8 New Potatoes, Boiled In Skin 1 md Onion, Diced 1/4 ts Salt 1/4 ts Pepper 3/4 c Sugar 4 Bacon, Slices, Cut Up 3/4 c Vinegar Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce added to this is very good. |
5 lb Corned beef 1 Garlic clove 2 Cloves -- whole 10 Black peppercorns -- whole 2 Bay leaves 8 md Carrots 8 md Potatoes 8 md Yellow onions -- peeled 1 md Cabbage -- cut in wedges Chopped parsley MUSTARD SAUCE 1 1/2 tb Butter -- melted 1 Egg 1/3 c Light brown sugar 1/4 c Granulated sugar 1/4 ts Salt 1/8 ts Pepper 1/4 c Prepared mustard 3/8 c Cider vinegar Mix all ingredients. Bring to a boil over medium heat, stirring. Reduce heat, simmer 3 minutes. Serve hot with corned beef. Also good with ham. Makes 3/4 cup. |
3 lb Red cabbage core and shred 4 ea Minced garlic cloves 1/4 c Vegetable oil 1/3 c Cider vinegar 1/3 c Tamari soy sauce 3 T Honey 1 t Ground ginger 1/2 t Pepper In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to 4 minutes, stirring to coat well with oil. Add remaining ingredients. Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until tender. |
1/4 c Fresh lemon juice 3 tb Tamari or soy sauce 2 tb Honey 1 ts Thai hot sauce, chili oil, Or other hot sauce(optional) 1 1/2 tb Canola oil 3 Cloves of garlic, minced (=about 1 tablespoon) 1 tb Minced fresh giner 1 Jalapeno chili, seeded & Minced 3 Scallions, whites minced, Greens thinly sliced on the Diagonal 2 Red bell peppers, cored, Seeded, and cut into 1 1/2" Sqyares 2 Yellow bell peppers, cored Seeded, and cut into 1 1/2" Squares 2 Green bell peppers, cored, Seeded, and cut into 1 1/2" Squares 1 tb Black or toasted white Sesame seeds 1 1/2 ts Cornstarch dissolved in 1 tb Cold water 1. Combine the lemon juice, tamari, honey, and hot sauce (if using) in a bowland whisk until smooth. 2. Just before serving, heat a wok over high heat. Swirl in the oil. Add the garlic, giner, chili, and scallion whites, and stir-fry over high heat for 15 seconds, or until fragrant but now brown. Add the peppers and stir-fry for 1 minute, or until the peppers begin to soften. Stir in half the scallion greens, half the sesame seeds, and the sauce, and bring to a boil. Stir in the dissolved cornstarch and stir-fry for about 30 seconds. Transfer to a platter and garnish with the remaining scallion greens and sesame seeds. Nutritional Information (per serving): Calories 94, protein 2gm, fat 4gm, sodium 505mg, 0 cholesterol ~-- |
1 x Recipe Basic Meatballs 1 T Cornstarch 1/2 c Brown Sugar; Packed 13 1/2 oz Pineapple Tidbits; 1 Cn 1 T Soy Sauce 1/3 c Vinegar 1/2 c Green Bell Pepper; * * Coarsely chop the Green Bell Pepper after seeding it. ~------------------------------------------------------------------------- Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the cornstarch and sugar in a large skillet. Stir in the pineapple (with the syrup), soy sauce, and vinegar. Cook, stirring constantly, until the mixture thickens and boils. Add the cooked meatballs; cover and simmer for 10 minutes, stirring occasionally. Stir in the green pepper; cover and simmer until the pepper is crisp-tender, about 5 minutes. Serve. |
1 Clove (or 2 small cloves) Garlic 2 Scallions, with some green 3 6 fresh jalapenos, seeded (and roasted* for best Taste) 1 28-oz can Progresso** Tomatoes (don't drain, but Pull them out of the juice) x Sea salt and fresh ground Pepper x Squeeze of lemon x Fresh cilantro leaves Pulse first 3 ingredients a little. Add remaining ingredients and pulse. Enjoy. *Not necessary to roast, but extra delicious if you do. Just turn the peppers over a hot burner until skins turn black and blister. Peel most off as soon as they're slightly cool, but don't be over-fussy. The little black bits make the salsa look and taste just like the best restaurants'. **Susan says that Progresso brand is essential. She's tried others, but this makes the best. From: [email protected] (Lynda Milne). rfvc Digest V94 Issue #184 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. |
1/4 c Butter 4 ea Apples; Med., Peel, Slice 1/2 ea Onion; Red, Chopped 1 ea Red Cabbage; Head,Fine Shred 1 c Red Wine 4 ea Cloves; Whole 1/3 c Brown Sugar 2 ea Bay Leaves 1/4 c Vinegar 1/4 c Butter 1 x Lemon Juice;Of 1/2 Med.Lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. |