Easter Bread is
consumed on Easter Sunday to break the Lenten Fast and used for forty days after
Easter. Marie is one of Chuda's Children from Kenai. This recipe is not the trad
itional
one because of the addition of peels and cardamom, which was not available in th
e
villages. The rest is similar. This is a wonderful Easter Bread.
The brightest and most colorful eggs are made by using vinegar, boiling water an
d Wilton's food coloring paste. I recommend wearing rubber gloves because this d
ye tends to stain your hands.
</td>
<td>Russian</td><td>Easiest Salmon Perok</td><td>Oven 35
0 degrees
Baking time: approximately 40 to 45 minutes
2 frozen pie crust circles or make your own
2 cups hot or newly cooled cooked rice
(do not use instant rice)
1 pint canned red or king salmon
Salt and pepper as desired or needed
1 tsp. granulated onion (optional)
1 beaten egg
1 medium onion diced
1 1/2 Tbsp. butter
</td><td>Place onion and butter in microwave
and cook until onions are clear. Mix
all ingredients together. Place in pie
crust lined pie pan and press down
slightly. Cover with top crust and seal.
Cut vents, brush canned milk evenly on
crust and bake in 350 degree oven until
golden brown. Serve with ketchup if
desired. Note: Over the years Agrafena's
children have learned to cut the time
required to create traditional foods.
This is definitely a short cut version
created by my daughter. You can used
canned corned beef or browned hamburger
in place of salmon. Serve with Ketchup.
</td>
<td>Russian</td><td>Barbecue Salmon</td><td>For Barbecue
but will work in the over.
1 average sized red salmon filet cut into steak size chunks
1 can frozen without pulp orange juice concentrate
1 juice can full of soy sauce (orange juice) to make amounts equal
Minced fresh garlic to suit your taste
</td><td>Blend juice, garlic and soy sauce together and marinade for 330-45 minu
tes. Place on barbecue skin side down. Baste with sauce. Turn over for the last
5 minutes just to sear the top. Serve with rice. If baking baste more often. Use
the oven at 350 degrees for 30 minutes or until done. This is a real crowd plea
ser.</td>
<td>Russian</td><td>Russian Pancakes</td><td>2- 1/2 cups
flour
1 Tablespoons sugar
1/2 teaspoon salt
1/3 cup butter
1 pkg. dry yeast
1 1/2 cups milk
1/4 cup water
3 egg yolks slightly beaten
3 egg whites stiffly beaten
</td><td>Scald milk, add butter, cool to lukewarm. Dissolve yeast
in lukewarm water until bubbly. Add to milk mixture.
Mix. Add salt, sugar, and flour. Beat 2 minutes. Add
beaten egg yolks and beat for several minutes more.
Cover and put in a warm place to rise until double;
about an hour. Stir batter down. Fold in stiffly beaten
egg whites. Let stand 10 minutes. Clarify some butter
and use for oiling griddle. Pour about 1/4 cup
batter onto lightly greased non-stick fry pan. Bake
until puffed and bubbly and light brown. Turn and fry
until other side is browned. Only turn once. Do
not use too much grease on the griddle. It is also
suggested that you skim the batter from the top.
Dont dig down into the bowl. Serve with sweetened
raspberries or strawberries and sour cream. Place
berries and cream in center of pancake and roll up.
You may use whipped cream. Or serve with choice
of toppings, including caviar, jam, maple syrup, and
even thin slices of smoked salmon and sour cream.
</td>
<td>Russian</td><td>Halibut Quiche</td><td>1/2 cup mayon
naise
2 Tbsp. all purpose flour
2 eggs beaten
1/2 cup milk
2 cups flaked halibut (boiled and drained)
1/3 cup chopped green onions
1 Tbsp. finely chopped parsley
2 cups shredded Swiss cheese
1 unbaked pastry shell
</td><td>Combine mayonnaise, flour, eggs and milk in a bowl. Gently stir in hali
but, onion, parsley and cheese. Spoon into the pastry shell and bake at 350 degr
ees for one hour.</td>
<td>Russian</td><td>Cranberry Strudel</td><td>Ingredient
s for Strudel crumbs:
1/2 cup brown sugar
1/2 cup flour
1/2 cup chopped pecans or walnuts
1 Tbsp. Butter
Mix together until crumbly and set aside.
Ingredients for Muffins:
2 cups sifted flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 baking soda
1 beaten egg
3/4 cup milk
1/4 cooking oil
Grated peel from one orange
3/4 cup whole berry cranberry sauce.
</td><td>Sift dry ingredients together for muffins and place in a mixing bowl. B
lend egg, milk, peel, juice and oil in a small bowl. Make a well in the flour mi
xture and pour milk mixture into the well all at once. Mix ingredients only unti
l moist. Batter will still be lumpy. Lightly fold in cranberry sauce. Use the ju
mbo muffin tins if at all possible. Grease tin or use paper liner. Fill each muf
fin slot 1/3 full of batter. Sprinkle some of the Strudel crumbs on batter. Plac
e batter on top to fill muffin 2/3 full. Sprinkle more crumbs on top of the muff
in. If you like more topping double the recipe for crumb mixture. Bake at 425 de
grees for small muffins and 375 for large or Jumbo muffins. Approximate time for
small muffins is 20 to 25 minutes and large muffins 30 to 35 minutes or until t
oothpick inserted in center comes out clean. This recipe is similar to the purch
ased package mix but better of course!
</td>
<td>Russian</td><td>PIROGI (Potato Dumplings)</td><td>2
1/2 cups flour
1/2 tsp. salt
2 eggs
1/2 cup water
3 cups mashed potatoes (nothing but salt added)
2 Tbsp. butter
1/2 pound grated cheddar cheese
(You may omit cheese and add minced onion to taste or use both. I prefer both.)
</td><td>Sift flour. Add salt, eggs and water to make soft dough. Do not over ha
ndle. Let rest approximately 1 hour. Meanwhile, mix thoroughly, the butter and c
heese with the potatoes. Let mixture cool (it will be the filling). Roll dough o
n floured board, cut into 2 inch squares and place 1 tsp. full on each square. F
old in half to form a triangle, pinch edges securely. Drop into boiling water un
til Pirogi comes to the top of the water (about 10 minutes). Saute in butter and
minced onions. Ready to serve with some of the butter and onions.</td>
<td>Russian</td><td>MAYONNAISE, RUSSIAN STYLE</td><td>3
egg yolks
1 tsp. Russian mustard (see above
recipe)
1/2 tsp. sugar
1/2 tsp. salt
Juice of 1/4 lemon
Wesson oil
1 Tbs. sour cream
1/2 jar capers, drained (optional)
</td><td>Combine egg yolks, mustard, sugar, salt and lemon juice. Add
a few sprinkles of cold water and, while beating, enough
Wesson oil to reach desired consistency. At last minute, add
sour cream and (optional) capers.</td>
<td>Russian</td><td>MUSTARD, RUSSIAN STYLE</td><td>3 can
s Coleman's dry mustard
1 cup + 3 tsp. sugar
1.5 tsp. salt
Juice of 1/2 lemon
3 tsp. Wesson oil.</td><td>Mix together dry mustard, 1 cup sugar, and 1 tsp salt
with
1-cup boiling water. Mix well until the mixture is smooth and
resembles heavy cream. Pour another 1-cup boiling water over
the top and let stand 3 to 4 hours. Add 3 tsp. sugar, lemon
juice, 1/2 tsp. salt and Wesson oil. Mix well.
</td>
<td>Russian</td><td>BEEF STROGANOFF</td><td>1/4 lb. (1 s
tick) sweet butter
1 large yellow onion, thinly sliced
2-lbs. filet mignon
3/4 cup flour
1 lb. fresh mushrooms (sliced lengthwise)
2 envelopes George WashingtonRich Brown Seasoning Broth
1 tsp. salt, 1 tsp. Russian- style mustard
1 cup heavy cream
1 Tbs. sour cream.</td><td>Melt butter in large skillet and saute onion until so
ft but
not brown. Remove to oven-proof baking dish. Saute mushrooms
briefly in same skillet and remove them to dish with onions.
Slice beef across the grain into 1/4 inch rounds. Lay each
round on a board and slice with the grain into 1/4-inch wide
strips. Transfer meat to a bowl, add flour and mix well.
Remove meat to skillet in which the onions and mushrooms were
sauteed, and, on medium heat, cook, stirring, until meat is
gray. Add mustard, seasoning broth, 1 cup water, salt and
heavy cream.
Mix with onions and mushrooms in baking dish and bake in oven
for 20 minutes at 400-degrees. Just before serving, stir in
sour cream, and serve from baking dish. Serves 4 to 6.
</td>
<td>Russian</td><td>POTATO PIE</td><td>Make fluffy &quot
;instant" mashed potatoes.
1 10-inch unbaked pastry shell
1 pound cottage cheese
2 cups unseasoned mashed potatoes
1/2 cup sour cream
2 eggs
2 teaspoons salt
1/8 teaspoon cayenne
1/2 cup scallions, thinly sliced
3 tablespoons grated Parmesan cheese
</td><td>Put the cottage cheese through a food mill or sieve to make it
smooth. Beat the mashed potatoes into the cottage cheese.
Beat in the sour cream, eggs, salt and cayenne. Stir in
scallions. Spoon into pastry shell. Sprinkle the top with
grated cheese. Bake in 425 degrees for 50 minutes until
golden brown on top.
</td>
<td>Russian</td><td>CHICKEN PODGORNIY</td><td>0.5 lb. ha
mburger
1 tsp. dill
0.25 tsp. allspice
salt, pepper
1 slice bread (wet)
4 chicken wings
8 oz. tomato sauce
juice of one lemon
1 tbsp. brown sugar
0.5 head cabbage, shredded
</td><td>Make into 8 meat balls, brown in pot, broil with the chicken
wings. Add tomato sauce + lemon + sugar. Simmer 20 min. Add
cabbage, simmer another 20 min. (covered).
</td>
<td>Russian</td><td>ROAST LEG OF LAMB WITH ARTICHOKES</t
d><td>5.5 pound leg of lamb
3 large cloves garlic, cut in thin slivers
0.25 cup olive oil
0.25 cup plus 2 tablespoons lemon juice, divided
2 teaspoons oregano
0.5 teaspoon rosemary, crumbled
0.5 teaspoon freshly ground black pepper
8 small or 4 medium-sized artichokes</td><td>Preheat oven to 500 degrees F. Trim
excess fat from lamb.
With sharp paring knife, cut small slits in lamb; insert
garlic slivers. Place lamb, rounded side up, in large shallow
roasting pan; set aside.
In small bowl, combine olive oil, 0.25 cup lemon juice,
oregano, 1 tsp. salt, rosemary and pepper; brush over lamb.
If using meat thermometer, insert into thickest part of lamb
without touching bone. Place lamb in oven. IMMEDIATELY
reduce temperature to 350 deg. F.
Roast 1.5 - 2 hours or until thermometer registers 140 degrees
for rare, 160 for medium, or 170 for well done. Baste lamb
with pan juices every 20 minutes.
Wash artichokes under cold running water; cut off tops 0.5 to
1 inch; trim stems, leaving about 0.5 inch stub; remove small
tough outer leaves at base; snip off prickly leaf tips with
scissors. Leave small artichokes whole. Spread petals
slightly with fingers. Scoop out fuzzy choke at stem end with
small spoon. Cut medium sized artichokes in half lengthwise;
scoop out choke.
Drop artichokes into large saucepan filled with cold water,
the remaining 2 tablespoons lemon juice and 1 tsp. salt, if
desired. Bring water just to a simmer; cover. Cook small
artichokes 20-25 minutes; medium sized ones for 25-30 minutes
or just until firm tender. To test, insert tines of fork into
stem end - it should be firm but "give" slightly; drain.
About 30 minutes before lamb is done, arrange artichokes in
roasting pan around lamb. Pour 0.5 cup hot water into
roasting pan. Baste artichoke with pan juices a few times
during final roasting.
Remove lamb to large serving platter; remove meat thermometer.
Arrange artichokes around lamb. Cover loosely with foil; let
stand 15 minutes before carving.
Pour off all drippings from roasting pan into large measuring
cup; let stand so that fat separates from juices at bottom;
remove fat and discard. Pour pan juices back into roasting
pan; add 0.5 cup hot water. Place roasting pan over low heat
and heat to serving temperature, stirring constantly. Pour
into gravy boat. Makes 8 servings.
</td>
<td>Russian</td><td>EGGPLANT CAVIAR</td><td>1 medium egg
plant
1 onion, chopped
1 clove garlic, minced
1/4 cup corn oil
1/4 cup tomato sauce
Salt, pepper
Black or white bread
</td><td>Pierce eggplant in several places around surface. Bake for
20-30 minutes until flesh is soft, or steam in small amount of
water 20-30 min., or microwave on HIGH for 10- min. Cool,
then peel and finely chop eggplant.
Saute onion and garlic in oil until onion is tender. (Some
avoid the garlic). Add eggplant, tomato sauce and season to
taste with salt and pepper. Saute 5-10 min., stirring. Cool
before serving. Serve as spread on black or white bread.
Makes 6 servings. Note: Some people find offensive the
presence of garlic, oil, and tomato sauce. (See Admonishment
above, Relating to Garlic & Tomato Sauce!)
</td>
<td>Russian</td><td>RHUBARB PIE</td><td>4- cups diced rh
ubarb
4 tbsp. flour
1.5 cups sugar (or 0.75- cup honey)
cinnamon
nutmeg
Butter
Milk</td><td>Mix 4- cups diced rhubarb with 4 tbsp. flour. Add 1.5 cups
sugar (or 0.75- cup honey). Add cinnamon, nutmeg and a dab of
butter on top. Place in pie shell and put on the top crust.
Brush top with milk. Sprinkle on cinnamon + sugar. Bake in
350- degree oven for 45 minutes.</td>
<td>Russian</td><td>RUSSIAN SALAT OLIVIER</td><td>0.5 po
und cooked chicken, cut into bite-size pieces
2 pounds boiled potatoes (about 4 medium), cooked & cut into
chunks
1 large carrot, cooked and sliced into thin rounds
3/4 cup shelled peas, cooked
1 orange, peeled and cut into 1-inch chunks
2 tart apples, cooked, but not peeled, diced
2 whole green onions, chopped
3 hard boiled egg yokes
3 tablespoons white wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
Salt
Freshly ground pepper
Chopped parsley or dill
</td><td>Combine chicken, egg, potatoes, carrot, peas, orange, apples
and green onions in bowl and mix. Press hard cooked egg yolks
through fine sieve. Mix in 2 tablespoons olive oil until
smooth and creamy. Stir in 2 tablespoons vinegar, 1/2 cup
mayonnaise, and 1/2 cup sour cream. Season to taste with salt
and pepper. Pour over salad and mix thoroughly. Turn salad
into clean bowl and chill, covered, overnight.
When ready to serve, form salad into high mound on platter.
Mix remaining 1/4 cup mayonnaise, 1/4 cup sour cream , 1
tablespoon olive oil, 1 tablespoon vinegar. Pour dressing
over the top of mound so it cascades down the sides. Garnish
the salad with any left over carrot rounds and chopped
parsley. Makes 8-10 servings.
NOTE: Ingredients for this salad may be varied. Try
substituting fresh peaches in season for oranges, or crab meat
for chicken.
</td>
<td>Russian</td><td>VICTORIA'S RUSSIAN CABBAGE ROLLS</td
><td>1 head cabbage
1 pound ground beef
1 onion, chopped
Butter
1/2 cup rice
1/4 cup chopped parsley
1/4 cup chopped dill
Salt, pepper
1 (6-oz) can tomato sauce
1/4 cup lemon juice
Sour cream
</td><td>Remove core from cabbage and separate the leaves. Place
leaves in large, shallow pan or pot and pour boiling water
over. Let stand in hot water for 3-minutes. Remove with
slotted spoon and drain.
Saute beef and onion in butter until meat is browned. Add
rice, parsley and dill and season to taste with salt and
pepper.
Place 2 to 3 tablespoons beef mixture in center of each
cabbage leaf and roll, jelly roll fashion, tucking in ends.
Place in baking pan. Blend tomato sauce, lemon juice and
enough water to make 2 cups. Pour over cabbage rolls. Cover
and bake at 350 degrees 45-60 minutes or until rolls are
tender. Serve with sour cream. Makes 6 servings.
</td>
<td>Salads</td><td>Caesar Salad</td><td>1 head crisp rom
aine lettuce, washed, dried, torn
1 large clove garlic, crushed
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) anchovy essence
1 tbsp (15 ml) Worcestershire sauce
1 lemon, juice of
1 stalk celery, sliced (2 if small)
1/2 cup (125 ml) parmesan cheese, grated
salt and pepper
</td><td>Add garlic to a large salad bowl.
Add olive oil and stir and let sit for a few minutes.
Add vinegar, anchovy essence, Worcestershire, and lemon juice, and stir.
You can let this sit while you prepare the rest of your meal.
Just before serving, add lettuce, celery, and parmesan, and toss.
Comments
If you don't care for anchovies leave them out and add a little salt to taste. I
f you can't find anchovy essence, then use 1 t. anchovy paste or minced anchovie
s. If the lemon is very juicy you might want to only use 1/2. This recipe is gre
at with cooked chicken or shrimp added.
</td>
<td>Salads</td><td>Papaya Delight Salad</td><td>2 ripe a
vocados
1 lemon or lime, juice only (optional)
2 ripe tomatoes
1-1/2 cups (350 ml) jicama, thinly sliced
2 ripe papaya
2 tbsp (30 ml) unsalted, roasted peanuts
4 cups (950 ml) mixed salad greens
Dressing:
2 tbsp (30 ml) slivered basil leaves
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) fish sauce
1/2 tsp (2 ml) Chinese chili sauce</td><td>Seed, peel, and thinly slice avocado.
If done ahead, squeeze a little lemon or lime juice over the avocado.
Thinly slice the tomatoes.
Peel and seed the papaya and slice thinly.
Place the peanuts in a food processor and chop.
Combine the dressing ingredients, and shake or stir well.
On each salad plate, fan sections of avocado, tomato, jicama, and papaya over be
d of greens.
Spoon dressing over the salad, sprinkle on the peanuts and serve at once.
</td>
<td>Salads</td><td>Buttermilk Green Onion salad dressing
</td><td>Serves/Makes:Makes about 1 Cup.
1/2 cup (125 ml) lowfat buttermilk
1 tbsp (15 ml) white wine vinegar
1/2 tsp (2 ml) sugar
2 tsp (10 ml) dijon mustard
sea salt and course ground pepper to taste
3 green onions, thinly sliced
1 garlic clove, minced
</td><td>Mix all ingredients together and store in refrigerator.
Comments
I often times use a little more buttermilk and about a teaspoon of sugar, as we
like thinner and sweeter dressings. Excellent flavor, but make sure you use a go
od quality dijon mustard.
</td>
<td>Salads</td><td>Dill Dressing</td><td>Serves/Makes:Ma
kes 1-1/4 cups
1/4 cup (60 ml) white wine vinegar
3 tbsp (45 ml) powdered fruit pectin
1 tbsp (15 ml) snipped fresh dill
1 tsp (5 ml) sugar
</td><td>In a screw-top jar, combine all ingredients.
Cover; shake.
Chill up to 3 days.
Shake before serving.
Comments
If you are serving with Fish, instead of using plain water in this dressing, use
a strained court bouillion for a magnificient flavor. Especially nice with Salm
on.
</td>
<td>Salads</td><td>Ceasar Salad Dressing</td><td>Serves/
Makes:4
1 2 oz (56 grm). tin anchovies, drain on paper towels, use half in dressing and
reserve half for salad
1 large lemon, juiced
4 large cloves garlic
1/2 tsp (2 ml) Dijon mustard
2 dashes Worchestershire sauce
1 splash red wine vinegar
1 fresh egg, raw or coddled
1 cup (225 ml) light, extra virgin olive oil
fresh-ground black pepper, to taste
</td><td>In a blender, combine all ingredients except olive oil.
Blend until smooth, but not too long.
With blender running, add olive oil in a gradual stream.
Continue blending until oil is completely incorporated.
Best if chilled before use.
Comments
This is a theme and variation on the Fairmont Hotel "Squire Room" reci
pe. Everyone who has tried it has raved about it! Romaine must be well-chilled a
nd dry. All ingredients may be adjusted to suite taste. I usually use 1/2 the oi
l the recipe calls for to reduce fat. Remainder of anchovies may be rough choppe
d or left whole to serve at table. I always use shredded parmesean and homemade
croutons for this salad. Serve in well-chilled bowls or plates.
</td>
<td>Salads</td><td>Thousand Island Dressing </td><td>1/2
cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
</td><td>1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for several hours, stir
ring occasionally, so that the sugar dissolves and the flavors blend. (http://ww
w.topsecretrecipes.com)
Makes about 3/4 cup.
</td>
<td>Salads</td><td>Ranch Salad Dressing </td><td>1 teasp
oon Hidden Valley Ranch salad dressing mix (buttermilk recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 teaspoon coarse grind black pepper
1/8 teaspoon garlic powder </td><td>. Combine all ingredients in a medium bowl.
Mix well.
2. Cover bowl and chill dressing for at least 30 minutes before serving. (http:/
/www.topsecretrecipes.com)
Makes 1 1/2 cups.
</td>
<td>Salads</td><td>Tropical Turkey Salad </td><td>5 cups
(1175 ml) torn fresh spinach
3 cups (700 ml) torn lettuce
2 cups (475 ml) cooked turkey, cubed
2 slices red onion, separated into rings
1/2 cup (125 ml) green pepper, chopped
1/2 cup (125 ml) mandarin oranges, sliced
1/2 cup (125 ml) pineapple chunks
1/4 cup (60 ml) raspberry syrup
2 tbsp (30 ml) red wine vinegar
1-1/2 tsp (7 ml) honey
1/2 tsp (2 ml) celery seed
1/2 cup (125 ml) sliced almonds, toasted
1/4 cup (60 ml) flaked coconut, toasted
</td><td>Line a large salad bowl with spinach and lettuce.
Combine the next six ingredients; spoon into bowl.
In a jar with a tight-fitting lid, combine oil, syrup, vinegar, honey and celery
seed; shake well.
Pour over the salad.
Top with almonds and coconut.
Serve immediately.
</td>
<td>Salads</td><td>Sour Cream Cucumbers </td><td>1-2 who
le cucumbers, peeled and sliced
lemon juice
parsley
salted water
1 cup (225 ml) sour cream
black pepper
salt
</td><td>Soak the cucumbers in the salted water for about an hour, then drain a
nd rinse.
Place the cucumbers in a bowl and add the sour cream and chopped onion.
Add lemon juice (about half of a whole lemon's worth), salt, pepper, and parsley
to taste (The lemon juice helps to make the sour cream taste like buttermilk).
Mix thoroughly--the sauce should be slighly runny but not overly so (Sauce will
thicken upon standing).
Refrigerate for several hours to let the mixture thicken.
Serve as a side salad.
My grandmother makes this all the time. It's really good </td>
<td>Salads</td><td>Hot Mexican Potato Salad </td><td>1 p
ound tiny new potatoes, quartered
1/4 cup (60 ml) picante sauce
1 tbsp (15 ml) to 2 tbsp (30 ml) lime juice
1 tbsp (15 ml) olive oil or salad oil
1/4 tsp (1 ml) salt
1/8 tsp (1 ml). pepper
1 large tomato, seeded and chopped
1/2 cup (125 ml) sliced pitted ripe olives
1/4 cup (60 ml) sliced green onions
1 tbsp (15 ml) snipped cilantro or parsley </td><td>In a 2-quart microwave-safe
casserole micro-cook potatoes and water, covered, on 100% power (high) for 7 to
11 minutes or till potatoes are tender, stirring once; drain.
Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil
, salt, and pepper.
Cook, uncovered, on high for 30 to 60 seconds or till heated through.
Add sauce to cooked potatoes.
Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.
Makes 4 side-dish servings.
Comments
Nutrition facts per serving: 176 calories, 7 g total fat, 0 mg cholesterol, 3 g
protein, 30 g carbohydrate, 331 mg sodium, 3 g fiber.
</td>
<td>Salads</td><td>Marinated Broccoli Salad </td><td>4 c
ups (950 ml) broccoli florets
4 medium carrots, thinly sliced
2 small onions, sliced and separated into rings
1 2-1/4 oz (63 grm). can sliced ripe olives, drained
1 2 oz (56 grm). jar diced pimientos, drained
1 8 oz (224 grm). bottle FAT-FREE Italian salad dressing
1 tsp (5 ml). sugar
</td><td>In a bowl, combine the first 5 ingredients.
Add dressing and sugar; toss to coat.
Cover and refrigerate for at least 4 hours, stirring occasionally.
Just before serving stir in walnuts if desired.
Comments
Nutritional Analysis: One serving equals: 59 calories, 378 mg sodium, 0 choleste
rol, 11 gm carbohydrate, 2 gm protein, 1 gm fat 3 gm fiber. ++++ Diabetic Exchan
ges: 2 vegetable
</td>
<td>Salads</td><td>Old Fashioned Carrot Raisin Salad</td
><td>3 cups (700 ml) grated carrots, about 3/4 pound, use a little more if you l
ike.
1 8 oz (224 grm). can crushed pineapple in juice, drain lightly, reserve juice
1/4 cup (60 ml) raisins (I use more to my liking)
2 tablespooons mayonnaise
2 tbsp (30 ml) reserved pineapple juice
1 tsp (5 ml) sugar
1/8 tsp (1 ml) salt
</td><td>Place the carrots, pineapple, and raisins in a medium bowl and toss.
Combine remaining ingredients together in a small bowl; pour over carrot mixture
and stir well.
Chill before serving.
Use reduced calorie or non-fat versions of mayonnaise if you want to have a sala
d that is within calorie and fat dietary restraints.
Also, taste your carrots, if they are not tender and sweet, add a little extra s
ugar.
Carrots should be a nice true orange color, slender and fairly uniform in size.
Big huge carrots are often times less flavorful and "woody" textured a
nd not a good choice for this salad.
At the holidays, I jazz this recipe up by doubling it and adding some shelled pi
stachios and more raisins, and I always use Hellman's or Best Foods (same brand,
different names for the different coasts of the USA).
</td>
<td>Sandwich</td><td>Spam Sandwich Spread </td><td>1 can
Spam, grated
1/2 lb (.2 kg). sharp cheddar cheese, grated
4-5 large dill pickles, grated
1-1/2 cups (350 ml) to 2 cups (475 ml) Miracle Whip (adjust to taste and consist
ency)
black pepper to taste
1 tsp (5 ml) sweet onion, finely minced (optional)
</td><td>In a large deep mixing bowl, combine all the ingredients together well
.
Chill in refrigerator in a tightly sealed container.
Will keep for 2 weeks.
*Best kept in a Tupperware, Rubber Maid or plastic sealed 1 quart (950 ml) bowl
(Cool Whip or Margarine Tub type containers will work) for convenience.
Who likes Spam!? YOU WILL after trying this delicious sandwich spread! Tangy and
savory with down home goodness or a more elegant appeal! Really!
</td>
<td>Sauces</td><td>Steak Sauce </td><td>Raisin Puree
1/2 cup raisins
1/2 cup water
1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/8 teaspoon turmeric
</td><td>1. Make the raisin puree by combining the raisins with the water in a
food processor or blender. Blend on high speed for 1 minute or until the puree i
s smooth. Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat
to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and t
hen refrigerate it in a covered container for at least 24 hours. (http://www.top
secretrecipes.com)
Makes 3 cups.
</td>
<td>Sauces</td><td>Lynn's Barbeque Sauce </td><td>3/4 cu
p (175 ml) apple cider vinegar
1/4 cup (60 ml) Worchestershire sauce
2 tbsp (30 ml) chopped onion
1 tbsp (15 ml) light brown sugar
1/4 cup (60 ml) chili sauce
1/2 tsp (2 ml). dried mustard </td><td>Mix all ingredients in a saucepan.
Bring to a boil.
Reduce heat and simmer 1 1/2 hours.
Stir often.
Comments
This sauce is great and has a good tangy flavor to it. I usually double this rec
ipe and store it in a plastic container (peanut butter jars work great). Keeps f
or a long time. Great on chicken and babyback ribs!
</td>
<td>Sauces</td><td>Apple Butter Barbecue Sauce</td><td>1
8 oz (224 grm). can tomato sauce
1 tbsp (15 ml) picka-peppa sauce or worcestershire sauce
</td><td>In a small saucepan combine all ingredients.
Bring just to boiling.
Brush sauce onto burgers to last 10 mins of grilling.
Heat any remaining sauce just til bubbly; serve with burgers.</td>
<td>Sauces</td><td>C.J.'s Favorite Barbeque Sauce</td><t
d>1/2 cup (125 ml) ketchup
1 slice onion
1 clove garlic
2 tbsp (30 ml). brown sugar
1 tbsp (15 ml). Worcestershire sauce
1 tbsp (15 ml). lemon juice
1/2 tsp (2 ml). dry mustard
1/2 tsp (2 ml). prepared horseradish
</td><td>Put all ingredients into blender container.
Process until thoroughly blended.
Use to baste chicken, beef or pork.
</td>
<td>Sauces</td><td>Heinz 57® Steak Sauce</td><td>Ra
isin Puree
1/2 cup raisins
1/2 cup water
1 1/3 cup white vinegar
1 cup tomato paste
2/3 cup sugar
1/2 cup water
1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1/8 teaspoon turmeric
</td><td>1. Make the raisin puree by combining the raisins with the water in a f
ood processor or blender. Blend on high speed for 1 minute or until the puree is
smooth. Measure 1/4 cup of this puree into a medium saucepan.
2. Add the remaining ingredients and whisk until smooth.
3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat
to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and t
hen refrigerate it in a covered container for at least 24 hours. (http://www.top
secretrecipes.com)
Makes 3 cups.
</td>
<td>Seafoods</td><td>Crab Stuffed Chicken Breasts</td><t
d>Serves/Makes:6 Servings
Ingredients
3 large whole chicken breasts, halved, boned, and skinned
1/2 cup (125 ml) celery, chopped
5 tbsp (70 ml) white wine
1 cup (225 ml) flaked crab meat
1/2 cup (125 ml) cubed herb-seasoned stuffing
6 tbsp (90 ml) butter, melted
1 cup (225 ml) of Hollandaise Sauce
Pound chicken breasts to flatten; sprinkle with salt and pepper.
Saute onion and celery in 3 tbsp (45 ml) of butter until tender.
Remove from heat and add 3 tbsp (45 ml) of wine, crabmeat, and stuffng.
Toss to blend.
Divide mixture among chicken breasts (about 2 tbsp (30 ml) or so), roll up and s
ecure with toothpicks or string.
Combine flour and paprika and coat chicken.
Place chicken in a baking dish, drizzle with melted butter and bake uncovered fo
r 45 minutes.
Transfer to platter and keep warm.
Add remaining wine to Hollandaise Sauce and spoon over chicken.
Comments
Serving Suggestion: Use a platter with a foundation of colorful steamed rice wit
h red and green pepper pieces to lay the chicken on.
</td>
<td>Seafoods</td><td>Baked Flounder</td><td>Serves/Makes
:4 servings
Ingredients
1/4 cup (60 ml) fine dry bread crumbs
1/4 cup (60 ml) grated Parmesan cheese
1 lb (.5 kg) flounder or sole fillets
1/4 cup (60 ml) mayonnaise
In shallow dish, combine crumbs and cheese.
Brush all sides of fillets with mayonnaise.
Coat with crumb mixture.
Arrange in single layer in shallow baking pan.
Bake in 375 degrees (200 C.) for 20-25 minutes.</td>
<td>Seafoods</td><td>African Grilled Shrimp</td><td>Serv
es/Makes:4-6
Ingredients
Marinade:
1 2 tsp (10 ml). Peri peri
1 tbsp (15 ml). fresh cilantro
1-1/2 lbs (.7 kg). fresh shrimp, shelled and cleaned
Garlic Butter:
1 tbsp (15 ml). chopped garlic
1 tbsp (15 ml). cilantro
1 2 tsp (10 ml). Peri peri
salt and pepper
pinch of sugar
Peri Peri Rice:
1 chopped onion
1 chopped red pepper
1 cup (225 ml) rice, rinsed
1/2 cup (125 ml) white wine (optional, but increase stock a bit)
fresh cilantro, to garnish
lemon or lime juice, to garnish
Mix the marinade ingrediants together and pour over shrimp.
Marinade for 30 min to an hour; set aside while preparing garlic butter.
Mix together ingredients for garlic butter and cook over low heat until butter i
s melted.
Remove shrimp from marinade (reserve marinade) and broil or grill, basting with
garlic-butter until shrimp is cooked.
Now, serve with rice to go with shrimp (recipe follows).
Peri peri Rice for African Shrimp:
Saute onion and red pepper in the reserved marinade until they are soft and tran
slucent.
Add rice and saute rice in the onion/pepper/marinade mixture for a couple of min
utes, to bring out a nice toasty flavor.
Turn up the heat and add the chicken stock and wine.
Bring to a boil, cover and turn heat on lowest setting.
Cook/steam rice until done, about twenty minutes.
Serve rice with shrimp and garlic butter and garnish with cilantro and lemon jui
ce.
Comments
Delicious!
</td>
<td>Seafoods</td><td>Clam Fritters</td><td>Ingredients
1/2 tsp (2 ml). baking powder
1 beaten egg
1 medium onion (chopped)
3/4 cup (175 ml) clams (chopped fine)
1/4 medium green pepper (chopped)(optional)
generous sprinkle of pepper
enough milk to make pancake batter consistancy (not too thick)
Combine all ingredients.
Drop by spoonfuls into a hot greased frying pan.
Cook like pancakes, until golden brown on each side.
Comments
This is a "downeast" recipe from coastal North Carolina.
</td>
<td>Seafoods</td><td>Crab Cakes</td><td>Serves/Makes:4
Ingredients
3 tbsp (45 ml) diced red peppers
3 tbsp (45 ml) diced shallots
1 tbsp (15 ml) sherry
1 lb (.5 kg) Dungeness crab meat (break up larger pieces)
1 egg
1/4 cup (60 ml) cream
dash Tobasco
pinch celery salt
pinch ground white pepper
pinch salt
3 tbsp (45 ml) chopped parsley
1/2 cup (125 ml) fine bread crumbs
Mix red pepper and shallots together.
Mix together all other ingredients, except crab and bread crumbs, thoroughly.
Add peppers and shallots to mix by hand.
Add crab and mix.
Form into patties (about 2 oz (56 grm) each).
Pat bread crumbs onto crab cakes.
Store between wax paper sheets until ready to cook.
Pan-saute in melted butter until brown on both sides.
</td>
<td>Seafoods</td><td>Crab Gumbo</td><td>Serves/Makes:6 s
ervings
Ingredients
1 lb (.5 kg) Maryland Crabmeat
1 medium onion,chopped
1 large stalk celery,chopped
1/4 cup (60 ml) margarine or butter
6 cups (1425 ml) canned whole tomatoes (3 1-lb cans or equivalent)
1 10 oz (280 grm). package frozen okra
1 bay leaf
2 tsp (10 ml) salt
1 tsp (5 ml) sugar
1/2 tsp (2 ml) thyme
1/4 tsp (1 ml) chili powder
3 cups (700 ml) hot cooked rice
Remove all cartilage from crabmeat.
In a 4 to 5-quart pot, cook onion, celery and garlic in margarine or butter unti
l tender.
Add tomatoes, okra and seasonings.
Cover and simmer 1 hour.
Add crabmeat and heat through.
Serve over hot cooked rice.
</td>
<td>Seafoods</td><td>Crab Meat Imperial</td><td>Serves/M
akes:6
Ingredients
1 large green pepper, diced
2 pimentos, diced
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground white pepper
1 tbsp (15 ml) dry mustard
Mayonnaise
3 tbsp (45 ml) dry sherry
2 pounds lump crab meat, picked over to remove bits of sheel and cartilage
Paprika
Preheat oven to 350 degrees (175 C.) F.
Mix diced pepper and pimentos.
Add salt, pepper, mustard, 3 tbsp (45 ml) mayonnaise, eggs, and 2 tbsp (30 ml) o
f sherry. Mix well.
Carefully fold the crab meat into the pepper mixture so as not to break up the p
ieces of crab.
Add the remaining sherry.
Place the mixture in a buttered casserole.
Coat the top of the casserole with a thin layer of mayonnaise.
Sprinkle with paprika.
Bake 15 minutes.
Comments
Recipe from The New York Times Heritage Cookbook.
</td>
<td>Seafoods</td><td>Crab Salad</td><td>Serves/Makes:4
Ingredients
1 lb (.5 kg). crab meat, or a package of imitation crab meat
1 stalk of celery
parsley
salt pepper
squirt of lemon juice
mayonaise to desired consistency
Wash crab meat, and cut up into bite size pieces.
Dice celery add to crab meat.
Add parsley, salt and pepper to taste.
Squirt in lemon juice.
Add mayonaise a tbsp at a time.
Stir well and chill overnight.
</td>
<td>Seafoods</td><td>Crab-Stuffed Flounder</td><td>Serve
s/Makes:6
Ingredients
3 oz (84 grm). mushroom (save liquid)
7-1/2 oz (210 grm). can crab meat, drained
1/2 cup (125 ml) saltine cracker crumbs
2 tbl parsley
1/2 tsp (2 ml) salt
8 Flounder Filets
Sauce:
1/4 tsp (1 ml) salt
1 cup (225 ml) milk
1/3 cup (80 ml) dry wine (optional)
4 oz (112 grm). shredded swiss cheese
In skillet, cook onion in 1/4 cup (60 ml) margarine until tender.
Stir in mushrooms with flaked crab, cracker crumbs, parsley, 1/2 tsp (2 ml) salt
and dash of pepper.
Spread mixture over fillets, roll and place seam down in baking dish.
In sauce pan melt 3 Tbl butter, blend in flour and 1/4 tsp (1 ml) salt.
Add enough milk to mushroom liquid to make 1-1/2 cups (350 ml).
Add wine to saucepan.
Cook and stir until mixture bubbles and thickens.
Pour over filets.
Bake at 400 degrees (200 C.) for 25 minutes, sprinkle with cheese and paprika an
d bake ten minutes more.
ENJOY!!!
Comments
This crab meat stuffing can be used for most dishes requiring a seafood stuffing
.
</td>
<td>Seafoods</td><td>Crawfish and Shrimp Casserole</td><
td>Serves/Makes:6 servings
Ingredients
1 cup (225 ml) Onions, chopped
1 clove Garlic, minced
1 pound Shrimp, shelled, deveined
1 can Cream of mushroom soup (condensed, 10-3/4 oz (301 grm) size)
1 tbsp (15 ml) Parsley, chopped
1-1/2 tsp (7 ml) Salt
1/4 tsp (1 ml) Cayenne pepper
1/4 cup (60 ml) Milk
3/4 cup (175 ml) Green bell pepper, chopped
2 tbsp (30 ml) Butter or margarine
1 pound Crawfish tails
3 cups (700 ml) Rice, cooked
1-1/2 tbsp (20 ml) Lemon juice
1/4 tsp (1 ml) Black pepper
2 White bread slices
Paprika
In large saucepan, cook onions, bell pepper and garlic in butter until crisp-ten
der.
Add shrimp; cook 3 minutes longer.
Stir in soup, rice, parsley, lemon juice and seasonings.
Add bread soaked in milk.
Mix well.
Spoon into buttered shallow 2-quart casserole.
Sprinkle with paprika
Bake in preheated 350 degree (175 C.) oven 30 minutes.
</td>
<td>Seafoods</td><td>Crawfish Casserole</td><td>Ingredie
nts
1 lb (.5 kg) crawfish tails (fresh or frozen)
1 can cream of mushroom soup
1 medium onion (finely chopped)
1 bell pepper (finely chopped)
2 ribs celery (finely chopped)
1 can Rotel tomatoes (diced kind preferably)
2 tbs (30 ml). Parsley
stick margarine or butter
4 8 oz (224 grm). shredded Cheddar cheese
1 pkg. yellow rice (I prefer Mahatma)
In a medium-size bowl, mix the crawfish, soup and parsley. Let sit.
Prepare yellow rice according to the directions on the package.
While rice it is cooking chop the onion, bell pepper and celery according to you
r taste.
Melt the margarine or butter in a skillet.
Dump in the onion, bell pepper and celery into the skillet and saut until tender
.
Add the can of Rotel tomatoes to the seasoning and simmer for about 5-10 minutes
.
Once the rice is done, add the rice to the mixture in the skillet and stir toget
her well.
In a large casserole dish (9 x 13 at least), dump in the rice mixture and spread
out evenly.
Spoon the crawfish & soup mixture over the top of the rice until you have ev
enly covered the rice.
Then, cover the top with the cheese.
The amount of cheese depends on your personal preference.
Bake @ 350 F. for about 30-40 minutes or until the cheese has melted and the cas
serole is bubbly.
Comments
This can be made with shrimp, but you need to use the small shrimp. If you like
milder seasoning, you can substitute regular canned tomatoes for the Rotel.
</td>
<td>Seafoods</td><td>Deep Fried Oysters</td><td>Ingredie
nts
12 large oysters
1 egg
seasoned bread crumbs
Preheat deep fryer to 375 degrees (200 C.) (or pour about a half inch of cooking
oil in a deep frying pan).
Drain oysters (shucked, in jars are fine).
Dry them between paper towells.
Beat together egg and water.
Dip oysters in egg mixture, then in bread crumbs.
Dip in egg a second time and again in bread crumbs.
Let dry for about 1/2 hour.
Fry in deep fryer for about 4 minutes.
If using frying pan, fry until first side is brown and then turn over to brown o
ther side.
Serve with tartar sauce or cocktail sauce.
</td>
<td>Seafoods</td><td>Fisherman's Stew</td><td>Serves/Mak
es:6
Ingredients
1 28 oz (784 grm). can whole tomatoes, plus juice (crush by hand)
1 cup (225 ml) white wine
1/2 cup (125 ml) parsley, chopped
1 jalapeno pepper, seeded, de-ribbed, chopped (optional)
1 tsp (5 ml) thyme
2 tsp (10 ml) basil
SEAFOOD:
1 deboned and cubed filet of seabass, cod or other whitefish
1 doz. prawns
1 doz. scallops
1 doz. mussels
1 doz clams
Place all ingredients EXCEPT seafood in crockpot.
Cook 6-8 hours on low.
30 minutes before serving, add your seafood.
Turn heat to high at this time.
Stir occasionally and very gently.
Comments
Use your own personal preferences when it comes to the seafoods. You may add wat
er to this recipe to thin out but the thicker version is very good. Serve with s
ourdough bread and dunk away.
</td>
<td>Seafoods</td><td>Golden Crab Cakes</td><td>Serves/Ma
kes:6 crabcakes
Ingredients
Crabcakes:
2 tbsp (30 ml) mayonnaise
1/2 tsp (2 ml) curry powder
3 to 4 drops hot red pepper sauce
1 tsp (5 ml) Worcestershire sauce
1/8 tsp (1 ml) ground cloves or allspice
salt and pepper
1 lb (.5 kg). fresh lump crabmeat
3 to 5 tbsp (70 ml). bread crumbs
corn or peanut oil
Sauce:
1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalepeno pepper
1 cup (225 ml) cold butter, diced
1/2 cup (125 ml) fresh mushrooms, chopped
2 shallots, chopped
1 sprig fresh thyme
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) white wine vinegar
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) heavy cream
fresh lemon juice
salt and pepper
Crabcakes:
Combine egg, mayonnaise and seasoning.
Add crab and enough breadcrumbs to absorb excess moisture (not too much).
Stir carefully to blend; mixture should be firm yet moist,and should hold togeth
er.
Form about 6 patties, depending on your size preferences, and set on wax paper f
or a few minutes to dry slightly.
Heat some oil in pan and pan-fry until golden on both sides (few minutes on each
side is good).
Serve with sauce.
Sauce:
Place seeded, deveined pepper sections under the broiler until charred black; di
scard skin.
Dice peppers small and set aside.
Heat 1 tbsp (15 ml). butter over medium heat and saute mushrooms, shallots and t
hyme for about 2 min.
Add wine, vinegar and stock and cook until liquids reduce by half - about ten mi
nutes.
Stir in cream and reduce by half - about five minutes.
Over low heat, whisk in remaining butter, gradually, piece by piece - creating a
n emulsion.
Strain, if desired, and season with lemon juice, salt and pepper.
And stir in the diced, roasted peppers and serve warm.
serve or if you prefer, you may puree sauce in blender.
</td>
<td>Seafoods</td><td>Grilled Shrimp</td><td>Serves/Makes
:4
Ingredients
2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on
1 cube butter
1/2 tsp (2 ml) seasoning salt
Soak wood skewers if you are using wooden ones.
Rinse and dry shrimp.
Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp.
Melt butter and saute garlic.
Add seasoning salt and paprika.
Grill shrimp basting frequently with butter mixture until shrimp are pink and fi
rm.
Turn shrimp to baste and grill on both sides.
Comments
This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a butt
ery rice pilaf and tossed green salad. Marinading shrimp has never been necessar
y if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oe
urve portions.
</td>
<td>Seafoods</td><td>Cayenne Shrimp</td><td>Serves/Makes
:4
Ingredients
1 lb (.5 kg). medium shrimp
1/2 tsp (2 ml) turmeric
2 tsp (10 ml) cayenne
1/2 tsp (2 ml) kosher salt
1 tsp (5 ml) wine vinegar
2 medium baking potatoes
Shell and devein shrimp, leaving tails on, and wash thoroughly. Pat dry on kitch
en towels and put in 10 inch microwave safe skillet.
Add turmeric, cayenne, mustard, salt and vinegar and toss to coat shrimp. Cover
with lid and marinate while potatoes cook.
Prick potatoes. Bake uncovered at 100% for 7 minutes or until done.
Remove from oven, peel and slice potatoes and set aside, covered until needed.
Cook shrimp, covered on 100% for 2 minutes and 30 seconds, stirring once. Remove
from oven. Let shrimp stand covered for 3 minutes.
Spread sliced potatoes on heated plate. Uncover and arrange shrimp on top. Pour
sauce over top and serve.
</td>
<td>Seafoods</td><td>Flounder and Sauce</td><td>Serves/M
akes:8
Ingredients
2 tsp (10 ml) olive oil
1 tsp (5 ml) butter
4 cloves crushed fresh garlic
2 chopped tomatoes
1 tbsp (15 ml) capers
1 large bunch of arugula or basil (1 cup (225 ml) washed)
3/4 cup (175 ml) chicken broth
juice of 1 large lemon
8 filets of flounder.
If you cannot get arugula or basil, use asparagus, or whatever green you like. F
ind something in the frige.
In a large sauce pan, heat oil and butter until melted.
Add garlic and saute until garlic is softened.
Add the remaining ingredients and cook for about 4 minutes on a low simmer, unti
l arugula is wilted.
Pour over the fish and bake for about 20 to 25 minutes at 420 degrees (225 C.).
It is easy and everyone loves it.
Comments
I had a lunch with a sauce over the fish that was like this one. I went home and
made a similar one, but added some extra ingredients.
The sauce is really good over any seafood.
</td>
<td>Seafoods</td><td>Mediterranean BBQ Shrimp</td><td>Se
rves/Makes:4
Ingredients
2 lbs (.9 kg) large shrimp
1/4 cup (60 ml) fresh parsley
1 cup (225 ml) olive oil
1 tbsp (15 ml). oregano
4 tbsp (60 ml). lemon juice
couple drops of hot sauce to taste
1 tbsp (15 ml). tomato paste
1 tsp (5 ml). salt
Combine all ingredients in glass dish and marinate for two hours, at room temp.
Broil three to four inches from heat for three minutes on each side, or until do
ne.
Shrimp can be served with rice, green salad and garlic bread.
Comments
Try this - it's easy and yummy!
</td>
<td>Seafoods</td><td>New Orleans Seafood Stew</td><td>In
gredients
1 lb (.5 kg). catfish, cubed
1 lb (.5 kg). scallops
1 lb (.5 kg). shrimp, deveined and shelled
1 14 oz (392 grm). can crushed tomatoes
1 14 oz (392 grm). can chicken broth
14 oz (392 grm). water
1 cup (225 ml) green pepper, chopped
1 cup (225 ml) onion, chopped
1 cup (225 ml) celery, chopped
2 large cloves garlic, crushed
2 bay leaves
Melt the butter and mix with flour to make a roux.
Add the celery, onion, green pepper, and garlic and saute until onions are soft.

Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a
boil. Reduce heat.
Add any uncooked seafood and simmer for 15 minutes.
Add any pre-cooked seafood and heat through just before serving.
Serve with salad and bread, or over rice.
For a broth variation, drizzle a tsp of sherry over each serving.
Another variation: try salmon instead of catfish.</td>
<td>Seafoods</td><td>Oyster Pie</td><td>Serves/Makes:6 s
ervings
Ingredients
Pie Pastry:
1/4 tsp (1 ml) salt
2/3 cup (150 ml) chilled unsalted butter
1/2 to 3/4 cup (175 ml) ice water
Bechamel Sauce:
2 to 2-1/4 cups (525 ml) milk
1 bay leaf
4 tbsp (60 ml) unsalted butter
1/4 cup (60 ml) all-purpose flour
Liquor reserved from oysters
Salt and freshly ground white pepper
Pinch of cayenne pepper
Generous pinch of ground mace
Filling:
2 dozen small (yearling) oysters, drained
3 hard-cooked large eggs, peeled and thinly sliced
1 can (14 1/2 oz) white or golden hominy, drained and rinsed
Salt and freshly ground white pepper
Mace
Pastry:
Combine flour and salt in large bowl and shave fine slices of butter onto the fl
our and toss with fork to mix.
Sprinkle in 1/2 cup (125 ml) of the ice water while tossing with fork until past
ry is moist enough to form into a ball. Add more water if necessary.
Wrap in waxed paper and chill for at least 1 hour.
Roll out two thirds of the pastry, cut to 12 inch circle and line bottom of 10 i
nch tart pan (type with removable bottom).
Roll remaining pastry into 11 inch circle for top of pie and place on baking she
et. Chill crusts for 30 minutes.
Preheat oven to 400 deg F.
Cover bottom crust and top crust with foil and weigh down with baking weights or
dried beans (keeps flat).
Bake both crusts for 8 minutes then remove foil and weights and contine baking f
or 8-12 additional minutes uncovered, 'til golden brown, then cool.
Sauce:
In small suacepan, scald 2 cups (475 ml) of milk with the bay leave over med hea
t.
Let steep (off heat) for 5 minutes then discard bay leaf.
Melt butter in heavy-bottomed pan over med heat being careful not to brown.
Whisk in the flour and cook, whisking constantly, for 3 minutes.
Pour in the warm milk and continue cooking, whisking constantly until thickened.

Whisk in the oyster liquor and additional milk if necessary to make a thick but
pourable sauce.
Season with salt, white pepper, cayenne, and mace to taste.
Remove sauce from heat and add oysters, stirring gently to mix in.
Cover bottom crust (still in tart pan) with egg slices.
Sprinkle hominy over the eggs and season with salt and pepper.
Pour in the hot oyster sauce spreading evenly to edge of pastry.
Dust with additional mace.
Gently set the top crust in place and set the pie on a baking sheet. Bake at 400
degrees (200 C.) F. until pie is hot through, (12 to 15 minutes).
Be careful not to brown the pastry or over-cook the oysters.
Remove from oven and remove the sides of tart pan.
Serve immediately.
Comments
This pie is actually named the Sotterley Oyster Pye for the historic Sotterly Ma
nsion in Maryland where lavish banquets served the dish. Oyster pie is wonderful
-sounds unusual and is but tastes great. Nice with a fruity white wine. Recipe r
ecreated by William Taylor a Maryland caterer and historian.
</td>
<td>Seafoods</td><td>Pinneapple Baked Salmon</td><td>Ser
ves/Makes:4 people
Ingredients
2 lbs (.9 kg). fresh salmon filet
1/2 fresh pinnapple
1 small zuccini
1 red bell pepper
1 yellow bell pepper
1 lemon
4 tbls butter
2 tspn mild italian dressing
Pinch of salt & pepper
Cut salmon into four seperate filets.
Slice zuccini into 1/8 inch slices.
De-core peppers and slice longways.
Slice pinneapple into 1/2 inch pieces.
Place a salmon filet onto a 8 inch piece of foil.
Make two 2 inch cuts into the filet and insert butter and sprinkle with salt &am
p; peper
1/2 Pour tspn dressing onto salmon.
Place sliced peppers and zucinni on top of salmon.
Line edges of salmon with 6-8 pieces of pinneapple.
Place 2 thin lemon slices on salmon filet.
Seal the filets and cook in a 350 degree (175 C.) oven for 20 minutes
Comments
Scallops and or shrimp can be added to this recipe.
</td>
<td>Seafoods</td><td>Shark Steak</td><td>Serves/Makes:3
Ingredients
Shark:
2 lbs (.9 kg). of blue shark
Flour
Salt and Pepper
Olive oil
Sauce:
1/2 cup (125 ml) of white wine
1/4 cup (60 ml) of balsmic vinegar
1/4 cup (60 ml) of fresh rasberries
1 Tsp (5 ml) sugar
2 Tbsp (30 ml) butter
Shark:
Cut shark into three pieces.
Mix in a bowl 1/2 cup (125 ml) of flour with salt and pepper.
Wash shark, and pat dry.
Heat frying pan with a little olive oil.
Dredge shark into flour mixture and place into pan.
Cook for only about four minutes per side, then remove from pan, cover and set a
side.
Sauce:
Heat butter in sauce pan.
Add 2 Tbsp (30 ml) of flour and brown.
In a cup, mix balsmic vinegar and wine, then add the mixture to the sauce pan an
d slowly stir on low heat.
Lastly stir in rasberries.
Slowly stir on low heat until sauce thickens, remove from stove and serve.
Serve shark with a little sauce on top, very good!
Comments
I have made this recipe quite a few times, it is absolutely delicious! It also d
oes not have a fishy taste.
</td>
<td>Seafoods</td><td>Shrimp Scampi</td><td>Serves/Makes:
2
Ingredients
1 lb (.5 kg). shrimp peeled and cleaned
6 lg garlic cloves sliced
1/2 stick butter (less is ok if you're watching you diet)
4 tbsp (60 ml). olive oil
1/2 cup (125 ml) white wine
1 tsp (5 ml).garlic powder (I use a lot but to your taste)
1 tsp (5 ml). Italian herb seasoning
1 cup (225 ml) long grain rice uncooked
Cook rice according to package instructions.
Brown garlic in oil in large frying pan add the butter.
Add the shrimp and toss around the pan.
Add white wine and spices.
Turn heat to low. (shrimp cook really fast-don't overcook!!
Taste test; if you need more flavor sprinkle on more garlic powder.
Serve over rice with green salad and crusty loaf of Italian bread.
</td>
<td>Seafoods</td><td>Steamed Blue Crabs</td><td>Serves/M
akes:9 or more servings
Ingredients
1/2 c Old Bay Seasoning
3 c white vinegar
3 c beer(or water)
3 dozen live Maryland Blue Hardshell Crabs
Mix Old Bay seasoning, vinegar, and beer (or water) in a very large pot with a r
ack,and tight-fitting lid.
Bring to a FULL BOIL.
In the rack, add one-half of the crabs, and sprinkle more Old Bay seasoning, jus
t enough to cover the shells abit.
Repeat with the remainder of crabs.
Steam, covered, until crabs turn a bright red color, about 40-45 minutes.
Serve hot or cold.
Note: Serve crabs immediately if to be eaten hot.
To serve cold. bring to room temperture and refrigerate until ready to use.
Comments
Goes well with:Corn on the Cob We Marylander's look forward to the Summertime fo
r the Crab Season to begin.It's the BEST EVER!!!!!!!
</td>
<td>Seafoods</td><td>Yummie's B-B-Q Shrimp</td><td>Serve
s/Makes:6 or more
Ingredients
5 lbs (2.3 kg). large shrimp (uncooked)with shells on
2 lbs (.9 kg). butter
4 tsp (20 ml). cayenne pepper
4 tsp (20 ml). black pepper
2 tbsp (30 ml). chopped rosemary leaves
1/2 cup (125 ml) worchestershire sauce
6 oz (168 grm). beer
5 large cloves garlic, minced
1 medium onion, minced
3 stalks celery, minced
4 tbsp (60 ml). chopped parsley
2 tsp (10 ml). lemon juice
Remove shells and devein shrimp.
Melt a stick of butter in a large skillet.
Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about thr
ee minutes.
Add the rest of the butter, the beer, worchestershire, and lemon juice and stir.

Dip shrimp in seasoned butter mixture.
Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes.
Serve in bowls and ladle lots of spicy butter sauce over shrimp.
Accompany with crusty french bread to soak up the yummy sauce!
Comments
Devine and delicious.
</td>
<td>Seafoods</td><td>Deviled Crab Cakes</td><td>1 lb (.5
kg). back fin crab meat
1/2 cup (125 ml) cracker meal
3 tbsp (45 ml) mayonnaise
1/2 tsp (2 ml) Worcesstershire sauce
1 tbsp (15 ml) prepared mustard
3/4 tsp (4 ml) salt
1/4 tsp (1 ml) red pepper
</td><td>Combine all ingredients; mix thoroughly.
Shape into patties.
Fry in hot deep fat until browned on both sides.
Do not overcook.
</td>
<td>Seafoods</td><td>B-B-Q Shrimp</td><td>5 lbs (2.3 kg)
. large shrimp (uncooked)with shells on
2 lbs (.9 kg). butter
4 tsp (20 ml). cayenne pepper
4 tsp (20 ml). black pepper
2 tbsp (30 ml). chopped rosemary leaves
1/2 cup (125 ml) worchestershire sauce
6 oz (168 grm). beer
5 large cloves garlic, minced
4 tbsp (60 ml). chopped parsley
2 tsp (10 ml). lemon juice
</td><td>Remove shells and devein shrimp.
Melt a stick of butter in a large skillet.
Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about thr
ee minutes.
Add the rest of the butter, the beer, worchestershire, and lemon juice and stir.

Dip shrimp in seasoned butter mixture.
Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes.
Serve in bowls and ladle lots of spicy butter sauce over shrimp.
Accompany with crusty french bread to soak up the yummy sauce!
Comments
Devine and delicious.
</td>
<td>Seafoods</td><td>Crab Bake Supreme</td><td>4 tbsp (6
0 ml) butter (unsalted best)
1 tsp (5 ml) onion, finely chopped
4 tbsp (60 ml) all purpose flour
2 cups (475 ml) whole milk
1/2 tsp (2 ml) celery salt
1 tsp (5 ml) Worcestershire sauce (I use 1/4 tsp)
dash of cayenne pepper (to taste, I use more)
1 egg yolk, beaten
2 tbsp (30 ml) sherry (use a good one for best results)
1 cup (225 ml) soft bread crumbs (I like day old sourdough best)
2 cups (475 ml) crab meat (canned is alright, but fresh crab is awesome)
1 tbsp (15 ml) parsley, minced
</td><td>Heat oven to 400 degrees (200 C.).
Melt butter, add onion and cook over low heat until onion is lightly browned.
Add flour, blend together thoroughly.
Add milk and seasonings and cook until mixture has thickened, stirring occasiona
lly.
Add egg yolk, stir, and remove saucepan from heat.
Add sherry and most of the bread crumbs, reserving a small portion to sprinkle o
ver top of mixture.
Then add crab meat and parsley to the mixutre and gently blend.
Fill greased ramekins (individual casserole dishes).
Top with remaining bread crumbs.
Bake for 20 to 30 minutes until browned and bubbling.
Comments
Serve with a good stick of French Bread and a tossed green salad with a simple w
hite wine vinagrette.
A chilled glass of Chardonnay is spectacular with this dish!
</td>
<td>Seafoods</td><td>Seafood Chowder La Mer</td><td>Serv
es/Makes:Serves 12
2 cups (475 ml) lobster meat
1 lb (.5 kg). monk fish fillets
4 cups (950 ml) potatoes, peeled and diced
1 cup (225 ml) of water
1 lb (.5 kg). scallops
4 cups (950 ml) sour cream
pinch of white pepper
pinch of cayenne pepper (to taste)
1 lb (.5 kg). clams, steamed and shucked
</td><td>If frozen, thaw lobster, reserving lobster liquor.
Remove any bits of shell or cartilage and cut into bite-size pieces.
Debone fish fillets and cut into small pieces, set aside.
In a heavy saucepan saut onions in butter until tender.
Stir in flour and cook 1 minute.
Add potatoes and enough water to cover, bring to a boil, cook until tender.
Add fish and scallops and simmer for 5 minutes, stirring once or twice.
Add sour cream, milk, lobster, lobster liquor, clams, and seasonings.
Heat gently and serve.
Comments
Note: Clam Juice is an acceptable liquid to use in place of the lobster liqour a
nd to fortify the water with even more flavor. I have used a combination of chic
ken stock and clam juice as a fortified "water" in this recipe with gr
eat results. This recipe is so hearty and satisfying in and of itself that a sim
ple stick of french bread and fresh butter will cap off this recipe as a delecti
ble meal. Try adding light fruits for dessert to cleanse the palate and a glass
of your favorite crisp white wine.
</td>
<td>Seafoods</td><td>Lobster Mornay</td><td>1 lobster ta
il (thawed in fridge)
White Mornay Sauce:
good pinch of ground nutmeg
salt and pepper
1 cup (225 ml) milk
1/4 cup (60 ml) to 1/2 cup (125 ml) grated tasty cheese (depending on your taste
)
1 tsp (5 ml) to 2 tsp (10 ml) of either lime or lemon juice, depending on your t
aste
Cooked rice (to serve)
prepared salad
</td><td>Lobster:
Remove lobster meat from shell.
Pull the meat away from any "skin" as this is chewy.
Cut into bite-sized pieces and put aside.
White Mornay Sauce:
Melt the butter in a saucepan.
Add mustard, nutmeg, salt and pepper and stir briefly.
Add flour and stir.
Gradually add the milk, stirring all the time.
Stir over medium heat until sauce thickens, then add the cheese.
Cook for 2 to 3 minutes longer.
Add lime or lemon juice, stir.
If you are not going to serve this dish immediately then place some plastic wrap
directly on top of the sauce to prevent a skin forming.
Add the lobster to hot sauce just before serving and cook until meat turns from
opaque to white--should take no longer than 6 to 7 minutes.
Serve poured over cooked rice, side salad and fresh, crusty bread.
Comments
We catch and eat alot of lobster (or crayfish as we call it) in New Zealand. I h
ope you enjoy this recipe.
</td>
<td>Seafoods</td><td>Lobster - natural</td><td>1 frozen
lobster tail
Newspaper
Serviettes
Your favourite seafood sauce
Lemon
Good appetite!
</td><td>Defrost lobster tail in fridge.
In a large pot boil some unsalted water.
Drop whole lobster tail into water and boil for no longer than 15 minutes.
Remove from water and cool.
While your lobster is cooling place generous amounts of newspaper over table, pl
ace plenty of serviettes on to table, pour your favourite seafood sauce into a b
owl, and cut a lemon in half.
Once lobster has cooled put it onto a plate, sit down at the table, pull the lob
ster meat from the shell, dip meat into your favourite seafood sauce, drizzle ov
er a little lemon and pop into your mouth - yum!
You should receive an amazing taste sensation.
Carry on until lobster is gone, and don't share it with anyone else!
Comments
This really is the best way to eat lobster. If you can get hold of a whole, fres
h lobster then cook it the same way - but for around 20 minutes (no longer than
half an hour).
</td>
<td>Seafoods</td><td>Red Lobster's Clam Chowder </td><td
>2 1/2 cups water
three 6.5-ounce cans minced clams (plus liquid)
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1 bay leaf
dash ground thyme
2 white or red potatoes, peeled and diced
(not russet or yellow potatoes)
1 cup heavy cream </td><td>1. Combine water and liquid drained from all 3 cans o
f clams in a large saucepan. Stir in flour, parsley, salt, bay leaf and thyme. T
urn to medium heat.
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir
often to keep the potatoes from sticking to the bottom of the pan.
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully
to be sure the chowder doesn't bubble over. Turn down the heat if the soup begi
ns to erupt. (http://www.topsecretrecipes.com)
Makes 5 servings.
Tidbits
Some brands of canned clams seem to be saltier than others. Depending on the sal
tiness of the clams you choose, you may want to add a bit more salt. Start with
an additional 1/4 teaspoon of salt if you find the soup on the bland side.
</td>
<td>Seafoods</td><td>Bacon-Wrapped Stuffed Shrimp </td><
td>Seasoning
1/4 teaspoon salt
dash ground black pepper
dash cayenne pepper
dash allspice
Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)
5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese </td><td>1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small bowl. Set th
is aside.
3. Make the dipping sauce by combining the ranch dressing with cilantro in a med
ium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't cook it all t
he way to crispy. You want undercooked bacon that, when cool, will easily wrap a
round the shrimp. Cook the bacon about 3 minutes per side, and don't let it brow
n. When the bacon is done lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the tail. Remove
the dark vein from the back of the shrimp, and then cut down into the back of th
e shrimp, without cutting all the way through, so that the shrimp is nearly butt
erflied open. This will make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers an
d microwave for 60 to 90 seconds. Shrimp should be starting to firm up and chang
e color. Immediately pour the water out of the bowl, remove the jalapeno slices
and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper sl
ices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and removing the s
eeds. You should now have 6 jalapeno slices -- you'll need 5 of these. Place one
slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (
about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon
around the shrimp, starting where the cheese is. Start wrapping with the thinne
st end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess
bacon and slide a skewer through the shrimp, starting with the end where the ch
eese is and piercing the cut end of the bacon on the other side. Repeat with the
remaining shrimp and slide them onto the skewer with the tails facing the same
direction.
8. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light c
oating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or
until the bacon begins to brown and the cheese begins to ooze. Serve over a bed
of rice if desired. Feed the left over bacon pieces to the dog while you scarf o
ut on the shrimp. (http://www.topsecretrecipes.com)
Serves 2 as an appetizer.
</td>
<td>Seafoods</td><td>Bacon wrapped shrimp with cheese an
d jalepeno</td><td>16 jumbo deveined shrimp
1/4 pound of your favorite cheese, cut into 1 inch by half inch pieces
1 whole green Jalapeno
1 package of bacon
skewers (soak in water first if using wooden ones so they don't burn)
</td><td>Butterfly and devein shrimp.
Cut cheese into one inch by half inch pieces.
Cut jalapeno into pieces half the size of the cheese that you have chosen for th
e shrimp.
Cut the bacon strips in half.
Stuff the shrimp with the cheese and jalapenos.
Wrap shrimp in 1 bacon strip and slide on a skewer.
Place on grill and while turning frequently.
Cook until bacon is done to your taste.</td>
<td>Soups</td><td>Black Eyed Pea Soup</td><td>2 carrots,
chopped
2 celery stalks, chopped
1 large onion, chopped
2 qt chicken or turkey stock
2 lb black eyed peas
1 picnic ham w/bone, 3 to 4 lb
2 bay leaves
fresh oregano or basil to taste
fresh ground pepper to taste
</td><td>Soak beans in cold water for 6-8 hours and drain.
Cut the ham into large chunks and combine all the
ingredients in a large pot. Top off with enough
water to barely cover the ingredients. Cover pot
and simmer for 2-3 hours, stirring occasionally.
Remove the lid and simmer for 1 hour.
Can be served right away, but if you let it sit in
the refrigerator over night then reheat it, the flavor
intensifies.
Serve with hot cornbread and a glass of your
favorite red wine. Enjoy!
</td>
<td>Soups</td><td>"Hearty" Soup</td><td>1/2 lb
(.2 kg) ground beef (optional)
8oz. spaghetti (Thin)
32 oz (896 grm). tomato sauce
32 oz (896 grm). of Ragu Zesty Spaghetti Sauce
32 oz (896 grm). frozen or canned mixed vegetables (carrots, peas, potatoes,gree
n beans) may use fresh
2 large onions(diced)
16 oz (448 grm). can pinto beans (optional) this makes the soup filling
1 tsp (5 ml) McCormick Season-All
1 tsp (5 ml) garlic powder
salt and ground black pepper (to taste)
</td><td>Saute beef in fry pan with salt, pepper, season-all, garlic powder, and
onions until fully cooked.
Bring to boil 4 quarts (3775 ml) water, add spaghetti and cook for 8 minutes(do
not over cook), rinse & drain.
Using a large deep pot add cooked beef mixture, sauces, vegetables, pinto beans,
and drained spaghetti.
Let simmer for 30 to 45 mins.
Serve with buttery crackers, country corn bread or toasted bread.
Comments
This recipe was born during one of our ice storms and I had only gas top range w
orking and I had leftover spaghetti and meats balls needed to prepare something
that was hearty and filling for my family. Hope you enjoy the meal.You can freez
e the leftover and serve another day.
</td>
<td>Soups</td><td>Santa Fe Soup (Taco Soup)</td><td>1 lb
(.5 kg). ground meat
1 pkg. taco seasoning mix
1 pkg. Ranch Dressing mix
1 can stewed tomatoes, undrained
1 can tomatoes and chiles (Rotel), undrained
1 can Ranch Style beans, undrained
1 can pinto beans, undrained (use "hot" beans if you dare)
1 can black beans, undrained
1 can hominy (white or yellow), undrained
1 can whole kernel corn , undrained
</td><td>Saute ground meat and onion until beef is brown and onion is limp and t
ransparent.
Drain.
Sprinkle dry seasoning mixes over the meat and stir in to absorb remaining greas
e.
Add all canned ingredient; do not drain any liquids!
Heat together until flavors are blended, the longer the better...but, as great a
s this soup smells, I'll bet you can't wait very long!
Comments
Mix a bowl of salad and bake a pan or cornbread while the soup is simmering, and
you'll have a complete meal. My family enjoys this soup as a satisfying winter
dish. In fact, we always have it after Christmas, sort of to clear the palate fr
om all the Christmas food!
</td>
<td>Soups</td><td>Stuffed Green Pepper Soup</td><td>2 lb
s (.9 kg). ground beef
1 28 oz (784 grm). can diced tomatoes in juice
2 cups (475 ml) cooked rice (1 cup (225 ml) dry)
2 cups (475 ml) chopped green pepper
2 beef bouillion cubes
1/4 c brown sugar
2 tsp (10 ml). salt
</td><td>Brown beef, drain.
Add remaining ingredients.
Bring to boil.
Reduce head, cover and simmer 30-40 minutes or until peppers are tender.
Comments
I've made this several times. Excellent
</td>
<td>Soups</td><td>Creamy Vegetable Soup</td><td>1 qt. ch
icken broth
1/2 cup (125 ml) frozen peas
1/2 cup (125 ml) whole kernel sweet corn
1/2 cup (125 ml) canned green beans
1/2 cup (125 ml) carrots, peeled and grated
1/2 tsp (2 ml). garlic powder
1/2 tsp (2 ml). onion powder
1-1/2 cups (350 ml) heavy whipping cream
</td><td>Fully cook all vegetables individually and then grind into small pieces
.
Bring broth, seasonings and vegetables to a boil and then add the whipping cream
.
Add salt and pepper to taste.
</td>
<td>Syrups</td><td>Maple Syrup</td><td>4 cups (950 ml) w
hite sugar
2 tbsp (30 ml). light corn syrup
1 tsp (5 ml). vanilla flavoring
1 tsp (5 ml). maple flavoring
</td><td>In medium saucepan, stir together first four ingredients until dissolve
d.
Bring to boil.
Cover, gently boil for 10 minutes--do not stir!
Remove from heat, cool slightly.
Add vanilla and maple flavoring.
Serve warm or let cool before serving.
Comments
Store leftover syrup in fridge.
</td>
<td>Vegetables</td><td>Scalloped Tomatoes</td><td>Serves
/Makes:4
Ingredients
1 cup (225 ml) chopped onion
4 cups (950 ml) fresh bread in bite size pieces
1 tsp (5 ml). salt
1 tsp (5 ml). basil
2 14 oz (392 grm). cans diced or sliced tomatoes
4 tsp (20 ml). brown sugar
In medium saucepan cook onion in butter till tender.
Stir in salt, basil, pepper and bread pieces.
Mix in tomatoes and sugar.
Mix well, and put in a lightly greased 1-1/2 quarts (1425 ml) casserole.
Bake 30 minutes or till hot and bubbly.
</td>
<td>Vegetables</td><td>Zucchini Fritters</td><td>Serves/
Makes:30 Fritters
Ingredients
2 cups (475 ml) zucchini, grated
1/2 cup (125 ml) cheese, grated
2 eggs, beaten
1/2 tsp (2 ml). baking powder
1/3 cup (80 ml) flour (or more)
shortening for frying
Beat eggs.
Add zucchini, onion and cheese.
Mix well.
Add baking powder, flour, salt and pepper.
Mix and drop by large spoonfuls into hot skillet with shortening.
Brown on both sides.
</td>
<td>Vegetables</td><td>Cucumber Salad</td><td>Serves/Mak
es:4-6 Servings
Ingredients
2 cucumbers, sliced thin
1 large red onion, sliced thin rings
4 tbsp (60 ml) sour cream
1/2 tsp (2 ml) salt
1/8 tsp (1 ml) or less, just a pinch of powdered tarragon</td><td>Preparation
Peel cucumber if you like, but slice in thin slices.
Peel the onion and slice into very thin rings (or half rings if too big an onion
).
Make a dressing be combining the sour cream, vinegar, water, salt, pepper, and t
arragon.
Pour over cucumbers and onions.
Chill and serve.
Comments
Note: Some people like a bit of sugar added for a sweetened version, which is fi
ne.. do it to taste, using a small amount at a time when you make the dressing.
</td>
<td>Vegetables</td><td>Tennessee Cabbage</td><td>Serves/
Makes:4-6 Servings
Ingredients
5 cups (1175 ml) shredded cabbage
1 tsp (5 ml) salt
1/2 cup (125 ml) of cream OR evaporated milk
Put the butter in a skillet and let it start to brown slightly.
Add the cabbage and stir well; cover the skillet and let simmer for 5 minutes.
Stir and cook for another 5 minutes.
Add the salt, pepper and cream (or evaporated milk).
Cover and simmer 4 more minutes.
It is very important not to overcook the cabbage.
Comments
Note: You can add a touch of nutmeg for a savoury flair. You can also use the sa
lt and pepper to taste. Also, I have used very successfully the substitution of
bacon fat for the butter. I have no idea if this really is indigenous to Tenness
ee or not, but the person who originally gave it to me is from the city of Pulas
ki, Tennessee.
</td>
<td>Vegetables</td><td>Almond Green Beans with Cheese Sa
uce</td><td>2-3 lbs. fresh or frozen cut green beans
1 4-6oz. pack of Sliced Smoked Almonds
6 slices of Bacon (Fried Crisp, drained, cooled, and crumbled)
2 pkgs. Kraft Cheese Powder, or 1 to 1 1/2 cups Cheddar Cheese Sauce
1/2 cup milk and 1/2 stick butter (if using Cheese Sauce)
1/4 cup milk for thinning
</td><td>Boil or steam the Green Beans until done-AL DANTE (still crisp). DRAIN
in a colinder and let cool slightly (for handling purposes). In medium sauce pan
, heat liquids and make powdered Cheese Sauce OR heat Cheese Sauce. ADD to Chees
e Sauce the crumbled bacon. Add to the green beans the sliced almonds. Mix the s
auce. Put the green beans and almonds in the serving bowl, pour the bacon-cheese
sauce over the green beans, thinning with milk if needed before pouring. Mix we
ll. Serve with your other favorite dishes!

Preparation Time: 20-25 min Serves: 4+
</td>
<td>Vegetables</td><td>Baked Buttercup Squash</td><td>1
buttercup squash
1 Tbls. brown sugar
1 tsp. butter
salt
pepper
</td><td>Cut squash in half, remove seeds. Place in baking dish skin side up in
about 1 inch of water. Bake at 350 degrees for 40 min. or until tender. Remove f
rom oven and fill each cavity with brown sugar, butter, and salt and pepper to t
aste. Continue to bake for 10 min.
VARIATION: Bake as directed, fill each cavity with brown sugar and seasoned saus
age. Return to oven, bake 20 min.

Preparation Time: 55 min. Serves: 2
</td>
<td>Vegetables</td><td>Fried Green Tomatoes</td><td>4 la
rge firm green tomatoes
2 cups flour
2 cups corn meal (preferably stone ground)
1 egg
2 cups milk
vegetable</td><td>Heat 1 inch of oil in a frying pan to 350 f. Beat egg into mil
k. Slice
tomatoes 1/4 - 3/8 inch thick. Season tomatoes with salt and pepper, or
your favorite seasoning. Dredge tomatoes in flour,knock off excess then
dip into egg-milk, last into cornmeal. Fry untill edges begin to brown
slightly, turn over for 2 min., or untill golden -brown on both sides.
Great with buttermilk and cornbread.</td>
<td>Vegetables</td><td>Japanese Fried Rice </td><td>4 cu
ps cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
</td><td>1. Cook rice following instructions on package (Bring 2 cups water to
a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan
for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chu
nks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot, scram
bled egg and diced onion to the bowl. Carefully toss all of the ingredients toge
ther.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
5. When butter has completely melted, dump the bowl of rice and other ingredient
s into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6
-8 minutes over heat, stirring often. (http://www.topsecretrecipes.com)
Serves 4.
</td>
<td>Vegetables</td><td>Onion Quiche </td><td>3 cups (700
ml) thinly sliced yellow onions
3 tbsp (45 ml) butter or margarine
1 cup (225 ml) thinly sliced green onions
3 eggs
1 cup (225 ml) heavy cream
1/4 tsp (1 ml). hot pepper sauce
1/2 cup (125 ml) grated Parmesan cheese
1 package Hidden Valley ranch dressing mix
1 9-inch deep dished pastry shell (baked and cooled)
In a medium skillet, saute yellow onions in butter, stirring occasionally, about
10 minutes.
Add green onions and cook 5 minutes longer.
Remove from heat and let cool.
In a large bowl, whip eggs until frothy.
Whisk in cream, Parmesan cheese, pepper sauce and salad dressing mix.
Stir in onion mixture.
Pour egg and onion mixture into baked and cooled pastry shell.
Bake until top is browned and knife inserted in center comes out clean, 35 to 40
minutes.
Cool for 10 minutes before slicing. </td>
<td>Vegetables</td><td>Hearty Brunch Potatoes </td><td>7
medium potatoes, peeled and cut into 1-2/-in. cubes.
1/2 cup (125 ml) chopped green pepper
1/2 cup (125 ml) sweet red pepper
1/2 cup (125 ml) fresh or frozen corn
1 or more garlic cloves, minced
1/2 lb (.2 kg). low-fat smoked turkey sausage links
2 tbsp (30 ml) olive or vegetable oil
1/4 tsp (1 ml). pepper </td><td>Place potatoes in a saucepan and cover with wate
r.
Bring to a boil; reduce heat.
Cook, uncovered, just until tender, about 10 minutes.
Meanwhile, in a skillet coated with nonstick cooking spray, saute next 5 ingredi
ents until tender.
Cut sausage into small chunks; add to vegetable mixture.
Cook, uncovered, for 6-8 minutes or until heated through.
Drain potatoes; add to vegetable mixture.
Add oil and pepper; mix well.
Transfer to an ungreased 13 inch x 9 inch x 2 inch baking dish.
Bake, uncovered, at 350 degrees (175 C.) for 35 minutes or until heated through.

Comments:
Nutritional Analysis: One serving equals: 141 calories, 178 mg sodium, 12 mg cho
lesterol, 22 gm carbohydrate, 5 gm protein, 4 gm fat. Diabetic Exchanges: 1-1/2
starch, 1 fat.
</td>
<td>Wild Game</td><td>Southern Fried Venison</td><td>Ser
ves/Makes:1+
Ingredients
flour
salt
pepper
Parkay margarine
any cut from the venison
</td><td>Cut meat into 1/2 thick steaks (if using ground meat shape in to 1/2 in
thick patties).
Dredge in flour salt and pepper.
In a cast iron skillet (it is very important that you use a cast iron skillet to
get rid of the game taste) melt lots of Parkay into pan, add meat.
Cook about ten minutes on each side turning only once.
Comments
I have been eating venison for many years, and this is the easiest and best way
for taste. Even the kids love it prepared this way.
</td>
<td>Wild Game</td><td>Venison Casserole</td><td>2 lbs (.
9 kg) ground venison
8 slices of bacon
2 cans of tomato soup (un-diluted)
2 cans of whole kernel corn
1 medium onion (chopped)
1 tsp (5 ml). garlic Powder or crushed garlic (optional)
1 package Chili seasoning
2 boxes of Jiffy cornbread mix
</td><td>In a large skillet cook bacon, remove bacon and drain on paper towel, s
ave drippings.
Brown ground venison and onions in drippings.
Add the tomato soup, and chili seasoning.
Let simmer for about ten minutes.
After simmering, layer the ground venison in a 9 inch by 14 inch baking dish.
Layer in the corn.
Layer in the bacon strips, or crush bacon and spread on top of corn.
Mix corn bread batter (a little runny), and spread on top of other ingredients.
Bake at 350 degrees (175 C.) until corn bread mix is golden brown.
</td>
<td>Wild Game</td><td>Barbecued Venison and Beans</td><t
d>1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
2 medium green bell peppers, chopped
2 large onions, chopped
1 to 3 pounds Venison stew meat
1-1/2 cups (350 ml) bottled barbecue sauce
6 French rolls, halved
</td><td>In crock pot, combine kidney beans, pinto beans, Great Northern beans,
green peppers, and onions.
Top with Venison.
Pour 1 cup (225 ml) barbecue sauce over all.
Do not mix.
Cover and cook on high-heat setting 1 hour.
Reduce heat setting to low and cook, covered 5 hours.
Remove cover and stir in remaining 1/2 cup (125 ml) barbecue sauce.
Cook uncovered 1/2 to 1 hour longer.
Serve over split French rolls.
</td>
<td>Wild Game</td><td>RattleSnake (Sauted)</td><td>rattl
esnake
sour orange juice or mix of orange and lemon juice
pepper corns
dash of nutmeg
salt
pepper
beaten egg
dry bread crumbs
butter for frying
</td><td>Remove head, skin and entrails.
Cut into 2 inch long pieces.
Marinate for 3 hours in a mixture of the orange juice, peppercorns and nutmeg.
Drain , wipe dry.
Season with salt and pepper.
Dip in beaten egg.
Roll in dry bread crumbs.
Fry in butter.
Serve hot.
</td>
<td>Wild Game</td><td>Barbecued Smoked Wild Turkey</td><
td>INGEDIENTS
Bird (wild, domestic or peafowl):
About 10 - 12 pounds, whole
(If it's a wild turkey, it might weigh 15-20 lbs. Just double the ingredients)
Liquid to be injected into the bird:
1/2 teaspoon cayenne
1/2 cup garlic-flavored oil
4 ounces of beer
Paste to be massaged into the bird:
3-4 garlic cloves
1 Tablespoon salt
1 Tablespoon coarse pepper
Pinch of cayenne
1 Tablespoon garlic-flavored oil
Ingredients for basting:
2 cups chicken stock
1 cup water
8 ounces beer
1/4 cup oil; olive oil, canola or corn oil
</td><td>The night before, combine the injection ingredients in a bowl, and suck
up into a kitchen syringe. Inject the ingredients deeply into the turkey in num
erous places, but mostly into the breast meat. This works especially well for wi
ld birds because it adds internal moisture. It will not make the meat greasy.
To make your own garlic-flavored oil, mince one bulb of garlic, place it in a ja
r, add enough oil to cover it by a couple of inches. Put a lid on the jar, and r
efrigerate for at least 24 hours before using.
Combine the paste ingredients until it becomes of a paste consistency. Add the o
il after grinding the other ingredients with a mortar and pestle or by some othe
r means. Mix well.
Rub the paste under the skin of the turkey carefully. Rub the paste also inside
the cavity. Cover the bird in plastic and place in refrigerator.
The next morning, take the turkey out of the refrigerator and let it sit at room
temperature for an hour to an hour and a half before barbecuing. Get the smoker
ready. Bring the temperature up to 200 - 230 degrees F.
Wrap the bird in wet cheesecloth and secure the ends.
Place your turkey breast-side down in the smoker and cook for 1 1/4 to 1 1/2 hou
rs per pound. The internal temperature should reach 180 degrees F. Re-wet the ch
eesecloth periodically. It must stay wet.
After the bird cooks from six to ten hours, depending on its size and internal t
emperature, cut off the cheesecloth and discard.
After the cheesecloth is removed, you can baste the turkey while it finishes its
cooking, if your smoking method allows you to baste while the bird remains in t
he smoker. Combine the basting ingredients and warm up the mixture on low heat,
or in a microwave briefly. Baste every half hour if you can.
When your turkey, or other-type bird is done, remove it from the smoker, and let
it sit for 15 minutes to a half hour before slicing.
Serve with your favorite store-bought or home-made barbecue sauce!
</td>
<td>Wild Game</td><td>SOUR CREAM MALLARD</td><td>1 malla
rd duck, cut into serving pieces
1/2 cup of seasoned flour mixed with 2 Tablespoons of onion soup mix
1/2 cup of onion
1/2 cup of broth
1/2 cup of sour cream
1 cup of white wine
olive oil
</td><td>Dredge the duck in seasoned flour. Saute onions in oil until translucen
t. Brown the duck over medium heat. When brown, add broth and sour cream. Do not
boil. Simmer for one hour. Add wine and simmer for five minutes more. Serve ove
r wild rice. Serves four
</td>
<td>Wild Game</td><td>Sour Quail</td><td>10 quail breast
s, skinned
1 cup flour
1 pint sour cream
½ lb. butter
½ teaspoon garlic powder
</td><td>Season birds with salt, pepper and garlic powder. Lightly flour the qua
il breasts. Heat butter, fry birds over medium flame until lightly browned.
Pour about 3 tablespoons of butter from the pan into a glass baking dish, add a
single layer of quail, breast up. Lightly sprinkle the top with flour. Evenly sp
read the sour cream over the top of the birds. Cover and bake at 350 degrees for
approximately 35 minutes.
This recipe may seem a little odd but for some reason the sour cream really brin
gs out the best flavor of quail. This same recipe used with pheasant is equally
as tasty.
</td>
<td>Wild Game</td><td>BBQ Dove</td><td>Ingredients:
8 Birds of your choice
1-pound fresh bacon
½ cup Italian salad dressing
1 tablespoon paprika
1 teaspoon ground sage
Salt and pepper
</td><td>Marinate birds in Italian salad dressing overnight. Pat dry, season wit
h paprika, ground sage, garlic powder, salt and pepper to taste. Wrap each bird
with bacon slices. If you use more than one slice of bacon to cover the bird mat
ch the seams on the same side. Place the birds on a medium-hot grill, bacon seam
side down. Cover and grill for 15 minutes. Turn and grill another 15 minutes. T
est the bird with a fork, if it is not tender cook an additional 15 minutes.
Baked beans, stuffing, fresh vegetables, and bread of your choice would be an ex
cellent complement for this entree. After your birds are done throw the bacon in
to your pot of baked beans for excellent seasoning. This recipe also works very
well with Cornish game hens.
</td>
<td>Wild Game</td><td>Fruit Duck Breast</td><td>5 Half B
reasts of Duck, Boned
1/4 Cup Mushroom Caps
1 Tablespoon Vegetable Oil
1/4 Cup Orange Juice
2 Tablespoon Grated Orange Peel
1/2 Cup Can Peaches, Pureed
1/2 Cup Can Pineapple, Pureed
1/3 Cup Whipping Cream
1 Teaspoon Bacon Drippings
2 Tablespoon Butter
1/2 Teaspoon Chopped Fresh Garlic
1 Teaspoon Tomato Paste
1 Cup Chicken Broth
1 Tablespoon Clover Honey
</td><td>In a large cast iron skillet, heat oil, add 1 tablespoon butter and bac
on drippings. When the oil is hot, add mushrooms and sauté for about two mi
nutes. Remove and set aside. Add garlic, brown duck breasts on both sides, remov
e and set aside. Add remaining butter and reduce heat to simmer. When the butter
is melted add orange rind, tomato paste, chicken broth, orange juice, and honey
. Stir over moderate heat until mixture comes to a boil. Add pineapple and peach
, bring back to a boil. Place breasts in a large pot and coat with sauce.Cook ov
er low heat about 20 minutes. Arrange breasts on heat-proof serving platter. Whi
sk whipped cream into sauce and add mushrooms. Spoon sauce over breasts and plac
e in the broiler. Brown lightly and serve.
</td>
<td>Wild Game</td><td>Badland Goose Bog</td><td>1 Goose
1 Large Onion
10 Slices of bacon
4 cups long grain rice
salt to taste
pepper to taste
</td><td>Boil goose and onion in 4 quarts of water until meat will tear from bon
es. Remove goose from water. De-bone and chunk the meat.
Fry bacon until crisp, remove and reserve 4 tablespoons of grease. Place bacon,
goose, and bacon grease into the water with the onion. Add salt and pepper to ta
ste and bring to a boil.
Add rice and simmer until most of the liquid is absorbed. Continue to cook until
rice is done, add more water if needed.
</td>
<td>Beef</td><td>Beef Burger Test with Imagez</td><td>Be
ef Burger Test with Image</td><td>Beef Burger Test with Image</td>
<td>Beef</td><td>Beef Test Steak</td><td>Test
alert("Test")/</td><td>Test
alert("Test")/</td>
<td>Beef</td><td>Beef Test Image 12</td><td>Test</td><td
>Test</td>
<td>Wild Game</td><td>Honey Roast Pheasant</td><td>1 phe
asant
¾ cup honey
½ cup creamy peanut butter
2 tablespoons cider vinegar
½ teaspoon msg.-optional
</td><td>Combine all ingredients but the pheasant in a medium saucepan. Cook ove
r low heat until peanut butter is melted, stirring frequently.
Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and pl
ace into the refrigerator overnight.
Bake at 350 degrees for 1 hour, basting frequently with the drippings.
This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni
and cheese.
</td>
<td>Wild Game</td><td>Cabbin Moose Liver</td><td>1 whole
Moose liver, sliced
1/2 cup flour
1/4 cup bacon grease
1 can beef broth
2 tablespoons tomato paste
1/2 onion, cubed
1 bell pepper, sliced
1/4 teaspoons chili powder
pinch of oregano
pinch of black pepper
salt to taste
</td><td>Heat bacon grease in a fry pan. Coat liver with flour, brown on both si
des. Sprinkle some more flour on the liver then add enough water to cover the li
ver about 3/4. Cook until the water is almost cooked away, turn the liver and re
peat.
Move the liver and remaining broth to a casserole dish, pre-heat oven to 325.
Add beef broth, tomato paste, onion, garlic, chili powder, oregano, black pepper
, bell pepper, and salt to taste. Stir, cover, and bake at 325 for about 1 hour.

Make good use of the gravy, it is delicious as well.
Makes 2 servings
</td>
<td>Wild Game</td><td>Bear Stew</td><td>2lbs. bear meat,
cubed to 1 inch
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon season salt
5 celery stalks, sliced
1lb carrots, sliced
5 large potatoes, peeled & sliced in chunks
1 onion, sliced
1 can tomato soup condensed
</td><td>Lightly season meat with salt and pepper, coat with flour. Heat olive o
il in a skillet, add meat and brown. Place the meat in a dutch oven and cover wi
th water. Add season salt and bring to a boil, cover and simmer for two hours.
Add vegetables and more water if needed, simmer for one hour. Add Worcestershire
sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat an
d let it sit for 30 minutes. Ready to serve.
</td>
<td>Wild Game</td><td>Antelope Ginger Straps</td><td>2lb
. Shoulder straps, cut 1/2" wide and 3" long
12 Gingersnaps
1/4 cup Olive oil
1 can Onion soup, condensed
2/3 cup Water
1/3 cup Cider Vinegar
Salt and pepper to taste
</td><td>Finely crush the ginger snaps and place them in a bag. Add antelope to
the bag and shake to coat evenly. Heat the olive oil in a skillet and brown ante
lope on both sides.
Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and sim
mer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and sim
mer a couple more minutes.
Yield: Serves Four
</td>
<td>Wild Game</td><td>Wild Pig Oven Roast</td><td>1 Pork
shoulder or butt roast
1 16oz can crushed pineapple in syrup
1 teaspoon salt
¼ teaspoon oregano
¼ teaspoon pepper
Dash of white pepper
</td><td>Trim off any exposed fat. Rub salt, pepper, and oregano into the meat.
Place the meat into a large roasting bag. Pour the can of pineapple over the mea
t, juice and all. Remove all air from bag and seal.
Wrap the meat several times with aluminum foil it is important that it is sealed
completely.
Place the meat in a oven roasting pan, cover and cook at 200 degrees for 8-10 ho
urs. Let stand for 10 minutes and serve.
My favorite side dishes for this recipe are pickled beets, yams, and coleslaw wi
th raisins.
</td>
<td>Wild Game</td><td>Rabbit (Cottontail Cuisine)</td><t
d>2 rabbits, quartered
1 cup olive oil
¼ cup vinegar
¼ cup red wine
1 small minced onion
Juice from ½ lemon
5 tablespoons catsup
4 tablespoons A-1 sauce
¼ teaspoon cayenne pepper
Dash of Tabasco
¼ teaspoon black pepper
</td><td>Combine all ingredients except the rabbit in a medium saucepan. Mix wel
l and simmer for 20 minutes, stirring frequently.
Place the quartered rabbits on a medium-hot grill. Baste the rabbits generously
every 5 minutes with the sauce mixture, turning frequently.
It will take about 40-50 minutes until they are done, make sure you have used al
l of your sauce. With this recipe the sauce is the key!!
</td>
<td>Wild Game</td><td>Venison Sausage</td><td>5 lb. hamb
urger or venison mixed with beef tallow
6 tsp. curing salt (or pickling salt)
2.5 tsp. mustard seed
2.5 tsp. coarse ground pepper
2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used)
1 tsp. hickory smoke salt (Some liquid smoke may be used)</td><td>First day: Mix
in a large bowl, cover and refrigerate.
Second day: Mix again and refrigerate.
Third day: Leave in refrigerator and do not stir.
Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rac
k of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally.
Refrigerate or keep in freezer.
</td>
<td>Wild Game</td><td>Turtle BBQ Steak</td><td>3 lbs. tu
rtle steak
6 limes
¼ cup of olive oil
clove of garlic
dash of white pepper
</td><td>Clean and rinse the turtle well. Cut into steaks ½ to ¾-inch
in thickness. Squeeze the lime juice into a 9-12" baking dish. Rub the cut
lime into the steak, "you should get the oil of the peel into the steak&quo
t;. Rub the steaks with cut garlic clove, lightly sprinkle with salt and place t
hem into the lime juice, refridgerate for 1 hour.
Remove from lime juice, brush with lots of olive oil, sprinkle with white pepper
and garlic powder, add more salt if necessary. BBQ over hot coals until the ste
aks are tender.
A fresh green salad, corn fritters or hush puppies along with some herb rice are
excellent compliments for BBQ turtle. ENJOY!!!
</td>
<td>Wild Game</td><td>Frog Fry (Cajun)</td><td>15 good s
ize frog legs
1 cup shortening
½ cup flour
3 cups milk
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic juice
½ teaspoon ground cayenne pepper
¼ teaspoon black pepper
dash of oregano
dash of rosemary
salt to taste
</td><td>Skin, clean and rinse frog legs well. Cover with whole milk and garlic
juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with papr
ika, onion powder, cayenne, black pepper, and desired amount of salt.
Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skill
et. Lightly flour the frog legs and fry until golden brown.
Mashed potatoes, brown gravy, corn on the cob, and coleslaw are an excellent com
pliment for this entree.
</td>
<td>Wild Game</td><td>Fillet-O-Snake</td><td>4 1-1/2&quo
t; Snake fillets
5 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon flour
2 tablespoons onion, minced
1/2 cup red wine
salt to taste
pepper to taste
pinch of garlic powder
</td><td>Heat 2 tablespoons butter in a fry pan, saute' fillets 5 minutes om eac
h side. Remove filllets and drain pan. Add 2 tablespoon butter to pan, saute' mu
shrooms and onion until tender, add red wine, cook over low heat until contents
is reduced to half.
Mix 1 tablespoon butter and flour to for a paste, add to your pan, cook stirring
constantly for 1 minute. Add salt, pepper, and garlic powder to taste.
Place snake fillets on a serving platter, pour sauce over snake, serve.
This recipe goes well with fresh bread, steamed broccoli or brussel sprouts.
</td>
<td>Wild Game</td><td>Rabbit (Hare)</td><td>1 hare or 2
rabbits, cut up

Marinade:
2 cups red wine
1 cup water
½ cup cider vinegar
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary leaves
½ teaspoon dried marjoram leaves
10 whole black peppercorns

½ cup all-purpose flour
6 slices bacon, cut up
8 ounces fresh mushrooms, quartered
1 cup chopped onion
1 to 3 tablespoons butter
1 teaspoon salt
½ cup dairy sour cream
</td><td>In a large glass or ceramic mixing bowl, combine hare pieces and all ma
rinade ingredients. Cover bowl with plastic wrap. Refrigerate for 2 or 3 days, t
urning hare pieces daily.
Lift hare pieces out of marinade. Pat dry with paper towels; set aside. Strain a
nd reserve 1½ cups marinade, discarding herbs and excess marinade. Place fl
our on a sheet of waxed paper. Add hare pieces, turning to coat. In Dutch over,
cook bacon over medium heat until almost crisp. Add mushrooms and onion. Cook
until onion is tender, stirring occasionally. Remove vegetable mixture with slot
ted spoon; set aside. Add 1 tbsp butter to pan. Add hare pieces and brown on all
sides, adding butter if necessary. Return vegetable mixture to Dutch oven. Add
salt and reserved marinade. Heat to boiling. Reduce heat; cover. Simmer until ha
re pieces are tender, 1 to 1¼ hours. With slotted spoon, transfer hare piec
es to heated serving platter. Set aside and keep warm. Blend sour cream into coo
king liquid. Cook over medium heat until heated through, stirring occasionally;
do not boil. Serve sauce over hare.
</td>
<td>Wild Game</td><td>Grilled Rabbit</td><td>2½ pou
nd rabbit, cut into serving pieces
1 teaspoon rosemary
½ teaspoon cracked pepper
½ cup olive oil
½ cup fresh lime juice
4 slices lime, for garnish
</td><td>Rub the rabbit pieces with the garlic. Place them in a 9- by 13-inch pa
n and sprinkle them with the rosemary and pepper. Pour the oil over the rabbit p
ieces and marinate for 4 hours, turning the pieces every half hour.
Grill the rabbit over mesquite charcoal for 30 minutes, or until juices run clea
r.
Meanwhile, melt the butter in a small saucepan and stir in the lime juice. Place
the cooked rabbit on a warm platter and brush it generously with the butter mix
ture. Garnish with fresh lime slices and serve immediately.
</td>
<td>Wild Game</td><td>Spring Lamb</td><td>1 25-pound spr
ing lamb, skinned

Dressing:
5 pounds potatoes, uncooked, peeled and quartered
5 pounds ground lamb, uncooked
Salt, pepper, parsley to taste
Oregano, sage to taste (optional)

Olive Paste:
5 pounds Kalamata olives, pitted
1 head garlic, peeled
6 sprigs fresh rosemary, trimmed
1 lemon, juiced
</td><td>Combine ingredients for olive paste in food processor and pulse until g
arlic is minced. Do not over process; paste should remain somewhat chunky. Allow
flavors to marry while you stuff the lamb.
Combine ingredients for stuffing and pack loosely into lamb. Sew closed tightly
with kitchen string.
Lay lamb on several large sheets of aluminum foil. Smear liberally with olive pa
ste, ensuring that thicker parts of meat like the leg receive more paste. Wrap l
amb tightly with foil, and wrap again with another layer of foil.
Place lamb on cooking apparatus, turning frequently to prevent burning. Because
the lamb is skinned and thus more likely to burn, you should monitor the cooking
process closely.
A 25-pound lamb should take about 3-4 hours over an open fire or buried loosely
in glowing coals from a hardwood fire, depending on the size of the fire. You co
uld also cook the lamb on a rotisserie, but be sure to keep it covered with foil
until almost done.
In the Middle East and most European countries it is unheard of to serve lamb an
y other way than well done. We like to buck that tradition and serve lamb medium
rare, as it is meant to be.
</td>
<td>Wild Game</td><td>Bison (or buffalo)</td><td>4 bison
filets, 6-7 ounces each
8 ounces smoked elk or ham, julienned
4 tablespoons oil
1 tablespoon chili powder
12 ounces cooked linguine
2 ounces morel mushrooms, julienned
2 ounces butter
4 ounces heavy cream
Seasonal baby field vegetables marinated in a light vinaigrette
</td><td>Mix oil and chili powder and rub evenly over filets. Allow to rest for
30 minutes. In a heavy skillet sear filets on each side over moderately high hea
t. Lower heat and continue to cook, turning often, until desired doneness is ach
ieved. We always recommend rare, but medium rare is fine.
Lightly charbroil or grill vegetables.
Melt butter in pan and add elk and morels and sauté for 1 minute. Add lingu
ine and heat until hot, tossing constantly. It is best to use very al dente past
a as it will continue to cook and soften in the pan. Add cream and stir until in
corporated with pasta.
Serve bison filet over pasta and surrounded by vegetables.
</td>
<td>Wild Game</td><td>Roast Leg of Venison</td><td>1 cup
yogurt
1 onion, chopped
1 teaspoon cayenne pepper
1 jalapeno pepper, seeded and chopped
1 hot chili pepper (Thai or other) seeded and chopped
½ teaspoon cumin
½ teaspoon marjoram
Juice of 1 lemon
1/3 cup brown sugar
1 teaspoon salt
½ teaspoon black pepper
</td><td>Mix together all ingredients and spread over 5-pound leg of venison. Co
ver with aluminum foil and refrigerate overnight.
Preheat oven to 450ºF. Place leg of venison in large roasting pan and cook
until medium rare (see cooking time chart). Allow to stand 15 minutes before car
ving. Serve with Chestnut Puree
</td>
<td>Wild Game</td><td>Venison Stew</td><td>3 pounds veni
son shoulder or tougher cut of meat, cut in 1-inch cubes
4 tablespoons flour
4 cups hot water
1 whole onion, studded with 2 cloves
2 cups beef or venison stock
1½ teaspoon salt
Juice of ½ lemon
1 cup red wine or port
2 tablespoons capers
1 bay leaf
½ cup sour cream
6 peppercorns
</td><td>Pat meat dry with towel. Heat butter in deep pot or Dutch oven. Stir in
flour and make a roux. Add hot water, stock and salt, stirring until well blend
ed and smooth. Add the peppercorns, the onion studded with cloves and the bay le
af and boil for 5 minutes.
Add the meat and simmer for 1½ hours. Add the wine, lemon juice and capers
and simmer for 15 minutes. If sauce thickens too much, add a little more stock.
When meat is tender remove the onion and bay leaf. Adjust seasonings. Stir in so
ur cream and more wine or lemon juice as needed.
</td>
<td>Wild Game</td><td>Venison Chile</td><td>1 Venison or
any other red game meat)
3-4 ounces (12-16 medium) ancho chiles (dried poblano chiles)
2 tablespoons fresh Mexican oregano (specifically Mexican, not Italian)
½ cup fresh cilantro, chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon black pepper
</td><td>Trim visible fat from meat and cut into ½ inch strips. In a large,
heavy pan or Dutch oven, brown the meat in the oil and drain.
Tear open the ancho chiles by hand and remove the stems and seeds. Cover with bo
iling water and let stand for 30 minutes. Remove chiles to food processor and re
serve soaking water, or if the water is bitter, discard and replace in same amou
nt with chicken stock or fresh water.
Add the remaining ingredients to chiles in food processor and pulse until comple
tely blended.
Remove the blended ingredients to the unwashed meat-cooking vessel and add the r
eserved liquid or stock or water. Bring to a simmer and add the meat. Cook over
a low flame or in an oven on low heat for 2-3 hours, stirring occasionally. Add
water or stock as needed; the sauce should be the consistency of a somewhat thic
k marinara sauce.
Serve the meat and sauce in gorditas or tortillas with freshly chopped onions, t
omatoes, chiles, shredded cabbage, cilantro and your favorite cheese, grated. Se
rve black beans with chiles and dirty rice or Spanish rice as a side dish. Of co
urse, add your favorite hot sauce as needed!
</td>
<td>Wild Game</td><td>Wild Duck</td><td>2 ducks, cut in
serving pieces
1 onion, chopped
1 tomato, cut up
1 clove garlic
1 teaspoon ginger
1 cup water
1/8 teaspoon coriander seed
1 teaspoon cumin seeds
1 teaspoon chili powder
1 teaspoon turmeric powder
1 pint yogurt
Salt
Fat for frying
</td><td>Mash the garlic and ginger in a cup of water.
Fry the duck and onion in fat until browned. Add tomato, coriander, turmeric, cu
min, chili, yogurt and the ginger-garlic-water mixture. Fry for 5 minutes then c
over and simmer for 2 hours.
</td>
<td>Wild Game</td><td>Roast Goose (With Apples)</td><td>
Baked Apples:
6-8 firm medium apples, cored
1 cup mashed cooked sweet potatoes
¼ cup packed brown sugar
2 tablespoons melted butter
¼ teaspoon salt
Dash of pepper

1 whole wild goose, 6-8 pounds, skin on
Seasoned salt
Salt and pepper
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 medium onion, cut into 8 pieces
Apple brandy or Calvados
</td><td>Remove a thin strip of peel from the top of each apple. In medium mixin
g bowl, combine remaining apple ingredients and mix well.
Stuff apples with sweet potato mixture, mounding on top. Place in shallow baking
dish. Set apples aside. Heat oven to 325ºF.
Pat goose dry with paper towels. Sprinkle cavity lightly with seasoned salt, sal
t, and pepper. Place carrot, celery, and onion in cavity.
Tie drumsticks across cavity. Tuck wing tips behind back. Place, breast side up,
on rack in roasting pan. Sprinkle outside of goose with seasoned salt, salt, an
d pepper.
Roast, basting frequently with pan juices and sprinkling occasionally with brand
y, until desired doneness, about 20-25 minutes per pound. Drain and discard exce
ss fat during roasting.
Place stuffed apples in oven during last 30-45 minutes of roasting. Baste apples
frequently with goose drippings. Remove apples when fork-tender. Allow goose to
rest 20 minutes before carving and serving.
</td>
<td>Wild Game</td><td>Barbecued Squirrel</td><td>2 squir
rels, cut in pieces
3/4 cup red wine
1 cup water
salt and pepper
2 bay leaves
2 large onion sliced
1 cup baby carrots
1/2-2 cups barbecue sauce
</td><td>In a kettle boil, then simmer, the squirrel pieces in the wine and wate
r with the rest of the ingredients except the barbecue sauce.
Cook covered for about an hour. Remove pieces, place in a baking dish, and cover
with the sauce. Bake in a preheated 325 degree oven for another 45 minutes.
</td>
<td>Wild Game</td><td>Squirrel Stew</td><td>1 squirrel,
cut into 7 pieces
flour
salt and pepper
2 1/2 Tb. butter
7 cups boiling water
1 tsp. thyme
1 cup corn
3 potatoes, cubed
1/4 tsp. cayenne
3 medium onions, sliced
2 cups canned tomatoes with juice</td><td>Roll the squirrel pieces in flour, sal
t, and pepper. Brown in butter. Add squirrel and all other ingredients, (with th
e exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to
2 hours. Add the tomatoes and continue to simmer another hour.
</td>
<td>Wild Game</td><td>Squirrel (Tart-N-Tasty)</td><td>3
pounds squirrel, pieced
1/4 cup olive oil
1/2 teaspoon crushed black pepper
1/3 cup fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon celery salt
</td><td>Season squirrel with salt and pepper. Heat olive oil and brown squirrel
. Remove squirrel, drain skillet.
In a mixing bowl combine all remaining ingredients, mix well. Place squirrel bac
k in skillet, add mixture, stir to mix. Cover and simmer for about 45 minutes, s
erve.
Serve with mashed potatoes or french fries, fresh salad, and hot bisquits.
</td>
<td>Wild Game</td><td>SQUIRREL WITH RICE AND POTATOES</t
d><td>2 old squirrels, cut up
Fat
1 onion, chopped
1/4 cup chopped celery
1 clove garlic, chopped
1 cup uncooked rice
3 med. potatoes, chopped
Salt and pepper
Water
</td><td>Brown squirrels in skillet with small amount of fat. Place squirrel in
pressure cooker and cook under pressure for 15 minutes to tenderize. Saute onion
, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel,
potatoes, seasonings, and enough liquid to cook rice and potatoes. Cover; simmer
slowly until tender.
**Squirrel may also be used in Brunswick Stew, stuffed as for pigeons, or prepar
ed as for braised chicken.
</td>
<td>Wild Game</td><td>Skillet Dove</td><td>12 Dove Breas
t
Garlic powder
Paprika
White pepper
Vegetable oil
</td><td>Soak dove breasts in lightly-salted water for 1 hour. Remove and dry br
easts. In a bag add garlic powder, paprika and white pepper. Add breasts and sha
ke until covered. Fry dove in covered skillet coated with oil over medium heat f
or 20 minutes; uncover and fry 10 more minutes. Make sure the dove are cooked th
rough, but not overcooked.
</td>
<td>Wild Game</td><td>Rattlesnake Crispy Coils</td><td>R
attlesnake
Flour
Salt & Pepper
Crisco
</td><td>PREPARATION Cut rattlesnake into 8" strips about 1/4" thick.
Salt and pepper lightly. Put flour into a container that can be covered. Add str
ips. Shake. Refrigerate for about two hours. This will allow the flour to become
sticky and while the Crisco is heating in a deep fryer, pull the pieces apart a
nd re-flour the pieces again. Add flour if necessary. When the Crisco shortening
is hot, add only enough snake strips so that all pieces are covered by the hot
grease. Fry until golden brown. Dump into a container that has been prewarmed in
the oven. Continue frying the rest of the rattlesnake strips.
</td>
<td>Wild Game</td><td>Fried Rattlesnake</td><td>1 large
rattlesnake
1 qt. water
Tarragon, dash
4 Tbsp. salt
Thyme, dash
Oil
Marinade
1 cup flour
Margarine
1/8 tsp. paprika
</td><td>Soak rattlesnake carcass for 2 hours in salt water. Rinse and dry meat
well. Cut meat into chunks to fry. Marinate meat in for 7 hours. Coat each piece
with mixture of flour, paprika, pepper, tarragon and thyme. Fry chunks of prepa
red rattler in oil until golden brown.
</td>
<td>Wild Game</td><td>FRIED BEAVER</td><td>1 small beave
r (20 lbs.), cleaned and skinned,
cut into serving pieces, strips or cubes
6 slices bacon
1 tsp. seasoning salt</td><td>Remove fat from beaver and soak overnight in cold
water. Drain. Cook in small amount of water until tender, then fry with bacon an
d seasoning salt. Variation: substitute hickory-smoked seasoning salt for plain
seasoning salt.
</td>
<td>Wild Game</td><td>SQUIRREL OR RABBIT IN CROCK POT</t
d><td>3-6 dressed squirrels, cut in pieces or
1-2 dressed rabbits cut into serving size pieces
1/4 cup soy sauce
1/4 cup water
1/4 cup firmly packed brown sugar
3 tbsp. lemon or lime juice
1/4 tsp. garlic powder
1/4 tsp. ground ginger</td><td>Place squirrel halves or rabbit pieces in crock p
ot. Mix all ingredients in a small bowl and pour over meat. Cover and cook on lo
w heat for 7-8 hours. To thicken gravy, use either flour or cornstarch mixed wit
h water. Cook on high until thickened.
</td>
<td>Wild Game</td><td>Rattlesnake Cakes</td><td>1 Rattle
snake per person
1 Crab boil *
1 Egg
Salt & pepper
Green onion
2 tb Oil
</td><td>Gut the rattlesnake and peel the skin off. Cook in a crab boil*. Cool a
nd peel off the strips of meat. Chop and combine with egg to bind, salt and pepp
er and a bit of green onion. Saute in oil until brown on both sides. Serve with
tartar sauce.
* Crab Boil: water, lemon, and seed package for crab or shrimp
</td>
<td>Wild Game</td><td>Frog Legs (Cajun)</td><td>16 good
size frog legs
1 cup shortening
1/2 cup flour
3 cups milk
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic juice
1/2 tsp. ground cayenne pepper
dash of oregano
dash of rosemary
salt to taste
</td><td>Skin, clean and rinse frog legs well. Cover with whole milk and garlic
juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with papr
ika, onion powder, cayenne, black pepper, and desired amount of salt.
Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skill
et. Lightly flour the frog legs and fry until golden brown.
</td>
<td>Wild Game</td><td>Frog Legs (Fried)</td><td>24 frog
legs
7 1/2 ounces lard
1 tablespoon oil
1 teaspoon salt
1 pinch black pepper
1 lemon
1 bunch chopped parsley
5 ounces bread crumbs
2 eggs
3 1/2 ounces flour
</td><td>Clean legs. Pickle with salt, oil, pepper, 1/2 of the parsley, and a li
ttle lemon juice. Roll in mixture of flour, egg, and bread crumbs. Fry in hot la
rd. Garnish with rest of parsley, fried in bread crumbs, and slices of lemon.
</td>
<td>Wild Game</td><td>Frog Legs (Curried)</td><td>4 Pair
s of jumbo frog's legs -(about 1 pound), trimmed
1 Stalk fresh lemon grass - or 1 tablespoon dried lemon grass
2 Fresh red chile peppers - seeded and sliced
2 Shallots - sliced
2 Garlic cloves - crushed
1 1/2 ts Sugar
1 ts Curry paste
2 ts Curry powder
1/4 ts Salt
2 tb Nuoc mam - (Vietnamese fish sauce)
2 oz Cellophane (bean thread) - noodles
2 tb Vegetable oil
1 Small onion - chopped
1 c Chicken broth or water
1/2 c Coconut milk or heavy cream
1 ts Cornstarch
Freshly ground black pepper
Coriander sprigs - for garnish
</td><td>This delicious lemon grass and coconut-laced curry comes from southern
Vietnam. If you prefer a very hot curry, simply use more chile peppers.
Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any c
hipped bones. Pat dry and refrigerate.
If you are using fresh lemon grass, discard the outer leaves and upper half of t
he stalk. Cut into thin slices and finely chop. If you are using dried lemon gra
ss, soak it in warm water for 1 hour. Drain and finely chop.
In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar,
curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a
very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for
30 minutes.
Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut
into 2-inch sections.
Heat the oil in a saucepan over moderate heat. Add the onion and saute until tra
nslucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add
the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15
minutes.
Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon
of cold water and the remaining 1 tablespoon fish sauce. Cook, stirring, unti
l the sauce thickens, about 15 minutes.
Add the cellophane noodles and bring the mixture to a boil.
Remove from the heat.
Sprinkle with black pepper and garnish with coriander sprigs.
Serve immediately with rice, French bread or over rice noodles.
Note: Instead of discarding the upper half of the lemon grass, crush it and cook
it with the frogs' legs for extra flavor. Remove the stalk before serving.
</td>
<td>Wild Game</td><td>Turkey (Barbequed)</td><td>1 stick
butter or margarine
1/2 chopped green onions or chives
1 cup of broth
1/4 cup lemon juice
1 tbs. thyme and savory - mixed
3 tbs. parsley
</td><td>Cook onions until tender in butter ; add other ingredients. Bring to a
full boil. Cut turkey in pieces, and cover each piece of turkey with this mixtur
e. Baste often on grill. Cook 45 to 55 minutes or until done. If rotisserie is u
sed, it takes about one and one half hours until done.</td>
<td>Wild Game</td><td>Wild Turkey (Deep Fried)</td><td>1
wild turkey - whole and dressed
2 1/2 gal. peanut oil
1 c italian salad dressing
1/2 c lemon juice - fresh
3 tbs. onion juice
3 tbs. garlic juice
2 Tbs. Worcestershire sauce
1 tbs. liquid smoke
1 1/3 oz cayenne
1/4 c salt
</td><td>Mix all ingredients except turkey, pot and peanut oil to make a marinad
e. Let stand overnight in refrigerator. Use meat injecting needle to inject all
through turkey. Put turkey and marinade in a large plastic bag and keep in the r
efrigerator for 1 to 3 days.
Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart p
ot to 325°F (Use candy thermometer). Immerse turkey completely and cook for
4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of
the deep fryer to prevent sticking.
</td>
<td>Wild Game</td><td>Wild Turkey (OvenFried)</td><td>Fo
r each pound of wild turkey, blend 1/4 cup flour, 1 teaspoon paprika, 3/4 teaspo
on salt, 1/8 teaspoon pepper, and 1/8 teaspoon poultry seasoning (optional), in
a paper bag. Shake turkey pieces, 2 or 3 at a time, in bag to coat evenly, brown
in at least 1/2 inch layer of fat in a heavy skillet</td><td>Place golden brown
turkey pieces, one layer deep, in a shallow baking pan . For each 2 pounds of w
ild turkey, spoon a mixture of 2 tablespoons melted butter and 2 tablespoons of
broth or milk over the turkey. Continue the cooking in a moderate oven (350&#176
; F.) until the turkey is tender. Test with fork. If fork penetrates easily, tur
key is done. Turn once to crisp evenly. During the cooking, broth or milk may be
drizzled over the turkey if it appears dry.
</td>
<td>Wild Game</td><td>Wild Turkey (Roast)</td><td>1 wild
turkey 8 to 10 lbs
1 lb. of pork sausage
1/2 cup of butter
1/2 lb. of sliced mushroom
2 stalks of chopped celery
1 chopped up onion
2 garlic clove minced
6 cups of bread cubes
1 egg
</td><td>Preheat oven to 325°F
If the wild taste is something you do not like, marinate the turkey in buttermil
k for 24 hours.
Brown the pork sausage in a skillet and drain the grease.
Add the butter, mushroom, garlic, onion, and celery to skillet and melt the butt
er.
Pour the mix over the bread cubes in a bowl and stir in the egg.
Clean inside and out and dry the turkey.
Stuff the prepare stuffing into the cavity and place turkey in a roasting pan. p
lace a meat termometer in the beast of the turkey avoiding the bones. Lightly ru
b oil over the turkey.
Cover the turkey loosely with foil. Place roasting pan in oven for about 3 1/2 h
our, occasionally basting with oil or butter. Remove the foil and continue to ro
ast for 30 min. The turkey is done when the termometer reads 185°F.
Pull the turkey from the oven and let sit for 30 min.
</td>
<td>Wild Game</td><td>Alligator (OVEN BAKED)</td><td>1/2
kg Alligator Fillets
1/2 cup Lemon Juice
1/4 cup Soy Sauce
2 tbsps chopped Parsley
1 cup Olive Oil
4 drops Tabasco Sauce
Salt & Pepper to taste
1 clove Garlic crushed
1 cup Breadcrumbs or Flour</td><td>Place Alligator fillets in a shallo
w pan. Combine lemon juice, soy
sauce, parsley, olive oil, Tabasco Sauce, salt, pepper and garlic.
Mix well. Pour over fillets ond let stand 4 hours. Turn pieces
occasionally. Then drain fillets and roll lightly in breadcrumbs
or flour. Shake off excess. Arrange steaks in a greased baklng dish
and bake in a moderate oven (180 degrees C) for about 1 hour, or
until tender.
</td>
<td>Wild Game</td><td>Alligator PIECES</td><td>1/2 kg Al
ligator Steaks
1/4 cup oll
1 Egg
2 tbsp Lemon Juice
1 tbsp Water
2 tsp Fresh Herbs
1 cup Breadcrumbs
or 1 tsp Dried Mixed Herbs 2 tbsp Sesame Seed
1/2 tsp Salt and Dash Pepper Oil (extra)</td><td>Cut Alligator into bite s
ize pieces (or strips).
Prepare marinade from oil,lemon juice, herbs, salt and pepper.
Marinate 1 to 2 hours, remove and draln.
Dip pieces in beaten egg to which 1 tbsp water has been added.
Roll in breadcrumbs mixed with sesame seeds. Chill for 1 hour.
Fry in hot oil until golden brown. Drain. Serve on toothpicks.
</td>
<td>Wild Game</td><td>GRILLED DUCK</td><td>Duck Breast F
illets
Newman's Own Italian Dressing
Sliced Bacon
Garlic Powder
Black Pepper
Salt (optional)
</td><td>Thaw fillets in refrigerator over night. Soak fillets in salt water and
ice at for at least 20 minutes - repeat this step at least twice. Wrap edge of
fillets with slice of bacon, use toothpicks to hold in position. Place fillets i
n container with enough dressing to completely cover them, add garlic powder/bla
ck pepper to taste and allow to marinade for 24 hours. Cook fillets desired leve
l (medium is very good). Remove toothpicks! Serve with salad, baked potato, Sour
dough bread, and good Merlot. There are any number of excellent marinades for du
ck - Teriyaki sauce w/ Pineapple Juice, Dales w/ a shot of bourbon, and a splash
of regular (sugar, caffiene, colorings, - the real thing) Coke , Sweet and sour
sauce, or Bar-b-Que sauce - The key to good grilled duck is cooking on low heat
and brushing on the marinade regularly to keep the meat moist.
</td>
<td>Wild Game</td><td>DUCK GUMBO</td><td>4 Duck Breast F
illets
4 Boneless Skinless Chicken Fillets
2 Polish Keilbasa
15-20 (31-40 count) peeled,deveined Shrimp
2 packages of frozen Gumbo Vegetables (This is where I cheat)
2 cans Whole tomatoes
1 whole chopped Onion
1 teaspoon Margarine
1 tablespoon Worcestershire Sauce
Garlic Powder
Garlic Salt
Chili Powder
2 teaspoons Thyme
Black Pepper
Red Pepper
Habenero (or Tobasco) sauce
Salt (optional)
Water
Rice, whole grain
</td><td>Thaw duck fillets, chicken breast, and shrimp in refrigerator overnight
. Soak duck fillets in salt water and ice for 20 minutes- repeat this step at le
ast twice. Cut keilbasa into 3/4" thick slices, chop onion into small secti
ons. Place meat, vegetables, tomatos, margarine, worcestershire sauce, thyme, 1
teaspoon garlic powder, 1 teaspoon chili powder, and 2 dashes of habenero sauce
into stock pot or large slow cooker. Bring to a boil for 5 minutes while occasio
nally stirring, then reduce heat and allow to simmer for one hour. At this point
sample a little broth, depending on how spicy you want your gumbo, you add smal
l amounts of chili powder, garlic powder/salt, and pepper(s). Also begin to shre
d both the chicken and duck using a large spoon cutting with the grain of the me
at. Remember to allow gumbo to simmer for a while in between additions of spices
. Allow gumbo to cook for 4-6 hours on low heat in order to allow flavors to mix
(gumbo is one of those dishes that gets better the longer it cooks and is reall
y good when reheated the next day). Cook rice with a little garlic oil and salt.
Do not add rice to the gumbo, simply serve over rice. Serve 8-10.
</td>
<td>Wild Game</td><td>DUCK SALAD</td><td>3 whole Mallard
s (or 5-6 breast)
3 whole Onions or Potatoes
2 cups chopped Celery
1 1/2 cups chopped dill pickles (or dill relish)
1 1/2 cups chopped Pecans
6 hard boiled eggs
1 pint + mayonnaise
Black Pepper (to taste)
</td><td>Soak Mallards in saltwater and ice for 20 minutes, drain, rinse - repea
t this step at least twice. Place either a whole onion or potato in the body of
the thawed and soaked duck and Par boil for about 4 hours. This will mean that t
hat all the meat will simply fall off the bone(s). (Note: Duck breast may be use
d for this recipe but Kinsie says that they are too dry and you must compensate
with lots of extra mayo). Discard bones, and stuffing. Allow meat to cool then a
dd all the above listed ingrediants. Mix thoroughly and add lots of black pepper
, probably a lot more than you would think. Place in refrigerator and allow to c
ool. Serve as sandwich, or with crackers, and fresh fruit. This is another recip
e that your "I don't do wild game" friends will not believe.
</td>
<td>Wild Game</td><td>Armadillo (Mu Shu)</td><td>Yield:
4 servings
3/4 lb Boneless armadillo tenderloin, trimmed of fat, and cut into matchstick-si
ze shreds about 1 1/2 inches long.
1 1/2 tb Vegetable oil.
2 lg Eggs, lightly beaten.
4 c Shredded green cabbage (1/3 sm cabbage).
10 Dried Chinese black mushrooms, soaked in hot
water for 20 minutes, drained, stems removed, caps thinly sliced.
8 Scallions, green part only, ut into 1-inch lengths.
1/2 c Hoisin sauce.
8 Mandarin pancakes or flour tortillas, steamed.
Marinade: 2-1/2 tbsp reduced-sodium soy sauce 1-1/2 tbsp rice wine or sake, 1
tsp sesame oil.
Minced Seasonings: 6 cloves garlic, minced 1-1/2 TB minced fresh ginger.
Sauce: 3 TB chicken broth, 2 TB rice wine or sake, 1 TB soy sauce, 1 TB cornsta
rch, 1/2 tsp sugar, 1/4 tsp freshly ground black pepper.
</td><td>Marinate armadillo: In a medium-sized bowl, combine marinade ingredient
s. Add armadillo and toss lightly to coat. Cover with plastic wrap and refrigera
te for 30 minutes.
Mix minced seasonings: In a small bowl, combine garlic and ginger; set aside.
Make sauce: In a small bowl, combine sauce ingredients and blend well; set aside
.
Stir-fry mu shu filling: Heat a wok or large skillet over high heat, add 1/2 tab
lespoon of the vegetable oil and heat until very hot. Add the marinated armadill
o and stir-fry until the meat is cooked through, about 2 minutes. Remove with a
slotted spoon and set aside. Cook down any remaining juices to a glaze and add t
o the armadillo. Add another 1/2 tablespoon oil to the wok and heat until very h
ot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside.

