Ascough’s Original Recipes

Back to Index Original Recipes Listing

Index Favored_Recipes Our Pork Recipes Our Appetizers and Snacks Our Poultry Recipes Breads, Vegetables and Salads Our Seafood Recipes Our Beef Recipes Our Soup Recipes Our Pasta and Rice Dishes Our Desserts and Confections

Favored_Recipes * Berber Marinade Paste * Mushroom Gulas * Breakfast Casserole a lá Nancy * Indian Cooking Ingredients

Our Appetizers and Snacks * Ascough's Chip Dip * Marianka's Tasty Toasties * Avocado Dip * Mediterranean Veggie Dip * Baked Camembert / Hermelin * Mushroom Croustades * Berry Blue Cheese Spread * Mushroom Sauce * Bryan's Greek Dip * Nachos Con Pollo * Cheese Puffs * Pizza Strudel * Cocktail Meatballs * Nancy's Spicy Nut Recipé * Cranberry-Orange * Quick Cheese Straws * Cumberland Sauce * Salsa Dry Mix * Ed's Excellent Corned Beef Dip * Seared Beef Tenderloin tiny * French Onion Dip sandwiches * Finger Salad * Special Salsa Secret * Fromage Fort * Shrimp Cocktail Sauce * Ham and Apricot Rolls * Spiced Water Recipes * Lois' Lovely Oyster Cracker Snack * Facts about Honey and Spices

Breads, Vegetables and Salads * Best Ever Pie Crust * Gene's Special Brussels Sprouts * Blanka's Recipe For Rolls * Gene's String Beans with Truffle Oil * Bread Recipés * Green Bean Casserole * Bramboračky - potato pancakes * Zucchini and Squash Casserole * Caesar Dressing * Lentil Dal * Easy Italian Dressing * Lentil Purée * Czech Bread Dumplings * Lentils as a side dish * Fine Seasons Pudding * Nancy's Salad * Gene's German Potato Salad * Onion Pudding

Back to Index * Pasta Salad * Untossed Salad * Portobello Mushroom Recipés * Vegetable Tart * Potatoes with Rosemary * Vegetables * Stir-fried Snow Peas * Weights For Vegetables * Sweet Potatoes and Onions

Our Beef Recipes * Beef Brasato al Barolo * Peppers, Stuffed a la Chesterfield * Beef In red wine Gene * Beef Savannah * Upside Down Sirloin Steaks * Meatloaf - Stuffed

Our Pasta and Rice Dishes * Perfect Paella * Zucchini and Spaghetti * Rigatoni a lá Zdenka * Spaghetti a lá Jacalin

Our Pork Recipes * Gene's Pork Chops * Pork Tenderloin a lá Patty Cady * Pork Casserole * Pork Tenderloin with Mole Sauce * Pork in Lemon Rosemary Marinade * Pork Tenderloin with Seasoned Rub * Pork Chops a lá Vlasticka * Pork Tenderloin from the Swiss Alps * Pork Gulas Boubinsky * Pork Tenderloin with Mushrooms and * Pork Tenderloin Curry with potatoes Leeks (Czech only) * Kerala Pork Curry * Pork Tenderloin - stuffed * Pork Petra Voka * Pork Vinegar Curry * Pork Roast - Crown * Curried Pork With Apples * Pork Segedin Goulash

Our Poultry Recipes * Chicken Balinese style with Apple * Chicken Indonesian a lá Zdena Zrala Macadamia Nut Sauce * Chicken in Fresh Herb Marinade * Chicken á la Beer * Chicken Kebabs Lemony Moroccan * Chicken Breasts Lime Yogurt Style * Chicken Breasts Marinated * Chicken Marsala * Chicken Cacciatore * Chicken or Pork Leftovers * Chicken Chardonnay a lá Zdenka * Chicken with 40 Garlic Cloves * Chicken Curry - Simple * Cornish Game Hens with Mushrooms * Chicken and Mushroom Kabobs * Layered Poultry and Pork Casserole * Chicken Kabobs * Pork Sausage Meat Stuffing * Chicken or Turkey Curry Bhuna * Spicy Chicken Thighs * Chicken Indonesian a lá Martie * Turkey Breasts 'Lila' Zuckerman * Turkey Svickova [Czech]

Back to Index Our Seafood Recipes * Fish Seasoning Recipe * Shrimp Curry - Goan Style * Mussels a lá Salvadore * South Indian Shrimp Curry * Salmon - Easy Herbed * Shrimp and Clam Purses a la Shapert * Salmon - Gene's Grilled * Gene's Linguine With Shrimp * Salmon - Gene's Oscar * Shrimp Sykes

Our Soup Recipes * Best Pea Soup In The World * Mulligatawny * Zdenka's Forest Mushroom * Soups - Hot * Gene's Cold Day Mushroom * Soups - Chilled

Our Desserts and Confections * Apple Cranberry Pie * Jacalin's Apple Pie * Apple Slab Cake * Kopecky's Kolač * Applesauce Cupcakes * Apple Raisin Bars * Apricot Kolac Easy * Lemon Squares * Babicka's Long Kolac * Loaded Oatmeal Cookies * Blueberry Muffins * Lois' Famous Fruit Salad * Coconut Kisses * Maloney's Best Ever Cookies * Czech Christmas Cookies * Pecan Coffee Cake * Fruit Cake * Sour Cream Pound Cake * Harry's Jams * Strawberry Rhubarb Pie * Harry's Confections * Sour Cream Apple Squares * Hungarian Chocolate Cake * Walnut Cream Cheese Cake

Back to Index Slavka's Recipes (Czech only) Těsta Knedlíky s tvarohem Halušky Knedlíky s ovocem Knedlíky s mákem Těstoviny Knedlíky slané Knedlíky s uzeninou

Back to Index Favored Recipes (Index) * Berber Marinade Paste * Mushroom Gulas * Breakfast Casserole a lá Nancy * Indian Cooking Ingredients

Berber Marinade Paste For Lamb, Tuna, Pork Tenderloin, sirloin steak, etc. 1 medium onion, finely chopped4 cloves garlic, finely chopped or crushed 2 tablespoons chopped fresh ginger 3 tablespoons mild paprika 3 tablespoons hot paprika 1 tablespoon ground coriander 2 teaspoons freshly ground black pepper 1/2 teaspoon ground cardamom 1 teaspoon hot red pepper flakes 1/2 teaspoon ground fenugreek (optional) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 4 teaspoons salt 1 teaspoon honey or sugar 3/4 cup olive oil 1/4 cup fresh lemon juice

The book says to put everything in a blender and purée to a smooth paste. Since we failed to read the instructions right through before we started, we just put everything into a large rectangular glass dish as we took the ingredients from their hiding places and mixed thoroughly; the result was fine. The book says the paste can be kept in a refrigerator for a week...

We had enough paste to cover thoroughly about 4 pork tenderloins, although we prepared only two. I kept the tenderloins basted with the marinade during slow cooking on the gas grill. Served with potatoes, halved and grilled to a golden brown in foil and with a mixture of broccoli and cauliflower in a cheese sauce. Washed down with a nice cabernet, it seemed we have discovered one of the great meals of our lives!!!

Mushroom Gulas AN OLD CZECH RECIPE WHICH CAN BE EATEN WITH BREAD, ON DUMPLINGS OR OVER PASTA

QUANTITIES OF INGREDIENTS ARE APPROXIMATE AND MAY BE MODIFIED TO SUIT THE PREPARER’S JUDGEMENT

Back to Index As many types of mushrooms as are available, preferably forest mushroom types At least four medium onions, finely chopped and then sauteed to transparency

Then add the mushrooms, tomatoes, garlic, green peppers, salt and caraway seed and simmer for 20 to 30 minutes.

Sprinkle about a teaspoon of flour and a tablespoon of Podbrada (vegetable seasoning). Then stir in about 3 tablespoons of sour cream and half a cup of cream (or milk) to achieve desired consistency

We served this over dumplings to accompany some Pork Tenderloin a la Patty Cady. It was delicious…

Breakfast Casserole a lá Nancy Ingredients 1 box Cheese and garlic or herb croutons 1 lb Bob Evans Sausage 1/2 cup Chopped onion 3 cups grated cheddar cheese 8 lg eggs 3 cups milk 3/4 tsp dry mustard 1/2 cup sour cream 1 can Campbells cream of mushroom soup

Fry onions with sausage and drain fat. In a 9” x 13” casserole, spray with Pam and cover bottom with croutons; layer onions and sausage on top of croutons and sprinkle with 2 1/2 cups of the grated cheddar cheese.

In a mixer bowl, beat 8 eggs, 2 1/2 cups off milk, mustard powder. Pour mixture on top of ingredients in casserole dish.

Refrigerate overnight.

Mix soup, 1/2 cup of milk and sour cream and spread mixture on to of casserole. Sprinkle 1/2 cup of grated cheddar on top.

Bake in oven at 350ºF for 1 1/2 hours.

Indian Cooking Ingredients DALS Chana Dal pale buff to bright yellow, sold split without skin

Back to Index Kabuli Dalv (chickpea) pale to light brown, sold split without skin Kala Chana smaller and darker brown than chickpea Massor Dal salmon colored; buy the skinned variety Mung Dal (green gram); buy without skins Toor Dal pale yellow to gold; split without the skins; not oiled Urad Dal (black gram) split without skins

OTHER SPICES AND INGREDIENTS Asafetida hing sold as a yellow powder Black Cumin Seed or Royal Cumin shahi jeera thin black seed Black Salt kala namak reddish grey salt Cardamom elaichi green or white Carom ajwain piquant-flavored seeds; look like celery seeds Cayenne red pepper powder Charoli Seed chironji small, round nut-like seed Chat Masala Sandy colored powder containing many ingredients Chenna cheese unripened fresh cheese, which is easy to make Chickpea flour besan finely ground; made from roasted Chana Dal Green Chilies hari mirch Dried Red Chilies lal mirch sun-dried pods of the capsicum plant Fresh Coriander Leaves hari dhania Cilantro or Chinese Parsley Corander Seed dhania Fresh Curry Leaves meetha neem [Will last only for 2 weeks]; do not buy dried Curry Powder masala Madras Indian Curry Powder NOT American! Fenugreek Leaf methi sold in summer at Indian stores Fenugreek Seed methi rusty brown rectangular seed Garam Masala make it; do NOT buy it—it will be stale Fresh Ginger adrak Kalongi nigella round black seed with peppery taste Kewra Essence ruh kewra perfumed essence from the screw pine plant Green Mango aam used to prepare chutneys and desserts Mango aamin season Mango Powder aamchoor Masala contains from 2 to 35 ingredients Mustard Oil sarson ka tel only pure in Indian store Black Mustard Seeds rai tiny, brown black seeds Paneer Cheese paneer must be made at home White Poppy Seeds khus khus Red Pepper Powder puissi lal mirch must buy from Indian store Rose Essence ruh gulab prepared from rose petals Saffron Threads kesarth reed-like strands; expensive Sambar Masala many ingredients; may be purchased in store

Back to Index Sevian or Seviya very thin thread-like vermicelli; check recipe before buying Silver Leaf bark used to embellish desserts; not needed Tamarind imli bean-like fruit of tamarind tree; sold in packages

Back to Index Our Appetizers and Snacks (Index) * Ascough's Chip Dip * Avocado Dip * Baked Camembert / Hermelin * Berry Blue Cheese Spread * Bryan's Greek Dip * Cheese Puffs * Cocktail Meatballs * Cranberry-Orange * Cumberland Sauce * Ed's Excellent Corned Beef Dip * French Onion Dip * Finger Salad * Fromage Fort * Ham and Apricot Rolls * Lois' Lovely Oyster Cracker Snack * Marianka's Tasty Toasties * Mediterranean Veggie Dip * Mushroom Croustades * Mushroom Sauce * Nachos Con Pollo * Pizza Strudel * Nancy's Spicy Nut Recipé * Quick Cheese Straws * Salsa Dry Mix * Seared Beef Tenderloin tiny sandwiches * Special Salsa Secret * Shrimp Cocktail Sauce * Spiced Water Recipes * Facts about Honey and Spices

Ascough's Chip Dip START TO FINISH 10 minutes

INGREDIENTS 1 packet Hidden Valley Ranch Dressing Mix 2 cups sour cream 1/2 cup crumbled blue cheese 2 cloves garlic - crushed

PREPARATION Mix all ingredients

Back to Index Avocado Dip Two diced avocados 3/4 cups sour cream 3/4 cups of salsa 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp salt 1 dash ground black pepper

Mash avocado and then mix in the rest of ingredients

Baked Camembert / Hermelin Small camembert/hermelin cheeses Spice Mix: Paprika Garlic powder Salt Dry white mustard Caraway seed - ground Oregano Chili powder Celery root powder Parsley Salvej

Bake cheese at 200ºC for ten minutes. Sprinkle with spice mix. Serves 1 to 2

Berry Blue Cheese Spread 1/2 cup dried blueberries 1 cup boiling water 1 8 oz package cream cheese, softened 6 oz crumbled blue cheese 2 green onions chopped 1 clove garlic, minced 1/2 cup coarsely chopped pecans Assorted whole grain crackers or cracker bread, broken

Preparation: Place the berries in a small bowl. Pour water over berries; let stand for one minute. Drain and set aside.

Back to Index In a large mixing bowl, beat cream cheese and blue cheese with an electric mixer on medium speed until nearly smooth. Stir in drained berries, green onions and garlic just until combined. Transfer spread to a serving bowl, cover and refrigerate for up to 4 hours before serving.

To serve, sprinkle with pecans and serve with crackers.

Bryan's Greek Dip 1 English Seedless Cucumber, peeled and shredded 1/2 large container of Plain Yoghurt 2 - 3 gloves of garlic Fresh Dill, finely chopped (about 2 tb) Salt Pepper (course ground) Olive Oil (approx 1 tbl) White Vinegar (approx 1 tbl)

Mix all ingredients and salt and pepper to taste. Let it stand for at least 2 hours in refrigerator. Use heated naan to dip…

Cheese Puffs INGREDIENTS 16 oz. Cream Cheese 6 Tbls Mayonnaise 6 Tbls Green Onions 3 Drops Tabasco Sauce 1 cup Grated Parmesan Cheese 1 loaf Pepperidge Farm Thin sliced White Bread

PREPARATION Mix everything together, except bread. Cut bread into squares, four per slice, and butter on one side. Arrange squares on baking sheet and broil until brown. Turn squares over and apply a generous amount of mixture to each square. Sprinkle grated parmesan cheese over each coated square.

Squares can be frozen until required. Bake in 350ºF oven for 5 to 10 minutes

Cocktail Meatballs 1 lb. ground beef 1/2 cup bread crumbs 1/3 cup minced onions (dry flakes) 1/4 cup milk

Back to Index 1 egg 1 Tablespoon snipped parsley 1 Teaspoon salt 1/8 Teaspoon pepper 1/2 Teaspoon Worcestershire 1/4 cup of shortening

Sauce: 1 12 oz jar chili sauce 1 10 oz jar grape jelly

Mix first nine ingredients and gently shape into one-inch balls. Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet, pour off fat, and pat with paper towels. Heat chili sauce and jelly in large sauce pan, stirring constantly until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered for 30 minutes.

Cranberry-Orange (A GREAT SIDE SERVING WITH POULTRY OR PORK)

2 ½ CUPS DRIED CRANBERRIES (ABOUT 3 PACKS CRAISINS) ¾ CUP FRESH ORANGE JUICE 1 TABLESPOON TANGERINE OR ORANGE ZEST 4 TEASPOONS PURE RED CHILE POWDER

PUREE ALL INGREDIENTS TOGETHER IN A FOOD PROCESSOR

CHILL BEFORE SERVING GARNISH WITH 2/3 CUP TOASTED PECANS IF DESIRED

Cumberland Sauce Peel of one lemon and one Seville orange 1 gill port wine or medium sherry juice of one orange juice of 1/2 lemon 1/2 lb jar of red currant jelly good pinch cayenne pepper freshly ground pepper 1/2 tsp Worcestershire Sauce

Cut orange and lemon into thin strips, boil them for 5 minutes to get rid of the bitterness. Drain off the water. Heat the jelly slowly, add the fruit juices, strips of peel, port or sherry, cayenne pepper, pepper and the Worcestershire. Stir until all is well mixed.

Back to Index Serve hot or cold; there is no need to add any thickening as the jelly stiffens when cold.

This sauce complements many dishes, such as: roast venison, duck, cold cuts, etc. If kept in a closed jar in the refrigerator, it keeps well for several weeks.

1 gill UK = 4.8 fl. oz. US

Ed's Excellent Corned Beef Dip < 1 pint of Mayonnaise 1 pint of Sour Cream 2 tsp dill seed 2 tsp dill weed 2 tbl dehydrated onion 2 tbl dried parsley 1 12oz can Corned Beef—preferably from Argentina

Mix all ingredients leaving Corned Beef until last. Keep refrigerated.

French Onion Dip 1 tablespoons extra-virgin olive oil 1 tablespoon butter 2 medium onions, quartered lengthwise then very thinly sliced 2 cloves garlic, finely chopped 1 cube beef bouillon 1/2 cup water Black pepper 1 teaspoon ground thyme, 1/3 palm full 2 teaspoons Worcestershire sauce 2 cups sour cream 8 ounces cream cheese, softened in microwave for 20 seconds on high Pinch salt, optional 2 tablespoons chopped chives

Finger Salad or Vegetable Pizza Ingredients: 2 pkg. flat crescent rolls 2 8 oz. cream cheese 1 pkg. original Hidden Valley Ranch dressing 3/4 c. Miracle whip salad dressing

Directions:

Back to Index Mix last three ingredients together.

Lay out crescent roll pastry on a flat 12” x 17” baking sheet. Bake at 350ºF for 10 minutes or until brown. Allow to cool.

Spread mixture evenly on top of baked base. Arrange cut up vegetables of your choice on top e.g. grated carrots, broccoli, cauliflower, peppers etc. Sprinkle with grated cheese. Cut into finger size pieces and serve

Good appetite and God bless the people that eat it!

Fromage Fort Recipe for using assorted left over pieces of cheese.

Ingredients: 1 lb Assorted left over cheeses at room temperature 1/4 cup white wine 3 tblspns unsalted butter, softened 2 tblspns fresh herbs (thyme, sage, flat-leaf parsley, tarragon, marjoram, basil) 1 clove garlic (optional)

Directions: Remove rind, hard spots and any mold from the cheeses. Cut cheeses into 1/2 inch cubes and grate any hard cheeses.

Combine cheeses, wine, butter optional herbs and garlic in a food processor and blend until very smooth and creamy, three to five mintes. Serve, immediately or refrigerate for at least one hour for a firmer consistency. The mixture will keep for up to five days in the refrigerator.

Ham and Apricot Rolls 8 large slices of thinly carved boiled ham - spread with mustard

For the filling: 1 cup cooked rice 5 to 6 finely chopped sherried apricots 1 tbl sherry - from the apricots few drops of Tabasco freshly ground pepper 1/4 tsp cinnamon 1 beaten egg

Mix the rice, apricots, Tabasco, pepper, cinnamon together and bind with beaten egg. Put some of the filling on each slice of ham. Roll them up and fasten with toothpicks. Arrange the rolls in a shallow, fireproof dish; cover with Cumberland Sauce. Bake at 350ºF for 15 to 20 minutes until the rolls are hot enough.

Back to Index Lois' Lovely Oyster Cracker Snack 16 Oz plain Oyster Crackers (large sized ones like Nabisco Brand) 1 Pkg Hidden Valley Ranch Buttermilk Recipe (Original Ranch Dry Salad Dressing Mix) 1/4 Tsp Lemon Pepper** 1 Tsp Dill Weed** 1/4 Tsp Garlic Powder** 3/4 - 1 cup Vegetable Oil**

Put Oyster crackers in large roasting pan. Combine remaining ingredients in bowl and whisk to mix well. Pour over the crackers and stir well to coat. Bake in preheated oven 300 Degrees for 10 minutes. Remove and stir well and return to oven for additional 10 - 15 minutes. Let cool in pan. Can freeze or keep on counter in glass jar.

**Lois says: we always like the snack a little more seasoned, so here are my pencilled in measurements, which I don't totally rely on - JUST SEASON TO YOUR INDIVIDUAL TASTE!!!!!

For the Lemon Pepper use 3/4 tsp + for Dill Weed use 2 Tsp + for Garlic Powder use 1 Tsp and for the Vegetable Oil use 3/4 Cup.

Marianka's Tasty Toasties START TO FINISH 35 minutes

INGREDIENTS 3/4 lb ground sirloin 5 ozs blue cheese crumbled Other grated cheeses to suit taste 1 egg 1 onion, finely chopped salt and ground black pepper 2 garlic cloves, crushed 1 tsp oregano 1/2 tsp thyme 1/4 tsp ground white pepper 6 slices normal american white bread

PREPARATION Remove crust from bread and cut four fingers from each bread slice. Mix all other ingredients and spread generously and equally on fingers. Place 24 fingers on baking sheet and bake at 350ºF for about 20 to 25 minutes until golden brown.

Back to Index Mediterranean Veggie Dip START TO FINISH 15 minutes

INGREDIENTS Yogurt Cheese, recipe below 1/4 cup chopped roasted red sweet pepper 1/4 cup crumbled reduced-fat feta cheese 2 Tblsp. thinly sliced green onion 2 Tblsp. chopped pitted kalamata or black olives 2 Tblsp. snipped fresh Italian (flat-leaf) parsley 2 tsp. snipped fresh oregano or 1/2 tsp. dried oregano crushed

Dippers: toasted pita bread, whole grain crackers, carrot sticks, broccoli florets, cucumber spears, or sweet pepper strips

PREPARATION In a small bowl combine Yogurt Cheese, sweet pepper, feta cheese, green onion, olives, parsley, and oregano. Cover and chill up to 24 hours. Stir before serving. Serve with dippers. Makes 12 (2-tablespoon) servings.

How to prepare Yogurt Cheese Suspend a sieve or colander over a bowl. Line sieve or colander with three layers of 100 percent cotton cheesecloth or paper coffee filter. Spoon in one 16-ounce carton plain low-fat yogurt. Refrigerate, covered with plastic wrap, at least 24 hours. Remove; drain and discard liquid. Refrigerate yogurt cheese, covered, up to 1 week. Makes about 1 cup.

Mushroom Croustades 24 slices fresh thin white bread 2T very soft butter 4T butter 3T finely chopped shallots 1/2 pound mushrooms, finely chopped 2T flour 1 cup heavy cream 1/2 tsp salt 1/8 tsp cayenne 1T parsley finely chopped 1 1/2 T finely chopped chives 1/2 tsp lemon juice 2 T grated parmesan cheese

Back to Index Coat inside of tiny muffin tins with 2 T soft butter. Cut 3" round from each slice of bread and fit into tin. Bake 400 for 10 minutes

In heavy pan: Melt 4 T butter, add shallots and cook stirring about 4 minutes without browning, stir in mushrooms. Cook until all moisture is evaporated 10-15 minutes. Remove from heat, sprinkle 2T flour over mushrooms and stir in. Pour on cream and bring to boil, then simmer several minutes. Stir in rest of ing . Transfer to bowl and put in the fridge.

Fill the cups mounding lightly . Sprinkle with a few grains of cheese.

Bake on cookie sheet 10 min. 350

In response to a question from one of our readers...

Use 3" diameter tumbler for cutting bread circles and then microwave circles for about 5 seconds each to soften them; this makes it easier to put the circles into the muffin forms. Find a muffin tin for small muffins where the larger diameter of the muffin is 1 3/4".

Baking the bread circles in the muffin form does no more than crisping and slightly browning the bread giving it the strength to be held daintily 'tween thumb and forefinger after being filled with the mushroom mix. Since these are heavenly good for mushroom lovers, make enough for all to be greedy!

Mushroom Sauce INGREDIENTS 2 tbl butter 1 tbl oil Huge onion 1 tib mushrooms 1 tbl flour Hot water 1/4 cup whipping cream 4 tbl Vitana mushroom sauce spice Houbové**

**Contains: salt, dry mustard, ground caraway seed, dried ground hřyb, ground coriander, ground black pepper, dried parsley

Nachos Con Pollo START TO FINISH 15 minutes

INGREDIENTS Nachos Con Pollo

Back to Index 200 g Tortilla Chips - plain 1 chicken breast 200 ml Salsa Mexicana 100 ml water 200 g grated Gouda or Mozarella 100 ml sour cream 8 rings of Jalapeno peppers Sliced black olives

PREPARATION Dice chicken into small cubes. Sear chicken cubes briefly in frying pan. When meat is almoat ready, pour water on it, add salsa and let stew for 5 minutes. Spread a layer of chips on baking pan and pour mixture evenly over chips. Sprinkle with cheese and bake at 200•C for about 10 minutes or until cheese is golden. Top off with sour cream, jalapenos and black olives.

Pizza Strudel Ingredients 1 package of Filo, flaky pastry 300 g of grated hard cheese, 300 g soft salami, 1 medium-large onion, green and yellow peppers (color is not critical), Ketchup or pizza sauce Oregano or pizza spices.

Procedure Roll out Filo rectangle. Spread ketchup, spices and grated cheese; sprinkle half of the cheese. Sliced onions, top it with wheels of kielbasa and thin sliced peppers. Sow the rest of the cheese and carefully roll up into the pie. Put on the tray, sprinkle with oil (PAM), cumin or caraway seeds. Bake in medium oven until golden brown.

Nancy's Spicy Nut Recipé 1 egg white 1 tblsp Water 1/8 cup sugar 2 tsp Cumin 2 tsp Salt 1 ½ tsp Cayenne Pepper 1 lb. raw cashews or other nut (I usually use walnuts or pecans)

Preheat oven to 250 - 300 degrees

Whisk egg white with water until thick

Back to Index Add nuts to coat Transfer to strainer – strain excess (very little) Wipe out bowl Add sugar, cumin, salt, cayenne pepper. Mix. Add nuts and toss to coat.

Spread single layer on a cookie sheet. Stir after 40 minutes (if not using raw nuts, you may need to stir sooner) Reduce temperature to 200 degrees. Cook 30 more minutes (check periodically to make sure not over cooked). Cool on wax paper.

Quick Cheese Straws All purpose flour for work surface

14 oz high quality store bought puff pastry e.g. Pepperidge Farm 1 large egg, lightly beaten Coarse salt 4 oz parmigiano-reggiano cheese, grated medium fine (about 1 1/2 cups)

On a lightly floured surface, roll out pastry dough to a 12 1/2 by 9 1/2 rectangle; trim edges

Brush beaten egg over dough, until well moistened. Sprinkle 3/4 cup[ cheese and a pinch of salt over lower half of dough. Fold top half of dough over cheese-covered half and gently press to seal.

Brush top of dough with beaten egg, sprinkle with remaining cheese and a pinch of salt; gently press to adhere. Transfer to a baking sheet lined with parchment paper. Refrigerate for 30 minutes.

Preheat oven to 375ºF. Using a pastry wheel or sharp knife, trim edges and cut dough into 1/4 inch by 12 inch strips. Twist into spirals. Space 1/2 inch apart on baking sheets. Press ends on to sheets to prevent straws from straightening. Cover with plastic wrap and refrigerate for 30 minutes.

Bake until golden and cooked through, 15 to 16 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool.

Salsa Dry Mix 14.5 oz can crushed tomatoes Cilantro Dehydrated onions Ditto garlic

Back to Index Roasted red pepper flakes Jalapeno flakes Spices: oregano, basil, italian seasoning Crushed red pepper Sugar Sea salt

Refrigerate for one hour before using

Seared Beef Tenderloin tiny sandwiches Ingredients: 2/3 cup fat-free sour cream 1/4 cup Dijon mustard 2 tablespoons minced fresh tarragon 2 tablespoons prepared horseradish 1 beef tenderloin (1 1/2-pound size); trimmed 1/2 teaspoon freshly ground black pepper Cooking spray 2 tablespoons fresh lemon juice 1 bunch trimmed watercress 1 French bread baguette (8-ounce size) -- cut diagonally into 16 slices 2 tablespoons capers 1/2 cup shaved fresh Parmesan cheese

Directions: Combine first 4 ingredients, stirring well with a whisk. Cover and chill. Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into slices. Sprinkle with lemon juice. Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

This recipe from CDKitchen for serves/makes 16

Shrimp Cocktail Sauce 1 c. ketchup 1 tsp. prepared horseradish Dash of cayenne pepper 2 tsp. lemon juice 1 clove garlic, minced 1/2 tsp. chili powder

Back to Index Combine all ingredients. Refrigerate until served.

Secret Salsa Special 4 to 5 medium sized, ripe tomatoes 1/2 to 3/4 large white onion 1 to 2 jalapenos 1 to 2 limes—squeezed 1 bundle of cilantro 1 large clove garlic

Dice, slice, squeeze and mix. Serve with tortilla chips Spiced Water Recipes

Spiced Water Recipes Pani Spiced Water Take Mint leaves 10-12, Water 4 cups, Salt 1 teaspoon, Green chilies 2-4, Sugar 1 tablespoon, Black salt 1 teaspoon, Asafetida 1/8 teaspoon, Black pepper ½ teaspoon, Lemon juice 3 tablespoons, Ginger powder 1/4 teaspoon, Tamarind paste 3 tablespoons, Roasted cumin seed powder 1 tablespoon

In a blender blend this mixture well. Now add lemon juice, salt, pepper as your desired taste.

