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Kitchen Witch
February 18th, 2006, 05:38 PM
365 FOREIGN RECIPES

A recipe for every day of the year!

Kitchen Witch
February 18th, 2006, 05:40 PM
JANUARY

1.?Austrian Goulasch.

Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen minutes then serve very hot.

2.?East India Fish.

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.

3.?English Gems.

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice, cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and chopped citron. Mix well and fill buttered gem pans 1/2 full and bake until done. Then cover with chocolate icing.

4.?Turkish Pudding.

Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream.

5.?Chinese Chicken.

Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded pineapple.

6.?Scotch Scones.

Sift 1-1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a well-floured baking-board and roll 1 inch thick. Cut with a round cake-cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter.

7.?Egyptian Meat Balls.

Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of bread-crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce.

8.?Austrian Potato Dumplings.

Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown. Serve hot with cooked fruit.

9.?Belgian Rice Dessert.

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve.

10.?Bavarian Pear Pudding.

Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour; mix well, and form into a large ball. Then peel 1 quart of pears. Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears and pour over all 3 tablespoonfuls of syrup. Fill with cold water and boil half an hour; then bake three hours and serve hot.

11.?French Pineapple Bisque.

Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses.

12.?Russian Pancakes.

Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviare. Sprinkle with minced shallots, cayenne pepper and lemon-juice. Roll up and serve hot as possible.

13.?Egyptian Cabbage.

Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a buttered baking-dish; sprinkle with bits of butter; add the juice of a lemon, and let bake in a moderate oven until done. Baste often with butter and serve hot.

14.?Madras Baked Fish.

Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley. Pour over some water and hot melted butter; sprinkle with flour and bake until done. Garnish with sliced lemon and parsley.

15.?Norwegian Salad.

Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper. Cover with a plain salad dressing.

Kitchen Witch
February 18th, 2006, 05:40 PM
16.?Dutch Eggs.

Heat some butter in a pan; then break in as many eggs as needed and fry them; add some sliced onions. Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over some lemon-juice. Serve as hot as possible on toast.

17.?Bavarian Wine Soup.

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again. Serve hot with biscuits.

18.?English Stuffed Goose.

Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put in the baking-pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples.

19.?Vienna Peach Torte.

Make a rich pie-dough; then line a pie-dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes.

20.?Egyptian Meat-Pie.

Line a large baking-dish with pie-dough. Have ready 1/2 pound of calf's liver chopped, and 1/2 pound of fresh pork chopped fine. Season highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion chopped and 1/2 can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish with the mixture and cover with the dough. Let bake until done and serve hot.

21.?Russian Boiled Fish.

Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with lemon-slices and olives.

22.?Spanish Cake.

Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of baking-powder and stir together with 1 cup of milk. Add the whites of eggs, beaten to a stiff froth with a pinch of salt. Flavor with rose-water. Bake in a moderate oven until done.

23.?Vienna Stewed Carrots.

Peel some carrots and cut in small pieces. Boil in salted water until tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar. Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper. Simmer ten minutes and serve hot.

24.?Russian Fish-Roll.

Chop some cooked trout and white fish, and mix with 1/2 cup of boiled rice. Season with salt, pepper and all kinds of herbs minced fine. Then make a rich pie-paste and roll out very thin. Fill with the mixture and make into a roll. Sprinkle with bits of butter and let bake until brown. Serve hot with wine-sauce.

25.?India Curried Eggs.

Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with croutons; garnish with fried parsley.

26.?Codfish a la Lyonnaise.

Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper. Cover and simmer ten minutes and serve hot.

27.?Jewish Crebchen Soup.

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough. Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have ready some soup stock; when boiling, add the crebchen and let boil until done. Serve with the soup.

28.?French Veal Soufflé.

Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking-dish and bake twenty minutes. Serve at once.

29.?Belgian Potato Salad.

Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper. Then mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the salad with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.

30.?Polish Stewed Tongue.

Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a chopped onion; let brown. Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold.

31.?Rissotto (ITALIAN).

Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops.

Kitchen Witch
February 18th, 2006, 05:41 PM
FEBRUARY

1.?Oriental Canapes.

Take some lobster or crab-meat and pound in a mortar. Mix with 1 tablespoonful of butter; season with salt and pepper, a pinch each of mustard, cayenne, nutmeg and curry-powder and moisten with lemon-juice. Cut small rounds of toasted bread; scoop out some of the centre; fill with the mixture and cover with a curry sauce. Sprinkle with fine bread-crumbs and let bake in the oven a few minutes. Serve hot.

2.?Haggis (SCOTCH).

Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the grated rind and juice of a lemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple-sauce.

3.?Austrian Braised Tongue.

Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon; sprinkle with paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven. Baste often with the sauce. Serve hot, and pour over the sauce; garnish with parsley.

4.?Russian Omelet.

Chop 2 shallots with a little parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done. Put the mixture in the centre; turn in the ends and serve at once.

5.?Madras Potato Curry.

Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2 tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1 teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper to taste. Let boil up. Add the sliced potatoes and a sprig of parsley chopped. Let simmer a few minutes and serve hot.

6.?Swiss Baked Eggs.

Melt 1 ounce of butter in a baking-pan; then cover the bottom of the pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot.

7.?Jewish Stewed Shad.

Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2 cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown sugar and a pinch of cinnamon. Let boil until done and pour over the fish. Garnish with sliced lemon and sprigs of parsley and serve cold.

8.?Bombay Spinach.

Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish with croutons.

9.?Spanish Fricasseed Shrimps.

Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of tomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup of water; let boil; add 1 quart of shrimps, salt, pepper and parsley. Let all cook twenty minutes. Stir in the yolk of an egg. Remove from the fire. Put some boiled rice on a platter; add the shrimps and pour over the sauce. Serve very hot.

10.?Irish Baked Potatoes.

Peel and boil potatoes in salted water until tender; drain and mash with a lump of butter. Put in a well-buttered baking-dish a layer of the potatoes and a layer of fried bread-crumbs until dish is full. Moisten with beaten eggs, well seasoned with salt and pepper, and 3 tablespoonfuls of milk. Put in the oven to brown. Serve with boiled fish.

11.?Russian Stewed Chicken.

Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper. Then add some small whole onions, some cauliflower, mushrooms and 1 cup of French peas. Let all cook until tender; then serve hot on a large platter.

12.?Dutch Baked Mackerel.

Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley. Cover with fried bread-crumbs and bits of butter, and moisten with cream. Then bake until brown on top and serve hot with stewed potatoes.

13.?Polish Roast Mutton.

Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns. Pour over 1 cup of vinegar and 1 cup of hot water. Dredge with flour and let bake in a hot oven. Baste often with the sauce in the pan until nearly done; then add 1 pint of sour cream and let bake until done. Thicken with flour; boil up and pour over the roast.

14.?Italian Sugar Cakes.

Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well-buttered cake-tins until done; then cover with a thin icing.

Kitchen Witch
February 18th, 2006, 05:42 PM
15.?Oriental Stewed Prawns.

Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.

16.?Swiss Steak.

Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes.

17.?Berlin Herring Salad.

Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a little lemon-juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon.

18.?German Lentil Soup.

To 1 gallon of soup stock, add 1 quart of lentils. Let boil until lentils are soft, with 1 sliced onion. Then add some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in butter.

19.?French Spiced Venison.

Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry and let brown. Serve with celery and currant jelly.

20.?Spanish Mushrooms.

Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme and the mushrooms. Let all fry a few minutes; then add the mushroom liquor and 2 tablespoonfuls of white wine, salt and pepper to taste. Let simmer five minutes and serve hot on slices of toast.

21.?Vienna Noodle Pudding.

Boil some fine noodles in salted water for ten minutes; let drain. Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth. Put in a well-buttered pudding-dish and bake until brown. Serve hot with lemon sauce.

22.?Dutch Sweet Potato Puff.

Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice. Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a well buttered baking-dish and bake. Serve hot.

23.?Spaghetti (ITALIAN).

Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful of butter, stir in 1/2 pound of grated cheese, salt and pepper. Then add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until done. Serve hot.

24.?Russian Beet Soup.

Boil 5 medium-sized beets until tender; then chop and add to a highly seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed with a teaspoonful of brown sugar. Let boil a few minutes longer and serve with fried croutons.

25.?Boulettes.

Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of melted butter. Season highly with salt, black pepper and a pinch of cayenne. Mix with 1 egg and form into balls; roll in flour and fry in deep hot lard until brown. Serve hot with tomato-sauce.

26.?Baden Stewed Lentils.

Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pepper, and serve with small boiled sausages. Sprinkle the top with bread-crumbs fried in butter until brown.

27.?Duck aux Champignons.

Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a saucepan; add the ducks, 1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet chopped. Cover and brown a few minutes; add 1 cup of water and stew until tender. Then add 1/2 can of mushrooms and 1 glass of claret and let simmer until done.

28.?Hungarian Beef Stew.

Cut beef into small pieces. Heat some dripping in a saucepan; add the meat, salt and black pepper; cover and let stew half an hour. Then add 3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water, and 1/2 teaspoonful of paprica. Let all cook until tender. Then add some chopped parsley and thicken the sauce with flour, mixed in 1/2 cup of milk. Let cook a few minutes and serve hot.

Kitchen Witch
February 18th, 2006, 05:43 PM
MARCH

1.?Chicken Chop Suey (CHINESE).

Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of stock. Add 1/4 cup of Chinese sauce; cover and let simmer until tender. Thicken the sauce with flour; add 2 tablespoonfuls of cream and chopped parsley. Serve hot on a platter with boiled rice.

2.?Jewish Shallét.

Line a well-buttered pudding-dish with a rich pie-paste and cover with a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel and small bits of butter, and moisten with white wine; then cover with a layer of the paste and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of butter. Cover with the top crust; press in the edges with a beaten egg, and rub the top with butter. Let bake in a moderate oven until done.

3.?Russian Relish.

Cut some slices of brown bread into fingers half an inch thick; spread with butter. Mix some Russian caviare with lemon-juice to taste and a tablespoonful of finely chopped shallots. Spread the fingers with the mixture and place an oyster in the centre of each. Sprinkle with salt and a pinch of paprica. Serve. Garnish with thin slices of lemon and parsley.

4.?Dutch Stuffed Potatoes.

Select fine smooth potatoes; cut off the end of each and scrape out the inside. Mix this with chopped ham, onion and parsley, and a tablespoonful of butter. Season with salt, pepper and lemon-juice. Fill the potato with the mixture and let bake in a moderate oven until tender and serve hot.

5.?Fish a la Marseilles.

Cut two kinds of fish into slices; season with salt. Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2 sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups of water. Let boil up. Add the fish and let boil until done. Remove the fish to a platter. Add a cup of white wine to the sauce and 1 tablespoonful of sugar. Boil up and pour over the fish. Serve with toast.

6.?Jewish Stewed Brains.

Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of raisins. Let stew until tender. Remove the brains to a platter; add a lump of butter and a tablespoonful of molasses to the sauce; boil up and pour over the brains. Serve cold; garnish with lemon slices.

7.?Austrian Apple Strudel.

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered baking-pan with flakes of butter on top until brown.

8.?Vienna Nut Torte.

Blanch 1/4 pound of almonds and pound in a mortar. Then beat 4 eggs with 1/2 cup of sugar. Add 1 teaspoonful of brandy and a teaspoonful of wine and lemon-juice; add 4 lady fingers crumbled up fine. Beat all together with the nuts; put in a well-buttered pudding-dish and bake. Serve with wine sauce.

9.?Bavarian Cabbage Salad.

Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 eggs with a tablespoonful of sugar; add the hot vinegar slowly to the beaten eggs and mix with the cabbage. Serve cold.

10.?Russian Stewed Duck.

Clean and cut the duck into pieces and season with salt and pepper; then cut 1/2 pound of bacon into dice pieces and put in a large saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few cloves and a few peppercorns; add the duck. Let all cook slowly with 1 cup of stock until tender; then add 1 cup of red wine. Thicken the sauce with flour, boil and serve hot.

11.?Russian Chicken Patties.

Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and moisten with cream. Make a puff-paste and roll out very thin. Cut into squares and fill with a tablespoonful of the mixture. Press the ends together and fry in deep hot lard until a light brown. Drain and serve very hot with tomato-sauce.

12.?Japanese Salad.

Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard-boiled eggs and olives.

13.?Polish Chops.

Season veal chops with salt and pepper and let fry a few minutes in hot dripping. Remove the chops and cover with a mixture of bacon, liver, onions and parsley minced fine and well seasoned. Then let bake in the oven with 1 cup of beef broth. Baste often and serve very hot.

14.?Spanish Stewed Rabbit.

Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour and fry in hot lard. Remove the rabbits. Add chopped tomato and onion to the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper, parsley and salt to taste. Cook ten minutes; then add the rabbit and simmer five minutes. Serve hot with boiled rice.

15.?Scotch Baked Mutton.

Season a leg of mutton well with salt and pepper. Dredge with flour and let bake in a hot oven until nearly done. Then add some boiled turnips cut in quarters; sprinkle with pepper and flour; let bake until browned. Serve the mutton on a platter with the turnips.

Kitchen Witch
February 18th, 2006, 05:43 PM
16.?Belgian Stuffed Shad.

Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well-buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley. Put flakes of butter on top and pour in 1 cup of tomato-sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with French dressing.

17.?Italian Roast Beef.

Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the dripping-pan with some hot water and let roast until tender. Serve with boiled macaroni.

18.?French Apple Soufflé.

Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the juice and rind of 1/2 lemon; add the whites beaten to a stiff froth. Put in a buttered pudding-dish and bake in a moderate oven until done.

19.?German Sweet Pretzels.

Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small wreaths; brush the top with the yolk of an egg and sprinkle with powdered sweet almonds. Lay in a well-buttered baking-tin and bake until a deep yellow.

20.?French Waffles.

Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2 teaspoonful of salt. Beat the yolks of 3 eggs; add a tablespoonful of melted butter and 2 cups of warm milk. Add the beaten whites and stir in the flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown. Remove to a hot dish. Serve hot with powdered sugar on top.

21.?Swedish Stewed Mutton.

Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the sauce with flour mixed with a glass of wine and boil up. Serve hot with baked turnips.

22.?Swedish Pie.

Make a rich pie-dough; line a deep pie-dish with the paste and let bake. Then fill with chopped boiled fish, oysters, shrimps and some chopped mushrooms. Sprinkle with salt and paprica and the grated peel of a lemon. Pour over 1/4 cup of melted butter and the juice of 1/2 lemon and a beaten egg. Then cover with the dough and let bake until done. Serve hot.

23.?Greek Stuffed Egg-Plant.

Parboil the egg-plant and cut in half. Scrape out some of the inside and chop some cooked lamb, 2 green peppers, 1 onion, and 2 tomatoes. Then mix with a beaten egg, 1 tablespoonful of butter, salt and pepper to taste. Fill the halves with the mixture; sprinkle with bread-crumbs and bits of butter. Put in a baking-dish with a little stock and bake.

24.?Norwegian Fish Pudding.

Remove the bones from a large cooked fish and chop to a fine mince. Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of paprica. Beat well together with some bread-crumbs; fill a mold with the pudding and let steam one hour; then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped onion. Season highly; boil and serve with the pudding.

25.?Japanese Eggs.

Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice. Put the eggs on the rice and pour a little hot tomato-sauce over the base of the platter and serve.

26.?Jewish Stewed Brisket.

Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold.

27.?Hungarian Fruit Roll.

Make a pie-dough. Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron. Cover well with brown sugar and sprinkle with cinnamon and the grated peel of a lemon. Roll up the dough. Lay in a buttered baking-pan. Rub the top well with melted butter and let bake until brown. Serve with wine sauce.

28.?Dutch Stewed Fish.

Cook a large fish with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done. Remove fish to a platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter. Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes; then serve.

29.?Belgian Lamb Chops.

Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well; add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine. Boil well. Add 1 glass of claret; then pour the sauce hot over the chops, and garnish with French peas.

30.?Austrian Apple Omelet.

Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying-pan; put in the apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce.

31.?Fish a la Normandie.

Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1 tablespoonful of butter. When done, beat the yolks of 2 eggs with a little cream; add salt and a pinch of cayenne. Remove the fish to a platter. Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream. Let get very hot and pour over the fish. Garnish with parsley. Serve hot.

Kitchen Witch
February 18th, 2006, 05:44 PM
APRIL

1.?Italian Tongue.

Boil a beef tongue until tender; skin and slice thin. Heat 2 tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic minced fine. Stir in 1 tablespoonful of flour until brown; add a little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with baked macaroni.

2.?German Prune Pudding.

Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water; press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves and allspice. Add flour sifted with a teaspoonful of baking-powder. Make into a large roll; place in the centre of the prunes; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done. Serve hot or cold.

3.?Swiss Pot Roast.

Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley. Cover and let stew slowly until nearly done; then add 1 cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes.

4.?Mushrooms a la Bordelaise.

Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten minutes with 1/2 glass of sherry wine. Serve hot on slices of French toast.

5.?Turkish Soup.

Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1 quart of soup stock until tender. Pour all together and let cook until meat is very tender. Serve hot.

6.?Scotch Omelet.

Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish.

7.?Jewish Egg Bread.

Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee.

8.?Bombay Broiled Kidney.

Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot greased gridiron. Serve on buttered toast, spread with curry paste.

9.?German Prune Kuchen.

Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, cinnamon and lemon-juice to taste. Make a rich biscuit dough, roll out and place on a well-buttered baking-pan. Fill with the prunes and let bake until done. Serve cold.

10.?French Roast with Carrots.

Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion and boiling water to cover. Let cook slowly until tender; then scrape 6 carrots and cut thin; add 2 sliced onions, 2 cloves of garlic and let cook until tender. Thicken with butter and flour. Season highly with salt, pepper and parsley; add to the meat, and let all cook together a half hour and serve hot.

11.?Spanish Fried Chicken.

Cut a fat hen into pieces at the joints and boil until tender; season and fry with 1 onion and 2 green peppers chopped fine. Add 1 cup of tomato-sauce, salt and pepper to taste. Serve the chicken on a platter with boiled rice.

12.?Hungarian Bread Pudding.

Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar, 1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel; then mix with the yolks of 4 eggs and the whites beaten stiff. Put in a well-buttered pudding-dish, and let bake until done. Serve hot with wine sauce.

13.?Swedish Baked Turnips.

Peel small tender turnips; heat 1 tablespoonful of butter in a saucepan. Place the turnips in whole, sprinkle with salt and pepper; add a tablespoonful of sugar. Pour over a cup of water; cover and let cook for one hour until tender but not broken. Thicken the sauce with flour and milk. Add a little water and set in the oven a half hour, covered with paper; then serve.

14.?Belgian Baked Bananas.

Skin fine bananas and lay them whole in a baking-dish. Sprinkle with sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and 1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass dish and pour over the sauce. Let get cold and serve.

15.?Japanese Rice.

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste. Place on a platter, cover with chopped hard-boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon.

Kitchen Witch
February 18th, 2006, 05:45 PM
16.?Scotch Loaf Cake.

Mix 1/2 pound of butter with 1/4 pound of sugar, 1/2 cup of chopped nuts and 1/2 cup of shredded citron; then work in 1 pound of sifted flour with 2 teaspoonfuls of baking-powder. Make a loaf a half inch thick and bake in a moderate oven until done.

17.?English Meat Loaf.

Chop cooked veal and boiled ham; place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and chopped parsley. Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress.

18.?Jewish Purim Cakes.

Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to make a soft biscuit dough. Put on a well-floured baking-board. Roll out a half inch thick. Cut into triangles and drop in a kettle of hot rendered butter; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top.

19.?Swiss Pie.

Make a rich pie-dough. Line a buttered pie-dish with the dough; then slice three onions very thin and let cook in hot butter until tender; add a pinch of salt. Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done. Serve hot or cold.

20.?French Apple Fritters.

Peel and slice large apples; sprinkle with sugar and lemon-juice and make a rich egg batter. Sweeten to taste and flavor with 2 tablespoonfuls of orange-flower water. Lay the sliced apples in the batter and fry in deep hot lard to a golden brown. Serve with wine sauce.

21.?Jewish Purim Torte.

Line a well-buttered baking-dish with a rich pie-paste. Then mix 1 cup of fine poppy-seeds with the yolks of 5 eggs and 1/2 cup of sugar, some chopped raisins and nuts and the juice of 1/2 lemon. Add the whites beaten stiff; then fill with the mixture and let bake until done.

22.?English Boiled Pudding.

Mix 1/2 pound of butter with 1/2 pound of powdered sugar to a cream. Add the yolks of 6 eggs beaten, 1/2 cup of seeded raisins and some chopped citron, a pinch of nutmeg and cinnamon. Mix in 1/2 pound of sifted flour and 1/2 teaspoonful of baking-powder. Add the whites, beaten to a stiff froth; put in a buttered pudding-mold, and let boil until done. Serve with brandy sauce.

23.?German Stewed Brains.

Clean the brains. Heat 1 tablespoonful of drippings in a pan; add the brains, 1 sliced onion, some parsley, salt and pepper. Let stew fifteen minutes. Thicken the sauce with butter and flour; let boil up. Serve hot with spinach and sprinkle all with chopped hard-boiled eggs.

24.?Scotch Cream Muffins.

Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three yolks of eggs with a pinch of salt; add 1 pint of cream and 1 tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff froth. Beat all well together. Fill the muffin-rings 1/2 full and bake in a quick oven for twenty minutes.

25.?French Tart.

Make a rich pie-dough. Line a large pie-dish with the paste and bake. Take 3 ounces of almonds and pound to a paste; add 3 tablespoonfuls of pulverized sugar, 2 tablespoonfuls of melted butter, 1/2 teaspoonful of cinnamon and the yolks of 2 eggs well beaten with 1 tablespoonful of rum. Add the beaten whites; fill the pie and bake in a moderate oven. Then make a glacé. Mix 1 ounce of granulated sugar with 1 tablespoonful of cold water and let come to a boil. Put on the pie when cool and serve.