Add the remaining 1/2 tablespoon oil and heat until very hot, add the reserved m
inced seasoning and stir-fry until fragrant, 10 to 15 seconds. Add cabbage and m
ushrooms and stir-fry until tender, about 2 minutes. Pour in the reserved sauce
mixture and stir constantly until thickened, about 1 minute. Return the armadill
o and eggs to the pan and toss until heated through. Stir in scallions. Transfer
to a platter.
To serve, spread some hoisin sauce over a steamed pancake or tortilla,spoon some
of the stir-fried mixture on top, roll up and eat.
</td>
<td>Wild Game</td><td>Armadillo (Two Bean Texas)</td><td
>3 tb Butter
2 lg Onions, chopped
4 Garlic cloves, chopped
2 lb Ground armadillo
2 1/2 tb Chili powder
1 tb Ground cumin
1/2 ts Cayenne pepper
1 28-ounce can crushed tomatoes
1 14 1/2-ounce can beef broth
2 md White potatoes, peeled, diced
2 lg Carrots, peeled, diced
1 Bell pepper, diced
3/4 c Chili sauce
1 15 1/4-ounce can kidney beans, drained
1 15-ounce can pinto beans, drained
</td><td>Melt butter in heavy large saucepan or Dutch oven over medium heat. Add

onions and garlic and saute until almost golden, about 8 minutes. Add
armadillo and cook until brown, breaking meat up with fork, about 10
minutes. Stir in chili powder, cumin and cayenne and continue cooking 3
minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili
sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans.
Simmer until beans are heated through and vegetables are very tender, about
30 minutes.
</td>
<td>Wild Game</td><td>Armadillo Eggs</td><td>Well not re
ally, but you can probably fool your niece from Dubuque
2 Cups large, unpitted green or
2 Cayenne's or Chili de Arbol black olives, drained
1 Bay leaf
½ Cup olive brine
¼ Teaspoon Chili powder more or less
½ Cup extra-virgin olive oil according to your taste
½ Cup beer
½ Teaspoon cumin seeds, toasted and
¼ Cup white vinegar ground up
2 Garlic cloves minced
</td><td>Place the olives in a bowl. Shake the rest of the ingredients together
in a lidded jar. Pour the marinade over the olives. Let the mixture marinate for
at least 2 days. (Longer if you have the patience to wait.) Stir occasionally.
Just like guys with gray hair, these armadillo eggs get better with age.
</td>
<td>Wild Game</td><td>Raccoon (Baked)</td><td>1 fat coon
, undressed, cleaned well
2 Onions, quartered
2 Stalks celery, whole
4 Cloves garlic, chopped
6 Louisiana Yams(Sweet Potatoes), boiled
Salt n' Cayenne pepper to taste
</td><td>First you gotta catch them coon, then you gotta undress it, and cut int
o serving size pieces. Put them pieces in a large Dutch Oven with all them seaso
nings and enough water to cover by 5 or 6 inches. Put them pot over them medium
hot fire.
Lightly salt them water and boil until tender. Do not over cook.
Remove them coon from them water, put him in a large baking pan.
Place them sweet potatoes around the coon meat. Season to taste
using them salt n' Cayenne Pepper. Bake 'em up at 350 Degrees F. for about 30 to
45 minutes.
Is sweet n' juicy, no?
</td>
<td>Wild Game</td><td>Hunter Goulash</td><td>1 1/2 Pound
s venison burger (regular hamburger is fine)
5 celery stalks, chopped
2 onions, chopped
1 - 7 ounce package elbow macaroni, cooked
1/2 cup hot water
2 beef bouillon cubes
1 - 10 ounce can tomato soup
1 - 16 ounce can stewed tomatoes
1 - 8 ounce can water chestnuts, sliced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder (optional)
</td><td>Brown meat, celery and onions together. Drain. Disolve bouillon cubes i
n hot water and add to meat mixture. Stir meat mixture, soup, stewed tomatoes, n
oodles and seasoning into 2 quart casserole.
Cover and bake at 350 for an hour. Add water chestnuts in the last 1/2 hour of b
aking.

Preparation Time: 1.5 hours Serves: 8
</td>
<td>Wild Game</td><td>Deer Steaks (Sweet and Sour)</td><
td>3/4 cup sugar
1 tsp. prepared mustard
5 Tbls. vinegar
4-6 deer steaks
flour
salt
pepper
1 small onion, sliced
</td><td>Mix sugar, prepared mustard, and vinegar together until well-mixed. Spr
inkle half of the deer steaks with flour, salt, and pepper and place in a glass
baking dish. Cover the steaks with 1/2 of the small onion and half the sauce. La
yer on the rest of the steak, onions, and remaining sauce. Bake, covered, at 350
degrees for 1 hour.

Preparation Time: 1 hour Serves: 4
</td>
<td>Wild Game</td><td>Venison Roast</td><td>4 pound Roas
t (Elk, Deer, Antelope, Moose, etc.)
1/4 cup flour, seasoned with a little black pepper and garlic powder.
1 package dry onion soup mix
1 large onion sliced
1/2 cup dry red wine
1-1/2 cup water
1 large reynolds oven bag (this is the secret!)
</td><td>Rub roast with seasoned flour, brown in olive oil in a heavy skillet. P
lace roast in oven bag, following the directions on the oven bag box. In skillet
, saute onion. Add dry onion soup mix, wine, and water. Bring to a boil and cook
for a couple minutes. Add to oven bag. Bake in a 300 degree oven for 3-4 hours
until roast is fall-apart tender. Juice may be thickened for gravy.

Preparation Time: 4 hours Serves: 6
</td>
<td>Wild Game</td><td>Rabbit</td><td>1 rabbit (2-3 lbs.)
, cut in pieces
salt and pepper
Flour
1/4 cup butter
1 cup chopped mushrooms
1 onion, sliced
1 clove garlic, sliced
1 cup meat stock
2/3 cup dry white wine or 1/2 cup water and 1 Tbls. lemon juice
1/2 tsp. ground thyme
2 bay leaves
Sauce:
1 cup dairy sour cream
1 tsp. dried parsley flakes
1/4 tsp. nutmeg
</td><td>1. Sprinkle rabbit pieces with salt and pepper. Coat with flour.
2. Melt butter in a Dutch oven or flame-proof casserole. Add mushrooms, onion, a
nd garlic. Add rabbit pieces and brown quickly. Remove garlic.
3. Mix stock with wine, thyme, and bay leaves. Add to rabbit.
4. Bake at 350F or simmer about 1 1/2 hours or until rabbit is very tender.
5. Remove rabbit and place on a heated platter. Stir sauce ingredients into brot
h in pan. Cook and stir just until sauce begins to simmer. Spoon over rabbit.
</td>
<td>Wild Game</td><td>Venison and Broccoli Stir-Fry</td>
<td>2 lbs. Venison Steak (cut into 1/4-1/2 inch strips)
5 Tbls. Vegetable Oil
5 tsp. cornstarch
5 tsp. salt
5 tsp. sugar
5 tsp. soy sauce
3 tsp. white pepper
2 lbs. broccoli, chopped into 1 inch pieces
1/2 cup chicken broth
2 Tbls. cornstarch
3 Tbls. vegetable oil
1 tsp. ginger root (finely Chopped)
1 tsp. fresh garlic (finely chopped)
1 can sliced mushrooms
</td><td>Marinate venison strips in 5 T. oil, 5 tsp. cornstarch, salt, sugar, so
y sauce, and white pepper. Refrigerate for 20 minutes. Longer is better.
Place broccoli in boiling water for 1 minute. Rinse under cold water.
Heat wok till 1-2 drops of water bubble on the surface. Add 3 T. oil, and rotate
the wok spreading the oil over the surface. Add the marinated venison, ginger r
oot, and garlic to the wok. Stir-fry until venison is browned, about 5 minutes.
Remove venison from wok. Add 2 T. oil, rotate wok again to coat sides. Add mushr
ooms and broccoli to wok, stir-fry for 1 minute. Add chicken broth and heat unti
l boiling. Stir in the venison. Add 2 T. cornstarch or amount needed to thicken.
Once the chicken broth has thickened into a gravy, serve over rice.
</td>
<td>Wild Game</td><td>BEAVER OR RACOON BARBECUE</td><td>
1 small to medium beaver or raccoon
cut into serving size pieces
1/2 tsp. salt
1 teaspoon instant minced onion
3 tbsp. brown sugar
1/2 cup chili sauce
1 1/2 teaspoon Worcestershire sauce
1 ( 7 oz.) bottle of beer or pickle juice</td><td>Place pieces of beaver or racc
oon in a foil-lined roasting pan. Preheat oven to 350 degrees F. and roast, cove
red for a half hour. Meanwhile, mix other ingredients in a small bowl for barbec
ue sauce. After meat has roasted a half hour, uncover and pour barbecue sauce ov
er the pieces. Then roast, uncovered, for another half hour to an hour--until te
nder. Baste several times during cooking, using your barbecue sauce.
</td>
<td>Wild Game</td><td>(Beaver) ATLANTA SPECIAL</td><td>1
beaver (8-10 lbs.)
1 bay leaf
2 med. onions
1-2 garlic cloves
Celery leaves - optional
Flour
Salt and pepper
</td><td>Remove all fat from beaver. Cut up as you do rabbit. Soak overnight in
salt water. Parboil until about half-cooked in water with the bay leaf, onions,
and garlic. Celery may or may not be added. Drain, roll in flour and brown in ho
t fat, season with salt and pepper. Bake in covered pan in a moderate oven until
tender. Gravy may be made from the drippings. Plan the same number of servings
as from a similar weight of pork (8 oz. per serving). Beaver is very rich.
</td>
<td>Wild Game</td><td>POSSUM ROAST</td><td>1 opossum
Salt and pepper for rub
1 chopped onion
1 tbsp. fat
1 cup bread crumbs
1/4 tsp. Worcestershire sauce
1 hard boiled egg
1 tsp. salt
Water</td><td>Rub opossum with salt and pepper. Brown onion in fat. Add opossum
liver and cook until tender. Add bread crumbs, worcestershire sauce, egg, salt,
and water. Mix thoroughly and stuff opossum. Truss like a fowl. Put in roasting
pan with bacon across back and pour 1 qt. water into pan. Roast uncovered in mod
erate oven at 350 degrees until tender (about 2 1/2 hrs.). Baste every 15 minute
s. Serve with sweet potatoes.
</td>
<td>Wild Game</td><td>BAKED COON</td><td>1 small coon or
hindquarter and loin
of larger young coon 2 to 2 1/2 lbs.
3-4 cups cold water
1 tbsp. salt
1/3 tsp black pepper
or 1/2 tsp. dry hot red pepper pod</td><td>Set oven to moderate hot (400 degrees
) 10 minutes before baking. Dress coon carefully so as not to leave any clinging
hair. Remove scent glands, kernels under legs. Wrap coon in waxed paper or foil
and chill thoroughly or freeze for several hours. Trim off all but a thin layer
of fat and any discolored spots. Wash well in lukewarm water. Cut whole coon or
hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knif
e. Put into 3 qt. kettle, add water, salt, and pepper. Heat to boiling; reduce h
eat to simmering, cover and cook until tender (1-2 hrs depending on age of anima
l).
</td>
<td>Wild Game</td><td>SQUIRREL BUTTERMILK PIE</td><td>2
squirrels, cut up
1 can vegetables, (mixed)
</td><td>Boil squirrels and remove meat from bones. Mix all together in casserol
e dish.
Topping:
1 cup buttermilk
1 stick margarine (melted)
1 cup self rising flour
Mix and pour over top of squirrels in casserole dish. Bake at 375 degrees for 30
-45 minutes.
</td>
<td>Wild Game</td><td>SQUIRREL POT PIE</td><td>2 dressed
squirrels (2 - 2 1/2 lbs.)
2 1/2 cups water
1 1/2 tsp. salt
2 tbsp. butter
Dash of black pepper
Rolled dumplings
Parsley</td><td>This is an excellent way to cook old squirrels which are too tou
gh for frying. Wipe thoroughly with a damp cloth and remove all hair. Remove any
shot and scent glands. Wash well inside and out with warm water. Cut into servi
ng pieces. Put squirrel into a kettle; add water and salt; heat to boiling. Redu
ce heat; cover tightly and simmer until very tender (2-3 hours depending on age
of animal). The meat should be almost ready to fall from the bones.
Add pepper and butter. Increase the heat until liquid boils. Lay the rolled dump
lings over the top of squirrel; cover tightly and cook for 12-15 minutes. Do not
lift cover during cooking. Place squirrel in a hot plate and arrange dumplings
around the edge. Cooking the dumplings in the liquid should thicken the gravy to
just the right consistency. Pour gravy over squirrel and dumplings. A little fr
esh chopped parsley may be sprinkled over the top for garnish. 4 servings.
</td>
<td>Wild Game</td><td>SQUIRREL CASSEROLE</td><td>4 cups
squirrel - cooked, boned, cut up
1 pkg. Pepperidge Farms dressing
1 can cream of mushroom soup + 1 cup of water
1 can cream of chicken soup
1 stick butter cut up on top
</td><td>Layer ingredients in casserole dish with butter on top and cook 30 minu
tes at 350 degrees.
</td>
<td>Wild Game</td><td>WOODCOCK</td><td>6 woodcock, or 12
dove or snipe split down back
1/4 cup flour
Salt and pepper
4 tbsp. butter
1/2 cup white table wine
2 tbsp. lemon juice
1/4 cup blanched, sliced almonds
</td><td>Dust birds in flour seasoned with salt and pepper. Melt butter in a hea
vy skillet or electric frying pan and saute birds until nicely browned. Add wine
and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almon
ds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 qua
il or woodcock per serving; 4 dove or snipe.)</td>
<td>Wild Game</td><td>VENISON WITH RED WINE SAUCE</td><t
d>1 1/2 pints dry red wine
5 whole juniper berries
2 whole cloves
1/2 cup cold water
8 whole black peppercorns
1 large bay leaf
4-5 lbs. venison, cut in serving slices
2 1/2 tsp. salt</td><td>Salt, pepper, and flour venison slices and brown in 1/4
cup bacon fat in frying pan. Put meat into crock-pot. Bring other ingredients to
boil except half of the wine. Cook 20 minutes. Strain out seasonings and pour l
iquid and remaining wine over meat in the crock-pot. Add onions, carrots, and po
tatoes, if desired. Cook 4 hours on low or medium heat. Thicken gravy with 2 1/2
tbsp. flour, 6 tbsp. sour cream, and 1 tsp. lemon juice. Serve over rice with c
ranberry sauce.
</td>
<td>Wild Game</td><td>VENISON GREEN CHILI STEW</td><td>5
dried jalapeno peppers
3 onions, chopped
3 tbsp. oil
1/2 cup flour
2 lbs. cubed venison
1 1/2 cups cold water
2 tbsp. lemon juice
1 1/2 lbs. chopped green chili peppers
</td><td>Simmer venison in oil for 30 minutes. Place in a crock pot with green c
hili peppers, onions, garlic, jalapeno peppers, and water to cover for 3 hours.
Thicken the stew with flour, add lemon juice, and cook 15 minutes.
</td>
<td>Wild Game</td><td>VENISON MEAT LOAF</td><td>2 lbs. g
round venison
1/4 lb. pork sausage
1/2 cup chili sauce
1 cup tomato juice
1 1/2 tsp. salt
1 tsp. pepper
2 tbsp. butter
1 cup bread crumbs
1/2 tsp. thyme
2 stalks celery, chopped
2 eggs
</td><td>Mix all ingredients thoroughly in a large mixing bowl. Transfer to a bu
ttered loaf pan. Bake 1 1/4 hours. Serve hot.
</td>
<td>Wild Game</td><td>STUFFED VENISON STEAK</td><td>1 lb
. round venison steak
1 tsp. salt
1 cup bread crumbs
1/2 tsp. sage
1 egg
1 cup milk or broth
1/2 cup finely chopped celery
1 small onion
1/2 cup flour
1/2 cup water
2 tbsp. fat
</td><td>Mix bread crumbs, milk, egg, and seasonings to make stuffing. Salt the
meat and cut into 2" x 4" pieces. Spread each piece or meat with dress
ing and roll, fastening the rolls with toothpicks. Roll in flour and brown in fa
t. Place in pan, add water, cover, and cook for 2 hrs. at 375 degrees.
</td>
<td>Wild Game</td><td>BARBECUED AND STEAMED VENISON RIBS
</td><td>Venison Ribs
barbecue sauce
1 can Beer</td><td>Cut ribs in sections of 3 or 4 ribs or leave whole. Place in
pan at least 2" deep and large enough to hold the ribs. Coat ribs with your
favorite barbecue sauce; add one can of your favorite beer or 1 cup water. Cove
r loosely with tin foil. Bake at 350 degrees until tender.
</td>
<td>Wild Game</td><td>VENISON VEGETABLE POT PIE</td><td>
Neck or backbone broken in chunks, fat removed
2 cups venison broth
2 tsp. salt
1 beef bouillon cube
1 cup all purpose flour
1/3 cup vegetable shortening
1/2 tsp. salt
4 tsp. ice water
2 carrots cooked and diced
1/2 cup canned peas
1/2 cup canned corn
2 med. potatoes cooked and diced
1/4 cup all purpose flour
1/2 cup melted butter or margarine
1/2 cup milk
1 rib celery, chopped
</td><td>Place venison, water, celery, salt, pepper, and bouillon cube in pot; c
over and boil. Reduce heat and simmer for 2 hours. Remove bones from pot, let co
ok, pick meat, and dice. Strain broth and set aside. Sift 1 cup flour with 1/2 t
sp. salt in a bowl. Add shortening and work with hands until flour and shortenin
g have blended. Add water and mix quickly.
Place dough on plate; cover with wax paper and refrigerate 15 minutes. Then roll
out dough to make top crust for the pot pit. When finished preparing dough, mel
t 1/2 cup butter in a saucepan. Add 1/4 cup flour and stir until paste becomes a
lmond colored. Stir in venison broth; add milk AFTER sauce thickens. Add vegetab
les, folding in gently, and put in casserole dish. Cover with pastry, brush with
melted butter and bake at 425 degrees until crust is lightly browned.
</td>
<td>Wild Game</td><td>VENISON BURGER SUPREME</td><td>1/8
lb. sausage mild
1 lb. ground venison
Salt and pepper
1 egg
1 small onion
1 tbsp. bacon grease
1/8 tsp. thyme
1/8 tsp. oregano
1 small clove garlic, finely chopped
1/8 tsp. ground ginger
1/8 cup sweet cider
</td><td>Mix sausage and ground venison. Combine with remaining ingredients exce
ptr cider. Brown until almost done. Add cider and finish cooking.
</td>
<td>Wild Game</td><td>HOT VENISON SAUSAGE</td><td>5 lbs.
venison, coarse ground
1 lb. beef suet
1 tbsp. monosodium glutamate
1 tsp. cayenne pepper
3 tbsp. salt
1 tsp. ground red pepper
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage
</td><td>Grind suet through finest plate on grinder and mix with coarse ground v
enison. Spread on a clean surface and sprinkle evenly with seasonings, mix thoro
ughly and re-grind through a medium grinder. Test hotness by cooking a small sam
ple. Add a bit more ground red pepper if too mild; add more meat if too hot. Win
e may be used to moisten the mixture if it is to be stuffed in casings. Keeps we
ll about 6 months in freezer.
</td>
<td>Wild Game</td><td>FRIED RABBIT</td><td>2 wild rabbit
s
Water
Juice of 1 lemon
Salt, pepper, and nutmeg
Egg, beaten
Bread crumbs
Fat for frying
Parsley
Green peas
Toast
</td><td>Dress and disjoint 2 rabbits. Wipe clean and parboil 10 minutes in wate
r containing lemon juice. Drain. Season with salt, pepper, and very little nutme
g. Dip in beaten egg, then in very dry bread crumbs. Fry in deep fat (have the f
at hot enough so a 1-inch cube of bread is brown in 60 seconds). Drain free of f
at by holding each piece on a fork over the pan. It makes them crispy and leaves
no fatty taste. Place cooked meat on a hot dish, garnish with parsley and serve
with green peas and toast. Plan to serve as many people as you would from the s
ame weight of chicken.
</td>
<td>Wild Game</td><td>RABBIT EASY STEW</td><td>1 frozen
dressed rabbit
1 large onion, cut-up
1 small green pepper, cut-up
1-2 stalks celery, sliced
Salt and pepper
1/2 tsp. oregano
1 tbsp. dried parsley
1-2 carrots, cut-up
3 tbsp. catsup or tomato paste
Cayenne pepper to taste
1 cup liquid (white wine, cider, tomato sauce, or water)
Marinade: (either/or)
1. 1/2 cup vinegar, 2 tbsp. salt, 2 cloves garlic--
minced, and cold water to cover.
2. 1 cup dry vermouth, 1 bay leaf--
crumbled, and 3 tbsp. fresh lemon juice.</td><td>Defrost rabbit meat overnight i
n one of the marinades above. Brown rabbit with vegetables in hot skillet for 5-
10 minutes. Place rabbit and other ingredients in crock pot. Cover and cook on l
ow 8-10 hours. Serves 4-6.
</td>
<td>Wild Game</td><td>RABBIT SALAD</td><td>1-2 dressed r
abbits
1/2 cup pickle cubes
3 boiled eggs, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1 cup mayonnaise
</td><td>Boil rabbit till tender, cut into small pieces. Add celery, pickles, eg
gs, salt, pepper, sugar, and mayonnaise; toss thoroughly until mixed. Serve on l
ettuce with sliced tomato and crackers.
</td>
<td>Wild Game</td><td>QUAIL CASSEROLE</td><td>10 quail,
split into halves
1 1/2 cups long grain rice
4 cups water
1 pkg. onion soup mix
</td><td>Put rice in bottom of baking dish. Place quail on top. Add cream of mus
hroom soup and water. Sprinkle onion soup mix on top. Bake for 2 hours at 350 de
grees.
</td>
<td>Wild Game</td><td>QUAIL AND OYSTERS</td><td>Quail
3 oysters per quail
Melted butter
Corn meal
Flour
Butter
</td><td>Wipe birds inside and out with a damp cloth. Dip oysters in melted butt
er, then in corn meal and place inside bird. Make flour and butter paste; rub bi
rds well with paste. Put birds in baking dish, place a strip of bacon across eac
h bird. Bake 30 minutes, basting well with butter. May be served on toast.
</td>
<td>Wild Game</td><td>BAKED QUAIL</td><td>12-18 quail or
dove breasts
1 med. onion, chopped
2 tbsp. melted butter or margarine
Salt and pepper
1 can cream of celery soup - undiluted
1/2 tsp. oregano
1 (4 oz.) can mushrooms, drained
1/2 tsp. rosemary
1/2 cup Sauterne (white wine)
1 tsp. Kitchen Bouquet
1 cup sour cream
Cooked wild rice
</td><td>Arrange quail in a large baking dish - do not crowd. Saute onion in but
ter, add remaining ingredients except sour cream and rice. Pour over quail and c
over dish. Bake at 325 degrees for 1 hour, turning quail occasionally. Then add
sour cream (optional) and stir into sauce. Leave uncovered and bake an additiona
l 20 minutes. Spoon sauce over rice.
</td>
<td>Wild Game</td><td>MUSKRAT FRIED</td><td>1 muskrat
Water
1 tsp. salt
1/8 tsp. pepper
1/2 med. sliced onion
1/2 cup fat
1 cup tomato catsup
1/2 tsp. Worcestershire Sauce
</td><td>Soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). D
rain, disjoint, and cut into desired pieces. Place in a deep pan and add 1 quart
water, salt, pepper, and onion. Cook about 1 hour. Melt fat in skillet and fry
meat to brown on one side. Turn and immediately pour catsup and Worcestershire S
auce over the meat. Almost cover with water (about 1 cup) and let simmer until g
ravy is thick enough to serve (about 30 minutes).
</td>
<td>Wild Game</td><td>MUSKRAT MEAT LOAF</td><td>1 1/2 lb
s. ground muskrat
Water
1/4 tsp. thyme
1 tsp. salt
2 beaten eggs
1 tsp. Worcestershire Sauce
1/3 cup dry crumbs
1/4 tsp. pepper
1 cup evaporated milk
1/4 minced or grated onion
</td><td>Soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). D
rain, remove meat from bones, and grind. Mix ground meat thoroughly with other i
ngredients. Place in meat loaf dish. Place dish in pan containing hot water. Bak
e in moderate oven (350 degrees) for 1 1/4 - 2 hours. Serves 6-8.
</td>
<td>Wild Game</td><td>GOOSE BARBECUE</td><td>Prepare Che
sapeake Bay Barbecue Sauce:
1/4 cup butter
1 cup catsup
1/2 cup sugar
1 lemon (juiced)
1 tsp. Worcestershire sauce
1 small onion (finely chopped)
Salt, pepper, garlic powder, tobasco sauce to taste</td><td>Put meat in sauce an
d heat 30 minutes at 200 degrees.
</td>
<td>Wild Game</td><td>GOOSE (Wild Baked)</td><td>1 wild
Canadian goose
Salt, pepper, cinnamon
3/4 cup red wine vinegar
1/2 cup peanut oil
3/4 cup cooking sherry</td><td>Sprinkle salt, pepper, and cinnamon over entire g
oose. Rub into skin. Combine vinegar, oil, and sherry. Pour over goose with brea
st down. Bake 40 minutes at 450 degrees with top on roasting pan. Take top off;
broil 8 minutes. Turn goose breast side up and broil 8 minutes.
SAUCE: Pour off oil, add flour to make a very thin sauce. Pour over thinly slice
d goose.
</td>
<td>Wild Game</td><td>GOOSE (Wild Stuffed)</td><td>Gible
ts from goose
4 cups bread crumbs
2 med. onions
2 apples, diced
1/4 tsp. sage
1/4 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
1 med. wild goose
2 tbsp. butter</td><td>Cook giblets until tender; reserve liquid. Chop giblets a
nd add to bread crumbs, onions, apples, and seasonings. Add liquid from giblets
to moisten stuffing. Place goose in roasting pan and dot with butter. Bake appro
x. 20 minutes per pound of goose at 350 degrees. Baste often. 8-12 servings.
</td>
<td>Wild Game</td><td>DUCK WITH MUSHROOMS</td><td>Duck
1 onion, sliced
1/2 cup butter or drippings
Salt and pepper
1 cup fresh mushrooms - sliced
2 cups water
1 bay leaf
2 tablespoons flour
1/8 teaspoon powdered thyme
</td><td>Prepare and disjoint duck, brown with onion and baste with fat. Add sal
t, pepper, water, and bay leaf. Cook 1 1/2 hours over low heat. Saute mushrooms,
add flour and thyme. Add to duck and continue to cook 30 more minutes. Serve wi
th wild rice.
</td>
<td>Wild Game</td><td>DUCK Stuffed</td><td>2 young, plum
p wild ducks, cleaned
Parsley, grapes, apple wedges
2 small onions, chopped
1 cup chopped apple, unpeeled
1 1/3 cups water
6 tbsp. melted shortening or bacon drippings
Salt
</td><td>Rub cavity of each duck with 1 tsp. salt. Combine celery, chopped apple
, and onion; stuff into cavity of each duck. Close cavity with skewers. Brown du
cks in shortening in a heavy Dutch oven; add water, orange juice, and 1/2 tsp. s
alt. Cover tightly; cook over low heat 45-60 minutes or until tender (time depen
ds on age of duck). Baste 2-3 times during cooking. Garnish with parsley, grapes
, and apple wedges. 6 servings.
</td>
<td>Wild Game</td><td>DUCK BARBECUED</td><td>2 large duc
ks
4 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. tomato catsup
1 tbsp. butter
</td><td>Disjoint ducks. Brown under broiler, basting frequently with sauce made
of remaining ingredients. Sprinkle on salt and paprika before serving.
</td>
<td>Wild Game</td><td>DUCK WILD ROASTED</td><td>Wild duc
ks
Salt
Skinned onions
Thin bacon slices
Dry red wine
Flour for gravy
</td><td>Allow one pound of duck per person. Dry them thoroughly inside and out
and rub inside with salt. Fill the insides with skinned whole onions. Place in a
n uncovered roasting pan, cover breasts with bacon. Add dry red wine and cook in
a 325 degree oven for 10-12 minutes per pound for rare ducks (really marvelous)
, 15-20 minutes per pound for well done. Baste frequently with drippings to whic
h the dry red wine was added.
Mix cold water with drippings and thicken with flour for gravy.
</td>
<td>Breads</td><td>Pumpkin Bread</td><td>Ingredients
3-1/2 cups flour
3 cups sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1-1/2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
2/3 cup water
One 15-ounce can pumpkin
walnuts
</td><td>In a large bowl combine flour, sugar, baking soda, cinnamon, nutmeg and
salt. In a separate bowl combine eggs, oil, water and pumpkin. Mix well. Stir i
nto dry ingredients. Pour into 3 greased 9 x 5-inch loaf pans. Top with walnuts.
Bake in a 350-degree oven for 1 hour.
</td>
<td>Afghan</td><td>Afghani lamb with spinach</td><td>Ing
redients:
2 1/2 lb Lamb stew meat
-- preferably leg
1/3 c Olive oil
3/4 lb Onions; diced large
4 ts Chopped garlic
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts Ground cardamom
1 ts Crushed red pepper
-- or to taste
1/2 ts Cinnamon
32 oz Can tomatoes; drain & chop
1 c Rich brown veal stock or
1 c Rich beef stock
1/3 lb Fresh spinach; wash & drain
1/2 c Yogurt
1 tb Grated lemon peel
Salt; to taste
1/4 c Pine nuts*
*Roasted at 350 F. for about 3 minutes.</td><td>Sear lamb in the olive oil in a
cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then
add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom,
crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more,
being careful not to burn the onions or garlic. Add the tomatoes and veal stock
and stir.
Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and
begins to break up. Remove the dish from the oven and add the spinach, stirring
until the spinach is wilted and blended in. Allow the stew to cool slightly. Ad
d the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.
Yield: 4 to 6 servings. Serve over rice pilaf.
</td>
<td>Afghan</td><td>Noni afghani (afghan bread)</td><td>I
ngredients:
1 1/2 c Water, warm
1 pk (1/4 oz, 7 grams) dry yeast
1 tb Sugar
4 c Flour
1 ts Salt
1/4 c Corn oil
1 Egg yolk, mixed w/
1 tb Water
1 tb Black cuminseed or caraway
-seeds
</td><td>These small oval breads are baked in a tandoor, the stove of the region
-- sometimes buried in the ground as it is in India. The Afghan oven is above g
round & is of rounded bricks, which are heated. Matzoh & noni are shaped
& slapped & stuck on the hot bricks for fast baking.
1. Mix 1/2 cup of warm water, yeast, & sugar together & let it proof for
10 mins. When froth appears, sprinkle 1/2 ts flour on top & let it continue
to proof for 5 mins more. The froth will rise quickly.
2. Put flour in a large mixing bowl & sprinkle salt over it. Make a well in
middle of flour & add oil & yeast mixture. Stir this in & add small
amounts of water until you have produced a soft, moist dough that can be handled
. Knead well for 5 mins. Put dough ball back in bowl, cover w/towel, & let r
ise for 1-1/2 hours. Punch down dough.
3. Divide dough into 8 equal parts & roll each part into a ball. Roll each b
all into a oval shape 6 to 7 inches long & 1/2 inch thick. Draw tines of a f
ork in 3 lines along length of each noni for a decorative design. Paint each non
i w/egg mixture & sprinkle over all 1/2 ts black cuminseeds. (This is tradit
ional seed to use, but caraway seeds may be substituted if black cuminseed is un
obtainable. Put noni on an ungreased cookie sheet & bake in a preheated 350
F. oven for 20 to 25 mins. The brown top will glisten. Makes 8 noni.
NOTE: Black Cumin (Bunium persicum B. Fedtsch): Smaller & sweeter than stand
ard cuminseed; plants grow wild in Middle East. The seeds are used in Afghanista
n, Iran, & Turkey. Black cuminseeds are sprinkled on Afghanbread.
</td>
<td>Afghan</td><td>Red snapper in brodetto with polenta<
/td><td>Ingredients:
6 c Water, cold
1 tb Butter, unsalted
1 ts Salt
1 ea Bay leaf
1 1/2 c Cornmeal
4 lb Red snapper, cleaned or
4 lb Stripped bass, cleaned or
4 lb Sea bass, cleaned or
4 lb Monkfish, cleaned
2 c Oil, vegetable
1 c Flour, all purpose
3/4 c Oil, olive
1 c Onion, finely chopped
1/2 c Scallion, finely chopped
-- white part only
Salt
2 tb Paste, tomato
1/4 c Vinegar, red wine (or more)
3 c Water, hot
Pepper (to taste)
5 minutes.
</td><td>For Polenta:In a heavy saucepan, combine water, butter, salt and bay le
af.Pour in cornmeal in a thin stream, stirring constantly. Bring mixture to a si
mmer, stirring constantly, over medium heat.Reduce heat to medium low. Continue
to stir over heat until mixture is smooth, very thick, and pulls away from sides
of pan, about
15 minutes.Cover and keep warm.
For Red Snapper in Brodetto:With a cleaver, cut each fish into 3 pieces, leaving
head and tail on.Heat vegetable oil in skillet to about 350 F.Dredge pieces of
fish in flour, shaking off excess. Cook, turning once, until lightly golden but
not cooked through, about 5 minutes.Drain on paper towels and set aside.In separ
ate large skillet, heat olive oil over medium high heat. Add onion and scallion
and saute, tossing until lightly golden, aboutAdd fish in single layer and sprin
kle with salt.Spoon tomato paste between pieces of fish and cook about 3 minutes
, shaking pan occasionally.Stir together vinegar and hot water and add to fish.
Bring to boil then lower the heat and simmer, uncovered, 2 to 3 minutes.Carefull
y turn pieces of fish.Increase heat to medium high and continue to cook just unt
il fish is cooked through, about 10 minutes.Transfer fish and a mounded spoonful
of polenta to warm serving plates.Boil sauce vigorously until slightly thickene
d and correct seasoning with salt, pepper, and a few drops of wine vinegar, if n
eeded.Pour over fish and serve immediately.Source: New York's Master Chefs, Bon
Appetit Magazine
</td>
<td>Afghan</td><td>Pappardelle ii (duck)</td><td>Ingredi
ents:
5 lb Duck, boned, fat removed,
-- cut into 1 inch pieces
1/4 c Oil, olive
3 md Onions, chopped (@ 2 cups)
1/3 c Pancetta, finely chopped
-- (italian, dry cured
-- unsmoked bacon) or
1/3 c Bacon
Salt (to taste)
Pepper (to taste)
1/2 c Livers, chicken, chopped
1/2 c Mushrooms, porcini, dried
-- (@1 oz) soaked in 2
-- cups of hot water for
-- 30 minutes
2 ea Bay leaves
1 sm Rosemary, fresh, branch or
1 ts Rosemary, dried, chopped
4 ea Cloves, whole
1 c Wine, white, dry
3 tb Paste, tomato
3 c Stock, chicken
</td><td>For Boneless Duck in Sguazet:Pat the duck dry.Heat 1/4 cup of olive oil
in a heavy large casserole over high heat. Add duck and sprinkle with salt and
pepper. Cook over high heat, stirring often, until lightly golden. (About 10 min
utes)Strain off about 3/4 of the fat (discard or reserve for another use.) Add o
nions and pancetta to the casserole, and sprinkle with salt and pepper. Saute un
til golden, about 8 minutes.Add chicken livers, heat and stir for 2 minutes.Mean
while, strain the soaked porcini mushrooms, reserving the liquid. Rinse them and
chop them up coarsely. Strain the liquid through a fine sieve or cheesecloth an
d set aside. To the casserole add porcini, bay leaves, rosemary and cloves and s
tir for 5 minutes.Add the wine and cook, stirring, until wine is nearly evaporat
ed. Add tomato paste and simmer for 2 minutes, stirring to coat all ingredients.
Add reserved mushroom soaking liquid and Chicken Stock and bring to a boil. Low
er heat, cover partially, and simmer 45 minutes.Remove bay leaves and any rosema
ry stems. Skim fat from surface and adjust seasonings.Set aside.Go on to the nex
t recipe and cook the pappardelle and assemble.Source: New York's Master Chefs,
Bon Appetit Magazine
</td>
<td>Afghan</td><td>eggplant with yoghurt sauce</td><td>I
ngredients:
4 Med. eggplants (1 kg total)
Salt
Oil for frying
2 Medium onions; sliced
1 Green pepper; seeded, sliced
2 Large ripe tomatoes; peeled
Salt
1/4 ts Hot chili pepper
1/4 c Water
2 c Chakah (drained yogurt)
2 Garlic cloves (or more)
Salt to taste
</td><td>Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1
/2-inch) thick. Spread on a tray and sprinkle slices liberally with salt. Leave
for 30 minutes, then dry well with paper towels. Pour enough oil into a deep fry
ing pan (with lid to fit) to cover base well. Fry eggplant until lightly browned
on each side. Do not cook completely. Lift onto a plate when browned. Add more
oil to pan as required for remaining slices. As oil drains out of eggplants on s
tanding, return this to the pan and add onion. Fry gently until transparent. Rem
ove to another plate. Place a layer of eggplant back into the pan. Top with some
sliced onion, green pepper rings and tomato slices. Repeat using remaining ingr
edients and adding a little salt and the chili pepper between layers. Pour in an
y remaining oil from eggplant and onion and add the water. Cover and simmer gent
ly for 10-15 minutes until eggplant is tender. Combine chakah ingredients and sp
read half of the sauce into base of serving dish. Top with vegetables, lifting e
ggplant carefully to keep slices intact. Leave some of the juices in the pan. To
p vegetables with remainder of chakah and drizzle vegetable juices over it. Serv
e with Kabaub and Lawash (flat bread).
</td>
<td>Afghan</td><td>Cardamom fudge (sheer payra)</td><td>
Ingredients:
2 c Sugar
2/3 c Milk
1/4 ts Salt
2 tb Light corn syrup
2 tb Margarine or butter
1/2 ts Ground cardamom
1/4 c Chopped walnuts
1/4 c Chopped pistachios
</td><td>Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium h
eat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally,
to 240F on candy thermometer or until small amount of mixture dropped into very
cold water forms soft ball that flattens when removed from water. Remove from h
eat. Add margarine. Cool mixture to 120F without stirring. (Bottom of pan will b
e lukewarm.) Add cardamom. Beat vigorously and continuously until candy is thick
and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when droppe
d from spoon.) Quickly stir in nuts. Spread mixture in buttered 9x5x3-inch loaf
pan. Let stand until firm. Cut into 1-inch squares.</td>
<td>Afghan</td><td>Cima alla genovese ii (salsa verde)</
td><td>Ingredients:
3 tb Oil, olive, extra-virgin
1 c Oil, olive, extra-virgin
1/2 c Shallot **
4 ea Anchovy, fillets **
1/2 c Vinegar, red wine
Salt (to taste)
Pepper (to taste)
2 ea Peppers, red bell, roasted
-- or
1 c Pimientos, canned **
1 md Onion, red (1 cup) **
2 ea Celery, stalks **
1 c Parsley, italian **
2 lg Eggs, hard cooked **
** Finely chopped</td><td>For Salsa Verde:Heat 3 tablespoons of olive oil in a m
edium skillet. In the hot oil, saute shallots and anchovies, stirring until shal
lots are softened, 2 to 3 minutes. Cool.In bowl, combine 1 cup olive oil, wine v
inegar and salt and pepper to taste. Add shallot-anchovy mixture and remaining i
ngredients. Stir well, adjust seasoning and set aside.Source: New York's Master
Chefs, Bon Appetit Magazine
</td>
<td>Afghan</td><td>Afghan chicken</td><td>Ingredients:
Stephen ceideburg
2 lg Cloves garlic
1/2 ts Salt
2 c Plain, whole-milk yogurt
Juice and pulp of 1 large
-lemon, 3 to 4 tablespoons
1/2 ts Cracked black pepper
2 lg Whole chicken breasts, about
-2 pounds
</td><td>Long, slow marinating in garlicky yogurt tenderizes, moistens and adds
deep flavor, so you end up with skinless grilled chicken that's as delicious as
it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yo
gurt.
Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them
together until you have paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend e
ach backward to break the bones so the pieces win lie flat. Add to the yogurt an
d turn so all surfaces are well-coated.
Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up
to a day and a half. Turn when you think of it.
To cook, remove breasts from marinade and wipe off all but a thin film. Broil or
grill about 6 inches from the heat for 6 to 8 minutes a side, or until thorough
ly cooked. Meat will brown somewhat but should not char. Serve at once.
</td>
<td>Afghan</td><td>sweet pumpkin</td><td>Ingredients:
2 lb Fresh pumpkin or squash
1/4 c Corn oil
Sweet tomato sauce:
1 ts Crushed garlic
1 c Water
1/2 ts Salt
1/2 c Sugar
4 oz Tomato sauce
1/2 ts Ginger root, chopped fine
1 ts Freshly ground coriander
Seeds
1/4 ts Black pepper
Yogurt sauce:
1/4 ts Crushed garlic
1/4 ts Salt
3/4 c Plain yogurt
Garnish:
Dry mint leaves, crushed
</td><td>Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a
large frying pan that has a lid. Fry the pumpkins on both sides for a couple of
minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce
in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes o
ver low heat until the pumpkin is cooked and most of the liquid has evaporated.
(I don't know how it's going to evaporate if the pan is covered....-B.) Mix toge
ther the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauc
e on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooki
ng juices left over. Sprinkle with dry mint. May be served with chalow (basmati
rice) and naan or pita bread.</td>
<td>Afghan</td><td>Bichak (stuffed baked tricorners)</td
><td>Ingredients:
1 1/2 c (abt) water, warm
1 ts Sugar
3 1/2 c Flour
3 tb Corn oil
1 Egg, separated
1 Egg yolk, beaten with
1/2 ts Corn oil
1/4 c Corn oil
2 md (2 cups) onions, chopped
1 c -water, hot & 1/4 t salt
2 tb Sugar
1 lb Butternut squash, calabasa,
-or pumpkin,
2 tb Corn oil
3 md (2 cups) onion, chopped
1 lb Ground beef or lamb
1/2 ts Salt, or to taste
1/4 ts Pepper, peeled & cut into
-1/2-in pieces
1 lb Farmer cheese
1 Egg yolk, beaten
3 tb Sugar
1/2 ts Ground cinnamon
1 c Strawberry or grape or
-prune jam (lekach)
2 tb Bread crumbs
</td><td>Bichak are popular appetizers for tea or coffee hour. The pumpkin &
jam stuffings are on the sweet side while meat & cheese are savory & co
uld be eaten for lunches w/salad & dish of yoghurt. An added attraction is t
hat they may be prepared in large quantities, cooled & frozen for the future
.
Heat oil in a pan, add onions, & saute over moderate heat until onions turn
golden. Add water, salt, sugar, & squash or calabasa or pumpkin & bring
to a boil. Cover pan & cook over low heat for abt 20 mins as squash/calabasa
/pumpkin becomes soft & disintegrates. Stir now & then, which in effect
mashes contents. Continue last mins of cooking, uncovered, to evaporate all liqu
id & create & thick jam. The mash is still moist.
MEAT: Heat oil in a skillet & brown onions lightly over moderate heat. Add m
eat, salt, & pepper & stir-fry for 5 mins, making certain liquid has eva
porated & mixture is dry. Cool.
CHEESE: Mix everything together. Set aside.
JAM: Mix jam & crumbs together. Set aside.
TO PREPARE TRICORNERS: 1. Mix 1/2 c warm water, sugar, & yeast together &amp
; proof in a warm place until mixture foams, abt 10 mins.
2. Make a well in flour, add yeast mixture, oil, & 1 egg white, & stir t
hem into flour. Add balance of water, or enough water to prepare a soft dough. K
nead for several mins & roll into a ball. Oil top lightly & leave dough
in mixing bowl. Cover bowl w/foil or a towel & let rise for 45 mins to 1 hou
r.
3. Punch down dough ball. Pull off abt 1/2 cup of dough & roll into a slight
ly flattened ball. Prepare 6 balls.
4. On well-floured board roll out each ball, 1 at a time, to 12-" pancake.
Using empty can or a cookie cutter, 3-" in diameter, cut out circles in pan
cake. Put 1 tb of whichever stuffing you are using, or variety of stuffings, in
center of each circle. Fold over right & left side of circle to meet in the
center & bring up bottom to cover stuffing. Pinch ends together to form tric
orner pastry. Seal in contents. Paint tops of bichak w/egg yolk.
5. Line baking pan or cookie sheet w/lightly oiled aluminum foil. Place tricorne
rs on foil & bake in a preheated 350F. oven for abt 40 mins, or until brown.
Serve warm. Makes 48 to 50 bichak.
NOTE: Cool bichak, store in plastic bags, & freeze. To serve, thaw out froze
n bichak for 1/2 hour & heat in preheated 350F. oven for 5-10 mins.
</td>
<td>Afghan</td><td>Kabeli pilau (chicken and rice)</td><
td>Ingredients:
4 lb Chicken; cut in pieces
2 lg Onion; sliced
2 ts Salt
3 pt ;water, hot
1/2 lb Rice, long grain
2 md Onions; thinly sliced
1 oz Butter
1 ts Cardamom, ground
1 ts Cumin, ground
3 Carrot; cooked & sliced
4 oz Raisins
</td><td>Place chicken pieces, onions, salt and hot water in a 5-pint saucepan.
Cover and simmer for about 2 hours. The chicken should be tender, yet firm. Remo
ve and cool chicken, reserving stock. Remove meat from bones; use only large pie
ces for this dish. Cook rice in boiling salted water. When done, drain and keep
covered until used.
To make stock sauce: Brown onions in hot butter and remove from heat. Add cardam
om and cumin; mash with onion to form a paste. Add about 1 pint of the chicken s
tock; simmer for 5 minutes and taste for seasoning.
Combine cooked rice, stock sauce and chicken; place in a buttered casserole; pla
ce carrots on top of mixture and sprinkle with raisins. Cover and cook for about
35 to 45 minutes in a very moderate oven (325F). Add more stock or water if dis
h becomes too dry. When done, mix carrots and raisins lightly with chicken and r
ice. Stock not used in the main dish can be served as a soup course
</td>
<td>Afghan</td><td>marinated lamb kebab</td><td>Ingredie
nts:
2 lb Boneless lamb steak, cut
-into 1-in cubes
3 md Onions, quartered
1 ts Salt
1 ts Ground cuminseed
1/4 ts Pepper
1/4 c Cognac, arak, or dry red
-wine
</td><td>1. Mix everything together & marinate for 1 to 1-1/2 hrs. This dist
ributes flavors & tenderizes meat. 2. Put 4 pieces of lamb alternating w/oni
on quarters on each metal skewers. Broil over charcoal, traditional method, for
10 mins, or to taste: rare, medium, or well-done. In modern homes gas or electri
c broiler will do very well. Serve warm w/other Afghan foods.</td>
<td>Afghan</td><td>chicken kebab</td><td>Ingredients:
2 Whole breasts of chicken,
-cut into 1-in cubes
1 md Onion, sliced thick
1 tb Cognac or arak
1/2 ts Pepper
1/4 ts Ground turmeric
1 ts Salt
</td><td>1. Mix everything together & marinate at room temperature for a min
imum of 1 hour or preferably in refrigerator overnight.
2. Put 4 or 5 cubes of chicken, without onion, on each metal skewers and broil o
ver charcoal for 10 or 15 mins or in a gas or electric broiler. Serve hot w/Afgh
an bread (Noni Afghan -- see AFGHAN.019), salad, & pickles. Serve 4 or 5.
NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in man
y ways & had a great reputation for its health-giving properties. It is repu
ted to cleanse blood, & a little turmeric in ones morning milk would a day o
f good health.
</td>
<td>Afghan</td><td>Osh pyozee (stuffed onions)</td><td>I
ngredients:
2 lg (abt 1/4 lb ea) onions,
-peeled
4 c Water
1 ts Salt
1/2 lb Ground beef
3 tb Raw rice, rinsed, cooked
-until very
-soft, drained, & mashed
1 ts Salt
1/4 ts Pepper
1/4 ts Ground cuminseed
10 md Pitted prunes, cut length-
-wise into halves
2 tb Corn oil
</td><td>1. Make a 1/2-inch deep incision into side of each onion. Bring water &
amp; salt to a boil over moderate heat & drop in onions. Cook for 2 mins, tu
rning them w/slotted spoon during that time. Remove onions & peel off each l
ayer until you reach center. Set aside onion layers & centers.
2. Put beef into a bowl w/rice, salt, pepper, & cuminseed and mix well. Take
1 heaping ts beef mixture & half of 1 prune. Stuff 1 cooked onion layer &am
p; roll it up. Do this w/all stuffing & onion layers.
3. Oil a skillet & lay stuffed onions & centers in it, cover, and cook o
ver very low heat for 2 hours. The onions will become quite dark but not, of cou
rse, burned. This is top-of-the-stove cooking.
Another method is to put stuffed onions into a baking dish, cover tightly, &
bake in preheated, 250f. oven for 2 hrs. Serve warm. Serves 6 w/other dishes.
NOTE: It is also possible to accelerate cooking time. Add 1/2 c water to skillet
& cook, covered, over moderate heat for 1 hour. All liquid will evaporate &
amp; onions will be browned.
</td>
<td>Afghan</td><td>Polo shabati (pilau for the sabbath)<
5 c Water, with 1 tb salt
2 lb Boneless beef chuck, cut
-into 1-in pcs
3 c Raw rice, well rinsed
2 lg (abt 3/4 lb) potatoes,
-peeled & cut into 1/4-in
-thick slices
1/2 ts To 1 ts pepper, to taste
1 tb Ground cinnamon
1/2 c Light or dark raisins,
-rinsed under cold water
1 c Water, hot
1/2 c Corn oil
</td><td>1. Bring 5 cups of water w/1 tb salt to a boil in pan, add meat, &
cook over moderate heat for mins. Remove foam that rises during this time. Remov
e meat from liquid & set aside.
2. Add rice to same liquid & cook over moderate heat for 5 mins. Drain rice
through a colander, rinse under cold water, & set aside.
3.Put sliced potatoes on bottom of pan, arranged in orderly fashion. Spread over
this half of rice & sprinkle w/pepper & cinnamon. Spread raisins in cen
ter of rice. Add all meat over this & balance of rice over all. Pour in cup
of hot water & dribble oil over surface & around edges of pan.
4.Cover pan & cook over low heat for 1/2 hr. Reduce heat to very low & c
ook, tightly covered, for 5 hrs to produce crisp potatoes & rice. Serve warm
.
VARIATION: One hard-cooked egg for each person may be added to rice and meat pan
. Cook eggs in water w/1/2 ts salt for 5 mins. Salt is added to prevent shell fr
om breaking. Rinse eggs in cold water & place them on top of rice in pan aft
er adding hot water & oil. Cover pan & cook as directed.
NOTE: Rice is not a prohibited food & is eaten during Passover as well as re
st of year. It is Basmati rice, found in Pakistan and Afghanistan, & is clea
ned by hand three times to remove broken kernels, dirt & other impurities. T
his, in a general way, prepares rice for the holiday.
</td>
<td>Afghan</td><td>stuffed vegetable turnovers</td><td>I
ngredients:
1 c Fine matzoh meal
1 Egg; beaten
1/4 ts Salt
1/2 c Cold water, approx.
1 tb Corn oil
1 md Onion; chopped
1 Garlic clove; chopped
1 Potato; peeled
- cut into small pieces
1/2 c Cauliflower (chopped)
1 Carrot; chopped (1/2 c.)
1/2 c Green peas, fresh or frozen
1/2 c Thin-sliced green beans
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 c Corn oil, for deep-frying
</td><td>Mix the meal, egg and salt together, adding just enough water to make a
moist dough that holds together. Set aside. Heat the oil in a skillet, add the
onion and garlic, and stir-fry over moderate heat until light brown, about 3 min
. Set aside. Take the potato and 1/2 C. each of any other 3 vegetables and blanc
h in boiling water for 5 minutes. Drain well. Add these to the pan with the onio
n and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add sal
t and pepper. Cool. Take 1 heaping T. of the dough and press it out on a flat su
rface into a 2 1/2 inch square. Put 1 T. of the vegetable mixture on the bottom
half of the square and fold it over into a triangle. Prepare all the samoosi thi
s way. Heat the oil in a wok or skillet and brown the turnovers over moderate he
at for about 3 minutes. Drain on paper towels. Serve warm. Makes about 20 turnov
ers</td>
<td>Afghan</td><td>Shir-berinj (rice pudding)</td><td>In
gredients:
1/4 lb Rice
1 pt Milk
4 oz Sugar
4 oz Sultanas
Rose water or vanilla
Pistachio nuts
from the cookbook of the
United Nati Ons, by barbara
united nations associatio
n of th e U. S.a, 1967
per leti labell
fidonet cooking echo
</td><td>Wash the rice and spread it out on a flat board to dry. When completely
dry, crush to a third of the size of the grain. Boil the milk and allow it to t
hicken, stirring constantly. When it is reduced to three-quarters of the origina
l quantity, add the rice and cook for a few minutes. Add sugar and sultanas, and
cook until you have a thick custard (10 to 15 minutes). Remove from heat and fl
avor to taste with rose water or vanilla. Sprinkle with pistachio nuts. Serve ho
t or cold.</td>
<td>Afghan</td><td>Turshi bonjan (pickled stuffed eggpla
nt)</td><td>Ingredients:
1 lb (8 to 10) smallest eggplants
4 c Water
1 Head (abt 8 cloves) garlic,
-peeled
1/4 c Dried mint
2 tb To 3 tb hot red chili flakes
-to taste
1 tb Ground cinnamon
1 tb Salt
1 c To 2 c white or red vinegar
</td><td>Small finger-size eggplant are best to use in this pickle, but smallest
Italian variety will do well. The pickle will keep preserved for several months
but should be refrigerated after it matures & once it is served.
1. Remove stem from each eggplant & make 2 cuts down crosswise, to within 1-
inch of bottom. Bring 4 cups of water to a boil, add eggplants, & cook over
moderate heat for 5 mins. Drain & cool in colander for 1/2 hour. Set aside.
2. Grind garlic, mint, chili flakes, cinnamon, & salt together to a medium b
ut not too fine consistency. There should be some texture. Push apart 4 prongs o
f each eggplant & stuff w/1 ts spice mixture. Fit eggplants into a glass jar
& pour in enough vinegar to cover them. If there is any leftover spice mix,
put that into jar with the eggplants. Let pickle mature for 5 days before servi
ng, then refrigerate.
</td>
<td>Afghan</td><td>Shahee polo (king's rice)</td><td>Ing
redients:
1/2 c Corn oil
4 lb Baby lamb, cut into 3-in
-pieces, including bone
2 lb Carrots, cut into thin
-julienne slices, 2-" long
1 c Dark or light raisins
1 c Pistachio nuts, shelled
-(optional but recommended
3 Heads garlic, cloves
-separated but not peeled,
-rinsed in water
4 c Raw rice, well rinsed
3 1/2 c ;water, warm
2 ts ;salt, or to taste
1 ts ;pepper
</td><td>1. Heat oil in pan large enough to contain all ingreds. Add onions &amp
; stir-fry over moderate heat for 2 mins. Add meat & brown for abt 15 mins.
Remove the meat & onions to platter or a bowl. The balance of the oil remain
s in the pan.
2. Cover the bottom of the pan w/half the carrots to protect meat from scorching
. Over this, arrange the meat & onions. Cover w/ the balance of the carrots.
Sprinkle w/pistachios & garlic cloves over all.
3. Add the rice to cover other ingreds & carefully pour in water, salt, &amp
; pepper. Bring the liquid to a boil & simmer for abt 10 mins, or until the
liquid is absorbed by the rice. Stir top of rice lightly to mix but do not distu
rb other ingreds. Turn heat to low, cover the pan, & cook for abt 1 hr w/out
stirring.
Serve the polo w/salads, pickles, & Afghan bread
Serves 10.
VARIATION: The polo can be prepared w/chicken & boneless beef chuck or ribs
of beef. Stir-fry 15 pieces of chicken (legs, thighs, & breast) or 4 lbs bee
f, w/onions as in the basic recipes; all other steps are the same. The beef will
take longer to tenderize & it is suggested that it be cooked w/onions in a
covered pan for 20 mins before moving on to the next steps.
</td>
<td>Afghan</td><td>Korma sabzee</td><td>Ingredients:
1 1/2 lb Lean stewing beef or lamb
1/2 c Oil
1 lg Onion; finely chopped
2 Garlic cloves; crushed
1 1/2 c Water
Salt
1/4 ts Hot chili pepper (or more)
3 c Spinach, chopped
1 ts Cumin
2 tb Coriander leaves, chopped
- (more if desired)
</td><td>Cooking time: 1 1/2-2 hours
1. Cut meat into 3/4' cubes. 2. Heat oil in a heavy pan, add onion and fry gentl
y until transparent. Increase heat, add garlic and meat cubes and fry, stirring
often, until juices evaporate and meat begins to brown. 3. Add water, salt and p
epper to taste, chili pepper, and cumin. Bring to a slow simmer and reduce heat.
Cover pan and simmer gently for 1-1 1/2 hours until meat is tender. Time depend
s on cut of meat used. 4. Add spinach and coriander and cook for further 10-15 m
inutes. 5. Mound chalau [see note 2] on a platter and spoon some of the sauce on
top. Serve remainder in a separate bowl. Note1: 1/4 c. yellow split peas (daul
nakhud) can be substituted for the spinach. This dish is then called Korma and t
he split peas are added at step 3. Note 2: To make 6-8 servings of Chalau, start
with 3 cups of basmati or other good quality long grain rice. Heat 1/4 cup oil
in a cooking pot, add the rice, and stir for 5 minutes. Add required water, brin
g to a boil, reduce heat to low and cook covered +/- 30 minutes. To cook this au
thentically, put a cloth over the rim of the pan before putting on the lid.
</td>
<td>Jewish</td><td>A gahntze tzimmes</td><td>Ingredients
:
3 To 4 lbs boneless brisket
2 tb Schmaltz (rendered chicken
-fat)
3 lg Carrots
1/2 lb Prunes--pitted
1/2 lb Dried apricots
1 Lemon--thinly sliced
3 lg Sweet potatos
Juice of 1 orange
5 c Boiling water
1 1/2 tb Brown sugar
2 tb Flour
</td><td>Sear meat well in hot fat in a Dutch oven or heavy skillet on top of th
e stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices
. Place them around the meat. Add prunes, apricots and lemon slices. Peel sweet
potatos and cut in 1-inch slices. Place over meat and fruit in the roaster.
Add orange juice to boiling water. Combine brown sugar and flour and add enough
water to make a thin paste. Add this paste to the orange juice mixture. Pour ove
r the Tzimmes. If necessary, add more boiling water to bring liquid to the top o
f the tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and
continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.
</td>
<td>Jewish</td><td>Apple kugel</td><td>Ingredients:
Dough:
1 1/4 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 tb Sugar
2 tb Oil
1 Egg
4 tb Warm water
Filling:
3 lb Apples, peeled & sliced
1/2 c Raisins
1 ts Lemon juice
1/4 c Sugar
1 ts Cinnamon
1/4 ts Nutmeg
1 ts Vanilla
</td><td>Dough: Sift dry ingredients together. Add oil and egg, and water to bin
d. Turn out on a floured board. Knead until smooth and spongy. Set in a bowl, sp
rinkle with flour, cover with plastic wrap, and chill
30 minutes. Filling: Combine dry ingredients in a bowl, sprinkling lemon juice o
ver apples to prevent discoloration. Roll dough very thin. Brush with oil. Sprea
d apple mixture along long end, and roll as for jelly roll. Place roll in a grea
sed utility pan. Brush top with beaten egg. Bake at 350F (180C) until brown. Bas
te with orange juice if apples are not juicy enough.
</td>
<td>Jewish</td><td>Ashkenazic chicken soup & matzo b
alls with fresh dill</td><td>Ingredients:
2 lb Chicken wings or drumsticks
9 c Cold water
1 lg Onion, peeled
1 lg Carrot, peeled
1 sm Parsnip, peeled (opt)
2 Celery stalks, including
-leafy tops
5 Parsley sprigs
3 Dill sprigs
Salt
Pepper
1 T Snipped fresh dill
2 lg Eggs
2 T Vegetable oil
1/2 c Matzo meal
1/2 t Salt
2 T Water or chicken soup
2 qt Salted water for simmering
</td><td>Combine chicken wings, water, onion, carrot, parsnip, celery, parsley a
nd dill sprigs, and pinch of salt to a large saucepan and bring to a boil. Partl
y cover and simmer 2 hours, skimming occasionally. Skim off excess fat. (Chicken
soup can be kept 3 days in refrigerator or can be frozen; reheat before serving
.)
Make matzo balls: In a medium bowl, lightly beat eggs with oil. Add matzo meal,
salt and stir until smooth. Stir in water, then let mixture stand for 20 minutes
so matzo meal absorbs liquid.
Bring salted water to a boil. With wet hands, roll about 1 teaspoon of matzo bal
l mixture between your palms into a ball; mixture will be very soft. Set balls o
n a plate. With a rubber spatula, carefully slide balls into boiling water. Cove
r and simmer over low heat for about 30 minutes or until firm. Cover and keep wa
rm until ready to serve. (Matzo balls can be kept 2 days in their cooking liquid
in a covered container in refrigerator; reheat gently in cooking liquid or in s
oup.)
To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sp
rigs. Take meat off bones and add to soup; or reserve for other uses. Add pepper
to soup, stir in snipped dill and taste soup for seasoning. Slice carrot and ad
d a few slices to each bowl. With a slotted spoon, add a few matzo balls. Serve
hot.
</td>
<td>Jewish</td><td>butter cookies</td><td>Ingredients:
1/2 lb Unsalted butter or margarine
-softened (2 sticks)
3/4 c Sugar
2 Eggs
1 tb Brandy(opt)
ds Vanilla
3 1/2 c Flour
1 Egg yolk
Chopped nuts and raisins or
-1 egg white
Coarse sugar coloured with
-blue food colouring
</td><td>In a bowl, cream butter and sugar. Then mix in the eggs, brandy, salt,
vanilla, and flour. Let rest for at least 30 minutes in the refrigerator. Roll o
ut the dough to 1/8-inch thick. Preheat oven to 350 degrees. You can either use
cookie cutters or use a toothpick or knife to cut cookies out in any shapes you
want. Place gently on baking sheet. Then either brush with egg yolk or spinkle w
ith nuts and raisins or brush with egg white and sprinkle with blue sugar. Bake
for about 10 minutes or until golden brown. Use a metal spatula to gently remove
each cookie from the baking sheet to a cooling rack or flat plate.
Nutritional info per cookie: 83 cal; 1g pro, 10g carb, 4g fat(46%), .2g fiber, 2
4mg chol, 10mg sodium
</td>
<td>Jewish</td><td>brisket of beef</td><td>Ingredients:
3 Large onions*
8 Whole allspice
Salt and pepper
Garlic powder
Hungarian paprika
5,6 lb brisket; 1st cut
*Sliced paper thin (3 is not a typo)</td><td>Remove any excess fat from brisket
, but leave a little on top. Place one half of the onions on bottom of pan. Seas
on the onions with a little salt, pepper, garlic powder and lots of Hungarian pa
prika. Place brisket on top of onions, then other half of onions and allspice on
top of the brisket. Cover and roast in a 300 degree F. oven for 3 hours. Test y
our brisket and when it is fork tender, take it out. Let it cool and then slice
it very thin. Strain juice and either thicken it with a little cornstarch or ser
ve it au jus. You will have a very dark brown juice. NOTE: Best when made one da
y in advance. Aunt Sadie almost always served this with savory noodle kugel. I a
lso serve it with roasted, boiled or mashed potatoes. Use a good roasting pan wi
th a lit that fits well or covered with heavy duty aluminum foil. Spray pan and
inside of lid with Pam.</td>
<td>Jewish</td><td>fabulous chopped liver</td><td>Ingred
ients:
6 lb Fresh chicken livers
12 ea Eggs; hard cooked
1 ea Large apple; peeled
3 ea Bermuda onions; chopped
1 ea Bunch celery; (hearts only)
1 x Chicken fat
1 ea Large pineapple
1 ea Jar of lg pimento green oliv
1 x Salt and pepper to taste
</td><td>Saute liver, one chopped onion, and celery in generous amount of chicke
n >> fat;
cooking until liver is just done, with no pink showing, but while live are stil
l soft.
Put everything through a meat grinder, adding salt and pepper to taste. Blend w
ell, adding chicken fat if necessary. Chill well.
Cut the top off the pineapple and reserve top. Mold liver on a large servi tray
, copying the fresh >>>>>> pineapple shape as closely as possi
ble. Score diamond shapes and press olive slices into each diamond.
Place pineapple top onto top of liver mold. Surround "Pineapple" with
curly lettu buffet rye bread and cherry tomatoes.
</td>
<td>Jewish</td><td>Baked gefilte fish</td><td>Ingredient
s:
1 lb Halibut -or- turbot fillets,
-fresh or frozen
1 sm Onion
1 sl Bread, crumbled
1/2 ts Salt
1/4 ts Black pepper, ground
1 Egg
1 tb Vegetable oil
1 Onion, sliced
1 Sweet green pepper, chopped
8 oz Can tomato sauce
</td><td>Defrost the fish, if frozen. Grind the fish and onion in a food process
or. Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls.
Combine the oil, onion, green pepper and tomato sauce in a baking dish. Arrange
the fish balls in it, cover, and bake in a 325-degree oven for 40 to 45 minutes.
Baste with the sauce before serving.
Serves 6
One Serving 2 Fish Balls = Calories: 189 Carbohydrates: 9 Protein: 20 Fat: 8 Sod
ium: 671 Potassium: 606 Cholesterol: 77
</td>
<td>Jewish</td><td>Baked noodles with raisins & nuts
</td><td>Ingredients:
1/2 lb Broad noodles
2 Eggs
1/2 c Sugar
1/4 ts Cinnamon
1/8 ts Salt
3 tb Butter or margarine
1/2 c Raisins
-
1/2 c Apples, peeled, cored and
-chopped
1/4 c Walnuts
-butter or margarine for
-topping
3 tb Bread crumbs
- naf avnon and uri sel
</td><td>1. Preheat oven to hot (400F)
2. Cook noodles according to package directions until tender. Drain. 3. Beat egg
s yolks with sugar, cinnamon, nutmeg and salt. Add drained noodles, butter or ma
rgarine, raisins or chopped apples and walnuts and mix well. 4. Beat egg whites
until stiff and gently fold into noodle mixture. Pour into greased casserole dis
h, dot with butter or margarine and cover with bread crumbs. Bake 45 minutes.
SERVES 4
</td>
<td>Jewish</td><td>Beef cholent - (sabbath meal-in-one)<
1 1/2 lb Lean beef pot roast
1 Onion, chopped
1 c Lima beans, soaked overnight
-in water to cover
2 Potatoes, peeled and cut
-into quarters
4 Carrots, cut into 1-inch
-chunks
1/2 ts Salt
1/2 ts Black pepper, ground
2 Bay leaves
</td><td>Brown the pot roast in a nonstick pan with the onion. Combine with the
remaining ingredients in a Dutch oven or crockpot. Add enough water to cover the
ingredients. Cover tightly and simmer slowly in a 200-degree oven or crockpot o
vernight. Serves 6
One Serving = Calories: 386 Carbohydrates: 33 Protein: 39 Fat: 11 Sodium: 253 Po
tassium: 1223 Cholesterol: 72
</td>
<td>Jewish</td><td>Beefsteak pie</td><td>Ingredients:
-grammie's kitchen
2 lb Stewing beef
2 lg Onions; chopped fine
1 tb Brown sugar
2 tb Corn oil
2 ts Pepper
1 ts Salt; (optional)
1/2 lb Carrots; chopped
-water or stock to cover
</td><td>Cut the meat into 1/2 in. cubes. Brown in hot oil both sides. Then add
the onions and sugar. Cook until the onions are brown and tender. Then barely co
ver the meat with water or stock; add the spices. Add carrots and simmer until t
ender (about 2 hours).
For added flavor; I have added 1/3 cup of red wine.
THE CRUST: Boil 5 or 6 large potatoes until tender, then strain and return to th
e pan. Mash over a gentle heat with a generous tbsp. of parave margarine or chic
ken fat. Add salt and pepper to taste. Nondairy, kosher for Passover, creamer ca
n be added for creaminess. Remove from heat and add 2 well-beaten eggs and a tea
. of chopped parsley. Use this mixture to line the bottom and sides of a deep ca
sserole, previously well-greased.
Pour in the hot stew and smooth the remaining potato mixture on the top. Brush w
ith a little egg. Put in quick oven, 400 degrees for 15-20 minutes or until a ri
ch brown. Serves 6 generously.
</td>
<td>Jewish</td><td>Best bazaar chicken soup</td><td>Ingr
edients:
1 Chicken [5 lb]
1 tb Salt
1 1/2 ts White pepper
4 Carrots
2 Parsnips
1 Parsley root
3 Celery stalks with leaves
1 lg Onion, cut in eighths
4 Fresh parsely sprigs
1 Garlic clove
</td><td>In large stockpot or Dutch oven, bring chicken and 12 cups water to boi
l; skim off froth. Add salt and pepper; reduce heat and simmer gently for 1 hour
.
Meanwhile, peel carrots, parsnips and parsley root; cut into large chunks along
with celery. Add to pot along with onion, parsley sprigs and garlic. simmer for
1 hour. Remove chicken; refrigerate for another use. Strain liquid through chees
ecloth-lined sieve, pressing down on vegetables to extract as much liquid as pos
sible. Let cool to room temperature.
cover and refrigerate for at least 8 hours or until fat has congealed on surface
. Remove fat with slotted spoon. [Can be refrigerated for up to 3 days or frozen
for up to 3 months.]
Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked rice, or
matzo balls Reserve carrots and celery from stock; slice and add to soup.
</td>
<td>Jewish</td><td>Bichak (stuffed baked tricorners)</td
><td>Ingredients:
1 1/2 c (abt) water, warm
1 ts Sugar
3 1/2 c Flour
3 tb Corn oil
1 Egg, separated
1 Egg yolk, beaten with
1/2 ts Corn oil
1/4 c Corn oil
1 c -water, hot & 1/4 t salt
2 tb Sugar
1 lb Butternut squash, calabasa,
-or pumpkin,
2 tb Corn oil
3 md (2 cups) onion, chopped
1 lb Ground beef or lamb
1/2 ts Salt, or to taste
1/4 ts Pepper, peeled & cut into
-1/2-in pieces
1 lb Farmer cheese
1 Egg yolk, beaten
3 tb Sugar
1 c Strawberry or grape or
-prune jam (lekach)
2 tb Bread crumbs
</td><td>Bichak are popular appetizers for tea or coffee hour. The pumpkin &
jam stuffings are on the sweet side while meat & cheese are savory & co
uld be eaten for lunches w/salad & dish of yoghurt. An added attraction is t
hat they may be prepared in large quantities, cooled & frozen for the future
.
Heat oil in a pan, add onions, & saute over moderate heat until onions turn
golden. Add water, salt, sugar, & squash or calabasa or pumpkin & bring
to a boil. Cover pan & cook over low heat for abt 20 mins as squash/calabasa
/pumpkin becomes soft & disintegrates. Stir now & then, which in effect
mashes contents. Continue last mins of cooking, uncovered, to evaporate all liqu
id & create & thick jam. The mash is still moist.
MEAT: Heat oil in a skillet & brown onions lightly over moderate heat. Add m
eat, salt, & pepper & stir-fry for 5 mins, making certain liquid has eva
porated & mixture is dry. Cool.
CHEESE: Mix everything together. Set aside.
JAM: Mix jam & crumbs together. Set aside.
TO PREPARE TRICORNERS: 1. Mix 1/2 c warm water, sugar, & yeast together &amp
; proof in a warm place until mixture foams, abt 10 mins.
2. Make a well in flour, add yeast mixture, oil, & 1 egg white, & stir t
hem into flour. Add balance of water, or enough water to prepare a soft dough. K
nead for several mins & roll into a ball. Oil top lightly & leave dough
in mixing bowl. Cover bowl w/foil or a towel & let rise for 45 mins to 1 hou
r.
3. Punch down dough ball. Pull off abt 1/2 cup of dough & roll into a slight
ly flattened ball. Prepare 6 balls.
4. On well-floured board roll out each ball, 1 at a time, to 12-" pancake.
Using empty can or a cookie cutter, 3-" in diameter, cut out circles in pan
cake. Put 1 tb of whichever stuffing you are using, or variety of stuffings, in
center of each circle. Fold over right & left side of circle to meet in the
center & bring up bottom to cover stuffing. Pinch ends together to form tric
orner pastry. Seal in contents. Paint tops of bichak w/egg yolk.
5. Line baking pan or cookie sheet w/lightly oiled aluminum foil. Place tricorne
rs on foil & bake in a preheated 350F. oven for abt 40 mins, or until brown.
Serve warm. Makes 48 to 50 bichak.
NOTE: Cool bichak, store in plastic bags, & freeze. To serve, thaw out froze
n bichak for 1/2 hour & heat in preheated 350F. oven for 5-10 mins.
</td>
<td>Jewish</td><td>jewish light rye bread</td><td>Ingred
ients:
-sour:
1 pk Active dry yeast
1 c Warm water
2 c Rye flour
</td><td>Sponge: 1 pkg active dry yeast 1 c warm water 3 c rye flour
Dough: 1 Tbsp salt 1 c warm water 1 Tbsp Blue Ribbon Malt Ground caraway seeds (
optional) 2 c unbleached flour (or all-purpose), blended with 1 c rye flour
Sour: Dissolve yeast in water. Mix in flour. Cover and let stand 24 hours.
Sponge: Dissolve yeast in water and mix in flour. Add to sour mixture and mix to
a fine consistency. Cover and let rise for 2 hours.
Dough: Mix salt, water, caraway seeds, and flours and add to sponge; completely
incorporate but do not overmix. round up dough and let it recover for a few minu
tes. Make it up into long or round loaves and place on corn mealed pans or earth
enware. Proof for 12 minutes. Bake in a moist 375 degree oven for 55 minutes.
</td>
<td>Jewish</td><td>Bombay fish fillets in romaine (kangi
)</td><td>Ingredients:
8 lg Romaine leaves
1/4 c Chopped fresh parsley
2 tb Chopped fresh mint
2 tb Brown sugar
1 tb Lemon juice
1 tb Cider vinegar
1 ts Curry powder
About 1 ts salt
1/2 ts White pepper
6 4oz firm flesh fish fillets
-such as cod, flounder,
- grouper, halibut, bluefish
-sea bass or snapper
</td><td>Preheat oven to 400 degrees. Grease an 8-or 9-inch square baking dish.
Blanche the romaine in boiling water until pliable. Drain. Arrange 2 of the leav
es in the bottom of the baking dish. In a blender or food processor, puree the p
arsley, mint, brown sugar, lemon juice, vinegar, curry powder, salt and pepper.
Spread a heaping teaspoon of the spice mixture on each fillet. Place the fillets
on the remaining 6 romaine leaves. Fold the steam end over the fish, tuck in th
e sides of the leaf, and roll up. Place seam side down, in the baking dish. Bake
the fish until tender, about
30 minutes.
Nutritional info per serving: 115 cal; 20g pro, 5g carb, .8g fat(7%) Exchanges:
.3 bread, 2.9 meat
</td>
<td>Jewish</td><td>Brisket for holiday</td><td>Ingredien
ts:
7 lb Brisket; trimmed
2 ts Onion salt
1 tb Celery salt
1 ts Garlic salt
4 ts Msg
2 tb Worchestire sauce
1 1/2 tb Liquid smoke
</td><td>Rub brisket with onion, celery, garlic salt and MSG, let stand for abou
t 30 minutes. Place in a roaster and pour worchestire sauce and liquid smoke ove
r surface of roast. Cover and refrigerate several hours. Drain off marinade, wra
p brisket, fatty side up, in heavy duty aluminum foil and seal. Bake 5 hours @ 3
00. Allow to cool. Slice thinly --> across grain</td>
<td>Jewish</td><td>Brussels sprouts casserole</td><td>In
gredients:
1 1/2 lb Brussels sprouts
1 md Onion, sliced
Olive oil
5 md Tomatoes, sliced
1/2 c Water
1 c Soy cheese, shredded
</td><td>Saute onion in olive oil until transparent. Arrange brussels sprouts in
casserole with onions & tomatoes. Cover with water. Cover & bake at 325
F for 45 minutes. When sprouts are tender, sprinkle with the cheese & brown
under the broiler.</td>
<td>Jewish</td><td>Carrot candies</td><td>Ingredients:
1 3/4 c Sugar
3 tb -water
1 lb Carrots; scraped and grated
1 ts Ginger
1/2 c Walnuts, finely chopped
2 tb Lemon juice
</td><td>Dissolve the sugar in the water in a saucepan over low heat. Stir in th
e carrots, then bring to a boil. Boil for 30 minutes or until mixture is very th
ick. Remove from heat and stir in the giner, walnuts and the lemon juice. Pour i
nto a greased square pan (possibly 9 inch?)Allow to cool and then cut into squar
es. When completely cool, remove from pan.
</td>
<td>Jewish</td><td>Cheesecake passover</td><td>Ingredien
ts:
3 tb Sugar
1 ts Cinnamon
6 tb Margarine into chunks
1 c Matzo meal
1 lb Cream cheese
2 Eggs
1/2 c Sugar
1 ts Vanilla- or
1 tb Orange juice
1 c Sour cream
2 tb Sugar
1/2 ts Vanilla
pie crust
cheese cake
topping
</td><td>Combine all ingredients in processor bowl and process until well blende
d. Press into bottom and up sides of a greased 9" pie plate. Do not bake.Pr
ocess cheese with eggs, sugar and vanilla for 30 sec. Spread cheese mixture over
crust. Bake in 375 oven for 25-30 min. or until set. Cool.Combine all ingredien
ts and process. Spread over cake and return to oven for five min. Cool and chill
.
</td>
<td>Jewish</td><td>Chocolate chip cookies passover</td><
td>Combine matzo meal, sugar, farfel, chocolate chips, nuts. Beat eggs with melt
ed margering, pour over dry ingredients and mix well. Drop by teaspoon onto cook
ie sheet 1" apart. Bake at 350 for 20 min.
</td><td>Combine matzo meal, sugar, farfel, chocolate chips, nuts. Beat eggs wit
h melted margering, pour over dry ingredients and mix well. Drop by teaspoon ont
o cookie sheet 1" apart. Bake at 350 for 20 min.
</td>
<td>Jewish</td><td>Chopped chicken liver appetizer</td><
td>Ingredients:
1 lb Chicken livers
3/4 c Chicken fat (available from
-your butcher)
1 c Coarsely chopped onions
4 Hard-cooked eggs, peeled
1 ts Salt
1 ds Pepper
</td><td>Wash chicken livers and pat dry with towel. Set aside.
Cut up chicken fat and put in a skillet with onions. Saute, stirring occasionall
y, to prevent burning the onions. Cook until the onions are lightly browned and
fat is melted. Remove onions and set aside. Pour liquid chicken fat into a cup a
nd set aside.
Place livers in the same skillet with 3 tablespoons of the liquid chicken fat an
d saute until well done. Add additional chicken fat, if necessary. Cool slightly
.
Using a food grinder with a fine blade, a food blender at high speed, a food pro
cessor with a metal blade, or a chopping bowl, finely grind or chop livers, hard
-cooked eggs, and onions. Place mixture in a bowl, add salt, pepper and about 1/
4 cup liquid fat. If additional fat is necessary, add salad oil, one tablespoon
at a time, to the mixture. Mix until all ingredients are well blended.
Fill a well-oiled 3-cup mold or shape into a simple ball and refrigerate. Serve
with cocktail-size rye bread slices.
Makes 3 cups.
</td>
<td>Jewish</td><td>Corned tongue</td><td>Ingredients:
1 Tongue, beef
Water, as needed
1 Salt, kosher; as needed
1 Egg, in shell
1/2 c Sugar, brown, dark
2 Bay leaf; crumbled
1/2 ts Allspice, whole; bruised
1/2 ts Peppercorns; bruised
2 ts Coriander seeds; bruised
1 ts Mustard seeds; bruised
2 Garlic clove; peeled
</td><td>Select a ceramic, glass or enameled crock or bowl large enough to hold
both the tongue and enough brine to cover the tongue by two or more inches. Be s
ure the container will fit in the refrigerator. To determine the brine quantity
needed, enclose the tongue in a plastic bag and run cold water into the containe
r to cover the bagged meat by two to three inches. Remove the tongue. Stir koshe
r salt gradually into the water, dissolving thoroughly each time, until an egg w
ill float in it. (This will run about a cup and a half of salt.) Remove the egg
once it's served its purpose and pour the brine into a pot. Stir all the other i
ngredients into the brine and bring to a boil, then simmer, covered, for 15 minu
tes. Let brine cool completely. Remove the tongue from the plastic bag and prick
it well all over with a skewer or larding needle. Return to the crock. Once the
brine has cooled, pour it over the tongue. Cover with Saran, then add a plate (
weighted, if need be) to keep the meat well under the surface. Cover the whole c
rock with Saran and refrigerate for 10 days to 2 1/2 weeks (allow three days a p
ound curing time). Turn the meat every few days, and be sure to keep it always s
unk in the brine. To cook: Put the tongue in a pot with water to cover by severa
l inches, two or three carrots coarsely chopped, a whole onion or two (peeled),
a few tablespoons of vinegar, and simmer, partly covered, until the meat is very
tender. Remove from the stock, and slit the skin and peel it away. Serve hot or
cold.
</td>
<td>Jewish</td><td>Cucumber salad</td><td>Ingredients:
2 Cucumbers, thinly sliced
1 Yellow onion, peeled and
Thinly sliced
1 ts Salt
1 c Water
1/2 c Distilled white vinegar
1/2 c Sugar
1/2 ts Celery seeds
1/2 ts Mustard seeds
</td><td>In a bowl, put the thinly sliced cucumber and onion. In a small saucepa
n combine the salt, water, vinegar and sugar, heating slightly to dissolve the s
ugar. Add the celery seeds and mustard seeds. Pour over the onion and cucumber.
Cover and refrigerate for 24 hours.</td>
<td>Jewish</td><td>Fish cakes</td><td>Ingredients:
1 lb Fish, cod
1 ea Egg
3 md Potatoes
1/4 c Milk; hot
1/2 ts Pickling spices
Bread crumbs; or matzo meal
</td><td>Boil fish, potatoes, and spices until potatoes are soft. Remove spices,
mash potatoes, add hot milk and beat until light and fluffy. Add flaked fish an
d well beaten egg. Chill thoroughly, form into cakes, dip in bread crumbs (or ma
tzo meal) and chill again. Fry in shortening (or Passover approved oil).</td>
<td>Jewish</td><td>Fluffy walnut cake</td><td>Ingredient
s:
3/4 c Matzo meal
3/4 c Potato starch
1/2 ts Salt
6 Egg yolks
1 3/4 c Sugar
1 c Orange juice
1 1/2 c Ground walnuts
1 tb Grated lemon rind
6 Egg whites; stiffly beaten
</td><td>Mix the matzo meal, potato starch and salt together.
Beat yolks until thick; gradually add the sugar, beating until lemon colored. Ad
d matzo-meal mixture alternately with the orange juice.
Fold in the walnuts and lemon rind, and then the egg whites. Turn into a 9-inch
tube pan.
Bake in a 325 degree oven 1 hour or until browned and the cake shrinks away from
the sides of the pan.
Cool on a cake rack. Serves 6 to 8.
</td>
<td>Jewish</td><td>Israeli coffee chicken</td><td>Ingred
ients:
1 lg Fryer, cut up
3/4 c Coffee
1/3 c Catsup
3 T Soy sauce
2 T Lemon juice
2 T Wine vinegar
1 T Olive oil
2 T Brown sugar
</td><td>Combine liquids and sugar and bring to a boil. Lower heat and simmer fi
ve to ten minutes. Pour the sauce over the chicken in a baking dish and bake in
a preheated oven for an hour. Good hot or cold.</td>
<td>Jewish</td><td>Jewish apple cake</td><td>Ingredients
:
3/4 c Sugar
1 ts Cinnamon
4 c Flour
2 c Sugar
1 ts Salt
4 ts Baking powder
1 c Orange juice
4 Eggs
1 c Cooking oil
6 Apples, peeled, cored and
-sliced
</td><td>Mix three-fourths cup sugar and cinnamon; set aside until needed.
Combine flour, two cups sugar, salt and baking powder and sift into mixing bowl.
Make well in center. Add orange juice, eggs and oil. Beat well.
Pour half the batter into well greased tube (bunt) pan. Spread half the apple sl
ices over it and sprinkle with half the sugar-cinnamon m ixture. Cover with the
rest of batter, top with remaining apples and sprinkle with remaining sugar- cin
namon mixture. Bake in a 350 over about 1 1/2 hours, until cake is done.
This makes a large moist, delicious cake.</td>
<td>Jewish</td><td>Kosher beef & cabbage stew</td><t
d>Ingredients:
-grammie's kitchen
3 lb Chuck; 1" cubes
2 lb Beef ribs
1 ts Salt (optional)
1 Green cabbage
6 tb Oil
2 Onions; diced
2 tb Parsley
3 tb Brown sugar
3 tb Vinegar
1 c Garlic; minced
1 ts Pepper
1 c Tomatoes; crushed large size
Water to cover
</td><td>BROWN ALL THE MEAT in bottom of pot in the oil, add the diced onions an
d cook until they turn clear, add garlic , parsley, tomatoes, pepper, salt and A
dd water to cover meat.
Reduce heat, cover pot and simmer for 1 to 2 hrs or until meat is tender. Stir a
nd skim off any fat that rises.
While meat is cooking, cut cabbage into quarters (removing core) and then shred
it. In a separate frying pan, cook cabbage in 3 t. of oil with vinegar and brown
sugar. Stir frequently until cabbage begins to brown. Add the cabbage mixture t
o main pot. Cook additional 45 min. to 1 hr. For additional flavor add potatoes
and carrots, especially if you have a crowd to feed.
Goes well with black bread or even Challah.
</td>
<td>Jewish</td><td>Roast Duck with Orange Sauce</td><td>
Ingredients:
3 1/2 lb To 4-1/2 lb duck
1 Orange, peeled
Salt
Garlic powder
1/2 c Brown sugar
1 tb Cornstarch
1 c Orange juice
1 tb Orange rind, grated
1 Lemon's juice
2 tb Orange liqueur (optional)
2 Oranges, sliced into rounds
Parsley, for garnish
</td><td>Preheat the oven to 375 degrees F.
Wash the duck, dry it, and make sure to remove any remaining pinfeathers. Pull a
way and discard any loose pieces of fat. Place the peeled orange inside the cavi
ty. Sprinkle the outside of the duck lightly with salt and garlic powder. Rub th
e salt and garlic into the skin but do not prick the skin.
Line the bottom of roasting pan with aluminum foil to catch to grease as it melt
s. Place the duck on a rack in the roasting pan.
Cook in the preheated oven for 1 hour.
In the meantime, in a bowl, mix together the brown sugar and cornstarch. In a sa
ucepan, place the mixture together with the orange juice, orange rind, lemon jui
ce, and the orange liqueur, if desired. Stir well and bring the mixture to a boi
l. Reduce to a simmer, stirring constantly until the mixture loses its cloudines
s and thickens slightly.
Remove the duck from the oven and allow it to cool for 10 to 15 minutes. (Do not
turn off the oven.) Split the duck in half using poultry shears or a sharp knif
e. Remove the breastbone. Once you split the duck, you will find it easy to gent
ly pry the breastbone away from the meat. Drain off any accumulated fat from the
roasting pan. Place the duck halves on the rack, skin side up. Brush the duck w
ith the orange sauce and reserve the remaining sauce to serve at the table.
Roast the duck for another 30 to 40 minutes. When done, the skin should be very
crisp and browned. Serve the duck surrounded by the orange rounds and garnished
with parsley. Pour the warm orange sauce into a gravy bowl and pass around. This
duck goes very nicely with any rice dish. Makes 2 to 3 servings.
ADVICE FROM MAMA: For a very fancy variation, in a small saucepan, heat 1/3 cup
of orange liqueur. Place the roasted duck halves on a preheated serving platter,
decorate, and pour the heated liqueur over the duck. Strike a match and light t
he liqueur in the bottom of the platter. Carry the duck flambe to the dinning ta
ble to a chorus of ooohs and aaahs. For an exotic variation, try mixing together
1/3 cup of honey, 1/3 cup of orange juice, and 1 teaspoon of curry powder. Seas
on the duck to taste as usual. Apply half of the sweet, spicy mixture to the bir
d. Roast in the preheated oven as above. Periodically baste the duck with remain
ing mixture. This delicious coating on the duck will have you dreaming of warm n
ights in Kashmir.
</td>
<td>Jewish</td><td>Poppy-seed candy</td><td>Ingredients:

1 lb Poppy seeds
2 c Honey
1/2 c Sugar
2 c Chopped nuts
1/2 ts Powdered ginger
</td><td>Have the poppy seeds ground for you when you buy them. If this is not p
ossible, grind them in a food chopper or pound with a mortar and pestle.
Cook together the honey and sugar until syrupy. Stir in the poppy seeds and cook
until the mixture is thick, about 20 minutes. Stir frequently. (Drop a little o
n a wet surface; if it doesn't run, it is thick enough.) Stir in the nuts and gi
nger.
Moisten hands; pat out mixture onot wet board to thickness of about 1/2 inch. Le
t cool 5 minutes, then cut into diamonds or squares with a sharp knife. When kni
fe sticks, dip into hot water. Cool completely and lift from board with a spatul
a.
</td>
<td>Jewish</td><td>Potato pancakes</td><td>Ingredients:
2 lb Potatoes, medium
2 md Onions, peeled
2 lg Eggs, well beaten
3 lg Tablespoons flour, cracker
-meal, potato flour or
-matzo meal
2 ts Baking powder
</td><td>1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain
.
2. Using fine grating disk of food processor, or the finest side of a four sided
grater, grate potatoes into a medium bowl, grating the onions with the potatoes
as you work. (The juice prevents the potatoes from darkening.)
3. Drain mixture through a large sieve set over a large bowl. Squeeze handfuls o
f the potato/onion mixture over sieve, allowing liquid to drain into the bowl. L
et the liquid from the potatoes stand a few minutes to allow starch sediment to
collect in the bottom of the bowl.
4. Meanwhile, mix the potato/onion mixture with the eggs, flour, baking powder,
1 teaspoon salt and dash of pepper. Add 1 tablespoon more flour, if needed to th
icken mixture to consistancy of cooked cereal. Carefully pour or spoon off liqui
d from potatoes; add sediment only to the potato-egg mixture, stirring till just
blended.
5. Preheat oven to 250 degrees F. In a 12" skillet, over medium high heat,
heat 1/2" salad oil until hot but not smoking. Place heaping tablespoons of
the potato mixture in the hot oil; with back of fork, flatten slightly. Fry abo
ut 5 pancakes at a time until golden, turning once, 3 minutes in all. Remove pan
cakes with slotted spoon; drain on paper towel lined baking sheet. Place in oven
to keep warm while frying remaining pancakes. If desired serve pancakes with ap
plesauce or sour cream.
</td>
<td>Jewish</td><td>Rice pudding</td><td>Ingredients:
1/2 c Rice; raw (i use long-grain
3/4 ts Salt
2 c Water; boiling
3 1/2 c Milk
3 ea Egg
1/3 c Sugar
2 ts Vanilla extract
1/2 c Raisins
2 tb Butter; melted
1 ds Nutmeg
</td><td>Cook the rice in the salted water for 15 minutes. Drain, then add the m
ilk. Beat the eggs, then add the sugar, vanilla, raisins, butter and rice mixtur
e. Pour into a 2 quart casserole; place in a pan of water. Bake in a 325 degree
F. oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat to 300 degree
s F. and bake 1 hour longer or until a knife inserted in the center comes out cl
ean.</td>
<td>Jewish</td><td>Wine & nut cake</td><td>Ingredien
ts:
9 eggs, separated
1 cup matzo meal
1 cup chopped nuts
1 1/2 tsp cinnamon
1 1/2 cup sugar
1/3 cup wine</td><td>Beat egg yolks with sugar. Mix sifted cake meal and cinnam
on and add alternately with wine to the beaten egg yolks. Beat egg whites until
stiff and fold into mixture. Bake 1 hour at 350 F in ungreased tube pan. Invert
pan to cool.
</td>
<td>Korean</td><td>Korean Chicken Soup</td><td>Sesame se
eds 1 tbsp.
Chicken stock 8 cups
Garlic, finely chopped 2 tbsps.
Ginger, finely grated 2 tbsps.
Uncooked white rice 1/2 cup
Soya sauce 1 tbsp.
Chicken, cooked & shredded 1 cup
Onions, finely chopped 2 nos.
Chile paste 1 tsp.

Sesame oil 1 tsp.
Salt To taste

</td><td>1.Roast the sesame seeds in a pan, until it turns light brown in colour
or for a minute and keep aside.
2.Mix the chicken stock with the garlic and ginger in a deep pan and boil over h
igh heat.
3.Next add the rice with salt to taste and simmer until the rice becomes soft.
4.Now stir in the soya sauce & sesame oil, then add the chili paste and boil
further.
5.Lastly add the shredded chicken and boil for a few minutes.
6.Serve in bowls and garnish with chopped onions and roasted sesame seeds.
</td>
<td>Korean</td><td>Korean Spinach</td><td>Spinach 300 gm
s.
Soya sauce 2 tbsps.
Sugar 1 tsp.
Sesame seeds, crushed 1½ tsp.
Onions, minced 1 tbsp.
Vinegar (optional) 1 tsp.
Sesame oil 1 tbsp.
Salt As requir
</td><td>1.Remove the roots of the spinach and keep aside.
2.Mix the soya sauce, sugar, sesame seeds, sesame oil, minced onions and vinegar
.
3.Bring a pot of salted water to a boil, then add the spinach leaves and remove
as soon as the leaves turn bright green in colour.
4.Remove and immediately pass through cold water, then drain and squeeze out all
the water.
5.Now place the spinach in the soya sauce mixture and toss it.
6.Serve immediately.
</td>
<td>Korean</td><td>Korean Beef Bulgogi</td><td>Beef, sli
ced cross thin 450 gms.
Soya sauce 2 tbsps.
Sugar 1 tbsp.
Black pepper ¼ tsp.
Onions, chopped 1" pieces 4 nos.
Garlic, peeled/crushed 3 nos.
Ginger root, grated 1 tsp.
Dry sherry 1 tbsp.
Red pepper flakes 1 tbsp.
Peanut oil 1 tbsp.

Sesame oil 1 tbsp.
For the sesame salt
Sesame seeds, toasted As required
Salt 1 tbsp.

</td><td>1.Mix the soya sauce, sugar, sesame oil, sesame salt(grind both the ing
redients mentioned below sesame salt), pepper, onions, garllic, ginger, dry sher
ry and red pepper flakes in a bowl.
2.Add the beef, mix well and marinate for 1/2 an hour.
3.Heat the grill, when hot apply oil to the beef pieces and grill the meat till
nicely browned on both sides.
4.Once done garnish with sesame seeds.
</td>
<td>Korean</td><td>Korean Chapchae</td><td>Beef 150 gms.

Pork (Optional) 75 gms.
Soya sauce 3 tbsps.
Sugar 1 tbsp.
Black pepper ½ tsp.
Garlic, chopped 1-2 cloves
Sesame seed oil 2 tbsps.
Spinach, parboiled 1 cup
Carrots, cut into matchsticks 2 nos.

Green onions, cut in 1" pieces 2 nos.
White onions, chopped 2 nos.
Mushrooms (big) 7 nos.
Dried mushrooms, soaked in water 100 gms.
Noodles .1pkt.(100 gms.)
Egg (optional), beaten and fried 1 no.
Salt To taste

</td><td>1.Clean and cut the pork & beef into fine strips.
2.Take soya sauce, sugar, pepper and sesame oil in a pan and fry the beef &
pork strips in it until they become tender.
3.Cut the parboiled spinach into fine strips and keep aside.
4.Boil the noodles in water till they turn soft, once done rinse the noodles and
cut it into long pieces.
5.Heat very little oil in a pan and fry the carrots and onions till they soften.
6.Soak the dried mushrooms in water till they become soft, then cut them into st
rips, fry them in very little oil and keep aside.
7.Now take the big regular mushroom's and saute them too in little oil.
8.Saute, the noodles in a deep pan with 1 tsp.each of soya sauce, sesame oil, se
same seeds and salt and keep aside.
9.Beat and fry the egg, then cut into strips.
10.Lastly, combine all the ingredients together in a big vessel and add salt for
taste.
11.Can be served hot or cold.
</td>
<td>Korean</td><td>Korean Cabbage</td><td>Chinese cabbag
e, cut in fine strips 1 no.
Green onions, chopped 6 nos.
Garlic, minced 3 cloves
Hot dried red chile, crushed ½ tsp.
Ginger root, chopped ½ tsp.
Salt 3 tbsps
</td><td>1.Make a salt water mixture, soak the cabbage in it and then drain it.
2.Mix the cabbage with salt, green onions, garlic, chili and ginger root.
3.Mix this mixture well, cover and refrigerate for 1-2 days.
4.Put this salad in a jar as it can remain for several days.
</td>
<td>Korean</td><td>Korean Bean Sprouts</td><td>Bean spro
uts 150 gms.
Sesame seeds, toasted 2 tbsps.
Garlic powder ½ tsp.
Green onions, chopped ¼ cup
Sesame oil As required
Salt To taste
</td><td>1.Clean, wash and boil the beansprouts for 5 minutes in water.
2.Drain, return to the pan and stir the salt, sesame seeds, sesame oil, garlic p
owder, green onions and simmer on low heat for 2-3 minutes.
3.Once done, serve hot or cold.
</td>
<td>Korean</td><td>Korean Chestnut Rice</td><td>Rice 2 c
ups
Chestnuts 6 nos.
Water 3½ cups
Salt To taste
</td><td>1.Wash the rice in cold water, drain and keep aside.
2.Peel the chestnuts and cut them into halves.
3.Boil the rice, chestnuts, salt and water in a vessel over a low heat for about
15 mins.
4.Keep stirring at regular intervals to keep the rice from sticking at the base.
5.Once the rice and chestnuts become soft remove and serve hot.
</td>
<td>Korean</td><td>Korean Walnut Candies</td><td>Walnuts
halves(shelled) 1 cup
Sugar 2 tbsps.
Peanut Oil 1 ¼ cups
</td><td>1.Take the sugar in a wide bowl and keep aside.
2.Take a large pan with water and bring to a boil.
3.Boil the walnuts in the water for 20 seconds.
4.Drain the water from the walnuts and toss them in the sugar in such a way that
the sugar clings to the walnuts.
5.Now place the walnuts on a clean plate leaving spaces between the walnuts and
keep to dry for 30 minutes.
6.Stir fry the walnuts in heated peanut oil till the walnuts get a soft brown co
lour.
7.Do not fry the walnuts till dark as it will taste bitter.
8.Drain the oil from the walnuts using a strainer.
9.Place the walnuts on a tray separating each one and allow to cool.
10.Store in a air tight container.
11.Serve after meals.
</td>
<td>Japanese</td><td>Chicken Wings</td><td>Chicken wings
1 kg.
Flour 1 cup
Egg, beaten with 1 tsp water 1 no.
Oil 1 cup
For the Sauce
Soya sauce 3 tbsps.
Sugar 1 cup
Garlic powder 1 tsp.
Water ½ cup

</td><td>1.Clean, cut the chicken wings and apply salt to them.
2.After sometime, dip the wings in the beaten eggs and then roll in the flour.
3.Fry the coated chicken wings and place them in a baking tray.
4.Mix all the ingredients mentioned below the sauce, bring to a boil and pour ov
er the fried chicken wings.
5.Bake this in a pre-heated oven for an hour.
6.Remove once the sauce thickens and serve hot.
</td>
<td>Japanese</td><td>Clear Soup</td><td>Chicken Broth 3
cups
Dry Sherry 1/3 cup
Soya Sauce 41/2 tsps.
Lemon, thinly sliced 1 no.
For the Garnish
Green Onions, sliced 2 nos.
Carrot, thinly sliced 1 no.

</td><td>1.Keep the chicken stock on the gas and bring to a boil.
2.Next add the soya sauce, dry sherry and simmer for a few minutes.
3.Spoon the clear soup into serving bowls topped with the garnishes.
</td>
<td>Japanese</td><td>Cucumber Salad</td><td>Cucumbers, s
eeded 5 nos.
Lemon juice ½ cup
Sugar ½ cup
White wine vinegar 1 tbsp.
Sesame seeds, toasted 2 tsps.
Salt 2 tsps.
</td><td>1.Peel the cucumber and slice thinly.
2.Put them in a bowl, add the salt, mix well with the hand and keep aside for 45
minutes.
3.Mix the lemon juice, sugar and white vinegar.
4.Then sqeeze out as much water you can from salted cucumbers.
5.Now add the lemon juice mixture to the cucumbers.
6.Grind the toasted sesame seeds and stir into salads.
7.Serve cold.
</td>
<td>Japanese</td><td>Chicken & Egg Domburi</td><td>C
hicken breasts 4 nos.
Chicken stock 1¼ cup
Dark soya sauce 4 tbsps.
Light soy sauce 2 tbsps.
Dry sherry 4 tbsps.
Sugar 2 tbsps.
Onions, cut into thin rings 6 nos.
Eggs 4 nos.
</td><td>1.Clean and cut the chicken breasts into thin strips or cubes
2.Boil the chicken stock, add the soya sauce, dry sherry, sugar and boil further
.
3.Next add the chicken strips to the stock and simmer over low heat for 5-6 minu
tes.
4.Add the chopped onions and keep for a minute.
5.Then add the lightly beaten eggs and let it stand for another 2 minutes.
6.Stir carefully, remove from the heat and serve with hot rice.
</td>
<td>Japanese</td><td>Grilled Brinjals</td><td>Brinjals
8 nos.
Cheese 150 gms.
Garlic, minced 2 tsps.
Red pepper flakes 1 tsp.
Basil leaves, shredded 6 nos.
Olive oil As required
Salt and pepper As required
</td><td>1.Cut thebrinjals into half and brush the sliced edges with olive oil.
2.Sprinkle some salt and pepper.
3.Mix the cheese, garlic, red pepper flakes, basil leaves and little salt in a b
owl and refrigerate till required.
4.Keep the brinjal halves on the grill withthe cut side down and cook till soft.
5.Remove from the grill, cool and spread the cheese mixture on the warm brinjal
pieces.
6.Serve hot.
</td>
<td>Japanese</td><td>Lamb with Mushrooms</td><td>Mutton,
cooked 500 gms.
Soya sauce ¼ cup
Rice wine/sherry wine ¼ cup
Ginger, ground 2 tsps.
Garlic, minced 1 clove
Small mushrooms 350 gms.
Onions 2 nos.
Salad oil 2 tbsps.

</td><td>1.Cut the cooked mutton into cubes and throw away the fat.
2.Mix the soya sauce, wine, ginger and garlic.
3.Mix this sauce with the mutton cubes and marinate for 2 -3 hours in the refrig
erator.
4.Place the marinated mutton cubes on the skewer, alternating each piece with
a whole mushroom and onion.
5.Apply a little oil on the meat and grill for 3-4 minutes applying the reserved
marinade in between, till it turns nice and brown.
6.Once it is ready serve hot.
</td>
<td>Japanese</td><td>Prawn Sushi</td><td>Prawns, unshell
ed 6 nos. (Shrimp)
For the Marinade
Rice Vinegar 3 tbsps.
Sugar 1 tsp.
Ajinomoto A pinch
Water 4 tbsps.
Salt ¼ tsp.
For the Filling
Egg Yolks 4 nos.
Salt Salt
Sugar 1¼ tsp.
Lemon Juice 2½ tsp.
</td><td>.Keeping the shell intact pass a tooth pick through the flesh of the pr
awn so that it doesn't curl.
2.Boil these prawns in water for about 3-4 minnutes or till they change colour.
3.Drain the water and immediately pass the prawns through cold water.
4.Now remove the toothpicks and peel the shell off from the prawns, but leave
the tail section of the shell.
5.Cut the prawn slightly and remove the vein from its back.
6.Make a deeper incersion on the prawn and spread the prawn making it look
like a butterfly.
7.To prepare the marinade, mix the vinegar with water, salt, sugar, ajinomoto
and mix it with the prawns, then marinate for 1 hour.
8.Beat the egg yolks lightly and remove about 21/2 tsps. of the egg yolks and ke
ep aside.
9.Add water to the remaining yolks, mix well and cook over a medium flame till t
he yolks turn firm.
10.Drain the yolks and then mash them to a fine paste.
11.Mix the sugar, salt. lemon juice, ajinomoto and the rest of the egg yolk and
beat well.
12.Pass this mixture through a fine sieve, then mix it with the mashed egg yolk
and keep aside.
13.Divide the filling into 6 portions an dthen filling them into the 6 individua
l prawns.
14.Seal the edges but pressing them together and serve.
</td>
<td>Japanese</td><td>Teriyaki Steak</td><td>Beef Steak
900 gms.
Soya sauce 1 cup
White wine 1 cup
Sugar 1 cup
Ginger root, grated 2 tbsps.
Garlic, minced 1 clove.
Sugar 1 cup
Onion, sliced 1 no.
Salt As required

</td><td>1.Take a shallow baking dish and place the beef steak in it.
2.Then mix the salt, soya suace, wine, sugar and pour it over the meat.
3.Next keep the ginger, garlic and onion on top of the meat.
4.Keep it covered for more than 24 hours in the refrigerator.
5.Turn once, then remove from the fridge and bring back to room temperature.
6.Grill the meat in the oven and keep turning so that it gets cooked on all side
s.
7.For serving cut the meat into thin slices.
</td>
<td>Japanese</td><td>Teriyaki Honey Chicken</td><td>Chic
ken, cut into pieces 1 kg.
Honey ½ cup
Soya sauce ½ cup
Sherry, dry ¼ cup
Ginger, grated 1 tsp.
Garlic, crushed 2 cloves.
Salt As required
</td><td>1.Clean, cut, wash and place the chicken in a plastic bag.
2.Mix the honey, soya sauce, sherry, ginger, garlic, salt and our in the plastic
bag with the chicken.
3.Keep turning the plastic bag so that the sauce coats the chicken pieces.
4.Close the bag, marinate in refrigerator for 6-7 hours and keep turning 2 or 3
times.
5.Remove the chicken from the plastic bag and reserve the marinade for later use
.
6.Arrange the marinated chicken pieces on a baking pan, cover with a foil and ba
ke at 350 degrees for 1/2 an hour.
7.Remove the foil, brush with the reserved marinade and continue to bake uncover
ed until one.
8.Serve hot.
</td>
<td>Chinese</td><td>Vegetable Gold Coins</td><td>Bread s
lices 8 nos.
Carrots(chopped finely) 100 gms.
French beans(chopped finely) 100 gms.
Potatoes 75 gms.
Capsicum(chopped finely) 1 no.
Spring onions(chopped fine) 2 nos.
Chili powder ¼ tsp.

Soya sauce 1 tsp.
Ajinomoto ¼ tsp.
Flour ½ cup
Seasame seeds 2 tbsps.
Oil 1½ tbsps.
Oil for frying

</td><td>1.Boil and mash potatoes.
2.Heat oil, add the chopped vegetables and ajinomoto. Saute for 4 minutes.
3.Add potatoes, soya sauce, chili powder and salt. Mix well and cook for another
5 minutes.
4.With a cutter or a sharp lid of a bottle, cut out small rounds of 1½ inch
diameter of the bread slices.
5.Put a little cooked vegetable mixture over each bread round and press in place
.
6.Add ¼ cup water to the flour and make a smooth paste.
7.Apply a little paste over the potatoe mixture, taking care to apply the paste
nicely on the edges of the potato dome. So as to join the potatoes with the brea
d.
8.Sprinkle seasome seeds on top and press gently.
9.Deep fry in hot oil. Turn sides quickly as the bread turns brown very fast.
10.Serve hot with chili-garlic sauce.
</td>
<td>Chinese</td><td>Chicken Talomein Soup</td><td>Chicke
n stock 2 cups
Chicken(boiled& shredded) ¼ cup
Carrot ½ no.
Cabbage leaves(cut coarsely) 1 no.
Mushroom(sliced thin) 2 nos.
Noodles(boiled) ¼ cup
Soya sauce 1½ tsp.
Corn flour 1 tbsp.

Water ¼ cup
Ajinomoto A pinch
White pepper A pinch

Sugar ¼ tsp.

</td><td>1.Dissolve corn flour in water and keep aside.
2.Chop carrot diagonally and par boil them.
3.Mix stock, salt, peppers, sugar, soya sauce and ajinomoto and boil for 2 minut
es.
4.Add cornflour paste, stirring continuously.
5.Add vegetables, mushroom and shredded chicken. Boil for another 5 minutes.
6.Add boiled noodles, remove from fire and serve hot.
</td>
<td>Chinese</td><td>Vegetable Spring Rolls</td><td>FOR T
HE PANCAKES:
Flour 1 cup
Milk 2 cups
Soda-bi-carbonate A pinch
Oil 2 tsps.
Oil for shallow frying
Salt ½ tsp.
FOR THE STUFFING:
French beans 50 gms.
Carrots 50 gms.

Cabbage 100 gms.
Bean sprouts 100 gms.
Onions(finely chopped) 2 nos.
Capsicum(thinely sliced) 2 nos.
Soya sauce 1 tsp.
White pepper ½ tsp.
Sugar ½ tsp.
Ajinomoto ½ tsp.
Oil 3 tbsps.

</td><td>For making the Pancakes:
1.Sift salt and flour. Add milk gradually, beating well to make a smooth thin ba
tter for the pancakes.
2.Add soda-bi-carbonate and mix well.
3.Heat a non stick pan. Pour a little batter on it and tilt the pan so that batt
er spreads evenly.
4.Remove when the under side is cooked. Do not cook the other side.
5.Make the remaining pancake in the same way and keep it in a napkin one on top
of the other.
To Prepare The Filling:
1.Cut the vegetables(except beansprouts) into thin long stripes.
2.Heat the oil in a kadhai. Add onions, sprouts and vegetables and stir fry for
5 minutes.
3.Add ajinomoto, salt, pepper and sugar and fry for further 3 minutes.
4.Add soya sauce and mix well.
Assembling:
1.Take the pancake and place little filling on the cooked side, at one end which
is nearest to you.
2.Fold the left side and then the right side. Holding the sides, roll upwards. S
eal the edges with cornflour paste, made by dissolving 1 tsp. of cornflour in 1
tsp. of water.
3.Heat some oil in a pan and shallow fry the rolls on all sides till golden brow
n.
4.Drain on a paper napkin and cut diagonally into 1 inches pieces.
5.Serve hot with chili-garlic sauce.
</td>
<td>Chinese</td><td>Golden Fried Prawns</td><td>Prawn-ki
ng size 8 nos. (Shrimp)
Ajinomoto(optional) ¼ tsp.
Cornflour 100 gms.
White flour(maida) 50 gms.
Egg whites 2 nos.
Red wine or sherry 2 tsp.
Baking powder ½ tsp.
White pepper ¼ tsp.
Oil 2 tsp.
Oil for frying

Water(approximately) ½ cup

</td><td>1.Clean, peel and devein the prawns keeping the tail intact.
2.In a bowl mix salt, black pepper and wine and marinate the prawns in this mixt
ure for 20 minutes.
3.Take a bowl and add cornflour, white flour, eggwhites, ajinomoto, baking powde
r, white pepper, water and oil and whip till the mixture thickens and is smooth
coating consistency.
4.Dip each prawn in this mixture and fry till golden brown.
5.Garnish with spring onions.
6.Serve hot with a sweet and sour sauce.
</td>
<td>Chinese</td><td>Golden Fried Baby Corn</td><td>Baby
corns 6 nos.
Corn flour 2 tbsps.
Flour 2 tbsps.
Oil 1 tsp.
Baking powder ¼ tsp
Ajinomoto A pinch
Oil for frying
</td><td>1.Cut the baby corn into three juliennes each.
2.Mix cornflour, flour, oil, baking powder, ajinomoto, salt and pepper well.
3.Add enough water to make a smooth dough and beat well. The batter should be th
ick.
4.Heat oil in a frying pan.
5.Dip the baby corn in the batter and fry till golden brown.
6.Serve hot with chilli sauce.
</td>
<td>Chinese</td><td>Fukien Fish in Ginger sauce</td><td>
Fish fillets 500 gms.
Stock ½ cup
Tomato 1 no.
Wine paste 30 gms.
Sherry 2 tbsps.
Onion(chopped) 1 no.
Capsicum 1 no.
Spring onions(chopped fine) 2 no.
Ginger(sliced thinly) 1 tbsp.

Cornflour 1 tbsp.
Water ¼ cup
Sugar ½ tsp.
Soya sauce ½ tsp.
White pepper ¼ tsp.
Green chili(chopped fine) 1 no.
Oil for deep frying
FOR THE WINE PASTE:
Dry sherry 4 tbsps.
Onion(chopped) 1 no.
Tomato puree 2 tbsps.
Toffu 25 gms.
Brandy 1 tbsp.
Orange peel(chopped) 2 tsps.
Brown sugar 2 tsps.
Rice powder 2 tsps.
Ginger(grated) 1 tsp.
Garlic(crushed) 2 flakes

</td><td>1.Deseed tomato and capsicum and finely slice them lenghtwise. Keep asi
de.
2.Rub fish fillet with salt, half the sherry and half the wine paste. Marinate f
or one hour.
3.Heat oil in a saucepan and deep fry the fish until pale golden in colour. Drai
n on an absorbent kitchen paper.
3.Heat again 1 tbsp. of oil in a saucepan, saute onion and ginger for 2 minutes
and add the remaining sherry, sugar, wine paste, soya sauce, capsicum and tomato
es. Stir well add the stock and cook for 5 minutes.
4.Dissolve the corn flour in ¼ cup water and add to the above mixture. Stir
well remove from heat as the sauce begins to thicken.
5.Place the fried fish in a serving dish and pour the sauce over the fish.
6.Garnish with spring onins and chilies.
To make wine paste:
1.Blend all the ingredients in a liquidiser.
2.Place the mixture in a saucepan over low heat and keep stirring constantly, ti
ll almost dry.
3.Store in a airtight jar in a refrigerater.
</td>
<td>Chinese</td><td>Vegetable HongKong with Steam Rice</
td><td>Mixed vegetable (cauliflower,french beans,carrot and baby corn) 750
gms.
Steamed rice 2 cups
Vegetable stock 2 cups
Soya sauce 3 tbsps.
Capsicum(diced in large cubes) 1 no.
Cornflour 2 tbsps.

Vinegar 4 tsps.
Chili sauce 2 tsps.
Ginger(finely chopped) 2 tsps.
Garlic(finely chopped) 1 tsp.
Red chilies(broken into pieces) 4 nos.
Ajinomoto ¼ tsp.
Oil 2 tbsps.
Sugar A pinch

</td><td>1.Dice all the vegetables and parboil them. Reserve the stock.
2.Heat the oil in a wok or frying pan on high heat.
3.Add the ginger, garlic and red chilies and stir fry for 2 minutes. Then add th
e parboil vegetables, capsicum and ajinomoto and stir fry over high heat for ano
ther 2 minutes.
4.Add soya sauce, vinegar, chili sauce, salt and pepper. Mix the stock and cornf
lour, add to the mixture and cook for one minute. Add the sugar and stir well.
5.Serve hot topped with steam rice.
</td>
<td>Chinese</td><td>Chocolate Cherry Lychees</td><td>Lyc
hees whole(canned or fresh) 300 gms.
Cherries 30 gms.
Semi sweet chocolate 100 gms.
Butter or vegetable shorting 2 tsps.

</td><td>1.If canned lychees, drain them and keep the round side up on a absorba
nt kitchen paper, for atleast 1 hour.
2.Chop cherries into small pieces and carefully fill it inside the lychees.
3.Mix chocolate and shorting in a small double boiler and cook on low heat stirr
ing consantly, till chocolate melts.
4.Remove and cool slightly.
5.Dip each stuffed lychees in the melted chocolate coating completely. Carefully
remove and let it cool on a butter paper.
6.With the remaining chocolate coating make some designs on top of the coated ly
chees.
</td>
<td>Chinese</td><td>Sesame Chicken Salad</td><td>Sesame
seeds 1½ tsp.
Cooked shreded chicken 1 cup
Carrot diced ¼ cup
Pineapple diced ¼ cup
Spring onion, sliced 1 cup
Coriander leaves 2 tbsps.
For the dressing:
Oil 2 tsps.
Vinegar 1 tsp.
Ginger paste 1 tsp.