Calcutta Style Pani 5 cups water 1 cup finely chopped mint 1 cup finely chopped coriander 1 tablespoon chopped green chilli ½ teaspoon of chilli powder 2 tablespoons tamarind pulp (or 1 cup of freshly squeezed tamarind water) 1 tablespoon black salt 1 tablespoon roasted and powdered cumin 1 tablespoon chaat masala powder Salt to taste

Method for Pani

Back to Index Blend all the ingredients and strain; discard the residue. Add about 3 to 4 cups of water. Refrigerate before serving or just add ice.

Facts about Honey and Spices Je zjištěno,že směs medu a skořice léčí většinu nemocí. Med se vyrábí ve většině zemí světa. Dnešní vědci jej doporučují jako velmi účinný lék na všechny druhy nemocí bez jakýchkoliv vedlejších účinků.Vědci zjistili, že ačkoliv je med sladký, jestliže se bere ve správných dávkách jako lék, nemůže ublížit ani diabetickým pacientům.Týdeník World News, vycházející v Kanadě, ve svém vydání datovaném 17 ledna uveřejnil následující seznam nemocí,které mohou být léčeny medem a skořicí jako výsledek studií západních vědců.

Nemoci srdce: Smíchejte med a mletou skořici a mažte na chléb místo džemu nebo marmelády a jezte pravidelně k snídani. Snižuje to hladinu cholesterolu v krvi a cévách a chrání pacienty před infarktem.Ti, kteří už infarkt prodělali a budou jíst toto denně,budou se držet míle daleko od dalšího infarktu.Pravidelné snídaně tohoto druhu ulevují při zadýchávání a posilují srdeční tep.V Americe a Kanadě,různé domy s ošetřovatelskou péčí léčí takto své pacienty,kteří jsou ve věku,kdy cévy a žíly ztrácejí svou pružnost a mohou se ucpávat. Med a skořice vracejí cévám a žilám jejich pružnost.

Artritida: Artritičtí pacienti mohou denně,ráno a večer,jeden šálek horké vody s 2 lžičkami medu a 1malou lžičkou skořice.Berou – li to pravidelně může se vyléčit dokonce i chronická artritida.Dle výsledků průzkumu dělaného na universitě v Copenhavenu bylo zjištěno,že z 200 pacientů léčených 1 lžící medu a lžičkou skořice před snídaní,73 nemocných bylo úplně zbaveno bolesti a do měsíce nemocní,kteří se nemohli pohybovat,začali chodit bez bolestí.

Infekce močového měchýře: Rozpustit 2 lžíce medu a 1 lžičku skořice ve sklenici vlažné vody a vypít.Tím se odstraní infekce měchýře a močových cest.

Bolesti zubů: Smíchejte 1 lžíci skořice a 5 lžic medu.Aplikujte 3x na bolavý zub a bolest přestane.

Cholesterol: 2 lžíce medu a 3 čajové lžičky skořice smíchané s 2dcl horké vody,které podávali pacientům s vysokou hladinou cholesterolu dokázaly snížit hladinu cholesterolu o 10% do 2 hodin. Podává – li se 3x denně je vyléčen i pacient s chronicky vysokou hladinou cholesterolu. Dle informací zmíněného časopisu i samotný pravý med,je – li užíván denně,zabraňuje zvyšování cholesterolu.

Nachlazení:

Back to Index Ti,kdo trpí na časté nachlazení,by měli užívat 3x denně 1 lžíci vlažného medu s ¼ lžičky skořice po dobu 3 dnů.Tím se vyléčí nachlazení,chronický kašel a pročistí průdušky.

Potíže se žaludkem: Med se skořicí úspěšně léčí bolesti žaludku a chrání žaludek od vzniku žaludečních vředů.

Plynatost: Dle studií prováděných v Indii a Japonsku med a skořice zabraňují tvoření nadbytečných plynů při trávení.

Posílení imunitního systému: Každodenní užívání medu a skořice posiluje imunitní systém a chrání tělo před viry a bakteriemi a brání útokům virových infekcí.Vědci zjistili,že med obsahuje obrovské množství železa a vitaminů.Pravidelné užívání medu posiluje bílé krvinky v jejich boji s viry a bakteriemi.

Těžký žaludek: 1 lžička skořice a 2 lžíce medu před jídlem zabraňuje zvýšení kyselosti žaludku i u nejtěžších jídel.

Chřipka: Vědci ve Španělsku zjistili,že med obsahuje přírodní látky,které zabíjejí kmeny chřipky a chrání před ní pacienty.

Dlouhověkost: Čaj vyrobený z medu a skořice,je–li brán pravidelné,zabraňuje potížím dlouhého věku.Vezměte 4 lžíce medu,1 lžíci skořice a uvařte jako čaj spolu se 3 šálky vody a uvařte jako čaj.Pijte ¼ šálku 3x denně.To udržuje kůži čerstvou a hebkou až do vysokého věku.Délka života stále vzrůstá a i 100 letí lidé mohou být svěží,jako ve 20 letech.

Pupínky: 3 lžíce medu a 1 lžička skořice se smíchá v pastu.Ta se aplikuje na pupínky před spaním a ráno se smyje teplou vodou.Když to děláte denně pupínky do týdne zmizí i s kořeny.

Kožní infekce: Aplikace medu a skořice na postižená místa léčí ekzemy i pásový opar a všechny typy kožních infekcí.

Hubnutí: Každý den ráno,1/2 hodiny před snídaní na lačný žaludek a večer před spaním vypijte šálek medu se skořicí.Pravidelné užívaní sníží váhu i u mimořádně obézních osob.Pravidelné užívaní zabraňuje usazování tuku i při požívání mimořádně tučných jídel.

Rakovina:

Back to Index Nedávné výzkumy prováděné v Japonsku a Austrálii prokázali,že i pokročilá rakovina kostí,žaludku a střev může být s úspěchem léčena.Pacienti trpící těmito druhy rakoviny by měli užívat lžíci medu a lžíci skořice měsíc 3x denně.

Chronická únava: Nedávné studie ukazují,že cukr obsažený v medu nejvíce pomáhá při regeneraci tělesných sil.Pacienti-senioři užívající med a skořici v poměru 1 ku 1 jsou čilejší a ohebnější.Dr Milton, který tyto výzkumy prováděl říká,že 1 lžíce medu a malá lžička skořice smíchané s vodou a brané několikrát denně a hlavně kolem 3 hodiny odpoledne,kdy začíná klesat tělesná vitalita obnoví do týdne vitalitu těla.

Zápach z úst: Lidé v Jižní Africe už odedávna první co ráno udělají je to,že kloktají 1 lžíci medu a lžíci skořice smíchané s horkou vodou.Jejich dech tak zůstává čerstvý po celý den.

Závěrem: Co říci závěrem?Myslím.že Vám to určitě neublíží a že je nejlepší to vyzkoušet.Co myslíte? Vzpomínáte,když jsme byli děti?Krajíc chleba pomazaný čerstvým máslem a posypaný skořicí patřil mezi oblíbené pochoutky.Asi na tom něco je!

Back to Index Breads, Vegetables and Salads (Index) * Best Ever Pie Crust * Blanka's Recipe For Rolls * Bread Recipés * Bramboračky - potato pancakes * Caesar Dressing * Easy Italian Dressing * Czech Bread Dumplings * Fine Seasons Pudding * Gene's German Potato Salad * Gene's Special Brussels Sprouts * Gene's String Beans with Truffle Oil * Green Bean Casserole * Zucchini and Squash Casserole * Lentil Dal * Lentil Purée * Lentils as a side dish * Nancy's Salad * Onion Pudding * Pasta Salad * Portobello Mushroom Recipés * Potatoes with Rosemary * Stir-fried Snow Peas * Sweet Potatoes and Onions * Untossed Salad * Vegetable Tart * Vegetables * Weights For Vegetables

Best Ever Pie Crust MAKES 2 9 inch pie crusts

INGREDIENTS 250 g All Purpose Flour 6 g Salt 205 g Shortening 120 ml Water

PREPARATION Blend all together and roll out into two 9 inch circles

Blanka's Recipe For Rolls MAKES TWO DOZEN

Back to Index Recipe for Housky Half kg flour Half tsp salt Two eggs Keep half egg for glazing 4.2 g yeast One cup milk Quarter cup of shortening Salt, poppy seed, caraway seed

Preheat 190 oven but cook at 160° for 20 to 30 minutes

Bread Recipés Whole Wheat Baguette Classic French Baguette made with whole wheat flour boosts fiber and flavor. A crispy crust adds the traditional finishing touch. Makes 2 baguettes.

2-1/2 cups all-purpose flour 2-1/4 cups whole wheat flour 1 envelope Fleischmann's RapidRise Yeast 2 teaspoons sugar 2 teaspoons salt 1-1/4 cups water 1/2 cup milk 2 tablespoons shortening OR butter 2 tablespoons cornmeal (optional)

Directions Combine flours in a large mixing bowl. Reserve 1 cup; set aside. Add undissolved yeast, sugar and salt to flour in mixing bowl and mix well.

Heat water, milk and shortening to 120° F to 130° F. Add warm liquids to dry mixture; mix well until well blended. Gradually add enough reserved flour to form a soft ball of dough. Turn dough onto floured surface.

Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic. Cover; let rest 10 minutes.

Divide dough in half. Roll each half to a 16 X 10-inch rectangle. Roll up lengthwise, as for a jelly roll. Grease baking sheets; sprinkle with cornmeal if desired. Place each loaf on baking

Back to Index sheets. Slash top of loaves diagonally about 1/4-inch deep and 2 inches apart. Cover; let rise until double, about 30 to 40 minutes.

Preheat oven to 400° F. Brush loaves with cold water. Bake for 15 minutes. Brush again with cold water. Bake for 10 minutes more, or until golden brown. Cool on wire racks.

Bramboračky - potato pancakes Bramboracky [pronounce the the ‘c’ as ‘ch’] Bramboracky are made from raw potatoes rather than the cooked potatoes used to make potato pancakes. Really delicious...

Ingredients: 1 kg of potatoes, peeled and finely grated; one egg; 5 dg flour; 1/2 dg salt; garlic and marjoram. Optional: grated onions.

Preparation: Mix all ingredients together; sprinkle a little bit of milk or cream for consistency. Heat oil in frying pan. Spoon in little mounds of mixture and flatten into pancakes. Fry on both sides.

Great as a meal by itself or as a complement to other food.

Caesar Dressing 1 cup mayonnaise 1 tbsp lemon juice 1 tsp Worcestershire 1 clove of garlic (minced) [we used extra garlic] 1/4 tsp salt 1/8 tsp pepper 1/2 c Parmesean cheese 1 tbsp of milk or half and half

Mix all ingredients together and shake or whisk until well blended.

Easy Italian Dressing Servings: Makes 1/2 cup dressing Prep Time: 5 min Difficulty: Easy

Ingredients 6 tablespoons extra virgin olive oil 2 tablespoons white vinegar 2 tablespoons fresh parsley, chopped

Back to Index 1 tablespoon fresh lemon juice 1 teaspoon dried basil pinch of dried oregano 2 garlic cloves minced salt and pepper to taste

Directions In a small mixing bowl, whisk together vinegar, parsley, lemon juice, basil, oregano and garlic. Add olive oil in a steady stream while whisking. Salt and pepper to taste. Serve immediately over fresh greens.

Czech Bread Dumplings Ingredients: 1/2 kg Wondra flour 1 whole egg 3/8 liter milk 1 tsp baking powder 20 dg one or two day old hard bread rolls

Method: Cut rolls into cubes approximately 1 cm and set aside

Mix all other ingredients in a mixing bowl to make a dough. Beat the dough with a wooden spoon until bubbles form. Set bowl aside, in a warm place (e.g. near the stove), for about 1/2 hour; cover bowl with a tea cloth.

Mix bread cubes into dough and set aside for another half hour. Make rolls from the dough about 5 cm x 20 cms; should make 2 or 3 rolls.

Boil water in a large container, e.g. as you would use for spaghetti. Place dumpling rolls in boiling water; cover pan for first 10 minutes to allow re-boil as quickly as possible; turn dumplings so their underside is up after 10 minutes, using a wooden spoon; they must not stick to the bottom of the pan. Depending on the diameter of the rolls, they should be done after 20 to 30 minutes of boiling--more time for larger diameter...

Remove dumplings from water and cut into approximately 2 cm long slices NOT using a knife but a ‘garotte’ of thread. If you happen to have a dumpling cutter, by all means use it instead of the thread.

Serve and enjoy.

Unit conversions:

Back to Index 1/2 kg = 1 lb 3/8 l = 1.6 cups 20 dg = 7 oz 20 cm = 8 ins

Fine Seasons Pudding By Florence Vera Ascough, written while she was visiting Pittsburgh, probably in the 1980’s or early 1990’s. Edited extensively by her elder son and expanded with input from FVA’s mother’s handwritten cookbook from the 1930s.

Ingredients 3 tbs plain flour 1 large onion—chopped 1 tsp sage 1 tsp fine oatmeal 1 large egg Salt 1 oz suet [either packet or fresh beef suet, if available] Milk

Method Beat egg and milk together and then add all other ingredients; …mix to fairly thin dropping consistency. Must not be as thin as Yorkshire Pudding.

Cooking Bake until crisp, in medium oven Note: you can use the Yorkshire Pudding tin and, of course, fat must be very hot before putting batter in tin.

Comments Excellent with pork or duck or even sausages

Notes from editor’s 2nd effort, December 20th, 2005: Cooked at 375ºF for 25 minutes. Plain flour works OK. Do not mix dripping in with other ingredients—it goes only in the baking tin*. Onions must be very finely chopped; we didn’t Egg and milk must be beaten; we didn’t. Needs more sage. Served 2 persons only… otherwise delicious!!

Gene's German Potato Salad 5 c. cubed, cooked potatoes 3/4 c. diced Canadian bacon 1 c. diced onion

Back to Index 1 c. diced celery 1 c. diced green pepper 1 c. diced red pepper (diced pimiento may be substituted) 3 tbsp. flour 1 1/3 c. water 2/3 c. brown sugar 2/3 c. cider vinegar 3 tsp. salt 1/3 tsp. freshly ground pepper 1/2 c. Dijon mustard 1 tsp. celery seed 1/2 c. chopped parsley 1/4 c. butter

Cook potatoes in boiling water with skins on. Cool and prepare potatoes by peeling and cutting into cubes. Cook Canadian bacon in a large skillet, add butter and melt, add celery, onion, green and red pepper and cook for 2 minutes.

Blend flour and water in a cup and add this to the vegetables and continue to cook. Add bacon, sugar, cider vinegar, salt, freshly ground pepper, Dijon mustard, celery seed and parsley. Continue to cook, stirring constantly until mixture is thick and bubbly, add this to prepared potatoes and toss lightly. This may be refrigerated and served cold.

Yield: 8.

Gene's Special Brussels Sprouts 2 LB. BRUSSELS SPROUTS (ABOUT 2 DOZEN), CLEANED AND CUT IN HALF 3 CUPS CHOPPED CABBAGE, CUT INTO 2 INCH LENGTHS 5 STRIPS THICK-CUT MAPLE BACON (WEST VIRGINIA BRAND SOLD AT PUBLIX), CUT INTO 1 INCH PIECES 4 SHALLOTS, FINELY CHOPPED 2 TEASPOONS FINELY CHOPED FRESH THYME 1 & ¼ CUPS CHICKEN OR TURKEY BROTH 2 TABLESPOONS BUTTER 2 TABLESPOONS OLIVE OIL 3 TEASPOONS SALT 2 TEASPOONS GARLIC POWDER 1 PACKET EQUAL SWEETENER

Back to Index 1.HEAT A LARGE SAUTEE PAN OVER MEDIUM HEAT. COOK BACON UNTIL GOLDEN BROWN, ABOUT 7 MINUTES. USING A SLOTTED SPOON TRANSFER THE BACON TO A BOWL. POUR OFF FAT IN PAN AND DISCARD. 2.RETURN THE PAN TO MEDIUM HEAT, ADD THE SHALLOTS AND THYME AND COOK UNTIL TENDER. TRANSFER THE SHALLOT MIXTURE TO THE BOWL WITH THE BACON. POUR ¼ CUP OF THE CHICKEN BROTH INTO THE PAN AND, USING A WOODEN SPOON, STIR TO SCRAPE THE BROWNED BITS FROM THE PAN BOTTOM. POUR THE STOCK OVER THE BACON MIXTURE. 3.USING PAPER TOWELS, WIPE OUT THE PAN AND PLACE OVER MEDIUM-HIGH HEAT. MELT THE BUTTER WITH THE OLIVE OIL. ADD THE BRUSSEL SPROUTS, CABBAGE, GARLIC POWDER, SALT AND STIR TO COAT EVENLY. COOK UNTIL BRUSSEL SPROUTS AND CABBAGE START TO BROWN, ABOUT 5 MINUTES. STIR AGAIN; ADD EQUAL AND COOK ABOUT 4 MINUTES MORE. STIR IN ¼ CUP OF THE CHICKEN BROTH. CONTINUE COOKING, STIRRING OCASSIONALLY AND ADDING MORE BROTH AS NEEDED, UNTIL THE BRUSSEL SPROUTS AND CABBAGE ARE SOFT, ABOUT 10-12 MINUTES MORE. ADD THE BACON MIXTURE AND ANY REMAINING BROTH AND STIR TO INCORPORATE. TRANSFER TO A WARMED SERVING DISH, ADD MORE BUTTER AND FRESH GROUND PEPPER TO TASTE AND SERVE IMMEDIATELY.

BEST ENJOYED WITH KEITH’S 14 LB. BEER CAN TURKEY

Gene's String Beans with Truffle Oil 2 PACKAGES STRING BEANS, ENDS TRIMMED 3 TABLESPOONS MINCED GARLIC 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 3 TABLESPOONS SUN-DRIED TOMATOES PACKED IN OLIVE OIL ½ MEDIUM ONION, CUT INTO 1-INCH PIECES ½ CUP CHICKEN BROTH 1/3-CUP ITALIAN BREAD CRUMBS 2 TABLESPOONS BUTTER 2 PACKETS OF EQUAL SWEETENER ½ CUP FRENCH FRIED ONION RINGS (BUY IN CAN AT MARKET) WHITE TRUFFLE OIL, DRIZZLED TO TASTE

1.ADD BEANS TO BOILING WATER AND COOK FOR FIVE MINUTES 2.WHILE BEANS ARE COOKING, PREPARE MIXING BOWL WITH WATER AND ICE CUBES TO HOLD BEANS 3.IMMEDIATELY TRANSFER BEANS TO ICE WATER UNTIL NEEDED 4.SAUTEE, IN LARGE FRYING PAN, GARLIC, ONIONS AND OLIVE OIL UNTIL STARTING TO BROWN, THEN ADD SUN-DRIED TOMATOES AND CHICKEN BROTH.

Back to Index STIR AND SEASON TO TASTE WITH SALT AND PEPPER, COOK FOR ANOTHER 5 MINUTES 5.TRANSFER CHILLED BEANS FROM COLD WATER TO SAUTEE PAN WITH GARLIC AND ONION. ADD EQUAL AND BUTTER, STIR INGREDIENTS TOGETHER. ADD BREAD CRUMBS…STIR TO THICKEN. COVER AND COOK FOR 5 TO 7 MINUTES, STIRRING OCCASIONALLY 6.WHEN BEANS ARE CRUNCHY SOFT, REMOVE TO SERVING PLATTER. BE SURE TO INCLUDE ALL SAUTEE FROM FRYING PAN. TOSS TO COAT FOR PRESENTATION. 7.SPREAD FRENCH FRIED ONION RINGS OVER BEANS 8.ADD A BIT OF LOVE BY DRIZZLING 1 TO 2 TABLESPOONS OF WHITE TRUFFLE OIL OVER SERVING PLATTER 9.SERVE IMMEDIATELY WHILE HOT!

Green Beans Casserole 3/4 cup milk 1/8 tsp pepper 10 3/4 oz can cream of mushroom soup 2 14.5 oz cans of cut green beans (drained) 1 1/3 cups of FRENCH’s French Fried Onions

In a 1 1/2 qt casserole, mix all ingredients except 2/3 cups of French Fried Onions. Bake for 30 minutes, or until hot; stir. Top with remaining French Fried Onions; bake for 5 minutes or until onions are golden brown.

Serves 6

Zucchini and Squash Casserole Sauté chopped onion and garlic. In a square or rectangle shaped glass dish, coated with non stick spray, cover the bottom with the garlic/onion mixture and alternately arrange thinly sliced rounds of zucchini, squash, potato, and tomato in a vertical fashion. Salt, pepper, dried thyme and basil to your taste. (Use at least 1 teaspoon of dried thyme.).

Cover with foil and bake 35-40 minutes to soften veggies. Remove from oven, remove foil, and cover with shredded mozzarella cheese. Return to oven for 15-20 minutes or until the cheese starts to darken.

Lentil Dal 6 servings. 43 min 5 min prep

Ingredients 1 tablespoon olive oil 1 cup onions, chopped

Back to Index 1 tablespoon fresh ginger, peeled, minced 1 teaspoon cumin seeds 1/2 teaspoon turmeric, ground 4 teaspoon red peppers, crushed 2 cloves garlic, minced 2 cups cauliflower florets, chopped 2 1/2 cups tomatoes, chopped 1 cups water 2 cup dried lentils 1 tablespoons fresh lime juice 3/4 tablespoon fresh cilantro, minced 1 teaspoon salt 6 cups cooked basmati rice or long grain rice, cooked

Method Heat olive oil in large saucepan over med-high heat. Add onion and next 5 ingredients (onions through garlic); saute 2 minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender. Stir in lime juice, cilantro, and salt. Serve 1 cup lentil mixture with 1 cup rice

Lentil Purée Any type of lentils can be used for this, but red lentils (masoor dhal) or moong dhal are the quickest cooking types and do not need soaking. Other types of lentils should be soaked overnight before cooking.

Serves: 4 to 6

Ingredients 1 cup red lentils 1 1/2 tbls ghee or oil 1 large onion, finely chopped 1 tsp freshly chopped garlic 1 tsp finely grated ginger 1/2 tsp ground turmeric 3 cups hot water 1 tsp salt, or to taste 1/2 tsp garam masala

Method Wash lentils thoroughly, removing those that float on the surface. Drain well. Heat the oil in saucepan and fry onion, garlic and ginger until onion is golden brown.

Back to Index Add turmeric and stir well. Add drained lentils and fry for a minute or two. Add hot water, bring to boil, then reduce heat to simmer. Cover and cook for 15 to 20 minutes or until lentils are half cooked. Add salt and garam masala. Mix well and continue cooking until lentils are soft and the consistency is similar to porridge. If there is too much liquid leave the lid off the pan to speed evaporation. Serve dhal plain or garnished with sliced onions, fried until deep golden brown.

Eat with boiled rice, Indian breads, or as a light meal by itself.

Lentils as a side dish Ingredients Apart from the soup, the quantity of ingredients to be used are at the discretion of the preparer

3 cans of Progreso Lentil Soup Plenty of cilantro 1 shallot Cayennne pepper 1/2 medium onion Garlic cloves Coriander

Method Chop cilantro and shallot finely, crush the garlic cloves, mix all ingredients in an adequately sized sauce pan Reduce by simmering until ingredients thicken to a light, but still moist, paste consistency

Nancy's Salad Salad: Mixed lettuce 11 oz can Manadarin oranges Sliced strawberries 1/4 cup Sliced almonds* 1 1/2 tbls Sugar*

Dressing: 1/4 cup Olive Oil 2 tbls Sugar 1 Dash of pepper 1/2 tsp Salt 2 tbls Wine vinegar

Back to Index Heat these *two ingredients in a skillet on medium heat, stirring constantly. Remove from heat, when slightly brown. Place on wax paper to cool and then place on salad just prior to serving.

Onion Pudding PREP 30 minutes. BAKE 20 minutes. STAND 10 minutes. OVEN 400°F Serves 10 to 12

INGREDIENTS 2 medium onions, cut in 8 wedges each, root end attached 1 Tblsp. olive oil 3 Tblsp. butter 1 clove garlic, minced 3 eggs 1 1/2 cups milk 1/3 cup all-purpose flour 4 oz. white cheddar cheese, shredded 1 Tblsp. snipped fresh sage

PREPARATION Preheat oven to 400°F. In large skillet cook onions in hot oil for 5 minutes over low heat; season with salt and pepper. Add 2 tablespoons of the butter and garlic; cook 8 minutes more or until onions are tender. Remove from heat; set aside. Grease 10 to 12 (5oz to 7oz) baking dishes with remaining butter. In bowl combine eggs and milk; whisk in flour. Add cheese and snipped sage; combine. Spoon onions in dishes; pour egg mixture over. Bake 20 to 25 minutes or until puffed and golden. Remove; let stand 10 minutes. Serve warm with fresh sage leaves.

Pasta Salad Ingredients 1 pound Rotini Cherry tomatoes 1 bottle Italian Dressing 1 can black olives 1 head Broccoli Salad Supreme Seasoning

Method Cook Rotini as directed. Drain pasta under cold water. Clean and drain brocolli and cherry tomatoes. Drain and slice black olives. Toss all ingredients with Italian Dressing and sprinkle with whole jar of Salad Supreme. Sprinkle with garlic powder to taste. Should be made in advance for all seasonings to blend.

Thanks to Linda Salvadore

Back to Index Portobello Mushroom Recipés Grilled Portobellos with Olive Oil & Garlic 4 Portobellos Olive Oil Coarse salt and freshly ground black pepper 4 garlic cloves, minced Chopped fresh parsley

Preheat the broiler or start your grill. Wipe mushrooms clean and remove stems. Drizzle all over with olive oil and season with salt and pepper. Broil or grill about 4 inches from flame, gill side up, 2 minutes. Turn over, sprinkle tops with garlic and a bit more oil, and cook 1 to 2 minutes longer, being careful not to burn the garlic. Sprinkle with parsley and serve.

Grilled Portobellos 4 Portobello Mushrooms 1/4 tsp salt 2 Tbl butter 1/8 tsp black pepper 2 tsp minced garlic 1 Tbl chopped fresh basil 2 Tbl balsamic vinegar

Preheat outdoor gill or boiler. Separate mushroom caps from stems, set caps aside. Coarsely chop stems (to measure 1 cup). In a medium saucepan melt butter, add chopped stems and garlic; cook, stirring frequently, until stems are tender, 5 to 6 minutes. Stir in vinegar, salt and black pepper; remove from heat. Transfer to the bowl of a food processor; process until finely chopped; set aside. Place Portobellos rounded side up on grill or rack in broiler pan. Grill or broil 4 inches from heat until mushrooms are hot, 2 to 3 minutes. Turn spread each mushrooms with 1/4 chopped mushroom stem mixture; cook until mushrooms are tender, 4 to 5 minutes longer. Serve on toasted rolls with sliced tomato and arugula or watercress if desired.

Sautéed Portobello Mushroom Teriyaki 1 - 6 oz. package Sliced Portobellos 2 Tbl Olive Oil Garlic Powder to taste

Sauté sliced Portobellos in olive oil until tender. Add teriyaki sauce and garlic powder to taste. Serve as side dish or appetizer.

Back to Index Marinated Grilled Portobellos Recipes 4 Portobello Caps Olive Oil 1/4 Cup Soy Sauce Garlic Powder to taste

Separate mushroom caps from stems and wash. Coat caps with Olive Oil and place in 9 x 13 pan. Mix together Soy Sauce and Garlic Powder. Pour over caps and let sit 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes on each side. Serve as Main Course or Appetizer. (You can take the marinade while the Portobellos are grilling and cook to boil in sauté' pan add 1 Tbl flour , reduce heat and cook till thick, pour over Portobellos.)

Marinated Portobellos 4 Portobello Caps 1/2 bottle any good Italian Dressing

Marinate Portobellos 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes per side.

Balsamic Marinated Portobellos 4 Portobello Caps 1/4 cup balsamic vinegar 2 Tbl Olive Oil 1 clove of garlic minced 1/2 onion chopped 1/4 cup fresh basil, chopped

Wash mushrooms and remove stems. Place in 9 x 13 pan. Mix balsamic vinegar, garlic, onion, basil and olive oil together. Pour over Portobellos; let sit 2 to 4 hours. Grill.

Mushroom Stroganoff 1 lb. Sliced Portobellos 1/2 lb. Sage Sausage* 1/4 cup chopped onion 1 clove chopped garlic 1/2 cup milk 1 Tbl Flour 1 lb. Egg Noodles - Cooked

Sauté onion, garlic and sausage till sausage is brown, add Sliced Portobellos and cook until Portobellos are cooked through – 10 minutes. If needed add more water to Portobellos and sausage.

Back to Index Mix milk and flour together. Bring pan to boil, add milk and flour mixture to pan to make thicker gravy. Serve over Egg Noodles. *Sausage option, if you do not use sausage you can substitute beans or vegetable protein.

Portobello Pizza Portobello Mushroom caps, cleaned and stems removed Extra virgin olive oil Tomato sauce, homemade or good quality purchased Grated cheeses: fresh mozzarella, provolone, parmesan, locatelli, cheddar, etc. Freshly chopped herbs

Preheat the oven to 400 degrees. Rub the portobello with extra virgin olive oil and place gill side up on the baking sheet. Bake for 7 minutes to soften. Remove from the oven and let cool. Pour off any juices. Top each roasted portobello with some tomato sauce and then grated cheese. Return to oven and bake until the sauce is bubbly and the cheese is melted. Sprinkle with freshly chopped herbs and serve immediately.

