4 tb Butter or margarine
500 g Minced pork
2 c Sultanas
1/2 c Pine nuts
10 Green (spring) onions,
-chopped 2 Onions, finely chopped
1 c Bread crumbs
I cup parsley, chopped 2 tb Fresh coriander, chopped
2 tb Fresh oregano, chopped
g Rind of 1 orange. The next four posts should come in handy on the next holiday when you're faced with yet another turkey to fix. One is from the US, the rest are from other parts of the world. The Argentine Creole Stuffing looks *very* interesting. All these assume you know how to stuff and cook a turkey. Plump sweet sultanas marry well with turkey meat, the pork mince adds richness and moistness and the generous quantity of fresh herbs lifts this stuffing out of the ordinary. Melt butter and gently fry minced pork until it changes colour, pressing out lumps with a fork. Add to the rest of the ingredients and mix well. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/15/92.
Posted by Stephen Ceideberg; February 17 1993.
4 Thick Pork Chops
2 tb Butter
1 sm Onion -- chopped
2 md Tart Apples -- chopped
2 tb Sugar
1 tb Crystallized Ginger -- finely
-chopped 2 c Soft breadcrumbs
Salt 1/4 c Water -- (or wine)
Sear the chops on both sides and remove from pan. Add butter to drippings and saute onion until clear. Drain and mix the onion with apples, sugar, ginger, breadcrumbs, salt and 1/4 c water(or wine). Spread this mixture in the bottom of a shallow buttered casserole, arrange pork chops on top and bake, covered, at 350 deg.F for 1 hour. Remove lid last 10 min to brown. time about 1 1/4 hours. 1993: left out butter and pam sprayed casserole pan.
Very Good SErve with cottage Cheese Salad. From the kitchen library of Frances Keeney Casserole Cookery Complete copywrite 1956 by Marian Tracy pub Viking Press April 1956
1 1/2 Lb Flank Steak
C Flour 1 Tsp Salt
1/4 Tsp Black Pepper
1 Tbsp Cooking Oil
2 Tbsp Worcestershire Sauce
Dash Of Tabasco 2 Tbsp Lemon Juice
1/2 C Catsup
1 1/2 tsp Prepared Mustard
1 tsp Grated Lemon Rind
1/4 C Onion -- minced
1 clove Garlic
Mushroom Slices -- (optional) Parsley Sprigs -- for garnish
Score meat. Mix flour, salt, and pepper; thoroughly pound into meat. Brown in hot oil. Combine remaining ingrediets; pour over meat and cover. Cook over low heat until tender, 1 1/2 to 2 hours. (Do not cook in electric skillet.) Serve surrounded by border of cooked rice. Garnish with parsley.
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
|1||pound||butter, or margarine|
|12||oz||semisweet chocolate pieces|
|Cream butter and 2 cups powdered sugar. Add salt, vanilla and flour. Mix to blend. Stir in chocolate pieces. Pinch off pieces of dough. |
Roll into 1-inch balls and flatten with fork on baking sheet. Bake at 350 for 15 minutes. Sprinkle with powdered sugar while hot.
2 c Corn Kernels ;cooked
16 oz Black Beans ;Can, rinsed,
;drained 1 Red pepper ;diced
4 tb Olive oil
2 tb Wine vinegar
1/2 ts Cumin
Salt Pepper 2 tb Coriander ;sprinkle chopped
Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriander.
2 ea Leeks,medium
2 tb Vegetable oil
1 1/2 c Mushrooms,sliced
1 ea Tomato,large,diced
1 ea Zucchini,medium,julienned
1/4 c Wine, white,dry
1 c Sour cream
1 ts Tarragon leaves
1/2 ts Salt
3 c Rotini pasta
Discard green part of leeks and slice thinly lengthwise. In large fry pan, heat oil over medium-high heat. Saute leeks,mushrooms,tomato and zucchini 5 minutes. Add wine and simmer 5 minutes longer. Stir in cream,tarragon
and salt. Bring to a boil and simmer until slightly thickened. While preparing sauce, cook pasta according to package directions. Drain well. Spoon onto plates and top with sauce. Excellent served with chicken brochettes.
60 Marachino cherries,w/stem
3 tb Butter or margarine,softened
3 tb Light corn syrup
1/4 ts Salt
2 c Confectioner's sugar, sifted
1 1/2 lb Dipping chocolate or white
-chocolate ( for coating) Drain marachino cherries thoroughly, Place on paper toweling. Combine butter or margarine, corn syrup and salt. Stir in sifted confectioner's sugar. Knead sugar mixture until smooth ( chill if mixture is too soft.) Shape 1 teaspoon of the sugar mixture around each cherry. Place on a waxed-paper-lined baking sheet, chill. In a small, heavy saucepan, melt chocolate, stirring constantly. DO NOT ADD ANY LIQUID! Holding cherries by stems, dip one at a time into chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is hardened. Store candy in a covered container in a cool place. Let candies ripen a week or two. makes 60 chocolate-covered cherries.
2 c Red kidney beans; cooked
1 Onion; finely sliced
2 Apples; cored and chopped
1 tb Chopped parsley or
1 tb Chopped cilantro
1 ts Salt
1 pn Freshly ground pepper
1/2 ts Mustard
1 ts Basil, marjoram or oregano
2 To 4 garlic cloves
-- finely minced 2 tb Olive oil
1 tb Wine vinegar
Put the beans in a salad bowl; combine with the rest of the ingredients. Quantities may be adjusted to suit your taste. From _Greek Vegetarian Cookery_ by Jack Santa Maria. Boston: Shambhala Publications, Inc., 1984. Pg. 116. ISBN 0-394-74197-8. Electronic format by Cathy Harned.
|1||each||pizza dough, 10 oz package, refrigerated|
|2||oz||prosciutto, paper-thin slices|
|8||oz||ricotta cheese, part-skim|
|2||teaspoon||lemon peel, grated|
|2||each||nectarines, or peeled peaches, pitted, thinly sliced|
|3/4||cup||grapes, dark, seedless, halved|
|Unroll dough and press evenly into an oiled 14 inch pizza pan (or 10x15 inch pan). Bake on bottom rack in a 425 degree oven until crust is well browned, about 8 minutes. |
Cut enough prosciutto into 1/4 inch strips to make 1/4 cup, set remainder aside. Mix ricotta and lemon peel. Drop in 1 tablespoon portions over crust. Arrange nectarines, grapes, and prosciutto strips on crust. Combine sugar and cinnamon; sprinkle over pizza.
Bake until fruit is hot to touch, about 5 minutes longer. Accompany with remaining prosciutto. Cut into wedges.
Per serving: 234 calories (22% from fat), 5.6 grams fat, 487 m sodium, 17 mg cholesterol.
OMMENTS: A ready-to-cook refrigerated pizza crust, the base for the breakfast pastry, makes morning baking a snap. In addition to the fruit pastry, offer more fresh grapes and nectarines for munching.
1 ea Egg beaten
1/3 c Sugar
1/4 c Vinegar
1 T Water
2 c Cheddar cheese (grated)
1/4 c Pimientos (chopped)
In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use.