Pepper ¼ tsp.
Salt To taste

</td><td>1.Roast the sesame seeds in a pan without the oil, till brown in color.
Remove and set aside.
2.In a bowl, add the chicken, diced carrots, spring onions, pineapple and the co
riander leaves.
3.Pour the dressing over the chicken mixture and mix well.
4.Refrigerate the chicken and just before serving sprinkle the sesame seeds on t
op.
4.Serve cold.
</td>
<td>Chinese</td><td>Salt & Pepper Prawns</td><td>Pra
wns, medium sized 12 nos. (Shrimp)
Egg 1 no.
Cornflour 1 tbsp.
White pepper As required
Spring onions finely chopped ½ cup
Spring onion tops finely chopped ¼ cup
Ginger finely chopped 1 tbsp.
Ajinomoto As required

Peppercorns ¾ tsp.
Spring onions sliced (for garnish) 4 nos.
Pineapple thinly sliced (for garnish) 4 nos.
Oil for frying As required
Salt As required

</td><td>1.Clean the prawns and pat dry with paper towels.
2.Marinate the prawns with the egg, cornflour, salt and pepper and set it aside
for 20 mins.
3.Roast the pepper corns on a tava for about 4 minutes, remove from heat and set
asdie.
3.In a skillet deep fry the prawns till golden brown, remove from heat and drain
off the excess oil.
4.In pan stir fry the spring onions, ginger and ajinomoto and a little bit of sa
lt for 2 to 3 minutes.
5.Add the roasted peppercorns to the prawns and vegetables and mix well.
6.Arrange the prawns on a serving dish and garnish it with the sliced spring oni
ons and pineapple.
7.Serve as an appetizer or starter.
</td>
<td>Chinese</td><td>Shanghai Fried Rice</td><td>Cooked w
hite rice 1 cup
Ginger, finely chopped 1 tsp.
Garlic, finely chopped 1 tsp.
Spring onion, finely chopped ¼ cup
Cabbage, finely chopped ¼ cup
Carrot, finely chopped ¼ cup
Capsicum, finely chopped ¼ cup
Mushroom, finely chopped ¼ cup

Chili powder 1 tsp.
Sugar 1 tsp.
Soy sauce 2 tbsps.
Chili sauce ½ tsp.
Boiled noodles 1 ½ cups
Spring onion tops finely chopped ¼ cup
Oil 5 tbsps.
Salt As required

</td><td>1. Cook the rice and let it cool. Set aside for atleast two hours.
2. Lightly fry the garlic, ginger and green chilies in a wok.
3. Add the vegetables, chili powder, ajinomoto, salt and sugar and continue to s
tir fry.
4. Add the noodles, rice, spring onion tops, soy sauce and chili sauce and let i
t cook for 4 minutes.
5. Remove from heat and serve hot.
</td>
<td>Chinese</td><td>Nutty Chicken</td><td>Boneless shred
ded chicken 250 gms.
Soy sauce 1 tbsp.
Ginger paste 1 tbsp.
Pepper 1 tsp.
Cornflour 1 tbsp.
Ginger 8 slices
Spring onion finely chopped ¼ cup
Capsicum, chopped ¼ cup
Mushroom, chopped ¼ cup

Salt As required
For the Sauce
Chicken stock ¼ cup
Soy sauce 1 tbsp.
Tomato sauce 3 tbsps.
Chili sauce 1 tsp.
Vinegar 1tbsp.
Sugar ½ tsp.
Walnuts,fried and chopped 2 tbsps.
Cashewenuts, fried and chopped 2 tbsps.
Almonds, fried and chopped 2 tbsps.
Pepper ¼ tsp.
Salt As required

</td><td>1.Marinate the chicken with the soya sauce, ginger paste, pepper, salt
and cornflour. Set aside for 15 minutes.
2.Heat some oil in a wok and stir fry the spring onions, ginger, capsicum, mushr
ooms and salt for a minute and remove from heat when done.
3.In the same wok add remaining oil, and fry the marinated chicken and cook till
done.
4.Add all the ingredients for the sauce to the chicken and bring to a boil.
5.Add the stir fried vegetables to this and mix well.
6.Remove from heat and garnish with the cashewnuts, walnuts and almonds.
7.Serve hot.
</td>
<td>Chinese</td><td>Szechuan Fish</td><td>Fish (boneless
) 16 pieces
Cornflour 2 tbsps.
Pepper ½ tsp.
Garlic paste 1 tsp.
Chili powder 1 tsp.
Soya sauce 1 tsp.
Salt As required
For the Sauce
Ginger, finely chopped 1 tsp.
Garlic, finely chopped 1 tsp.
Red chilies, dried and finely chopped 3 nos.
Spring onion, finely chopped ¼ cup
Mushrooms sliced 12 nos.
Capsicum, chopped ¼ cup
Pepper ¼ tsp
Vinegar ½ tsp.
Chicken stock ½ cup
Tomato sauce ¼ cup
Soy sauce 1 tsp.
Sugar ½ tsp.
Garlic chili sauce ¼ tsp.
Cornflour mixed with 2 tbsp. water 1 ½ tbsp.
Oil 2 tbsps.
Salt As required
</td><td>1.Wash and clean the fish and cut into 16 pieces.
2.Marinate the fish with soy sauce, cornflour, pepper, chili powder ginger-garli
c paste, and salt.
3.In a pan heat the oil and deep fry the marinated fish and set aside.
4.Heat oil in a wok and fry the ginger, garlic and red chilies for a minute.
5.Add the vegetables, pepper, ajinomoto and salt and continue to stirfry.
6.To prepare the sauce, Bring the rest of the ingredients except the cornflour t
o a boil and pour over the fish and vegetable mixture.
7.Add the cornflour mixed with water and stir continuously till the sauce thicke
ns.
8. Serve hot with rice or noodles
</td>
<td>Chinese</td><td>Chinese Doughnuts</td><td>Brown suga
r 170 gms.
Hot water ¾ cup
Rice flour,seived 330 gms.
Baking powder 60 gms.
Dry sherry 1 tbsp.
Coconut, grated 60 gms.
Peanut, roasted & crushed 60 gms.
Castor sugar 3 tbsps.
Sesame seeds, roasted 60 gms.
Oil for frying
</td><td>1.Take hot water and dissolve the sugar in it and then add the sherry.
2.Allow to cool.
3.Add baking powder to the flour and make a stiff dough of this(do not knead).
4.Roll the dough to 1 1/2 inches in diameter.
5.Cut this roll into 1/2 " slices and then flatten to 2" in diameter.
6.Mix the coconut, peanuts and castor sugar together and place a tablespoon of t
his filling in the middle of each slice.
7.Now bring the edge of each slice together and then roll it to form a ball.
8.Put sesame seeds on a plate and roll each ball in it.
9.Deep fry in the oil till golden brown.
10.Serve at room temperature.
</td>
<td>Chinese</td><td>Prawn Spring Roll (Shrimp)</td><td>
Egg 1 no.
Prawns 200 gms. (Shrimp)
Cornflour ½ cup
Dried mushrooms 4 nos.
Spring onions 2 nos.
Soya sauce 1 tsp.
Peanut oil As required
Salt As required
</td><td>1.Clean and cut the prawns into small pieces and drain, rinse and shred
the soaked mushrooms, chop the onions finely.
2.Heat oil in a pan and fry the onions, add the prawns and mushrooms
3.Stir fry for 2-3 mins and cook on low heat till the prawns are done.
4.Add 1 tsp cornflour, soya sauce, salt and mix well and cook for another 2 mins
and keep aside.
5.Sift the flour, ½ cup of cornflour and salt in a bowl.
6.Make a well in the center and add the egg into it.
7.With a wooden spoon mix the flour into the egg and slowly add 4/5 cup of water
to make a smooth batter.
8.Heat a little peanut oil in a frying pan and spread batter thinly to cover the
base.
9.Cook the pancakes on one side and remove.
10.Place the prawn filling in the center of each pancake and roll it and fold at
the ends securing them with cornflour paste.
11.Deep fry them till golden brown, drain well and serve hot.
</td>
<td>Chinese</td><td>Sliced Chicken in Garlic Sauce</td><
td>Dried mushrooms 4 nos.
French beans 100 gms.
Onion 1 no.
Capsicum 1 no.
Cooked chicken slices 500 gms.
Carrots 100 gms.
Chicken stock ¼ liter.
Sugar ½ tsp.
Soya sauce ¼ cup.
Crushed garlic flakes 4 nos.

Cornflour 1½ tsp.
Dry sherry 2 tbsps.
Oil 2 tbsps.
Salt & Pepper As required

</td><td>1.Place the soya sauce in a pan with crushed cloves of garlic.
2.Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside.
3.Soak the mushrooms in warm water for 20 mins, drain, rinse, discard the stalks
and cut the mushrooms into slices.
4.Cut the onions, french beans, capsicum, carrots, mushrooms and drop them in bo
iling water and cook for 5 mins, then drain.
5.Heat oil in a pan and add the chicken and vegetables and cook for 3-4 minutes.
6.Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirr
ing all the while.
7.Keep on low heat for a few mins, mix cornflour with sherry and add to the sauc
e mixture.
8.Bring to a boil and stir till sauce thickens and serve hot.
</td>
<td>Chinese</td><td>Fried grill Fish with Lemon</td><td>
Soya sauce 3 tbsps.
White vinegar 4 tbsps.
Ginger, ground ½ tsp.
Fish pieces 16 nos.
Flour 2 tbsps.
Lemons 2 nos.
Salt & Pepper As required
</td><td>1.Mix the vinegar, soya sauce, ginger and salt and rub into the fish pi
eces and keep aside for 2-3 hours.
2.Drain the pieces of fish and rub flour over the pieces and deep fry the fish i
n oil.
3.Drain the fish pieces well and place on a grill for 3-4 mins or in the oven fo
r 10 mins to make the fish crisp.
4.Serve with lemon wedges.
</td>
<td>Chinese</td><td>Prawns In Chili Sauce (Shrimp)</td><
td>Prawns 500-700 gms.
Ginger, ground 1/4 tsp.
Egg white 1 no.
Cornflour 1 ½ tsp.
Oil 5 tbsps.
Salt 1 ½ tsp.
For the Sauce
Chili sauce 2 tbsps.
Tomato puree 3 tbsps.

Soya sauce 1 ½ tbsp.
Chicken stock 2 tbsps.
Cornflour 2 tsps.
Water 2 tbsps.
Dry sherry 1 ½ tbsp.
Vinegar 2 tsps.

</td><td>1.Clean, cut the prawns into half, rub them with salt and ginger and ke
ep aside for 15-20 mins.
2.Make a batter out of the egg white and cornflour and coat the prawns with it.
3.Prepare the sauce by heating together the chili sauce, puree, soya sauce, sher
ry, vinegar and chicken stock.
4.Make a paste with 2 tsp cornflour and 2 tbsps. water, add this paste to the mi
xture while boiling and stir till sauce thickens.
5.Heat the oil and fry the prawns, put these fried prawns into the sauce.
6.Let the sauce come to a boil before serving.
</td>
<td>Barbeque</td><td>Pinoy barbque</td><td>1/4 oz Pkg of
double crust pastry
3
cups Ground Beef
1
tbsp Olive oil
2
tbsp Minced garlic
1/4
cup Very finely minced onions
1/4
cup Minced tomatoes
1
cup Chopped hard-boiled eggs
1
cup Finely chopped sweet pickles
1
tsp Salt
1
tsp Freshly ground pepper</td><td>test testing recipe</td>
<td>Chinese</td><td>Fried Won Ton</td><td>Chicken mince
½kg.
Soya sauce 2 tbsps.
Brown sugar 1 tsp.
Spinach,chopped 500 gms.
Salt 1 tsp.
For Won Ton Wrappers
Egg 1 no.
Plain flour 250 gms.
Water As required
Salt As required
</td><td>1.For the Won Ton wrappers sift the flour and salt in a bowl, make a we
ll in the center and break an egg into it.
2.With a wooden spoon fold the flour into the egg and add the required amount of
water to make a stiff dough.
3.Knead the dough, roll out as thinly as possible and cut into 6 cm squares.
4.Add the soya sauce, sugar and salt to the chicken mince and mix well.
5.Then add the chopped spinach to the above mixture and put it in the center of
each Won Ton.
6.Apply water to the edges of the rounds and press together.
7.Fry these in hot oil till golden brown, drain and serve hot.
</td>
<td>Chinese</td><td>Chicken Lollipop</td><td>Chicken, wi
ngs with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.

Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.

</td><td>1.Cut the wings into two, chop the end bone, pull the flesh up with the
skin and remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and wi
th 1tbsp worchestershire sauce for 5 minutes. Remove and cool.
3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium h
eat to a light brown colour.
5.Serve hot with szechwan sauce.
</td>
<td>Chinese</td><td>Prawns in Garlic sauce (Shrimp)</td
><td>Prawns 500-700 gms.
Ginger, ground ¼ tsp.
Egg white 1 no.
Cornflour 1½ tsp.
Oil 5 tbsp.
Salt 1½ tsp.
For Sauce
Chili Sauce 2 tbsps.
Tomato Puree 3 tbsps.

Soya Sauce 1½ tbsp.
Cornflour, blended with water 2 tbsp.
Garlic 4 cloves
Chicken stock 2 tbsp.
Dry sherry 2 tbsp.
Vinegar 2 tsp.

</td><td>1. Clean and cut the prawns into half. Rub the prawns with salt and gin
ger and keep aside for 15-20 minutes.
2. Make a batter out of egg white and cornflour and coat the prawns with it.
3. Prepare the sauce by heating together the chili sauce, puree, soya sauce, she
rry, vinegar and chicken stock.
4. When the mixture boils add the cornflour mixture and stir till sauce thickens
.
5. Heat the oil and fry the prawns. Heat the sauce and stir in the prawns.
6. Let the sauce come to a boil before serving.
</td>
<td>Chinese</td><td>Chicken Manchurian</td><td>For makin
g the balls -
Boneless chicken,
minced uncooked 250 gms.
Refined flour ½ cup
Ginger Paste 1 tsp.
Garlic Paste 1 tsp.
Cornflour ¼ cup

Ajinomoto a pinch of .
Soya Sauce 1 tsp.
Chili sauce (optional ) ½ tsp.

Oil For deep frying
Salt To taste

For the sauce-
Ginger,finely chopped 4 tbsps.
Garlic,finely chopped 1tbsp.
Green chilies,finely chopped 2 tbsps.
Soya sauce 2 tbsps.
Chili sauce ½ tsp.
White pepper ¾ tsp.
Sugar 1 tsp.
Ajinomoto A pinch
Chicken stock 3 cups
Cornflour mixed
with water 3 tbsps. &
¼ cup
Oil 4 tbsps.
Salt To taste

</td><td>1 Combine all the ingredients mentioned for making the balls with the e
xception of oil.
2. Set aside for 15 minutes.
3. Heat the oil in a frying pan.
4. Make 16 small lemon-sized balls of this mixture, squeezing out excess water t
o prevent breakage.
5. Deep fry the balls a few at a time.
6. Drain when golden brown and cooked. Set aside.
For the sauce-
1. Heat 4 tablespoons of oil in a pan. Add the ginger, garlic and green chilies.

2. Fry over a medium flame for 1 minute.
3. Add the Soya sauce, chili sauce, pepper, sugar, ajinomoto, stock and salt. Br
ing to a boil.
4. Add the fried balls and cook covered on low heat for about 3 minutes.
5. Add the cornflour mixed with water and stir continuously, so that the sauce b
ecome thick.
6. Garnish with spring onion tops.
7.Serve with rice or noodles.
</td>
<td>Chinese</td><td>Chili Chicken</td><td>Chicken bonele
ss 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos.
Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry -
Salt As per taste

</td><td>1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon
. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies a
nd toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, su
gar, white pepper powder, salt and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir constantly.
7.Garnish with chopped spring onions and green chilies julienne.
</td>
<td>Indian</td><td>Aachar Korma</td><td>Lamb leg 1 kg.
Turmeric ½ tsp.
Mustard oil 4 tsp.
Onions(sliced) ¾ cup
Red chilies whole 8 nos.
Mustard seeds 1 tsp.
Cloves 5 nos.
Asafoetida A pinch
Red chili powder 1 tsp.
Cumin seed 1 tsp.

Kalongi 1 tsp.
Jaggari 25 gms.
Ginger(shredded) 15 gms.
Garlic(chopped) 10 flakes
Lemon juice 2 tbsp.
Yoghurt 1 cup
Ghee ½ cup
Salt to taste

</td><td>1.Clean, debone and cut into 1-inch pieces. Put in a vessel, add tumeri
c, salt and 1.5 litres of water, bring to boil, cover and simmer until tender. D
rain and reserve the stock.
2.Heat mustard oil to smoking, reduce heat to medium and add ghee. Then add slic
ed onions and saute until brown. Remove onions for garnishing.
3.In the same fat fry red chilis till black, remove and discard the chilis. Then
add mustard seeds, cloves and asafoetida, saute untill the seeds begin to crack
le.
4.Add the cooked lamb, red chili powder, cumin seeds, kalonji, jaggery, ginger a
nd garlic, fry till the lamb becomes brownish.
5.THen add the reserved stock and lemon juice and simmer for a minute.
6.Remove the vessel from the fire, add yoghurt, stir and return to heat and fry
until the fat leaves the masala. Adjust the seasoning.
7.Serve garnished with fried onions.
</td>
<td>Indian</td><td>Lamb with Peppers</td><td>Shoulder of
lamb (boned and cubed) ¼ kg.
Onion sliced 500 gms.
Button Mushroom 250 gms.
One each of green, red and yellow peppers(capsicums)
Chicken stock 150 gms.
Oil for frying
Pepper to taste
Salt to taste
Topping:
Soured cream 150 ml

Parsley finely chopped 1 tbsp.

</td><td>1.Fry the lamb in a saucepan in a small quantity of oil until brown on
all sides. Add the onions and fry until soft.
2.Add the peppers, mushrooms, stock and seasoning and bring to boil. Cover and s
immer for 45 mins. or till lamb is cooked.
3.Swirl the sour cream over the top and sprinkle with parsley and serve
NOTE: To get 1 cup Sour Cream, take 7/8th cup of plain yogurt and add 3 tbsps. o
f melted butter to it.
</td>
<td>Indian</td><td>Roast Turkey</td><td>Turkey,dressed
3 ½ kg.
Lemon large cut in half 1 no.
Bacon 5 slices
Butter 150 gms.
Dry white wine 75 ml.
Par boiled potatoes 500 gms.
Mustard ½ tsp.
Turkey giblet and liver, chopped & sauteed in a little butter until cooked.

Pepper to taste
Salt to taste
FOR STUFFING:
Apricot and rasin stuffing

</td><td>1.Heat the oven to 220 degree C, with a damp cloth wipe the turkey insi
de-out and dry with absorbent paper.
2. Pack the apricot and rasin stuffing inside the bird and seal the bird.
3. Rub the skin all over with cut lemon. Sprinkle with salt and pepper and lay t
he bacon over the breast. Place in the roasting tin.
4. Melt 125 gms of butter in a small saucepan until it is just bubbling. Pour it
over the turkey then add the dry white wine to the tin and cover the bird loose
ly with foil.
5. Place it in the oven. After 15 mins turn the oven down to 170 degree C and co
ok for further two and a half hours, basting every twenty -thirty minutes with t
he juices.
6. Melt the remaining butter. Add the par-boiled potatoes, baste thoroughly and
place it on the turkey tray. Cook the turkey and potatoes for further one hour.
9. Remove the foil and bacon slices from the breast for the last 30 mins of cook
ing to allow the breast to brown.
10. Transfer the turkey and the potatoes to a warm serving platter.
11. Skim the fat from the pan juices and add the mustard and chopped giblets and
liver with 2 tbsps of water to the roasting tin. Boil for 2-3 minutes and pour
into a sauce bowl.
</td>
<td>Indian</td><td>Beef Steaks</td><td>Beef (undercut) 1
kg.
Peppercorns 10 nos.
Pepper powder ¼ tsp.
Worcetershire sauce 2 tsps.
Bay leaves As required
Ghee 4 tsps.
Salt To Taste
</td><td>1.Wash the meat, cut into medium size pieces and then flatten each meat
piece.
2.Then marinate the meat with the sauce, pepper powder and salt.
3.Next add the peppercorns, bay leaves and oil and keep overnight.
4.Heat oil in a frying pan and fry the meat pieces on both sides.
5.Cook on a low flame till the meat is tender and cooked.
6.Serve hot.
</td>
<td>Indian</td><td>Pork Chops in Chili Sauce</td><td>Por
k Chops 8 nos.
Garlic 8 flakes
Chili powder 1 tsp.
Vinegar ¼ cup
Ginger As required
Red chili sauce As required
Salt To Taste

</td><td>1.Using vinegar grind to a paste garlic, ginger and the chili powder.
2.Apply this paste to the chops along with salt to taste.
3.Refridgerate the chops overnight.
4.Bake the chops in chili sauce in a moderately hot oven, about 140 degrees celc
ius, turning a couple of times until the chops are done.
</td>
<td>Indian</td><td>Pork Vindaloo</td><td>Pork, cubed 1 k
g.
Red chilies 10 nos.
Peppercorns 6 nos.
Ginger 1" piece
Garlic 10 cloves
Cinnamon 1" piece
Cloves 6 nos.
Vinegar 1 cup

</td><td>1.Make a masala by grinding the spices, ginger, garlic with vinegar.
2.Apply the masala to the pork pieces and marinate the pork for 2 days in the fr
idge.
3.After two days cook with the lid on, until meat is tender.
4.Cook the pork without any water.
5.If you want it more dry then simmer till the gravy becomes more thick and dry.
</td>
<td>Indian</td><td>Beef Chili Fry</td><td>Beef, cubed &#
189; kg.
Onions 6 nos.
Peppercorns 8 nos.
Ginger 1" piece
Garlic 6 cloves
Coriander leaves 1 bunch
Mint leaves 1 bunch
Green chilies 6 nos.
Tamarind To Taste
Pepper To Taste

Salt To Taste

</td><td>1.Chop the meat, wash it well, apply salt and keep it aside.
2.Boil the meat with the peppercorns and one onion a few minutes.
3.Remove from heat, drain and reserve the stock for later use.
4.Chop the remaining onions, ginger, garlic, chilies, coriander and mint.
5.Saute the onions in hot oil until the colour changes, then add the chopped gin
ger, garlic, chilies, coriander, mint and the boiled meat.
6.Add a cup of the beef stock and simmer until the meat is done.
7.Lastly add the tamarind for taste and continue cooking, uncovered over a high
heat all the stock dries up and the meat mixture become dry.
8.Serve hot with bread or rice.
</td>
<td>Indian</td><td>Achari Mutton</td><td>Mutton, boneles
s 800 gms.
Turmeric powder 1/2 tsp.
Onions 4 nos.
Tomatoes 4 nos.
Mustard seeds 1 tsp.
Fenugreek seeds 1/2 tsp.
Fennel seeds (saunf) 1 tsp.
Onion seeds (Kalonji) 1 tsp.
Cloves 5 nos.

Ginger (chopped) 2 tbsps.
Garlic (chopped) 2 tbsps.
Whole red chili 8 nos.
Coriander (chopped) 1/2 cup
Mustard Oil 7 tbsps.
Salt 1 tsp

</td><td>1.Wash and cut the mutton into 1½ sized pieces. Peel and chop the oni
ons. Chop the tomatoes.
2.Roast the whole spices separately and grind together coarsely.
3.Heat oil in a thick-bottomed pan to smoking point, cool and again heat the oil
and cook the onions till brown. Add the chopped ginger-garlic. Mix well. Add co
arsely ground masala powder. Cook for half a minute, stirring all the time.
4.Add mutton, cook on high heat till mutton pieces are well browned.
5.Add the tomatoes, turmeric powder, red chili powder and salt and mix well. Coo
k till oil leaves the masala. Add sufficient quantity of water (about 2½ cu
ps), bring it to a boil and cover. Cook till the mutton is fully done.
6.Adjust the seasoning and serve hot garnished with coriander leaves.</td>
<td>Indian</td><td>Easy Mutton Chops</td><td>Chops &#1
89; kg.
Curd 1 ½ cup
Tomatoes 200 gms.
Garam masala ½ tsp.
Ginger 75 gms.
Green chili A few
Red chili To taste
Nutmeg A pinch
Coriander powder 2 tsps.
Coriander leaves(chopped) ½ cup

Ghee 3 tbsps.
Salt To taste

</td><td>1.Put chops in pressure cooker with chopped chilies along with tomato,
salt, coriander leaves and pressure cook for 5 minutes till half done.
2.Then add ghee(oil) and fry for 10 minutes.
3.Mix all dry spices, garam masala red chili powder, coriander powder and nutmeg
in curd and beat it.
4.Mix this in the chops and fry for 3 minutes.
5.Pressure cook for 3-5 minutes.
6.Garnish with coriander leaves and serve hot.
</td>
<td>Indian</td><td>Mutton in Chili Sauce</td><td>Mutton
chops 1 kg.
Kashmiri red chilies 8 nos.
Ginger powder 2 tsps.
Onions, chopped fine 2 nos.
Garam masala 2 tsps.
Black cardamoms 4 nos.
Cloves 3 nos.
Cinnamon 1 stick
Green cardamoms 5 nos.
Bay leaves 3 nos.

Oil or ghee 125 ml.
Salt 1 1/2 tsp.

</td><td>1. De-seed the red chilies and boil in 2 cups of water till soft.
2.Cool and rub through a piece of soft muslin, squeezing out all the pulp and ju
ice.
3.Heat oil till smoking point, add the chopped onions and fry till golden brown.
4.Now add the cloves, mutton, salt and mix well.
5.Lower the heat, keep stirring till the liquid is absorbed and the mutton is ev
enly browned.
6.Now add spoonfuls of chili juice and stir well.
7.Once all the chili juice is used up add 2 cups of water, ginger powder, crushe
d cardamoms, cinnamon and bay leaves.
8.Simmer till the meat is tender and the gravy becomes thick.
9.Sprinkle garam masala and remove form heat and serve hot.
</td>
<td>Indian</td><td>Kolhapuri Chicken</td><td>Chicken 1 m
edium sized
White til 2 tsps.
Poppy seeds 2 tsps.
Black cardamoms 2 nos.
Green cardamoms 3-4 nos.
Mace 1 no.
Cinnamon 2"
Cloves 3-4 nos.
Star anise 1 no.

Dry coconut grated ¾ cup
Ginger 2
Garlic 6-8 cloves
Dry red chillies (whole) 6-8
Kolhapuri dry chutney 2 tbsps.
Onions 3 medium size
Turmeric powder 1 tsp.
Salt To taste

</td><td>1. Dry roast til, poppy seeds, whole garam masala (big and small cardam
om, cloves, cinnamon, star anise) and sauté. Add dry grated coconut and sau
té till light brown. Grind it along with ginger, garlic, whole red chillies
and onion to a smooth brown paste.
2. Marinate chicken pieces with salt and turmeric and keep aside.
3. Heat oil in a pan and add chopped onion and sauté till light brown.
4. When the onions are brown, add marinated chicken and cook on high heat.
5. Add the kolhapuri dry chutney to the chicken and mix well.
6. Add the brown coconut masala paste, sauté and add water, salt and contin
ue to cook.
7. After a boil, cover and cook on low heat for 8-10 minutes till chicken is wel
l done.
8. Serve hot.
</td>
<td>Indian</td><td>Microwave Chicken Korma</td><td>Chick
en 500 gms.
Onions(sliced) 2 nos.
Oil 2 tbsps.
Salt to taste
FOR THE PASTE:
Poppy seeds(roasted) 2 tsps.
Cashewnuts 10 nos.
Coconut(grated) 2 tbsps.
Coriander leaves(chopped) 2 tsps.
FOR MARINATION:

Yoghurt(curd) 1 cup
Ginger-garlic paste 1 tbsp.
Chili powder 1 tsp.
Coriander powder 1 tsp.
Garam masala 1 tsp.
Pepper powder ½ tsp.

</td><td>1.Mix all the ingredients for marination.
2.Wash and marinate the chicken in the marinade for atleast 2 hours.
3.Grind coconut, coriander, poppy seed and cashewnuts to a fine paste and keep a
side.
4.Take oil in a casserole, add sliced onions and micro cook for 5 minutes.
5.Add the marinated chicken, mix and micro cook covered for 12 minutes.
6.Add the ground paste and salt and mix well. Micro cook covered for 5 minutes.
7.Serve hot garnished with coriander leaves.
</td>
<td>Indian</td><td>Chicken Pot Roast</td><td>Chicken(cut
in 8 pieces) 900 gms.
Ginger garlic paste 2 tbsps.
Soya sauce 2 tbsps.
Chilli sauce 1 tsp.
Ajinomoto ¼ tsp.
Vinegar 2 tbsps.
Chilli powder ½ tsp.
Worcestershire sauce 2 tbsps.
Tomato sauce 4 tbsps.
Oil 2 tbsps.


</td><td>1.Wash and squeeze dry the chicken.
2.Mix all the ingredients and marinate the chicken in it for 4-6 hours in the re
frigerator.
3.Place in a heavy bottom utensil(kadhai)and cook on low heat till chicken is do
ne and dry.
4.Serve with boiled vegetable and bread rolls.
</td>
<td>Indian</td><td>Chicken Baked with Batter Toppings</t
d><td>Chicken medium 1 no.
Capsium chopped 1 cup
Onion Chopped 2 nos.
Tomato Chopped ½ cup
Green Chilles Chopped 3 nos.
Refined Flour(maida) ¼ cup
Butter ½ cup
Milk 2 cup
Lime Juice 1 tsp.
Vinegar 1 tbsp.

Pepper ½ tsp.
Salt to taste
FOR TOPPING:
Maida 1 ¼ cup
Eggs(separated) 4 nos.
Milk ¾ cup
Melted Butter 2 tbsp.
Baking Powder 2 tsp.
Salt to taste

</td><td>1.Boil chicken with 2 cups water,vinegar & salt.
2.Debone the chicken and reserve the stock.
3.Saute the onion in butter for 5min. Then add tomatoes,chilies and capsium. Sti
r for 3 minutes.
4.Add flour,pepper and stir well for 2 minutes.
5.Add chicken stock and milk ,keep stirring and cook till it becomes thick.
6.Add chicken pices,lime juice and salt and mix.
7.Pour into a greased baking dish and pour the batter on top.
8.Bake at 200 degrees C for 30 minutes or till brown.
9.For the Topping:
1.Mix maida,salt and baking powder in a bowl.
2.Beat melted butter and egg yolk and pour in the maida mixture.
3.Beat egg white stiff and fold in maida mixture.
4.Topping is ready and can be poured on chicken mixture.
</td>
<td>Indian</td><td>Chicken Casserole</td><td>Chicken cut
into 12 pieces(large size) 1 no.
Flour ½ cup
Onion(small size) 1 cup
Carrots sliced(long) 1 cup
Tomato puree 1 tbsp.
Butter 1 tbsp.
Pepper 6 nos.
Fat for frying 1 tsp.
Salt to taste 8 nos.
</td><td>1.Sprinkle the chicken pieces with flour and fry in the fat till the ch
icken is well browned.
2.Take a deep casserole dish and place in it the fried chicken, onions and carro
ts.
3.Sprinkle over this pepper and salt.
4.Now add the tomato puree.
5.Apply the butter over the surface of the gravy.
6.Cover with lid and bake at a moderate temperature in an oven till the vegetabl
es and chicken are cooked.
7.Serve hot with bread or boiled rice.
</td>
<td>Beef</td><td>Beef test</td><td>Testing good. Taste g
ood.</td><td>taste good</td>
<td>Cakes</td><td>Test Cake</td><td>1 pound flour
2 tbs sugar</td><td>Test
Test</td>
<td>Beef</td><td>Beef Test 5</td><td>1 pound beef
Test 123</td><td>Test beef</td>
<td>Indian</td><td>Baked Barbecued Chicken</td><td>Chick
en 2 nos.
Onions 3 nos.
Water 1 cup
Pepper As required
Salt As required
For the Sauce
Tomato juice 1 cup
Chili sauce 1 tbsp.
Worcestershire sauce 2 tbsps.
Tomato ketchup ½ cup

Mustard powder 1 tsp.
Vinegar ¼ cup
Bay leaves 6 nos.
Garlic, chopped 6 cloves.
Brown sugar 1 tbsp.
Pepper ½ tsp.
Lemon juice 1 tbsp.
Salt 1 tsp.

</td><td>1.Cut the chicken into pieces, wash, apply salt and slice the onions in
to rings.
2.Grease a baking tray, lay the onion rings and lay the chicken pieces over the
onions and pour water.
3.Bake in a moderate oven until the chicken is half cooked.
4.To make the sauce mix all the sauce ingredients together, bring to a boil and
simmer for 5 minutes.
5.Pour this sauce over the half baked chicken and bake until tender.
6.Keep basting the chicken with sauce.
</td>
<td>Indian</td><td>Tandoori Chicken</td><td>Chicken 1 No
.
Lemon juice 3 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder ½ tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste
</td><td>1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply
this to the chicken and leave it for half an hour.
3. Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, ad
d red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala
Powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken onto the skewer and roast
in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast again till done.
6 Serve hot with onion slices and lemon wedges.
</td>
<td>Indian</td><td>Chicken & Ham Loaf</td><td>Chicke
n (cooked and diced) 2 cups
Sandwich loaf 1 no.
Butter 5 tbsps.
Onions (chopped) 2 nos.
Mushrooms sliced thinly 200 gms.
Parsley chopped 1 tsp.
Ham diced 1 cup
Bacon diced ½ cup
Thyme ¼ tsp.
Salt and pepper To taste

</td><td>1.Cut a 1 inch slice off the top of the loaf and carefully pull out the
soft bread inside. Use for making bread crumbs.
2.Leave 1/2 inch inner lining of bread to preserve this shape.
3.Melt 4 tbsps. of the butter and brush this on to the loaf inside and out.
4.Replace the lid and put the loaf on a baking tray and bake for 10 mins at 400
Deg F.
5.Leave to cool.
6.Cook the onions in the remaining butter until soft, add the mushroom and cook
for further 2 mins.
7.Stir in the parsley and season with salt and pepper.
8.Mix together the bacon, ham and 3 tblsp of bread crumbs, stir in thyme and sea
son to taste.
9.Press half the ham mixture well down into the loaf case, cover with half the o
nion and mushroom mixture.
10.Arrange the chicken on top and cover with the onion mixture and a final layer
of ham mixture.
11.Replace the lid and wrap the loaf in foil. Bake in the oven at 375 Deg F for
45 mins.
12.Serve the loaf hot or cold, cut into thick slices.
</td>
<td>Indian</td><td>Mushroom Salad</td><td>Cold meat (thi
nly sliced) 2 cups
Double cream 1 cup
Lemon juice 1 tsp.
Mushrooms sliced 1 cup
Carrots grated 2 nos.
Cucumber (sliced thinly) ½ no.
Lettuce shredded 1 no.
Nutmeg A pinch
Salt and Pepper To taste

</td><td>1.. Mix the cream with lemon juice, fold in the mushrooms, carrot.
2. Season with salt, pepper and nutmeg.
3. Pile the mushrooms in the mixture in the center of a shallow serving dish and
surround it with lettuce, cuccumber and meat.
4. Chill the salad in the refridgerator before serving.
</td>
<td>Indian</td><td>Corn Salad</td><td>American corn 1 c
up
Peas 1 cup
Sugar 1 tsp.
Spring onions(chopped) 2 bunches
Red pepper(chopped) 1 no.
Sour Cream ½ cup
Mint leaves(chopped) 3 tbsp.
Cabbage leaves to serve in
Pepper to taste
Salt to taste
</td><td>1.Boil the corn till it is tender, drain and keep aside.
2.Boil the peas in water till tender(add sugar and salt to the water to retain t
he green colour of the peas).Drain and cool the peas.
3.In a bowl add corn, peas and all the ingredients and mix.Season with salt and
pepper.
4.Serve chilled in cabbage leaves.
</td>
<td>Indian</td><td>Chicken Chaat</td><td>Boneless chicke
n 500 gms.
Chopped onion ¾ cup
Garam masala powder 1 tsp.
Chopped green coriander 1 tbsp.
Dried mango powder 1 tsp.
Chopped green chili 1 tsp.

Lemon juice 2 tsps.
Oil 1 tbsp.
Salt To taste
</td><td>1. Clean and cut the chicken into 1 inch cubes. Boil chicken pieces in
salted boiling water for 1 minute. Drain excess water and chill chicken in a ref
rigerator.
2. Mix chopped onions, Garam Masala Powder, dry mango powder, chopped green chil
ies, red chili powder, salt, chopped green coriander, lemon juice and oil with c
ooked chicken pieces.
3. Arrange in a serving platter or bowl. Decorate with tomato slices or a Tomato
Rose.
</td>
<td>Australian</td><td>Balmain Bugs with Mango Sauce</td
><td>8 large green balmain bugs or 2 large green lobster tails
Mango Sauce
1 large or 2 small mangoes
2-3 TBSP sour cream
1/4 cup lemon or lime juice
1 tsp soft brown sugar
2-3 tsp Thai sweet chili sauce
</td><td>Lower bugs into large pan of lightly salted boiling water. Simmer uncov
ered for 4-5 minutes or until shells have changed to an orange red color. Gently
separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut
along the soft underside of the bugs. Pull shell apart and ease out the flesh.
Cut each piece of flesh in half, lengthways. To make the mango Sauce, peel the m
ango(s), remove the seeds and roughly chop flesh. Place flesh in a food processo
r. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until sm
ooth. Refrigerate, covered, until needed. If the sauce is too thick, add a littl
e extra cream or juice.
</td>
<td>Australian</td><td>Kangaroo and Mushrooms with Red W
ine</td><td>Serves 2 hungry, or 4 not so hungry people
Ingredients
600 gms loin (or long) fillet of kangaroo
6 to 10 mushrooms preferably field mushrooms
A good knob of butter, say 40 gms
Half a glass of good Australian red wine (the Barossa Valley Estate 1995 Shiraz
Cabernet was wonderful!)
</td><td>Melt the butter in a large iron frying pan or on a barbecue plate. Brow
n kangaroo steak and add sliced mushrooms. When the steak is browned on both sid
es quickly slice into pieces about 1.5 to 2 cm thick. Quickly brown the slices o
n both sides and cook until the steak is nearly cooked - not too well done pleas
e! It should be still a little pink inside. Throw in the red wine and allow to c
ontinue cooking for a few more moments. Remove the meat and mushrooms and place
on plates.
If you are using a pan you can reduce the remaining fluid a little then pour it
over the meat.
Serve with potatoes cooked in their jackets or cut into slices and fried and sal
ad or green vegetable depending on the season.
Of course the remainder of the red wine will not go to waste.
For those connoisseurs of kangaroo the Northern Territory Blue Flier is the best
kangaroo meat you can get. Kangaroo is a very rich meat which is low on cholest
erol, most people would not eat as much kangaroo as they would beef steak.
And for the wine lover the Barossa Valley Estate 1995 Shiraz Cabernet is a mediu
m bodied red wine full of ripe berry flavours and low on tannin. My wife, who is
not normally fond of red wines, loves it. I can recommend it as an excellent ac
companiment to kangaroo.
</td>
<td>Australian</td><td>Battered Saveloys</td><td>Ingredi
ents
8 thick wooden skewers
8 saveloys or frankfurters
plain flour
oil for deep frying
tomato sauce
Batter
1/4 cup self raising flour
2 TBSP plain flour
1/4 tsp bicarbonate of soda
1/2 cup water
1 egg, slightly beaten</td><td>Invert wooden skewers through center of saveloys
lengthways, leaving about 8cm protruding at one end for a handle. Dust saveloys
lightly with flour. To make batter, place fours, soda, water and egg in a food p
rocessor or blender, process for 10 seconds or until smooth, transfre mixture to
a bowl. Heat oil to moderatley hot in a deep heavy based pan, holding ends of s
kewers, dip saveloys one or two at a time into the batter, coating completely. D
rain off excess batter. Holding skewer ends, gently lower battered saveloys into
the hot oil. Hold for a few seconds until saveloys float unaided. Cook for 1 mi
nute or until lightly golden. Carefully remove from oil with tongs and drain on
paper towels. Repeat process with remaining saveloys. Re-dip each cooked saveloy
in batter and repeat the process (double batter them).
</td>
<td>Australian</td><td>Chicken Vindaloo</td><td>1 clove
Garlic, peeled
2 tsp chopped Ginger
1/4 cup Water
1 tsp chopped Chilli
1 Tbsp ground Coriander
1 Tbsp Brown Sugar
1 tsp ground Cardamon
750g Chicken (Thigh Fillets)
1 tsp ground Tumeric
1 tsp ground Fenugreek
2 tsp ground Cumin
3/4 cup Vinegar (Brown)
</td><td>Cut each thigh fillet into 4 or 5 pieces. Place remaining ingredients i
nto blender and process until well combined. Pour over chicken, cover and refrig
erate for about an hour (or leave overnight). Drain chicken and brown on a large
non-stick pan. Pour marinade mixture over chicken and simmer for 20 minutes. (O
r cover and microwave on MEDIUM for 12 minutes). Serve with steamed rice.
</td>
<td>Australian</td><td>Chicken Puff Kiev</td><td>90g (3o
z) unsalted butter
2 shallots, chopped
1 Tbsp parsley, chopped
2 tsp Worchestershire sauce
4 whole chicken breasts, skinned and boned
2 sheets ready rolled puff pastry
milk or cream for glazing</td><td>Cream the butter, garlic, shallots, parsley, W
orchestershire sauce and pepper together and shape into a 28cm (11") oblong
. Wrap in foil and freeze until firm. Pound out chicken breasts until very thin
with a meat mallet or rolling pin. Cut frozen butter mixture into 4 equal portio
ns. Place 1 portion in the center of each chicken breast and fold chicken over b
utter so that it is completely encased and makes a roll shape. Cut pastry sheets
in half and place a chicken roll on each strip of pastry. Roll up firmly. Place
seamside down on a greased baking sheet. Glaze with milk or cream and bake at 2
30C (450F) for 20-25 minutes or until pastry is golden brown. Serves 4
</td>
<td>Australian</td><td>Brawn</td><td>500g (1LB) gravy be
ef, roughly chopped
250g (8oz) pickled pork, roughly chopped
1 veal knuckle, cut into 3
6 peppercorns
3 cloves
1/2 tsp nutmeg
pinch herbs
1 carrot chopped
1 Tbsp vinegar
2 tsp salt
</td><td>Place meat in large saucepan. Add enough water to cover meat. Add remai
ning ingredients, cover saucepan and bring to boil. Simmer gently for 2 1/2 - 3
hours until meat is cooked and will flake easily with a fork. Drain, reserve sto
ck and remove bones. Strain stock and return 4 cups to the saucepan. Bring to a
boil and simmer 20 minutes or until stock has reduced by half. Stir into the pre
pared meat and vegetables. Place in a wetted loaf tin or suitable mold. Cool, th
en chill in refrigerator until set. Serve cold with vinegar and mustard.
</td>
<td>Australian</td><td>Spiced Lamb Cutlets</td><td>2 Tbs
p tomato sauce
2 Tbsp honey or brown sugar
2 Tbsp soy sauce
2 Tbsp plum jam
1 Tbsp dry mustard
2 tsp Worchestershire sauce
8 lamb cutlets, trimmed
1 Tbsp toasted sesame seeds
wedges of fresh pineapple and sprigs of herbs for garnishg</td><td>Combine the t
omato sauce, honey soy sauce, jam, mustard and Worchestershire sauce in a bowl.
Arrange the lamb cutlets in a large, shallow casserole dish and top with a table
spoon of the mixture. Microwave on HIGH for 5 minutes, then turn each cutlet ove
r, spoon on more sauce and cook for another 3 minutes on HIGH. If cutlets are a
little thick, allow an extra 30 seconds to 1 minute. Transfer to a serving plate
. Cover and allow to stand for 2 minutes. Reheat sauce and spoon over cutlets, s
prinkle with sesame seeds. Serve with pineapple wedges and garnish with fresh he
rbs. Serves 4 - 5.
If you wish to cook these on the barbeque, pre-cook cutlets in the microwave on
HIGH for 4 minutes, then barbeque brushing the sauce on as they continue to cook
.
</td>
<td>Australian</td><td>Crown Roast of Lamb</td><td>Ingre
dients
1 Crown Roast - 12 cutlets
Stuffing Ingredients
500g (1LB) cooked, mashed sweet potato
2 Tbsp sherry
seasoning to taste
1 onion, finely chopped
1 Tbsp chopped parsley
</td><td>Mix all stuffing ingredients together. Fill the lamb cavity with stuffi
ng and place roast in a baking dish. Bake at 180C (350F) for 1 hour. Serves 6
</td>
<td>Australian</td><td>Crumbed Cutlets</td><td>4 cutlets

2 Tbsp flour
1/2 tsp salt
3 shakes pepper
1 egg, beaten
1 cup dried breadcrumbs
1/2 cup oil
parsley sprigs
Cutlet Frills
1 recipe Brown Tomato Sauce
</td><td>Shape cutlets, flatten and leave 3cm of cleaned bone. Coat with flour,
salt and pepper. Dip in egg, then coat in breadcrumbs, press crumbs firmly. Egg
and breadcrumb layers can be repeated. Heat oil and fry cutlets, turning once. D
rain. Place frills on bone of each cutlet. Garnish with parsley and serve with s
auce. Serves 4
</td>
<td>Australian</td><td>Crispy Prawn Baskets (Shrimp)</t
d><td>8 spring roll wrappers
1 cup chopped prawns
2 cups bean sprouts
1/4 cup mayonnaise
1 Tbsp yogurt or sour cream
3 tsp lemon juice
1 gherkin, sliced
oil for frying</td><td>Heat oil to 180C (350F). Place 2 spring roll wrappers tog
ether with corners not matching. Lower wrappers into hot oil then immediatley pu
sh soup ladle into center to form a cup. Cook until golden, lift and drain on ab
sorbent paper. Allow to cool. Combine filling ingredients except gherkin. Spoon
into crisp basket. Garnish with gherkin and serve. Serves 4.
</td>
<td>Australian</td><td>Minced Lamb Kebabs</td><td>400g m
inced lamb
1 onion grated
1/4 tsp salt
1 egg, beaten
1/8 tsp cinnamon
1/8 tsp ground cumin
1 tsp lemon rind
1 recipe Tomato Yogurt Dressing
</td><td>Combine all ingredients except dressing, mix well. Divide into 8 portio
ns, form into small sausage shapes. Place two shapes onto each skewer. Place und
er hot griller, turn frequently. Grill 5 - 7 minutes. Serve with Tomato Yogurt D
ressing. Serves 4.
</td>
<td>Australian</td><td>Tomato Yogurt Dressing</td><td>25
0ml yogurt
1 tsp lemon juice
1/2 tsp sugar
1/4 tsp salt
1 Tbsp tomato sauce</td><td>Combine all ingredients, chill before serving.</td>
<td>Australian</td><td>Veal in Cream Sauce</td><td>4 sli
ces leg or fillet veal
2 Tbsp flour
4 shakes pepper
2 tsp oil
2 tsp butter
1/3 stock or other liquid
4 Tbsp cream
4 stuffed olives, sliced
</td><td>Using a meat mallet, beat slices of meat until very thin. Dip in flour
and pepper. heat butter and oil, fry veal 2 minutes on each side. Life onto warm
serving plate, keep hot. Add stock to pan, bring to boil and simmer until sligh
tly reduced. Stir in cream, mix, simmer to thicken and pour over veal. Garnish w
ith stuffed olives and serve. Serves 4.
</td>
<td>Australian</td><td>Aussie Meat Pie</td><td>1 onion,
chopped
750g (1 1/2 LB) minced steak
1 1/2 cups beef stock
pinch nutmeg
2 Tbsp flour blended with a little water
375g (12oz) packet shortcrust pastry, thawed
1 sheet ready rolled puff pastry, thawed
seasoning to taste
</td><td>Saute' the onion, and meat in a frying pan until browned, draining off
any excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring to
a boil, then simmer for 15 minutes. Stir in the blended flour, and allow the mix
ture to thicken then cool. Lightly grease a 23cm (9") deep pie dish and lin
e with the shortcrust pastry. Spoon in the cool filling, moisten the edges with
water, and top with the puff pastry, pressing gently to seal. Trim and score the
edges, brush the top lightly with a beaten egg and make a slight cut in the cen
ter of the pastry. Bake at 230C (425F) for 10 minutes then reduce heat to 180C (
350F) and bake a further 30 minutes. Serves 4 - 6
</td>
<td>Australian</td><td>Meat Pie</td><td>750g (1 1/2 lb)
blade or round steak
1 onion, diced
2 Tbsp flour
6 shakes pepper
2 tsp chopped parsley
1 1/2 cups stock
1/2 recipe Flaky Pastry
parsley sprigs</td><td>Cut meat into 2 cm pieces. Place meat, onion, flour, pepp
er and chopped parsley in saucepan, mix together. Add stock, bring to a boil and
simmer for 1 hour. Stir frequently, OR microwave for 5 minutes on high power, t
hen 12 minuted on medium power. Place the meat mixture into a pie dish. Set oven
to 220C (425F).
Roll out pastry to the shape of the pie dish and 5 cm larger all around. Cut a 2
cm inch strip from outside edge of pastry. Brush the edge of the pie dish with
water. Fit the strip of pastry carefully around the edge without stretching it,
cut-side out. Join ends neatly and brush strip with water. Using a rolling pin,
lift large piece of pastry without stretching it, cover dish and press edges lig
htly. Trim edge and cut a 3 cm intervals, drawing flakes up with knife. Glaze wi
th milk, and slit top of pie to allow steam to escape, place on baking tray. Bak
e at 220C for 20 minutes, then at 190C (375F) for another 10 - 20 minutes. Garni
sh with parsley and serve. Serves 6.
</td>
<td>Australian</td><td>Fruit Bread</td><td>1 Tbsp Oil (V
egetable)
2 cups Wholemeal Plain Flour
1/4 cup Warm Water
2 cups Boiling Water
1 tsp Brown Sugar
28g Yeast (Dried) (appx 2 packets)
1 cup Oat Flakes or Rye flakes
1 cup Apricots (Dried)
1 cup Sultanas
1 Tbsp Honey
1 cup White Plain Flour
1/2 cup Wheatgerm
1/2 cup Bran (Unprocessed)
</td><td>Combine oats, apricots, sultanas, honey, oil and boiling water. Cover a
nd leave until lukewarm. In a small bowl, combine yeast, sugar and warm water, s
tirring well. Leave for 5-10 minutes or until beginning to froth. Add yeast to o
at/fruit mixture. Stir in remaining ingredients to form a soft dough. Place basi
n into a plastic bag and fasten loosely. Leave for 1-2 hours or until doubled in
bulk. Punch dough down and form into two loaves. Place into greased tins, chose
n so that dough comes about 2/3 way up the tin. (Alternatively, divide dough int
o three portions, roll each to a long piece and plait.) Cover with plastic bag o
r plastic wrap and leave until doubled again. Remove plastic and bake at 200 C f
or 15 minutes then reduce heat to 180 C and continue baking for 25-30 minutes (w
hen cooked, loaf will sound hollow if tapped on bottom).
</td>
<td>Australian</td><td>Flaky Pastry</td><td>2 cups flour

1/4 tsp salt
1/2 - 2/3 cup water
1/4 tsp lemon juice
2/3 cup butter
</td><td>Sift flour and salt, mix water and lemon juice. Soften shortening sligh
tly with a knife and divide into 4 equal portions. Rub one portion of shortening
into flour. Mix into a dough with the water and lemon juice. Turn onto a floure
d board and knead lightly until pastry is smooth and pliable. Roll pastry into r
ectangular shape.
Flake one portion of shortneing on top two thirds of rectangle. Fold in three by
placing the lower third over center third, and top over lower third. Rest pastr
y in refrigerator for 5 minutes.
Turn pastry so that the folded edge is to the left. Press rolling pin at interva
ls along pastry, thus evening the shortening. Roll out again, rolling away from
you to keep the layers of flakes even in the pastry. Use short light strokes and
keep the pastry in good rectangular shpae. Rest pastry in the refrigerator betw
een each rolling and folding.
Proceed as before until the remaining portions of shortening have been used. Cov
er and place pastry in refrigerator until needed.
</td>
<td>Australian</td><td>Damper</td><td>2 cups self raisin
g flour
1/2 tsp salt
1 1/2 cups milk</td><td>Sift the flour and salt into a bowl, add sufficient milk
to make a manageable dough. Bake on greased and floured baking sheet 25 - 30 mi
nutes at 220C (400F). Baste with milk during cooking. Serve with lashings of but
ter
</td>
<td>Australian</td><td>Sunshine Salad</td><td>1 1/2 cups
cooked elbow macaroni
1 cup sliced green beans
1/2 red capsicum, finely sliced
1/2 cup celery, finely sliced
1/4 cup chopped shallots
2 Tbsp mayonnaise
shredded lettuce for serving</td><td>Combine all ingredients in a large salad bo
wl and toss thoroughly. Chill until needed. Serve on a bed of shredded lettuce.
Serves 2
</td>
<td>Australian</td><td>Patio Salad</td><td>4 300g (10oz)
cans kidney beans, drained
8 hard boiled eggs, chopped
1 cup finely chopped onion
2 cups chopped celery
1/3 cup relish, pickles or chutney
2 cups grated cheddar cheese
2 cups sour cream</td><td>Combine all ingredients into a bowl and serve. Served
4 - 6
</td>
<td>Australian</td><td>Minted Orange Salad</td><td>6 ora
nges, peeled, halved and seeds removed
1/2 pineapple, peeled, cored and quartered
1/4 cup mint leaves, chopped
2 tsp sugar
2 Tbsp water</td><td>Slice the oranges and pineapple into a serving bowl and chi
ll. Combine remainder ingredients in a blender and blend until smooth. Pour dres
sing over oranges and pineapple and serve. Serves 8 - 10
</td>
<td>Australian</td><td>Dundee cake</td><td>Servings: 6

110 g Sultanas, cleaned
225 g Butter
110 g Currants, cleaned
1 ts Baking powder
110 g Raisins, cleaned and stoned
225 g Caster sugar
50 g Mixed peel, chopped
3 Eggs
75 g Glace cherries, chopped
1 tb Sherry
50 g Ground almonds
3 tb Almonds, blanched and halved
250 g Plain flour Grated rind of 1 lemon

Servings: 6

110 g Sultanas, cleaned
225 g Butter
110 g Currants, cleaned
1 ts Baking powder
110 g Raisins, cleaned and stoned
225 g Caster sugar
50 g Mixed peel, chopped
3 Eggs
75 g Glace cherries, chopped
1 tb Sherry
50 g Ground almonds
3 tb Almonds, blanched and halved
250 g Plain flour Grated rind of 1 lemon

</td><td>(For a 18cm-cake tin)

Grease and line the base and sides of the tin and grease the paper lining.

Mix the sultanas, currants, raisins, peel, cherries and ground almonds
together.

Beat the butter until it is soft and creamy then add the caster sugar and
beat the mixture with the lemon rind until light and fluffy in both colour
and texture. Beat the eggs together then add them gradually to the creamed
mixture, beating well between each addition. Sift together the flour and
baking powder and lightly stir it into the creamed mixture with the sherry
and all the dried fruit.

Turn the mixture into the tin, spread it to the sides and slightly hollow
out the centre, then cover the surface with the almonds.

Bake the cake at 160 oC (325 oF) for 2.5 - 3 hours or until a warm skewer
pushed into the mixture comes out clean.

Cool the cake in the tin for 15 minutes then turn it out onto a wire tray
to cool completely.

(casted sugar = granulated sugar, Glace cherries = candied cherries,
Sultanas = seedless white raisins)
</td>
<td>Australian</td><td>Pineapple and Jelly Supreme</td><
td>1 pkt. of Jelly(Jello)
1 cup of boiling water
300mL of cream
1 tin of crushed pineapple</td><td>Make Jelly with the boiling water and drained
juice of pineapple. Put this in fridge to set. Whip cream. Put pineapple in cre
am and fold. When Jelly is nearlly set, beat it with an egg beater. Fold Jelly i
nto cream. Then place in frige overnight and Bob's yer uncle.
</td>
<td>Australian</td><td>Australian Sticky Toffee Pudding<
/td><td>1 cup dates (180g) -- pitted and chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 TBSP butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) -- sifted
Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 tsp vanilla
2 TBSP butter
</td><td>Mix dates and baking soda in a heat-proof bowl. Pour boiling water on t
op
and leave to stand. Cream butter and sugar until pale, then add eggs one
at a time, heating well after each addition. Gently fold in sifted flour,
stir in the date mixture, and pour into a lightly buttered 18cm or 7"
square or round cake tin. Bake in a preheated oven (180 C) for 30-40
minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to
the boil, stirring, and simmer for five minutes. Set aside until ready to
serve, then quickly reheat when needed. Cut pudding into squares and place
each square in the centre of a warm dinner plate. Pour hot toffee sauce
over each square and serve with fresh cream.
</td>
<td>Australian</td><td>Castle Pudding</td><td>60g (2oz)
butter
60g (2oz) brown sugar
1 egg
1/2 cup self raising flour, sifted
1 Tbsp milk
3 tsp cocoa
1 Tbsp hot water
1/4 cup vanilla essence
</td><td>Grease 5 ramekins. Cream the butter and sugar together, then beat in th
e egg and fold in the flour and milk, mixing well. Spoon 1 tablespoon of the mix
ture into each ramekin and add the cocoa, vanilla and hot water to the remaining
mixture. Top up each ramekin and swirl the two mixtures together with a spoon.
Place around the edge of a microwave carousel and microwave on MEDIUM for 4-6 mi
nutes. Allow to stand 1-2 minutes prior to serving</td>
<td>Australian</td><td>Frozen Christmas Pudding</td><td>
1/2 cup raisins
1/2 cup sultanas
1/2 cup currants
1/4 cup glace cherries, chopped
1/4 cup mixed peel
1/4 cup fuit juice or other liquid
1 tsp cinnamon
1 tsp rated nutmeg
1/2 cup almondsm blanched
1/2 cup cream
1 Liter chocolate ice cream
</td><td>Combine fruit with fruit juice or other liquid and spices. Cover and al
low to stand overnight. Mix together soaked fruits, almonds, cream and ice cream
. Pour into a large mold and cover with foil. Freeze until firm, for at least on
e week to allow flavour to develop. Unmold by quickly dipping into hot water and
inverting onto serving plate. Serves 8.
</td>
<td>Australian</td><td>Anzac Biscuits</td><td>1 cup roll
ed oats
1/2 cup sugar
3/4 cup flour
1 Tbsp golden syrup
1 tsp bicarbonate of soda
2 Tbsp boiling water
1/2 cup butter, melted</td><td>Set oven to 160C (325F). Mix oats, sugar and flou
r. Mix golden syrup, soda and boiling water. While frothing, add melted butter a
nd pour in dry ingredients. Mix thoroughly. Drop by spoonfuls on floured oven tr
ay (cookie sheet), allowing room for mixture to spread. Bake 18 - 20 minutes. Co
ol on wire rack. Makes 36 biscuits.
</td>
<td>Australian</td><td>Rock Cakes</td><td>2 cups self ra
ising flour
1/4 tsp mixed spice
1/3 cup butter
1/3 cup caster sugar
2 Tbsp sultanas
2 Tbsp currants
1 Tbsp mixed peel
1 egg, beaten
1/2 cup milk
</td><td>Preheat oven to 220C (425F). Sift flour and spice. Rub butter into flou
r with fingertips. Add sugar, fruit and peel. Mix with egg and sufficient milk t
o form a stiff dough. Place spoonfuls of mixture on greased oven tray (cookie sh
eet). Bake at 200C until golden brown, 10 - 15 minutes. Cool on wire rack. Makes
24.
</td>
<td>Australian</td><td>Lemon Delicious</td><td>1 Tbsp bu
tter
1/4 cup caster sugar
1 Tbsop flour
2 Tbsp self raising flour
2 lemons, rind and juice
2 eggs, seperated
1 cup milk</td><td>Set oven at 190C (375F). Mix butter and sugar. Stir in flours
, lemon juice and rind. Add egg yolks and milk, beat well. Beat egg whites until
stiff, fold into mixture. Pour into greased, oven proof dish. Stand dish in a w
ater bath, bake at 190C for 45 minutes until set and lightly browned. Serve with
cream or ice cream. Serves 4 - 6.
</td>
<td>Australian</td><td>Cassata</td><td>50g chocolate
1/4 cup cream
1 Tbsp cocoam sifted
1 Liter vanilla ice cream
1/3 cup red and green glace cherries, chopped
1/3 cup glace ginger, chopped
1/2 cup flaked almonds
1/2 tsp almond extract</td><td>Melt chocolate in a double boiler, add cream and
cocoa. Divide ice cream into 3 bowls. Fold chocolate mixture into first bowl of
ice cream and spread evenly into loaf pan #1, freeze. Fold cherries and ginger i
nto second bowl of ice cream, spread evenly into loaf pan #2, freeze. Fold almon
ds and almond extract into third bowl of ice cream, and spread evenly into loaf
pan #3, freeze.
When ice cream is solid, unmold by quickly dipping each pan base into hot water
and invert it onto a plate. Place one layer on top of next with the chocolate la
yer in the middle. Smooth edges with a spatula and refreeze. Serve in slices. Se
rves 6-8.
</td>
<td>African</td><td>Ethiopian Vegetable Bowl)</td><td>3
large onions
4 large carrots
3 potatos
1/4 white cabbage
1/4 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon turmeric
1/2 Teaspoon black pepper
1 Teaspoon salt
4 cups water
</td><td>Peel all vegetables , cut into small cubes. peel and mash the garlic.
Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes.
Add the ginger, turmeric, pepper and salt and mix well.
Add the water , stir and cook over very low flame for 30-40 minutes.
Serve hot.
</td>
<td>African</td><td>Ethiopian Lentil Bowl</td><td>1/2 ki
logram red lentils
2 large onions
1/2 cup oil
3 Tablespoons tomato paste
1/2 Teaspoon paprika sweet or hot
1 head garlic
1/2 Teaspoon ground ginger
1/4 Teaspoon black pepper
1 Teaspoon salt
3 cups water
</td><td>Sort the lentils and soak in tap water for 30 minutes. Rinse in running
water and drain.
Peel and finely chop the onions. peel and mash the garlic.Heat the oil in
large pan and saute the onion until golden. Add tomato paste and paprika
and mix. Add half the water and the garlic,ginger pepper and salt. Stir
well and then add the rest of the water, stir again ,cover and bring to
boil.
When the water boil, add the lentils ,lower the flame and cook 20-30
minutes, until the lentils soften. Serve hot.
</td>
<td>African</td><td>BILTONG (BEEF JERKY)</td><td>Salting
mixture:
1 lb salt
2 oz sugar
1 oz saltpeter
pepper and chili spices --
to taste
</td><td>Cut strips of meat following the grain of
muscle. Make strips 2 inches wide and 1 inch thick. Best made during
cool dry weather if possible.
Salt the meat by rubbing the mixture in well and leave in the basin
of salt mixture overnight. Dip a cloth in vinegar, wring dry and
whip the meat well.
Hang the strips of meat in a cool, dry, well ventilated place until
dry.
You can also hang the meat on an oven rack placed in the top slot of
the oven. Dry the meat on low heat.
</td>
<td>African</td><td>Shoko (Beef and Spinach Stew)</td><t
d>6 small canned tomatoes , with juice
1 whole fresh hot chile
4 medium onions , whole
1/4 cup green bell pepper
6 tbsp vegetable oil
1 lb stewing beef , cut in cubes
1 cup water [or beef broth]
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne [more or less to taste]
1 1/2 tsp minced fresh ginger
1 lb fresh spinach
</td><td>1. Reserve 1/2 cup of juice from the canned tomatoes, and discard the
rest of the juice. Combine the chile, tomatoes, onions, and green
bell pepper in a food processor, and process until the vegetables are
minced but not pureed.
2. Heat the oil in a large, cast-iron pot, and saute the vegetables
and beef for 5 minutes over high heat.
3. Add the reserved tomato juice, water sugar, salt, cayenne, and
ginger. Cover, lower the heat, and simmer for 2 hours. Stir
occasionally to keep from burning.
4. Meanwhile, soak the spinach in warm water for 15 minutes. Then
rinse thoroughly, separate, rinse again (and even a third time if you
want to be extra careful), shred coarsely, and set aside.
5. After 2 hours, add the spinach to the pot and cook over medium
heat for 30 minutes, until the water is gone and the spinach is
cooked.
6. About half an hour before serving, prepare boiled rice. Serve
Shoko with rice. [Also good served with Yam Foofoo.]
</td>
<td>African</td><td>Moroccan Chicken</td><td>5 Chicken
breasts - boned, skinned
1/2 cup California dried figs - finely chopped
3 tablespoons Chopped almonds
1 tablespoon Honey
1/2 teaspoon Allspice
2 tablespoons Flour
1 tablespoon Sesame seeds
2 tablespoons Butter
-----SAUCE-----
8 ounces Tomato sauce
1 teaspoon Onion
1 teaspoon Onion powder
1/4 cup Dry white wine
1 tablespoon Honey
1/2 teaspoon Allspice
1/4 teaspoon Salt
1/8 teaspoon Garlic powder
-----TO SERVE-----
Chopped almonds
Sesame seeds
Hot fluffy rice
</td><td>Working one at a time, place chicken breasts between two sheets of waxe
d
paper. Pound with flat side of mallet until about 1/4 inch thick. in a
small bowl, combine chopped figs, almonds, honey and allspice; mix well.
Place a spoonful of fig mixture in center of each flattened fillet. Roll up;
secure with toothpicks. Dip each roll in a mixture of flour and sesame
seeds. Brown in butter in an 8 or 9-inch skillet. Remove browned rolls
from skillet. Add tomato sauce, onion powder, wine, honey and spices to
skillet. Bring to a boil; add chicken breasts; cover and simmer for about
30 minutes. Sprinkle with more chopped almonds and sesame seeds to serve.
Serve over fluffy rice.
Makes 4 - 5 servings.
</td>
<td>African</td><td>Senegal Stew With Millet</td><td>2 T
bs Oil
2 C. Cabbage coarsely chopped
1 C. Chopped Onion
2 Cloves Garlic minced
1/2 Tsp Cayenne
1/2 Tsp Curry Powder
1/4 Tsp Dried Thyme
14 1/2 Oz Can Whole Peeled Tomatoes undrained
1 C. Vegetable Broth or water
2 Tbs Peanut Butter smooth
2 C. Sweet Potato cubed
1 1/2 C. Rutabaga cubed
1 C. Carrot sliced 1/2-in long
1 C. Chickpeas cooked
2 C. Millet, Cooked
</td><td>In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage, oni
on,
& garlic, and cook ,stirring , until the cabbage is softened. Stir in the
cayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up with
spoon (can also squish them through your hands as you add them --- jtk).
Add the broth and peanut butter, and stir until completely smooth. Add
potato, rutabaga, carrot, & chickpeas. Bring to a boil, reduce heat, &
simmer uncovered for 35 mins. Serve over the millet.
Serves 4.
</td>
<td>African</td><td>Wali wa samaki = Fish rice</td><td>1
/2 kilo fish (preferably salmon), half boiled, stripped from the bones and cut i
nto small pieces
1 large fresh minced onion
1/4 cup of vermicelli broken to small pieces
2 medium sized fresh carrots, cut into tiny pieces or grated
1 cube magi soup
2 cups of rice
1 cup of water
1 tea spoon salt
</td><td>Boil the rice well and add some salt to taste. Pour out all the water a
nd leave the rice in a sieve.
Stir fry the fish, onion, vermicelli and carrots in a wide pan until onions get
cooked but not burnt.
Add 1 cup of water into the frying pan and drop in the magi soup cube. Keep stee
ring until water starts boiling and the soup is fully dissolved.
Take the rice from the sieve and put into a medium sized cooking dish, add all t
he contents from the frying pan and stir gently (with wooden spoon / spatula). P
ut in a low fire for 5 minutes. Stir one more time and take off from the fire. K
eep to cool a little and serve.
</td>
<td>African</td><td>Boko boko / Harees = Wheat paste foo
d</td><td>3 tea cups of whole or half ground wheat
3 chicken breast
3 pairs of chicken gizzards
2 onions 1 big (grated/cut into tiny pieces) and
one small (sliced and shredded)
3 table spoons turmeric paste/puree
5 table spoons sugar
5 cups water
6 heaped tea spoons of ghee
2 tea spoons salt</td><td>Soak wheat and leave wheat in water for 3 hours. Boil
wheat, chicken breast and big (grated) onion in 3 cups of water. Add 1 tea spoon
of salt and keep cooking on low fire.
On another side of the cooker make sweet turmeric sauce. Cut chicken gizzards in
to small pieces and boil with 3 spoons of turmeric paste/puree in 1/2 cup of wat
er, add a pinch of salt and 3 table spoons of sugar. Leave the sauce to cool.
Once wheat is thoroughly cooked, take out the chicken breast, they should also b
e well cooked by now to the point that they almost start to shred when you just
touch them. Cut chicken breast into small pieces and shred well. Put the chicken
back into the bowl of wheat and start to stir. By now the wheat you are cooking
should have started turning into a thick paste. Add 2 to 3 spoons of ghee and k
eep stirring until the shredded chicken is evenly distributed. The heaviness or
thickness of wheat paste should almost feel like dough when kneaded and ready fo
r baking. If the paste is too hard add a little water. Once ready, take off from
fire and cover the wheat paste.
On one side of cooker, take a small frying pen and fry the small (shredded) onio
n in 3 to 4 spoons of ghee. Keep stirring until onions turn red and crispy.
The turmeric sauce with pieces of chicken gizzards is served in one small bowl.
Deep fried onions with all the ghee are also poured into another bowl and put on
the table (allow a few minutes to cool but not solidify)
Boko boko is served while still warm (not hot, you could end up badly burnt). On
e may choose to either eat it with the fried onions (where by one also adds the
ghee that is with the onions) or one may choose to eat boko boko with the turmer
ic sauce.
</td>
<td>African</td><td>Coconut creamed red kidney beans</td
><td>1 cup Red kidney beans, soaked over night
2 cups coconut cream (fresh if possible)
1 onion - large shredded bulb
2 tomatoes sliced in small pieces
1 teaspoon salt or less, for testing
2 green peppers (chilies)
</td><td>Boil beans in 2 cups of water until half cooked, if necessary add more
water. Some beans are so hard that you may have to add water 3 times. When half
cooked, throw out all water, wash under running cold water and put on low fire.
Add all other ingredients now, i.e. coconut cream, onion, tomato, green pepper a
nd salt.
Stir occasionally with wooden spoon. Use knife or fork, poke the beans to check
for softness in order to a certain level of cooking. Your best indicator should
be when the beans start to split.
Serving:
Eaten with rice, 'Ugali' or bread like curry/gravy.
</td>
<td>African</td><td>Mseto = Rice paste food with green g
rams</td><td>1 cup green gram
1 cup rice
1/2 cube of chicken soup
</td><td>Boil rice with green gram then cook under low fire until green gram is
well done, start stirring with wooden spoon as to break the rice and gram. Just
break them enough not so much as to lose identity of the grains.
Serving:
To be served with roasted fish in sauce, or roasted chicken in sauce.
</td>
<td>African</td><td>Mchuzi wa biringani = Eggplant curry
</td><td>3 medium sized eggplant vegetables
3 medium sized tomatoes
1 bulb of onion
3 table spoons of animal fat (ghee)
</td><td>After washing (peel potatoes) and cut eggplant, tomatoes and potatoes i
nto small slices. Put in frying pan and add animal fat. Fry and continuously kee
p stirring. When tomatoes and egg plant are well done, add some water and stir u
ntil thick curry is formed. Check for readiness of potatoes. If cooked, then all
is ready.
Serving:
To eaten with any kind of bread or with rice, mseto etc.
</td>
<td>African</td><td>Kisamvu na karanga = Casava leaves w
ith peanuts</td><td>1 kilo freshly cut tapioca spinach
2 large tomatoes freshly sliced
2 table spoons crunchy peanut butter or 3 heaped spoons crushed roasted peanuts
1 bulb of onion nicely sliced
</td><td>Best tasting tapioca spinach consists mainly of the 3 leaves at the tip
(near shoot), collect these and cut them from twigs, wash them and grind them w
ell.
Cook the spinach adding salt to taste. Make sure that spinach is 'very well' coo
ked. Once you are certain that it is well cooked, add the sliced tomatoes and on
ions. Keep stirring and at this point add the grounded peanuts or the peanut but
ter and stir to mix well. Allow to cool a little and serve.
Serving:
To eaten with any kind of bread or with rice, mseto etc.
</td>
<td>African</td><td>Supu ya maharage na nazi = Coconut b
ean soup</td><td>1/2 Cup onions finely chopped
1/2 Cup green peppers (capsicum) chopped
1 tea spoon curry powder
1 tea spoon salt
1/4 tea spoon hot pepper
3 table spoons margarine or butter
1 cup fresh tomato, cut into 1/2 inch pieces
2&1/2 cups kidney beans
2 cups coconut milk
3 cups water
1/2 cup cooked rice
10 table spoons coconut
</td><td>In a 3-quart saucepan:
Sauté: 1/2 cup ONIONS, chopped finely
1/2 cup GREEN PEPPERS, chopped finely
1 tsp. CURRY POWDER
1 tsp. SALT
1/4 tsp. PEPPER in
3 Tbs. MARGARINE OR BUTTER until soft but not brown.
Add 1 cup FRESH TOMATO cut in 1/2-inch pieces.
Simmer for two minutes longer.
Add: 2 1/2 cups KIDNEY BEANS (24-oz. can with liquid)
2 cups COCONUT MILK (see page 226)
3 cups WATER.
Simmer gently for 10 minutes.
Add 1/2 cup COOKED RICE.
Correct the seasonings to your taste.
Serving:
Serve one-cup portions in attractive soup bowls.
Garnish each bowl with 1 tsp. FINE SHREDDED COCONUT.
Notes:
In Tanzania, as in other African countries, soups and sauces are served in a con
sistency that is as thick as our stews. Coconut Bean Soup would be used there as
a meatless main dish by increasing the quantities of beans and rice. However, i
n adapting this recipe in our test kitchen we thinned it to soup consistency wit
h additional water and served it as a delightful soup course. Any dried beans su
ch as black-eyed peas or pea beans can be used in this soup. Just cover with
water and cook until tender before combining them with the other ingredients. Co
conut milk and the delicate use of curry give the soup its unusual flavor.</td>
<td>African</td><td>Mchuzi wa bata = Duckling Dar-Es-Sal
aam</td><td>1 duckling 6lb (2&1/2 kilos or so) - cut into 12 pieces
1 cup onions finely chopped
1 cup tomatoes diced in small pieces
1 tea spoon salt
1 tea spoon curry powder (optional)
1/2 tea spoon crushed red pepper
4 table spoons oil or margarine
4 large bananas
2 quarts of water
Directions:
</td><td>In a 6-quart Dutch oven or baking dish:
Sauté: 1 cup ONIONS finely chopped, and
1 cup TOMATOES in small dice, with
1 tsp. SALT
1 tsp. CURRY POWDER (optional)
1/2 tsp. CRUSHED RED PEPPER (optional) in
4 Tbs. OIL or MARGARINE until soft.
Add 1 6-lb. DUCKLING, cut up into about 12 pieces.
Sauté the duckling lightly for 2 or 3 minutes.
Add 2 quarts WATER
Cover and simmer for 30 minutes or bake at 350' until duckling is tender. Slight
ly green bananas or plantains may be simmered with the duckling. Or they may be
prepared separately and served as a side vegetable.
Note:
Duckling is a great delicacy in Tanzania and is usually served when there are sp
ecial guests. The same recipe is used for other meats and is particularly good w
ith veal and chicken. Accompaniments are cooked bananas (a must), rice, potatoes
, cassava and Ugali made with white cornmeal.
</td>
<td>African</td><td>Ugali = Cornmeal Mush</td><td>1 quar
t water
1 tea spoon salt
1 cup white cereal (e.g. farina)
</td><td>In a 2-quart saucepan:
Boil rapidly 1 quart WATER or CHICKEN BROTH.
Add: 1 tsp. SALT and
1 cup ANY FINE WHITE CEREAL.
Swirl the cereal into the boiling water and cook according to package directions

to a thick heavy mush.
Keep warm over hot water (in a double boiler) until ready to serve.
Serving:
Put in a big glass or plastic bowl then cover with a big plate. Turn upside down
so that 'ugali' whic is now bowl shaped gets in the plate. Take a smaller dish
and press on the top of 'ugali' to form a hole. Pour coconut cream red kidney be
ans or tapioca leaves, or duckling into the hole and serve. Usually every one ea
ts together. In case some one wants to eat separately, serve a portion of 'ugali
' in their plate and pour any of the above mentioned soups onto it.
Notes:
One of the foods most frequently used in both East and West Africa is a mush or
gruel made by pounding fresh corn and squeezing out the cornstarch. When it is c
ooked in boiling water to a gruel consistency and used as a breakfast cereal it
is called Uji (Ogi, in West Africa). When it is cooked to a thicker consistency,
so that it can easily be rolled into a ball, it is called Ugali (Agidi in West
Africa). As a substitute you can use cornmeal grits or buckwheat grits. Africans
in our country use any fine white cereal such as Farina or Cream of Wheat. Thes
e cereals are surprisingly tasty when served with meat and poultry gravies. Ston
e- ground white cornmeal can be purchased in specialty food shops. For added fla
vor, try cooking cornmeal grits, farina, or any cereal in chicken or beef stock
instead of water. The cereals absorb the flavor of the stock and make an excelle
nt accompaniment for meats. Rice and couscous, that wonderful semolina grain use
d so abundantly in North Africa, are delicious when prepared in this way. In Swa
hili any thick mush is called Ugali. There is a light Ugali made with cornmeal f
lour and there is a dark Ugali made with millet flour, and often groundnuts (pea
nuts) are ground in with the mush.
</td>
<td>African</td><td>Biriyani = Biriyani Rice</td><td>2 K
ilo grams RED Onions
2 Kilo grams Chicken (thighs & drumsticks)
4 cups Basmati rice (long grain rice)
2 tb spn canned tomato
2 large regular tomatoes
1 bunch mint leaves
1 bunch parsley
5 spices (cinnamon bark - 3 medium pieces, cardamom - 6 pieces, cumin seeds, bla
ck pepper - about 1/6 tea spoon, cloves - 3 to 4 sticks)
2 cups yogurt
6-8 lemons
Salt to taste
5-6 sections/pieces from 1 head garlic medium sized
1 node fresh ginger, about 1 inch long and 1/2 inch diameter (not powdered)
</td><td>Wash the rice 2 or 3 times until the whitishness does not re appear in
the water.
Boil the rice until it is half done, sieve and throw away the starchy fluid
Mix the rice with a big pinch of strands of saffron, about 20 or 30 strands.
In a big cooking pot, fry the garlic in GHEE
Raise the temperature of ghee and put in the chicken.. fry at high temperature o
nly to brown the chicken... remove quickly so that the juices from the chicken d
o not get out (you will need them for later). Remove the chicken and put on a pa
per towel to drain the oil and remove the pot from the fire
Now put everything BUT THE RICE, into another pot and mix them nicely (all the s
pices -ground-, the chicken, yogurt, ginger, garlic etc). Add salt and make sure
that you can taste the salt (don't go over board) also make sure that the mix t
aste for sourness.
Pour rice on top of all the mixed stuff.
Boil some ghee on another pot or pan and pour on top of the rice. Cover the pot
with tinfoil and make sure you do this well, make it snuggle nicely. Then use yo
ur regular pot cover over this.
Cook in medium low (second option between low and medium) for about 30 minutes.
{Alternatively you could cook it in the oven at about 250 that is about 30-40% l
ower temp than you would use for backing cake - if cooking in the oven, you will
need to time it for 45 minutes, after 45 minutes you will need to poke in a for
k all the way to the bottom to feel if its done or not}
To be done, the rice on the top will be cooked and the bottom of the pot will st
ay a little bit soggy.
Time to serve, NOW you will need a big deep bowl like plate, uncover the pot com
pletely, clear the area for a little work. Cover the pot with the plate, serving
side facing the pot. Lift the pot in such a way that with a quick twist, you ca
n flip it over where the plate is at the bottom and the pot is on top of it. If
you used a plate big enough, nothing will fall on the floor when you pull up the
pot. So now pull up the pot. The thick curry should be at the top and may sligh
tly run if it was not cooked at right temperature, but that is not a bad thing.
The biriyani curry is one of the best curry you will ever taste. Remember what I
said about NOT over frying the chicken, not losing the juices?? Well what has h
appened is that the juices from the chicken combined with tomatoes, yogurt and o
ther stuff and made the rich biriyani curry at the low cooking temperatures.
Serving
Usually in Africa and the Middle East, the whole BIG plate is set in the middle
and every one eats hand in hand from it, sitting on the floor around it. However
, though that is the best way for socializing and breaking class barrier, you ca
n serve it any way you like in your home. You could set the big plate in the mid
dle of the table and every one can serve into their plates (especially if you do
not have eaters hehehe), and take the amount they need.
Every one taking a serving should take the curry and all, that is the best part,
if biriyani is cooked right, I would swear it is the best food in the world as
far as taste is concerned. However, this here is chicken biriyani, the more auth
entic one is beef/veal biriyani, I will get the recipe for that when mom has tim
e and I will post it here for you. She says there is a little difference in prep
aration. I know there is a lot of difference in taste!
</td>
<td>African</td><td>Chappati = Roti/naan (naan bread)</
td><td>1 cup of flour (white)
1 tablespoon ghee (cow shortening)
1/2 tea sp or less salt</td><td>Melt ghee in a small frying pan DO NOT boil it.
Mix ghee with flour and salt.
Then mix with warm water (add just a little bit of water at a time and mix the d
ough thoroughly, make sure the dough is not hard) keep for at least one hour. Th
en separate dough into small rolls similar to oven cupcake buns. Use rolling pin
and roll the dough balls each on a large flat surface (Formica counter top does
great) as you roll the pin spread a little ghee on the dough and then tear the
now flat pizza like dough spread from the center by pulling evenly to all edges
and cut one side so you are left with a long lean piece of dough in your hands.
Roll it into a coil (snakes) from each end in opposite directions (one clock wis
e and the other end counter clock wise) when they get together, then twist one o
f the collected coil and put it over the other.
Clean area over the oven top and keep a wide flat heavy/thick frying pan on the
cooking range, turn on the cooker at low. Leave the dough for about 10 minutes t
hen roll with rolling pin on flat surface into an evenly spread round (pizza lik
e) thin spread. Turn the heat on to medium using oiling brush, spread a little g
hee evenly all around the pan and cook the chappatis. Keep turning (rotating it)
to ensure even cooking and turn over and keep pressing after turning and also p
ut ghee on top but not too much and keep on pressing in the frying pen until lig
ht brown.
</td>
<td>African</td><td>Apricot-Maple Glazed Pork Chops</td>
<td>2 tablespoons butter
4 (1 lb.) tablespoons 1/2-inch-thick pork chops
1/4 cup diced shallots
1/2 cup Apricot LIBBYS® KERNS® All Nectar
1/4 cup sherry wine or dry white wine
1/4 cup maple syrup
1/2 teaspoon MAGGI® Instant Chicken Bouillon
4 dried apricot halves, thinly sliced (optional)
1 tablespoon finely chopped parsley (optional)
</td><td>Directions
MELT butter in large skillet. Add pork; cook, turning once, until no longer pink
in center. Transfer to serving plate; keep warm.
ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar
, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently,
until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with
apricots and parsley.
Servings: 4
One of the most flavorful pork chops youll ever eat. Apricot nectar and maple sy
rup complement the sauce. Pair with steamed white rice, green beans and Libbys K
erns nectar.
</td>
<td>African</td><td>Pumpkin Pork Stew</td><td>1 tablesp
oon olive oil
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon crushed dried basil leaves
2 pounds lean pork tenderloin, cut into 1-inch pieces
1 (28-oz.) can diced tomatoes, undrained
1 (15-oz.) can LIBBY'S® 100% Pure Pumpkin
1 (14.5-oz.) can reduced-sodium chicken broth
1/2 cup rosé or white Zinfandel wine
1/2 teaspoon salt, (optional)
1/4 teaspoon ground black pepper
4 medium white rose potatoes, peeled and cubed
1/2 pound green beans, cut into 1-inch pieces
1 cinnamon stick
</td><td>Directions
HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and ba
sil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minut
es or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt
and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, f
or 10 minutes.
ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 ho
ur or until potatoes are tender. Remove cinnamon stick before serving.
Servings: 6
Hearty and savory, pumpkin gives this soup a distinctly African tone. The additi
on of tomato, potato and green beans makes this pork dish a complete meal.</td>
<td>African</td><td>Cranberry Chocolate Panini</td><td>1
/4 cup warm water (105 to 115 degrees)
1 (1/4 oz.) package active-dry or fast-rising yeast
1 cup NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons honey
2 tablespoons butter (we recommend Land O Lakes®), melted, divided
3 cups bread flour
1/4 cup milk chocolate morsels (optional)
1/4 cup dried sweetened cranberries or cherries, coarsely chopped
8 4 bars ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking
Bars, broken into pieces
</td><td>COMBINE water, yeast in large mixer bowl. Let stand for 5 minutes or un
til mixture looks creamy. Add evaporated milk, honey, 1 tablespoon butter and sa
lt. With mixer on medium speed, gradually add 2 cups flour, a half cup at a time
, scraping bowl often. Using wooden spoon, stir in morsels and cranberries. Stir
in up to 1 cup of the remaining flour. Dough should stick to the spoon and clea
n itself from side of bowl.
TURN dough out onto slightly floured surface. Knead in additional flour to make
a slightly stiff dough that is smooth and elastic (6 to 8 minutes). Place in gre
ased bowl; turn to grease surface. Cover; let rise in warm place for about 1 hou
r or until double in size.
PUNCH dough down. Divide dough into 8 pieces. Flatten each piece into 6 x 4-inch
rectangle. Place one square chocolate in center and roll up. Fold ends under. P
lace on greased baking sheet(s). Cover; let rise in warm place for 15 minutes or
until double in size.
PREHEAT oven to 375° F. Brush rolls with remaining butter.
BAKE for 18 to 22 minutes or until golden brown and sound hollow when tapped on
bottom. Remove to wire rack to cool completely.
Yields: 8 rolls
A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was submi
tted by Susan Asanovic of Wilton, CT. Panini is reinvented as the ultimate comfo
rt food with the addition of semi-sweet chocolate, dried, sweetened cranberries,
and milk chocolate morsels rolled into a butter-brushed bread.
Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 1 hr, 40 mins
</td>
<td>African</td><td>Poached Pears in Red Wine Sauce</td>
<td>6 pears, peeled with stems in tacked
1/2 cup white granulated sugar
2 cups red wine
1 cinnamon sticks
1 lemon peel
1 tablespoon lemon juice
1 lime for zests, (optional-for garnish)
</td><td>PLACE peeled pears in medium saucepan.
SPRINKLE sugar over pears and cover with red wine.
ADD fresh lemon peel and cinnamon stick.
SIMMER pears over low heat until tender, approximately 10-15 minutes.
REMOVE from heat and add lemon juice.
LET pears cool in own juice. (Juice can be thickened slightly with corn starch i
f desired)
Cooking Tips
To serve:
REMOVE core from bottom of pears and cut in half lengthwise.
PLACE pear halves overlapping in center of plate.
SPOON with sauce and sprinkle with lime zest and garnish with fresh mint.
SERVE warm or at room temperature.
Servings: 6
Crisp pears are take on a rosy glow poached in lightly sweetened red wine. Tease
d with a bit of lemon and lime these pears make the perfect autumn dessert.
Est. cooking time: 15 mins</td>
<td>African</td><td>Shrimp Bisque</td><td>1/2 cup butte
r or margarine, divided (we recommend LAND O LAKES® Butter)
1 lb. medium shrimp, peeled, deveined and chopped
3 cups water
1 tablespoon ketchup
1 MAGGI® Chicken Bouillon Cubes
1 bay leaf
1 tablespoon seasoned salt
1/8 teaspoon cayenne pepper (optional)
12 (1 can) ounces NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons dry white wine or water
</td><td>MELT 2 tablespoons butter in medium saucepan over medium heat. Add shri
mp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remov
e from saucepan; set aside.
MELT remaining butter in same saucepan over medium heat. Stir in flour. Graduall
y stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper.
Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, fo
r 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Dis
card bay leaf. Stir in evaporated milk and wine. Heat through; do not boil.
Servings: 6
Shrimp bisque is great for a weekend get-together or to surprise a loved one.
Estimated Times:
Est. preparation time: 10 mins
Est. cooking time: 10 mins
</td>
<td>African</td><td>Spicy African Peanut Soup</td><td>1
tablespoon vegetable oil
1 onion, peeled and chopped
1 sweet potato, peeled and diced
8 cups chicken broth
1 cup rice, uncooked
1 teaspoon ground thyme
3 cups ORTEGA® Thick & Chunky Salsa
1 15.5-oz. can garbanzo beans, rinsed and drained
1 cup diced zucchini
2/3 cup creamy peanut butter
</td><td>Heat oil in a large saucepan; saute onion until translucent. Add sweet
potato and garlic;cook, stirring occasionally, about 5 minutes.
Add chicken broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, co
ver and simmer until rice is tender (18 to 20 minutes).
Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minut
es. Add creamy peanut butter; stir.
Heat thoroughly, ladle into bowls; serve immediately.
Cooking Tips
Add crunchy peanut butter to this soup for more texture; serve with a few toaste
d, chopped peanuts sprinkled over each bowlful.
Servings: 10
Spicy African Peanut Soup claims a new-world connection because peanuts were fir
st culitvated in tropical zones of Peru. Introduced into Africa by Portuguese ex
plorers peanuts have become a staple. This spicy, rich soup filled with vegetabl
es is exotic and delicious.
</td>
<td>African</td><td>Ethiopian Flat Bread (Injera)</td><t
d>4 cups flour
1 cup whole wheat flour
16 fluid ounces club soda
</td><td>Combine flour, whole wheat flour and baking powder in a large bowl. Add
club soda and mix to a smooth, thin batter.
Heat a large nonstick skillet. Add a small amount of batter; tilt pan to cover t
he bottom. Batter should spread out over pan thinly. (Add up to 2 more tablespoo
ns of whole wheat flour if the mixture is too thin.)
When moisture has evaporated and small bubbles appear on surface of bread, remov
e from pan. Bread should be cooked on one side but not browned.
Pile breads onto a large platter, covering with a towel until ready to serve.
Cooking Tips
Teff flour can often be purchased at Ethiopian, Eritrean and Somali markets. Sub
stitute it for the whole wheat flour.
Servings: 12

Ethiopian Flat Bread (Injera)

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Ethhiopian Flat Bread, or injera, is traditionally made with a grain called teff
, common to Ethiopia. Instead of baking soda or powder, Ethiopian cooks use a fe
rmentation process for leavening. Made in flat rounds resembling large buckwheat
pancakes, this spongy, moist bread is often 15 inches across. Injera is used to
pick up bits of meat and vegetables at Ethiopian meals -- no silverware is used
.
Estimated Times:
Est. preparation time: 8 mins

</td>
<td>American Indian</td><td>Fry Bread</td><td>2 cups flo
ur
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in frypan or fryer
</td><td>Sift dry ingredients. Lightly stir in milk. Add more flour as necessary
to make a dough you can handle. Kneed and work the dough on a floured board wit
h floured hands until smooth. Pinch off fist-sized limps and shap into a disk --
everyone has their own characteristic shapes.(Shape affects the taste, by the w
ay because of how it fries). For Indian tacos, the disk must be rather flat, wit
h a depression -- almost a hole -- in the center of both sides. Make it that way
if the fry bread is going to have some sauce over it. Smaller, round ones are m
ade to put on a plate. Fry in fat (about 375°) until golden and done on bot
h sides, about 5 minutes. Drain on absorbent paper. (Phyllis Jarvis, Paiute)
</td>
<td>American Indian</td><td>Indian tacos</td><td>Hamburg
er version:
Sauce:
1 lb hamburger
1 large onion minced
2 small cans tomato paste
1 big can tomatoes
1 tsp basil
1/2 tsp oregano
salt, pepper, chile powder to taste
Topping:
: 1 head iceberg lettuce shredded
1/2 lb cheese grated coarse
On the counter:
bowl of fine-chopped onion
bowl of mild green chiles chopped up fine
</td><td>Fry onion and hamburger broken up loose. Sprinkle some salt and chile p
owder over it. Add tomato paste and 4 cans of water and the canned tomatoes and
their juice -- break up tomatoes and stir it around. Taste for seasoning. Simmer
till meat and onions are done and sauce is thick, 30 - 40 minutes. Assembling:
put the flat fry bread on a paper plate and spread sauce over it (don't be sting
y). Put a handful of cheese on it and top with a handful of shredded lettuce. Pe
ople add their own choices of chopped raw onion, chiles (and maybe some other fa
vorites) from the bowls. In some areas, the culture favors the addition of hot c
hiles to this sauce (not in ours).
</td>
<td>American Indian</td><td>NAVAJO FRY BREAD - 1</td><td
>4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups warm water
1 cup vegetable shortening
</td><td>In a bowl whisk together the flour, the baking powder, and the salt, st
ir in the
water, and knead the mixture on a floured surface until it
forms a soft but not sticky dough. Let the dough stand, covered with a kitchen
towel, for 15 minutes. Pull off egg-size pieces of the dough
and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger
through the center of each round so that the breads will
fry evenly. In a large heavy skillet heat the shortening over moderately high he
at
until it is hot but not smoking, in it fry the rounds, 1 at
a time, for 2 minutes on each side, or until they are golden, and transfer the
breads as they are fried to paper towels to drain.
Yield: 8 fry breads
</td>
<td>American Indian</td><td>ZUNI BREAD</td><td>7/8 cup
Buttermilk
1 Egg white
1 teaspoon Powdered lecithin, optional
1 2/3 cup Whole wheat flour
1 cup Bread flour
1/3 cup Cornmeal
1 1/2 teaspoon Salt
1 1/2 tablespoon Applesauce (butter)
3 tablespoon Molasses
1/3 cup Dry roasted sunflower seeds
1/4 teaspoon Baking soda
3 teaspoons Yeast
</td><td>Mix all ingredients into a dough and let rise. Form into a flat round
loaf
about 1 inch thick. Bake at 350 degrees until golden brown.
</td>
<td>American Indian</td><td>INDIAN PUDDING</td><td>Servi
ng Size : 6
1/4 cup cornmeal
2 cups whole milk -- cold
2 cups whole milk -- scalded
1/2 cup molasses
1 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
2 tablespoons white rum
</td><td>STEP ONE:
Mix the cornmeal with enough of the cold milk to pour easily. Stir until
smooth. Add slowly 2 cups scalded milk and cook in the top of a double
boiler for 20 minutes, or until thicK
STEP TWO:
Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a
buttered pudding dish and pour over the balance of the cold milk and the
rum
CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or
1/2 teaspoon of each.
STEP THREE:
Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand
1/2 hour before serving.
TO SERVE:
Serve topped with vanilla ice cream. This pudding should be very soft, and
should whey, or separate.
</td>
<td>American Indian</td><td>ALGONQUIN WILD NUT SOUP (PAG
ANENS)</td><td>24 oz Hazelnuts, crushed
6 ea Shallots, with tops
3 tbl Parsley, chopped
6 cup Stock, vegetable, beef, venison or chicken
1 tsp Salt
1/4 tsp Black pepper
</td><td>Place all ingredients in a large soup pot & simmer
slowly over a medium heat for 1 1/2 hours, stirring
occasionally.
</td>
<td>American Indian</td><td>ABNAKIS PEA, BEAN & POTA
TO SOUP</td><td>1/2 lb Soup beans, dried
1/2 lb Black beans
4 large Potatoes
4 tbl Oil
4 tbl Salt
1/2 cup Shallots, chopped
</td><td>Wash, soak & cook the dried peas as indicated on the package. Reta
in
the cooking water.
Cook the potatoes & save the cooking water.
Measure the reserved cooking waters to 8 cups: add fresh water if
necessary. Pour into a soup pot. Crush the peas & beans with the
potatoes & add to the liquid, with the remaining ingredients. Simmer
slowly for 1 hour.
</td>
<td>American Indian</td><td>PUEBLO INDIAN PORK ROAST</td
><td>Yield: 6 servings
1/4 c Vegetable oil
1 1/2 c Chopped onion
3 Garlic cloves, minced
4 Dried juniper berries,crushed
1/2 ts Crushed coriander seed
1 Bay leaf
4 lg Ripe tomatoes, quartered, seeded
1 1/4 c Water
2/3 c Cider vinegar
1/2 c honey
1 tb Ground New Mexican red chile
1 Dried medium-hot New Mexican red chile, crushed
2 ts Salt
1 oz Square unsweetened chocolate, grated
4 lb To 5 lb pork rib roast
</td><td>Heat oil in a large heavy saucepan and saute onions in it over medium
heat until soft. Add garlic, juniper berries, coriander seed and bay
leaf and saute for 2 to 3 minutes longer. Add tomatoes, water,
vinegar, honey, ground and crushed chile and salt. Simmer, covered,
30 minutes. Add chocolate and simmer, uncovered, for 20 to 30
minutes, until fairly thick. Preheat oven to 350 degrees F.

Place roast fat side up in a roasting pan and baste generously with
the sauce. Roast for about 3 hours, basting occasionally with sauce
and pan drippings. Let roast sit for 10 minutes in a warm place
before carving. Slice and spoon additional sauce over each portion.
</td>
<td>American Indian</td><td>OGWISSIMANABO (TUSCARORA YEL
LOW SQUASH SOUP)</td><td>1 medium Yellow squash, diced
4 ea Shallots, with tops, chopped
1 qt Water
2 tbl Maple syrup
5 slices Cucumber (1/2" thick)
1 tbl Salt
</td><td>Place the squash, shallots, water & syrup into a large soup pot &am
p;
simmer for 40 minutes, until the squash is tender. Add the cucumbers.
Pit everything into a large bowl & mash until it forms a thick, creamy
paste (or use a blender).
Put the mixture back into the soup pot & season with salt & pepper.
Simmer for 5 to 10 minutes.
</td>
<td>American Indian</td><td>Algonquin sunflower bread!</
td><td>3 1/4 cup Sunflower seeds
3 1/4 cup Water
2 1/2 tsp Salt
6 tbl Corn flour
2/3 cup Corn oil
</td><td>Put the sunflower seeds, water & salt into a pot, cover & let s
immer
for 1 1/2 hours. When well cookked, crush the seeds to amke a paste.
Add the corn flour, 1 tablespoon at a time to thicken. Work with your
hands; cool a little.
Make small, flat pancakes of approximately 5" diameter.
Heat oil & fry both sides, adding more oil if necessary. Drain well &
eat.
</td>
<td>American Indian</td><td>OJAWASHKWAWEGAD (ALGONQUIN W
ILD GREEN SALAD)</td><td>SALAD:
1 cup Wild onions OR leeks, well chopped
4 cups Watercress
1/4 cup Sheep OR wood sorrel
1 1/2 cup Dandelion leaves
DRESSING:
1/3 cup Sunflower seed oil
1/3 cup Cider vinegar
3 tbl Maple syrup
3/4 ts Salt
</td><td>Toss together the salad ingredients. Combine the
dressing ingredients and mix well. Toss the salad in
the dressing and serve.
</td>
<td>American Indian</td><td>CHEROKEE PEPPER POT SOUP</td
><td>1 lb Venison or beef short ribs Or shanks
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and Diced
1 lg Sweet bell pepper, seeded And diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn Kernels
1/4 c Chopped celery
Salt and ground pepper to Taste
</td><td>Put meat, water, and onions in a heavy soup kettle. Cover and bring
to a boil over high heat. Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot. Stir
in remaining vegetables and simmer, partially covered for 1 1/2
hours. Season with salt and pepper.
Serves 4 to 6.
</td>
<td>American Indian</td><td>CHILE PEPPER JELLY</td><td>Y
ield: 48 Ounces
1 tbl Chopped serrano chiles
1 cup Diced anaheim chiles
1 medium Green bell pepper, diced
1 1/4 cups Red wine vinegar
5 cups Sugar
6 oz Liquid pectin OR1 pk Powdered pectin (1 3/4 oz)
</td><td>Combine the chiles and pepper with the vinegar in a
food processor. Process 3 minutes until pureed.

Put the puree and sugar in a saucepan. Bring to a
boil over medium high heat, stirring constantly.
Remove from the heat, skim the foam from the top,
discard, and add the pectin. Return to the heat and
bring again to a hard boil for 2 minutes, stirring
constantly. Remove from the heat and stir constantly
for 5 minutes.

As it cools the jelly will begin to thicken. Pour it
into clean, sterilized 8-ounce jars, leaving a 1/4
inch space at the top. Seal as desired.
Chile Pepper Jelly is one way of preserving chiles -
and it makes a delicious condiment at any meal.
</td>
<td>American Indian</td><td>SHUSWAP BANNOCK Bread</td><t
d>3 cups All-purposes flour
1tbl Baking powder
1 1/2 tsp Salt
1 1/2 cups Water
1 cup Blueberries
</td><td>Mix the dry ingredients together, the add the water quickly &
continue to stir.
Add the blueberries and mix into batter.
Spread batter on a pie plate & put in a preheated oven heated to 425F.
Bake for 20 minutes. Cut in pieces & serve hot or cold. Excellent
with mint tea.

</td>
<td>American Indian</td><td>FRESH HERB JELLY</td><td>Yie
ld: 32 Ounces
2 cups Water
3/4 cup Freshly squeezed lemon juice
1 pkg Powdered pectin (1 3/4 oz)
4 cups Sugar
1/4 cup Fresh chives, finely chopped
1/4 cup Fresh thyme leaves, finely chopped
1/4 cup Fresh oregano leaves, finely chopped
1/4 cup Fresh basil leaves, finely chopped
1/4 cup Fresh tarragon leaves, finely chopped
</td><td>In a large saucepan, stir together the water, lemon
juice and powdered pectin. Scrape the sides of the
pan to make sure all the pectin has dissolved.

Place the saucepan over high heat and bring to a boil.
Stir constantly to prevent scorching. Add the sugar
and herbs while stirring. Bring the mixture to a full,
rolling boil 4 minutes, then remove from the heat.
Skim the foam off the top of the mixture and pour into
clean, sterilized jars. Seal with parrafin, if
desired, and allow to set overnight.

*** NOTE *** If the herb jelly does not set overnight,
remove the parrafin and reheat the mixture over high
heat. Bring to a hard rolling boil 2 minutes, repour
into the jars, and reseal. Because you are working
with herbs and not fruit, sometimes the pectin doesn't
react the first time and needs to be reboiled.
</td>
<td>American Indian</td><td>FRIED GREEN TOMATOES</td><td
>Yield: 6 servings
2 lb Green tomatoes
4 ea Eggs
1 1/4 cups Corn meal
3/4 cup Water
1/4 cup Minced chives
1 tbl Salt
1/4 tsp Pepper, fresh ground
1/4 cup Butter or margarine
</td><td>Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain
well between several thicknesses of paper toweling until most of the
moisture of the tomatoes is absorbed. While the tomatoes are
draining, make a batter by beating the eggs until light, then mixing
in the corn meal, water, minced chives, salt and pepper. In a large,
heavy iron skillet, heat the butter or margarine until bubbly. Dip
the tomato slices into batter, and brown quickly on both sides. Serve
at once.
</td>
<td>American Indian</td><td>FRESH INDIAN TOMATO SAUCE</t
d><td>Yield: 2 cups
24 ea Fresh tomatoes, peeled, seeded & quartered
1 small Onion, diced
2 ea Garlic cloves, chopped
2 tbl Olive oil
1/2 tsp Salt
1/2 tsp White pepper
1 ea Bay leaf
1 tbl Fresh basil, chopped
2 tbl Fresh oregano, chopped
</td><td>Puree the tomatoes in a food processor until smooth, approximately 1
minute.

In a large saucepan over medium heat, saute the onion and garlic in
the olive oil until the onions are translucent. Add the tomato
puree, salt, pepper, bay leaf, basil, and oregano and mix together.
Lower the heat and simmer approximately 1 hour until the sauce is
reduced by half and becomes a thicker paste.
</td>
<td>American Indian</td><td>GOOSEBERRY COBBLER</td><td>S
erving Size: 6
2 cups Flour
1/2 cups Corn meal plus 2 Tb
1/2 tsp Baking powder
1 tsp Salt
3/4 cup Butter or margarine
3/4 cup Boiling water
2 ea Cans (15 oz) sweetened Whole gooseberries
1 tsp Honey
Juice of 1/2 lemon
</td><td>Sift the flour with 1/2 cup corn meal, baking powder
and salt. Using pastry blender or two knives, cut in
butter or margarine. Quickly add the boiling water,
mixing in well. Divide the dough in half, and pat
half of it in a buttered 8"x8"x2" baking pan.
Sprinkle with 1 Tb corn meal. Mash half of the
gooseberries in their syrup, then stir in remaining
gooseberries, honey and lemon juice; pour over the
dough. Top with remaining dough; sprinkle with
remaining Tb corn meal. Bake in very hot oven (425F)
oven for 30 minutes, or until top is lightly browned.
Cut into squares and serve.
</td>
<td>American Indian</td><td>INAGAMI-PAKWEJIGAN (SOFT BRE
AD)</td><td>Serving Size: 4
1 3/4 cups Water
2/3 cup White corn flour
3/4 tsp Salt
Margarine or shortening
Sunflower seeds
</td><td>Bring the water to a boil. Mix together the flour & salt. Pour th
e
boiling water onto the dry ingredients while stirring. Continue to
stir until the mixture becomes thick & uniform.
Serve in a bowl topped with margarine & the sunflower seeds.
</td>
<td>American Indian</td><td>IROQUOIS SOUP (Fish Soup)</t
d><td>Serving Size: 4
4 ea Large mushrooms, sliced
2 ea 10 1/2 oz cans beef consomme
2 tbl Yellow corn meal
2 tbl Minced parsley
1 clove Garlic, crushed
1/2 tsp Basil
1 ea Onion, thinly sliced
Fresh ground pepper, dash
1/4 tsp Salt
1 lb Haddock fillets
10 oz Baby lima beans
1/3 cup Dry sherry (optional)
</td><td>Place the mushrooms, consomme, corn meal, parsley,
garlic, basil, onion, pepper and salt in a large
saucepan, and simmer, uncovered, for 10 minutes. Add
haddock, lima beans, and sherry and simmer 20 minutes,
stirring occasionally, breaking haddock into
bite-sized pieces. Serve hot.