Crimini Mushrooms and Wilted Spinach Salad 6 cups trimmed spinach leaves 1 cup sliced yellow bell pepper 1 cup cherry tomato halves 1 pound fresh Crimini Mushrooms, sliced 1/2 cup bottled Italian dressing 1/2 cup sliced green onions (scallions)

In a large salad bowl, place spinach, bell pepper and tomatoes. Heat a large non-stick skillet and add Crimini Mushrooms; cook stirring occasionally, until tender about 5 minutes. Stir in salad dressing and green onions, remove from heat. Pour over spinach; toss gently.

Spinach Stuffed Portobello 6 - Portobello caps 1 pack of chopped spinach - frozen or fresh 6 oz. cream cheese 1/3 cup romano cheese 1 Egg 1 clove garlic chopped 1 Tablespoon Olive Oil Salt & Pepper to taste

Back to Index Sauté spinach in olive oil with garlic till water is absorbed. Mix with cream cheese, romano and egg. Let mixture cool. Brush Portobello caps with olive oil and grill 4 minutes on each side. Fill with spinach mixture. Put in baking dish and bake 20 minutes at 350.

Mushroom and Sausage Casserole 1 - 4 oz. pack of Specialty Blend Mushrooms (a blend of shiitake, oyster and crimini mushrooms) 1 Lb. Sage Sausage 1/4 chopped onion 1/2 Lb. Egg Noodles 1/2 cp. milk with 1 Tablespoon Flour (Mixed together) Salt and Pepper to taste

Rinse mushrooms and remove any stems from oysters. Sauté sausage till brown then add Specialty Blend and cook for 5 minutes. Add Egg Noodles and 1 cup water. Cook till egg noodles are done, you may need to add more water. When egg noodles are done add in milk mixture and stir till gravy has thickened. Serves 4-6

Breakfast Portobello 8 Portobello caps, cleaned, stems removed Extra virgin olive oil 1/2 cup sliced shallots 4 oz fresh shiitake, stems removed 1/2 cup toasted chopped walnuts 1/4 lb. thinly sliced prosciutto, shredded 2 1/2 cups very coarse fresh bread crumbs 1/4 cup chopped flat parsley chicken stock freshly ground salt & pepper to taste 8 eggs 4 Tbl heavy cream

Preheat the oven to 400. Place the portobello caps, gill side up, on a baking sheet and bake for 5 minutes. In a large, non-reactive skillet, heat enough olive oil to coat the pan over high heat. When hot, add the chopped portobello stems, shallots and shiitake and cook until the vegetables are tender. Add the prosciutto and cook until lightly browned. Stir in the walnuts and enough of the bread crumbs to stuff the Portobellos you have chosen. Remove the Portobellos from the oven and pour off any juices into the stuffing mixture. Stir in chopped parsley and enough stock to make the stuffing moist. Divide the stuffing mixture amount the Portobellos caps, smoothing the surface and make a well in each. Break on egg into the well of each portobello. Sprinkle lightly with salt and pepper and

Back to Index drizzle 1/2 tablespoon of the cream over each egg. Return the Portobellos to the oven and bake until the eggs are done. Make sure the whites are set and yolks slightly runny. Serve immediately.

Crab Imperial Stuffed Portobello 6 large Portobello mushrooms, cleaned, stems removed 1# jumbo lump crab, picked over to remove any shells 1 Tbl butter 1 Tbl finely chopped red bell pepper 1 Tbl finely chopped green bell pepper 1 Tbl finely chopped orange or yellow bell pepper 2 Tbl finely chopped shallots 1 Tbl butter 5 Tbl Flour 4 Tbl Butter 1 cup evaporated skimmed milk 1 egg, beaten 1/2 tsp. dry mustard 2 tsp. Worcestershire 1/2 cup mayonnaise freshly ground salt and pepper dash of paprika, fresh chopped parsley and chives

Preheat the oven to 375 degrees. Arrange the Portobellos on an oiled oven proof baking dish. Squeeze the lemon juice over the crab and toss very gently. In a small skillet, melt the butter and cook the peppers and shallots until tender. Remove from the heat and set aside. In a heavy bottomed saucepan, melt the butter and stir in the flour. Cook for 3 to 4 minutes but do not allow the to brown. Whisk in the milk and cook until thickened. Stir a little of the sauce into the egg, taking care not to scramble it, then stir the egg into the sauce. Stir in the dry mustard, Worcestershire and mayonnaise. Season with salt and pepper. Stir in the sautéed vegetables, and fold in the crab, do not break up the lumps. Spoon the crab mixture into the Portobellos. Bake in the preheated oven for 30-35 minutes. Sprinkle lightly with paprika and freshly chopped parsley and chives.

Potatoes with Rosemary Ingredients Four pounds of small varieties of potatoes cut in half One third cup of oil Four cloves of garlic chopped One cup chopped onions Two tablespoons of chopped fresh rosemary Salt and pepper to taste

Back to Index Cooking Heat oven (or gas grill) to 425°F. Bake for 40 to 45 minutes flipping occasionally until cooked and lightly browned.

Stir-fried Snow Peas Serves 2 to 4

INGREDIENTS: 8 - 10 ounces snow peas 1 tbl canola, olive, or peanut oil, or as needed 1 tbl finely chopped garlic 1/4 tsp salt, or to taste 1 - 2 tablespoons low-sodium soy sauce (such as Kikkoman), to taste

PREPARATION: Rinse the snow peas and trim the ends. Heat the oil in a preheated wok or skillet on medium-high heat. When the oil is hot, add the finely chopped garlic. Stir-fry briefly until it is aromatic, then add the snow peas and salt. Stir-fry briefly, then add the soy sauce.Stir-fry for another minute and serve. (Total stir-frying time for snow peas is about 2 minutes.)

Sweet Potatoes and Onions Ingredients: 4 TO 6 MEDIUM PEELED SWEET POTATOES, CUT INTO 2-INCH PIECES 2 MEDIUM VERY SWEET ONIONS, CUT INTO 1-INCH PIECES 2 TABLESPOONS EXTRAVIRGIN OLIVE OIL (MORE IF NEEDED) ¾ TEASPOON GARLIC POWDER / PEPPER BLEND (EQUAL AMTS) ½ TEASPOON KOSHER SALT 2 TABLESPOONS BUTTER

Preheat oven to 425* Combine all ingredients in a 13x9-inch baking dish, toss to coat all…add more olive oil if necessary Bake for 40 minutes or until tender, stirring occasionally and adding butter about five minutes before removing from oven

Untossed Salad Ingredients Head of lettuce 1 box frozen peas, defrosted Bag of spinach 1 pound of bacon cooked and crumbled Hellmann’s Light Mayonnaise 4 hard-boiled eggs peeled and chopped

Back to Index Sugar 1 bag shredded Mozzarella ( 2 cups )

Method Wash, break up, and dry lettuce. Layer reaming ingredients in pan or bowl as follows. First: Lettuce, bacon, and eggs. Sprinkle with pinch of sugar.. Second: Bag of spinach, peas, pinch of sugar. Frost with mayonnaise. Sprinkle with shredded Mozzarella. Cover and refrigerate.

Thanks to Linda Salvadore

Vegetable Tart PREP 30 minutes. BAKE 20 to 25 minutes. STAND 10 minutes. OVEN 450°F. Serves 6

INGREDIENTS 1 medium eggplant, sliced 1/4 inch thick 2 medium Portobello mushrooms, caps only, sliced 2 medium shallots, thinly sliced 1 medium red pepper cut into 1/2 inch dice 1 medium zuccini, sliced cross-wise 1/4 inch thick 2 tbls olive oil salt and pepper 4 oz Roquefort or Blue cheese crumbled 3 oz cream cheese softened 1 large egg 1 tbls Parmesan cheese, grated 2 9 inch prepared pie crusts (See Best Ever Pie Crust)

PREPARATION Preheat oven to 450°F. Toss vegetables with olive oil, salt and pepper. Roast vegetables for 12 to 14 minutes, stirring occasionally until softened. Using handheld mixer, beat crumbled cheese and cream cheese until smooth. Add egg and Parmesan cheese and beat until blended. Place one pie crust on each baking sheet. Divide cheese mixture and spread over pie crusts. Arrange roasted vegetables on top of each pie crust. Fold pie crusts up to partially cover the filling and crimp edges to seal. Bake for 20 to 25 minutes

Vegetable Dishes Tomatoes and Green Onions

1/3 cup of olive oil 1 tablespoon of wine vinegar 2 tablespoons of chopped fresh basil 1 tablespoon of chopped shallot 1/2 teaspoon of salt

Back to Index 1/4 teaspoon of freshly ground pepper

3 large tomatoes cut into 1/2” thick slices 10 to 12 (more) fresh spring onions, trimmed with 4” of green [may also use any other firm vegetable e.g. squash or big sweet white onions

Fresh basil sprigs

Mix all the basting material in a small bowl Spray PAM on vegetable grilling tray and arrange onions and tomatoes, or whatever, on grilling tray. Grill, turning once or twice until vegetables are brown--5 to 7 minutes. Baste heavily with basting material. Garnish with basil sprigs

Excellent with any meat or fish…

Roasted Brussels Sprouts From Lois Sykes.

Ingredients: 1 lb Brussels sprouts, trimmed and halved 1/2 tbl Extra virgin olive oil 2 tbl Stick butter Kosher (sea) salt and freshly ground pepper A couple of dashes of garlic powder and garlic salt

Directions: Preheat oven to 400ºF. Mix oil and seasonings; add sprouts and coat. Spray baking sheet or casserole dish with PAM.

Place sprouts in single layer. Cut butter into small pieces and distribute on and around sprouts. Cover and roast in upper third of oven, stirring once after 15 minutes; continue baking until sprouts are browned on edges and tender.

Potatoes au gratin with white Cheddar 8 servings

3/4 cup finely chopped shallots (can do in food processor) 2 1/2 cups whipping cream 2 TBS chopped fresh rosemary (or 1 TBS dried) 2 tsp salt 3/4 tsp black pepper

Back to Index 4 pounds russet potatoes - unpeeled, cut into 1/4 inch rounds 2 cups grated sharp white cheddar cheese

Preheat oven to 375 degrees. Spray 9x13 glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in a bowl to blend. Place 1/2 potatoes in prepared dish. Sprinkle with 1 cup cheese. Top with remaining potatoes. Pour cream mixture over potatoes. Top with remaining cup of cheese. Cover gratin with foil and bake for 1 hour. Remove foil and bake until top is golden brown and potatoes are tender about 45 minutes. Let cool 10 minutes or so before serving.

Weights For Vegetables 1 quart of mushrooms weighs about 1 1/2 lbs

MEASURES. As Measures in use for the sale of garden produce vary so much in different parts of the country, it will be impracticable to refer to them all here in a few general remarks. Baskets for fruit and vegetables are of various sizes and shapes, according to the several purposes for which they are required. The appended list includes most of the different Measures in use for the London markets. Being frequently made of very then deal strips, which are more or less flexible, they vary a little in size. Especially is this the case with punnets, so largely used in London for holding nearly all kinds of fruit and salading, in small quantities, for sale. Grapes are put up in 2lb. and 4lb. punnets; new potatoes in 2lb. punnets. Apples and pears are put up in bushels, sieves, or half-sieves. Weights are always 16oz. to the pound. Bunch. This term is used in speaking of herbs, &c. The size varies according to the season. A bunch of turnips consists of twenty to twenty-five; of carrots, thirty-six to forty; of greens, as many as can be tied together by the roots. Bundle. A bundle of broccoli, celery, &c., contains six to twenty heads; seakale, twelve to eighteen heads; rhubarb, twenty to thirty stems, according to size; and of asparagus, from 100 to 125. Bushel Basket. When heaped, a bushel basket ought to contain 1 imperial bushel. Diameter at bottom, 10in.; at top, 14 1/2in.; depth, 17in. Walnuts, nuts, apples, and potatoes are sold by this measure. A bushel of the last-named, cleansed, weighs 56lb., but 4lb. additional is allowed if they are not washed. A junk contains two-thirds of a bushel. Bushel Sieve. There are 10 1/2 imperial gallons to a bushel sieve. Diameter at top, 17 3/4in.; at bottom, 17in.; depth, 11 1/4in. Hand. A bunch of radishes, which contains from twelve to thirty, or more, according to the season. Mushroom Punnets. These measure 7in. by 1in. Pottle. A long, tapering basket, that holds rather over 1 1/2 pints. A pottle of strawberries should hold 1/2 gallon, but never holds more than 1 quart. A pottle of mushrooms should weigh 1lb. A pottle of potatoes, = 1/4 peck, should weigh 3 1/2lb. Radish Punnets. If to hold six hands, 8in. diameter by 1in. deep; or for twelve hands, 9in. by 1in. Salading Punnets. The size of these is 5in. by 2in

Back to Index Seakale Punnets. Diameter at the top, 8in.; at the bottom, 7 1/2in. depth, 2in. Sieve. This contains 7 imperial gallons. Diameter, 15in.; depth, 8in. A sieve of peas is equal to 1 bushel; a sieve of currants, 20 quarts. A half-sieve contains 3 1/2 imperial gallons. It averages 12 1/2in. in diameter, and 6in. in depth.

Back to Index Our Beef Recipes (Index) * Beef Brasato al Barolo * Beef In red wine * Beef Savannah * Meatloaf - Stuffed * Peppers, Stuffed a la Chesterfield Gene * Upside Down Sirloin Steaks

Beef Brasato al Barolo Serves 6 Cooking 4 to 5 hours Prepare about 1 hour

1¼ kg/2.5 lb shin or brisket of beef. 125g/4oz unsmoked streaky bacon cut into strips with seasoned flour Seasoned flour 3 tbls fresh parsley chopped 2 leaf sage chopped 1 sprig rosemary the leaves of chopped 3 cloves garlic finely chopped ¼ tsp ground nutmeg Salt & Pepper 1½ tbls olive oil 30g butter 1 onion sliced 2 bay leaves 1 large carrot 2 stalks celery chopped 1 bottle Barolo or full bodied red wine

Cut deep slits in the beef with small sharp knife Push in strips of bacon with end of teaspoon Coat with seasoned flour Mix parsley sage rosemary and garlic Add nutmeg salt and pepper

Heat olive oil with butter in frying pan Fry onion gently until almost tended

Turn up heat and add meat mixed herbs and spices, and bay leaves carrot and celery Brown all meat on all sides turning frequently

Lift out meat & place in casserole large enough to take meat with only 3-5cm gap all round

Back to Index Pour off as much fat as you can from the vegetables.

Sprinkle with 2 tbls flour Stir, then pour in a generous glass of wine and boil hard until reduced by half. Add remaining wine and bring to boil Pour the wine and vegetables over the meat

Either simmer gently on top of stove or bake at 150C/’300F for at least 3 hrs, preferably 4 best of all 5 hours turning occasionally until meat is extremely tender.

Lift meat out onto serving dish and keep warm

If sauce is thin boil hard to reduce. Pour over beef.

Serve cut into thick slices with mashed potato or pole

Beef In red wine FOR 8-10 Cooking 3.25 Hours Prepare c. 45 Minutes + Marinating

1.8 kg/4/lb shin or brisket of beef. Boned and tied. 75g/3oz pork fat 1 clove garlic crushed 25g/1oz butter 1 large onion chopped 1 large carrot sliced 1 stalk of celery sliced Seasoned flour 1 tbls tomato puree optional Salt & Pepper 25g/1oz Butter 3 tbls oil 1 bouquet garnis

THE MARINADE 1 onion chopped 1 carrot chopped 1 stalk of celery chopped 4 parsley stalks 2 bay leaves 3 thyme sprigs 50g / 2 oz raisins tied up in muslin

Back to Index 60 ml /1 pt red wine or half wine half beef stock

Rub beef with absorbent paper Cut pork fat into small strips and rub in crushed garlic Make small incisions in the beef with small sharp knife Push in strips of pork with end of teaspoon Put meat in shallow dish with all marinade ingredients.

Marinate in cool place for 12 –24hrs

Heat oven to 175C/ 325F

Strain marinade, discard vegetables and herbs. Reserve Raisins. Heat butter and oil in flameproof casserole Wipe meat dry again. When butter /oil stops foaming add the meat and brown quickly all over. NOTE: take care not to pierce. Remove from casserole with slotted spoon Add onion, carrot, celery to the fat remaining in the casserole and fry for about 5 minutes over medium heat until softened but not browned. Put meat on top of vegetables. Heat marinade (and stir in tomato puree if using) and pour just enough over vegetable to cover. Reserve rest of marinade. Season with Salt & pepper to taste. Add bouquet garni. Cover tightly with lid.

Braise for 2.5 hours.

Add reserved raisins and cook for 30 mins. Remove raisins. Remove meat and keep warm. Arrange vegetables on serving platter and keep warm Skim the fat from the pan juices . Add reserved marinade and reheat. Taste and adjust seasoning. Slice meat and arrange on top of vegetables. Pour a little of the gravy over the dish and serve the rest separately. Garnish with freshly cooked vegetables.

Beef Savannah Eye of round - note exact weight for cooking time calculation 1/2 cup of red wine 1/3 cup of soy sauce 1 tbl cracked black pepper

Thoroughly tenderize beef with Jaccard tenderizer. Place in ziploc bag with other ingredients and marinate for, say, four hours. Transfer beef to shallow roasting pan with about 1/4 of the marinade.

Back to Index Heat oven to 500ºF. Place baking pan in oven and bake meat for 5 minutes per pound. Turn off oven, cover meat with foil and leave in closed oven for 40 minutes. The meat will be done to medium rare.

Remove from oven and slice very thin.

Serve with Yorkshire Pudding, gravy and your choice of vegetables. Accompany with a nice glass or two of red wine

Meatloaf - Stuffed Serves 4 people

Ingredients 2 lb. ground beef or mixture of beef and pork 2 well beaten eggs 1/3 cup chili sauce or 1/3 cup ketchup and 1/2 tsp of Sambal Oelek 1 1/2 tsp salt 1/2 tsp dried mustard 1 4 oz can mushroom stems and pieces, drained 1/2 cup chopped onion 1/2 cup grated sharp cheese or 115g blue cheese 1/2 tsp salt 1/8 tsp pepper 1/4 tsp (fresh) thyme 1/4 tsp sage (suggested addition to basic recipé) 1 tbl fresh parsley (05/06/09)

Combine beef, eggs, chili sauce, 1 1/2 tsp salt and dry mustard.

Combine mushrooms, onions, cheese and seasonings.

Pack half the meast mixture into a 9 x 5 inch loaf pan. Place mushroom cheese mixture on top and pack remaining meat mixture over the stuffing.

Bake in 300ºF or 150ºC oven for 2 hours or until done.

Notes: Originally tried on July 10, 2007. Very good… Added 1 cup of breadcrumbs, since we were a little short on ground beef... May 6, 2009

Peppers, Stuffed a la Chesterfield Gene Ingredients:

Back to Index 8 banana peppers (or Hungarian wax, Anaheim, Pablano)

2 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped celery 1 (28 oz) can crushed or diced tomatoes 1 (8 oz) can tomato sauce 2 cloves garlic minced 1 teaspoon dried basil 1 teaspoon dried oregano 2 1/2 teaspoons salt, divided 1/2 teaspoon ground black pepper, divided 1 teaspoon red pepper flakes 1 egg 1 teaspoon Worcestershire sauce 1/2 cup grated Parmesan cheese 1/2 cup shredded Mozzarella cheese 1/2 cup shredded Cheddar cheese 1 pound ground chicken or turkey 1 pound hot sausage bulk 1 1/2 cups bread crumbs

Preparation: Cut off tops of peppers and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 6 minutes. Drain and set aside.

Heat butter in a medium skillet. Sauté reserved chopped peppers, onion, celery and garlic until tender, about 5 minutes. Stir in tomatoes and tomato sauce. Season with basil, oregano, red pepper flakes, 1 1/2 teaspoons salt and 1/4 teaspoons pepper. Simmer uncovered for 10-12 minutes. Preheat oven to 350 degrees.

In a large skillet, mix the chicken/turkey and hot sausage over medium heat and cook until meat releases fat and drain. No need to brown meat since it will be in oven for about 40-45 minutes. Set aside for now.

In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce, and Parmesan cheese. Add in chicken or turkey, hot sausage, bread crumbs, and 1 cup of the tomato sauce mixture. Mix thoroughly until combined.

Back to Index Fill each pepper with the meat mixture. Place in a casserole dish or pan. Make a few meatballs with any remaining meat mixture and place in with peppers. Pour remaining tomato sauce mixture.

Bake, uncovered, at 350 degrees for about 25 minutes and remove from oven. Sprinkle mozzarella and cheddar cheeses over top of dish and return to oven for 12-15 minutes or until cheese is browned. Do not burn.

Serve with a warm bread and wine of your choice.

Note...peppers can be sweet, mild or hot. Determine before cleaning and adjust the heat of the added pepper flakes to satisfy your taste.

Upside Down Sirloin Steaks Ingredients: 4 thin sirloin steaks, salt, pepper, breadcrumbs, egg, flour, oil, two cups of Calamada--see below for instructions, 1/2 to 1 cup whipped cream

Preparation: Tenderize meat, salt and pepper, dip in breadcrumbs, then in egg and then in flour. Hold with a fork or coatings will fall off. Very quickly, on a very hot pan, fry in oil or butter. Remove from frying pan and put in roasting pan. Add two cups of Calamada*; roast for 1 hour. After 45 minutes of roasting, spread with whipped cream.

Serve with rice or Bramboracky - see separate recipe.

*Calamada [pronounced Chalamada] Tomatoes, apples, paprika, plenty of onions and ketchup mixed together to make something similar to a chutney. Add Podravka or Kuchen-Meister powdered vegetable food seasoning to taste.

NOTES: On October 25th, 2008, used center cut pork tenderloin instead of beef. Added some peppercorns and all-spice. Breaded in Italian Seasoning instead of normal breadcrumbs. Used 3 to 4 cups of Calamada. Used 1/2 cup of cream. Baked at 350ºF. Tasted excellent...

Back to Index Our Pasta and Rice Dishes (Index) * Perfect Paella * Rigatoni a lá Zdenka * Zucchini and Spaghetti * Spaghetti a lá Jacalin

Perfect Paella Serves 6

1/3 cup plus 2 tablespoons extra-virgin olive oil 3 large, ripe tomatoes 1 teaspoon sweet pimentón de la Vera (Spanish smoked paprika) ¼ teaspoon saffron threads 1½ pounds chicken thighs, preferably boneless and skinless, chopped into bite-size pieces Kosher salt, freshly ground black pepper ½ pound mixed mushrooms, such as shiitake, portobello, cremini and oyster, cut into large dice 4½ cups chicken stock ½ cup dry sherry 2 cups Calrose rice 10 blanched almonds, ideally Marcona 1 clove garlic ½ bunch of Italian parsley ½ cup frozen peas

1. Slice tomatoes in half, and grate each on a box grater over a bowl. Discard skins; set pulp aside.

2. Heat 2 tablespoons olive oil in a large pan over high heat. Lightly season chicken pieces with salt and pepper, and brown on both sides until deep golden. Remove chicken from pan and set aside.

3. Fry mushrooms until browned in oil and chicken fat. Set aside.

4. Set 18-inch paella pan over two burners at high heat on the stove top, and heat 1/3 cup olive oil. Add tomato pulp and cook until darkened, about 5 minutes. Add paprika and saffron, and cook for about 1 minute. Add chicken pieces and mushrooms; add sherry and cook until evaporated. Add chicken stock; bring to a boil.

5. In a food processor or mortar, puree parsley, garlic and almonds, with a tablespoon or two of water until smooth and stir into pan.

Back to Index 6. Sprinkle rice across the pan and stir until the grains are submerged, then don't stir again. Cook on high heat for 10 minutes, rotating the pan on the two burners to distribute heat. Using a small spoon, test rice and stock and add salt as needed. Reduce heat to medium- low and continue cooking for 6 minutes. Test rice again. If it is still hard, continue cooking for 2-4 more minutes.

7. In the final 2 minutes, sprinkle frozen peas over the top and return heat to medium-high, listening for a crackling sound to ensure the bottom is toasting but not burning. Remove from heat, cover with paper towels and let sit for 5 minutes.

8. Use a metal spoon to scrape toasted rice from bottom of pan and serve.

Rigatoni a lá Zdenka Ingredients: 1 large onion, chopped finely 2 lbs ground lean beef 4 cloves of garlic, crushed 4 400ml cans of crushed tomatoes* 1 small green pepper, diced 9 large mushrooms, sliced 400 ml hot water

In CZR the crushed tomatoes do not contain any spices or herbs and a totally bland, hence the addition of compensation below, which may not be necessary in the USA...

Method: In a skillet, lightly brown onions and garlic, then add minced beef and brown lightly.

Combine pepper, mushrooms and water in a large saucepan and add the following in quantities which suit your judgement as a chef: 2 tsp Italian Seasoning, 2 tsp oregano, 1 tsp basil, 1 tbl fresh chives-chopped, 3 tbl fresh parsley-chopped, salt and pepper 3 tsp Podbrada, 2 tsp garlic salt or powder. Bring ingredients to a boil; add meat and simmer for 45 minutes.

Serve over rigatoni noodles. Sprinkle with grated parmesan

Zucchini and Spaghetti ingredients: 2 zucchinis 100g cooked spaghetti 2 tomatoes onion

Back to Index 1/4 l milk egg garlic basil thyme grated cheese pepper and salt butter

Butter the dish; lay circles 1 cm high of peeled zucchini; salt and peppers; layer of spaghetti; next layer tomatoes and onions. Repeat layers. Whip egg, garlic and spices in milk. Pour mixture over layers. Bake for 30 mins. Put grated cheese on top and bake some more.

Spaghetti a lá Jacalin Ingredients 1 lb Ground sirloin 1 lb Italian sausage - mild 1 29 oz can tomato purée 1 can tomato paste Italian seasoning Garlic crushed Medium onion chopped

Method Brown ground sirloin, onions, garlic...

Back to Index Our Pork Recipes (Index) * Gene's Pork Chops * Pork Casserole * Pork in Lemon Rosemary Marinade * Pork Chops a lá Vlasticka * Pork Gulas Boubinsky * Pork Tenderloin Curry with potatoes * Kerala Pork Curry * Pork Petra Voka * Pork Roast - Crown * Pork Segedin Goulash * Pork Tenderloin a lá Patty Cady * Pork Tenderloin with Mole Sauce * Pork Tenderloin with Seasoned Rub * Pork Tenderloin from the Swiss Alps * Pork Tenderloin with Mushrooms and Leeks (Czech only) * Pork Tenderloin - stuffed * Pork Vinegar Curry * Curried Pork With Apples

Gene's Pork Chops Center cut rib chop 1.5" thick Sprinkle liberally with granulated garlic and white pepper rubbing in both sides.

Douse liberally with soy sauce, leaving residual sauce in pan. Marinate for about an hour, but too long or it will be too salty.

Just before grilling, put extra virgin oil on one side then put oiled surface down. Grill should be as hot as possible, 600ºF. Spill residual soy sauce from pan on to chops, immediately. From 3.5 minutes per side to maximum 5 mins per side.

Pork Casserole 1 1/2 - 2 lb. tenderloin or lean leg of pork 1/4 cup lard 1 onion, chopped juice of 1/2 lemon bay leaf 1 1/2 - 2 teaspoons salt freshly ground black pepper 1 1/4 cups red wine 1/2 cup all-purpose flour 1 cup water 1 chicken bouillon cube

Back to Index 1 cup sliced mushrooms 2 cloves garlic, crushed 2 tablespoons butter 2/3 cup white wine 1 1/4 cups sour cream

Slice the tenderloin thinly, or cut the leg meat into 1-inch cubes. Melt the lard in a large saucepan or flameproof casserole and gently fry the onions for 5 minutes. Add the pork, lemon juice, bay leaf, salt, pepper, and half the red wine, cover, and cook gently for 15 minutes. Lift the pork out. Add the flour to the pan and cook over a medium heat, stirring continuously, for 1 to 2 minutes. Add the water, chicken bouillon cube, and remaining red wine and bring to a boil, stirring continuously. Saute the mushrooms and crushed garlic in a saucepan in melted butter for 2 to 3 minutes. Add the white wine, cover, and simmer gently for 10 minutes. Return the pork to the pan, add the mushroom mixture, and simmer, covered until the pork is tender (about 5 minutes for tenderloin and 15 minutes for leg meat). Taste and adjust the seasoning if necessary. Add the sour cream and reheat without boiling. Serve hot with creamed potatoes and Braised Red Cabbage.

Cooking time: 30 or 40 minutes. Serves: 6 Note: This recipe is ideal for a buffet party as it can eaten with a fork.

Pork in Lemon Rosemary Marinade Pork Chops a lá Vlasticka recept je určen pro 6 osob(y) doba přípravy je cca Ingredience: 1400g vepřového karé s odejmutou kůží a zadní kostí (aby se pěčínka dala krájet mezi kostmi žeber) 4 lžíce olivového oleje 4 stroužky česneku rozkrojených napůl 3/4 hrnku šalvěje, nebo rozmarýnu 1l mléka nastrouhaná kůra ze dvou citronů šťáva z jednoho citronu sůl a pepř Příprava: Předehřát troubu na 200°C. Připravit vepřové. Odkrájet přebytečný tuk až na tenkou vrstvu. Kosti žeber a tuk udrží maso nevysušené.