26.?Polish Stewed Beans.

Break string-beans into pieces and let boil in salted water until tender; then heat 1 tablespoonful of butter; stir in 1 tablespoonful of flour until brown. Add the water in which the beans were cooked, 1/2 cup of vinegar, 1 tablespoonful of brown sugar, some cinnamon and cloves to taste. Let sauce boil. Add the beans and simmer ten minutes. Serve hot with a beef pot roast.

27.?Vienna Milk Rolls.

Sift 1-1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a large tablespoonful of butter; then stir in 1/2 cup of milk with a piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well with 1 pint of milk; let raise over night. Roll out an inch thick; cut with a biscuit-cutter; rub with melted butter; lay in a buttered baking-pan; let raise one hour; then bake in a hot oven twenty minutes.

28.?Scotch Potato Stew.

Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1 onion cut fine in hot butter, but do not brown; stir in some flour; then add milk, salt, pepper and parsley. Let boil up once and add the potatoes to the sauce. Let all get very hot and serve.

29.?Jewish Dumplings.

Soak 6 crackers in water; then press dry. Fry 1 chopped onion in butter and pour over the crackers. Add 3 eggs and chopped parsley; sprinkle with salt, pepper and nutmeg. Mix all with some cracker-meal until you can form into balls and boil in salted water until done. Serve hot with melted butter poured over them, and garnish with parsley.

30.?Italian Soup.

Chop some cabbage and let fry in 2 tablespoonfuls of butter; add 1/2 cup of rice (dry) and 1 clove of garlic chopped with 1/2 small onion. Let fry a few minutes; then add 2 quarts of soup-stock seasoned with salt, white pepper and a little saffron to taste. Add 1/2 cup of grated Parmesan cheese; let all cook until done. Serve with toasted croutons.

Kitchen Witch
February 18th, 2006, 05:46 PM
MAY

1.?Turkish Purée.

Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste; add some mace and cook until tender. Then fry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentils and 1 cup of cooked rice and 1 tablespoonful of butter. Stir well together and let get very hot. Put on a platter and pour over a highly seasoned tomato-sauce and serve. Garnish with fried parsley.

2.?Jewish Kugel.

Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of butter and mix with the bread; add 2 chopped apples, 1/2 cup of raisins, 1/2 cup of pounded almonds and the grated peel of a lemon. Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix well together. Put in a buttered pudding-dish and pour over 1/2 cup of melted butter; let bake in a moderate oven until brown. Serve hot.

3.?English Muffins.

Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and flour enough to make a stiff batter; let stand to raise until light. Then add 1/2 cup of melted butter, 1 teaspoonful of soda dissolved in a little water; add enough flour to make a very stiff batter and let raise half an hour. Then fill well-greased muffin-rings half full with the batter and bake in a quick oven until done. Serve with butter.

4.?Spanish Roast Veal.

Season a 6-pound veal-roast with salt and pepper and rub well with butter; put in the dripping-pan with one large sliced onion, 1 bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2 teaspoonful each of cloves, allspice and mace. Pour in 1 cup of hot water and the juice of a lemon and dredge with flour; add a tablespoonful of butter. Let bake until brown and tender. Baste often with the sauce and serve.

5.?Madras Stewed Chicken.

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 teaspoonful of curry-powder and 1 chopped apple; add to the chicken. Moisten with 1 quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender; then add 1 pint of hot oysters and the juice of 1/2 lemon. Let all get very hot and serve on a platter with fried egg-plant.

6.?Irish Beef Rolls.

Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with salt, pepper, nutmeg and a little mace to taste and the grated rind of 1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan; lay in the rolls; cover and let simmer until brown. Serve hot with the sauce.

7.?Norwegian Fruit Pudding.

Boil 1 pint of raspberries and 1 pint of red currants in 2 cups of water until soft; add 3 cups of sugar, some cinnamon, 1 cup of pounded almonds and 1 tablespoonful of chopped citron. Let cook and mash until smooth; then thicken with a little cornstarch. Remove from the fire and pour into a mold. When cold, serve with whipped cream.

8.?Spanish Puffs.

Put a large cupful of water in a saucepan; add 2 ounces of butter, 1/4 teaspoonful of salt, 1 tablespoonful of pulverized sugar. While boiling, stir in sifted flour until stiff and smooth. Remove from the stove and stir in the yolks of 4 eggs, one at a time, and the beaten whites; then fry by the teaspoonful in boiling lard until browned. Serve with a caramel sauce.

9.?Belgian Veal Scallop.

Chop cooked veal to a fine mince; butter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full. Cover over with fine bread-crumbs; pour over some melted butter and let bake in the oven until brown. Serve with French peas.

10.?Parisian Chicken.

Clean and season 2 spring chickens. Put them in a saucepan with 3 tablespoonfuls of butter; cover and let simmer until brown. Add 1/2 can of mushrooms, chopped parsley, and 1 glass of wine; let all cook until done. Put on a platter and pour over 1 cup of hot cream. Serve, garnished with croutons.

11.?German Boiled Noodles.

Make a stiff noodle-dough; roll out very thin and cut into ribbons half an inch wide. Let them dry and boil in salted water; drain in a colander. Fry some sliced onions in butter until soft; add the noodles. Stir and serve hot with stewed chicken.

12.?Dutch Baked Fish.

Clean and split a fish open down the back; remove the backbone; sprinkle with salt and pepper; put in a baking-dish, flesh side up. Put flakes of butter on top; sprinkle with a little flour; moisten with cream. Bake in a hot oven until brown. Pour over a Hollandaise sauce and serve hot.

13.?Vienna Cheese Torte.

Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1 tablespoonful of flour, 1 tablespoonful of butter, 3 tablespoonfuls of sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix all together with the whites beaten stiff; then line muffin-rings with a rich pastry-dough; fill with the cheese and bake in a moderate oven until brown.

14.?Hungarian Fried Noodles.

Beat 3 eggs with 2 tablespoonfuls of water; add a pinch of salt and enough flour to make a stiff dough work well. Then roll out as thin as paper; fold the dough and cut into round pieces; fry in deep hot lard to a golden brown. Serve hot with stewed chicken.

15.?Belgian Roast Lamb.

Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the dripping-pan with 2 small chopped onions, 1 bay-leaf, 2 sprigs of parsley and thyme; then pour over 1/2 cup of butter and dredge with flour. Add a cup of hot water and the juice of a lemon. Let bake in a hot oven until done. Serve with French peas.

16.?Russian Salad.

Chop 1/2 pound of cold roast veal with 1/4 pound of smoked salmon, 3 sour pickles, 2 sour apples, 1 large onion, some beans and capers and 3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and pour over a mayonnaise dressing. Garnish with sliced beets and olives; serve cold.

Kitchen Witch
February 18th, 2006, 05:47 PM
17.?French Rolls.

Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4 pound of sugar. Add 4 beaten eggs; form into rolls; put in a well-buttered baking-pan; let them raise half an hour. Brush the tops with beaten egg and let bake until done.

18.?German Herring Salad.

Soak herrings over night in cold water; remove the milch; cut off the head and skin and cut the herring into small pieces; add 2 apples, 2 pickles, 3 hard-boiled eggs, 1 onion, a few olives, all cut fine. Put into bowl; mash the milch with a little mustard, 1 teaspoonful of sugar, pepper and salt. Add 1/4 cupful of vinegar and mix all well together. Garnish with sliced lemon, and serve with boiled potatoes.

19.?Belgian Fried Calf's Feet.

Clean and boil the calf's feet until tender; season with salt and pepper. Remove the large bones from the feet; beat 2 eggs with salt and pepper; dip the feet in the beaten eggs; then roll in fine bread-crumbs and fry in deep hot lard until brown. Serve hot with tomato-sauce.

20.?Italian Ice Cream.

Whip 1 quart of cream with 2 cupfuls of sugar until stiff. Put in the freezer until half frozen; then add the juice and grated peel of 2 lemons, 2 tablespoonfuls of fine brandy, and a little pistache coloring. Let freeze until hard and serve with cake.

21.?French Chocolate Biscuits.

Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce of powdered French chocolate. Mix well with 4 ounces of flour and the whites beaten stiff with a pinch of salt; add 1 tablespoonful of vanilla extract. Bake on wafer sheets in small cakes to a light brown.

22.?India Canapes.

Cut slices of bread into delicate circles and toast in butter; then take 1 ounce of chutney and 2 ounces of grated Parmesan cheese; spread the toast with ham and the chutney and sprinkle with grated cheese. Set in the oven a few minutes and serve hot, garnished with fried parsley.

23.?Chicken a la Tartare.

Season and stew 2 spring chickens with 1 onion, some capers, parsley, 1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce. Let boil up and pour over the chickens. Serve with boiled rice.

24.?Jewish Pudding.

Soak 6 matzoth crackers in water; press dry and mix with 1 tablespoonful of butter, a pinch of salt, the yolks of 5 eggs, a small cup of sugar, some cinnamon, 1/2 cup of raisins and a little grated lemon peel. Add the beaten whites and bake until brown. Serve with wine sauce.

25.?German Potato Pancakes.

Peel 3 large potatoes and lay in salted water half an hour; then grate the potatoes; add pepper, salt, 3 eggs and a large spoonful of flour. Beat well together and fry in hot lard by the tablespoonful until light brown. Serve hot with a pot roast.

26.?English Roast Veal.

Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping-pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold, cut into thin slices.

27.?Russian Rice Pudding.

Mix cold boiled rice with the juice and rind of a lemon, 1 cup of sugar and 1/2 glass of fine rum; then press into a mold. Let get very cold and serve with cold cooked fruit.

28.?Scotch Pudding.

Take 2 quart of black cherries; remove the stones and mix with 1/2 pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4 eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a well-buttered pudding-dish and serve cold.

29.?Italian Potato Balls.

Peel and boil potatoes in salted water until soft; drain, and mash smooth. Take a pint of the mashed potatoes; mix with 2 tablespoonfuls of melted butter and 1 egg; add a little flour, and form into balls. Put them into a well-buttered baking-pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken.

30.?Belgian Veal Cutlets.

Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs. Fry in deep hot lard; keep hot. Chop a few onions with a clove of garlic and fry in a tablespoonful of butter. Stir in 1 tablespoonful of flour until brown; add a little water and the juice of a lemon, salt, pepper and nutmeg to taste. Let boil well; then remove from the fire; stir in the yolks of 2 eggs, and let get very hot; pour over the chops. Serve with French peas.

31.?French Lemon Cookies.

Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking-powder to make a stiff dough. Roll out thin; cut into small cookies and bake in a quick oven to a light brown.

Kitchen Witch
February 18th, 2006, 05:48 PM
JUNE

1.?Italian Stuffed Tomatoes.

Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion in butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of chopped parsley, salt and pepper. Remove from the fire; add a beaten egg and mix with bread-crumbs and a pinch of nutmeg. Then fill the tomatoes, sprinkle with buttered bread-crumbs and bake until done. Serve on a platter with poached eggs. Garnish with croutons.

2.?English Salad.

Pick, wash and drain 2 heads of lettuce and break into pieces. Mix with some watercress, shredded celery and a few leaves of mint. Put in a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and pour over a salad-dressing. Garnish with slices of hard-boiled eggs and pickled beet-root.

3.?Scotch Stuffed Eggs.

Boil eggs until hard; remove the shells. Cut out the centres lengthwise; then chop cooked chicken to a fine mince; add the yolk of a raw egg and mix with cream. Season to taste with salt and pepper. Fill the eggs and dip them in beaten eggs and fine bread-crumbs and fry a light brown. Serve hot with cream sauce. Garnish with parsley.

4.?Oriental Vegetable Curry.

Peel and fry some small onions. Add 2 stalks of celery, cut into inch pieces; sprinkle with salt, pepper and curry-powder; add a few truffles and pour over all 1 cup of stock. Let stew until tender. Then boil some potatoes; mash smooth with butter and season with curry sauce. Place a border of mashed potatoes on a platter and put the stew in the centre; serve hot. Garnish with fried parsley.

5.?Chinese Noodle Soup.

Boil a large hen in 3 quarts of water. Add a few slices of ham, 1 onion sliced, some sliced mushrooms, 2 stalks of celery cut fine, 2 tomatoes and Chinese chopped herbs. Let cook three hours and strain; then boil up; add fine noodles and let cook ten minutes. Add chopped parsley and serve at once.

6.?Hindu Eggs.

Slice some hard-boiled eggs and place in a well-buttered baking-dish. Cover with well-beaten raw eggs; sprinkle with salt, pepper, cayenne and curry-powder, a few bits of butter rolled in bread-crumbs and some grated cheese. Let bake in a moderate oven until done.

7.?Portugal Veal Stew.

Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions, a clove of garlic and a few capers. Let fry a few minutes. Stir in 1 tablespoonful of flour until brown; add 1/2 cup of stock; season with salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of white wine; let boil; then add cooked veal sliced thin. Let cook ten minutes in the sauce and serve very hot.

8.?Italian Coffee Cream.

Mix 1-1/2 cups of strong coffee with 1/2 cup of rich milk in a double boiler; add 1/2 cup of sugar, 1 tablespoonful of gelatin and a pinch of salt. Then stir in the yolks of 3 eggs beaten with 1/2 cup of sugar until it thickens. Remove from the fire; add the whites beaten to a froth and a teaspoonful of vanilla. Pack in a mold and freeze until hard and serve with whipped cream.

9.?Scotch Rarebit.

Cut 1/2 pound of cheese in very small pieces and add 1 ounce of fresh butter, 2 tablespoonfuls of fine bread-crumbs, 1 teaspoonful of prepared mustard, salt and pepper and a pinch of cayenne to taste. Mix well together to a smooth paste. Have ready some buttered toast; place on a dish, spread with the mixture and set in the oven until melted. Serve at once.

10.?Irish Ham Omelet.

Beat 6 yolks of eggs with a pinch of salt; add the whites beaten stiff and mix with a tablespoonful of cream. Beat 2 ounces of butter in an omelet pan; add the beaten eggs and shake the pan to spread evenly. Have ready some finely minced ham. Spread on half of the omelet, fold and serve at once on a hot dish.

11.?Jewish Stewed Tongue.

Boil a calf's tongue in salted water until tender; skin and slice thin. Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir in 1 tablespoonful of flour until brown; add 2 cups of the water in which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves, 1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica. Let all boil well; then add the sliced tongue. Let simmer ten minutes. Serve hot or cold.

12.?French Prune Soufflé.

Cook 1/2 pound of prunes until soft; remove the stones and cut the prunes into small pieces. Mix with some chopped nuts and the yolks of 3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1 teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in a pudding-dish and bake in a moderate oven for ten minutes and serve.

13.?Italian Cooked Eggs.

Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and 1 tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot with croutons.

14.?Spanish Broiled Steak.

Season a porter-house steak with salt and pepper and rub with butter. Place on a hot gridiron and let broil on a quick fire on both sides. Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter; add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and thicken the sauce with a little flour and some chopped parsley. Let boil up and serve at once with the steak.

15.?Liver a la Bourgogne.

Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan; let get very hot. Add the liver, 1 onion, 1 carrot, 2 bay-leaves and 2 sprigs of thyme minced fine; cover and let brown a few minutes. Then add 1 glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes.

Kitchen Witch
February 18th, 2006, 05:49 PM
16.?Messina Macaroni.

Boil some macaroni in salted water until tender. Then fry 1 onion and 2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken.

17.?Dutch Prune Pudding.

Boil prunes until very soft; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, 1 cup of bread-crumbs, 1 teaspoonful of vanilla, 1/2 cup of chopped nuts, and the whites of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake in a moderate oven until done. Serve cold.

18.?Irish Beef Stew.

Season a piece of fat beef; put in a stew-pan with some hot water. Let cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and 1 onion, sliced. Let cook slowly until tender. Add 1/2 cup of corn and 1 cup of tomatoes; season with salt and pepper. Let all cook until done. Serve hot.

19.?English Creamed Asparagus.

Cut tough ends from the asparagus; scrape and boil in salted water until tender. Make a cream sauce. When done, stir in the yolk of an egg; season with a little white pepper. The sauce must be rather thick and poured hot over the asparagus. Serve with veal chops.

20.?French Float.

Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat the whites with pulverized sugar and flavor to taste. Pour the custard over the cake and place the stiffly beaten whites on top. Put on the ice and serve very cold.

21.?Russian Pot Roast.

Season a round of beef with salt, pepper, cloves and nutmeg. Put in a saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and 2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1 cup of hot water and let cook slowly until tender; then add 1/2 can of chopped mushrooms, 1 glass of claret, salt and pepper to taste. Serve hot on a border of mashed potatoes.

22.?Spanish Salad.

Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, 1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2 tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil. Garnish with sliced beets and bananas.

23.?Scotch Baked Potatoes.

Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1 tablespoonful of butter. Put the potatoes into a shallow baking-dish, sprinkle well with salt and pepper. Add enough milk to cover the potatoes; add the beaten egg. Sprinkle 1/2 cup of grated cheese over all and let bake until done.

24.?German Apple Cake.

Make a biscuit dough; roll out very thin and put on a well-buttered cake-pan. Have ready some apples. Cut in quarters; lay closely on the cake; sprinkle thick with brown sugar; add some cinnamon and a handful of currants. Pour some fresh melted butter over the cake; set in the oven to bake until done. Serve with coffee.

25.?English Ham Sandwiches.

Cut thin slices of fresh bread. Chop ham with the yolks of 2 hard-boiled eggs; add some made mustard and fresh butter and a dash of pepper. Mix all well and spread between the slices of bread. Serve on a folded napkin and garnish with sprigs of parsley.

26.?Swiss Peach Custard.

Line a well-buttered pudding-dish with slices of sponge-cake and cover with peach compote. Make an egg custard and cover with the custard; set in the oven to bake. Beat the whites of 2 eggs with a little lemon-juice and pulverized sugar spread on the top and let brown. Serve cold.

27.?French Veal Hash.

Cut veal round-steak into small pieces. Then fry some chopped bacon, 1 onion and 2 cloves of garlic chopped; add the meat; stir well and let all fry a few minutes. Add 1 cup of boiling water and let cook slowly with some parsley and thyme, salt, pepper, until tender. Add a tablespoonful of vinegar. Let boil up; remove from the fire and stir in the yolks of 2 eggs well beaten. Serve hot with toast.

28.?Vienna Potato Salad.

Slice boiled potatoes thin; chop some onion very fine; slice 2 hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat some vinegar. Add a teaspoonful of made mustard and stir with the beaten yolk of an egg. Mix all together with 1 tablespoonful of hot butter and chopped parsley. Serve with cold meats.

29.?French Baked Omelet.

Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, 1 teaspoonful of grated onion, 1 tablespoonful of butter and 1 cup of milk. Beat up well; add the whites beaten stiff; put into a well-buttered baking-dish and let bake in a hot oven. Serve at once.

30.?Italian Batter Cakes.

Beat 3 yolks of eggs with 1 cup of milk, a Salt-spoonful of salt, 1 tablespoonful of olive-oil and 1 tablespoonful of sugar. Mix with 1/2 cup of flour and the beaten whites of the eggs. Fry until light brown. Serve with cooked fruit.

Kitchen Witch
February 18th, 2006, 05:51 PM
JULY

1.?Portugal Iced Pudding.

Mix 1 quart of vanilla ice-cream with 1 gill of wine, 1/4 pound of Malaga grapes, 2 ounces of candied orange peel, chopped fine, and 1 pint of whipped cream. Then place in the freezer to harden and serve.

2.?English Chicken Salad.

Mix 1 cup of cold chicken cut fine with 1 cup of chopped celery, 1 cup of cooked chestnuts chopped and 2 green peppers cut fine. Season with salt and pepper. Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.

3.?Turkish Stewed Lamb.

Season a quarter of a young lamb and cut into pieces. Lay in a large stew-pan and cover with hot water. Add 1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew slowly until tender. Then fry thin slices of egg-plant and add to the stew. Serve hot.

4.?Irish Apple Pudding.

Pare and slice apples and lay them in a buttered pie-dish. Sprinkle with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie-paste and let bake until done.

5.?Indian Rice.

Boil 1 cup of rice in chicken broth; add a pinch of curry-powder and season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the broth is entirely absorbed by the rice. Serve very hot.

6.?Hungarian Chicken Soup.

Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well-beaten eggs; let all get very hot. Sprinkle with chopped parsley and serve at once.

7.?Yorkshire Pudding.

Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of flour. Stir until smooth. Then pour into a well-greased pan and bake until done. Serve with English roast-beef, and pour over the gravy.

8.?Portugal Salad.

Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then sprinkle with 1 chopped clove of garlic, salt and pepper and cover with some thin slices of bread. Pour over all a cup of vinegar and 1/4 cup of olive-oil and serve.

9.?English Chocolate Pudding.

Soak 6 ounces of bread-crumbs in milk and press dry; add 2 ounces of butter mixed with 3 ounces of sugar and 3 ounces of chocolate; add the yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; add the whites beaten to a stiff froth. Bake in a quick oven and serve at once.

10.?Spanish Canapes.

Prepare circular pieces of buttered toast. Then mix 1 cup of chopped fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of grated Parmesan cheese. Let bake for five minutes and serve.

11.?French Strawberry Pudding.

Dip enough macaroons in wine to line the pudding-dish; cover with sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor with vanilla; pour over the strawberries; put in the oven to bake. Beat the whites to a stiff froth with some pulverized sugar; put on top of the pudding and let brown. Serve cold.

12.?Veal Croquettes a la Reine.

