Ingredients | |||
2/3 | cup | milk | |
1/2 | cup | sugar, granulated | |
1 | each | egg, yolk and white separated | |
3/4 | cup | fruit, mix, diced, dried, or make your own, mixing raisins, currants, snipped dried apricots, apples, prunes | |
2 1/2 | cup | flour, all-purpose | |
1 | tablespoon | baking powder | |
1 1/2 | teaspoon | pumpkin pie spice, ground or 3/4 ts cinnamon,, ground and 3/4 ts cloves, ground | |
1/2 | teaspoon | salt | |
8 | tablespoon | butter, cold, unsalted, cut into small pieces | |
1 | sugar, granulated, or homemade vanilla pearl | ||
Directions: | |||
Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F. Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix well. Stir in dried fruit. Let stand until ready to use. Put flour, baking powder, spice, and salt into a large bowl, stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture. Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and give 10 kneads. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long. Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center. Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot." Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks. Bake tree 10 minutes. Beat egg white with a fork until broken up. Brush over hot bread, sprinkle with sugar. Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving. Let guests break off small pieces. |
1/2 lb Noodles, fine egg 2 tb Margarine 1 lg Onion 6 tb Vegetable oil 2 Eggs, beaten Salt and Pepper The recipe says, that this would be a good substitute for potato latkes for Hanukkah. 1. Cook the noodles according to directions on the package and drain. Transfer to a large bowl and add margarine, blending well. Set aside. 2. Saute the onion in 2 tbs vegetable oil, until golden. Add the onions to the noodles. Add the eggs and salt and pepper to taste. Mix all ingredients well. 3. Heat remaining 4 tbs oil in a large, heavy frying pan. Add the noodle mixture and let brown on the bottom and sides, taking care not to burn 4. When browned on one side, place a large plate over the pan. Turn over onto the plate and then slide back into the pan to brown the other side. Serves: 4-6. |
1 Skinless turkey breast, bone In, about 3 lbs 2 Garlic cloves; cut into Slivers 1/2 ts Dried rosemary OR Tiny sprigs fresh rosemary 3 tb Honey 1 tb Dijon mustard 1 tb Olive oil 1 tb Lemon juice 1/2 ts Pepper Salt to taste Trim any fat from turkey. Make small slits in top of breast and insert garlic slivers and rosemary. (If you don't have any fresh rosemary, add dried to the honey mixture.) In small bowl, combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast. Sprinkle with salt. Place trukey in baking dish, meaty side up. Roast at 350 F for 45 to 60 minutes, depending on size of breast. Baste every 10 to 15 minutes until done. To carve, slice meat off bone on diagonal. Origin: Simply HeartSmart Cooking by Bonnie Stern Source: The Vancouver Sun Oct 5/94 From the collection of Karen Deck |
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 |
------------------------------------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 |
6 tb +1ts unsalted butter 15 lb Turkey @ room temperature* Small onion 2 tb All-purpose flour * neck and giblets reserved Use with SUREFIRE STUFFING |
12 To 16 raisins 2 slices Bread Butter or margarine Seedless berry jam -----TOOLS----- Toaster Plate Butter knife Tear raisins into variously sized scab like pieces and set aside. Toast bread until golden brown. Carefully place hot toast on a plate. Spread each slice of toast first with butter and then with jam. Artfully arrange scabs on jam and eat. Serves 1 wounded worshiper. Sicko serving suggestion: Surreptitously place a raisin scab on the gauze part of a sterile, non-medicated, bandage and apply it to the clean, dry appendage of your choice. Then tell your intended victim that you're so hungry you could eat a scab. Whip off your bandage and chow do From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 |