------------------------------------FISH------------------------------------ 2 Carrots 2 Celery stalks 1 Parsley root 1 Onion, quartered 5 Peppercorns 1 Bay leaf 2 t Salt 6 c Water 2 lb Fish fillets -(carp, sole, pike -or similar fillets) -----------------------------------SAUCE----------------------------------- 3 T Butter 3 T Flour 3/4 c Horseradish, prepared, -cream-style 1 t Sugar 1/4 t Salt 2/3 c Sour cream 2 Eggs, hard-cooked, -peeled and sieved Combine vegetables, dry seasonings and water in a saucepan or pot. Bring to a boil; simmer 20 minutes, then strain. Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily. Remove fish from stock. Arrange on serving platter and cover with plastic wrap. Chill. Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. For horseradish sauce, melt the butter in a saucepan, then blend in flour until smooth, making what the French would call a roux. Add the cooked fish stock gradually, stirring constantly. Cook and stir until the sauce boils and becomes thick and smooth. Remove from heat and stir in horseradish, sugar, salt, sour cream and eggs. Cool for 15 minutes. Pour the horseradish sauce over the chilled fish and garnish with shredded lettuce. NOTES: * Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve. The Polish word for Christmas eve is Wigilia (pronounced VI-gee-lee-ah). Its root is like the English vigil: waiting for Christ to be born. At the end of the Wigilia meal the family goes off to midnight mass at church. There are usually 12 dishes in a Wigilia meal to symbolize the 12 apostles, though some families serve 13 because they include Christ in their count. The meal starts when the first star can be seen; this symbolizes the star of Bethlehem. Although The Wigilia is meatless (Advent, the season of penance, continues until midnight), it is still festive and delicious. The tradition of Wigilia, though centuries old, is still current in Poland. There is no fixed set of rules for what the 12 (or 13) dishes must be; the items in the meal change somewhat according to location and availability of ingredients. Nevertheless, all of the dishes are traditional, and in addition there are many traditions for the serving of the meal. For example, some people place straw under the tablecloth to symbolize the manger in which Christ was born. Most families set an extra place, for the stranger who might be passing by. This is my family's traditional Wigilia meal: : Fish in horseradish sauce : Pike Polish style : Pickled beets : Pickled herring in sour cream : Stewed sauerkraut with mushrooms : Christmas eve kutia : Almond soup : Noodles with poppy seed and raisins : Poppy-seed rolls : Christmas bread : Baked apples with red wine : Marzipan : 12-fruit compote With this first recipe you will notice a similarity with my last name. Now you know a word of Polish (namely chrzan = horseradish i.e. hot stuff). : Difficulty: moderate. : Time: 1 hour. : Precision: approximate measurement OK. Experiment. : Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario, Canada : [email protected] or {ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust |
1 c Semi-sweet choc. chips 1/2 c Butterscotch chips 3 oz Can chow mein noodles 12 Maraschino cherries, halved Melt chocolate and butterscotch pieces together in a medium saucepan over low heat, stirring occasionally. Remove the pan from heat. Stir in chow mein noodles. Using two teaspoons, on a waxed paper-lined cookie sheet, shpae about 1 T of the mixture in a v-shaped cookie about 2" wide to resemble antlers. Press a cherry half securely in the center of each. Repeat for remaining cookies. Chill cookies on the cookie sheet in the refrigerator for 1 to 2 hours or till cookies are firm. Store the antlers in the refrigerator in a covered container up to 5 days. |
1 quart Chocolate chocolate chip ice Cream 3/4 cup Chocolate syrup 1 liter Club soda -----TOOLS----- lg Spoon 4 Tall glasses Straws Iced tea spoons Let ice cream sit at room temperature unti lit is easy to scoop. Spoon ice cream into glasses until it is aboiut halfway full. Pour or squeeze about 3 tablespoons chocolate syrup into each glass. Slowly fill almost to the top with club soda and stir well with a spoon. Serve with a straw and tall spoon for excavating those luscious brown lumps. Serves 4 sewage slurpers. Sicko serving suggestion: To make this slop especially discusting, plop an unwrapped tootsie roll into each glass. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 |