Chop cold veal. Mix with some sweetbread and mushrooms chopped. Season with salt, pepper and lemon-juice. Add a sprig of parsley and a little onion chopped fine. Mix with a beaten egg and bread-crumbs; sprinkle with nutmeg. Form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard. Serve hot with a cream sauce.

13.?German Cheese Pie.

Line a pie-plate with a rich pie-dough. Mix 1 cup of cottage cheese with 1 tablespoonful of butter, 1/4 cup of sugar, 2 eggs, a pinch of salt and a few currants. Mix well. Fill the pie. Sprinkle with sugar and cinnamon and bake until light brown. Serve hot or cold.

14.?Italian Veal Patés.

Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and 2 eggs. Mix with bread-crumbs and melted butter. Fill into small pate shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve with tomato-sauce.

15.?Hungarian Noodle Pudding.

Boil finely cut noodles in salted water drain and mix with the yolks of 5 eggs, 1/2 cup of raisins, sugar, cinnamon, and grated lemon peel to taste. Add the beaten whites. Line the pudding-dish with a rich pie-paste. Fill with the noodles and pour over some melted butter. Bake until brown. Serve hot with lemon sauce.

Kitchen Witch
February 18th, 2006, 05:52 PM
16.?Polish Stewed Chicken.

Clean a fat hen and cut into pieces at the joints; season and let stew with 2 sliced onions, 2 carrots and 1 potato, cut into dice pieces. When nearly done, add 1 cup of sauerkraut, 2 tablespoonfuls of sorrel and 1/2 cup of wine. Let cook until tender and serve on a platter with cooked rice.

17.?Madras Curried Apples.

Peel and core 4 sour apples and cut into rings; then sprinkle with curry-powder and let fry until tender. Add a few thinly cut shallots. Cover and let simmer until done. Serve on a platter with boiled rice and pour over a curry sauce.

18.?Irish Batter Cakes.

Beat the yolks of 4 eggs; add a pinch of salt, 1 tablespoonful of melted butter, 1 small cup of milk and sifted flour enough to make a smooth batter. Beat well. Add the whites of eggs, beaten stiff and let fry a golden color; then spread with jam and serve hot.

19.?Spanish Baked Eggs.

Poach eggs as soft as possible. Butter a baking-dish; add a layer of bread-crumbs and grated cheese. Place the eggs on the crumbs; sprinkle with salt, pepper, grated cheese and chopped parsley. Cover with bread-crumbs and pour over some cream sauce. Let bake in a hot oven until brown on top. Serve with toast.

20.?Scotch Stewed Onions.

Boil 1 dozen small onions and 4 leeks in salted water until tender; drain. Heat 2 tablespoonfuls of butter. Stir in 1 tablespoonful of flour until smooth but not brown; then add 1/2 pint of rich milk; season highly with pepper, and salt to taste. Add the onions; let boil up and serve.

21.?German Baked Cabbage.

Take a large cabbage; remove the outer leaves and the inside, leaving a frame. Chop all the cabbage from the inside and fry in hot grease with 1 sliced onion. Remove from the fire. Mix well with bread-crumbs and 1/2 cup of chopped ham, 2 eggs, salt, black pepper and cayenne. Refill the cabbage; put on the outside leaves; cover the top with leaves. Put in a baking-pan; sprinkle with bits of butter and pour in 1/2 cup of water. Let bake until brown. Serve hot.

22.?Dutch Veal Stew.

Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few slices of bacon in a stew-pan; when hot, add the veal. Cover and let brown a few minutes; then add 2 carrots and 1 onion sliced thin, some thyme and mace; pour over 1 cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed with 1/2 cup of milk. Add chopped parsley; season to taste and serve with baked potatoes.

23.?French Baked Apple Dumplings.

Peel and core apples; sprinkle well with sugar. Then mix some cold boiled rice with 1 egg, a pinch of salt, sugar and cinnamon, flour enough to make a dough. Cover the apples with the dough; put in a well-buttered baking-dish with 2 tablespoonfuls of butter and bake to a delicate brown. Serve with whipped cream.

24.?Bavarian Fried Brains.

Clean and boil the brains in salted water; add 1 onion sliced; let cook ten minutes. Remove the brains and mash up well with 1 tablespoonful of butter, some bread-crumbs and parsley chopped, salt and pepper to taste; add 2 eggs. Mix together and fry in deep hot lard by the tablespoonful until brown. Serve with tomato-sauce.

25.?Polish Bread Pudding.

Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1 cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins, 1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until brown; then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar. Spread the pudding with jelly and cover with the beaten whites; set in the oven to brown.

26.?Vienna Cherry Cake.

Make a rich biscuit dough; roll out; then put on a well-buttered baking-tin. Stone black cherries. Sprinkle the dough with flour and cover with the cherries. Sprinkle with sugar and let bake until done. Then cover with a sweetened egg custard and bake until brown. Serve cold.

27.?Belgian Poached Eggs.

Cut thin round slices of bread and toast them. Spread with chopped anchovies and chopped ham. Cover the top with whipped whites of eggs and place a raw yoke on each slice of bread. Set in the oven to bake long enough to heat the egg, and serve at once.

28.?Bavarian Apple Pie.

Line a deep pie-dish with rich pie-paste. Let bake and fill with chopped apples, raisins and chopped nuts, sugar and a pinch of cinnamon and nutmeg. Then cover with cake-crumbs and let bake until done. Beat 3 whites of eggs with pulverized sugar; flavor with lemon and spread over the pudding. Set in the oven a few minutes to brown on top.

29.?Russian Fried Sweetbreads.

Clean and season the sweetbreads with salt and pepper and sprinkle with lemon-juice and chopped parsley. Roll in fine bread-crumbs and fry in hot lard. Fry some eggs and put on a platter with the sweetbreads and serve with tomato-sauce.

30.?Polish Apple Dumpling.

Peel and core the apples and fill the space with currants. Sprinkle with sugar, cinnamon and grated lemon peel, and cover each apple with a rich pie-paste. Lay on a well-buttered pie-dish and let bake until done. Serve with wine sauce.

31.?Swiss Potato Dumpling.

Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour and 2 tablespoonfuls of butter and 3 eggs. Make into a soft dough; roll out and then spread with fried bread-crumbs. Make into round dumplings and let boil twenty minutes. Serve hot with melted butter poured over.

Kitchen Witch
February 18th, 2006, 05:53 PM
AUGUST

1.?German Pot Roast.

Take a 5-pound beef roast. Rub with salt and black pepper and paprica; pour over some boiling vinegar; add 2 bay-leaves, a few peppercorns and cloves. Let stand over night. Heat 2 tablespoonfuls of dripping in a saucepan; lay in the meat with 2 sliced onions. Let stew slowly with one cup of water and 1/2 cup of the spiced vinegar until tender. Thicken the sauce with flour and serve hot with potato pancakes.

2.?Scotch Soup.

Cut a sheep's liver into pieces and stew with the sheep's head in 4 quarts of water. Add sliced onions, sliced leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves. Let all cook until tender; then strain. Let stand until cool. Skim off the fat; heat and mix with flour until brown; let boil. Add a glass of white wine. Cook all together and serve hot.

3.?Spanish Fried Potatoes.

Peel some new potatoes and cook until tender. Mix some fine bread-crumbs with grated Parmesan cheese and chopped parsley. Beat 2 eggs with salt and pepper; dip each potato in beaten egg and roll in the bread-crumbs. Fry in deep hot lard until brown. Serve hot.

4.?French Frozen Milk Punch.

Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil. Remove from the fire and grate in 1/2 nutmeg. When cool, freeze until half frozen; then stir in 3 cupfuls of whipped cream and freeze again. Add 1/2 cup of rum and 1 cupful of French brandy. Let freeze until hard and serve.

5.?Bavarian Fruit Compote.

Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a pinch of cinnamon and some strawberries, cherries and blackberries. Let simmer in the juice until fruit is done. Put in a glass dish and pour over the syrup. Serve cold.

6.?Vienna Rice Custard.

Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and stir in the rice. Flavor with rose-water and put in a well-buttered pudding-dish. Beat the whites with pulverized sugar to a stiff froth; spread on the custard and let bake in the oven until done. Serve cold.

7.?French Fried Cucumbers.

Peel the cucumbers and cut into inch slices. Sprinkle with salt and pepper and dip in beaten eggs and fine bread-crumbs. Season with salt and pepper and fry in hot lard until brown. Serve with tomato-sauce and veal chops.

8.?German Cherry Soup.

Boil 1 quart of cherries until soft; sweeten to taste. Add some grated lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of water. Serve ice-cold with macaroons.

9.?Swiss Pancakes.

Peel and grate 4 raw potatoes; mix with 1 ounce of butter, 1 ounce of bread-crumbs, 1/4 pint of milk, 1 large tablespoonful of Swiss cheese, the yolks of three eggs and the whites beaten stiff. Season with salt and pepper and mix with 1 tablespoonful of flour to a smooth batter; then fry in hot lard until brown. Serve hot.

10.?English Tarts.

Make a rich puff paste; roll out thin and cut into squares; then fill with fruit jam; turn over and pinch in the edges. Drop in a kettle of deep hot lard and fry until a delicate brown. Sprinkle with pulverized sugar and serve hot.

11.?Norwegian Rice.

Cook rice until tender; then reheat in a well-seasoned chicken stock. Put on a platter; sprinkle with chopped chicken liver, scrambled eggs and grated cheese and serve at once.

12.?Spanish Broiled Kidney.

Take a fresh kidney; clean and cut into thin slices; run a skewer through them to hold them together. Sprinkle with salt and pepper and brush with butter; put on a broiler and cook for five minutes. Then place on a platter; pour over some lemon-juice and hot butter; sprinkle with parsley and serve at once.

13.?Egyptian Stuffed Peppers.

Cut off the tops and remove the seeds from large sweet peppers. Stuff with chopped raw beef highly seasoned, and mix with chopped onion, parsley, tomato, a beaten egg and 2 tablespoonfuls of chutney. Put the stuffed peppers in a baking-pan with a little hot water; sprinkle with bits of butter and let bake three-quarters of an hour. Serve. Garnish with cucumber salad.

14.?English Tea Cakes.

Beat 1/4 pound of butter with 1/4 pound of sugar to a cream. Add 1 egg and 1 teaspoonful each of cinnamon and mace. Mix with 6 ounces of sifted flour, a pinch of salt and milk enough to make a stiff dough; then roll out very thin. Cut into round cakes and bake in a quick oven until done.

15.?Bavarian Cheese Cake.

Make a rich biscuit dough; roll out and place on a well-buttered pie-dish. Then mix 1/2 pound of cottage cheese with a pinch of salt, 1/4 cup of melted butter, 1/2 cup of sugar, 1/2 lemon grated, 2 yolks of eggs and 1/2 cup of currants; add the whites beaten stiff. Fill the pie with the cheese. Serve hot or cold with coffee.

16.?Spanish Chicken.

Cut a spring chicken into pieces at the joints; season with salt and pepper and fry until brown. Remove the chicken; add 1 onion, 2 cloves of garlic chopped and 1 cup of tomato-sauce. Cover and let simmer; then add the chicken with 1 glass of sherry wine. Cook ten minutes. Serve hot with boiled rice.

Kitchen Witch
February 18th, 2006, 05:54 PM
17.?Polish Shrimp Salad.

Drain 1 cup of shrimps and 1 can of sardines; cut into small pieces. Add 2 hard-boiled eggs, 1 small onion, a few capers and gherkins chopped fine and chopped parsley. Mix with 1/4 cup of vinegar. Line the salad bowl with the crisp lettuce leaves. Add the salad and pour over a mayonnaise dressing and serve.

18.?Dutch Apple Pudding.

Peel and chop apples; mix with 1/2 cup of nuts, raisins, the juice and rind of 1/2 lemon and 1 tablespoonful of brandy. Then add the yolks of 4 eggs and the whites beaten to a stiff froth. Let bake in a moderate oven until done. Serve cold.

19.?Bavarian Potatoes.

Peel and cook some new potatoes with 1 sliced onion, salt and pepper, until tender. Then brown 1 tablespoonful of flour in 2 teaspoonfuls of butter; add 1/2 cup of water; let boil well with some chopped parsley, salt and pepper; then add the potatoes and let simmer five minutes. Serve hot.

20.?Spanish Steak Roll.

Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes, some celery, parsley and 2 hard-boiled eggs and season with salt and pepper. Mix with butter and fine bread-crumbs; then spread the mixture on the steak, and roll up. Sprinkle with flour; lay closely in a pan of hot dripping; cover and let simmer until tender. Serve hot, garnished with olives and parsley.

21.?Oriental Cabbage.

Chop a small head of cabbage, then fry 1 onion and 2 sour apples sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2 teaspoonful of curry-powder. Cover and let all simmer until tender. Serve very hot on a border of boiled rice.

22.?Dutch Salad.

Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces. Add 2 apples cut fine, 2 hard-boiled eggs sliced thin, some cooked beets cut fine, some celery and green onions cut into very small pieces. Season and mix together. Pour over some vinaigrette sauce, and sprinkle with chopped gherkins.

23.?Greek Cucumbers.

Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onions and stuff the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cup of stock and the juice of a lemon; add 1 tablespoonful of butter, and let cook until tender. Serve hot, and pour over a well-seasoned white sauce. Garnish with parsley.

24.?Russian Beef Roll.

Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2 cloves of garlic and 3 sprigs of parsley chopped fine. Season with salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg. Shape into a roll and lay in a baking-dish; moisten with broth and let bake until done. Serve on a platter with a border of mashed potatoes and garnish with fried parsley.

25.?Jewish Veal Stew.

Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup of raisins, a pinch of cloves and cinnamon and a tablespoonful of horseradish. Thicken the sauce with buttered bread-crumbs; season with salt and pepper to taste. Serve with boiled rice.

26.?French Pop-overs.

Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1 pint of flour with 2 teaspoonfuls of baking powder; add 1/2 teaspoonful of salt and the whites of the eggs beaten to a stiff froth. Flavor with rose-water. Mix well together and pour into hot well-buttered cake-tins. Bake in a quick oven until a light brown. Serve hot with French coffee.

27.?German Egg Toast.

Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4 cup of milk. Dip the slices of bread in the beaten eggs and fry until brown on both sides. Cover with pulverized sugar; sprinkle with cinnamon and some finely chopped nuts. Serve hot.

28.?Irish Potato Puffs.

Peel and boil potatoes well seasoned; then mash thoroughly with a lump of butter. Add some milk and 2 eggs; beat well until very light. Then fry in deep hot lard by the tablespoonful until a light brown. Serve hot with broiled steak.

29.?Belgian Eggs.

Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 teaspoonful of flour. Beat whites separate; add flour to the yolks and sugar; beat until stiff. Beat the whites and scald in milk; strain from the milk, and set aside. Take the yolk, and stir gently in the milk until thick. Remove from the fire. Place in a dish to cool. Flavor with vanilla and then put the whites on top and serve.

30.?Irish Cucumber Salad.

Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well with salt; let stand half an hour on ice; press out all the water; sprinkle with white pepper and chopped parsley. Add vinegar mixed with sugar, to taste, and salad oil. Serve at once.

31.?German Iced Beer Soup.

Take one quart of fresh beer. Sweeten to taste and flavor with a pinch of cinnamon and nutmeg. Slice a lemon very thin and put in the beer. Let get very cold on ice and serve with sponge-cake.

Kitchen Witch
February 18th, 2006, 05:55 PM
SEPTEMBER

1.?Dutch Biscuits.

Make a soft biscuit dough; then put on a well-floured baking-board and roll out one-half inch thick. Sprinkle with sugar, cinnamon and grated lemon peel and pour over some melted butter. Then roll up the dough and cut into inch thick slices; lay in a well-buttered baking-pan and let bake in a hot oven until done.

2.?Hindoo Oyster Fritters.

Boil large oysters in their liquor; season with salt, pepper and curry-powder. Let come to a boil; then drain, and spread the oysters with highly seasoned minced chicken. Dip them in a seasoned egg batter and fry in deep hot lard to a golden brown. Serve hot, garnished with fried parsley and lemon slices.

3.?Jewish Chrimsel.

Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of raisins, 1/2 cup of pounded nuts, the grated peel of a lemon and a pinch of cinnamon. Then mix with the yolks of 4 eggs and the whites beaten stiff and fry by the tablespoonful in hot fat until brown. Serve hot with wine sauce.

4.?Spanish Relish.

Stone some large olives and fill the space with anchovy paste, mixed with well-seasoned tomato-sauce. Then fry thin slices of bread and spread with some of the paste. Place a filled olive in the centre; sprinkle with chopped hard-boiled eggs and garnish with fillets of anchovies and sprigs of parsley.

5.?French Orange Compote.

Make a syrup of sugar and water; add a little lemon-juice. Peel and remove seeds of oranges; cut into quarters and lay them in the boiling syrup; let cook ten minutes. Remove the oranges to a glass dish; pour over the syrup and garnish with candied cherries.

6.?Spanish Baked Chicken.

Clean and season a chicken with salt and pepper and let boil until tender. Put the chicken in a baking-dish; pour over some tomato-sauce highly seasoned; sprinkle with well-buttered bread-crumbs and let bake until brown. Place on a large platter with a border of boiled rice and pour over the sauce. Serve hot.

7.?Swiss Beet Salad.

Boil red beets until tender; skin and cut into thin slices. Sprinkle with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine vinegar. Let stand. Serve the next day.

8.?Bombay Chicken Croquettes.

Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2 green peppers and 2 cloves of garlic. Remove the chicken and chop fine and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2 teaspoonful of paprica and a pinch of nutmeg. Add a little chopped tarragon and chervil and 2 beaten eggs. Mix with the sauce and form into croquettes. Then dip into beaten eggs and fine bread-crumbs, and fry in deep hot lard a golden brown. Serve hot. Garnish with fried parsley and serve tomato-sauce in a separate dish, flavored with chopped mango chutney.

9.?Swiss Veal Pie.

Cut cooked veal into small pieces; season and moisten with a rich beef gravy. Pour into a deep pie-dish. Then make a cover with mashed potatoes moistened with cream; sprinkle with bits of butter and let bake until brown. Serve hot.

10.?Spanish Rice.

Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock, salt and pepper to taste. Cover and let simmer ten minutes; then add 2 cups of boiled rice. Mix well together with 1 tablespoonful of butter. Let get very hot and serve.

11.?Polish Chicken Soup.

Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots and 2 stalks of celery cut into small pieces and 1 cup of pearl barley. Let all cook until tender. Remove the chicken; season the soup to taste with salt and pepper; add some chopped parsley and serve hot with the chicken.

12.?Norwegian Soup.

Boil a large fish in 2 quarts of water; season with salt and paprica. Add 1 sliced onion, 2 leeks cut fine, 2 sprigs of parsley and 1 bay-leaf. Let cook well; then remove the fish. Add 1 tablespoonful of butter and 1 quart of oysters. Let boil ten minutes. Add 1 cup of hot cream; season to taste and serve very hot.

13.?Greek Cakes.

Mix 1/2 pound of butter and 1 cup of sugar to a cream; add 4 well-beaten eggs and the grated rind and juice of 1/2 lemon. Then stir in 1/2 pound of flour and work into a smooth dough. Lay on a well-floured baking-board and roll out thin. Cut into fancy shapes and bake in a moderate oven until done. Cover with a white icing, flavored with vanilla.

14.?Russian Sandwich.

Spread thin slices of rye bread with butter and caviare; some slices of white bread with butter and thin slices of ham; some slices of pumpernickel bread with butter and a layer of cottage cheese; and some slices of brown bread with butter and cold cooked chicken sliced thin. Put all into a press under a heavy weight for one hour; then cut into perpendicular slices and serve.

15.?Spanish Dessert.

Dissolve 1/2 box of gelatin. Then cook 1 pint of milk; add 6 tablespoonfuls of sugar and stir in the yolks of 3 eggs. Mix all together with the gelatin and the whites of eggs beaten to a stiff froth; add 1 teaspoonful of vanilla. Pour into a mold and place on ice. Serve with whipped cream.

Kitchen Witch
February 18th, 2006, 05:57 PM
16.?German Bread Tarte.

Take 1 cup of rye bread-crumbs and mix with the beaten yolks of 4 eggs, 1/2 cup of sugar, some pounded almonds, a pinch of cinnamon, nutmeg and a piece of chocolate grated. Add 1 teaspoonful of lemon-juice, 1 tablespoonful of brandy and 1 of wine. Beat the whites to a stiff froth; add to the mixture. Put in a well-buttered pudding-dish and bake until brown. Serve with wine sauce.

17.?Russian Stewed Fish.

Cut a white fish into pieces and salt well; let stand. Then cut 1 onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful of butter. Stir in 1 tablespoonful of flour until brown. Then fill the pan with water and let boil. Add 1 teaspoonful of celery seed, 1 bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of paprica and salt to taste. Let boil. Add the fish to the sauce; sprinkle with black pepper and ginger and let cook until done. Remove the fish to a platter. Beat the yolks of 2 eggs with a little water and stir in the sauce with some chopped parsley. Let get very hot and pour over the fish. Garnish with lemon slices and sprigs of parsley.

18.?German Liver Dumplings.

Chop 1/2 pound of liver; add 1 chopped onion, some parsley, salt, pepper and a little nutmeg. Mix with 2 beaten eggs and 1 tablespoonful of butter. Add enough bread-crumbs to form into small balls and boil in soup-stock and serve with the soup.

19.?Jewish Sour Fish.

Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2 tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done, remove to a platter. Add some brown sugar, lemon-juice and chopped parsley to the sauce; let boil and pour over the fish. Serve cold. Garnish with parsley.

20.?Compote de Bannanes.