Rozehřát olej na velkém pekáči a osmažit na něm maso po všech stranách. Vyjmout maso a slít tuk (upotřebit na něco jiného). Na pekáč rozložit bylinku a na ni česneky (bylinky vyvýší maso, takže se nevaří v mléce, ale peče do křupava). Položit na ně maso. Maso polít mlékem a osolit ho

Back to Index a popepřit. Vrátit na oheň a přivéct do varu. Znovu odstavit a přidat na pekáč citronovou kůru i šťávu.

Vložit pekáč do trouby a péct maso po 20min. Snížit teplotu na 150°C a péct dále po 1 až 1 1/2 hodiny. Záleží na tloušťce masa. Je-li zapotřeby, tak sem tam přilít trochu víc mléka, aby výpek byl tekutý. Polévat pečínku výpekem každých asi 30min. Nepřikrývat, aby se šťáva z masa nakonec vypekla a tuk na povrchu masa se stal křupavým.

Jak vyzkoušet, je-li maso upečené. Zapíchnout do masa kovovou jehlu, počítat do 10 a vytáhnout ji. Položit ji pod vnitřní stranu zápěstí na ruce. Jestli je jehla horká na dotek, tak je maso upečené. Nechat maso stát po 10min. před krájením.

Chcete-li tak přecedit omáčku, nebo ji rozmixovat, bez bylinky, ale nemusíte, bude vypadat zdrcnutá, ale chutnat výborně. Podávat omáčku bez bylinky v omáčníku.

Jako příloha je výborný podušený fenykl, Cavolo nero, nebo zapečená zelenina podle receptu

Pork Gulas Boubinsky 600g pork (used country style ribs) 60g margarine 100g onions 15g ground paprika 3dl water salt & pepper to taste 200g mushrooms (dried or field--your choice) 5dl milk 250g cream 40g flour 100g long green peppers 150g tomatoes Cut meat into small cubes; fry onions in margarine until golden; add paprika until it bubbles; add meat, brown on all sides; add water, salt and pepper; simmer until tender. Dissolve flour in milk and add it with mushrooms and cream to the pot; simmer for another 20 minutes. Cube tomatoes and peppers, mix in and cook for a little longer. Serve with bread dumplings, pasta or rice. Serves 4 people... 100g = 3.527 ounces 1dl (deciliter) = 3.381 fluid ounces

Pork Tenderloin Curry with potatoes Pork Curry With Potatoes

Ingredients for 4 servings 1 tsp dijon mustard 2 onions 3 cloves garlic 200 ml cream 4 pcs pork tenderloinServed 02/17/2012 800 g potatoes

To taste 1 tsp curry, salt, ground black pepper

Back to Index As needed: oil 100 ml chicken stock

Preparation Tenderize the pork tenderloins, salt and pepper them and cover them in crushed garlic. Peel onion and cut into circles. Slice potatoes into thick circles. Mix the cream with the dijon mustard and curry powder. Layer potatoes and onions then meat. Cover the layers with the cream mixture and bake in a medium oven (350ºF). If needed, baste with chicken stock.

100g = 3.527 ounces 1dl (deciliter) = 3.381 fluid ounces

Kerala Pork Curry Ingredients:

Pork - 1 kg or about 2 lbs (without outer skin layer) Red chilly powder - 2 tbsp flat Whole black pepper - 1 tbsp full Coriander powder - 3 tbsp flat Turmeric powder - 1 tsp flat Cloves (Grambu) - 5 nos Cinnamon (Karugapatta) - 2 pcs of 1" length Cardamom (Elakka) - 1 no Cumin seeds (Jeerakam) - ½ tsp Ginger - 2 pcs of 1 inch cube (finely chopped) Garlic pods (medium) - 6 nos (finely chopped) Onion (big) - 2 nos (cut into small pieces) Tomato (medium) - 2 nos (cut into small pieces) Curry leaves - 2 stems Vinegar - 2 tsp full Soya sauce - 2 tsp full Chicken Buillon - 1/2 cube Salt - As required Oil - 4 - 5 tbsp

Preparation: 1) Cut pork into medium size pieces, remove outer layer of the skin, wash and set aside. 2) Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamon, cardamom and cumin seeds and set aside. 3) Cook the pork along with some salt and a pinch of turmeric powder in a pressure cooker up to 1 whistle. :- Do not add water. 4) Heat about 4 tbsp of oil in a pan.

Back to Index 5) Add ginger, garlic and onions and sauté on high flame, until golden brown. 6) Add the ground ingredients and sauté on a low flame for about 3 – 4 mins. ;- Take care not to burn the masala. 7) Add tomatoes and a pinch of salt and sauté, till the tomatoes get mashed up and oil starts separating from the masala. 8) When masala is done, add the cooked pork, vinegar, soya sauce, chicken bullion, salt and 1 cup of water and stir, till the pork is completely soaked in the masala. 9) Cover and cook on a medium flame for approx. 10 min. stirring occasionally. 10) Add curry leaves and stir well. 11) Cook for another 5 - 10 mins. 12) When done, remove from the flame. 13) Garnish with coriander leaves, if desired.

Serve hot with white rice or roti.

100g = 3.527 ounces 1dl (deciliter) = 3.381 fluid ounces

Pork Petra Voka 500g pork 75 g margarine 1 onion 1 lemon Carrots, celery, parsnip 1 bayleaf Whole peppercorns 2 dl cream or milk 1 or 2 tsps Podravka

Method Cut meat into slices; lightly pound; melt margarine; quickly brown meat and set aside. In rest of margarine, brown vegetables. Add meat and spices back into pot and simmer until tender. Remove cutlets, thicken sauce with thickening agent (e.g. corn starch or flour with melted butter) and simmer for one hour. At the end add a little bit of lemon and/or white wine and/or sour cream to suit taste.

Serve over rice or pasta

Pork Roast - Crown 7 lb crown pork roast (12 rib) salt & pepper to taste

Apple Walnut Stuffing

Back to Index 1/3 cup butter or margarine 1 large onion -- finely chopped 2 celery stalks -- fine chopped 1 cup red cooking apple -- chopped 1 cup green cooking apple -- chopped 2 cup white bread cubes -- toasted 1 cup walnuts -- chopped 2 tb dried whole leaf sage 1/2 ts dried rosemary 1/2 ts dried thyme 1 lg egg -- beaten 1/2 cup milk 1/2 ts salt 1/4 ts pepper

ROAST: Make sure roast is well trimmed; season with salt and pepper. Fold a piece of aluminum foil into an 8-inch square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325° for 1 hour. Cut a piece of foil long enough to fit around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roast; cover with additional foil. Insert meat thermometer into roast without touching fat or bone. Bake at 325° for 1-1/2 hours or until meat thermometer reaches 160°. Remove foil from roast; let stand 15 minutes before serving.

STUFFING: Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients. Note: To bake stuffing separately, spoon into a lightly greased 11x7-inch baking dish. Bake at 350° for 30 minutes.

Pork Segedin Goulash Servings: 4-6

2 tbl shortening or vegetable oil 1 large onion, chopped 1 1/2 tsp caraway seeds, salt, ground pepper 1 tsp sweet paprika [added by ZPA; not in original recipé] 1 1/2 lb boneless pork stew meat, cut in 1-inch cubes 2 tbl all-purpose flour 1/3 cup dry white wine 2/3 cup water 8 oz sauerkraut, rinsed

Back to Index 1/2 cup sour cream 1 medium tomato, diced

1. Heat shortening in 4-quart Dutch oven. Add onion and cook over high heat until soft. Sprinkle seasonings over and mix well; cook 1 minute. Add pork and cook until browned. Sprinkle flour over surface and stir in. Pour in wine and stir up browned bits from the bottom of pan. Add water,cover partially and simmer 45 minutes longer. 2. Add half of sauerkraut and continue cooking until meat is tender, 20-30 minutes longer. 3. When meat is tender, add remaining sauerkraut, sour cream and tomato. Cook gently until heated through,3to4 minutes. Prep Time: 20 minutes Cook Time: 11/2 hours http://www.sauerkrautrecipes.com/recipe8090.shtml Submitted by Paul Finsterwalder, Itasca IL

Pork Tenderloin a lá Patty Cady Ingredients 1 1/2 cups vegetable/olive/grape oil 3/4 cup soy sauce 1/2 cup Worcestershire Sauce 2 tbls dry mustard 2 1/2 tsp salt 1 tbls pepper 1/2 cup wine vinegar 2 tbls parsley chopped 2 cloves garlic minced 1/3 cup lemon juice

Preparation Mix all ingredients and add to 3 pork tenderloins; marinate overnight. Grill 7 to 10 minutes on each side. Serve with your choice of side dishes

Pork Tenderloin with Mole Sauce Ingredients 2/3 cup whole almonds or peanuts or cashews 2/3 cup Craisins 3 tablespoons oil divided (I like olive oil) ½ cup chopped onions 4 cloves garlic, chopped 2 ½ to 3 lb. pork tenderloins cut into 4 to 5 inch sections 1 can (15 ounces) diced or chopped tomatoes, undrained

Back to Index 1 cup cubed bread, any type or bread crumbs ½ cup chicken broth 2 oz Mex. chocolate or (regular choc +½ tsp cinnamon) 2 tablespoons chipotle peppers in adobo sauce, chopped 1 tsp salt 3 large carrots, quartered, and cut into 3 inch pieces (optional) Fresh cilantro, coarsely chopped, for garnish (optional)

Preparation Heat skillet over medium-high heat. Add almonds and toast 3 – 4 minutes. Add Craisins. Cook 1 to 2 minutes longer, stirring constantly until Crainins begin to plump. Place half of mixture in large mixing bowl and reserve balance for garnish.

In same skillet, heat 1 tablespoon oil, adding garlic and onions. Cook until softened. Add to mixing bowl, Heat remaining oil to skillet and brown pork on all sides. Place pork in slow cooker.

Combine tomatoes with juice, bread, broth chocolate, chipotle peppers and salt with almond mixture. Process in blender or Cuisinart in 2 or 3 batches, until smooth. Pour mixture over pork. (Add optional carrots)

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours or until pork is done. Remove pork from slow cooker and place on serving platter. Remove carrots and place on platter. Whisk sauce in slow cooker and spoon over pork. Garnish platter with reserved almond mixture and chopped cilantro.

Serve with a starch of choice and a good Zinfandel.

Pork Tenderloin with Seasoned Rub Ingredients 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried thyme Salt 1 1/4 pounds pork tenderloin 1 tablespoon olive oil 1 teaspoon minced garlic

Preparation Preheat the oven to 450 degrees F.

Back to Index In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. [I placed the tenderloin on a piece of waxed paper, so the rub adhered to the meat and not anything else.] In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. [We added another tbls of oil and some water, to make prevent sticking.] Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Good with garlic mashed potatoes.

Mix all ingredients and add to 3 pork tenderloins; marinate overnight. Grill 7 to 10 minutes on each side. Serve with your choice of side dishes

From FoodNetwork.com

Pork Tenderloin from the Swiss Alps In the village of Crans-près-Céligny, in the Swiss Alps one Marcela Malé once went for treatment of her lungs in the sanatorium. Is this important? Not at all, only that while there she acquired the following recipe...

Pork tenderloin cut into 1" lengths, sprinkled with red paprika Wrap in center cut bacon strips

Bake in preheated oven for 25 minutes at 425°F or until cooked

Mix 250 ml of whipped cream, 2 tablespoons of ketchup, 1 tablespoon of Brandy or Cognac, freshly ground pepper, one full teaspoon of vegetable seasoning. Pour mixture over meat after baking and let sit to allow sauce to heat up.

Serve accompanied by your choice of side(s). We had peas and French potatoes. Next day, I had it cold for lunch, with a slice of bread and a bottle of Sam Adams--it was also very good.

Pork Tenderloin with Mushrooms and Leeks (Czech only) Pork Tenderloin - stuffed Vepřové řízky s houbami a pórkem - 2 porce - DIA 2 vepřové řízky, sójová omáčka, 1 stroužek česneku, sůl, mletý pepř, 1 dkg oleje, 10 dkg hub,

Back to Index 20 dkg bílých částí pórku, kousek bujónové kostky.

Vepřové řízky nařízneme po obvodech na několika místech, naklepeme a každý řízek rozkrojíme na 3 díly. Pokapeme je sójovou omáčkou, posypeme rozetřeným česnekem a necháme pod pokličkou chvíli proležet. Pak je osolíme, opepříme, opečeme po obou stranách na oleji, podlijeme trochou vody, přidáme bujónovou kostku a dusíme téměř doměkka. Přidáme nakrájené houby a pórek a dusíme, až maso i přísady změknou. Vhodná příloha jsou bramborové krokety (z těsta na bramborové knedlíky připravíme tenké placičky, které lehce opečeme po obou stranách na teflonové pánvi vytřené tukem) a zeleninový salát.

Added green onion, celery, Sambal Oelek, 1 tsp potato/corn starch to thicken

Pork Vinegar Curry ingredients: 1 kg pork 6 - 8 dried fried chillies 1/2 cup vinegar 1/2 cup coconut milk 2 tsp chopped fresh ginger 4 tsp chopped garlic 2 tsp ground cumin 1/2 tsp ground black pepper 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 1/4 tsp ground cloves 1/4 tsp ground nutmeg 2 tsp salt 2 to 3 tbl oil 2 medium onions, finely chopped 1 tbl brown sugar 1 cup chicken stock 1 tsp Podbrada to taste method: Cut pork into cubes. Soak chillies in vinegar for 10 minutes. Put chillies, vinegar, coconut milk, ginger, garlic, all the ground spices and salt into blender and blend until chillies are finely ground. Pour this mixture over the pork (use a 1 gallon re-sealable bag) and marinate overnight.

Heat enough oil to cover base of saucepan. Fry onions over low heat until soft and golden, stirring frequently. Drain pork from the marinade and fry on medium to high heat until it changes color. Pour marinade into frying pan, add one cup of chicken stock and about a teaspoon of

Back to Index Podbrada to taste; cover pan, simmer for about 1 1/2 hours until pork is tender. Stir in brown sugar.

Serve with Tilda brand basmati rice.

Curried Pork With Apples A tasty pork recipe with curry powder and apples, served with hot cooked rice.

Ingredients: 1 pound lean pork, diced 1 tablespoon vegetable oil 1 apple, peeled, cored, chopped 1 tomato 1/2 cup chopped onion (maybe more onion) 2 tablespoons flour 1 1/2 teaspoons curry powder, to taste 1/4 teaspoon salt 1/2 teaspoon Thyme 1/2 teaspoon turmeric 1/2 teaspoon coriander 1 tablespoon dried onions 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder 2 cup chicken broth 1 tablespoon lemon juice ground pepper to suit 1/4 to 1/2 cup golden raisins, optional Podbrada

Preparation: In a large skillet, heat oil over medium heat. Brown the diced pork. Add apples and chopped onions; brown lightly. Add 2 tablespoons flour and curry powder; stir to blend. Stir in remaining ingredients. Cover and simmer for 35 to 45 minutes. Serve with hot cooked rice. Serves 4 to 6.

Serve with Tilda brand basmati rice.

Back to Index Our Poultry Recipes (Index) * Chicken Balinese style with Apple Macadamia Nut Sauce * Chicken á la Beer * Chicken Breasts Lime Yogurt * Chicken Breasts Marinated * Chicken Cacciatore * Chicken Chardonnay a lá Zdenka * Chicken Curry - Simple * Chicken and Mushroom Kabobs * Chicken Kabobs * Chicken or Turkey Curry Bhuna * Chicken Indonesian a lá Martie Zuckerman * Chicken Indonesian a lá Zdena Zrala * Chicken in Fresh Herb Marinade * Chicken Kebabs Lemony Moroccan Style * Chicken Marsala * Chicken or Pork Leftovers * Chicken with 40 Garlic Cloves * Cornish Game Hens with Mushrooms * Layered Poultry and Pork Casserole * Pork Sausage Meat Stuffing * Spicy Chicken Thighs * Turkey Breasts 'Lila' * Turkey Svickova [Czech]

Chicken Balinese style with Apple Macadamia Nut Sauce Balinese Grilled Chicken with Apple-Macadamia Nut Sauce The Barbecue Bible by Steve Raichlen p 247 ingredients for the chicken and marinade: 1/2 cup Tamarind water (used Tamarind concentrate, bought from Indian store, with water 1:1) 2 tbl vegetable oil 2 clove garlics, minced 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 3 1/2 to 4 lbs boneless chicken breasts ingredients for the sauce: 2 tbl vegetable oil 2 shallots, minced 2 clove garlics, minced 1 to 2 fresh hot red chillies, minced 1 tbl minced fresh ginger 1/2 tsp ground turmeric

Back to Index 5 macadamia nuts, coarsely chopped 1 large apple, cored, peeled and finely chopped 1 cup chicken broth 2 tsp soy sauce 1 tsp fresh lime juice salt and freshly ground black pepper to taste method: 1. 1.Combine tamarind concentrate and water, mix thoroughly, place in mixing bowl. Add oil, garlic, salt, pepper and whisk to mix. Transfer to 1 gallon ziploc bag. Tenderize chicken and add to ziploc bag. Coat thoroughly and marinate for 4 to 12 hours in refrigerator.

2. 2.Prepare the sauce. Heat oil in a saucepan over medium heat. Add shallots, garlic, chile and ginger and sauté until lightly browned--maybe 4 minutes. Stir in the turmeric, macadamia nuts, and apple and sauté until the apple is soft--another 3 to 5 minutes. Add the broth, the soy sauce, the lime juice and bring to a boil, for three minutes stirring occasionally. Remove from heat, transfer to a blender and purée until smooth. Return to saucepan and heat over low heat, uncovered for another 3 to 5 minutes. Keep warm or reheat for a few minutes, if preparing sauce ahead of time.

3. 3.Grill chicken until done, discard marinade. (I kept the marinade and used it for basting, while grilling the chicken breasts)

We served with Tilda brand basmati rice, pouring the sauce on the rice and the chicken.

Chicken á la Beer ingredients: 1 big yellow onion 1 tbls oil Tomato paste with garlic and oregano 200 g half and half 200 ml beer Salt and pepper to suit 1 tsp sweet paprika and same of spicy paprika 1 tsp sugar 1 kg chicken breasts 300 g fresh mushrooms 200 g Feta cheese method:

Back to Index Spoon of oil in pan and add onions. Simmer until onions are softened. Add beer, cream and tomato paste. Simmer a few minutes, then add salt, pepper, both paprikas and sugar. Split chicken breasts into half in both planes. Mix with sauce and let marinate in refrigerator over night. Extract chicken from marinade and layer in casserole dish. Cover with sliced mushrooms and the crumbled Feta cheese. Cover with rest of marinade. Bake at 350* for one hour.

Good with bread, rice, pasta or even potatoes. We had penne pasta.

Chicken Breasts Lime Yogurt ingredients: 1 large green onion 3 medium garlic cloves 3/4 tsp ground cumin 1 tsp ground coriander 1 tsp grated lime zest 1 1/2 tbl fresh lime juice 1/2 cup plain yogurt 1/3 tsp salt 1/3 tsp ground black pepper 4 chicken breasts, boned and skinned method: Mix all marinade ingredients in 1 gallon ziploc bag. Add chicken breasts, seal bag and ensure all are chicken breasts are coated with marinade. Marinate over night. Grill until done. Serve.

Chicken Breasts Marinated Marinated Chicken Breasts

Ingredients Boneless Chicken Breasts Italian Dressing Soy Sauce Parmesan Cheese

Method Clean wash and pat dry chicken breasts. Sprinkle Italian Dressing at bottom of pan or bowl to be used for marinating. Place a layer of chicken breast in pan, sprinkle Italian dressing, soy sauce, Parmesan cheese. Continue layering till all chicken has been generously coated. Cover pan and marinate 4 hours or overnight.

Back to Index Chicken Cacciatore Ingredients 1 broiler-fryer chicken, cooked, or about 3 cups cooked chicken 1 large can (28 ounces) crushed or diced tomatoes 1 can (6 ounces) tomato paste 1 cup chopped onion 1 large green bell pepper, chopped 4 to 8 ounces sliced mushrooms 1/4 cup fresh chopped parsley 1 1/2 teaspoons garlic powder 1 teaspoon dried leaf basil 1 1/2 teaspoons dried leaf oregano 1 can chicken broth hot cooked spaghetti or other pasta

Method Cook chicken in seasoned water or broth until done; drain. When chicken is cool enough to handle, remove chicken meat from bones and cut in pieces.

While chicken is cooking, combine tomatoes, tomato paste, onion, bell pepper, mushrooms, and parsley in a large pot. Stir well and add garlic powder, basil, and oregano. Cover and bring to a boil; reduce heat and simmer for 45 minutes. Add chicken broth as needed to thin sauce. Add cooked chicken and simmer for 20 to 30 minutes longer.

Serve chicken cacciatore over spaghetti or pasta.

Chicken Chardonnay a lá Zdenka Ingredients 4 to 6 Boneless chicken breasts, pounded Flour For dredging Butter 2 clove Garlics, pressed 1 Shallot 4 tbls Chopped chives 3/4 cup Chicken bouillon 1/2 cup Chardonnay 1/4 cup Fresh lemon juice Salt and white pepper to taste 1 tsp Podbrada (a Czech spice mixture, which could be omitted if not to hand)

Method

Back to Index Lightly flour the chicken and brown in butter until golden, about 5 minutes per side. Place in warm oven. Add 3 tbls butter to the pan. Sauté shallot, garlic and chives. Add wine, lemon juice, salt and pepper. Simmer on low for 5 minutes. Add chicken to sauce, cover and simmer for 5 to 10 minutes. Serve with rice. (Recommend Basmati rice, Tilda brand)

Serves 4 to 6

Chicken Curry - Simple Ingredients 8 chicken breasts chicken, chopped into bite size pieces 3 tablespoons cooking oil 3 medium onions, finely sliced 5 cloves of garlic, finely chopped 1 inch of dried ginger, finely chopped grated 5 fresh tomatoes, finely chopped 1 tbl tomato puree 1 Bay leaf 1 tsp cumin powder 2 tsp coriander powder 1/4 tsp Feferonky (red chilli paste) 1/2 tsp powdered Thyme 2 tsp Madras curry powder 1 tsp Colombo curry powder 3 to 4 cups chicken stock from cube

Method Fry the onions in the heated oil over a medium heat for 20-25 minutes, stirring occasionally. Add spices and garlic and continue frying gently for five minutes. Add the tomato puree, tomatoes and chicken stock and bring to a boil. Then reduce the heat. Add the chicken and continue to cook for an hour.

Serve accompanied by Basmati rice.

Chicken and Mushroom Kabobs Ingredients 2 skinless boneless whole chicken breasts (or more as required) 1 cup grape oil 4 clove garlics, crushed (or more as required) 2 tbl soy sauce 1/2 cup chopped fresh basil 1 lemon, halved

Back to Index 8 large fresh mushrooms (or more as required) 1 red onion, thickly sliced (at least 1/2” slices) salt and freshly ground black pepper, to taste 4 fresh basil sprigs

Method Cut chicken into 2” squares. In a large bowl stir together the oil, garlic, soy sauce, chopped basil and juice of half the lemon. Add chicken, mushrooms and onion slices and toss lightly until covered. Reserve the balance of the marinade, bring it to a boil; set aside for basting on grill. Load equal parts of chicken, mushrooms and onions on to steel skewers. Grill, turning frequently, until cooked uniformly. Baste frequently with reserved marinade. Onions should be translucent and starting to caramelize; chicken should be cooked through. Season with salt and pepper.

Prepare a platter with a bed of Tilda brand basmati rice and transfer skewers to platter

Very delicious. Served April 2, 2010

Chicken Kebabs Lemony Moroccan Style INGREDIENTS For the marinade: 2 lemons 6 cloves garlic, peeled 2 1/8-inch-thick slices peeled fresh ginger 1 tsp. dried marjoram 1 tsp. ground coriander 1 tsp. ground cumin 1/2 tsp. ground turmeric 1/8 tsp. ground cinnamon Pinch saffron threads 1 tsp. light brown sugar 2-1/2 tsp. kosher salt 2 tsp. freshly ground black pepper 3 Tbs. olive oil

For the kebabs: 2-1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat and cut into 2-inch chunks 1 sweet onion (like Vidalia), cut into 1-inch pieces 1 red bell pepper, cut into 1-inch squares 1 yellow bell pepper, cut into 1-inch squares 2 tablespoons chopped fresh flat-leaf parsley for garnish

Back to Index For the Yogurt-Lemon Sauce: 1 seedless cucumber, cut into 1/2-inch dice 1/2 cup chopped fresh cilantro 2 cups plain whole-milk yogurt Kosher salt

METHOD Make the marinade: Cut four deep, lengthwise gashes, equally spaced, into each lemon. Put the lemons and garlic cloves in a small microwavable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 min. (If not soft, continue to microwave in 30- second intervals). Strain the juice into a small container and let the lemons and garlic cool briefly. When the lemons are cool enough to handle, separate them into sections. Scrape the pulp and most of the white pith away with a spoon; discard. Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and purée to make a coarse, soft paste. Set 2 Tbs.aside to use for the yogurt sauce.

Marinate the chicken: Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade. Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

Grill the kebabs: Flat or double-pronged skewers keep food from spinning when you turn them.

Build a medium-hot charcoal fire or heat a gas grill to medium high. Dump the chicken into a bowl, but don’t scrape off any excess marinade. Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart). Transfer to another bowl. Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken. If there’s extra pepper or onion, thread them onto separate skewers, if you like. When ready to grill, oil the grill grate. Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 min. until the chicken is firm and shows no redness when cut into, about 10 to 15 min. Check several pieces of chicken to be sure.

Make the sauce: Combine the reserved 2 Tbs. marinade with the cucumber, cilantro, yogurt, and 2 tsp. salt. Mix well. (Make the sauce no more than an hour before serving or it will be too watery).

To serve: Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.

Back to Index Chicken or Turkey Curry Bhuna Ingredients: 800g Diced Chicken or Turkey breast 1 Cup/300ml Water or Chicken Stock 2 Small white onions finely chopped 2 Teaspoons Ginger Puree 2 Teaspoons Garlic Puree 200g Groundnut Oil 1 Teaspoon Turmeric Powder 4 Teaspoons Mild Curry Powder 1 Teaspoon Chilli Powder 2 Teaspoons Garam Masala Powder 1 Teaspoon whole toasting seeds 100ml Natural Yogurt 4 Tablespoons Tomato Puree 100ml Pureed Onion 1 Small onion, 2 Deseeded Tomatoes, chopped into a very fine dice to garnish

Method: To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time. Heat a large saucepan on a high heat. Once it is hot add the whole seeds and toast them until they sizzle and crackle. Now add the oil and then add the chopped onions and reduce the heat to low. Cook the onions gently and slowly until they turn a golden brown colour. Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes. Now add your 800g Diced Chicken, breast or dark meat as you prefer stir in well. Mix the Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally. Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the 1 Small onion, 2 Deseeded Tomatoes, chopped into a very fine dice and serve. Serves: 4

Chicken Indonesian a lá Martie Zuckerman Mix together one packet of Lipton Dried Onion Soup, one small bottle of Russian Dressing and one small jar of Apricot Preserves.

3 lbs of chicken breasts, cut into about 4 oz pieces.

Pour sauce over chicken pieces in a casserole and bake at 350ºF, uncovered, for one hour.

Back to Index Chicken Indonesian a lá Zdena Zrala Ingredients 4 to 6 Boneless chicken breasts, cut in halves 3 small onions 4 cloves of garlic, pressed Knife tip of Sambal Oelek Knife tip of Sambal Oedang Kering (fried hot pepper) 1 tsp Cumin (djintang) 1 tsp Laos (ground galangal) 1 tsp Ketoembar (Coriander powder) 2 ozs Ketjap Manis (Indonesian soya sauce) Margarine

Method Melt margarine and brown chicken then remove chicken. use same margarine to brown onions and garlic. Mix spices ahead in small cup with a litlle water to blend spices. Add spices to onions and garlic. Add chicken. Pour Ketjap over chicken then add water or chicken broth to provide adequate sauce. Place in oven and bake for 350ºF for one hour. To thicken sauce add corn starch in water to suit.

Serve with rice. (Recommend Basmati rice, Tilden brand). Serves 4 to 6

Indonesian spices can be bought online at: http://hollandstore.safeshopper.com/393/cat393.htm? 238

Chicken in Fresh Herb Marinade ingredients: 1 boneless chicken breasts, about 3 to four pounds

2/3 cup dry vermouth (white wine, if vermouth not to hand) 1/3 cup grape oil (extra virgin olive, if not to hand) Juice of 1 lemon 3 tbl chopped fresh basil 3 tbl chopped fresh parsley 1 tsp chopped fresh rosemary 1 tsp chopped fresh thyme 1 tsp fresh ground pepper method: Wash chicken parts in cold water and pat them dry.

Back to Index Combine all ingredients of marinade and mix well. Place chicken in marinade, cover the container (we always use a gallon ziplock bag for marinating), refrigerate and marinate for 2 to 3 hours or over night.

Preheat grill. Grill chicken until done, basting with marinade. Recipé recommends boiling the marinade for a moment or two after removing the chicken, but we did not do this.