Ingredients | |||
2 | pound | pork tenderloin | |
1 | tablespoon | dijon mustard | |
1 | teaspoon | dried thyme | |
1 | teaspoon | salt | |
1/2 | teaspoon | pepper | |
2 | tablespoon | vegetable oil | |
1 | cup | dry white wine OR chicken stock | |
1 | cup | 35% real whipping cream | |
2 | tablespoon | parsley, fresh, chopped | |
Directions: | |||
Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper. Rub into pork. Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven. Brown meat on all sides. Add wine to the pan and roast in preheated 350F/180C oven 45-50 minutes or until a meat thermometer registers 160F/70C. Remove meat from pan and reserve. Add cream to juices remaining in pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce. Bring sauce to a boil and simmer gently until slightly thickened. Adjust seasoning if necessary. Meanwhile, slice pork and return it to the sauce. Heat gently before serving. Sprinkle with parsley. |
1 Pheasant 1 1/2 c Port (*NOT* "cooking port", -real port. "Cooking port" -has salt added) 5 sl Onion (slice thin) 2 T Mushroom peelings 1 c Chicken stock 1 Bay leaf 2 Cloves, whole -(or more to taste) 1 Garlic clove 1 T Parsley, chopped fine 2 T Celery leaves, -chopped fine 1 sl Lemon (peeled -and chopped) 12 Juniper berries -(less or more to taste) 1 Tangerine (whole), -peeled 1/4 lb Larding pork -(bacon will do) 10 Peppercorns -(bruised) 1/4 c Mandarine Napoleon -(a tangerine liqueur; -you could probably -substitute Cointreau -in a pinch. Use more -or less, to taste.) 1 c Sour cream Preheat oven to 350 degrees F. Rub pheasant inside and out with salt and pepper. Sprinkle with port. Stuff with bay leaf, cloves, garlic, parsley, celery leaves, lemon, juniper berries and tangerine. Sew the body cavity of the pheasant shut. Moisten the larding pork or bacon with port and cover the breast. To the roasting pan add onion slices, mushroom peelings, about 1 cup of port, chicken stock, salt to taste, peppercorns, more juniper berries to taste, and Mandarine liqueur. Roast 40-45 minutes, basting every 10 minutes at least. Strain gravy. Let stand and skim fat. Just before serving, add sour cream. NOTES: * HOMME Pheasant for Thanksgiving -- A couple of years ago, we decided that pheasant would be the perfect Thanksgiving meal for two. My husband conflated the best parts of all the pheasant recipes we could find (most came from the Gourmet cookbook) and came up with a recipe that I find wonderful. It's moist and tender; tastes like chicken gone to heaven. (One of pheasant's main problems, by the way, is that it tends to be dry.) * (We usually stick the whole cloves into the tangerine, insert all the other spices into the body cavity, then add the tangerine.) * Some of these ingredients may be hard to find; feel free to omit them. "Mushroom peelings" are simply mushroom stems and leftovers, chopped fine. "Bruised peppercorns" are peppercorns that have been hit with a wooden mallet. Bon appetit, and good luck! : Difficulty: moderate. : Time: 1 hour. : Precision: approximate measurement OK. : Elizabeth Hanes Perry : UUCP: {decvax |ihnp4 | linus| cornell}!dartvax!betsy : CSNET: betsy@dartmouth : ARPA: betsy%dartmouth@csnet-relay : Ooh, ick! -- Penfold : Copyright (C) 1986 USENET Community Trust |
-FHMN87A Phill Bower 3 c Bread flour 1/2 c Whole wheat flour 1 1/2 tb Butter; room temperature 1 ts Salt 1 ts Pumpkin pie spice 1 lg Egg 1/2 c Milk 1/4 c Orange juice 1/2 c Canned pumpkin 1/3 c Sugar 1/2 c Pecan pieces 2 1/2 ts Active dry yeast Process the ingredients according to the manufacturer's instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil ior a paper bag to store. This is for a 1 1/2 pound loaf. I have set the serving for "3" if you make a 1 pound loaf, set the servings for "2" and let the great MM make the conversion for you. From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood Butts. |
2 bn Small red beets 6 Hard boiled eggs, shelled 1/2 c Cold water 1/4 c Brown sugar 1/2 c Vinegar 1. Boil the red beets until tender and then skin. 2. Place the skinned beets in a pan and add the sugar, vinegar and water.Boil for 10 minutes. 3. Let the cooked beets stand in the broth for several days, two or three, in the refrigerator. 4. Hard boil the eggs, cool, shell and then add to the liquid. Store in the refrigerator for at least two days before using. 5. Use the eggs and beets within a month. Store in the refrigerator. |