Peel 1 dozen bananas and cut them in halves. Then cook 1/2 cup of water with 1/2 pound of sugar; let boil ten minutes; then add the juice of a lemon; let cook. Add the sliced bananas to the hot syrup and stew slowly until done. Remove the bananas to a dish and pour over the syrup. Serve very cold for dessert.

21.?English Peach Pie.

Make a rich pie-crust and let bake until done. Peel and chop some peaches and mix with sugar to taste. Fill the pie with the peaches; let bake. Whip 1 cup of rich cream with pulverized sugar and flavor with vanilla. Spread the cream high over the pie; let get cold and serve.

22.?Bean Polenta (ITALIAN).

Cook 2 cups of white dried beans with salt and pepper until very soft; press through a colander. Fry 1 onion in 2 tablespoonfuls of butter until brown; mix with the beans. Add 1 tablespoonful of vinegar, 1 teaspoonful of made mustard, some lemon-juice and 2 tablespoonfuls of molasses. Let all get very hot and serve with pork roast.

23.?French Almond Pudding.

Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks of eggs and a cup of sugar, 1 tablespoonful of lemon-juice, 1 tablespoonful of brandy, 3 slices of stale cake-crumbs and the whites of the eggs beaten stiff. Put in a well-buttered pudding-dish and bake in a slow oven until done.

24.?Italian Cutlets.

Take tender veal cutlets; season highly with pepper and salt. Dip in beaten egg and fine bread-crumbs and fry in boiling lard until a light brown. Have ready some boiled macaroni well seasoned. Put on a platter with the cutlets and pour over all a highly seasoned tomato-sauce.

25.?Jewish Gefuellte Fish.

Take 2 pounds of trout and 2 pounds of red fish; cut in two-inch slices. Remove the skin from one side of the slices. Chop 2 onions; add salt, pepper and mix with fine cracker-crumbs and 1 egg to a paste. Lay the paste on the fish and put back the skin. Boil the fish with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley cut fine, a pinch of cloves and allspice. Let boil two hours. Add a tablespoonful of rich cream. Serve cold.

26.?Swedish Stewed Veal.

Season 3 pounds of veal. Lay some sliced bacon in a saucepan; let get hot; add the veal. Cover and let brown with 2 sliced onions, 2 carrots and an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter. Add 1 pint of water and let simmer until tender. Add chopped mushrooms and a small glass of wine. Let all get hot and serve.

27.?French Apple Pie.

Line a deep pie-dish with a rich pie-crust. Chop 4 apples very fine and mix with sugar, cinnamon, lemon-juice and 1/2 cup of currants. Then mix with the yolks of 2 eggs well beaten. Fill the pie and bake until done. Beat the whites with pulverized sugar and spread on the pie. Let get light brown on top.

28.?Vienna Filled Apples.

Remove the core and scrape out the inside of the apples. Mix the scraped apple with chopped raisins, nuts, cinnamon, sugar and grated lemon peel. Fill the apples; place in a stew-pan. Mix 1/2 cup of wine with 1/2 cup of water. Sweeten with 3 tablespoonfuls of sugar and pour over the apples. Let cook slowly until the apples are tender. Remove from the fire; put on a glass dish. Pour over the sauce and serve cold.

29.?Scotch Stewed Tripe.

Clean and boil tripe until tender; then fry 1 chopped carrot and 1 onion until light brown. Stir in 1 tablespoonful of flour; add 1 cup of stock, 1 bay-leaf, some thyme and parsley; let boil. Season with salt, pepper and lemon-juice. Cut the tripe into narrow strips; add to the sauce. Let simmer one-half hour and serve.

30.?Polish Stewed Calves' Feet.

Boil the calves' feet in salted water until tender; then take out the bones. Fry 1 chopped onion in butter; stir in 1 tablespoonful of flour; add 1 cup of stock. Let boil with 1 bay-leaf, some parsley chopped fine and 1/4 cup of vinegar, salt and pepper to taste. Then add the feet and let simmer ten minutes. Stir in the yolks of an egg and serve hot.

Kitchen Witch
February 18th, 2006, 05:58 PM
OCTOBER

1.?Oriental Pudding.

Heat 1 large cup of milk and stir in 3 tablespoonfuls of butter; let boil up. Then stir in 1 small cup of flour sifted with 1 teaspoonful of baking-powder and a pinch of salt; stir until a smooth batter. Then remove from the fire and stir in 4 well-beaten eggs, 1/2 cup of preserved ginger minced fine and 2 tablespoonfuls of the syrup; mix thoroughly. Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce.

2.?Swedish Batter Cakes.

Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of soda dissolved in a little milk, the yolks of 6 eggs and the whites beaten to a stiff froth and enough milk to make a thin batter. Then bake on a hot greased griddle until done. Serve hot.

3.?Chinese Chop Suey.

Cut 2 pounds of fresh pork into thin strips and let fry ten minutes. Add 1 large onion sliced thin and let fry; then add 1 cup of sliced mushrooms, 2 stalks of celery cut fine, 1/4 cup of Chinese sauce and a pinch of pepper; moisten with 1/2 cup of hot water. Cover and let simmer until tender. Thicken the sauce with flour moistened with a little milk and let boil. Put some well-seasoned cooked rice on a platter, pour over the chop suey and serve very hot.

4.?Russian National Soup.

Chop and fry all kinds of vegetables until tender. Make a highly-seasoned beef broth; add the fried vegetables, 2 boiled beets chopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2 sprigs of parsley chopped. Let boil well; then add 1 cup of hot cream and serve at once.

5.?English Buns.

Set a sponge over night with 1 cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and flour enough to make a thick batter. Then add 1/2 cup of melted butter, 1 cup of sugar, a salt-spoonful of salt, 1/2 teaspoonful of soda, 1/2 nutmeg grated and flour enough to make a stiff dough. Let raise five hours; then roll out half an inch thick and cut into round cakes. Lay in a well-buttered baking-pan. Let stand half an hour; then bake until a light brown. Brush the top with white of egg beaten with pulverized sugar.

6.?Japanese Fish.

Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of garlic mashed fine. When nearly done, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine, 1 tablespoonful of soy, 1 tablespoonful each of tarragon and Worcestershire sauce. Let cook until done. Place on a platter. Garnish with fried parsley and serve with boiled rice.

7.?Swiss Creamed Potatoes.

Boil potatoes until tender and slice them thin. Heat two ounces of butter; add a dessert-spoonful of flour. Then stir in some rich milk until it thickens; add the potatoes, salt, pepper and chopped parsley. Let boil up; add a little hot cream and serve at once.

8.?Belgian Chicken.

Cut a cooked chicken into pieces; add some slices of cold veal. Heat 1 cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful of paprica, a pinch of white pepper and salt to taste. Add the chicken and 1 glass of sherry wine. Let all cook ten minutes. Add 3 tablespoonfuls of currant jelly. Serve hot with toasted croutons.

9.?Swiss Biscuits.

Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of salt and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss cheese. Mix well with 1/4 pound of flour or enough to make a stiff dough; roll out and cut into round biscuits. Bake in a moderate oven for twenty minutes, and serve.

10.?French Fritters.

Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of butter; then stir in enough sifted flour until thick and smooth. When cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry in deep hot lard to a golden brown. Serve with wine sauce.

11.?German Waffles.

Mix 1/4 pound of butter with 6 tablespoonfuls of sugar. Add the yolks of 5 eggs, 1/2 cup of milk, 1/2 pound of sifted flour with 2 teaspoonfuls of baking-powder, a pinch of salt and the grated peel of a lemon. Mix well; add the whites beaten stiff and bake in a well greased waffle iron. Sprinkle with pulverized sugar and serve hot.

12.?Dutch Rice Fritters.

Take 1 cup of boiled rice and mix with 3 beaten eggs. Then sift 1/2 cup of flour with 1 teaspoonful of baking-powder and a pinch of salt. Add some sugar to taste. Beat to a light thick batter and fry a spoonful at a time in boiling lard. Sprinkle with pulverized sugar and serve hot with cooked fruit.

13.?French Lettuce Salad.

Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir all together with 2 tablespoonfuls of white wine vinegar. Serve at once with meats.

14.?Austrian Baked Eggs.

Poach fresh eggs one at a time; then put in a well-buttered baking-dish; sprinkle with salt, pepper, bits of butter and grated cheese. Pour over the top 1/2 cup of cream sauce and cover with fine bread-crumbs. Set in the oven to brown and serve hot with tomato-sauce.

15.?Swedish Stewed Chicken.

Cut a spring chicken in pieces at the joints; season with salt and pepper and sauté in hot butter. Add 2 cups of cream sauce, 1/2 cup of boiled rice, some chopped parsley and bits of butter. Let stew slowly until the chicken is very tender. Serve hot.

16.?Polish Filled Fish.

Clean the fish; cut open along the backbone. Remove all the fish from the skin and bone from head to tail and chop fine. Fry 1 onion in butter; add some soaked bread. Take from the fire and mix with the chopped fish. Add 2 eggs and chopped parsley; season highly with salt and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish with the mixture and boil with sliced onions, a few lemon slices, some parsley and a tablespoonful of butter, salt and pepper, until done. Serve hot or cold.

Kitchen Witch
February 18th, 2006, 05:59 PM
17.?Eels a la Poulette.

Clean and skin the eels; let boil with salt, pepper and vinegar. Then cut into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1 onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup of water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil well; add the eels and 1 glass of wine. Boil ten minutes longer; thicken the sauce with the yolks of 2 eggs well beaten and seasoned with lemon-juice. Serve with fried croutons.

18.?Italian Baked Fish.

Clean and season a blue fish with salt, pepper and cloves. Lay the fish in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls of chopped carrot and parsley. Pour over 1 glass of wine; sprinkle with flour. Put flakes of butter over the fish and let bake until brown. Serve with macaroni.

19.?Dutch Stuffed Goose.

Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of butter rolled in fine bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a little hot water; let bake until done. Baste as often as necessary. Serve with red currant jelly.

20.?Swiss Roast Turkey.

Clean and season the turkey with salt and pepper. Then fill with 2 cups of bread-crumbs mixed with a lump of butter, some chopped onion and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2 cup of nuts. Mix all well with 2 beaten eggs. Put turkey in dripping-pan and let bake a rich brown. Baste often with the dripping until tender. Serve with dressing.

21.?French Turkey Soup.

Cut off all the meat from left-over turkey bones. Put the bones in cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Let all cook well, seasoned with salt and pepper. Remove the bones; add boiled rice and the turkey meat cut into dice pieces. Let boil and serve hot with fried croutons.

22.?Swedish Baked Fish.

Clean and season a trout with salt, black pepper and cayenne. Lay in a baking-pan; dredge with flour; sprinkle with parsley and bits of butter; add a little water and vinegar. Let bake in a hot oven. Baste often with butter until done. Garnish with parsley and serve hot with cream sauce.

23.?Jewish Stewed Sweetbreads.

Clean and parboil the sweetbreads; then fry 1 small sliced onion in hot fat until light brown. Stir in 1 tablespoonful of flour; add 1/2 cup of water and 1/2 cup of wine vinegar; let boil up. Add 1 bay-leaf, a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemon and chopped parsley. Season with salt and paprica to taste; add 1 tablespoonful of brown sugar. Let boil; add the sweetbreads and simmer until done. Serve cold.

24.?German Stuffed Turkey.

Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets; add some chopped veal and pork, 1 onion, 2 cloves of garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff the turkey. Put in the dripping-pan with some hot water. Dredge with flour; let bake until done. Baste often with the sauce. Serve the turkey with the dressing. Garnish with boiled beets sliced thin.

25.?Neapolitan Salad.

Cut cold chicken or turkey in small dice pieces; add some cold potatoes, beets and celery, cut fine; sprinkle with chopped hard-boiled eggs, salt and pepper. Line the salad bowl with lettuce leaves; add the salad. Cover with a French mayonnaise dressing. Garnish with capers and beets.

26.?Bavarian Stuffed Chicken.

Clean and season a fat hen. Chop the giblets; add some truffles, a chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper and paprica to taste. Then fill the chicken; heat some dripping in a large saucepan; lay in the chicken, cover, and cook slowly with 1 cup of hot water until tender.

27.?Hungarian Baked Herring.

Bone the herring and cut into small pieces. Slice some cooked potatoes; then butter a baking-dish; sprinkle with flour. Put a layer of potatoes, some chopped onion and herring and bits of butter until dish is full; sprinkle with pepper. Make the top layer of potatoes and bits of butter. Moisten with 3 tablespoonfuls of sour cream. Bake in a moderate oven until brown. Serve hot.

28.?French Stewed Quail.

Stuff the quail. Put 1 tablespoonful of butter in a large stew-pan; add some thin slices of bacon. Let get very hot. Lay in the birds; sprinkle with salt and pepper; add 1 small onion and 1 carrot chopped fine. Cover and let brown a few minutes, then add 1 cup of hot water. Let stew slowly until tender. Thicken the sauce with flour mixed with milk; add some chopped parsley; let boil up and serve hot.

29.?India Beef Curry.

Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper and flour and fry until brown. Add 1 onion chopped fine and 1 tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of curry-powder and 1/2 cup of hot water until meat is tender. Thicken the sauce with flour and butter. Serve on a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices.

30.?Bread Pudding a la Caramel.

Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2 tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake in a well-buttered pudding-dish until brown. Then boil 1-1/2 cups of brown sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate. Stir until smooth and spread hot over the pudding.

31.?Irish Flummery.

Take 1 pint of oatmeal; pour on enough cold water to cover; let stand over night; strain and boil with a pinch of salt until thickened. Then add 1 cup of cooked small fruit, a lump of butter and sugar to taste. Let get cold and serve with cream.

Kitchen Witch
February 18th, 2006, 06:00 PM
NOVEMBER

1.?Swiss Fried Sweetbreads.

Blanch the sweetbreads and sprinkle with salt and pepper; then cut into thin slices. Dip in beaten egg and roll in grated Swiss cheese and fine bread-crumbs and fry in a little hot butter to a golden brown. Serve hot, garnished with parsley.

2.?Japanese Chicken.

Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry-powder and let fry in hot olive-oil until brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of Japanese sauce, 1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and 1/2 cup of water. Cover and let cook ten minutes. Add the chicken to the sauce with 1 cup of cocoanut juice. Let all simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried parsley.

3.?Hindu Venison.

Cook some venison, well seasoned, until tender and slice thin. Peel and slice 2 apples and 1 Spanish onion; season and fry until a light brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup of mutton broth; cover and let cook fifteen minutes. Then mix 1/2 ounce of butter with 1/2 tablespoonful of curry-powder and 1 tablespoonful of lemon-juice; add to the sauce with the sliced venison; cover and let simmer ten minutes; then add 1 tablespoonful of currant jelly. Let get very hot and serve, garnished with fried croutons and sliced lemon.

4.?Spanish Tongue.

Boil a beef tongue until tender; take off the outer skin. Then rub with butter and the beaten yolk of an egg; put in a baking-dish. Add 1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine and 1/2 can of mushrooms. Sprinkle with salt and pepper and let bake until brown. Serve garnished with the mushrooms.

5.?English Pigeon Pie.

Clean and season some young pigeons. Stuff each with chopped oysters and bits of butter and let stew until tender with 1 onion, 2 sprigs of parsley and 1 bay-leaf. Then line a deep pie-dish with a rich paste; let bake and fill with the stuffed pigeons. Add the sauce; cover with the paste and let bake until brown. Serve hot.

6.?Hungarian Stuffed Goose Neck.

Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with 1 small chopped onion in a tablespoonful of goose-dripping. Add chopped parsley, salt, paprica and ginger and mix with 1 egg. Lay in a baking-pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine.

7.?Swedish Cabbage.

Shred a cabbage very thin; sprinkle with salt and cook in as little water as possible until tender. Then add some milk and let boil. Add a tablespoonful of butter mixed with flour, some mace and white pepper to taste. Let boil up and serve hot.

8.?Spanish Fried Fish.

Season and slice red fish; roll in flour and fry until brown. Then heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water; also some parsley, salt, pepper and 1 bay-leaf chopped fine. Let all cook; then add the slices of fried fish. Let all get very hot and serve with boiled rice.

9.?German Spiced Rabbit.

Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar. Heat 1 tablespoonful of dripping; add the slices of rabbit and 1 sliced onion, 2 bay-leaves, a few peppercorns, 2 sprigs of parsley, thyme and a little mace. Cover with hot water and let stew slowly until tender. Thicken the sauce with butter mixed with flour. Let cook and serve hot with apple compote.

10.?English Layer Cake.

Bake 3 layers of sponge-cake; then mix some jelly with wine and spread between the layers and over the top and sides. Cover with a rich chocolate icing, flavored with vanilla.

11.?Dutch Rice Pudding.

Mix 1 cup of rice in 2 cups of milk; add 1 tablespoonful of butter, the yolks of 4 eggs, the juice of 1/2 lemon, 1 cup of sugar and nutmeg to taste, 1/2 cup of chopped raisins, 1/2 cup of nuts and the whites of the eggs beaten to a stiff froth. Bake in a well-buttered pudding-dish until done. Serve cold.

12.?Polish Poached Eggs.

Boil 1/2 cup of vinegar with one cup of water and break in fresh eggs one at a time and poach them. Remove to a platter; sprinkle with salt and pepper. Then add 1 tablespoonful of butter and 1 tablespoonful of sugar to the sauce; let boil up and pour over the eggs. Serve on buttered toast.

13.?Belgian Sweet Potato Purée.

Boil 4 sweet potatoes until soft. Mash until smooth with 1 tablespoonful of butter, 2 beaten eggs, 1 tablespoonful of brown sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put in a buttered pudding-dish; pour over some melted butter; let bake until brown. Serve hot with broiled steak.

14.?Spanish Codfish.

Parboil 1 cup of shredded codfish; heat 2 tablespoonfuls of butter; add 1 chopped onion and 2 cups of tomatoes; let fry. Add 1 tablespoonful of flour; stir until thickened. Then add 1 cup of water, pepper and chopped parsley; let boil well; add the codfish. Let simmer one-half hour. Serve on buttered toast.

15.?Halibut a la Toulonaise.

Slice the fish; season highly with salt, pepper, cloves, lemon-juice and parsley. Then roll in flour and fry in hot olive-oil until brown. Garnish with lemon slices and parsley. Serve with a lettuce salad with French dressing.

Kitchen Witch
February 18th, 2006, 06:01 PM
16.?Jewish Stewed Goose.

Clean and cut a fat goose into pieces; season with salt, pepper and ginger. Put in a stew-pan with 1 sliced onion, 2 cloves of garlic, 1 bay-leaf, thyme and a few peppercorns; add the juice of a lemon. Cover with hot water and let cook until tender. Thicken with flour and serve hot with apple-sauce.

17.?Polish Rice Pudding.

Heat 1 quart of milk; add 1 cup of boiled rice, 3 ounces of seeded raisins and 2 ounces of currants. Let cook ten minutes. Then add the grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs well beaten with 1 cup of sugar. Mix thoroughly and pour into a well-buttered pudding-dish; let bake until done. Then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor with vanilla. Spread on the pudding and let brown slightly in a hot oven. Serve with lemon sauce.

18.?Vienna Dumplings.

Mix 2 eggs and 1/2 cup of water, a pinch of salt and enough flour to make a stiff batter. Then drop by the tablespoonful into boiling salted water until they rise to the surface. Remove to a platter and fry some onions in hot butter. Sprinkle with salt and pepper and pour over the dumplings.

19.?Bavarian Sauerkraut.

Cook 2 pounds of fresh pork; season with salt and pepper; add 2 bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown sugar. Let all cook until tender. Serve with potato dumplings.

20.?Chicken Croquettes a la Reine.

Chop cold cooked chicken with some mushrooms, parsley and thyme and season with salt, black pepper and cayenne. Add a tablespoonful of butter and 2 well-beaten eggs. Then form into croquettes. Dip in beaten egg and fine bread-crumbs and fry in deep hot lard to a golden brown. Make a cream sauce and serve with the croquettes. Garnish with parsley.

21.?Jewish Goose Greeben.

Cut all the fat from the goose into small pieces and cook in a skillet with 1 cup of cold water. Let cook uncovered until the water has evaporated; then fry until brown. Sprinkle with salt and serve hot.

22.?French Venison Pie.

Cut venison in very small pieces and stew, highly seasoned, until tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill with the venison. Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg and let bake until done.

23.?Belgian Broiled Quail.

Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each quail. Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon. Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon-juice. Serve hot.

24.?Vienna Roast Beef.

Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes to the pound. Serve with potato dumplings.

25.?Oysters a la Toulonaise.

Drain large oysters; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan; remove the bacon. Roll the oysters in fine bread-crumbs and sauté until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives.

26.?Chicken a la Bechamel.

Clean and season a fat hen. Put a few slices of chopped bacon in a saucepan; let get hot. Add the chicken with 1 carrot, 1 onion, 2 stalks of celery chopped fine, 1 herb bouquet, 1 bay leaf, a few cloves and allspice and 2 blades of mace, 2 sprigs of parsley and 1 cup of hot water. Let all stew until tender; then add some chopped mushrooms and pour over all 1 cup of hot rich cream.

27.?Milanese Vegetable Soup.

Cut bacon and ham into small pieces; put in a saucepan with 1 tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with 1 quart of beef stock; let all cook slowly for half an hour; add some boiled rice and 1 cup of tomato-sauce and cook until done. Serve hot.

28.?Swedish Salad.

Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves; add the salad and cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold.

29.?Oriental Rabbit Pie.

Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1 chopped green pepper, 1 Spanish onion sliced thin and 2 sliced tomatoes, a pinch of cloves and allspice. Then line a pie-dish with a puff paste; let bake and fill with the rabbit; add 2 chopped hard-boiled eggs and sprinkle with curry-powder. Cover with the paste; brush the top with a beaten egg and let bake until brown. Serve hot.

