4 tablespoons butter
4 large leeks (white parts only) -- chopped
4 celery stalks -- chopped
4 cups chicken broth -- (up to 6)
2 whole chicken breasts
--on bone with skin on --bouquet garni-- 1/2 teaspoon dried thyme
1/2 teaspoon bay leaf
--a few parsley sprigs --tied in cheesecloth salt and freshly ground white pepper 1 lemon -- juice of
3 egg yolks
1/2 cup heavy cream
1/3 cup minced fresh parsley
Heat the butter in a saucepan. When foaming subsides, but before it gets brown add the leeks and celery and 1/4 cup of the chicken broth. Cover and simmer over low heat for 5 minutes; do not let it get brown. Add the chicken, skin side up along with bouquet garni and enough of the broth to just cover the chicken. Cover and simmer, over very low heat for 30 minutes or until chicken is just cooked through. Remove chicken from the broth; remove and discard skin and bones and cut chicken into chunks. Remove and discard bouquet garni.
Puree the liquid through a food mill and return it to the saucepan. Add remaining broth and boil it down until reduced to 4 cups. Season to taste with salt and pepper. Add lemon juice to chicken and set in microwavable dish.
Blend egg yolks and cream together. Very slowly ladle 1 cup of hot broth into the mixture. Return this tempered mixture to the soup and bring to under a simmer to thicken. Reheat chicken for a minute in microwave oven and distribute it among 4 soup plates. Ladle thickened broth over chicken and garnish with parsley. Serve over boiled potatoes or with bread
Busted by Gail Shermeyer <[email protected]> on May 24, 1997
6 c All purpose flour
2 ts Baking soda
2 ts Baking powder
3 tb Cornstarch
2 ts Sugar
1 ts Salt
2 1/2 c Buttermilk ***
----------------------------ADD FOR "SPOTTED DOG---------------------------- 1/2 c Raisins or sultanas
*** may substitute 2 1/2 cup water and 10 tablespoons buttermilk powder. Preheat Oven to 375 degrees. Add all of the dry ingredients in a large bowl and mix very well. (If making Spotted Dog variant, then add raisins.) Pour all of the buttermilk into the bowl at once and stir, using a wooden spoon, just until a soft dough is formed. Do not try to make it smooth at this point. Pour the contents of the bowl out onto a plastic counter and knead for a minute or so until everything comes together. You may need to add a bit more flour depending on humidity. The dough should be smooth, not sticky. Divide the dough into two portions and shape each into a round loaf, pressing the top down a bit to just barely flatten it. Place the loaves on a large ungreased baking sheet. Sprinkle some additional flour on the top of each loaf and, using a sharp paring knife, make the sign of the Cross in slashes on the top of each. Allow the loaves to rest for 10 minutes and then bake on the middle rack of the oven for 40 minutes, or until the loaves are golden brown and done to taste. Cool on racks. Adapted from: The Frugal Gourmet on Our Immigrant Ancestors, by Jeff Smith. Entered by Dale & Gail Shipp, Columbia Md. Personal comment: a close Irish friend gives her stamp of approval on this as being an authentic Irish soda bread. She supplied the "Spotted Dog" variant.
1 lb Pork sausage meat
1 lb Lean ground beef
1 Clove garlic, pressed
1 lb Velveeta cheese
1 tb Oregano
1 tb Worcestershire sauce
1 ts Tobasco sauce
2 Loaves party rye
Brown sausage, beef and garlic. Drain well. Grate cheese and add to meat along with seasonings. Stir until cheese is melted. Spread on slices of party rye. Freeze on tray and store in bags. When ready to serve, broil 3-5 minutes or until bubbly.
4 ts Budwix
2 ts Cold-pressed Oil
2 tb Cottage Cheese
1 Juice of 1 Lemon
2 ts Honey
*Budwix is a mixture of millet, almonds and flax seed. You can use plain yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits can be used instead of a banana. In a blender, grind the grain-and-nut mixture until homogeneous but gritty. Add oil, cottage cheese, lemon juice, honey and fruit to the mixture in the blender. Blend until smooth and serve immediately. From The Gazette, 91/02/20.