The Iroquois were blessed with clear, cool lakes and
sparkling streams, and both served up an abundance of
fish. Fish soup, or u'nega'gei, as the Iroquois
called it, was a favorite. One early recipe is
described, "Fish of any kind is boiled in a pot with a
quantity of water. It is then removed and coarse corn
siftings stirred in to make a soup of suitable
consistency." When wild onions and greens were
available, they were usually tossed into the soup pot,
adding both color and flavor.
</td>
<td>American Indian</td><td>Carne Adobado (Spiced Pork)<
/td><td>2 cups red chile puree or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed</td><td>Cut pork into strips. Mix other ingredients, add
to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes a
nd brown in small amounts of oil. Add chile sauce and simmer one hour or more.
To serve, add more fresh chile sauce and cook until tender.
</td>
<td>American Indian</td><td>Red Chili Stew</td><td>2 pou
nds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
salt to taste
</td><td>Wash chiles, removing stems and seeds. Place in blender with 1 cup wate
r and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on the bottom of the skille
t to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is
too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
</td>
<td>American Indian</td><td>Green Chili Stew</td><td>2 p
ounds pork, mutton, lamb or beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and diced
</td><td>Brown meat in large pot. Add remaining ingredients along with water to
make a stew consistency. Cover pot and simmer for approximately 1 hour.
</td>
<td>American Indian</td><td>Corn Pudding</td><td>2 cups
green corn cut from cob
1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled roasted piñon nuts, finely
chopped
</td><td>Blend or mash all ingredients together until milky. Bring to boil and s
immer until mixture reaches a pudding-like consistency. Serve hot with butter or
chile sauce.
</td>
<td>American Indian</td><td>Calabacitas (Skillet Squash)
</td><td>5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles or about 1 small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese
</td><td>Sauté onion in shortening or oil until soft. Add squash and stir u
ntil almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir unti
l melted.
</td>
<td>American Indian</td><td>Baked Pumpkin</td><td>1 smal
l pumpkin, peeled and cut into cubes
1 cup sugar
1 teaspoon salt
Cinnamon
</td><td>Place pumpkin cubes in a baking dish and sprinkle with sugar and salt.
Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnam
on.</td>
<td>American Indian</td><td>Pumpkin and Corn Dessert</td
><td>1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey</td><td>Peel, seed and slice pumpkin. Cover with water and simmer
until tender.
Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.
Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture
thickens. Add sugar or honey to taste. Serve hot.
</td>
<td>American Indian</td><td>Rice Pudding</td><td>3 table
spoons white rice, uncooked
1 1/2 tablespoons sugar
1 quart milk
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 eggs
1/2 cup raisins or soaked dried apricots</td><td>Rinse rice. Add all other ingre
dients except eggs. Separate eggs and beat whites until very stiff. Beat yolks a
nd fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake
in slow oven (250-300 degrees) for 2 hours, stirring several times.
</td>
<td>American Indian</td><td>Pueblo Oven Bread</td><td>1
package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
</td><td>Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. W
hen mixture cools to room temperature, mix well with yeast mixture.
Add 4 cups of four, stirring well after each cup.
Spread 1 cup of flour on cutting board and place dough upon it. Knead until doug
h is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with
cloth and put in warm place until dough doubles in bulk.
Turn dough onto floured surface again and knead well. Divide dough into two equa
l parts. Shape each into loaves or rounds.
Place the loaves on well-greased cookie sheet, cover with cloth and allow to dou
ble in warm place. Put into preheated 350-degree oven and bake until lightly bro
wned (about 1 hour). Use oven's middle rack and place a shallow pan of water on
the bottom of the oven.
Note:
the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has
been adapted for indoor home ovens.</td>
<td>American Indian</td><td>Wild Sage Bread</td><td>1 pa
ckage dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
2 1/2 cups flour
</td><td>Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4
cup warm water. Beat egg and cottage cheese together until smooth. Add melted s
hortening and yeast.
Add flour mixture slowly to egg mixture, beating well after each addition until
a stiff dough is formed.
Cover dough with cloth and put in warm place until double in bulk (about 1 hour)
. Punch dough down, knead for one minute and place in well-greased pan. Cover an
d let rise for 40 minutes.
Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and s
prinkle with crushed, roasted pine nuts or coarse salt.
</td>
<td>Irish</td><td>Apple Jelly</td><td>5 lb/ 2 kg apples
12 whole cloves
4 pt/ 2 lr/ 8 cups water
4 lb/2 kg/ 8 cups sugar</td><td>Wash and quarter the apples. There is no need to
peel or core them. Place in an ovenproof dish and add water. Cover, with alumin
ium foil if necessary. Cook overnight at the bottom of the oven, gas mark l/2, 2
25°F, 110°C. Next day strain through a jelly bag or a clean, white pil
low case - do not squeeze! Measure the liquid into a large saucepan and for ever
y cupful add a cupful of sugar. Heat to dissolve the sugar and bring to the boil
for about 10 minutes or until a little of the mixture gels on a cold saucer. Be
careful here, as over-boiling will produce a syrup which will just get thicker
without setting. Pour into jars which have been warmed in the oven and cover wit
h waxed discs and lids.</td>
<td>Irish</td><td>Barm Brack (Bread)</td><td>/4 pt/ 125
ml/ 1/2 cup lukewarm milk
1 tsp sugar
1 tsp fresh yeast
8 oz/ 250 g/ 2 cups plain flour
1 tsp mixed spice, pinch salt
1 egg, 3 tbsp butter
6 oz/ 200 g/ 2 cups mixed fruit
(currants, sultanas, raisins, candied peel)
1 gold ring (in greaseproof paper)
2 oz/50 g/2 tbsp caster sugar
</td><td>Knead lightly and place in a lightly-greased 7 in /15 cm diameter cake
tin and allow a further 30 minutes rising time. Bake near the top of a pre-heate
d oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from th
e oven the brack can be glazed with a syrup made from 2 tsp sugar dissolved in 3
tsp boiling water.</td>
<td>Irish</td><td>Boxty (potato)</td><td>8 oz/ 250 g/ 1
cup raw potato
8 oz/ 250 g/ 1 cup mashed potato
8 oz/ 250 g/ 2 cups plain flour
1 tsp baking powder
1 tsp salt
large knob of butter, melted
about 1/4 pt/ 125 ml/ 1/2 cup milk
</td><td>Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, ca
tching the liquid. This will separate into a clear fluid with starch at the bott
om. Pour off the fluid and scrape out the starch and mix with the grated and mas
hed potatoes. Sieve the dry ingredients and mix in along with the melted butter.
Add a little milk if necessary to make a pliable dough. Knead lightly on a flou
red surface. Divide into four and form large, flat cakes. Mark each into quarter
s but do not cut right through, and bake on a griddle or in a heavy pan.
If liked, more milk and an egg can be added to make a batter which can be fried
in bacon fat like drop scones.
</td>
<td>Irish</td><td>Champ (potatos)</td><td>8 medium pot
atos, peeled
small bunch of scallions (spring onions)
1/4 pt/125ml/1/2 cup milk
salt and pepper
knob of butter per person
(serves four)
</td><td>The best way to prepare the potatoes is to cook them in a steamer and t
hen pass them through a food mill. Alternatively, boil until soft but not mushy,
drain and return them to the heat to dry somewhat before mashing. In any case k
eep hot. Chop the scallions finely, both green and white parts, and cook for 5 m
inutes in the milk. Beat this mixture into the mashed potatoes until smoooth and
fluffy, season to taste and serve a large mound on each plate with a good knob
of butter melting into the top. Each forkful is dipped into the melted butter as
it is eaten. Very good with a glass of cold milk.
Colcannon is made in much the same way as champ, but with the addition of cabbag
e. In parts of the country white cabbage is always used. In any case, shred and
chop a small cabbage (discard the stump) and cook until tender. Beat into the po
tato mixture and serve as above.
</td>
<td>Irish</td><td>Dublin Coddle</td><td>1lb/ 500g best s
ausages
8oz/ 250g streaky bacon
1/2pt/ 300ml/ 1 cup stock or water
6 medium potatoes
2 medium onions
salt and pepper
(serves four)
</td><td>Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a m
edium saucepan which has a well-fitting lid, add the sausages and the bacon and
simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. C
ut each sausage into four or five pieces. Peel the potatoes and cut into thick s
lices. Skin the onions and slice them. Assemble a layer of potatoes in the sauce
pan, followed by a layer of onions and then half the sausages and bacon. Repeat
the process once more and then finish off with a layer of potatoes. Pour the res
erved stock over and season lightly to taste. Cover and simmer gently for about
an hour. Adjust the seasoning and serve piping hot.
This is a very popular dish, especially in Dublin, and has been so for many year
s. It is nourishing, tasty, economical and warming - what more could you ask? Al
though it is best made with a good stock - water in which a ham has been boiled,
or even a ham bone - a light stock cube will substitute.</td>
<td>Irish</td><td>Corned Beef and Cabbage</td><td>5 lb/
2 kg joint of corned beef
1 large cabbage
bay leaf
2 large onions
cold water to cover
2 large carrots
ground black pepper
4 potatoes
(serves four to six)
</td><td>Quarter the cabbage and put aside. Peel and slice the other vegetables.
Cover the meat with the water and bring to the boil. Skim the surface, add the
vegetables (except the cabbage), the bay leaf and the pepper and simmer gently f
or 20 minutes. Add the cabbage and cook for a further 30 minutes. Serve the meat
surrounded by the vegetables with additional mashed potatoes.
Corned beef is brisket, topside or silverside which has been pickled in brine. I
t is especially popular around Dublin. It is best to soak a joint overnight to r
emove excess salt.
</td>
<td>Irish</td><td>Gooseberry Crumble</td><td>8oz/ 250g/
2 cups self-raising flour
4oz/ 125g/ 1/2 cup soft brown sugar
4oz/ 125g/ 1/2 cup butter
2lb/ 1kg/ 10 cups gooseberries
6oz/ 200g/ 1 cup caster sugar
</td><td>Using your fingertips, rub butter lightly into the flour in a large bow
l. When the texture resembles fine breadcrumbs, mix in the brown sugar. Top and
tail the berries and cover with the crumble mixture in an oven-proof dish, press
ing the surface down lightly. Bake for 45 minutes in the centre of a pre-heated
oven at gas mark 4/ 180°C/ 350°F. Serve hot with cream.
This dish is an easily prepared and economical dessert, especially at the time o
f year when gooseberries are plentiful. The basic method can be used for other f
illings, such as rhubarb, apple or apple and blackberry</td>
<td>Irish</td><td>Limerick Ham</td><td>3-5 lb/ 1 1/2-2 k
g ham
cider to cover
1/2 cup brown sugar
1 tsp mustard
20 whole cloves
</td><td>Cover the ham with cold water and bring slowly to the boil. Throw out t
he water and replace with cider. Bring this just to the boil and lower the heat,
keeping the liquid barely simmering for 20 minutes to the 1 lb/ 1/2 kg. Remove
from the heat and allow to stand in the liquid for 30 minutes. Take out the ham,
skin it and score the fat with a sharp knife in a diamond pattern. Stud with wh
ole cloves. Mix the sugar and mustard and rub well into the surface of the ham.
Bake in a pre-heated oven for a further 10 minutes to the 1 lb / 1/2 kg at gas m
ark 6, 400°F, 200°C.
To the Irish, ham is a cured leg of pork. The preserving process is carried out
in a number of different ways: salting, smoking, immersion in brine or even hone
y. Traditionally, Limerick ham is smoked over juniper branches. Whole hams shoul
d be steeped in cold water overnight before cooking but this is not necessary wi
th smaller joints. The ham in this recipe is not really baked but rather finishe
d off in the oven after having been cooked by simmering in cider.
</td>
<td>Irish</td><td>Irish Coffee</td><td>/4 cup hot, stron
g, black coffee
1-2 tsp sugar
1 large measure Irish whiskey
1-2 tbsp double cream
</td><td>Fill a stemmed whiskey glass with hot water then throw out, refilling i
t with boiling water. Throw this out, fill the glass somewhat more than half ful
l with coffee and add sugar to taste. Stir to dissolve, then add the whiskey. Po
ur the cream over the back of a spoon to float on top.
Drink the hot liquid through the cool cream. If double cream is not available us
e lightly-whipped single (whipping) cream.
Hot Whiskey, also known as 'hot Irish' or just 'punch', is a favourite winter dr
ink in Irish pubs.
</td>
<td>Irish</td><td>Dublin Lawyer</td><td>1 live lobster,
about 2 lb
1/2 cup butter
1/2 cup Irish whiskey
1/2 cup whipping cream
salt and pepper
(serves two)</td><td>Toss the lobster meat in foaming butter over a medium heat
for a few minutes until cooked. Take care that the butter does not burn. Add the
whiskey and when it has heated up set light to it. Pour in the cream, heat thro
ugh and season.
Serve in the half shells with plainly boiled fine beans.
This dish is delicious and traditional - a happy combination - though its expens
ive ingredients make it a rare treat rather than an everyday affair. For the bes
t flavor the fish has to be freshly killed just before cooking. Plunge a sharp
knife into the cross on the back of the head. Slice in half lengthwise and crack
open the claws. Remove all the flesh and cut into large chunks. Keep both halve
s of the shell for serving</td>
<td>Irish</td><td>Pancakes</td><td>8 oz/ 250g/ 2 cups pl
ain flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp sugar
1 large egg
1/2 pt/ 250ml/ 1 cup buttermilk</td><td>Sift the dry ingredients into a bowl. Ma
ke a well in the middle with a wooden spoon and add the egg. Break the yolk and
pour in the buttermilk, mixing quickly to a thick batter. Do not beat, as this w
ould develop the gluten in the flour and prevent the pancakes from rising. Fry i
n large dollops on a lightly-greased, hot griddle or heavy frying-pan. Drop scon
es are best served hot for tea, thickly spread with melting butter and syrup or
jam.
These are also known as Scotch Pancakes, especially in the north. They must be c
ooked as soon as possible after mixing, as the acid in the buttermilk starts to
react with the baking soda at once. For that reason the griddle or pan should be
heated before combining the ingredients.</td>
<td>Irish</td><td>Porter Cake</td><td>1/2 pt/250 ml/1 cu
p porter
8 oz / 250 g/ 1 cup butter
8 oz/250 g/ 1 cup brown sugar
2 lb/ 1 kg/ 6 cups mixed dried fruit
(equal quantities currants, raisins, sultanas
with about half as much mixed peel)
1 1/4 Ib/ 1/2 kg/ 4 cups plain flour
1/2 tsp baking soda
1 tsp mixed spice
grated rind from one small lemon (optional)
3 medium eggs
</td><td>Melt the butter and sugar in the porter in a saucepan. Add the fruit an
d simmer for 10 minutes. Allow to go cold and add the sieved flour, baking soda,
spices and lemon rind. Beat the eggs and mix in with a wooden spoon. Pour into
a greased and lined 9 inch/ 25 cm cake tin and bake on the middle shelf of a pre
-heated oven at gas mark 3, 325°F, 160°C for about 1 3/4 hours. To tes
t the cake, push a skewer into the centre; if ready, the skewer will come out cl
ean. Allow the cake to cool in the tin.
Porter is a type of dark Irish beer, not now as widely available as it once was.
It is not as strong as stout but Guinness, Murphy's or other Irish stout can be
substituted in this recipe if mixed fifty-fifty with water. This cake is quickl
y and easily made and, though it tastes good fresh from the oven, it is best kep
t for about a week in an airtight tin.
</td>
<td>Irish</td><td>Rhubarb Fool</td><td>6-8 plump sticks
of rhubarb
4oz/ 25g/ 1/2cup sugar
small knob of butter
250ml/ 1/2pt/ 1 cup whipping cream
serves 4
</td><td>Cut the rhubarb into chunks and sweat with the sugar and butter over a
low heat until cooked but not mushy. Liquidise or pass through a food mill. When
cold, fold into stiffly-whipped cream. Allow to set in the fridge and serve wit
h Lady finger or Boudoir biscuits.
Apple or gooseberry fool is made in exactly the same way, except that in the cas
e of gooseberries the purée should be sieved to remove pips. It may be nece
ssary to adjust sugar to taste.
A fruit fool is a simple and delicious dessert, rich and creamy - but not overly
so.</td>
<td>Irish</td><td>Baked Salmon</td><td>1 fresh salmon (a
bout 5 lb/ 2 kg)
parsley
salt and pepper
1/2 cup butter
1/2 cup dry cider
1/2 pt/ 250 ml/ 1 cup double cream
(serves eight to ten)
</td><td>Clean and descale the salmon, cut off the head and tail and trim the fi
ns. Stuff the parsley into the gullet. Butter some aluminium foil and form a loo
se envelope round the fish, sealing both ends but leaving the top open for the m
oment. Dot the rest of the butter over the salmon, season and pour over the cide
r and the cream Now seal the foil along the top, leaving only a small vent. Bake
in the oven for l l/4 hours at gas mark 4, 350°F, I80°C. When ready,
take from the oven, remove the skin and reduce the sauce by boiling, stirring al
l the time. Serve with boiled new potatoes and fresh garden peas.
There is no doubt that this is an expensive dish, but it will feed eight to ten
people and makes a fine party piece</td>
<td>Irish</td><td>Soda Bread</td><td>1lb/ 1/2kg/ 4 cups
plain flour
1 tsp salt
1 tsp baking soda
1 tsp sugar (optional)
1pt/ 1/2 lr/ 2 cups buttermilk or sour milk
</td><td>Sieve the dry ingredients into a large bowl. Scoop up handfuls and allo
w to drop back into the bowl to aerate the mixture. Add enough buttermilk to mak
e a soft dough. Now work quickly as the buttermilk and soda are already reacting
. Knead the dough lightly - too much handling will toughen it, while too little
means it won't rise properly.
Form a round loaf about as thick as your fist. Place it on a lightly-floured bak
ing sheet and cut a cross in the top with a floured knife. Put at once to bake n
ear the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45
minutes. When baked, the loaf will sound hollow when rapped on the bottom with y
our knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening
too much.
Wheaten bread or brown soda is made in exactly the same way but with wholemeal f
lour replacing all or some of the white flour; this mixture will probably requir
e less buttermilk. Another variation is to add 1/2 cup of sultanas to the white
bread - this loaf is known as Spotted Dick.
This bread is popular throughout Ireland. Because it is easily and quickly made
it is often baked fresh for tea or even breakfast. At home we used to call the l
oaf made with white flour soda bread, while that made with wholemeal was wheaten
bread. In other parts of the country wheaten bread is referred to as brown soda
or, confusingly, soda bread!
</td>
<td>Irish</td><td>Spiced Beef</td><td>7 lb/ 3 kg even-si
zed piece of topside or silverside
2 tsp each ground cloves, milled black pepper, allspice, cinnamon, mace and salt
petre
2 tbsp black treacle
2 tbsp brown sugar
cold water to cover
bottle Guinness
1/2 cup salt
</td><td>Combine all the ingredients except the beef, water and Guinness. Place
the beef in a bowl and cover with the mixture. Rub it in once or twice a day for
a week. Tie up the meat into a good shape and place in a pan. Cover with cold w
ater to which a bottle of Guinness has been added. Simmer gently for 5-6 hours.
When cool, press lightly between two plates. The beef is usually served cold, th
inly sliced.
Spiced beef is traditionally eaten at Christmas time. It tends to be rather expe
nsive to buy as it is quite labour intensive to make, though it uses a modestly
enough priced cut. It can be made at home, but it does take time.
</td>
<td>Irish</td><td>Irish Stew</td><td>2 1/2 lb boned mutt
on
4 large potatoes
2 large onions
3 or 4 medium carrots
sprig of parsley
2 cups water
salt and pepper
(serves four)
</td><td>Cut the meat into good size chunks. Peel the vegetables and slice thick
ly. Chop the parsley. Choose a pot with a well-fitting lid and put in the ingred
ients in layers, starting and finishing with potatoes. Pour in the water and sea
son to taste. Cover and put on a very low heat for about 2 1/2 hours until the m
eat is tender and the potatoes have thickened the liquid. The dish may also be m
ade with lamb, in which case it requires only 1 1/2 hours cooking time.
Irish stew is easy to make and if made with mutton and cooked slowly will be bot
h flavorsome and tender. Mutton, being an older meat, has more flavor than lamb
but does need to be cooked for a couple of hours over a low heat with liquid. It
should not be allowed to boil or the flavor will be spoiled. There is little ag
reement as to the classic recipe - should there be carrots? Should the meat be b
rowned? Should mutton, lamb, beef, bacon or even kid be used? The following dish
will be found to be hearty and nourishing and traditional enough.</td>
<td>Irish</td><td>Irish Chocolate Cake</td><td>Sponge
175g/ 6oz self-raising flour
1/2tsp salt
50g/ 2oz dark chocolate
110g/ 4oz butter
175g/ 6oz caster sugar
80g/ 3oz cooked mashed potato
2 eggs, beaten
4tbsp milk
Filling
110g/ 4oz dark chocolate
125ml/ 4fl oz double cream
50g/ 2oz icing sugar
3tbsp Irish cream liqueur
</td><td>Preheat oven to gas mark 5/ 190°C/ 375°F, and grease and line
two 20cm/ 8 inch cake tins. Sift flour and salt into a mixing bowl. Melt chocol
ate in a bowl placed over a saucepan of hot water. In a separate bowl, cream but
ter and sugar together until fluffy, then beat in the chocolate and mashed potat
o. Gradually beat in the eggs, adding a little flour with each addition. Fold in
the rest of the flour and stir in the milk.
Divide mixture between cake tins and bake for 25-30 minutes or until top is firm
but springy to the touch. Remove from oven and after a few minutes, turn out on
a cooling rack. While the cake is cooling, make the filling. Melt the chocolate
as before, stir in the other ingredients and mix well. Use the filling to sandw
ich the sponge layers together and coat the top and sides of the cake.
The "Irishness" of this lovely chocolate cake is thanks not only to th
e wonderful liqueur used in the filling, but also to a certain, very Irish, ingr
edient in the cake mixture itself, which contributes to its moistness.</td>
<td>Irish</td><td>Currant Squares</td><td>Flaky Pastry
140g/ 5oz firm butter or margarine, grated
175g/ 6oz flour
pinch salt
iced water
Filling
110g/ 4oz butter
80g/ 3oz sugar
225g/ 8oz currants
pinch spice
1 lemon, rind and juice
1 large apple, grated
1 slice bread, crumbled
Makes 20</td><td>To make pastry: freeze butter or margarine for half an hour bef
ore grating. Sift flour and salt, then add butter or margarine. Mix into flour w
ith palette knife. Add iced water until a dough is formed. Wrap and chill in fri
dge. Put all filling ingredients into a saucepan and bring to boiling point. Set
aside to cool. Preheat oven to gas mark 6/ 200°C/ 400°F. Roll out hal
f the pastry very thinly and line a Swiss roll tin. Pour on currant filling, spr
eading evenly, then cover with the rest of the pastry. Glaze with egg or milk an
d bake for 30 minutes or until light gold in colour. Dust with caster sugar and
cut into squares when cool.
Even in the age of convenience foods, home baking skills are flourishing, though
the preference has shifted from large cakes to tray bakes. Here is an unsurpass
ed favourite, especially when made with a delicate flaky pastry.
</td>
<td>Irish</td><td>Flakemeal Crunchies</td><td>175g/ 6oz
flour
1tsp baking soda
1tsp baking powder
110g/ 4oz butter
110g/ 4oz white pastry fat
1 egg
110g/ 4oz rolled oats (flake meal)
50g/ 2oz wheat biscuits (Weetabix), crushed
50g/ 2oz corn flakes, roughly crushed
50g/ 2oz coconut
80g/ 3oz demerara sugar
Makes 30
</td><td>Preheat oven to gas mark 4/ 180°C/ 350°F, and grease two baki
ng trays. Sift flour, baking soda and baking powder together. Cream together cas
ter sugar, butter and pastry fat. Add egg and mix well, then fold in flour mixtu
re, cereals and coconut. Shape into balls the size of a large walnut, and roll e
ach in demerara sugar. Flatten into rounds, place on baking trays and bake for 2
0-25 minutes until golden brown.
This is an updated version of the ever-popular oat biscuit. The special crunch c
omes from the inspired addition of a coating of demerara sugar.</td>
<td>Irish</td><td>Kerry Apple Cake</td><td>40g/ 5oz firm
butter or margarine, grated
175g/ 6oz flour
pinch salt
iced water
175g/ 6oz butter
2 eggs, beaten
225g/ 8oz self-raising flour
2 medium cooking apples, peeled, cored and chopped
1tsp lemon rind
2tbsp demerara sugar
pinch cinnamon
pinch nutmeg
</td><td>Preheat oven to gas mark 4/ 180°C/ 350°F, and grease and line
a 900g/ 2lb loaf tin. Cream butter and sugar. Gradually add eggs and flour. Sti
r in apples and lemon rind. Pour into the tin and sprinkle with sugar and spices
. Bake for 1- 1 1/2 hours.
This cake does not keep very well, but that is not usually a problem, as you can
be sure it will disappear very quickly! It is best eaten warm with cream or Gre
ek-style yoghurt, and is also perfect with cheese.</td>
<td>Irish</td><td>Oatcakes</td><td>25g/ 1oz plain flour
pinch salt
pinch baking soda
110g/ 4oz medium oatmeal
25g/ 1oz butter, margarine or bacon fat
1/4 cup boiling water
Makes 4
</td><td>Sift the flour, salt and baking soda into the oatmeal. Melt the butter,
margarine or fat in boiling water and add to the dry ingredients. Mix until the
mixture is a spongy mass (a little extra water can be used if necessary). Turn
mixture on to a surface covered with plenty of dry oatmeal and scatter more on t
op. Flatten the dough and roll out until 1/2cm/ 1/4inch in thickness, then place
a dinner plate on top and trim into a neat circle. Scatter on more oatmeal and
rub it in all over the surface. Cut into quarters before baking on either a grid
dle or in the oven.
Griddle Method
Place the oatcakes on a heated griddle or heavy pan over medium heat and bake un
til they dry out and curl. Then place under a grill at medium heat to cook the t
op of the oatcakes.
Oven Method
Bake at gas mark 4/ 180°C/ 350°F for 20-30 minutes or until dried out
Oats are one of our oldest natural crops. These unleavened cakes, also known as
strones in Ulster and bannocks in Scotland, were originally eaten spread with bu
tter. They were baked on the griddle, then dried out on ornamental "harnen&
quot; stands. Delicious with cheese or honey.</td>
<td>Irish</td><td>Potato Bread</td><td>225g/ 8oz warm co
oked potato
1/2 tsp salt
25g/ 1oz butter, melted
50g/ 2oz plain flour
Makes 8</td><td>Mash potatoes well. Add salt and butter, then work in enough flo
ur to make a pliable dough. Divide the dough in two and rolll out on a floured s
urface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thic
kness. Cut each circle into quarters and bake on a hot griddle or pan for about
5 minutes or until browned on both sides. Some people like to grease the baking
surface, while others prefer a light dusting of flour for a drier effect.
Also known as fadge or potato cake, this is delicious hot from the griddle or pa
n with melted butter and a sprinkling of sugar. It is also a much-loved part of
a traditional breakfast.</td>
<td>Irish</td><td>Country Rhubarb Cake</td><td>Scone dou
gh
340g/120z plain flour
1tsp baking soda
pinch salt
80g/30z butter
1 egg
175ml/l6fl oz buttermilk
Filling
700g/1lb rhubarb, roughly chopped
200-250g/7-9oz sugar
white of 1 egg, whisked
caster sugar to dust
</td><td>Preheat oven to gas mark 4, 180°C, 350°F, and grease a 25cm/1
0 inch deep pie dish. Sieve flour, baking soda and salt into a mixing bowl. Add
caster sugar and rub in butter. In a separate bowl, beat the egg together with t
he buttermilk and gradually add this to the flour until a dough is formed. Knead
lightly on a floured surface and divide dough into two. Roll out one half and u
se it to line the pie dish. Fill the dish with the rhubarb and sprinkle with the
sugar. Roll out the remaining dough to form a pastry lid. Brush the rim of the
pastry base with water and put on the lid. Glaze with the whisked egg white and
sprinkle with caster sugar. Make steam slits in the lid and bake for 50-60 minut
es or until the crust is lightly browned and the fruit is soft. This pie is also
delicious if made with apples.
Both my parents ate this as children, dished straight out of the oven. The fruit
and sugar would boil out around the sides, resulting in the gooey, syrupy cake
they remember as a heavenly treat. The scone dough is quicker to make than pastr
y and absorbs the lovely juices better.
</td>
<td>Jambalaya</td><td>Shrimp Jambalaya</td><td>1 c Coars
e chopped yellow onion
2 md Garlic cloves peeled and minced
1 c Chopped sweet green pepper
3/4 c Finely diced celery
4 tb Bacon drippings
3 tb Minced parsley
6 oz Smoked ham cut in 3/8-in cubes
1 lg Bay leaf; crumbled
1/2 ts Crumbled leaf thyme
1/4 ts Cayenne pepper
1 1/2 ts Salt (or to taste)
1 cn Tomatoes (1 lb, 14-oz)
1 cn Tomato sauce (8 oz)
1 3/4 c Cold water
1 3/4 c Uncooked converted rice
1 1/2 lb Medium shrimp, raw, shelled, deveined
</td><td>SET A LARGE KETTLE (not made of iron) over moderate heat. Saute the oni
on, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes u
ntil they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme &
cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomato
es and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5
minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so tha
t the mixture simmers gently. Stir in the rice, cover the kettle, and boil the r
ice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute th
em evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the sh
rimp are cooked through, the rice is done, and almost all of the liquid has been
absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.
Serves 6.
</td>
<td>Jambalaya</td><td>Ham Jambalaya</td><td>2 tablespoon
s oil
2 large onions, chopped
2 cups cubed cooked ham
1 cup rice
1 bay leaf, crumbled
1/2 teaspoon thyme
1/2 teaspoon salt
3-4 drops hot pepper sauce
1 16-ounce can tomatoes
1/2 cup ham broth, water, or chicken broth</td><td>Heat oil in a large Dutch ove
n, add onions, green pepper, and garlic, and cook until lightly browned, stirrin
g now and then. Add ham and rice and cook and stir until rice is well coated wit
h oil. Add bay leaf, thyme, salt, pepper sauce, tomatoes, and broth. Cover and s
immer until rice is tender and liquid absorbed, 20-25 minutes. Taste and add mor
e salt and pepper sauce if needed. Makes 4 - 6 servings.
Chicken or Turkey Jambalaya: Substitute chopped cooked chicken or turkey for ham
and use chicken or turkey broth.
Seafood Jambalaya: Omit oil and ham. Saute 1/2 pound chorizo or hot pork sausage
, sliced, until fat is rendered. Add onions, green pepper, and garlic and procee
d as for Ham Jambalaya. Add 1 pound shrimp shelled, 1 pint oysters, 1 pound crab
meat or rock lobster, cut in chunks, or a combination after adding water. Fish
stock can be used instead of water.
</td>
<td>Jambalaya</td><td>Pork and Giblet Jambalaya</td><td>
3 tbsp. cooking oil
1 lb. lean pork, cut in 1" pieces
1/2 lb. chicken giblets
1 tsp. salt
1/4 tsp. red pepper
1 1/2 cups raw rice (long grain)
3 cups water
1 stick celery, chopped
1 cup whole tomatoes, chopped, (use canned, drained well, if fresh unavailable)
1 clove garlic, mashed
2 tbsp. butter
1/4 tsp. thyme
1/4 tsp. oregano
2 tbsp. green onion, chopped
2 tbsp. parsley, chopped
1/4 cup sherry (optional)</td><td>IN a large pot with a heavy bottom, combine po
rk, giblets, oil, salt and red pepper; cover with a tight fitting lid and cook o
ver med. heat 1 1/2 to 2 hours until tender, stirring and adding water frequentl
y to prevent sticking (just a little, this is evidently not the 3 cups of water
given in the ingredients list.) Then add onion, garlic, and celery, cook about 5
minutes. Dish out meat and seasoning, reserve oil and drippings. Cut meat in sm
all pieces ( or run it through a meat grinder). Set aside.
To oil and drippings, add tomatoes, cook about 5 minutes, add rice and coat well
, stirring. Then add 3 cups water and when the mixture comes to a boil, cover wi
th a tight fitting lid (reduce heat) and cook about 25 minutes. (All liquid shou
ld be absorbed and rice tender.) Then add cooked meat mixture, butter, thyme and
oregano. Cook 20 minutes longer; can stay covered till ready to serve, than add
green onion, parsley and wine.
Note:
The comments in parentheses are mine as this was a self-published cookbook that
is still in print. Personally I would omit the sherry and probably add more onio
ns, celery, and garlic, but I like my food on the spicy side.
</td>
<td>Jambalaya</td><td>Jambalaya (Baked)</td><td>2 tables
poons fat
1 cup finely chopped onion
1 cup finely chopped green pepper
2 cloves garlic, minced fine
1 cup diced cooked chicken
1 cup diced cooked ham
12 tiny pork sausages, cut in pieces
2 1/2 cups canned tomatoes, undrained
1 cup raw white rice
1 1/2 cups chicken broth
1/2 teaspoon thyme
1 tablespoon chopped parsley
1/4 teaspoon freshly ground black pepper</td><td>Preheat oven to 350°F.
Melt the fat in a large skillet and add the onion, green pepper and garlic. Cook
slowly, stirring often, until the onion and pepper are tender. Add the chicken,
ham and sausages and cook five minutes. Add the tomatoes with their liquid, the
rice, broth, thyme, parsley, chili powder, salt, and pepper. Turn the mixture i
nto a large casserole. Cover and bake until the rice is tender, about one and on
e-quarter hours.
Note: This dish may be baked for one hour, refrigerated and, at serving time, ba
ked long enough to finish cooking the rice. Jambalaya may be made with seafood.
</td>
<td>Jambalaya</td><td>Chicken and Sausage Jambalaya</td>
<td>1 package chicken thighs (6 count)
1/2 package Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced
1/2 bell pepper, chopped
3 large white onions, chopped (DO NOT use a food processor)
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white rice (regular white rice. NOT Minute rice!!!)
2 1/2 cups water 1 12oz beer (Budweiser works fine)
flour to coat chicken
1 1/2 teaspoons Rosemary
1 teaspoon Thyme
A handful of chopped parsley (hard to put too much)
Salt to taste
Lots of cayenne pepper
</td><td>Start off by washing the chicken and placing it skin side down on a pla
te (you can remove the skin if you want). Now, depending on how spicy you want i
t, coat the chicken with Cayenne pepper until very red (I use a LOT of Cayenne i
n mine). Don't worry about getting it too hot, since this is the majority of the
pepper you are going to add and it will cook into the rest of the dish. Turn th
e chicken pieces over and lightly coat the skin side. Let sit for 15 minutes or
so to soak it all up. Heat the oil in the bottom of a large heavy cast iron or a
luminum pot (don't use thin aluminum or stainless steel since the rice will tend
to stick and burn if you're not really careful). Place the flour in a paper bag
(season the flour lightly with salt, cayenne pepper, black pepper, garlic powde
r, etc). Place a couple of pieces of chicken at a time into the bag and shake to
coat. Fry the chicken in the oil until golden brown. Don't worry about cooking
it all the way through just yet. Remove the chicken. Now place the onions, celer
y, garlic and bell pepper into the pot (along with a bit more oil if necessary)
and saute them until the onions are transparent, scraping the bottom of the pot
often. Add the rosemary, thyme and parsley and cook for a minute or so. Place th
e sausage slices, chicken, and a little water into the pot and mix well with the
vegetables. Turn heat low, cover and simmer for about 30 minutes (until the chi
cken is tender). Stir the mixture frequently, always scraping the bottom to keep
things from burning (break the chicken up a bit with the spatula as it cooks. I
t should break up naturally as the dish cooks, but this just helps things a litt
le). When the chicken is cooked, add the washed rice and stir it into everything
for a couple of minutes. Pour the warm beer and the water in and stir things fo
r another minute or so. Taste it at this point and adjust the salt if necessary.
Now, keeping the heat low, cover the pot and cook until the rice is tender (any
where from 30 minutes to an hour). Stir the mixture every now and then, scraping
the bottom of the pot.</td>
<td>Jambalaya</td><td>Patti's Jambalaya</td><td>1 pound
Chicken breasts, boneless
- cut in 1" cubes
1 pound Smoked sausage, sliced
1 pound Shrimp, cooked
28 ounces Crushed tomatoes
1 md Onion, chopped
1 Green pepper, chopped
1 cup Chicken broth
1/2 cup White wine
2 teaspoons Oregano
2 teaspoons Parsley
2 teaspoons Cajun seasoning
1 teaspoon Cayenne pepper
2 cups Rice, cooked
</td><td>Cut chicken and slice sausage. Chop onion and green pepper. Put all in
slow cooker/Crock Pot. Add remaining ingredients, except shrimp and rice. Cook i
n slow cooker/Crock Pot on low for 6-8 hours. 30 minutes before eating, add cook
ed shrimp and cooked rice; allow to heat.
Can be cooked on high for 3-4 hours instead.</td>
<td>Italian</td><td>Tiramisu and Kahlua Magic</td><td>12
Pk ladyfingers
2 egg yolks
4 oz softened cream cheese, beaten until fluffy
1/3 cup whipping cream, whipped
1/4 cup kahlua
1/2 tsp instant espresso powder, dissolved in 1 tablespoon water 1 oz semi-sweet
chocolate, chopped fine
2 tsp unsweetened cocoa powder
</td><td>Preheat oven to 325°F. Arrange ladyfingers in single layer on baki
ng sheet. Toast in oven 10 minutes. Set aside. Whisk yolks with sugar until smoo
th and thck in medium bowl. Whisk in cream cheese. Fold In whipped cream. Stir k
ahlua into espresso mixture. combine chopped chocolate and cocoa in another smal
l bowl. Place 2 tablespoons cream cheese mixture in bottom of each of two (12 oz
) wine goblets or desert dishes. Top each with 3 ladyfingers, 3 to 4 teaspoons K
ahlua Mixture and 1/3 cup cream cheese mixture. Cover each with 1/4 of chocolate
mixture, 3 ladyfingers and 3 to 4 teaspoons Kahlua mixture. Top each dessert wi
th 1/2 of the remaining cream cheese mixtures; smooth top. Sprinkle with remaini
ng chocolate mixture. Cover; refrigerate several hours before serving. Serves 6.
</td>
<td>Italian</td><td>Beef Carpaccio</td><td>1 Lb tenderlo
in beef
2 tbsp olive oil
1 tbsp balsamic vinegar
1 Sm lemon salt and ground black pepper
</td><td>Wash all vegetables well. Cut eggplant into large slices and slice toma
toes into quarters. Cut zucchinis into ¼ inch slices, the peppers into &#18
8; inch strips. In a large pan, heat olive oil. Saute chopped onions for 1-2 min
utes. Add all the sliced vegetables and garlic. Season with salt and pepper and
stir-fry for about 5 minutes. Cover and let it cook over low heat for about 45 m
inutes to an hour. (stirring occasionally) Serve hot off the pan. Serves 4</td>
<td>Italian</td><td>Lasagna with Bolognaise Sauce</td><t
d>/2 lbs instant lasagna sheets
1 1/2 tbsp butter
1 1/2 tbsp flour
1 cup milk X salt and pepper to taste
1/2 cup chopped onions
1 tbsp chopped garlic
1/4 cup chopped carrots
1 cup tomato sauce
1/2 Lb ground beef
2 tbsp red wine
1/2 cup chicken or beef stock
1 cup shredded mozzarella cheese</td><td>Cook lasagna according to package direc
tions, drain. Rinse with cold water, drain again and set aside. WHITE SAUCE: In
a saucepan, melt butter over low heat. With a wooden spoon, stir in the flour un
til a thick paste forms. Add in the milk, and mix until smooth. Cook 10 to 12 mi
nutes, simmering until thick and smooth. Simmer for 2-3 minutes more to remove t
he flour taste. Season with the salt and pepper. BOLOGNAISE SAUCE: In a sauce pa
n, saute chopped onions and garlic in olive oil until onion is translucent. Add
carrots and continue cooking for about 2 minutes. Add the ground beef and cook u
ntil the meat is done and crumbly. Add red wine, stock, and tomato sauce and sim
mer until the sauce is thick (about 10 minutes). Season with salt and pepper. In
a lightly greased oven-proof dish, spread the Bolognaise sauce at the bottom. A
dd the white sauce and top with the lasagna sheets. Repeat layers until all ingr
edients are used, ending with a layer of lasagna sheets on top. Spread mozzarell
a cheese evenly on top. In a preheated oven, bake for 20 minutes at 350 °F
until the top is golden. Serve with garlic bread if desired . Serves 4.
</td>
<td>Italian</td><td>Quick Fetuccini Carbonara</td><td>1
lbs thick-sliced bacon, diced
1 lbs fettuccini noodles
3 pc large eggs
1 tbsp dried Italian herbs/seasoning
1 cup grated Parmesan cheese
1 tsp fresh ground pepper
</td><td>1. Saute the bacon in a small skillet until crisp.
2. Remove with a slotted spoon and drain well on a paper towel. 3. Cook fettucc
ini noodles according to package instruction until firm and tender.
4. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving.
5. Have the cooked bacon and the chopped parsley ready at hand.
6. When the pasta is done, drain it immediately in a colander, and pour into the
bowl of eggs and immediately begin tossing it.
7. As the strands of pasta become coated with the beaten eggs, their heat will
cook the eggs.
8. Sprinkle the bacon, Italian seasoning and parsley on, and serve immediately.
9. Top with lots of freshly grated parmesan cheese and freshly ground black pepp
er. Serves 4.
</td>
<td>Italian</td><td>Baked Frittata Milanese</td><td>1 cu
p Broccoli flowerettes
1/2 cup Sliced mushrooms
1/2 cup Red pepper,cut into rings
2 Green onions, sliced into 1 inch pieces
1 tbsp Spread
8 Eggs
1/4 cup Dijon or Country Dijon Mustard
1/4 cup Water
1/2 pcs Italian Seasoning
1 cup Shredded Swiss cheese
</td><td>Preheat oven to 375°F. In 10 inch ovenproof skillet, over medium h
igh heat, cook broccoli, mushrooms, red pepper and green onions in spread until
tender-crisp, about 5 minutes. Remove from heat. In small bowl, with electric mi
xer, beat eggs, mustard, water and Italian seasoning until foamy; stir in cheese
. Pour mixture into skillet over vegetables. Bake 20 to 25 minutes or until set.
Serve immediatel . Serves 1.
</td>
<td>Greek</td><td>Greek Homestyle Chicken</td><td>Four p
ieces of boneless, skinless chicken breasts
Juice of two lemons
Four or five potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
one head of garlic, the cloves peeled
Add whole oregano, salt, and pepper to taste
</td><td>Place chicken in a shallow baking tray. Arrange potatoes around chicken
pieces. Scatter whole peeled cloves of garlic around chicken and potatoes. Mix
together lemon juice and olive oil, and pour evenly over chicken and potatoes. A
dd water until potatoes are just about covered. Add salt, pepper to taste. Cover
chicken and pototoes with generous amounts of oregano. Bake at 350 degrees, unt
il tops of chicken are reddish brown. Turn chicken, stir potatoes, and sprinkle
on more oregano. If potatoes aren't at least half-covered with liquid, add water
. Return to oven for about 15-20 minutes. Chicken is done when both sides a ligh
tly browned and potatoes are soft when touched with a fork. Serve with a crusty
bread, or with pita bread.
</td>
<td>Greek</td><td>Stefado (Greek-Style Oven Beef Stew)</
td><td>/4 c Olive oil
1 1/2 lb Boneless beef chuck - cut into 1-1/2" cubes
2 tb All-purpose flour
12 oz Small white boiling onions - peeled
1 lb Tomatoes,peeled,seeded,chopd
3 Garlic cloves -- minced
2 1/2 tb Chopped fresh thyme -- -OR- 1 t -Dried thyme
2 1/2 tb Chopped fresh rosemary -OR- 1 t -Dried rosemary
2 1/2 tb Chopped fresh oregano -OR- 1 t -Dried oregano
1 Bay leaf -- crumbled
1 t Ground cumin
2 c Dry red wine
1/2 lb Feta cheese, crumbled
Salt & freshly ground pepper</td><td>Preheat over to 350 F. Heat oil in heav
y 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large
bowl. Add beef to pan in batches and cook until brown, stirring occasionally, ab
out 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and co
ok until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic
, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in ov
en until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and
refrigerate. Rewarm to 350 F oven before continuing.) Stir feta into stew. Retur
n to oven and continue baking until cheese is heated through, about 10 minutes.
Season with salt and pepper and serve.
Serves 4.
</td>
<td>Greek</td><td>Greek Potato Salad</td><td>3 md Potato
es; slice 1/4" thick; -cook
1 1/2 oz Dried tomato halves; chop -coarse
1 c Seedless cucumber; slice
1/2 c Red onion; sliced
4 oz Feta cheese; crumbled
1/2 c Greek olives; pitted
1 cl Garlic; minced 1 tb Fresh oregano; chopped
or 1 ts Dried oregano
Salt and pepper
LEMON DRESSING:
1 c Olive oil
2 1/2 tb Lemon juice
4 cl Garlic; minced
1/4 c Fresh oregano; chopped or 2 ts Dried oregano Salt and pepper
</td><td>Mix salad ingredients. Mix dressing ingredients and pour over salad
</td>
<td>Greek</td><td>Koulourakia (Sesame Cookies)</td><td>1
c Butter
1 c Caster sugar
1 t Vanilla essence
3 Eggs
5 c Plain flour
3 ts Baking powder
1/4 ts Ground cloves
1/4 c Milk
1/2 c Toasted sesame seeds
</td><td>Cream butter and sugar with vanilla essence until light and fluffy. Bea
t eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter m
ixture, beating well. Sift dry ingredients twice. Stir into creamed mixture alte
rnately with milk to form a soft dough. Knead lightly until smooth. If dough is
sticky, chill for 1 hour. Scatter some sesame seeds lightly on one side of pastr
y board. Shape pieces of dough into thick pencil shapes and roll onto the sesame
seeds to coat lightly or according to taste. Double over rolled dough and twist
, or form into rings, figure eights or coils. Place on greased baking sheets and
glaze with reserved egg beaten with a little milk. Bake in a moderate oven for
15-20 minutes until golden brown. Cool on a wire rack and store in an airtight c
ontainer. Variation: Roll dough in granulated sugar instead of seeds. Glaze ligh
tly with milk.
Makes: 70 Cooking time: 15-20 minutes Oven temperature: 190 C (375 F)
</td>
<td>British</td><td>Smoked Mackerel Pate</td><td>450g sk
inned mackerel fillets
2 chopped shallots
75g tomato puree
75ml double cream
5ml brown sugar
15ml fresh basil
1.25ml dried tarragon
8 crushed peppercorns
Juice of 1/2 lemon
Afew drops of Tabasco
25g butter
</td><td>1. Melt the butter in a saucepan and add the shallots. Fry for 2-3 minu
tes until they soften.
2. Add the tomato puree, lemon juice, sugar, herbs and peppercorns. Continue coo
king for 4-5 minutes and then add the Tobasco sauce and allow to cool.
3. Using a liquidiser, puree the mixture as well as the cream and mackerel fille
ts.
4. Transfer the mixture to a small dish and cool. Serve with toast.
Serves 4. Preperation time 20 mins.
</td>
<td>British</td><td>Steak and Kidney Pudding</td><td>700
g stewing steak
225g kidney
2 small onion(s)
225g mushrooms
4 tblsp white flour
6 tblsp port
45ml oil
3/4 pint beef stock salt and ground pepper to taste
300g self raising flour
150g suet
1/2 tsp salt 17ml cold water
</td><td>1. The basin has to be covered with greaseproof paper, tied together wi
th string and covered using foil. Place the pudding basin onto a saucer and plac
e into a saucepan. Fill the saucepan with boiling water until it's half way up t
he basin and cover.
2. Steam for two hours, ensuring that the pan does not boil dry.
3. Remove the foil and greaseproof paper and invert onto a plate. Serve immediat
ely.
4. Trim the steak and cut into cubes. Prepare the kidneys by removing the white
core and cutting into chunks. Coat the meat using the plain white flour and seas
on. 5. Heat some oil in a large frying pan and cook the steak until brown. Trans
fer the steak to a casserole dish and add the kidneys to the frying pan. Once th
e kidneys have browned, add to the casserole.
6. Add the onions to the frying pan and cook for around 10 minutes before transf
erring to the casserole along with the port and beef stock.
7. Bring the casserole to the boil and simmer for about 1 1/4 hours.
8. The pastry is made by sifting the flour into a bowl, stirring in the suet and
adding the salt. Add a little water so that the mixture can be kneaded into a s
oft dough.
9. Roll about 3/4 of the dough on a flour covered surface and line a pudding bas
in (about 3 pints or 1.7 litres).
10. Mix the mushrooms in with the steak and add to the pudding basin. Moisten th
e pastry edges by brushing with water. Roll out the rest of the pastry into a li
d and place on top of the pudding. Seal with by pinching the edges with the fing
ers.
Serves 6. Cooking Time 4 hours.
</td>
<td>British</td><td>Shepherd's Pie</td><td>500g minced l
amb
675g potato(es)
1 medium onion(s)
1 stick celery
1 medium carrot(s)
175ml lamb stock
25g butter
50ml milk
2 tbsp oil
2 tbsp Worcestershire sauce
1 tbsp tomato puree
salt and ground pepper to taste
</td><td>1. Peel the potatoes and cut into even sized chunks. Transfer to a sauc
epan and cover with cold water. Add 1/2 teaspoon salt and boil for about 20 minu
tes or until tender.
2. Whilst the potatoes are boiling, preheat the oven to 200ºC. Add the oil
to a frying pan and fry the onion, celery and carrot over a medium heat for abou
t 2 -3 minutes or until they soften.
3. Add the lamb to the pan and cook for five minutes or until the lamb mince bro
wns. 4. Stir in the tomato puree and Worcestershire sauce. Carry on stirring for
a couple of minutes and then add the stock. Season to taste before leaving to s
immer for five minutes.
5. Drain the potatoes and return to the saucepan. Mash using a potato masher whi
lst adding the milk and butter. Continue until the mixture is smooth.
6. Transfer the mince mixture to an ovenproof dish and top with the mashed potat
o. Fluff the surface using a fork to give the surface a crispy texture.
7. Place the dish in the oven and cook for a further 20 minutes or until the pot
ato topping turns golden brown.
</td>
<td>British</td><td>Coronation Chicken</td><td>2.3kg chi
cken
2 onion(s)
1 carrot(s)
15g butter
5ml curry paste
15ml tomato puree
120ml red wine
1 lemon
300ml mayonnaise
120ml cream
15ml apricot jam
1 bay leaf
salt and ground pepper to taste
2 sprigs of watercress
</td><td>1. Select a saucepan into which the chicken will fit. Cut the lemon in
half and stuff into the chicken cavity. Place the chicken into the saucepan and
add the bouquet garni, vegetables and season with the salt and pepper.
2. Fill the saucepan with water until it covers 2/3 of the chicken and then brin
g to the boil. Cover and cook the chicken for 1 1/2 hours, until the chicken's j
uices run clear. 3. Once the chicken is cooked, transfer to a large bowl and cov
er with the liquid from the saucepan. Once the chicken has cooled, skin and bone
the chicken. Then cut into small pieces.
4. The sauce is made by quartering the onion and frying in some butter until it'
s softened. Then add the tomato puree, wine., bayleaf, curry paste and lemon jui
ce and cook for 10 minutes. Add the jam and sieve the sauce. Allow to cool.
5. Beat the mayonnaise into the sauce and fold in the cream. Squeeze the lemon j
uice from the remaining lemon half and stir in the chicken.
6. Garnish with a sprig of watercress.
Serves 8. Cooking time 2 hours.
</td>
<td>British</td><td>Treacle Tart</td><td>450g golden syr
up
75g white breadcrumbs
1/4 tsp ground ginger
2 tsp lemon juice
Finely grated rind of 1 lemon
225g plain white flour
100g butter
1 egg(s)
</td><td>1. Make the pastry using the egg, flour and butter. Line a tart tin wit
h two thirds of the pastry and prick the base using a fork.
2. Preheat the oven to 190ºC and transfer the tin and remaining pastry(cove
red in grease proof paper) to the fridge for about 30 minutes.
3. Add the golden syrup, breadcrumbs, ginger, lemon rind and juice to a mixing b
owl and mix together.
4. Then allow the mixture to thicken before adding it to the tart tin.
5. Roll out the remaining pastry and cut into 1cm wide strips. Arrange these str
ips over the tart to form a lattice. Brush the ends of the strips with a little
milk and attach to the pastry rim.
6. Brush the remaining strips with milk and transfer to the oven and bake for 30
minutes. Serve hot or cold with cream.
</td>
<td>French</td><td>Country French Herb Flatbread</td><td
>1 (10-oz.) can of Refrigerated All Ready Pizza Dough
4 1/2 teaspoons olive oil
2 teaspoons dried herbes de Provence*
5 to 6 oil-packed sun-dried tomatoes, drained, chopped
1/3 cup chevre (goat) cheese, softened
2 eggs Dash pepper Fresh thyme or rosemary sprigs, if desired
</td><td>Heat oven to 400 F. Spray 13x9-inch pan with nonstick cooking spray. Un
roll dough; place in sprayed pan. Starting at center, press out dough with hands
. With fingers, make indentations over surface of dough. Brush with 3 teaspoons
of the oil. Sprinkle with 1 teaspoon of the herbes de Provence; top with sun-dri
ed tomatoes. In medium bowl, combine cheese, eggs, remaining 1 1/2 teaspoons oil
and remaining 1 teaspoon herbes de Provence; with wire whisk mix well. Pour eve
nly over tomatoes; carefully spread. Bake at 400 F. for 15 to 20 minutes or unti
l edges are golden brown. Remove from oven; sprinkle with pepper. If necessary,
loosen sides of bread from pan. Cut into squares. Arrange on serving platter. Ga
rnish with thyme sprigs and cherry tomatoes.
* To substitute for herbes de Provence, mix together 1/2 teaspoon each dried thy
me, marjoram, rosemary and basil leaves. Serves 20 portions.
</td>
<td>French</td><td>Lima-Mustard-Linguini</td><td>6 ripe
plum tomatoes, seeded and cut in strips
1 1/2 cups vegetable stock
2 cups of frozen baby lima beans
3 scallions, thinly sliced
3 Tbsp grainy mustard
1 lb linguini</td><td>Cook linguini in large pot of boiling water until al dente
. Drain in colander. While linguini is cooking, bring vegetable broth to a boil.
Add lima beans, scallions, and mustard. Slow boil for 7 minutes; add tomato sli
ces and turn off heat. Toss linguini in the broth. Serve. Makes 6 servings (Per
serving: 223 calories, 1 gram fat)
</td>
<td>French</td><td>Poisson A La Provencale</td><td>2 lb
Fish fillets
2 Onions
3 Garlic cloves
11 oz Fresh mushrooms
2 tb Olive oil
2 lb Fresh tomatoes -OR 1 cn Peeled tomatoes with most -of juice poured off (28
oz)
1 Fennel sprig
1 Bay leaf
Salt and Pepper
Tabasco sauce
1 Butter stick 1/4 c Cognac (opt)
</td><td>Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown oni
ons in oil, then add garlic and saute briefly. Add mushrooms. Saute briefly. Add
tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for 10 minutes. Remo
ve from heat and pass through a sieve or food mill (not a food processor). Add a
dash of Tabasco. (Sauce can be made ahead and refrigerated.) Slice remaining mu
shrooms and saute for 3-5 minutes in approximately 2 tablespoons butter. In a la
rge saute pan, brown fish in butter. Pour warm cognac over fish and flambe. Plac
e fish in baking dish, pour sauce over and garnish with sauteed mushrooms. Bake
15 minutes in a 400'F. oven. Serve with rice. Nutrition Analysis per Serving: 33
7 calories; 18 grams fat; 67.4 milligrams cholesterol; 170 milligrams sodium; 50
% of calories from fat. Serves 8.
</td>
<td>French</td><td>French Pork Stew with Oranges</td><td
>600 G pork cubes (sliced for stews)
Marinade:
1 pc carrot, cut into 1/2 inch slices
1 pc onions, sliced thinly
1 c red wine
1 c water
1 pc laurel leaf
2 pc cloves
1 tbsp flour
Salt, pepper, and paprika
1 tbsp cooking butter
3 pcs oranges, peeled and cut into slices
</td><td>Mix all the ingredients of the marinade together. Marinate pork overnig
ht in refrigerator. Remove pork from marinade and coat with flour. Season with s
alt, pepper, and paprika. Panfry in butter, then add marinade. Simmer for about
1 hour. Add to the pork stew, cook for about 1-2 minutes. Garnish with some pars
ley sprigs (optional). Serves 4
</td>
<td>French</td><td>Exotic French Toast with Pears</td><t
d>1/2 c milk
2 eggs
4 pcs sliced white bread
1 tbsp butter
2 pears
1/2 Lb Swiss cheese, grated</td><td>In a mixing bowl, beat together eggs and mil
k. Season with salt and pepper. Dip sliced bread in egg mixture for 4-5 minutes.
Pan-fry in butter until golden brown on both sides. Set aside. Slice pears in h
alf, remove seeds. Cut lengthwise into thin slices. Set aside. In an oven-proof
tray, arrange bread on the center of the plate. Top with pear slices, then top g
enerously with grated cheese. Broil using top heat until cheese melts. Garnish w
ith mint leaves if desired. Serves 4
</td>
<td>Thai</td><td>Thai BBQ Chicken Appertisers</td><td>3
lbs chicken wing drumsticks
Marinade:
1/4 cup coarsely chopped garlic roots
lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that
still has some roots attached)
1 tsp ground turmeric
1 tsp curry powder
1.5 tsp ground dried chillis (cayenne or equivalent)
1 tbsp sugar
1/4 tsp salt
3 tbsp thai fish sauce (filipino or vietnamese is ok, too)
Basting liquid:
1/2 cup coconut milk (canned is ok)
Garnish:
Cilantro sprigs (left over from making marinade)
</td><td>Process all marinade ingredients in a blender until smooth. Marinate ch
icken, refrigerated, overnight. Grill over hot coals until done, brushing freque
ntly with coconut milk. Serve garnished with cilantro sprigs, accompanied by ste
amed rice and bowls of dipping sauce.
</td>
<td>Thai</td><td>Kaeng Phet Daeng Kai (Red Curry)</td><t
d>1 cup chicken (in smallish bite sized pieces)
½ cup of coconut milk
½ cup makhua puang (Thai eggplant - these are small round eggplants)
3 tablespoons red curry paste (see below)
2 tablespoons nam pla (fish sauce)
1 tablespoon sweet basil
1 tablespoon palm sugar
2 kaffir lime leaves (or a little lime zest)
</td><td>Cut the chicken up, then briefly fry the curry paste until fragrant, re
duce the heat, add the coconut milk slowly, and continue to stir whilst cooking
until a thin film of oil apppears on the surface. Skim off the oil, and discard
it. Add the chicken and other ingredients except the eggplant. Bring to a boil a
nd cook until the chicken begins to change colour. Adjust the flavors to suit yo
urself. When it is at a boil again add the eggplant and continue till thechicken
is cooked through. Serve with steamed white Jasmine rice.
The Thai name of this dish literally means "hot red chicken curry".The
re is a very similar recipe for a green curry (Gaeng Khiao Wan Kai). Thoughin Th
ai restaurants in the west, green curry is often the hottest style of curry, as
the name indicates, this red curry is generally the hottest inThailand. If you r
educe the amount of curry paste to ameliorate the heat, theresulting dish will l
ose its red coloration. To offset this you can add a littletomato paste to the m
ixture.
</td>
<td>Thai</td><td>Kaeng Hanglay (Northern Style Beef Curr
y)</td><td>1 pound of beef, cut into bite sized pieces
2 cups of coconut milk
The curry paste
3 T. very thinly sliced lemon grass
3 T. palm sugar
2 T. yellow bean sauce (tao jiao)
2 T. garlic, minced
2 T. prik ki nu haeng (dried red birdseye chilis), crumbled
2 T. shallots, thinly sliced
1 T. ginger, grated
1 T. shrimp paste
1 T. coriander seed
1 T. cumin seed
Pinch of turmeric
Quarter cup fish sauce
Quarter cup tamarind juice
</td><td>Simmer the beef in the coconut milk for 30 minutes in a covered saucepa
n. Toast the coriander and cumin seeds until fragrant, and grate. Combine all th
e curry paste ingredients and process to a fine paste. After the beef is cooked
until tender, add the curry paste, stir to combine, and continue to simmer, cove
red for 10 minutes. Serve with white (Jasmine) rice, and the usual table condime
nts.
This is a curry in the northern style. It could also be made with pork or chicke
n, in which case the cooking time must be shortened .Since the beef is simmered
it is possible to use cheaper (tougher) cuts of meat. If necessary extend the co
oking process until the meat is tender</td>
<td>Thai</td><td>Kaeng Masaman Kai ("Muslim Style&q
uot; Chicken Curry)</td><td>1 pound of chicken, cut into "bite sized pieces
"
5 small potatoes, peeled and partly boiled
5 peeled, but whole, small onions (the type sometimes sold as "pickling oni
ons")
3 cups of coconut milk
3 tablespoons palm sugar (you can use a light brown sugar instead if youcan't ge
t palm sugar)
3 tablespoons tamarind juice (this is the "sour" ingredient - youcan u
se white vinegar instead if you can't get tamarind juice. The juice is madeby so
aking tamarind paste in a little water then squeezing it out, and runningit thro
ugh a sieve to extract the juice from the pulp)
3 tablespoons lime juice 2 tablespoons roasted peanuts (unsalted), broken
1-3 tablespoons masaman curry paste (see below)
1-3 teaspoons crushed garlic
3 bay leaves
5 roasted cardomom fruits (i.e. the whole pod) a small piece of roasted cinnamon
bark
</td><td>Allow the coconut milk to separate, bu leaving it standing in a cool pl
ace,and you will have about 1 cup of thick "cream" and two cups of thi
n "milk".In a small saucepan bring the milk to a simmer and add the ch
icken or pork. If you are using beef you will need another two cups of milk. sim
mer the meat untilit is beginning to become tender (beef takes longer, hence the
additional milk). Put the coconut cream in a wok and bring to a boil, add the m
asaman pasteand "stir fry" until the flavor is brought out and maximis
ed. The coconut oil will seperate out and can be skimmed off with a spoon or lad
le.(this removes much of the vegetable 'cholesterol', and makes the dish much le
sstrouble for those watching their weight or heart). Add the remaining cream and
curry paste to the meat. Add the peanuts. taste and adjust the flavor until it
is (just) sweet (byadding sugar), sour and salty (by adding tamarind juice, lime
juiceand fishsauce). Add the remaining ingredients and cook until cooked. Note:
The potatoes act as a"moderator" to reduce the heat of the curry, and
should not be left out.
The curry paste can be prepared in advance and stored in the fridge in apreservi
ng jar for several weeks or even months. The potatoes used can be 'normal' weste
rn style potatoes, or any of thesweet potatoes. (I prefer the latter, as it seem
s to complement the flavour ofthe curry, and western style potatoes are for from
common, and quite expensivein Thailand, so clearly not the normal authentic com
ponent of the dish). This recipe can also be prepared with pork (kaeng masaman m
u) or beef (kaengmasaman nuea). A recipe for the masaman curry paste can be foun
d below.</td>
<td>Thai</td><td>Mangoes with Sticky Rice</td><td>1 cup
Coconut cream
4 tablespoons Sugar
1 teaspoon Salt
4 Ripe mangoes
3 cups Sticky coconut rice
</td><td>Mix the coconut cream with the sugar and salt, and bring to a boil. Sim
mer for a few minutes, stirring occasionally. Peel the mangoes and slice them, r
emoving the stones. Arrange the mangoes on individual plates with rice beside th
em. Spoon the sauce over the rice. COCONUT RICE (Khao Man): Coconut rice can be
prepared with another ordinary or sticky rice, depending on what sort of dish it
is to be served with. If using sticky rice, soak it first in plenty of water fo
r at least two hours, but preferably overnight If prepared with ordinary rice. S
ticky coconut rice is delicious with mangoes. 2 cups rice 2 cups water 1 cup coc
onut cream Salt Rinse and drain the rice and put into a pan with the water, coco
nut cream and salt. Mix well Bring to the boil over medium heat. Reduce the heat
and cover. Simmer for 10 minutes. When all the liquid has been absorbed, cook f
or a few more minutes over low heat. The resulting slight burning of the rice at
the bottom of the pan gives extra flavour to this dish.
</td>
<td>Chinese</td><td>Chinese Squidballs</td><td>Lb squid
- cut into rings
1/4 Lb cooked shrimp
2 tsp chopped garlic
1 X egg yolk
1/4 cup water chestnuts, chopped
1 tsp ginger, grated
3 tbsp cooking oil
</td><td>1.Cook squid rings and tentacles in boiling water for 30 seconds. Drain
and set aside to cool. 2.Saute garlic in frying pan over low heat in 1 tb of oi
l until lightly browned. 3.Combine squid, garlic, the egg yolk and the rest of t
he dry ingredients in a food processor. 4.Add 1 or 2 tablespoons of oil, then st
art food processor. 5.Stop when the mixture forms a large ball. 6.Remove and for
m into a dozen or so squid balls. 7.Heat 3 tbs of oil in a heavy frying pan, fry
squid balls until golden and crispy. 8.Serve on toothpicks with hot sauce or so
y sauce. 9. Serves 4.
</td>
<td>Chinese</td><td>Sweet and Sour Spareribs</td><td>Lea
ves of Cabbage 6
White Radish 1/2 lb.
White Vingar 1/2 tablespoon
Pepper 1/8 tablespoon
Sesame Oil 1 teaspoon
Shredded Ginger Root 1 tablespoon Carrots 2 oz.
Hot Red Peppers 2
Wood Ears 2 tablespoon
</td><td>. Rinse the cabbage. Use a sharp knife to cut into and around the core
of the cabbage. Place the whole cabbage in boiling water. use chopsticks to sepa
rate the leaves from the core. Remove and plunge them into cold water; drain tho
roughly. Cut out the length of the stems.
2. Peel the white radish and shred it. Add 1 teaspoons salt to soften the radish
; let it stand for 10 minutes then drain. Squeeze out excess water. Add vinegar,
sugar pepper and sesame oil and the ginger root; mix thoroughly.
3. Peel and shred the carrot; add a little salt to soften it. Slice the peppers.

4. Place two slices of pepper, a portion of white radish and carrot in the middl
e of each half of cabbage leaf. Wrap filling like an egg roll. cut each roll in
half. Sprinkle chopped wood ear on the open ends. place the rolls on a serving p
late and serve.</td>
<td>Chinese</td><td>Chicken with Black Mushroom</td><td>
Chicken Wings or Thighs 2 lb.
Black Mushroom (Dried) 15-20
Bamboo Shoots 1 can (20 oz.)
Sherry/Cooking Wine 1/3 cup
Salt 3 teaspoons
Sugar 3 teaspoons
Soy Sauce 1/3 cup
Garlic 2-3 cloves
</td><td>Soften black mushroom in water for 15-25 mins. Combine chicken, salt, s
ugar and soy sauce, marinated for 15 mins. Heat a skillet with 2 teaspoons cooki
ng oil, add garlic and chicken, stir fry for 5 mins. Remove black mushroom from
the water. Add black mushroom, bamboo shoots and sherry into the chicken. Add 1/
2 cup of water, uncover and heat with medium heat until boiling. Cook for 20-30
mins with medium low heat.
</td>
<td>Chinese</td><td>Goreng Pisang (Chinese Fried Bananas
)</td><td>8 Bananas, peeled
1/2 cup Self-rising flour
1/2 cup Rice flour
1 tbsp Cornstarch
1 cup Water
1/2 tsp Salt
4 tbsp Fine brown sugar Oil, for deep frying
</td><td>Slice each banana lengthwise. Sift flours and add to water. Stir until
consistency of cream. Add salt. Heat oil and, when smoking, dip each piece of ba
nana in batter. Shake off excess and lower into hot oil. Fry until golden brown
and roll in brown sugar. Serve with ice cream.
"this is an exotic way to treat bananas and it"s practically a nationa
l snack among migrant populations in southeast asia who serve it with scoops of
coconut or mango ice cream."</td>
<td>Dutch</td><td>HUTSPOT</td><td>5 Lbs Potatoes
6 Carrots
1 Lb. Green Beans
1/2 Medium Cabbage
1 Onion
1 Cup Milk
1 Stick Margarine
Salt
Pepper
</td><td>Fry onion in margerine till clear. Cook potatoes, carrots, cabbage, and
green beans together. Drain water. Add milk, salt and pepper to taste. Serve wi
th sausage</td>
<td>Dutch</td><td>OLIEBOLLEN</td><td>1 Cake yeast (2/3 o
z)
1 Cup Milk
2 1/4 Cups Flour
1 Egg
1 1/2 Cups Currants and Raisins
1 Tart (Cooking) Apple Fat for Deep Frying
2 tsp Salt
</td><td>First blend the yeast with a little lukewarm milk. Sift the flour and s
alt. Add Milk, mix to a batter with yeast and egg. Add currants, raisins, and pe
eled, minced apple. Leave batter in a warm place to rise to double its size. Hea
t the fat to 375 degrees F. Put two metal spoons into the batter. Shape balls wi
th the two spoons and drop them into the fat. Fry them for 8 minutes until brown
. The doughnuts should be soft and should not be grease-soaked inside. If they a
re fried to slowly the crust becomes hard and tough and the doughnuts become gre
asy. Drain on absorbent paper. Serve then piled on a dish and thickly with sifte
d confectioner's sugar. Eat while hot if possible. "Oliebollen" are a
traditional treat on New Year's Eve in Holland</td>
<td>Dutch</td><td>Currant Bread</td><td>6 C. flour 1/
2 C. sugar
1/2C. butter 1 cake yeast
1 1/4C. milk 2 eggs
1 pkg. currants 1 t. salt
4 oz. citron
</td><td>Add currants when molding for second time. Bake in slow oven</td>
<td>Dutch</td><td>Muffins</td><td>Beat 3 eggs very light
Add 2 1/2 C. sour cream in which has been dissolved 1 t. soda
Add 2 1/3 C. flour, 3/4 t. salt
</td><td>These are to be baked on top of stove, in well buttered hot iron gem pa
ns. Fill pans half way; when lower side is brown, turn with fork, and when done
dip melted butter over them and sprinkle with powdered sugar.
This is a favorite dish with the Dutch boys and girls.
</td>
<td>Dutch</td><td>Pancakes</td><td>1 pt. sweet milk 4
eggs
pinch of salt and flour to make thin batter
</td><td>For each cake drop a large spoonful of the batter into boiling lard and
cook like doughnuts. Serve hot with jelly or syrup.</td>
<td>Dutch</td><td>Dutch Sugar Cookies</td><td>5 oz. flou
r
10 oz. brown sugar
2 t. butter
5 oz. chopped almonds
</td><td>Bake in moderate oven until light brown; do not roll but drop a teaspoo
nful of the mixture about 4 inches apart in well buttered tins.
</td>
<td>Dutch</td><td>New Years Cookies</td><td>3 C. flour
2 t. baking powder
1 C. sugar
3 T. milk
1 C. butter or 1/2 lard and 1/2 butter
1/2 t. lemon flavoring
1/2 C. coconut
</td><td>Make a long thin roll. Roll in sugar. Cut and form into figure eights.
Flatten and bake in moderate oven.
</td>
<td>Dutch</td><td>Apple Fritters</td><td>1 C. flour
2 eggs milk
1/2 t. salt
6 sour apples
</td><td>Beat eggs, add flour, salt and enough milk to make a thin batter. Peel
apples, core, but do not quarter. Slice in 1/4 inch slices. Dip in batter and fr
y in hot lard until light brown. Roll in powdered sugar.
</td>
<td>Dutch</td><td>Apple Pudding with Cream</td><td>1 lb.
sour apples
3 C. water
3/4 C. sugar
1/2 grated lemon rind
1 T. gelatin
1 C. cream
</td><td>Cook apples in water with lemon rind. Strain, add sugar and dissolved g
elatin. When cool add whipped cream. Pour into mold and chill.
</td>
<td>Dutch</td><td>Fried Cakes</td><td>5 C. flour
3 eggs beaten
1 t. salt
1/2 pkg. currants
1/2 pkg. raisins
5 apples chopped
1/2 cake compressed yeast
</td><td>Mix the flour with milk enough to make a thin batter. Add remaining ing
redients. Dissolve yeast in 1/2 C. luke warm water before adding to flour mixtur
e. Mix well and let stand to rise 4 or 5 hours. Fry in deep fat like doughnuts.
Drop from spoon. Roll in sugar.
This is used as New Years treat
</td>
<td>Dutch</td><td>Molasses Cake</td><td>1 C. sugar
1/2 C. lard or butter
1 C. dark molasses or sorghum
2 eggs
1/2 t. salt
1/2 t. nutmeg
1/2 t. cloves
1 t. cinnamon
3 3/4 C. flour
3/4 C. rich sour milk
1 t. soda dissolved in sour milk
orange peel from 3 oranges
</td><td>Mix as usual. Bake in slow oven from 1 1/2 to 2 hours. Spread with butt
er when serving. Excellent with cheese spread</td>
<td>Pakistan</td><td>GULAB JAMAN</td><td>INGREDIENTS FOR
GULAB JAMAN
---------------------------
3 c Milk Dry
1 c Flour
2 T Baking Powder
1 t Cardamom powder
6 oz Butter
1 c Cream (¸ & ¸)
6 oz Pistachio
2 c Coconut (shredded)
2 qt Vegetable oil
INGREDIENTS FOR SUGAR SYRUP
---------------------------
6 c Sugar granulated
¸ c Brown sugar
1 T Rose water
2 qt Water
</td><td>a) Gather ingredients
b) Start making sugar syrup (need a heavy sauce pan or other non-stick
utensil)
- put all ingredients except rose water together and put on low heat.
- Add rose water just before frying gulab jamans
c) Melt butter, warm cream and combine both.
d) Sift powder milk, flour, cardamom powder and baking soda
e) Using the butter and cream mixture, knead a soft smooth dough.
f) Break out little pieces about size of quarter & roll in to little balls.
g) Heat the oil in a saucepan. Keep the heat at medium.
h) Put rose water in sugar syrup.
i) Drop few dough balls at a time in the heated oil. (They should expand
in size) Fry until evenly dark golden brown (not burnt).
j) Remove and immediately drop in warm syrup. Let all these cooked
dough balls (gulab jamans) soak until all dough balls are done.
k) Take out all gulab jamans from sugar syrup and roll in shredded coconut.
l) Plate with syrup and garnish with pistachio.
</td>
<td>Pakistan</td><td>PODINA CHUTNEY</td><td>1 bunch Mint

1 oz Green Chili
1 tsp Salt
1 oz Pomegranate Seed-dried
32 oz Yogurt
4 Tbsp Water</td><td>a) Gather ingredients.
b) Remove stems from green chilies.
c) Wash mint and remove leaves.
d) Blend together mint leaves, green chilies, salt and pomegranate seeds
in an electric blender to make a paste.
e) Add water to make a smooth paste.
f) Remove from blender and mix in yogurt.
******* Makes 36 ounces of chutney ******
********* Serve in 2 or 4 ounces ********
</td>
<td>Pakistan</td><td>CHICKEN JALFAREZI</td><td>3 lb. Chi
cken breast-boneless
8 oz Green Pepper
8 oz Tomato
8 oz Onion (Red-Large)
1 t Cumin Seed
10 Garlic cloves
2 oz Ginger root
2 oz Green Chili pepper
2 t Salt
1 t. Red Chili powder
¸ t Turmeric Powder
8 oz Butter solids
¸ bunch...... Cilantro
</td><td>a) Gather all ingredients
b) Cut chicken in to 2 x ² inch pieces.
c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
d) Melt butter in a wok (or hotel pan - or other thin utensil)
e) Finely cut 2 oz onions.
- Finely dice garlic cloves and make a paste
f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to
butter and mix well
g) Cover and let the chicken steam at medium heat. Stir occasionally.
- Finely chop remaining 2oz tomatoes.
- Cut ginger into julienne.
- Wash cilantro and separate leaves from stem.
h) Remove cover. Add red chilies, turmeric powder, green chilies &
finely chopped tomatoes.
i) Mix well and let the chicken cook in this mixture at medium heat
until almost all water has evaporated.
- Add julienne garlic when half the water has evaporated.
j) Add diced green peppers, onions & tomatoes and mix.
k) Turn off heat and add cilantro. Cover.
l) Keep the cover in place for at least 5 minutes.
****** Makes 9 servings of 5 oz. each*****
</td>
<td>Pakistan</td><td>MATTAR PALAO</td><td>1 lb. Green Pe
as
1 lb. Rice - Pakistani Basmati
8 oz Onion (Red)
8 oz Tomato
1 t Cumin Seed
1 t Cloves
3 Cinnamon Sticks
¸ t Red Chili Powder
1 t Salt
8 oz Butter (or vegetable oil)
1 T Chicken base/or 1 knor chicken cube
3 c Water
</td><td>a) Gather ingredients
b) Coarsely cut onions lengthwise.
c) Melt butter solids in a stockpot and put onions in and mix.
d) When onions turn dark brown, add 3 cups water.
Bring water to boil. Simmer for 5 minutes until water turns brown.
e) Strain mixture through cheesecloth and remove all onions.
f) Put water back in stockpot and bring to boil.
g) Add peas, tomatoes, cumin seed, cloves, red chilies, salt & cinnamon
sticks and simmer for 3 minutes. Make chicken stock from base/cube.
h) Add Chicken stock and bring mixture to boil
i) Add rice. Water level should be 1 inch above rice. Add water if needed.
Turn the heat to full.
j) When the water is absorbed by rice, cover the pot and turn heat to low.
k) Cook until el dente. (rice grains should be long and separable)
******** Makes 48 ounces of rice ********
</td>
<td>Pakistan</td><td>POTATOE KEBABS</td><td>5 lbs......P
otatoes- Red-medium
8 oz ......Green Chilies
¸ bunch....Cilantro
1 T .......Cumin seed
2 oz ......Pomegranate seed -dried
2 .........Eggs
1 t .......Red Chili powder
1 t .......Salt
14 oz......Butter Solids OR 2 cups veg.oil
</td><td>a) Gather ingredinets.Cut green chilies & cilantro.Melt butter.
b) Put the potatoes with water for boiling
(water should barely cover potatoes)
c) Check the doneness of potatoes (use a knife)
d) When potatoes are done, remove from heat and peel them
e) Put in freezer for 5 minutes.
f) Remove from freezer. Mesh them coarsely. (you can use hands)
g) Add -- salt, red chilies, green chilies, pomegranate seeds,
cumin seeds & cilantro leaves and mix well.
h) Crack and mix two eggs in a steel bowl.
i) Put 2 T of melted butter in a fry pan and put on medium heat
j) Take even portions of potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potato won't stick to hands)
k) Flatten these 2 inch balls to make kebabs.
- coat kebabs with eggs and put in frying pan.
- change side after 5 minutes.
l) These kebabs may be served with 'chutni' or 'raita'
******Makes 50 Kebabs*****
</td>
<td>Pakistan</td><td>Nehari</td><td>Bong (Specific part
of the calf) 1/2kg
Onions 1/2 (cut into slices)
Turmeric powder 1/2tsp
Red chillies(half ground) To taste
Ginger+Garlic paste 1Tbsp
Garam masalah To taste
salt To taste
Green chillies To taste
Ghee 1 cup
Flour 3 Tbsp
Jaifel Javitri (ground) 1 tsp
Aniseed (Sonf) 1 Tbsp
Water 2 cups
Fresh carder
</td><td>Add salt, green chillies, red chillies, termiric powder, carder powder,
onion, ginger and garlic paste, aniseed and water to beaf.
Cook on medium heat till the beaf gets tender and water evaporates.
Add ghee and stir well, cook for 3 more minutes.
Add a reasonable amount of water to form gravy.
In another bowl, take flour and add 4-5 Tbsps of water. Prepare a paste of it an
d add to the gravy.
Cook for 5 minutes while keep stirring till the gravy gets a bit thicker.
Add jaifer javitri powder, ginger slices and fresh carder, cover and cook on low
heat for 5 minutes.
Nehari is ready to be served with Khameeri rotis.</td>
<td>Pakistan</td><td>Galawat kay Kabab</td><td>Minced be
af/mutton (Qeema) 1/2 kg
Fresh carder (Dhania) 4-5 Tbsp
Peppers (ground) 1tsp
Mint leaves (Podina) as required
Green chillies (cut to slices) 6
Oil For shallow frying
Salt To taste
Red chilli powder To taste
Turmeric powder 1/2 tsp
Garam masalah 1 tsp
Poppy seeds (Khashkhaash) 1 Tbsp
Ginger + garlic paste 2Tbsp
Seramum seeds (til) 1 Tbsp
Onions (fried & chopped) 2 (cut to slices)
Raw musk (poppaya) 1 Tbsp
Soya sauce 2 Tbsp
Flour of pulse - parched (Baisan) 2 Tbsp
Egg 1
</td><td>Take minced beaf in a bowl.
Add all the ingredients except oil and mix well.
Prepare kabaabs of reasonable thickness and size of this mixture.
Shallow fry the kabaabs on medium heat (Never press while frying).
Serve with ketchup or chutney.
</td>
<td>Pakistan</td><td>Aaloo Bukharay Ki Chutney</td><td>D
ried plums (aaloo bukharay) 1/4 kg
Water 2 cups
Sugar 1/2 cup or to taste
Salt To taste
peppers(ground) To taste
Viniger 1/2 cup
Red food colour(optional) One pinch
</td><td>Add water, salt, red chilli powder, and peppers to dried plums and boil
till they get soft.
Add sugar to them and cook on medium heat,until it melts and the mixture becomes
a bit thick( for about 2 minutes).
Add food colour, viniger and boil for an other minute.It is now ready to be serv
ed with roti.
</td>
<td>Pakistan</td><td>Kheer</td><td>Milk 2 Ltrs.
Crushed almonds For garnishing
Sugar 1 1/2 cups
Rice 1/2 cup
Cardamum (Ilaychi) 3-5
Corn Flour 2 Tbsp
</td><td>Take milk in the boiling pan.
Soak rice in water for about 15 minutes.
Add rice to the milk.
Cook for 15 minutes on low heat, till rice get tender and become one with milk.
Take corn flour in another bowl and add 4 Tbsps of milk to it.
Prepare a paste and add it to the boiling kheer.
Stir well and keep cooking for another minute, till it becomes thicker.
Add sugar and cardamums to it and let the mixture boil once.
Kheer is ready, dish it out and garnish with crushed almonds.
</td>
<td>Pakistan</td><td>Anokhay Kabaab</td><td>Minced beaf
2 cups
Salt To taste
Green chillies(sliced) To taste
Ground Peppers To taste
Cooking oil For frying
Cummin seeds 1 tsp
Chopped potatoes 1 cup
Flour of pulse (Baisan) 1 Tbsp
Fresh carder 2 Tbsp
Egg 1
Mint leaves to taste
Dried carder (Sabat Dhania) 1 Tbsp
</td><td>Take minced beaf in a bowl.
Add all other ingredients except oil.
Make kabaabs of reasonable thickness and size.
Deep fry on medium heat.
Serve with chutney.</td>
<td>Pakistan</td><td>Vegetable Pakora</td><td>Mix:
400g gram flour (Kicherebsenmehl)
1 onion (chopped to small slices)
1 green chili (chopped)
some parslip-like, but more bitter, spices
red chili powder
salt
garlic (chopped)
ginger (chopped, from the glass)</td><td>Add slowly more and more water w
hile kneading the dough. In the end it should
be a creamy substance, pancake-like.
Let it stand for 5 till 30 minutes to soak through.
Heat oil in a deep pan and deep-fat-fry spoonfuls of dough. Alternatively
slice a raw potatoe into thin slices, turn them in the dough and deep-fat-fry.
If you like it hot, sprinkle some chat masala on the brown Pakora pieces.
</td>
<td>Arabian</td><td>The Recipe for Kapsa (Chicken &
Rice)</td><td>1 1/2 cups White Basmati Rice-cleaned & rinsed (Do not use oth
er kinds of rice for this recipe)
Water (amount varies according to the size of boiler-pot you are using)
1 Tomato cut up in small pieces
1 small to medium onion chopped
2 heaping teaspoons of Baharat spice ground (Garam Masala)
3 heaping teaspoons of cardomon ground
3/4 can of tomato paste
6 teaspoons of olive oil
1 small snack box of raisins
1 small chicken cut in sections (a frying chicken will do)
salt to taste
1 cinnamon stick
2 packets (.19 oz each) of "Wyler's instant beef broth (optional)
1 dried black lemon
2 heaping teaspoons powdered garlic
</td><td>1. Thaw chicken according to meat packing directions, wash chicken thor
oughly and take the
skin off the chicken. Set aside skinned chicken, but nolonger than a few minutes
so as not to
promote bacterial growth.
2. In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardo
mon stirring
until browned on medium high heat.
3. Add boiling water to the boiler-pot until half full.
4. Add salt accoriding to your own taste, 2 heaping tablespoons of cardomon, 2 h
eaping
teaspoons of garlic powder, the cut tomato, 3/4 can of tomato paste, 1 black lem
on and
the raisins to the already browned onions. (adding the 2 packets of "Wyler'
s instant beef broth
at this time is optional).
5. Stir on medium heat and try a little of the broth (add spices to suit your ow
n taste).
6. Add chicken to the broth and keep at medium heat. Cover with aluminum foil an
d then the
pot lid.
7. Boil chicken on medium high for approximately 30 minutes. Turn down heat to m
edium
temperature and take the chicken out of the broth and place in an oven baking di
sh into
a preheated oven at 300 degrees F. & bake.
8. Strain the broth. Keep the strained ingredients in one bowl and the broth in
another bowl.
9. Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the bo
iler-pot.
10. Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa b
roth that
you had previously set aside in a bowl.
11. Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, t
hen immedietly
turn down heat to low and cover sealing tightly again with aluminum foil. Cover
with a lid over
the aluminum foil. Do not open or peek at it for atleast 10 minutes. Then period
ically check to
see if rice is light and fluffy, but do not stir rice.
The Kapsa rice is done when all the broth has been absorbed. Remember to check o
n the
chicken in the oven every so often to make sure that it doesn't overcook and bec
ome dry.
The chicken should be moist.
Turn off the heat and take off the aluminum foil and allow the extra steam to es
cape. If the
Basmati rice appears dry and not completely cooked add a little bit of the extra
broth and
recover until finished. Do not mix the water and rice, just add over the top.
Serving Directions:
Pour rice on to a large circular platter. Place the chicken from the oven in the
middle and on
top of the rice. Serve with shattah (hot sauce).
This recipe serves 3 people.
</td>
<td>Arabian</td><td>Chicken Kabab</td><td>chicken breast
s,1,pound,boneless,skinless
olive oil,1/4,cup
lemon juice,1/4,cup,fresh
cinnamon,1/8,teaspoon
garlic,2,clove,minced
salt,,
black pepper,,,ground
green pepper,1,,chopped in 1 inch pieces
onions,3,,par-boiled, chopped in 1 inch pieces
skewers,,, for grilling
</td><td>Combine oil, lemon, cinnamon, garlic, salt and pepper. Remove all fat a
nd membrane from chicken, cut into 1 inch cubes and combine with marinade.( refr
igerate 2-3 hours )
Let stand at room temp 30 min before grilling. Thread skewers with chicken, onio
ns and peppers. Grill or broil until golden, do not overcook, serve with pita.
Great for all occasions. Eat casually in a pita, or over rice on a plate. Health
nuts will love it.
Servings: about 8 skewers
</td>
<td>Arabian</td><td>Arabic Shrimp with Cummin</td><td>sh
rimp,1 1/2,pounds,large,in the shells
water,3,cups,
lemon zest,2,strips,
parsley,4,sprigs,
garlic,4,cloves,crushed
peppercorns,8,,
celery leaves,1,handful,very large
olive oil,1,tablespoon,
onion,1,,large,chopped
garlic,6,cloves,minced
cummin,1 1/2,teaspoon,ground
cayenne pepper,1,pinch,
salt,,,to taste
black pepper,,,fresh ground,to taste
cilantro,3,tablespoons,chopped,fresh
lemon wdges,,,for garnish
rice,6,cups,cooked,for serving
</td><td>Peel the shrimp and place the shells in a saucepan with the water and t
he next five ingredients. Bring mixture to a boil, lower heat and simmer 50 minu
tes. Pour the liquid through a strainer and reserve 1 cup of the liquid.
Heat the oil in a large heavy skillet and add the chopped onion and 6 garlic clo
ves. Saute over medium-low heat until the onion is tender. Add cumin,cayenne,sal
t and pepper and the shrimp. Stir 2 minutes and pour the cup of reserved liquid(
from shells) into skillet. Bring to a rapid boil, reduce heat to simmer and cook
15 minutes.
Best way to eat:Arrange in a serving dish, sprinkle with cilantro and serve hot.
May be served over top of rice piping hot or rice may be served on the side. Gar
nish with lemon wedges.
A splendid aromatic dish. The spices awaken the taste buds. Derived from a Turki
sh dish. You can serve this dish to the king of Siam and be assured that it he w
ill like it.
</td>
<td>Arabian</td><td>Grilled Meat Cubes (Kudban)</td><td>
2 1/2 pounds beef or lamb cut in 1 inch pieces
1 large onion finely chopped
1 T finely chopped parsley
2 cloves crushed garlic
2 T. finely chopped coriander leaves
</td><td>Combine all ingredients into large bowl and marinate for 3 hours.
Put meat on skewers and grill. Use the marinade to brush baste while grilling.
Moroccan grilled meat cubes
Servings:4 to 6
</td>
<td>Arabian</td><td>Sfiha (Lahm Bi`ajeen) (Meat Pie)</td
><td>1/2 quantity of Khoubiz dough recipe*
1 # pound of fresh, coarsely ground lamb
1 medium onion, chopped fine
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
salt to taste
1/2 cup chopped tomatoes
2 Tablespoons fresh lemon juice
extra vegetable oil
</td><td>Prepare the Khoubiz dough. Set aside to rise 1 1/2 hours (this should b
ecome double in size)
Heat the vegetable oil in a heavy large skillet over medium high heat. Add the g
round lamb and stir and cook until the meat is crumbly and it is no longer pink.
Stir in the chopped onion and cook, stirring until the onion is soft , about 5
minutes. Stir in the pine nuts and all of the spices and seasonings. Stir and co
ok for one minute. Add the chopped tomatoes. Cover the skillet , reduce the heat
to low and cook for 10-15 minutes until the tomato is soft. Remove from heat. S
tir in the fresh lemon juice. The mixture should not be watery but it should be
moist. Set aside to cool.
Punch down the dough and roll on a lightly floured pastry board till it is 1/4 i
nch thick. Cut 10 4 inch rounds. Continue to roll the trimmings into a ball, rol
l them out and cut into rounds also. Place the rounds on a cloth and cover with
another cloth.
Take a round of dough and flute the edges with fingertips. Spread a heaping tabl
espoon of the meat/nut mixture and into the small pie shell you have formed. Pla
ce one inch apart on an oil baking sheet. Lightly brush the pies, including the
meat and the crust with more oil.
Bake in a pre heated oven at 350 degrees 15 minutes or until the crust is golden
.
Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yog
urt.
</td>
<td>Arabian</td><td>Moroccan Couscous</td><td>chicken, 3
.5 pound, cut in 6 pieces
butter, 3.5 T
vegetable oil, 1/4 c
onion, 1 large, cut into wedges
plum tomatoes, .5 pound quartered
parsley, 1 c fresh chopped
ginger, 1.5 t ground
black pepper, 1.5 t ground
turmeric, 1 t ground
jalapeno chili, 1 whole
cinnamon stick, .5
cayenne pepper, 1/4 t
saffron threads, 1/8 t crushed
turnips, 5 small, peeled, quartered
carrots, 4 large peeled, quartered lengthwise and crosswise
acorn squash, 1 large peeled, seeded, cut into 2 inch pieces
zucchini, 3 small cut quartered lengthwise then crosswise
garbanzo beans, 16,ounce, canned
water, 2 1/4 c
salt, 1.5 t
couscous, 3 c about 18 ounces
chicken broth, 4 c, canned
Note: Buy couscous from a Middle Eastern store, or you maybe can buy it at healt
h stores.
</td><td>Combine chicken and broth in a large Dutch oven. Simmer until chicken i
s cooked through,turning occasionally, about 20 minutes. Using tongs remove chic
ken from cooking liquid: reserve cooking liquid.. Skin and bone chicken; cut int
o bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy Dut
ch oven over medium-high heat. Add onion,sauté until tender,about 10 minute
. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooki
ng liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Co
ver and simmer until the vegetables are almost tender about 15 minutes. Uncover
and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sau
ce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile b
ring 2 1/4c. Water and 1- 1/2 T butter and salt to boiling. Stir in couscous. Re
move from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscou
s in center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon chicken
and vegetables atop couscous. Serve, passing remaining sauce separately.
This is not for the faint of heart, just for those seeking the pleasures of life
. Spicy and hot, and you will cook it over and over. If nothing else, we owe Mor
occo a thank you for this one.
Servings: 6
</td>
<td>Arabian</td><td>Kafta (Arabic hamburger)</td><td>3/4
pound ground lamb
1/2 cup onions chopped fine
3 clove garlic large, minced
1 teaspoon mint dried, or 3T fresh
1 teaspoon cumin ground
1/2 teaspoon coriander ground
1/2 cup parsley fresh chopped
1/4 teaspoon pepper
1 teaspoon salt
1 head lettuce
tomato chopped
yogurt plain, nonfat preferably
cucumber chopped
pita bread
</td><td>Combine all ingredients. Using wet fingers roll into balls about the si
ze of an egg. Thread a skewer through each meatball and mold the mixture into a
long finger shape along the skewer. Grill or broil gently careful not to overcoo
k so it will not be dry. Remove from skewers with Lebanese pita. Serve with, tom
atoes, lettuce, yogurt on top of the Kafta as you wrap it all inside the Pita.
Best way to eat: buy soft pita bread (preferably thin, from Middle Eastern baker
y/shop). Buy plain yogurt/nonfat. Cut a piece of bread from the pita so that you
can roll the bread around the Kafta (as in a blanket). Add tomatoes, cucumber,
lettuce and a generous helping of yogurt on top of the Kafta and eat all togethe
r like you would eat a soft tortilla shell. Enjoy this summer dish.
This is the Arabic equivalent to the Hamburger, except tastier and healthier (Lo
ok at the ingredients). You will love this fun summer barbecue dish.
</td>
<td>Arabian</td><td>Baked Kibbeh (Kibbeh bis-Sayniyyeh)<
/td><td>1 recipe, raw kibbeh * (archive recipe)
1 recipe, kibbeh stuffing * (archive recipe)
1/2 c. olive oil
</td><td>Separate the raw kibbeh in half. Spread one half in the bottom of an oi
led baking dish. Add the kibbeh stuffing and distribute evenly. Cover the stuffi
ng with the remaining raw kibbeh mixture, spread evenly over the top. Cut into 2
inch squares. Spread the olive oil evenly over the top. Bake for 50 minutes in
a preheated oven set at 350 degrees F. Can be served both warm or cold.
Kibbeh is a truly traditional Arabic dish with many variations.
Servings:6
</td>
<td>Arabian</td><td>Raw Kibbeh</td><td>1 1/2 c. fine bur
ghul wheat
2 pound of the leanest meat available, lamb or beef
2 medium onions, chopped fine
1 t pepper
1 t allspice
1/4 t cinnamon
1 pinch hot cayenne pepper
1 t dried mint leaves
4 sprigs fresh parsley
5 Tablespoons olive oil
</td><td>Soak the burghul in cold water for 10 minutes. Drain and squeeze out ex
cess water. Set aside. Use a food processor to finely grind the meat. Transfer t
he meat to a large mixing bowl and add the burghul and all remaining ingredients
except parsley and the olive oil. Mix well. Process small portions at a time us
ing the food processor until all is well ground. Place on a serving platter and
chill well. Remove just before serving. Garnish with olive oil and parsley.
Eaten in the Middle East by using flat bread as scoops</td>
<td>Arabian</td><td>Sautéed Gulf Potatoes</td><td>p
otato, 1 large Idaho
vegetable oil, 1 1/2 Tablespoon
cumin seed, 1 teaspoon
yellow onion, 1/2 cup chopped
cumin powder, 1 teaspoon
coriander powder, 1 teaspoon
chili powder, 1/2 teaspoon
turmeric powder, 1/4 teaspoon
salt, 1/4 teaspoon
lemon juice, 1/2 teaspoon fresh
</td><td>Boil potatoes, then peel when cool and cut into chunks add into a small
heavy skillet and heat in oil. Add cumin seed and stir a few seconds, until you
can smell the spice. Be careful to avoid burning, this should take about 15 sec
onds. Add onion and sauté on low heat until translucent. Add remaining spic
es and stir for a few seconds. Add potato chunks and toss to coat with spices an
d onions. Keep tossing until potato is hot. Add lemon juice and serve immediatel
y.
A tasty compliment to any lunch or dinner.
Servings: 2-3
</td>
<td>Arabian</td><td>Algerian Salad</td><td>2 sweet red p
eppers, seeded and chopped fine
4 medium ripe tomatoes, chopped
3/4 cup sliced cucumber
2 small onions, sliced thin
1/2 cup black olives, pitted and halved
6 anchovy fillets, chopped
2 hard boiled eggs, quartered
1 t chopped fresh basil or cilantro
3 T. olive oil
1 T. vinegar
</td><td>Place all ingredients into a large salad bowl and toss gently.
May be served with pita bread.
A wonderful salad loaded with flavor</td>
<td>Arabian</td><td>Tabouli Salad</td><td>1/3 cup bulgur
wheat
2 clove garlic crushed
3 whole lemons juice
1 bunch mint fresh
8 bunch parsley large bunches,8 cups chopped
4 whole scallions both white and green parts sliced thin
3 whole tomatoes ripe, diced
salt to taste
black pepper freshly ground , to taste
olive oil optional, highly recommended for taste. Tablespoon to a quarter cup
</td><td>Cover bulgur with warm water and soak for 15 minutes. Squeeze out exces
s water. Mix in the lemon juice, crushed garlic , salt and pepper. Allow this to
rest until bulgur is soft, about 30 minutes.
Wash the mint and parsley well and dry it. Chop parsley and mint finely using a
knife or food processor (if using a food processor it helps to use the pulse in
order to prevent chopping to fine and turning the herbs to a puree).
Combine the mint, parsley, scallions and tomatoes and bulgur mixture . Toss with
olive oil as desired. Add lemon juice,salt or pepper as desired to adjust the t
aste.
Serve with small romaine lettuce leaves, use them as scoops.
The best salad in the world, as far as my mom is concerned. Extremely healthy. G
reat on a hot summers day.
</td>
<td>Arabian</td><td>Mechouia (grilled vegetable salad)</
td><td>2 large sweet red peppers
2 large onions
4 medium tomatoes
1 small hot pepper
3 T. fresh lemon juice
3 T. olive oil
1 t oregano
1 7 oz. can of tuna
2 oz crumbled feta cheese
2 hard boiled eggs, chopped
salt & pepper to taste
</td><td>Grill the peppers, tomatoes and onions in a hot oven approximately 400
degrees. Turn them once during this process. Grill them until they are soft. Rem
ove from oven and cool.
Remove the seeds from the peppers. Dice all of the cooked vegetables into small
pieces. Place the vegetables on a flat serving platter. Stir in gently the lemon
juice, olive oil, oregano and the salt and pepper.
Best way to eat:Spread the tuna and hard boiled eggs over top.
</td>
<td>Arabian</td><td>Baba Ghannouj (Eggplant and Tahini )
</td><td>1 large eggplant
4-5 tablespoons tahini
2 cloves garlic
1 1/2 teaspoons of salt
1/4 cup fin chopped fresh parsley
</td><td>Remove green leafy part around stem of the eggplant but do not remove t
he stem.
Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to c
ool.
Carefully remove the skin while holding the stem. Mash the pulp thoroughly with
a fork
or you may use a food processor. Gradually beat in the lemon juice alternately w
ith the tahini.
Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture i
nto the eggplant mixture. Adjust salt to taste.
Best way to eat: Pour mixture into shallow serving dishes and garnish with chopp
ed parsley. Serve with pita bread, fresh or toasted.
Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner
table. Will keep 4 days refrigerated
Servings: one appetizer dish
Cooking time: 20 minutes
</td>
<td>Arabian</td><td>Falafel</td><td>/2 pound broad fava
beans (skinless),soaked overnight
1/2 pound dried chick peas, soaked overnight
3 cloves crushed garlic
1 large onion finely chopped
6 large scallions, finely chopped
1/2 hot pepper finely chopped or ground
1 tablespoon baking soda
3 tablespoons flour
1 cup finely chopped parsley
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon salt
vegetable oil for frying
</td><td>Drain and rinse the beans, using cold water.Take the skins of the beans
off. Pound or grind the beans, or put through the food processor, minced to ver
y fine. Add the garlic , onions and peppers, mix well. Add the remaining ingredi
ents. Pound or process into a paste. Cover and let stand 1 1/2 hour.
Take about 2 tablespoons of the mixture and form into patties about 1 1/2 inch d
iameter.Let the patties set another 15 minutes. Fry them in vegetable oil until
golden brown. See Tahini sauce recipe.
Best way to eat: Serve with fresh pita bread, tomato, cucumber top with tahini s
auce.
A spicy patty made from dried beans, a great vegetarian dish! Makes a great sand
wich.
Servings: 35 patties
</td>
<td>Arabian</td><td>Khoubiz (Pita Bread)</td><td>1/2 oun
ce active dry yeast
1 teaspoon sugar
2 1/2 cups warm water
8 cups plain flour
2 1/2 tablespoons vegetable oil
2 teaspoons salt
3 tablespoons oil
</td><td>Dissolve the yeast in 1/4 cup of the lukewarm water. Stir in the sugar.
Set aside in a warm place. Leave it until it begins to rise up and foam. This w
ill take about 15 minutes.
Sift the salt and flour together into a large, warm mixing bowl..
Form a well in the center of the flour mixture. Pour the yeast into the center.
Gently mix the yeast into the flour. Mix by hand, adding small amounts of warm w
ater if necessary.
Knead until this becomes a soft dough. Transfer the dough from the bowl to a flo
ured pastry board and continue to knead until it is smooth and shiny. This will
take about 15 minutes. Knead 2 tablespoons of oil into the dough. Roll into a la
rge ball. Rub the remaining one tablespoon of oil over the surface of the ball.
Return to the bowl. Cover with a moist cloth. Set in a warm place to rise. Leave
it about 1 1/2 hours until it doubles in size.
Pre heat the oven to maximum heat at a minimum of 30 minutes before using. Punch
down the dough. Pull the edges up to form another ball. Transfer to a lightly f
loured board and knead 2 minutes.
Divide into 8 equal portions and roll each portion into a ball. On the floured b
oard flatten each ball and roll with a heavy rolling pin into flat round shapes
approximately 1/4 inch or 6mm thick. They should be about 12 inches in diameter.
Place the flattened bread rounds on a lightly floured cloth. Cover this with an
other floured cloth set in a warm spot to rise again to double their size. This
should take about 30 minutes.
Pre heat the baking tray in the oven for 5 minutes. Carefully rub the tray with
oil.
Place one round at a time on the baking tray. Cook 5 - 9 minutes. The bread shou
ld swell in the middle and become a light brown in color. Remove from the oven a
nd wrap in a clean cloth to keep moist. The swelling will disappear when the bre
ad is removed from the oven. Continue this procedure with the remaining rounds.
This pita bread is also known as a flat bread.
Servings: 8 loaves
</td>
<td>Arabian</td><td>Fried Chicken Giblets in Lemon Juice
</td><td>2 cups chicken giblets
2 tablespoons ghee
1 large onion , finely chopped
3 large cloves of garlic, crushed
1/2 teaspoon mixed spices
4 tablespoons fresh lemon juice
1/4 c chopped parsley
salt
pepper
</td><td>Wash and drain the giblets. Heat the ghee over high heat. Sauté' g
iblets in the hot ghee until almost cooked through , about 15 minutes. Add onion
s and garlic and sauté until the onions are soft. Add salt, pepper , mixed
spices and lemon juice. Sauté' another 3 minutes.
Best way to eat: Garnish with parsley, may be served hot or cold.
In western countries they feed this stuff to animals! No kidding. But I am telli
ng you, this is delicious food. My favorite. You have to try this one.
Note: You may use chicken livers and or hearts, do not cook livers as long to pr
event drying them out. Hearts tend to be chewy and crunchy. Arabs and Chinese kn
ow how to not waste any part of an animal, and make taste good.
Servings: one side dish or appetizer
</td>
<td>Arabian</td><td>Roast Stuffed Kid (Saudi Arabia)</td
><td>1 15-lb. kid or baby lamb
4 cups cooked rice
2 cups chopped pistachio nuts
1/2 cup chopped almonds
1 1/2 cups sultana raisins
1 cup ghee or butter
2 cups sliced onions
3 1/2 tsp. salt
2 Tbsp. kizbara (coriander)
1/2 tsp- coarsely ground pepper
1 tsp. candied ginger, ground</td><td>Have butcher prepare kid for roasting. Rin
se inside and out. Wipe dry. Rub carcass both inside and out with mixture of 1/2
a cup of the onions and the seasonings. Mix rice with nuts, raisins, 1 1/2 cups
onions, and stuff the animal. Sew the opening. Put the stuffed kid in a large p
an. Pour melted fat over it and roast in a slow oven until meat is very tender a
nd outside well browned. Baste frequently with pan drippings. Or, roast outdoors
on a rotisserie over charcoal for best flavor.
The recipe is adapted to modern cooking devices. It might be cooked most success
fully at an outdoor barbecue, although with careful attention and constant basti
ng, the meat can be satisfactorily roasted in the oven. The seasonings which are
listed are authentic and all must be used to achieve the correct flavor.
Stuffed kid or baby lamb or sheep is so typical of Saudi Arabian food that no fe
ast, whether a royal affair or a family gathering, will be without it. The meat,
surrounded by masses of rice and garnished with hard boiled eggs, is presented
to the gathering on a huge tray.</td>
<td>Filipino</td><td>Chicken Adobo</td><td>3 pounds skin
less chicken breast
1/4 cup vinegar
1 tablespoon soy sauce
1 head garlic -- crushed
8 whole peppercorns -- crushed</td><td>Wash chicken. Cut chicken into serving pi
eces. Add vinegar to chicken in 4 quart saucepan. Add soy sauce and rest of ingr
edients. Do not stir chicken until it has started to boil. Cover and simmer chic
ken till cooked, approximately 30 to 45 minutes. Add water, if necessary. Remove
chicken. Fry some garlic in butter. When browned, add chicken without liquid. F
ry till browned. Add liquid and simmer for 5 to 10 minutes. Serve hot over rice.
</td>
<td>Filipino</td><td>Pork Adobo</td><td>1-1/2 pounds por
k, shoulder or butt cut into 1-1/2" cubes
1/3 cup vinegar
1 teaspoon salt
1 each onion -- sliced
3 cloves garlic -- minced
1 small bay leaf
1/4 teaspoon pepper
1 tablespoon sugar
1/2 cup water
2 tablespoon cooking oil</td><td>Combine all ingredients except cooking oil, in
a pot and let stand for at least 30 minutes.
Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.
Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish
.
Pour off all remaining oil from skillet. Add reserved sauce and cook for a minut
e or two scraping all browned bits sticking to pan. Pour sauce over meat and ser
ve.</td>
<td>Filipino</td><td>Fried Lumpia</td><td>1 pound ground
chicken or turkey
1 pound ground pork
1/2 pound shrimp -- shelled and cut small
2 medium potatoes -- peeled and diced small
2 medium carrots -- peeled and diced small
1 pound green beans -- trimmed and cut small
1/4 pound bean sprouts
1 small cabbage head -- shredded
2 cloves garlic -- minced
1 medium onion -- diced
30 egg roll skins
msg -- to taste (optional)
1-1/2 cups vegetable oil -- for frying</td><td>Brown meat and chicken in pan (no
water of grease). Remove from pan. Brown garlic and onion in butter; add shrimp
and salt. When shrimp is pink, add meat and chicken. When meat is cooked, add b
eans. When beans are soft, add potatoes and carrots. Cook till tender, then add
cabbage and bean sprout last. Cook for 5 minutes. Add salt and MSG (optional) to
taste. Drain before adding to wrapper. With wrapper corner toward you, place 2
to 3 tablespoons cooked mixture in wrapper. Roll into tight roll and seal end wi
th a water-flour paste. Fry rolls in oil till brown over medium-medium high heat
. Drain on paper towels.
Amounts can be adjusted to your tastes. May substitute two 14 oz. cans of French
-style beans for the fresh green beans. Potatoes and carrots may be shredded ins
tead of diced. May substitute canned bean sprouts for fresh.
Next step:
Lumpia Sauce
1 clove garlic -- crushed
1/2 cup brown sugar
1/2 cup soy sauce
1-1/2 cups water
1/3 cups cold water
Mince the garlic and mix the cornstarch into the 1/3 cup water.
Heat the oil in a medium saucepan on medium heat; add garlic and saute until sof
tened. Stir in brown sugar, soy sauce and 1-1/2 cups water. Slowly add cornstarc
h mixture stirring constantly until thickened.
Makes 4 cups.</td>
<td>Filipino</td><td>Filipino Chicken Apretada</td><td>1
pound chicken
1 pound pork -- fat removed
1 tablespoon butter or margarine
1 clove garlic -- minced
1/4 cup onion -- diced
1 stalk celery -- sliced
1/4 head cabbage -- chopped
1 each carrot -- peeled and chopped
8 ounces vermicelli
Accent seasoning mix -- to taste
salt and pepper -- to taste</td><td>Boil the chicken and pork in small amount
of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes.
Cut pork into 1/2-inch cubes. Save broth meat was cooked in. Saute garlic and o
nion in butter till onion is tender. Add meats to pan. Add some broth and Accent
and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minute
s then add celery and cabbage. Cook for 5 minutes more or until vegetables are t
ender. Boil water for the vermicelli. Cook according to package directions then
add to mixture in pan. Add more broth to mixture if necessary and cook until hea
ted through. Adjust seasonings to taste. Other noodles may be used in place of t
he vermicelli as long as it is thin.</td>
<td>Filipino</td><td>ARROZ A LA CUBANA</td><td>1/4 k gro
und lean pork (note:1 kilo = 2.2 lbs)
1/4 k ground beef
2 tbsp oil
1 tbsp garlic, macerated
a small onion, sliced thin
1 large tomato, sliced
1 small box of raisins (approx. 1/6 cup)
1/4 tsp pepper
1 tsp salt
6 cups cooked (steamed) rice, molded (use a cup as mold)
fried saba or plaintain banana, sliced
fried sweet potatoes
sunny side up fried eggs, one per person
</td><td>Saute in hot oil, garlic, onion, and tomato until tender. Add meat and
cook until done. Add the rest of the ingredients and season. Arrange the mold
s of rice on a huge platter. I like to make a ring of the molds of rice. Arran
ge in the central part of the platter the cooked meat mixture, the fried bananas
and sweet potatoes. Top molds of rice with fried eggs. This makes a dramatic
presentation! Serves 6. Cecilia Manguerra Brainard
</td>
<td>Filipino</td><td>MORISQUETA TOSTADA</td><td>3 c cold
rice (last night's rice will do)
2 Chinese sausages, sliced
1 tbsp garlic, macerated
1 medium onion, sliced
1 tbsp soy sauce
1/4 c chopped ham
2 tbsp chopped shrimps
1 scrambled egg
green onions, finely cut
</td><td>Fry Chinese sausages until crisp; set aside. Saute garlic, onion, and
rice. Add the rest of the ingredients and cook until rice is coated with soy sa
uce. Garnish with scrambled egg slices and green onions. Cecilia Manguerra Bra
inard</td>
<td>Filipino</td><td>Lumpia Shanghai</td><td>1/2 Pound G
round Pork
1/2 Pound Shrimp -- finely chopped
1/2 Cup Waterchestnuts -- chopped
2 Large Scallion -- finely chopped
1 Teaspoon Salt
1 Teaspoon Pepper
1 Large Egg
1 Tablespoon Soy Sauce
1 Package Egg Roll Skins
1/2 Cup Oil -- for frying
</td><td>Combine pork, shrimp, water chestnuts, green onion, egg and soy sauce.
Season with salt and pepper. Place a tablespoon of filling on each egg roll wrap
per and seal with a few drops of water. Deep fry in the oil for 2 minutes and dr
ain on paper towels. Serve with your favorite dipping sauce.
</td>
<td>Filipino</td><td>Pork Cooked With Shrimp Paste</td><
td>2 Tablespoons Olive Oil
2 Tablespoons Garlic -- finely chopped
1 Small Onion -- finely chopped
1 Large Tomato -- finely chopped
1 Pound Pork -- cubed
3/4 Cup Water
1/2 Teaspoon Sugar
4 Tablespoons Shrimp Paste
</td><td>In a large skillet, saute garlic, onions and tomatoes in oil until onio
n is tender. Add pork and cook until browned. Add water and simmer for 30 minute
s. Add sugar and shrimp paste. Simmer for 15 minutes. Stirring occasionally.
</td>
<td>Filipino</td><td>Pork Sarsiado</td><td>1 lb. pork
1/2 lb. peas
3 medium-sized bell peppers (2 red, 1 green)
2 tbsp. flour
2 sliced tomatoes
1 sliced onion
salt to taste
2 tbsp. cooking oil</td><td>Sauté garlic, onions and tomato in oil (gisa).
Add pork and cook until done. Add 2 cups water
and boil for 5 minutes. Add peppers and peas and cook for 5-10 minutes. Add flou
r, stirring occasionally.
</td>
<td>Filipino</td><td>FRIED SPRING ROLLS</td><td>3 c Oil
2 Cloves garlic, minced
1/2 lb Lean pork, ground
1/2 lb Shrimp, shelled, deveined,
-minced
3/4 c Minced water chestnuts
2 Carrots, minced
1 c Minced celery
1/2 c Green onions, cut very fine
2 tb Soy sauce
1 ts Salt (optional)
1/2 ts Freshly ground pepper
Spring roll wrappers, 8" in
-diameter
Sweet and Sour sauce
</td><td>In a wok or pan, heat 2 tb oil. Add garlic and stir
until fragrant, about 5 seconds. Add the pork and
shrimp and stir-fry for 1 minute. Add the water
chestnuts, carrots, celery, and green onions. Stir-fry
for approximately 2 minutes, or until the vegetables
are tender but still crunchy. Add the soy sauce, salt,
and pepper. Stir. Remove from heat. Drain excess
moisture from pan.

To assemble the rolls, place about 1/3 c of the
filling on the lower third of the wrapper. Fold the
portion of the wrapper nearest you over the filling
until just covered. Turn the wrapper again to enclose
the filling securely. Moisten the edges of the wrapper
with water or a mixture of cornstarch and water. Fold
over the corners and press down firmly to seal, making
an envelope. Moisten the flap of the envelope with
water and turn, rolling firmly into a 1-inch cylinder.
Seal firmly. Set aside, seam side down. Repeat until
all the filling has been used.

Heat oil in a wok to 375 degrees. Place 4 or 5 rolls
at a time in the hot oil. Deep-fry until crisp and
golden. Remove with a skimmer and drain on paper
towels. Serve hot with Sweet and Sour sauce.

Rolls may be prepared ahead of time and frozen, then
fried when needed.
</td>
<td>Filipino</td><td>Beef & Pork Sinigang</td><td>2
lbs Beef, cut in pieces

1/2 lbs Pork, cut in pieces
2 Ripe tomatoes

3 Chopped radishes

1/2 cups Tamarind fruit

2 cups Kangkong leaves

8 cups Rice Water
1/4 tsp Patis

1/2 tsp Fresh ground pepper</td><td>Place tomatoes and tamarind into a saucepan
with the rice water, bring to a boil, add beef and pork, be sure to remove the s
kin and seeds from the tamarind once it has softened. You can then add the rest
of the ingredients, and cook for 20 minutes. Serve seasoned with patis and fre
shly ground pepper.</td>
<td>Filipino</td><td>Shrimp & Shiitake Mushroom Lump
ia with Orange Chili Mint </td><td>2 lb Diced Peeled Fresh Shrimp
2 c Chopped Shiitake Mushrooms
1/2 c Thin grated Carrot
2 oz Bean Sprouts
2 oz Shredded Kai
-Choy Chinese Mustard
2 oz Shredded Won Bok Cabbage
1/2 oz Garlic Chopped
1/2 oz Chopped Lemongrass
4 ea Kifir Lime Leaves
4 oz Cooked Long Rice Noodles
2 tb Chopped Fresh Mint
2 oz Chopped Fresh Cilantro
1/2 oz Nam Pla Fish Sauce
1 oz Oyster Sauce
1 tb Hot Chili Paste
Sesame Oil
Soybean Oil
24 Lumpia Wrappers
3 Oranges
2 c Rice Wine
1/2 c Rice Vinegar
1/2 Bottle Lingham Chili Sauce
Fresh Picked Mint Leaves</td><td>Lumpia:
Stir fry at high heat in a equal parts sesame-soybean oil blend,
ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean
sprouts. Add the lime leaves, cilantro & mint and season with the
oyster sauce, fish, soy and chili paste to taste, keeping the
vegetables crisp. Set aside to cool. Fold in the cooked rice noodles
with the vegetable mixture.

In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil
with chopped ginger & garlic, finishing with the same seasonings of
fish soy, oyster sauce & chili paste. Combine the shrimp with the
vegetable/noodle mixture.

Assemble:
On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush
the edges lightly with egg, then roll the mixture up folding in the
edges to close the ends. Pan fry in soy bean oil til golden brown &
crispy and drain well on paper towels. Place the orange chili sauce
on a plate and slice the rolls at an angle, arrange on the sauce &
garnish with a spoonful of the diced fruit salsa, mint, cilantro and
black seeds.
Sauce:
In a sauce pan, add the wine, vinegar, oranges cut in half and
squeezed (include rind & skin). Bring to a boil. Add the lingham
chili sauce, simmer for about 5 minutes, and strain. Set aside warm.

Serve immediately.

</td>
<td>Filipino</td><td>Kaldereta (Goat Stew)</td><td>3 - 4
lbs goat meat, cut into 2 inch pieces (goat meat are usually sold in African st
ores; if you can't find goat meat, substitute with punta y pecho (beef brisket)
Marinade
3/4 cup vinegar
1 head garlic, crushed
2 tbsp cooking oil (I prefer olive oil)
1 cup water
1/4 cup sherry (optional)
1.2 cup olive oil
1/4 cup sliced onion
1 pc red bell pepper, cut into strips
1/2 cup green peas
1 small bay leaf
1 tsp white pepper
1 slice goat liver (about 5 inches square and 1/2 inch thick) - can be substitut
ed with 1 pc chicken liver or beef liver
1 cup green olives
1 cup potatoes, cubed
1 tsp sugar
hot sauce to taste
</td><td>Prepare meat by marinading it in vinegar, garlic and salt and pepper.
When marinaded meat is ready, fry potatoes in olive oil, set aside.
Fry meat until brown in both sides. Add water, sherry and onions and simmer unti
l tender. Add olive oil and bay leaf, white pepper, red pepper and garlic. Then
add tomato sauce and more water. Simmer until the vegetables are tender.
Meanwhile, brown the liver and then pound to a paste. Add water and then add to
the meat.
Season with sugar and hot sauce, then add the olives and the green peas just bef
ore removing from heat.

Chicken may also be used instead of goat or beef. If this is too much hassle, th
ere is actually a short cut. Just purchase Calderata Sauce Mix from any Filipino
/Asian store. It will save you much time doing the sauce and is just as authenti
c, even more authentic because there is rice flour and also atsuete in the sauce
mix. I remember that our cook used to include these two ingredients when he pre
pared caldereta (or bakareta when kanding is not available) during fiesta or gra
duation festivities.
</td>
<td>Beef</td><td>Southwestern Beef Stew</td><td>Ingredie
nts:
1 1/2 lb. BONELESS ROUND STEAK cut into bite-size pieces
1/4 cup ALL-PURPOSE FLOUR
1 tsp. RED CHILE POWDER
4 Tbsp. OLIVE OIL
1 ONION, chopped
1 can (14 1/2 oz.) BEEF BROTH
1 Tbsp. WORCESTERSHIRE SAUCE
1/4 cup TEQUILA
4 cups WATER
1 can (28 oz.) chopped TOMATOES
2 cloves GARLIC, cut in half
1 JALAPENO, chopped
4 medium CARROTS, sliced
4 medium TURNIPS, peeled, quartered
6 medium POTATOES, peeled, quartered
</td><td>Source: The Tequila Cook Book
Publisher: Golden West Publishers
-------------------------------------------------
Put flour and red chile powder in a plastic bag, add the beef chunks and shake u
ntil coated. Heat oil in a large, heavy Dutch oven or pot, stir in onion, then t
he beef and brown on all sides. Add beef broth, Worcestershire sauce, tequilla,
water, tomatoes, garlic and jalapeno. Cook over medium heat for 1 hour. Add carr
ots, turnips, and potatoes and cook for another hour or until the vegetables are
tender. Serve with generous helpings of French bread.
</td>
<td>Seafoods</td><td>Franls' Seafood Omelette</td><td>8
GREEN ONION, chopped
2 cups sliced fresh MUSHROOMS
2 Tbsp. BUTTER or MARGARINE
12 med. SHRIMP, cooked and halved lengthwise
8 oz. cooked or IMITATION CRAB MEAT
1/2 cup SOUR CREAM
8 EGGS
1/2 cup grated SWISS CHEESE</td><td>Source: Western Breakfast & Brunch Recip
es
Publisher: Golden West Publishers
-------------------------------------------------
Saute onions and mushrooms in butter or margarine until soft. Add seafood and so
ur cream; stir together and warm over very low temperature (do not boil!). Set a
side. Whip eggs, two at a time, and pour into a buttered 8-inch omelette pan ove
r medium-high heat. Lift edges frequently to allow uncooked portion to flow unde
rneath. Sprinkle one quarter to one half cup of cheese over center portion on th
e omelette. Cover and cook until egg mixture is set (about two minutes). Add sea
food mixture and fold omelette over. Slide onto a warm plate and garnish the top
with halved shrimp and a sprig of parsley. Serve with fresh fruit and hot muffi
ns</td>
<td>Pork</td><td>Cranberry-Glazed Pork Chops</td><td>4 h
alf-inch-thick lean, bone-in pork chops (about 6 ounces each)
1/4 teaspoon salt
Cooking spray
1 teaspoon corn oil
1 medium onion (about 6 ounces), sliced and separated into rings
1/3 cup plus 1 tablespoon cold water
1 tablespoon packed brown sugar
1 teaspoon cornstarch
3 tablespoons balsamic vinegar
1/4 cup sweetened, dried, orange-flavored cranberries (plain sweetened, dried cr
anberries can be substituted)
</td><td>Source: Golden West Publishers
-------------------------------------------------
Trim fat from pork chops. Sprinkle chops evenly with garlic powder, pepper, and
salt. Coat a large nonstick skillet with cooking spray, add 1 teaspoon corn oil,
and heat over medium-high heat. Add chops and cook 10-12 minutes, or until nice
ly browned and no longer pink in the center; turn once during cooking. Remove ch
ops from the skillet and cover to keep them warm. Decrease heat to medium-low. A
dd onion and 1 tablespoon water to the skillet. Cook covered for 8-10 minutes, o
r until the onions are tender and begin to turn golden; remove lid and stir peri
odically. Stir in brown sugar and cook uncovered until sugar dissolves, about 1
minute. Meanwhile, whisk together cornstarch, remaining 1/3 cup cold water, and
vinegar. Stir into the onions. Stir in cranberries. Cook until sauce is bubbly a
nd slightly thickened; stirring frequently. Add chops and heat through, about 4-
5 minutes.
Preparation time: 35 minutes
Yield: 4 servings </td>
<td>Cakes</td><td>Leche Flan</td><td>12 ea Egg yolks
1 ea Evaporated milk
1 can Condensed milk, sweeten
Brown sugar for a syrup
</td><td>Mix eggs and milks together, make a syurp of the sugar and hot water in
a flan pan add egg mixture and steam in wok for 30-40 min. cool and invert on p
late, Leche flan.

</td>
<td>Filipino</td><td>Kari - Kare</td><td>2 1/2 lb Pork h
ocks or oxtail,
-cut into 2" lengths
1/2 lb Stewing beef (optional
-to make a meatier dish)
1 1/2 ts Salt
2 tb Cooking oil
2 Cloves garlic, minced
1 md Onion, sliced
1/2 c Achute water (optional)
3 tb Peanut butter
2 tb Toasted powdered rice or
-Mochiko (optional)
1/2 lb Green beans
1 md Eggplant, cut into 8 pieces
</td><td>1. Place hocks or oxtail pieces in a large pot. Add enough water to
cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until
tender.

2. If using achute water, soak 1 tablespoon of achute seeds in water for
30 minutes. Squeeze seeds between your thumb and finger tips until the
water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil,
saute achute seeds in oil until oil turns red, discard seeds. Use oil for
sauteing rest of ingredients.

3. Heat oil in a skillet and saute garlic and onions. Add cooked meat and
2 cups of the broth. (Save the rest of the broth for other uses.) Add salt
and achute water. Simmer for 15 minutes.

4. Stir in peanut butter and toasted rice powder, bring back to simmer
cook, stirring for 5 minutes.

5. Add green beans and eggplant. Cook 10 minutes or until vegetables are
tender, stirring occasionally. Correct the seasonings.

6. Serve with hot rice and bagoong, plain or sauteed.

Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)
</td>
<td>Filipino</td><td>Arroz Caldo Rice porridge w/ chicke
n</td><td>4 pcs.Chicken drumsticks
1 cup uncooked rice
2tbsp.fish salt (patis)
6 cups water
1 tsp.grated ginger
1 tbsp.minced garlic
1 tbsp.minced red onions
3 tbsp. oil
Minced spring onion leaves</td><td>Wash uncooked rice and set aside.
Saute garlic with oil until brown,add onion and ginger.Mix chicken drumsticks an
d fish salt(patis)Cover and simmer for 2 minutes.Add water and uncooked rice,sti
rring constantly for a minute then,cover to simmer for 20 minutes under low fire
until rice is cooked. Add salt and pepper. Serve in a bowl and sprinkle minced
spring onion leaves on top.
Makes 4 servings.
</td>
<td>Filipino</td><td>Pinakbet</td><td>1 1/2 cup water
1/2 lb pork
3 cloves garlic
1 tsp ginger
1/4 cup bagoong
4 eggplants
1/3 cup tomatoes
2 pcs ampalaya or amargoso
1/2 tsp MSG
Salt</td><td>Slice the pork into strips. Mince the garlic, chop the ginger, and
tomatoes. Quarter the eggplant and ampalaya or amargoso.
Bring the water to a in a medium saucepan. Add the pork, tomatoes, garlic, ginge
r and bagoong. Simmer until the pork is tender. Add the ampalaya or amargoso and
eggplant and simmer until done. Add MSG and salt to taste.
</td>
<td>Pork</td><td>Sweet Sour Pork Hawaiian</td><td>500 gm
pork, cut into cubes
1/2 cup soy sauce
1T white wine
1 small tin pineapple chunks
1 small tin mushrooms
1 capsicum, diced
1/2 cup vinegar
¼ cup ginger, shredded
2 carrots, cut into big cubes
2 stems green onion, cut into four
1 medium onion, cut into four
1/4 cup oil
1/4 cup vinegar
Soup stock as needed
</td><td>Marinate pork with soy sauce, wine, ginger, tomato sauce and cornstarch
.
Heat oil and fry pork. Set aside.
In the same wok, saute garlic, onion, mushroom, carrots and capsicum
Add marinade and soup stock
Bring to boil
Thicken with dissolved cornstarch in water
Add fried pork and garnish with pineapple chunks and spring onions </td>
<td>Filipino</td><td>Bistek(Philippine-Style)</td><td>
STEAK,PHILIPPINE-STYLE
2 pounds sirloin steak,cut into 1/4-inch pieces
2 tablespoons lemin juice
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced onion rings
1/4 cup cooking oil
1/2 cup water
</td><td>Marinate the meat in lemon juice,soy sauce,pepper and salt for 3 hours
or more.
Cook onion rings in oil until transparent.Transfer to a serving dish,leaving the
oil in the skillet.Add the meat to the skillet and cook over high heat,stirring
often, until tender.Transfer the meat to a serving dish.Add marinade and water
to the skillet,simmer for 10 minutes and pour over the meat and onion rings.</td
>
<td>Beef</td><td>Sweet And Sour MeatBalls(Fil-Am) </td><
td>1 can (20 ounces) pineapple chunks
1/3 cup water
a pinchof MSG(optional)
3 tablespoon vinegar
1/2 cup packed brown sugar
3 tablespoons conrstarch
1 batch of 30 meatballs(frozen or thawed)
1 large green,red pepper,cut into 1 inch pieces
Hot cooked rice (optional)</td><td>YOU CAN MAKE AHEAD MEATBALLS(OPTIONAL)
4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 tablespoon worcestershire sauce (or you can use the soy sauce you like)
1/2 teaspoon white pepper(or black pepper)
4 pounds lean ground beef
Mix all the ingredients,mix well and shape into a balls about 12 dozen
Drain pineapple,reserving juice.Set pineapple aside.Add water to juice if needed
to measure 1 cup,pour into a large skillet.Add1/3 cup water,vinegar,soy sauce,b
rown sugar and cornstarch,stir until smooth.Cook over medium heat until thick,st
irring constantly.Add pineapple,meatballs and green and red pepper.Simmer uncove
red for 20 minutes or until heated through.You can serve over rice(optional)</td
>
<td>Filipino</td><td>Chicken sotanghon</td><td>2 Chicken
backs to make stock
5 cup Water
1 Chicken breast, boneless
-sliced thinly, 2" long
8 oz Bean thread noodles OR
Cellophane noodles
6 large Dried mushrooms
1 tbsp Vegetable oil
2 Garlic cloves, minced
1 med Onion, sliced
1 tbsp Fish sauce (patis)
1/2 cup Annatto water (see below)
1 Carrot, sliced thinly about 2 inches long
1 cup Sugar peas
4 Stalks green onions, sliced thinly crosswise
</td><td>Boil chicken backs in 5 cups water for 25-30 minutes.
Season with a little salt.
Reserve chicken stock.
Soak dried mushrooms in water for 20 minutes, de-stem and slice thinly when doub
led in size.
Set aside.
Soak bean thread noodles in water until soft.
Drain and cut into 6-inch length with scissors.
Set aside.
In a deep nonstick pan over medium heat, saute garlic, in oil until lightly brow
ned.
Add onion, cook for 1 minute.
Add sliced chicken, mushrooms, carrots, annatto water, fish sauce and a little s
alt and pepper.
Cook for about 8 minutes or until mushrooms are cooked.
Add 2-3 cups chicken broth.
Bring to a boil, correct seasonings, then add the drained bean thread noodles.
Cook for about 8 minutes, stirring gently until liquid has been absorbed and noo
dles are cooked.
Be careful not to mash noodles when stirring.
Add sweet peas and sliced green onions just before noodles are cooked.
Serve immediately.
Serves 6-Annato water: 1 tb. annatto (achuete) seeds, ¼ cup water.
Soak annatto seeds in water for 15 to 20 minutes.
With your fingers, squeeze color out of the seeds in water, until water turns or
angy or reddish.
Drain liquid into container and discard seeds.
Use this liquid as a natural food coloring when the recipe calls for it </td>
<td>Filipino</td><td>Adobong Pusit </td><td>1/2 kg Small
fresh squids
1/2 cup Native vinegar
10 x Cloves garlic
1 med Onion, sliced
2 med Tomatoes, chopped
Extra salt and pepper for seasoning
1 tsp Vet-sin monosodium glutamate</td><td>Wash the squids very well. Remove the
long thin membrane in the head and slit the eyes to bring out the ink. Place th
e squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.Co
ver and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch
slices crosswise.Crush remaining garlic and saute in a little lard in another p
an. Add the onion and tomatoes and cook until tomatoes are very soft. Add the sq
uids and the liquid in which they were boiled.Simmer for 7 minutes. Season with
salt, pepper and vet-sin.</td>
<td>Filipino</td><td>Putsero </td><td>12 cup water
1 lb beef or veal shank bones
1 x ham hock
1/4 lb salt pork or slab bacon cut 4 pieces
Salt to taste
2 lb beef stew meat cut 2" cubes
3 x garlic cloves mashed
1 x onion cut in 1" dice
1 x celery stalk
1/2 lb chorizo de bilbao see * Note
1 head cabbage quartered
2 x potatoes peeled, quartered
4 x carrots peeled, and
cut into 2" pieces
1/4 lb green beans ends trimmed
1 cup cooked garbanzo beans
2 tbl fish sauce (patis, nampla or nuoc nam)
Freshly-ground black pepper to taste </td><td>Place water, beef shank, ham hock,
salt pork and 1 teaspoon salt in 8-quart pot. Bring to boil then reduce heat to
simmer. Skim off any scum that floats to top. Simmer 30 minutes.
Add beef. Bring back to boil, then reduce heat and simmer.Skim off any scum or f
at that floats to the surface. Add garlic, onion and celery. Simmer 1 hour.Add m
ore water if needed so everything is covered.Add chorizo and simmer until beef i
s tender, at least 30 minutes. Remove meats from pot and keep warm.Add cabbage,
potatoes, carrots, green beans and garbanzo beans to pot and cook until vegetabl
es and beans are tender, 20 to 25 minutes.Remove meat from ham hock and slice. A
dd fish sauce to soup and pepper to taste. Slice sausages. Discard bones. Arrang
e meats and vegetables on a deep serving platter. Serve soup in separate bowls.T
his recipe yields 6 servings.</td>
<td>Filipino</td><td>Stewed Squash and Shrimp - (Ginatan
g Kalabasa at Hipon) </td><td>1 x piece kabocha squash abt 1 lb
2 tbl olive oil
2 x garlic cloves minced
1 x onion chopped
1 x Thai pepper see Note, minced
1 tbl minced ginger root
1 x tomato peeled, seeded, and diced
1 tbl Filipino shrimp paste ginisang bagoong see Note
1 tbl fish sauce patis, nam pla or nuoc nam
1 cup chicken stock
1 can coconut milk 13 oz
1/2 lb shelled small shrimp deveined </td><td>Peel and seed squash. Cut into 1-i
nch pieces. Set aside.
Heat oil in 2-quart skillet over medium-high heat. Add garlic. Saute until it be
gins to turn light golden, 5 to 6 minutes. Add onion, pepper and ginger. Reduce
heat. Cook until onion becomes translucent, 8 to 10 minutes.Add tomato, shrimp p
aste, fish sauce and squash. Saute over medium heat 5 minutes, taking care not t
o scorch vegetables. Turn heat to low if vegetables begin to brown too much.Add
chicken stock and coconut milk. Bring to boil and simmer until squash is tender,
10 minutes. Add shrimp and cook another 3 minutes.
This recipe yields 4 servings.</td>
<td>Filipino</td><td>Tahong - (Mussel and Ginger Soup) <
/td><td>3 tbl olive oil
1 x onion sliced
4 x garlic cloves chopped
1 x piece fresh ginger 3" long peeled, sliced
2 tbl patis or other fish sauce see Note
2 lrg tomatoes chopped
3 lb mussels scrubbed,debearded
4 cup water
1/2 cup dry white wine
Freshly-ground black pepper to taste</td><td>Heat the oil in a large, heavy-bott
omed pot over medium-high heat. Add the onion, garlic and ginger, and saute unti
l the onion is translucent. Add the fish sauce and chopped tomatoes, and saute u
ntil the tomatoes begin to soften, about 2 minutes.
Add the mussels, water and wine. Cover and simmer until the mussels open, about
10 minutes. Season to taste with pepper. Serve hot.
This recipe yields 4 servings.</td>
<td>Seafoods</td><td>Baked Crab Potatoes</td><td>2 c Cr
abmeat
4 lg Baking potatoes
4 T Butter
1/2 c Onion; chopped
1/2 c Mushrooms; sliced
Ground pepper to taste
1 c Dry vermouth
2 T Low-fat plain yogurt
2 T Sour cream
1/4 c Half and half
3/4 c Gruyere cheese
</td><td>Clean and bake potatoes.Cool slightly and cut in half, lengthwise.
Place pulp into bowl, leaving about 1/4-inch shell.Reserve skins and
mash pulp. Melt butter in skillet and saute onion until it takes on a
light coloring (about 15-20 minutes).Add mushrooms and saute
another 5 minutes.Add the crabmeat and pepper.Add vermouth and
bring to a boil.Make sure you stir frequently.Cook mixture until
liquid is absorbed.Remove from heat and add yogurt and sour cream,
then add half and half.Combine crabmeat, onion mixture, pulp from
potato, and about 1/2 of cheese.Add additional ground black pepper
and a bit more half and half if desired.Place the mixture into the
potato skins. Sprinkle with additional 1/4 cup cheese.Bake at 400
degrees F.until cheese bubbles.</td>
<td>Seafoods</td><td>Baked Crab Potatoes</td><td>2 c Cr
abmeat
4 lg Baking potatoes
4 T Butter
1/2 c Onion; chopped
1/2 c Mushrooms; sliced
Ground pepper to taste
1 c Dry vermouth
2 T Low-fat plain yogurt
2 T Sour cream
1/4 c Half and half
3/4 c Gruyere cheese
</td><td>Clean and bake potatoes. Cool slightly and cut in half, lengthwise.
Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins and
mash pulp. Melt butter in skillet and saute onion until it takes on a
light coloring (about 15-20 minutes). Add mushrooms and saute
another 5 minutes. Add the crabmeat and pepper. Add vermouth and
bring to a boil. Make sure you stir frequently. Cook mixture until
liquid is absorbed. Remove from heat and add yogurt and sour cream,
then add half and half. Combine crabmeat, onion mixture, pulp from
potato, and about 1/2 of cheese. Add additional ground black pepper
and a bit more half and half if desired. Place the mixture into the
potato skins. Sprinkle with additional 1/4 cup cheese. Bake at 400
degrees F. until cheese bubbles. This is yummy good!
</td>
<td>Seafoods</td><td>Shrimps Pacifica</td><td>1 lb Large
raw shrimp in shell
1/2 c Peanut oil or salad oil
1/2 c Lemon juice
1 ts Italian seasoning
1 ts Seasoned salt
1/2 ts Seasoned pepper
2 tb Brown sugar1 ts Soy sauce
1/4 c Green onions, thinly sliced</td><td>Wash shrimps under cold running water
; remove feelers but do not
shell; drain on paper toweling. Place in medium size bowl. Stir
peanut oil or salad oil, lemon juice, Italian seasoning, and seasoned
salt and pepper together. Pour over shrimp and let stand for about
30 minutes -- stirring frequently. I prefer to let them stay in the
marinade overnight in the frig. Lift shrimp from the marinade about
1/2 hour before barbecuing and let them drain. Place on grill about 6
inches from hot coals. Brush with marinade. Grill, turning once and
brushing with marinade. Takes about 6 minutes per side or until pink.
Pour remaining marinade into a small saucepan, stir in brown sugar
and soy sauce. Heat to boiling, then stir in green onions. Serve
separately as a dip for shrimp. Have plenty of napkins or damp
washcloths. I use shrimp that is 12-16 per lb. I figure about 4 per
person -- but sometimes for big eaters 6 per person. I then make an
extra half of recipe of the marinade.</td>
<td>French</td><td>French Meatballs</td><td>
1 lb Lean Hamburg
1/4 lb Sausage meat
1 ea Onion
1 t Parsley
1 c Dry bread soaked in the milk
1 ea Egg
1/4 c Milk</td><td>Combine meats, onions and parsley. Add bread, egg
, salt & pepper. Chill.
Form into small balls and roll in flour. Brown on all sides in fry pan.
Sauce: 2 tblsp. butter, 2 tblsp. flour, 2 cups consomme, parsley,tyme
and bay leaf. Melt butter, stir in flour and then add consomme and
seasonings. Stir till thickens and add meatballs, simmer for 20 min.
</td>
<td>Cakes</td><td>Fresh Peach Cobler w/ Four variations<
/td><td>3 c Peaches -- fresh/thin sliced
2 c Sugar -- divided
1/2 c Water
2 ea Egg
2 tb Shortening
2 tb Milk
1 c Flour -- all purpose
1 t Baking powder
1/2 ts Salt
1 x Light cream
</td><td>Preheat oven to 350-degrees. Grease 11 x 7" glass baking dish.
In medium
saucepan, combine peaches, 1 cup sugar, water; bring to a boil, stirring
frequently; keep the peach mixture hot. Meanwhile, beat egg, 1 cup sugar,
and
shortening until fluffy.
Add milk; stir in flour, baking powder, and salt.
Spread batter in prepared baking dish; pour hot peaches over all. Bake 25
to 30 minutes, or until tender. Serve warm, with cream, whip cream or
Vanilla ice cream.
More Fruit Cobblers: For peaches, substitutre fresh or thawed frozen
blueberries or strawberries, or fresh apples or blackberries. If the frozen
fruit is packed in sugar syrup, omit first 1 cup sugar.</td>
<td>Pies</td><td>Mom's Coconut Pie</td><td>4 Eggs, w
ell beaten
1/2 c Self rising flour
1 3/4 c Sugar
1/2 Stick of butter, melted
1 ts Vanilla
2 c Milk
1 pk Coconut (7 oz.)</td><td>Combine all ingredients. Mix well and pour into 2
pie pans. Bake at 325 degrees for 30 minutes or until brown.This recipe makes it
s own
crust.
</td>
<td>Cakes</td><td>AVACADO BUTTERMILK SHERBET</td><td>2
Avacados
2 c Buttermilk
1/2 c Sugar
1/4 c Honey
1/4 c Light corn syrup
1/4 c Lemon juice
</td><td> Puree avacados in blender or food processor.

Combine buttermilk, sugar, honey, corn syrup and lemon
juice. Beat well and blend with avacados. Refrigerate
until mixture is thoroughly chilled, then freeze
according to ice cream maker manufacturer's directions.