Served with skewered vegetables, also done on the gas grill and, for some, Nancy’s Caesar Salad.

Offered on Sunday, March 1st in anticipation of JJA’s Birthday. Proposed for Brennan’s and Esker’s on March 7th.

Chicken Marsala Ingredients and Preparation 3 large chicken breasts, cut into thin medallions.

Wash and dry medallions and lightly coat them with flour. Salt and pepper to taste. Sauté in olive oil until lightly browned. Remove chicken from skillet and set aside. Skillet will be reused. Do not clean skillet!

Marsala sauce 3 tablespoons olive oil 1/4 cup coarsely chopped onion 1 tablespoon finely chopped garlic 1/2 to 3/4 pound of sliced mushrooms 3 tablespoons flour or more as needed to obtain sauce of preferred consistency 1/2 cup Marsala wine...more as needed to get desired flavor and consistency. 1 1/2 cups beef broth Salt and pepper to taste

Heat oil in the skillet and then add onions, garlic, mushrooms. Sauté on medium/high until mushrooms are tender. Add sautéed chicken back to pan. Add flour and cook for a few minutes until sauce thickens and begins to stick to chicken and pan. Use Marsala wine to deglaze pan and add beef stock, cooking until sauce thickness and flavors are obtained. A nutty flavor is desired. Serve with vegetables and starch.

Yield should be about four generous servings.

Enjoy with a nice Chianti or Pinot Grigio.

Chicken or Pork Leftovers

Back to Index Ingredients 1 lb. Boneless Chicken Breasts OR Pork Loin for the muslims, who we love so much 3 tbl Oil 2 large Onions, diced and sautéed 1 or more Chopped leek 3 stalks Celery, chopped--more if you like 5 total Green, red yellow peppers Some Cayenne pepper Water as needed Corn or potato starch or flour to thicken

Options Any available mushrooms Additional spices to suit imagination

Method Sauté onions then add clean, washed, cubed chicken or pork and quickly brown all over. Add additional ingredients and simmer until suitably thickened.

Serve with Basmati rice or Czech bread dumplings, if available...

Above is suitable for 4 standard people; increase ingredients proportionally for number of persons or their appetites...

Thanks to Zdenka Ascough. Note from Editor: This recipé needs a lot of imagination, but tastes excellent.

Chicken with 40 Garlic Cloves Ingredients 2.5 cups chopped onion 1 tsp dry tarragon 6 parsley sprigs 4 celery stalks cut into thirds 8 chicken breasts 1/2 cup dry vermouth 1.5 tsp salt 1/4 tsp black pepper Dash ground nutmeg 40 unpeeled garlic cloves 2 to 3 tarragon sprigs for garnish

Method Pre-heat oven to 375ºF.

Back to Index Place first 4 ingredients in 9 x 13 casserole; arrange chicken over vegetables; drizzle vermouth; sprinkle salt, pepper and nutmeg; nestle garlic cloves around chicken; cover casserole with lid or foil.

Bake at 375ºF for 90 minutes; garnish with tarragon sprigs; serve with french bread.

Cornish Game Hens with Mushrooms Hens roasted with a savory wine mixture. Cook Time: 1 hour. Recipe for Cornish hens serves 4.

Ingredients: 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary 1 cup dry white wine 4 Rock Cornish Game hens, halved or quartered 1/4 cup flour 1 teaspoon salt 1/4 teaspoon black pepper 2 teaspoon chopped fresh parsley 1 clove garlic, halved 1/4 cup butter 16 ounces sliced mushrooms

Preparation: Soak rosemary in wine for about 30 minutes, while preparing Cornish hens for baking. Wash game hen parts and pat dry with paper towels. In a paper bag or food storage plastic bag, put flour, salt, pepper, and parsley. Place pieces of hen in bag and shake well to coat thoroughly with the flour mixture. Cook garlic clove halves in melted butter in skillet until barely browned; remove garlic. Add pieces of hen, brown, then remove to a baking dish. Saute mushrooms in butter remaining in skillet; add to the baking dish. Pour rosemary and wine mixture over Cornish game hen parts and bake in 350° oven 30 to 45 minutes, until Cornish hens are tender.

Layered Poultry and Pork Casserole A Czech recipe from Cousin Zdena from Liberec

NOTE: The quantity of ingredients is to be judged from the number of servings desired. Probably 12 oz of meat per serving...

Ingredients Chicken Pork

Back to Index Turkey breast English bacon or ham and/or thick sliced bacon Klobasi Onions Fresh red pepper Grilling spice. For example: Badia’s Poultry Seasoning for the poultry and McCormick’s Grill Mates Montreal Steak Seasoning.

Method Liberally cover turkey, pork and chicken with grilling spices. Layer alternatively in roasting pan/ casserole dish. If you use thick sliced bacon, lay it as the top layer of the casserole; layer the ham alternatively with the other meats and vegetables.

Cover with foil and bake on 200°C (ca. 390ºF) or until tender. The ingredients produce a delicious sauce from their juices. Remove the foil for the last 15 minutes to allow the bacon to crisp up a little.

We served this with the Rosemary Potatoes (see recipe in Breads, Vegetables and Salads) and salads for those who like salads. Truly excellent!

Pork Sausage Meat Stuffing Ingredients and Preparation 1 lb Sausage Meat 1 cup fine white breadcrumbs Chopped celery 2 tsp Italian Seasoning Grated lemon rind 1 egg Nutmeg 1 tbl chopped parseley 4 rashers of chopped bacon

Mix all ingredients thoroughly and stuff turkey

Recipe according to Gran Ascough

Spicy Chicken Thighs Serves two (2)

INGREDIENTS 6 chicken thighs trimmed to your preference 2 tablespoons minced garlic

Back to Index 1 tablespoon minced pickled ginger 2 tablespoons Sriracha hot chili sauce 2 cups chicken broth 1 1/2 cups Iron Chef marinating sauce (available at Costco) 2 cups rice of your choice 1 cup Panko bread crumbs 2 tablespoons cooking oil (EVOO, Canola, etc.) 1 cup sliced mushrooms

PREPARATION Combine garlic, ginger, chili sauce and marinate in a bowl with trimmed chicken and refrigerate for about three hours until ready to cook.

Heat oil in a sauté pan over medium heat. Use a pan that can be transferred to oven. Preheat oven to 400 degrees. As chicken browns and sauce begins to thicken, slowly add bread crumbs to coat the chicken. Sauté about five minutes, turning once. Add mushrooms and half the chicken broth to deglaze the pan. Transfer the pan to the preheated oven and set timer for 30 minutes.

Prepare the rice as per instructions and set aside in a covered bowl. With 15 minutes remaining on the timer, add the other cup of broth and stir lightly.

Chicken is done when it is starting to darken in a thickening sauce. Remove from oven and allow to set for about five minutes..

SERVING Serve over rice with a side vegetable of your choice.

Turkey Breasts ‘Lila' ingredients: 1 large onion, chopped finely 500 g Turkey breasts, sliced into 1/4” strips 300 g blue cheese 0.4 l red wine (recommend assign balance of 1 l bottle for use by chef) 1/4 tsp freshly ground black pepper 1/2 tsp basil 1/4 tsp curry powder 1 chicken bouillon cube 3 all-spice 2 bay leaves salt ...if you think the cheese will not be enough for your taste method:

Back to Index Quickly brown turkey and onions together in pan. Add wine and spices. Simmer for about 10 minutes until meat is done. Crumble in blue cheeses, mix and simmer gently for another few minutes. Don’t add any thickeners, if you think the sauce is too thin, just let it simmer to reduce and thicken

Serve over your choice of pasta or long-grained basmati rice, Tilda Brand comments: Served on May 11th, 2009 to a discerning guest list of two. Excellent!! For non-alcohol drinkers, the alcohol in the wine boils off, but leaves a fantastic taste experience in its wake. Thoroughly recommended.

Turkey Svickova [Czech] recept je určen pro 4 osob(y). doba přípravy je cca 1 hod ingredients: 1 větší krůtí prsa 50 g anglické slaniny 1 cibule 3 PL zmrazené směsi pod svíčkovou 1 sklenka červeného vína sůl. 1 bobkový list 1/2 ČL celého pepře a nového koření 1/2 ČL tymiánu 1 plátek citronu 1 kelímek zakysané smetany 1 PL hladké mouky máslo brusinky Příprava: method: Prsa prošpikujeme klínky slaniny a osolíme. V kastrolu rozpustíme zbytek pokrájené slaniny, přidáme trochu másla, pokrájenou cibuli, zeleninu, vložíme připravené maso a vše opečeme. Pak podlijeme vínem a vodou, přidáme koření, plátek citronu a přikryté dusíme doměkka. Měkké maso vyjmeme, z výpeku odstraníme koření a přidáme smetanu, v níž jsme rozmíchali mouku. Podle potřeby zředíme vodou a důkladně rozmixujeme, aby omáčka byla hladká. Pak ještě chvíli povaříme.

Maso rozkrájíme na plátky a na talíři přelijeme omáčkou a ozdobíme brusinkami.

Doporučená příloha: houskový knedlík

Back to Index comments: Thoroughly recommended.

Back to Index Our Seafood Recipes (Index) * Fish Seasoning Recipe * Mussels a lá Salvadore * Salmon - Easy Herbed * Salmon - Gene's Grilled * Salmon - Gene's Oscar * Shrimp Curry - Goan Style * South Indian Shrimp Curry * Shrimp and Clam Purses a la Shapert * Gene's Linguine With Shrimp * Shrimp Sykes

Fish Seasoning Recipe Prep Time: 5 Min. Ready In: 5 Min Original Recipe Yield 1 /2 cup

Ingredients 1 tablespoon dried basil 1 tablespoon dried crushed rosemary 1 tablespoon dried parsley 2 teaspoons sea salt 2 teaspoons ground black pepper 2 teaspoons ground dried sage 2 teaspoons dried thyme leaves 2 teaspoons dried marjoram leaves 1 teaspoon dried oregano leaves 1 teaspoon celery salt 1 teaspoon garlic powder

Directions Combine the basil, rosemary, parsley, sea salt, black pepper, sage, thyme, marjoram, oregano, celery salt, and garlic powder in a mixing bowl until evenly blended. Store in an airtight container.

Mussels a lá Salvadore Live mussels 4 to 5 tbls chopped onions 4 to 5 tbls crushed garlic 4 oz Sambuca bottle of cheap white wine 750 cc water tomatoes red onions

Sauté chopped onions and garlic in a little olive oil or grape oil. Add the wine and equivalent amount of water. Bring to a boil. Add mussels, making sure they are completely covered. Add chunks of tomato and the red onions and mix in. Finally mix in the Sambuca. When mussels open--they’re cooked and ready to serve. Cooking time: 3 to 5 minutes

Back to Index The broth in which the mussels have been cooked is delicious to drink.

Salmon - Easy Herbed 4 servings. You can grill the salmon or bake in oven at 350° until done.

Ingredients Vegetable oil spray 1 tsp. onion powder 1 lb. boneless salmon filet, about 1" thick (large end preferred) 1 tsp. lemon pepper 1 tsp. garlic pepper 1 lime 1 tsp. dried oregano 3 T. white wine 1 tsp. dried basil 2 tsp. mayonnaise or butter 1 tsp. dried dill weed 1 tsp. kosher salt ½ tsp. Sweet paprika

Preparation Preheat grill to high heat. Make a tray out of a doubled length of heavy-duty foil large enough for the salmon filet, by folding a large piece in half and folding up all four sides, with the dull-side up. (The shiny side reflects, so you want it down so as not to burn the food). Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill. Place the salmon filet in the foil tray, skin-side down (or boned-side up, if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise or butter.

In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick fillets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices.

Back to Index From page 60 W.I.N.O.S (Women in need of sanity) Cook with Wine by Bonnie Jesseph

Prepared a large filet of Red Drum using this method on February 22, 2012. Tasted delicious served with Z’s famous zucchini, onions tomatoes and potato side dish...

Salmon - Gene's Grilled (Serves Two)

Ingredients 2 Salmon fillets (6oz. each) 2 tsp. Garlic (minced) 1 tsp. Monterey steak seasoning 2 tbsp. Extra Virgin Olive Oil 1 tsp. Lemon Juice 1 tsp. Chili Powder 1 tbsp. Honey

1 Large Sweet Onion Rings (Vidalia or Texas) 1/4 stk. Butter 2 tbsp. Soy Sauce 2 tbsp. Brown Sugar 1/2 tsp. Kosher Salt

Preparation Combine garlic, steak seasoning, extra virgin olive oil, lemon juice, chili powder and honey as a marinade. Coat salmon fillets with marinade and refrigerate for 30 minutes.

While salmon is in refrigerator, cut onion into rings and sautée in butter and salt until onion begins to become translucent. Add soy sauce and brown sugar. Continue to cook until incorporated and mixture is caramelizing.

Remove salmon fillets from refrigerator and place on a sheet of foil. Cover salmon with caramelized onion mixture and season to taste with Kosher salt. Fold foil up around salmon and seal top. Place in baking pan and bake in preheated oven at 400 degrees for twenty to twenty-five minutes, depending on thickness of fillets.

Serve with grilled corn on the cob. Place salmon on a bed of white rice flavored with a little chicken stock, parsley and black pepper.

Salmon - Gene's Oscar Ingredients (Serves four) 1/2 lb. Orzo pasta

Back to Index Butter, as needed 1/4 cup Grated parmesan cheese 4 - 6 oz Salmon filets Cooking oil of choice 1/2 cup Asiago herb breadcrumbs (see recipe) 1 cup White wine cream sauce (see recipe) 1/2 cup Sun dried tomatoes, chopped 1 cup Parboiled asparagus, cut to 2 inch lengths 8 oz Jumbo lump crab meat Lemon juice Chopped basil Chopped parsley Lemon wedges for garnish

Asiago herb breadcrumbs recipe: 1/2 cup. Asiago cheese, grated 1/2 cup Breadcrumbs 1 tsp Chopped basil 1 tsp Chopped parsley

White wine cream sauce recipe: 1 tbsp Butter 1 tbsp Chopped garlic 1/4 cup Dry white wine 1/2 cup Chicken broth 1/2 cup Heavy cream 1 tbsp Lemon juice

Preparation: Cook orzo pasta al dente - 9 mins. Drain and set aside.

Prepare sauce by sautéing garlic and butter until garlic is softened. Add white wine and reduce wine by half. Add chicken broth and heavy cream, simmering until sauce begins to thicken. Getting the sauce to thicken is important to the final presentation - take the time to do it right. Add lemon juice, stir and season with salt and pepper. Turn off heat and set aside.

In a large skillet, heat 3 tablespoons butter and the cooked orzo for 3 minutes and add grated parmesan cheese, stirring until mixed. Turn off heat and cover.

Lightly coat the top and bottom of salmon with oil. Salt and pepper to taste. Press salmon pieces into breadcrumb mixture until ONE side is thoroughly coated. Heat 3 tablespoons cooking oil in sauté pan and cook salmon, breaded side down, until golden brown, about 3-4 minutes. Make

Back to Index sure to get a good crust before turning over to cook for additional 3-5 minutes until salmon is cooked through. Turn off heat, cover and remove from heat.

Place sauce back on medium heat and add sun dried tomatoes, jumbo lump crab meat, asparagus and more butter. Bring to a simmer, stir and cook for 1 minute. Turn off heat.

Place a serving of orzo in the center of a plate; arrange a piece of salmon, crunchy side down, on top. Top with the sauce mixture, being sure to drizzle some sauce around the salmon and orzo. Garnish with lemon wedges.

Shrimp Curry - Goan Style Adapted from Suvir Saran and Hemant Mathur, Devi. Time: 25 minutes. Yield: 3 to 4 servings.

Ingredients: 1 1/3 pounds large shrimp (16-20 per pound), peeled and deveined Kosher salt Ground black pepper 1/8 teaspoon cayenne pepper 1/4 cup canola oil 4 dried red chilies 1 3-inch piece ginger, peeled and minced 1 medium red onion, finely chopped 2 garlic cloves, peeled and chopped 2 teaspoons ground coriander 1/2 teaspoon turmeric 3 cups canned chopped tomatoes, with juice 1/2 teaspoon curry powder 1 1/2 cups coconut milk 1 cup chopped fresh cilantro.

Method: Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.

In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.

Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.

Back to Index Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.

South Indian Shrimp Curry Ingredients: 2 tablespoons canola or peanut oil 1 onion—chopped 2 cloves garlic—finely chopped 1 teaspoon finely grated ginger 2 teaspoons cumin 1½ teaspoons turmeric 1 teaspoon paprika ½ teaspoon chili powder 1 cup canned tomatoes—chopped 1 cup coconut milk 1 teaspoon salt 1 cup basmati rice 16 large uncooked shrimp (prawns)—peeled 2 tablespoons chopped fresh cilantro (coriander) 2 tablespoons lemon juice

Preparation: HEAT the oil in a large saucepan over a medium heat and cook the onion for 8 minutes, stirring occasionally. ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute. ADD the tomatoes, coconut milk and salt and bring to the boil. REDUCE the heat to medium and simmer, uncovered, for 8 minutes. WHILE the curry simmers, cook the rice (see Cooking rice). ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice.

SERVE on a bed of rice.

Shrimp and Clam Purses a la Shapert Makes 8 servings. Preparation Time: 45 minutes

Ingredients: 2 cups chopped clams or your choice of protein 1 dozen peeled and quartered shrimp

Back to Index 3 tbsp minced garlic ½ cup finely chopped onion ½ cup finely chopped celery 1 cup Panko bread crumbs 2 tsp butter 2 tbsp olive oil 1 egg beaten for adding to mixture 1 egg beaten to brush on prepared purses 4 tbsp chopped parsley ½ tsp thyme 8 drops Louisiana Hot Sauce 1 bottle Iron Chef Thai Sweet Pepper and Garlic Sauce 1 pkg. Pepperidge Farm frozen Puff Pastry Sheets (Do not thaw until ready to use, follow directions on package, and roll out sheets to desired thickness)

Preparation: Sauté garlic, onion, and celery in olive oil until they start to become tender, then add butter. Add clams and shrimp, stir and sauté for 3 more minutes. Add bread crumbs, thyme and parsley. Stir until evenly blended. Add Louisiana Hot Sauce and sauté for 2 more minutes. Prepare puff pastry per instructions and cut each sheet in 4 sections (I like rectangles because they fold over nicely to form the purses.) Mix 1 beaten egg into the clam and shrimp mixture. Fill each pastry section with mixture and fold opposing corners over to form purses. Preheat oven to 400 degrees and ready a nonstick baking sheet (or use parchment paper on baking sheet). Place purses on baking sheet and brush second beaten egg wash on top only of the purses. Bake for approximately 12-15 minutes (or until the tops of the purses become golden brown…do not overcook. Remove from oven and brush Thai Sweet Pepper and Garlic Sauce (to desired taste) on top of purses and serve with wine of choice.

Gene's Linguine With Shrimp Chesterfield Gene’s Linguine with shrimp, caramelized onion, pancetta & peas. Serves two (2)

1/2 cup thinly sliced and chopped pancetta (or prosciutto) 1 tablespoon extra-virgin olive oil 2 tablespoons butter 1 medium onion, thinly sliced 2 tablespoons minced garlic 12 large shrimp, peeled & deveined, and cut in half lengthwise

Back to Index 1/2 pound linguine 2/3 cup frozen peas 1 tablespoon brown sugar 1 teaspoon red pepper flakes Freshly ground black pepper Kosher salt Grated Italian cheese of your choice

Cook linguine per instructions on box until el dente.

Combine the meat and oil in a large skillet, cooking until the meat is turning golden brown. Add the onion, garlic, brown sugar, butter and pepper flakes. Cook about five minutes until onions start to caramelize. Add shrimp and peas, cooking about three minutes until shrimp are almost done.

Set aside about 1/2 cup of the pasta water until needed.

Drain and rinse pasta.

Add pasta to skillet mixture and add about half the reserved pasta water to skillet, adding more as needed to finish cooking the shrimp and incorporating the flavors. Add salt and pepper as desired.

Plate the mixture and top with grated cheese.

Serve this meal with a side of garlic bread and a few cherry peppers.

Shrimp Sykes Ingredients: 1 lb large or jumbo shrimp, peeled, deveined 2 large jalapeno peppers 4 limes 1 lemon large bunch of cilantro

You make it with cooked or raw shrimp. If using raw shrimp, let them marinate in lime or lemon juice for about 4 hours or until pink

Preparation: Cut shrimp into small bits (3 pieces or so per shrimp) De-seed the jalapeno peppers, finely dice into small pieces Chop the cilantro

Back to Index Put shrimp cilantro and diced jalapeno peppers into a bowl, grate the zest of two limes over the mixture (use micro grater). Squeeze the juice from all 4 limes and 1 lemon over the shrimp and mix well (there should be some extra citrus juice in the bottom of the bowl. If you need extra juice, give 2 or 3 squirts of bottled lime juice) Season lightly with ground sea salt. Place in refrigerator for at least an hour Serve with tortilla shells or tortilla chips Variations - add fresh red snapper or other white meat fish - awesome!

With many thanks to Bryan Sykes January 2012

Back to Index Our Soup Recipes (Index) * Soup - Best Pea Soup In The World * Soup - Zdenka's Forest Mushroom * Soup - Gene's Cold Day Mushroom * Soup - Mulligatawny * Soups - Hot * Soups - Chilled

Soup - Best Pea Soup In The World Soup Ingredients 2 1/2 qts water 1 lb dried, split peas - washed 1 chicken cube 2 celery stalks - chopped 1 large onion - quartered 2 large garlics - quartered 1 Bouquet Garni 1 large ham bone with ham attached - about 2 lbs 1 tsp salt 1/4 tsp pepper 2 tbl butter 1 tbl curry powder 1 tsp coriander 1 shallot - chopped

Method Boil water and then add chicken cube; add split peas and all vegetables plus the bouquet garni. In a separate small pan, melt butter, add curry powder, coriander, salt and pepper and the shallot, then simmer for about 5 minutes. Add butter with spices to main pot cover and simmer for 1 1/2 hours. Remove and discard bouquet garni. Remove ham bone and strip off all edible looking ham; return ham to main pot. Keep bone and inedible looking ham for any resident domestic animals, according to prevailing policy, or discard. In 2 cup batches, purée the soup in blender. Serve hot and/or preserve in refrigerator for later re- heating.

Best ever. Designed by Zdenka P Ascough 12/30/2008

Zdenka's Forest Mushroom Method Peel potatoes and dice; put in salted water; boil with mushrooms.

Fry carrots, parsnip, celery root, celery stalks, all cubed into 1/4” cubes; brown both sides. Add these to the potatoes and cook until the potatoes are cooked. Add butter and flour to a frying pan and cook; add this as a thickening to the soup.

Add majoram, salt, pepper to taste. Add Maggi to flavor. Add Sherry Pepper sauce for a certain ‘je ne sais quoi’...

Best ever. Designed by Zdenka P Ascough from a traditional Czech recipé

Back to Index Soup - Gene's Cold Day Mushroom Soup Ingredients ¾ Stick BUTTER 2 Cups DICED ONIONS 2 Tbls CHOPPED GARLIC 1 Stalk CHOPPED CELERY 2 JALAPENO PEPPERS CHOPPED 1 Tsp GROUND GINGER 1 Tsp DRIED CILANTRO LEAVES 3 Oz BRANDY 4 Cups MUSHROOM CAPS AND STEMS, SLICED AND/OR CHOPPED 2 Tsp THYME 1/3 Cup CHOPPED COOKED BACON 1 ½ Cup PANKO BREAD CRUMBS ½ Cup CURRY SAUCE 2 Tbls ALL PURPOSE FLOUR 4 Cups CHICKEN BROTH OR BEEF BROTH SALT AND PEPPER TO TASTE.

Preparation MELT BUTTER IN LARGE POT OVER MEDIUM HEAT. ADD ONIONS, GARLIC, CELERY, JALAPENO PEPPER, GINGER, CILANTRO, BRANDY AND SAUTE UNTIL GOLDEN BROWN, ABOUT 5 MINUTES. ADD MUSHROOMS AND THYME AND SAUTE UNTIL MUSHROOMS BEGIN TO BROWN, ABOUT 8 MINUTES. ADD BACON, BREAD CRUMBS, CURRY SAUCE AND FLOUR, STIRRING AND COOKING FOR AN ADDITIONAL 5 MINUTES. ADD BROTH AND BRING TO A BOIL, STIRRING OCCASIONALLY, ABOUT 5 MINUTES. ADD SALT AND PEPPER AND REDUCE HEAT TO SIMMER (MEDIUM LOW), ALLOWING TO CONTINUE COOKING UNCOVERED FOR ABOUT 10 MINUTES.

PREP TIME ABOUT 15 MINUTES; COOK TIME ABOUT 35 MINUTES

Designed and tested in Virginia by: GF Shapert, November 2011

Mulligatawny "Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well."

Back to Index Original recipe yield: 6 servings. Servings: 6 (change)

INGREDIENTS: •1 tablespoon ghee (clarified butter), or vegetable oil •1 onion, chopped •4 cloves garlic, minced •2 teaspoons grated fresh ginger •2 green chile peppers, chopped •1/4 teaspoon ground cinnamon •1/4 teaspoon ground cloves •2 teaspoons ground coriander seed •1 1/2 teaspoons ground cumin •1 teaspoon ground turmeric •4 pods cardamom, bruised •1 tablespoon chopped fresh curry •1 carrot, chopped •1 apple - peeled, cored, and chopped •1 large potato, peeled and diced •1 cup Masoor dhal (red lentils), rinsed, drained •8 cups chicken broth •1 tablespoon tamarind concentrate •1 tablespoon lemon juice •2 cups coconut milk •2 tablespoons chopped fresh cilantro

DIRECTIONS: 1.Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste. 2.Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves. 3.Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Soups - Hot Granny’s Lentil Soup

Ingredients 2 celery stalks 1 small onion

Back to Index 2 small carrots 1 teaspoon minced garlic 1 teaspoon olive oil 1 small can chopped tomatoes One 15-ounce can of tomato sauce 2 basil leaves, chopped, or 1/2 teaspoon dried basil 1/2 teaspoon freshly ground pepper 1 teaspoon cooking sherry (may be omitted) 1/2 teaspoon salt 3 cups lentils, washed and sorted Water

Chop celery, onion, and carrots (1/4-inch slices). Mix with minced garlic. Put olive oil into stock pot and saute chopped vegetables about 5 to 8 minutes until onions are tender. Add to stock pot canned chopped tomatoes and tomato sauce. Heat, uncovered, about 12 minutes. Add basil and add freshly ground pepper. Simmer 5 more minutes. Add lentils and 5 cups of water. Bring to boil, then add cooking sherry and salt. Reduce heat to a simmer for about 1 hour or until lentils are tender. Water may be added during cooking if lentils become too thick.

Tortellini Soup Simplicity itself. From Three Rivers Renaissance Cookbook IV.

Ingredients: 2 tblspn Butter 1 tspn Minced garlic 4 14 1/2 oz cans chicken broth 1 9 oz package fresh cheese tortellini 1 14 1/2 oz can chopped tomatoes 1 tspn Italian seasonings 1/2 10 oz package frozen chopped spinach, thawed

Directions: Melt butter in a large saucepan. Add garlic and sauté over low heat until softened. Add chicken broth and bring to a boil. Add the tortellini, reduce the heat and cook for 7 minutes. Add tomatoes and Italian seasoning. Continue to cook until hot. Add the spinach and heat through. Do not overcook. Just before serving, sprinkle with grated cheese.

Navy Bean Soup From Food Club Bag. Ingredients: 8 cups Hot water 2 1/2 cups Dry navy beans

Back to Index 2 cups Cubed smoked ham 1 Ham bone 1/4 cup Finely chopped onions 1 Bay leaf 1 lot Salt and pepper to taste Directions: Add beans and water to large pot. Bring to rapid boil; boil for 2 minutes. Cover and let stand for 1 hour. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer until beans are tender, 1 1/2 hours. Add water during cooking time if necessary. Remove ham bone; trim meat from bone and stir into soup. To increase broth consistency, remove 1/4 cup of beans, mash and stir back into soup. Salt and pepper to taste.

Makes about 7 cups

Ham and Pea Soup Ingredients: 3 packets split pea with seasoning from Honey Baked Ham™ store 1 ham bone 10 cups of water Salt and pepper to taste

Directions: Simmer until done

Soups - Chilled Chilled iCarrot Soup Serves:8

Prep time:10 mins Cooking:35 mins Must be made ahead

1/4 cup olive oil 2 cups chopped onions 2 gloves garlic, minced 2 tsp curry powder 2 tbsp peeled minced fresh ginger 2 lbs carrots, chopped 1/2 tsp freshly ground pepper salt to taste 10 cups chicken broth chopped chives, for garnish

In a large pan, sauté the onion and garlic in oil for a few minutes. Add curry powder and cook for 2 minutes. Stir in the remaining ingredients, except the chives, and simmer, covered, for about 30

Back to Index minutes. Vegetables should be covered with the broth. Cool and then puree in batches in a blender. Thin with additional broth if needed. Chill for at least 6 hours before serving. Garnish with chopped chives.