30.?Spanish Baked Fish.

Season a pike; put in a baking-pan. Pour over two ounces of melted butter and 1 pint of sour cream; then let bake in a hot oven for twenty minutes. Sprinkle with bread-crumbs and grated cheese and let brown on top. Serve hot. Garnish with parsley.

Kitchen Witch
February 18th, 2006, 06:02 PM
DECEMBER

1.?English Plum Pudding.

Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar, 1 pound of seeded raisins, and 1 pound of currants all dredged with flour, 1/4 pound of chopped citron, 1 pound of finely chopped beef suet, 1 nutmeg grated, 1 tablespoonful of cinnamon, cloves and mace mixed together, a pinch of salt, 1 glass of wine and 1 glass of fine brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff froth. Pour the mixture into a wet cloth dredged with flour; tie well and let boil five hours. Serve with wine sauce.

2.?Swedish Rice Pudding.

Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch of salt and 1 teaspoonful of vanilla. Pour into a pudding-dish. Put bits of butter over the top and let bake in a moderate oven until done. Serve cold.

3.?Portugal Soup.

Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; season with salt and pepper. Let boil well. Add 1 head of lettuce, 1/2 head of cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of garlic, all cut fine, and 1 herb bouquet. Let all cook until tender; then add 1/2 can of peas. Remove the meat; cut into thin slices; season, and serve with the soup.

4.?Chinese Salad.

Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut into shreds; season with salt and pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce leaves; fill with the mixture; sprinkle with finely chopped parsley. Pour over a mayonnaise dressing and garnish with anchovy fillets.

5.?Egyptian Salad.

Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add 2 dozen fine cut French sardines. Put on crisp lettuce leaves in a salad bowl and cover with a mayonnaise dressing Garnish with thin shreds of red beets, and serve.

6.?English Dumplings.

Beat 3 yolks of eggs with 1 tablespoonful of sugar; add 1/2 cup of finely chopped suet, 1/2 cup of currants, 1/2 teaspoonful of salt and a little nutmeg. Sift 1 cup of flour with 1 heaping teaspoonful of baking-powder; mix well with the beaten whites of the eggs. Make into dumplings the size of an egg; let steam. Serve hot with lemon sauce.

7.?Irish Pancakes.

Mix 1/2 pound of sifted flour with 2 beaten eggs, a pinch of salt, a pint of milk and 1/2 ounce of melted butter. Mix well to a smooth pancake batter and fry in hot lard to a delicate brown. Sprinkle with powdered sugar and serve hot.

8.?English Cream Pudding.

Line a well-buttered pudding-dish with a rich puff-paste and bake. Then beat 1 cup of butter with 1/2 pound of pulverized sugar. Add the grated rind and juice of a lemon and beat well with the yolks of 6 eggs; add the whites beaten to a froth. Fill the pudding-dish with the mixture and bake until done.

9.?Bavarian Roast Turkey.

Clean and season a fat turkey. Stuff with 3 raw potatoes, 2 apples and 1 onion grated. Mix with a lump of butter and 1 cup of bread-crumbs; add 1 egg. Season with sage, thyme, salt and pepper; then put in a dripping-pan. Pour in 1 cup of water and dredge with flour. Let bake in a hot oven until done.

10.?Jewish Stewed Cabbage.

Shred a red cabbage very fine. Heat 2 tablespoonfuls of drippings in a pan; add the cabbage; cover and let stew with 2 apples, and 1 onion chopped fine. Then brown 1 tablespoonful of flour in hot butter; add 1/2 cup of water mixed with vinegar. Season with salt, pepper and sugar to taste. Pour the sauce over the cabbage; let simmer ten minutes. Add 1/2 cup of red wine; let boil up and serve hot.

11.?Venison a la Francaise.

Season venison steaks with salt, pepper and lemon-juice. Put in a saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2 bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. Let brown; then add 1/2 can of mushrooms, some thyme chopped fine and a glass of claret. Cover and let simmer until tender. Serve with toasted croutons and currant jelly.

12.?Italian Macaroni.

Boil macaroni in salted water until tender. Drain. Then heat 2 tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated cheese. Cover, let get very hot. Then mix a highly seasoned tomato-sauce with a small glass of wine; let boil up and pour over the macaroni. Serve hot with roast veal.

13.?Russian Stuffed Tongue.

Take fresh beef-tongue; make an incision with a sharp knife and fill with chopped onions, bread-crumbs, a lump of butter, sage, thyme, salt and pepper. Sew up and let boil until nearly done. Remove the skin. Then stick cloves all over the tongue, and let cook until tender. Add 2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve, garnished with sliced beets, olives and sprigs of parsley.

14.?Hungarian Dumplings.

Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enough sifted flour to make a stiff dough. Roll out on a well-floured baking-board as thin as possible. Cut into three-inch squares and fill with the following mixture: 1 cup of cottage cheese; mix with 1 tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg to taste. Fill the dumplings, press the edges well together. Boil some milk, seasoned with a pinch of salt and sugar to taste. Lay in the dumplings and boil until done. Serve with the sauce.

15.?German Stewed Fish.

Clean the fish. Cut into large slices; salt well and sprinkle with black pepper and let stew with sliced onion, some celery and parsley. Add a few slices of lemon; let cook fifteen minutes to the pound; then mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to the fish. Let cook five minutes more and serve hot or cold.

16.?French Stuffed Partridge.

Clean, singe and draw young partridges. Season and stuff each bird with chopped oysters well seasoned, and sprinkle with parsley. Put a small piece of butter in each bird; place the birds in a baking-pan; cover with thin slices of bacon; add a little hot water and bake in a hot oven until done. Serve with toast.

Kitchen Witch
February 18th, 2006, 06:03 PM
17.?Russian Pickled Herring.

Soak 1 dozen herring over night in water; then mash the milch and roes and mix with 4 tablespoonfuls of brown sugar. Put the herring in a large dish with 2 large onions sliced; make alternate layers of herring, onions and sliced lemon, 8 bay-leaves, a few cloves, whole peppers and some mustard seed. Pour over all some vinegar. Ready to serve in five hours. Will keep for one week. Serve with boiled potatoes.

18.?Hungarian Duck.

Season and roast the duck; then cut into pieces for serving. Chop the giblets; add to the gravy in which the duck was roasted, with 1 glass of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the juice of a lemon. Let boil; add the sliced duck and let simmer until tender. Serve hot; garnish with fried croutons.

19.?Venison a la Parisienne.

Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion, 1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add the venison, salt and pepper. Let all fry a few minutes; then add 1 cup of consommé and let simmer until tender. Add 1/2 glass of sherry and 1/2 can of chopped mushrooms. Let all get very hot and serve with toasted croutons.

20.?Jewish Boiled Fish.

Clean and season a large fish with salt and pepper and let cook with 1 cup of vinegar, 1 large onion, 2 sprigs of parsley and 2 of thyme, 1 tablespoonful of butter, 1/2 cup of raisins, a few cloves, 1 lemon sliced and 1 teaspoonful of prepared mustard. Let cook until done. Remove the fish; add 2 large pickles chopped and 1/4 cup of sugar, and thicken with the yolks of 2 eggs well beaten. Serve hot or cold, garnished with parsley.

21.?English Stuffed Duck.

Clean and season the duck; then chop the giblets. Add 1 onion, some celery and parsley. Mix with 1 cup of bread-crumbs and a beaten egg. Season this highly and fill the duck. Put in the dripping-pan with some hot water, 1/2 glass of sherry and a lump of butter. Sprinkle with flour; bake until done. Serve with apple-sauce.

22.?French Stewed Rabbits.

Skin and clean the rabbits; cut into pieces at the joints; season well. Heat 2 tablespoonfuls of drippings in a stew-pan; add the rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2 sprigs of parsley and thyme. Let all brown a few minutes; then add 1 cup of hot water and cook slowly until tender. Thicken the sauce with flour and butter; add a glass of claret; boil up and serve.

23.?Italian Salad.

Cut 1 pound of cooked veal in very small pieces; add 1 herring that has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets, 3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise dressing and garnish with sliced hard-boiled eggs, olives and capers.

24.?Hungarian Stewed Pigeons.

Season the pigeons and stuff with chopped chicken. Let stew slowly with chopped onions, chives, celery and parsley; add salt and paprica to taste. Cook until tender. Serve hot with beet salad.

25.?Vienna Baked Goose Breast.

Take the breast of the goose and cut the meat from the bone; chop fine with some onion, 1 clove of garlic, parsley and a little thyme, salt, black pepper and paprica. Mix with 2 eggs and fine bread-crumbs. Put the chopped breast mixture back on the bone. Place in a baking-dish; pour over some dripping; sprinkle with flour and bake until brown. Serve with sour apple compote.

26.?Italian Veal and Macaroni.

Season tender veal cutlets with salt and red pepper and sauté in hot olive-oil; then cover and simmer until tender. Boil macaroni until tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3 tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with bread-crumbs fried in butter. Serve hot.

27.?French Squirrel Fricassee.

Cut the squirrels into pieces at the joints; sprinkle well with salt; let lay one hour; then sprinkle with pepper and lemon-juice. Put 2 large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel with 1 sliced onion; cover and let brown. Then add 1 cup of tomato-sauce, some celery seed and chopped parsley and 1 cup of hot water. Let simmer until tender. Add 1/2 glass of sherry wine. Let get very hot and serve with French peas.

28.?Irish Mutton Stew.

Season mutton chops with salt and pepper; put a tablespoonful of hot drippings in a saucepan; add the chops, some sliced turnips, potatoes and onions, salt and pepper. Then cover with water and cook slowly until tender. Thicken the sauce with a little flour mixed with 1/2 cup of milk. Season to taste and serve very hot.

29.?German Bread Pudding.

Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of milk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the bread, a small cup of raisins and the grated peel of a lemon. Mix all well. Put in a well-buttered pudding-dish and bake until brown. Beat the whites with a pinch of salt, sugar and a little lemon-juice spread on the top. Let get light brown in the oven. Serve with wine sauce.

30.?Hungarian Spice Cakes.

Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar; add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of cloves, some grated lemon peel and a pinch of salt. Make all into a dough and roll into small cakes about an inch in diameter. Put on well-buttered baking-plates, sprinkled with flour, and bake in a moderate oven until a rich brown. Serve with wine.

31.?French Braised Sweetbread.

Parboil the sweetbreads; drain. Put in the baking-pan with a piece of salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cut fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock. Let cook in the oven until done. Serve with mushrooms.

Kitchen Witch
February 25th, 2007, 03:36 PM
I'm not too sure of where to post "other" recipes that are not listed in this forum - so - here goes:

Rtbetor
(Swedish pickled beets)

Yield: 4-6 servings

White vinegar 1/2 cup
Water 1/2 cup
Sugar 1/2 cup
Salt 1 tsp
Pepper pinch

Beets cooked, peeled, sliced into rounds 2 cups


1. Bring to vinegar, water, sugar, salt and pepper to a boil in a saucepan. Reduce heat and simmer about 5 minutes to completely dissolve sugar.
2. Place beets in a stainless steel or glass bowl. Pour hot vinegar mixture over the beets, cover and chill at least 2 hours before serving.

VARIATIONS

* The beets can be diced, julienned or cut into wedges to vary their presentation.
* Try using golden or chiogga beets for a different presentation.

NOTES

* This simple yet beautiful side dish is popular throughout Scandinavia. In Denmark it is known as syltede rdbeder.

Kitchen Witch
February 26th, 2007, 02:21 PM
Breaded Pork - Poland
Polish Name: Kotlet Schabowy

Serves 4


4 x 150g/5oz Pork Chops
Salt and Pepper
25g/1oz Plain Flour
1 Egg, beaten
25g/1oz Fresh Breadcrumbs
Oil/Butter for shallow frying


1. Pound the pork until fairly thin and season with salt and pepper. Set aside.

2. Place the flour, beaten egg and breadcrumbs on separate plates then coat each chop on both sides firstly with flour, then beaten egg and finally with the breadcrumbs, pressing firmly to ensure the meat is evenly coated on all sides.

3. Heat enough oil and butter in a large frying pan to a depth of about 2cm/ - inch until very hot, then add the pork and cook over high heat for 5 minutes on each side.

4. Reduce the heat and cook for another few minutes until golden brown and cooked through. Serve hot.

Kitchen Witch
February 26th, 2007, 02:24 PM
Paderewskis - Poland


100g/4oz softened Butter
100g/4oz Plain Flour
50g/2oz Sugar
50g/2oz Walnuts, finely chopped



1. Preheat the oven to 180C, 350F, Gas Mark 4.

2. Place all the ingredients in a mixing bowl and blend well.

3. Turn onto a well floured work surface and roll out to 6mm/1/4 inch thick.

4. Cut into circles about 4cm/1 - inches in diameter place on un-greased baking trays and bake for 10 to 12 minutes.

5. Cool on wire trays.

The biscuits can be served plain, sprinkled with icing sugar, iced or sandwiched with jam.

Kitchen Witch
February 26th, 2007, 02:25 PM
Stuffed Cabbage Rolls - Poland
Polish Name: Golabki

Serves 4


1 Whole Medium Cabbage
1 Onion, finely chopped
2 tbsp Butter
450g/1lb Minced Beef
225g/8oz Minced Pork
225g/8oz Cooked Rice
1 Egg
1 tbsp Freshly Chopped Parsley
teasp Freshly ground Nutmeg
1 teasp Paprika
Salt and pepper
for the sauce
1 x 400g/14oz tin Chopped Tomatoes
240ml/8fl.oz Hot Fresh Stock
2 teasp Brown Sugar
Salt and Pepper



1. Preheat the oven to 150C, 300F, Gas Mark 2. Remove core from the cabbage, place in a large saucepan, cover with water then bring to the boil and cook until the outer leaves begin to loosen.

2. Lift out the cabbage, remove the softened leaves and return the head of cabbage to the pan of boiling water to soften more leaves. Repeat until all leaves are removed.

3. Once all the leaves have been softened, remove the centre stalks from each leaf and set aside.

4. Meanwhile, heat the butter in a frying pan, add the onion and saut for a few minutes until transparent.

5. Transfer the onion to a mixing bowl together with the meat, egg, rice and seasonings and mix well.

6. Divide the meat mixture between each cabbage leaf then fold each into a parcel then place seam side down in a greased shallow ovenproof dish.

7. In a bowl, mix together the ingredients for the sauce then pour the mixture over the cabbage rolls and bake in the oven for 2 hours. Serve hot.

Kitchen Witch
February 26th, 2007, 02:29 PM
Basic Pierogi Dough - Poland
Makes approx 36 (serves 4 as a main course or 6-8 as an accompaniment or in soups)

225g/8oz Plain Flour
1/2 teasp Salt
Pepper to taste
2 Eggs, beaten
120ml/4fl.oz. Water



1. Place the flour salt and pepper in a large mixing bowl mix well then make a well in the centre.

2. Add the eggs into the well then cut into the flour with a knife.

3. Add the water, mix with a wooden spoon then knead until firm. Cover the bowl with a clean tea towel and allow to rest for 10 minutes at room temperature.

4. Divide the dough into quarters, roll each section out thinly then cut circles about 7cm/3-inches in diameter. It?s best to work on one section at a time, keeping the remaining sections covered with a damp cloth as the pastry tends to dry out.

5. Place a small mound of filling over one side of each circle of dough leaving a border, then moisten the edges with a little water, fold over to make half-moon shapes then press the edges firmly together making sure they are well sealed to prevent the filling from oozing out.

6. Bring a large pan of water to the boil, add salt then reduce to a rolling simmer and drop the pierogi into the water a few at a time. Cook gently for 3 to 5 minutes. Do not overcrowd the pan or they will stick together.

7. Remove with a slotted spoon and set aside whilst you cook the remainder.

8. At this point they can be served immediately or allowed to cool then either frozen or fried in butter either over a medium heat until golden brown.


FILLINGS

Sausage and Mushroom Filling

275g/10oz Smoked Kielbasa, skinned and roughly chopped
150g/+5oz Mushrooms, chopped
1 heaped tbsp Fresh Breadcrumbs
1 Egg
Salt and Pepper



1. Heat a dry frying pan until very hot then ass the kielbasa and fry for 5 minutes, turning from time to time.

2. Remove from the heat then add the remaining ingredients and mix well. Use to stuff dough as above.


Beef Filling


1 tbsp Butter
1 large Onion, chopped
225g/8oz Minced Beef
100g/4oz Cooked Rice
3 tbsp Beef Stock
1 tbsp freshly chopped Parsley
Salt and Pepper to taste



1. Heat the oil in a frying pan, add the onion and saut for 5 minutes.

2. Add the meat and rice, mix well and saut for a further 5 minutes, turning from time to time.

3. Add the stock, parsley, salt and pepper stirring to mix well. Use to stuff the dough as above.


Potato Filling (vegetarian)

2 Potatoes, peeled and thickly sliced
1 tbsp Vegetable Oil
1 Onion, chopped
100g/4oz Cream Cheese
1 teasp Paprika
Salt and Black Pepper



1. Bring a large pan of water to the boil, add salt and the potatoes and cook for 15 minutes or until the potato is tender.

2. Meanwhile, heat the oil in a frying pan, add the onion and saut for 8-10 minutes until soft and golden brown. Remove with a slotted spoon and set aside.

3. Drain the cooked potatoes return to the pan and mash well.

4. Add the cooked onion, cheese, paprika, salt and black pepper and mix well. Use to stuff the dough as above.


Sauerkraut filling (Vegetarian)


1 tbsp Vegetable Oil
1 large onion, sliced
450g/1lb Sauerkraut, drained
Salt and Paprika to taste



1. heat the oil in a frying pan, add the onions and saut for 5 minutes stirring from time to time.

2. Add the sauerkraut and continue to cook for a further 5 minutes or until the onions are soft and transparent.

3. Season with salt and plenty of paprika then use to stuff the dough as above.


Sweet Cheese Filling (Vegetarian)


225g/8oz Cottage Cheese
1 Egg Yolk, lightly beaten
1 tbsp Sugar
1 tbsp Butter
3 tbsp Currants
1/2 teasp Cinnamon



1. in a large mixing bowl, cream together the eggs and butter.

2. Add the remaining ingredients and mix well. Use to stuff the dough as above.


Fruit Filling (Vegetarian)


450g/1lb Pitted Cherries
180ml/6fl.oz. Water
75g/3oz Sugar
1/2 teasp Ground Cinnamon
1 teasp Lemon Juice
3 tbsp Dry Breadcrumbs (approx)



1. Place the fruit water and sugar in saucepan, bring to the boil then reduce the heat and simmer until fruit is tender and water has almost evaporated.

2. Remove from heat, add the cinnamon and lemon juice and mash slightly with potato masher.

3. Return to a low heat and cook, stirring until thick. Stir in enough breadcrumbs to thicken a little more. Use to stuff the dough as above.

Kitchen Witch
February 26th, 2007, 02:32 PM
Boeuf Stroganoff - Russia
Serve 4


350g/12oz Onions, thinly sliced

225g/8oz Mushrooms, sliced

675g/1-1/2 lb Top Rump Steak

75g/3oz Butter

1 tbsp Oil

Salt and Black Pepper

1 teasp Mustard Seeds (optional)

300ml/10 fl.oz. Soured Cream





1. Slice the beef across the grain into thin strips about 5cm/2inch long.



2. Heat the butter and oil in a large frying pan, and the onions and mushrooms and fry gently for 5 minutes.



3. Raise the heat then add the meat and brown on all sides. Add the mustard seeds, salt and pepper and continue to cook over a low heat for 5 minutes, stirring constantly.



4. Add the soured cream and continue to cook gently, without boiling until warmed through. Serve immediately with boiled rice.

Kitchen Witch
February 26th, 2007, 02:33 PM
Chicken Kiev - Russia
Serves 4

125g/5oz Butter, softened

2 Garlic Cloves, crushed

1 tbsp Parsley

Salt and Pepper

2 tbsp Lemon Juice

4 Boneless Chicken Breasts, skinned

Oil for deep frying

Plain flour to coat

1 Egg, beaten

4 tbsp Fresh White Breadcrumbs





1. Place the butter, lemon juice, garlic, parsley, salt and pepper in a bowl and mix well. Form into a cylinder, wrap in foil and place in the freezer for 1 hour.



2. Place each chicken breast between dampened greaseproof paper and beat with a rolling pin or mallet to flatten them out. Refrigerate for at least 30 minutes.



3. Preheat the deep fryer to 170C, 350F. Remove the butter from the freezer and cut into four. Place one piece of butter on each flattened chicken breast then roll up and secure with a cocktail stick.



4. Coat each piece of chicken in flour then dip in the beaten egg and finally roll in the breadcrumbs to thoroughly coat, pressing well.



5. Deep fry for 15 minutes until golden brown. Drain on kitchen paper and serve immediately being sure to warn the diners or the hot filling.

Kitchen Witch
February 26th, 2007, 02:40 PM
Kulebyaka - Russia
Serves 4

250g/9oz Puff Pastry

225g/8oz Fresh Salmon

450g/1lb Fresh Spinach

Bouquet Garni

Salt and Black pepper

1 Egg, separated

225g/8oz Long Grain Rice

3 tbsp Single Cream

2 tbsp Lemon Juice

2 Hard-boiled Eggs, peeled



1. Place the salmon in a saucepan with enough water to cover, the bouquet garni and salt. Bring to the boil slowly, then remove from heat, cover, leave for 15 minutes. Drain, remove the skin and flake.



2. Meanwhile wash the rice and cook in boiling salted water for 15 minutes until tender. Preheat the oven to 220C, 425F, Gas mark 7.



3. Place the spinach in a saucepan with only the water which is clinging to the leaves, cover and cook until tender. Drain well, squeeze any excess water from the leaves and roughly chop. Set aside.