Makes 1 quart.
</td>
<td>Candy</td><td>Chocolate Orange Truffles</td><td>1/4
cup unsalted butter
3 tablespoons heavy cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
4 (1 ounce) squares semisweet chocolate, chopped
</td><td>Prep Time: 40 Minutes
Cook Time: 20 Minutes
Ready in: 5 Hours 30 Minutes
1.)In a medium saucepan over medium-high heat, combine butter and cream. Bring t
o a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange lique
ur, and orange zest; continue stirring until smooth. Pour truffle mixture into a
shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
2.)Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounde
d teaspoons into small balls (a melon baller also works well for this part). Pla
ce on prepared baking sheet. Chill until firm, about 30 minutes.
3.)In the top of a double boiler over lightly simmering water, melt remaining 4
ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
4.)Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, l
ift truffles out of the chocolate, allowing any excess chocolate to drip back in
to the pan before transferring back onto baking sheet. Chill until set.</td>
<td>Seafoods</td><td>The Best Shrimp Scampi</td><td>1/2
cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds fresh shrimp, shelled and deveined without tails
1/2 cup olive oil
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
Ready in: 40 Minutes

1)In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughl
y. Dredge shrimp in flour mixture.
2)In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high
heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon
to a serving dish, leaving the oil in the pan.
3)In the same pan, saute the garlic, shallot, parsley and oregano over medium he
at for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return
pan to the heat. Preheat your broiler for medium heat.
4)Pour the wine and brandy into the skillet and ignite with a match or lighter.
When the flames die down, stir to loosen any browned bits on the bottom of the s
killet; pour over shrimp.
5)Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

</td>
<td>Pork</td><td>Asian Beef Skewers</td><td>3 tablespoon
s hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
1)In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce,
green onions, garlic and ginger.
2)Cut flank steak across grain on a diagonal, yielding thin, 2 inch wide slices.
Place slices in a 1 gallon, resealable plastic bag. Pour hoisin sauce mixture o
ver slices, and mix well. Refrigerate 2 hours, or overnight.
3)Preheat an outdoor grill for high heat.
4)Thread steak on skewers. Grill 3 minutes per side,or to desired doneness.
Note:
Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is
sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans,
garlic, chile peppers and various spices. It can be found in Asian markets and
many large supermarkets. Look in the Asian or ethnic section. If this item is no
t in stock at your local store, ask your grocer to special order it for you. Mos
t grocers will be happy to do this for their customers.

</td>
<td>Cakes</td><td>Blizzard Cake</td><td>1 gallon vanilla
ice cream
1 (20 ounce) package chocolate sandwich cookies with creme filling
1 (12 ounce) container frozen whipped topping, thawed
</td><td>Makes 1 -9x13 inch cake
Soften ice cream.Crush cookies by placing them in a large zip lock bag and rolli
ng over them with a rolling pin. Mix softened ice cream and crushed cookies toge
ther. Fold in the whipped topping and pour into one 9x13 inch glass pan. Freeze
for 2 hours then serve. </td>
<td>Fish</td><td>Tuna Steaks with Lemon Caper Sauce</td>
<td>3 tablespoons drained capers
1 1/2 tablespoons lemon juice
1/4 cup chopped fresh parsley
4 tuna steaks, each about 3/4-inch thick

</td><td>Light the grill or heat the broiler. In a small glass or stainless-stee
l bowl, mash the capers with a fork. Stir in the lemon juice, parsley, and 6 tab
lespoons of the oil. Season to taste with salt and pepper.
Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with salt and peppe
r. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste
, 3 to 4 minutes longer for medium rare. Serve the tuna topped with the sauce.
VARIATIONS: The lemon-and-caper sauce tastes great on almost any grilled fish. S
wordfish or salmon steaks are especially good choices. Just adjust the cooking t
ime according to the thickness of the fish.

</td>
<td>Beef</td><td>Steak Pizzaiola</td><td>4 tablespoons o
live oil, plus more if needed
1 1/2 pounds tomatoes (about 3), peeled and chopped
3 sprigs plus 1/2 teaspoon chopped fresh oregano, or 3/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 1/2 pounds sirloin steak, about 1 inch thick

</td><td>In a large saucepan, heat 2 tablespoons of the oil over moderate heat.
Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, oregano sprig
s or dried oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Re
duce the heat and simmer, partially covered, until the sauce thickens, about 15
minutes.
In a large frying pan, heat the remaining 2 tablespoons oil over moderate heat.
Season the steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. C
ook the steak for 5 minutes. Turn and cook until done to your taste, about 5 min
utes longer for medium rare. Remove the steak and let rest in a warm spot for 5
minutes. Cut the steak diagonally into thin slices and top with the warm tomato
sauce and the chopped fresh oregano, if using.

</td>
<td>Cakes</td><td>Cappuccino Pudding Cake</td><td>1 cup
all-purpose flour
2/3 cup sugar
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated skim milk
1/4 cup semisweet chocolate morsels
1 cup firmly packed dark brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups hot water
2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other instant f
lavored coffee mix
9 tablespoons frozen vanilla yogurt

</td><td>Preheat oven to 350 degrees F.
Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add mi
lk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels. Combine
brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mi
x, stirring to dissolve. Pour coffee mixture over batter; do not stir. Bake at 3
50 degrees F for 40 minutes or until cake springs back when touched lightly in c
enter. Serve warm with 1 tablespoon frozen yogurt.

</td>
<td>French</td><td>Beef Roulades</td><td>For the Roulade
s:
2 pounds sirloin of beef, sliced into 1/2-inch-thick slices about 9 x 4 inches
Freshly ground black pepper to taste
3 medium cloves garlic. Minced
1/2 pound Westphalian or Black Forest ham, thinly sliced to fit over the sirloin
slices
25-30 basil leaves, washed and dried
1 tablespoon unsalted butter

For the Sauce:
2 tablespoons sugar
2 tablespoons unsalted butter
2 cups Riesling or other white wine
1/2 cup raisins
1/2 cup heavy cream
1 teaspoon arrowroot dissolved in 1 TB water
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

</td><td>TO PREPARE THE ROULADES: On a clean work surface, lay a slice of the be
ef with a long edge facing you. Season each slice of the meat with salt, pepper,
and the garlic. Cover the beef with pieces of ham (cut the ham to cover the mea
t evenly). Lay 3 or 4 basil leaves on top. Roll the beef up to make a long, tigh
t package. Slice the roulade into pieces about 3 inches long. Secure each roulad
e closed with a toothpick. Repeat this with the rest of the beef. Set the roulad
es aside while you make the sauce. The roulades can be made a day ahead and refr
igerated until ready to cook.
TO MAKE THE SAUCE: In a saucepan over medium-high heat, whisk the sugar and butt
er together, then cook, undisturbed, until the sugar begins to caramelize to a l
ight toffee color. Remove the pan from the heat and carefully add the wine; when
you add the liquid the sugar will splatter at first and then solidify. Return t
he pan to the heat and stir the sauce until the sugar liquefies. This will take
about 5 to 7 minutes. Add the raisins and simmer until the wine reduces by about
a third. Add the cream to the sauce and bring the sauce to a boil. Boil for abo
ut 1 minute. Season with salt, pepper, and nutmeg. Set aside while you cook the
roulades.
TO COOK THE ROULADES: Heat a large skillet, add the oil and butter and, when the
foam begins to subside, add the roulades to the pan. Don't overcrowd the pan or
the roulades won't brown. If necessary, cook the beef in batches. Brown the rou
lades over high heat on all sides, about 5 minutes. Transfer the cooked roulades
to a warmed platter and remove the toothpicks. Add the sauce to the skillet. In
crease the heat to high and scrape the bottom of the pan with a wooden spoon to
collect any browned bits. Serve the roulades with the sauce on top.

</td>
<td>Chinese</td><td>Chicken Potstickers</td><td>For Wrap
pers:
2 cups all-purpose flour, plus extra as needed
1/4 teaspoon salt
For Filling:
2 cups finely chopped napa cabbage
1/4 cup blanched spinach, chopped
1 pound ground dark chicken meat
1/2 teaspoon peeled and grated fresh ginger
2 tablespoons finely chopped garlic chives or green (spring) onion
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon Asian sesame oil
1 1/2 teaspoons cornstarch

For Sauce:
6 tablespoons distilled white vinegar
3 tablespoons light soy sauce
Chili oil
Vegetable oil for frying

</td><td>FOR WRAPPERS: In a food processor fitted with the metal blade, combine
the 2 cups flour and salt and pulse once to mix. With the motor running, slowly
pour in the boiling water. Continue to process until a rough ball forms and the
dough pulls away from the sides of the work bowl, 15-20 seconds. Transfer to a l
ightly floured work surface. Knead until smooth and no longer sticky, about 2 mi
nutes. Cover with a kitchen towel and let rest for 30 minutes.

FOR FILLING: Place the cabbage and spinach in a kitchen towel, wring out the exc
ess liquid and place in a bowl. Add all the remaining filling ingredients and st
ir until combined. Cover and refrigerate until ready to use.
Uncover the dough and knead briefly. Cut in half. Roll out one half about 1/8 in
ch thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out rounds.
Set the rounds aside, lightly covered with the kitchen towel. Repeat with the re
maining dough and all scraps.

FOR SAUCE: Stir together the vinegar and soy sauce. Add chili oil to taste. Set
aside.
FOR POTSTICKERS: Put 1 tablespoon of the filling in the middle of a dough round.
Fold the round in half and pinch the edges together at one end of the arc. Star
ting from that point, make 6 pleats or tucks along the curved edge to enclose th
e filling. As each potsticker is made, place seam-side up on a baking sheet, pre
ssing down gently so it will sit flat. Cover with the kitchen towel and continue
forming and placing the potstickers on the baking sheet until all are made.
Heat a 9-inch nonstick frying pan over medium-high heat. When hot, add about 2 t
easpoons vegetable oil. Arrange 8-10 potstickers, seam side up and just touching
, in a spiral in the pan. Fry until the bottoms are browned, about 1 minute. Add
water to come halfway up the sides of the potstickers and bring to a boil. Imme
diately cover, reduce the heat to low and steam-cook for 8 minutes, adding more
water if necessary to keep the pan wet. Uncover, increase the heat to high and c
ook until the liquid is absorbed and the bottoms are crispy, about 30 seconds lo
nger. Transfer to a serving plate and keep warm; fry the remaining potstickers.
TO SERVE: Divide the dipping sauce among individual saucers. Serve the potsticke
rs hot with the sauce.

</td>
<td>Pork</td><td>Rum Loin Of Pork </td><td>1 pork loin o
f 8 chops
1 cup dark Jamaican rum
1 bottle Sauterne
3 tart cooking apples
</td><td>Have the chops cracked for easy carving, brush thoroughly with the rum-
-get into every crevice--and store in the fridge for at least 6 hours, brushing
again with pan juice when you think of it. Cut the apples in quarters and add to
the pan; pour over the bottle of Sauterne, wrap loosely in wax paper and store
overnight in the fridge, turning often (when you're awake). Finally set the pan
in a 325 F. oven with all marinade juices and apples, and roast until tender by
the meat thermometer. Allow about 30 minutes per pound, and baste occasionally w
ith pan juices. Serves 4. </td>
<td>Chinese</td><td>Moo Goo Gai Pan</td><td>Serves 4.
2 Tablespoons peanut oil
4 chicken breasts, skinned, boned and cubed
6 stalks asparagus, cut in 1/2 inch slices
1/4 cup water
3 green onions, cut in 1 inch slices
1 cup sliced mushrooms
1 Tablespoon cornstarch dissolved in 2 tablespoons cold water
1/2 cup sliced almonds
salt, soy sauce and Szechuan hot oil to taste
</td><td>Heat a little peanut oil in a wok to (350 F. if electric) and stir fry
chicken until cooked about 8 minutes. Remove chicken. Add a little more oil and
saute asparagus. Add water and cover, steaming asparagus for 5 minutes. Push asp
aragus to one side and stir fry onion and celery. Add chicken and mushrooms and
cook 2 minutes. Combine chicken broth and corstarch, then slowly add to chicken
and vegetables. If not thick enough, prepare a little more cornstarch and water
and add. Stir in almonds and season with salt, soy sauce and a little Szechuan h
ot oil. Serve over rice.
Favourite Chicken Dish In Vancouver Chinatown.
</td>
<td>Drinks</td><td>Spicy Hot Chocolate </td><td>about 3-
4 tbs. of some form of sweetened, vegan cocoa
dash of cinnamon
dash of nutmeg
small amount of vanilla extract
vanilla soy milk (or your favourite milk subst.) </td><td>Mix as much of the soy
beverage as you'll need for number of people. I just make it for myself, so abo
ut 1 cup. Add a few heaping teaspoon or tablespoons full of your chocolate choic
e. If unsweetened, add the amount of sweetener you desire, but also note that it
will probably be really sweet. I make mine with vanilla silk, and then go and a
dd a half tsp. of vanilla extract. After whisking the mixture as you would puddi
ng, stir until it's well disolved, adding the other ingredients whenever you lik
e.
Serves: as many as you like to make it for
Preparation time: 10 min
</td>
<td>Drinks</td><td>Ice Fruit Smoothie! </td><td>1/2 of a
ripe mango
1 kiwi
1 banana
3 sliced strawberries
1 cup of any juice (I prefer kool aid)
1/2 a cup of soy milk (flavor of your choice)
a pinch of cinnamon
1 oz of tofu (any type)
12 cubes of ice
2 tbs. of natural sugar
</td><td>place all fruit contents in to a blender, you may have to cut the banan
a up a little. Dump the soy milk and juice in to the blender. Mix for about 20 s
econds. Place ice in to mixture. Blend together until ice is crushed with mixtur
e. Pour the cinnamon and sugar together in the mixture and mix for 10 seconds. T
hen serve. Depending on what ingredients you put in the color of the drink will
vary. Enjoy
Serves: 3
Preparation time: 5 mins
</td>
<td>Australian</td><td>Aussie Chicken</td><td>4 skinless
, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
Ready in: 1 Hour 20 Minutes
1) Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30
minutes.

2) Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep s
killet. Cook over medium high heat until crisp. Set aside.
3) In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and drie
d onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4) Heat oil in a large skillet over medium heat. Place the breasts in the skille
t and saute for 3 to 5 minutes per side, or until browned. Remove from skillet a
nd place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce
to each breast, then layer each breast with mushrooms and bacon. Sprinkle top w
ith shredded cheese.
5) Bake in preheated oven for 15 minutes, or until cheese is melted and chicken
juices run clear. Garnish with parsley and serve with the reserved honey mustard
sauce.
</td>
<td>Soups</td><td>Crabmeat and Corn Soup</td><td>1/4 cup
butter
2 cups whole milk
2 cups half-and-half
1 3/4 cups whole kernel corn
1 cup chopped green onions
1 pound fresh crab meat
1/2 teaspoon seasoning salt
Ready in: 30 Minutes
1) In a heavy-bottomed pot, melt butter, add flour, and stir gently until blende
d; do not burn or let it darken. Add milk gradually, stirring all the while, the
n add half and half, stirring gently while blending. Add corn and green onions,
and cook for a few minutes until tender.
2) Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small
bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garn
ish with sprinkles of chopped fresh parsley when serving and serve hot.
3) Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut
the kernels off the cob, scrape cob for juices, and then add to soup. Cook unti
l corn is tender. Canned crabmeat or imitation crab may be used instead of fresh
crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation cra
b (cut into small pieces). Combine the two and cook as noted above.
</td>
<td>Desserts</td><td>Aunt Mazo's Eagle Brand Dessert</td
><td>4 (14 ounce) cans sweetened condensed milk
4 pints heavy whipping cream
1 (4 ounce) jar maraschino cherries
1 cup chopped almonds
</td><td>Makes 8 -10 servings
1) Remove labels from the cans of milk and put them unopened into a large pot of
gently boiling water. Boil for about 3 hours. Make sure the water doesn't boil
away or the cans will explode (or so I'm told).

2) After 3 hours, take the cans out and cool in fridge.

3) When chilled, open the cans and put the results into a bowl.

4) Beat the whipping cream, and fold into the "caramel sauce" (cooked,
cooled condensed milk). Mix in the nuts and cherries.
</td>
<td>Italian</td><td>Creamy Mushroom Rice</td><td>1/3 oun
ce dried porcini mushrooms
4 ounces butter
1 small onion, finely chopped
2-2/3 cups arborio rice
6 cups beef or chicken stock, de-fatted
Parmesan cheese

</td><td>Meanwhile, heat butter in a stew pot. Add the onion and saute over medi
um-low heat for 5 minutes. Add the rice and stir for about 2 minutes. Add 2 cups
of stock and stir into rice. Stir often. Strain the mushroom water and add to s
tew pot, along with the mushrooms. Continue stirring, gradually adding stock, on
e cup at a time. Risotto should be creamy, and individual rice grains should be
slightly al dente. Stir in Parmesan cheese and serve warm.</td>
<td>Greek</td><td>Lamb and Pasta Casserole</td><td>16 ou
nces ziti
1 lg. onion, chopped
1-1/2 pounds ground lamb
6 ripe tomatoes, seeded, chopped
8 ounces tomato puree
1 teaspoon dried oregano
Salt, pepper
1/2 cup breadcrumbs
1 egg, beaten
Sauce:
4 cups milk
6 eggs
1/2 cup flour
1/2 teaspoon salt
4 ounces freshly grated kefalotiri cheese
</td><td>Cook the pasta according to package directions. Drain and set aside.
Meanwhile, in a large stew pot, heat the olive oil. Saute the onions for 5 minut
es, then add the lamb. Cook until no pink show, crumbling it up with a spoon as
it cooks. Add the tomatoes, tomato puree, garlic, oregano, and cinnamon. Stir we
ll and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove fr
om heat. Season with salt and pepper. Add 1/4 cup of bread crumbs and quickly st
ir in the beaten egg.
FOR THE SAUCE:
Preheat the oven to 350 degrees. Grease a deep 9 x 13-inch baking dish. Sprinkle
the bottom of the dish with the remaining 1/4 cup of bread crumbs, then half of
the pasta. Cover it with the meat, then half of the sauce. Sprinkle with half t
he cheese. Add another layer of pasta, the remaining cream sauce, and the remain
ing cheese. Bake for 45 minutes.</td>
<td>British</td><td>Roast Stuffed Chicken</td><td>Ingred
ients
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
3 Tbsp. margarine or butter, cut into pieces
1 roasting chicken or capon (5 to 7 lb.)
1/4 tsp. dried thyme leaves or tarragon leaves (optional)
salt (optional)
MIX contents of Vegetable/Seasoning packet, hot water and margarine in large bow
l until margarine is melted. Stir in Stuffing Crumbs just to moisten; set aside.
Do not stuff chicken until ready to roast.
RINSE chicken with cold water; pat dry. Stuff lightly with prepared stuffing; cl
ose openings with skewers and string. Place, breast-side up, on rack in baking p
an; brush with melted margarine, if desired. Sprinkle with thyme and salt.
ROAST at 325°F for 2-1/2 to 3-1/2 hours or 20 minutes per pound or until ch
icken is cooked through, basting occasionally.
</td>
<td>Drinks</td><td>Café Brulot</td><td>3 teaspoon b
rown sugar
1 stick cinnamon
5 whole cloves
lemon peel, thinly slivered
orange peel, thinly slivered
2 slices lemon, cut thin
1 slice orange, cut thin
1/2 orange flavored liqueur
1/4 cup brandy
3 cups freshly brewed Luzianne Coffee with Chicory or CDM Coffee with Chicory
</td><td>Combine sugar, cinnamon, cloves and peels in a chafing dish or medium s
ize skillet. Heat until sugar begins to dissolve. Add fruit slices and liqueurs
and heat. Fill a ladle half way with the liqueur mixture and carefully ignite. A
dd to remaining mixture in pan and flame, ladling to distribute flavors until fl
ame dies. Add coffee: heat and serve in demitasse cups. Garnish with curls of le
mon and orange peel if desired. Makes 6 servings.
</td>
<td>Cakes</td><td>Fresh Berry Shortcakes</td><td>6 cups
ripe strawberries (about 2 ½ pints), trimmed
1/4 cup sugar
1 1/2 cups raspberries
1 1/2 cups blueberries
1 cup blackberries
1 3/4 cups Swans Down Cake Flour
1/4 cup sugar plus additional for sprinkling over top of biscuits
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1/4 cup heavy cream
1 large egg
1 teaspoon vanilla
2 tablespoons milk
3 tablespoons slivered almonds
whipped cream
fresh mint sprigs
</td><td>On a lightly floured surface with floured hands pat dough out into a ci
rcle about ½ inch thick and with a 3-inch round cutter cut out 6 rounds. Pl
ace rounds on a large baking sheet. Brush tops with milk and sprinkle with sugar
and almonds. Bake in middle of oven until golden, about 15 minutes. Cool shortc
akes on a rack. Split shortcakes horizontally and arrange bottom halves on plate
s. Spoon berry mixture over bottom halves and top with whipped cream. Arrange sh
ortcake tops on whipped cream and garnish with mint sprigs. Serves 6. In a food
processor puree 5 cups strawberries with sugar and force through a fine sieve in
to a bowl. Slice remaining strawberries and stir into sauce with raspberries, bl
ueberries, and blackberries. In a large bowl sift together flour, baking powder,
sugar, and salt and with a pastry blender or your fingertips blend in butter un
til mixture resembles coarse meal. In a bowl whisk together cream, eggs, and van
illa and with a fork stir into flour mixture, stirring until mixture just forms
soft dough. Preheat oven to 425 degrees F.
</td>
<td>Cakes</td><td>Frozen Mocha Pie</td><td>CRUST:
1/3 cup light blown sugar
1/4 cup butter or margarine, chilled
2 tablespoons solid shortening, chilled
3/4 cup pecans, chopped
1 square (1-ounce) unsweetened chocolate, grated
2 tablespoons cold water
FILLING:
1/3 cup butter or margarine., softened
2/3 cup light brown sugar.
1 1-ounce square unsweetened chocolate., melted
1 teaspoon vanilla extract.
4 eggs, at room temperature
4 tablespoons Luzianne Coffee with Chicory or CDM Coffee with Chicory, strongly
brewed, cold
TOPPING:
2 cups heavy cream
1/2 cup confectioners' sugar
1/2 cup Luzianne Coffee with Chicory or CDM Coffee with Chicory., strongly brew
ed, cold</td><td>For Crust: Preheat oven to 375 degrees. In medium bowl, combine
flour and sugar. Cut in butter and shortening until consistency of coarse meal.
Stir in pecans, chocolate and vanilla. Stir in water until thoroughly combined.
Press into greased 9-inch pie pan. Bake 15 minutes; remove to wire rack to cool
, then place in freezer. For Filling: In large bowl, beat butter and sugar with
an electric mixer until light and fluffy, about 5 minutes. Add chocolate and van
illa, beating until smooth. Add an egg, and 1 tablespoon Luzianne Coffee and Chi
cory to bowl. Beat at high speed 4 minutes. Repeat procedure until eggs and coff
ee are incorporated. Spoon mixture into prepared crust; cover with plastic wrap
and freeze until just set, about 1 hour. For Topping: In large bowl, whip cream
with sugar and coffee until stiff peaks form. Spread over top of pie. Carefully
cover with plastic wrap and freeze until firm, about 4 hours. Makes about 8 serv
ings.
</td>
<td>Dutch</td><td>Chicken a la Old Dutch</td><td>Prepara
tion Time: Average
6 large chicken fryer thighs
1 tablespoon green pepper, chopepd
1 stalk fresh celery, diced
1/2 teaspoon salt
pepper
garlic salt
3 tablespoon Old Dutch Sweet-Sour Dressing
</td><td>Braise six large chicken (fryer) thighs until brown. Place in casserol
dish and cover with one large chopped onion, 1 tablespoon chopped green pepper a
nd I stalk fresh diced celery. Sprinkle on 1/2 teaspoon salt, a scant of pepper,
garlic salt and 3 tablespoons Old Dutch Sweet-Sour Dressing. Place in 350 degre
e oven, cook covered for 1 hour. Better chicken you cannot find.
</td>
<td>Seafoods</td><td>Shrimp Pilaf</td><td>Preparation Ti
me: Quick
1/8 cup bell pepper, chopped
1/8 cup onion, minced
1-1/4 tablespoons cooking oil
1 cup canned tomato
1 to 2 teaspoons TryMe Tennessee Sunshine Hot Pepper Sauce
1/4 cup celery, chopped
1/2 cup rice
1/2 cup water
1 teaspoon salt
2 cups canned or cooked shrimp</td><td>Cook bell pepper, celery, onion, and ric
e together in oil at low heat until rice is brown. Stir in water and tomatoes. S
eason with salt and TryMe Tennessee Sunshine. Add shrimp and pour into casserole
and let bake in moderate oven (350 degrees) until rice is fluffy and tender.
</td>
<td>Pork</td><td>Lemony Almond Chicken</td><td>Preparati
on Time: Average
1/3 cup lemon juice
1/4 cup and 1 tablespoon vegetable oil
2 tablespoon Luzianne Creole Mustard
1 teaspoon garlic, minced
1/4 teaspoon TryMe Tennessee Sunshine Hot Pepper Sauce
6 5-ounce chicken breast halves, boned and skinned
2 teaspoons cornstarch, mixed with 1 tablespoon water
1 tablespoon butter or margarine, cold, cut into small pieces
1/3 cup almonds, sliced, unblanched, lightly toasted
6 lemon slices, cut thin, for garnish
1 tablespoon fresh parsley, minced, for garnish</td><td>With fork or small whis
k, beat lemon juice, 1/4 cup oil, mustard, garlic and TryMe Tennessee Sunshine H
ot Pepper Sauce. Arrange chicken in shallow glass or china dish, just large enou
gh to hold all pieces in one layer. Pour on lemon mixture, turn chicken once to
coat evenly. Marinate at room temperature one hour or refrigerate 2-3 hours. Dra
in chicken, strain and reserve marinade. In large heavy skillet over high heat,
cook chicken in remaining 1 tablespoon oil for 3 minutes on each side or until g
olden brown and tender. Remove chicken to platter. Add broth, reserve marinade a
nd cornstarch mixture to skillet. Stirring constantly, cook over high heat about
five minutes or until sauce thickens slightly. Stir in butter. Return chicken t
o skillet and simmer until heated through, about 20 minutes. Stir in almonds. Re
move from heat. Arrange chicken on hot platter or six plates. Pour sauce over ch
icken and garnish with lemon slices and parsley. Serves 6. Delicious with fresh
asparagus and rice.
</td>
<td>Seafoods</td><td>Shrimp New Orleans Style</td><td>Pr
eparation Time: Quick
1 pound shrimp, (any size) peeled and deveined
10 pieces okra, sliced
1 tablespoon bacon grease
1/2 onion, chopped
1 ounce TryMe Tiger Sauce
6 ounces V-8 juice</td><td>Sauté shrimp in bacon grease to seal in juice q
uicker and add to a country flavor. Add other ingredients and simmer for a few m
inutes. Serve over steamed rice and garnish with a wedge of lemon. Serves 4.</td
>
<td>Cakes</td><td>Island Fruit Salad</td><td>Preparation
Time: Quick
papaya
banana
pineapple
La Martinique original Poppy Seed Dressing</td><td>Fill scooped-out papaya shel
ls with diced papaya, banana and pineapple chunks. Top with La Martinique Origin
al Poppy Seed Dressing. </td>
<td>Oriental Recipes</td><td>Oriental Omelet</td><td>Pre
paration Time: Quick
Old Dutch Sweet-Sour Dressing
1/2 cup onions, chopped
1/2 cup green pepper, chopped
3 eggs
2 tablespoons milk</td><td>Sauté in 3 tablespoons Old Dutch Sweet-Sour Dre
ssing, 1/2 cup chopped onions, 1/2 cup chopped green pepper. Beat 3 eggs in 2 ta
blespoons Old Dutch Sweet-Sour Dressing and 2 tablespoons milk. Pour over onions
and green peppers and cook until omelet is firm.
</td>
<td>Filipino</td><td>Sinigang</td><td>Ingredients:
1 lb stewing beef--cubed
1 lb beef ribs
6 c water
1/2 c patis (fish sauce)
1 large onion
6 medium sized tomatoes
3 medium sized white potatoes or 6 gabi
6 tbsp lemon juice or 1/2 c radishes without the stems/leaves
1/2 head of cabbage
1 c spinach
Pepper to taste
Green chili pepper (optional)</td><td>Description: ULAM or Main Dish
This recipe uses beef but bangus (milkfish) can be substituted if preferred. Sin
igang is a chunky soupy stew that can be served as a main dish with white rice.
The meat practically melts off of the bones after it is done surrounded by a sou
p that has a hint of tanginess. This version uses an ordinary pot for cooking t
herefore preparation time is longer; for those who have pressure cookers, using
it can considerably cut your cooking time.
Method:
Place beef & water into large stewing pot on high heat and cover. Add lemon
juice or radishes. While bringing to a boil, cut onion into fourths, tomatoes in
to halves. Add last two ingredients into the pot.
Once boiling, skim off the foam and discard. Lower the heat and let simmer til b
eef is tender. (About 2 1/2 to 3 hours)
Cut the potatoes or gabi into 1-2 inch chunks. Slice the cabbage head into fourt
hs.
About 1 1/2 hrs into the boiling time, remove the mash (tomatoes, onion, radishe
s) and discard. Add the patis, potatoes, & pepper. Continue to simmer for th
e remaining time.
Add spinach, cabbage and the whole green chili (optional). Take off heat after 5
minutes.
Serve hot with white rice. Makes 6 servings. </td>
<td>Filipino</td><td>Filipino Fruit Salad</td><td>Ingred
ients
2 cans of fruit cocktail--fully drained
1 cup soft cream cheese
1/2 cup condensed milk
2 medium red apples--diced for color contrast and crunch.
1/2 cup macapuno (optional)</td><td>Instructions
Begin draining the fruit cocktail. Begin softening the cream cheese in a separat
e bowl. Add the condensed milk and the macapuno with the softened cream cheese.
Wash, dry, core, and dice the apples leaving the skin on. Add it into the cheese
/milk mixture.
Gently add the fruit cocktail into the rest of the salad being careful not to cr
eate extra juices while stirring. Stir only enough to coat the fruits with the c
heese and milk. (extra liquids result in lumps and curdling)
Ready to serve, but best when chilled for about 30 minutes.
Makes about 8 cups depending on the amount of additional fruit combined.</td>
<td>Filipino</td><td>Casava Cake</td><td>Ingredients:
2 pkgs casava, defrosted (frozen, grated from the Asian store)
1 can coconut milk
1 egg
1 cup sugar
1/2 can of condensed milk</td><td>Directions:
Mix all ingredients together, except for the condensed milk. Put mixture i
n a rectangular pan, and cook in a 350 degree oven for 50-60 minutes.
After 45 minutes of baking, pour 1/2 can of condensed milk on top of casava cake
and spread. Put back in the oven for another 20 minutes or until top has
browned.
</td>
<td>Filipino</td><td>MAJA UBE</td><td>Ingredients:
* 1 cup cooked ube (grated or mashed)
* 2 cups cornstarch
* 2 cups coconut cream (thick)
* 4 cups thin coconut cream
* 2 1/2 cups sugar
* latik and budbod
</td><td>Directions:
Add sugar to thin coconut cream (4 cups). Add mashed ube and cook over medium he
at. Keep stirring while cooking.
After 15 minutes, lower heat and add thick cream with (dissolved) cornstarch. Co
ntinue stirring until well blended. Once again, turn heat to high and cook until
thick.
Pour in pan or bilao lined with wax paper or banana leaves. Brush maja-ube with
coconut milk and sprinkle latik on top. Serve with toasted coconut or budbod.
Note:   Add a dash of violet food coloring to highten the color o
f your Maja-Ube.
To make latik:   Boil thick cream, then, lower heat and simmer un
til cream curdles and oil comes out. To produce more latik and oil, stir once or
twice only. Cook until latik becomes brown. Drain.
To make budbod:   Add 1/2 cup brown sugar to every cup of coconut
'sapal' or grated coconut wherein milk was extracted. Cook and toast over low h
eat until brown. </td>
<td>Filipino</td><td>PANCIT PALABOK</td><td>Ingredients:
* 1/2 kilo of white and round miki (NOODLES)
Garnishing:
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped springs onions
Palabok:
* 1/2 kilo fresh small crabs (possibly w/soft shell)
* 1 large onion, chopped finely
* 4 cloves garlic, minced
* 3 tbsp. cornstarch
* 1 1/2 cups water
* 3 tbsp. atchuete seeds or 2 tbsp. atchuete oil
* 2 tbsp. patis
* 1 tsp. vetsin
</td><td>Directions:
Boil 4 cups water, add a little salt.Put noodles in strainer and dip in boiling
water for 5 minutes or till noodle is cooked. Drain. Transfer on plate. Top with
garnishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped s
pring onions.
Wash crabs, open up and extract fat from top shell, squeeze out the meat from bo
dy. Set fat and meat aside.... </td>
<td>Filipino</td><td>PANCIT MALABON</td><td>Ingredients:
Garnishing:
Palabok:
* 1/2 kilo miki (white, thick & round noodles)
* 2/3 cup coarsely pounded sitsaron baboy
* 2/3 cup flaked fish meat (tinapa)
* 1/2 kilo pork fat (cubed)
* 1/4 kilo fresh shrimps (cooked, shelled)
* 1/4 kilo fresh squid (*adobo)
* 1/2 kilo talaba (*adobo)
* 2 eggs hard boiled
* 5-6 cloves garlic minced
* 3 tbsp. atchuete seeds
* salt to taste </td><td>Boil water with a little salt. Drop miki. Cook un
til tender. Drain. Set aside.
Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cybed
pork fat, cook until water dries. Stir until oil comes out and pork becomes sits
aron. Set aside sitsaron.
Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set asid
e.
Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all in
gredients on top of noodles. garnish with slices of cooked egg.
Serve with puto or camachile cookies.     Sauce: patis
and calamansi juice.
*How to cook adobong talaba:   add to 1 cup vinegar: 1/2 tsp. salt, 1/
2 tsp. pepper and 3 cloves minced garlic. Boil for 3 minutes, then add fresh, sh
elled talaba. Let boil for 1 minutes. Do not overcooked or talaba would shrink i
nto pea size.
*How to cook adobong pusit:   Boil squid in a mixture of vinegar, pinc
h of salt, minced garlic, and pepper. After 5 minutes, separate squid and garlic
from sauce. Heat a little oil in pan, fry squid and garlic. Stir for 5 minutes
and add sauce again. Simmer another 5 minutes or until sauce thickens.
Note: In cleaning squids, be careful not to pierce its small "bag of
ink" which gives the delicious flavor in the adobong pusit. </td>
<td>Filipino</td><td>CHOPSUEY</td><td>Ingredients:
Garnishing:
Palabok:
* 1/4 kilo pork, cut into small cubes\
* 1/4 kilo chicken giblets & liver
* 2-3 chicken wings, cut into small pieces
* 1/4 kilo fresh shrimps, shelled
* 2 large onions, quartered
* 3 cloves garlic crushed
* 1 pc. medium sized carrots, round thin slices
* 1/4 kilo cabbage, chopped 1 1/2" squares
* 1/4 kilo cauliflower, break into flowerettes
* 2-3 stalks leeks, chopped 2" long
* 2-3 stalks celery, chopped 1" long
* 1/4 kilo snow peas (sitsaro)
* 10 pcs. stringbeans (habichuelas)
* 2 pcs. bell pepper, red & green, big slices
* 2 cups chicken or meat broth
* 1 tbsp. vetsin
* 2 tbsp. fish sauce (patis)
* 1 tbsp. cornstarch
* 2 tbsp. cooking oil
* 2 tbsp. sesame oil (optional)
</td><td>Saute garlic until brown. Add onions, when half cooked stir in pork, gi
blets, liver, chicken, and shrimps. Saute for 2 minutes and pour in fish sauce.
Stir. After 3 minutes, add 1/2 cup water. Cover. When almost dry, add broth. Let
boil. Season with salt and vetsin, and put in all vegetables. Cook until half d
one and thicken soup with dissolved cornstarch. Do not overcooked vegetables. Se
rve hot. </td>
<td>Filipino</td><td>LOMI</td><td>Ingredients:
Garnishing:
Palabok:
* 1/4 kilo lomi noodles (flat)
* 1/2 cup pork (sliced into strips)
* 1/2 cup shrimps, shelled
* 1/4 cup chopped ham
* 1 large onion, chopped
* 3-4 cloves garlic, crushed
* 1 cup shredded cabbage
* 1 tbsp. chopped carrots
* 6-7 cups chicken or meat broth
* 2 tbsp. cooking oil
* 1 tbsp. cornstarch.dissolved in water
* 2 raw eggs
* 2 tbsp. patis
* salt to taste
* 1 tsp. vetsin
</td><td>Saute garlic and onion. When brown add pork, shrimps, and ham. Add pati
s; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost
dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thick
en with dissolved cornstarch. Put off the heat.
Beat eggs and stir in. Do not boil. Serve at once. </td>
<td>Seafoods</td><td>Spicy Crab Cakes</td><td>Ingredient
s:
Garnishing:
Palabok:
Ingredients
1 cup KRAFT Mayo Real Mayonnaise, divided
2 Tbsp. lime juice, divided
1 envelope GOOD SEASONS Zesty Italian Salad Dressing Mix
2 cans (6 oz. each) crabmeat, drained, flaked
1 cup dry bread crumbs, divided
2 Tbsp. chopped green onion
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. grated lime peel</td><td>Preparation
MIX 1/2 cup of the mayo, 1 Tbsp. of the lime juice and salad dressing mix. Add c
rabmeat, 1/2 cup of the bread crumbs and onion.
SHAPE into 8 (1/2-inch-thick) patties; coat with remaining bread crumbs.
COOK patties in large nonstick skillet on medium heat 3 minutes on each side or
until browned on both sides and thoroughly heated.
MEANWHILE, mix remaining mayo, lime juice, sour cream and lime peel in small bow
l. Serve with crab cakes.</td>
<td>Seafoods</td><td>Spicy Oven Fried Catfish</td><td>In
gredients:
Garnishing:
Palabok:
Ingredients
1 cup crushed POST TOASTIES Corn Flakes
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup MIRACLE WHIP Salad Dressing
2 tsp. Creole seasoning
2 lb. catfish fillets
MIX crushed corn flakes and cheese in shallow dish. Mix salad dressing and seaso
ning in separate shallow dish. Brush fish with dressing mixture; coat with corn
flake mixture.
PLACE in 15x10x1-inch baking pan.
BAKE at 375°F for 25 to 30 minutes or until fish flakes easily with fork.
</td>
<td>Seafoods</td><td>Hot Crab Dip</td><td>Ingredients:
Garnishing:
Palabok:
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cans (6 oz. each) crabmeat, drained, flaked
1/2 cup KRAFT Shredded Parmesan Cheese
2 Tbsp. dry white wine
2 tsp. KRAFT Prepared Horseradish
1/4 tsp. hot pepper sauce
MIX all ingredients with electric mixer on medium speed until well blended.
SPOON into 9-inch pie plate or quiche dish.
BAKE at 350°F for 25 to 30 minutes or until lightly browned. Serve with ass
orted NABISCO Crackers.
</td>
<td>Seafoods</td><td>Bacon Crab Mushroom Caps</td><td>In
gredients:
Garnishing:
Palabok:
Ingredients
1 can (6 oz.) crabmeat, drained, flaked
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
1/3 cup OSCAR MAYER Real Bacon Recipe Pieces or Bits
1-1/2 Tbsp. parsley flakes
36 mushroom caps
MIX all ingredients except mushroom caps.
FILL mushroom caps with crabmeat mixture. Place on cookie sheet.
BAKE at 350°F for 8 to 10 minutes or until cheese is melted.
</td>
<td>Seafoods</td><td>Party Shrimp And Vegetable Kabobs</
td><td>Ingredients:
Garnishing:
Palabok:
Ingredients
1 lb. cleaned medium shrimp
Assorted cut-up vegetables (peppers, mushrooms, onions and zucchini)
3/4 cup KRAFT Italian Dressing
2 Tbsp. chopped cilantro
2 tsp. grated lime peel
1/2 tsp. ground red pepper (or to taste)
1 cup KRAFT Mayo Real Mayonnaise
1 Tbsp. lime juice
1 small clove garlic, minced
ARRANGE shrimp and vegetables on 16 wooden skewers; place in shallow dish.
MIX dressing, cilantro, lime peel and red pepper until well blended. Pour over k
abobs; cover. Refrigerate 1 hour to marinate. Remove kabobs from dressing mixtur
e; discard dressing mixture.
PLACE kabobs on greased grill over medium-hot coals or on rack of broiler pan. G
rill or broil 5 to 7 inches from heat 6 to 8 minutes or until shrimp turn pink a
nd vegetables are tender-crisp, turning once.
MIX mayo, lime juice and garlic. Serve with kabobs.</td>
<td>Seafoods</td><td>Asparagus And Shrimp with Penne Pas
ta</td><td>Ingredients:
Garnishing:
Palabok:
Ingredients
Ingredients
1 envelope GOOD SEASONS Garlic & Herb Salad Dressing Mix
6 asparagus spears, cut into 1-inch pieces
1/2 lb. medium cleaned shrimp
1 small red pepper, cut into thin strips
2 cups penne pasta or ziti pasta, uncooked
1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese
PREPARE salad dressing mix as directed on envelope.
COOK asparagus in 1 Tbsp. of the prepared dressing in large nonstick skillet on
medium heat 3 minutes, stirring frequently. Add shrimp and red pepper; cover. Co
ok 5 minutes or until shrimp are pink and vegetables are tender-crisp, stirring
occasionally.
MEANWHILE, cook pasta as directed on package; drain. Place in large serving bowl
. Add remaining dressing, shrimp mixture and cheese; toss lightly. Serve immedia
tely or refrigerate and serve chilled.
</td>
<td>Pies</td><td>Lime Chiffon Pie</td><td>Ingredients:
Garnishing:
Palabok:
Ingredients
Ingredients
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin
Ice cubes
1/2 cup cold water
1-1/2 tsp. grated lime peel
2 Tbsp. lime juice
2 cups thawed COOL WHIP FREE Whipped Topping, divided
1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
Preparation
STIR boiling water into gelatin in large bowl at least 2 minutes until completel
y dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir
until ice is completely melted. Stir in lime peel and juice.
ADD whipped topping; stir with wire whisk until well blended. Refrigerate 15 to
20 minutes or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE at least 4 hours or overnight. Store leftover pie in refrigerator.
</td>
Garnishing:
Palabok:
Ingredients
Ingredients
Ice cubes
1/2 cup cold water
2 Tbsp. lime juice
Preparation
</td>
Garnishing:
Palabok:
Ingredients
Ingredients
Ice cubes
1/2 cup cold water
2 Tbsp. lime juice
Preparation
</td>
<td>Cakes</td><td>Berry Pudding With Cream </td><td>1 1/
2 pounds fresh raspberries, strawberries, or a combination
2 cups water
1/2 cup sugar
1 pint light cream Slivered almonds</td><td>Wash and drain berries (or defrost a
nd save liquid). There should
be 2 1/2 cups total. If fresh, add 2 cups of water and cook until
berries are soft. Add sugar. Mix cornstarch and 2 tablespoons cold
water. Add a small amount of berry juice, mix well and stir into
berry mixture. Cook, stirring constantly until pudding thickens.
Reduce heat, cook 10 minutes. Turn into serving dish. Let stand
until cold. When serving, decorate with slivered almonds, passed
around the table, followed by a pitcher of cream.
</td>
<td>Pancakes</td><td>Cream Corn Pancakes</td><td>1 regul
ar sized can of creamed corn
6 eggs
12 saltine-type crackers crunched up (about a pencil eraser diameter)</td><td>Wh
isk together and fry like pancakes. Eat with butter, salt & pepper.</td>
<td>Beef</td><td>Sambal Balado</td><td>2 lbs beef round
steak or boneless chuck
2 cups water
7 tbs peanut or corn oil
1 cup thinly sliced onions
10 cloves garlic, peeled and sliced thin
3 tbs red hot 'Sambal Oelek' chili paste (available at Oriental markets)
or use hot chili sauce
Salt to taste
1 cup cubed ripe tomatoes
</td><td>1. Place beef in water in a 4-quart pot. Bring to a boil, then reduce
heat to low and simmer for 20 minutes. Discard water and cool beef
until it can be handled. Slice beef as thin as possible, then cut
into 2-inch squares. Let drain in a colander for about 10 minutes
before drying with paper towels.
2. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.
Add beef slices and fry for 5 minutes, or until beef is brown and
dry. Remove and set aside.
3.Heat remaining 3 tbs. oil in same skillet.Fry onions and garlic
for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.
more. Add beef anf stir-fry for 5 mins to coat slices and
distribute flavors.
4.Serve immediately with rice (to reduce spiciness) and a cucumber/vinegar salad
.
Serve 4 as a main dish or 8 as a side dish.
</td>
<td>Beef</td><td>Beef Fillet in Filo for a Picnic</td><t
d>2lb fillet of beef - tied into shape if necessary
clove or 3 of garlic
filo pastry 3-4 large sheets
melted butter/olive oil</td><td>cut garlic into slivers and stab beef - push sli
vers into the stab
wounds
brown the fillet of beef in frying pan briefly
roast 10 minutes in 180 oven
chill 30 minutes
wrap in filo, brushing between the layers with olive oil/melted butter
roast at 180 for 20 minutes
nice with potato salad with sour cream (boil potatoes, chop onion,
drain potatoes, add to onion and sour cream)
</td>
<td>Pork</td><td>Grilled Polynesian Pork Steaks</td><td>
1 onion, minced
2 teaspoons thyme
2 teaspoons salt
1/4 teaspoon ground red pepper
1/2 cup olive oil
1/4 cup soy sauce
6 pork steaks, 1 inch thick
zest of 1 Lemon
</td><td>Preheat a gas grill. Combine the onion, thyme, salt, and peppers
in a small bowl. Add the garlic, olive oil, and soy sauce; whisk
until thoroughly blended. Wipe the steaks with paper towel and coat
with lemon juice. Brush each side of the steaks with the sauce.
Sear the steaks over high heat and sprinkle with the lemon zest.
Remove to the cool side of the grill and close the lid. Baste
liberally with the remaining sauce while cooking about 10 minutes
per side or until the steaks reach an internal temperature of 170
degrees.
</td>
<td>Seafoods</td><td>Hawaiian Lomi Salmon</td><td>1 poun
d salted salmon
3 large tomatoes, diced
3 stalks green onions, chopped
1 round onion, chopped
3 ice cubes, cracked
</td><td>Soak salted salmon in cold water for 1 hour. If salmon is very
salty, repeat process. Remove skin and bones and shred salmon with
fingers. Place in a bowl and add tomatoes and onions. Chill; add
crushed ice just before serving.
</td>
<td>Filipino</td><td>Yema (Custard Candy)</td><td>1 can
condensed milk
12 egg yolks
</td><td>Mix condensed milk and egg yolks in a sauce pan (a double boiler - whic
h is basically a small pan inside a big pan containing water - works wonder for
this). Cook mixture under medium - high heat, stirring continuously until the mi
xture coagulates and separates from the pan. Cool. Shape into pyramids and wrap
with cellophane cut into squares.
</td>
<td>Filipino</td><td>Ukoy</td><td>Sweet potatoes (camote
),
sliced julienne style or you can use potatoes or jicama (singkamas)
egg whites
corn starch
bean sprouts
cooked shrimp (no heads)
</td><td>In a bowl, mix shrimps. camote, and egg white. Dissolve corn starch in
a little bit of water and then add to the bowl. Mix in the bean sprouts. Add sal
t and pepper to taste. Heat oil in a skillet and drop in a tablespoonful of the
camote mixture, and fry like frying an omelet until golden brown.</td>
<td>Filipino</td><td>Fish Escabeche</td><td>Fish - red s
napper, either whole or filet or filet of mackerel (actually, any frying fish wi
ll do nicely)
Oil
Flour
Salt
Calamansi juice (or lemon or lime juice)
Oil Green and red peppers, cut julienne style
Ginger, cut julienne style
Extra ginger
Onion - sliced
Garlic - sliced or pounded
Pineapple juice
Pineapple chunks
Sugar
Tomato Sauce or tomato catsup
Vinegar
Cornstarch
</td><td>Rub salt on fish (outside and inside after splitting the abdomen and ta
king the guts out). Roll on flour. Fry in hot oil. Set aside.
Pound extra ginger, add a little bit of water and squeeze the juice out. Collect
juice. Set aside.
To make the sweet and sour sauce: In another frying pan, heat oil, then add slic
ed onions and pounded garlic, stir fry. When the onion has become transparent an
d the garlic pieces become brown, add the strips of ginger and the green and red
peppers. Stir fry. Add pineapple juice and tomato sauce or catsup for coloring.
If you desire a sweeter sauce, add sugar; for more sour taste, add vinegar. Add
pineapple chunks. And don't forget the ginger juice. This is really the secret
of a good sweet sour sauce. The zesty taste of ginger. Thicken with a little bit
of cornstarch. Simmer for about 3-4 minutes.
You can now pour this over the fish and serve. However, I prefer the fish to be
cooked a little bit in the sauce so it could absorb the flavor. To do this, put
the fish into the simmering sauce and simmer for another 3-4 minutes.
</td>
<td>Filipino</td><td>Crab Torta</td><td>alimango or alim
asag (crabs)
eggs
onion
celery or green onions or both (or if you have kinchay, use kinchay)
salt
white pepper
garlic
extra garlic for frying
oil for deep frying
</td><td>Boil crabs until red. Take meat out of crab including the "alige&q
uot; if present. Save as much as much meat as you can. Make sure not to include
'bones' in the meat that you collect. Set meat aside and also save the shell.
Slice celery and onion. Set aside.
Whip eggs. As to the number of eggs, it depends on how much crab meat/vegetable
mixture you have.
Mix crab meat, "alige", onion, celery or green onions (note: I like ce
lery better in this dish, it gives it a little bit of flavor, kinchay or cilantr
o is also good to use here), a little bit of garlic, salt and pepper to taste -
like making an omelet. Mixture has to have a consistency that the ingredients do
n't fall apart or run.
Stuff crab shell with the crab/egg/vegetable mixture.
Heat oil in pan (a wok works best here), add garlic. Once the garlic is brown, f
ry crab. You probably need to deep fry so heat a lot of oil. This is very quick
actually. When the crab meat mixture turns brown, take the crab out of oil and d
rain (paper towel works best).
</td>
<td>Filipino</td><td>Shrimp Omelet</td><td>three eggs
a pound of shrimps, shelled and de-veined
spring onions
2 cloves of garlic, crushed.
oil
</td><td>Whisk eggs. Set aside. Heat oil in pan. Add green onions, garlic and sh
rimp. Sautee. When shrimp is cooked, pour egg and make an omelet. Season with sa
lt and pepper to taste.</td>
<td>Filipino</td><td>Humba (Braised Pork Belly)</td><td>
2.2 lbs liempo (pork belly, skin on)
2 bay leaves
175 cc vinegar
1 tbsp salted bean curd, mashed
60 cc soy sauce
1 tsp freshly ground black pepper
75 g raw peanuts, shelled
35 g brown sugar
t1 tbsp minced garlic </td><td>Parboil whole pork belly in about a liter of wate
r for 10 minutes, then cut into 5 equal portions. Reserve broth.
With a sharp knife, carefully score skin side of each portion making criss-cross
slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all
the remaining ingredients and marinate in the refrigerator overnight.
The next morning, bring the reserved broth to boil, add pork with remaining ingr
edients, and cook for 1 1/2 hours, until meat is tender.
</td>
<td>Filipino</td><td>Chicken Apritada</td><td>1 2 to 3 l
b chicken, cut into serving pieces
1 6-ounce can tomato sauce
1 bay leaf
1 tablespoon peppercorns
2 tsp salt
1 tsp pepper
1/4 cup water
2 medium sized potatoes, cubed
1 4-ounce can pimentos
</td><td>Simmer chicken for about 15 mins in garlic, onion, tomato sauce, bay le
af, peppercorns, salt, pepper and water. Add cubed potatoes and pimento. Continu
e to cook until potatoes are tender. Serve hot with steamed rice.
</td>
<td>Filipino</td><td>Embutido (Pork Roll) </td><td>1 1/2
pounds ground pork
4 pieces canned Vienna sausage
1 raw egg
3 hard-boiled eggs
4 tablespoons flour
3 sweet pickles, chopped
salt and freshly ground pepper
to taste catsup </td><td>Mix together the ground pork, raw egg, flour, salt and
pepper. Spread the mixture on aluminum foil. Arrange the sausages, hard-boiled e
ggs and pickles on top of the mixture. Shape into a roll about 4 inches in diame
ter and wrap in foil. Bake for 1 hr at 350 F. Unwrap and slice before serving wi
th catsup.
</td>
<td>Filipino</td><td>Siopao (Steamed Pork Buns)</td><td>
Dough Filling
3 cups plain flour
1 tbsp baking powder
60 g (2 oz) lard
3/4 cup warm water
1 teaspoon white vinegar
1/2 tsp salt
Filling
1 in piece green ginger
1 clove garlic
2 tbsp oil
1/2 cup water
1 tbsp hoi sin sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sesame oil
3 tsp corn flour
4 shallots
8 oz Chinese barbecued pork</td><td>Note: These buns are cooked in steamers avai
lable in sets of two or three racks. Chinese barbecued pork can be bought at Chi
nese food stores, or you can make your own - this is basically tocino - the reci
pe will come out soon! Be patient.
1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute g
ently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil,
simmer for two minutes, stirring constantly. Add combined water and cornflour,
stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very
finely chopped pork, stir until combined. Remove pan from heat, add finely chopp
ed shallots, stir until combined. Allow pork mixture to become complete cold.
2. to make the dough, sift flour, salt and baking powder into bowl. Rub in softe
ned lard until mixture resembles fine bread crumbs. Add combined warm water and
vinegar, stir to a soft but pliable dough. Turn out on to lightly flour surface;
knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minute
s. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a bal
l.
3. Take each ball of dough and roll out on floured surface to a 4 in circle. Bru
sh edge lightly with water. Place one round of dough in palm of hand. Put one ta
blespoon of filling in center of round. Press edges of dough together.
4. Take the two ends of bun, bring them up over the pinched edge and twist toget
her firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one side
lightly with oil. Place a bun upside down, so the smooth rounded side is uppermo
st, on each oiled piece of paper.
5. Choose a saucepan slightly smaller than the diamer of the steamer. Fill sauce
pan to about 1/3 full of water, bring to boil. Arrange buns on paper in single l
ayer in steamer. If using steamer with two or three racks, fill remaining racks
the same way. Plac eon top of first rack. Put lid on top. Steam over gently boil
ing water for 20 minutes.
</td>
<td>Filipino</td><td>Bibingka Cassava</td><td>3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
7 cups raw cassava, grated (or frozen) - cassava are now available in most groce
ries in cities with a large Latin American or Asian population.
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or som
ething)
For the topping
1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese
</td><td>1. Beat eggs and sugar till lemon colored. Add the rest of the ingredie
nts. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat
till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more.
Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden
brown.
</td>
<td>Filipino</td><td>Ginataan</td><td>250 g glutininous
rice (sweet rice) flour
6 saba (or plantain), sliced
1 can coconut milk
250 g ripe langka (jackfruit) (canned will do)
6 pandan leaves (optional) (1 tsp vanilla will substitute)
200 g cooked sago pearls
225 g camote (sweet potato), cubed
300 g white sugar
225 gabi (taro root), cubed
1 can coconut cream other ingredients (e.g. root crops) may be used
</td><td>Combine rice flour with 250 ml water and form into small balls.
Place the coconut mil in a casserole and bring to a boil, then add the sago, swe
et potato, taro and other root crops you may have. Cook for 5 minutes, then add
the banana, jackfruit and rice balls. Continue to cook over moderate heat until
all the rice balls float to the surface.
Stir in sugar and coconut crea, then transfer to a serving bowl.
</td>
<td>Filipino</td><td>Palitaw</td><td>Sweet rice flour -
about a cup.
3/4 cup water
coconut flakes
Lots of white sugar
Toasted linga (sesame seeds).
</td><td>Mix rice flour with water to make dough. Make little balls then flatten
. Boil water in a saucepan. Drop flattened dough balls into boiling water. The c
akes are cooked when they float. Remove from water, let cool a little bit, roll
in combined sugar and toasted sesame seeds and coconut flakes.
</td>
<td>Seafoods</td><td>Baked Fish With Almond Stuffing</td
><td>6 Lb Bass Or Red Snapper -- cleaned
1/4 C Chopped Onion
2 Tbsp Butter
3 C Soft Bread Crumbs
1/2 C Chopped Celery
1/2 C Chopped Green Onions
1/2 C Chopped And Toasted Almonds
3 Egg -- lightly beaten
2 Tbsp Chopped Parsley
1 Tsp Dried Tarragon
8 Tbsp Butter
Salt And Pepper -- to taste
</td><td>Serving Size : 6
Preheat oven to 400. Saute onion in 2 Tablespoons butter until soft. Add bread c
rumbs, celery, green pepper, almonds, eggs, parsley and tarragon and mix well. S
tuff cavity of fish with mixture and sew shut. Melt 8 Tablespoons butter, line a
large shallow baking dish with foil, and pour a little melted butter over the b
ottom. Place fish on the foil and sprinkle with salt and pepper. Bake for 1 hour
and 15 minutes, basting frequently with remaining melted butter, or until fish
flakes easily with a fork. Do not overcook
</td>
<td>Mexican Recipe</td><td>Arroz con Pollo (Chicken and
Yellow Rice) </td><td>8 cups chicken broth (recipe follows)
2 chickens -- cut into 8 pieces or
8 chicken quarters
2 cups sour orange juice -- or a mixture of equal parts orange and lemon juice
1/2 pound ham cut in 1/2-inch cubes
1/2 cup extra-virgin olive oil
2 large onions -- diced
2 green peppers -- seeded and diced
red pepper, diced
3 cloves garlic -- minced (3 to 4)
6 plum tomatoes -- peeled, seeded and
diced or an 8 ounce can tomato sauce
2 envelopes Sazon Goya with saffron*
8 saffron threads -- toasted and
pulverized (8 to 10)
4 cups short grain rice (Valencia style) rinsed and drained
4 teaspoons salt
2 bay leaves
2 tablespoons minced fresh cilantro
1 cup good dry white wine
1 can tender green peas or 1 cup frozen peas -- (15 ounce)
1 package grated Swiss or Muenster cheese -- (12 ounce)
--Broth--
Neck -- back and giblets of
2 chickens
3 carrots cut in large pieces
1 large onion -- cut in large pieces
--Garnish--
1 can whole red pimentos -- (6 1/2-ounce)
sliced in strips
2 jars white asparagus (usually 5 in each jar)
1 can artichokes -- halved
2 tablespoons chopped parsley
</td><td>Serving Size : 12
* Sazon Goya with saffron is a seasoning mix found in Latin American markets or
in the ethnic section of many supermarkets.
Arroz con pollo is probably one of the most familiar dishes of Latin American cu
isine. Unfortunately, what is served in many places as arroz con pollo or Spanis
h rice is a travesty of the original. A good arroz con pollo is a great company
dish that combines chicken, rice and some vegetables for a complete one-pot meal
. It is a relative of Spanish paella and asopao from Puerto Rico and the Dominic
an Republic. Alfredo Hernandez who contributed this recipe gives this explanatio
n: "This version of Cuban arroz con pollo adds some ideas from the Puerto R
ican asopao such as the use of cilantro as a condiment and the addition of grate
d cheese. However, it has the consistency of the Cuban dish and therefore is not
as soupy as Puerto Rican style''. Dr. Alfredo Hernandez is a psychiatrist and g
ifted amateur chef. Everyone who has had the good fortune to try this recipe tha
t he developed, will attest to the tact that his is absolutely the best arroz co
n pollo ever.
Toast the saffron in a small dry skillet for a few minutes over medium heat. Pul
verize the saffron in a mortar or between 2 sheets of wax paper with the back of
a wooden spoon. Marinate the chicken pieces in the sour orange juice or lemon a
nd orange mixture at least for 2 hours, but preferably overnight. Place all the
ingredients for the broth in a large pot, bring to a boil, reduce the heat and s
immer for 1 hour. Strain and set aside. Cook the arroz con pollo in an extra lar
ge Dutch oven or in a cazuela, which is a style of Dutch oven that is sold in La
tin American markets and in some supermarkets. The sides of the cazuela are not
as high as the regular Dutch oven. Dry the chicken pieces with paper towels. Hea
t the oil in the pan over medium heat and in it saute the chicken pieces. Add th
e ham and saute also. Remove the chicken and ham from the pan and set aside. The
chicken skin can be removed if you are concerned with fat. In the remaining oil
in the pan, saute the onion, sweet peppers and garlic for 4 or 5 minutes. Add t
he garlic last to prevent it from burning which will give the dish a bitter tast
e. Add the tomato and cook for 5 minutes longer over low heat. Add 2 tablespoons
of Goya seasoning, the saffron, salt, cilantro and the bay leaves. Add the chic
ken and the ham and 8 cups of broth. Bring all to a boil, add the rice, and brin
g to a boil again. Stir, reduce the heat, cover, and simmer for 25 minutes. Remo
ve the bay leaves, pour the wine over all and gently fold in the peas. Spread th
e grated cheese over the surface of the rice and garnish with the following:
All the garnishing ingredients are traditional and are placed in spokes radiatin
g from the center which is decorated with a small bunch of parsley. Cover and le
t stand for about 5 minutes before serving.
</td>
<td>Casseroles</td><td>Pork-And-Cider Casserole</td><td>
2 pounds lean boneless pork, cut into 3/4 inch cubes
1 quart cold water
2 cups apple cider or apple juice
1 can (10 3/4 oz.) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons snipped fresh parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon pepper

1/2 cup evaported milk
1 egg yolk
3 tablespoons softened unsalted sweet butter
3 tablespoons flour
1 tablespoon lime juice

2 McIntosh apples, pared, cored, thinly sliced
1 1/2 cups shredded sharp cheddar cheese
</td><td>1)Place pork in 6-quart Dutch oven; add cold water. Heat to
boiling; reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean
pot. Rinse meat with cold water.

2)Combine cider, broth, onion, celery, parsley, bay leaf, thyme,
salt, paprika and pepper in dutch oven. Add pork. Heat to boiling;
reduce heat. Simmer partially covered until meat is tender, about 1
hour.

3)Mix milk and egg yolk; stir into pork mixture. Work butter
and flour together with fork on small plate; whisk into pork mixture.
Cook, stirring constantly until thickened. Stir in lime juice.

4)Heat oven to 350. Place pork mixture in 1 1/2 quart baking
dish. Arrange apple slices in concentric circles on top. Sprinkle with
cheese. Bake until cheese is melted and brown, 20-35 minutes."
</td>
<td>Vegetables</td><td>Felafel</td><td>4 cups cooked chi
ckpeas (2cups, soaked 1.5 hours, boiled until very soft)
2 beaten eggs
3 cloves garlic (crushed)
1/2 cup *each*, finely minced, celery and scallions
1/2 tsp ground cumin
3 Tbs tahini
1/2 tsp tumeric
3 Tbs flour
1/4 tsp cayenne, dash black pepper
1.5 tsp salt
</td><td>Mash chickpeas well (make sure they are cooked well enough to be mashab
le).
Combine with other ingredients. Chill well.
With floured hands, make the batter into one-inch-diameter balls.
Dust each one lightly with flour.
Heat a two inch pool of oil in heavy skillet to 365 degrees.
Deep fry felafel until golden brown, serve immediately.
</td>
<td>Breads</td><td>Morning Glory Muffins</td><td>1 1/2 c
ups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon ground cinnamon
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ
</td><td>1) Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin
cups, or coat with nonstick cooking spray.
2) In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vani
lla.
3) In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking
soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixtur
e until just moistened. Spoon the batter into the prepared muffin cups, filling
them about 3/4 full.
4) In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin top
s.
5) Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops
are golden and spring back when lightly pressed.
</td>
<td>Seafoods</td><td>Shrimp and Crab Enchiladas</td><td>
12 (12 inch) flour tortillas
1 pound medium shrimp - peeled and deveined
1 (6 ounce) can crab meat, drained
8 ounces Monterey Jack cheese, shredded
1 (20 ounce) can green enchilada sauce
1 (16 ounce) container sour cream
1 bunch green onions, chopped
</td><td>Makes 4 to 6 servings
1) Preheat oven to 350 degrees F (175 degrees C).
2) Lay tortillas on a flat surface. In the middle of each tortilla place cheese,
crab, and shrimp (ration the ingredients so that each tortilla will contain an
equal amount of cheese, crab, and shrimp. Make sure to set aside some cheese to
sprinkle on top of the tortillas). Roll the tortillas so that the seafood cheese
mixture is held securely inside of the tortilla.
3) Place rolled tortillas (enchiladas) side by side in a 9x13 inch baking pan.
4) Pour green enchilada sauce over all of the enchiladas, the green sauce should
cover the enchiladas completely. Sprinkle the remaining cheese over the enchila
das.
5) Cover an d bake at 350 degrees F (175 degrees C) for 30 minutes.
6) Uncover the enchiladas and cook an additional 15 minutes. Serve hot garnished
with sour cream and green onions.
</td>
<td>Filipino</td><td>Quekiam</td><td>1/4 kilo shelled sh
rimp
1/4 kilo pork fat, minced
1/2 cup flour
2 eggs
2 tsps. salt
1 tsp. pepper
1 tsp. sugar
atsuete (optional) </td><td>1) Shell shrimps and chop coarsely. Put in a bowl w/
the pork fat.
2) Add flour, eggs, salt and pepper and sugar
3) Mix thoroughly and make a small patty and fry to check the seasoning
4) Form small patties and fry in hot oil
5) Drain well and put over paper napkins to absorb oil
</td>
<td>Filipino</td><td>Sinampalukang Manok (Chicken in Tam
arind Soup)</td><td>2 tbsp. cooking oil
1 large onion, sliced
1 med. size ginger, sliced
1 chicken, cut into serving pieces
patis or fish sauce to taste
3 cups water
3 tbsp. tamarind soup base like knorr
1 cup sili leaves or malunggay leaves </td><td>1) Saute garlic in cooking oil un
til golden brown, add the onion and garlic
2) Add the chicken, stir fry and season with fish sauce
3) When the chicken is almost brown add water and bring to a boil
4) Simmer for almost 20 minutes
5) Add the sili or malunggay leaves and the tamarind soup base, bring to a boil
then turn off the heat
6) Serve hot with rice
</td>
<td>Filipino</td><td>Paksiw na Lechon (Lechon in Tangy S
auce)</td><td>2 lbs. leftover lechon, cut into cubes
2 cups liver sauce
1 bay leaf
3 tbsp. soy sauce
1/2 tsp. peppercorn
1/4 cup vinegar
1/4 cup brown sugar
1/2 tsp. salt </td><td>1) Combine all ingredients in a pot
2) Let simmer for 30 minutes (covered)
3) Serve hot!
</td>
<td>Filipino</td><td>Bachoy</td><td>1/2 cup pork meat, d
iced and cooked
1/2 cup pork liver, diced
1/4 cup pork kidney, diced
4 cups broth
1 medium-sized onion, thinly sliced
1/2 inch ginger root, cut into strips
1 tbsp. patis
1 tsp. salt
1/8 tsp. pepper
2 ounce misua
2 green onions, minced
Vegetable oil
</td><td>1) Heat oil in a saucepan and saute garlic, ginger and onion for approx
imately 3 minutes
2) Add pork, liver and kidney and fry for approximately 5 minutes
3) Add broth and let boil
4) Add patis, salt and pepper to taste
5) Lower heat and let simmer for approximately 10 minutes
6) Add misua and let simmer for 1 minute
7) Remove from heat
8) Add green onions
</td>
<td>Filipino</td><td>Bopis</td><td>2 pckg. pork heart
1 whole garlic
1 large onion
I red bell pepper
3 siling labuyo (hot pepper) (optional)
1/2 cup vinegar
1) pack amatto (atsuete)
1 tsp. black ground pepper
2 tsp. cooking oil
Salt or patis for taste </td><td>1) Rinse pork heart and boil on low to medium h
eat for approximately 30 to 45 minutes and until tender (poke the heart with a f
ork or a knife - if the fork or knife no longer stick inside the meat, the meat
is tender)
2) Chop pork heart into cubes
3) Prepare other ingredients:
- Garlic - minced
- Onion - cubed
- Bell pepper - cubed
4) On a wok or frying pan, heat cooking oil and place garlic until brown, onion
and cubed pork heart
5) Add salt or patis to taste
6) Add amatto or atsuete and sautee
7) Pour vinegar and let simmer for 10 to 15 minutes (do not stir)
8) Lower heat to low and let boil until vinegar is cooked (you can tell when vin
egar is cooked by tasting the sauce. If it tastes like vinegar is still a bit st
rong, it's not cooked yet)
9) Add bell pepper and siling labuyo (hot pepper -- optional)
</td>
<td>Oriental Recipes</td><td>Asian Flank Steak</td><td>1
(1 1/4 pound) flank steak
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons minced green onions
1 1/2 teaspoons grated fresh ginger
1 clove garlic, pressed
1/2 teaspoon cornstarch
3 tablespoons water
</td><td>1) SCORE steak diagonally across grain at 3/4-inch intervals.
2) COMBINE oil and next 7 ingredients in a shallow dish or heavy-duty zip-top pl
astic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
3) REMOVE steak from marinade, reserving marinade.
4) GRILL steak, covered with grill lid, over high heat (400 to 500 degrees) abou
t 6 minutes on each side or until desired degree of doneness.
5) BRING reserved marinade to a boil in a saucepan, and boil at least 1 minute o
r until reduced by one-third.
6) STIR together cornstarch and 3 tablespoons water until smooth. Add to marinad
e; bring to a boil over medium heat, stirring constantly. Boil, stirring constan
tly, 1 minute; remove from heat. Spoon over steak.
</td>
<td>Filipino</td><td>Adobong Manok sa Gata (Chicken Adob
o with Coconut Milk)</td><td>3 lb. chicken, cut into serving pieces
1/2 cup vinegar
1/2 cup water
2 bay leaves
1 tsp. ginger, grated
1/2 cup coconut milk
Hot banana pepper (optional)
Cooking oil
Patis, pepper to taste
</td><td>1) Place chicken, vinegar, water, bay leaves, garlic, ginger, banana pe
pper, patis and pepper in a pot and simmer for 30 minutes or until chicken is te
nder (covered)
2) Drain and set sauce aside
3) Heat oil in a pan and saute chicken until brown
4) Remove oil from pan
5) Add sauce and let simmer uncovered to allow sauce to evaporate
6) When only approximately 1/4 cup of the sauce remains, add coconut milk
7) Let simmer for 3 minutes, stirring constantly
</td>
<td>Filipino</td><td>Pesang Manok</td><td>2 to 3 lb. chi
cken (cut into serving pieces)
1/2 onion (cut into wedges)
2 medium potatoes
1 tbsp. peppercorns
1 tsp. salt
1/2 small green cabbage
1 head bak choy (Chinese vegetable)
1 bunch scallions (chopped)
</td><td>1) Place chicken, onion, potatoes, peppercorns and salt in a pot with e
nough water to cover all ingredients
2) Boil until chicken is tender
3) Add cabbage, bak choy and scallions
4) Simmer until vegetables are crisp and tender.
</td>
<td>Cakes</td><td>CHEESE FLAN</td><td>5 eggs
two 8 oz cheese
1 tsp vanilla extract
1/2 cup karo syrup
1 bottle of langka or macapuno sticks
</td><td>1) Beat the first four ingredients and pour in a baking pan lined with
karo syrup
2) Add macapuno sticks or langka
3) Bake for 45 minutes at 350 degrees, 5 more minutes if necessary. (Check if do
ne by poking a toothpick into the flan. If it comes out clean, it is cooked.)
4) Cool and place in a plate upside down (looks like an upside-down cake)
</td>
<td>Filipino</td><td>Misua (Noodle Soup)</td><td>4 cups
chicken broth
1 onion, thinly sliced
1 clove garlic, mashed
4 eggs
Dash of pepper and patis to taste
1 ounce misua
Oil
Green onion, minced </td><td>1) Heat oil in a saucepan and saute garlic until go
lden brown
2) Add onion and saute until transparent
3) Add chicken broth and bring to a boil
4) Add patis and pepper for taste
5) Lower heat and let simmer
6) Add misua and break eggs into the soup
7) Stir to mix eggs into the soup
8) Simmer until eggs are cooked
9) Garnish with green onion and serve hot
</td>
<td>Filipino</td><td>Rellenong Talong (Stuffed Eggplant)
</td><td>2 medium-sized eggplants
5 eggs
2 tbsp. cooking oil
1 tbsp. minced garlic
1/2 cup minced onion
1 lb. ground pork
3 tomatoes, chopped
Patis (fish sauce) to taste
Black pepper
1 cup dried bread crumbs
</td><td>1) Cut eggplants into halves and broil skin side until tender
2) Scoop out pulp and discard
3) Soak skin in beaten eggs
4) Heat 2 tbsp. of oil in a skillet and saute garlic until brown and onion until
transparent
5) Add ground pork until brown
6) Add tomatoes
7) Add fish sauce and pepper
8) Stir constantly until excess moisture dissipates
9) Set aside
10) Divide stuffing into four portions
11) Fill eggplant skins with stuffing
12) Coat each with dried bread crumbs
13) Fry eggplants until golden brown </td>
<td>Filipino</td><td>Adobong Mani for Pulutan</td><td>1
kilo raw peanut
1 head garlic ( less if you are not fuss with garlic)
1/2 tbsp salt ( very fine no rock)
1 tsp vetsin ( or to taste)
5 cups cooking oil
</td><td>1) Heat the oil. fry the garlic in the oil until brown
2) Take the garlic out of the oil. and set aside
3) Put the peanuts in the oil carefully
4) Fry the nuts for 10- 15 minutes in medium heat
5) Keep on stirring
6) To check if cooked, take one nut out and look at it closely, if cooked, you w
ill notice that the nut has small white spot on it, but if still not sure, taste
it. it should be a bit crunchy
7) When cooked take out the nuts from the oil into a large platter lined with pa
per towel to absorb the oil from the nuts
8) Spingkle the salt and vetsin on the nuts and stir them
9) Put the garlic on top to decorate it
10) You could also store it in a glass jar with air tight cover to keep it fresh

</td>
<td>Filipino</td><td>Lumpiang Sariwa (Fresh Egg Roll)</t
d><td>1/2 pound shrimp
1/4 pound pork, boiled for 15 mins.
1 can bamboo shoots or hearts of palm (optional)
Salt and pepper
10 lettuce leaves
1 medium sized onion, diced
1 teaspoon salt
1 teaspoon freshly ground pepper
Fresh lumpia wrapper
Sauce Ingredients:
1/3 cup brown sugar
1/4 cup soy sauce
1 1/2 cups water
Crushed garlic
</td><td>1) Devein (sic) shrimps and cut into small pieces
2) Cut pork into small pieces
3) Cut bamboo shoots or hearts of palm into thin long strips
4) Saute garlic, dice onion, shrimp and pork, for about 10 mins
5) Add bamboo shoots or hearts of palm, salt and pepper to taste, and cook for a
nother 5 minutes
6) Drain well
7) On a plate, lay wrappers flat, place a segment of lettuce leaf on wrapper, th
en place about 2 tablespoons of filling on top of lettuce leaf and roll wrapper
8) Seal with a little water and place edges down
9) Serve with lumpia sauce and crushed garlic
Sauce Instructions:
1) Combine cornstarch, sugar, soy sauce and water
2) Cook 5 mins over low heat, stirring constantly to prevent lumps
3) When done, serve with crushed garlic
</td>
<td>Filipino</td><td>Crab and Mango Salad</td><td>1/3 cu
p light mayonnaise
1/2 tspn. rice wine vinegar
1/2 tspn. sweet pickle juice
1/2 tspn. dijon mustard
pinch of sugar
1 lb. shelled crab meat, cooked
1/4 cup scallions, sliced
1 tbsp. red bell pepper, diced
1/2 tspn. salt
1/4 tspn. pepper
1 ripe mango, seeded and diced </td><td>1) Stir mayonnaise, vinegar, pickle juic
e, mustard and sugar until blended
2) Add crab meat, scallions, red pepper, salt and pepper
3) Toss lightly
4) Fold in diced mango
5) Refrigerate for 30 minutes </td>
<td>Sandwich</td><td>Chicken Florentine Panini</td><td>1
(10-oz.) can Pillsbury® Refrigerated Pizza Crust
1 (9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
4 (4-inch) slices provolone cheese
</td><td>1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-in
ch baking pan. Starting at center, press out dough to edges of pan. Bake at 375&
#176;F. for 10 minutes. Cool 15 minutes or until completely cooled.

2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with
paper towels.

3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refri
gerate.

4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook a
nd stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat
to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring
occasionally.

5. To flatten each chicken breast half, place, boned side up, between 2 pieces o
f plastic wrap or waxed paper. Working from center, gently pound chicken with fl
at side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. S
prinkle chicken with Italian seasoning and minced garlic.

6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat u
ntil hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices r
un clear, turning once.

7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread
each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinac
h, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.

8. Heat large skillet or cast iron skillet over medium heat until hot. Place san
dwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Coo
k about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sa
ndwich into quarters.
</td>
<td>Pies</td><td>Cream Cheese Brownie Pie</td><td>1 Pil
lsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on
package
1 (8-oz.) pkg. cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1-oz.) pkg. Pillsbury® Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie
Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans
</td><td>1. Heat oven to 350°F. Prepare pie crust as directed on package fo
r one-crust filled pie using 9-inch pie pan.

2. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; beat
until smooth. Set aside.

3. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine
brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs; beat 50 strok
es with spoon.

4. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefu
lly spread cream cheese mixture over brownie layer. Top with remaining brownie m
ixture; spread evenly. Sprinkle with pecans.

5. Bake at 350°F. for 40 to 50 minutes or until center is puffed and crust
is golden brown. If necessary, cover edge of crust with strips of foil after 15
to 20 minutes of baking to prevent excessive browning. (Pie may have cracks on s
urface.)

6. Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH f
or 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie
. Cool 3 hours or until completely cooled. Store in refrigerator.

</td>
<td>Filipino</td><td>Kinilaw na Isda</td><td>1/2 pound f
resh fish fillet( Any kind of Fish )Cut into bite size cubes
5 cloves of garlic minced
2 pieces siling mahaba chopped
1 midium size yellow, red or white onion sliced into thin rings
1 scallion chopped
3-4 stalks of green onion chopped
1 small piece of ginger root minced
1/2 cup coconut venigar
2 midium sized cherry tomatoes chopped
</td><td>Marinade fish in coconut venigar for at least 30mins to an hour, Drain,
then combine with all ingredients....
let stand refregerated for about another 30mins to an hour, then serve with your
favorite drink.....
</td>
<td>Breads</td><td>Ukrainian Christmas Kolach</td><td>Ch
ristmas Kolach is served at holiday tables throughout Kyiv, where all Ukrainian
family members are made welcome. At the feasts of the Christmas season, they ce
lebrate the holidays along with the living, the departed, and the yet-to-be-born
.
Christmas Kolach (Makes 3 Loaves)
1 tsp. Granulated Sugar
1 cup lukewarm Water
2 packages Dry Yeast
2 cups Whole Milk
3 large Eggs, slightly beaten
1/4 cup Granulated Sugar
1 tsp. Salt
2 Tbs. Butter, melted
8-9 cups All-purpose Flour, sifted
1 whole Egg, beaten with 2 Tbs. Water for Glaze
2 Tbs. Poppy Seeds
</td><td>Dissolve sugar in the lukewarm water and sprinkle the yeast over the to
p. Let the mixture stand for about 10 minutes.
Scald the milk in a large saucepan over medium-high heat and then let cool to lu
kewarm, about 110-F degrees.
In a large mixing bowl, combine the yeast mixture with the warm milk, eggs, suga
r, salt, and melted butter. Add 3 cups of flour and beat until smooth. Cover the
dough and let rise in a warm place for about an hour. Gradually mix in the rema
ining flour until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead until the dough appe
ars smooth and elastic. Place the dough in a greased bowl, turning once to coat
with the oil. Cover and let rise for about an hour, or until doubled in size. Pu
sh down the dough and let rise for another hour, or until doubled in size again.
Divide the dough into three equal parts. On a lightly floured surface, divide on
e portion into three equal parts. Roll each portion into a 10-inch to 12-inch ro
pe. Braid the three ropes together, starting at the middle and working your way
out to both ends. Join the ends together to form a braided ring, leaving the cen
ter open.
Repeat the rolling and braiding process with the two remaining portions of dough
.
Place the loaves on greased baking sheets. Cover and let rise until almost doubl
e in size. Brush the loaves with the egg-and-water glaze and sprinkle with poppy
seeds.
Bake in a pre-heated 375-F degree oven for about 45 minutes or until golden. Coo
l on wire racks. Serve warm or store in an airtight container for use later.
</td>
<td>Beef</td><td>Ukrainian Braised Beef Stuffed with Hor
seradish</td><td>
This is one of the most delicious pot roasts. The recipe is a variation of a dis
h called "hussar's roast. The meat is stuffed with a horseradish mixture th
at beautifully enhances the rich flavors of the meat and sauce. If you wish, ins
tead you can add the horseradish mixture to the pan juices 1 hour before the bee
f is ready. It makes a dish that is simpler, but just as good. The beef tastes b
etter the next day. Serve with Grated Potato Bake. Recipe Below.
4 slices bacon, diced
2 1/2 pounds beef bottom round or chuck, in a thick piece
Salt and freshly ground black pepper, to taste
2 medium-size onions, chopped medium fine
1 large carrot, peeled and cut into julienne
2 parsnips, peeled and cut into julienned
1 rib celery, diced
2 tablespoons vodka
1 tablespoon white vinegar
1 cup Beef Stock or canned broth
Bouquet garni (4 sprigs parsley, 4 sprigs dill, 1 bay leaf, 2 cloves, and 8 to 1
0 black peppercorns tied in a cheesecloth bag)
1/2 cup prepared white horseradish, drained
2 tablespoons unflavored fine, dry bread crumbs
1 1/2 teaspoons sugar
1 1/2 tablespoons all-purpose flour
</td><td>IPreheat the oven to 350 degrees F.
n a large, heavy heatproof casserole or Dutch oven with a tight-fitting lid, sau
te the bacon over medium heat until it renders its fat. Remove and discard the b
acon.
Rub the beef with salt and pepper, then add it to the bacon fat and brown well o
n all sides over medium heat. Remove the meat to a plate. Add the vegetables to
the casserole and saute, stirring occasionally, until they begin to color, about
10 minutes. Return the beef to the casserole.
Combine the vodka and vinegar and pour over the meat. To the casserole add the w
ine, stock, and bouquet garni, and bring to a boil on top of the stove.
Place the casserole in the oven and bake, covered, for 1 3/4 hours, turning occa
sionally. When the meat feels almost tender when you test it with a skewer, remo
ve the casserole from the oven, leaving the oven on. Transfer the meat to a carv
ing board.
Melt 1 tablespoon of the butter in a small saucepan, over low heat. Add all but
2 tablespoons of the horseradish to the saucepan and simmer, stirring, until hot
. Stir in the bread crumbs and sugar and simmer for about 1 minute.
Let the meat cool for about 15 minutes and with a very sharp knife, make two len
gthwise cuts through the meat as if you were cutting it into three equal layers,
but cutting only five-sixths of the way through. Spread the horseradish mixture
evenly between the cuts and tie the meat with kitchen string so it holds its sh
ape.
Stir the remaining horseradish into the pan juices. Return the meat to the casse
role and continue to bake, covered, for another 45 minutes. The meat is done whe
n a knife inserted into its thickest part penetrates easily. Remove the meat to
a cutting board, and cover with foil.
Strain the pan juices through a sieve into a small saucepan, pressing on the veg
etables with the back of a spoon.
Melt the remaining 2 tablespoons butter in another small pan. Stir in the flour
and cook for 1 minute. Add 1/2 cup of the pan juices and stir until blended. Whi
sk the mixture back into the remaining pan juices.
Cut the meat into slices across its length so each piece gets some of the horser
adish mixture. Arrange the slices on a serving platter and spoon some of the sau
ce over. Pass the remaining sauce separately in a sauce boat. Serves 6.
UKRAINIAN GRATED POTATO BAKE:
A potato pudding that is tender and airy inside and crispy on the outside. Serve
with sour cream, sauteed onions, or lingonberry preserves.
1/4 pound sliced bacon, diced
2 large onions, finely chopped
3 pounds new potatoes, peeled
1 cup light cream or half-and-half
3 large egg yolks, slightly beaten
Salt and freshly ground black pepper, to taste
2 large egg whites
4 tablespoons (1/2 stick) unsalted butter
Saute the bacon in a medium-size skillet over medium heat until it renders its f
at. Remove from the skillet and drain on paper towels.
Pour off all but 2 tablespoons of the fat from the skillet. Add the onions and s
aute, stirring occasionally, over medium heat until deeply colored, about 15 min
utes. Remove from the heat and set aside.
Grate the potatoes coarsely by hand or in a food processor using a coarse gratin
g blade. Wash in several changes of water. Squeeze the potatoes well in a clean
linen or cotton kitchen towel to remove as much liquid as possible. Rinse and sq
ueeze again.
In a large bowl, thoroughly combine the potatoes, sauteed onions, bacon, cream,
and egg yolks. Season generously with salt and freshly ground black pepper.
Preheat the oven to 375 degrees F.
Beat the egg whites until stiff. Gently fold into the potato mixture, using a ru
bber spatula. Carefully transfer the mixture to a well-buttered round 10-inch ba
king dish or heavy oven proof skillet. Dot the top with butter.
Bake until the top is browned and crispy and potatoes are tender, 45 minutes to
1 hour. Serves 6 to 8.
</td>
<td>Cakes</td><td>Ukrainian Poppy Seed Cake</td><td>Ukra
inian POPPY SEED CAKE:
A popular modern version of an old-time poppy seed torte. Soak the poppy seeds o
vernight. This is a fine-textured and light cake.
3/4 cup poppy seed
3/4 cup milk
3/4 cup butter
1 1/4 cups sugar
1 teaspoon vanilla
2 cups sifted cake and pastry flour
1/4 teaspoon salt
4 egg whites
</td><td>Pour boiling water over the poppy seed and drain well over a fine sieve
.
Cover poppy seed with 3/4 cup of milk and soak overnight.
Cream the butter; add the sugar gradually and beat until light. Stir in the vani
lla and poppy seed DO NOT drain seeds from the milk; beat well. Sift the flour w
ith the dry ingredients 3 times. Add the flour gradually to the first mixture, s
tirring until well blended. Beat the egg whites until stiff and fold into the ba
tter. Spoon into a greased 9 inch deep cake pan. Bake in a moderate over 350 deg
rees F. for about 30 minutes, or until done when tested. Remove from the pan and
place on a cake rack. Ice with a favorite chocolate icing.
</td>
<td>Cookies</td><td>Ukrainian Snow Cap Cookies</td><td>U
krainian Snow Cap Cookies:
It is always a pleasure to serve these regal-looking cookies with a baked-on top
ping.
1 cup sifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3 egg yolks
1 tablespoon rich milk or cream
3 egg whites
1 1/4 cups confectioners' (icing) sugar
1 1/2 cups chopped walnuts
1 cup coconut
</td><td>Sift the flour with the dry ingredients. Cream the butter; add the egg
yolks, one at a time, and continue creaming. Stir in the milk or cream. Add the
flour and mix thoroughly. The dough should be light. Chill for easier handling.
Roll thin and cut into small rounds.
Prepare the topping by beating the egg whites until stiff; add the sugar gradual
ly, beating constantly. Fold in the walnuts and coconut.
Place the rounds on a greased baking sheet and top each with the meringue. Bake
in a moderate oven (350 degrees F.) for about 12 minutes, or until delicately br
owned.
</td>
<td>Cookies</td><td>Ukrainian Poppy Seed Cookies</td><td
>Ukrainian Poppy Seed Cookies:
If poppy seed is your weakness, you will find these cookies delightful.
1 cup butter
1 cup sugar
2 eggs, well beaten
2 tablespoons sour cream
2 3/4 cups sifted flour
Few grains salt
1/2 cup poppy seed
</td><td>Cream the butter; add the sugar and beat until light. Blend in the eggs
and sour cream. Sift the flour with the baking soda and salt, then mix in the p
oppy seed.
Add to the first mixture and combine thoroughly. Chill the dough for easier hand
ling. Roll the dough thin and cut with a floured cooky cutter. Place on a grease
d baking sheet and bake in a moderate oven (375 degrees F.) until delicately bro
wned.
</td>
<td>Pork</td><td>Ukrainian Baba's Pork roast</td><td>Ukr
ainian BABA'S PORK ROAST:
This old recipe features a favorite Ukrainian vegetable; beets. This give the ro
ast an unusual red color. This recipe was recorded in Nova Khata (1930) as an ex
ample of the nutritional value of "old" and unfashionable recipes.
4 pounds boneless pork or pork shoulder
3 tablespoons flour
2 tablespoons oil or lard
2 onions
2 teaspoons salt
4 medium beets
1 pound pitted prunes
1 cup sour cream
1 teaspoon paprika
</td><td>Pat meat dry with paper towel, rub with 2 tablespoons flour and salt. B
rown meat on all sides in oil or lard in a heavy dutch oven. Add thinly slice on
ions. Cover, reduce heat to low, and cook about an hour. Add a little water when
dry. Turn meat twice while baking.
Cook fresh beets in water (water just to cover beets) until tender, reserving li
quid.Slip of Skins and chop beets into cubes and add to roast. Add to the roast
the prunes and BEET LIQUID, cover, and simmer for 5 minutes.
Remove roast to platter. Mix 1 tablespoon flour with sour cream pour in roasting
pan, and mix well, scraping sides. Simmer until sauce thickens. Taste and adjus
t seasoning. Add paprika for zest.
Serve with kasha or lokshyna (noodles).
</td>
<td>Soups</td><td>Ukrainian Classic Borsch</td><td>Ukrai
nian Classic Borsch:
For a good borsch, is to prepare the stock and vegetables correctly,strictly obs
erving the proper order in which the ingredients are added.
The amount of sugar included is a source of great dispute among borsch lovers. S
ome like it sweet and mild, others, myself included, prefer it tart and zesty. A
djust the amount of sugar and lemon juice to suit your taste. Borsch tastes bett
er the next day.
STOCK:
1 1/2 pounds beef short ribs
1 pound pork ribs
2 beef marrow bones
3 quarts water
1 carrot, peeled
2 medium-size parsnips, peeled
1 rib celery with leaves
salt to taste
Bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns
tied in a cheesecloth bag)
In a large soup pot, bring the meat, bones, and water to a boil over high heat,
periodically skimming off the foam as it rises to the top.
Add the remaining stock ingredients and reduce the heat to low. Simmer, partiall
y covered, until the meat is tender, at least 45 minutes.
When the stock is ready, remove the beef, pork, and marrow bones, and set all bu
t the marrow bones aside. Strain the stock through a fine sieve into a clean lar
ge pot and discard all the solids.
Preheat the oven to 375 degree F.
Meanwhile, wash and dry the beets and wrap each one separately in aluminum foil.
Bake the beets until tender, 1 1/4 hours. Do this while the stock is cooking.
SOUP:
2 large beets (about 1 1/4 pounds)baked.
4 medium-size boiling potatoes, peeled and cut into large pieces
1 pound fresh, ripe plum, tomatoes, peeled and chopped, or 1 can (16 ounces ) pl
um tomatoes, drained and chopped
SALT, to taste
1 large carrot, peeled and cut into julienne
1 large green bell pepper, cored, seeded, and diced
4 cups shredded green cabbage
1/4 cup fresh lemon juice, or more to taste
2 teaspoons sugar, or to taste
Freshly ground black pepper, to taste
3 tablespoons chopped fresh parsley,
3 tablespoons chopped fresh dill
Sour cream
</td><td>Allow the beets to cool until manageable, then stem and peel them and c
ut into julienne or fine dice.
Bring the stock to a boil, add the cabbage and cook for 15 minutes, add the pota
toes, onion, carrots, peppers and cook for 20 more minutes, add beets and tomato
es, and tomato paste.
Season to taste with sugar, pepper, and additional lemon juice and salt. Simmer
for 15 more minutes.
Cut the beef into bite-size pieces and scrape all the meat off the bones. Add me
at to the soup. Simmer for 15 more minutes.
Remove the borsch from the heat and sprinkle with the minced garlic, bacon (if d
esired), and 3 tablespoons each parsley and dill.
Let stand at least 15 minutes before serving. Serve with sour cream.
Serves 12 to 14.
</td>
<td>Vegetables</td><td>Ukrainian Olha's Filled Dumplings
Varenyky</td><td>Olha's filled dumplings (Varenyky):
These half moons of dough may be filled with a variety of fruits, vegetables, me
ats and cheeses, although for Christmas Eve potato and cabbage fillings are the
favorite.
Varenyky Dough:
5 cups flour
1 teaspoon salt
1 cup evaporated milk
1/2 cup water (more or less as needed)
Combine the flour and salt in a large bowl, forming a well in the center. Add th
e soft butter and evaporated milk gently until all the flour is absorbed.
Add water as needed. Knead dough until it sticks together. Let rest 5 minutes, t
hen knead until smooth. Cover and set aside.
Place dough in a greased bowl, turn to coat, and cover. Let set for about half a
n hour.Take 1/3 of the dough, leaving the rest covered.
Roll out into a circle on a floured surface. Flip dough over and roll it out unt
il it is 1/8 inch thick. Cut into 3-inch rounds.
Place a tablespoon of filling on one side of the round, flip over the other half
and press edges together to seal. Place the dumpling on a floured tray and keep
covered.
In a 3-quart saucepan, drop 10 or so dumplings into boiling water. Cook for 3 to
5 minutes. Drain in a colander. Place on a lightly oiled dish to coat with a th
in layer of oil. Coat dumplings so they don't stick together.
Serve Dumplings with fried onions and sour cream.
Cold dumplings can be fried in oil and butter for a nice crispy surface.
MOTHER'S POTATO AND CHEESE FILLING:
6 medium-sized potatoes cooked and mashed
2 large onions, chopped fine
1 stick butter (1/4 lb.)
1 cup shredded Cheddar cheese
2 teaspoons salt, or to taste
2 teaspoons pepper, or to taste
Peel and dice potatoes, cover with water, and boil until soft. Drain and mash. S
aute the onions in butter. Add the cheese, onions, salt and pepper to the potato
es and mix well. Allow to cool, stirring occasionally. Once cooled, it is ready
to use as dumpling filling.
</td><td>SAUEKRAUT AND CABBAGE FILLING:
1 pound sauerkraut
2 large onions, chopped fine
1 stick butter
3 cups shredded white cabbage
1 bouillon cube
2 teaspoons pepper
Pour off the sauerkraut juice and set aside. DO NOT USE KRAUT FROM A CAN. Best t
o use sauerkraut in a jar or homemade.
Saute the onions in butter and add to the sauerkraut. Add the cabbage, bouillon,
and reserved juice. Stirring often, cook over low heat until liquid evaporates.
Add the pepper.
Remove from heat and let cool. Run the mixture through a meat grinder or food pr
ocessor.
The filling is then ready to use in the dumplings.
</td>
<td>Cakes</td><td>Ukrainain Butterless Medivnyk Honey Ca
ke</td><td>Ukrainan Butterless Medivnyk Honey Cake:
The baked-on topping on this spongy medivnyk is not only attractive but also ver
y convenient on busy days.
1 cup honey
8 egg yolks
1 cup brown sugar
2 cups sifted flour
1/4 teaspoon salt
6 egg whites
2 egg whites
1 cup brown sugar
2/3 cups chopped walnuts
</td><td>Bring the honey to a boil and then cool. Beat the egg yolks until light
. Add the sugar gradually to the egg yolks and continue beating until light and
fluffy. Sift the flour with the baking soda and salt twice. Add the honey and mi
x all ingredients well. Beat the 6 egg whites until stiff and fold gently into t
he mixture.
Spoon into 2 ungreased but floured tube pans. Prepare the topping by beating 2 e
gg whites until stiff; add the brown sugar gradually and beat until thick. Sprea
d over the batter and sprinkle with the nuts.
Bake in a moderate oven (325 degrees F.) for about 45 minutes, or until done whe
n tested. Cool the cakes for a short while before removing from the pans.
</td>
<td>Beef</td><td>Ukrainian Beef Tenderloin Kyiv Style</t
d><td>Beef Tenderloin, Kyiv style:
1 pound beef tenderloin
1 teaspoon grated onion
1/2 pound mushrooms
1 1/2 tablespoon butter
1 tablespoon flour
3/4 cup soup stock
1/2 teaspoon prepared mustard
1/4 cup sour cream
Salt and pepper
1/2 teaspoon grated onion
</td><td>Remove all the fat and skin from the meat. Cut the meat into 1/2 x 2 in
ch strips. Sprinkle lightly with salt and pepper and let stand at room temperatu
re for 1 hour.
Cook the onion and mushrooms in the butter until lightly browned. Sprinkle with
the flour; mix thoroughly, and then stir in the soup stock, mustard, and sour cr
eam.
Bring to a boil. Season the sauce to taste with salt and pepper, and let it simm
er for 10 minutes.
Melt the butter and quickly brown the meat strips in it along with the onion. Ad
d the meat to the sauce.
Cover and keep hot for 20 minutes to blend the flavors. Do not let it boil or si
mmer. When ready to serve, heat quickly over direct heat and serve immediately.
</td>
<td>Cookies</td><td>Ukrainian Cheese Crust Pyrizhky</td>
<td>Ukrainian Cheese Crust Pyrizhky:
Most homemakers, at one time or another, wonder what to bake for some special oc
casion. Here is a good recipe for cheese-crust pastries with a prune-nut filling
.
1/2 cup butter
3 tablespoons sugar
1 cup sifted flour
1/2 teaspoon salt
20 prunes, stewed
1/4 cup chopped walnuts
1 tablespoon honey
</td><td>Cream the butter with the cottage cheese and sugar. Sift the flour with
the cinnamon and salt. Combine both mixtures and mix well. Chill thoroughly.
Pit the prunes, split into halves, and fill each half with a mixture of the nuts
and honey. Roll the dough 1/8 inch thick and cut into rounds.
Place the filled prune-half on each round, bring the edges together, seal, and s
hape into an oblong. This is the traditional shape for pyrizhky.
Place on a baking sheet, brush with melted butter, and make a slit on the top of
each for the steam to escape. Bake in a moderate over 350 degrees F. for 15 to
20 minutes, or until delicately browned. Yield: 40 pyrizhky.
</td>
<td>Cakes</td><td>Ukrainian Cheese Babka</td><td>Cheese
Paska or Cheese Babka
Cheese paska, shaped as a pyramid or block, is a traditional Easter dessert. It
may be cooked as given below, or the cooking may be entirely omitted.
For an uncooked paska, combine the ingredients, omitting the cooking, then mold
and refrigerate the mixture as directed in this recipe.
2 pounds dry cottage cheese
3/4 cup soft butter
1 1/2 cups sugar
4 egg yolks
1 egg
3/4 cup thick cream
1/2 teaspoon salt
1/2 cup blanched, almonds chopped fine
1/2 cup assorted fruit--raisins, mixed peel
1 teaspoon vanilla
</td><td>Press the cheese through a sieve. Cream the butter with the sugar and t
hen combine with the cheese. Beat the egg yolks and the whole egg together; blen
d with the cheese mixture. Stir in the remaining ingredients except the vanilla.
Put the mixture into the top of a double boiler and heat it over barely simmerin
g water until bubbles form around the edge of the pan. Stir constantly while hea
ting it. Remove from the range and continue stirring until the mixture cools. Th
is is very important. This long stirring gives the paska a smooth and velvety te
xture. Lastly add the vanilla.
In Ukraine, the cheese mixture for paska is poured into a special mold with a re
movable rim, shaped like a pyramid. But an ordinary plastic flower pot with a ho
le at the bottom may serve the purpose.
Line the pot with a dampened cheesecloth of double thickness and pour the mixtur
e into it. Cover with a damp cloth, place a small plate on top of the paska, and
weight it down with a suitable weight.
A clean brick or a heavy iron may be used for a weight. The hole on the bottom o
f the pot allows the excess moisture to drain off. Let it stand in a cold place
for 24 hours. Unmold on a plate and chill thoroughly in the refrigerator. Decora
te at the base with fresh berries or a sliced orange. Serve in slices at the tab
le.
The flower pot mold gives a very attractive shape to the paska. But if it is not
available, the cheese mixture may be molded into a block. Pour the mixture into
a clean, damp 10-pound sugar bag. Tie the open end of the bag securely into a k
not, or sew it up. Place between 2 clean boards (not pine) and weight it down wi
th a weight. Let it stand in a cold place for 24 hours. Cut the bag on all sides
with scissors, trim the rough edges of the paska, and place on a serving plate.
Chill well before serving.
</td>
<td>Vegetables</td><td>Ukrainian Lazy Cabbage Rolls</td>
<td>Ukrainian Lazy cabbage rolls:
A popular "quickie" for busy or lazy days. This dish may be prepared i
n advance and popped into the oven when needed.
1 cup rice
2 cups boiling water
1 teaspoon salt
1 tablespoon butter
3 cups shredded cabbage
1 1/2 cups tomato juice
Salt and pepper
1/2 cup buttered bread crumbs
</td><td>Wash the rice well in a sieve until the water comes off clear. Add the
rice to the boiling water along with the salt and butter. Bring it to a brisk bo
il, stir, and let it cook for 1 minute. Lower the heat to simmer, cover the rice
tightly, and let it cook for 30 minutes without removing the cover or stirring
it. If processed rice is used, follow the directions on the package.
Cook the onion in the butter until tender. Add the cabbage and continue cooking
just enough to wilt it. Mix in 1/2 cup of the tomato juice and reserve the rest
for later use. Season to taste with salt and pepper. Arrange the rice and cabbag
e in alternate layers in a buttered baking dish. Pour in the tomato juice and to
p with the buttered bread crumbs. Cover and bake the holubtsi in a moderate oven
350 degrees F. for 45 minutes. Serve hot with a meat course.
VARIATION of Linyvi Holubtsi:
Replace the cabbage with chopped tender beet tops or 2 cups of sauerkraut. Some
sour cream may be used as part of the liquid. Chopped mushrooms or chopped ham w
ill give an interesting variation.
Buttered bread Crumbs:
2 tablespoons dry bread crumbs
Melt the butter over a low heat until it bubbles and becomes a golden brown colo
r. Add the bread crumbs and stir constantly until they are lightly toasted. Use
as a dressing or topping.
</td>
<td>Cakes</td><td>Ukrainian Chereshnyanyk Cherry Bars</t
d><td>Ukrainian Chereshnyanyk Cherry bars:
Any fresh fruit may be used with this pastry base. For quick and sure results us
e a canned cherry pie filling.
2 cups sifted flour
3/4 cup sugar
1/2 teaspoon salt
1/2 cup butter
1/2 teaspoon grated lemon rind
1 cup light cream
Cherries, sugared
Flour
</td><td>Sift the flour with the dry ingredients. Cut in the butter. Combine the
lemon juice, rind, and cream; add to the flour mixture. Mix lightly. This dough
should be soft.
Spoon it into a buttered 9x14 inch cake pan and pat gently, elevating the sides
to hold the filling.
Fill with sugared cherries or a can of cherry pie filling and bake in a moderate
oven (375 degrees F.) for 35 minutes, or until done.
Cool and cut into squares. When using very juicy fruit, add a little flour to it
to prevent the juice from running out.
</td>
<td>Cakes</td><td>Ukrainian Apple Cake Yabluchnyk</td><t
d>Ukrainian Apple Cake Yabluchnyk:
Here is a delicious cake which is easy to prepare. Use this pastry base with pit
ted cherries or plums, or sliced peaches.
1 1/2 cups sifted flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter
1 egg
1/3 cup cream or more
4 apples
Sugar
Cinnamon
Butter
</td><td>Sift the flour with the dry ingredients. Cut in the butter until the mi
xture is crumbly. Beat the egg and combine with the cream. Stir it into the flou
r mixture; mix lightly, handling the dough as little as possible. Pat it into a
buttered 8x10 inch baking pan. Pare the apples, cut into thin slices, and spread
them over the dough. Sprinkle the apples with a mixture of sugar and cinnamon a
nd dot with butter.
Bake in a moderate oven (375 degrees. F.)for about 25 minutes, or until done.
</td>
<td>Cakes</td><td>Ukrainian Dessert Varenyky Perogies</t
d><td>Ukrainian Dessert Varenyky (dumplings)
DOUGH
2 cups of all-purpose flour
1/2 cup of milk
1 egg
1 teaspoon of salt
Pour the flour into a large mixing bowl and make a deep well in the center. Drip
in the egg, milk and salt. With your fingers or a large spoon, slowly mix the f
lour into the liquid ingredients, then mix vigorously until the dough is stiff e
nough to be gathered into a compact ball. If the dough crumbles add additional 1
to 2 teaspoons of milk to make the particles adhere. Dust the ball with flour,
wrap in wax paper, and chill 30 minutes.
CHEESE FILLING
1 pound of large-curd cottage or pot cheese
1/ 2 tablespoons of sugar
1 egg yolk
1 tablespoon of melted butter, cooled
1/ 2 teaspoon of salt
2 cups of sour cream
4 tablespoons of melted butter, hot
Purée the cheese in a food mill, or rub it with the back of a large spoon t
hrough a sieve set over a bowl. Then beat in the sugar, egg yolk, melted butter
and salt, and stir in 1 cup of the sour cream, 1/ 4 cup at a time. Continue to s
tir the ingredients are thoroughly mixed. Taste for seasoning; if you prefer the
filling sweeter, stir additional sugar.
CHERRY FILLING
1 1/ 2 pound of fresh sour cherries, pitted
1/3 cup of sugar
BLUEBERRY FILLING
1 pint of blueberries
4 tablespoons of sugar
1 tablespoon of fresh, strained lemon juice
2 egg whites, beaten to a froth
Spread half the fruit in the bottom of a 1-quart enameled or stainless steel sau
cepan. Sprinkle with half the sugar, then make similar layers of the remaining f
ruit and sugar. Bring to a boil over high heat, then cover the pan and reduce th
e heat to low. Simmer over moderate heat for 3 to 5 minutes.
</td><td>On a lightly floured surface, roll the dough into a circle about 1/8 in
ch thick. Cut out as many circles as possible with a 3½-to 4-inch cookie cu
tter. Then gather the remaining scraps into a ball, roll out again, and cut out
additional circles. With a pastry brush, coat each circle with a light film of t
he beaten egg white. Drop 1 tablespoon of the cheese or 1 teaspoon of fruit on t
he lower half of each circle. Bring the exposed half of the circle up over the f
illing and press all around the dough firmly with the back of a fork. Make certa
in that the edges are thoroughly sealed to prevent the filling from seeping thro
ugh. Set aside, loosely covered with a towel, until ready to cook.
Bring 4 quarts of salted water to a boil in a 5- to 6-quart pot and drop in 6 du
mplings and gently stir a few times. Lower the heat and simmer the dumplings unc
overed for 8 to 10 minutes, or until they float to the surface of the water. Rem
ove with a slotted spoon and transfer to a heated platter. Cover loosely with fo
il to keep them hot while you cook the remaining dumplings similarly.
To serve, arrange the dumplings on a heated platter and moisten them with the ho
t melted butter. If you have used the fruit filling, serve the dumplings with ch
erry or blueberry juice. The cheese-filled dumplings are customarily served with
the remaining cup of sour cream.
</td>
<td>Vegetables</td><td>Ukrainian Fillings for Cabbage Ro
lls</td><td>Ukrainian fillings for Cabbage Rolls
BUCKWHEAT FILLING:
2 cups medium buckwheat groats (kasha)
1 egg
4 to 5 tablespoons fat
2 teaspoons salt
4 cups boiling water or soup stock
Pick over the groats and put into a shallow pan. Mix in the egg very thoroughly.
Dry the mixture in a moderate oven (350 degrees F.) stirring frequently, until
the kernels are separated and very dry. If desired, the groats may be very light
ly browned. Do not scorch. Put the groats into a pot, add the fat, salt, and boi
ling water or soup stock. Bring to a brisk boil and cook until the surface water
is absorbed. Season to taste. Cover and bake the buckwheat groats in a moderate
oven (375 degrees F.) for about 30 minutes. Use this filling with cabbage or be
et leaves.
When the whole buckwheat groats are used, omit the egg. Mix the groats with the
fat and brown very lightly in a moderate oven (350 degrees F.) stirring frequent
ly. Lightly toasted buckwheat has a nut-like flavor. Avoid deep browning or scor
ching. Add the salt and about 7 1/2 to 8 cups of boiling water or soup stock. Br
ing to a brisk boil. Cover and place the buckwheat in a moderate oven. (375 degr
ees F.) for about 45 minutes, or until all the liquid is absorbed and the kernel
s are partially cooked.
VARIATIONS OF BUCKWHEAT FILLING:
Add one or more of the following to the buckwheat Filling: chopped onion lightly
browned in fat, 1 cup chopped cooked meat, 1 cup or more chopped cooked mushroo
ms. If a mushroom stock is available, use it as part of the liquid in preparing
the filling.
POTATO FILLING WITH BUCKWHEAT GROATS:
4 large potatoes
1/2 cup sour cream
1/2 cup medium buckwheat groats
Salt and pepper
1 cup sour cream
Pare and grate the potatoes on a fine grater. Put them into a sieve, and drain a
s much liquid as possible. Cook the onion in the butter until tender. Combine it
with the potatoes. Add the sour cream. Pour boiling water over the buckwheat gr
oats and drain them over a sieve. Repeat this washing twice. Drain the groats we
ll and add to the potato mixture. Season to taste with salt and pepper. Use cabb
age leaves with this filling. Pour 1 cup of sour cream over the holubtsi and bak
e in a moderate oven (350 degrees F.) for 1 1/2 hours. Serve hot with sour cream
or with a sauce made by cooking a chopped onion in sour cream.
RICE FILLING:
2 cups rice
2 cups or less boiling water
2 teaspoons salt
4 to 5 tablespoons butter or other fat
Salt and pepper
Wash the rice well in a sieve until the water comes off clear. Add to the boilin
g water, stir in the salt, bring to a brisk boil, and let it cook for 1 minute.
Cover, turn off the heat, and allow it to stand until the water is absorbed. The
rice will be only partially cooked. Cook the onion in the fat until it is a lig
ht golden color. Mix with the rice and season to taste with salt and pepper. The
filling for holubtsi should be well seasoned because some of the seasoning will
be absorbed by the leaves, giving a flat taste to the finished product. Cool th
e filling.
</td><td>VARIATIONS OF RICE FILLING:
Milk-Rice Filling: Substitute boiling milk for the water and use butter.
Soup Stock-Rice Filling: Substitute a rich soup stock for the water.
Rice and Tomato Filling: Cook the rice in equal parts of water and tomato juice.
Rice and Mushroom Filling: Add 1 cup or more of chopped cooked mushrooms to the
rice. When canned mushrooms are used, measure the mushroom stock, and add enough
water to make 2 cups. Cook the rice in this liquid.
Rice and Bacon Filling: Add 1/2 cup or more of chopped crisp bacon to the rice f
illing.
Rice and Meat Filling: Add 1/2 pound of cooked ground pork or ham to the rice fi
lling.
Rice and Dill Filling: Add 1/4 cup or more chopped tender dill to the rice filli
ng.
MEAT AND RICE FILLING:
1 cup rice
1 cup boiling water
1 teaspoon salt
4 tablespoons fat
1/2 pound ground pork
1/2 pound ground beef
1 egg
Salt and pepper
Wash the rice in a sieve until the water comes off clear. Add to the boiling wat
er, stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover
, turn off the heat, and allow it to stand until the water is absorbed. Meanwhil
e cook the onion in the fat until tender. Add the pok and beef, stir, and cook u
ntil lightly browned. Combine with the rice and cool slightly. Mix in the egg. S
eason the mixture with salt and pepper.
BREAD AND MUSHROOM FILLING:
1 cup dry bread crumbs
3/4 cup milk
1 cup or more chopped mushrooms
1 egg, slightly beaten
1/3 cup sour cream
1 tablespoon chopped dill or parsley
Salt and pepper
Beet or lettuce leaves
1/2 cup chicken or beef stock
Soften the bread crumbs in the milk. Cook the onion in the butter until it is te
nder. Add the mushrooms and continue cooking for several minutes. Combine with t
he softened bread crumbs. Mix in the egg, sour cream, dill, or parsley, and seas
on to taste with salt and pepper. Use this filling with large beet or lettuce le
aves. Pour the chicken or beef stock over the rolls and bake as directed.
</td>
<td>Breads</td><td>Ukrainian LOKSHYNA (egg noodles) and
recipes</td><td>Ukrainian LOKSHYNA (egg noodles) and recipes.
Home-made noodles are not only delicious but very easy to prepare. They may be m
ade in a large quantity, dried, and stored in a covered container for future nee
d. For a busy homemaker it is convenient and time saving to have a supply of hom
e-made noodles on hand for any emergency. Increase this recipe to suit your need
.
1 egg
1 tablespoon water
1 cup flour
1/4 teaspoon salt
Beat the egg slightly and combine with the remaining ingredients to make a stiff
dough. Knead on a lightly floured board until the dough is smooth. Cover and le
t it stand for 30 minutes. Roll to almost paper-thinness and allow it to dry par
tially. Turn the dough over in order to dry the other side slightly. It must nei
ther be sticky nor dry and brittle. fold into a roll or cut into 3 inch strips.
Stack the strips on top of each other. Cut the roll or the strips crosswise into
fine shreds. Separate the shreds by tossing them lightly with the fingers. Spre
ad them out to dry. The noodles may be used at once or dried thoroughly, and the
n stored in a covered container for future use. When ready to use, drop the nood
les into a large quantity of boiling salted water, stir, and cook for about 8 mi
nutes. The cooking period will depend on the size of the noodles. Strain over a
colander or sieve, and then rinse with cold water to prevent sticking. Use as de
sired.
BROAD OR SQUARE LOKSHNA:
Follow the preceding recipe for Lokshyna. Cut the dough into broad shreds or tin
y squares. These may be used in various lokshyna dishes.
LOKSHYNA WITH COTTAGE CHEESE:
Here is a nutritious dish which is very simple to make. Prepare a desired amount
of lokshyna. Cook as directed. Drain, but do not rinse the lokshyna with cold w
ater. Add some melted butter or bacon fat and mix lightly. Mix in some fresh cot
tage cheese and season to taste with salt. Top with chopped crisp bacon or salt
pork. Keep it hot until ready to serve.
LOKSHYNA WITH EGGS:
Follow the preceding recipe, but instead of the cheese use lightly beaten eggs.
To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg. Melt t
he butter in a frying pan and add the cooked lokshyna mixed with the eggs and se
asoned with salt. Cook and stir as for scrambled eggs. Serve immediately.
BAKED LOKSHYNA WITH COTTAGE CHEESE:(noodle and cheese casserole)
1 1/2 cups uncooked noodles
4 slices bacon, chopped
2 tablespoons thick cream
Salt
Cook the noodles as directed in the recipe for Lokshyna. Fry the chopped bacon u
ntil crisp, and add it along with the bacon fat to the noodles. Sprinkle lightly
with salt and mix well. Combine the egg with the cream and cottage cheese. Seas
on to taste with salt. Arrange alternate layers of the noodles and cheese mixtur
e in a buttered baking dish. Top with the buttered bread crumbs. Bake in a moder
ate oven (350 degrees F.) for about 40 minutes. Serve as a main dish with a vege
table salad.
LOKSHYNA AND HAM: (Noodle and ham casserole)
Any leftover meat or mushrooms may be used in this dish.
1 1/2 cups uncooked noodles
1 tablespoon butter
3/4 cup ground ham
1/4 cup or more grated cheese
1/4 cup thin cream
1/2 tsp. salt
Cook the noodles as directed in the recipe for Lokshyna. Mix the drained noodles
with the melted butter. Mix in the ham and cheese. Combine the egg, cream, and
salt, and add to the mixture. If the ham is very salty, reduce the salt or omit
it. Spoon into a buttered baking dish and top with the buttered bread crumbs. Ba
ke in a moderate oven (350 degrees F) for about 45 minutes, or until done.
LOKSHYNA RING:
2 cups cooked egg noodles
1/4 cup grated cheese
3 eggs, separated
1/4 teaspoon salt
1/2 cup cream
Combine the egg noodles with the butter and cheese. Beat the egg whites with the
salt until stiff and set them aside. Beat the egg yolks, mix in the cream, and
add to the noodle mixture. Fold in the beaten whites. Spoon into a well-buttered
ring mold. Set the mold in a pan of hot water and bake in a moderate oven (350
degrees F.) for about 45 minutes, or until the mixture is set. Unmold carefully
onto a large platter, and then fill the center with creamed chicken or creamed v
egetables.
LOKSHYNA AND SPINACH CASSEROLE:
2 cups cooked egg noodles
1 tablespoon melted butter
1/4 cup grated cheese
1/4 teaspoon salt
2 cups cooked spinach
1/2 small onion, chopped
Salt and pepper
1/4 cup buttered bread crumbs.
Combine the cooked noodles with the butter, cheese, and salt. Squeeze the spinac
h dry and then chop it. Cook the onion in the butter until tender. Add the spina
ch. Season to taste with salt and pepper. Arrange the noodles and spinach in alt
ernate layers in a buttered baking dish. Top with the buttered bread crumbs. Bak
e in a moderate oven (350 degrees F.) for about 35 minutes. Serve this dish garn
ished with hard cooked eggs.
FRIED COOKED LOKSHYNA:
Cook the egg noodles, drain, rinse with cold water, and drain again. Spread them
in a thin layer on a platter and chill thoroughly in the refrigerator. Separate
the strands. Fry a small quantity at a time in deep fat (380 to 390 degrees F.)
until the noodles are a delicate brown color. Remove and drain on absorbent pape
r. Sprinkle the noodles with salt and keep them warm. Serve as an accompaniment
to meat, or use as a topping for creamed dishes.
</td><td>FRIED LOKSHYNA:
Noodles prepared by the following method will be regarded as a rare treat by the
family and guests. They are good as an accompaniment to meat, as a topping for
various dishes, and as a cocktail snack.
Prepare the noodle dough, but do not dry it. Cut the rolled dough into 3 inch st
rips. Shred each strip individually and toss the shreds lightly to separate the
strands. Fry a small quantity at a time in deep fat (380 to 390 degrees F.) unti
l the noodles are a delicate brown color. Drain on absorbent paper. Serve as des
ired.
</td>
<td>Filipino</td><td>Isdang Kinilaw ( Lemon Juice Added
)</td><td>1/2 pound fresh fish fillet( Any kind of Fish )Cut into bite size cube
s
4 table spoons lemon juice
5 cloves of garlic minced
2 pieces siling mahaba chopped
1 midium size yellow, red or white onion sliced into thin rings
1 scallion chopped
3-4 stalks of green onion chopped
1 small piece of ginger root minced
1/2 cup coconut venigar
2 midium sized cherry tomatoes chopped
</td><td>Marinade fish in coconut venigar for at least 30mins to an hour, Drain,
then combine with all ingredients....
let stand refregerated for about another 30mins to an hour, then serve with your
favorite drink.....
</td>
<td>Cakes</td><td>Rhubarb Cake Pudding</td><td>RHUBARB C
AKE PUDDING
2 cups sugar
1/4 cup flour
2 cups milk
1/4 teaspoon salt
4 eggs,separated
2 cups COOKED rhubarb, without added sugar
</td><td>Preheat the oven to 325 degrees F.
Combine the sugar and flour in a bowl. Mix together the butter, milk and salt a
nd stir into flour mixture.
Lightly beat the egg yolks and stir into batter with the rhubarb.
Beat the egg whites until stiff but not dry and fold in. Pour into a greased sh
allow baking dish. Set baking pan into a pan of boiling water and bake until se
t, about forty-five minutes. Four servings.
</td>
<td>Puddings</td><td>Rhubarb Custard</td><td>Rhubarb Cus
tard
Imagine a combination of tart rhubarb and creamy sweet custard. Then, try make i
t. I hope you like it as much as I do. Serves 4-6

2 pounds rhubarb, washed and cut into 1-inch pieces
1/4 cup sugar
1 teaspoon ground ginger
CUSTARD:
1 cup whipping cream
3 egg yolks
3 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon vanilla
</td><td>Cook rhubarb, 1/4 cup sugar and ginger together over medium heat for ab
out 10 minutes until the rhubarb is tender. Drain.
Heat whipping cream. Mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla
together until smooth. Whisk warm whipping cream into egg yolk mixture slowly. R
eturn to saucepan. Heat until thickened over medium heat about 5 minutes. Pour i
nto bowl and cool.
To serve swirl rhubarb and custard together in sherbet glasses or put rhubarb in
to sherbet glasses and top with custard.