Chilled Summer Soups Vichyssoise Serves 4

1 T margarine 2 leeks, bulb only, sliced into rings 1 cucumber, sliced 1 onion, sliced 5 potatoes, peeled and thinly sliced salt and pepper to taste 1/4 t dried thyme 1/2 t dried marjoram 1 bay leaf 5 cups chicken broth 1/4 cup heavy whipping cream

In a large stock pot melt butter over low heat. Add leeks, cucumber and onion, cover, and cook for 10 minutes. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. Puree soup in blender or food processor and cool. Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Back to Index Our Desserts and Confections (Index) * Apple Cranberry Pie * Apple Slab Cake * Applesauce Cupcakes * Apricot Kolac Easy * Babicka's Long Kolac * Blueberry Muffins * Coconut Kisses * Czech Christmas Cookies * Fruit Cake * Harry's Jams * Harry's Confections * Hungarian Chocolate Cake * Jacalin's Apple Pie * Kopecky's Kolač * Apple Raisin Bars * Lemon Squares * Loaded Oatmeal Cookies * Lois' Famous Fruit Salad * Maloney's Best Ever Cookies * Pecan Coffee Cake * Sour Cream Pound Cake * Strawberry Rhubarb Pie * Sour Cream Apple Squares * Walnut Cream Cheese Cake

Apple Cranberry Pie 1/4 cups plus 3 Tbs. all-purpose flour 1 tsp. salt 1 tsp. plus 3/4 cup sugar 6 Tbs. (3/4 stick) chilled unsalted butter, cut into 1' pieces 1/4 cup shortening 2 to 3 Tbs. ice water 10 Golden Delicious apples, peeled, cored and thinly sliced 1 1/2 cups cranberries 1/4 cup chopped crystallized ginger 1 Tbs. fresh lemon juice

In a food processor, combine 1/4 cups flour, 1/4 tsp. salt and 1 tsp. sugar; pulse once to mix. Add butter and shortening; process in short pulses until peasize crumbs form, 20 to 25 sec. While pulsing, gradually add ice water until large, moist crumbs form, 10 sec. more.

Turn dough out on to lightly floured surface; press together to form a 5 disk. Cover with plastic wrap; refrigerate for at least 1 hr.

Back to Index Position rack in lower third of oven; preheat to 400°F. In a large bowl, stir together apples, cranberries, ginger, lemon juice, 3 Tbs. flour, 1/4 tsp. salt and 3/4 cup sugar.

Transfer to a 9' x 2' pie dish. On a floured surface, roll out dough into a 12' round, about 1/8" thick. Arrange dough over filling. Trim edges, leaving a 1" overhang; flute decoratively. Make a few slits or decorative holes on top.

Bake until crust is golden and filling is bubbling, 30 to 40 minutes

Apple Slab Cake 1/2 pint apple purée 6 oz sultanas 2 oz seeded raisins 2 oz candied peel 2 oz glacé ginger 2 oz walnuts 6 oz brown sugar 5 oz butter 1/2 lb self-raising flour sifted with 1 tsp bicarbonate of soda 1 tsp cinnamon 1/2 tsp each ginger and mixed spice rind [zest] of 1/2 lemon 2(?) eggs beaten

Cream(Mix?) fats and sugar. Add flour. Stir in fruits, etc., but not apple purée. Add beaten eggs. [Put into cake tin.] Dredge top with sugar and, lastly, apple purée.

Bake at 375ºF for 45 minutes.

Applesauce Cupcakes Yields approximately 2 dozen

1 egg 2 cups all-purpose flour 1/2 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 teaspoons ground nutmeg 1 teaspoon ground cinnamon 1 1/2 sticks of butter - melted 1 teaspoon vanilla 1 cup chopped pecans or walnuts 1 1/2 cups sugar

Back to Index 1 cup raisins 1 1/2 cups hot applesauce with 2 teaspoons of baking soda added.

Preheat oven to 350º. Mix above ingredients in bowl, by hand, except for applesauce. Last, add hot applesauce and baking soda. Pour batter into paper-lined cupcake pans. Bake for 25 minutes or until done.

Apricot Kolac Easy Crumble Wondra Floure 10 dg Butter 6 dg Sugar 6 dg

Butter a deep baking dish and sprinkle with shredded coconut all over

Batter 2 cups of flour 1 cup powdered sugar 3 tsp baking powder 3 eggs 1 cup whipped cream

Mix together and spread on baking sheet. Cover entire surface of batter with apricot halves and then sprinkle with sliced almonds. Bake at 350ºF for 35 minutes

Babicka's Long Kolac Dough: 16 dg shortening 28 dg flour 2 egg yolks 10 dg sugar Lemon peel - grated

Make dough and split in two parts. Roll out, one for the base and one for the top.

Filling: 25 dg cottage cheese 4 tblsp sugar 1 egg yolk Lemon peel - grated Handful of chopped walnuts - to suit your taste

Back to Index Raisins - to suit your taste 5 large apples - grated Cinnamon sugar

Mix cottage cheese, with egg yolk, lemon peel, chopped walnuts and sugar and spread uniformly over base.

Grate 5 large apples and layer over cottage cheese; sprinkle with cinnamon sugar and raisins.

Cover with top layer of pastry and carefully seal edges together. Bake at 400ºF for 30 to 35 minutes.

Blueberry Muffins Ingredients: 1 1/2 cups Flour 1/2 cup Sugar 2 tsp Baking Powder 1/2 tsp Salt 1/4 cup Butter 1 Egg 1/2 cup Milk 1 cup Blueberries Brown sugar

Preparation: Sift together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture, using a pastry blender. Mix together the egg and milk and add to flour/butter mixture. Stir until just blended. Add blueberries. Do not overmix - or batter will be lumpy! Top each muffin with a little brown sugar. Bake at 400ºF for 20 to 25 minutes.

Coconut Kisses 1 lb loaf sugar** 1/4 lb cocoanut 3/4 teacup of cold water raspberry and vanilla essence drops of cochineal

Put sugar and water in a pan by the fire and let it slowly dissolve; then put the lid on and let it boil quickly until a little, dropped into cold water, left for a second or two and taken out, will form a firm ball like putty. Remove the pan from fire and divide the syrup into two. To one half, add vanilla to taste and, to the other half, a few drops of cochineal and raspberry or vanilla essence. Keep the two portions stirred, boiling until the sugar begins to look cloudy; then stir in

Back to Index the cocoanut, dividing it equally between the two lots. Mix well and, as it begins to set, form into rough high heaps on dish or slabs and leave until set. **For loaf of sugar read sugar.

NB Suspect this was written by Grandma Ascough in ancient days, due to references to cooking over a fire. The modern cook is encouraged to select her/his own method of heating... and to conform to local ordinances.

Czech Christmas Cookies Little Bears Paws 1 egg 35 dg flour 20 dg unsalted butter 25 dg sugar 12 dg hazelnuts (filberts) 3 dg cocoa knife tip of cinnamon knife tip of all spice

Mix together in food processor and fill cookie forms. Bake at 375ºF for about 8 minutes depending on oven.

Vanilla Crescents 25 dg flour 20 dg unsalted butter 10 dg almonds 7 dg sugar

Mix in food processor, roll into 1” diameter bar, cut into sections, form into small crescents. Bake at 350ºF for about 8 to 10 minutes depending on oven.

1 dg = 10 grams ≈ 1/3 ounce 1 ounce = 28 grams or 2.8 dg

Fruit Cake Aunty Alice’s Fruit Cake

Ingredients 1 lb self-raising flower 14 oz mixed fruit: say, 8 oz sultanas, 4 oz currents, 2 oz mixed peel or lemon peel 8 oz butter or margerine or 1 oz lard 3 eggs

Back to Index 1 tbl water for each egg 1/2 lemon, juice and rind 1/2 tsp bicarbonate of soda, mixed with a little milk 1 tbl brandy will make much difference, but don’t get mixture too wet. Reduce water to 2 tbl in necessary

Unfortunately, the dear aunt fails to mention anything about cooking times and temperatures, which, evidently, one is presumed to know. Another recipé from the same era requires cooking at 275ºF for 2 1/2 to 3 hours, so try that.

She said, in her covering note to the writer’s father...

Dear Harry,

I’m afraid I work as I go along and add etc, but try this basic recipé and I will do the same and tell me if this is the one you liked, will you please

Alice

Harry's Confections Apricots in Sherry Dried stoned apricots sweet sherry (Cyprus does very well)

If possible use whole dried apricots; otherwise, apricot halves. Wash them, pack them into a kilner jar, fill up with sherry. As the apricots soften and absorb the liquid, add more sherry from time to time. Leave for at least 3 months before using. Apricots in sherry are very versatile and may be added to both savoury and sweet dishes. They are super with ham, can be added to fruit salads, and make Ginger Apricot Bavarois.

Ginger Apricot Bavarois For the Ginger Biscuit Base 1 tablespoon brown sugar 6 oz ginger biscuits 3 oz butter Put the biscuits in a bag and crush them with a rolling pin. Melt the butter and add the sugar, stir to mix, then add the crushed biscuits. Cover the base and sides of a serving dish approximately 8 inches diameter and 1 3/4 to 2 inches deep. Press the mixture down firmly. Put it in the refrigerator or a cool place until the crust hardens. Trim the edges.

To Make The Bavarois 4 eggs 1/2 pint lightly whipped cream 4 oz. caster sugar 6-8 finely chopped sherried apricots 1 pint milk 1/2 oz. gelatin (softened in a little cold water) 1 tablespoon sherry from the apricots

Back to Index Separate the eggs. Beat sugar and yolks together until light. Boil the milk, add it gradually to the sugar and yolks. Pour mixture back into the saucepan, cook slowly and stir until the custard thickens. Heat the gelatin, with the sherry. Add it to the custard. Pour into a basin to cool, stirring constantly to prevent a skin forming. Beat egg whites stiffly. When the custard mixture begins to set, add the egg whites cream and apricots. Stir lightly to mix.

To assemble and decorate Put the bavarois on top of the ginger biscuit base. Decorate with walnuts and apricots • Serve chilled.

Harry's Jams Black Currant Jam 2 lbs black currants 1 1/2 pints water 3 lbs sugar Top and tail the black currants. Place in water; cover and simmer for 30 to 45 minutes. Bring to boil and boil for 15 minutes. Add sugar, stir over low heat until dissolved then bring to a rapid boil and boil for 15 minutes. Set aside.

Raspberry Jam 3 lbs raspberries 1 1/2 pints water 3 lbs sugar Place in water; cover and simmer for 15 to 20 minutes. Heat sugar and add, stir over low heat until dissolved then bring to a rapid boil and boil for 8 to 10 minutes. Set aside.

Gooseberry Jam 2 lbs gooseberries 6.6 fl. ozs. white wine vinegar 2.7 lbs sugar Place gooseberries in water; heat slowly; add half the sugar cover and bring to a boil. Simmer for 20 mintes. Add the rest of the sugar and stir till dissolved. Cook gently until thickened and setting point is reached.

Peach Jam 3 lbs peaches 1 1/2 pints water 2 1/2 lbs sugar Juice of one lemon Simmer for half an hour in water, until tender; remove stones as peaches open. Heat sugar and add; dissolve over low heat and bring to a boil. Boil gently. [Boiling time unspecified]

Imperial Cherry Jam In this French recipe the cherries are cooked in red current and raspberry juice. The jam has a wonderful flavour. 1/2 lb red currants 1/2 lb raspberries 2 1/2 lbs sugar 1 gill water 2 lb firm red cherries

Back to Index Pick over and wash the currants and raspberries. Cook them gently in the water until they are soft. Press with a wooden spoon to extract the juice. Strain overnight in a jelly bag. Stone the cherries, cook them in the red current and raspberry juice until they are quite soft. Add the sugar, stir until it is dissolved. Bring to the boil and boil until setting point is reached. Pot and cover.

Gooseberry Bar-Le-Duc 3 lb. barely ripe green gooseberries 4 lb. sugar 1/2 pint white wine vinegar Top and tail the gooseberries. Wash them, let them drain. Put them in the pan with the vinegar and heat slowly; add half the sugar; bring to the boil. Simmer for 20 minutes. Add the rest of the sugar; stir until it is dissolved. Cook gently until the mixture has thickened and setting point is reached. Pot and cover.

Black Cherry Jam 3 lb. firm just-ripe black cherries 2 1/2 lbs sugar 6 tablespoons lemon juice Remove stalks from cherries, stone and wash them. Drain well. Put the cherries in a bowl, add the lemon juice, cover with sugar. Leave overnight. Strain off the syrup into the pan, stir over a low heat until sugar is completely dissolved. Bring to the boil, add the cherries and cook for 10-20 minutes. Begin to test for setting point every 5 minutes. Remove any scum; leave the jam to cool a little, stir to distribute fruit. Pot and cover.

Four Fruit Marmalade 1 grapefruit 2 lemons 3 pints water 1 sweet orange 3 lb sugar 1 tangerine Makes about 1 1/2 lbs of marmalade Wash the fruit, peel it and cut up the peel. Remove any excess pith. Cut up the fruit pulp, remove pips, tie them and any pith in a muslin bag. Put fruit, peel, pips and pith, and water into a preserving pan. Simmer until peel is quite soft. Remove pips and pith, pressing out the juice into the pan. Add the sugar, let it dissolve, then boil vigorously until setting point is reached. Remove scum. Let the marmalade cool a little in the pan, stir to distribute the peel. Pot and cover.

Dark Chunky Marmalade 1 1/2 lb Seville oranges Juice of 1 lemon 3 pints water 3 lb dark brown sugar Wash the fruit thoroughly, cut it in half and squeeze out the juice. Cut the peel into thickish chunks, about 1/2 inch long. Tie up the pips loosely in a muslin bag. Put the peel, pips, orange and lemon juice in the water, leave for at least 24 hours. Pour it into the pan and simmer gently for 1 1/2 to 2 hours or until the peel is quite tender. Remove the bag of pips, pressing out the liquid. Add the sugar, let it dissolve, then boil rapidly until the setting point is reached. Remove any scum, let the marmalade cool a little. When a skin forms, stir to distribute the peel. Pot and cover.

Family Marmalade This is a family medium marmalade, neither coarse nor fine. 1 lb. Seville Oranges 1/2 lb sweet oranges Juice of 1 large lemon 2 pints water 3 lb. sugar (granulated or preserving)

Back to Index Wash the fruit thoroughly. Leave it whole and cook it gently with the 2 pints of water in a covered pan for 2 hours. Remove the fruit and when it is cool enough to handle, cut it up into medium-fine strips. Do this on a large plate so as not to lose any of the juice; keep it to be added later. Tie up the pips in a muslin bag. Boil them briskly in the water the fruit was cooked in for 10 minutes. This extracts the pectin. Remove the pips pressing out the juice into the pan. Now add the sliced oranges and their juice, the lemon juice and the sugar. Stir and let the sugar dissolve slowly, then boil quickly until setting point is reached. Remove scum. Let the marmalade cool a little in the pan, stir to distribute the peel. Pot and cover. When an orange flavour would improve a marinade, 2-3 tablespoons of this marmalade can be used instead of fresh oranges.

These recipés were written down by HHA just a few months before his final visit to USA in late 1987.

Hungarian Chocolate Cake Beat 5 egg whites with 1/2 tsp of salt until stiff. Gradually add 1 cup powdered sugar-continue to beat eggs. Fold in 4 tbl of cocoa.

Beat 5 egg yolks until thick and lemon colored. Fold into egg white. Add 1/2 tsp vanilla.

Cover a cookie sheet with greased wax paper; spread cake mixture evenly and bake at 350ºF for 20 minutes. Turn out on to tea-cloth covered with powdered sugar. Cut cake into four pieces and allow to cool.

Whip cream and spread between layers of cake. Melt 1 oz. chocolate square with 1 tbl butter and 1/2 tsp vanilla. Thin with water and spread on top and sides of cake.

Place in refrigerator until coating hardens.

From Eleanor Wagner

Jacalin's Apple Pie 1 (15 oz) pkg folded, refridgerated unbaked pie crusts 6 large apples (Golden Delicious) 1/2 c water 2 Tbsp lemon juice 1/2 c sugar

Back to Index 2 Tbsp all-purpose flour 1.5 tsp apple pie spice milk sugar

1. Let pie crusts stand at room temperature 15 minutes 2. Core and slice unpeeled apples 3. In large mixing bowl combine apples with water and lemon juice; toss to coat 4. For filling, in large mixing bowl stir together the sugar, flour, apple pie spice 5. Drain apples well, add to sugar mixture, and toss to coat 6. Unfold one pie crust, sprinkle with flour according to pkg directions 7. Center crust, floured side down, in a 9-inch pie plate 8. Ease pastry evenly into the plate, being careful not to stretch or tear it 9. Cut out desired shapes from remaining crust, set aside 10. Spoon the apple filling into the pie plate. trim pastry evenly with the rim of the plate, moisten edges with water 11. Center top crust atop filling; fold top crust under bottom crust, seal and flute edges 12. Brush top crust with milk, top with reserved pastry cutouts and sprinkle the pie with sugar 13. Cover edges with foil to prevent over-browning 14. Bake the pie at 375 degrees for 30 minutes. Remove the foil and bake 30 more minutes or until crust is golden 15. Cool slightly before serving

Kopecky's Kolač Two cups of half rough flour One cup crystal sugar One cup milk Half a cup oil One vanilla sugar Half a bag of baking powder Two egg yolks and Two egg whites beaten

Mix all together and put on baking sheet. Sprinkle fruit of your choice on top of it. Sprinkle with crumble:

8 dg butter 10 dg Wondra flour 10 dg sugar

Apple Raisin Bars One and a half cups uncooked, rolled oats

Back to Index Three quarter cups flour Half cup brown sugar, packed Quarter cup sugar Three quarter cups margarine or butter Sixteen ounces cream cheese Two eggs One cup chopped apple One third cup raisins One tbsp sugar One tsp cinnamon

Preheat oven to 350°F. Grease thirteen by nine pan. Combine oats, flour and sugars in a medium bowl. Cut in the margarine or butter until the mix resembles coarse crumbs. Set aside a cup of the oats mixture. Press remaining mixture into the prepared pan. Bake for 15 minutes. Combine cream cheese and eggs, mixing well. Pour over the partially baked crust. Top with the remaining ingredients and sprinkle with the reserved oats mixture. Bake for 25 minutes. Cool and cut into bars.

Cooked early September 2010 and is delicious.

Lemon Squares Preparation: 20 min. Baking: 40 min. Yield: 1 doz. Can freeze 1 cup flour 1/2 cup butter or margarine 1/4 cup powdered sugar 2 eggs 2 tbsp. lemon juice 1 cup granulated sugar 2 tbsp. flour 1/2 tsp. baking powder grated rind of 1 lemon sifted powdered sugar

Blend flour, butter and sugar. Pat into 8" square pan. Bake at 350ºF for 15 minutes. Blend other ingredients and spread on top of first mixture. Bake at 350ºF for 25 minutes more. As soon as out of oven sprinkle with powdered sugar. Cut into squares.

Loaded Oatmeal Cookies

Back to Index Preparation: 20 min. Baking: 40 min. Yield: 1 doz. Can freeze 1 cup flour 1/2 cup butter or margarine 1/4 cup powdered sugar 2 eggs 2 tbsp. lemon juice 1 cup granulated sugar 2 tbsp. flour 1/2 tsp. baking powder grated rind of 1 lemon sifted powdered sugar

Blend flour, butter and sugar. Pat into 8" square pan. Bake at 350ºF for 15 minutes. Blend other ingredients and spread on top of first mixture. Bake at 350ºF for 25 minutes more. As soon as out of oven sprinkle with powdered sugar. Cut into squares.

Lois' Famous Fruit Salad 2 regular sized boxes of Tapioca Pudding (Cook type) 2 large cans of pineapple chunks in own juice 3 large cans Mandarin Oranges 5 bananas 24 Maraschino cherries

Drain pineapple juice from chunks into large glass measuring cup, adding mandarin orange liquid to make 2 1/2 cups of juice. (I usually just use the drained pineapple juice and add regular orange juice to make the amount needed)

Pour juice in saucepan and add Tapioca pudding & cook until at a full boil, stirring constantly; when thickened remove from the heat. Cool.

Then add the fruit except bananas - chill overnight or for at least 4 hours. Add bananas just before serving. Optional: cut up apples, fresh blueberries, fresh peaches or pears

Lois Sykes

Maloney's Best Ever Cookies Mixed Berry Tartlets ingredients: 1 cup brown sugar 1 cup white sugar 1 cup margarine or butter 2 eggs 2 1/4 cups flour 2 tsp baking powder

Back to Index 1 tsp baking sod 1 1/2 cups oatmeal 1 cup grated coconut 1 cup chocolate chips 1 cup raisins 1 cup chopped walnuts pinch of salt white sugar for dipping (optional) method: In a large mixing bowl, cream sugars and margarine or butter. Add eggs. Mix well. Add dry ingredients. Dough will be very stiff. Form into walnut sized balls. Dip into sugar, if desired. Bake at 350ºF for 12 to 15 minutes. Yields 6 to 7 dozen cookies.

Pecan Coffee Cake PECAN COFFEE CAKE (similar to sticky pecan rolls) 1 package Rhodes Frozen Rolls (Texas size rolls are too big) 1 stick of Parkay Original Oleo or 1 stick of Butter 1 Cup of packed Light Brown Sugar 1 package Butterscotch pudding (not instant) 1+ Cup Pecan halves.

Spray a Bundt pan with Pam. Put in 14 - 16 (maximum) frozen rolls. Sprinkle the dry Butterscotch pudding over the top of rolls. Melt the stick of oleo/butter in medium saucepan over low heat (when melting butter over low heat, do not allow it to boil) then add the brown sugar - stirring well; take off the heat as soon as possible and then, off the heat, add the pecans to sugar mixture; pour over the top of the frozen rolls. Cover with Pam coated Saran Wrap very loosely and leave on the counter overnight or for 8 - 10 hours to rise. Preheat oven to 350 degrees and bake for approximately 20 - 30 minutes or until lightly browned on top. Turn out immediately on dinner-plate. Serve warm!

Sour Cream Apple Squares 2 cups Flour 2 cups Brown Sugar 1/2 cup Margarine

Blend the above until crumbly then add: 1 cup chopped nuts; stir into the above mixture

Press 2 3/4 cups of the crumb mixture into an ungreased 9” x 13” pan. To the remaining crumb mixture, add the following ingredients: 1 1/2 teaspoon cinnamon 1 teaspoon baking soda

Back to Index 1/2 teaspoon salt 1 cup Sour Cream 1 teaspoon vanilla 1 egg

Mix all together, then add: 2 cups of chopped apples.

Spread evenly over base and bake for 25 to 30 minutes @ 350ºF

Strawberry Rhubarb Pie 1 pie crust 10 stalks red rhubarb (no leaves or knobs) Strawberries 2 eggs 2/3 c. sugar 2 tbsp. flour 1/2 lemon juice Salt 1/4 tsp. almond extract

Prepare pie crust. Cut clean rhubarb in 1/2 inch pieces and add in pie shell. Add strawberries to fill. In a bowl, beat eggs, sugar, flour, lemon juice, salt and flavoring. Pour over pie, sprinkle with sugar and weave strips of dough over top of pie. Bake 15 minutes at 450 degrees, then 1/2 hour at 350 degrees, or until crust is brown.

Sour Cream Pound Cake Ingredients: 2 sticks of butter 3 cups of sugar 1 cup sour cream 5 large eggs 1 1/2 tsp vanilla 3 cups of flour 1/2 tsp salt

Preparation: Start by creaming sugar with butter. Add one egg at a time to the sugar/butter mixture, while continuing to stir. Then add the sour cream and the rest of the ingredients. Pour mixture into bundt cake form.

Back to Index Place in a cold oven and set to cook at 325ºF for one hour.

Walnut Cream Cheese Cake ingredients: 2 cups flour 2 tsp baking powder 1/2 tsp salt 1 8 oz pkg. cream cheese 1 cup margarine or butter 1 1/2 cups sugar 4 eggs 1 tsp vanilla 1 tsp lemon juice 1 1/2 cups walnuts, coarsely chopped pan coating: 2 tbl butter or margarine 1/2 cup finely chopped nuts 2 tbl sugar method: Sift flour, baking powder and salt together twice; set aside. Cream the cream cheese and butter or margarine until smooth; add sugar and beat until smooth. Beat in the eggs, one at a time. Add vanilla and lemon juice. Fold in dry ingredients until smooth; stir in nuts. Grease Bundt pan with butter or margarine, then coat by sprinkling the finely ground nuts and then the sugar. Put batter into the pan. Bake at 300ºF for 80 minutes. Cool in pan for 10 minutes. Turn out on to a cooling rack for 4 minutes and then turn over and cool again. Place upright on cake plate.

Back to Index Slavka's Recipes (Czech only) (Index) Těsta Knedlíky s tvarohem Halušky Knedlíky s ovocem Knedlíky s mákem Těstoviny Knedlíky slané Knedlíky s uzeninou

Těsta: ZÁKLADNÍ BÍLÉ TVAROHOVÉ TĚSTO: 350 g hladké mouky (u vaničkového tvarohu přidáme), 150 g moučkového cukru (i krupicového), 500 g tvarohu (kostka nebo v kelímku), 1-2 vejce, 1 vanilkový pudink, 1 vanilkový cukr, 1 prášek do pečiva, 5 lžic rozpuštěného másla nebo Hery. Do mísy prosejeme mouku s vanilkovým pudinkem, práškem do pečiva. Přidáme ostatní suroviny, promícháme. Těsto vyklopíme na vál a důkladně propracujeme v hladké tužší těsto. Necháme 30 minut v chladničce odpočinout, pak zapracujeme různé příchutě. Podle potřeby vyválíme, vykrajujeme formičkami apod. Těsto patří mezi levnější, lehké a opravdu velmi dobré. Hodí se na různé keksy, sušenky, vykrajované, slepované i cukroví ze strojku, plněné záviny, koláče na plech. Do základního těsta můžeme podle chuti a fantazie přidávat mleté ořechy, mandle, kokosovou moučku, strouhanou čokoládu, mletou skořici.

PIŠKOTOVÉ TĚSTO: 4 vejce, 2 lžíce horké vody, 120 g cukru, 75 g polohrubé mouky, 75 g škrobové moučky, špetka soli, papír na pečení. Nejprve oddělte žloutky od bílků. Dbejte na to, aby mísa byla čistá a bez mastnoty. K žloutkům přidejte horkou vodu. Ručním šlehačem vyšlehejte pěnu. Postupně přisypávejte 2/3 cukru a šlehejte tak dlouho, dokud nevznikne hustá krémovitá hmota. Pak v jiné misce ušlehejte tuhý sníh z bílků. Do sněhu postupně vmíchejte zbylý cukr a sůl. Třetinu sněhu vmíchejte do žloutkového krému. Zbylý sníh dejte nahoru. Smíchejte mouku se škrobovou moučkou v další míse. Pak tuto směs prosejte na sníh. Oboje opatrně vmíchávejte do krému, dokud nevznikne jednotná hmota. Než těsto nalijete do formy, vyložte dno papírem na pečení. Povrch těsta pak vyhlaďte pomocí stěrky na těsto. Po upečení nechte korpus trochu vychladnout v otevírací formě na podložce ve tvaru mřížky. Pak jej oddělte od okraje pomocí ostrého nože. Formu otevřete a obruč opatrně odejměte. Na ještě teplý korpus položte mřížku a překlopte ho. Pak z něj stáhněte papír a nechte úplně vychladnout.

LISTOVÉ TĚSTO: 250 g hladké mouky, 25 g rozpuštěného másla, špetka soli, 1 žloutek, 500 ml vody, 250 g chladného másla, 25 g mouky, mouka ke zpracování. Nejprve prosejte do mísy 250 g mouky. K

Back to Index ní přidejte 25 g rozpuštěného másla. Prohněťte s moukou do drobenky. Směs osolte a přidejte do ní žloutky. Všechny ingredience ještě v míse dobře promíchejte a pak udělejte na vále z hotového těsta kouli. Zabalte ji do potravinářské fólie a nechte 30 minut v chladu. Nakrájejte 250 g másla na kostičky. Na ně prosejte 25 g mouky a vše dobře prohněťte. Pak směs položte mezi dvě potravinářské fólie. Přes fólii máslo s moukou vyválejte do rozměru asi 19x19 cm a nechte ho dobře zchladit – většinou stačí přibližně 30 minut v lednici. Z koule těsta vyválejte obdélník o rozměrech asi 20x40 cm. Vychladlé máslo položte na těsto a jeho okraje potřete vodou. Prázdnou polovinu těsta překlopte a přitlačte okraje. Vše vyvá1ejte do obdélníku. Těsto z třetiny překlopte, poprašte moukou a opět vyválejte. Ještě jednou těsto překlopte – vzniknou vám tak tři stejně velké vrstvy. Dejte těsto na 30 minut do chladu. Pak je opět vyválejte do obdélníku, znovu přeložte do tří vrstev a dejte do chladu. Na korpus těsto vyválejte do tloušťky asi 3 mm. Vyřízněte podle dna formy.