4. Drain the rice thoroughly, then put in bowl with egg yolk, cream, lemon juice and seasoning. Mix well.



5. Roll out the pastry on a lightly floured surface to 2 rectangles, one 23x 36cm/9x14 inches , the other 28x 41cm/llx16 inches. Place smallest one on a floured baking tray and spread half the rice over pastry, leaving a 2.5cm/1 inch border.



6. Cover with half the spinach and then the salmon. Arrange the whole hard-boiled eggs along the centre and cover with remaining spinach and rice. Brush the pastry border with the lightly beaten egg white.



7. Place remaining pastry over the filling, pressing the edges together to seal. Trim edges, knock up and crimp. Use the pastry trimmings to cut fancy shapes or leaves and decorate the top of the pie. Glaze the top with the egg white then bake in centre of oven for 20 minutes. Reduce temperature to 180C, 350F, Gas mark 4 and cook for a further 20 minutes till well risen and golden. Serve immediately.

Kitchen Witch
February 26th, 2007, 02:44 PM
Sargaborsoleves Split Pea Soup - Hungary

Serves 4


Ingredients

300g/11oz Yellow Split Peas, washed
1 small Ham Shank
1 large Onion, chopped
3 Carrots, thickly sliced
2 Sticks Celery, cut into chunks

1 small Parsnip, diced
1 tbsp freshly chopped Flat Leaf Parsley or

2 teasp Dried Parsley
1 Bay Leaf
2 whole Cloves
6 whole Peppercorns
Approx. 1.8L/60fl.oz. Water


Instructions



1. Place all the ingredients (including the contents of the Cuisine Select pack if using) in a large saucepan, bring to the boil then reduce the heat, partially cover and cook gently for at least 2 hours, stirring from time to time or until the meat is very tender and falling off the bone.


2. Check the seasoning and add a little salt and extra water if necessary. Serve hot.

Kitchen Witch
February 26th, 2007, 02:45 PM
Paprika Potato - Hungary

Serves 4


Ingredients

2 Garlic Cloves, crushed

2 Onions, dice

Green Capsicum (Sweet pepper), deseeded and diced

60ml/2fl.oz. Vegetable Oil

teasp Salt

1 teasp Paprika

4 large Potatoes, peeled and diced

600ml/20fl.oz. Water

12cm/5 inch piece of smoked Kolbassa, cut into 6mm/ inch pieces



Instructions



1. Place the oil, onions, green pepper and garlic in a large saucepan and

heat over a medium heat. Continue to saut until golden brown.



2. Remove from the heat, add the paprika and mix well.



3. Add the diced potatoes and 3/4 of the water, mix well and bring to the boil. Reduce the heat, cover and cook over a low heat for 15 minutes.



4. Add the remaining water and pieces of kolbassa. Mix well. Cover and continue to cook for a further 15 minutes. Serve hot.

Kitchen Witch
February 26th, 2007, 02:47 PM
Csirkeprklt - Hungary (goulash)
Serves 4


Ingredients

25g/1oz Lard or 2tbsp Oil

3 onions, chopped

1 Garlic Clove, crushed

1 tbsp Paprika

4 Large Chicken Breasts, cubed

2 Green Capsicums (Sweet peppers) deseeded and sliced

4 Tomatoes, chopped

Salt



Instructions



1. Heat the fat in a large saucepan, add the onions and saut till golden brown.



2. Add the paprika, garlic and chicken, mix well and cook for 5 minutes, stirring.



3. Add the salt, green peppers and tomatoes, mix well then reduce the heat, cover and cook for 30 minutes or until the chicken is tender. Serve hot.

Kitchen Witch
February 28th, 2007, 11:54 PM
Portuguese Beef and Onions - Portugal

Portuguese name: Bifes De Cebolada



Ingredients
1 tbsp Olive Oil
450g/1lb Beef Steak (rump, sirloin, fillet), cut into very thin slices
2 Large Onions, thinly sliced
2 Garlic Cloves, crushed
450g/1 lb Tomatoes, chopped
1 tbsp freshly Chopped Parsley
1 Bay Leaf
Salt and Black Pepper
Freshly chopped Coriander (cilantro) to garnish

Instructions

1. Heat the oil in a large frying pan until very hot, add the beef and fry for 2-3 minutes to seal on all sides.

2. Add onion, garlic, tomatoes, parsley, and bay leaf, season with salt and pepper and heat to simmering point. Reduce the heat to low, cover and cook for 20 minutes.

3. Remove the lid, raise the heat, bring to the boil and continue to boil rapidly, uncovered for 5 minutes to reduce the amount of liquid.

4. Serve hot sprinkled with fresh coriander.

Kitchen Witch
February 28th, 2007, 11:56 PM
Portuguese Fried Potatoes - Portugal

Portuguese name: Batatas a Portuguesa



Ingredients
50g/2oz Butter
60ml/2fl.oz. Olive Oil
675g/1 lb Potatoes, peeled and sliced into 6mm/ inch rounds
Salt and Black pepper
1 tbsp freshly chopped Parsley

Instructions

1. Heat the butter and oil in a frying pan add the potatoes and fry over a medium heat for 10-15 minutes turning every few minutes, until golden brown on all sides and cooked through.

2. Season with salt and pepper then transfer to a warmed serving platter, sprinkle with parsley and serve immediately.

Kitchen Witch
February 28th, 2007, 11:58 PM
Bajan Callaloo - West Indies


Ingredients

25g/1oz Butter

1 Onion, finely chopped

2 Garlic Cloves, crushed

150g/5oz Fresh Okra, trimmed & cut into 1cm/1/2 inch slices

2 teasp Fresh Thyme Leaves

300g/11oz Fresh Spinach leaves, finely chopped

480ml/16fl.oz. Chicken Stock

240ml/8fl.oz. Coconut Milk

1/2 teasp Salt

Black Pepper

200g/7oz fresh Crab Meat

1 teasp Chilli Sauce

1 tbsp freshly chopped Chives



Instructions



1. Melt the butter in large saucepan until hot, add the onion and garlic and cook gently until soft.



2. Add the okra and thyme to the pan, mix well and cook, stirring for 5 minutes.



3. Add the spinach and continue to cook gently for about 3 minutes until the spinach has wilted then add the stock, coconut milk salt and pepper. Bring to the boil, stirring constantly then reduce the heat, cover and simmer for 30 minutes !



4. Add the crab meat and chili sauce, mix well and continue to simmer uncovered for a further 5 minutes, stirring from time to time.



5. To serve - transfer to heated soup bowls/plates and sprinkle with the finely chopped chives. Serve hot.

Kitchen Witch
March 1st, 2007, 07:08 PM
Peruvian Pumpkin Stew Peru
Serves 6

Ingredients

1 tbsp Vegetable Oil
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
4 Chillies, finely chopped
900g/2lb Pumpkin or Squash, peeled and cubed
2 Potatoes, peeled and cubed
60ml/2fl.oz. Single Cream
175g/6oz Queso Blanco Cheese or substitute Feta
Salt And Pepper



1. Heat the oil in a large saucepan, add the onion, garlic and chilies and saut until softened.

2. Add the pumpkin and potatoes to the pan plus a little water , cover and cook over low heat for 20 minutes, stirring from time to time, or until the pumpkin and potatoes are tender.

3. Add the cream and cheese and heat gently for 3-5 minutes stirring constantly. Serve hot.

Kitchen Witch
March 1st, 2007, 07:12 PM
Spicy Wrapped Meatballs Morocco


For the Meatballs

100g/4oz Minced Lamb

1 large Spring Onion, chopped

2 teasp Ras el hanout

2 tbsp freshly chopped Coriander

2 tbsp Sesame Seeds

Salt and Black Pepper

Cornflour

Other Ingredients

2 tbsp Vegetable Oil

20 Small Lettuce Leaves

10 mint leaves

10 Coriander leaves

Chilli Dipping Sauce to serve



Instructions



1. In a large mixing bowl, mix together all the meatball ingredients (apart from the cornflour) until well blended. Using damp hands, roll into 20 balls.



2. Sprinkle the cornflour onto a work surface and roll the balls in it to lightly coat on all sides.



3. Heat the oil in a frying pan until hot then fry the meatballs a few at a time over a medium heat for 4-5 minutes until well browned.



4. Remove with a slotted spoon to drain on paper towels. Allow cool a little.



5. Arrange the lettuce leaves on a serving platter then place a warm meatball on each lettuce leaf and top with a mint or coriander leaf and spear a cocktail stick through the centre to secure. Serve with the chili sauce to dip.

Kitchen Witch
March 1st, 2007, 07:14 PM
Moroccan Chicken Morroco

Ingredients

6 Chicken Breasts, skinned

1 tbsp Ground Cumin

2 teasp Paprika

1 teasp freshly chopped Ginger

1 teasp Turmeric

5 Garlic Cloves, finely chopped

25g/1oz freshly chopped Coriander

The juice of 2 Lemons

1 teasp Cayenne Pepper

Salt and Black Pepper

1 x 400g/14oz tin Chopped Tomatoes

30 Mixed black and green Olives

1 Lemon, cut into wedges

1 x 400g/14oz tin Chickpeas

240ml/8fl.oz Chicken Stock



Instructions



1. Place the cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and cayenne pepper in a large bowl and mix well.



2. Add the chicken breasts, mix well to coat, cover and marinate for half an hour.



3. Meanwhile, preheat the oven to 180C, 350F, Gas Mark 4.



4. After the marinating time, place the chickpeas in a large ovenproof casserole. Remove the chicken from the marinade, reserving the liquid and place the chicken over the top of the chickpeas pushing the lemon wedges in between.



5. Pour the reserved marinade, chicken stock, tomatoes and olives over the chicken which should be just covered by the liquid. Bake, uncovered, for 75 minutes, until the sauce thickens slightly and the chicken is well cooked. Serve hot.

Kitchen Witch
March 1st, 2007, 07:15 PM
Harost Balls Morroco
Makes 60
Ingredients

350g/12oz pitted Dates

75g/3oz Sultanas

75g/3oz Raisins

50g/2oz Chopped Walnuts

1-2 tbsp Sweet Red Wine



Instructions



1. Place the dates, raisins, and walnuts in a food processor and process until the mixture begins to stick together.



2. Add enough wine to make a sticky mixture.



3. Line a baking sheet with parchment paper then shape heaped teaspoonfuls of the mixture into hazelnut-size balls using moistened hands.



4. Place on the lined baking sheet and refrigerate for at least 3 hours or until firm.

Kitchen Witch
March 1st, 2007, 07:18 PM
Khubs (Moroccan Bread)


Makes 1 round loaf



Ingredients

1teasp Honey

360ml/12fl.oz. Water

15g/ 1/2oz Dry Active Yeast

1-1/2 teasp Salt

450g/1lb Strong White Flour



Instructions



1. Lightly flour a baking tray and set aside.



2. In a small bowl, mix together the water, honey and yeast and allow to stand for 10 minutes.



3. In a large mixing bowl, mix together the flour and salt. Make a well in the centre and pour in the yeast mixture. Mix well to make a firm dough then transfer to a floured surface and knead for about 10 minutes.



4. Form the dough into a round loaf, place on the baking tray and leave in a warm place to rise until it doubles in size (about 30 minutes).



5. Meanwhile, preheat the oven to 190C, 375F, Gas Mark 5.



6. Transfer the loaf on the tray to the oven and bake for about 45 minutes. Allow to cool before using.

Kitchen Witch
March 1st, 2007, 07:21 PM
Sri Lankan Frikadells (Meat Balls) Sri Lanka

Sri Lankan name: Mas Cutlis

Serves 4

Ingredients
450g/1lb Potato, peeled and cut into chunks
225b/8oz Minced Beef
Salt and Black Pepper
1 tbsp Vinegar
teasp Ground Cinnamon
1 Onion, finely chopped
2 Garlic Cloves, crushed
1 tbsp freshly chopped Mint Leaves
1 Green Chilli, deseeded and finely chopped
1 Stick of Celery, finely chopped
A little flour
2 Eggs, beaten
50g/2oz Fresh Breadcrumbs
Oil for Deep frying

Instructions

1. Boil the potatoes in plenty of salted water for about 20 minutes or until soft.

2. Drain the cooked potatoes very well then mash. Do not add any butter or milk to the potatoes. Set aside.

3. Season the mince with salt, pepper, cinnamon and vinegar then heat the oil in a frying pan, add the beef and cook for 3-4 minutes until browned on all sides.

4. Add the onion, garlic, mint leaves, chili and celery and continue to cook, stirring, for 5 minutes.

5. Remove the pan from the heat, allow to cool a little, then add the mashed potato mix well.

6. Take heaped tablespoons of the mixture and, using floured hands, roll into small balls then dip each meatball into the egg before coating with the bread crumbs.

7. Heat the oil to 180C/350F then deep fry the meat balls for a few minutes until browned on all sides. You may have to do this in batches. Drain well on kitchen paper. Serve hot with rice and chutney or sambols.

Excellent for buffets and parties too ? just double or treble the quantities

Kitchen Witch
March 1st, 2007, 10:53 PM
Bread Soup PORTUGAL

Portuguese name: Asordo

Serves 4

Ingredients
225g/8oz Stale White Bread
3 Garlic Cloves, finely chopped
2 tbsp Olive Oil
1.1L/40fl.oz. Chicken stock
100g/4oz Cooked peeled Prawns (Shrimp)
1-2 teasp Hot Red Pepper Sauce
Salt
To Garnish
2 Eggs (raw)
Freshly chopped Parsley

Instructions

1. Break the bread up into small pieces place in a shallow dish, just cover with cold water and leave to soak for 5 minutes until softened.

2. Squeeze out as much of the water as possible and set the bread aside.

3. Heat the oil in a large saucepan, add the garlic and saut until just beginning to brown.

4. Add the stock, bring to a simmer then add the bread and cook gently for about 10 minutes, stirring from time to time, or until the bread completely breaks down forming a soup.

5. Add the prawns, salt and pepper sauce to taste and cook, stirring for a further 5 minutes.

5. To serve - transfer the soup in a serving bowl, sprinkle with the parsley then break the eggs on top of the soup. Once at the table, stir the eggs into the soup just before serving.

Kitchen Witch
March 1st, 2007, 10:55 PM
Kangaroo Steak with Mushroom Sauce AUSTRALIA

Serves 4




Ingredients:

4 x 175g/6oz Kangaroo Steaks

Flour to coat

50g/2oz Butter

2 tbsp Vegetable Oil

1 Onion, finely chopped

225g/8oz Mushrooms, chopped

390ml/13fl.oz. Coconut Milk

180ml/6fl.oz. Dry White Wine

3 teasp very coarsely ground Black Pepper

1 teasp Mustard

3 tbsp Freshly chopped Coriander

Salt



Instructions



1. Rub the steaks with black pepper on all sides then coat with flour on all sides. Shake off any excess.



2. Heat oil and butter in a large frying pan, add the steaks and saut for 3 minutes on each side. Transfer the steaks to a warmed platter, cover with foil and leave in a warm place.



3. Add the onions and mushroom to the frying pan and saut for 4- 5 minutes.



4. Add the wine, bring to the boil then boil rapidly until most of it has evaporated, stirring constantly.



5. Add the coconut milk and continue to stir until it starts to thicken then stir in the pepper and mustard.



6. To serve - pour the mushroom sauce over the steaks and sprinkle with chopped coriander. Serve immediately.

Kitchen Witch
March 1st, 2007, 10:56 PM
Kangaroo Tail Soup AUSTRALIA
Serves 4-6

Ingredients
8 Joints Kangaroo Tail, trimmed
Flour for coating
Salt and Pepper
2 tbsp Oil
2 large Onions, chopped
2 Garlic Cloves, crushed
2 Sticks Celery, sliced
2 Carrots, sliced
1 teasp Dried Thyme
1 teasp Dried Oregano
2 Bay Leaves
2.2L/40fl.oz. Beef or Kangaroo Stock

Instructions

1. Coat the kangaroo pieces in seasoned flour. Set aside.

2. Heat the oil in a large saucepan, add the coated meat and seal on all sides. Remove from pan and set aside.

3. Reheat the oil, add the onions, garlic, celery and carrots and saut, stirring for 5 minutes.

4. Return the meat to the pan together with the herbs and stock, bring to the boil, stirring, then reduce the heat, cover and simmer for 3-4 hours, skimming the surface from time to time.

Kitchen Witch
March 1st, 2007, 10:57 PM
Cabbage Down-under AUSTRALIA
Serves 4

Ingredients
2 tbsp Butter
1 tbsp Oil
350g/12oz Cabbage, shredded
1 Onion, sliced
90ml/3fl.oz. Fresh Vegetable Stock
1 teasp Freshly chopped Thyme Leaves
50g/2oz Mushrooms, sliced
3 Tomatoes, chopped
Salt and Black Pepper
1 tbsp freshly chopped Parsley

Instructions

1. Heat half the butter and oil in large saucepan, add the cabbage, onion, stock and thyme and mix well.

2. Cover and simmer for 20 minutes, stirring from time to time.

3. Add the mushrooms, tomatoes, salt and pepper, mix well then recover and simmer for a further 10-15minutes until just tender.

4. Just before serving, mix in the remaining butter and parsley.

Kitchen Witch
March 1st, 2007, 10:59 PM
Kebapcheta BULGARIA

Serves 4



Ingredients

450g/1lb Minced Lamb

Salt

1/2 teasp Black Pepper

1 teasp Ground Allspice

1 teasp Paprika

1 teasp Ground Cumin



Instructions



1. Place all the ingredients in a mixing bowl and mix well. Using your hands achieves a more even result. Cover with clingfilm and leave for 2-4 hours.



2. Preheat the grill to hot.



3. Shape the meat into 12 cylinders (about 12cm/5-inches long and 2.5cm/1 inch thick). Slightly flatten them just to stop them rolling around, then cook under the grill for 15-20 minutes, turning frequently and basting with oil if the meat is very lean.



Traditionally served with Luttenitza, white beans, pickles or a salad.

Kitchen Witch
March 1st, 2007, 11:03 PM
Bulgarian Cheese Loaves BULGARIA

Makes 8


Ingredients

1kg/2.2lb Self Raising Flour

450g/1lb Bulgarian White Cheese or Feta, crumbled

480ml/16fl.oz. Plain Yoghurt

3 Eggs

Butter



Instructions



1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil 2 or 3 baking trays. Place the flour, yoghurt, eggs and crumbled cheese in a large mixing bowl and mix to a stiff dough. Knead lightly.



2. Divide the mixture into 8 portions, shape each portion into a ball then place on the baking tray and slightly flatten each ball with the palm of your hand.



3. Make a hole in the middle of each loaf with your finger and place a knob of butter inside. Bake for 30-35 minutes or until the loaves and browned and sound hollow when tapped on the base. Cool on a wire tray.

Kitchen Witch
March 1st, 2007, 11:05 PM
Malay Chicken Curry MALAYSIA

Malaysian Name: Kari Ayam

Serves 4

Ingredients
2 Onions, ( 1 chopped and 1 sliced)
2 Garlic Cloves, crushed
1 x 2.5cm/ 1-inch piece Fresh Root Ginger, chopped
4 large skinless Chicken Portions, halved
1 tbsp Vegetable Oil
1 teasp Ground Cinnamon
2 Cloves
1 Star Anise
3 teasp Curry Powder (mixed with a little water to form paste)
210ml/7fl.oz. Coconut Milk
Cold Water
4 Medium Potatoes, peeled and quartered

Instructions

1. Place the chopped onion in a food processor together with ginger and garlic and process until smooth.

2. Rub chicken with onion paste and set aside.

3. Heat the oil in a large saucepan, add the remaining sliced onion, cinnamon, cloves and star anise and fry over a medium heat for a couple of minutes until fragrant.

4. Add the curry paste and fry for 2-3 minutes.

5. Add chicken and seal on all sides.

6. Add the coconut milk and enough water to cover the chicken by 5cm/2-inches, bring to the boil then reduce the heat, cover and simmer for 45 minutes, checking the liquid level throughout the cooking time and adding more water or coconut milk if necessary.

7. Add the potatoes and continue to cook for a further 15-20 minutes or until the potato is tender. Serve hot.

Kitchen Witch
March 1st, 2007, 11:07 PM
Onion and Potato Omelette TUNISIA
Tunisian Name: Maacouda Bil Batata

Serves 4

Ingredients
400g/14oz Potatoes, peeled and cubed
4 tbsp Olive Oil
1 Large Onion, chopped
2 Garlic Cloves, crushed
6 Eggs
1 teasp Harissa
1 tbsp freshly chopped Coriander (Cilantro)
1 tbsp freshly chopped Parsley
Salt

Instructions

1. Place the potatoes in a medium saucepan of salted water, bring to the boil then reduce the heat and cook for approx 15 minutes or until tender.

2. Meanwhile, heat 2 tablespoons of the oil in a frying pan add the onion and garlic and saut until soft and golden. Set aside.

3. In a mixing bowl, lightly whisk the eggs with the Harissa, herbs and salt. Set aside.

4. Once cooked, drain the potatoes then return to the saucepan and mash over a low heat.

5. Add the onion and garlic and mix well then remove from the heat and gradually beat in the egg mixture.

6. Preheat the grill to hot. Heat the remaining oil in a large frying pan, add the egg and potato mixture, spreading it evenly over the base of the pan, and cook over a very low heat until the bottom has set.

7. Brown the top under the preheated grill. Serve hot.

Kitchen Witch
March 1st, 2007, 11:08 PM
Meat Dumplings RUSSIA

Russian Name: Pelmeni

Serves 4
Ingredients
250g/9z mixed Minced Beef and Pork
1 Onion, finely chopped
Salt and Black Pepper
100g/4oz Plain Flour
120ml/4fl.oz. Milk or Water (Approx)
1 Egg
Salt
1 tbsp Vegetable Oil

Instructions

1. Place the meat, onion, salt, and pepper in a mixing bowl and mix well. Set aside

2. Place the flour , milk, egg, salt and oil in a large mixing bowl and mix until a soft dough forms. Turn onto a well floured work surface and knead until the dough is elastic.