</td>
<td>Puddings</td><td>World's Best Rice Pudding</td><td>W
orlds Best Rice Pudding
This recipe is creamy and yummy. I like it so much that I double it.
1/2 cup medium or short grain white rice
4 cups milk
Pinch salt
1/2 cup sugar
1 teaspoon vanilla
</td><td>Preheat oven to 300 degrees. Heat butter in a 4 quart saucepan. When bu
tter is frothy add rice and cook for a minute.
Slowly add milk, pinch salt, sugar, vanilla, and bring to under a boil.
Transfer to a 9 inch baking pan or casserole and set in oven.
Bake uncovered for 1 1/2 hours stirring every 15 minutes.
Then bake undisturbed for 30 minutes. Stir again and cook undisturbed for 30 mor
e minutes. Total time 2 1/2 hours.
Variations: you can add heavy cream in the last half hour of baking. Or if you w
ant a crusty topping, reduce sugar in recipe to 1/4 cup. Once out of oven, crumb
le brown sugar and butter over rice pudding and run the pudding under the broile
r until melted and bubbly.
</td>
<td>African</td><td>North African Algerian Chicken</td><
td>Algerian Chicken
1 medium onion, sliced and separated
2 cloves garlic
2 Tbsp olive oil or cooking oil
2 1/2 to 3 lb. cut up chicken
1 (16 oz.) can tomatoes, chopped
2 medium carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 medium turnip, peeled and cubed
1 medium zucchini, cut into 1/2-inch pieces
1/2 cup raisins
1/2 tsp salt
3 Tbsp snipped parsley
2 Tbsp water
4 tsp cornstarch
3-4 cups cooked rice or couscous
</td><td>In large skillet or Dutch oven cook onion and garlic in oil until tende
r (not brown). Remove onion and set aside, add more oil to skillet if necessary
to brown chicken pieces on all sides over medium heat (approximately 15 minutes)
. Drain off fat. Return onion rings and add undrained tomatoes, carrots, celery,
turnip and salt. Bring to a boil and reduce heat, cover and simmer 30 minutes.
Stir in zucchini and raisins. Cover and simmer about 15 more minutes until chick
en is tender and vegetables are done.
Meanwhile prepare couscous or rice according to package directions. Stir in pars
ley. Place on large serving platter. Arrange chicken pieces atop on couscous or
rice. Keep warm. Skim fat from vegetable mixture. Stir together water and cornst
arch, add to tomato mixture. Cook and stir until bubbly and mixture is thickened
, 2 minutes or more. Spoon mixture over chicken and serve with hot garlic toast
or rolls.
Servings: 6
</td>
<td>Beef</td><td>Bulgarian Beef Stew</td><td>BULGARIAN B
EEF STEW
4 cups chopped onions
8 bay leaves
3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
3 tablespoons sweet Hungarian paprika
1 tablespoon grated lemon peel
1 teaspoon dried summer savory
3 cups beef stock or canned broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
12 ounces egg noodles
</td><td>Heat oil in heavy large pot over medium heat. Add onions, garlic and ba
y leaves. Sauté until onions are golden, about 15 minutes. Sprinkle meat wi
th salt and pepper. Add to pot. Add paprika, lemon peel, savory and cayenne pepp
er; stir until meat is coated. Add stock and wine. Bring to boil. Reduce heat, c
over and simmer until meat is very tender, stirring occasionally, about 1 hour 3
0 minutes.
Using slotted spoon, transfer meat to bowl. Mix butter and flour in small bowl u
ntil smooth paste forms. Add to cooking liquid in pot, whisking constantly. Simm
er until cooking liquid thickens to sauce consistency, stirring frequently, abou
t 8 minutes. Season sauce with salt and pepper. Return meat to sauce. (Can be ma
de 1 day ahead. Cover; chill.)
Cook noodles in large pot of boiling salted water until tender but still firm to
bite. Drain. TRansfer to large bowl.
Bring stew to simmer. Spoon over noodles. Sprinkle with parsley and serve.
Serves 6.
</td>
<td>Arabian</td><td>Middle East Yemen Honey Pie</td><td>
Middle East Honey Pie (Yemen)

Bint as-Sahan Honey Pie: Makes two pies:
In Yemen, on special occasions in the homes of the affluent, bint as-sahn is alw
ays served as a first course; at other times it is eaten during the meal. Howeve
r, it makes an excellent dessert.
4 cups flour
1/2 teaspoon salt
1 package yeast, dissolved in 1/2 cup of warm water
5 eggs, beaten
2 tablespoons milk
1 cup butter, melted
1 cup honey
</td><td>Thoroughly mix flour and salt in a mixing bowl; then make a well in the
middle. In a separate bowl, combine yeast, eggs, and milk. then pour into the f
lour. Knead into dough, adding more milk or flour if necessary. Cover and allow
to stand in warm place for one hour.
Form into 12 balls and place on a floured surface; cover with damp cloth and all
ow to stand for 30 minutes. Roll balls into rounds the size of a pie plate; set
aside.
Place a round in a buttered pie plate; then brush with butter. Add five more rou
nds, brushing each with butter. In a second pie plate, repeat with the other six
rounds.
Mix remaining butter with honey; then brush generously.
Bake in an oven preheated to 350 degrees F., for 25 minutes or until the tops tu
rn golden brown. Remove from oven; immediately pour half the remaining butter-ho
ney mixture over tops of both pies. Allow to stand for 20 minutes; then cut into
wedges. Serve with the remaining butter-honey mixture on the side for diners to
add according to taste.
</td>
<td>African</td><td>Libya Fruit Dessert Halawah bil-Fawa
aki</td><td>Libya: Fruit Dessert: Halawah bil-Fawaaki
Serves 8.
In North Africa, honey is used much more than in the Middle East. During Ramadan
, the enticing sweets are enhanced by being soaked in a honey syrup or having ho
ney as a main ingredient.
2 large plums, diced
1 large apple, peeled, cored, and diced
2 medium peaches, diced
1 cup diced cantaloupe
1/4 cup raisins
1/2 cup honey, melted
3 tablespoons butter, melted
1 teaspoon cinnamon
1/2 cup couscous
2 tablespoons crushed pistachios
</td><td>Combine, plums, apple, peaches, cantaloupe, raisins, lemon juice, and h
oney in a saucepan; then cover and cook over low heat for 10 minutes. Add butter
, cinnamon and couscous. Cook over low heat, stirring often, until couscous is d
one.
Transfer to a serving bowl and allow to cool for 1 hour. sprinkle with pistachio
s just before serving.
</td>
<td>Chinese</td><td>Thai Spring Rolls</td><td>Thai Sprin
g Rolls
Makes about 20 large rolls, or 40 small ones
4 cups bean sprouts, washed and drained
6 large dried mushrooms
3.5 oz (2 bundles) bean thread noodles
20 stalks cilantro
2 green onions
1/2 cup crab meat
1 cup shrimp
1/2 cup ground pork or beef
1/2 tablespoon fish sauce (nam pla)
2-4 teaspoons fructose or sugar
20 square (6 1/2 inch) Chinese wonton wrappers, or 40 square (4 1/2 inch )wrappe
rs
2-3 cups vegetable oil (for deep frying)
</td><td>Soak mushrooms in hot water until soft, then slice thinly. Soak bean th
read noodles in boiling water until soft. Use scissors to cut coarsely into abou
t 1 inch lengths. Chop cilantro. If you have the roots, wash well, pound in a mo
rtar and chop fine. Slice green onions lengthwise 2 or 3 times, then cut into 2-
inch lengths. Shred crab meat. Peel and de-vein shrimp, chop fine.
Heat a wok on high 2 minutes. Add 1 tablespoon oil. Reduce heat to medium and ad
d cilantro, roots. Stir. Add pork, cook stirring 2 minutes. Add shrimp, fry 1 mi
nute. Add bean sprouts, mushrooms, noodles, green onions and crab meat; cook sti
rring until well mixed and sprouts are slightly wilted, about 2 minutes. Remove
from heat.
Add pepper, fish sauce, and fructose. Mix well and turn into a bowl. May be prep
ared in advance.
Place each wonton wrapper on work surface so that it is a diamond shape. Place a
heaping tablespoonful of filling in the centre of the wrapper and mold the fill
ing into a cylindrical shape with your fingers. Pick up the point of the wrapper
closest to you and fold it over the filling so that the wrapper just covers the
filling. Brush a little water on the corner furthest from you (acts like glue).
With the thumb and forefinger of each hand, fold the ends of the wrapper in tow
ard the centre, then roll the whole thing away from you to make a tidy cylindric
al roll. At this point, they may be refrigerated up to 24 hours. NOTE: Never dee
p fry and then reheat.
Heat about 2 cups oil in a heavy pot or deep fryer set at 400 Degrees F. Cook a
few at a time until wrappers are a deep golden brown and crispy. Remove and drai
n on paper towels. Serve at once.
Serve with sweet, hot or salty dipping sauces. Crisp, fresh vegetables such as c
ucumbers (try this salad) and carrots make nice contrasting accompaniment. Try o
ther meats, such as tuna, swordfish, chicken, turkey, scallops and squid.
</td>
<td>Thai</td><td>Thai Hot and Sour Shrimp Soup</td><td>T
om Yam Kung (Thai Hot and Sour Shrimp Soup) Sanjiv Singh
Serves 5.
6 cups water
2 tablespoons dried lemon grass
2 large slices dried laos root
1/4 teaspoon whole peppercorns
4 makrut leaves (optional)
10 oz. shelled shrimp
2 tablespoons nam pla (fish sauce)
1/4 cup lime juice
2 red chiles (dried or fresh)
4 scallions finely sliced
2 tablespoon fresh chopped cilantro
</td><td>In a large soup pot, bring to boil the water, lemon grass, laos root, p
eppercorns, and makrut. Simmer for 20 minutes.
In another large soup pot, heat the oil and stir fry the shrimp for a few minute
s until they turn quite pink. Add the lemon grass broth directly from the other
pot and return it to boil; simmer for 10 minutes. Add the garlic and cilantro ro
ot and simmer for another 2 minutes, until the shrimp are done. Stir in the fish
sauce, lime juice, scallions, and chopped chiles. Garnish with cilantro and ser
ve piping hot.
</td>
<td>Chinese</td><td>Pickled Daikon and Carrot</td><td>Pi
ckled Daikon and Carrot
PICKLED DAIKON AND CARROT
1/2 POUND DAIKON (WHITE RADISHES), PEELED AND FINELY SHREDDED
1 CARROT, SHREDDED
1 TABLESPOON SALT
1 CUP WATER
1 TABLESPOON WHITE VINEGAR
1 TEASPOON SUGAR
1/4 TEASPOON MONOSODIUM GLUTAMATE (optional)
</td><td>Place the daikon, carrot, salt and water in a bowl and let stand thirty
minutes.
Drain vegetables and squeeze as dry as possible. Place in a clean bowl, add the
remaining ingredients and mix well. Serve at room temperature. Six servings.
</td>
<td>Fish</td><td>Alaskan Salmon Loaf</td><td>ALASKAN SAL
MON LOAF
1 pound cooked fresh salmon, bones and skin removed
1 cup milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 eggs, beaten
1 tablespoon grated onion
2 cups soft bread crumbs
8 large pimento-stuffed olives, sliced
3 hard-cooked eggs
</td><td>Preheat the oven to 350 degrees.
Flake the salmon and set aside.
Place the milk in a saucepan and heat to simmering.
In another saucepan, melt the butter. Stir in the flour, salt and pepper. Add mi
lk and cook over moderate heat, stirring rapidly, until sauce is smooth and thic
kened. Pour sauce gradually into the beaten eggs, stirring RAPIDLY.
Combine the salmon and sauce. Stir in the lemon juice, Worcestershire, onion and
fresh bread crumbs.
Grease an 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan and cover bottom with the olives
. Spoon in half the salmon mixture and spread evenly to edges. Press the hard-co
oked eggs lengthwise into the salmon mixture in pan. Cover with remaining salmon
mixture and bake forty-five minutes. Remove from oven and turnout onto a warm s
erving dish. Yield: Six servings.</td>
<td>Cookies</td><td>Austrain Sacher Torte Cookies</td><t
d>AUSTRIAN SACHER TORTE COOKIES:
Sacher torte is a classic Austrian apricot filled chocolate cake. These cookies
are miniature versions of the cake; they're little, buttery cookies filled with
apricot preserves and topped with chocolate frosting.
1 CUP (2 STICKS) UNSALTED BUTTER, AT ROOM TEMPERATURE
1/4 CUP SUGAR
1 LARGE EGG
1/4 CUP DARK UNSWEETENED COCOA
2 CUPS ALL PURPOSE FLOUR
FILLING:
1/2 cup store-bought or homemade apricot preserves (see NOTE)
FROSTING:
1/2 cup semisweet chocolate chips
</td><td>Preheat the oven to 350 F. Lightly grease 2 cookie sheets or cover with
parchment paper.
In a large mixing bowl, cream the butter and sugar together. Beat in the egg unt
il the mixture is fluffy. Sift the cocoa and flour together into the creamed mix
ture and blend well.
Shape the dough into 1-inch balls and place 2 inches apart on the cookie sheets.
Make an indentation in the center of each with your thumb.
Bake the cookies for 12 to 15 minutes, until they feel firm and are light brown.
Slide the cookies on the parchment paper off the baking sheet onto the counter
top to cool or remove to wire racks.
Fill the indentation with a dot of apricot preserves.
Melt the chocolate chips and butter together in a small bowl set over hot water.
Stir until smooth and drizzle over the cookies to frost them. Allow to stand un
til set.
Makes 36 to 48 cookies.
NOTE: To make apricot preserves from dried apricots, cover 1/2 cup dried apricot
s with water in a saucepan. Heat to boiling over medium-high heat and cook for 5
minutes. Add 1/2 cup sugar and boil for 5 minutes longer. Turn into a food proc
essor or blender and puree. If the mixture is watery, return to the saucepan and
boil, stirring until the liquid is reduced.
The Great Holiday Baking Book B. Ojakangas</td>
<td>Cakes</td><td>Nicaragua Tres Leches (three milk cake
)</td><td>Tres Leches Nicaragua:
Makes 1 - 9x13 inch pan
" A light sponge cake soaked with a mixture of three kinds of milk. This is
the BEST Tres Leches recipe. It is a very good cake recipe and the cake should
be very moist. "
3/4 cup butter, softened
9 egg yolks
1 cup milk
9 egg whites
1 teaspoon cream of tartar
2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream whipped
1 cup white sugar
</td><td>1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x
13 inch pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg yolks one at a time, beating well with each addition, then stir in t
he vanilla. Sift together the flour and baking powder. Add the flour mixture alt
ernately with the milk; beat well after each addition. In a large glass or metal
mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks.
Gently fold the egg whites into the cake batter using a rubber spatula. Spread
the mixture evenly into the prepared pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserte
d into the cake comes out clean. Allow to cool.
4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sw
eetened condensed milk.
Pour the mixture over the cake until it wont absorb any more. You may have 1/3 t
o 1/4 left over. That's okay.
5. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cak
e until serving, Pour leftover milk mixture onto plates and swirl in jam if desi
red, before setting cake on the plates.
</td>
<td>Beef</td><td>Uruguay Meat Balls Albondigas</td><td>
URUGUAY Meat Balls-ALBONDIGAS:

6 servings.
2 pounds ground beef
1/2 cup chopped raisins
1/4 cup chopped olives
1 teaspoon sugar
1 teaspoon salt
2 eggs, beaten
1 cup fine breadcrumbs
1 onion, chopped
2 tomatoes, peeled, seeded and chopped
1 tablespoon finely chopped parsley
1/2 cup beef broth

</td><td>Combine the beef, raisins and olives. Season with the sugar, salt and p
epper and mix well. Form into small balls and coat with egg and breadcrumbs. Hea
t the butter in a frying pan, add the onion and garlic and cook for 5 minutes. A
dd the meat balls and fry 15 minutes until brown and cooked.

Add the tomatoes and simmer for 5 minutes. Remove the meat balls and keep them w
arm. Add the parsley and beef broth and simmer for 5 minutes. Pour the sauce ove
r the meat balls and serve.
</td>
<td>Mexican Recipe</td><td>Mexican Chicken</td><td>MEXIC
AN CHICKEN
2 tablespoons cooking oil
1 cup slivered almonds
1 cup chopped onion
1 medium clove garlic, minced
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 teaspoon pepper
1 ounce (1 square) unsweetened chocolate, coarsely chopped
2 cans (7 ounce each) green chili sauce
1 can (15 ounces) tomato sauce
2 cups bite-size pieces cooked chicken or turkey
</td><td>In cooking pan of a chafing dish, heat the oil. saute almonds, onion, a
nd garlic 10 minutes over medium heat, stirring often.
Stir in remaining ingredient except chicken. Heat, stirring, until chocolate mel
ts. Puree mixture in a blender or force through a food mill.
Return mixture to cooking pan and stir in chicken. Simmer 5 minutes.
Serve over hot fluffy rice. Garnish with avocado or orange slices, dairy sour cr
eam, or slivered almonds. 4 serving.
Alltime Favorite Recipes C.A.I</td>
<td>Mexican Recipe</td><td>Mexican Layered Taco Salad</t
d><td>Layered Taco Salad
For a spicier version of this pretty tiered salad, use Monterey Jack cheese with
peppers.
1 15-ounce can black beans, rinsed and drained
4 cups shredded iceberg lettuce
1 medium tomato, seeded and chopped
1-1/2 cups shredded cheddar or Monterey Jack cheese
1/4 cup sliced pitted ripe olives
1/4 cup sliced green onion
1 6-ounce carton frozen avocado dip, thawed
1/2 cup dairy sour cream
1 4-ounce can chopped green chili peppers, drained
1 tablespoon milk
Chopped tomato (optional)
2 cups coarsely crushed tortilla chips
</td><td>In a 2-1/2-quart glass salad bowl layer black beans, lettuce, tomato, c
heese, olives, and onion.
For dressing, in a medium bowl stir together avocado dip, sour cream, chili pepp
ers, milk, garlic, and chili powder. Spread over the top of the salad. If desire
d, sprinkle with chopped tomato. Cover the surface with plastic wrap and chill f
or 2 to 24 hours.
Before serving, toss salad together and serve over crushed tortilla chips.
Makes 4 servings.
</td>
<td>Beef</td><td>Finnish Three Meat Ragout</td><td>FINNI
SH THREE MEAT RAGOUT
KARJALAN PAISTI
This is one of my favorite meat dishes because it is so tasty and so simple to m
ake. Choose lean but rather tough should or leg cuts for their well developed fl
avor. Layered in an enameled cast iron pot and covered tightly, the meat and oni
ons stew to tender succulence in about 5 hours, and are then spooned over mashed
potatoes or a combination of mashed potatoes and rutabagas. this recipe makes a
large amount, but you can freeze what is left over.
1 pound lean lamb, shoulder or leg
1 pound lean pork, shoulder or leg
1 pound lean beef round
1 teaspoon whole allspice
1/2 teaspoon whole white peppercorns
6 large white onions, cut into 1/4 inch thick slices
chopped fresh parsley
Preheat oven to 300 F.. Cut the meat into 1 inch cubes. In an enameled, cast iro
n pot or other deep ovenproof casserole, layer the meat, salt, allspice, white p
eppercorns, and onion. Cover tightly. Bake for 5 hours, or until the meat is ver
y tender.
Sprinkle with chopped fresh parsley and serve over mashed potatoes or mashed pot
atoes and rutabagas. 12 servings.
~~~~~~~~~~~~~~~~~~~~~~
MASHED POTATO AND RUTABAGA CASSEROLE:
Peruna ja lanttulaatikko
I like the creamy color of mashed rutabagas together with potatoes in the casser
ole. it can be assembled a day in advance, if desired.
2 pounds thin skinned boiled potatoes
Salt
1 pound (about 1 medium) rutabaga
1/4 cup flour
2 eggs
2 teaspoons salt
1/2 to 1 cup hot milk or light cream
1 tablespoon butter
1/4 cup fine dry bread crumbs
</td><td>Put the potatoes in a large pot and cover them with water. Add 1 teaspo
on salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes,
until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
Meanwhile, pare the rutabaga and cut it into 1 inch pieces. Place in a saucepan,
cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. D
rain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric m
ixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour,
eggs, salt, and milk (or cream).
Preheat oven to 350 F.. Butter a 3 quart shallow baking dish. Turn the mixture i
nto the dish. using a spoon, spread out the mixture, making indentations in the
top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Ba
ke uncovered for 1 hour, or until lightly browned. 12 servings</td>
<td>Thai</td><td>Thai Chicken Salad</td><td>Thai Chicken
Salad
Sanjiv Singh
A crispy, spicy salad in the Thai tradition. Serves 8-10.
3 cups vegetable oil, for frying
20 won ton skins, cut into 1/4 inch strips
8 cups shredded mixed salad greens
4 cups of bite-size pieces of barbecued or roast chicken (from a 3 lb bird)
1 cup bean sprouts
1 large yellow bell pepper, cut into thin julienne
1/2 European seedless cucumber julienned
6 tablespoons fresh lime juice
1/4 cup fish sauce (nuoc mam)
1/4 cup (packed) light brown sugar
4 serrano chiles, seeded and minced
1/2 teaspoon freshly grated nutmeg
1 tablespoon finely minced fresh lemon grass (optional)
1 tablespoon minced fresh ginger
1/4 cup minced fresh mint
3 tablespoons minced fresh basil
1/4 cup dry-roasted unsalted peanuts, coarsely chopped
</td><td>In a large skillet, heat the oil over moderately high heat until a stri
p of won ton bounces across the surface. Add the won ton strips in batches and f
ry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; d
rain well.
In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper
and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles
, nutmeg, lemon grass, ginger, mint and basil.
Add the dressing to the salad and toss well. Gently fold in the crisp won ton st
rips. Turn out onto a serving platter and sprinkle with the peanuts.
</td>
<td>African</td><td>Ethiopian Chicken Doro Wat</td><td>
Doro Wat (Ethiopian Chicken)
Serves 4-5.
3 lb chicken pieces
1/3 cup butter
1 large clove garlic, minced
1 teaspoon berbere (recipe below)
3 oz. tomato paste
1/3 cup peanut butter
1/2 cup chicken stock
2 onions, chopped
1 hard boiled egg per person
~~~~~~~~~~~~~~~~~
BERBERE SEASONING:
1 teaspoon ground ginger
3 tablespoon cayenne pepper
1/4 teaspoon ground cloves
Mix and store in an airtight bottle.</td><td>Remove skin from chicken, and score
chicken meat so that sauce can penetrate meat. Melt butter in large pot. Saute
the onions and garlic for 5 minutes. Add berbere, and then the tomato paste. Sim
mer 15 minutes. Stir in the chicken one piece at a time, stirring so the chicken
gets well coated. Simmer about 20 minutes. Take out some liquid, stir the peanu
t butter into the liquid, and then return all to the pot. Stir. Lightly score th
e eggs, and gently place in the pot. Cover and continue cooking until chicken is
done.
</td>
<td>Filipino</td><td>Morcon ..Stuffed Beef</td><td>MORCO
N .. STUFFED BEEF
1 pound round steak, less than 1/2 inch thick
1 teaspoon salt
1 cup olive oil
1/4 cup vinegar
1/4 pound thinly sliced ham
1/4 pound thinly sliced pork fat
2 hard cooked eggs, chopped
2 frankfurters, sliced lengthwise
1 onion, quartered
1/2 bay leaf
water
1 tablespoon flour
ripe or stuffed olives (for garnish)</td><td>SPRINKLE beef with 1/2 teaspoon of
the salt.
MARINATE in mixture of oil and vinegar for 30 minutes.
CUT ham and pork fat in long narrow strips.
SPREAD beef alternately with ham, pork fat, eggs, and frankfurters slices.
ROLL as for jelly roll. Tie.
PLACE in pan with onion, bay leaf, remaining 1/2 teaspoon salt, and water to cov
er.
SIMMER, covered, until tender, about 1 1/2 hours.
REMOVE meat. Keep warm.
STRAIN liquid; return to pan.
ADD flour, mixed to smooth paste with a little water.
COOK, stirring, until thickened.
UNTIE meat. Slice. Serve with gravy.
GARNISH with olives. Yield 4 servings.
</td>
<td>Filipino</td><td>Lumpia Sariwa Lettuce and Shrimp Ro
lls</td><td>PHILIPPINE ISLANDS LUMPIA SARIWA--LETTUCE AND SHRIMP ROLLS
Lettuce and shrimp rolls add an exotic touch to a buffet table.
1 cup raw shrimp with heads
1 1/2 cups water
1/4 cup oil
3 slices bacon, diced
3 1/2 cups cut green beans
3 1/2 Tablespoons soy sauce
3/4 cup shredded cabbage
1 cup diced cooked pork
2/3 cup sliced water chestnuts
1 cup lima beans
1/2 cup toasted chopped almonds
Lettuce leaves
2 tablespoons flour
6 tablespoons sugar
</td><td>1. SHELL and devein shrimp, reserving heads.
2. POUND shrimp heads. Add 1/2 cup boiling water. Let stand 30 minutes.
3. STRAIN, reserving liquid. Discard heads.
4. SAUTE garlic in oil.
5. ADD shrimp, onion, bacon, green beans, 1 Tablespoon soy sauce, salt, cabbage,
pork, water chestnuts, lima beans and reserved shrimp liquid. Cover. Cook until
vegetables are tender, about 20 minutes. COOL.
6. PLACE 1 to 2 Tablespoons of filling mixture and 1/2 teaspoon almonds on a let
tuce leaf.
7. WRAP. Fasten with pick if necessary. REPEAT until filling is used.
8. BLEND flour and sugar in saucepan. ADD 2 1/2 Tablespoons soy sauce and 1 cup
water gradually. COOK, stirring, until thickened.
9. SERVE as a dip with lettuce and shrimp rolls.
Approximately 4 dozen.
</td>
<td>Desserts</td><td>Roasted Banana Ice Cream</td><td>RO
ASTED BANANA ICE CREAM
MAKES 1 QUART

2 Tablespoons vegetable oil
4 ripe bananas, unpeeled
6 egg yolks
1 1/3 cups sugar
2 cups milk
2 cups heavy cream
2 Tablespoons dark rum
</td><td>1. -- Preheat oven to 350° F.
2. -- Lightly oil bananas and place on a baking sheet. Bake for 10 15, or until the
y are dark and soft.
3.-- Remove the bananas from the oven and peel. Puree in a food processor and s
et aside.
4. -- In a large stainless steel bowl, whisk together the egg yolks and sugar un
til light and foamy.
5. -- In a large saucepan set over medium heat, combine the milk and cream. Bri
ng to a boil.
6. -- Remove from heat and slowly pour into the yolk mixture, whisking rapidly.
Add the banana puree and rum.
7. -- Strain and cool. Freeze according to the manufacturers instructions.
</td>
<td>Pancakes</td><td>Cheese Blintzes</td><td>CHEESE BLI
NTZES
Batter for Crepes
4 eggs
1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup milk
1/3 cup water
2 teaspoons melted butter
In an electric blender is available, blend all together except butter or mix by
electric beater or by hand. If there are any lumps remaining, strain mixture. Ad
d melted butter at the finish.
Heat a 6-inch skillet until a bit of butter sizzles when added.
Pour about 2 tablespoonsof batter into the pan. Immediately roll pan around so t
hat batter spreads evenly. If there is too much wet batter in pan, pour it back
into bowl.
When underside is brown and top is dry, turn it out on to absorbent paper. Diffe
rent from crepes, blintzes are fried on one side.
Repeat process until all batter is used.
It is not necessary to grease pan each time. Makes 20 to 24.
TO PREPARE BLINTZES:
Place one heaping tablespoon of filling on the cooked side of pancake, at end cl
osest to you. Turn horizontal end closest to you over the filling. Bring vertica
l ends over on either side. Roll up the delicious package. Fry in butter until b
rown.
Blintzes freeze very well, uncooked. Fry while still frozen, but give them more
time to heat.
FILLING FOR CHEESE BLINTZES:
1/2 pound cottage cheese
1/2 pound farmer cheese (dry cottage cheese)
4 ounces cream cheese
1 teaspoon sugar
1 egg yolk
pinch of salt
</td><td>FOR THE CHEESE FILLING...Beat all together until smooth. Add flavorings
to suit individual taste. Makes filling for 20 blintzes. Fill and fry as direct
ed in first blintz recipe....
The cheese blintz in the one popularly known. As is the case with recipes that a
re commonly used and handed from one generation to the next, many variations are
possible. Change this recipe to suit your taste. Just remember that cottage che
ese is quite watery and should not be used alone.
</td>
<td>Filipino</td><td>Litsong Manok (Using rotisserie)</t
d><td>3-4 pounds whole chicken already cleaned..
4-5 pcs smoked sausage.
1-2 packs dry chicken B-B-Q rub.
For best results, use any "HORIZONTAL" rotisserie machine (open charco
al pit for outdoors or closed electric rotisserie for indoors)</td><td>(1)Wash c
hicken, then pat dry with paper towel inside and out.
(2)Prick sausages with fork and stuff in chicken.
(3)Apply dry B-B-Q rub on chicken, then let sit for about 30 mins.
(4)Secure chicken in rotisserie spit, load in the machine, and rotisserie for ab
out 2 hours or until done.
(5)Remove smoked sausage from chicken and reserve for fried rice.
(6)Cut chicken to desired sizes and serve with fried rice.
Note: If you have a grinder, grind the sausages and mix with fried rice, else, s
lice diagonally for fried rice.
!!! ENJOY !!!
</td>
<td>Filipino</td><td>Chicken with Corn & Malunggay <
/td><td>1 medium sized chicken, cut in convenient sizes
1/2 onion. medium size
1 cup fresh corn from the cob
5 cups water
4 tbsp cooking oil
1/2 cup malunggay leaves, washed and sorted
2-3 tbsp patis or soy sauce
</td><td>1. Heat cooking oil in saucepan. Saute garlic, onion, corn, and the chi
cken2. Add patis or soy sauce, cover, and simmer over medium heat.
3. Add water and cook until chicken is tender.

4. Add malunggay leaves, cover, and cook for 2 minutes longer.

5. Remove and serve.
</td>
<td>Filipino</td><td>Chicken ala King</td><td>1 kg chick
en breast, diced
12 button mushrooms, cut into halves
1 medium onion, finely sliced
1 red sweet pepper, finely sliced
1/2 cup evaporated milk, scalded
1 tablespoon plain flour
1 cup chicken stock or 1 cube
- chicken stock mixed with 1 cup of water
- salt to taste
</td><td>Serves: 4 to 6
1. Sauté onion in butter until soft
2. Add diced chicken and cook for 5 minutes
3. Add peppers and mushrooms; cook for 3 minutes
4. Mix flour with chicken stock and add; simmer with constant stirring for 3 min
utes
5. Add scalded evaporated milk gradually with constant stirring
6. Season with salt and continue to simmer until thick. Remove from heat.
Variation: 1 slightly beaten egg yolk and 1 tablespoon of sherry can be added if
desired in step 6.
</td>
<td>Soups</td><td>Burong Mustasa</td><td>1 kilo mustasa
leaves
2 to 3 cups rice water
1/4 cup coarse salt
</td><td>1. Wash mustasa leaves very well in running water.
2. Remove all old leaves and cut off the roots, cut crosswise (about 2 inches lo
ng)
3. Sprinkle half the amount of salt to clean leaves and press out salt from the
leaves with the hands with repeated squeezing motion.
4. Squeeze out the sap and place liquidless mustasa leaves in a clean jar.
5. Boil rice water with the remaining salt and allow to cool to body temperature
.
6. Pour this rice water over the mustasa leaves until totally immersed.
7. Cover the jar and store at room temperature. This is ready for use in about 2
days.
</td>
<td>Filipino</td><td>Binagis (Sautéed Variety Meats
)</td><td>1 cup diced pork
1 cup cubed pork liver
1 cup pork heart
1/4 cup sliced pork kidney
1/3 cup vinegar
1 cup broth
2 cloves garlic, crushed and minced
1 red capsicum cut into strips
- salt and pepper to taste
</td><td>Serves: 4
1. Parboil diced pork, heart and kidney; set aside broth
2. Sauté garlic, onion, pork, heart, kidney and liver
3. Add vinegar and boil for 4 minutes
4. Add broth; season with salt and pepper
5. Cover and boil for 5 minutes
6. Add capsicum; simmer for 3 minutes more.
</td>
<td>Filipino</td><td>Kalingking (Sweet Potato Fritters)<
/td><td>1 kilo sweet potatoes
3/4 cup brown sugar
3 cups rice flour or all-purpose flour
1 cup water
1-1/2 cups corn oil for deep frying
</td><td>A Batanes specialty
Serves: 4
1. Peel sweet potatoes and cut into thin strips.
2. Add sugar and flour to water and stir well.
3. Add sweet potatoes to sugar and flour mixture and mix with a wooden spoon unt
il well-coated.
4. Heat oil in a frying pan.
5. Scoop about 3 tablespoons of the mixture into a shallow saucer.
6. Flatten with the back of a spoon and slip into hot oil.
7. Fry until golden brown.
</td>
<td>Filipino</td><td>Pork-Pina Hamonado</td><td>1 kilo p
ork pigue, sliced thinly to make 2 pieces (tapa style)
1 cup brown sugar (packed)
1-1/3 tsp. iodized salt
2 tsp. praque powder (for 1/8 tsp. salitre)
200 grams pork fat, sliced into 8 strips
1 medium carrot, sliced into 12 strips
2 whole pickles, sliced into 12 strips
1 can (439 grams) pineapple chunks, drained (reserve syrup)
1 can (35 cl) pineapple juice </td><td>Combine sugar, salt and praque powder or
salitre. Rub mixture
on pork. Spread pork and alternately arrange slices of pork fat,
carrot, pickles and pineapple chunks until
all ingredients are used up. Roll and tie firmly with crocheting
thread.
Combine dripping from pork, pineapple chunks syrup and
pineapple juice then marinate meat
overnight. Simmer meat in marinade for 1 hour. Remove
thread from meat then chill if desired for ease of cutting.
Continue simmering the marinade for 5 minutes or until thick
and serve as sauce. Slice meat and arrange in a platter.
</td>
<td>Filipino</td><td>Pork Kilawin</td><td>2 pounds bonel
ess pork loin
2 pounds pork or beef liver
2 cups palm vinegar
1 teaspoon salt
1 teaspoon black peppercorns
1 teaspoon MSG
1/4 cup oil
1 onion, chopped
Fried Garlic
1 tablespoon oil
</td><td>Cut pork and liver into strips. Place in large baking dish or other
container. Add vinegar, salt, peppercorns and MSG. Marinate 30 minutes.
Drain pork and liver, reserving marinade.
Heat oil in Dutch oven. Add pork and liver in batches and saute until
lightly browned. Saute onion and garlic with last batch. Add reserved
marinade. Bring to boil, cover and simmer until meat is tender, 15 to
25 minutes. Turn into serving container and garnish with Fried Garlic.
Makes 8 servings
Fried Garlic instructions:
Heat oil in small skillet. Add garlic and saute until browned. Drain on
paper towel.</td>
<td>Filipino</td><td>Chicken Relleno</td><td>1 chicken (
about 3 lbs.)
Salt and pepper (approx. to taste)
1 - 2 tablespoons soy sauce
1/4 pound lean bacon, chopped or coarsely ground
6 ounces shredded Cheddar cheese
1/2 cup raisins
3 tablespoons sweet pickle relish
1 egg
1 carrot, cooked and cut julienne, or 1/2 cup green peas, cooked
3 ounces cooked ham, cut julienne
2 Spanish chorizo de Bilbao or pepperoni, approx. 5 ounces
2 hard-cooked eggs, cut in halves
1 to 2 tablespoons butter, melted
</td><td>Bone chicken for stuffing, leaving wing and drumstick bones intact. Rub
chicken with salt and pepper to taste, soy sauce and lemon juice. Let
stand at least 30 minutes - Refrigerate if longer.
Combine ground pork, bacon, cheese, raisins, pickle relish and egg. Mix
well. Place chicken on board, skin side down. Place half of stuffing in
boned cavity of chicken. Arrange carrot and ham strips, sausage and egg
halves in rows on top of pork mixture. Cover with remaining mixture,
stuffing boned thighs.
Bring 2 cut sides of chicken together. Fasten edges at one-inch
intervals with wood picks or skewers, then lace with string. Turn bird
over and mold it back to resemble original shape. Tie legs with string
and tuck wings akimbo. Place on rack in roasting pan and cover with
foil. Bake at 350 degrees 30 minutes and remove foil. Continue baking
additional 1 hour or more until golden brown, basting with melted
butter. Collect drippings, if desired, and make flour gravy.
Remove skewers and string. Serve in platter garnish as
desired with vegetables or fruit. Carve into 1/2-inch-thick diagonal or
crosswise slices, starting from wing sides. Serves 10 to 12 people.
</td>
<td>Filipino</td><td>Deep fried Bangus</td><td>4 cloves
garlic minced.
1/4 cup lemon juice.
1/4 cup soy sauce
1 tsp salt
1/2 tsp fresh ground black pepper.
4 midium sized bangus (Butterflied)
Proportional oil for frying.</td><td>(1)Mix all ingridients.
(2)soak butterflied bangus in mixture for 30 minutes, or for best result, soak o
vernight.
(3)Pat dry with papper towel, then deep fry or pan fry if you don't have a deep
fryer.
(4)Serve with fried rice or plain white rice.
Note: This is my favorite dish.... This mix can also be used on a variety of fis
h.</td>
<td>Seafoods</td><td>Green mussels adobo</td><td>4-liter
cans green mussels
¾ c vinegar
4 tbsps soy sauce
3 cloves garlic, pounded
½ tsp peppercorns, pounded
2 pc bell peppers, sliced </td><td>Wash and clean mussels, removing beard. Stir
in a pan and remove flesh
from the shell. Sauté garlic and bell pepper. Add mussel meat. Stir.
Add soy sauce, vinegar and pepper; cover and let cook for 3 minutes.
Stir occasionally. The adobo is done when the mussels are tender
and sauce has been reduced.
</td>
<td>Fish</td><td>Lapu-Lapu with oyster sauce</td><td>2 p
ounds white fish fillets
1 tablespoon oyster sauce
1 tablespoon sesame oil
2 sweet red peppers, diced
2 carrots, sliced
2 stalks celery, sliced
1 small onion, diced
1 teaspoon MSG
</td><td>Place fish on rack in steamer, cover and steam until tender, 4 to 5
minutes. Set aside. Heat vegetable oil in large skillet or Dutch oven.
Add garlic and cook until brown. Add oyster sauce, sesame oil, red
peppers, carrots, celery and onion and cook until tender-crisp. Add
fish, broken into large chunks, and MSG and stir gently to combine and
reheat fish. Turn out onto heated platter. Makes 8 servings.
Note: Lapu lapu is the name of a fish available in the
Philippines. Rock cod or red snapper may be substituted.</td>
<td>Filipino</td><td>Beef short ribs in mongo</td><td>1
cup dried mongo beans
2 pounds beef short ribs, cut between bones and into 2-inch pieces
1 quart water
Beef broth
1 tablespoon corn oil
1 tablespoon minced garlic
1 1/2 tablespoons bagoong alamang (shrimp paste)
1 1/2 tablespoons patis (fish sauce)
2 cups fresh leafy green vegetable such as spinach or Swiss chard</td><td>Cover
mung beans with warm water and soak overnight in pot.
Place ribs in large pot. Add water and 1 1/2 cups beef broth. Cover and
boil 1 1/2 hours. Skim fat from broth. Set ribs and broth aside.
In large, heavy bottomed pot, heat oil over medium heat. Add garlic and
onion and saute until transparent. Stir in bagoong. Add mung beans and
3 1/2 cups reserved broth and simmer 20 minutes. Stir in patis and
pepper. Add short ribs and simmer until ribs are heated through. Add
vegetable and stir 1 minute. Serve immediately. Serves 6 to 8.
</td>
<td>Oriental Recipes</td><td>The Grill Chicken Vegetable
Soup</td><td>1/2 pound chicken thighs (2 thighs)
Salt, pepper
1 teaspoon butter, melted
2 cups raw elbow macaroni
2 tablespoons minced shallots
2 quarts water
2 bay leaves
1/4 cup chicken bouillon powder
1 cup sliced onion (2-inch-long thin strips)
1 cup sliced celery (2-inch-long thin strips)
1 cup sliced carrots (2-inch-long thin strips)
1 cup sliced green beans (2-inch-long thin strips)
1 cup sliced leeks (2-inch-long thin strips)
1 cup sliced zucchini (2-inch-long thin strips)
1/4 cup diced tomatoes
Salt
Hot pepper sauce
Parsley sprigs, for garnish
</td><td>Heat the oven to 325 degrees. Place the chicken in a 9-inch square
baking pan and season the chicken to taste with salt and pepper. Brush
with the melted butter. Bake until cooked through, 45 minutes. Refrigerate
the chicken 30 minutes, then remove the skin and bones and shred into
1-inch pieces.
Cook the macaroni in boiling water until al dente, 6 to 8 minutes.
Drain and set aside.
Cook the shallots in the butter in a large saucepot over medium heat
until the shallots start softening, 5 minutes. Add the water, bay leaves
and chicken bouillon powder and bring to a boil; boil for 5 minutes.
Add the onion, celery, carrots and green beans and cook 3 minutes over
medium-high heat. Add the leeks and zucchini and cook another 3
minutes, stirring occasionally.
Add the chicken and return to a boil. Cook 3 minutes at medium boil
then add the tomatoes. Season with salt and hot sauce to taste. Remove
the bay leaves.
To serve, place the cooked noodles on the bottom of each of 8 soup
bowls and ladle 1 cup of soup over each. Garnish with parsley.
Makes 8 servings.
</td>
<td>Filipino</td><td>Nilagang Baka </td><td>1 1/2 lb. be
ef cut pieces
2 cubes beef bouillon or beef stock
(plain water would suffice)
1 tsp. peppercorns
1 small onion chopped
2 medium-sized carrots cut into quarters lengthwise
3 medium-sized potatoes cut into quarters
1 small head of Bok Choy (pechay) (optional if not available)
I small head of cabbage cut into quarters
</td><td>Boil beef, peppercorns and onions in a pot with enough beef
stock to cover to meat. Place lid on pot and simmer over medium
heat. If you want more stock (sabaw), add more. After 30 minutes
of boiling or when meat is very tender, add carrots and
potatoes. Boil for another 10-15 minutes. When vegetables are
done, add the rest of the ingredients and seasoning. Boil for
another 5 to 10 minutes. Serve with rice.
</td>
<td>Beef</td><td>Secwhan Hot Pepper Beef</td><td>1 pound
flank steak
1 tablespoon dry Sherry
1 teaspoon sugar
Oil
8 small dried hot chiles, seeds removed
3 medium cloves garlic, crushed
2 fresh California chiles, peeled and cut into fine strips
1 carrot, cut into fine strips
1 stalk celery, cut into fine strips
</td><td>Cut beef with grain into halves, then cut across grain into 1 4-inch
slices. Mix beef, soy sauce, Sherry and sugar. Heat oil in wok until
hot. Add red chiles. Cook over medium heat until chiles are blackened.
Discard chiles, leaving oil. Add beef and garlic. Stir-fry 2 minutes,
or until beef is nearly done. Remove beef to warm platter. Add green
chiles, carrot and celery to oil. Stir-fry until tender-crisp. Add
beef. Cover and cook until beef is just done, about 2 minutes. Makes 4
servings.
</td>
<td>Cakes</td><td>Scotch Cake (with icing) </td><td>2 cu
ps flour
2 cups sugar
4 tablespoons cocoa
1 cup water
1 stick butter
1 stick margarine
2 eggs -- slightly beaten
1/2 cup buttermilk
ICING:
1 stick butter or margarine -- melted
1 box confectioner's sugar
4 tablespoons cocoa
6 tablespoons milk
1 tablespoon vanilla
1 cup pecans -- chopped
</td><td>Sift the flour, sugar and cocoa together. Put the water, margarine and
butter in a saucepan and heat until the butter melts. Add to the dry ingredients
. Add the eggs, buttermilk, baking soda and vanilla and mix together. Spray bund
t pan with nonstick cooking spray and bake at 400F for 20 minutes. Cool on a wir
e rack.
Mix the icing ingredients together and pour over hot cake.
</td>
<td>Filipino</td><td>Tocino (Chinese ham taste)</td><td>
1 pound pork belly cut into 1/3 inch thick.
1/4 cup white sugar.
1/4 cup salt.
1/8 tsp salitre (salt peter) as preservative to keep the meat from spoiling and
to keep it's color.
1 medium size top locking plastic bag.
</td><td>THE WORKS:
(1)Mix all ingridients well in a plastic bag by shaking.
(2)put in the sliced pork belly pieces.
(3)Shake again to coat each slice with mixture.
(4)air out the bag, seal, and store in refrigerator (NOT FREEZER) for say 2 days
.
COOKING:
(1)Wash meat well.
(2)Place in non stick frying pan.
(3)Add a little water to cover meat.
(4)Boil in medium low until the water evaporates and the meat's oil comes out.
(5)Fry in it's own oil until meat browns and looks transparent.
(6)Serve with rice and eggs any style.
NOTE:
This is very good for breakfast and the taste is a little more saltier than the
regular recipe.(Tastes more like chinese ham)
</td>
<td>Filipino</td><td>Beef ala lola</td><td>3 pcs onions,
quartered
1 whole head garlic, minced
6 plum tomatoes (native) cut into halves
1/3 cup vinegar
1/3 cup soysauce
2 laurel leaves
1 tsp peppercorn
1 beef broth cube
1/2 kilo beef briskette
3 cups water </td><td>This is a very easy recipe. Just add all ingredients in a
casserole.
Let it boil for 1 1/2 to 2 hours until beef is tender. Once it boils, lower the
fire to tenderize beef in just a short while.
Add water once in a while depending on your desire.
</td>
<td>Desserts</td><td>Filipino Coconut Rambutan</td><td>1
/2 brick cream cheese
2 bricks Nestle all purpose cream
1/2 can Carnation Condensada
2 cans rambutan (or fresh)
1 cup coconut (or fresh), shredded
2 tbsps walnut, toasted
1/2 cup crushed graham crackers
green nata de coco
</td><td>Buko salad with rambutan! Sounds new to you but the taste definitely ri
ngs a bell.
Procedures:
Combine cream cheese, all purpose cream and milk.
Add rambutan and coconut. Chill.
Serve with walnuts, crackers and nata de coco.
</td>
<td>Desserts</td><td>Filipino Macapuno Flan</td><td>&#18
9; cup sugar
4 whole eggs
1 300 ml can of Milkmaid Condensed Milk
1 cup water
1 tsp. lemon flavoring or lemon rind
½ cup macapuno
</td><td>½ cup sugar
4 whole eggs
1 300 ml can of Milkmaid Condensed Milk
1 cup water
1 tsp. lemon flavoring or lemon rind
½ cup macapuno
</td>
<td>Filipino</td><td>Ilocos Kilawin</td><td>2 tbsp cooki
ng fat
1/2 tsp. Garlic, crushed
2 tbsp, onion, sliced
1 tsp ginger, cut into strips
1/2 cup of beef intestines
1/2 cup sliced beef tripe
1/2 cup sliced beef heart
1/4 cup lapay
1/4 cup vinegar
1/4 cup sliced liver
1 tbsp Maggi Sinigang Mix
6 cups water
1 Maggi Beef Cube
</td><td>Saute garlic, onion and ginger. Add in the beef parts and brown. Add vi
negar. When vinegar has mixed with the other ingredients, add in the Maggi Beef
Cube, Water, Maggi Sinigang Mix and sliced liver. Simmer then serve hot.
</td>
<td>Filipino</td><td>Chorizo Filipino Crepe</td><td>Crep
e Batter:
250g bread flour
250g cake flour
60g sugar
15g salt
7 large eggs
1000g milk
150g oil / clarified butter
Filling:
500g Chorizo Filipino
1 package Kesong Puti (about 8 pieces)
Tomatoes, blanched, peeled, and diced
</td><td>Sift flour, salt, and sugar into a bowl. Add eggs and a little milk to
make a smooth paste with the flour until lump-free. Gradually mix the rest of th
e milk and oil. Batter should be the consistency of heavy cream. If it's still t
oo thick, add water. If lumpy, pass through a chinoise or a strainer. Let batter
rest for 2 hours in the fridge before frying. If thick after refrigeration, add
milk.
Grease a 6-7 inch crepe pan or skillet with oil. Heat over moderately-high heat.
Remove from heat and pour 1/4 cup of the batter. Tilt to cover bottom with a th
in layer. Bring back to heat until edges are lightly browned.
At this point, add about 2 tablespoons of chorizo, 1 tablespoon crumbled kesong
puti, and 1 tablespoon tomatoes. Fold crepe over and use butter to seal sides.
Serve warm.
</td>
<td>Pork</td><td>Picadillo</td><td>3 tbsp oil
2 tsps garlic, crushed
1 onion, chopped
1/4 kilo ground pork
2 cups potatoes, diced
2 Maggi Pork Cubes
4 cups water
patis and pepper to taste
</td><td>Saute garlic and onion. Put in the ground pork and potatoes. Mix with f
ish sauce (patis). Put in 4 cups of water for the broth.
</td>
<td>Filipino</td><td>Kalderetang Bibi</td><td>1 dressed
duck, fully cooked, prepared adobo-style
OR
boil in water with 1 Maggi Chicken Broth cube until tender
3 tbsp butter
1 tbsp Garlic
1 large onion
2 tablespoon Liver Spread
1 cup tomato sauce
1 tbsp Maggi Chilli Sauce
1 cup coconut cream
1 Maggi Chicken Broth Cube
dash of pepper
siling labuyo to taste
10 baby potatoes, cooked
1 carrot cubed and cooked
1/4 cup frozen peas, blanched
cheese for topping
</td><td>Saute garlic and onion in butter. Add in the Bibe, saute until brown. A
dd in the liver spread, tomato sauce, Maggi Chilli Sauce, Coconut Cream & Ch
icken Broth Cube.
Simmer together until the sauce reduces slightly. Add pepper and siling labuyo t
o taste.
Add in veggies and serve with a topping of cheese.
</td>
<td>Thai</td><td> Stir Fried Wide Rice Noodles(Pad Si-ie
w)</td><td>Thai Stir Fried Wide Rice Noodles, "Pad Si-iew"
Si-iew (pronounce approximately "see yew") is the name for sweet dark
soy sauce in the dominant local Chinese dialect. Pad si-iew is a favorite lunch
dish, a Thai version of fast food (you may omit the coconut milk if you want to
reduce calories).
Marinade
3-5 cloves garlic, minced
1 medium egg, beaten
1 tablespoon cornstarch/cornflour
1 tablespoon rice wine
1 tablespoon fish sauce
3 tablespoons sweet dark soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper
1 tablespoon freshly ground ginger
1 tablespoon chopped green onions
1 tablespoon chopped shallots (or small red or purple onions)
1 tablespoon thinly sliced Thai chile peppers (optional)
Slice about 8 ounces of beef paper thin (you might persuade your butcher to put
it through the bacon slicer...) and marinade the beef in the marinade for about
an hour.
Ingredients
marinaded beef (above)
8 ounces fresh wide rice noodles, if available
1 tablespoon fish sauce
2 tablespoons oyster sauce
2 tablespoons sweet dark soy sauce
1 cup broccoli florets
1/2 cup coconut milk (optional)
CONDIMENTS:
Nam pla prik
Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with fis
h sauce. Seal and keep for a week before using.
Prik dong
Put two thirds of a cup of Thai chile peppers in a 1 pint jar, and fill with whi
te rice vinegar.
Prik si-iew wan
Put two thirds of a cup of jalapeno peppers in a 1 pint jar, and fill with sweet
dark soy sauce.
Kratiem dong
Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1
teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (opt
ional but recomended) and topped up with white rice vinegar.
Khing ki mao
Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Pl
ace in the 1 pint jar. Add half a cup of whiskey (rice whiskey if available). Ad
d 1/2 cup white rice vinegar, and fill up the jar with fish sauce.
</td><td>Cook the noodles until tender, in plain water, then put in cold water t
o halt the cooking process.... Heat a wok and a little oil to stir fry the marin
aded beef until it just begins to cook (because it is cut very thin, this is qui
te quick so be careful not to overcook). ...Add the noodles and the remaining in
gredients, and stir until blended and heated through..... Taste the sauce for ba
lance of flavors (it should be just on the sweet side with a salty tang).......
Serve with rice and the usual Thai table condiments as well as ground Thai chili
powder and sugar...................
Palm sugar is harvested from the sweet, watery sap that drips from cut flower bu
ds of the sugar palm. The sap is collected each morning and boiled in huge woks
on the plantations until a sticky sugar remains. This is whipped and dropped in
lumps on cellophane, or filled into containers.
</td>
<td>Filipino</td><td>Chicken paella</td><td>1 kilo chick
en (cut into small pcs.)
1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped
1/2 head garlic, minced
1 pc. bay leaf (laurel)
2 bell peppers, red & green (strips)
1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4' thick)
1 tsp. pimenton powder
1 tbsp. vetsin
salt to taste
1 hard-cooked egg (garnishing)
3 cups rice
4-5 cups water
</td><td>Saute and brown garlic in oil. Stir in half of chopped onions. When wil
ted, add chicken. Stir unitl light brown and pour in tomato sauce. Add bay leaf,
vetsin, and salt. Cover. Cook until almost done. Add pimenton, stir to blend we
ll with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crab
s. Boil for 10 minutes. Set aside.
This time a big wok or KAWALI. Saute' remaining onions until soft. Add 1 can tom
ato sauce, water, and rice (previously washed). Stir to blend water with tomato
sauce. When it boils, cover, lower heat to medium temperature and continue cooki
ng until rice is cooked.
When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked m
ixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly.
Cook until dries.
Place in a big dish, spread the remaining cooked mixture on top. Garnish with sl
iced hard-cooked egg and chopped spring onion.
</td>
<td>Seafoods</td><td>Shrimp adobo</td><td>1/2 kilo fresh
shrimps (medium size), unshelled
1/2 cup vinegar
1/4 cup water
1 tbsp. salt
1 tsp. pepper
1 tsp. vetsin
1/4 cup cooking oil
1 tbsp. sugar </td><td>Wash shrimps, cut off whiskers. Drain. Place in pan, add
all ingredients except cooking oil. Cook for 5 minutes.
Drain shrimps (with garlic). Set aside sauce.
Heat cooking oil and fry shrimps and garlic. When garlic is brown add sauce. Add
sugar, simmer until sauce thickens.
If you want a spicy adobo, add 1 tablespoon hot sauce or 1-2 minced hot pepper (
siling labuyo).
</td>
<td>Filipino</td><td>Sapin sapin</td><td>1 1/2 cups mala
gkit dough (galapong)
1/2 cup rice galapong
3 cups cooked ubi (mashed)
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow
</td><td>Blend all ingredients except mashed ubi and food coloring.
DIVIDE INTO 3 PARTS:
To one part - add mashed ubi. To heighten the color of the ubi, add a dash of
violet food coloring. Mix well.
To 2nd part - add egg-yellow coloring. Mix well.
To 3rd part - just plain white, nothing to add.
Grease a round baking pan. Line with banana leaves and grease the leaves. Then,
pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. No
te: cover the baking pan with cheese cloth before steaming.
Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or u
ntil firm.
Sprinkle top with "latik".
Cool before slicing.
Serve with "budbod" or toasted sweetened coconut.
</td>
<td>Filipino</td><td>Special Pulvoron</td><td>4 cups cak
e flour
2 cups powdered milk
2 cups white sugar
1 cup butter or margarine (melted)

</td><td>Toast flour in moderate heat for 15 minutes or until light brown, stirr
ing constantly. Add powdered milk, toss for another 5 minutes. Cool.
Add sugar and melted butter. Mix well. Pack well in mold. Wrap in tissue or Japa
nese paper.
For commercial purposes: Instead of cake flour, use 5 cups all-purpose flour
and 1 cup powdered milk.
</td>
<td>Filipino</td><td>Lomi</td><td>1/4 kilo lomi noodles
(flat)
1/2 cup pork (sliced into strips)
1/2 cup shrimps, shelled
1/4 cup chopped ham
3-4 cloves garlic, crushed
1 cup shredded cabbage
1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch.dissolved in water
2 raw eggs
2 tbsp. patis
salt to taste
1 tsp. vetsin
</td><td>Saute garlic and onion. When brown add pork, shrimps, and ham. Add pati
s; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost
dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thick
en with dissolved cornstarch. Put off the heat.
Beat eggs and stir in. Do not boil. Serve at once.
</td>
<td>Filipino</td><td>Kilawin labanos</td><td>1 kilo laba
nos
200 grams pork belly (small cubes)
1/4 cup miso
1 onion, sliced
2-3 tomatoes, sliced
2 tbsp. patis
1 tsp. peppercorns, pounded coarsely
1/2 cup vinegar
1/2 cup water
1 tsp. vetsin
salt to taste
2 tbsp. cooking oil
</td><td>Peel labanos, scrape into thin slices. Set aside.
Boil pork in 1/2 cup water till tender. Set aside.
Saute garlic. When brown, add onion and tomatoes. Stir for a while, then, add po
rk and miso. Saute for 2 minutes and season with patis. Add 1/4 cup water and co
ver. Let boil for 2 minutes and add labanos. Sprinkle pepper and vetsin. Cover.
When labanos is half cooked, add vinegar. Let boil for 3 minutes before stirring
. Continue cooking till labanos is done.
</td>
<td>Filipino</td><td>Adobo in a Crock Pot</td><td>1-1/2
pound coutry style pork ribs cut to bite size pieces.
6 cloves garlic crushed.
1/2 tsp salt.
1/4 cup coconut venigar.
1/4 cup soy sauce.
1 tsp peppercorn.
1-2 bayleaf.
2 medium sized potatoes quartered ( any kind of potatoes)
1 large onion sliced into rings (any kind of onion will do, red recomended)
3 or 6 quart crock pot.
</td><td>(1)Load in garlic, salt, venigar, soy sauce, peppercorn, and meat then
Mix well to coat meat with mixture in crockpot.
(2)throw in bayleaf then the onion rings on top of meat, then the potatoes.
(3)Cover and set crockpot to midium for 8 hours or more.
(4)Go to work and forget about it.
(5)When you come home from work, your crockpot adobo is ready to be served with
plain rice (The sauce is great as gravy on rice)
Note: This recipe is for the working class pinoys who dont have much time in the
kitchen.
</td>
<td>Filipino</td><td>Bitter melon with eggs</td><td>1/2
lb Bitter melon
1 T Salt
plus 1/8 ts
1 Scallion
2 md Onion
4 T Oil 6 Garlic clove
peeled & minced
3 sm Tomato
peeled & chopped 3 lg Egg</td><td>Trim the pointed ends of the melons and t
hen halve them the long way. Scoop out the seeds and discard. Cut the outer shel
ls crosswise, on the bias, into 1/4" wide strips. In a bowl, stir one table
spoon salt into two cups of water. Put in the melon strips and let them soak two
hours, then drain, rinse under running water, and pat dry.
Slice the scallion into 2" lengths, then cut again lengthwise into thin str
ips. Peel the onions, halve them, and slice the halves to make fine half-rings.
Heat the oil in a medium skillet over a moderate flame. When the oil is hot, add
the garlic, and stir-fry until it is brown. Add the onions, and stir-fry for tw
o minutes. Add the tomatoes, and stir-fry for another two minutes. Add the melon
strips, and reduce the heat. Fry for 10 minutes, stirring occasionally, until t
he melon is tender. Stir in the eggs and salt; cook as for scrambled eggs. Remov
e from heat, fold in the scallion strips quickly, and serve.
</td>
<td>Filipino</td><td>Puerco adobado</td><td>1 1/4 lb Por
k shoulder, boneless -cut into 2" cubes
1 c water
1/2 c Vinegar,
2 tb Soy sauce
6 Garlic clove minced
1/4 ts Pepper, black
4 ts Oil
</td><td>On a rack in a broiling pan broil pork 6 inches from heat source until
rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauc
e, garlic, and pepper and stir well to combine; bring to a boil over high heat.
Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes.
Using slotted spoon, transfer pork to plate; set aside. Increase heat to high an
d cook pan juices, stirring occasionally, until liquid is reduced by half; remov
e from heat and reserve.
In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and
cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes.
Add reserved pan juices and stir well; cook until sauce is heated, about 1 minu
te.
</td>
<td>Filipino</td><td>Saffron rice marinara</td><td>12 me
dium-size tomatoes, quartered

2 large onions, peeled and quartered

6 cloves garlic, peeled and chopped

2 bay leaves
salt and freshly ground pepper
5ooml chicken stock

8 greenlip mussels, beards removed and mussels scrubbed
16 black mussels, beards removed and mussels scrubbed
5oog calamari, cleaned and cut into rings
16 green medium king prawns peeled with tails peeled with tails left on and dige
stive tracts removed
500g scallops
5oog rice a pinch of saffron pistils
1 tablespoon fresh oregano leaves
1/2 cup fresh basil leaves salt and freshly ground pepper
</td><td>To cook the seafood: place the tomatoes, onion, garlic, bay leaves, sal
t and pepper in a large saucepan
with the stock and bring to the boil. Reduce the heat, cover and simmer
for 1 1/2 hours.
Add the seafood to the stock, cover and cook for 5 to 10 minutes or until the se
afood is just cooked.
To serve: place some rice on each heated serving plate, spoon some seafood on to
p with some of the cooking liquid and serve at once.</td>
<td>Seafoods</td><td>Smoky Salmon Pizza</td><td>1 can (
7-1/2 oz.) Alaska salmon drained and flaked
1 Prepared pizza crust or Italian bread shell (about 12 inches or 16 ounces)
Cooking spray
1 pckg (3 oz.) cream cheese softened
1/2 cup Red onion thin sliced or chopped green onion*
1/2 tsp Crushed dried red pepper flakes
1 1/2 cups (6 oz.) shredded smoked cheese (Swiss or Cheddar or mozzarella)
</td><td>1 Preheat oven to 400ûF. Place pizza crust on cookie sheet, coat l
ightly with spray. Spread cream cheese over crust.
2 Add salmon, vegetables, red pepper, and cheese. Bake 10-12 minutes until chees
e is melted.
3 *One cup broccoli florets, microwaved for 1 minute, can be substituted for oni
ons.
4 Courtesy of Alaska Seafood Marketing Institute
</td>
<td>Cakes</td><td>Snickers cake</td><td>1 pack German c
hocolate cake mix
1 pack Caramels (small pack)
1/2 cup Butter
1/3 cup Milk
6 oz Chocolate chips
1 cup Nuts, chopped
</td><td>1 Mix cake mix as directed.
2 Pour half of the batter into a greased 9x13 pan.
3 Bake in preheated 350°F oven for 15-20 minutes.
4 Melt caramels, butter and milk together.

5 Pour over baked mixture.

6 Sprinkle chocolate chips and nuts over caramel mixture.

7 Pour remaining cake batter over top of all and bake 20 minutes at 250°F t
hen 10 minutes at 350~
</td>
<td>Pies</td><td>Chocolate Satin Pie</td><td>1 prepare
d 8-inch (6 ounces) graham cracker crust
1 1/2 cups (12 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Mi
lk

2 large egg yolks

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocola
te Morsels
Whipped cream
Chopped nuts (optional)
</td><td>1 WHISK together evaporated milk and egg yolks in medium saucepan.
2 Heat over medium-low heat, stirring constantly, until mixture is very hot and
thickens slightly; do not boil.
3 Remove from heat; stir in morsels until completely melted and mixture is smoot
h.

4 POUR into crust; refrigerate 3 hours or until firm.
5 Top with whipped cream before serving; sprinkle with nuts.

6 Skill Level: Easy
7 Preparation Time: 10 minutes
</td>
<td>Cakes</td><td>Heavenly Chocolate Cheesecake</td><td>
CRUST
2 cups (about 50) crushed vanilla wafers
1 cup ground toasted almonds
1/2 cup granulated sugar
1/2 cup (1 stick) butter or margarine, melted
FILLING
2 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate M
orsels
1 envelope (.25 ounces) unflavored gelatin
1/2 cup milk
2 pkg (8 ounces each) cream cheese, softened
1/2 cup sour cream
1/2 tsp almond extract
1/2 cup whipping cream, whipped
</td><td>1 FOR CRUST:

2 COMBINE crushed cookies, almonds, sugar and butter in medium bowl; mix well.
3 Press firmly onto bottom and 2 inches up side of ungreased 9-inch springform p
an.

4 FOR FILLING:
5 MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power fo
r 1 minute; stir.
6 Microwave at additional 10- to 20-second intervals, stirring until smooth.

7 Sprinkle gelatin over milk in small saucepan; let stand for 1 minute.

8 Warm, stirring constantly, over low heat until gelatin is dissolved; remove fr
om heat.
9 BEAT cream cheese, sour cream and melted chocolate in large mixer bowl until f
luffy.

10 Beat in gelatin mixture and almond extract; fold in whipped cream.
11 Pour into crust.

12 Chill for about 3 hours or until firm.
13 Run knife around edge of cheesecake; remove side of springform pan.

14 Garnish as desired.

15 Skill Level: Average
</td>
<td>Seafoods</td><td>Marinated salmon steaks </td><td>4
each Salmon steaks, 1-inch thick
1/3 cup Orange juice
1/3 cup Soy sauce
2 tbsp Parsley, minced
2 tbsp Vegetable oil
1 cup Garlic, crushed
1/2 tsp Basil, crushed
</td><td>1 Thaw fish if frozen.
2 Place fish in shallow baking dish.
3 Combine orange juice, soy sauce, parsley, oil, garlic and basil.

4 Pour over fish.
5 Let stand at room temperature for 2 hours, turning steaks occasionally.

6 Drain, reserve marinade.

7 Place fish in a well greased wire grill basket or cook directly on grill.
8 Grill over medium coals about 8-minutes or untill fish is light brown.

9 Baste with marinade, then turn and grill an additional 8-10-minutes or until f
ish flakes easily when tested with a fork.
10 Reheat remaining marinade to boiling.
11 Transfer fish to serving platter and drizzle with marinade
</td>
<td>Casseroles</td><td>Easy Enchilada Casserole </td><td
>1 lbs ground beef or turkey
1 3/4 cups (16-ounce jar) ORTEGA® Thick & Chunky Salsa
1 3/4 cups (1-pound can) ORTEGA® Refried Beans
1 1/4 cups (10-ounce can) ORTEGA® Enchilada Sauce
1/2 cup (2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas, sliced in half, divided
2 cups (8 ounces) SARGENTO® ChefStyle Shredded Mild Cheddar Cheese, divide
d
Sliced green onions (optional)
</td><td>1 PREHEAT oven to 375° F.
2 COOK beef, onion and garlic in large skillet until beef is browned; drain.
3 Stir in salsa, beans, enchilada sauce and olives.

4 Bring to a boil.
5 Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.

6 LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish.

7 Cover with half of meat sauce; sprinkle with 1 cup cheese.
8 Repeat layers.

9 Bake, covered, for 20 minutes.

10 Remove cover; bake for additional 5 minutes or until bubbly and cheese is mel
ted.
11 Sprinkle with green onions before serving.
</td>
<td>Filipino</td><td>Special Puto (Rice Muffin)</td><td>
4 1/2 cups flour
3 cups milk
3 1/2 tbsps. baking powder
4 eggs
2 1/4 cups sugar
3 tsps. vanilla </td><td>1. Mix dry ingredients together.
2. Beat eggs, milk and vanilla.
3. Add the dry ingredients gradually until it becomes nice and smooth.
4. Pour into small non-stick muffin tins about 3/4 full.
5. Steam for about 10 minutes until the toothpick inserted comes out clear.
6. Add some grated cheese on top.
7. Cover it again for about 1 minute until the cheese becomes melted.
Serve it while it is nice and hot!
Bon Appetit!!!
</td>
<td>Filipino</td><td>Shrimp Balls </td><td>1/2 kilo fres
h alamang
1 tablespoon salt
1 teaspoon pepper
1/3 cup finely chopped green onions
2 teaspoons finely chopped siling labuyo (optional)
oil for frying
Sweet and Sour Sauce:
1/4 cup vinegar
1/2 cup sugar

1 1/2 tablespoons soy sauce
1/3 cup catsup
1 cup water
3 tablespoons oil
1/2 cup sliced carrots
1/2 cup diced carrots red bell pepper
1 thumb-size ginger, cut into strips
1/4 cups sliced sweet pickles
3 stalks leeks, cut into 1 inch pieces
2 tablespoons cornstarch dissolved in 2 tablespoons water
</td><td>Wash and clean alamang. Drain very well then add the rest of the ingre
dients. Heat oil in a saucepan. Shape the shrimp mixture into balls then drop in
to the hot oil. Fry until brown.
Prepare Sauce: Combine vinegar, sugar, soy sauce, catsup and water. In a saucepa
n, heat oil and stir-fry vegetables for 2 minutes. Pour in vinegar mixture. Boil
for 1 minute then thicken with dissolved cornstarch. Season to taste. Serve wit
h shrimp balls.
</td>
<td>Filipino</td><td>Siomai </td><td>1 cup chopped shri
mps
1/4 cup ground pork
1 cup chopped singkamas
1 onion, finely chopped,

1egg, beaten
1 teaspoon soy sauce
1 pack siomai wrapper
oil for brushing
</td><td>In a bowl, combine all ingredients except siomai wrapper and oil. Blen
d well. Separate wrappers then put 2 tablespoons of the filling into each wrappe
r. Form into bonnet-like shapes. Transfer to a lightly greased steamer then brus
h tops with oil. Steam for about 30 minutes or until done. Serve with a dipping
sauce of Kalamansi and soy sauce.
</td>
<td>Salads</td><td>Egg Salad Appetizer </td><td>4 hardco
oked eggs, peeled & chopped
1/2 cup mayo
2 tbsps. green onion, sliced
1/4 tsp. hot pepper sauce
1/2 tsp. salt
5 slices brown bread
2 cups tomatoes, sliced </td><td>Combine eggs, mayo, green onion, hot pepper sau
ce and salt in medium bowl. Put a slice of tomato on bread (crust removed). Spre
ad egg salad on bread then top with another tomato slice.</td>
<td>Drinks</td><td>Banana Shake </td><td>1/2 teaspoon in
stant coffee
1/4 cup hot water
1 pint vanilla ice cream

1 medium-size banana, sliced
2 tablespoon sugar to taste
1 cup crushed ice
</td><td>Dissolve coffee in hot water. Set aside to cool. Put all ingredients i
n a blender and process until smooth. Serve at once.
</td>
<td>Puddings</td><td>Chilled Mango Pudding </td><td>200
gms. fresh mango puree (from 1 pc. ripe mango)
1/4 cup full cream milk
1/2 cup refined sugar
1 tbsp. unflavored gelatin
1/4 cup water
1 cup all purpose cream, chilled
1/4 cup small sago, cooked
</td><td>Combine mango puree, milk and sugar in a bowl. Whisk and blend well un
til sugar is dissolved. Set aside. In another bowl, combine water and gelatin. L
et stand for 5 minutes then heat mixture until gelatin is dissolved. Mix in butt
er, blend well. Blend in gelatin mixture with mango mixture. Whip cream until st
iff and fold into mango mixture. Mix well. Fold in sago. Pour into 5 dessert gla
sses and chill. Serve with sliced mangoes and added cream on top. Makes 5 servin
gs.
</td>
<td>Drinks</td><td>Frozen Hot Chocnut </td><td>3/4 cup c
hocnut
1 scoop vanilla ice cream
2 tbsps fresh milk
1 tbsp honey

1/2 cup ice, crushed
whipped cream
1 tbsp chocnut, crumbled </td><td>Blend together 3/4 cup chocnut, vanilla ice cr
eam, milk, honey and ice in a blender until smooth. Pour blended chocnut onto la
rge glass. Top with whipped cream and sprinkle with crumbled chocnut.
</td>
<td>Drinks</td><td>Filipino Frosty Orange Juice </td><td
>2 cups orange juice
3 tablespoons powdered milk
1 tablespoon corn syrup

1 tablespoon sugar
3/4 cup crushed ice
</td><td>Put all the ingredients in a blender and process until smooth. Serve a
t once.
</td>
<td>Filipino</td><td>Bagoong Rice</td><td>2 tbsps. garli
c flavor margarine
1 tbsp. + 1 tsp. Thai shrimp paste
4 cups rice, cooked
Toppings:
2 tbsps. dried alamang, fried
1/4 cup toasted peanuts, coarsely chopped sprigs of coriander leaves

5-6 pieces shallots, sliced
1 pack chicken tocino, fried and sliced into strips
1/2 pc. green mango, julienned
2 pcs. egg, fried & sliced into strips
stalks of spring onion, chopped
pinch of toasted sesame seeds
</td><td>Heat margarine in a skillet. Add the shrimp paste and cooked rice. Sti
r-fry half of the topping ingredients until well-blended. Place rice on a servin
g plate, top with other half of the topping ingredients. (Makes 6 servings)
</td>
<td>Pork</td><td>Aligue Yakisoba </td><td>1 tsp. garlic
1/2 cup aligue
1/4 cup pork strips
1/4 cup shrimp
1/4 cup cabbage
2 tbsps. green pepper

1 tsp. carrots
4 cups yakisoba noodles
1/4 cup katsuboshi
1 tbsp. fried garlic
1 tbsp. oil
1 med. white onion
</td><td>Saute pork strips and onions in oil until fragrant. Add carrots, green
pepper and shrimp. Add cabbage last to avoid wilting. Set aside.
In same pan, saute garlic in oil until fragrant. Add aligue and cook (5 seconds)
. Add cooked yakisoba noodles, coat well with aligue sauce, then, the cooked veg
etables.
Season with patis and sesame oil. Pour in plate. Sprinkle top with katsuboshi an
d fried garlic bits.
</td>
<td>Filipino</td><td>Lumpiang Ubod With Tuna </td><td>2
(184-gms.) tuna chunks in oil
1 tbsp. garlic, minced
1/2 cup shrimps, chopped
1 cup garbanzos
1 cup Baguio beans, sliced
2 cups ubod, cut into strips
1 cup carrots, cut into strips
2 tbsps. patis
1/2 tsp. pepper
4 eggs, separated
1 cup cornstarch
2 cups water
Brown sauce:
1/2 cup brown sugar
1/2 cup soy sauce
1 cup water
1/4 cup + 2 tbsps. cornstarch dissolved in 1/2 cup water
1 tbsp. garlic, chopped
1/4 cup peanuts, chopped</td><td>Using oil from tuna, sauté garlic and onio
ns until soft. Add shrimps and beans, garbanzos, ubod, carrots and tuna. Cook fo
r 2 minutes. Add patis and pepper. Set aside to cool.
To make wrapper: Beat eggwhites until frothy. Add yolks and beat to blend. Stir
in cornstarch dissolved in water. Cook in non-stick pan.
To make brown sauce: Combine brown sugar, soy sauce, water and cornstarch dissol
ved in water. Cook until thick. Add garlic and peanuts.
To assemble: Fill each wrapper with prepared filling, fold to secure. Serve with
sauce. (Makes 12 servings)
</td>
<td>Seafoods</td><td>Aloha Shrimp Salad </td><td>6 c -wa
ter
2 lb Medium shrimp;fresh
1 c Celery;chop fine
20 oz Can pineapple chunks;drain
-unsweetened

1/3 c Raisins
1/2 c Reduced cal mayonaise
2 ts Curry powder
4 Pita Bread pockets(optional)
4 x Leaves of Lettuce
</td><td>Bring water to a boil and add shrimp, and cook 3 to 5 minutes or until
shrimp turn pink. Drain; rinse with cold water. Peel and devein, if desired. Co
mbine shrimp and remaining ingredients. Refrigerate at least 1 hour before servi
ng. Serve on a bed of lettuce or in a Pita Bread. Yield: 3 to 4 servings

</td>
<td>Seafoods</td><td>Crab Patties </td><td>1 1/2 cups Cr
ab meat
1 1/4 tbsp Mama Sita's Barbecue Marinade Mix
3 pcs spring onion, chopped
1 pc onion, chopped finely
1 pc egg

1 pc bread, chopped finely and soaked in:
1 pc egg, beaten
1 tbsp celery, chopped finely
2 tbsp cornstarch
1 cup cooking oil
</td><td>Combine all ingredients and mix thoroughly except cooking oil. Chill f
or 30 minutes. Form the mixture into patties about 1 1/2 inch in diameter (or 25
g each). In a wok, heat enough oil for deep-frying. Drop the patties and fry one
by one until golden brown. Serve with Mama Sita's Sweet & Sour Sauce or Kim
's Sweet Chili Sauce.
</td>
<td>Beef</td><td>Beef Mechado </td><td>2 kls. beef loaf
with pork fat inserted in the middle of the loaf (mitsa style)
1/2 k. pork fat
1/4 k. onion, whole & peeled
200 gms. garlic

1/2 cup vinegar
2 tbsps. ground black pepper
3 tbsps. salt
1/2 k. atsuete
</td><td>Mix all the ingredients, except the atchuete, in deep casserole or pre
ssure cooker to tenderize meat. Add water enough to submerge the meat. Set aside
the meat and the mixture. Osterize fat and put in a pan until fat melts. Osteri
ze the mixture and the fat. Stir and cook well until the oil turns brown. Set as
ide. Add all the ingredients together and cook over low heat. Stir constantly. W
ait until the meat turns golden brown. Wash atsuete and drain. Fry in lard. Mix
the colored lard with the mixture and continue to cook over low heat until sauce
thickens. Serve hot.
</td>
<td>Drinks</td><td>Citrus Shakeups </td><td>1/2 of a lem
on
1/2 of an orange
3 Tbsp. sugar

1-1/4 cups Ice cubes about
3 Tbsp. Water
Orange wedges or lemon slices, optional
</td><td>1. In a 16-ounce shaker, squeeze juice from the lemon and orange halve
s. Add sugar.
2. Add enough ice cubes to fill two-thirds full. Add water to cover ice.
3. Cover and shake. Serve in a tall glass.
Makes 1 serving. Per serving: 173 calories, 0 g total fat, 0 mg cholesterol, 3 m
g sodium, 45 g carbohydrate

</td>
<td>Pancakes</td><td>Philippine Banana Pancake </td><td>
200 gms all purpose flour
7 gms baking powder
2.5 gms salt
30 gms. Sugar
2 gms nutmeg, ground

1 pc egg
240 ml milk
45 gms bananas, mashed
10 ml lemon juice
</td><td>Pre-measure all dry and wet ingredients. Mix until well blended and sm
ooth. Ladle per order and according to desired choice of stacks. </td>
<td>Filipino</td><td>Carne Norte Garlic Rice </td><td>1
egg, scrambled
1-1/4 tsps. salt
2 tbsps. margarine
2 tbsps. garlic
4 cups cooked rice
1 (150 gms.) can carne norte
2 tbsps. spring onions, chopped
</td><td>Beat egg slightly. Season with 1-1/4 teaspoon salt. Fry in lightly gre
ased skilled. Chop coarsely and set aside
Heat margarine in skillet. Saute garlic until lightly brown.
Add cooked rice and stir, while turning and pressing with kitchen ladle, until r
ice is slightly sticky. Season with 1 teaspoon salt.
Add carne norte, chopped eggs and spring onions. Mix well until well blended and
cook for 3 more minutes. Serve 4 to 5.
</td>
<td>Filipino</td><td>Sausage And Shrimp Gumbo</td><td>1/
2 cup vegetable oil
5 pcs. beefies hotdogs, sliced
250 gms. fresh okra, trimmed & sliced
400 gms. tomatoes, chopped
2 pcs. large lacatan bananas, sliced

250 gms. shrimps, cleaned, peeled
deveined & sliced in two
2 tbsps. lemon or calamansi juice
1 cup water
salt & cayenne
pepper </td><td>Heat oil in saucepan and saute onions and garlic over low heat.
Add sliced hotdogs and mix well. Add okra and cook over low heat for 2 minutes.
Add tomatoes then the banana slices, mix thoroughly. Simmer over moderately low
heat for 5 minutes. Add the shrimps and lemon juice, season to taste with salt
and cayenne pepper. Pour in the water, cover and simmer until shrimps are pink a
nd firm, about 10 minutes. Serve as is or as toping on steamed rice. Makes 4 to
5 servings.
</td>
<td>Filipino</td><td>Dulong Omelet </td><td>3 tbsps. coo
king oil
1/2 tsp. garlic, crushed
1 cup tomatoes, chopped
100 gms. fresh dulong
2 tbsps. spring onions, sliced
1/2 cup evaporated milk
1/4 tsp. salt
</td><td>Heat cooking oil in skillet, saute garlic, onions and tomatoes and con
tinue cooking until tomatoes are wilted.
Stir in dulong and spring onions.
Combine evaporated milk and eggs. Season with salt.
Pour in egg mixture into the sauteed mixture and cook over low heat until eggs a
re almost set. As edges set, run turner around edge of skillet, gently lifting m
ixture to allow uncooked egg to flow.
Flip and roll as in omelet and slide it out into a platter. Good for 6 servings.
(Prep time: 10 minutes/ cooking time: 10 minutes)
</td>
<td>Filipino</td><td>Chicken Inasal Ala Star </td><td>1
whole fresh chicken, quartered
1 tsp. Salt
1 tsp. Coarsely ground pepper
2 tbsps. Garlic minced

4 stalks tanglad, julienned
15 pcs. Calamansi, juice extracted
1/4 cup achuete, soaked in 1/4 cup water
1/2 cup Margarine garlic flavor, melted
</td><td>Marinate chicken overnight in salt, pepper, garlic, tangladand calaman
si juice. Barbecue chicken over hot coals until half done. Mix marinade, achuete
juice and margarine. Let it boil for 2 to 3 minutes in a saucepan. Brush chicke
n with prepared mixture and continue to cook over hot coals until chicken is wel
l done.
</td>
<td>Filipino</td><td>Chicken Pandan </td><td>500 g. of c
hicken, cut into pieces
2 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 tablespoon of sesame oil
2 teaspoons sugar

1/2 teaspoon of pepper
8 cloves of garlic
pandan leaves
oil(for deep frying)
</td><td>Pound garlic and blend with chicken, pepper, soy sauce,sugar, sesame o
il, oyster sauce. Let it stand for 1 - 2 hours. Wrap chicken in pandan leaves. D
eep-fry over medium heat until cooked. Drain oil and serve.
</td>
<td>Cakes</td><td>Choco Decadent</td><td> 1/3 cup white
sugar, fine
1/3 cup butter, unsalted
2 pcs. whole eggs, beaten
2 tbsps. fresh milk
1 1/4 cups all purpose flour

2 tbsps. baking powder
1/4 cup choco powder
1/2 cup chocolate sauce
2 tbsps. caramel syrup </td><td>Beat the sugar and butter until fluffy.
Gradually beat the eggs then stir in milk, flour, baking powder and choco powder
.
Bake in an oven at 375°F for about 25 minutes.
When cool, top with chocolate sauce and caramel syrup.
</td>
<td>Filipino</td><td>Kinilaw na Tanguigue</td><td>750 gm
s tanguigue
50 gms onion, sliced
50 gms red bell pepper strips
50 gms finger pepper

1/2 tsp salt
1 cup vinegar
1/4 tsp black pepper </td><td>Debone fish and scrape out flesh from the skin. Wa
sh fish in water. Marinate fish in vinegar, red bell pepper, onion, finger peppe
r, salt and pepper. Serve at once.
</td>
<td>Filipino</td><td>Arroz Caldo</td><td>2 to 3 lb. chic
ken (cut into serving pieces)
3 tbsp. vegetable or corn oil
1/2 inch ginger (sliced)

6 cups water
2 cups uncooked rice
1/4 cup chopped scallion
salt or patis (fish sauce) to taste
1/4 tsp. freshly ground pepper </td><td>1. In a large pot, heat oil and saute g
arlic (until brown), onion (until transparent) and ginger.
2. Add chicken and patis (fish sauce) or salt.
3. Let simmer for approximately 5 minutes.

5. Add water and rice.

6. Simmer over low heat for 20 minutes or until rice and chicken are tender -- s
tir constantly to prevent sticking.
7. Add scallion and pepper. Serve hot.
</td>
<td>Drinks</td><td>Killer Colada </td><td>3 ounces Whale
r's Killer Coconut Rum
3 tablespoons coconut milk
3 tablespoons pineapple (crushed)
2 cups crushed ice
</td><td>Blend on high speed. Serve in hurricane glass with pineapple wedge.
</td>
<td>Lamb</td><td>Yucatan leg of lamb </td><td>1 whole le
g of lamb (approx. 6.5 pounds)
1.5 tbsp. cumin seeds
3 tbsp. black peppercorns
3 tbsp. dried orregano leaves
3 tbsp. dried thyme leaves
..5 tsp. sea salt (I use regular salt)
3-4 dried chipotle chile (essential - these are smoked jalapeno)
3 tbsp. olive oil
8 - 10 prickly pear cactus pads (optional - these are sold as nopales)
6 cups reserved lamb stock (I use beef stock with equally good
results)
</td><td>Preheat oven to 325
Trim fell and fat from leg of lamb. (The fell is is what gives lamb
its strong taste. It is important to remove it as thoroughly as
possible). Remove hip bone with a boning knife (I usually leave this
on, it just makes carving the lamb a little more difficult). Re-form
the lamb and tie tightly with kitchen string. Make a stock with the
bones and trimmings and set lamb aside, covered with plastic wrap.
In a small iron skillet, saute the cumin seeds, peppercorns, orregano,
and thyme over medium heat to release their flavours. Stir frequently
and remove when they turn brown and start to smoke. Add salt and one
broken chipotle chili, and grind the mixture into a fine powder in a
clean coffee grinder.
Rub lamb with olive oil and then coat uniformly with generous amounts
of the spice mixture. Place on a rack in a shallow roasting and roast
for 1 hour and 15 minutes - until a meat thermometer registers an
internal temperature of 120 F. Rasie heat to 450 F to brown exterior
for 5 to 10 minutes (the meat thermometer is important to judge the
doneness of the meat). The internal temperature should rise to 130 F.
Remove from oven and let rest for 15 min. before carving to allow the
meat juices to be reabsorbed.
While the lamb is roasting, wash the prickly pear cactus pads in cold
water, after removing the thorns with a paring knife, brush with olive
oil and sprinkle with salt and pepper. Grill over a low charcoal fire
or under a broiler for about 5 min. per side or until tender.
To make the sauce, pour the fat from the roasting pan and add the
lamb stock (or beef stock in my case), and remaining broken chipotles.
Reduce over high heat, stirring occasionally, until stock is reduced
by two-thirds. Adjust seasoning. Carve lamb and serve on the platter
with rice, garnish with cactus pads and spoon sauce over meat.
Note: Lamb can marinate overnight in the refrigerator, covered with
plastic wrap. It is important to let it sit at room temperature for
4 hours before cooking.
</td>
<td>Filipino</td><td>Cebuano Binangkal</td><td>2 1/2 c.
flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar
2/3 c. water
2 tbsp oil
Sesame seeds
</td><td>Sift together dry ingredients. Mix brown sugar, water and oil; add to f
lour mixture. Mix to blend. With a teaspoon, take bits of batter, then roll in s
esame seeds. Fry in deep hot fat until brown.
</td>
<td>Filipino</td><td>Cebuano Pancit Tanghon</td><td>1/4
cup oil
1clove minced garlic
1 onion (sliced )
1 chicken breast, cooked and flaked
100 grams shrimps, shelled
patis and pepper to taste
1 carrot (julienned)
1/2 head cabbage ( shredded )
1/4 kilo sotanghon (soak sotanghon in water to soften)
3 stalks green onions (chopped)
</td><td>Heat oil in a wok then sauté garlic, onion, chicken & shrimps.
Season to taste. Add in vegetables and stock. Bring to a boil then add sotangho
n. Cook until noodles and vegetables are cooked and stock has dried up. Serve to
pped with chopped green onions.</td>
<td>Filipino</td><td>Cebuano Pancit Canton</td><td>1 (12
ounce) package rice noodles
2 teaspoons minced fresh ginger root
1 bunch green onions, chopped into 1 inch pieces
2 hot chile peppers, minced
1 (8 ounce) package fresh mushrooms, sliced
1 cup chopped cooked chicken breast
1 cup peeled, chopped shrimp
3 links spicy pork sausage, sliced
1/2 pound snow peas
1/4 cup soy sauce
1/2 tablespoon sesame oil
1/2 pound fresh bean sprouts
</td><td>1 In your pan or wok, heat oil and stir-fry garlic, ginger, green onion
s, chile peppers, mushrooms, chicken, shrimp and sausage until shrimp is pink an
d sausage is slightly browned. Add soy sauce and simmer 2 to 3 minutes. Cover, s
et aside.
2 In large saucepan, bring chicken broth to a rolling boil. Add noodles and cook
over high heat for 2 minutes. Drain immediately and rinse with cold water.
3 Place the shrimp mixture over medium heat and add the bean sprouts; saute for
2 minutes. Stir in snow peas and saute 2 minutes. Stir in cooked noodles and tos
s until well mixed.
Serve immediately.
Makes 6 to 8 servings
</td>
<td>Filipino</td><td>Baka sa pinya</td><td>1/2 kg. beef
ribs, cut into 1 1/2 inches cube
5 cups water
1/2 cup onions, sliced
2 cups tomatoes, cut into wedges
7 pieces whole peppercorns
2 pieces MAGGI Beef Broth Cube
1/2 cup sliced pineapple
1 tbsp. sugar
1/2 tsp. salt, or to taste
2 pieces finger chili
</td><td>1. Tenderize beef in 5 cups water.
2. Add onions, tomatoes, peppercorns and MAGGI Beef Broth Cubes. Bring to boil c
overed.
3. Add pineapple slices.
4. Add sugar and chili.
5. Season to taste and serve hot.
</td>
<td>Filipino</td><td>Balbacoa Cebuano</td><td>
1 kg. ox feet, cut to serving portions
2 tbsp. salted beans (tausi)
4 pieces MAGGI Beef Broth Cube
1 piece star anise or sangke
4 cups water
1 thumbsize ginger
1 piece onion, quartered
1/2 cup salted peanuts, ground
</td><td>1. Put all ingredients in a pot except peanuts. Simmer until ox feet is
tender.
2. Stir in peanuts and garnish with chopped spring onions or coriander leaves.
</td>
<td>Filipino</td><td>Balinghoy pulot at latik</td><td>Pa
ncakes
1 egg
1/2 cup CARNATION Evap
1/2 cup sugar
1-1/2 cups cassava (balinghoy), grated
1/4 cup butter or margarine

Pulot at Latik (Coconut Syrup)
1 cup thick coconut milk (1st extract)
1 cup thin coconut milk (2nd extract)
1 piece sinaklob (panutsa), cut up
</td><td>1. For coconut syrup, cook thick coconut milk over medium heat. Stir co
nstantly until oil comes out and "latik"or coconut residue forms. Cool
until "latik"turns brown. Set aside.
2. Cook thin coconut milk and bring to boil. Add one panutsa. Stir continuously
until thick then add the "latik". Set aside.
3. For pancakes, beat egg and stir in CARNATION Evap and sugar. Blend well. Add
cassava and pour melted butter or margarine. Cook batter in a griddle using 1/3
cup batter per pancake. Serve with "Pulot at Latik".
</td>
<td>Desserts</td><td>Banana Banjo</td><td>1 300 ml. can
MILKMAID Sweetened Condensed Milk
2 cups water
1 piece lacatan banana
2 tbsp. lemon juice
ice, crushed
</td><td>Whisk together all the ingredients in a blender and pour into tall glas
ses.</td>
<td>Desserts</td><td>Banana rolls</td><td>4 pieces soft
flour tortillas
1/4 cup chunky peanut butter
1/4 cup miniature semisweet chocolate chips
2 pieces lacatan banana
2 tsp. butter, softened
NESTLÉ Ice Cream, (vanilla flavor)
</td><td>1. Heat coals or gas grill. Soak 4 small bamboo skewers or about 6 toot
hpicks in water, 30 minutes.
2. Spread 1 side of each tortilla with peanut butter. Sprinkle with chocolate ch
ips. Slice banana into half lengthwise. Arrange on one side of tortilla.
3. Roll up as in lumpia and secure with toothpicks or skewers.
4. Brush rolls with butter and grill about 8 minutes turning once until golden b
rown.
5. Remove toothpicks or skewers and serve tortilla with a scoop of NESTLÉ I
ce Cream, Vanilla.
</td>
<td>Filipino</td><td>Caldereta Rice</td><td>2 cups long
grain rice, uncooked
2 tbsp. cooking oil
3 7g. packs MAGGI Flavor-It Meat Powder Beef
1/2 c tomato paste
1/2 cup liver spread
2 tbsp. brown sugar
1/2 cup cubed carrots
1/3 cup frozen peas
1/3 cup corn kernel
4 cups water
</td><td>1. Soak rice in water for about 30 minutes. Drain well.
2. Heat oil and sauté rice and MAGGI Flavor-it Meat Powder Beef for about 3
minutes.
3. Add in rest of the ingredients. Mix well.
4. Cook rice over low fire for about 1 hour and 15 minutes or until done. Stir e
very 10 minutes.
</td>
<td>Filipino</td><td>Lengua Estofada</td><td>1 kilo ox t
ounge
1 sliced onion
1/4 cooking oil
1 pc pepper
1 bay leaf
1/2 cup vinegar
1 can tomatoes
1/4 cup soy sauce
1/2 cup white wine
1 cup brown sugar
salt to taste
</td><td>Rub tounge with salt to remove the shiny substance, rinse well. Boil wi
th enough water for 10 minutes. Remove from the pan and scrape the white coating
. Rinse well. Fry the tounge until brown. Set aside
Saute garlic, onions, and tomatoes; add 2 cups water and the rest of the ingredi
ents. Bring to boil. Add the tounge, cover and simmer for 2 hours until the toun
ge is tender. Add water when needed. Slice the tounge to serving pieces.
Serve hot. Good for 8 persons.
</td>
<td>Salads</td><td>Filipino Style Macaroni Fruit Salad</
td><td>1 pkg salad macaroni, cooked per direction on the the package
2 cups young coconut shredded
2 cups ripe jackfruit, flaked
2 cups boiled ripe bananas (Saba cube)
1 cup red gelatin, cube
1 cup green gelatin, cube
1/4 cup condensed milk
1/2 cup refined sugar
2 tbsps. vanilla
</td><td>Mix all ingredients by tossing gently. Chill. Serve cold.
Good for 10 to 12 persons.
</td>
<td>Filipino</td><td>Arroz a la valenciana</td><td>1 1/2
cup glutinous rice (malagkit)
1 1/2 cup white rice
1 1/2 tsp. Salt
5 cups cococnut milk
1/2 cup oil
1 young chicken cut into serving pieces
1/2 kg pork, cut into serving pieces
2 tbsps. garlic, macerated
1 large onion, sliced
1 8-oz can tomato sauce
1 tbsp salt
1/4 tsp white pepper
1/4 tsp paprika
6 potatoes, quartered and fried
1 smale can sweet peas
1 red-sweet pepper, sliced
2 hard-boiled eggs, sliced parsley
</td><td>Boil the glutinous rice mixture, salt and coconut milk in a saucepan. S
tir once in a while to prevent burning.
Fry the chicken-pork pieces in hot oil; set aside.
In the same fat, render off color the achuete seeds; discard seeds. Saute garlic
, onion and add tomato sauce. Season with salt and pepper. Add the fried meat an
d simmer until tender. Add the rice mixture; blend well. Add the rest of the ing
redients and combine lightly.
Arrange on a platter and garnish with hard-bolied aggs, strips of parsley.
Good for 12 persons.
</td>
<td>Soups</td><td>Squid Ball Soup</td><td>SQUIDBALLS
OYSTER SAUSE
GARLIC minced
ONIO
egg NOODLE
BEEF CUBES
PETCHAY BAGUIO
SOY SAUCE
GROUND PEPPER
</td><td>SAUTE GARLIC AND ONION AND ADD BEEF CUBES AFTER 2 MINUTES PUT 1 LITER O
F WATER. wHILE BOILING PUT A LITTLE OYSTER SAUCE, SOY SAUCE, GROUND PEPPER AND T
HE SQUIDBALLS. lET IT BOIL FOR 5 TO 6 MINUTES. ON A SEPARATE BOWL PLACE the EGG
NOODLES AND pour on the prepared souP. </td>
<td>Filipino</td><td>Ginataang Puso ng Saging</td><td>2
pieces puso ng saging
2 tablespoon rock salt
1 tablespoon oil
1/4 cup sliced onions
1/4 cup sliced tomatoes
2 tablespoon vinegar
1 cup coconut cream or kakang gata
salt and pepper to taste </td><td>Slice puso ng saging thinly crosswise. Add sa
lt then let stand for a few minutes. Squeeze off bitter juice. Rinse in running
water then squeeze dry.
In a skillet, heat oil then sauté garlic, onion and tomatoes. Add puso ng s
aging and vinegar. Bring to boil without stirring. Season to taste then add the
kakang gata. Heat for a few minutes more.
</td>
<td>Filipino</td><td>Hipon sa Gata</td><td>1/2 kilo fres
h shrimps
2 tablespoon crushed garlic
2 teaspoon salt
1/2 teaspoon pepper
1 cup coconut milk (second extraction)
1/2 cup kakang gata or coconut cream
1 1/3 cups kamias, sliced
</td><td>Clean shrimps and wash well. Do not peel. In a saucepan, put the shrimp
s, garlic, salt, pepper and coconut milk. Bring to a boil then lower heat and si
mmer until shrimps are cooked. Add coconut cream and kamias. Cook until sauce th
ickens.

</td>
<td>Salads</td><td>Egg Salad Sandwich</td><td>1 loaf bre
ad
2 eggs boiled
1/4 tsp salt
2 cups Lady's Choice Mayonnaise
1/2 tsp sugar
1/4 tsp white pepper </td><td>Mash hard boild eggs. Mix all ingredients except b
read. Mix well so sugar & salt disolves in the mixture. Spread on 1 slice of
bread and cover with another slice. Do this with the rest of the loaf. Slive tr
iangular and arrange in a platter and serve.

</td>
<td>Filipino</td><td>Cebuano Dugo Dugo</td><td>half kl.
diced pork
diced pork liver
minced garlic
minced onion
2 pcs. laurel leaves
3 tbsp oil
half-cup vinegar
3 tbsp patis
2 cups stock
1 cup frozen pig blood
4 long green peppers
2 tsp sugar
1 tsp salt
half tsp black pepper </td><td>Simmer pork for 30 minutes and remove scum that r
ises to the surface. Keep stock.
Heat oil in a casserole and saute garlic and onion for a minute.
Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for a
nother 5 minutes.
Add in the vinegar and boil without stirring.
Add in stock and allow simmering for 5 minutes.
Add in blood, sugar and long green peppers.
Cook for 10 minutes more or until consistency thickens, stirring occasionally to
avoid curdling.
</td>
<td>Filipino</td><td>Paksiw na Pata</td><td>1 large pork
hock (pata about 1 kg.)
1/2 cup vinegar
1 tbsp minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dried banana blossoms, soaked in 1/2 cup water
4 tbsps. brown sugar
1 pc bay leaf
10 peppercorns
salt to taste
vetsin
</td><td>Clean pork hock and cut into serving pieces. Boil in vinegar, garlic, p
eppercorns, and water. Add the banana blossoms including the water used in soaki
ng. Simmer until the pork hocks are tender, adding water as needed. Stir once in
a while to prevent from sticking. Add the soy sauce and sugar. Boil for a few m
inutes more. Add the vetsin and salt to taste. Serve hot. Makes 4 to 6 servings.
</td>
<td>Filipino</td><td>Alimasag at Langka sa Gata </td><td
>500 ml coconut milk
300 g jackfruit meat, flaked
1 small onion, sliced
50 g ginger, julienned
6 pieces lemon grass, white part only, cut crosswise
2 tsp. Minced garlic
1 kilo crabs, quartered
sea salt and pepper to taste
500 ml coconut cream
100 g green chilies </td><td>Place the coconut milk, jackfruit, onion, ginger, l
emon grass and garlic in a casserole and boil over a moderate heat for 10 minute
s, then add the crabs and season to taste with salt and pepper. Reduce heat, cov
er and allow to simmer for a further 15-20 minutes. Set aside and keep hot.
Meanwhile, in a separate pan, bring the coconut cream to the boil and cook, stir
ring continuously, until the cream is thick enough to coat the ladle. Pour the c
ream over the
crab mixture, add the chilies and simmer for a further 5 minutes, then serve imm
ediately.
</td>
<td>Filipino</td><td>Cebuano Paklay</td><td>1/4 k. pork
liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
</td><td>1. Prepare pork organs for cooking; simmer just until tender. Mince mea
ts and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo
shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about
15 min.
</td>
<td>Filipino</td><td>Macapuno and langka Leche Flan</td>
<td>1 cup sugar
5 pieces eggs, lightly beaten
1 378ml. CARNATION Evap
1/2 cup bottled macapuno, drained
1/2 cup bottled langka preserve, sliced into strips, drained
1 tsp. grated dayap rind (optional)
</td><td>1. Caramelized 1/2 cup of sugar in a pan. Pour into leche flan mold and
spread to coat the bottom.
2. In a bowl, combine eggs, the remaining 1/2 cup white sugar, CARNATION Evap, m
acapuno, langka and dayap zest (if using). Stir well to dissolved sugar.
3. Pour into the mold and steam for 30 minutes or until set.
4. Chill and serve cold.
</td>
<td>Pork</td><td>Vietnamese Spring Rolls</td><td>Vietnam
ese Spring Rolls
Yield: 30
1/2 lb. lean ground pork
2 tsp fish sauce
2 garlic, cloves, minced
1 egg, white
1/2 lb. shrimp, cleaned, coarsely, chopped
30 x 6 inch rice paper, wrappers
1/4 cup cellophane noodles
2 tbsp cloud-ear mushroom
2 carrot, julienne cut
16 snow peas, julienne cut
1 egg, beaten
1 tsp water
1/2 cup daikon, julienned
2 tbsp bamboo, shoots, julienned
4 cup vegetable oil
1 bunch fresh cilantro, leaves, only
1/2 bunch fresh mint, leaves
2 lettuce, Boston, head, washed and separated
DIPPING SAUCE:
1/4 cup fish sauce
1/4 cup lime juice
3 tbsp water
2 tbsp sugar
2 garlic, cloves, minced
1 scallion, minced
</td><td>SPRING ROLLS:
Soak cellophane noodles for 20 minutes in hot water. Drain and chop noodles and
set aside........
Soak cloud-ear mushrooms for 20 minutes in hot water. Drain and chop mushrooms a
nd set aside........
Beat egg and water together to make egg wash. Set aside..........
In a small bowl mix the pork with 1 teaspoon fish sauce, 1 clove minced garlic a
nd 1/2 of egg white. Set aside......
In a separate small bowl mix shrimp with 1 teaspoon fish sauce, 1 clove minced g
arlic and the other half of the egg white. Set aside.......
Soak one sheet of rice paper at a time in hot water for about 10 seconds to soft
en. Remove and place on a dry tea towel........
Spread approximately 1 tablespoon of pork mixture along edge of rice paper. Add
some noodles, cloud ear mushrooms, carrot, and julienned snow peas.....
Roll the rice paper over the filling. Fold the sides in toward the middle. Roll
rice paper into a cigar shape. Seal the edge with egg wash and place on a paper
towel lined tray.......
Repeat until the pork is used up. Repeat process with shrimp to make shrimp spri
ng rolls. To make vegetarian spring rolls repeat same rolling process but use no
odles, mushrooms, carrot, snow peas, daikon, and bamboo shoots as filling.......
Heat the oil in a wok until it reaches between 360 and 375 degrees F. Fry the sp
ring rolls in batches for about 4 minutes until crisp and golden. Drain on paper
towels.......
COMBINE ALL DIPPING SAUCE ingredients in a small bowl. Wrap spring roll in a pie
ce of Boston lettuce along with a few leaves of cilantro and mint. Serve with di
pping sauce.
</td>
<td>Filipino</td><td>Pancit Molo</td><td>BROTH:
1 small onion, minced
4 MAGGI Pork Broth Cube, dissolved in
8 cups water
4 slices cooked ham, chopped
1 celery stalk, minced
1/4 cup spring onions, chopped

FILLING:
1/4 kg. ground pork
100 g. shrimps, shelled & finely chopped
1/2 cup onion, minced
1/4 cup carrot, minced
1/4 cup singkamas, minced
molo wrapper

Topping:
garlic, minced and fried
</td><td>1. Combine all ingredients for filling in a bowl. Wrap about 1 tsp. of
mixture in each molo wrapper. Seal edges well.
2. Meanwhile, heat oil, saute garlic and onions. Pour in broth; bring to boil wi
th ham and celery. Drop in molo. Simmer for about 10-15 min.
3. Serve hot topped with spring onions and fried garlic.
</td>
<td>Salads</td><td>Avocado Crab Salad</td><td>4 medium a
vocados
1 170 g. can NESTLÉ Cream
2 tbsp. calamansi juice
1/2 cup NESTLÉ Cottage Cheese
1/2 cup mayonnaise
2 tsp. mustard
1 1/2 cups crabmeat
</td><td>1. Puree or mash 2 avocados. Combine with the next five ingredients. Se
t aside.

2. Peel remaining avocados. Slice into wedges and arrange in a platter. Sprinkle
top with crabmeat.
3. Pour prepared dressing. Serve chilled.
</td>
<td>Filipino</td><td>Bacon Kangkong Pasta</td><td>1 cup
bacon strips
2 tbsp. brown sugar
1 7 g. pack MAGGI Flavor-It Meat Powder Pork
4 cups kangkong leaves
1 cup water
250 g. spaghetti, cooked
grated cheddar cheese, for topping
</td><td>1. Fry bacon in its own oil for about 3 minutes or until fat has been p
artly rendered.
2. Add in garlic. Cook for about 1 minute.
3. Then add in rest of the ingredients. Mix well.
4. Simmer for 5 minutes.
5. Toss in pasta. Remove from fire.
6. Top with cheddar if desired.
*Cook Notes:
You may substitute bacon with chicken meat.
</td>
<td>Filipino</td><td>Cebuano Bam-E</td><td>50 g. sotangh
on
100 g. fresh miki
2 tbsp. cooking oil
1/4 cup tengang daga (black ear fungus), soaked
1/4 cup thinly sliced celery, diagonally
1/4 cup diced shrimps
1 1/4 cups water
1 7 g. pack MAGGI Flavor-It Meat Powder Chicken

Topping:
spring onions, chopped
calamansi, sliced
</td><td>1. Soak sotanghon to soften; drain and set aside.
2. Blanch miki; drain and set aside.
3. Heat cooking oil and stir in tengang daga, celery, and shrimps. Cook while st
irring until shrimps change color.
4. Pour in water and MAGGI Flavor-It. Bring to boil.
5. Add sotanghon and cook until done. Stir in miki and cook for another 5-10 min
utes.
6. Serve topped with spring onions and slice of calamansi.
*Cook Notes:
Fresh miki may be salty or have bitter after-taste. Blanch or parboil, no longer
than 3 minutes to get rid of unpleasant taste; drain thoroughly.
</td>
<td>Filipino</td><td>Bangus Condensada</td><td>400 g. bo
neless bangus belly
1 301 ml. can CARNATION Condensada
1 1/2 tbsp. chopped celery
salt, to taste
cooking oil, for frying
</td><td>1. Combine all ingredients except cooking oil.
2. Marinate for at least an hour or over night. Drain.
3. Heat oil and fry until golden brown, drain.
4. Serve with rice.
</td>
<td>Filipino</td><td>Bas-Uy</td><td>
1 tbsp. cooking oil
1 thumbsize ginger, sliced to strips
2 pieces MAGGI Pork Broth Cube, dissolved in
5 cups water
1 stalk lemon grass, tied to a knot
1/4 kg. pork pigue, sliced to strips
1 cup upo, sliced
1 cup patola, sliced
1/2 cup pork liver, sliced to strips
</td><td>1. Heat oil and saute garlic, onion and ginger. Pour in broth and tangl
ad. Bring to boil and add pork.
2. Simmer until tender then add vegetables and liver. Simmer about 2 min. more t
hen serve garnished with spring onions.
</td>
<td>Desserts</td><td>Filipino Caimito Sherbet</td><td>3
cups ripe caimito(preferably violet variety), seeded and mashed
1 370 ml. can CARNATION Evaporated Milk
1 cup sugar
2 cups water
</td><td>1. Mix all ingredients and place in a plastic container. Freeze until p
artially set.
2. Beat thoroughly and freeze overnight. Serve in ice cream cups.
</td>
<td>Desserts</td><td>Filipino Carnation Buko Halo-Halo</
td><td>sweet beans: red or white beans, mongo, garbanzos etc.
sweetened fruit: langka, kaong, macapuno, etc.
prepared gelatin, cubed
ube jam
leche flan
NESTLE Cornflakes
shaved ice
sugar, to taste
CARNATION Evaporated Milk
</td><td>1. Place three or more combinations of around a tablespoon each of the
suggested ingredients in half buko, (complete with husk or in sherbet glasses).
2. Mix and enjoy scooping buko meat along with each spoonful. For special Halo-h
alo, top with a scoop of your favorite ice cream flavor.
</td>
<td>Cakes</td><td>Cheese-Ube Cassava Cake</td><td>1 1/2
cups cassava, grated
1 1/2 cups ube, cooked and mashed
1/2 cup sugar
1/2 cup cheese, grated
banana leaves
</td><td>1. Combine all ingredients in a bowl.
2. Pour into a 9-inch round pan that has been lined with banana leaves.
3. Cover with banana leaves.
4. Steam for 30 minutes and top with additional cheese if desired.
</td>
<td>Filipino</td><td>Dinuguang Manok sa Gata</td><td>2 t
bsp. oil
1 tbsp. crushed garlic
2 tbsp. sliced onions
1 kg. chicken breast fillet, cubed
2 7g. pack MAGGI Flavor-It Meat Powder Chicken
2 cups water
2 cups coconut cream
1 20g. pack MAGGI Sinigang sa Sampalok with Vit. C
1 tbsp. chopped lemon grass (white part only)
2 cups chicken blood, mashed and passed through a strainer
2 pieces sili haba
</td><td>Dinuguan using chicken meat and chicken blood made creamier with the ad
dition of coconut milk.
1. Heat oil and sauté garlic and onions until limp.
2. Stir in chicken breast and cook until chicken turns white n color.
3. Season with MAGGI Flavor-It Meat Powder and cook for another minute.
4. Pour in water then coconut cream, bring to boil.
5. Add in MAGGI Sinigang sa Sampalok with Vit. C, lemon grass and chicken blood.
Stir constantly to avoid curdling and simmer for another 5 minutes.
6. Add siling haba and turn off the heat.
</td>
<td>Filipino</td><td>ENSALADANG PUSO NG SAGING AT TOKWA<
/td><td>1 piece large puso ng saging na saba
4 pieces tokwa, fried and cubed
1 tbsp. ginger, chopped
1 piece medium white onion, peeled and sliced
4 pieces tomatoes, diced
1 piece sili espada, chopped
2 pieces green onions, chopped
1/3 cup vinegar
1 cup CARNATION Evaporated Milk
salt, to taste
</td><td>Easy quick to do Visayan vegetable dish perfect with fried fish.
1. In a pot of boiling water, cook the puso ng saging until tender for about 15
minutes. Drain, rinse in tap water and squeeze out liquid.
2. Combine the cooked puso ng saging with the rest of the ingredients and the CA
RNATION Evap. Season to taste.
3. Serve chilled or at room temperature.
*Cook Notes:
Unripe langka may be used in place of puso ng saging.
</td>
<td>Filipino</td><td>GINATAANG KALABASA</td><td>2 tbsps.
cooking oil
1/4 k shrimps, shelled & deveined
2 . MAGGI Shrimp Broth Cube
1 thumbsize ginger, sliced thinly
6 cups squash, sliced
2 cups coconut milk
salt and pepper, to taste
</td><td>1. Heat oil and saute garlic, onions and shrimps.
2. Add MAGGI Shrimp Broth Cubes, ginger and squash.
3. Pour in coconut milk and simmer until squash is fork-tender. Season to taste.
</td>
<td>Filipino</td><td>Cebuano Style Chop Suey</td><td>1 M
AGGI Chicken Broth Cube, dissolved in
1 cup coconut milk (second extraction)
2 cups squash, cut into cubes
2 cups patola (sponge gourd), sliced
1 small bundle kangkong, pluck leaves & slice upper, tender stems
4 pcs. okra, sliced 1 in. long
1 small bundle alugbati leaves
4 medium tomatoes
1/4 cup coconut cream (kakang gata)
</td><td>1. Bring to boil first 2 ingredients; add squash, patola and kangkong s
talks; simmer about 5 min. 2. Add in the rest of the vegetables. Simmer about 3
min. before adding coconut cream. Adjust seasonings to taste.
</td>
<td>Filipino</td><td>Cebuano Maja Nangka</td><td>Coconut
Sause
1 cup thick coconut cream (first extract)
1/3 cup sugar
2 tbsps. fresh langka, diced
1/3 cup coconut, grated
3 tbsps. cornstarch, dispersed in
3 tbsps. water

Maja Mixture
1 cup cornstarch
1 1/2 cups sugar
2 cups coconut milk (second extract)
1 370 ml. can CARNATION Evaporated Milk
1/3 cup fresh langka, sliced
</td><td>1. Combine cornstarch, 1/2 cup sugar and 1 cup of coconut milk in a bow
l. Set aside. In a saucepan, mix remaining coconut milk, CARNATION Evaporated Mi
lk and langka; simmer for about 5 min. Slowly add cornstarch mixture and cook, s
tirring constantly until thick. Pour into a greased mold. Cool then chill for ab
out 1 hr. Unmold onto a serving platter and top with coconut sauce.
2. To prepare sauce, combine first four ingredients in a pan. Simmer stirring co
nstantly for about 5 minutes. Add cornstarch and continue cooking until thickene
d. Cool and pour over chilled maja nangka.
</td>
<td>Soups</td><td>Mami Noodles with chicken bits</td><td
>2 pieces chicken breasts, finely chopped
1 tbsp. rice wine
1 tbsp. MAGGI Savor
2 pieces eggwhites, slightly beaten
1 1/2 tbsps. water
1 tbsp. spring onions, chopped
1 tbsp. ginger, chopped
4 55 g. packs MAGGI Rich Mami Noodles
</td><td>1. Marinate chicken in the next 6 ingredients for about 20 min.
2. Cook the MAGGI Rich Mami Noodles as directed in the pack, adding marinated ch
icken together with noodles.
3. Bring to boil and serve right away.
</td>
<td>Filipino</td><td>Mandongada</td><td>1 kg. oxtripe, c
leaned
1 pc. star anise(sangke)
1 pc. laurel leaf
5 pcs. whole peppercorn
2 medium tomatoes, minced
1/2 cup ginger, cut into strips
1/2 cup camias, cut into strips
5 MAGGI Beef Broth Cube, dissolved in
2 cups water
1 cup sayote, julienne-sliced
1 cup garbanzos, cooked
1 cup frozen green peas
1 cup carrots, julienne-sliced
1/2 cup red bell pepper, julienne-sliced
1 227 g. can tomato paste
1/2 cup catsup
1/2 cup breadcrumbs
</td><td>1. Boil oxtripe with the 3 next ingredients until fork-tender. Drain an
d cut into strips. Set aside.
2. Heat oil and saute garlic, onions, the next three ingredients and the precook
ed oxtripe. Pour in broth and simmer for about 15 min. Add in the vegetables one
at a time, pausing about 2 min. after each addition.
3. In a separate bowl, combine tomato paste, catsup and breadcrumbs. Stir into m
ixture and simmer about 10 min. or until thick.
</td>
<td>Desserts</td><td>Mango Cobbler</td><td>6 med.-sized
firm ripe manggo
1/2 cup sugar
2 tbsps. rum
1 tbsp. sugar
1/2 tsp. salt
1/3 cup shortening
1 egg, beaten
1/2 cup CARNATION Evaporated Milk
2 tbsps. sugar
2 170 g. cans NESTLE Cream, chilled
</td><td>1. Preheat oven to 400 degrees F. Scoop mangoes with spoon and place in
a heat-proof dish. Mix sugar and rum together, then pour over mangoes. Place in
oven for 10 minutes or until sugar has melted.
2. Meanwhile sift dry ingredients together in a bowl then cut in shortening.
3. Mix beaten egg and CARNATION Evaporated Milk together and pour all at once in
to flour mixture. Mix lightly with a fork. Drop dough by spoonful over hot mango
es pushing it gently with the back of a spoon. Sprinkle with sugar.
4. Bake for 30 minutes or until brown. Serve warm with chilled NESTLÉ Cream
.
</td>
<td>Filipino</td><td>OXTONGUE IN BEEF RICE RING</td><td>
4 tbsps. butter or margarine
4 tbsps. onions, minced
1 1/4 tsp. salt
2 1/2 cups rice, washed
2 MAGGI Beef Broth Cube
1 tbsp. garlic, minced
1/2 tbsp. MAGGI Savor
1/2 kg. oxtongue, cooked and diced
1/2 kilo carrot, diced
1/3 cup button mushrooms
4-5 pieces vienna sausages, sliced diagonally
2/3 cup NESTLE Cream
1/4 cup frozen peas
pepper
</td><td>1. Melt 2 tbsps. butter in pan. Add 2 tbsps. onions, 1/4 tsp. salt, ric
e and broth. Cook until rice is done. In another saucepan, melt remaining butter
.
2. Saute garlic and remaining onions. Stir in tomato sauce and MAGGI Savor. Add
ox tongue and 1 cup water. Bring to boil; add carrots, mushrooms and sausages. C
ook until carrots are soft. Stir in NESTLÉ Cream and simmer for 5 minutes.
Add green peas and season with remaining 1 tsp. salt and dash of pepper. Remove
from heat and set aside. Pack cooked rice in greased ring mold. Unmold to a plat
ter and arrange ox tongue in center.
</td>
<td>Cakes</td><td>REFRIGERATOR BUKO CREAM CAKE</td><td>3
cups buko meat, cubed
1/2 cup cornstarch, dissolved in
1 cup buko juice
1 cup CARNATION EVAP
1 3/4 cups sugar
1 cup butter
1 383 g. can NESTLÉ CREAM, chilled
24 pcs. lady fingers
</td><td>Combine first four ingredients with 1 cup sugar. Cook stirring constant
ly until thick. Cool.
Cream remaining sugar and butter. Stir in chilled cream. Fold into buco mixture
and set aside.
Arrange half the lady fingers in a 13 x 9 x 2" dish. Pour in half of buco f
illing then arrange remaining lady fingers on top. Add in remaining buco filling
and garnish with sliced fresh fruits. Serve chilled.
</td>
<td>Filipino</td><td>SAGO AT GULAMAN</td><td>2 medium pa
nutsa
4 cups water
1/2 tsp. vanilla
1 cup CARNATION EVAP
1 cup cooked sago
1 cup prepared gulaman
1 crushed ice
</td><td>1. Combine panutsa and water in a pot. Bring to boil until thoroughly d
issolved.
2. Pass through a strainer, cool then stir in remaining ingredients and crushed
ice.
</td>
<td>Pies</td><td>ULTIMATE MANGO PIE</td><td>Crust
1 1/2 cups cake flour
1 cup butter
1 egg, beaten

Mousse
2 tbsps. unflavored gelatin
1/2 cup mango concentrate
1/2 cup sugar
1 cup ripe mangoes, cubed
3 tbsps. butter
2 eggyolks
1 383 g. can NESTLE Cream

Topping
3 ripe mangoes, sliced
1 cup NESTLE Cream, combined with
3 tbsps. powdered sugar
</td><td>1. Combine first three ingredients in a bowl. Cut in butter with two kn
ives or a pastry blender. Add in egg and mix until dough can be formed to a ball
. Roll out and fit into a 9" pie plate. Prick crust with a fork and bake 10
-15 min. at 350 °F.
2. Dissolve gelatin in mango concentrate and set aside. Combine sugar, mangoes,
CARNATION Evaporated Milk, butter and eggyolks in a saucepan. Cook stirring cons
tantly until thick. Stir in gelatin-mango mixture. Cool then fold in NESTLÉ
Cream. Pour into the baked pie crust and chill until firm.
3. Arrange mango slices on chilled mousse and serve with sweetened cream.
</td>
<td>Filipino</td><td>Sinigang na Bangus (milkfish)</td><
td>1 1/2 lb Bangus (milkfish)
2 c Water
3 md Tomatoes, sliced
1 md Onion, sliced
6 Pods green sampaloc (tamarind)
1 cn Banana heart, drained(14 oz)
2 c Green beans cut diagonally in half
1 c mustard greens
1 ts Salt
1 tb Patis (fish sauce)

</td><td>1. Slice fish and cut into 4-6 pieces. Salt all over.
2. Boil water and tamarind pods until pods are tender. Remove tamarind,
mash and strain back into the boiling water. (optional)

3. Add tomatoes, onions and green beans to boiling mixture and cook 15
minutes or until vegetables are almost cooked. Add fish, banana hearts,
and patis. Bring to a boil. Lower heat and simmer 3-5 minutes. Remove
from heat, add spinach leaves, and let stand for 5 minutes.
4. Serve with bagoong or patis (fish sauce).