KŘEHKÉ TĚSTO: 250 g polohrubé mouky, 125 g másla, 1 vejce, 65 g cukru, špetka soli, tuk na vymazání formy, mouka k vyválení. Mouku prosejte na pracovní plochu a uprostřed vytlačte důlek. Kousky másla rozložte rovnoměrně po obvodu. Do hrnečku rozbijte vejce a vyklopte je do důlku v mouce. Na okraj důlku nasypte cukr a sůl. Pak vše zpracujte. Těsto prohněteme rukama a vytvarujeme z něj malou kouli. Tu zabalte do potravinářské fólie a nechte minimálně 30 minut chladnout. Těsto tence vyválejte na pomoučené pracovní ploše, aby se nelepilo. Pak z něj pomocí obruče otevírací dortové formy vykrojte plát těsta. Vykrojený plát naviňte kolem válečku. A pak ho hned zase rozviňte na dno formy. Rukama byste ho tak dobře jako válečkem nepřenesli – ztratilo by tvar a potrhalo by se. Dno korpusu jemně vidličkou propíchejte. Dejte si na tom záležet, jen tak nevzniknou při pečení bubliny. Teprve potom můžete ke dnu formy připevnit obruč. Z těsta, které vám zbylo, vytvořte rukama na pomoučené ploše úzký dlouhý váleček. Ten pak rozložte po okraji korpusu ve formě. Prsty ho vytvarujte směrem nahoru.

KYNUTÉ TĚSTO 1 : 250 ml mléka, 40 g droždí, 500 g hladké mouky, 60 g cukru, špetka soli, 1 vejce, 100 g změklého másla, máslo na plech, mouka k vyválení. Droždí rozdrobte nebo nasypte (podle toho, zda je čerstvé či instantní) do lehce zahřátého mléka. Rozpusťte ho, pak do hrnce přisypte trochu mouky a zamíchejte do kaše. Do kvásku přidejte lžičku cukru a nechte ho pod utěrkou 30 minut v klidu. Mezitím prosejte do mísy zbylou mouku a uprostřed vytvořte rukou malý důlek. Zbylý cukr a sůl rozprostřete na kraj důlku, rozbijte vejce a vyklopte je do důlku. Pak ještě po jeho okraji rozprostřete kousky másla. Do mísy přidejte kvásek. Všechny ingredience důkladně ručně prohněteme. Začněte s tím v míse, pak těsto vyklopte na pomoučený vál a hněteme tak dlouho, až se v něm začnou tvořit bubliny. Z těsta vytvarujte kouli a překryjte ji utěrkou nebo fólií. Pak je nechte kynout, dokud se jeho objem nezdvojnásobí. Nakonec těsto znovu pořádně prohněteme.

Back to Index KYNUTÉ TĚSTO 2 : 600 g hrubé mouky, 2,5 dl plnotučného mléka, 1 vejce, 3 lžíce krupicového cukru, 30 g droždí, špetka soli, mouka na vál. Droždí rozdrobíme do vlažného mléka, přidáme lžičku cukru a kvásek necháme stát v teple 15 minut. Mouku prosejeme do mísy, přidáme špetku soli, vejce, cukr a vzešlý kvásek, pečlivě propracujeme, těsto poprášíme moukou, zakryjeme utěrkou a necháme 30 minut kynout.

SPAŘENÉ TĚSTO: 250 g hrubé mouky, 2,5 dl mléka, 2 žloutky, 1 lžička másla, 1 lžička cukru, 1 lžička kypřicího prášku do pečiva, špetka soli, mouka na vál. Mléko přivedeme k varu a rozpustíme v něm máslo. Vroucí mléko nalijeme do mísy s moukou smíchanou s cukrem, špetkou soli a práškem do pečiva, promícháme, přidáme žloutky a vypracujeme vláčné těsto.

ODPALOVANÉ TĚSTO: 150 g polohrubé mouky, 3 vejce, 50 g másla, 1,8 dl mléka, špetka soli. Do kastrůlku nalijeme mléko, přidáme máslo a sůl a směs přivedeme do prudkého varu. Za stálého míchání přisypeme mouku a mícháme tak dlouho, až se hmota nechytá dna a stěn nádoby. Těsto přeložíme do mísy a vařečkou je trochu rozetřeme. Asi po 2 minutách vmícháme postupně jedno po druhém vejce a vypracujeme hladké tuhé těsto.

KRUPICOVÉ TĚSTO: Asi 250 g hrubé mouky, 150 g krupice, 4 dl mléka, 1 vejce, 1 žloutek, 1 lžička cukru, špetka soli. Mléko osolíme, osladíme, uvedeme do varu, za stálého míchání vsypeme krupici a uvaříme hustou kaši. Necháme ji částečně prochladnout, vmícháme vejce, žloutek a tolik mouky, aby se utvořilo tužší těsto, které dobře vypracujeme.

BRAMBOROVÉ TĚSTO: 500 g brambor vařených ve slupce, 150-200 g hrubé mouky, 1 vejce, 1 žloutek, špetka soli. Uvařené brambory oloupeme a po vychladnutí nastrouháme. Přidáme vejce, žloutek, špetku soli a hrubou mouku a krátce propracujeme, až vznikne tužší těsto.

Knedlíky s tvarohem: OVOCNÉ TVAROHOVÉ KNEDLÍKY: 150 g polohrubé mouky, 2 lžíce moučkového cukru, 1/8 másla, 1 a půl balíčku netučného tvarohu, 3 vejce. Vejce rozšleháme a utřeme s cukrem a změklým máslem. Vmícháme tvaroh a mouku, vypracujeme vláčné těsto. Necháme chvíli ztuhnout v chladničce. Do kousků těsta balíme ovoce (jahody, meruňky, borůvky, rybíz) a zavařujeme do vroucí vody. Mícháme ode dna, když vyplavou, jsou uvařené. Na talíři knedlíky vidličkou natrhneme, posypeme tvarohem, cukrem, polijeme horkým máslem.

Back to Index BORŮVKOVÉ KNEDLÍKY: Smícháme 250 g tvarohu se stejným množstvím nastrouhaných vařených brambor, trochu soli. Přidáme tolik hrubé mouky, abychom vypracovali vláčné těsto. Ze zpracovaného těsta tvarujeme váleček, nakrájíme kousky, plníme borůvkami nebo jiným ovocem. Vaříme asi 8 minut. Na talíři sypeme osmaženou strouhankou a polijeme máslem.

JAHODOVÉ KNEDLÍKY: 500 g polohrubé mouky, 150 g měkkého tvarohu, 2 lžíce másla, 2 vejce, 1/4 litru mléka, sůl. Vejce utřeme s máslem, tvarohem, přidáme mouku, mléko a osolíme. Vypracujeme těsto, rozválíme na 5 mm silný plát a nakrájíme na čtverečky. Do každého zabalíme jahodu obalenou v moučkovém cukru a zabalíme. Vaříme ve vroucí, mírně osolené vodě asi 8 minut od doby, kdy vyplavou. Na talíři posypeme strouhaným tvarohem, pocukrujeme a polijeme máslem..

TVAROHOVÉ MRŇOUSKY: 1 balíček měkkého tvarohu, 1 vejce, 2-3 lžíce hrubé mouky, rozinky, sůl. Z uvedených surovin připravíme těsto. Tvoříme menší knedlíčky, vkládáme je do vroucí osolené vody a vaříme 3-5 minut. Uvařené knedlíčky posypeme cukrem, přelijeme jogurtem nebo zakysanou smetanou a podáváme.

TVAROHOVÉ KNEDLÍKY: 250 g měkkého tvarohu, 4 rohlíky, 2 vejce, 1/4 lžičky prášku do pečiva. Do mísy dáme rohlíky nakrájené na kostičky, tvaroh, vejce a prášek do pečiva. Dobře rozmícháme a necháme asi 5 minut rozležet, aby rohlíky vsákly vodu z tvarohu. Vyklopíme na vál, vytvarujeme 4 válečky, které vaříme ve vroucí osolené vodě 12 minut. Uvařené krájíme nití nebo nožem.

TVAROHOVÉ HOUSKOVÉ KNEDLÍKY: 1 kostka měkkého tvarohu, 4 rohlíky, 4 vejce, 4 lžíce hrubé mouky, sůl. Rohlíky nakrájíme na kostičky, vejce rozšleháme a rozmícháme s tvarohem. Přidáme mouku, nakrájené rohlíky, osolíme. Vypracujeme těsto, tvarujeme kulaté knedlíky a vaříme ve vařící osolené vodě 20 minut.

TVAROHOVÉ KNEDLÍKY: 2 kostky tvarohu, 1 sklenice (2 dl) hrubé mouky, 1 sklenice dětské krupičky, 2 vejce, trocha moučkového cukru. Vypracujeme těsto a kousky těsta plníme jakýmkoliv ovocem. Vaříme v osolené vodě asi 8 minut. Na talíři pokapeme máslem, pocukrujeme apod.

TVAROHOVÝ KNEDLÍK S ROZINKAMI: 500 g tučného tvarohu, 2 vrchovaté lžíce hrubé mouky, 1 vejce, špetka soli, 2 lžíce rozinek. Rozinky dobře promyjeme a společně s ostatními surovinami vypracujeme tvarohové těsto. Vytvarujeme do knedlíku, který zabalíme do navlhčené utěrky. Ve vařící vodě vaříme zabalený

Back to Index knedlík 40 minut. Hotový nakrájíme na plátky, posypeme moučkovým cukrem s nasekanými ořechy a polijeme máslem.

JEDNODUCHÉ TVAROHOVÉ KNEDLÍKY: 250 g měkkého tvarohu, 5 lžic strouhanky, 1 vejce, špetička soli. Smícháme všechny suroviny, tvarujeme knedlíky o průměru asi 5 cm. Vložíme do vroucí vody, vařechou podebereme ode dna. Když vyplavou, necháme ještě 3 minuty povařit. Uvařené vyjmeme a vidličkou roztrhneme. V létě poléváme čerstvými rozmačkanými jahodami nebo borůvkami, v zimě rozvařenými jablky se skořicí. Sypeme strouhaným tvrdým tvarohem, posypeme cukrem a pokropíme rozpuštěným máslem nebo zakysanou smetanou.

Halušky: HALUŠKY SE ZELÍM A UZENÝM MASEM: Z hladké mouky a 5 syrových nastrouhaných brambor vypracujeme řidší těsto. Přes cedník na halušky propasírujeme do slané vařící vody. Vaříme asi 2 minuty. Když vyplavou, procedíme je a promícháme s nakrájeným vařeným uzeným masem, vařeným zelím. Posypeme osmaženou cibulkou. Uvařené halušky můžeme také podávat jen s osmaženou cibulkou, plátkem uzeného masa a kopečkem kysaného zelí.

BRYNZOVÉ HALUŠKY: 1,2 kg syrových brambor jemně nastrouháme, smícháme s 400 g hladké mouky, osolíme a vzniklé těsto protlačíme děrovaným struhadlem do vroucí vody (nebo dáme na prkénko a nožem ukrajujeme kousky). Vaříme 5-6 minut, vybereme z vody, okapeme, promíchám s 250 g brynzy a na talíři poléváme rozpálenou, na drobné kostičky nakrájenou slaninou, nebo k haluškám usmažíme vajíčka na cibulce, do toho vmícháme nakrájený měkký salám. Halušky jsou výborné k jakémukoliv pečenému nebo uzenému masu, k dušenému zelí i ke kapustě jsou vynikající.

JEMNÉ KRUPICOVÉ HALUŠKY: 150 g krupice, 40 g tuku, 3 vejce, 3/8 litru mléka, sůl. Vaříme mléko se solí a tukem. Do vařícího mléka sypeme krupici, mícháme, až se těsto odlepuje od stěn nádoby. Necháme vychladnout, pak po jednom vmícháme vejce. Z dobře vymíchaného těsta lžičkou vykrajujeme kousky a zavařujeme do osolené vroucí vody. Vaříme asi 6 minut. Jsou výborné k pečenému masu.

HALUŠKY SE SÝROVOU OMÁČKOU: Halušky v prášku uvaříme podle návodu, zvlášť si připravíme sýrovou omáčku, kterou halušky zalijeme. Na oleji zpěníme cibulku s trochou nastrouhaného muškátového oříšku, přidáme 1/4 l šlehačky nebo sladké smetany, osolíme, opepříme a přidáme 200 g nastrouhaného sýra Niva. Necháme rozpustit, odstavíme a přidáme na jemně nakrájenou petrželovou nať.

Back to Index HALUŠKY S PIKANTNÍ BRYNZOVOU OMÁČKOU: 8 větších syrových brambor umeleme na masovém strojku, vodu nesléváme. Přidáme vejce, trochu soli, polohrubé mouky tolik, aby těsto bylo hustější, ne moc řídké. Přes velké síto vtlačujeme halušky do vařící osolené vody, vaříme 8 minut. Mezitím si vysmažíme na kostičky nakrájený uzený špek a připravíme brynzovou pomazánku. 1 krabička pomazánkového másla, 150-200 g ovčí brynzy, 1 velká cibule najemno nakrájená, trocha červené papriky. Vše zamícháme. Na zjemnění chuti můžeme přidat jednu zakysanou smetanu a podle potřeby dosolit, ale opatrně. Zamícháme do teplých halušek, omastíme rozškvařeným špekem.

Knedlíky s ovocem: JAHODOVÉ KNEDLÍKY: Spařené těsto, asi 400 g jahod (čerstvých nebo mražených), 1 kostka tvrdého tvarohu na strouhání, moučkový cukr na posypání, rozpuštěné máslo na přelití, sůl. Do každého kousku těsta zabalíme jednu čerstvou nebo mraženou jahodu. Knedlíky vložíme do vroucí, mírně osolené vody, opatrně je vařečkou podebereme, aby se nepřichytily ke dnu a vaříme asi 7 minut. Pak knedlíky vyjmeme děrovanou naběračkou, rozdělíme na talíře, posypeme nastrouhaným tvarohem a moučkovým cukrem a přelijeme rozpuštěným máslem.

KYNUTÉ BORŮVKOVÉ KNEDLÍKY: Kynuté těsto, asi 600 g mražených borůvek, 1 kelímek zakysané smetany, moučkový cukr na posypání, rozpuštěné máslo na přelití (nemusí být), sůl. Do každého kousku těsta zabalíme lžíci mražených borůvek. Knedlíky dobře uzavřeme a necháme je znovu na válu krátce kynout. Pak je vložíme do vroucí osolené vody a vaříme podle velikosti 5 minut. Knedlíky ve vodě opatrně otočíme a vaříme ještě asi 5 minut. Hotové knedlíky vyjmeme děrovanou naběračkou, rozdělíme na talíře a ihned propíchneme vidličkou, aby se nesrazily. Každou porci posypeme moučkovým cukrem, přelijeme zakysanou smetanou, případně rozpuštěným máslem a ihned podáváme.

ŠVESTKOVÉ KNEDLÍKY SE STROUHANÝM PERNÍKEM: Spařené těsto, asi 500 g vypeckovaných švestek (čerstvých nebo mražených), moučkový nebo krupicový cukr a strouhaný perník na posypání, rozpuštěné máslo na přelití, sůl. Do každého kousku těsta zabalíme vypeckovanou švestku a těsto zakulatíme. Knedlíky vložíme do vroucí, mírně osolené vody, lehce promícháme, aby se nepřichytily ke dnu a vaříme asi 7 minut. S mraženými švestkami se budou vařit trochu déle. Hotové knedlíky vyjmeme děrovanou naběračkou, rozdělíme na talíře, posypeme strouhaným perníkem smíchaným s moučkovým nebo krupicovým cukrem, přelijeme rozpuštěným máslem a ihned podáváme.

JABLEČNÉ KNEDLÍKY: 500 g jablek, 160 g hrubé mouky, 1 vejce, špetka soli. Jablka okrájíme, nastrouháme a smícháme s moukou a necháme 2 hodiny odpočinout. Mírně osolíme, přidáme vejce, zamícháme a uděláme asi 16 kulatých knedlíků. Vaříme v osolené vodě asi 10 minut. Po vyjmutí každý knedlík na talíři roztrhneme, porce sypeme tvarohem, cukrem a polijeme máslem.

Back to Index VÝBORNÉ OVOCNÉ KNEDLÍKY: 250-300 g hrubé mouky, 1 plnotučný tvaroh, 2 větší vařené brambory, 50 g másla, 1 vejce, sůl. Vypracujeme těsto, tvarujeme do válečku, podle velikosti ovoce nakrájíme na dílky. Do každého zabalíme ovoce ( jahody, meruňky, švestky). Ihned vkládáme do vroucí osolené vody, vaříme 8-10 minut. Sypeme opraženou strouhankou, cukrem, poléváme rozpuštěným máslem.

JABLKOVÉ KNEDLÍČKY: 500 g hrubě nastrouhaných jablek, 140 g hrubé mouky, sůl. Vypracované těsto necháme 2 hodiny uležet v chladu. Tvarujeme kuličky, obalujeme v hrubé mouce a vaříme 5-8 minut (až vyplavou). Na talíři sypeme tvarohem, cukrem nebo strouhankou, poléváme rozpuštěným máslem.

KRUPICOVÉ KNEDLÍČKY: Do 1/2 litru vařícího mléka vsypeme najednou 300 g hrubé krupice, osolíme, přidáme 4 lžíce másla, umícháme kaši a necháme vychladnout. Vmícháme 2 vejce a z těsta vykrajujeme malé knedlíčky, které vaříme 5-7 minut. Na talíři přeléváme ovocnou omáčkou. Rozmixujeme 2 hrnky ovoce: ( jahody, borůvky, višně, maliny) s 1 hrnkem vody. Osladíme podle chuti, zakapeme citronovou štávou z 1/2 citronu, povaříme a zahustíme 1 lžičkou Solamylu (Maizeny) rozmíchaného v troše studené vody.

Knedlíky s mákem:

KYNUTÉ KNEDLÍKY „SUKY“: 500 g polohrubé mouky, 1 vejce, špetka soli. Ve 1/4 litru mléka rozmícháme trochu cukru a oříšek droždí. Kvásek nalijeme do mouky, přidáme vejce, trochu soli a necháme kynout. Na pomoučněný vál klademe lžící vykrojené kousky těsta (jako na „dělbuchy“), rozválíme je do tvaru obdélníka. Střed omastíme sádlem, posypeme krupicí. Svineme a zasukujeme na uzel – „suk“. Vaříme jako kynuté knedlíky, na talíři sypeme moučkovým cukrem, mletým mákem, kakaem, ale stačí jen omastit máslem.

KYNUTÉ KNEDLÍKY: Vařený, dobrý kynutý knedlík nakrájíme na kolečka, natřeme povidly (marmeládou, džemem). Posypeme cukrem, mletým mákem (nebo tvarohem, mletými ořechy) a polijeme rozpuštěným máslem

VALAŠSKÉ ŠULÁNKY: 500 g vařených oloupaných brambor, 200 g hrubé mouky, hrst krupice, 1 vejce, 1 lžička soli. Vychladlé brambory nastrouháme nebo prolisujeme, smícháme na vále s moukou, solí, krupicí a vejcem. Vypracujeme hladké těsto, nepříliš tuhé. Nesmí dlouho stát, zřídlo by. Z těsta rychle vyválíme delší tenké válečky a nakrájíme je na 5 cm dlouhé kousky. Házíme je do vroucí osolené vody a vaříme asi 6 minut. Cedníkem vybereme, necháme okapat a na míse je promastíme

Back to Index sádlem. Omaštěné šulánky můžeme posypat mletým mákem smíchaným s cukrem a polít horkým sádlem. Nebo posypeme šulánky osmahnutou a osolenou strouhankou, nebo je posypeme strouhaným tvarohem, polijeme škvarky ze slaniny a doplníme kyselým zelím.

KNEDLÍKY BEZ PRÁCE: Vařený, dobrý, kynutý knedlík nakrájíme na kolečka, natřeme povidly (marmeládou, džemem). Posypeme cukrem, mletým mákem (nebo tvarohem) a polijeme rozpuštěným máslem.

SKOŘICOVÉ VÁLEČKY SYPANÉ MÁKEM: Spařené těsto, 2 lžičky skořicového cukru, mletý mák a moučkový cukr na posypání, nesolené sádlo na omaštění, sůl. Do základního těsta zapracujeme skořicový cukr, vytvoříme z něj tenké válečky a nakrájíme je na kousky dlouhé asi 3 cm. Vložíme je do vroucí, mírně osolené vody, lehce promícháme a vaříme asi 4 minuty, dokud nevyplavou na hladinu. Uvařené válečky vyjmeme děrovanou naběračkou, vložíme do mísy vytřené sádlem a protřepeme, aby se dobře omastily. Pak je rozdělíme na talíře, posypeme mletým mákem a moučkovým cukrem.

Těstoviny: FALEŠNÉ HALUŠKY: Uvařené těstoviny scedíme, promastíme drobně nakrájeným a rozškvařeným uzeným bůčkem. Na talíři sypeme strouhanou Nivou.

ŠPAGETY S MANDLEMI: 1 balíček špaget, 2 pórky, 5 stroužků česneku, 100 g mandlí. Na 2 lžících oleje osmažíme nakrájený česnek a nakrájené oloupané mandle. Pórek nakrájíme na tenká kolečka. Špagety uvaříme v osolené vodě, necháme okapat a ihned vmícháme osmažený česnek s mandlemi a nakrájený pórek, který v horkých špagetách „zavadne“. Na talíři ozdobíme lžičkou kečupu a petrželkou.

TĚSTOVINY S MATESEM: 2 šálky kolínek, 1 masová konzerva Mates (pomazánka na toasty), 4 lžíce kečupu, 2-3 zelené papriky, koření podle chuti, sůl. Obsah konzervy prohřejeme, přidáme kečup. Uvařené těstoviny promícháme se směsí, podle chuti okořeníme. Na talíři posypeme na nudličky nakrájenou paprikou.

DOMÁCÍ SPECIALITA: Na troše oleje necháme zesklovatět 2 velké cibule, přidáme drobně pokrájený celer a podusíme. Vmícháme 200 g nakrájených hub (žampionů), ochutíme drceným kmínem a trochou sójové omáčky. Přisolíme a dusíme do změknutí. Smícháme s uvařenými těstovinami.

NUDLE S KUŘECÍMI JÁTRY: 400 g širokých nudlí, 250 g kuřecích jater, 2 dl zakysané smetany, 100 g strouhaného sýra, kečup, sůl. Na orestované cibulce osmažíme nakrájená játra. Přidáme kečup, smetanu a krátce

Back to Index podusíme. Potom promícháme s uvařenými nudlemi a se dvěma třetinami nastrouhaného sýra. Zbylým sýrem posypeme až na talíři. Podáváme se zeleninovým salátem.

TĚSTOVINY S FAZOLKAMI: 1 balíček kuřecích jater, 1 plechovka fazolek, 3 cibule, 4 stroužky česneku, 1 chilli paprička, jemný kečup, sójová omáčka, kmín, pepř, sůl. Játra nakrájíme, orestujeme na oleji, přidáme nakrájenou papričku, nakrájený česnek, cibuli nakrájenou na kolečka a znovu orestujeme. Okořeníme, ochutíme kečupem, sójovou omáčkou, vmícháme fazolky a krátce povaříme. Játrovou směs vmícháme do uvařených těstovin, na talíři posypeme strouhaným sýrem a bylinkami (bazalka, petrželka).

SLANÉ ZAPEČENÉ NUDLE: Usmažíme máslovou jíšku, mlékem zředíme na bešamelovou omáčku. Dáme do ní zbytky pečeného, vařeného masa, salám, nakrájené sýry, zeleninu, houby – co nám zůstalo. Přidáme 2 žloutky, osolíme, okořeníme a smícháme s uvařenými nudlemi. Dáme na vymazaný pekáč a zapečeme.

CIKÁNSKÉ TĚSTOVINY: Do uvařených těstovin vmícháme kostičky opečeného salámu (nebo zbytky pečeného masa) a zeleninové lečo. Ochutíme kořením (grilovací, Gyros apod.), osolíme. Posypeme nastrouhaným sýrem a ve vymazané zapékací misce krátce zapečeme. Místo masa jsou dobré i podušené houby.

FLÍČKOVÝ KOLÁČ S TVAROHEM: 2 šálky flíčků, 4-6 lžic mléka, 2 měkké tvarohy, 4 lžíce cukru, 4 vejce, 1 vanilkový cukr, citrónová kůra. Flíčky uvaříme v osolené vodě, necháme vychladnout. Rozprostřeme na vymazaný a vysypaný plech, potřeme tvarohovou nádivkou (utřeme tvaroh, cukr, vejce, vanilkový cukr, citrónovou kůru). Posypeme drobenkou z 5 lžic polohrubé mouky, 5 lžic moučkového cukru, 1/8 másla (nebo 5 lžic oleje). Upečeme ve středně vyhřáté troubě.

PŘEKLÁDANÉ ZAPÉKANÉ NUDLE: 400 g širokých nudlí, 1/2 hrnku pískového cukru, 1/8 rozpuštěného másla, 1/2 hrnku mléka,1/2 hrnku mletých ořechů, 1/2 hrnku mletého máku, 1 vejce, 3 lžíce džemu. Nudle uvařené v osolené vodě scedíme, omastíme a rozdělíme na třetiny. Jednu z nich promícháme s mákem a polovinou cukru, dáme je do vymazaného pekáčku. Druhou vrstvu promícháme s džemem. Posypeme mletými ořechy, cukrem a přikryjeme zbylými nudlemi. Zalijeme mlékem, ve kterém jsme rozkvedlali vejce a dáme do trouby zapéct.

KRVAVÉ MAKARÓNY: Hrst makarónů povaříme v osolené vodě. Na másle podusíme na kostičky nakrájený šunkový salám a žampiony, přidáme kečup, osolíme a promícháme s makaróny. Na talíři sypeme strouhaným sýrem.

Back to Index NUDLE S JÁTRY A HOUBAMI: 1 balíček širokých nudlí, 1 balíček kuřecích jater, 2 hrsti sušených hub, cibule, pepř, sůl. Na oleji podusíme nakrájenou cibuli, játra a předem namočené a vymačkané houby. Osolíme, opepříme. Směs zamícháme do uvařených nudlí a podáváme třeba s hlávkovým salátem.

ZAPÉKANÉ NUDLE S KVĚTÁKEM: 1 uvařený květák, ostřejší klobása, 2 sýry bez příchutě, 3 vejce, 1/4 litru sladké smetany. Rozmixujeme klobásu, květák, sýry, vejce a smetanu. Uvařené široké nudle dáme do pekáčku, zalijeme rozmixovanou směsí a v troubě zapečeme.

NUDLE S KYSELÝM ZELÍM: 400 g širokých nudlí, 500 g kyselého zelí, 1 cibule, 100 g slaniny. Na kostičky nakrájenou, slaninu orestujeme společně s nakrájenou cibulí, přidáme opláchnuté zelí a dusíme doměkka. Do hotového pokrmu vmícháme uvařené nudle.

VESELÉ TKANIČKY: Na oleji zpěníme nasekanou cibuli, přidáme vepřovou konzervu (nebo měkký salám), paprikový salát (nebo sterilované lečo v oleji), rajský protlak. Necháme chvíli dusit, okořeníme podle chuti. Ve vymazaném pekáčku střídavě klademe vrstvu uvařených špaget a masa se zeleninou. Na povrchu hustě posypeme sýrem a krátce zapečeme.

ZAPÉKAČKA: Na oleji zpěníme nasekanou cibulku, osmažíme mleté maso. Podlijeme vínem, ochutíme solí, pepřem, paprikou, oreganem, tymiánem. Nakonec vmícháme rajský protlak a chvíli podusíme. Ve vymazaném pekáči promícháme s uvařenými těstovinami, zalijeme zakysanou smetanou a posypeme strouhaným sýrem. Zapékáme asi 30 minut.

ŠPAGETY S MLETÝM MASEM A NIVOU: 400 g špaget, 250 g mletého masa, 1 cibule, 1 paprika, 3 stroužky utřeného česneku, 3 lžíce kečupu, 2 lžíce sójové omáčky, sůl. Na oleji zpěníme pokrájenou cibuli, přidáme mleté maso, orestujeme, přidáme nakrájenou papriku, česnek a ještě chvíli smažíme. Ochutíme kečupem, sójovou omáčkou, osolíme podle chuti. Uvařené špagety promícháme s masovou směsí, na talíři sypeme hrubě nastrouhanou Nivou.

PERNÍKOVÉ NUDLE: Široké nudle zavaříme do vřelého osoleného mléka a uvaříme doměkka (větší množství, vaříme po částech, aby se nespotřebovalo tolik mléka). Mísu, ve které je budeme podávat, vymažeme máslem, vysypeme strouhaným perníkem a cukrem se skořicí. Vložíme nudle, ve vrstvách je prosypáváme strouhaným perníkem a cukrem se skořicí. Omastíme máslem a ihned podáváme.

ZAPEČENÉ NUDLE:

Back to Index 350 g širokých nudlí, 400 g jablek, 100 g hrubě nasekaných vlašských ořechů, 4 lžíce másla, 100 g moučkového cukru, hrst rozinek, mletá skořice, sůl. Uvařené nudle omastíme trochou másla, polovinu dáme do máslem vymazané a strouhankou vysypané formy. Poklademe na plátky nakrájenými, oloupanými jablky, posypeme ořechy, rozinkami, skořicí a cukrem. Zakryjeme zbytkem nudlí, pokapeme máslem, posypeme cukrem a zapečeme.

MUŠLE S OŘECHOVÝM SNĚHEM: 400 g mušlí, 4 vejce, 100 g moučkového cukru, 1 vanilkový cukr, hrst rozinek, 4 lžíce strouhaných vlašských ořechů. Těstoviny uvaříme v mírně osolené vodě doměkka. Žloutky utřeme s cukrem do pěny, smícháme s těstovinami a rozinkami. Vložíme do silně vymazaného pekáčku a zapečeme v troubě 15 minut. Z bílků ušleháme tuhý sníh, smícháme s vanilkovým cukrem, ořechy a rozetřeme na mušle. Zapečeme ještě 5-8 minut.

