Ingredients | |||
3 | tablespoon | oil | |
1 | each | bay leaf | |
1 | each | onion | |
2 | teaspoon | ginger | |
2 | teaspoon | garlic | |
2 | teaspoon | cumin seeds | |
4 | teaspoon | turmeric | |
2 | teaspoon | chili powder | |
3 | teaspoon | yogurt | |
4 | teaspoon | salt | |
2 | teaspoon | coriander powder | |
1 | pound | potatoes | |
1 | each | tomato | |
1 | each | capsicum | |
Directions: | |||
Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. The potatoes should be sliced, and the tomatoes and capsicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and cook for about 10 minutes on low heat. |
1 Text Only LIVER PASTE 2: (Leverpostej 2) Put 2 lb. pig's liver twice through the grinder. Then put 1 lb. fat pork twice through the grinder together with an onion but do not mix the liver with the pork. Mix 1/4 cup butter, 1/4 cup flour and 2 cups of milk in a pot and let simmer. Add the ground pork and stir until the pork fat has melted. Take the pot off, add the liver and two whole eggs, 1 tablespoon salt, and 1 teaspoon pepper. Put in a fireproof dish, place this in a water, and bake in a slow oven for 1 1/2 hours. COLD ROAST PORK: (Flaerskesteg) Spread thin slices of roast pork on buttered bread and decorate with crisp pieces of rind, slices of jellied consomme (like consomme but with enough gelatin added to make it hold shape) cucumber salad or slices of pickled gherkin and red beets or red cabbage. BOILED BREAST OF BEEF: (Kogt Oksebryst) Spread the bread with butter and put on slices of boiled breast of beef. Decorate with a small pile of chopped pickles at one end and a pile of shredded horseradish at the other. For a center decoration use a slice of tomato, cut halfway through and twisted so it will stand upright. SMOKED SALAMI AND BOILED POTATO: (Spegepolse med kogte Kartofler) Put slices of salami on bread spread with either butter or spiced pork fat. Arrange a row of slices of cold boiled potato along the center of the salami, and on top of them run a strip of finely cut, fresh chives. THE HANS ANDERSEN SANDWICH: (H. C. Andersen Sandwich) Butter a piece of either dark or light rye bread and put two rows of crisp bacon on top. Place slice liver paste across one of the rows and tomato slice across the other. In winter the latter may be substituted by tomato ketchup. Top the tomato slices with scraped horseradish and a strip of jellied consomme. "THE VETERINARIANS' MIDNIGHT SNACK": (Dyrlaegens Natmad) Spread spiced lard on a piece of dark rye bread, and put slices of liver paste on top. Pieces of jellied consomme are placed over this, and on top pieces of slightly salted boiled veal. Decorate with cress. BLUE CHEESE AND EGG YOLK: (Roquefort Ost med Aeggeblomme) Butter a piece of white bread and spread Danish blue cheese (or gorgonzola) in a ring, making a hollow in the center. When eating the sandwich, break the yolk and spread it across the cheese. Thin slices of radish may be used to decorate this and other kinds of cheese sandwiches. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957. Posted by Stephen Ceideberg; March 9 1993. |
---------------------------JT'S SOUTHWEST VINGAR--------------------------- 8 c Dry basil leaves and blooms 2 Heads peeled garlic cloves 10 Dried red peppers 1 ga Red wine vinegar ----------------------------CHEF'S BLEND VINEGAR---------------------------- 4 c Dry rosemary 4 c Dry basil leaves 30 Stems of marjoram 6" long 2 Heads of garlic peeled 3 tb Crushed red pepper 1 ga Red wine vinegar 1. Put all the ingredients called for in the recipe of your choice, except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired. |
3 tb Dried marjoram 3 tb Dried thyme 1 tb Dried summer savory 1 tb Dried sweet basil 1/2 ts Dried rosemary, crumbled 1/2 ts Crushed sage 1/2 ts Fennel seeds Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces. *This recipe dates back to the 1800's.* Orginated: Joan Tucker, Victoria B.C. Source: The Times-Colonist Newspaper Feb 9/94 From the collection of K. Deck |
6 c Apples, cored and chopped 1 c Lovage, fresh 1 md Sweet red pepper, cored, Seeded and chopped 1 md Red tomato, cored, peeled, Chopped 1 md Green tomato, cored, chopped 1 md Onion, peeled and chopped 3 Garlic cloves, minced 1 c Golden raisins 1/4 c Fresh ginger, peeled, minced 1 c Light brown sugar, packed 1 c White wine vinegar 1 tb Mustard seeds 1 ts Celery seeds Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins. |
4 Red snapper fillets; 4oz ea 2 ts Chinese hot bean paste * 1/4 c + 1 Tbsp parsley; chopped 1 tb Chives; chopped 1 tb Flour; all-purpose 12 Sundried tomato halves 1 tb Olive oil 1 1/2 tb Lemon juice 1/2 oz Pine nuts; toasted 1 cl Garlic; minced 1. With sharp knife, score skin of fillets several times. Spread bean paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper. |
Ingredients | |||
1 | each | vegetables, frozen, large bag, italian blend | |
28 | oz | tomatoes, can, diced, undrained | |
1/2 | each | cabbage, head, chopped | |
1 | each | broth, chicken, can | |
2 | teaspoon | italian seasoning | |
Directions: | |||
Mix broth, tomatoes, italian seasoning and cabbage together in a large pot. Cook until cabbage is nearly tender. Stir in frozen vegetables and cook an additional 10 minutes. Note: Can add elbow macaroni if you choose. Makes 7 cups. |