For the pastry 8 oz (225 g) plain flour
8 oz (225 g) unsalted butter
Two lemons ; Zest of For the filling 1/4 pt (150 ml) soured cream
4 oz (115 g) pecan nuts; crushed
2 Vanilla pods
1 pn Nutmeg; freshly ground
2 dr Almond extract; up to 3
2 ts (10 ml) cinnamon
2 Egg yolks
lg Jar of mulberry jam You can find mulberry jam at most good delicatessens and supermarkets. Tiptree Jam make jam from their own mulberries. Believe me,it is the best mulberry jam I've ever tried and it's a completely British product. Preheat the oven to a medium heat - 300-350 degrees F (150-180 degrees F). Mix the flour with the butter and add the lemon zest. Divide the dough into two and place in the refrigerator until cold. Roll out one quantity of dough on a cold surface and line a flan case with it. Place this in the refrigerator, together with the remaining quantity of dough, which will be used later for the lid. Using a large bowl, combine the soured cream and the pecan nuts. Scrape the seeds out of the vanilla pods and add them to the bowl. Add the ground nutmeg, almond extract, cinnamon and egg yolks. Mix all the ingredients together. Remove the pastry-lined flan case from the refrigerator. Gently spread the jam over the entire surface of the bottom of the flan case. Then spread the pecan and soured cream mixture on top of this. Place the flan case to one side. Roll out the other piece of pastry on a cold surface. Place it on top of the flan to make a lid; trim the edges. Put the pie in the oven and bake for about 45 minutes until golden brown and slightly puffy. You may want to whip up some double cream to serve with this. It's great both hot and cold. Converted by MM_Buster v2.0l. -----
1/2 cup olive oil
1 pound venision sirloin -- cut in 1/2" cubes
1 pound ground beef -- (extra lean)
2 cups yellow onions -- chopped
1 cup green pepper -- chopped
1/4 cup celery -- chopped
4 cloves garlic -- minced
3 large jalapeno chile pepper -- seeded and chopped
1/3 cup masa harina -- (Mexican corn flour)
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 cans chopped tomatoes -- (15 1/2 oz.)
3 cups beef broth
2 cups canned black beans -- rinsed and drained
Heat oil in a large Dutch oven or kettle over moderately high heat. Brown veni son and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef ju ices, stirring until onion is soft. Add masa harina, chili powder, Add cayenn e, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoe s, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender . Stir in beans and simmer 15 minutes more.
busted by Christopher E. Eaves by [email protected] on May 17, 1998.
1/4 c Beef suet
1 lb Ground round or chuck
1/8 c Olive oil
1/2 c Chopped onions
1 tb Oregano
1 c Hot water
1 cl Garlic
1 tb Chili powder
1 ts Paprika
1 tb Salt
1 sm Red pepper crushed
Fresh ground black pepper Put into Dutch oven the suet, ground meat, and olive oil. cook until meat is brown. To this add chopped onions, garlic, chili powder, paprika, salt and pepper, red pepper, oregano, and water, cooking about three minutes while stirring well. Simmer until done. If you like "frijoles con chili con, carne," add a small can of pureed tomatoes to pot and dish up over cooked kidney beans. Only a peasant would mix beans into a chili pot. Source: OLD FASHIONED DUTCH OVEN COOK BOOK. BY DON HOLM Note: tastes better over Pinto Beans.
1 lb Spaghetti
1 t Olive oil
1 Cucumber, diced
1 Bell pepper, chopped
2 Whole tomatoes, diced
18 oz Can tomato sauce
8 oz Italian dressing
Boil pasta for 8 minutes, then drain and add olive oil. REfrigerate until cool. Add rest of ingredients. Add onion and red wine vinegar to taste.
1 ts Cumin seeds
1 ts Coriander seeds
8 Dried chilies
1/2 ts Ground cinnamon
1 ts Salt
1/2 ts Ground cloves
1 tb Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Yellow curry powder
Place the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.
|4||md||potatoes, peeled and thinly sliced|
|1||teaspoon||salt 1 c cheddar cheese, grated, sharp or old|
|2||teaspoon||butter, or margarine|
|Arrange 1/2 of the potatoes in the bottom of a shallow, 1 1/2- quart,|
heat-resistant, non-metallic baking dish. Combine flour and salt in a small
bowl and sprinkle 1/2 of the mixture over Potatoes. Sprinkle half of the
cheese over potatoes.
Repeat with remaining potatoes; flour mixture and cheese.
Pour scalded milk over last cheese layer. Dot with butter and sprinkle
Heat, uncovered, in Microwave Oven 12 to 14 minutes or until potatoes
tender and cheese is melted.
Variation: If desired, fresh broccoli or cauliflower may be sub- stituted
potatoes. The cooking time will be reduced to 8 to 10 minutes in Step 4. If
you prefer to use frozen broccoli or cauli-flower, thaw before using. The
cooking time will be reduced to 6 to 7 minutes in Step 4.