VŘETENOVÝ SALÁT S OLIVAMI: 200 g vřeten, 100 g oliv bez pecek, 100 g sterilovaných žampionů, 100 g šunky, 100 g strouhaného Eidamu, 3 lžíce kečupu, 2 stroužky česneku, 1 lžička celého pepře v oleji, sůl. Uvařené, okapané těstoviny smícháme s nakrájenými olivami, nakrájenou šunkou, na plátky nakrájenými žampiony. Ochutíme kečupem, nasekaným česnekem, naloženým pepřem, osolíme. Promícháme, přidáme strouhaný sýr a necháme v chladu rozležet. Podáváme s čerstvou zeleninou.

TĚSTOVINOVÝ SALÁT: 1/2 balíčku uvařených těstovin (nejlépe mušle), 1 sklenice nakládané zeleniny (Moravanka, Kunovjanka), 200 g měkkého salámu, 1 bílý jogurt, mletý pepř, sůl. Salám nakrájíme na nudličky, přidáme okapanou zeleninu. Smícháme s těstovinami, spojíme s jogurtem. Podle chuti osolíme, opepříme. Podáváme na talíři s listem hlávkového salátu.

MAĎARSKÉ NUDLE: Jakékoliv těstoviny uvaříme v osolené vodě, scedíme a promastíme rozškvařenou slaninou (dietněji máslem). Rozdělíme na talíře, doprostřed dáme kopeček zakysané smetany, po obvodu talíře těstoviny hustě posypeme strouhaným sýrem (tvarohem, Lučinou, brynzou).

NUDLE S OŘECHOVÝM KRÉMEM: 100 g širších nudlí, 2 lžíce másla, 1–2 bílky, 2 lžíce cukru, vanilkový cukr, 20–30 g vlašských ořechů. Uvařené nudle lehce promícháme s rozehřátým máslem. Ušleháme tuhý sníh z bílků, přimícháme cukr (i vanilkový) a strouhané ořechy. Nudle dáme do zapékací mísy, polijeme připraveným sněhem a v troubě zapečeme.

ZAPEČENÉ ŠPAGETY: Špagety rozlomíme napůl a uvaříme. Do mísy vyklopíme 1 zeleninové lečo, přidáme hodně prolisovaných stroužků česneku (podle vlastní chuti), trochu mleté sladké papriky. Osolíme, opepříme a zalijeme 1/2 sklenice kečupu Gurmán –Otma (menší sklenice). Přidáme kousek

Back to Index nahrubo nastrouhaného salámu Vysočina (i jiné zbytky salámu), 2 nakrájené párky (liberecké apod.) a uvařené špagety. Promícháme, dáme na pekáč, zalijeme zbytkem kečupu a posypeme nastrouhaným sýrem (asi 200 g), poklademe plátky rajčat a 20 minut zapékáme v troubě.

ZAPÉKANÉ TĚSTOVINY: 500 g těstovin (flíčky, kolínka), 1 balíček mražené zeleninové směsi, 200 g šunkového salámu, 250 ml sladké smetany, 3 vejce, 200 g strouhaného sýra, sůl, oregano. Těstoviny uvaříme podle návodu, polovičku dáme do vymazaného pekáče. Zeleninu povaříme, přecedíme a rozdělíme na celou plochu těstovin. Salám pokrájíme na kostičky, posypeme jím zeleninu a vše zakryjeme zbytkem těstovin. Ve smetaně rozšleháme vejce, přidáme sůl a oregáno, směsí polijeme těstoviny v pekáči a dáme péct. Před dopečením posypeme celý povrch sýrem.

TĚSTOVINOVÝ SALÁT: 1 dl šlehačky, 1 dl oleje, 1 a půl lžíce octa, 1 lžíce mletého cukru, 1 lžíce hořčice, pepř, sůl – všechny suroviny promícháme. Uvaříme těstoviny (vrtule, kolínka), přidáme na kostičky nakrájená rajčata, okurku a nakrouhanou čtvrtku hlávkového zelí. Promícháme s připravenou zálivkou a chvíli necháme odležet.

TĚSTOVINY SE ZELÍM: Na sádle osmahneme nakrájenou cibuli, přidáme několik lžiček cukru a necháme zkaramelizovat. Přidáme nakrájené zelí (kysané nebo hlávkové), osolíme, pokmínujeme. Dusíme doměkka, téměř do sucha. Jakékoliv uvařené těstoviny smícháme s vydušeným zelím, omastíme sádlem se škvarky, hodně opepříme a osladíme. Podle chuti přikyselíme octem.

NOUZOVÉ TĚSTOVINY: Balíček uvařených těstovin, 150 g měkkého salámu (nebo zbylého pečeného masa), 3 vejce natvrdo, 1 lžíce másla, strouhaný sýr, mletý pepř, sůl. Na másle osmahneme na nudličky nakrájený salám. Oloupané vejce nakrájíme, osolíme, opepříme, přidáme petrželku a opečený salám. Smícháme s uvařenými těstovinami, posypeme strouhaným sýrem.

NUDLE PO ČESKU: Uvařené široké nudle promícháme s pastou připravenou ze strouhaného tvrdého sýra, nastrouhané Nivy, utřeného česneku, oleje a bazalky. Na talíři ještě sypeme jednotlivé porce sýrem.

ŠPAGETY CARBONARA: 8 plátků anglické slaniny, 4 vejce, půl hrnku nastrouhaného parmazánu, 3 dl smetany, mletý pepř. Anglickou slaninu nakrájíme na nudličky a opečeme. Vejce, sýr a smetanu našleháme v misce a vmícháme slaninu. Směs nalijeme na uvařené špagety, promícháme, opepříme a pod pokličkou zapečeme.

ZAPEČENÉ ŠPAGETY:

Back to Index Špagety uvaříme ve vodě s bujonem. Okapané vložíme do vymazaného pekáče, posypeme nakrájenými paprikovými lusky, lehce podušenou brokolicí, plátky rajčat (nastrouhaným salámem, hráškem apod.). Zalijeme smetanou na šlehání, poklademe plátky šunkového salámu a zalijeme 3 rozšlehanými vejci. Posypeme strouhaným sýrem, pokapeme kečupem a 30 minut ve vyhřáté troubě zapékáme.

OPEČENKY Z KOLÍNEK: 12 lžic vařených těstovin kolínek, 200 g polohrubé mouky, 4 vejce, 1/4 litru mléka, 2 stroužky česneku, mletý pepř, sůl. Z mléka, mouky, žloutků, soli, pepře a utřeného česneku vymícháme řidší těstíčko. Vmícháme nasekaná uvařená kolínka a sníh ze 4 bílků. Z hmoty tvarujeme placičky a smažíme na oleji. Usmažené sypeme strouhaným sýrem smíchaným s nakrájenou pažitkou.

OŘECHOVÉ TĚSTOVINY: Uvařené těstoviny, mleté ořechy, strouhanka, vanilkový a moučkový cukr, kousek másla. Na pánvi za stálého míchání opražíme na másle strouhanku do zlatova. Vmícháme cukr a mleté ořechy. Nasypeme na uvařené těstoviny.

FLÍČKY S JABLKY: 250 g flíčků uvaříme ve slané vodě, propláchneme a promastíme máslem nebo Herou. Podusíme 1/2 kg jablek, přidáme šťávu z 1/2 citronu, skořicový cukr, 2 lžíce rumu. Jablka smícháme s flíčky, přidáme vlašské ořechy a rozinky (podle chuti). Vše narovnáme do zapékací misky a zapečeme. Podáváme přelité zředěnou marmeládou.

TĚSTOVINOVÝ SALÁT S HERMELÍNEM: 250 g těstovin (flíčky, vřetena), 250 g šunky, 150 g Hermelínu, 1 majonéza, lžička hořčice, sůl, pepř. Uvaříme těstoviny a necháme je vychladnout. Mezitím nakrájíme na kostičky šunku a Hermelín, přidáme do vychladlých těstovin, vmícháme majonézu, hořčici, dochutíme solí a pepřem. Můžeme přidat i rajčata, papriku, cibuli.

ŠPAGETY S NIVOU: Na tuku zpěníme jednu středně velkou cibuli. Jemně osmahneme 150 g šunky nakrájené na nudličky. Přidáme 120-150 g Nivy nakrájené na drobnější kousky a necháme ji za stálého míchání rozpustit. Ochutíme 3 lžícemi jemného kečupu (podle chuti) a nakonec zalijeme sladkou smetanou ke šlehání. Necháme povařit. Hotovou omáčkou poléváme uvařené špagety.

TĚSTOVINY S NIVOU: Uvařené těstoviny přelijeme pikantní omáčkou. V kastrolku zahřejeme sladkou smetanu (může být i mléko), vsypeme pokrájený sýr Niva a nastrouhaný tvrdý sýr Eidam. Ihned podáváme.

ZAPEČENÉ ŠPAGETY:

Back to Index Balíček špaget uvaříme v bujónu a necháme okapat. Rozložíme na dno tukem vymazaného pekáče, zakryjeme nasekanou červenou paprikou, lehce povařenou a nasekanou brokolicí a plátky rajčat. Zalijeme smetanou na šlehání. Povrch poklademe plátky šunkového salámu, zalijeme 3 rozšlehanými vejci, posypeme strouhaným sýrem a pokapeme kečupem. Zapékáme v troubě asi 30 minut

GLAZOVANÉ NUDLE: 100 g libového vepřového plátku, 50 g sterilovaných (nebo čerstvých) žampiónů v přírodním nálevu, 50 g mladé kedlubny, 1 lžíce škrobové moučky, sójová omáčka, mletý zázvor, mletý kmín. Maso nakrájíme na tenké nudličky a v misce zalijeme sójovou omáčkou. Kedlubnu i žampióny nakrájíme na plátky. Na hlubší pánvi s rozpáleným olejem za stálého míchání osmahneme naložené maso do zbělení. Přidáme nakrájené žampióny, okořeníme a zalijeme asi 1/4 litrem horké vody. Dusíme bez pokličky až maso změkne. Přidáme nakrájenou kedlubnu, podle potřeby malinko podlijeme a ještě asi 2 minuty podusíme. Zahustíme pozvolným zaléváním vodou s rozšlehanou škrobovou moučkou. Mícháme až vznikne rosolovitá poleva – glazura. Nalijeme na předem uvařené těstoviny a posypeme plátky česneku

SMĚS NA ŠPAGETY: 1 vepřová konzerva, cibule, česnek, kečup, mletá sladká paprika, mletý pepř, sůl. Na tuku z konzervy osmažíme nakrájenou cibuli a nasekaný česnek, posypeme mletou paprikou. Osolíme, opepříme, přidáme kečup a povaříme.

TĚSTOVINY ZAPÉKANÉ S MASEM: 200-250 g makaronů nebo špaget, 250 g vařeného (pečeného, i zbytek konzervy) masa, 2-3 vejce, 1 velká lžíce másla, sůl. Těstoviny uvaříme v osolené vodě. Žloutky utřeme s máslem a solí, vmícháme nasekané maso, okapané těstoviny a ušlehaný sníh z bílků. Dáme do vymaštěné a strouhankou vysypané remosky a pečeme asi 30 minut. Podáváme se saláty, kyselými okurkami.

ŠPAGETY S TUŇÁKEM: 500 g špaget, 100 g tuňáka v oleji, 4 rajčata, 2 stroužky česneku, petrželová nať, olej, sůl, pepř. Spařená a oloupaná rajčata nakrájíme na malé kousky, česnek utřeme a petrželku nadrobno posekáme. Z tuňáka necháme okapat olej a rozdrobíme ho na menší kousky. Na rozpáleném oleji osmahneme česnek, přidáme tuňáka, rajčata a opepříme. Potom přidáme uvařené špagety a ještě chvíli ohříváme. Na talíři sypeme petrželkou.

TĚSTOVINY NA SLADKO: 3 nastrouhaná jablka, 250 g tvarohu, mletá skořice, cukr, máslo. Jablka smícháme s tvarohem, ochutíme skořicí a cukrem podle potřeby. Smícháme s uvařenými těstovinami, osladíme cukrem a polijeme rozpuštěným máslem.

BLESKOVÉ TĚSTOVINY:

Back to Index Do uvařených těstovin vmícháme rozdrobenou Nivu, rozetřený česnek a trochu másla. Dobře promícháme a ihned podáváme.

TĚSTOVINY NA OSTRO: 100 g anglické slaniny, 3 stroužky česneku, 1 feferonka. Na oleji osmahneme na nudličky nakrájenou slaninu, na plátky nakrájený česnek a nakrájenou feferonku (bez semínek). Uvařené těstoviny smícháme se směsí, posypeme nastrouhaným sýrem a zelenou petrželkou.

ŠPAGETY JINAK: Do polévkového talíře nebo misky kápneme olej, promícháme s uvařenými špagetami a polijeme rajskou omáčkou ochucenou tymiánem. Sypeme osmaženou nakrájenou uzeninou (nejlépe uherák), strouhaným sýrem a „škarky“ (česnek usmažený na másle). Ozdobíme díly vařeného vajíčka.

MEXICKÉ PLACKY: 350 g uvařených nudlí, 100 g nakrájené šunky (uzené maso, salám), 80 g strouhaného sýra, 4 vejce, pepř, sůl. Vejce rozšleháme, osolíme, vmícháme vychladlé nudle a ostatní suroviny. Do rozpáleného tuku klademe lžící trochu směsi, rozetřeme na placičky a po obou stranách opékáme.

TĚSTOVINY PO ITALSKU: Na troše oleje podusíme postupně nakrájenou cibuli, salám, čerstvé nebo sušené houby (nejsou podmínkou), přidáme kečup, oregano, bazalku, směs koření na špagety a dusíme asi 15 minut. Nakonec přilijeme sladkou smetanu, stačí jen pro zabarvení, a necháme přejít varem. Uvařené těstoviny přeléváme připravenou směsí a sypeme strouhaným sýrem.

TĚSTOVINY NA VÍNĚ: 200 g pečeného (dušeného) kuřecího masa, 100 g šunky, 1 cibule, 2 lžíce kečupu, 1 dl bílého vína, pepř, sůl. Nakrájenou cibuli zpěníme na 3 lžících oleje, přidáme kečup, nakrájené kuřecí maso a šunku, osolíme, ochutíme pepřem a dusíme 2 minuty. Vše podlijeme vínem, prohřejeme a promícháme s uvařenými těstovinami a kouskem másla. Na talířích sypeme strouhaným sýrem a petrželkou.

TĚSTOVINY S TUŇÁKEM: 1 konzerva tuňáka v oleji, petrželka, pepř, sůl. Na pánev vyklopíme celý obsah konzervy a krátce podusíme. Podlijeme trochou vývaru, dochutíme petrželkou, pepřem, solí, 5 minut podusíme a vmícháme 2 lžíce másla. Uvařené těstoviny přelijeme tuňákovou směsí a sypeme strouhaným sýrem.

Knedlíky slané: KNEDLÍKY DO HRNÍČKŮ:

Back to Index 1 hrnek polohrubé mouky, 1 hrnek mléka, 2 žloutky, 5 rohlíků, sůl. V mléce rozkvedláme žloutky, zamícháme mouku, osolíme. Lehce vmícháme ušlehaný sníh z bílků a na kostičky nakrájené rohlíky. Hrnky vymažeme máslem a naplníme do 2/3 těstem. Postavíme do hrnce s vařící vodou tak, aby nebublala do hrnku a přikryjeme poklicí. Knedlíky nabudou a jsou hotové asi za 45 minut.

KNEDLÍKY S PRÁŠKEM DO PEČIVA: 1 hrnek hrubé mouky, 1 hrnek mléka, 3 vejce, 3 rohlíky, 1/2 prášku do pečiva, sůl. Mouku prosejeme s práškem do pečiva, osolíme a zaděláme mlékem s rozšlehanými vejci. Vmícháme na kostičky nakrájené rohlíky a necháme chvíli odpočinout. Hrnky vymažeme máslem, naplníme do 2/3 těstem a dáme do hrnce se studenou vodou tak, aby byly do poloviny ponořeny. Přikryjeme pokličkou a vaříme asi 40 minut. Těsto odřízneme nožem kolem okraje hrnku, vyklopíme na prkýnko a nití krájíme na plátky.

HOUSKOVÉ KNEDLÍKY S DROŽDÍM: 3 hrnky polohrubé mouky, 1-2 hrnky vlažné vody, 3 vejce, 2 rohlíky, 1 lžíce droždí, 1 lžíce tuku, sůl. Rohlíky nakrájíme na kostičky a osmahneme na tuku. Droždí rozmícháme ve vlažné vodě, nalijeme do mouky, přidáme vejce, osolíme. Přidáme ještě tolik vody, aby se těsto nelepilo na mísu. Vypracujeme hladké těsto, přidáme vychladlé kostičky osmažených rohlíků, poprášíme moukou, přikryjeme utěrkou a necháme kynout. Z těsta tvarujeme 2 šišky, vaříme je v osolené vodě 10 minut, obrátíme a ještě 10 minut vaříme. Uvařené krájíme nití.

CHLUPATÉ KNEDLÍKY: 1 kg brambor, 100 g hrubé mouky, 60 g strouhanky, 1 vejce, 2 lžičky soli. Syrové brambory nastrouháme, dáme do cedníku a necháme okapat (ne moc, musí být navlhlé). Přidáme sůl, vejce, mouku a strouhanku. Lžící namočenou v horké vodě vykrajujeme kousky těsta, vaříme v osolené vodě 8-10 minut.

SMAŽENÉ BRAMBOROVÉ KNEDLÍKY: 200 g strouhaných vařených brambor, 200 g hladké mouky, 200 g hrubé mouky, 1 vejce, mléko podle potřeby, sůl. Kousek droždí rozmícháme ve 2 lžících oslazeného mléka. Brambory promícháme s moukou, osolíme, přidáme vejce a kvásek, mléko podle potřeby. Vypracujeme jemné těsto (ne moc řídké), lžící vykrajujeme kousky těsta a klademe na pomoučněný vál. Zakulatíme, necháme pod ubrouskem asi hodinu kynout. Smažíme v menším kastrolku na oleji nebo jiném tuku jako koblihy. K omáčce, k pečenému masu.

BRAMBOROVÉ ZELNÉ KNEDLÍKY: 500 g vařených oloupaných brambor, 500 g kyselého zelí, 100 g hrubé mouky, 2 vejce, 1 dl mléka, 100 g vyškvařené nakrájené slaniny, 2 namočené rohlíky. Vymačkané a překrájené zelí smícháme s vejci, mlékem, jemně nastrouhanými brambory, hrubou moukou. Zapracujeme vychladlou vyškvařenou slaninu a vymačkané rohlíky. Tvarujeme malé knedlíky, zavařujeme do vroucí osolené vody a vaříme 15 minut.

Back to Index LAHŮDKOVÝ KNEDLÍK VE FÓLII: 6 rohlíků, 1/4 litru mléka, 2 vejce, 100 g cibule, 100 g krupičky, pažitka (nebo kari kořeni), sůl. Rohlíky nakrájíme na kostičky, zalijeme mlékem s rozšlehanými vejci a solí. Na tuku zpěníme nakrájenou cibuli a společně s krupičkou přidáme k rohlíkům. Ochutíme nakrájenou pažitkou a jindy můžeme zkusit místo pažitky kari koření a důkladně promícháme. Těsto dáme na rozstřižený mikroténový sáček, vytvarujeme do šišky, konce zavážeme. Vaříme ve vroucí vodě 30 minut.

HRNEČKOVÉ KNEDLÍKY: 250 g hrubé mouky, 2,5 dl mléka, 2 žemle, 80 g uzeniny (nebo uzeného masa), 1 žloutek, 2 bílky, máslo na vymazání hrnečků, sůl. V míse rozšleháme mléko se žloutkem, osolíme, přidáme kostičky žemle, mouku, tuhý sníh z bílků a kostičky uzeniny. Směsí naplníme vymazané hrnečky asi do 2/3, přikryjeme alobalem, zavážeme a vaříme ve vodní lázni 30 minut.

KRUPICOVÉ KNEDLÍKY: 3 rohlíky, 2,5 dl mléka, 150 g hrubé krupice, 1 lžíce tuku (Rama apod.), 2 vejce, petrželová nať. Na tuku osmažíme rohlíky nakrájené na kostičky. V mléce uvaříme krupici, osolíme, přidáme 1 lžíci Ramy. Do uvařené kaše nasypeme osmažené kostičky rohlíků, vmícháme vejce a nasekanou petrželovou nať. Z těsta tvarujeme menší knedlíky, které vaříme ve vroucí vodě 20 minut.

ZELOVÉ KNEDLÍKY: 500 g kyselého zelí, 500 g hrubé mouky, 4 lžíce krupice, 3 vejce, sůl. Zelí posekáme, přidáme ostatní suroviny a vypracujeme těsto. Tvarujeme malé knedlíčky a vaříme je v osolené vodě 5-8 minut. Jsou výborné k vepřovému i uzenému masu.

ŠPEKOVÉ KNEDLÍKY: 500 g kyselého zelí, 500 g polohrubé mouky, 2 vejce, 1 dl smetany, 100 g škvařeného špeku, na kterém osmahneme dva rohlíky nakrájené na kostičky. Propracujeme těsto, tvarujeme knedlíky a 20 minut vaříme.

BRAMBOROVÉ KNEDLÍKY SE SÝREM: Jeden bramborový knedlík z polotovaru, sůl, olej, strouhaný sýr, drcený kmín, máslo. Knedlík uvaříme podle návodu v osolené vodě. Nakrájíme na kolečka a na pánvi vytřené tukem, zprudka opečeme po obou stranách do zlatova. Rozdělíme na talíře, posypeme sýrem, promíchaným s trochou kmínu a pokapeme rozehřátým máslem. Podáváme se zeleninovým salátem.

PLNĚNÉ KNEDLÍKY: Bramborové knedlíky v prášku upravíme podle návodu a uděláme z nich dva válečky, které nakrájíme na plátky, rozmačkáme pěstí plátek na větší plochu a plníme např. uzeným z uvařených žeber (škvarky, nadrobno nakrájenou anglickou) a uvaříme v osolené vodě až

Back to Index vyplavou nahoru. Na talíři poléváme na tuku osmahnutou cibulkou, podáváme s dušeným zelím nebo jakýmkoliv salátem.

PLACIČKY Z BRAMBOROVÉHO KNEDLÍKU: 1 šiška vařeného bramborového knedlíku, 150 g tvrdého sýra, 150 g měkkého salámu, 1 paprikový lusk, 5 vajec, sůl, pepř, trocha mléka. Knedlíky, sýr a salám nastrouháme na hrubém struhadle, papriku nakrájíme na kostičky. Přidáme vejce, osolíme, opepříme, promícháme. Je-li hmota příliš tuhá, přilijeme mléko. Lžící klademe směs do rozpáleného tuku, rozetřeme placičky a usmažíme po obou stranách.

KNEDLÍKOVÁ OMELETA: 4 plátky knedlíků, 100 g uzeniny, 2 vejce, 1,5 dl mléka, 1-2 lžíce strouhanky, sůl. Knedlíky a uzeninu nakrájíme na malé kostičky a opečeme na tuku. Zalijeme rozšlehanými vejci s mlékem, do kterých jsme zamíchali strouhanku a sůl. Zakryjeme plátky sýra a pod pokličkou zapečeme.

CHALUPÁŘSKÉ PIROHY: Z polohrubé mouky, 1 vejce, soli a vody vypracujeme těsto jako na nudle. Tence vyválíme a vykrajujeme kolečka nebo čtverce. Zbylé brambory rozmačkáme, osolíme (můžeme ochutit i kořením). Na každé kolečko dáme bramborovou náplň a uzavřeme jako knedlíky. Vaříme v osolené vroucí vodě 5 minut. Scedíme a promícháme s cibulkou osmaženou na másle. Jíme horké, zapíjíme mlékem nebo kyškou.

BRAMBOROVÉ KNEDLÍKY S VLOČKAMI: 600 g uvařených strouhaných brambor, 200 g mletých ovesných vloček, 2 lžíce krupice nebo hrubé mouky, 2 lžíce mléka, 1 žloutek, špetka prášku do pečiva, sůl. Všechny suroviny promícháme a tvarujeme knedlíky velké jako jablko. Zavařujeme do vroucí osolené vody a vaříme 10 minut. Hned podáváme.

KNEDLÍKY „ALÁ BARBÍ“: Slaninu nakrájíme na drobné kostičky a necháme v kastrolu zesklovatět. Osmahneme cibuli a na kostičky nakrájené knedlíky. Přidáme nakrájené tvarůžky, opepříme a stále mícháme, dokud se tvarůžky nerozpustí.

ČESNEKOVÉ KNEDLÍKY: 1 větší syrový brambor, 1 rohlík, 1 stroužek česneku, 1 vejce, krupice. Brambor jemně nastrouháme, přidáme rohlík nakrájený na kostičky, rozetřený česnek, vejce, osolíme. Zahustíme krupicí nebo hrubou moukou do polotuhého těsta. Tvarujeme malé knedlíčky, zavařujeme do vroucí osolené vody a vaříme asi 20 minut.

BRYNZOVÉ KNEDLÍKY:

Back to Index 100 g brynzy, 100 g hrubé mouky, 100 g strouhanky, 3 rohlíky, 3 vejce, 2,5 dl mléka, 2 stroužky česneku, mleté vařené uzené maso. Na kousku másla osmahneme strouhanku, rohlíky nakrájené na kostičky namočíme v mléce, česnek utřeme se solí, smícháme s ostatními surovinami a zaděláme mlékem na vláčné těsto. Tvarujeme malé kulaté knedlíky, obalujeme v hladké mouce a vaříme v osolené vodě asi 20 minut. Na talíři je natrhneme, posypeme osmaženou slaninou a podáváme s dušeným červeným zelím.

Knedlíky s uzeninou: PETRŽELKOVÉ KNEDLÍKY SE SLANINOU: 10 rohlíků, 2 vejce, trochu hrubé mouky, 3-4 dl mléka, 300 g anglické slaniny, zelená petrželka, sůl. Na nakrájené tučné části slaniny opečeme kostičky nakrájeného pečiva. Zbytek slaniny nakrájíme na kostičky, smícháme s ostatními surovinami a zaděláme tužší těsto. Namočenýma rukama tvarujeme kulaté knedlíky a vaříme asi 15 minut v osolené vodě. Hotové natrhneme vidličkou, aby vyšla pára, polijeme osmaženou cibulkou, nebo podáváme s dušeným špenátem, zelím.

BRAMBOROVÉ KNEDLÍČKY SE ŠUNKOU: Nakrájíme na kostičky 100 g šunky, 100 g cibule a svazek petrželky. Dáme do mísy a přilijeme 1/2 litru vody, přidáme 1 stroužek utřeného česneku, půl lžičky majoránky, pepř, sůl. Tuto směs zpracujeme s 1 balíčkem bramborových knedlíků v prášku a necháme 10 minut stát. Z těsta vytvarujeme asi 24 knedlíčků velkých jako vlašský ořech. Vaříme v osolené vodě asi 10 minut, na talíři omastíme rozpuštěným máslem.

ŠPEKOVÉ KNEDLÍKY: 90 g hrubé mouky, 2 rohlíky, 1 vejce, 50 g slaniny, 20 g anglické slaniny, 1/8 litru mléka, sůl. Rohlíky nakrájíme na kostičky a osmahneme na rozškvařené, na kostičkách nakrájené slanině. Prochladlé zalijeme mlékem s rozšlehaným vejcem, přidáme mouku, sůl a propracujeme. Těsto necháme chvíli odpočinout, pak tvarujeme koule jako „tenisáky“. Zavařujeme do vroucí osolené vody a vaříme 20 minut.

TYROLSKÉ KNEDLÍKY: 250 g hrubé mouky, 6 housek, 150 g slaniny, 200 g vařeného uzeného masa, 2 vejce, 2 žloutky, mléko, sůl. Slaninu nakrájenou na kostičky vysmažíme a opečeme na ní na kostičky nakrájené housky. Smícháme s nakrájeným uzeným masem a zalijeme mlékem s rozšlehanými vejci a solí. Když mléko vsákne do housek, přisypeme mouku, podle potřeby i trochu mléka a důkladně propracujeme. Tvarujeme malé knedlíky a zavařujeme do vařící osolené vody. Vaříme asi 15 minut, vyjmeme a každý knedlík vidličkou roztrhneme. Podáváme se smetanovou, křenovou omáčkou nebo po našem s kysaným zelím, špenátem. Polijeme tukem s osmaženou cibulí.

BRAMBOROVÉ KNEDLÍKY S UZENÝM MASEM: 800 g vařených brambor, 200 g krupice, 100 g hrubé mouky, 2 rohlíky, 2 vejce, 200 g uzeného masa (vařeného), sůl. Brambory nastrouháme, smícháme s moukami a vejci, osolíme.

Back to Index Vymícháme těsto, do kterého zapracujeme rohlíky a uzené maso nakrájené na malé kousíčky. Tvarujeme malé knedlíčky, zavařujeme do vroucí osolené vody a vaříme asi 15 minut. Uvařené pokapeme máslem a podáváme k dušenému zelí, ke špenátu.

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