Note: Kining sud-ana makasingot sa ka lami. ( This kind of food will make you sw
eat with it's good taste)
</td>
<td>Filipino</td><td>Langka Empanaditas</td><td>Crust
2/3 tsp. salt
2/3 cup margarine
2-3 tbsps. cold water

Filling
3 eggyolks
1 tbsp. butter
1/2 tsp. vanilla extract
1 cup fresh langka, minced
</td><td>1. Combine egg yolks and CARNATION Condensada in a heavy saucepan. Cook
stirring constantly until thick. Stir in butter, vanilla and langka. Set aside.
2. Combine flour and salt then cut into the margarine. Pour in water and form in
to ball. Roll out to about 1/4 inch thick on a floured surface. 3. Using a biscu
it cutter, make 2 1/2 inches rounds. Put about 1 tbsp. of the filling in the cen
ter and fold to form a half moon. Flute or press sides with a fork to seal.
4. Arrange in a greased and floured cookie sheet. Bake at 350 degrees F for 20 m
in. then brush with butter and roll in sugar. Wrap in attractive cellophane.
</td>
<td>Filipino</td><td>Guisadong Nangka</td><td>1/4 kg. un
ripe jackfruit (langka), chopped
salt
1 tsp. garlic, minced
4 small tomatoes, diced
100 g. pork liempo, diced
100 g. medium shrimps
1 tbsp. bagoong alamang
1 MAGGI Shrimp Broth Cube, dissolved in
1 cup water
</td><td>1. Squeeze langka with salt. Wash thoroughly to remove bitter taste.
2. Heat cooking oil and saute garlic, onion and tomatoes.
3. Add pork, shrimp and bagoong. When meat is cooked, add langka, and broth. Sim
mer about 5 minutes then pour in CARNATION Evaporated Milk.
</td>
<td>Filipino</td><td>LAUYA (SOUTHWESTERN MINDANAO POCHER
O)</td><td>1 kg. beef shank (bias ng baka), cut to serving pieces
4 cups water
2 medium sweet potato (kamote), peeled & quartered
1 eggplant, sliced 2" wedges
1 cup Baguio beans, sliced 2"
1 small bundle native pechay
1 small cabbage, quartered
4 saba bananas, cut to wedges
</td><td>1. Cook beef in broth until tender. Remove beef from pot, reserving sto
ck.
2. Cook vegetables in boiling broth until crisp-tender. Serve together with meat
.
</td>
<td>Desserts</td><td>Majareal</td><td>1 1/2 cups raw pea
nuts, shelled
1 cup CARNATION Condensada
1 tsp. anise seeds
cooking oil for greasing
</td><td>1. Pour boiling water over peanuts. Let stand for about 10 min.; then p
eel off skin. Grind until smooth and fine.
2. Combine ground peanuts with the rest of the ingredients in a heavy saucepan o
r kawali. Cook stirring constantly over low fire until very thick.
3. Transfer to an oil-greased chopping board and roll to a sheet (about 1/4 inch
thick). Cut into bars or any desired shape.
</td>
<td>Desserts</td><td>MANGO CREAM FIESTA</td><td>custard
2/3 cup sugar
2 tbsps. flour
1 1/3 cup CARNATION Evaporated Milk
2 pieces eggyolks
1/2 cup cream cheese
10 pieces lady fingers
2 cups ripe mangoes, sliced

gelatin
1 cup water
2 tbsps. unflavored gelatin, softened in 1/2 cup tap water
1/2 cup tap water
1/2 cup CARNATION Condensada
</td><td>1. Combine sugar, flour, CARNATION Evaporated Milk and eggyolks in a sa
ucepan. Cook over medium heat until thick. Set aside.
2. Beat cream cheese until soft and creamy. Stir into custard mixture.
3. Arrange lady fingers in a rectangular serving pan and pour on custard mixture
. Arrange mangoes on top and set aside.
4. Boil 1 cup water and stir in softened gelatin. Remove from heat and stir in C
ARNATION Condensada and NESTLÉ Cream. Pour into prepared custard and chill
before serving or until gelatin is set.
</td>
<td>Filipino</td><td>Pinoy Omelet Supreme</td><td>1/2 cu
p pork longganisa, sliced, cut 1/4-inch thick & stir fried
1/2 cup cubed potatoes
1/2 cup sliced spinach leaves
6 pieces eggs, lightly beaten
1/2 cup NESTLÉ Yogurt
1/2 tsp. salt
1/4 tsp. ground pepper
</td><td>1. In the same pan where longganisa was fried, cook potatoes until ligh
tly browned.
2. Add spinach, saute for 1 minute and remove mixture into a bowl.
3. Mix eggs, NESTLE Yogurt, salt and pepper; pour into a slightly greased, hot s
killet.
4. Sprinkle potato mixture evenly over eggs; cook over low heat without stirring
.
5. As eggs in the bottom set, lift edges and let uncooked mixture spill over to
the hot skillet .
6. When eggs are set, slide omelet into a platter folding the other half over it
. Serve immediately.
</td>
<td>Sandwich</td><td>Cheddar-Shrimp Sandwich</td><td>16
Shrimp cooked, deveined & peeled
2 c Extra-sharp or Vermont white cheese grated
1 ts Tabasco Sauce
1 tb Ranch Dressing
2 tb Bacon crumbled into bits
Mayonnaise to taste
1 tb French's yellow mustard
6 Pumpernickel bread slices
4 Tomato slices
Salt & pepper to taste
</td><td>1. Mix Tabasco sauce & Ranch Dressing into mayonnaise.
2. Spread on each piece of bread. Spread on both sides on 1 piece as this will b
e your middle layer.
3. Chop shrimp into 1/4" pieces. Mix this & the bacon with the cheddar
cheese.
4. Spread this mixture on 1 piece of bread. Cover with the middle layer of bread
, then place the tomato slices on the middle layer, sprinkle with salt & pep
per as desired.
5. Grill in a toaster oven until bread is toasted & serve.
Makes 2 sandwiches
ORIGIN: Dr. Donald Houston, Tampa-FL-USA, circa 1992
</td>
<td>Sandwich</td><td>Chicken Sandwiches</td><td>2 egg yo
lks
1 teaspoon melted butter
1 cup chicken
Salt
Pepper 1 teaspoon stock
</td><td>Cook the eggs thirty to forty-five minutes, in water just below boiling
point, take out the yolks and mash as fine as possible. Add to these the melted
butter and lemon juice, the finely chopped chicken, salt, pepper and stock. Mix
all well together. A paste will be the result and with this very delicate sandw
iches may be made.</td>
<td>Sandwich</td><td>Ham And Pineapple Sandwich</td><td>
For each sandwich:
2 slices of buttered bread
2 slices of boiled ham
2 tablespoons pineapple, chopped
1 tablespoon mayonnaise sauce
(To make mayonnaise sauce or dressing: Mix 1 teaspoon of pepper, 2 teaspoons of
mustard and 1 teaspoon of salt with 2 yolks of egg. Add 1/2 tablespoon of vinega
r. Add 1.5 cups of olive oil gradually, stirring constantly. As soon as the mixt
ure thickens, thin it with a little more vinegar. Proceed until two tablespoons
of vinegar, and all the 1.5 cups of oil are used. If the oil is added too rapidl
y, mayonnaise will curdle. Smoothness can be restored by taking the yolk of anot
her egg and adding to it little by little. The curdled mixture. Mayonnaise shoul
d be stiff enough to hold its shape.)
</td><td>Chop slices of ham very fine and mix with chopped pineapple and mayonna
ise. Spread on both slices of bread, put together and press lightly.
</td>
<td>Sandwich</td><td>Turkey And Cranberry Sandwich</td><
td>For each sandwich:
2 slices of buttered bread
2 slices of cold roast or boiled turkey
1/2 tablespoons cranberry sauce</td><td>To make cranberry sauce put 1 quart cran
berries, 2 cups sugar, and 3/4 cup water together in a saucepan. Cover until boi
ling starts. Remove cover and cook until berries have all burst, about 10 minute
s.
Spread the cranberry sauce on both slices of bread. Place the slices of turkey o
n one slice of bread and cover with the other slice of bread.
</td>
<td>Beef</td><td>Atkin's Asian Beef Salad</td><td>One si
mple sauce does double duty: as a marinade and then as a dressing to toss with s
alad greens.
Marinade and Dressing Base:
3 garlic cloves, pushed through a press
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 packet sugar substitute
1/2 teaspoon curry powder
1/4 teaspoon dried ginger
Salad Ingredients:
1 1/2 pounds beef sirloin steak, cut against the grain into 1/8" strips
2 tablespoons canola oil
6 cups mixed salad greens
1 red bell pepper, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
</td><td>1. Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil a
nd sugar substitute in a small bowl. Pour half into a resealable plastic bag; ad
d steak. To remaining soy sauce mixture, add curry powder and ginger.
2. Heat canola oil in a large skillet over high heat until very hot. Drain beef
and discard marinade; quickly stir-fry 2 to 3 minutes in hot oil for medium done
ness. Transfer to a large mixing bowl.
3. Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat
.
</td>
<td>Beef</td><td>Atkin's Baked Beef Meatballs</td><td>Ba
king meatballs instead of frying them saves time and clean-up. These can easily
be added to low carb tomato sauce.
1/2 onion, finely chopped
1/2 pound ground veal
1/2 pound ground beef
1/2 cup grated Parmesan cheese
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
</td><td>1. Heat oven to 375°In a skillet, over high heat, cook onion 5 min
utes, until softened; add garlic and cook 1 minute more. Transfer to a bowl and
mix in ground meats, cheese, eggs, salt, and pepper.
2. Roll golf ball-size meatballs; arrange on a jelly roll pan. Bake 20-25 minute
s, until browned and cooked through.
</td>
<td>Pancakes</td><td>Fitness Buff High-Protein, High-Fib
er, Low-Fat Egg White Pancakes</td><td>Makes: 13 pancakes, 4 inches in diameter
1/2 cup yellow cornmeal
1/2 cup whole-wheat flour
1/2 cup enriched white flour
1 1/2 cups skim milk
3 egg whites
1 cup non-fat plain yogurt
</td><td>Mix together the cornmeal, whole-wheat flour and white flour. Blend in
the skim milk and allow the batter to stand for 5 minutes.
Whip the egg whites until they stand in peaks. Then fold them into the batter.
Spoon the batter onto a preheated non-stick skillet and cook until bubbles form
on the pancake or the edges turn brown, then flip the pancake over and cook for
1 minute more.
Top each with a dollop of non-fat plain yogurt.
Nutritional Information:
Calories: 74
Fat: 0g
Carbohydrates: 14g
Cholesterol: 1mg
Sodium: 44mg
Protein:4g
Fiber: 1g
%Cal. from Fat: 0%
%Cal. from Carbs: 76% </td>
<td>Cookies</td><td>Best Cookie Receipe</td><td>2 cups b
utter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups oatmeal (blended)
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla</td><td>Measure oatmeal and blend in a blender to a fine powder.

Cream the butter and both sugars. Add eggs and vanilla;
mix together with flour, oatmeal, salt, baking powder, and
soda. Add chocolate chips, Hershey bar and nuts. Roll
into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.</td>
<td>Drinks</td><td>Chocolate Mousse</td><td>4 Chocolate
Candy Bars, coarsely chopped
3 tablespoons dried egg whites
1/2 cup warm water
1/4 cup unsweetened cocoa powder
1 1/2 cups heavy cream, divided
2 tablespoons granular sugar substitute
1 Chocolate Candy Bar, frozen
</td><td>Dried egg whites, which are great for people who are uncomfortable usin
g raw eggs, were once available only to professional kitchens. Now they can be f
ound in the baking section of most grocery stores.
1. Melt 4 chocolate candy bars in a double boiler. Cool to room temperature.
2. While chocolate is cooling, whisk dried egg whites and water 2 minutes, until
whites are thoroughly dissolved. With an electric mixer on medium speed, beat w
hites 3 minutes, until stiff peaks form; set aside.
3. Mix cocoa with ¼ cup of the cream until smooth. Stir cocoa mixture into
chocolate.
4. With an electric mixer, beat remaining 1¼ cups cream with sugar substitu
te. Set aside 1 cup of whipped cream; fold remaining whipped cream into chocolat
e mixture.
5. In three additions, fold egg whites into chocolate-cream mixture. Divide amon
g dessert glasses. Pipe reserved whipped cream on top of mousse. With a vegetabl
e peeler, shave thin pieces from frozen chocolate candy bar. Sprinkle over whipp
ed cream.
</td>
<td>Wild Game</td><td>Chicken Burgers Mexicali</td><td>2
pounds ground chicken
1 cup Atkins Bread Crumbs
2 cloves garlic, pushed through a press
1 egg, beaten
3 tablespoons chopped fresh cilantro, divided
1 tablespoon ground cumin
1 teaspoon salt
1 cup green salsa
1 medium avocado, peeled, pitted and cubed
</td><td>1. Combine chicken, bread crumbs, green onions, garlic, egg, 1 tablespo
on of the cilantro, cumin, salt and chili powder in a bowl. Mix well and shape i
nto four 1"-thick patties. Place on a plate, cover and refrigerate 1 hour.
2. Meanwhile, mix salsa, avocado and remaining cilantro in a bowl and set aside.
3. Heat oil in a large skillet over medium-low heat and cook burgers 7 minutes o
n each side, until browned and cooked through. Serve with salsa mixture.
</td>
<td>Pancakes</td><td>Ricotta Pancakes</td><td>3 eggs
3 tablespoons Atkins Bake Mix
1/4 teaspoon salt
1/3 cup heavy cream
3/4 cup ricotta cheese
1/4 cup sugar free any flavor fruit preserves
</td><td>The cheesecake-inspired filling is not too sweet to serve for brunch. O
nce you've mastered making the pancakes, vary the flavor of the filling by tryin
g different fruit spreads.
1. In a medium bowl, whisk eggs, bake mix and salt until smooth. Gradually whisk
in cream. Let stand 5 minutes.

2. Press ricotta through a fine sieve into a small bowl. Mix in fruit spread and
sugar substitute.
3. Melt butter in a small nonstick skillet over medium heat. Pour in 2 tablespoo
ns batter and tilt pan coat bottom. Cook until golden on bottom; turn over. Cook
1 minute more. Transfer to a plate. Repeat with remaining batter.
4. Spread pancakes with ricotta mixture and roll up.
</td>
<td>Lamb</td><td>Grilled Lamb Patties</td><td>1 1/2 poun
ds ground lamb
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh mint
1 teaspoon salt
1/2 teaspoon pepper
</td><td>1. In a bowl gently mix lamb, cheese, mint, salt and pepper. Form mixtu
re into 8 patties.
2. Prepare a medium grill. Cook patties 4 minutes per side for medium doneness.
</td>
<td>Lamb</td><td>Roast Rack of Lamb</td><td>2 racks of l
amb, (14 bones, total), Frenched by the butcher
1 teaspoon salt
1 tablespoon butter
2 tablespoons chopped fresh mint
2 teaspoons chopped fresh rosemary leaves, plus sprigs for garnish
4 tablespoons Dijon mustard
</td><td>1. Heat oven to 400°F. Sprinkle lamb with salt and pepper. Melt bu
tter in a large non-stick skillet. Sear lamb on both sides until golden.
2. In a small bowl, mix parsley, mint, rosemary and garlic. When lamb is cool en
ough to handle, brush with mustard. Pat herb mixture onto mustard.
3. Place lamb racks in a roasting pan. Roast 20-25 minutes for medium rare. An i
nstant-read thermometer should register 120° F. Let rest 10 minutes before
slicing between the bones to separate chops. Garnish with rosemary sprigs.
</td>
<td>Chinese</td><td>Asian Tuna Kabobs</td><td>2 pounds t
una steaks, cut into 24 equal sized cubes
16 large mushrooms, quartered
1 red pepper, seeded and cut in 8 pieces
4 green onions, cut in 12 pieces
Marinade:
1/3 cup reduced sodium soy sauce
1/3 cup dry sherry
2 tablespoons dark sesame oil
1 tablespoon minced fresh ginger
2 garlic cloves, finely chopped
</td><td>Cooked tuna should be crispy on the outside and rare to medium rare on
the inside like a steak. If you prefer your fish completely cooked through, subs
titute swordfish in this recipe and increase cooking time to 8 minutes.
1. On 8 skewers, alternately thread tuna cubes and vegetables. Combine marinade
ingredients in a 9" x 13" baking dish. Lay skewers in dish and marinat
e 15 minutes.
2. Heat broiler or prepare a medium grill. Broil or grill tuna and veggies 3 min
utes per side, just to sear (tuna should be rare in center).
</td>
<td>Salads</td><td>COLD SHRIMP AND SQUID PASTA SALAD</td
><td>2 tbsps. olive oil
150 g. shrimps, shelled
150 g. squid rings
1 7 g. pack MAGGI Flavor It Shrimps
1 cup frozen peas
1 tsp. MAGGI Savor
1/2 cup mayonnaise
250 g. spaghetti
1 cup ripe mangoes, cut into cubes
</td><td>1. Heat oil and saute seafoods with MAGGI Flavor It, frozen peas and MA
GGI Savor. Remove from heat.
2. In a separate bowl, combine the rest of the ingredients.
3. Toss in all ingredients.
4. Top with ripe mangoes.
</td>
<td>Salads</td><td>CUCUMBER AND DILL SALAD</td><td>2 med
ium cucumbers, peeled and sliced thinly
2 tbsps. salt
lettuce
2 tbsps. calamansi juice
1 1/2 tsps. fresh dill, chopped
3 tbsps. olive oil
pepper, to taste
</td><td>1. Place cucumber in a flat plate, sprinkle with salt and set aside for
about one hour.
2. Wash, drain thoroughly and place cucumbers on salad plate lined with lettuce.
Combine the rest of the ingredients in a bowl.
3. Pour over cucumber and chill. Serve garnished with more dill.
</td>
<td>Desserts</td><td>CINNAMON FRUIT SALAD</td><td>1 cup
NESTLÉ Cottage Cheese
1 tsp. cinnamon
1/3 cup honey
4 cups chopped fresh fruits in season
</td><td>1. Combine all ingredients except fruits. Process in a blender or pass
through a sieve until smooth.
2. Pour in a bowl and toss in fruits.
</td>
<td>Desserts</td><td>BANANA NIRVANA</td><td>1 170 g. can
NESTLÉ Cream
1 cup NESTLÉ Cottage Cheese
1 tbsp. orange rind, grated
3 tbsp. sugar
3 tbsp. NESTLÉ Orange Juice
1/2 piece orange, membranes removed and cut up
1 piece kiwi, sliced
1 cup lacatan banana, sliced
1/2 cup ripe mangoes, sliced
1/2 cup pineapple chunks, drained
1/4 cup dessicated coconut
4 pieces taco shells
</td><td>1. Combine first 5 ingredients. Chill.
2. Toss cut-up fruits with dessicated coconut then chill.
3. Heat taco shells according to package directions.
4. Place 1 to 2 tbsp. of fruit in each taco shell. Top with dressing and serve i
mmediately.
</td>
<td>Pancakes</td><td>COCONUT PANCAKE</td><td>2 1/4 cups
all-purpose flour, sifted
1/2 cup brown sugar
1/3 cup CARNATION Condensada, diluted in
1/3 cup water
3 tbsps. fresh orange juice
1 egg
1/2 cup niyog
</td><td>1. Sift flour and baking powder together. Add in brown sugar. Make a we
ll in the center. Set aside.
2. Add diluted milk to orange drink and add more water to make 1 cup. Pour mixtu
re to dry ingredients.Beat egg and cooking oil. Fold in coconut.
3. Grease skillet with cooking oil. Put in 1/2 cup of mixture and bake as in hot
cake.
</td>
<td>Desserts</td><td>MANGO YOGURT CRUNCH</td><td>1 25 g.
pack NESTLE Cornflakes
1 piece (medium) ripe mango, stoned and thinly sliced
1/2 200 g. tub NESTLÉ Yogurt
1 tbsp. honey
</td><td>Breakfast cereal is enhanced by the fruity taste of mango and the sourn
ess of yogurt.
1. Put NESTLÉ Breakfast Cereals into the cereal bowl.
2. Pour half of NESTLE Yogurt, then mango slices, then the remaining half of yog
urt.
3. Drizzle honey.
4. Chill and serve.
</td>
<td>Soups</td><td>BUKO CHICKEN SOUP</td><td>1/2 cup chop
ped onions
1/4 cup chopped celery stalk and leaves
1/4 kg. chicken, cut-up
2 tbsp. butter
1 MAGGI Chicken Broth Cube, dissolved in
4 cups water
2 cups shredded buko
1 158 ml. CARNATION Evap
1/2 tsp. salt
pepper
</td><td>1. Saute onions, celery, and chicken in butter. Stir in broth. Simmer f
or 10 minutes and add the rest of the ingredients. Season to taste.
2. Bring to simmer for 5 mins. Serve hot.
</td>
<td>Drinks</td><td>BANANA-PINEAPPLE SMOOTHIE</td><td>1/2
cup NESTLÉ Calcium Plus
1/4 cup crushed pineapple
2 pieces lacatan bananas
2 tbsp. honey, to taste
cracked ice
</td><td>1. Process all ingredients in a blender until smooth, adding cold water
to dilute mixture if desired.
2. Serve in tall glasses with crushed ice.
</td>
<td>Beef</td><td>Asian Fire Beef </td><td>1/2 cup soy sa
uce
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin
For a great tasting beef dish from Asia, fire meat is delicious and easy to prep
are. It originates from China, offering a refreshing change from standard fare r
ecipes. Ice cold beer is the beverage recommended with fire meat.
1 In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic,
and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks
and carrot. Mix in the meat by hand to ensure even coating. Cover and let marina
te for at least 2 hours or overnight.

2 Brush the bottom half of a wok with cooking oil, and heat over medium-high hea
t. Put in all of the meat and marinade at once, and cook stirring constantly. Th
e meat will be cooked after just a few minutes. Remove from heat and serve with
rice or noodles. For Korean style fire meat, roll the meat mixture up in a leaf
of red lettuce.
</td>
<td>Beef</td><td>Special Beef Rendang Curry</td><td>1 po
und beef round, diced
3/4 cup dried shrimp, minced
1 tablespoon chopped lemon grass
2 onions, chopped
1 3/4 cups coconut milk
1/2 cup red curry paste, or to taste
3 tablespoons turmeric powder
1 fresh red chile pepper, finely chopped (optional)
1 bunch fresh cilantro, chopped
</td><td>This is a special beef recipe from my country which is really tasty and
there is a special technique which softens the beef until the texture is like c
hicken. The dried shrimp is an added flavour and modification I made to the orig
inal dish. This recipe is easy to make, and will be a hit at family gatherings.
Tastes really good for steamed or spiced rice.
1. This first step is to soften the beef. Place the beef in a medium saucepan, a
nd add enough water to cover the meat. Cover, and simmer over low heat for at le
ast an hour. Remove the beef from water, and set aside.

2. Heat the oil in a wok over medium-high heat. Add in the garlic and dried shri
mp, and stir fry for a few seconds before stirring in the lemon grass and onions
. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, an
d chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over m
edium heat.
3. Stir in the cilantro just before serving. Save some cilantro for garnishing o
n top if you like.
</td>
<td>Drinks</td><td>Coffee Frappe</td><td>2 cups ice
3 tablespoons Atkins sugar free Vanilla Syrup
1/4 cup chilled extra-strong decaffeinated coffee
2 scoops Atkins Vanilla Shake Mix
3 tablespoons heavy cream
</td><td>1. Place ice in a blender and crush well. Add syrup, coffee and shake m
ix.
2. Blend on high speed until smooth, then add cream and blend just until incorpo
rated.
</td>
<td>Italian</td><td>Chicken Cacciatore</td><td>3 tablesp
oons extra-virgin olive oil
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
1 small onion, thinly sliced
2 large cloves garlic, chopped
2 teaspoons dried rosemary
1/2 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon crushed red-pepper flakes
1 1/2 cups canned plum tomatoes, drained and coarsely chopped
</td><td>1. In a large skillet, heat oil over medium-high heat. Brown chicken in
two batches, about 8 minutes per batch. Transfer to a plate. Add onion, garlic
and rosemary to pan; cook 4 minutes, until onion is softened. Add wine and bring
to a boil, stirring to loosen any browned bits. Add salt and red-pepper flakes.
2. Return chicken, skin side up, and accumulated juices to skillet. Boil until a
lmost all the wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce
heat to low and simmer 30 minutes, until chicken is cooked through.
3. Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken; spoon
over chicken.
</td>
<td>Mexican Recipe</td><td>1-2-5 Salsa-Fish</td><td>1 ta
blespoon olive oil
4 boneless, skinless fish fillets (about 6 ounces each), such as snapper, groupe
r or sea bass
1 cup spicy green salsa
1 cup (4 ounces) shredded Monterey jack cheese
1/2 cup chili flavored Pumpkorn or toasted pumpkin seeds
</td><td>1. Heat oven to 400º F. Spread olive oil in a shallow baking pan.
Arrange fillets in a single layer. Spoon salsa over fish.
2. Bake fish 8 minutes. Spread cheese evenly over top. Bake 2-3 minutes more, un
til cheese is bubbly. Sprinkle with Pumpkorn before serving.
</td>
<td>Mexican Recipe</td><td>Huevos Rancheros</td><td>2 lo
w carb tortillas
1 tablespoon canola oil
3 tablespoons chopped red pepper
2 green onions, thinly sliced
1 tablespoon chopped jalapeño pepper
1/2 teaspoon salt
1/4 cup roasted red salsa
</td><td>1. In a medium skillet over medium heat, toast tortillas 1 minute per s
ide until brown in spots; transfer to a warm oven while preparing eggs.
2. Add oil, red pepper, green onions and jalapeño pepper to skillet. Cook 3
minutes until vegetables are softened. Pour in eggs; sprinkle with salt and cay
enne pepper. Cook, stirring occasionally, until eggs reach desired consistency.
3. Divide eggs on tortillas; gently roll up tortillas, transfer to a plate and t
op with salsa. Serve immediately.
</td>
<td>Cakes</td><td>Italian Ricotta Cheesecake</td><td>Cru
st:
1 1/2 cups finely ground walnuts or pecans
Filling:
2 pounds whole milk ricotta cheese
4 ounces cream cheese, softened
4 eggs
1 1/2 cups granular sugar substitute (such as Splenda®)
3 tablespoons Atkins Bake Mix
2 teaspoons grated lemon rind
</td><td>1. Heat oven to 350°F. Line the outside of an 8-inch springform pa
n with a double layer of aluminum foil. Combine crust ingredients; pat onto bott
om and sides of pan. Bake 10-12 minutes until golden; cool on wire rack.
2. In a food processor fitted with a metal blade, process ricotta until very smo
oth. Add cream cheese; process until smooth. Add eggs, one at a time, processing
until incorporated. Add sugar substitute, bake mix, extract and lemon rind. Pro
cess until smooth, scraping down sides as needed. Pour filling into cooled crust
; smooth top.
3. Bake cheesecake in a water bath 1 hour until puffed and golden and a toothpic
k inserted 1-inch from center comes out clean. Cool in oven 30 minutes. Remove f
rom oven, cool to room temperature on a wire rack, then refrigerate until well c
hilled.
</td>
<td>Filipino</td><td>Chicken Adobo With Pineapple </td><
td>1 k. chicken, cut up
1 cup pineapple tidbits, drained
1/2 cup vinegar
1/2 cup soy sauce
1/4 tsp. pepper
1 small bay leaf
1 tomato, quartered
</td><td>Combine all ingredients except pineapple tidbits and tomato. Marinate f
or 30 minutes. Place in a skillet, cover and simmer until chicken is tender. Dra
in, and set sauce aside. Fry the chicken pieces in a heated skillet until brown.

Add sauce again and simmer until liquid is reduced; then add tomatoes and pineap
ple tidbits. Serve hot. Makes 6 servings.
</td>
<td>Desserts</td><td>Butterfresh Coco-Macaroons</td><td>
1/2 cup margarine
1/3 cup sugar
2 eggs
1/2 tsp baking powder
200 grams pack dessicated coconut
1 can sweetened condensed milk
1/2 tsp vanilla
</td><td>Preheat oven to 375°F. Prepare macaroons tin cups by lining them w
ith colored fluted paper cups. Set aside.
In a bowl, cream margarine and sugar until light and fluffy. Add eggs, mix well.
Blend in flour, baking powder, dessicated coconut, condensed milk and vanilla.
Blend well.
Spoon mixture to prepared macaroon cups and bake in preheated oven for about 15-
20 minutes or until golden brown.
</td>
<td>Filipino</td><td>Beef Adobo </td><td>1 k. beef, cut
into 2"-cubes
1/2 cup vinegar
1/2 cup soy sauce
1/2 tsp. salt
1 tbsp. sugar
1 bay leaf
10 peppercorns
1/3 cup cooking oil</td><td>Combine all ingredients in a saucepan and let stand
for 30 minutes.
Simmer and cover tightly for an hour or until meat is tender.
Drain and set aside.
Heat cooking oil in a skillet and brown meat on all sides.
Transfer to a serving dish.
Pour off all remaining oil from skillet.
Put sauce and cook for a few minutes more.
Pour sauce over meat and serve.
Garnish with tomatoes and parsley.
Serve hot. (Serves 6 persons)
</td>
<td>Filipino</td><td>Beef Mechado</td><td>2 kls. beef lo
af with pork fat inserted in the middle of the loaf (mitsa style)
1/2 k. pork fat
1/4 k. onion, whole & peeled
200 gms. garlic
1/2 cup vinegar
2 tbsps. ground black pepper
3 tbsps. salt
1/2 k. atsuete
</td><td>Mix all the ingredients, except the atchuete, in deep casserole or pres
sure cooker to tenderize meat. Add water enough to submerge the meat. Set aside
the meat and the mixture. Osterize fat and put in a pan until fat melts. Osteriz
e the mixture and the fat. Stir and cook well until the oil turns brown. Set asi
de. Add all the ingredients together and cook over low heat. Stir constantly. Wa
it until the meat turns golden brown. Wash atsuete and drain. Fry in lard. Mix t
he colored lard with the mixture and continue to cook over low heat until sauce
thickens. Serve hot.
</td>
<td>Filipino</td><td>Bulalo </td><td>1 pc. Beef bulalo,
cut into serving portions
15 gms. Onion, sliced
5 gms. Whole peppercorn, crushed coarsely
1/4 tsp. Salt
</td><td>Put bulalo pieces in a pan of water. Cover and let boil slowly until te
nder. Add the rest of the ingredients, adjust seasoning to desired taste. To ser
ve: top with spring onion.
</td>
<td>Filipino</td><td>Beef Salpicado </td><td>1/2 k. beef
tenderloin,
partially frozen & cut into 1" cubes
1/4 cup canola oil
1 tbsp. garlic, crushed with skin on
1 tbsp. teriyaki sauce
1/4 cup pepper steak sauce
1 big green bell, pepper, deseeded
& cut into 1" -cubes
</td><td>In a wok or medium pan, heat together canola oil and garlic over a gas
or electric stove. When garlic is brown, toss in beef for a few seconds on high
heat to brown. Add bell pepper and sauces, stir for a few seconds more. Serve at
the center of a garlic fried rice ring, if desired. (Makes 4 servings)
</td>
<td>Filipino</td><td>Cebuano Achara</td><td>green papaya
shredded
onions sliced
red pepper sliced
carrots, julienned
cider vinegar
sugar
salt
whole black pepper </td><td>Boil shredded papaya in vinegar.
Add the rest of the ingredients and simmer some more.
This is what I remember my mother used to do:
After shredding the papaya, I think she she first soaked them in salt overnight.
I remember she used to make them into balls. After this overnight soaking, she
then squeezed the juice out of the shreds and then boiled them in vinegar. She t
hen added the other ingredients after which she put them into sterilized jar, pa
instakingly arranging the vegetable cut-outs.
By the way, if you don't have papaya, you can substitute with broccoli stalks. D
on't throw out those tough brocolli stalks. Shred them and make achara! Charing!

</td>
<td>Pancakes</td><td>Filipino Moomba Pancake </td><td>68
0 gms. all-purpose flour, sifted
2 tsps. salt
170 gms. sugar
1 tbsp. baking soda
2 tbsps. baking powder
1500 ml. milk
6 pcs. eggs, slightly beaten
86 ml. butter, melted
30 ml. vegetable oil
</td><td>Sift together the flour, salt, sugar, baking soda and baking powder int
o large mixing bowl. In a separate bowl, whisk together the milk, egg and some o
f the melted butter.
Add the wet ingredients to the dry. Add the remaining butter. Stir with a wooden
spoon to combine. The batter will be slightly lumpy. Brush the skillet lightly
with the oil. Heat the oil until it is moderately hot.
Drop the batter onto the griddle, using desired ladle. Cook the pancakes until b
rown on the side, the edges are dry, and bubbles begin to break the surface of t
he batter, about 3 to 5 minutes. Turn the pancakes and cook them until the secon
d side is brown. Repeat, using the remaining butter.
Serve pancakes with maple syrup, whipped butter and bacon.
</td>
<td>Cakes</td><td>Crema de Fruta </td><td>1 can fruit co
cktail
1 can (big) nestle cream
1 cup nata de coco
2 cups buko
5 pcs peaches
5 pcs lychee
1 pack unflavoured gelatin (colorless)
2 packs graham craker
</td><td>Mix all the ingredients except lychee, peaches and graham craker put th
e graham in pan or pyrex layer it then put the salad mixture do it and make 3 to
4 layers. With 1 and 1/2 cup of water put the unflavoured gelatin and bring it
to boil and put it on top of the layered graham and salad. For garnishing put sl
ice peaches and lychees on top and chill it. Serve.
</td>
<td>Desserts</td><td>Frozen Papaya Cream </td><td>2 pap
ayas
4 tbsps lime juice
1/3 cup sugar
1/2 cup heavy cream
lime wedges
</td><td>Cut papayas in half lenghtwise, scoop out and discard seeds. Scoop out
4 small balls with a melon baller, reserve for garnish.
Carefully scoop out remaining pulp, reserve papaya shells.
Puree papaya with lemon juice and sugar in a blender until smooth. Beat cream un
til stiff. Quickly, but gently fold papaya into cream (do not over mix). Pour mi
xture in a container. Freeze for 1 hour or until frozen 1-inch around edge. Stir
with spoon when serving.
(Serves 4)
</td>
<td>Filipino</td><td>Mechadong Maguindanao</td><td>1 k.
beef sirloin, cut into cubes
1 pc. onion, chopped
2 pcs. ginger, chopped
2 pcs. lemon grass, white part only, chopped
1 cup tomato sauce
1 cup carrots, cubed
1 cup potato cubed
1/2 tsp. cinnamon powder
1/4 tsp. curry powder
1/4 tsp. chili powder
1 tbsp. cumin powder
1/2 cup sugar
1 1/2 cups beef broth
1/4 cup soy sauce
</td><td>Sauté the ginger, onions, and lemon grass. Add the beef, cinnamon,
curry, chili and cumin. Add tomato sauce and beef broth. Add carrots and potato
es. Cover . Add the sugar. Cook over low flame until meat becomes tender and the
sauce becomes thick.
</td>
<td>Filipino</td><td>White King Kare-Kare </td><td>1 kg.
oxtail, cut into chunks
5 pcs. string beans(sitaw), cut into 3-inch sticks
1 medium size banana heart, sliced across about 2-in. thick
2 pcs. eggplant sliced diagonally
1 pack WHITE KING KARE-KARE SAUCE MIX
</td><td>1. Boil oxtail in 5 cups water until tender. Meanwhile, blanch cut-up
vegetables in vigorously boiling water. Drain and set aside.
2. Remove meat from broth; measure 3 standard cups of broth, add water if necess
ary.
3. Stir White King Kare-Kare Instant Sauce Mix into the pre-measured broth. Add
cooked oxtail and bring to a boil; simmer for 5 minutes.
4. Add blanched vegetables and simmer for another 2 minutes. Transfer to a servi
ng platter and serve with "ginisang bagoong".
</td>
<td>Filipino</td><td>Pinipig Ukoy </td><td>1 cup kalabas
a strips
1 cup unpeeled small shrimps
1 cup pinipig
1 onion, chopped
1/3 cup cornstarch
1/3 cup water
oil for frying
</td><td>Heat oil in a frying pan. In a bowl, combine the kalabasa, shrimps, pin
ipig and onion. In a separate bowl, mix cornstarch, flour and water. Add to kala
basa mixture. Drop by spoonfuls into the hot oil. Fry until browned. Drain. Serv
e with a sauce of vinegar and garlic.
</td>
<td>Soups</td><td>Wonton Soup</td><td>Soup Stock:
1 pc pork or chicken bones
2 tbsp cooking oil
1 pc onion, quartered
1 1/2 cups carrots diced
1/4 cup celery
2 tbsp leeks
8 cups water
1 tbsp salt
Wonton Filling:
3/4 cup shrimps, shelled, deveined and chopped
3/4 cup ground pork
1 tbsp dahon ng sibuyas (spring onions), chopped
2 tbsp Mama Sita's Oyster Sauce
2 tsp garlic, chopped
1/4 tsp ginger, chopped
30 pcs wonton wrapper
1 pc egg, beaten
1/4 tsp black pepper dahon ng sibuyas (spring onions), chopped for garnish
</td><td>Soup Sock Cooking Directions:
Brown pork bones (either bake it in a 350°F oven for 10-15 minutes or fry i
t in 1/4 cup or 2 fl oz cooking oil). Set aside. In a saucepan, heat oil and sau
té onion. Add carrots, celery, leeks, and browned pork bones. Add water, sa
lt, and pepper. Let boil then simmer for 2 to 3 hours. Strain and set aside soup
stock.
Wonton Soup Cooking Directions:
In a bowl, combine ingredients for the filling and mix thoroughly. Scoop one tea
spoon of the mixture onto each wonton wrapper. Moisten edges. Seal together by p
ressing, any two opposite corners to make a triangle. Join the moistened edges o
f the two corners at the base of the triangle to the third corner. Measure 7 cup
s (1.8L) of soup stock into a saucepan and let boil. Drop the dumplings, 5-6 at
a time and cook for 5 minutes. Set aside. (Do not overload in pan to avoid cling
ing together. Repeat until the dumplings are cooked.) Bring soup stock to a boil
and add the fresh egg. Stir. Drop the cooked dumplings and bring to a boil once
more. Sprinkle with spring onions and pepper. Serve hot.
</td>
<td>American Indian</td><td>fry bread</td><td>1 package
yeast
3 cups flour
1 tablespoon dry milk
1 table spoon sugar
sprinkle of salt
1 1/3 water
oil</td><td>let the yeast set for 5 minutes.
Mean while put all other dry ingredients
together. Place yeast with other ingredients. Add water then knead together. Let
rise for about 45 minutes.
Take some of the dough and make flet then fry. (Deep fry)</td>
<td>Cakes</td><td>Easy Crema de Fruta</td><td>Graham Cra
ckers
big can of fruit cocktail</td><td>Layer a dish with the graham crackers, pour so
me condensed milk over it, put a layer of the fruit cocktail,then add another la
yer of graham crackers. Alternate the ingredients until your container is filled
. Refrigerate before serving.</td>
<td>Chinese</td><td>Skillet Sweet and Sour Chicken</td><
td>SKILLET SWEET AND SOUR CHICKEN
2 whole chicken breasts, skinned and boned
1 1/2 cups thin onion rings
1 cup thinly sliced carrots
1 cup thinly sliced celery
ONE (8 1/2-ounce) can pineapple tidbits, drained
ONE (8-ounce) package frozen snow peas, thawed or use fresh
SAUCE:
2 tablespoons sugar
1/2 teaspoon ginger
2 tablespoons vinegar
ONE (10 1/2-ounce) can chicken broth
</td><td>Wash chicken breasts well under cold running water; pat dry with paper
towels. Cut chicken into julienne strips, slicing across the grain of meat. Set
aside.
Heat oil in electric skillet at medium heat; add chicken strips and onion rings
and saute until lightly browned, about 5 to 8 minutes.
Add carrots, celery, drained pineapple tidbits and snow peas; stir to combine we
ll. Saute for 3 to 4 minutes, stirring constantly.
To make sauce, blend cornstarch, sugar, ginger, soy sauce, vinegar and chicken b
roth in small bowl. Stir until smooth. Pour over mixture in skillet; bring to bo
iling point, stirring constantly until mixture thickens. Serve with rice or nood
les. Serves 4.</td>
<td>Filipino</td><td>Simple quick deep fried pork</td><t
d>(1) Pork Ribs
(2) Garlic Powder
(3) Lemon and Pepper seasoning Salt
(4) Cooking oil
</td><td>This is a very simple but delicious dish...
Cut pork ribs to your desired size, then season with garlic powder and lemon and
pepper seasoning salt.
Pour enough oil to cover the meat half way in a midium size frying pan or skille
t.
heat oil in a frying pan until it sizzles when you drop a drop of water....
Fry the seasoned pork ribs covered until side is brown, then turn it over and br
own.... do this routine until pork is fully cooked....
Serve with hot plain fried rice and saw-sawan of your choice....
This dish is also good as pulutan....
</td>
<td>Filipino</td><td>Best Filipino Fruit Salad</td><td>1
can Tropical Fruit cocktail
1 jar macapuno
1 jar palm seed
1 can jack fruit
1 jar pineapple jelly squares
1 can mandarin oranges
1/2 cup small cubed cheddar cheese(optional)
1 can pineapple cubes
1-2 cups sour cream
1 1/2 cups mini marshmallows
1/2 cup grated coconut(optional)</td><td>Drain all ingredients.Put all in bowl.
Mix in all ingredients. Let sit in fridge for couple hours so marshmallows melt
a little. Eat and enjoy!</td>
<td>Cakes</td><td>my crema de fruta</td><td>1 can fruit
coctail
1 condense milk
1 whip creme
1 pck graham cracker or any plain crakers
gelatin bars
</td><td>1. mix the condense milk & the whip creme.
2.save the juice from the fruit coctail
3. get the crackers and dip them on the cocktail juice before you layer them
4. every after layer put some of the mixed condense milk and whip creme on top
of every layer.
5.continue until 3 or 4 layers
6. cook the gelatin until all is melted, mix the fruit coctail.
7. pour the cooked gelatin onto the layered crakers.
8. chill and serve.</td>
<td>Filipino</td><td>Chicken Estofado </td><td>2 whole c
hicken (cut into parts)
1 head of garlic (crushed)
6 peppercorns (ground)
2 teaspoons dried oregano
2 tablespoons vinegar
1 tablespoon calamansi juice
6 dried prunes or ½-cup of raisins
6 small whole onions (peeled)
2 pieces laurel leaves
1 tablespoon capers
2-cups chicken stock
¼ cup white wine
¼-cup sugar
</td><td>1)
In a mixing bowl, mix garlic, ground peppercorns,
oregano, calamansi, and vinegar.
2)
Rub chicken well with the mixture.
3)
In a bowl, place chicken and add in prunes or raisins, laurel leaves, onions, an
d capers.
4)
Cover and refrigerate overnight.
5)
In a casserole, transfer chicken and the whole
marinade mixture.
6)
Stir in chicken stock and cook over medium heat for 10 minutes.
7)
Lower heat and cook covered for 1 hour or until chicken is tender.
8)
Stir in wine and sugar and simmer for 30 minutes.
</td>
<td>Filipino</td><td>Relyenong Manok </td><td>1
whole chicken (deboned & shape is kept)
2
tablespoons soy sauce
1½
tablespoons sugar
2
tablespoons calamansi juice

Stuffing
½
kilo ground pork
1
cup ham (diced)
½
cup bacon (diced)
10
pieces sliced vienna sausage
¼
cup carrots (minced)
¼
cup sweet green peas
¼
cup raisins
¼
cup pickle relish
½
cup grated cheddar cheese
¼
cup breadcrumbs
6
whole eggs (beaten)
Pinch
of salt & pepper
2
tablespoons liquid seasoning
1
tablespoon sugar
½
cup butter </td><td>1) Marinate chicken in soy sauce, calamansi and sugar.

2) In a bowl, mix all stuffing ingredients well.
3)Stuff chicken in all parts.
4) Sew the opening and truss the chicken.
5) Wrap chicken in aluminum foil.
6) Heat oven at 350 degrees Fahrenheit and bake for an
hour or until chicken is cooked.
7) Open the foil an rub chicken with butter and put back
in oven until color turns golden brown</td>
<td>Filipino</td><td>Pata Tim</td><td>1½
kilo pork leg (chopped)
50
grams dried squid
1
head of garlic (minced)
3
tablespoons soy sauce
2
tablespoons oyster sauce
1
tablespoon rice wine
1
tablespoons patis (fish sauce)
1
teaspoon sesame oil
1
cup pork or beef stock
2
tablespoons cornstarch in 4 tablespoons water
4
lettuce leaves (sliced)
</td><td>1) In a pot, boil pork leg until tender and keep stock.
2) Baste pork leg with soy sauce and brown in oil.
3) In another casserole, boil water and put in pork
legs to take out oil.
4) Take out pork legs and discard water, take bones out
and discard.
5) In a baking dish, arrange pork.
6) Saute garlic, dried squid, and arrange on top of pork
leg.
7) In a bowl, mix oyster sauce, rice wine, fish sauce,
cornstarch diluted in water, and sesame oil and
soy sauce.
8) Pour in mixture to pork leg
9) Steam pork leg for an hour or until cooked.
10) Saute lettuce and make a bed for the Pata Tim. </td>
<td>Filipino</td><td>Sisig </td><td>On this recipe you c
an use either pork head or lechon pata.
1 1/2 kilo Pork head or lechon pata
1/4 cup grilled liver (diced)
2 small onions (minced)
2 pieces red pepper (minced)
1 head garlic (minced)
6 pieces hot chili pepper (minced)
2 tablespoons oil
1 cup vinegar
1 1/2 tablespoons liquid seasoning
1 teaspoon black pepper
1 teaspoon brown sugar
1 cup beef stock
</td><td>1) Grill pork head for to remove hair.
2) Boil pork head until tender.

3) Take out all the meat and dice.
4) In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork
meat and liver.
5) Season with liquid seasoning, black pepper, and brown sugar.
6) Pour in beef stock and cook until meat is tender and starts to oil again.
Add minced chili pepper last.
Serve on a sizzling plate.
</td>
<td>Pork</td><td>Porkloin Surpise</td><td>Filling
2 tbsps. butter
1/2 cup button mushrooms, sliced
3 tbsps. flour
1 cup grated cheese
Meat Roll
1 kg. pork tenderloin, cut into sheets 4 x 4 in. squares
1/2 cup flour
2 eggs, beaten
1/2 cup breadcrumbs
</td><td>1. Melt butter and saute garlic and mushrooms. Stir in flour, cheese, N
ESTLÉ Cream, salt and pepper. Cook stirring until smooth. Pour into a squar
e pan, cool then refrigerate until set. Slice to about 1 inch sticks.
2. Rub pork with MAGGI Pork Broth Cube and let stand for about 20 min. Place a &
quot;stick" of the cheese mixture in the center of a pork sheet then roll a
s in jelly roll. Dust with flour, dip in egg and dredge in bread crumbs. Fry in
hot oil until golden brown and serve with MAGGI Chilli Sauce.
</td>
<td>Desserts</td><td>Fruit Flan</td><td>Fruit salad ingr
edients in a leche flan dessert.
1/2 cup sugar
1/2 cup fruit cocktail, drained
5 pieces whole eggs, slightly beaten
1 301 ml. CARNATION Condensada
1 cup water
</td><td>1. Caramelize sugar in a llanera. Set aside.
2. Arrange fruit cocktail in prepared llanera before pouring in flan mixture.
3. Combine rest of the ingredients in a bowl. Pour into prepared llanera over a
strainer. Cover with foil (if llanera is without a cover) and cook in a steamer
for 1 hour.
4. Start timing when water boils in the steamer.
</td>
<td>Desserts</td><td>Snow White Desert</td><td>Japanese
style fruit mousse that's so easy to prepare.
1 3/4 cup water
3 bars white gulaman, shredded
2 tbsp. lemon juice
2 egg whites
2 cups cubed ripe mangoes
</td><td>1. Boil water then add shredded gulaman and CARNATION Condensada. Cook
over low heat until gulaman has completely dissolved.
2. Pass through a strainer then stir-in lemon juice and set aside to cool.
3. Beat egg white for at least 10 minutes until stiff but not dry.
4. Fold in milk-gulaman mixture into the beaten egg whites and transfer on an 8x
8 in. pyrex dish or 6 individual ramekins.
5. Top with mangoes and chill for at least 3 hours or until set.
Cook Notes:
You can substitute mango with any favorite fruit in season.
</td>
<td>Fish</td><td>Alaskan Temptation</td><td>1 1/2 cups c
anned salmon or tuna, drained
2 large potatoes, peeled, sliced thinly
1 piece leek, white part only, sliced thinly
salt and pepper
1/4 cup grated cheddar cheese
1 240 ml. NESTLÉ Sour Cream
1 tbsp. oil
1 tbsp. butter
</td><td>1. Preheat oven to 375 degrees F.
2. Butter a shallow casserole dish.
3. Line with 1/3 the potatoes, 1/2 the flaked fish and 1/2 the leeks.
4. Repeat layer and top with cheese.
5. Season with salt and pepper.
6. Cover top with remaining potatoes.
7. In a bowl, mix oil with Sour Cream.
8. Pour over potatoes then dot with butter.
9. Bake covered for 45 minutes to 1 hour.
10. Continue baking until top browns.
</td>
<td>Filipino</td><td>Bahay Kubo Rice</td><td>2 tbsp. oil

1/2 cup peanuts
1/4 cup sitaw, , cut into 1/4 inch
1/2 cup sigarilyas, , cut into 1/4 inch
1/4 cup minced singkamas
2 cups cooked rice
1/2 tsp. salt
1 7 g. pack MAGGI Flavor-It Super Ginisa Mix
</td><td>1. Heat oil and fry peanuts for about 5 minutes.
2. Add in the vegetables at the same time and stir fry until crisp tender.
3. Toss in cooked rice, salt and MAGGI Flavor It Super Ginisa Mix.
4. Serve hot. </td>
<td>Filipino</td><td>Baked Embutido</td><td>1/4 kg. grou
nd beef
1/4 kg. ground pork
1 piece egg, slightly beaten
1/2 cup raisins
1/3 cup onions, minced
1/4 cup red and green bell pepper, chopped
2 pieces carrots, chopped
4 pieces sausages, chopped
4 pieces ripe saba bananas, mashed
1 tbsp. MAGGI Savor
1 tbsp. MAGGI Chilli Sauce
1 tbsp. sugar, or to taste
1/4 k. leaf lard, cleaned (sinsal)
</td><td>1. Combine all ingredients in a bowl and divide into 3 parts. Form each
part into a log and roll in leaf lard.
2. Arrange in a foil-lined baking pan and bake for 45 min. or until golden brown
. Serve hot with MAGGI Chilli Sauce.
</td>
<td>Filipino</td><td>Caldereta Rice</td><td>2 cups long
grain rice, uncooked
2 tbsp. cooking oil
3 7g. packs MAGGI Flavor-It Meat Powder Beef
1/2 c tomato paste
1/2 cup liver spread
2 tbsp. brown sugar
1/2 cup cubed carrots
1/3 cup frozen peas
1/3 cup corn kernel
4 cups water
</td><td>1. Soak rice in water for about 30 minutes. Drain well.
2. Heat oil and sauté rice and MAGGI Flavor-it Meat Powder Beef for about 3
minutes.
3. Add in rest of the ingredients. Mix well.
4. Cook rice over low fire for about 1 hour and 15 minutes or until done. Stir e
very 10 minutes.
</td>
<td>Filipino</td><td>Dayap Sate Sensation</td><td>Grille
d pork loin with cream, peanut butter and dayap as marinade and sauce.
1/2 kg. pork loin, sliced thinly

1 7g. pack MAGGI Flavor-It Meat Powder Pork
2 tbsp. MAGGI Oyster Sauce
</td><td>1. Marinate pork loin with MAGGI Flavor It, MAGGI Oyster Sauce and 1/4
cup of peanut-dayap sauce for at least 30 minutes.
2. Skewer 2-3 pieces of meat in a BBQ stick.
3. Grill until cooked, brushing with oil to prevent from drying. Serve with rema
ining peanut-dayap sauce.
</td>
<td>Filipino</td><td>Banana Blossom Ginataan</td><td>2 b
anana blossoms (I just used the ones in the can, 10 oz drained)
1 cup pure coconut milk
2 tbsp vinegar (if using 5% acidity vinegar, try 1:1 vinegar/water)
1/4 cup sliced tomatoes
1 tbsp veg oil
2 dried red chillies (optional if you want this slightly spicy) salt and pepper
to taste </td><td>If using fresh puso ng saging (banana blossoms): remove the to
ugh covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze
off bitter juice. Rinse in water and squeeze dry. Set aside.
If using canned puso ng saging: drain, rinse then drain again. Slice thin crossw
ise. Set aside.
Heat oil in skillet, if using dried red chillies, add them when the oil is hot b
ut not smoking and let the skins darken somewhat before you add the garlic. Saut
e garlic until light brown. Add onion, fry till translucent, then add tomatoes.
Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and the
n bring to boil without stirring. Simmer for around 3 minutes. Add salt and pepp
er to taste and stir. Continue to cook until banana blossom is tender. Add pure
coconut cream and remove from heat. Let stand for a few minutes to help develop
the flavours.
(Adapted from "Recipes of the Philippines" by Enriqueta David-Perez, M
andaluyong, MM: Cacho Hermanos, Inc., 1973)
</td>
<td>Filipino</td><td>Tortang Tagalog</td><td>1 small Jap
anese-type talong (eggplant) per person (4 of them then)
1 egg per person
1 onion
salt, pepper to taste
tomato, cilantro or kinchay to garnish
</td><td>Roast the eggplants, either in the oven or over gas flame (latter is pr
eferable) until the outside skin is charred. Peel off the skin and mash the fles
h with a fork. Make sure to keep the whole thing as intact as possible.
In a skillet, fry the onion until translucent and remove. To prepare one torta,
beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem a
nd don't dip that part in the egg. Add salt and pepper as you like, and if you r
eally want to, add finely chopped cilantro or kinchay to the egg mixture. Heat o
il in a frying pan, then when the oil is hot, add the mixture to the pan and lay
er some onions to the top of it. Let set then turn over with a spatula. Remove t
o a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.
</td>
<td>Seafoods</td><td>Green mussels adobo</td><td>4-liter
cans green mussels
¾ c vinegar
4 tbsps soy sauce
3 cloves garlic, pounded
½ tsp peppercorns, pounded
2 pc bell peppers, sliced
</td><td>Wash and clean mussels, removing beard. Stir in a pan and remove flesh
from the shell. Sauté garlic and bell pepper. Add mussel meat. Stir.
Add soy sauce, vinegar and pepper; cover and let cook for 3 minutes.
Stir occasionally. The adobo is done when the mussels are tender
and sauce has been reduced.
</td>
<td>Filipino</td><td>Calamares Prito (Fried Squid)</td><
td>2 pounds squid
1 teaspoon salt
1 teaspoon MSG
2 eggs
1 cup flour
2/3 cup water
Oil for deep-frying
Parsley sprigs
</td><td>Clean squid and cut into rings. Season with salt, pepper and MSG. Beat
eggs, then add flour and water and beat until smooth. Stir in onion and
garlic.
Heat oil for deep-frying to 425 degrees. Dip squid rings in batter. Add
to oil and deep-fry 3 to 4 minutes, until light brown. Drain on paper
towels. Place on serving platter and garnish with parsley. Serve hot.
Makes 8 servings.
</td>
<td>Filipino</td><td>Pork Kilawin</td><td>2 pounds bonel
ess pork loin
2 pounds pork or beef liver
2 cups palm vinegar
1 teaspoon salt
1 teaspoon black peppercorns
1 teaspoon MSG
1/4 cup oil
1 onion, chopped
Fried Garlic
</td><td>Cut pork and liver into strips. Place in large baking dish or other
container. Add vinegar, salt, peppercorns and MSG. Marinate 30 minutes.
Drain pork and liver, reserving marinade.
Heat oil in Dutch oven. Add pork and liver in batches and saute until
lightly browned. Saute onion and garlic with last batch. Add reserved
marinade. Bring to boil, cover and simmer until meat is tender, 15 to
25 minutes. Turn into serving container and garnish with Fried Garlic.
Makes 8 servings.
Fried Garlic
1 tablespoon oil
Heat oil in small skillet. Add garlic and saute until browned. Drain on
paper towel.
</td>
<td>Seafoods</td><td>Calamari (Stuffed Squid)</td><td>2
pounds medium size squid
1 tomato, chopped
1 egg
1 teaspoon salt
1/4 cup soy sauce
1/4 cup vinegar
</td><td>Remove the cellophane-like backbone from the squid which comes off
readily by pinching and pulling it out. At the center of the head where
the tentacles are is a single round beak, discard this. Remove the head
and save it for later. Wash and drain well. Put aside.
Mix the ground pork and the next 6 ingredients together. Stuff the
squid with the pork mixture and secure the head with a toothpick. Put the
stuffed squid in a pot and add in the garlic, soy sauce, vinegar and
oil.
Cook in medium heat for 15 minutes or until the only the oil remains.
Serve hot on a platter (Optional: garnish with peperoncini). </td>
<td>Filipino</td><td>Bakalao a la vizcayna</td><td>2 big
pieces bacalao (dried salted cod) or, as substitutes, dried salted lapu-lapu or
barracuda
Flour
1 cup olive oil
4 potatoes, pared and quartered
1 big head garlic, minced
3 medium tomatoes, chopped finely
Water
1 big can tomato sauce
2 cups garbanzos (chick peas), cooked
4 bell peppers (red and/or green), cut into strips
Salt to taste
</td><td>Soak the bacalao overnight. Drain. Boil the fish, then flake, discardin
g bones. Sprinkle flour over the flaked fish, then fry in olive oil. Fry the pot
atoes to golden brown. Set aside.
Saute garlic, onions, and tomatoes in olive oil. Add a little water and simmer f
or two minutes. Pour in the tomato sauce and one cup water, and bring to a boil.
Add the fish, garbanzos, and pepper strips, stirring. Then put in the fried pot
atoes. Add more olive oil and salt, if necessary.
</td>
<td>Filipino</td><td>Sariala</td><td>1 bunch ripe saba b
ananas, peeled and sliced crosswise about 1/2-inch thick
2 pieces canela (cinnamon) bark
3/4 kilo brown sugar
1 cup thin gata (coconut milk)
1 cup thick gata (coconut cream)
</td><td>Boil the bananas, canela, and sugar in the thin gata until the bananas
are well cooked or tender. Add the thick gata. Serve hot.
</td>
<td>Filipino</td><td>Sopa Boracho</td><td>Vino de anis,
quantity as desired
White mamon or sponge cake, cut into two-inch squares
Halea de Piña (pineapple jam)
1 cut white sugar
1/2 cup water
2 egg whites
Limon sutil (lemon juice)
</td><td>Pour the vino over the mamon or cake squares. Leave overnight to soak w
ell.
The following day, spread halea de piña between the squares. Set aside.
Combine the sugar and the water. Boil until the sugar is fully dissolved and has
become a crystal-clear syrup. Beat the egg whites and pour the syrup slowly in.
Add the lemon juice. Beat well until the merengue forms peaks, then pour over t
he mamon or cake squares. Chill and serve.
</td>
<td>Pies</td><td>No Bake Peanut Butter Pie </td><td>1 (8
ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
</td><td>Beat together cream cheese and confectioners' sugar. Mix in peanut butt
er and milk. Beat until smooth. Fold in whipped topping.
2 Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm
.
</td>
<td>Italian</td><td>Italian Sausage Soup with Tortellini
</td><td>1 pound sweet Italian sausage, casings removed
1 cup chopped onion
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta

</td><td>1 In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, re
serving 1 tablespoon of the drippings.
2 Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomato
es, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce
heat; simmer uncovered for 30 minutes.
3 Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 m
inutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese
on top of each serving.
</td>
<td>Filipino</td><td>Pork and Shrimp Lumpia</td><td>4 O
riental dried mushrooms
3/4 lb Lean ground pork
1 Med onion, chopped
3 Cloves garlic, -minced or pressed
1/3 lb Med. size raw shrimp,
-shelled, deveined,
-and chopped
1/3 c Water chestnuts, chopped
1 tb Soy sauce
1 Egg
Lightly beaten salad oil
Sweet & sour sauce
About 2 doz. lumpia wrappers</td><td>Soak mushrooms in warm water to cover for 3
0 min., then drain. Cut
off and discard stems; finely chop caps.Crumble pork into a wide
frying pan. Add onions and garlic and cook over med high heat,
stirring until meat is browned (about 6 min).Add shrimp, mushrooms,
and water chestnuts and cook for 2 min. Stir in soy.Let cool; then
discard excess pan juices. Fill and fold lumpia, start from a corner
Diamond wise, then roll up folding the sides in, moistening wrapper
edges witk egg to seal. (At this point, you may cover and refigerate
for up to 8 hours.) Deep fry about 4-5 lumpia at a time at 340 deg
in a deep pan 2-3 minutes. Drain on paper towel.

Serve with sweet & sour sauce.</td>
<td>Soups</td><td>Vegetable Soup With Noodles </td><td>1
cup carrots, diced

8 cups water
1/2 cup celery, diced

2 cups dry noodles
1/4 cup tomatoes, chopped

2 tablespoons margarine
1 cup onion, chopped

2 tablespoons flour
1-1/2 cups potatoes, diced

1 teaspoon salt
</td><td>Combine first 6 ingredients and simmer until tend
er.
Add noodles and cook until tender.
Blend margarine, flour and salt with a
little of the soup liquid until smooth.

Add to soup, stirring rapidly and boil for about 3 minutes.

Yield: 12 servings.
</td>
<td>Salads</td><td>Watermelon Fruit Salad Boat</td><td>1
ripe oval watermelon

1 honeydew melon
1 (No.2) 1/2 can fruit cocktail

3 oranges, peeled and sectioned
3-1/2 cups pineapple chunks, drained

1 quart strawberries, fresh or frozen

1 medium-sized ripe cantaloupe
</td><td>1)Cut watermelon lengthwise, using about three-fourths of melon for boa
t.

2)Cut the edges carefully in large angles about 1 inch deep to form a zig-zag pa
ttern.

3)Scoop out as many balls as possible from seedless pulp.
4)Scoop out remaining pulp; turn melon upside down to drain.
5)Chill melon in refrigerator. Scoop out balls from other melons.

6)Drain fruit cocktail: prepare strawberries.
7)Mix fruit in large bowl very gently.
Remove melon boat from refrigerator; wipe out remaining moisture.
8)Pile fruit lightly into melon boat and chill until time to serve.
Yield: 15 servings.
</td>
<td>Filipino</td><td>Gulaman Tempter Desert
</td><td>2 bars white gulaman

1 cup orange juice
2-1/2 cups water Juice of 3 kalamansi

1 can (14 ounces) sweetened condensed milk Garnish

</td><td>Cook gulaman in water until completely dissolved.
Strain.

Mix with all the other ingredients.
Beat slightly.
Pour into desired mold.
Chill.
Garnish with orange sections.

Yield: 6 servings.
</td>
<td>Barbeque</td><td>Bourbon Whiskey BBQ Sauce </td><td>
1/2 onion, minced
3/4 cup bourbon whiskey
1/2 tablespoon salt
2 cups ketchup
1/4 cup tomato paste
2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/3 teaspoon hot pepper sauce, or to taste
</td><td>1)In a large skillet over medium heat, combine the onion, garlic, and w
hiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground
black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire
sauce, brown sugar, and hot pepper sauce.

2)Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sau
ce through a strainer if you prefer a smooth sauce.
</td>
<td>Beef</td><td>Garlic Pepper Beef Steak </td><td>1 tab
lespoon olive oil
2 cloves garlic, peeled and crushed
1 tablespoon coarsely ground black pepper
2 pounds round steak, 1 1/2 inches thick
</td><td>1)Preheat an outdoor grill for high heat and lightly oil grate.
2)In a small bowl, mix together olive oil, garlic and pepper. Score steak and ru
b with the olive oil mixture.
3)Place steak on the prepared grill. Cook 20 minutes, or to desired doneness, tu
rning once.
</td>
<td>Filipino</td><td>Beef Morcon</td><td>1/4
cup calamansi juice
1/2
cup soy
Pepper
2
kilos beef kalitiran, sliced into
3/4" thick whole sheets
1
can sausage, cut into strips
3
hard-boiled eggs, sliced lengthwise into quarters
1
carrot, sliced into 1/4" thick long strips
2
strips pork fat, 1/4" thick
2
strips of cheese, 1/4" thick each
All-purpose
flour
Cooking
oil
4
cups broth
Salt
and pepper
Parsley
and bell pepper (optional)
</td><td>Mix
together marinade ingredients (calamansi
juice, soy sauce and pepper). Place the beef
kalitiran on a a flat dish and pour in marinade.
Set aside for one hour.
Remove
the marinated beef and lay on a flat, clean bpard
or tray. On one end of each beef arrange the
following: strips of sausages, egg, carrot, pork
fat and cheese, distributing fillings evenly.
Starting
from the end where the fillings are, roll the
beef sheets carefully, making sure that all the
fillings are intact.
Roll
the sheets of beef completely until it reaches
the other end.
Truss
the rolls using any kitchen twine by using a
metal truss and some string to use for twining.
Spread
flour on a large sheet pan or on a worktable that
has been cleaned and dried. Roll the morcon over
the flour.
Heat
cooking oil in a frying pan. Saute the morcon in
oil until it becomes brown on all sides.
Transfer
the morcon to a big casserole. Add broth (or
stock) and season with salt and pepper. Cover the
pan and allow to simmer over low heat until the
beef becomes tender (about 2 hours).
When
the morcon has cooled down a little, slice it
into half an inch slices and serve on a platter
with the sauce it was cooked in.
You
can add a garnish of peppers and parsley.
Serve
hot.
</td>
<td>Filipino</td><td>Pichi-Pichi </td><td>2 cups cassava
(finely grated )
2 cups white sugar
2 cups pandan water
1 head grated coconut
</td><td>In a bowl, mix cassava, sugar and pandan water.
Pour into individual cup moulds of your choice.
Steam for 45 minutes.
Let cool.
Sprinkle with grated coconut
</td>
<td>Mexican Recipe</td><td>Mexican Cream Cheese Rollups
</td><td>1 (8 ounce) package cream cheese, softened
1/3 cup mayonnaise
2/3 cup pitted green olives, chopped
1 (2.25 ounce) can black olives, chopped
1/2 cup salsa
</td><td>1)In a medium bowl, mix together cream cheese, mayonnaise, green olives
, black olives and green onions.
2) Spread cream cheese mixture in a thin layer onto each tortilla. Roll up torti
llas. Chill about 1 hour, or until the filling is firm.

3) Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.
</td>
<td>Chinese</td><td>Chicken Won Tons </td><td>1 (14 ounc
e) package wonton wrappers
1 pound shredded, cooked chicken

</td><td>This is an easy way to use up small amounts of leftover chicken, and no
one fights over white or dark meat! It can serve as a good appetizer for unexpe
cted guests.
1)Preheat oven to 350 degrees F (175 degrees C).
2 )Place small amount of shredded chicken lengthwise along each won ton wrapper;
roll up and seal by dampening edge of wrapper with a finger dipped in water. Wh
en you run out of chicken meat, place rolled won tons in a lightly greased 9x13
inch baking dish.
3)Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or until wrapper is
crisp.
4 )NOTE: These can also be frozen in a single layer, then placed in a storage ba
g and baked or deep fried as needed.
</td>
<td>Salads</td><td>4th of July Potato Salad </td><td>3 p
ounds potatoes, peeled and diced
2 teaspoons white sugar
1 1/2 teaspoons dry mustard
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
3 hard-cooked eggs, peeled and chopped
</td><td>1)Bring a large pot of salted water to a boil, add the potatoes and let
cook until tender. While the potatoes cook, in a large bowl, whisk together the
vinegar, sugar, mustard, salt and pepper. Drain the potatoes, stir them into th
e vinegar mixture and let them marinate for 30 minutes to absorb the flavors.

2)In a small bowl, whisk the mayonnaise, sour cream and heavy cream. Fold this c
reamy mixture into the potato mixture along with the onions and hard-cooked eggs
. Cover and chill before serving if you wish. (This salad keeps for up to 3 days
in the refrigerator.)
</td>
<td>Desserts</td><td>Banana Caramel Fluff </td><td>2 ban
anas, peeled and sliced
2 tablespoons butter, melted
1 (8 ounce) can refrigerated crescent rolls
1 cup caramel topping
</td><td>1)Preheat oven to 350 degrees F (175 degrees C).
2)In a small bowl, combine bananas, vanilla and melted butter, until bananas are
well coated. On a cookie sheet, unroll two crescent rolls, leaving the two tria
ngles attached to form a square. Place 1/4 of banana mixture in the center of ea
ch pair of rolls.
3)Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel toppi
ng and drizzle over dessert. Serve warm.
</td>
<td>Italian</td><td>Zucchini Casserole I </td><td>8 cups
diced zucchini
1 red bell pepper, chopped
1 cup cornflakes cereal
1 cup shredded Cheddar cheese
1/2 cup olive oil
1 teaspoon dried basil
2 eggs, beaten
</td><td>1)Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inc
h baking dish.

2)In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil
, and eggs. Season with salt and pepper to taste. Spread evenly into prepared ba
king dish.
3)Bake in the preheated oven for 45 minutes, or until top is golden brown.
</td>
<td>British</td><td>Little Meat Loaves</td><td>2 eggs, b
eaten
3/4 cup crushed buttery round crackers
1/2 cup milk
1/2 cup grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon dried Italian-style seasoning
1 teaspoon garlic salt
1 pound lean ground beef
1 pound ground sausage
1 cup ketchup
</td><td>1)Preheat oven to 350 degrees F (175 degrees C).

2)In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worces
tershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sau
sage. Mix this together well and form into individual loaves. Place the loaves i
n a 9x13 inch baking dish.
3)In a separate small bowl, combine the ketchup, brown sugar and Worcestershire
sauce. Mix this together well and spoon some of this sauce over each loaf. Garni
sh each loaf with some Parmesan cheese and seasoning to taste.
4)Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.
</td>
<td>Barbeque</td><td>Asian Barbequed Butterflied Leg of
Lamb</td><td>2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless butterflied leg of lamb
</td><td>1)In a large resealable plastic bag, mix hoisin sauce, rice vinegar, gr
een onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white p
epper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate
for 8 hours, or overnight.
2)Preheat grill for high heat.

3)Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 mi
nutes on each side, to a minimum internal temperature of 145 degrees F (63 degre
es C), or to desired doneness. Transfer meat to a serving platter, and allow it
to rest for 20 minutes before slicing and serving.
Note:
Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is
sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans,
garlic, chile peppers and various spices. It can be found in Asian markets and
many large supermarkets. </td>
<td>Desserts</td><td>Chocolate Chip Pie I </td><td>2 egg
s
1/2 cup white sugar
1 cup butter
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 recipe pastry for a 9 inch single crust pie
</td><td>1. Preheat oven to 325 degrees F (165 degrees C).
2 .Beat eggs until frothy, add sugars and vanilla.
3.Melt butter or margarine, and add to sugar and egg mixture.
4.Stir in flour until well blended.

5.Mix in walnuts and chocolate chips.

6.Pour into pie pan and bake for 1 hour. Serve warm with whipped cream or ice cr
eam.
</td>
<td>Barbeque</td><td>Asian Barbecue Turkey Thighs</td><t
d>3/4 cup barbecue sauce
1/4 cup chopped green onion
2 tablespoons toasted sesame seeds
1 teaspoon minced garlic
1/4 teaspoon ground ginger
2 pounds turkey thighs, skinned and excess fat removed
</td><td>1.To Marinate: In 2-cup measure combine barbecue sauce, onions, soy sau
ce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and refrigerate. Pier
ce holes in thighs using tines of fork. In self-closing plastic bag combine thig
hs and remaining marinade. Seal bag and refrigerate overnight, turning occasiona
lly to marinate evenly.
2.Prepare grill for indirect heat cooking. Cook thighs over hot coals 25 to 30 m
inutes per side until meat thermometer, inserted in thickest portion of thigh, r
egisters 180 degrees F. During last 10 minutes of cooking, brush with reserved m
arinade. Serve hot with favorite rice dish and a vegetable, if desired.
</td>
<td>Beef</td><td>Dad's Steak Rub </td><td>4 beef steaks
1/4 cup maple syrup
1 tablespoon crushed garlic
1 tablespoon seasoned salt
1 tablespoon ground black pepper
</td><td>1.Preheat the grill for high heat.
2.Place the steaks in a bowl, and drizzle on both sides with maple syrup. Rub wi
th garlic, seasoned salt, and pepper.
3.Lightly oil the grill grate. Place steaks on the grill, and cook 7 minutes per
side, or to desired doneness.
</td>
<td>Filipino</td><td>Almondigas</td><td>3/4 cup ground p
ork
1/2 cup ground prawns
1 egg, medium
1 onion, chopped
1 head of garlic
1/4 cup chopped green onion
1/2 cup misua or fine noodles (Vermicelli)
fish sauce to taste
prawn extract
white ground pepper to taste
</td><td>Make a mixture of ground prawns, pork, green onion, egg and seasonings.
Shape into small balls. Add flour or cornstarch if necessary.
In a casserole, sauté garlic and onion and add prawn extract with about 3 c
ups of water.
When the mixture boils, drop the meat balls in, one by one.
Add fine noodles when the meat balls are cooked.
Remove from fire and season with fish sauce and pepper to taste.
Garnish with chopped green onion.
Serve hot in a soup tureen.
</td>
<td>Filipino</td><td>Sweet Sour Pork Hawaiian</td><td>50
0 gm pork, cut into cubes
1/2 cup soy sauce
1T white wine
1 small tin pineapple chunks
1 small tin mushrooms
1 capsicum, diced
1/2 cup vinegar
¼ cup ginger, shredded
2 carrots, cut into big cubes
2 stems green onion, cut into four
1 medium onion, cut into four
1/4 cup oil
1/4 cup vinegar
Soup stock as needed
</td><td>1.Marinate pork with soy sauce, wine, ginger, tomato sauce and cornstar
ch.

2.Heat oil and fry pork. Set aside.
3.In the same wok, saute garlic, onion, mushroom, carrots and capsicum.

4.Add marinade and soup stock
5.Bring to boil
6.Thicken with dissolved cornstarch in water
7.Add fried pork and garnish with pineapple chunks and spring onions
</td>
<td>Filipino</td><td>Best Leche flan</td><td>12 egg yolk
2 whole eggs
11/2 cup condense milk
3/4 c. homo milk
1/4 c.white sugar
1 tbsp.vanilla
11/2 c. brown sugar </td><td>Mix all 7 ingredients.
Raramilezed sugar on the molded tin
until its golden brown
pour the mixtures and Bake for 30-45 min. w/ cover
put them in the middle rack oven </td>
<td>Filipino</td><td>Afritadang Baboy</td><td>1 kilo por
k (cut into chunk cubes)
Half kilo potatoes (peeled and quartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (quartered)
1 green bell pepper (quartered)
2 cups stock
1 cup tomato sauce
Half cup breadcrumbs

Pinch of salt & pepper
Oil</td><td>1. In a casserole, brown pork and set aside.
2. Sauté garlic and onion.
3. Pour in the stock and tomato sauce.

4. Bring to a boil and add in pork.
5. Allow simmering until pork is cooked and tender.
6. Add in potatoes and allow cooking.
7. Add in bell pepper and season with salt & pepper.
8. Add in breadcrumbs and thicken sauce.
9. Serve hot. </td>
<td>Filipino</td><td>Binagoongang Baboy </td><td>1 kilo
pork with fat (cut into chunk cubes)
2 cups bagoong alamang
1 head of garlic (minced)
1 big onion (minced) 4 tomatoes (diced)
1 chili peppers (minced)
half a cup vinegar
hal a cup of water </td><td>1. In a casserole, boil pork and lower fire until w
ater
evaporates and pork oil starts to come out.
2. When pork is lightly crispy, put in on the side and
saute garlic, onion, tomatoes and chili peppers
in the fat and mix pork once more.
3. Add in the bagoong and cook while stirring for 5
minutes.
4. Pour in the vinegar and stir well.

5. Add in the sugar and let simmer for 10 minutes or
just until cooked.
6. Serve hot. </td>
<td>Filipino</td><td>Dinuguan</td><td>1/2 kilo pork (dic
ed)
1/8 kilo pork liver (diced)
1 small onion (minced)
2 pieces laurel leaves

3 tablespoons oil
1/2 cup vinegar
3 tablespoons patis (fish sauce)
2-cups stock
1-cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
</td><td>1. In a pot, simmer pork for 30 minutes and remove scum
that rises to the surface. Keep stock.

2. In a casserole, heat oil and saute garlic and onion
for a minute.
3. Add in pork, pork liver, laurel leaves, patis, salt
& pepper and saute for another 5 minutes.
4. Add in vinegar and bring up to a boil without
stirring.
5. Lower heat and allow simmering uncovered until most of
the liquid has evaporated.
6. Add in stock and allow simmering for 5 minutes.
7. Add in blood, sugar and long green peppers.
8. Cook for 10 minutes more or until consistency
thickens, stirring occasionally to avoid
curdling.
9. Serve hot with puto. </td>
<td>Filipino</td><td>Pochero </td><td>1/2 kilo chicken (
cut into parts)
1/2 kilo pork (cut into cubes)
1/2 kilo beef (for stewing, cut into chunk cubes)
4 pieces chorizo bilbao
8 cups water
1 teaspoon salt
1 bundle onion leeks
2 tablespoons oil
5 pieces Saba banana
5 pieces boiled potatoes (quartered)

5 pieces boiled sweet potatoes (quartered)
1 cup chickpeas
1 bundle cabbage (sliced)
1 Pinch salt & pepper</td><td>1. Boil pork, chicken, beef, chorizo in salted
water with
onion leeks.
2. Lower fire and let simmer until all meat is tender.
3. Take out all the meat, set aside, keep stock.
4. In a casserole, saute garlic, onion, then pour in
the stock.

5. Bring to a boil, add all meat, banana, potatoes, sweet
potatoes and chickpeas.
6. Saeson with salt and patis.

7. Add in the cabbage.
8. Serve hot. </td>
<td>Filipino</td><td>Embotido</td><td>1kl Ground Pork wi
th fat
Curing Mix:
1 T and 1/2 t refined salt
1/2 tsp curing salt
1 tsp phosphate
-Dissolved in 1/4 chilled water
Extenders:
1/2 cup TVP
1 tbsp isolate
1 1/2 tsp carageenan
-Dissolved in 1/4 cup chilled water
Seasonings :
1 pc onion
1 pc carrot
1 pc bell pepper
2 T pickle relish
4 T powdered milk
1 pc chorizo bilbao
4 pcs Vienna Sausage
1/4 cup bread crumbs
3 t meat enhancer
2 t ground black pepper
1/2 t MSG
1/4 bar cheese
3 T sugar
150 ml tomato catsup
or 1 sm tetra pack
1/2 cup raisin
1 pc egg(raw)
Extras:
Aluminum foil
Butter </td><td>1. Dissolve TVP
2. Combine isolate and carageenan. Mix and set aside.
3. Dissolve curry mix
4. Combine meat and curing mix, add extenders, blend well.
5. Add remaining ingredients
6. Wrap in aluminum foil
7. Steam for 1 hr. Serve with catsup. </td>
<td>Filipino</td><td>Kalderetang Baka </td><td>1 kilo be
ef (for stewing, cut into chunk cubes)
1/2 kilo beef liver (cut to almost the same size as the beef
2 medium onions (diced)
6 big tomatoes (quartered)
3 big red peppers (diced)
3 big green peppers (diced)
1/2 cup pitted green olives
4 pieces chili pepper (minced) 1/2 cup olive oil
3/4 cup all purpose cream
3/4 cup grated cheese pinch of salt & pepper to taste
3 cups beef stock
1 1/2 teaspoon cornstarch in little water</td><td>1. In a casserole, saute garli
c, onion, tomatoes and all the pepper.
2. Add in the beef and the liver. Cook for a little while and take out the liver
and set aside.
3. Pour in the stock and tomato paste.
4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
5. Season with salt and pepper.
6. Add in olives, and diluted cornstarch.
7. Grate liver and add into the mixture.
8. Allow sauce to thicken and add in cream and grated cheese.
9. Serve hot</td>
<td>Filipino</td><td>Kare kare</td><td>1/2 kilo beef (te
nder cut from sirloin or round) cut into chunk cubes
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
1/2 cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
1/2 cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
1/4 cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling w
ater)
1 bundle sitaw (string beans) cut to 2" long</td><td>1.In a casserole, boil
oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and coo
ked. Remove all scum that rises to the surface.
2. Take out the meat, set aside, keep stock for later.
3. In another casserole, heat oil and atsuete oil and saute garlic, onion and ba
goong alamang and toasted rice and nuts (if using nuts)
4. Add oxtail, hocks and beef, pour in the stock, season with salt and pepper an
d add peanut butter (if using peanut butter)
5. Simmer until all flavors are incorporated, then add the vegetables.
6. Make sure vegetables is well cooked and not soggy.
7. Serve hot with bagoong with calamansi and chili pepper.</td>
<td>Filipino</td><td>Menudo </td><td>1/2 kilo pork tende
rloin (cut into chunk cubes)
1/4 kilo pork liver (cut into cubes)
4 pieces chorizo Bilbao (sliced to the same size as
pork)
1 big red bell pepper (diced)
1 big green bell pepper (diced)
3 big potatoes (peeled, diced and deep fried)
1 1/2 cup chickpeas
1/2 cup raisins
1/2 teaspoon Spanish paprika
1 cup stock or water
Pinch of salt and pepper
3 tablespoons oil
1 tablespoon atsuete oil
1 medium size onion (diced)
2 big tomatoes (diced)
1/2 cup grated cheese </td><td>1. In a casserole, heat cooking oil and atsuete o
il.
2. Saute garlic, onion, and tomatoes.

3. Add in pork chunks, pork liver, chorizo bilbao, bell
pepper, Spanish paprika and stock.
4. Simmer until pork is tender.
5. Add in potatoes, chickpeas, and raisins.
6. Season to taste.
7. Finish grated cheese.
8. Serve hot.</td>
<td>Filipino</td><td>Paklay</td><td>1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
1/2 cup vinegar
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste </td><td>1. Prepare pork organs for cooking; simmer jus
t until tender. Mince meats and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo
shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about
15 min. </td>
<td>Filipino</td><td>Ampalaya with egg</td><td>2 tbsp. c
ooking oil
1/2 medium onion, minced
1 medium tomato, minced
1 piece MAGGI Pork Broth Cube, dissolved in
1/2 cup water
1 medium ampalaya, sliced thinly
1 egg, beaten
</td><td>1. Heat oil and saute garlic, onions and tomatoes.
2. Pour in broth. Stir in ampalaya and simmer around 4 min.
3. Stir in beaten egg and cook another 2 min.
4. Serve hot.
</td>
<td>Drinks</td><td>Apple Yogurt Slush</td><td>1/4 tsp. n
utmeg
1/2 tsp. cinnamon powder
1 tbsp. fresh lemon juice
1/2 cup white sugar
1 200 g. pack NESTLÉ Yogurt
4 cups chopped apples
1/3 cup water

Apple-Yogurt Mixture:
1/2 cup butter

Crumble:
1/4 cup grated cheddar cheese
1 1/2 tbsp. brown sugar
1 1/2 tbsp. all purpose flour
1/4 cup butter
1/4 cup white sugar
</td><td>1. Combine first 6 ingredients in a medium bowl.
2. Blend apples with water.
3. Add in the rest of the ingredients. Blend about 1 minute then set aside.
4. Combine all ingredients for crumble and mix until coarse.
5. Pour into blender 1 part or 1 cup of apple- yogurt mixture and 1 cup of crush
ed ice.
6. Process until smooth.
7. Top with half teaspoon crumble.
</td>
<td>Oriental Recipes</td><td>Asian fusion pasta</td><td>
2 tbsp. butter
1 cup Chinese chorizo
1/2 cup sliced mushrooms
1 7g. sachet MAGGI Flavor-It Meat Powder Pork
1/4 cup chopped green bell pepper
1/4 cup red bell pepper
1 383g. can NESTLÉ Cream
2 pieces ripe mangoes, sliced into strips, approx. 1 cup
250g. fusilli, cooked al dente
Parmesan Cheese, to taste
</td><td>1. Melt butter in hot pan then sauté garlic, chorizo and mushroom
for about 2 minutes. Add MAGGI Flavor-It Meat Powder, Pork then red and green be
ll peppers.
2. Cook for another minute. Pour in NESTLÉ Cream and simmer for 5 minutes.
Toss mangoes, fusilli, and sauce together. Sprinkle with parmesan cheese to tast
e.
</td>
<td>Thai</td><td>Thai ampalaya salad</td><td>3 cups ampa
laya, thinly sliced
1/4 cup rock salt
1 tsp. rock salt
1/3 cup cane vinegar
2 tbsp. sugar
1/2 cup diced tomatoes
1/4 cup chopped wansoy
</td><td>1. Rub 1/4 cup rock salt into ampalaya, then blanch. Drain well.
2. Combine rest of the ingredients and toss well, with ampalaya. Best served wit
h grilled meat or fish.
</td>
<td>Filipino</td><td>Togue Mami Soup</td><td>1 tbsp. coo
king oil
1 tsp. minced garlic (4 g)
1/2 cup sliced onions (1 med.)
6 cups water
1/2 cup carrots (1 small), cut into strips
1-1/2 cups togue (100 g)
2-1/2 cups fresh mami noodles (250 g)
1 tbsp. chopped spring onions
</td><td>1. Heat cooking oil, then saute garlic, and onions.
2. Pour in broth and bring to boil. Add vegetables.
3. Simmer 2 minutes.
4. Add mami noodles and boil for 2 minutes. Serve immediately.
</td>
<td>Seafoods</td><td>Tomata curry fish</td><td>200 g. la
pu-lapu, steak cut
3 tbsp. cooking oil
1 tsp. garlic, crushed
1 tsp. curry powder
2 tbsp. raisins
1/4 tsp. salt
pepper
1/2 tsp. patis
3/4 cup NESTLÉ Cream
1/2 cup frozen peas
</td><td>1. Pan-fry steaks and transfer to platter. Keep warm.
2. Sauté garlic and onions.
3. Stir in curry powder and the rest of the ingredients. Simmer 3 minutes or unt
il thick.
4. Pour sauce over fish.
</td>
<td>Filipino</td><td>Torta Cebuano</td><td>1 cup sugar
1/2 cup water
1/2 tsp. anise powder
1 300 ml. can MILKMAID CONDENSED
10 egg yolks
1 1/2 tbsps. baking powder
</td><td>Boil sugar and water for 5 min. Set aside to cool.
Combine flour and anise powder in a bowl. Pour in melted butter, prepared syrup,
oil, MILKMAID and egg yolks. Stir until smooth. Sift-in baking powder. Pour int
o wax paper-lined torta molds and bake at 350 °F for min. or until inserted
toothpick comes out clean.
</td>
<td>Salads</td><td>Tropical cream salad</td><td>Salad
1/2 cup fish fillet, boiled and flaked
1/4 kg. small shrimps, deveined, tails intact and boiled
1 tbsp. onion, minced
2 tbsps. celery, chopped
1/2 cup carrots, shredded
1 cup pineapple tidbits, drained, reserve juice
1 1/4 cup NESTLE Cream
sugar, to taste
parsley sprigs, for garnish

Spaghetti Nests
spaghetti, cooked
1/2 cup sugar
1 cup pineapple juice
</td><td>1. To prepare the salad, marinate fish and shrimps in calamansi juice f
or at least 10 minutes. Toss in the rest of the ingredients. Garnish with parsle
y sprigs if desired.
2. Salad may be served in spaghetti nests. To prepare, arrange cooked spaghetti
in 15 muffin cups to form nests. Dissolve unflavored gelatin and sugar in pineap
ple juice. Heat just until all of the gelatin is dissolved. Cool then pour about
a tablespoon onto each spaghetti nest hold to its shape. Chill until set. Pour
salad into nests; chill and unmold before serving.
</td>
<td>Desserts</td><td>Trix ice mix</td><td>1/2 cup canned
peaches, syrup reserved
2 tbsp. crushed pineapple, syrup reserved
1 tbsp. sweetened langka, syrup reserved
2 cups shaved ice

Garnish:
2 tbsp. NESTLÉ Trix
1 tbsp. NESTLÉ Koko Krunch
1 tbsp. NESTLÉ Honey Stars

Langka Syrup: Combine-
1 tbsp. peaches syrup
1/8 tsp. langka flavoring
2 drops yellow food coloring
1 tbsp. sugar
1/4 cup CARNATION Evap

Langka Syrup: Combined-
1 tbsp. pineapple syrup
1 tbsp. langka syrup
</td><td>1. Arrange peaches at the bottom of a holo-halo bowl. Add crushed pinea
pple and sweetened langka.
2. Top with shaved ice and drizzle with the prepared langka syrup.
3. Garnish with your favorite NESTLÉ Cereal. Serve immediately. </td>
<td>Salads</td><td>Tropical shrimp salad</td><td>1 cup m
ayonnaise
1/4 cup CARNATION CONDENSADA
2 tbsps. NESTLÉ CREAM
1 egg, hard-cooked and chopped
grated cheese
salt and sugar to taste
3 cups cabbage, shredded
1 small carrot, sliced into jullienne strips
1/2 cup pineapple tidbits
1 cup ripe mango, cubed
1/2 k. shrimps, cooked and shelled
quail eggs, hard cooked
nuts (optional), chopped
</td><td>Combine first six ingredients.
Toss vegetables, fruits and shrimps together in a bowl; add mayonnaise mixture t
ossing gently to blend.
Transfer in a salad bowl and serve garnished with extra fruits, shrimps, quail e
ggs and peanuts, if desired.
</td>
<td>Filipino</td><td>Turon Supremo</td><td>2 cups mashed
yellow kamote
8 pcs. cooked and mashed saba banana
1 cup cooked small sago
3/4 cup CARNATION CONDENSADA
20 pcs. lumpia wrapper
cooking oil for deep frying

SAUCE
1/3 cup brown sugar
3 tbsps. butter
1 tbsp. NESTLE CREAM
</td><td>Combine the first four ingredients in a bowl. Put about 2 tbsps. of the
mixture in lumpia wrapper and roll to seal. Deep-fry in hot oil until golden br
own. Drain in paper towels. Serve with sauce.
</td>
<td>Filipino</td><td>Ensaladang Talong</td><td>4 medium-
sized eggplants
3-4 tomatoes
2-3 white onions
1/2 head of garlic
1/8 c. of rice vinegar
1/4 c. of light soy sauce
1 tsp. of sugar
1-2 chili peppers
1/4 tsp. of grated ginger
</td><td>Boil or steam the eggplants (I steamed them) until almost mushy. Cool.
Cut in half vertically and scrape off the meat with a spoon. Place the scraped m
eat in a larg bowl.
Cut the tomatoes into quarters (or into eighths if they are large). Do the same
with the onions. Add to the eggplants and toss lightly.
Peel and finely mince the garlic.
Mix together the light soy sauce, rice vinegar, grated ginger and sugar. Add the
minced garlic and the chili peppers. Crush the peppers with a spoon. Pour the d
ressing over the vegetables and toss. Cover and let stand for at least 30 minute
s before serving.
This salad is good with grilled, broiled or fried meat, chicken or fish.
</td>
<td>Filipino</td><td>Laing</td><td>Ingredients:
25 pieces dried taro root (dahon ng gabi)
½ kilo pork (cut into small cubes)
3 cups grated coconut
2 cups water
1 big head of garlic (minced)
2 small onions (minced)
1 tablespoon ginger (grated)
½ cup small dried shrimps (soaked)
6 pieces hot chili pepper (minced)
½ cup alamang
3 tablespoons oil
</td><td>Wash dried taro root and separate leaves from stalks.
Discard the prickly part of the stalk.
Cut into 1 "
Extract the cream from the grated coconut.
In a pan, sauté garlic, onion, ginger, pork meat and stir.
Add in dried shrimp, hot chili pepper, alamang, and the stalks.
Cook until stalks are tender.
Stuff Taro root leaf with 2 tablespoons of mixture. Wrap well.
Arrange stuffed leaves in a casserole and pour in coconut cream.
Cook until coconut cream excretes its oil and stuffed leaves are cooked well.
Serve hot.
</td>
<td>Seafoods</td><td>Baked Shrimp</td><td>1/2 cup butter

2 tablespoons white wine
2 tablespoons fresh parsley
1 teaspoon dried basil
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 pound shrimp
1/4 cup bread crumbs
</td><td>Peel and devein shrimp. Melt butter in 1 1/2-quart baking dish and add
next 7 ingredients plus 1/4 tsp. salt. Reserve 2 Tbsp. butter sauce. Add shrimp
to baking dish and stir to coat. Add reserved sauce to bread crumbs and sprinkle
over shrimp. Bake at 450F for 15 minutes.
</td>
<td>Seafoods</td><td>Beer Batter Shrimp </td><td>1 cup f
lour
1 tbsp. paprika
1/2 tsp. salt
12 oz. can or bottle beer
1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
Vegetable oil
2 lb. shrimp, peeled and deveined
Flour for dredging
Creole Tartar Sauce (recipe follows)
</td><td>In medium bowl combine 1 cup flour, paprika and salt. Whisk in beer, Wo
rcestershire sauce and Tabasco sauce. Cover; let stand at room temperature at le
ast 1 hour. In large heavy sauce pot or deep-fryer, heat about 3 inches oil over
medium-high heat to 375 degrees. Dredge shrimp in flour, then dip in batter. Fr
y shrimp, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels
. Serve immediately with Creole Tartar Sauce. Makes 8 servings.
CREOLE TARTAR SAUCE
1/4 cup chopped celery 1/4 cup chopped parsley 3 tbsp. tomato paste 2 tbsp. Dijo
n-style mustard 2 tbsp. olive or vegetable oil 1 tbsp. white wine vinegar 3/4 ts
p. Tabasco sauce 1/2 tsp. paprika
In small bowl combine all ingredients until well blended. Makes about 1 cup.
</td>
<td>Pancakes</td><td>Butterscotch Pancakes </td><td>115
grams self-raising flour
1 pinch salt
1 egg
150 milliliters buttermilk
sunflower oil for cooking
150 grams unsalted butter
115 grams light muscovado sugar
200 milliliters double cream
2 ripe bananas
1 large lime, halved with pips removed
115 grams blueberries
icing sugar for decoration
vanilla ice cream for serving
</td><td>Heat a large flat griddle. Sieve the flour and salt into a bowl and mak
e a well in the centre. Break in the egg, pour in the buttermilk and whisk to a
smooth batter. Smear some oil onto the hot griddle pan and ladle in small amount
s of batter to make pancakes 3"/7.5cm in diameter. Make three pancakes. Coo
k the pancakes for a minute or so until bubbles start to appear, then flip over
and cook for another minute until lightly golden. Transfer to a plate and cover
with a square of parchment paper to prevent sticking.
Melt 115g/4oz butter in a heavy based pan. Add the muscovado sugar and stir for
a few minutes until dissolved. Pour in 3/4 double cream and bring the sauce to a
simmer. Reduce the heat and cook for 2-3 minutes until thickened and toffee lik
e. Heat a wok or a saute pan. Peel and slice the bananas. Add the remaining 25g/
1oz butter to the pan and add the bananas and a squeeze of lime juice. Saute ove
r a fairly high heat until the bananas are slightly caramelised. Add about 1/3 b
utterscotch sauce to the bananas, stirring gently to combine, then remove from t
he heat.
Place a pancake on the plate and spoon over some of the banana mixture. Add a sp
rinkling of blueberries and then a spoonful of butterscotch sauce. Continue to l
ayer in this way until all the ingredients are used up. Sprinkle the plate with
a few blueberries and some icing sugar, drizzle the rest of the cream around the
plate and serve with a scoop of vanilla ice cream.
</td>
<td>Mexican Recipe</td><td>Arroz Con Leche </td><td>1/4
kg rice (1/2 lb)
250 ml water (1 cup)
1 cinnamon stick, 4 cm (1 1/2 inches)
1 piece lemon peel
75 g sugar (2 1/2 oz)
1/4 ts salt
1 1/4 liters milk (5 cups)
ground cinnamon
</td><td>Put the rice, water, cinnamon stick, lemon peel, sugar and salt in a sa
ucepan and bring to a boil. Cover and simmer on a low fire until the water is ne
arly absorbed, about 8 minutes. Then add the milk and continue cooking until the
rice is very tender. There should be enough liquid left to give a creamy consis
tency to this dessert. Remove cinnamon and lemon rind. Serve dusted thickly with
cinnamon. Serve hot or chilled.
</td>
<td>Mexican Recipe</td><td>Biscochitos</td><td>6 cups fl
our
1/4 teaspoon salt
2 cups lard or shortening
1 1/2 cups plus 1/4 cup sugar
2 teaspoons anise seeds
2 eggs
1/4 cup brandy
1 tablespoon cinnamon
</td><td>Sift together flour, salt and baking powder and set aside. Cream lard a
nd 1 1/2 cups sugar by beating in bowl until light and fluffy. Add anise seeds a
nd beat in eggs, 1 at a time. Beat in brandy. Add flour mixture and beat until d
ough pulls cleanly away from sides of work bowl, about 1 minute. Chill 1 hour.
Combine remaining 1/4 cup sugar and cinnamon and set aside.
Remove from refrigerator at least 30 minutes before rolling out. Roll out 1/4 to
1/2 inch thick on lightly floured board and cut in desired shapes (fleurs-de-li
s are traditional). Transfer to ungreased baking sheet, dust with cinnamon sugar
and bake at 350 degrees until lightly browned, about 10 minutes.
Yields 6 dozen cookies.
</td>
<td>Mexican Recipe</td><td>Carne Adovada</td><td>24 dry
chile pods
1 tablespoon salt
4 cloves garlic
1 tablespoon oregano leaves
3 1/2 cups water
10 lean pork chops or steaks
</td><td>Remove stems and seeds from chile pods. Place on cookie sheet and roast
in oven at 250 degrees F for 3 to 4 minutes turning frequently to prevent their
burning. Rinse and drain pods. Blend a few at a time with water, garlic, salt,
and oregano in an electric blender. When sauce is smooth, pour over the pork in
a large bowl and marinate 24 hours. To cook, spread pork and sauce in a baking d
ish or roasting pan and bake at 350 degrees F for 1 1/2 hours. Serves 10 or 5 if
the steaks/chops are small.
</td>
<td>Oriental Recipes</td><td>Bangkok Beef </td><td>1/2 c
up chunky peanut butter
1/3 cup soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon chopped fresh cilantro
2 tablespoons garlic powder
1/4 to 1/2 teaspoon crushed red pepper flakes
3/4 pound boneless beef sirloin steak
2 large carrots, julienned
1 medium-size red pepper, chopped
1/2 cup unsalted peanuts
3 cups cooked rice
</td><td>Combine peanut butter, soy sauce, sesame oil, cilantro, lemon juice, ga
rlic powder, black pepper and red pepper flakes in small bowl; set aside. Partia
lly freeze steak; slice across grain into 1/8 inch strips. Stir-fry beef in oil
in large skillet or wok over high heat 1 to 2 minutes. Add carrots, onions, red
pepper, and peanuts; cook 1 to 2 minutes. Add rice and peanut sauce; heat thorou
ghly. Serve warm.
Note: For Shrimp Bangkok, substitute 3/4 pound cooked and deveined shrimp for be
ef strips. Makes 6 servings.
</td>
<td>Filipino</td><td>Pancit Lomi</td><td>1/2 k. of lomi
noodles
1 c. of diced cooked chicken meat
1 carrot, julienned
1 c. of diced leeks (white and light green parts only)
7 c. of chicken broth (unsalted)
2 eggs, beaten
1 tbsp. of cooking oil
1 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
1/2 tsp. of sesame seed oil
salt and pepper to taste</td><td>Heat a casserole. Pour in the cooking oil. Saut
e the garlic and onion until fragrant. Add the julienned carrot and stir for 30
seconds. Add the chicken meat and continue cooking over high heat for another 30
seconds. Pour in the chicken broth and bring to a boil. Add the egg noodles and
simmer for 10 minutes. Season with salt and pepper. Add the leeks. Pour in the
beaten eggs in a thin stream, stirring continuously. Turn off the heat and stir
in the sesame seed oil. Serve hot.</td>
<td>Chinese</td><td>Dim Sum </td><td>3/4 lb char shu por
k (or boneless pork loin with some hoisin sauce)
1 or 2 tsp cornstarch
1 tsp salt
1/2 tsp soy sauce
dash white pepper
2 tbl oyster sauce
2 or 3 green onions
</td><td>Cube meat and stir fry in some oil with minced onion. (mushrooms and ba
mboo shoots can also be added) Cook meat until no longer pink.
Add chicken broth to pan. Heat to boiling. Lower heat, then cook covered for fiv
e minutes. Stir oyster sauce and cornstarch into 1 tbl water, add to pan. Cook s
ome more until thickened.
Dough
1 cup milk, scalded 1/4 cup sugar 1 tbl shortning 1/4 tsp salt 1 package active
dry yeast 2 tbl warm water (for proofing yeat) 1 egg white (possibly unecessary)
3 to 3.5 cups flour
Scald milk, then stir in sugar, shortning, and salt, cool the milk mixture, proo
f the yeast.
Stir the yeast and egg white into milk mixture, then pour over 3 cups flour in b
owl and stir until smooth. Add more flour until dough is easy to handle.
Knead, let rise, and punch down. Divide dough into 20 pieces, roll each piece in
to 3 inch circle. Put 1 tbl filling in center, then twist to seal. Place on 3 in
ch square of waxed paper. Repeat 19 times.
Cover & let rise 20 minutes, then steam. I use a metal strainer in a pot wit
h a little water and a cheesecloth tied over the pot lid (to preven condensation
). Cover and steam for 12 minutes, then enjoy!
</td>
<td>Filipino</td><td>Puto Bumbong </td><td>1 tasang biga
s na malagkit
6 na kutsarang pirurutong
4 na tasang tubig
kinudkod na niyog
mantikilya
asukal</td><td>Hugasan ang malagkit at pirurutong at pagkatapos ay ibabad sa tub
ig nang 3-4 na oras. Gilingin hanggang pino. Patuyuin sa colander na sinapinan n
g katsa. Kapag tuyo na ay salain.
Para madaling matanggal ang puto,lbabad amg mga bumbong sa mantika at budburan n
g ginagad na niyog. Ihanda ang pasingawan ng putobumbong. Punuin ng 3/4 ang bumb
ong. Isalang hanggang makuto. Taktakin ang bunbong para lunabas ang puto. Pahira
n ng mantikilya at paibabawan ng niyog at asukal.
</td>
<td>Filipino</td><td>Sinarsang Tadyang </td><td>1 tasan
g tubig
1/2 kilong tadyang
2 kutsarang toyo at babaran paminta at asin
1 tasang tubig,1 kutsaritang tubig
1/2 kutsaritang tinadtad ng bawang
1 kutsarang purong suka
1/2 paketeng royal raspberry flavored gelatin
8 kutasarang chili catsup,asin,bawang,toyo
2 kutsaritang tinunaw na constarch</td><td>Ibabad ang tadyang ng baboy sa babara
n sa loob ng 30 minuto. Pabayaang nakababad ang tadyang kasama ang isang tasang
tubig hanggang sa ito ay lumambot. Itabi ang natitirang babaran sa kaldero. Papu
lahin ang tadyang sa pamamagitsn ng mantika. Itabi sandali. Tunawin ang gulaman
sa kumukulong tubig. Ihalo ang iba pang mga sangkap.
Palaputin ang sarsa sa tulong na tinunaw na constarch (arina). Ihalo ang tadyang
at babaran. Pabayaang nakasalang sa mahinang apoy sa loob ng 5 minuto. </td>
<td>Filipino</td><td>Menudong Goto </td><td>1 sibuyas na
tinadtad
1 tsoriso de bilbao
1 tasang tomato sauce
1 pula o berdeng sili
1 tasang nilutong garbansos
1 kutsaritang betsin
1/2 kilong goto, na nilinis at inilaga na sa asin
2 kutsarang cooking oil
2 butil na pinitpit na bawang
2 patatas pinirito na pakudrado</td><td>Kung nailagay na ang goto at malambot na
. Hiwain at itabi muna sandali. I prito ang bawang, sibuyas sa cooking oil. Isa
ma na kapagdaka ang tsoriso, tomato sauce, got, paminta, garbansos, patatas, asi
n at betsin
Pabayaang nakasalang sa katamtamang init hanggang sadu,ating sa gustong lapot.
Kapag luto na, maari ng ulamin o meryendahin kaya.Kung may karinderya, gustong-
gusto ito ng mga customer. Ang goto ay mga lamang loob ng hayop. Maari rin ang p
urong laman ng baka </td>
<td>Filipino</td><td>Ginataang maiz </td><td>1 can crea
m corn
1 can coconut milk
3/4 cups sugar
5 cups water
2 cups sweet rice</td><td>Pour coconut milk, water, sugar and sweet rice in a po
t. Simmer until the sweet rice is done and then add sweet corn.
Serve hot </td>
<td>Filipino</td><td>Batchoy</td><td>1 tablespoon cookin
g oil
1/2 cup clam meat
1/2 cup shelled and deveined shrimp
1/2 cup boiled and shredded chicken breast
1/2 cup sliced beef liver
2 cups shrimp broth
3/4 cup miki</td><td>Heat oil in stock-pot. Stir-fry clam meat, shrimp, chicken
and liver for 1 minute. Add soy sauce.
Pour shrimp and chicken stock. Boil for 2 minutes.
Add miki. </td>
<td>Filipino</td><td>Sisig Pampanga</td><td>2 LBS PIG SN
OUTS
2 MEDIUM SIZE ONIONS
4 PCS HOT PEPPER
1/4 LB CHICKEN LIVER
1/4 LBS PIGS BRAIN(OPTIONAL)
1/8 LB WHITE GINGER
1/4 TSP OF SALT
1 TABLE SPOON SOY SAUCE
1/2 CUP LEMON JUICE
2 TABLE SPOON VINEGAR</td><td>CLEAN THE SNOUTS WITH A RAZOR BLADE,BOIL IT FOR 15
MINUTES AND AND GRILL IT UNTILL BROWN.PUT CHICKEN LIVER AND THE PIGS BRAIN TOGE
THER IN A ALUMINUM FOIL AND GRILL IT TOO.CHOPPED THE MEAT FINE (TO YOUR LIKINGS)
SAME THING WITH THE ONIONS,GINGER AND HOT PEPPER.PUT ALL THE INGREDIENTS AND THE
MEAT TOGETHER IN A BOWL AND MIX IT.SMOOSH BRAIN AND CHICKEN LIVER IN A SEPERATE
CONTAINER AND MIX IT WITH THE MEAT.LET IT SIT FOR HALF HOUR AND SERVE.
</td>
<td>Filipino</td><td>Tausi Chicken Feet</td><td>1 kilong
paa ng manok,nilinis
kaunting kahel o dilaw na food color
mantikang pamprito
1 kutsarang dinikdik na bawang
1 kutsarang tinadtad na luya
3 kutsarang tausi,dinurog
2 kutsarang toyo
2 pirasong siling labuyp,hiniwa
2 tasang tubig
1 bahagi ng sanque
1 kutsarangt sesame oil
</td><td>Hatiing pahilis ang mga paa ng manok. Ilagay sa mangkok at haluan ng ka
unting food color. Itabi pansamantala.
magpainit ng mantika sa kawali. Iprito ang mga paa ng manok hanggang lumutong. P
atuluin. Bawasan ang mantika. Sa natitirang mantika igisa ang bawang,luya,tausi,
toyo at siling labuyo.
Idadag ang tubig at sanque. Hayang kumulo-kulo ng 5- minuto. Idadag ang paa ng m
anok at sesame oil. Takpan ang kawali at lutuin hanggang lumambot ang manok at l
umapot ang sarsa. Maaari rin itong pasingawan sa syeamer hanggang lumambot. </td
>
<td>Puddings</td><td>Malted Bedtime Puddings</td><td>135
g butter, softened
1 1/4 cups caster sugar
2 eggs
2 cups plain flour
2 1/4 tsp baking powder
1/2 cup hazelnut meal
1/4 cup malted milk powder
1 cup milk
1/2 cup brown sugar
1 cup malted milk powder, extra
1 1/2 cups boiling water</td><td>Preheat the oven to 170C. Place the butter and
sugar in the bowl of an electric mixer and beat until light and creamy.
Add the eggs one at a time and beat until smooth. Sift the flour and baking powd
er over the butter mixture. Add the hazelnut meal, malted milk powder and milk,
and beat until smooth.
Spoon the mixture into six one-cup capacity ovenproof dishes, then place on a ba
king dish. Combine the brown sugar and malted milk powder, add the water and sti
r. Pour over the puddings. Bake for 25 minutes or until tops are golden. Serve w
ith vanilla, chocolate or coffee icecream. Makes 6.</td>
<td>Breads</td><td>Witbrood uit het bakblik</td><td>500
gram tarwemeel
1 zakje droge gist (1 tl)
1 tl suiker
1 (kleine) tl zout
2 eieren
1 eierdooier
100 ml lauwe melk
1 bekertje (150 gram) creme fraiche
paneermeel</td><td>Zeef het meel in een mengkom en vermeng het goed met de droge
gist. Voeg suiker, zout, eieren, eierdooier, melk en creme fraiche toe.

Maak van de ingredienten met een kneedmachine of goede mixer, eerst op de laagst
e snelheid daarna op een hogere stand, in ongeveer 5 minuten een glad deeg. Laat
het op een warme plaats afgedekt ongeveer 45 minuten tot een uur rijzen tot het
zichtbaar hoger is geworden.

Kneed het deeg kort door, leg het in een ingevette, met paneermeel bestrooide ba
kvorm (30x11 cm) en laat het nogmaals 45 minuten op een warme plaats rijzen.

Snijd het deeg aan de bovenkant in de lengte ca. 1 cm diep in (niet drukken), be
strijk het met een beetje water en schuif de vorm op het rooster in de oven.

Baktijd: 40 - 50 minuten

</td>
<td>Dutch</td><td>Rozijnen, noten en vruchtenbrood</td><
td>250 gram volkorenmeel
250 gram volkorenbloem
2 theelepels zout
½ zakje gist
50 gram witte rozijnen
50 gram blauwe rozijnen
50 gram walnoten
50 gram dadels
50 gram vijgen
50 gram gedroogde abrikozen
mespuntje vanillepoeder, verkrijgbaar in de natuurwinkel
mespuntje kardamom
2 bekers lauw water
</td><td>schaal
bakplaat
Snijd de dadels, vijgen en abrikozen in kleine stukjes.
Breek de walnoten in kleine stukjes.
Maak dan van alle ingrediënten een soepel deeg en laat een uur rijzen.
Kneed het daarna nog een keer door en maak een mooi brood die je op het ingevett
e bakplaat legt.
Laat een half uur in de oven narijzen en bak het brood dan in 40 min op 200 grad
en af.
</td>
<td>Sandwich</td><td>Special Humburger</td><td>beef patt
ies
shredded cabbage
slices of cheese ( squared)
bun
ketchup
mayonaisse
tomatoes (cut)</td><td>Fry Beef patties in a skillet
Toast the buns, by putting it one by one on the skillet you used to fry the beef
patties
After that, set aside the bun (after toasting) then spread mayonaisse on top of
the both buns (pair).
Then, top it over with the beef patty. After putting on the beef patty, top it w
ith the chesse, then tomatoes, after the tomatoes, followed with the cabbage, th
en ketchup, then top it with the pair of the bun.</td>
<td>Chinese</td><td>Pork Dim Sum</td><td>1 cup wheat sta
rch
2/3 cup tapioca starch
1/2 tsp. salt
1 cup boiling water
2 tsp. oil </td><td>1 LB pork butt, minced
12 water chestnuts minced
1 spring onion, minced
4 Chinese black mushrooms, soaked and minced
1 tbs. sugar
1 tsp. salt
1/4 tsp. white pepper
1 tbs. cornstarch
2 tsp. light soy sauce
2 tbs. sherry or rice wine
1 tbs. sugar </td>
<td>Chinese</td><td>Two Rice Pearl Balls</td><td>55 MINU
TES
25 minutes to make
30 minutes to steam
1/2 cup white glutinous rice
1/2 cup black glutinous rice (see note)
2 teaspoons salt
1 1/4 cups ground beef, about 10 ounces
6 ounces fresh shiitake mushrooms, finely chopped, about 1 cup
6 shallots or 1 small onion, finely chopped
2 garlic cloves, crushed
2 inches fresh ginger, peeled and grated
1 egg, beaten
1/4 cup mushroom soy sauce or oyster sauce
Plum sauce, recipe follows, optional </td><td>Put the white and black rice in tw
o separate saucepans, add 1/2 cup water and 1 teaspoon salt to each and bring to
a boil.
Drain immediately and rinse well.
Put beef in a bowl, add mushrooms, shallots or onion, garlic, ginger, beaten egg
and soy or oyster sauce and mix well.
Make 32 balls of mixture, about 1 tablespoon each, rolling with wet hands.
Mix the black and white rice together, then roll the meatballs in the rice so th
ey are well coated.
Line a steamer with parchment paper and arrange the pearl balls about 1 inch apa
rt.
Steam for 30 minutes or until the rice is cooked.
Serve alone or with plum sauce.
Makes 32.
Note: If black rice is unavailable, use the equivalent amount of white rice.
Per serving (without Plum Sauce): 44 calories; 1 g fat (0.5 g saturated fat; 20
percent calories from fat); 5 g carbohydrates; 12 mg cholesterol; 80 mg sodium;
2 g protein; 0.2 g fiber. </td>
<td>Chinese</td><td>Little Szechuan Chicken Steamed Buns
</td><td>80 MINUTES
40 minutes to make
40 minutes to cook
4 chicken thighs, bone in
3 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon Shao Hsing (Chinese rice wine) or dry sherry
1 to 2 tablespoons hot chili sauce
2 to 3 garlic cloves, crushed
1 tablespoon Szechuan peppercorns, crushed (see note)
For the dough:
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup milk
24 squares of parchment paper, 2-by-2 inches </td><td>Put chicken in baking dish
.
Put soy sauce in bowl; mix in the honey, Shao Hsing or sherry, chili sauce, garl
ic and peppercorns; add to chicken and turn to coat.
Cover with foil or lid and marinate for 30 minutes to 2 hours in refrigerator.
Preheat oven to 350 degrees.
Roast chicken, still covered, for 20 minutes, then uncover and cook a further 20
minutes.
Let cool, remove the meat from the bones, shred finely and mix with any marinade
and juices left in the dish.
To make dough, put flour in large bowl and mix in baking powder, sugar and salt.
Stir in milk, oil and 6 tablespoons of water to form a dough.
Turn dough onto floured board and knead for 5 minutes until it becomes elastic.
Cover and let it rest at room temperature for about 1 hour.
Divide dough into 24 pieces and cover with damp cloth.
Take one piece of dough and, using your fingers, shape into 2 1/2-inch wide disk
.
Put 1 teaspoon of chicken filling in center and gather up the dough around it.
Pinch the edges together and twist to seal.
Put, sealed edges up, on a square of parchment paper, cover the finished bun wit
h wax paper to keep from drying out, and repeat with the remaining dough and fil
ling.
Put the buns in steamer, 1 inch apart, and steam for 15 to 20 minutes. (See note
.)
Makes 24.
Note: If you cant find Szechuan peppercorns, omit them.
Steam the buns with parchment attached and remove the paper to serve.
If youre using a bamboo steamer, the parchment prevents the bamboo from imparting a
n undesirable flavor on the bun.
You can steam the buns the day before, keeping them well wrapped and chilled.
Resteam them for 5 minutes before serving.
Per serving: 85 calories; 3 g fat (1 g saturated fat; 32 percent calories from f
at); 9 g carbohydrates; 10 mg cholesterol; 250 mg sodium; 4 g protein; 0.3 g fib
er. </td>
<td>Chinese</td><td>Chicken Chow Mein</td><td>1 lb (500
g) flour noodles
10 1/2 oz (300 g) boneless chicken breast, skinned
1 egg white
2 1/2 tbsp cornstarch (corn flour) dissolved in 1 1/4 tbsp water
13 tbsp (200 ml) vegetable oil (or lard)
7 oz (200 g) chives, washed well and cut into 1 inch (3 cm) sections
1 tbsp salt, or to taste
1 cup (200 ml) chicken broth
1/4 tsp MSG (optional) </td><td>1. Shred the chicken breasts. Mix the eg
g white and the cornstarch-water into a paste and coat the chicken shreds.
2. Heat 4 1/2 tbsp (100 ml) of the oil in a wok to about 212oF(100oC). Add the c
hicken shreds and cool, stirring, until they turn white. Pour out the oil and se
t it aside. Mix the chives, MSG, salt, and stock with the chicken and bring to a
boil. Drain off and reserve the broth and seasonings. Place the chicken shreds
in a bowl.
3. Boil the noodles 3 times, as described in recipes 165 and 166. After the fina
l boiling rinse in cold water and drain well.
4. Heat 4 1/2 tbsp (100 ml) of the oil, including that used earlier, in the wok
until the oil surface ripples. Tilt the wok to swirl the oil around. Add the noo
dles in an even layer. Shallow-fry them, swirling the wok so they cook evenly. F
ry until browned on one side, then slide the wok scoop or a spatula under the no
odles and turn them over. Sprinkle the other 4 tbsp of oil around the edges and
shallow-fry the noodles until browned on the other side. Add the reserved chicke
n broth. Cover the wok and simmer for 1 minute, or until the noodles absorb the
sauce. toss the noodles with chopsticks or a fork and add the chicken shreds. St
ir, remove, and serve. </td>
<td>Chinese</td><td>kung pao chicken</td><td> 1 lb. bone
d, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced

</td><td> Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allo
w to marinate for 30 minutes.
Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set
aside.
In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden bro
wn, remove peanuts from wok, and set aside.
Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide
the chicken into the wok, piece by piece, and fry for 1 minute.
Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.
In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn da
rk. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Sti
r the prepared sauce and add to the wok. Stir and cook wok contents until the sa
uce is thickened. Stir in peanuts and serve.</td>
<td>Chinese</td><td>Mongolian Beef</td><td> 1 large egg,
lightly beaten
2 tablespoons cornstarch (corn flour)
1 1/4 pounds flank steak, sliced thin across grain
1 1/2 inch piece fresh ginger root, shredded
1 1/4 pounds scallion, cut diagonally 1/8" slices
1/2 teaspoon salt
1 tablespoon sherry
2 tablespoons sesame oil </td><td> In a bowl combine the egg, 1 T of the soy sau
ce, cornstarch and salt, stirring until the mixture is well blended, add the fla
nk steak, tossing it to coat it with the marinade, and let it marinate, covered
at room temp for 2 hours.
In a wok heat enough of the oil to measure 1 1/2" to 375 degrees and in it
fry the beef in 4 batches, stirring to separate the slices, for 10 seconds, tran
sferring it with a slotted spoon to a bowl as it is fried and making sure the oi
l has returned to 375 before adding the next batch.
Pour off carefully all but 3 T of the oil and heat the oil remaining in the wok
over high heat until it is very hot. Add the gingerroot and stir fry it for 5 se
conds, or until it is golden. Add the scallions and the salt and stir fry the mi
xture for 1 minutes, or until the scallions are limp.
Return the beef to the wok, add the remaining 1 T soy sauce and sherry and stir
fry the mixture for 30 seconds, or until the beef is heated through.
Remove the wok from the heat, add the sesame oil, and stir the mixture to distri
bute the oil. Transfer the mixture to serving dish and serve.</td>
<td>Chinese</td><td>Boiled Dumplings (Jiao Zi)</td><td
>4 1/2 cups (500 g) flour, sifted
10 1/2 oz (300 g) lean boneless pork or mutton, minced
1 tsp salt, or to taste
6 1/2 tbsp (100 g) scallions, chopped
2 tsp ginger, chopped
1/8 tsp five-spice powder
1/2 tsp MSG (optional)</td><td> 1. Mix the flour with 3 1/2 oz (100 ml) of water
to make a dough. knead until smooth and let stand for 30 minutes.
2. To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water an
d the salt. Stir in one direction until it becomes a paste. Add the scallions an
d blend well. divide filling into 100 portions.
3. Divide the dough into 4 portions and roll into long rolls. Cut each into 25 p
ieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion
of filling in the center of each wrapper and fold the dough over it, making a b
onnet-shaped pouch. Pinch the edges together to seal the dumpling. Repeat until
all the dough and filling are used.
4. Bring 8 cups (2 litres) of water to a boil over high heat, Add half the dumpl
ings. Stir them around gently with a ladel, and let the water return to a boil.
Add enough cold water to stop the boiling, then bring back to a boil. When the w
ater boils again, add more cold water and bring to a boil a third time. The dump
lings will be done when they float to the surface. Remove, drain well, and serve
.</td>
<td>Chinese</td><td>Chicken Lo Mein</td><td> 3 boneless,
skinless chicken breasts
1/2 pound snow peas
1 cup carrots, cut julienne style (thin sticks)
1 1/2 cups cooked spaghetti, break in half before cooking
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons water
1/3 cup fat-free and reduced sodium chicken broth
2 teaspoons fresh gingerroot, finely chopped </td><td>Cut chicken into small s
trips. Heat a large saucepan filled with water to boiling. Add snow peas, carrot
s and pasta. Boil for 5-7 minutes or until pasta is al dente. Remove from heat a
nd drain. Mix cornstarch, sugar and water. Mix remaining ingredients and stir to
gether with the cornstarch mixture.
Spray nonstick skillet or wok with cooking spray and heat over medium heat. Add
chicken and stir-fry about 2 minutes or until chicken is white. Stir in broth mi
xture, add vegetables and pasta and continue to cook another 2 minutes</td>
<td>Chinese</td><td>Braised Beef (Shanxi style)</td><td>
1 lb. (400g) lean boneless beef
1/2 g fennel seed
10 tsp. (50ml) soy sauce
3 1/2 oz (100ml) chicken or duck broth
4 tbsp cornstarch (corn flour), dissolved in 4 tbsp water
2 tsp. rice wine
3 oz (100g) scallions, chopped
1/4 tsp. fresh ginger, chopped
3 1/2 fl oz (100ml) sesame oil
1/4 tsp. MSG (optional) </td><td>1. Wash the beef and cut into thin slices. Mix
with the soy sauce and scallions. Stir the cornstarch-water mixture and add.