3. Roll the dough out very thinly to about 1/16 inch thick then cut out circles about 5cm/2-inch in diameter using a biscuit cutter or wine glass.

4. Place a teaspoon of the mincemeat mixture onto each circle, fold into half-moons and pinch the edges together to seal.

6. Bring a large saucepan with plenty of water to the boil then carefully drop the pelmeni into the rolling water and cook for 20 minutes, stirring from time to time.

7. Served with butter, sour cream or vinegar, and hot mustard.

Kitchen Witch
March 1st, 2007, 11:10 PM
Scotch Broth SCOTLAND

Serve 4



Ingredients

25g/1oz Pearl Barley

225g/8oz Stewing Beef, fat removed

1.1L/2pts Water

75g/3oz Leeks, sliced

225g/8oz Carrot, diced

225g/8oz Swede, diced

Salt and Pepper

50g/2oz Cabbage, shredded



Instructions



1. Place the barley in a pan of cold water, bring to the boil then drain.



2. Return the barley to the pan together with the diced beef and 1.2L/2pts of water. Bring to the boil, skim the surface, then simmer for 1 hour.



3. Add the leeks, carrot, Swede and plenty of salt and pepper and continue to simmer for a further hour. After this time, add the cabbage and cook for a further 20 minutes. Serve hot.

Kitchen Witch
March 1st, 2007, 11:12 PM
Cape Meat Balls SOUTH AFRICA
South African name: Frikkadels

Serves 4-6

Ingredients

675g/1-lbs Minced Beef

50g/2oz Butter

1 Onion, finely chopped

1 thick slice White Bread

2 Eggs

Salt and Black Pepper

teasp Allspice

1 tbsp Oil



Instructions



1. Heat half the butter in a large frying pan, add the onion and saut for 5 minutes, stirring from time to time.



2. Meanwhile, soak the bread in a little water then squeeze dry, place in a large mixing bowl and mash with a fork.



3. Add the onion mince, eggs, salt, pepper and allspice to the bread mixture, blend thoroughly, then shape the meat mixture into balls about the side of a walnut.



4. Heat the remaining butter and oil in a large frying pan and fry the frikkadels over a high heat on one side for about 5 minutes until well browned.



5. Turn them over and brown the other side, then reduce the heat and continue cooking the for 10-15 minutes, or until cooked through.



Traditionally served with mashed potatoes and Train Smash (an onion and tomato sauce).

Kitchen Witch
March 1st, 2007, 11:15 PM
Burmese Chicken MYANMAR/BURMA

Serves 4

Ingredients
4 large Chicken Joints, halved
Salt
1 teasp Ground Turmeric
1 teasp Ground Ginger
4 tbsp Cooking Oil
1 large Onion, chopped finely
2 Garlic Cloves, crushed
1 teasp Chilli Powder
150ml/5fl.oz. Water (approx)
200g/7oz Chopped Tomatoes
1 teasp Ground Lemon Grass
1 tbsp Fish Sauce (or to taste)

Instructions

1. Place the chicken in a large mixing bowl, add the salt, turmeric, and ginger powder and mix well. Set aside.

2. Heat the oil in a large saucepan, add the onion and garlic and saut over a low heat, stirring for 5 minutes.

3. Add the chilli powder and cook, stirring, for 1 minute then add chicken, turn to coat and continue to saut over a medium heat until well browned on all sides, about 15 minutes.

4. Add the water, tomato, lemon grass and fish sauce to taste, mix well then cover and cook for about 30 minutes or until the chicken is cooked through. Serve hot with rice.

Kitchen Witch
March 1st, 2007, 11:17 PM
Chicken and Cheese Soup VENEZUELA

Venezuelan Name: Chupe Criollo

Serves 4-6

Ingredients
1 tbsp Oil
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
1 teasp ground Cumin
50g/2oz freshly chopped Coriander (cilantro)
2 Chicken Breasts, cubed
1.5L/50fl.oz. Water
3 Potatoes, peeled and diced
Salt
1 x 275g/13oz tin Sweet Corn Kernels, drained
240ml/8fl.oz. Milk
175g/6oz Mozzarella Cheese, cubed

Instructions

1. Heat the oil in a large saucepan, add the onions, garlic, cumin and half of the coriander and fry until browned.

2. Add the chicken and fry for 5 minutes, stirring from time to time.

3. Add the water, season with salt and cook over a medium heat for 15 minutes.

4. Remove the chicken with a slotted spoon, shred it into very small pieces then return to the pan together with the potatoes, bring to the boil then reduce the heat and simmer for about 15 minutes or until the potatoes are tender.

5. Add the corn and the remaining coriander and milk, mix well adding more salt if necessary. Bring back to simmering point.

6. Remove from the heat, add the cheese and serve immediately.

Kitchen Witch
March 5th, 2007, 01:25 PM
Kasha with Mushrooms RUSSIA

Serves 4

Ingredients
175g/6oz Toasted Buckwheat
1 Egg, lightly beaten
5 tbsp Butter
1 large Onion, very finely chopped
1 Garlic Clove, crushed
480ml/16fl.oz. Fresh Vegetable Stock
Salt and Black Pepper
225g/8oz Mushrooms, chopped
3 tbsp freshly chopped Parsley
2 tbsp Sour Cream

Instructions

1. Place the buckwheat and egg in a small mixing bowl and mix well.

2. Heat a frying pan until hot then add the buckwheat mixture and cook over a medium heat, stirring, for about 3 minutes, until the grains separate and the mixture is dry. Remove from the heat and set aside.

3. Melt 3 tablespoons of the butter in a large saucepan then add the onion and garlic and saut until softened.

4. Add the buckwheat mixture and stock to the pan, season with salt and pepper, cover, and simmer over a low heat for 15 minutes or until the kasha is tender and the liquid has been absorbed.

5. Meanwhile, heat the remaining 2 tablespoons butter in a small frying pan, add the mushrooms and saut until the mushrooms are tender and all the liquid has evaporated.

6. Once the kasha is tender, stir in the cooked mushrooms, parsley, and sour cream. Serve hot.

Kitchen Witch
March 5th, 2007, 01:27 PM
Millet Kasha with Cheese RUSSIA

Serves 4

Ingredients
175g/6oz Millet
600ml/20fl.oz. Water

Salt
4 tbsp Butter
1 tbsp Sugar

225g/8oz Cottage Cheese

Instructions

1. Heat a medium saucepan until hot, add the millet and cook, stirring, until lightly toasted.

2. Add the water and a little salt, bring to the boil stirring, then reduce the heat and simmer for about 20 minutes, stirring once or twice.

3. Add the butter, sugar and cottage cheese, mix well and continue to cook gently for a further 15 minutes or until the millet is tender. Serve hot as an accompaniment to main courses.

Can also be eaten for breakfast served with milk or sour cream.

Kitchen Witch
March 5th, 2007, 01:38 PM
Tahitian Sweet Bread TAHITI



Makes 1 loaf



Ingredients
175g/6oz Plain Flour
100g/4oz whole wheat flour
175g/6oz Sugar
1 teasp Bicarbonate of Soda
1 teasp Baking Powder
1/2 teasp Salt
240ml/8fl.oz. Plain Yogurt
2 large Egg Whites
2 tbsp Vegetable Oil
1 teasp Vanilla Extract

1/2 teasp crystallized Ginger

The juice and Zest of 2 Oranges
100g/4oz dried Mango
100g/4oz dried Pineapple



Instructions


1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a 23x13cm 9x5-inch loaf tin.


2. In a large bowl, mix together the flours, sugar, soda, baking powder and salt.



3. In a separate bowl, mix together yogurt, egg whites, oil, orange juices, vanilla and ginger.



4. Add the yogurt mixture to the flour mixture and stir just until combined. Do not over-mix or beat batter until smooth.


5. Stir in zest, mango and pineapple until just blended then pour into the prepared tin and level the surface.



6. Bake for about 50 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before removing and cooling on a wire rack.

Kitchen Witch
March 5th, 2007, 01:41 PM
Barbecue de Brazil BRAZIL



Serves 4



Ingredients

4 boneless, Chicken Breasts, skinned

2 Garlic Cloves, crushed

90ml/3fl.oz. Lime Juice

450g/1lb Beef Sirloin, cut into 5cm/2-inch cubes

225g/8oz Mexican Chorizo Sausage, cut into 5cm/2-inch lengths

16 Button Mushrooms

Vegetable oil

Salt and pepper



Instructions



1. Cut each chicken breast into 3 width ways and place the chicken in a large shallow dish, sprinkle with the garlic and pour lime juice over all. Refrigerate up to 4 hours, turning occasionally.



2. Thread chicken onto a skewer, the beef onto another, the sausages onto another and the mushrooms onto another.



3. Brush the skewered meats and mushrooms with vegetable oil and grill over medium heat, turning frequently and basting with more oil for about 10 minutes or until cooked through.



4. To serve - remove the skewers and arrange on a warmed serving platter. Season with salt and pepper and serve with a salsa of your choice.

Kitchen Witch
March 5th, 2007, 01:43 PM
Brazilian Rice BRAZIL



Serves 4



Ingredients

3 tbsp Olive Oil

1 Onion, chopped

225g/8oz Long Grain Rice

600ml/20fl.oz. Water or Stock

Salt



Instructions



1. Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion and saut until onion is soft.



2. Add the rice, mix well and saut for 1 minute.



3. Add the water or stock, cover and cook over a low heat until all the water is absorbed and the rice is tender.

Kitchen Witch
March 5th, 2007, 01:44 PM
Biscoitos de Maizena BRAZIL



Makes 36


Ingredients

200g/7oz Cornflour

1/4 teasp Salt

225g/8oz Granulated Sugar

1 large Egg

1/4 teasp Vanilla Extract( check ingredients)

175g/6oz Butter



Instructions



1. Place the cornflour, salt and sugar in a large mixing bowl and mix well.



2. Add the egg and vanilla and blend thoroughly then add the butter and mix well.



3. Set aside for 15 minutes to rest.



4. Preheat the oven to 190C, 375F, Gas Mark 5 and line 2 or 3 baking sheets with parchment paper.



5. Form the dough into 2.5cm/1-inch balls and place on the lined baking sheets, spreading well apart. Bake for 5 to 7 minutes. Cool on a wire rack.

Kitchen Witch
March 5th, 2007, 01:46 PM
Cassava Cake BRAZIL



Makes 1 x 22cm/9- inch cake



Ingredients

1.3kg/3lbs Cassava (Manioc/Yucca) root

5 Egg Yolks

5 Egg Whites, beaten to stiff peaks

225g/8oz Granulated Sugar

225/8oz Margarine

75g/3oz Desiccated Coconut

50g/2oz freshly grated Parmesan Cheese

480ml/16fl.oz. Milk

1 tbsp Baking Powder

A pinch of salt

1/2 teasp Ground cinnamon



Instructions



1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly butter a 22cm/9-inch springform tin.



2. Peel the cassava root and grate it into a large mixing bowl. Cover with plenty of cold water, mix well, then press the grated cassava through a cloth (or fine strainer) making sure you press out as much of the water as possible.



3. Place the squeezed out cassava into a large mixing bowl together with the grated coconut, cheese, margarine, sugar, egg yolks, cinnamon, egg whites. Mix well then add the milk with a pinch of salt and the baking powder. Beat with a wooden spoon to thoroughly blend.



4. Transfer to the greased baking tin and bake for about 50 minutes or until a toothpick inserted in centre comes out clean. Serve warm or cold.

Kitchen Witch
March 5th, 2007, 01:51 PM
Kirkcaldy Stovies SCOTLAND



Serves 3-4



Ron's Notes:- A Fife version of the popular Scottish dish of potatoes, with onion, minced beef and corned beef. It's a warming and filling meal especially during the cold winter months, and the recipe below serves 3 to 4 people.



Ingredients

25g/1oz Butter

1 large Onion, roughly chopped

250ml/8fl.oz. Beef stock (1 stock cube) or roast beef gravy

3 large Potatoes, peeled thickly sliced

250g/9oz Finely Minced Beef

200g/7oz Corned beef, cut into chunks

Salt and Pepper to taste



Instructions



1. Melt the butter in the pan then add the chopped onion and saut until soft and translucent.



2. Add the finely chopped mince and stir with the onion until mince browned.



3. Add the sliced potatoes to the pan along with the beef stock, or roast beef gravy, cover and bring slowly to the boil.



4. Simmer gently for 30 minutes, stirring occasionally to prevent sticking.



5. Add the corned beef and cook for a further 10 minutes, or until heated through.



6. Season with salt and pepper.

Kitchen Witch
March 5th, 2007, 02:07 PM
Chilean Alfajores CHILE

1/4 c. plus 3 tbsp. butter
1/4 c. plus 3 tbsp. sugar
1 egg, beaten
3/4 c. plus 2 tbsp. flour
1 can condensed milk

Cream together butter and sugar; add egg and flour and mix well. Drop by scant teaspoonfuls onto cookie sheet. Pat with a floured finger into very thin little circles (quarter to half dollar size). Bake at 325 degrees for 10-12 minutes, until just starting to brown around edges.

Sandwich two cookies together with cooked condensed milk. To cook condensed milk, place entire, unopened can in a large saucepan, cover with water. Bring to boil and simmer about 2 hours. This turns it into caramel.

Kitchen Witch
March 5th, 2007, 02:18 PM
Mandazi (Kenyan Doughnuts)
from Nairobi, Kenya

Ingredients: (To Serve 6)

1. Two cups warm water
2. Four cups White wheat Flour
3. One teaspoon baking powder
4. Half a cup sugar
5. Pinch of salt
6. Two tablespoons butter or margarine
7. Quarter cup warm milk
8. One egg, lightly beaten (Optional ? can use Yoghurt)
9. Corn oil for deep-frying.


Method:
When preparing the dough, bring all the liquid ingredients to room temperature and kneed them together with the dry ingredients until the dough is smooth. To make sure that the Mandazis are not oily, use hot corn oil for cooking. Test the oil by putting a small piece of dough into the pan. The dough should gradually sizzle and turn brown.

You know that you can cut whatever shapes you want for the Mandazi before placing them into the hot oil. (360* F)

Kitchen Witch
March 5th, 2007, 02:21 PM
Nilaga - Phillipines

Nilaga or Filipino Beef Stew

Cooking time: 1 to 2 hours

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste

In a big casserole, heat oil and saut the garlic and onions. Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender. Add the potatoes. Continue to simmer until potatoes are cooked. Add the cabbage then the pechay. Do not over cook the vegetables. Salt and pepper to taste. Serve steaming hot in a bowl and plain white rice.

adorably wicked
March 6th, 2007, 11:59 PM
Excellent Recipes thank you for sharing

Kitchen Witch
March 7th, 2007, 12:26 AM
you're very welcomed!

Kitchen Witch
March 9th, 2007, 11:31 AM
Turkish Bride Soup TURKEY
Turkish Name: Ezo Gelin Corbasi



Serves 4-6



Ingredients

25g/1oz Butter

1 Onion, finely chopped

75g/3oz Red Lentils

2 tbsp Tomato Puree

1 teasp Red Chilli Paste

1.1L/40fl.oz. Water

75g/3oz Fine Bulgur Wheat

Salt

*2 teasp Cayenne Pepper

*2 teasp Dried Mint



Instructions

1. Heat the butter in a large saucepan, add the onions and fry until golden brown.



2. Add the lentils, tomato puree, chili paste, water, bulgur and salt, bring to the boil mixing well then reduce the heat and cook for about 20 minutes.



3. Add the cayenne pepper and dried mint (or the contents of the spice pack if using), mix well and continue to cook for a further 10 minutes or until the lentils and bulgur are soft. Serve immediately.

Kitchen Witch
March 9th, 2007, 11:34 AM
Turkish Green Beans TURKEY
Serves 4

Ingredients:

350g/12oz Fresh Green Beans

2 Medium sized Onions, sliced

2 tbsp Oil

50g/2oz Butter

3 tbsp Fresh Parsley, chopped

2 Sprigs Marjoram

225g/8oz Shelled Broad Beans

Salt

1 Garlic Clove, crushed

120ml/4 fl.oz. Natural Yoghurt



Instructions



1. Wash the beans, top and tail and cut into short lengths.



2. Heat the oil and butter in a pan, add the onions and brown. Then add the parsley, marjoram, fennel and broad beans. Sprinkle with salt and cook gently for 5 minutes, turning frequently.



3. Add 60ml/2 fl.oz. of water and the green beans, reduce the heat and cook uncovered for 25 minutes.



4. In a bowl, stir the crushed garlic into the yogurt.



5. When the beans are cooked, stir in the yoghurt and cook for 1 minute. Serve immediately.

Kitchen Witch
March 9th, 2007, 11:36 AM
Yoghurt Syrup Cake TURKEY
Turkish Name: Yogurt Tatlisi

Makes 1x30cm/12-inch cake

Ingredients

250g/9oz Plain Yoghurt

200g/7oz Sugar

175g/6oz Semolina

75g/3oz Plain Flour

1 Egg

1 teasp Bicarbonate of Soda

1 teasp Ground Cinnamon

For the Syrup

550g/1-1/4lb Sugar

480ml/16fl.oz. Water



Instructions



1. Preheat the oven to 180C,350F, Gas mark 4 and lightly grease a 30cm/12-inch square ovenproof dish.



2. In a large mixing bowl, blend together yoghurt and sugar thoroughly.



3. Add the egg and mix well.



4. Add the semolina, flour, bicarbonate soda and cinnamon and beat until well mixed.



5. Pour the mixture into the prepared dish and bake for about 45 minutes or until golden brown.



6. 10 minutes before the end of the cooking time, make the syrup by placing the ingredients in saucepan, bring to the boil then cook for 5 minutes.



7. Remove the cake from the oven and spike all over with a skewer. Pour the hot syrup over the warm cake. Allow the cake to cool and absorb most of the syrup. Serve cold cut into squares.

Kitchen Witch
March 9th, 2007, 11:38 AM
Turkish Shortbread TURKEY

Turkish Name: Un Kurabiyesi


Ingredients

225g/8oz Plain Flour

1-1/2 teasp Baking Powder

175g/6oz finely chopped Almonds

25g/1oz Caster Sugar

A Pinch of salt
1 Egg
100g/4oz Softened Margarine

1/2 teasp Vanilla Extract
Icing Sugar



Instructions



1. Place the flour in a large mixing bowl together with the baking powder, chopped almonds, caster sugar and salt and mix well.



2. Make a well in the centre, add the egg, margarine and vanilla extract and knead to a stiff dough.


3. Cover the bowl with a tea towel and allow the dough to rest for 10 minutes.



4. Preheat the oven to 180C, 350F, Gas Mark 4 and line 2-3 baking sheets with parchment or greaseproof paper.


5. Pull off small pieces of the dough (about the side of a golf ball) and shape into crescents



6. Place spaced out on the lined baking sheets and bake for 15 minutes or until golden.


7. Remove from oven and leave for a few minutes before transferring to wire rack.



8. Whilst still warm, dust with icing sugar. Allow to cool completely then just before serving, dust again with lots of icing sugar.

Kitchen Witch
March 31st, 2007, 08:57 PM
Roast Pork with Dumplings - VEPROVA PECENE S KNEDLIKY - Czechoslovakia

4 -6 lbs. loin of pork
Salt
3 t. caraway seeds
1 t. marjoram
1 c. water
1 c. stock or water
2 T. flour

Score fat with sharp knife, rub with coarse salt, sprinkle with caraway seeds and marjoram. Put a cup of water in your roasting pan (pork doesn't need fat for roasting, only a little water). Put in pork and roast bery slowly, in a slow 250* oven until meat is tender - 2 1/2 - 3 hours. Baste freqently to obtain a crisp, crackling fat on top.

Thicken pan gravy with flour, dilute with stock or water. Slice pork and pour gravy over. Garnish with Bread Dumplings.


Bread Dumplings - HUSKOVE KNEDLIKY - Czechoslovakian

4 c. flour
Salt
1 c milk
3/4 c. water
2 egg yolks
5 slices stale white bread

Combine flour and salt; using a wooden spoon, little by little beat in milk mixed with water. Beat egg yolks and beat into mixture. Keep beating until dough is well mixed and pulls away from sides of bowl. Dice bread; fold into batter. Divide into 3 pieces and shape each like an oblong sausage.

Heat plenty of salted water in large deep pot. When water boils, put in dumplings. Do not cover, but let water simmer very gently. Cook for half an hour. Drain. Cut into slices with strong thread. Serve warm.

irishemily
May 21st, 2007, 02:06 PM
such a wonderful variety of recipies! thanks!

emily

Kitchen Witch
May 21st, 2007, 02:23 PM
You're very welcomed! And welcome aboard! We hope you enjoy our site as much as we do!

Feel free to share any of your favorites with us. And give a holler if you are looking for something.

And thank you for reminding us of such a wonderful blessing! It's nice to see it at other times during the year besides St. Patrick's Day!

KW

Kitchen Witch
September 26th, 2007, 12:00 PM
Sigara boregi is a Turkish cigar shaped pastry made with feta cheese and phyllo dough. This fried pastry is perfect with coffee, but can be eaten as an appetizer or side dish.

1 package of phyllo dough, thawed (8 oz)
1 lb. feta cheese
1/2 cup parsely
1 egg
olive oil for frying
half stick melted butter

In a mixing bowl, mix feta, egg, and parsley together. This is best done with a fork, mashing the feta.

Prepare oil to fry. The desired heat of the oil is 350 degrees.

