The Online Recipe Book

2 Eggs

1 c Milk

3 tb Flour

1 ds Salt

Sugar to taste Fat to grease skillet 4 tb Preserves

Combine the eggs, milk, flour, salt, and sugar to a smooth batter. Pour into greased skillet, and over low heart, cook until golden brown. While still hot, fill with preserves and roll up. Dust with sugar, and serve as hot as possible. Sugarless ‘Flaedle’ can also be filled with chopped, seasoned leftover meat or with ground meat, arranged in a greased ovenproof dish, and briefly baked. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

2 lb Beef

8 oz Tomato sauce

Brown Bag Chili Mix Brown your meat. Add tomato sauce. Add water by filling can twice right out of tap. Mix thoroughly while adding our large packet of seasonings. Now, let simmer for 10 minutes. Need thickening? Masa flour gives extra flavor, so mix with water and add slowly. Hotter and spicier? Add some or all of small packet of cayenne to suit your taste. —–

1 Whole goose

—————————-HONEY SYRUP MIXTURE—————————- 1 Lemon

4 c Water

3 tb Honey

3 tb Dark soy sauce

2/3 c Rice wine or dry sherry

IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and blot it completely dry with paper towels. Insert a meat hook near the neck. Using a sharp knife, cut the lemon into 1/4-inch slices, leaving the rind on. Combine the lemon slices with the rest of the honey syrup ingredients in a large pot and bring the mixture to a boil. Turn the heat to low and simmer for about 20 minutes. Using a large ladle or spoon, pour this mixture over the goose several times, as if to bathe it, until all of the skin is completely coated with the mixture. Hang the goose in a cool, well-ventilated place to dry for 4-or-5 hours, or hang it in front of a cold fan for about 3 hours–in either case, the longer the better. Once the goose has dried, the surface of the skin will feel like parchment. Preheat the oven to 475F. Meanwhile, place the goose on a rack in a roasting pan, breast side up. Put 2/3 cup of water into the roasting pan. Now put the goose into the oven and roast it for 15 minutes. Reduce heat to 350F and continue to roast for 1 hour and 10 minutes. Remove the

goose from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. KEN HOM PRODIGY GUEST CHEFS COOKBOOK

2 c Peeled fresh plum tomatoes

-or canned Italian plum -tomatoes. 4 tb Butter

2 sm Onions, chopped fine

1 Clove garlic, chopped fine

4 sl Bacon, cooked and crumbled

Salt and black pepper 1/2 c Marsala

1/2 ts Dried oregano

1/2 lb Vermicelli

1 c Fresh grated Parmesan or

-Romano cheese ———————————MEATBALLS——————————— 1/2 lb Ground chuck

2 sl French bread, moistened

-with 1/2 cup milk and -squeezed dry 1 tb Minced parsley

2 Eggs, lightly beaten

1/4 c Grated Parmesan cheese

Salt and ground pepper 3 tb Vegetable oil

Here’s the recipe I made the other night with the nice pasta sauce. The meatballs were mediocre, mainly because I’d never made meatballs before that I can remember. The sauce, on the other hand, was very tasty. For the pasta I used rigatoni++the first type of pasta I made with the new machine. Serves 4 to 6. 1. Put the tomatoes trough a food mill to puree pulp and remove

seeds. 2. In a large skillet or medium saucepan, melt half the butter and

cook the onions9on until soft. Add the garlic, tomato puree, and crumbled bacon. Then add salt and pepper to taste and boil this sauce hard for five minutes. 3. Add the marsala and oregano, and cook for another 5 minutes. Set

aside. 4. Put all the meatball ingredients except the vegetable oil in a

bowl, and mix with your hands. Shape the mixture into 12 balls, and in the skillet brown them on all sides in the vegetable oil. Do not overcook, they will cook further in the sauce. Add the meatballs to the tomato sauce and keep warm. (You can brown the meatballs ahead of time and add them to the sauce when you are ready.) 5. Cook the pasta until al dente, drain well and return to the pot in

which it cooked. Add remaining butter and toss well. Add several large spoonfuls of the tomato sauce and toss well again. Transfer pasta to a large serving platter or bowl. Pour sauce and meatballs overall, serve and pass the cheese. Wine: A chianti classico From The Joy of Pasta, Joe Famularo and Louise Imperiale. Baron’s Educational Series, Inc., N.Y. 1983. ISBN 0-8120-5510-1. Posted by Stephen Ceideberg; May 2 1991.

500 g Chicken thigh meat

1 lg Boiled potato cut in pieces

2 c Mixed vegetables

1 lg Onion chopped

2 tb Ghee or vegetable oil

1 Tin coconut cream

1 lg Ripe banana chopped

2 tb Lemon juice

Pinch of sugar 1 tb Cornflour mixed with water

2 Chicken stock cubes

1 tb Chopped ginger

2 tb Good quality curry powder

2 ts Cumin seeds

2 tb Chopped coriander

Cut chicken into bite size pieces and saute with onion and curry powder in oil until lightly brown. Add coconut cream, lemon juice, cornflour, stock cubes. Bring to boil and cook gently for 10 mins. Blanch raw vegetables in boiling water for a few mins: drain and add to the curry together with potato, cumin, ginger and banana. Season with salt and pepper and serve garnished with coriander. This is not a traditional Fijian-Indian curry, as the Indians rarely use coconut cream in their curry.

1 1/2 pounds ground round

1/2 cup chopped onion

1 cup skim milk

2 1/2 tablespoons flour — (or 1 T. cornstarch)

3 tablespoons Parmesan cheese

2 tablespoons white wine

1/2 cup sliced fresh mushrooms

1/2 teaspoon oregano

1 dash pepper

3 cups cooked noodles

In non-stick skillet brown ground round and onion. Drain excess grease. Thick en milk with flour, then add wine, mushrooms, oregano, pepper and cheese to sau ce. Stir sauce into meat mixture and heat to boiling. Serve over cooked noodl es (1/2 cup per serving)

Lean Meat exchanges 1 1/2 Fat exchanges

2 tb Flour; all-purpose (heaped)

1/2 ts Salt

Black pepper to taste 3 lb Venison; cut into 1-inch

. cubes 4 tb Sunflower oil

3 Onions; finely sliced

2 1/2 c Red wine

2 1/2 c Water

1 cn Pickled walnuts; 15oz, drain

8 Prunes; soaked until soft,

. stoned & chopped The prunes and pickled walnuts provide just the sweet and sharp contrast that complements the flavour of venison so well. Put the flour, salt and a good grinding of pepper into a bowl. Toss the pieces of venison in the seasoned flour to coat. Heat the oil in a heavy flameproof casserole and brown the meat, a few pieces at a time; remove the browned meat and keep it warm while you brown the rest. When all the meat is browned, add the onions to the casserole and cook them until they are soft and translucent, 5-10 minutes. Stir in the wine and water, scraping the bits off the bottom of the casserole with a wooden spoon. When the liquid is simmering. replace the browned meat in the casserole, and stir in the pickled walnuts and prunes. Cover the casserole with a lid, and cook in a preheated moderate oven (350?F / 180?C / gas 4) for an hour. Let the casserole cool completely, then store in the refrigerator overnight. Cook it for a further hour at the same temperature before serving. All stews and casseroles benefit in flavour from reheating. Lady MacDonald’s Scotland: The Best of Scottish Food & Drink : by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot — pol Mac Griogair From: Paul Macgregor Date: 05-10-96