2. Heat the sesame oil in a work add the fennel seeds. Heat to very hot or until
the oil starts to smoke, and add the beef. Stir-fry until barely cooked. Add th
e stock, rice wine and MSG (optional). Cover the wok, and boil rapidly for 1 min
ute. Add the ginger, stir and remove. </td>
<td>Japanese</td><td>Fish Tempura</td><td>asohos fillets
salt and pepper
1/4 c. of water
3 tbsps. of all-purpose flour
1 c. of Japanese bread crumbs (available in supermarkets)
2 c. of cooking oil</td><td>Heat the cooking oil in a wide skillet or wok.
Pat the fillets dry with paper towels. Season lightly with salt and pepper.
Mix together the egg, water and flour.
Dip each fillet into the batter then roll in the crumbs. Lower into the hot oil.
Cook two to three at a time; they brown fast. Drain in paper towels.
If you prefer a thicker coating for your tempura, mix in the Japanese bread crum
bs with the flour, egg and water. Dip the fillets into the batter and deep-fry.
Serve with tempura sauce:
Mix together 1/2 cup of chicken stock, 2 tbsps. of light soy sauce, 2 tbsps. of
mirin (ordinary cooking wine is ok) and 2 tbsps. of fresh ginger, peeled and gra
ted.
</td>
<td>Japanese</td><td>Home-style Sukiyaki</td><td>400 g.
of tender cut of beef (tenderloin, sirloin, top-round or bottom-round)
120 g. of dried rice noodles (I used the flat variety)
1 carrot, julienned
100 g. of onion leaves, cut into 2"-lengths
1/2 head of pechay baguio (chinese cabbage, light green variety)
2 cakes of firm tofu, cut into 1" x 1" cubes
1/8 c. + 1 tbsp. of light soy sauce
1 thumb-sized piece of ginger, peeled and sliced
1 tbsp. of minced garlic
1 onion, sliced
2 tbsp. of brown sugar
salt and pepper
1/2 c. of rice wine, optional
6 c. of beef broth
1 egg
4 tbsp. of cooking oil</td><td>Cook the rice noodles according to package direct
ions. Drain and set aside.
Cut the beef into thin slices. Pour 1 tbsp. of light soy sauce over them and mix
well.
Heat a shallow pan. Pour the oil. Stir fry the beef slices over high heat, in ba
tches, just until no longer pink. Do not overcook the beef.
Reheat the oil. Add the ginger and garlic. Saute over medium-high heat for about
a minute. Add onions. Cook until no longer transparent. Pour in the meat broth
and rice wine. Season with light soy sauce, salt, pepper and sugar. Bring to a s
oft boil. Add the julienned carrots, tofu and pechay baguio leaves. Simmer, cove
red, for 1 minute. With a slotted spoon, remove the carrots, tofu and pechay bag
uio leaves and set aside.
Place the cooked noodles in a large serving bowl. Place the pechay baguio leaves
, tofu and beef slices over them. Top with carrots and onion leaves. Pour in hot
broth. Break the egg on top. Serve at once.
</td>
<td>Filipino</td><td>Pastillas de ube</td><td>1-115 g. (
4.06 oz.) pouch of powdered ube
1-1/2 c. of full cream milk
3/4 c. of sweetened condensed milk
1/2 c. of granulated white sugar
additional granulated white sugar for coating
8-10 pieces of 6 x 6 cellophane paper and/or small paper cups</td><td>Put the fi
rst four ingredients in a thick-bottomed sauce pan. Cook over medium heat, stirr
ing. DO NOT leave the mixture unattended because it scorches fast. Cook until th
e mixture is thick and coats the spatula. It took less than ten minutes in my ca
se. Transfer the mixture into a dry clean bowl and allow to cool.
Make sure that the mixture has cooled completely before rolling in sugar; otherw
ise, the sugar will melt and you will have wet icky pastillas.
When the mixture is cool, form into balls about an inch in diameter or into logs
about 1/2 inch in diameter and three inches in length. Roll the balls or logs i
n sugar. Place the balls in the paper cups; wrap the logs with the cellophane pa
per.
To store, place in air tight containers and keep in the fridge.</td>
<td>Chinese</td><td>Siomai Soup</td><td>8-10 c. of meat
broth
1/4 c. of finely chopped sibuyas na mura (onion leaves)
To make the siomai :
350 g. of ground lean pork
1/4 k. of shrimps, shelled, deveined and finely chopped
3 black chinese mushrooms, stems removed and caps finely chopped
1/2 carrot, peeled and grated
1/2 tbsp. finely minced garlic
1/8 c. of finely chopped leeks or sibuyas na mura (green onions)
1/4 tsp. of pepper
1/2 tsp. of salt
1/2 tbsp. of light soy sauce
15 to 20 pcs. of wonton wrapper (depending on the size)
1/2 tsp. of cooking oil</td><td>Mix together the ingredients for the siomai, exc
ept the egg, wonton wrapper and cooking oil. Reserve a teaspoon of the beaten eg
g and pour the rest into the meat mixture. Mix well.
Add 1 tbsp. of water to the remaining beaten egg and stir to form egg wash.
Separate the wonton wrappers. Fill each wrapper with 1 tbsp. of the pork mixture
. Wet the edges with egg wash and push the edges upward, pressing them together.
Brush a heatproof plate with the 1/2 tsp. of cooking oil. Arrange the siomai on
the plate and steam over simmering water for 25-30 minutes.
While steaming the siomai, heat the meat broth and bring to a boil.
To serve :
Place three or four pieces of siomai in a soup bowl. Ladle the hot broth and veg
etables over them. Sprinkle with finely chopped sibuyas na mura (onion leaves).
Serve hot.</td>
<td>Filipino</td><td>Kikiam (Que-kiam)</td><td>1/2 k. of
ground lean pork
1 large onion, finely chopped
1 tbsp. of finely chopped garlic
1 medium-sized carrot, finely chopped
3 tbsps. of soy paste
1 tsp. of salt
1/2 tsp. of ground black pepper
1 egg, beaten
4 pcs. of tawpe (bean curd sheets)
1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
1-1/2 c. of cooking oil</td><td>Soak the tawpe in cold water for five minutes to
soften. Drain and carefully dry with paper towels.
Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and
beaten egg. Divide into four portions.
Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shap
e the meat mixture into a log. Brush all the sides of the tawpe with the cornsta
rch paste. Roll tightly, folding the sides inward as you roll. Repeat for the re
st of the meat mixture and tawpe.
Heat the cooking oil in a large skillet or wok until it starts to smoke. Careful
ly lower the tawpe-covered meat into the hot oil. Allow an interval of 60 second
s before adding the next, and so on. Fry over high heat until golden, about 8-10
minutes, letting the kikiam roll in the hot oil for even cooking and color. Dra
in on paper towels and allow to cool for 10 minutes before slicing. Serve with s
weet-and-sour sauce.
For the sweet-sour sauce :
3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
6 tbsp. of sugar
1 tsp. of salt
1/2 tsp. of chili sauce (Tabasco is ok)
1 tbsp. of tomato paste
1 tbsp. of cornstarch
1 c. of water
sesame seed oil
In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set
over medium-high heat until thick and the cloudiness has disappeared. In another
saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute. Add bell pepper,
onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour an
d bring to a boil. Remove from heat. Add a few drops of sesame seed oil. Pour ov
er fried fish. Serve at once.</td>
<td>Chinese</td><td>Peking Duck Fried Rice</td><td>3 c.
of chopped duck meat and skin
5 c. of cold cooked rice, mashed to separate the grains
1/2 c. of bawang na mura (garlic leaves), chopped
3/4 c. of finely diced carrots
1/4 c. of finely diced red bell peppers
1 whole onion, finely chopped
2 tbsp. of duck fat and drippings
salt
1 tbsp. of hoisin sauce</td><td>Heat the duck fat and drippings in a large wok o
r skillet. When smoking, add the beaten eggs. Tilt the wok or skillet around to
cook the eggs evenly. Lift out the cooked eggs and transfer to a chopping board.
Cool slightly and chop coarsely.
Reheat the duck fat and add the chopped duck meat and skin. If the duck meat is
unseasoned or lightly seasoned, add salt liberally. Cook the duck meat over high
heat for 3-4 minutes until the skin renders more fat and the meat is lightly br
owned. Add the carrots and bell peppers. Continue cooking over high heat for a m
inute. Add the chopped bawang na mura and onions. Cook, stirring, for about 30 s
econds. Add the mashed rice and hoisin sauce. Cook, stirring, until the rice is
heated through. Return the cooked eggs to the wok or skillet and stir to mix wel
l. Add more salt, if necessary. Drizzle with sesame seed oil and stir a few more
times. Serve hot.</td>
<td>Filipino</td><td>Maskara</td><td>To boil the maskara
:
1 whole maskara (about 11/2 kilos), cleaned
1 whole garlic
1 whole onion
a thumb-sized piece of ginger
10 peppercorns
a bay leaf
water
salt
To complete the dish :
2 tbsps. of finely minced garlic
2 tbsps. of finely chopped ginger
1 onion, chopped
1 carrot, julienned
2-3 stalks of celery, cut into slivers
1 bell pepper, cut into slivers
dark soy sauce
2 tbsps. of oyster sauce
3 tbsps. of cooking oil
1 tsp. of sesame seed oil</td><td>Place the maskara in a large saucepan or casse
role. Cover with water. Add all the ingredients for boiling and a teaspoon of sa
lt. Set over high heat and bring to a boil. Lower the heat, cover and simmer for
an hour to an hour and a half or until very tender. Alternatively, pressure coo
k for about 40 minutes, counting from the time the valve starts to whistle. Drai
n and cool. Strain the broth, cool and freeze for future use.
When the maskara has cooled completely, cut into 1 wide by 3 long pieces.
Heat a large skillet or wok. Pour in the cooking oil and heat until smoking. Sau
te the garlic, ginger and onion until fragrant. Add the carrot, celery and bell
pepper. Cook, stirring, for about 30 seconds. Add the cut maskara and cook over
high heat for about 2 minutes. Season with soy sauce. How much soy sauce you wil
l need depends on how much salt you used when boiling the maskara. Normally, abo
ut 1/4 cup should be enough. Cook, stirring, for another 2 to 3 minutes. Add the
oyster sauce and stir a few more times. Turn off the heat, drizzle the sesame s
eed oil over the maskara and vegetables and stir a few times.
Serve hot.</td>
<td>Filipino</td><td>Hototay</td><td>125 g. of boiled or
steamed pork meat
75 g. of boiled or steamed pork liver
3-4 boiled chicken gizzards
6-8 steamed dumplings (recipe and instructions here)
7-8 c.of meat or chicken broth
a variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of eac
h kind
1 carrot
1/4 head of native cabbage
1/2 head of garlic, crushed and peeled
1 onion, peeled, halved and thinly sliced
2 eggs
1 tbsp. of cooking oil
salt and pepper to taste</td><td>Cut the pork meat and liver into thin slices. C
ut into 1/4 x 2 strips. Cut the gizzards into thin slices.
Peel and cut the carrot into florets or rings about 1/8 thick.
Shred the cabbage.
If youre using shiitake mushrooms, cut off the stalks and slice the caps thinly. If
youre using oyster, abalone and straw mushrooms, cut them in half.
Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onio
ns until fragrant. Pour in the broth. Add the carrots and bring to a boil. Seaso
n with salt and pepper. Add the meat, liver and gizzards and bring to another bo
il. Add the cabbage and let boil once more. Lastly, add the dumplings and the mu
shrooms. As soon as the soup boils again, count 5 seconds then turn off the heat
. Add more salt, if preferred. Ladle immediately into a soup tureen. While still
very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yol
ks, and ladle into individual soup bowls immediately.</td>
<td>Filipino</td><td>Lechon con tokwa</td><td>1-kilo sla
b of pork belly with rind
6 small or 1 large tokwa (firm tofu)
rock salt
1 whole garlics
2 whole onions
8 peppercorns
1 bay leaf
2 tbsps. of tausi (salted black beans), drained and rinsed
light soy sauce (to taste)
3/4 c. of vinegar (I used rice vinegar)
3/4 c. (or more) of sugar
1-2 tbsps. of tapioca starch
2-3 hot chili peppers (finger chilis)
3-4 c. of cooking oil</td><td>Scrape the pork rind with the sharp edge of a knif
e. Wash under running water and place in a saucepan or casserole. Pour enough wa
ter to cover. Add the salt, garlic, onion, peppercorns and bay leaf. Set over hi
gh heat and bring to a boil, skimming off the scum as it rises. Lower the heat,
cover and simmer for an hour. Remove the pork from the broth and cool. Freeze, i
f possible, until hardened. This will ensure that when deep-fried, the inside wi
ll remain moist while the outside is cooked to a crisp.
Heat enough cooking oil in a skillet; the pork should be completely submerged in
oil for even browning. When the oil starts to smoke, set the heat to low. Have
the lid of the skillet ready. Using a pair of tongs, carefully but swiftly lower
the pork to the oil, skin side down. Cover immediately. Increase the heat to hi
gh. Place a heavy object on the lid if it is light. The intensity of the spatter
ing of the oil can make the cover fly off. I normally place the mortar upsaide d
own to keep the lid on. Let the pork cook for 10-12 minutes.
Meanwhile, cut the tokwa into two by two inch cubes. Finely mince the remaining
garlic. Thinly slice the onion.
Turn off the heat. When the spattering stops, uncover the pork and remove from t
he oil. Using a heavy knife (a cleaver would be ideal), chop the pork meat and r
ind into two by two inch cubes.
Reheat the cooking oil and deep fry the tokwa until golden. Drain on paper towel
s.
Pour off the cooking oil from the skillet until only about three tablespoonfuls
remain. Return the fried tokwa and chopped lechon kawali to the skillet. Add the
garlic, onion, chili peppers and tausi. Stir fry for about a minute. Pour in th
e vinegar and soy sauce, if using. Add the sugar. Pour in about a cup and a half
of water or unsalted meat broth.
Dissolve the tapioca starch in half a cup of water or unseasoned meat broth. Pou
r into the skillet and cook until the sauce is thick and clear.
Serve hot.</td>
<td>Filipino</td><td>Paros in oyster sauce</td><td>1/2 k
ilo of paros
1/4 c. of finely chopped ginger
2 tbsps. of finely minced garlic
1 large onion, thinly sliced
2 tbsps. of oyster sauce
1 tbsp. of chili bean sauce
2 tbsps. of cooking oil
salt and pepper</td><td>Wash the paros several times. Place them in a bowl and c
over with water. Soak in the fridge for several hours (six hours would be good;
eight would be better), changing the water every two hours or so, to expel the s
and. Wash them again under the tap, then drain.
Heat the cooking oil in a wok. Saute the garlic, ginger and onion until fragrant
. Add the paros, add salt and pepper, stir and cover for five minutes. The heat
should be very high. The paros will expel water and the mixture wont get dry so dont w
orry about the lack of liquid in the wok. The purpose of covering the wok is to
subject the paros to the extreme heat of the steam to make the shells open. Unco
ver, stir the paros a few times, then cover again for another two minutes. If th
e shells have not opened completely, repeat for another two minutes.
When the paros are cooked, remove them from the liquid and transfer to a large b
owl. Add the oyster sauce, chili bean sauce and sesame oil. Toss to distribute t
he sauce. Serve at once.</td>
<td>Misc Unsorted</td><td>Churros (Spanish food)</td><td
>1 cup water
1/2 t salt
1 T sugar
1/2 cup butter
1 cup flour
4 eggs
Oil for frying
Cinnamon sugar to sprinkle over
</td><td>Place the water, salt, sugar and butter in heavy saucepan. Heat slowly
until butter melts, then bring to a full boil. Add flour all at once, and beat v
igorously until mixture is thick and smooth.
Continue beating over medium heat for about 2 minutes, then remove.
Add eggs, one at a time, beating vigorously after each addition until mixture is
smooth. A handheld mixer is useful.
Heat 2 inches of oil in a heavy vessel. Heat it to 390 F.
Scoop mixture into a large pastry bag with a large star tip and fold down top of
bag to seal. Squeeze bag over hot oil, pushing out a rope of paste 4 to 5 inche
s long. Cut with a knife, letting rope fall gently into oil. Rapidly form about
6 more Churros the
same way. Turn them frequently until golden, about 2 minutes.
Remove with a slotted spoon and drain on paper towels. Cook all the remaining do
ugh the same way and while the Churros are still warm sprinkle generously with c
innamon sugar. Makes 3 to 4 dozen 4-5 inch Churros.
</td>
<td>Misc Unsorted</td><td>Thick Spanish Chocolate Dip fo
r Churros</td><td>4 ounce bittersweet chocolate, chopped
2 cups milk
1 tablespoon cornstarch
4 tbsp sugar
</td><td>Place the chocolate and half the milk in a pan and heat, stirring, unti
l the chocolate has melted. Dissolve the cornstarch in the remaining milk and wh
isk into the chocolate with the sugar. Cook on low heat, whisking constantly, un
til the chocolate is thickened, about five minutes. Add extra cornstarch if it d
oesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour into indi
vidual cups or bowls to allow each person a cup for "dipping". Do not
pour the chocolate over churros because it will just make them soggy.
</td>
<td>Seafoods</td><td>Chilli Crab</td><td>1 lb (450g) mud
crabs or soft shelled crabs
4 tbsp plain flour if using soft shelled crabs
3 tbsp vegetable oil*
8 cloves garlic, roughly chopped
8 fresh red chillies, roughly chopped
1 egg
2 spring onions (scallions), cut into finger length
1 tsp freshly squeezed lime or lemon juice
1 small bunch coriander plant (cilantro)
For soft-shelled crabs, oil for deep frying
Mix together for Sauce:
1 cup of water, 5 tbsp tomato catsup, 1 1/2 to
3 tbsp sugar, or according to taste, 1 1/2 tsp
cornflour, 1 tsp pounded brown preserved
soya beans or dark miso (optional), 1/4 tsp
salt</td><td>Heat the oil in a wok or shallow saucepan over
high heat. Add garlic and stir-fry for 1 minute.
Add the chillies, stir-fry till fragrant. For mud
crabs, add at this stage. Fry well till shells start
turning red, add sauce ingredients stir well, cover
with lid and simmer till shells are red. Break eggs
into the wok and streak with a fork, simmer till
cooked. Squeeze lime juice over and stir in
scallions. For soft-shelled crabs, cut each crab
into 4, dry well, dredge in flour and deep fry till
golden brown and crispy. Make the sauce as
above, but omit the mud crabs. Toss soft shelled
crabs in sauce just before serving.</td>
<td>Oriental</td><td>Hainanese Chicken Rice</td><td>1 (2
-pound) chicken
1 scallion, cut into 1 inch pieces
4 slices fresh, peeled ginger
6 tbsp vegetable oil or chicken oil rendered
from chicken fat
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice, washed and
drained
1 tsp fine salt
Mix together for Chilli Sauce:
2 to 3 tbsp freshly squeezed lime or lemon
juice, 5 tbsp finely chopped fresh red chilies, 5 cloves
garlic, chopped, 3 tbsp finely chopped ginger,
1 tsp fine salt, 1/2 cup boiling hot chicken soup</td><td>Boil a large pot of wa
ter. Stuff the cavity of the chicken with scallion and
ginger. Add chicken to boiling water, breast side-down. Lower the heat
to a simmer just under boiling point and cook, covered until just cooked
through, about 40 minutes. Bathe the chicken in an ice water bath
till chicken is cold to create a tender, springy texture. Heat oil in a rice
cooker, add garlic, stir fry till fragrant. Add uncooked rice, stir fry for
2 minutes, add salt and enough chicken soup to cover 1/2 inch above the
top of the rice. Boil on high heat, lower heat when steam holes form,
cover and steam for 30 minutes till rice is cooked. Chop chicken and serve
with steaming hot rice and chilli sauce. Dark soya sauce is the ideal
accompaniment.</td>
<td>Seafoods</td><td>Pepper Crab (Singaporean)</td><td>2
lbs large mud crabs or prawns, claws cracked,
shells removed and cleaned. Drain to dry.
Or 1 lb soft shelled crabs
1 cup flour if using soft shelled crabs
4 tbsp freshly ground black pepper
3 to 4 fresh red chillies, seeded and finely chopped
4 tbsp butter
10 cloves garlic, peeled and chopped
10 slices young ginger
1 to 2 tbsp oyster sauce
2 tsp dark soya sauce
2 tsp sugar (optional)
Coriander leaves to garnish
Oil for deep frying.</td><td>Dry-fry black pepper in a wok or frying pan till
fragrant. Remove and keep aside. The crabs taste
best if they are deep fried in very hot oil first deep
fry on all sides till the crabs turn red. Drain and keep
the oil aside. For soft shelled crabs, pat the crabs
dry, cut each crab into 4, coat with flour and deep
fry till golden browned and crispy. Heat a wok, add
the butter and when it melts and is hot, add the
garlic, ginger and chillies and stir fry for 3 minutes
till the mixture is fragrant. Add the oyster sauce,
soya sauce and sugar and stir well before adding
the pepper. Stir fry a few seconds on high heat, add
the crabs and stir fry 1 minute. Serve with the garnish.
DRY FRYING is an old fashioned cooking method where food is
stir fried till fragrant in a wok or frying pan without oil.</td>
<td>Oriental</td><td>Satay (Singaporean)</td><td>600 g o
f chicken or pork, cut into cubes and pounded lightly
2 cucumbers, sliced
2 onions, peeled and sliced
40 satay sticks (skewers)
Rempah to Blend (spice mix):
1 stalk lemongrass, peel and use white portion
only, 10 shallots, peeled,
2 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric
powder, 1/4 tsp cinnamon powder, 1 1/2 tsp
salt, 2 tsp sugar, 2 tbsp ground roasted
peanuts, 1 tbsp oil
</td><td>Marinade meat with rempah for 30 minutes, skewer the meat. Grill satay
on a BBQ or on the top shelf of the oven at 240oC for 5-7 mins on each
side, basting with oil during cooking. Serve with peanut
sauce, cucumber and onions.
Peanut sauce:
2 stalks lemongrass (white portion only), 180ml oil, 4 rounded tbsp tamarind
(asam) pulp , 4 to 6 cups of water, 4 tbsp sugar, 1 tbsp salt, 600g
peanuts, roasted and ground, 4 to 5 tbsp oil.
Rempah to blend for Sauce:
12 slices of galangal, 12 peeled shallots, 6 cloves garlic, 20-30 softened
dried chilli, 1 tbsp prawn paste.
Knead tamarind pulp with 2 cups of water and strain. Heat a wok over a
high flame, add oil. Stir fry the rempah and lemongrass till fragrant. Add
tamarind water, boil for 2 minutes before adding sugar, salt ,
ground peanut and about 2 cups of water. Simmer until the sauce thickens.</td>
<td>Thai</td><td>Supatra Thai Chicken</td><td>2 pound ch
icken fryer (breast, drumstick, thigh and wing)
1/3 cup Thai oyster sauce
1 tablespoon Thai soy sauce
1 tablespoon sugar
1 teaspoon sea salt
1/4 cup minced lemon grass (optional)</td><td>Serves 4.
1. Thoroughly wash the chicken and pat dry with a paper towel. Combine oyster sa
uce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in
a bowl. Mix ingredients together thoroughly and apply as a marinade to the chic
ken. Refrigerate for at least 15-20 minutes.
2. Grill over charcoal at medium-high heat for 30-40 minutes, turning occasional
ly to prevent burning. (If charcoal fire is not available, roast in 375-degree o
ven for 30-40 minutes.)
Remove from grill and serve with chili sauce for chicken or Gai Hor Bai-toey</td
>
<td>Thai</td><td>Thai Spicy Tamarind Prawns</td><td>1 lb
. large prawns (about 16-20 per pound size)
1/4 cup peanut oil
2 large shallots, halved lengthwise and sliced crosswise 1/8-inch thick
1/3 cup tamarind juice the thickness of fruit concentrate
4 large dried red chillies, each cut into 2-3 pieces
2 jalapeno or serrano peppers, chopped with seeds
2 Tbs. fish sauce (nahm bplah), to taste
1 Tbs. Sriracha hot chilli sauce
1 Tbs. Maggi or Gold Mountain seasoning sauce
1 Tbs. palm or coconut sugar, to taste
Lettuce to line serving platter
1 red jalapeno pepper, cut into long, fine slivers
1 green onion (dense part of stalk only), cut into 1 1/2-inch lengths, then
split into thin matchstick-size slivers
A few cilantro sprigs for garnishing</td><td>Shell, devein and butterfly the pra
wns;
give them a saltwater bath to freshen. Rinse and drain well. Let sit at room tem
perature for at least 20 minutes before stir-frying.
Heat the oil in a small skillet for 2-3 minutes. Add the sliced shallots and fry
over low to medium heat, stirring occasionally until the pieces are evenly brow
ned and crisped (may take 20-25 minutes). Drain from oil with a fine wire-mesh s
trainer. Return oil to skillet and fry the garlic over medium-high heat until go
lden brown. Drain likewise, reserving the oil for stir-frying.
Heat a wok over high heat until its entire surface is smoking hot. Swirl in 2 Tb
s. of the reserved oil to coat the wok surface. Wait a few seconds for it to hea
t. Then add the dried chilli pieces and fry quickly until they are dark red. Rem
ove from oil with the wire-mesh skimmer. Toss the chopped onion and chillies int
o the wok and saut¥? until softened and aromatic. Add tamarind juice, fish
sauce, Sriracha hot chilli sauce, Maggi or Gold Mountain sauce and palm sugar. S
tir well to blend and heat to a sizzling boil.
Add the prawns and with frequent stirring, cook over high heat until the sauce i
s thick and the prawns are cooked to your liking (2-4 minutes, depending on thei
r size). Turn off heat and add the fried shallots, garlic and dried chillies. To
ss well. Transfer to a lettuce-lined serving platter. Garnish with slivered red
chilli, green onion and cilantro sprigs.
Serves 6 with other dishes and rice in a shared family-style meal.
HINT: To save yourself the work of crisping shallots and garlic, use pre-package
d products available in small containers or bags substitute with 2-3 Tbs. for th
e shallots and 2 Tbs. for the garlic. </td>
<td>Korean</td><td>Korean steak</td><td>2 pounds Scotch
fillet steak (rib-eye), sliced as thinly as possible
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
5 tablespoons Mirin (Japanese sweet wine)</td><td>In a large bowl, stir together
the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and Mirin. Ad
d the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours. Heat a l
arge skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no lon
ger pink. Serve with salad or fried rice.
360 calories
Servings: 6 servings</td>
<td>Korean</td><td>Korean BBQ Beef (Bulgogi)</td><td>2 p
ounds sirloin, sliced across the grain on the diagonal bias
3 scallions, chopped
1 onion, chopped
1/3 cup soy sauce
2 tablespoons sesame oil
2 teaspoons honey
1/2 teaspoon sugar
1 tablespoon kochujang (Korean red pepper paste)
1/2 teaspoon sesame oil
1 head green leaf lettuce</td><td>With the back of a knife, pound each slice of
beef lightly to tenderize it. In a bowl combine the remaining ingredients. The m
ixture should have thick consistency. Add the marinade to the meat and mix well
with your hands, making sure each piece is coated. Cover with plastic and let si
t for at least 1 hour. Cook the beef in one layer on a tabletop hibachi. The mea
t should be well done, and the outside caramelized. In a bowl, combine sugar and
kochujang. Pour sesame oil over the mixture. Serve the beef with green leaf let
tuce and the kochujang mixture.
<td>Korean</td><td>Kalbee chim</td><td>For richer flavor
, add boiled chestnuts, ginkgo nuts or pine nuts if available. Cook the dish low
and slow and add sesame seeds and red chili for deeper flavor.
1-3/4 lb. beef spareribs
1/3 medium carrot (1-1/2 oz)
2 dried shiitake mushrooms, soaked in water
1 green onion
1 green pepper
2-1/2 oz bamboo shoot (canned)
1 T each salad oil and Mirin
1 t roasted sesame seeds
Shredded omelet
MARINADE:
5 T soy sauce
2-1/2 T each sake and Mirin
3-1/2 t sugar
1/2 t crushed garlic
1/8 t ground chili pepper
Pepper</td><td>Cut spareribs into serving pieces. Remove any membrane and excess
fat. Place bone side down and make a deep slit in center. Then using the knife
flat, slice meat in half leaving the end uncut. Slice the other side and open ou
t flat. Make incisions at 1/4 in (0.7 cm) intervals. This process not only helps
the meat to absorb the marinade but also makes eating easier. Combine all marin
ade ingredients and add spareribs. Let stand 3-4 hours. In a saucepan, heat 1 T
salad oil. Add drained spareribs and cook over high heat. Reserve the marinade s
auce. Pour enough water to cover and simmer until the meat is tender. Add remain
ing marinade and continue to cook, until the liquid is boiled down to half, cons
tantly skimming. Slice carrot. Cut up remaining vegetables and add to the pan. W
hen heated through, stir in Mirin to glaze. Pour in sesame oil and immediately r
emove from heat. Sprinkle with sesame seeds and shredded omelet.
<td>Korean</td><td>Korean mandoo soup</td><td>9 cup basi
c beef stock
2 tablespoons light soy sauce
salt to taste
omelet strips to garnish
toasted, crumbled nori to garnish
DUMPLINGS
2 tablespoons oil
125 g pork mince
125 g lean beef mince
1/2 cup water
250 g fresh bean sprouts
half a small white Chinese cabbage
1 square fresh bean curd
3 spring onions, finely chopped
1 tablespoon toasted, crushed sesame seeds
1/2 teaspoon salt
125 g wonton pastry</td><td>Prepare and clear beef stock. Add soy sauce and salt
, have garnishes ready. Prepare dumplings, cover with plastic wrap and have read
y. Bring stock to the boil, drop in the dumplings one at a time, taking care the
y do not stick together. Depending on size of the pot it may be necessary to coo
k them in two or three batches. Simmer for 10 minutes or until dumplings come to
the surface and are cooked. Serve immediately in small bowls.
DUMPLINGS
Heat oil in saucepan and fry pork and beef until color changes. Add half cup wat
er and simmer gently until liquid evaporates. Set aside. Boil bean sprouts in li
ghtly salted water for 3 minutes, drain and chop. Boil; cabbage for 5 minutes, d
rain well and chop finely. Mash the bean curd. Mix all these ingredients with th
e spring onions, sesame seeds, garlic, salt and pepper. Taste for seasoning. Put
a teaspoon of the filling in the center of each square of wonton pastry, dampen
edges with water and press together to form a triangle. Cover so they do not dr
y out before cooking.</td>
<td>Korean</td><td>Shrimp rice soup</td><td>2 cups white
rice
9 ounces shelled and deveined shrimp
1 tablespoon rice wine
12 cups water
salt to taste
</td><td>Rinse rice and set aside for 2 hours or until moistened. Heat sesame oi
l in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1
minute. Pour water into saucepan and boil over medium heat. When the rice and s
hrimp mixture is thickened, or the rice expands about 3 times, reduce the heat t
o low. Continue to cook for 10 minutes, or until heated through, stirring consta
ntly. Season with salt and serve hot.
Servings: 3 to 4 servings</td>
<td>Mexican</td><td>Brunch Enchiladas</td><td>1 pound co
oked ham, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
5 eggs, beaten
2 cups half-and-half cream
1/2 cup milk
1 tablespoon all-purpose flour
1 dash hot pepper sauce
</td><td>1. Place ham in food processor, and pulse until finely ground. Mix toge
ther ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and
3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place
filled tortillas, seam side down, in a greased 9x13 baking dish.
2. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, a
nd hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate ove
rnight.
3. The next morning, preheat oven to 350 degrees F (175 degrees C).
4. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprink
le casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or
until cheese melts. Let stand a least 10 minutes before serving.
</td>
<td>Mexican</td><td>Seafood Enchiladas</td><td>1 onion,
chopped
1 tablespoon butter
1/2 pound fresh crabmeat
1/4 pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
1 cup half-and-half cream
1/2 cup sour cream
1 1/2 teaspoons dried parsley
1/2 teaspoon garlic salt
</td><td>1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Re
move the skillet from heat, and stir in crabmeat and shrimp. Mix in 1 cup shredd
ed cheese. Place a large spoonful of the mixture into each tortilla. Roll the to
rtillas up around the mixture, and arrange the rolled tortillas in a 9x13 inch b
aking dish.
3. In saucepan, combine half and half, sour cream, 1/4 cup butter, parsley and g
arlic salt. Stir until the mixture is lukewarm and blended. Pour this sauce over
the enchiladas, and sprinkle with remaining cheese.
4. Bake in preheated oven for 30 minutes.
</td>
<td>Mexican</td><td>Tangy Chicken Fajitas</td><td>1/2 cu
p olive oil
1/2 cup distilled white vinegar
1/2 cup fresh lime juice
2 (.7 ounce) packages dry Italian-style salad dressing mix
3 whole boneless, skinless chicken breast, cubed
1 onion, sliced
1 green bell pepper, sliced
</td><td>1. In a large glass bowl combine the oil, vinegar, lime juice, and dry
salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cov
er dish and refrigerate. Marinate for 3 to 6 hours.

2. In a large skillet, heat oil. Remove chicken, onion and bell pepper from mari
nade and saute in oil until chicken is cooked through (juices run clear) and oni
on is translucent.
</td>
<td>Mexican</td><td>Fired Up Southwest Fajitas</td><td>1
(1.25 ounce) package McCormick® Grill Mates® Southwest Marinade
1/4 cup olive oil
1 lime, juiced
2 tablespoons water
1 1/2 pounds flank steak
1 bell pepper, cut in strips
1 onion, cut in strips
1 (23.5 ounce) package burrito-style flour tortillas
salsa (optional)
sour cream (optional)
shredded cheese (optional)
</td><td>1. Combine Southwest Marinade, oil, lime juice and water in a self-clos
ing plastic bag. Pierce steak with fork. Add steak, pepper and onion strips to m
arinade. Close bag. Turn bag to coat meat and vegetables. Refrigerate 30 minutes
or longer for extra flavor.
2. Remove meat from marinade. Grill or broil to desired doneness. Lift vegetable
s from marinade; place in heated skillet or grill pan. Saute vegetables over med
ium-high heat until tender. Discard any leftover marinade.
3. Cut meat into thin slices. Serve in warmed tortillas with vegetables; garnish
with salsa, sour cream or shredded cheese, if desired. Fold over edges of torti
lla.
</td>
<td>Mexican</td><td>Quesadillas BBQ </td><td>1/2 cup sal
sa, divided
1/4 cup chopped sweet onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1/4 cup sliced black olives
1 cup cooked and peeled shrimp
1/2 cup shredded Cheddar cheese
1/4 cup sour cream
</td><td>1. Preheat an outdoor grill for low heat.
2. Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion,
green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp
evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in ha
lf to cover the filling.
3. Lightly oil the grill grate. Place the filled tortillas directly on the grill
. Cook about 2 minutes per side, until cheese is melted and the tortilla has gri
ll marks. Serve with remaining salsa and sour cream.
</td>
<td>Mexican</td><td>Chicken Kabobs Mexicana</td><td>2 ta
blespoons olive oil
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 lime, juiced
salt and ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 small zucchini, cut into 1/2-inch slices
1 onion, cut into wedges and separated
1 red bell pepper, cut into 1 inch pieces
10 cherry tomatoes
</td><td>1. In a shallow dish, mix together olive oil, cumin, chopped cilantro,
and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, a
nd refrigerate for at least one hour.
2. Preheat grill for high heat.
3. Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
4. Brush grill with oil, and arrange skewers on hot grate. Cook for approximatel
y 10 minutes, or until chicken is cooked through, turning to cook evenly.
</td>
<td>Mexican</td><td>Chicken Posole</td><td>1 tablespoon
olive oil
1 large onion, thinly sliced
2 teaspoons dried oregano
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can white hominy
1 (7 ounce) can chopped green chile peppers, drained
1 (2 ounce) can sliced black olives, drained
3/4 pound skinless, boneless chicken breast meat - cut into cubes
</td><td>1. In a large pot over medium heat, combine oil, onion, garlic, oregano
and cumin. Cook, covered, 5 minutes, until onions are tender.

2. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce
heat to medium. Stir chicken into pot. Cover and cook until chicken is no longe
r pink, 5 to 10 minutes.
</td>
<td>Mexican</td><td>Fabulous Wet Burritos</td><td>1 poun
d ground beef
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
</td><td>1. Crumble ground beef into a skillet over medium-high heat. Cook and s
tir until evenly browned. Add onion, and cook until translucent. Drain grease, a
nd season with garlic, cumin, salt and pepper. Stir in the green chilies and ref
ried beans until well blended. Turn off heat, but keep warm.
2. In a saucepan, combine the chili without beans, tomato soup and enchilada sau
ce. Mix well, and cook over medium heat until heated through. Turn off heat and
keep warm.

3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the groun
d beef mixture onto the center. Top with lettuce and tomato to your liking. Roll
up tortilla over the filling. Spoon a generous amount of the sauce over the top
, and sprinkle with cheese and green onions. Heat in the microwave for 30 second
s, or until cheese is melted. Repeat with remaining tortillas.
</td>
<td>Mexican</td><td>Mexican Rice III</td><td>1 cup long
grain white rice
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
1/2 cup chopped fresh cilantro
1 clove garlic, halved
</td><td>1. In a medium sauce pan, cook rice in oil over medium heat for about 3
minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green peppe
r, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin
, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for
20 minutes.
</td>
<td>Mexican</td><td>Sweet Corn Tomalito</td><td>5 tables
poons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk
</td><td>1. In a medium bowl, mix together the margarine, masa flour, and sugar
until light and fluffy. In a food processor or blender, blend one cup of the cor
n kernels with the water and cornmeal just until smooth. Stir into the masa mixt
ure. Mix in the remaining corn, baking powder, salt, and milk until the batter i
s smooth. Pour into an 8x8 inch glass baking dish.
2. Place the baking dish over a large saucepan of simmering water. Cover the bak
ing dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until fi
rm. Check water occasionally, and refill if necessary. Stir pudding before servi
ng to give it a consistent texture. Serve in small scoops.
</td>
<td>Soups</td><td>Spicy Chicken Soup</td><td> 2 quarts w
ater
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
1 onion, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
</td><td>1. In a large pot over medium heat, combine water, chicken, salt, peppe
r, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, the
n reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chick
en, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until sli
ghtly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili
powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simme
r 30 minutes.
</td>
<td>Mexican</td><td>Bananas Foster Chimichangas</td><td>
1/4 cup butter
3 firm bananas. sliced
1/2 cup brown sugar
2 tablespoons spiced rum
1 cup vegetable oil for frying
</td><td>1. In a large skillet over medium heat, melt butter . Stir in bananas a
nd sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes
more. Spoon half the banana mixture onto each flour tortilla, and roll up, tuck
ing in the ends, like a burrito.
2. In a large skillet, heat the vegetable oil over medium-high heat. Fry chimich
angas until golden. Drain on paper towels. Serve warm.
</td>
<td>Desserts</td><td>Chocolate Babka</td><td>2 cups all-
purpose flour
1/2 teaspoon salt
1 cup unsalted butter
3 eggs
1 cup sour cream
1 cup semisweet chocolate chips
1 cup chopped pecans
1/4 cup white sugar
</td><td>1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube
pan. Sift together the flour, cocoa, baking powder, baking soda, 1 teaspoon cin
namon, and salt; set aside.
2. In a medium bowl, beat the butter and 1 1/4 cup sugar with an electric mixer
on high speed until light and fluffy. Change the mixer speed to medium, and beat
in the vanilla. Beat in the eggs, one at a time. With the mixer on low speed, a
lternately beat the flour mixture and sour cream into the creamed mixture, begin
ning and ending with the flour mixture. Beat only until just blended.
3. For the topping: In a small bowl combine the chocolate, pecans, 1/4 cup sugar
, and 1 teaspoon cinnamon to make a crumb mixture. Spread half of the batter in
the bottom of the prepared pan. Sprinkle with half of the crumb mixture. Pour in
the remaining batter, and sprinkle with the remaining crumb mixture; press the
crumbs in lightly so they adhere to the batter. Quickly, but gently cut through
the batter and crumbs in an up and down motion with a knife. Lightly rap the pan
once against a hard surface, to settle the batter.
4. Bake in the preheated oven for 40 minutes. Cover the top of the cake with alu
minum foil. Continue baking until a skewer inserted halfway between the side of
the pan and the tube comes out clean, about 20 minutes longer. Cool the cake in
the pan on a wire rack for 30 minutes. Carefully loosen the cake from the sides
of the pan. Invert cake onto rack, and cool completely.
</td>
<td>Desserts</td><td>Chocolate Velvet Ice Cream</td><td>
2/3 cup white sugar
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips
</td><td>1. In large bowl, stir together sugar and cocoa. Add egg yolks and blen
d with electric mixer. Add cream a little at a time, beating well after each add
ition. Chill mixture in refrigerator.

2. While cream mixture is chilling, grate chocolate chips in blender or food pro
cessor or using a rotary grater, until fine. Stir into cream mixture. Freeze in
canister of ice cream maker according to manufacturer's instructions.
</td>
<td>Casseroles</td><td>California Casserole</td><td>Cass
erole:
1/3 cup All Purpose or Unbleached Flour
1 teaspoon paprika
2 lb. boneless veal, cut into 1-inch pieces
1/4 cup oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup water
1 (10 3/4-oz.) can condensed cream of chicken soup
1 1/2 cups water
1 (16-oz.) jar (1 1/2 cups) small onions, drained
Dumplings:
2 cups All Purpose or Unbleached Flour
1 tablespoon poppy seed, if desired
1 teaspoon instant minced onion
1 teaspoon celery seed
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 cup oil
3/4 to 1 cup milk
2 tablespoons margarine or butter, melted
1/2 cup Progresso® Plain Bread Crumbs
Sauce:
1 (10 3/4-oz.) can condensed cream of chicken soup
1 (8-oz.) container sour cream
1/4 cup milk</td><td>1. In small bowl or plastic bag, combine 1/3 cup flour and
paprika; mix well. Add veal; coat well with flour mixture.
2. Heat 1/4 cup oil in 12-inch skillet over medium-high heat until hot. Add veal
; cook until browned. Add 1/2 teaspoon salt, pepper and 1 cup water. Bring to a
boil. Reduce heat; simmer uncovered 30 minutes or until veal is tender, stirring
occasionally. Transfer veal mixture to ungreased 13x9-inch (3-quart) glass baki
ng dish or 3-quart casserole.
3. In same skillet, combine 1 can cream of chicken soup and 1 1/2 cups water; bl
end well. Bring to a boil, stirring constantly. Pour over veal mixture in baking
dish. Add onions; mix well.
4. Heat oven to 425°F. In large bowl, combine 2 cups flour, baking powder,
poppy seed, minced onion, celery seed, poultry seasoning and 1/4 teaspoon salt;
mix well. Add 1/4 cup oil and enough milk so that, when stirred, dry ingredients
are just moistened.
5. In small bowl, combine margarine and bread crumbs; mix well. Drop rounded tab
lespoons of dough into crumb mixture; roll to coat well. Arrange dumplings over
warm veal mixture. Bake at 425°F. for 20 to 25 minutes or until dumplings a
re deep golden brown.
6. Meanwhile, in medium saucepan, combine all sauce ingredients; blend well. Bri
ng just to a boil. Reduce heat; simmer 2 to 3 minutes or until thoroughly heated
, stirring frequently. Serve sauce with casserole and dumplings.
High Altitude Instructions:
No change.</td>
<td>Casseroles</td><td>Fiesta Spaghetti</td><td>16 oz. u
ncooked spaghetti
1 medium red bell pepper, chopped
1 lb. lean ground beef
1/3 cup sugar
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 (28-oz.) can crushed tomatoes, undrained
1 (8-oz.) can tomato sauce
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green
Peppers, drained
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
Grated Parmesan cheese, if desired</td><td>1. Cook spaghetti to desired doneness
as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oil in 12-inch nonstick skillet over medium heat until hot. A
dd onion and bell pepper; cook 3 to 4 minutes or until tender, stirring occasion
ally. Remove from skillet. Add ground beef to same skillet; cook until thoroughl
y cooked, stirring frequently. Drain.
3. Add onion and bell pepper to ground beef; mix well. Add sugar, taco seasoning
mix, tomatoes, tomato sauce, corn and mushrooms; mix well. Bring to a boil. Red
uce heat to low; simmer 5 minutes, stirring occasionally. Serve over spaghetti.
Sprinkle with cheese.</td>
<td>Beef</td><td>Sweet and Salsy Meat Loaf</td><td>Give
meat loaf a sassy Mexican twist with cinnamon, cocoa and salsa!
1 1/2 lb. meat loaf mix (beef, pork and veal) or lean ground beef
3/4 cup Progresso® Plain Bread Crumbs
1 egg
1 cup Old El Paso® Thick 'n Chunky Salsa
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 teaspoon unsweetened cocoa
1/2 teaspoon salt
1/4 teaspoon cumin
1 teaspoon lemon juice</td><td>1. Heat oven to 350°F. In large bowl, combin
e meat loaf mix, bread crumbs and egg; mix well.
2. In medium bowl, combine all remaining ingredients; mix well. Add 3/4 cup of t
he salsa mixture to meat mixture; mix well. In ungreased 1 1/2 or 2-quart casser
ole or 9x5-inch loaf pan, shape meat mixture into loaf.
3. Bake at 350°F. for 50 minutes. Remove from oven. Spoon remaining salsa m
ixture over top of loaf. Return to oven; bake an additional 20 to 30 minutes or
until thoroughly cooked in center and meat thermometer registers 160°F.</td
>
<td>Seafoods</td><td>Crab Cakes Italiano</td><td>Sauce:
1/2 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons purchased pesto
Crab Cakes:
1 lb. fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat (surimi), s
hredded*
1/2 cup Progresso® Italian Style Bread Crumbs
1/3 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons purchased pesto
1 egg, beaten
Garnish, if Desired:
Italian plum tomato slices
Fresh basil sprigs
Julienne-cut sun-dried tomatoes</td><td>1. In small bowl, combine sauce ingredie
nts; mix well. Cover; refrigerate until serving time.
2. In large bowl, combine all crab cake ingredients except olive oil; mix well.
Using 1/3 cup mixture for each, shape into eight 3-inch patties.
3. Heat oil in large nonstick skillet over medium heat until hot. Add patties; c
ook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Dra
in on paper towels. Serve crab cakes topped with sauce. Garnish as desired.
Tips:
To substitute for fresh crabmeat, canned crabmeat, drained, or frozen crabmeat,
thawed and drained, can be used.</td>
<td>Seafoods</td><td>Bayou Shrimp</td><td>Whoa! Spicy co
rnbread and crisp salad greens make welcome companions to Creole soup.
1 2/3 cups uncooked regular long-grain white rice
3 1/3 cups water
1/4 cup butter or margarine
1 lb. uncooked large shrimp, shelled, deveined
1/2 teaspoon salt
1/4 to 1 teaspoon pepper
1 cup Old El Paso® Thick 'n Chunky Salsa
1 (8-oz.) bottle clam juice
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1/4 cup water
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour</td><td>1. Co
ok rice in water as directed on package.
2. Meanwhile, melt butter in large skillet over medium heat. Add shrimp, garlic,
salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionall
y.
3. Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minute
s.
4. In small bowl, combine water and flour; blend until smooth. Add to mixture in
skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve
in bowls, with or without rice.</td>
<td>Poultry</td><td>Bow-Thai Chicken</td><td>7 1/2 oz. (
3 cups) uncooked bow tie pasta (farfalle)
1/8 teaspoon curry powder
2 teaspoons soy sauce
1/2 to 3/4 lb. chicken breast strips for stir-frying, cut in half crosswise
1 tablespoon oil
1 (1-lb.) pkg. Green Giant® Create A Meal!® Frozen Stir-Fry Szechuan M
eal Starter
2 teaspoons lime juice
1 teaspoon peanut butter
3/4 cup purchased Alfredo sauce
3 tablespoons coconut
3 green onions, sliced
Lime wedges, if desired</td><td>1. Cook pasta in large saucepan as directed on p
ackage. Drain; return to saucepan and cover to keep warm.
2. Meanwhile, in medium bowl, combine curry powder and soy sauce. Add chicken st
rips; toss to coat. Heat oil in large skillet or wok over medium-high heat until
hot. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in cente
r.
3. Add frozen sauce and vegetables from meal starter. Bring to a boil. Reduce he
at; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring
frequently. Stir in lime juice and peanut butter.
4. Add Alfredo sauce to cooked pasta; toss to coat. Spoon vegetable mixture over
pasta mixture; stir well. Spoon onto individual serving plates. Sprinkle coconu
t, onions, and peanuts from packet over each serving. Garnish each with lime wed
ge.</td>
<td>Cakes</td><td>Molten Mocha Cakes</td><td>1 cup semis
weet chocolate chips
1/2 cup butter
3 eggs
3 egg yolks
1 (15.8-oz.) pkg. Pillsbury® Fudge Supreme Double Chocolate Premium Brownie
Mix
2 tablespoons coffee-flavored liqueur or strong brewed coffee
12 fresh strawberries or 1 pint (2 cups) fresh raspberries
12 fresh mint sprigs
1 quart (4 cups) vanilla ice cream</td><td>1. Heat oven to 400°F. Grease 12
(2 3/4x1 1/4-inch) nonstick muffin cups. In medium microwave-safe bowl, combine
chocolate chips and butter. Microwave on High for 45 to 60 seconds or until mel
ted, stirring every 15 seconds until smooth. Cool 5 minutes.
2. In large bowl, combine eggs and egg yolks; beat with electric mixer at high s
peed for 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate sy
rup packet from brownie mix. Gradually add brownie mix to egg mixture, beating u
ntil well blended. Fold in melted chocolate chip mixture and liqueur. Divide bat
ter evenly into greased muffin cups. (Cups will be full.)
3. Bake at 400°F. for 10 to 14 minutes or until edges are set. DO NOT OVERB
AKE. Centers will be soft. Cool 2 minutes.
4. While cakes are cooling, drizzle chocolate syrup from packet onto each indivi
dual serving plate. Run knife around edge of each cake to loosen. Invert warm ca
ke over chocolate on each plate. Garnish each serving with strawberry and mint s
prig. Serve with ice cream.
High Altitude Instructions:
Add 1/2 cup flour to dry brownie mix. Bake at 400°F. for 14 to 16 minutes o
r until edges are set.
Note:
Two tablespoons strong brewed coffee can be substituted for the coffee-flavored
liqueur.</td>
<td>Pies</td><td>Peacheesy Pie</td><td>Crust:
1 (15-oz.) pkg. Pillsbury® Refrigerated Pie Crusts
Filling:
1/2 cup sugar
1 to 2 teaspoons pumpkin pie spice
2 tablespoons light corn syrup
2 teaspoons vanilla
1 (28-oz.) can peach slices, drained, reserving 3 tablespoons liquid
Topping:
1/3 cup sugar
1/2 cup sour cream
1 (3-oz.) pkg. cream cheese, softened
2 tablespoons margarine or butter</td><td>1. Allow both crust pouches to stand a
t room temperature for 15 to 20 minutes.
2. Meanwhile, in medium bowl, combine all filling ingredients except peach liqui
d; mix well. Set aside.
3. In small saucepan, combine 2 tablespoons of the reserved peach liquid, 1/3 cu
p sugar, lemon juice and eggs; mix well. Cook over medium heat until mixture boi
ls and thickens, stirring constantly. Boil 1 minute. Remove from heat.
4. In small bowl, combine sour cream and cream cheese; beat until smooth. G
radually beat in hot egg mixture until well blended. Set aside.
5. Heat oven to 425°F. Place 1 pie crust in 9-inch pie pan as directed
on package for one-crust filled pie. Spoon filling into crust-lined pan. Dot wi
th margarine. Spoon topping mixture evenly over filling.
6. Unfold second crust. With floured 3-inch round cutter, cut out 8 rounds from
crust. Brush tops of rounds with remaining 1 tablespoon reserved peach liquid. A
rrange pie crust rounds over topping.
7. Bake at 425°F. for 10 minutes. Reduce oven temperature to 350°F; ba
ke an additional 35 to 40 minutes or until crust is golden brown. Cover edge of
crust with strips of foil after 15 to 20 minutes of baking to prevent excessive
browning. Cool 1 hour or until completely cooled. Store in refrigerator.</td>
<td>Drinks</td><td>Screwdriver with Color</td><td>orange
juice Fill
vodka 1.5 oz.
Kahlua 1.5 oz.
ice</td><td>Build over ice in highball glass. Add a shot of vodka and a shot of
Kahula for color and taste. Fill with orange juice, stir, and serve.
Glassware: Highball Glass</td>
<td>Drinks</td><td>Bloody Mary</td><td>1.0 dash Lemon j
uice
1.0 Wedge Lime
0.5 tsp Tabasco
2.0 drops Tabasco
1.5 oz. Vodka
3.0 oz. Tomato Juice</td><td>Shake all ingredients (except lime wedge) with ice
and strain into an old-fashioned glass over ice cubes. Add salt and pepper to ta
ste. Add the wedge of lime and serve.</td>
<td>Drinks</td><td>Alabama Slammer</td><td>1.0 to fill
Orange juice
1.0 oz Sloe gin
1.0 oz Southern Comfort
1.0 oz Vodka</td><td>Combine and shake well.</td>
<td>Drinks</td><td>Sex On The Beach</td><td>0.5 full Cr
anberry juice
0.75 oz. Peach Schnapps
0.5 full Pineapple Juice
1.0 oz. Vodka</td><td>Stir in highball glass</td>
<td>Drinks</td><td>Hokes Royal Flush</td><td>2.0 oz. Cr
own Royal Bourbon
11.0 oz. Cranberry juice
1.0 oz. Peach Schnapps</td><td>Mix ingrdiets in tin. add ice and strain into a s
mall rocks glass. Take back all at once and enjoy!</td>
<td>Drinks</td><td>Hunch Punch</td><td>2.0 liters Sprit
e Lemon Lime Soda
1.0 liter Golden Grain Alcohol
3.0 shots JD 151 Jack Daniels
1.0 liter Vodka
2.0 gal. Hawiian Punch Tang</td><td>This is a EXCELLENT party drink. It is a lit
tle costly to make, but once you do you'll be glad that u did. It tastes like he
aven, but it gets u drunk as hell. This massive concauction should be made in a
large cooler or a VERY CLEAN bathtub. This drink gets my HIGHEST RECCOMENDATION!
</td>
<td>Drinks</td><td>Kamikaze</td><td>1.0 oz Lime juice
1.0 oz Triple sec
1.0 oz Vodka</td><td>Shake and serve over ice in old-fashioned glass.</td>
<td>Drinks</td><td>Blow Job (sun style)</td><td>1.0 part
Coffee Liqueur
1.0 part Vodka</td><td>Mix in stemmed shot glass stir gently. top with whipped c
ream. Customers are to pick up shot glass with mouth and swallow without touchin
g the glass with their hands.</td>
<td>Drinks</td><td>Mai Tai</td><td>0.5 oz Amaretto
1.0 oz Blue Curacao
0.5 oz Grenadine
0.5 whole Lime juice
2.0 oz Rum
0.5 teaspoon powdered Sugar</td><td>Zap in a blender all of the above and serve
it over crushed ice</td>
<td>Drinks</td><td>Margarita (Aculpulco 1948 Original)</
td><td>1.0 oz. Cointreau
1.0 oz. Lime juice
1.0 dash Salt
2.0 oz. Tequila</td><td>The true authentic margarita invented by Margarita Sames
in Aculpulco in 1948. Shake with ice and mix in to a bowl shaped glass with a l
ightly salted rim. From MOshima via rec.food.drink</td>
<td>Breads</td><td>Spiced Scrambled Eggs</td><td>Sunflow
er oil
1/2 tsp ready prepared garlic from a tube
1 tsp ready prepared ginger from a tube
2 spring onions, finely sliced (reserving a few slices)
1/2 red chilli, deseeded and finely chopped
1 tomato, diced
4 medium Lion Quality eggs, beaten
Salt and pepper</td><td>Add 1/2 tsp sunflower oil to a saucepan and add all the
ingredients except the eggs and seasoning and cook over a high heat until lightl
y softened. Reduce the heat to medium and add the eggs. Stir continuously until
softly scrambled. Season to taste, and spoon onto toasted wholemeal muffins. Spr
inkle with a few reserved pieces of spring onion and serve immediately.</td>
<td>Desserts</td><td>Raspberry Porridge</td><td>50g oatm
eal, plus extra for serving
450ml semi-skimmed milk
2 tbsp (40g) heather honey
125g pack raspberries</td><td>Place the oatmeal, milk and honey into a saucepan.
Bring to the boil over a medium heat, then simmer for 4-5 minutes, stirring thr
oughout, until thick and creamy. Remove from the heat and stir in the raspberrie
s until they begin to break up and release their juice.
Spoon into bowls and serve hot with a little oatmeal scattered over the top.
Variation:
Try replacing the raspberries with chunks of fresh pear and add some chopped roa
sted hazelnuts.</td>
<td>Seafoods</td><td>Crispy Coconut & Coriander Praw
ns</td><td>16 large raw tiger prawns, shelled with tails left on
Juice of 2 limes
1 tbsp dry white wine
2 cloves of garlic, peeled & crushed
75g desiccated coconut
50g fresh white breadcrumbs
10g finely chopped coriander
2 tbsp plain flour
Salt & ground black pepper
2 large eggs, beaten
Approx 600ml corn oil for deep frying
1 jar Ken Hom Chilli & Garlic Sauce
Lime wedges to serve</td><td>Place the prawns in a glass bowl and marinade in th
e lime juice, wine and crushed garlic. Cover and refrigerate for 1-2 hours.
In a large bowl, mix together the coconut, breadcrumbs and coriander. Season wit
h salt and pepper.
Remove the prawns from the marinade and drain well. Flour and dip in the beaten
egg and lastly in the coconut mix.
Heat the oil in a wok or deep frying pan until hot and deep fry the prawns for a
bout 3 minutes until golden and crisp.
Drain well and serve at once with bowls of chilli and garlic sauce and lime wedg
es.</td>
<td>Desserts</td><td>Banana and Praline Ice Cream</td><t
d>100g (4oz) caster sugar
100g (4oz) blanched almonds
450ml (3/4pt) double cream
150ml (1/4pt) condensed milk
5ml (1tsp) vanilla extract
4 bananas
Splash of lemon juice</td><td>Place sugar and almonds in a pan. Heat on the simm
ering plate for 10-15 minutes until the sugar has started to melt. Transfer to t
he boiling plate for 1-2 minutes and cook to a rich, golden brown caramel. Takin
g great care, pour on to Aga Bake-o-Glide in a small roasting tin or on to an oi
led baking sheet. Leave to cool and harden.
Whisk the cream, condensed milk and vanilla extract to a soft peak. Peel and sli
ce the bananas and place in a food processor with lemon juice. Process until smo
oth. Cover the praline with a tea towel and crush with a rolling pin. Fold the b
anana puree and praline into the cream mixture. Freeze for 2 hours.
Stir well and re-freeze until firm about 6 hours.
To serve
Stand the ice cream in the refrigerator for 10 minutes until soft enough to scoo
p into chilled glasses. Serve with the sweet Christmas biscuits and the sticky t
offee sauce.
The ice cream will keep in the freezer for up to two months.</td>
<td>Pies</td><td>Pavlova Deluxe</td><td>A pavlova is a f
resh fruit pie with a meringue crust. The deluxe in this recipe refers to the pa
ssion fruit, which can be pricey. Passion fruit is a round, purple fruit resembl
ing a kiwi, but larger.
6 egg whites
1/8 teaspoon cream of tartar
1 cup white sugar
1 tablespoon cornstarch
2 teaspoons distilled white vinegar
1 1/4 cups heavy cream, chilled
2 teaspoons confectioners' sugar
4 passion fruits
</td><td>1. Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8
inch springform pan and dust lightly with cornstarch.
2. Beat egg whites, preferably in a glass or ceramic bowl, until stiff and gloss
y. Make sure egg whites have absolutely no contact with grease (fresh or residua
l), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarc
h; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture,
then fold it in very gently.
3. Pile meringue into prepared pan. Spread to the sides leaving a slight depress
ion in the center. Place in preheated oven. Close the oven door, and immediately
turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Ope
n oven door, but leave meringue in the oven for 15 more minutes. Remove meringue
to a draft free spot. Very carefully remove rim of springform pan, and allow me
ringue to cool completely. There may be a slight sinking in the center. Carefull
y remove meringue from pan base, and place on serving platter.
4. Whip cream, vanilla extract, and confectioners' sugar until thick and firm. G
ently spread over the meringue.
5. Remove the pulp from the passion fruit, and spoon over cream. If using kiwi,
peel and slice the fruit; arrange slightly overlapping slices in a pleasing desi
gn. Chill until serving time.
</td>
<td>Drinks</td><td>Leprechaun Shake</td><td>2 scoops van
illa ice cream
1 cup milk
3 or 4 drops green food coloring
Chocolate syrup</td><td>Put ice cream milk and food coloring into blender. Blend
until smooth and green. Pour into glass. Drizzle with chocolate syrup and give
one quick stir.</td>
<td>Drinks</td><td>Shamrock Party Punch</td><td>2 liters
ginger ale
1 large container frozen lemonade
1 large can pineapple juice (chilled)
1 quart lime sherbet</td><td>Stir together. The lime sherbet melts and makes a m
ilky green punch with foam on top.</td>
<td>Drinks</td><td>Irish Mocha Smoothie</td><td>1 tray f
rozen coffee cubes
3 scoops frozen coffee yogurt
3 tablespoons chocolate syrup
1/4 cup Bailey's Irish Cream
1/2 cup milk</td><td>In a blender process six coffee cubes, frozen yogurt, choco
late syrup, Irish Cream and milk until smooth. Serve in a tall glass.
Yield: 1 shake</td>
<td>Irish</td><td>Irish Potato Casserole</td><td>10 medi
um potatoes, peeled
8 ounces cream cheese (soft)
8 ounces sour cream
1/2 cup butter or margarine, melted
1/4 cup chopped chives
1 teaspoon salt
Paprika</td><td>Cook potatoes in boiling water for approximately 30 minutes or u
ntil tender. Drain and mash.
Beat cream cheese with electric mixer until smooth. Add potatoes and remaining i
ngredients, except paprika; beat just until combined. Spoon mixture into a light
ly buttered 2-quart casserole; sprinkle with paprika. Cover and refrigerate over
night.
Remove from refrigerator 15 minutes before baking. Uncover and bake at 350 degre
es F for 30 minutes
Servings: 8</td>
<td>Irish</td><td>Irish Chicken and Dumplings</td><td>2
(10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk</td><td>In large, heavy pot, combine soup, water, chicken, celer
y, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat abou
t 1 1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes.
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 m
inutes longer. Add dumplings.
To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tab
lespoonsful onto BOILING stew. Simmer covered for 10 minutes, then uncover and s
immer an additional 10 minutes.
4 to 6 servings</td>
<td>Beef</td><td>Redneck Chimichanga</td><td>2 ounces sh
aved steak (Philly meat)
1/2 ounce red and green peppers
1/2 ounce yellow onions
1 slice American cheese
1 tablespoon mashed potatoes
1 large burrito wrapper (flour tortilla) </td><td>Cook the shaved steak then add
the peppers and onions and sweat until soft.
Put mashed potatoes in center of burrito wrapper then put shaved steak/pepper/on
ion mix on top of that. Add cheese. Fold in all four sides and secure with woode
n picks. Deep fry until golden brown. Gravy is the best type of dip for this.</t
d>
<td>Poultry</td><td>Apricot Lemon Chicken</td><td>With a
hint of both sweet and sour, this zesty, slow-cooker dish is a favorite with ki
ds, especially when served with fluffy white rice and peas.
2 pounds boneless breast of chicken
1 lemon, quartered
1 teaspoon Kosher salt (or 1/2 teaspoon regular salt)
1 teaspoon brown sugar
1/4 cup coarsely chopped dried apricots
1 teaspoon thyme (or 3-4 four sprigs fresh thyme, if available) </td><td>Pull ch
icken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) s
low cooker. Squeeze the quartered lemons over the chicken meat, and drop the squ
eezed lemon quarters in the pot. Pour orange juice over the chicken.
Add the remaining ingredients and stir until well mixed. Cook on HIGH for 4 hour
s.
Serves 6.</td>
<td>Pancakes</td><td>Banana Split Pancakes</td><td>Batte
r:
1 tablespoon sugar
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons oil
2 ripe bananas, mashed
Toppings:
Ice cream
Chocolate syrup
Bananas
Whipped cream
Nuts </td><td>Mix together well the flour, sugar, baking powder and salt. Set as
ide.
Mix together egg, milk, oil and bananas.
Mix the flour mixture into the egg mixture and blend well. Cook the pancakes on
medium high setting until both sides are golden brown. After the pancakes are co
oked, put ice cream on top of pancake, then add chocolate syrup, bananas and whi
pped cream. Add nuts and yum yum! One is enough though.</td>
<td>Filipino</td><td>Fiesta Spaghetti with Alfredo Sauce
</td><td>400 gms. Fiesta Spaghetti
1 bar Selecta Butterfresh Margarine
2 (8 oz.) packs cream cheese
4 tsps. garlic powder
4 cups Selecta Full Cream Milk
1 cup parmesan cheese, grated
dash of ground black pepper
dash of nutmeg</td><td>1.Cook the Fiesta Spaghetti as per package directions. D
rain and set aside.
2.Melt Selecta Butterfresh Margarine in a medium, non-stick pan over medium heat
.
3.Add the cream cheese and garlic powder, stirring with a wire whisk until smoot
h.
4.Add Selecta Fresh Milk, a little at a time, whisking to smooth out lumps.
5.Stir in Parmesan cheese and pepper.
6.Remove from heat when sauce reaches desired consistency.
7.Toss with hot pasta. Sprinkle with a dash of nutmeg and garnish with sprigs of
sweet basil.
</td>
<td>Filipino</td><td>Bangus Belly Katsu</td><td>3 pcs. b
angus belly
2 tbsps. soy sauce
1-1/2 tbsps. calamansi
1/4 cup flour
1/4 cup Japanese breadcrumbs
1 pc. egg
oil
teriyaki sauce</td><td>1.Marinate bangus belly in calamansi and soy sauce.
2.Dip marinated bangus in flour, then beaten egg, and then coat with Japanese br
ead crumbs.
3.Deep fry in hot oil until golden brown.
4.Cut into quarter pieces and serve with teriyaki sauce for dipping. </td>
<td>Filipino</td><td>Putserong Manok </td><td>1 buong m
anok
1 ulong bawang
6 na saging na saba
1/2 kutsaritsng asin
8 kutsaritang mantika
2 patatas pag-apatin
1 sibuyas
1/2 tasang nilagang garbansos
5 hinog na kamatis
1/2 kilong baka
1 maliit na ulong repolyo
2 hiwang hamon o bacon (tocino)
2 tsoriso</td><td>1. Tilarin ang malinis na manok at hiwa-hiwain din ang iba pan
g karne na kasama sa lutuin.

2. Ilaga ang mga karne hanggang lumambot kasama na ang hamon at tsoriso.
3. Timplahan ng asin. Hanguin at ilagay sa kaserola. Sa sabaw ding ito, ilaga an
g repolyo at patatas.
Ilaga ng hiwalay ang mga saging.
4. Igisa ang bawang,sibuyas,kamatis sa mantika. Ihalo ang manok at iba pang karn
e.
5. Lagyan ng katamtamang sabaw (para makagawa ng malapot na sarsa.
6. Tikman. Timplahan ng ayon sa panlasa. Ihalo ang garbansos. Ang sarsa naman ay
binubuo ng limang maliliit na talong,2 ulong ng bawang,asin,paminta,at suka. An
g paggawa ay iihaw ang mga talong, talupan at pagkaraan ay masahin.
7. Tadtarin ng pino ang bawang. Ihalo sa minasang talong. Isalin ang suka. Timpl
ahan ng asin at paminta.</td>
<td>Filipino</td><td>Beef Siomai Mami</td><td>500 g. of
cooked egg noodles
8-10 c. of meat broth
1 carrot, peeled and julienned
6-8 leaves of pechay baguio, cut into 1 strips
1/4 c. of finely chopped sibuyas na mura (onion leaves)
To make the siomai:
250 g. of ground lean beef
3 black chinese mushrooms, stems removed and caps finely chopped
1/2 carrot, peeled and grated
1/2 tbsp. finely minced garlic
1/8 c. of finely chopped leeks or sibuyas na mura (green onions)
1/4 tsp. of pepper
1/2 tsp. of salt
1/2 tbsp. of light soy sauce
15 to 20 pcs. of wonton wrapper (depending on the size)
1/2 tsp. of cooking oil</td><td>1. Mix together the ingredients for the siomai,
except the egg, wonton wrapper and cooking oil. Reserve a teaspoon of the beaten
egg and pour in the rest into the meat mixture. Mix well.
2. Add 1 tbsp. of water to the remaining beaten egg and stir to form egg wash.
3. Separate the wonton wrappers. Fill each wrapper with 1 tbsp. of the meat mixt
ure. Wet the edges with egg wash and push the edges upward, pressing them togeth
er.
4. Brush a heatproof plate with the 1/2 tsp. of cooking oil. Arrange the siomai
on the plate and steam over simmering water for 25-30 minutes.
5. While steaming the siomai, prepare the noodles and the vegetables. If using d
ried noodles, cook according to package directions, drain and keep warm. If usin
g fresh, blanch in briskly boiling water for about 3 minutes to remove the exces
s salt and oil. Drain and keep warm.
6. Heat the meat broth. When nearing boiling point, add the carrot stips. Bring
to a boil. Add the pechay baguio. Turn off the heat.
To serve:
Place the noodles in individual soup bowls. Top with 4-5 pieces of siomai. Ladle
the hot broth and vegetables over them. Sprinkle with finely chopped sibuyas na
mura (onion leaves).</td>
<td>Filipino</td><td>Beef Asado Noodle Soup</td><td>400
g. of beef short ribs
1 whole garlic
1 whole onion
1 bay leaf
4-5 peppercorns
salt
To cook the beef asado :
cooked beef
1 c. of beef broth
2 tbsp. of light soy sayce
1 tsp. of finely minced garlic
1 onion, halved and sliced thinly
a few slivers of ginger
1/2 tsp. of pepper
1 star anise or cinnamon stick
1 tsp. of cornstarch dispersed in 1 tbsp. of water
To complete the dish :
250 g. of dried oriental noodles (I used vegetable noodles)
1 carrot, sliced thinly and blanched for 2 minutes
a small bunch of onion leaves, cut into 2"-lengths and blanched for 1 minut
e
1/2 pechay baguio (light-colored Chinese cabbage with white stalks and curly lea
ves), cut into 2"-lengths and blanched for 1 minute
2 tbsp. of minced garlic, toasted in a little oil</td><td>1. Place the beef in a
casserole. Cover with water and add the rest of the ingredients for the broth.
Set over high heat and bring to a boil, removing scum as it rises. Lower the hea
t, cover and simmer for two hours or until fork tender. Alternatively, pressure-
cook for an hour counting from the time the valve starts to whistle. Using a slo
tted spoon, scoop out the beef and transfer to a bowl or platter. Remove the bon
es and roughly chop the meat into bite-size pieces. Strain the broth.
2. About 15 minutes before the beef is ready, cook the dried noodles according t
o package directions. Drain and set aside.
3. Measure one cup of beef broth. Add all the ingredients for beef asado except
the meat and the cornstarch solution. Set over medium heat and bring to a soft b
oil. Add the meat, lower the heat, cover and simmer for 5-7 minutes. Add the cor
nstarch solution, stirring until the sauce is thick and clear. Turn off the heat
. Keep the beef asado warm.
4. Reheat the strained beef broth.
5. Place the cooked noodles in individual soup bowls. Arrange the vegetables aro
und them. Place a few pieces of beef asado at the center. Sprinkle with toasted
garlic. Pour hot broth into each bowl. Serve at once.
</td>
<td>Cakes</td><td>Mango Muffins</td><td>2 c. of all-purp
ose flour
1 tbsp. of baking powder
8 heaping tbsps. of sugar
1/2 tsp. of salt
1 c. of milk
1/2 c. of vegetable oil
a little butter
meat of 2 mangoes, coarsely chopped</td><td>Preheat the oven to 425oF.
Grease the bottoms and sides of the muffin pans.
Sift together the flour, baking powder and salt. Stir in the sugar. Add the beat
en eggs, milk and vegetable oil. Blend with a wire whisk just until the dry ingr
edients are moistened. Do not overmix. The batter will be lumpy. Add the chopped
mangoes and stir a few times. Spoon into the muffin pans until about 4/5 full.
Bake for 15-20 minutes. To test for doneness, insert a toothpick into the thicke
st part of a muffin. If the toothpick comes out clean, the muffins are done.
Transfer the muffin pans to a wire rack and cool for about 20 minutes before rem
oving the muffins. To loosen, run a small spatula or knife around the muffins.</
td>
<td>Misc Unsorted</td><td>Love Child Quiche</td><td>4 eg
gs
1 c. crumbled bacon
1 c. shredded cheddar cheese
1 c. half & half
unbaked pastry shell</td><td>Preheat oven to 357 degrees.
Spread the cheese evenly in the bottom of the unbaked pastry shell and place it
on a cookie sheet. Place the eggs in a bowl and whip, then add the cream and bl
end well. Add bacon. Pour this mixture into the pastry shell and bake for 45 m
inutes or until puffed, golden, and firm in the center. Let it rest for just a
few minutes before slicing into 6 generous wedges.</td>
<td>Drinks</td><td>Long Island Iced Tea</td><td>3/4 ounc
e Vodka
3/4 ounce Gin
3/4 ounce Rum (Light)
3/4 ounce Tequila (Gold)
2 ounces Sweet & Sour Mix
1 dash Cola
1 ounce Triple Sec </td><td>Combine the ingredients over ice in a highball glass
. Add the cola for color. Garnish with a slice of lemon.</td>
<td>Drinks</td><td>Jello Shots</td><td>6 ounces Jello (l
arge package)
16 ounces Water (boiling)
6 ounces Water (cold)
10 ounces Vodka </td><td>Mix the jello mix with the boiling water until the powd
er is fully dissolved and add the cold water and alcohol. Pour the cooling mixtu
re into either shot glasses or paper cups. Shot glasses are more attractive, but
drinker can turn the paper cups inside-out to more easily eat the alcoholic jel
lo.</td>
<td>Chinese</td><td>Chinese Meatball Soup</td><td>Meatba
ll Ingredients:
1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1 egg
Soup Ingredients:
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting</td><td>Combine soup ingredients in large sauce
pan over low heat to simmer (reserve snow pea pods and carrots for broiling or s
tir frying).
Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs a
nd place on lightly oiled broiler pan. Spray lightly with an olive oil spray if
you used very lean meat. Broil until nicely browned or bake at 400° 15 minu
tes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tabl
espoons of olive or peanut oil, and sprinkle between the meatballs on the broile
r pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin
to brown. Drain on paper towels briefly and add to soup. If you wish to skip th
is step, you may alternatively brown the meatballs, snow peas, and carrots in a
wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and seas
on to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a
dash of soy sauce.</td>
<td>Seafoods</td><td>Crab Meat Bacon Rounds</td><td>1/2
c sharp cheddar cheese, shredded
6 ozs crab meat, flaked
2 egg whites, stiffly beaten
20 crackers
3 bacon slices, chopped
6 large green olives, sliced</td><td>Fold shredded cheese and crab meat into sti
ffly beaten egg whites. Pile crab meat mixture onto buttered crackers. Sprinkle
with finely diced bacon on top.
Broil until cheese starts to melt and bacon is crisp. Top each with a stuffed ol
ive slice.
Can be made ahead and popped into the broiler at the last minute, just before se
rving.
20 Servings.
Per Serving: 43 Calories; 2g Fat; 3g Protein; 2g Carbohydrate
Variations: Serve on buttered toast rounds</td>
<td>Seafoods</td><td>Shrimp Stir Fry</td><td>1 lb. lg. s
hrimp, peeled and deveined
1 tsp. fresh grated ginger or 1/4 tsp. ground ginger
2 tbsp. soy sauce
2 tbsp. oil</td><td>Combine and marinate at least 4 hours.
Use any fresh vegetables you like. Suggestions: Carrots, onion, snow peas, brocc
oli, green/red pepper, cucumber, squash. Cut vegetables in strips.
Heat oil in wok. Stir fry vegetables - remove from wok. Stir fry chicken. Add ve
getables. Serve over steamed or boiled rice.</td>
<td>Beef</td><td>Steak Salad With Spicy Vinaigerette</td
><td>1/4 kg. sirloin steak
1/4 cup lemon juice
1 tsp. grated ginger
1 tsp. chopped garlic
2 tbsp. MAGGI Savor
2 tbsp. sesame oil
1/2 tsp. salt
1 cup red bell pepper
1 cup carrots
1 cup papaya, (manibalang)
1 cup bean sprouts
1 tsp. mint leaves
Spicy Vinaigrette: Combine-
1/2 cup lemon juice
1 tsp. grated lemon rind
2 tbsp. sesame oil
2 tbsp. rice wine
1 tsp. grated fresh ginger
1/4 tsp. salt
1 tsp. sugar</td><td>1. Marinate beef in the next 7 ingredients for 15 minutes.
Grill or panfry until well done and cut into thin strips.
2. In a bowl toss beef with the rest of the salad ingredients.Chill.
3. Toss with spicy vinaigrette dressing just before serving.</td>
<td>Filipino</td><td>Maggi Noodles Sopas</td><td>1 55 g.
pack MAGGI Rich Mami Noodles
1/3 cup longganisa, fried, cut into 1/4-inch thick crosswise
1/2 cup carrots, chopped
1/2 cup frozen peas
garlic, minced, fried</td><td>1. Cook noodles as directed.
2. Stir in the rest of the ingredients.
3. Top with spring onions and garlic.
4. Serve immediately while hot.
Cook Note:
Hotdog, ham, tocino or leftover meats like adobo may be used in place of longgan
isa.</td>
<td>Desserts</td><td>Marshmallow Mud</td><td>1 1/3 cups
cream filled chocolate cookies, coarsely chopped
2 250 ml. bricks NESTLÉ All Purpose Cream
1/4 cup sugar
1 1/2 cups mini marshmallows</td><td>1. Combine all of the ingredients in a bowl
.
2. Pour into an 8x8x2 - inch container.
3. Top with extra mallows or chunks of chocolate cream cookies.
4. Chill for at least an hour before serving.</td>
<td>Drinks</td><td>Nescafe Granita</td><td>1-1/2 cups wa
ter
1 cup sugar to taste
2 tbsps. NESCAFE, dissolved in
3/4 cup water, very hot
1 170 g. can NESTLE Cream, chilled</td><td>1. Stir water and sugar in a medium s
aucepan over medium heat until sugar dissolves and syrup boils. Cool syrup; stir
in NESCAFE. Pour mixture into medium-size metal bowl.
Freeze until ice crystals are formed, about three hours.
2. Using fork, scrape ice to form flakes. Return to freezer and keep frozen unti
l ready to serve.
3. Pile coffee granita into stemmed glasses. Top with generous amount of NESTLE
Cream.</td>
<td>Desserts</td><td>Orange Flan</td><td>Sweet leche fla
n with a kick of orange flavor
1/2 cup sugar
1 cup NESTLÉ Premium Orange Juice</td><td>1. Caramelize sugar in llanera. S
et aside.
2. Combine all ingredients in a bowl. Pour into
prepared llanera over a strainer. Cover with foil (if llanera is without cover)
and cook in a steamer for 1 hour.
3. Start timing when water boils in the steamer.</td>
<td>Cakes</td><td>Banana Upside-down Cake</td><td>1 cup
butter, at room temperature
1/2 cup brown sugar, firmly packed
2 pieces ripe bananas, peeled, sliced 1/4 inch diagonally
1 1/2 cups sugar
2 large eggs
1 tsp. vanilla extract
1 tbsp. baking powder
1/2 tsp. salt
1 cup CARNATION Evap</td><td>1. Preheat oven to 350 degrees F. Melt 1/2 cup butt
er in a saucepan. Remove from fire and stir in brown sugar. Cook until sugar has
melted and pour into a 9" x 2" round pan. Arrange banana slices in co
ncentric circles atop sugar mixture.
2. For cake, beat sugar and remaining 1/2 cup butter. Add in eggs one at a time
beating well until smooth. Stir in vanilla.
3. Sift flour, baking powder and salt. Add dry ingredients to butter alternately
with CARNATION Evap. Pour batter over bananas and bake 1 hour or until inserted
toothpick comes out clean.</td>
<td>Barbeque</td><td>Barbecue in Oyster Sauce</td><td>1/
2 kg. chicken thighs
1/3 cup water
1/3 cup MAGGI Oyster Sauce
1 tbsp. spring onions
1 tbsp. ginger, sliced thinly in strips
1 tbsp. sesame seeds
1 tsp. sesame oil</td><td>1. Marinate chicken thighs in the remaining ingredient
s for about 4 hours.
2. Grill in charcoal or on an electric grill. Brush chicken with marinade every
once in a while to prevent drying. Serve with favorite pickle and hot rice.</td>
<td>Filipino</td><td>Binusog sa Pusit</td><td>Marinated
squid, stuffed with onions, tomatoes and wansuy
1 kg. squid, cleaned, heads and inc sac removed, approx. 14 pcs.
2 tbsp. Maggi Seasoning
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar

Filling: Combine-
4 pieces tomatoes, chopped
2 pieces onions, chopped
1/2 cup squid head, chopped
1/2 cup wansuy, chopped
1 tbsp. chopped garlic
MAGGI Flavor-It Meat Powder Chicken</td><td>1. Marinate squid in the next 5 ingr
edients for at least overnight.
2. Stuff squid cavity with the combined filling and then seal the opening with a
toothpick.
3. Grill while occasionally basting with the marinade. Slice into rings before s
erving. Serve hot.
Cook Notes:
You can also serve your stuffed squid fried. Dip squid in beaten eggs and dredge
it in flour before deep-frying. </td>
<td>Filipino</td><td>Bistek A La Cream</td><td>A creamie
r Tagalog beefsteak.
1/2 k. thinly sliced beef sirloin
1/2 cup MAGGI Savor Calamansi
2 7 g. sachet MAGGI Flavor-It Meat Powder Beef
1/4 cup sugar
2 tbsp. oil
1 cup sliced onions
1/2 cup CARNATION Evap</td><td>1. Marinate beef in the next 3 ingredients for ab
out 15 minutes.
2. Heat oil and saute onions until limp and stir-fry beef.
3. Pour in remaining marinade and simmer for 5 minutes.
4. Remove from heat and pour in CARNATION Evap.</td>
<td>Desserts</td><td>Bocarillo</td><td>1 1/2 cups sugar
2 cups mature buko, shredded
1 tbsp. calamansi juice</td><td>1. Combine sugar and buco in a heavy saucepan. C
ook stirring constantly over low heat until almost dry.
2. Stir in CARNATION Evaporated Milk and slightly beaten eggs.
3. Cook until thick and stir in calamansi juice. Drop by teaspoonfuls on wilted
banana leaves or wax paper. Cool until set</td>
<td>Desserts</td><td>Buko Pie Special</td><td>Crust
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water

Filling
4 cups coconut meat
1 cup coconut water
1 300 ml. can MILKMAID Sweetened Condensed Milk
2/3 cup cornstarch</td><td>1. Blend flour and salt in a bowl. Cut in shorten
ing using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly
add the liquid to the flour mixing until dough can be handled. Divide dough int
o 2 parts with one part slightly bigger than the other. Roll bigger dough to abo
ut 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting
sides hang. Roll out remaining dough for the crust. Set aside.
2. Combine filling ingredients in a thick saucepan. Cook stirring constantly unt
il thickened. Cool then pour into prepared crust. Cover with top crust; flute or
crimp edges together to seal. Bake for 1 hr. at 425 degrees F. Cool before serv
ing.</td>
<td>Desserts</td><td>Buchi De Leche</td><td>Custard Fill
ing
2/3 cup sugar
1/3 cup cornstarch
1 tbsp. all-purpose flour
pinch salt
100 g. langka(fresh or preserved), cut into cubes
3 pieces eggyolks, slightly beaten
1/4 cup butter
1/2 tsp. vanilla

Dough
1/2 k. galapong
1/2 cup sesame seeds
cooking oil, for deep-frying</td><td>1. Combine first six ingredients in a h
eavy saucepan. Cook stirring continuously over low fire. When thick, remove from
fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool
then set aside in a chiller.
2. Knead galapong forming a cylinder and cut into 20 equal portions. Flatten int
o patties and put about 1 tbsp. of chilled filling in the center. Gather edges t
o the center, sealing well. Roll in sesame seeds and deep-fry in hot oil. Drain
in paper towels and serve right away.</td>
<td>Desserts</td><td>Buko Nangka Sherbert</td><td>1 cup
buko meat, grated
2 cups buko water
1 cup candied nangka</td><td>1. Mix all ingredients well except candied nangka.
2. Pour into a freezing tray. Freeze until firm and top with candied nangka.</td
>
<td>Drinks</td><td>Buko Pandan Cooler</td><td>A cool ref
reshing drink with buko and pandan flavored gelatin and pinipig topping.
1 cup unflavored gelatin
5 pieces pandan leaves
5 cups buko water
1 cup CARNATION Condensada
1 cup buko, grated
pinipig, toasted</td><td>1. Cook unflavored gelatin as directed in the pack. Add
the pandan leaves. Cool.
2. When gelatin has cooled down, cut into cubes.
3. Mix the buko water and CARNATION Condensada well. Add the grated buko and gel
atin.
4. Serve best with ice cubes and toasted pinipig.</td>
<td>Filipino</td><td>Puto Mamon</td><td>1 1/2 c. all-pur
pose flour
1/4 tsp. salt
1/2 c. milk
1/2 c. water
3 tsp. baking powder
1 tsp. vanilla
3 eggs
1 c. sugar</td><td>1. Separate yolk from white.
2. Cream salt with yolk and add sugar slowly until consumed.
3. Combine milk and water.
4. Add flour and milk alternately.
5. Beat egg white and fold with the batter.
6. Steam for 15- 20 minutes.
7. Do not grease muffin pan.</td>
<td>Filipino</td><td>Turon de Manille</td><td>8 small ba
nanas
8 rice pancakes
25g cornstarch
Oil for deep frying
25g grated coconut
25ml fresh calamansi juice
Pancakes:
75g rice flour
Pinch of salt
1 egg
150ml fresh milk</td><td>1. Skin the bananas and wrap in the rice pancakes.
2. Mix the cornstarch with a little cold water and seal the pancakes.
3. Heat the oil and deep fry for 3-4 minutes then remove and drain thoroughly.
4. Sprinkle the grated coconut and calamansi juice over the top and serve on ban
ana leaves.
To make the pancakes:
1. Sift the flour and salt into a bowl and make a well in the centre.
2. Break in the egg and gradually add the milk, stirring continuously until the
batter is completely smooth.
3. Heat a small, lightly greased, crêpe pan and add a little batter (approx
imately 2 tablespoons) and tilt so that the pancake is even and very thin.
4. Cook for about 45 seconds on each side, then remove and prepare the remaining
pancakes in a similar manner.</td>
<td>Filipino</td><td>Puto Maya</td><td>2 c. whole sweet
rice (glutinous rice)
4 c. coconut milk
1 c. sugar
1 c. grated fresh coconut</td><td>1. Rinse rice and place in a 2-quart saucepan.
2. Add coconut milk.
3. Boil for 15 minutes and simmer until rice is cooked--about 15 minutes or more
.
4. Mold cooked rice in small cups and unmold each one on a sauce.
5. Sprinkle sugar and grated coconut on top of each mold.</td>
<td>Seafoods</td><td>Jumbo Fiesta Shrimp</td><td>10 pcs.
jumbo shrimps, deveined
1 cup sweet n' sour sauce
1 pc. green pepper
1 med onion, chopped
1 tbsp. butter
1 clove garlic
1/2 tsp. chili powder
1 tbsp. catsup</td><td>1. SHRIMPS-devein and shell, leave the tails.
2. Saute garlic, onions, bell pepper in butter in medium heat.
3. Add the sweet n' sour sauce and catsup. simmer for 5 minutes.
4. Add shrimps and cover for another 4 minutes.
5. Serve hot with steamed rice.</td>
<td>Filipino</td><td>Inon-Unang Isda</td><td>Bangus or a
ny fish fit for this recipe
1/2 inch ginger
1/2 cup Ampalaya (optional)
1/2 cup sliced Eggplant (optional)
1/2 cup Vinegar
1/4 cup Water
Salt</td><td>1. Cut fish into 4 slices and place fish in a teflon or porcelain c
oated skillet.
2. Add all other ingredients, except ampalaya and eggplant.
3. Bring to a boil then lower heat and simmer for about 10 minutes turning fish
once.
4. Transfer to a covered dish and store in the refrigerator to "age" t
he dish, as Filipinos often prefer Reheat over moderate heat just until heated e
nough before serving.
5. Add ampalaya and eggplant during the last five minutes of cooking.</td>
<td>Filipino</td><td>Sagaksak</td><td>2 cups white cornm
eal
2 cups yellow kamote, cubed
3 cups water
½ teaspoon salt</td><td>1. Add water to cornmeal, and boil.
2. When the water is absorbed, add kamote.
3. Cover and cook for 45 minutes over low heat.
4. Season with salt</td>
<td>Filipino</td><td>Budbud Pilit</td><td>3 cups malagki
t (glutinous rice)
5 cups coconut milk, first extract
½ cup sugar
1 teaspoon salt
banana leaves</td><td>1. Wash malagkit very well. Drain.
2. Cook with coconut milk, salt, and sugar in a karahay (wok), stirring constant
ly.
3. When mixture is almost dry, stir to prevent it from sticking to the bottom of
the karahay.
4. Reduce the heat, and cover the mixture with banana leaves for a few minutes.
5. Wrap 2 tablespoon of the cooked malagkit in wilted banana leaves.
6. Tie in pairs, and steam for about 30 minutes in a big pot.
7. Serve with hot chocolate or ripe mangoes.</td>
<td>Filipino</td><td>Tuna Sisig</td><td>2 tablespoon coo
king oil
1 cup tuna, cut into 1/4 inch thick slices
2 tablespoon Mama Sita's Barbecue Marinade
Juice from 6 pcs. of calamansi
1 piece white onion, chopped
Mama Sita's pure Labuyo Red hot Pepper sauce</td><td>1. Marinate tuna in Mama Si
ta's Barbecue Marinade for 5-15 minutes.
2. Pan-fry the tuna for 3-5 minutes on each side.
3. Remove from pan and cut into bite size pieces.
4. Place cut up tuna in hot sizzling plate.
5. Pour calaman juice and chopped onions over the tuna.
6. Sprinkle with salt and pepper to taste.
7. Serve with Mama Sita's Pure Labuyo Red Hot Pepper Sauce to add spice.</td>
<td>Drinks</td><td>Iced Maple Cappuccino</td><td>1 can (
410g) CARNATION Evaporated milk
4 tsp NESCAFÉ Red Cup
100 ml Water
500 ml NESTLE BUCKINGHAM Vanilla Ice cream
Ice cubes
2 tbsp Maple syrup
100 ml Whipping cream 30% (whipped.)
1 tsp NESQUIK Chocolate powder
</td><td>Cool, frothy and fun. Try this coffee milk shake to cool you down on a
hot afternoon. Adapted from a Nestlé Caribbean recipe.
1)In a blender or food processor blend together the CARNATION Evaporated milk, N
ESCAFE Red cup coffee and the water.
2)Add the Ice cream, 6-8 ice cubes and the maple syrup. Blend until smooth.
3)Pour in 4 serving glasses. Top with the whipped cream and sprinkle with the ch
ocolate powder.
</td>
<td>Seafoods</td><td>Rice With Shrimps and Vegetables</t
d><td>3 tbsp. cooking oil
3/4 cup onions, finely chopped
2 cups rice, (preferably long-grain), washed
2 pieces MAGGI Shrimp Broth Cube, dissolved in
3 cups water
1 tsp. curry powder
1/2 kg. medium shrimps ( preferably tiger prawns ), peeled and deveined
1/4 cup frozen peas
2 tbsps MAGGI Savor</td><td>1. Heat 2 tbsp. oil and saute onions until limp.
2. Stir in the next 3 ingredients. Cook over low fire until the grains have abso
rbed the broth and have swollen, for about 15 minutes.
3. In the remaining cooking oil, stir-fry shrimps and frozen peas.
4. Season with MAGGI Savor. Use as garnish to curried rice.</td>
<td>Drinks</td><td>Sago With Cream</td><td>1 300 ml. can
CARNATION Condensada
3 cups fresh gata (or coconut cream)
2 cups sago, cooked
ice, crushed
banana essence, (flavoring)
pinipig, toasted</td><td>1. Add CARNATION Condensada to cooconut cream. Mix well
.
2. Pour in sago.
3. Add crushed ice and banana flavoring.
4. Sprinkle pinipig on top.
5. Serve ice cold.</td>
<td>Seafoods</td><td>Tanigue (Tuna) Cream Salad</td><td>
3/4 k. tanigue steaks, sliced 1/2" thick
3 tbsp. olive oil
2 tbsp. lime juice
1/4 cup coriander leaves
1 MAGGI Chicken Broth Cube, crushed
1/2 tsp. minced garlic
dash of pepper
1 383 g. can NESTLÉ Cream
2 tsp. lemon juice
1/4 tsp. pepper
1 can corn kernel
1 medium green pepper, diced
2 medium tomatoes, diced
1/2 cup wansoy (coriander leaves)
1 small head iceberg lettuce</td><td>1.Marinate tanigue steak in the next six in
gredients at least 1 hour. Grill, brushing with marinade to prevent drying. Slic
e into 1/2 inch cubes and set aside.
2.Combine NESTLÉ Cream, lemon juice, onions, and pepper. Toss in tanigue cu
bes and the rest of the ingredients except lettuce. Chill. Serve on a bed of shr
edded lettuce leaves.</td>
<td>Desserts</td><td>Tapioca Bars</td><td>1/2 cup small
tapioca (sago)
1/2 piece white gulaman bar
2 cups CARNATION Evap
1 cup sugar
1/2 cup cornstarch
1/2 tsp. almond extract
1 cup dessicated coconut, toasted combined with
2 tbsp. sugar</td><td>1. Boil tapioca in 5 cups water for about 20-30 minutes or
until transparent, stiriing occasionally. Strain and set aside.
2. Soak gulaman bar in 1 cup water in a saucepan; bring to boil until melted. St
rain into a casserole and add tapioca, CARNATION Evap, sugar, cornstarch and alm
ond extract. Bring to boil and simmer until thick, stirring constantly. Pour int
o an 8 inch square pan; chill until set. Cut into bars and roll in coconut-sugar
mixture.</td>
<td>Desserts</td><td>Thai Halo-Halo</td><td>3/4 cup suga
r
3/4 cup water
2 cups water chestnuts, diced
1 tsp. red food coloring, dispersed in
1 cup water
1/2 tsp. langka essence
1 tsp. green food coloring, dispersed in
1 cup water
1/2 tsp. pandan essence
3/4 cup cassava flour
4 cups water
1 cup CARNATION Evap
4 cups crushed ice</td><td>1. Make syrup by boiling sugar and water, stir until
sugar is completely dissolved.
2. Divide water chestnuts into 2, place 1 part into red colored water and add la
ngka essence. Marinate chestnuts absorb red color.
3. Repeat procedure using green food coloring and pandan essence.
4. Divide cassava flour into 2 bowls. Drain water chestnuts very well, roll in f
lour until well coated. Keep 2 colors separately. Shake excess flour from chestn
uts using a strainer.
5. Boil 2 cups water, drop red chestnuts into boiling water. When chestnuts star
ts to float, remove from boiling water and soak in prepared syrup. Repeat proced
ure for the green chestnuts.
6. To assemble, in a bowl combine red and green water chestnuts, ice and milk. S
erve right away.
*Cook Notes:
1. Other colors and flavorings can be used for a more colorful halo-halo. 2. Swe
etened black monggo beans, white beans and other sweets can be added for a speci
al halo-halo. 3. Water chestnuts or apulid is available in the canned vegetable
section of the supermarket while langka and pandan essences and cassava flour ca
n be found in the baking section of the supermarket. </td>
<td>Cakes</td><td>Macapuno Custard Cake</td><td>Cake
2 cups cake flour, sifted
3/4 cup sugar
6 eggyolks
1 tsp. vanilla
3/4 cup water
1 cup eggwhites
1 tsp. cream of tartar
3/4 cup sugar

Custard
5 eggs
2 tsps. dayap, grated

Topping
1/2 cup sugar
1 cup sweetened macapuno</td><td>1. Caramelize sugar in a 13 x 9 x 2 1/2- in
ch baking pan tilting pan side-to-side to spread evenly. Spread macapuno on top
of caramel. Set aside.
2. Blend all ingredients for custard and pour on top of macapuno. Set aside.
3. Sift together flour, sugar and baking powder in a bowl. Make a well and pour
in order oil, yolk, vanilla and water. Beat until batter is free of lumps. Set a
side.
4. Beat eggwhites, cream of tartar and sugar until stiff but not dry. Fold in eg
gyolk mixture. 5. Pour on top of custard and bake at 350 degrees F in a baine ma
rie for 50 minutes or until inserted toothpick comes out clean. Cool then invert
onto a serving tray.</td>
<td>Desserts</td><td>Mango Buco Loco</td><td>A creamy ge
latin-based dessert with young coconut and mango chunks.
Ingredients:
1 cup buco water
2 1/2 cups coarsely chopped ripe mangoes
2 cups coarsely chopped buco meat</td><td>1. Dissolve gelatin in the buco water.
Bring to boil just until gelatin has dissolved.
2. Turn off heat and stir in CARNATION Condensada, mangoes and buco. Pour into d
esired molds and chill until set.</td>
<td>Cakes</td><td>Nescafe Tiramiso</td><td>Brushing Mixt
ure
1/4 cup sugar
2 tsp. coffee liqueur
1 tsp. NESCAFE
12 pcs. lady fingers, halved crosswise

Cream Cheese Filling
2 8-oz. pkg. cream cheese, room temperature
1 1/2 cups NESTLE Cream, chilled
1 tsp. lemon or calamansi juice
1/4 cup confectioner`s sugar

Mocha Sponge Cake
6 eggs, separated
3/4 cup sugar
1/2 cup flour
1/2 tsp. baking powder
2 tsps. cocoa
1 tbsp. NESCAFE

Topping
2 tbsps. cocoa
1 tsp. NESCAFE
2 tbsps. confectioner`s sugar</td><td>1. Beat eggwhites with 1/2 cup sugar u
ntil stiff but not dry; set aside.
2. Beat eggyolks until thick and lemon-colored. Add remaining sugar gradually, b
eating continuously until thick. Add sifted mixture of flour, baking powder, coc
oa and coffee to eggyolk mixture, blending well.
3. Fold in eggwhites to eggyolk mixture. Divide batter evenly in two 9-inch roun
d layer pans lined with wax paper. Bake in a preheated oven at 375 degrees F for
30-35 minutes. Invert cakes on racks to cool.
4. Prepare cream cheese filling. Beat cream cheese until light and fluffy. Stir
lemon juice into NESTLE Cream and add to cream cheese in portions while beating
continuously. Blend in confectioner`s sugar. Set aside.
5. Cook sugar with 1/4 cup water until dissolved. Stir in NESCAFE and liqueur. S
plit each cooled cake into two equal layers; brush each layer generously with co
ffee syrup.
6. Spread cream cheese filling in-between cake layers and frost cake on top and
thinly on sides of cake. Brush lady fingers with remaining coffee syrup and atta
ch each upright around sides of cake. Finish top with a decorative sprinkle of a
mixture of cocoa, confectioner`s sugar and NESCAFE. Chill before serving.</td>
<td>Fish</td><td>Tanigue With fresh Ginger Cream</td><td
> 1 kg. tanigue steaks
6 stalks leeks, sliced 2-inches long

Sauce
4 tbsp. butter
10 pieces shallots, minced
6 pieces leeks, green part only, minced
1/2 cup fresh ginger, julienned
1/3 cup water
3/4 cup NESTLÉ Cream
salt and pepper, to taste</td><td>1. Melt about 1 tbsp. butter and saut&#233
; shallots until limp. Stir in leeks and ginger; cook for 2 minutes more. Pour b
roth and simmer until liquid is reduced to half. Whisk in remaining butter and N
ESTLÉ Cream. Season to taste with salt and pepper. Set aside but keep warm.
2. Pan-fry fish steaks in butter until golden. In the same skillet, sauté l
eeks until limp. Arrange fish steaks on a bed of sauteed leeks in a platter. Ser
ve with prepared sauce.</td>
<td>Pies</td><td>Festival Pie</td><td>Crust
1 1/2 cups Graham crackers crumbs
1/4 cup sugar
6 tbsps. butter

Filling
1 pkg. strawberry or raspberry gelatin
1 pkg. orange or peach gelatin
1 pkg. lime gelatin
1 pkg. lemon gelatin
3 tbsps. sugar
3 tbsps. powdered sugar</td><td>1. Mix and blend Graham crackers, sugar, but
ter with two knives. When well-blended, press into a pie pan. Set aside.
2. Prepare filling. Pour contents of each package of flavored gelatin in separat
e containers, each with 1 1/2 cups hot water. Mix well until gelatin dissolves.
3. Pour each mixture into separate molds and put in the refrigerator until firm.
When firm, cut into 1 inch slices.
4. Soften the unflavored gelatin in two tbsps. water. Boil 1/2 cup water with th
e sugar. Turn off the fire, add the unflavored gelatin. Mix well and cool.
5. Beat NESTLÉ Cream with the powdered sugar. Pour in a fine stream the coo
led gelatin mixture and continue beating until well-mixed. Fold in the flavored
gelatin cubes. Pour into pie plate lined with Graham cracker crust. Chill until
set. Decorate with NESTLÉ Cream, if desired.</td>
<td>Filipino</td><td>Cassava Bibingka</td><td>1 pound gr
ated cassava. If using a whole cassava, just puree in a food processor
3 whole eggs
1 ¼ cups sugar
1 tall can evaporated milk (about ¾ cup)
1 tall can coconut milk (about 1 ½ cupS)
For the Topping
1 TALL CAN EVAPORATED MILK (ABOUT 1 ½ CUPS)
1 tall can COCONUT MILK
¾ CUP SUGAR
2 TBSP FLOUR
6 EGG YOLKS, SLIGHTLY BEATEN
</td><td>Mix all the ingredients together. Blend well. Put in 9x13 pan. Bake
at 350 degrees for 40-50 minutes or until done.
For the topping:
On a saucepan, mix all ingredients together. Make sure there are no lumps. Bri
ng mixture to a boil, stirring constantly. When thick, spread on top of the coo
ked cassava and broil for 10 minutes or until you have a nice combination of bla
ck spots on a golden background.</td>
<td>Filipino</td><td>Island Chicken With Fruit</td><td>1
/4 cup onions, minced
1 cup NESTLE Cream
1 tbsp. cooking oil
1 tsp. salt
2 tsps. ginger, grated
1/4 tsp. cumin
1/4 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/2 kg. chicken fillet
1-1/2 cups honeydew melon, cut into 1-1/2" chunks
1-1/2 cups ripe mango, cut into 1-1/2" chunks
1/2 cup pineapple chunks
1 tbsp. lemon juice
1/4 tsp. pepper</td><td>1. Combine the first 8 ingredients, add chicken to coat,
marinate for at least 2 hours.
2. Pan-fry chicken until lightly brown. Remove from pan and set aside.
3. Stir in remaining marinade in the same pan for sauce. Heat through.
4. Slice chicken into 5 pieces.
5. Gently toss fruits with lime juice or pepper.
6. To serve, arrange fruit mixture and chicken side by side on the plate.
7. Pour sauce over chicken.</td>
<td>Salads</td><td>Han and Melon Salad</td><td>1 large S
panish melon
1/4 k. sweet ham, cubed
3 cups shell macaroni, cooked (around 200 g. uncooked)
1/2 cup pili, coarsely chopped

Dressing
1/2 cup mayonnaise
2 tsps. prepared mustard
1 MAGGI Chicken Broth Cube, crushed
2 tsps. MAGGI Chilli Sauce</td><td>1. Carve about 2 inches off the top of th
e melon like a crown. Scoop out flesh into balls, leaving the shell intact.
2. Combine melon balls with the rest of the ingredients in a salad bowl. Chill.
3. Combine all the ingredients for dressing. Chill.
4. Just before serving, toss dressing into the salad mixture and serve on melon
shell. Garnish with celery leaves if desired.</td>
<td>Beef</td><td>Herb-Cheese Beef Rolls</td><td>1/2 k. b
eef sirloin steaks, sliced into 1/4 in. thickness
2 cups cheese sticks, cut 2 in. long
2 tbsps. fresh basil, chopped
3 small tomatoes, chopped
1 tbsp. olive oil
4 cups tomatoes, whole stewed, skinned
1 large clove garlic, minced
1 MAGGI Beef Broth Cube
1 tsp. salt
1/4 tsp. ground oregano
1 tbsp. MAGGI Savor

Topping:
Parmesan cheese</td><td>1. Flatten steaks and arrange cheese sticks, chopped ba
sil and tomatoes; roll up. Secure with wooden picks.
2. Heat oil in skillet. Add beef rolls, brown on all sides. Stir in stewed tomat
oes, garlic and MAGGI Beef Broth Cubes. Simmer, covered for 30-45 min. or until
beef is tender. Remove picks. Stir in the rest of the ingredients.
3. Sprinkle grated Parmesan cheese on top.</td>
<td>Filipino</td><td>Hinimay na Manok at Mais</td><td>2
tbsp. oil
1 tbsp. crushed garlic
300 g. chicken breasts, boiled and flaked
4 pieces MAGGI Tinola Cube, dissolved in
8 cups water
100 g. young corn, sliced diagonally 1" long
pepper to taste
1 cup sili leaves</td><td>1. Heat oil and sauté garlic and onion until gold
en.
2. Add chicken and pour in broth.
3. Bring to boil then add corn and season with pepper.
4. Blend well and simmer until corn is crisp tender. Add sili leaves and cook fo
r 2 minutes.
5. Serve hot.</td>
<td>Filipino</td><td>La Paz Batchoy</td><td>2 tbsps. coo
king oil
1 head garlic, minced
200 g. pork kasim, boiled & cut to strips
1 MAGGI Pork Broth Cube, crushed
2 cups pork broth
2 cups water
150 g. fresh miki, washed
100 g. pork liver, cut to strips
chicharon, pounded (optional)</td><td>1. Heat oil and saute garlic until brown.
Set aside, leaving only about 2 cloves in the pan.
2. Add onion, pork strips and MAGGI Pork Broth Cube, cook a few min.
3. Stir in pork broth and water. Bring to boil then add miki and liver. Simmer a
bout 2 min. then serve topped with fried garlic, spring onions and chicharon if
desired.</td>
<td>Filipino</td><td>Sotanghon with Meatballs Soup</td><
td>1/4 kg. ground pork
1/4 kg. shrimps, shelled and minced
2 bread slices, flaked
1 egg, beaten
150 g. sotanghon, soaked
1/4 cup black fungus (tengang daga), soaked and sliced
1/4 cup kinchay</td><td>1. Combine first 5 ingredients in a bowl; mix thoroughly
and form into 1 inch balls. Set aside.
2. Heat cooking oil and saute garlic until golden. Set aside browned garlic for
topping later.
3. Heat MAGGI Pork Broth Cubes in oil. Add 6 cups water. Bring to boil. Drop pre
pared meatballs in boiling broth in small batches. Lower heat and simmer for 10-
15 min.
4. Add sotanghon and taingang daga. Continue cooking until noodles and mushrooms
are cooked. Top with kinchay and fried garlic to serve.</td>
<td>Desserts</td><td>Halo-halo Flan</td><td>My favorite
halo-halo ingredients in a creamy leche flan dessert
1/2 cup sugar
2 tbsp. sweetened macapuno
2 tbsp. sweetened red monggo
1 cup water</td><td>1. Caramelize sugar in a llanera. Set aside.
2. Arrange sweetened macapuno and mongo in prepared llanera before pouring in fl
an mixture.
3. Combine rest of the ingredients in a bowl. Pour into prepared llanera over st
rainer. Cover with foil (if llanera is without a cover) and cook in a steamer fo
r 1 hour.
4. Start timing when water boils in the steamer.</td>
<td>Filipino</td><td>Kare-Kareng Bulalo sa Gata</td><td>
1 kg. beef shank, sliced into serving portions
4 cups water
1/2 cup peanut butter
1 cup coconut milk
1/3 cup flour, dissolved in
1/4 cup water
2 tbsps. sesame seeds, toasted

Vegetables:
3 cups string beans, sliced 2 inches long
3 pieces eggplants, sliced 2 inches long
1 MAGGI Chicken Broth Cube
</td><td>1. Cook beef with broth just until fork-tender. Remove beef from broth
but reserve broth for later.
2. Heat oil and saute garlic and onions until limp. Pour in 3 cups of reserved b
roth peanut butter and cocomilk. Add in tenderized beef and simmer for about 20
min. Thicken with flour mixture if necessary.
3. Heat oil and stir-fry vegetables together with MAGGI Chicken Cubes just until
crisp-tender. Serve as side dish to the meat.</td>
<td>Desserts</td><td>Mango Cream Parfait</td><td>2 170 g
. cans NESTLE Cream, chilled
2 tbsps. confectioner`s sugar
1/4 cup mango puree
2 medium ripe mangoes, sliced into cubes
1 cup NESTLÉ Gold Breakfast Cereals</td><td>1. Whisk NESTLÉ Cream, con
fectioner`s sugar and mango puree.
2. Place cream mixture, fruit and NESTLÉ Gold Breakfast Cereal in layers. R
epeat layering for remaining ingredients ending with cereal on top.
3. Chill very well before serving. </td>
<td>Filipino</td><td>Masapan De Buko</td><td>2 cups buko
, grated
4 eggyolks
1 tbsp. cornstarch
1/2 tsp. vanilla
2 tbsps. butter
CARNATION Evaporated Milk
glazed fruit</td><td>1. In a saucepan, combine first 2 ingredients; cook over lo
w heat for about 15 min. or until thick, stirring constantly.
2. Beat the next three ingredients together in bowl and stir into buko mixture.
Continue cooking and stir over low heat until mixture leaves the sides of the pa
n. Remove from heat and stir in butter.
3. Pour into muffin pan lined with 1 1/2 inch- paper cups. Brush top with CARNAT
ION Evaporated Milk and garnish with diced glazed fruit. Bake until golden brown
for about 15 min. at 350 degrees F.</td>
<td>Filipino</td><td>MeatBall Stew</td><td>1/4 kg. groun
d beef
1/4 cup breadcrumbs
1 tbsp. MAGGI Savor
pepper to taste
6 cups water
3 small potatoes, diced
1 small carrot, diced
1 small sinkamas, diced
1 cup Baguio beans, sliced 1 in. long
1/2 tsp. thyme
1/2 tsp. rosemary</td><td>1. Combine first six ingredients and shape into 1 inch
balls. Set aside.
2. Bring broth to boil then drop meatballs; simmer for about 10 min. Add vegetab
les and herbs one after the other. Simmer another 10 min. or until meatballs are
cooked and vegetables are crisp-tender.</td>
<td>Desserts</td><td>Vanilla Fudge Crunch</td><td>1 cup
Sweetened Condensed Milk
1 cup sugar
3/4 cup flour
1/2 cup butter
1/2 tsp. vanilla extract
1 cup NESTLÉ Cornflakes</td><td>1.Combine MILKMAID, sugar, and flour until
smooth. Heat over low fire until sugar dissolves, stir in butter and cook stirri
ng constantly until thick.
2.Mix in vanilla and cornflakes. Pour onto a greased plate. Smoothen top and coo
l before cutting into squares.</td>
<td>Filipino</td><td>Visayan Chicken Curry</td><td>1 who
le chicken, cut into serving portions
1-1/2 tbsp. curry powder
3 tbsp. cooking oil
4 small tomatoes, sliced
3 cups coconut milk
3 medium potatoes, peeled and quartered</td><td>1.Marinate chicken in curry powd
er for about 10 min.
2.Heat oil and saute garlic, onions and tomatoes. Add MAGGI CUBES and marinated
chicken. Cook until chicken turns slightly brown.
3.Pour coconut milk and simmer until chicken is tender. Add potatoes and continu
e cooking until fork-tender. Serve hot with rice and a choice of condiments like
chutney, mashed boiled egg, fried saba bananas and raisins.</td>
<td>Desserts</td><td>Watermelon N Cream Cups</td><td>1/2
cup butter
2 pieces eggwhites
1/2 cup all purpose flour
1 170 g. can NESTLE Cream, chilled
1 cup fruit cocktail, drained, refrigerated
1 cup watermelon chunks
nuts, chopped</td><td>1. Cream butter and sugar in a bowl until light and creamy
.
2. Gradually add unbeaten eggwhites until smooth.
3. Stir in flour.
4. Thinly spread a teaspoonful of mixture into a circle on a lightly greased bak
ing sheet.
5. Bake in center of oven at 400 degrees F for about 4 minutes or until edges ar
e golden brown.
6. Using a metal spatula, immediately lift from baking sheet.
7. Place over an upturned small glass or jar; press gently over to mold.
8. The biscuits will crispen into shape quickly.
9. Repeat with remaining mixture.
10.Arrange each biscuit on a serving tray; spoon NESTLÉ Cream, filling 1/4
of biscuit, and top with fruits.
11.Add a dollop of NESTLÉ Cream on top of fruits.
12.Sprinkle with chopped nuts if desired.</td>
<td>Candy</td><td>Yemas</td><td>1/2 can CARNATION Conden
se Milk
6 egg yolks
1 tbsp. calamansi juice
1 cup sugar</td><td>1. Combine all ingredients except sugar in a kawali. Cook st
irring constantly over low fire until mixture leaves the sides of the pan. Cool
thoroughly then shape into 1/2-inch diameter balls. Let stand for about 10 min.
2. Caramelize sugar. Dip yema balls in caramel using a toothpick. Make sure the
whole ball is coated. Arrange in a greased tray and cool. Wrap in cellophane.</t
d>
<td>Desserts</td><td>Yum Yum Salad</td><td>2 envelopes u
nflavored gelatin
1 cup boiling water
1/4 cup lemon juice
1 8 oz. cream cheese, softened
1 cup pineapple, crushed
1/2 cup chopped walnuts
1 250 ml NESTLÉ All Purpose Cream
dessicated coconut, toasted</td><td>1. Combine gelatin, hot water, lemon juice a
nd cream cheese in pan and stir over low heat until cheese is blended well into
the mixture.
2. Remove from heat; add crushed pineapple and walnuts. Let cool and stir in the
NESTLÉ All-Purpose Cream.
3. Stuff into cucumber boats and tomato cups.
4. Sprinkle with toasted coconut before serving.</td>
<td>Filipino</td><td>Baguio Beans Toss</td><td>An appeti
zing mixture of beans and bacon bits-a perfect siding for meat dishes.
250 g. Baguio beans, blanched
1/2 cup bacon
1 7 g. sachet MAGGI Flavor-It Meat Powder Chicken
1/2 cup NESTLÉ All Purpose Cream
1 tbsp. CARNATION Condensada</td><td>1. Toss together all ingredients.
2. Serve as side dish.</td>
<td>Seafoods</td><td>California Sushi</td><td>1 1/2 tbsp
s. vinegar
1 1/2 tbsps. water
2 tbsps. sugar
1 tsp. sake or rice wine
2 cups Japanese or Califonia rice, cooked
3 pieces nori
1 medium mango, peeled and cut to strips
1/2 piece avocado, peeled and cut to strips
3 pieces crab stick
wasabe
2 leaves lettuce, cut to small pieces
1 170 g. can NESTLE Cream, mixed with
1 tbsp. calamansi juice</td><td>1. Combine all ingredients for sushi rice (excep
t rice) in a bowl. Dissolve sugar thoroughly then pour into rice. Mix well makin
g sure all the rice is coated with vinegar.
2. Lay Nori in a sushi mat and spread about 1/3 of the rice mixture. Arrange man
go or avocado slices, crab sticks, wasabe then lettuce and roll up as in lumpia.
Slice to about 1/2 in. and top each slice with soured NESTLÉ Cream.</td>
<td>Filipino</td><td>Sauteed Shrimp With Tokwa</td><td>2
tbsps. hoisin sauce
4 tbsps. water
2 tbsps. MAGGI SAVOR
1 MAGGI CHICKEN CUBE
1/2 tsp. grated ginger
1 tbsp. cornstarch
3 cloves garlic
1 stalk leek
1 cake tofu, cut into 1/2 inch cubes
1/4 kilo shrimps, shelled and deveined</td><td>Combine first 6 ingredients in a
bowl; set aside. Heat oil; saute garlic and leeks. Add tofu and cook until sligh
tly brown. Put in shrimps, then sauce mixture. Simmer until thickens. Serve as t
opping to steamed hot rice.</td>
<td>Filipino</td><td>Sayote With Squid</td><td>2 tbsps.
cooking oil
1/2 k. squid, cleaned & sliced into rings, (reserve ink sac)
2 MAGGI CHICKEN CUBES
2 pcs. sayote, pared & sliced into 1/2 in. wedges</td><td>Heat oil, saute ga
rlic and onions. Add squid rings and MAGGI CUBES. Bring to boil. Add sayote; sim
mer just until squid is cooked and sayote is crisp-tender; add ink sac last. Sim
mer one more minute.</td>
<td>Seafoods</td><td>Seafood Sopas</td><td>2 tbsp. cooki
ng oil
1 tsp. grated ginger
1/2 cup squid, ink sac and skin removed, sliced into 1/2 inch thick rings
1/2 cup small shrimps
1/4 cup diced potatoes
1/4 cup diced red bell pepper
4 cups water
1/2 cup shell pasta
1 cup CARNATION Evap
1 cup sili leaves
1/4 tsp. salt or to taste</td><td>1. Heat oil, sauté ginger and onion until
limp. Stir-in squid, cook for 2 minutes then add shrimp and cook until it turns
orangein color. Transfer seafood mixture into a bowl. Set aside.
2. In the same pan, sauté potatoes and bell pepper until half cooked.
3. Pour in water and bring to a boil. Add MAGGI Chicken Broth Cube and the shell
pasta. Cook for 5 minutes.
4. Add back the seafood mixture then pour in CARNATION Evap. Simmer for another
minute.
5. Add sili leaves. Season to taste. Serve while hot.</td>
<td>Salads</td><td>Seaside Orchard Salad</td><td>Refresh
ing salad combination of crisp greens, fruit and seafood
1 cup water
1 piece bay leaf
20 pieces medium prawns, shelled and deveined (approx. 500g.)
250g. assorted salad greens
1 cup pears, unpeeled (approx. 1 piece)

Sweet & Sour Creamy Dressing:
1 cup NESTLÉ Cream
1/4 cup calamansi juice
1 tbsp. sugar
1 tsp. salt
1/4 cup MAGGI Chilli Sauce
1/4 cup chopped celery</td><td>1. Boil water with MAGGI Pork Broth Cube and
bay leaf. Blanch prawns until they turn pink, about 2 minutes. Set aside to cool
.
2. Toss prawns, salad greens and pears. Chill.
3. For Sweet and Sour Creamy Dressing, combine all ingredients well and toss wit
h salad before serving.</td>
<td>Seafoods</td><td>Shrimp Rolls</td><td>1 tbsp. MAGGI
OYSTER SAUCE
1 tbsp. MAGGI CHILLI SAUCE
1/2 k. medium-sized shrimps, shelled and deveined
20 pcs. lumpia wrapper
1 medium carrot, sliced 1 1/2 in.
1 small bundle spring onions, sliced 1 1/2 in.
cooking oil for deep-frying</td><td>Combine first three ingredients in a bowl. M
arinate shrimps for about 1 hr.
Wrap shrimps in lumpia wrapper with 2 strips each of carrots and spring onions.
Tuck in sides and roll. Seal and deep-fry in hot oil. Drain in paper towels and
serve right away.</td>
<td>Filipino</td><td>Sinugbang Pusit</td><td>Grilled squ
id with leeks served with a tasty Savor-vinegar dip
1 kilo Pusit</td><td>1. Marinate pusit with calamansi juice, MAGGI Magic Sarap,
salt and pepper for at least 15 minutes.
2. Stuff marinated pusit with the white part of the leeks.
3. Grill for 3 minutes on each side while basting occasionally with the marinade
. Serve with the soy-cinegar dip on the side.</td>
<td>Filipino</td><td>Sinigang na Pusit</td><td>1/3 cup o
nions, sliced
1/2 cup tomatoes, sliced
1 stalk lemon grass
1/2 cup radish, sliced
1/2 kilo squid, ink sac removed and cut into halves
1 20 g. pack MAGGI SINIGANG SA SAMPALOK
1/2 cup sili leaves
pinch of salt</td><td>1. Boil onions, tomatoes and lemon grass in 4-1/2 cups wat
er until limp.
2. Add radish and cook until tender.
3. Add squid and let boil once.
4. Stir in MAGGI SINIGANG SA SAMPALOK.
5. Remove from fire and add sili leaves.
6. Season to taste.</td>
<td>Filipino</td><td>Sisig A La Creme</td><td>A variatio
n of the popular sisig, simpler yet tastier and creamier
1/2 kg. liempo
1 7g. sachet MAGGI Flavor-It Meat Powder Pork
oil for deep-frying
1/4 kg. chicken liver
2 tbsp. butter
3 pieces sili haba, sliced thinly
3/4 cup NESTLÉ Cream</td><td>1. Rub liempo with MAGGI Flavor-It Meat Powder
, Pork.
2. Heat oil and deep fry pork and then liver until crisp. Chop into small pieces
and set aside.
3. Heat butter and add onions, chopped pork, liver and siling haba.
4. Divide sisig onto two hot plates or ordinary serving platters.
5. Drizzle NESTLÉ Cream on top just before serving.</td>
<td>Filipino</td><td>Pork Loin Chops BB-Q</td><td>10 pc
pork loin chops
1/4 cup lemmon juice
1 tbsp ground black pepper
1/2 cup table soy sauce ( Not Dark )
one whole garlic crushed and chopped
Not: "NO SUGAR AT ALL ON THIS RECIPE"
</td><td>1. Sprinkle the lemmon on the pork loin chops....
2. Mix the rest of the ingredients together and pour over meat....
3. Soak the meat well with the mix...
4. marinade for about an hour. ( the longer the better )
5. Grill on charcoal at midium heat ( Do not burn or overcook ) Meat has to be t
ender and juicy but not raw.
6. Serve whole with Plain Fried Rice...
Best when eating KAMAYAN style....
</td>
<td>Filipino</td><td>Sinugbang bangus</td><td>1 whole ba
ngus (Milk Fish)
Salt to taste
MSG (optional)
1 midium size tomato
green onions
1 small tanglad tied in a knot (Lemon Grass)
banana leaves
aluminum foil
"CHARCOAL GRILL A MUST"</td><td>1. cut Bangus from the back and clean
the inside making sure you do not mess up the stomach lining of the fish (This i
s the most tasty part) and make sure to take the gills out (This is the smelly p
art).
2. Chop all ingredients to small size cubes (except the lemon grass) Then...
3. Mix all chopped ingredients including the salt and msg in a bowl (Mix well)
4. Stuff the bangus with mixture and place the lemon grass in the middle...
5. Wrap bangus with banana leaves first followed by the foil on top of the leave
s.
6. Grill bangus in midium heat until fish outer skin turns kind of burned.....
7. Serve hot with plain or fried rice.....
!!!! ENJOY !!!!!</td>
<td>Australian</td><td>Aunty Normas Boston Bun</td><td>1
cup sugar
1 1/2 cup mashed potato
1 cup milk
1 1/4 cup dried fruit
2 cups self raising flour</td><td>Beat sugar and potato together well.
Add milk, fruit and flour mix together well.
Grease two 7 1/2 " - 8" tins
Pre heat oven to 400F - 200C
Cook for 1/2 hour
check @ 20 mins
TOPPING
cap full vanilla essence
4 Tbls icing sugar
2 Tbls butter
Beat all together , spread over buns and top with coconut
ENJOY</td>
<td>Filipino</td><td>Liver Steaks Cebu Style</td><td>2 B
eef liver steaks,cut into 1/4-inch pieces
A dash of salt
1 large white or yellow sliced onion rings
1/4 cup cooking oil
1/2 cup water
</td><td>(1) Marinate the liver steaks in lemon juice,soy sauce,pepper and a d
ash of salt for at least 1 to 2 hours.
(2) Cook onion rings in oil until slightly transparent,then transfer to a servi
ng dish using tongs leaving the oil in the skillet for frying.
(3) then Add the liver steaks to the skillet and fry over medium heat,stirring o
ften, until tender,(Do not over cook as this will make the liver tough).
(4) Transfer the liver steaks to a serving dish.
(5) Add marinade and water to the skillet,simmer for 10 minutes or until you fin
d consistency on the sauce.
(6) Pour cooked marinade sauce over the liver steaks and onion rings.
(7) garnish with chopped green onions.
(8) GET A PLATE FULL OF RICE AND DIG IN!!!!!!
This is one of my favorite recipes that I am more than happy to share with you..
.. I LOVE THE TASTE OF THIS.........
</td>
<td>Chinese</td><td>Tong kong</td><td>test tong</td><td>
test</td>
<td>Beef</td><td>test beef</td><td>beef test</td><td>bee
f tes</td>
<td>Filipino</td><td>TestNoy</td><td>testpinoy</td><td>t
estnoy</td>
<td>Chinese</td><td>test dumpling</td><td>Dumpling 1 kil
o
2 Kilo carrots</td><td>Boil dumpling
Wash carrot</td>
<td>Dips</td><td>Test dips</td><td>Testing dip 1</td><td
>Dip 1 test</td>
<td>Chinese</td><td>Test Chinese</td><td>Chowmien test</
td><td>Test noodles</td>
<td>Chinese</td><td>Test Chinese</td><td>Chowmien test</
td><td>Test noodles</td>
<td>Cakes</td><td>Test Cakes Upload Image One</td><td>Th
is is a test to upload image
This is a test to upload image</td><td>This is a test to upload image
This is a test to upload image</td>
<td>Cookies</td><td>Cookie Test Image Upload</td><td>Coo
kie Test Image Upload</td><td>Cookie Test Image Upload</td>
<td>Poultry</td><td>Test Chicken 5</td><td>Test Chicken
5</td><td>Test Chicken 5</td>
<td>Chinese</td><td>Test Cakes Upload Image</td><td>Test
Cakes Upload Image</td><td>Test Cakes Upload Image</td>
<td>Beef</td><td>Beef Test Update Photo</td><td>Beef Ima
ge Upload Test</td><td>Beef Image Upload Test</td>
<td>Filipino</td><td>Filipino Image test upload</td><td>
Test</td><td>Test</td>
<td>Beef</td><td>BBQ Test Image Upload</td><td>BBQ Test
Image Upload</td><td>BBQ Test Image Upload</td>
<td>Chinese</td><td>Chinese Test no image</td><td>Test n
o image</td><td>Test no image</td>
<td>Beef</td><td>Beef Image Upload Test 2</td><td>Beef I
mage Upload Test 2</td><td>Beef Image Upload Test 2</td>
</tr>
</table>
</div>

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