While the oil is heating, remove phyllo from refrigerator.

Be sure to have a damp towel on hand to cover the phyllo you are not working with. Phyllo dough dries out quickly if left uncovered.

Take one sheet of phyllo and cut into fourths. Each piece should be about 4x8. Brush each piece with melted butter. Place about 1 tablespoon of cheese mixture at the base and roll up. Seal by adding a little melted butter. Repeat with remaining phyllo and cheese mixture.

Fry in about 2 inches of oil for 2-4 minutes, or until golden brown. Use to a sieve to remove from oil. Drain on paper towel. Serve immediately.

Kitchen Witch
September 26th, 2007, 12:03 PM
Brigadeiro - Brazil

1 can sweetened condensed milk -- (395g)
3 tablespoons cocoa powder
1 tablespoon butter -- softened
1 package chocolate sprinkles

In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the
chocolate . Put over low heat and stir constantly with a wooden spoon. Continue stirring and cooking until you are able to see the bottom of the pot when you tilt the pan(the mixture will just slide quickly). This should take 10-12 minutes. Transfer to a greased plate. Let cool. Butter your hands and roll the mixture into small balls and roll over the chocolate sprinkles.

Variations: you can substitute the cocoa powder for 100g baking chocolate. If you want a lighter candy use powdered chocolate(such as quick). You can also put raisins or nuts in the center of the candy. You can decorate with powdered sugar instead, or cocoa powder.

Kitchen Witch
September 26th, 2007, 12:07 PM
Ponchiki

A scrumptious Russian donut recipe for teatime.

1 1/2 cups flour
2 tbsp sugar
1 tbsp butter
1 egg
1/2 cup milk
1/2 tsp baking powder
100g vegetable or Canola oil
cinnamon powder

Sift flour, baking powder and cinnamon into a bowl. Beat eggs along with sugar and then add the butter and milk. Stir. Slowly add the flour mix while you continue to stir. Knead the resulting dough. Roll the dough out to about 1/2-inch thick. Cut round shapes out and make a hole in the middle so that you end up with rings. Fry in hot oil until golden-brown. Sprinkle powdered sugar on top.

Kitchen Witch
October 2nd, 2007, 01:48 PM
Adobo-rubbed Pork Tenderloin with Mango Mojo

Diced mangoes add a sweet surprise to traditional Cuban mojo drizzled on roasted pork.


1/2 cup achiote oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin seeds
1 teaspoon salt
Juice of 2 limes
1 teaspoon dried thyme
6 sprigs cilantro, washed
2 pork tenderloins, 12-14 ounces, trimmed

Preparation: To make marinade, place all ingredients (except pork) in a blender and pulse 3 times for 3 to 4 seconds. Place the tenderloins in a shallow pan, pour the marinade over it, and place in refrigerator for 3 hours or, better yet, 24 hours.

Mango Mojo
1 firm and ripe mango, skinned and diced
3 tablespoons diced red onions
1 teaspoon garlic, minced
1/4 cup cilantro leaves, washed, picked, and roughly chopped
1 jalapeo, seeded and diced very finely
3 ounces mango juice
Juice of 4 limes
1/4 cup olive oil

Preparation: In a bowl, mix all the mojo ingredients and let the flavors blend for about 1 hour.

Preheat the oven to 350F. In a large skillet over high heat, heat 1 tablespoon of achiote oil. Add the tenderloins. Brown well on all sides, place the pan in the oven, and cook for 5 minutes more. Take the pan out of the oven and let the meat cool slightly before slicing. Serve with the mango mojo. Makes 6 servings.

Kitchen Witch
October 2nd, 2007, 01:49 PM
Vegetable Paella

1 large leek, white and light-green parts only, sliced
1 lb. butternut squash, cut into 1-inch pieces
4 tbsp. olive oil, divided
1 medium onion, diced
1?3 tsp. cayenne pepper
2 cloves garlic, minced
2 cups basmati rice
2 1/2 cups chicken stock
1 cup white wine
1 cup frozen peas, thawed
1 large red bell pepper, diced
4 large plum tomatoes, chopped
1 jar (6 oz.) artichoke hearts
1/2 lb. Swiss chard, chopped

Preheat oven to 425F. On baking sheet, place leek and squash, brush with 1 tbsp. olive oil and put in oven. Roast for 15 to 20 minutes, then remove and reduce oven to 350F. In large paella pan, heat 3 tbsp. oil, then add onion and saut over medium heat until softened. Stir in cayenne pepper and garlic. Add rice and cook while stirring for 2 to 3 minutes. Add stock, wine, leek-squash mixture, peas, bell pepper, tomatoes, artichoke hearts and Swiss chard, then stir and simmer 5 minutes. Place paella pan in oven and bake at 350F for 30 minutes, until rice is tender and stock is absorbed.

Kitchen Witch
October 2nd, 2007, 01:50 PM
Shrimp with yellow rice

1 package (8-10 oz.) yellow rice mix
1-2 tbsp. olive oil
1 lb. large shrimp, peeled and deveined
5 tbsp. unsalted butter, divided
4 garlic cloves, finely minced
2 tbsp. capers
1 small jar artichokes
1 tbsp. white wine or chicken broth
1/4 cup fresh parsley leaves, finely chopped
Kosher salt
Freshly ground black pepper
Red pepper flakes (optional)

Prepare yellow rice according to package directions. While rice cooks, in large, nonstick skillet over medium-high heat, add olive oil (enough to coat bottom of skillet). Add shrimp to hot skillet and cook on both sides until opaque, about 2 minutes. Place shrimp on platter and keep warm. Return skillet to heat and melt 2 tbsp. butter. Add garlic and cook 30 seconds or until fragrant, stirring constantly and being careful not to burn. Add capers, artichokes, white wine, remaining butter and parsley. Season with salt, black pepper and red pepper flakes, if desired, to taste. Return shrimp and any juices to skillet and stir to combine. Serve immediately with yellow rice. Makes 4 servings.

Kitchen Witch
October 2nd, 2007, 01:53 PM
Fish sticks with chipotle mayo dipping sauce

1 1/2 lbs. cod fillets or other firm whitefish
Vegetable or canola oil
1 cup flour
1/2 tbsp. seasoned salt
1 tbsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. garlic powder
2 eggs, beaten
2 cups panko bread crumbs
1 cup reduced-fat mayonnaise
1 chipotle pepper, chopped

Rinse and dry fish fillets, cut into 1-inch-wide strips and set aside. In deep skillet, preheat 2 to 3 inches oil to 350F. In separate shallow dish, combine flour, seasoned and kosher salts, pepper and garlic powder. In two separate shallow dishes, place eggs and bread crumbs. Coat fish strips with seasoned flour, then dip into eggs and dredge in bread crumbs. Place strips in hot oil; do not crowd pan. Cook 5 to 6 minutes until golden brown, turning once. Drain on paper towel-lined platter. In small bowl, mix mayonnaise with chipotle pepper and serve alongside fish. Makes 4 servings.

Kitchen Witch
October 2nd, 2007, 01:55 PM
Chocolate Chile Glazed Pork

4 garlic cloves
1/4 tsp. oil
4 ancho chiles
1 1/2 tsp. achiote seeds
1 tbsp. cilantro leaves
1 1/2 tsp. fresh oregano
1 small bay leaf
1/2 cup white-wine vinegar
1/2 small onion, chopped
Pinch each of ground cumin, cloves, and cinnamon
1 tsp. sugar
Salt and freshly ground black pepper
1 1/2 lb. pork belly

For the glaze:
1 tbsp. honey, warmed
1 red chile, seeded and finely chopped
2 oz. unsweetened baking chocolate, melted

Preheat oven to 375F. Place whole garlic cloves in small baking pan, pour oil over them, and roast 10 to 15 minutes, until soft and slightly charred. Let cool slightly; then squeeze out flesh.

Remove stems and seeds from ancho chiles. Soak chiles in boiling water 30 minutes; then drain. Place chiles, achiote seeds, and roasted garlic flesh in blender, along with herbs, vinegar, onion, and spices. Add enough water to blend to smooth pure; then add sugar and pinch of salt and pepper. Trim pork belly and smear chile pure over it. Cover and refrigerate at least 6 to 8 hours, preferably overnight.

Preheat oven to 350F. Remove pork from refrigerator and wipe off excess chile pure. Place pork in baking pan, pour 1/2 cup water around it, and cover with foil. Bake 40 to 50 minutes, basting occasionally with liquid. Remove pork from oven and cool slightly; discard juices from pan. Mix all ingredients for glaze. Raise oven temperature to 500F, cut pork into 1/4-inch-thick slices, brush with glaze, and return to oven 10 to 12 minutes. Makes 4 servings.

Kitchen Witch
October 7th, 2007, 10:00 AM
Cucumbers Pickled With Red Currant Juice - RUSSIAN

What can be better than pickles with a cold, but warming heart bottle of vodka? Pickles are really good as appetizer and as garnish to any dish.

Wash cucumbers. Put spices on the bottom of a jar and stand cucumbers vertically. Pour over hot marinade and cover at once. Sterilize for 8 minutes.

* 3 ea pepper peas.
* 2 ea garlic cloves.
* 1 ea dill stalk.
* cucumbers.
* Marinade:.
* 1 l water.
* 250 g red currant.
* 50 g salt.
* 20 g sugar.

Kitchen Witch
October 7th, 2007, 10:02 AM
Peppers in Tomato Juice - RUSSIAN
Pickled paprika will be the most delicious appetizer at winter time and make your table blaze with bright colours.

Cut cored pepper longwise into 4 pieces and sink in boiling water and then in boiling tomato juice with salt and sugar. Put pepper slices into jars tightly and pour over boiling juice, add vinegar and cover hermetically.


* 3 l water.
* 2 kg sweet bell peppers.
* 1 l tomato juice.
* 1 tb salt.
* 1 tb sugar.
* pepper peas.
* 1 tb vinegar 9 %.

Kitchen Witch
October 7th, 2007, 10:04 AM
Pickled Mushrooms - RUSSIAN

Serve pickles with boiled potatoes and vodka -true Russian dinner. Sliced pickles are very good to garnish meat dishes.


Cook mushrooms well washed over medium heat in boiling water with salt until they are on the bottom for 15-20 mins. Place in sterilized jars. Make pickle. Boil water with spices for 30 minutes. Add salt and sugar. Stir until dissolved. Add vinegar and bring to boiling.
Pour hot pickle over mushrooms. Close the jars. Keep in the fridge for 3 days before serving.

* 1,5 kg small mushrooms.
* 4 c boiling water.
* 1 1/2 tb salt.
* Pickle:.
* 3/4 c sugar.
* 3/4 c vinegar.
* 1 3/4 c water.
* 10 peppercorns.
* 3 bay leaves.

Kitchen Witch
October 7th, 2007, 10:11 AM
Pirozhki With Herring - RUSSIAN

Russian cuisine knows a great number of recipes for pirohi and pirozhki with various fillings and of different forms. Nevertheless, every housewife tries to create her own masterpiece. Pirohi differ from each other by the dough, form, filling and the way of preparing.

Chop margarine with flour, add yolks, salt, sugar and sour cream and knead dough, then put it in the fridge for 1-2 hours. After that roll the dough finely and cut out squares. Grind herring fillet, onion and boiled potato in a mincer, stir in an egg, sour cream and melted butter, ground black pepper and knead thoroughly. Put the filling on a square and pinch the edges. Brush pies with yolk and put on a greased sheet. Bake in a preheated oven for 20-25 minutes 200-230 C.


* Dough.
* 250 g flour.
* 125 g margarine.
* 1 ea yolk.
* 35 g sour cream.
* 5 g sugar.
* salt.
* Filling:.
* 150 g herring soaked in milk.
* 30 g onion.
* 150 g boiled potatoes.
* 1/2 ea yolk.
* 15 g sour cream.
* 20 g butter.
* ground black pepper.

Kitchen Witch
October 7th, 2007, 10:13 AM
Pickled Mushrooms - RUSSIAN
Serve pickles with boiled potatoes and vodka -t rue Russian dinner. Sliced pickles are very good to garnish meat dishes.

Cook mushrooms well washed over medium heat in boiling water with salt until they are on the bottom for 15-20 mins. Place in sterilized jars. Make pickle. Boil water with spices for 30 minutes. Add salt and sugar. Stir until dissolved. Add vinegar and bring to boiling.
Pour hot pickle over mushrooms. Close the jars. Keep in the fridge for 3 days before serving.


* 1,5 kg small mushrooms.
* 4 c boiling water.
* 1 1/2 tb salt.
* Pickle:.
* 3/4 c sugar.
* 3/4 c vinegar.
* 1 3/4 c water.
* 10 peppercorns.
* 3 bay leaves.

Kitchen Witch
October 7th, 2007, 10:14 AM
Pickled Onion - RUSSIAN

Pickled onion serves as a wonderful appetizer, piquant ingredient for vegetable salads, or garnish to meat dishes.

Blanch onion for 2-3 minutes, then peel the top skin and crop the bottom. Wash under running water and put in a jar. Pour over hot marinade, add vinegar and sterilize the jars for 10-12 minutes.


* Marinade (1 l water):.
* 2 tb salt.
* 2 tb sugar.
* 2-3 ea cloves.
* 1 tb vinegar.
* small onions (2 cm).

Kitchen Witch
October 7th, 2007, 10:23 AM
Galushki From Veal - UKRANIAN

Galushki are a Ukrainian traditional dish. Galushki can be made from small pieces of dough or mincemeat. They are served with sour cream or different sauces.

Whip butter, add an egg, grated white bread, finely chopped and knead thoroughly. Shape small balls and cook in boiling salted water.




* 500 g veal.
* 100 g butter.
* 1 ea egg.
* 100 g white bread.
* green parsley.
* salt.

Kitchen Witch
October 7th, 2007, 10:27 AM
Beef Tongue in Polish Way

Beef tongue has always been considered a dainty. This recipe is taken from ancient Jewish cookbook and was written in Old Slavonic language. Trust your sense of proportion and you will succeed! You will enjoy it!

Cook tongue in water with pepper, salt and spices; peel off the skin and set aside. Fry chopped onion in fat until light brown and add a pinch of sugar. Stir in flour in broth and add vinegar to taste. Add onion, raisins and chopped almonds to broth and stew on low heat, then add tongue, cover tightly and stew for a half an hour.

* 1 ea beef tongue.
* 1 ea whole pepper.
* spices.
* salt.
* 1 ea onion.
* fat to fry.
* 1 tb flour.
* 1 ts vinegar.
* sugar.
* 1 tb raisins.
* 1 tb chopped almond.

Kitchen Witch
October 7th, 2007, 10:29 AM
Fried Chicken - from an old Jewsih cookbook

Chicken is loved by everyone. This dish is so quick and simple to make, it will take a half an hour to make a pleasure to all your family.


Bring to boil chicken in water with salt and cook for a while; take out, cool down and brush with beaten eggs. Roll in breadcrumbs and fry in a large heavy skillet in fat. Serve with vegetables: green beans, young carrot, and asparagus.


* 1 ea chicken.
* salt.
* 3 ea eggs beaten.
* breadcrumbs.
* fat to fry.

Kitchen Witch
October 7th, 2007, 10:33 AM
Meat Kugel - from an ancient Jewish cookbook

This rich dish will be a real treat for everyone. Serve Kugel with fresh vegetables.


Combine all ingredients and knead meat mass until soft and smooth. In a large pan, shape meat into a hill and smooth out sides with a wet hand. Pour over boiling water very carefully to coat and bake in a preheated oven. Bake on low heat for 3-4 hours. Add water or fat if needed regularly.

* 1 oz finely chopped beef.
* 1/8 oz chopped fat.
* 1 ea small roll grated.
* 1 ea garlic clove finely grated.
* 2 ea eggs.
* pepper.
* salt.
* spices.
* thyme.

Kitchen Witch
October 7th, 2007, 10:34 AM
Guekhakhte Leber (Liver Pate) - from an ancient Jewish cookbook

Guekhakhte Leber is liver pate. This is a traditional Jewish dish.

Wash liver and peel off the skin, chop it into small pieces and fry in oil until cooked. Grind liver pieces with a soaked in water white bread slice. Fry finely chopped onion until light brown and add it with salt, pepper and melted fat to beef mince. Stir thoroughly. Serve in a deep plate and decorate with slices of hard-boiled eggs and chopped green.


* 250 g beef liver.
* 1 ea white bread slice.
* 2 tb chicken fat.
* 2 ea eggs.
* 1 ea onion.
* 30 g spring onions.
* salt.
* pepper.

Kitchen Witch
October 7th, 2007, 10:36 AM
Mandelakh - from an ancient Jewish cookbook

Mandelakh is a Jewish dish, made from unleavened dough and fried in oil. Excellent chance to taste a new cuisine.

Combine water flour, eggs and salt and knead dough. The dough must be soft and smooth. Pinch a piece of dough and roll into a thin sausage and slice it. Fry small rounds in heated oil until golden. Take out and let oil flow down. Serve with broth.


* 1 c flour.
* 2 ea eggs.
* 1/2 c oil.
* 1/3 c water.
*

Kitchen Witch
October 7th, 2007, 10:38 AM
Amich - ARMENIAN

Amich is a traditional Armenian dish. This is a baked chicken stuffed with rice, dried fruits, nuts and spices. Amich is considered an excellent dish for the holiday table.


Cook rice until half done, then fry in oil. Salt to taste.Fry dried fruits and nuts in oil for 5 minutes. Combine rice with fried fruits and stuff the chicken with this mass. Sear the chicken until light golden. Then grease with butter and put in a deep pan. Pour over 1/2 c water and bake in a preheated oven for 40 minutes, pouring jus regularly, until done.


* 1 ea chicken.
* 1/2 c rice.
* 1/2 c peeled almonds.
* 1/4 c dried apricots.
* 1/4 c raisins.
* 6 ea dates.
* 1 tb chopped basil.
* cloves.
* 1 ts cinnamon.
* 100 g melted butter.
* salt.

Kitchen Witch
October 7th, 2007, 10:39 AM
Fish Kchuch - ARMENIAN

Fish Kchuch is a dish from national Armenian cuisine. This is fish fillet in wine, baked with vegetables in a crockery pot. Hot spices give unique piquancy to the dish.

Grease the pot with butter. Put the following layers on the bottom:sliced onion, diced tomatoes and pepper. Then season with all peppers, put fish slices and cover with the layers of vegetables. Season with other spices and pour over wine. Make stiff dough from flour and water and shape a cover for the pot. Cover tightly and bake in a preheated oven for 30-40 minutes.

* 1 kg fish fillet.
* 5 ea onion.
* 100 g butter.
* 4 ea tomato.
* 4 ea sweet red pepper.
* 1/2 c white grape wine.
* 10 ea black pepper pea.
* 1/2 ts ground red pepper.
* 3 tb tarragon.
* 2 ts salt.
* dough for the cover.

Kitchen Witch
October 7th, 2007, 12:19 PM
Buglama - Georgian Dish

Buglama is lamb stewed in large quantity of spices.

Slice lamb (a slice is about 30 g) and stew in lamb fat for 15 min. Add finely chopped onion and go on stewing until lamb is soft. Pour over broth with spices (tarragon, saffron, mint, dill, coriander, extract of ginger, pepper, salt)


* 1 kg lamb.
* 50 g lamb fat.
* 400 g onion.
* 1 ea garlic clove.
* 15 g cayenne.
* 3 g every spice (tarragon, saffron, mint, dill, coriander, extract of ginger, pepper).
* salt.

Kitchen Witch
October 7th, 2007, 12:27 PM
Red Lobio - a Georgian dish

Lobio is a Georgian dish made from red beans spices and a large quantity of onion.


Soak beans for two hours. Cook in water until done, strain. Add lightly fried chopped onion, cilantro, chopped parsley, salt and pepper. Stew on low heat.


* 200 g red beans.
* 200 g onion.
* 30 g cilantro.
* salt.
* pepper.
* parsley.

Kitchen Witch
October 7th, 2007, 12:32 PM
Khinkali - Georgian dish

Khinkali is a kind of Georgian pelmeni (boiled pastries with a meat filling), very spicy.


Make dough from flour, water and salt. Knead dough and roll out finely. Grind lamb, onion in a mincer, add pepper, chopped greens. Make rounds with a help of saucer. Put on filling and shape small pears. Cook in a boiling, lightly salted water for 10-15 minutes


* 200 g flour.
* 30 g water.
* salt.
* Meat filling:.
* 300 g lamb.
* 50 g onion.
* ground black pepper.
* greens.

Kitchen Witch
October 9th, 2007, 05:31 PM
Belorussian Bitky - Belorussian

Belorussian bitky, very easy to make, look like rissoles made from coarse meat. Serve bitky with boiled potatoes and pickled mushrooms.

Coarse meat in a grinder. Add finely chopped onion and eggs, salt to taste. Knead thoroughly. Shape small round cakes and fry in melted butter until well done.


* 1 kg beef.
* 200 g onion.
* 2 ea eggs.
* 100 g melted butter.
* salt.

Antilope
November 30th, 2008, 08:29 AM
These sweet dinner rolls are similar to King's Hawaiian rolls or Portuguese sweet bread.

Chorag (Armenian Sweet Dinner Rolls)

Ingredients:

6 cups all purpose flour, not sifted
1 tsp baking powder
1/2 tsp table salt
1/2 cup lukewarm water
2 Tbs (or 2 packets) active dry yeast
1 cube (1/4-lb) melted butter, (salted or unsalted ok)
1 cup lukewarm milk
3 eggs (for use in dough)
1/2 cup granulated sugar

1 egg, whipped with 1 tsp water (for coating each roll)
2 Tbs of sesame seeds for topping rolls

Directions:

1. In a 5-qt bowl, whisk together flour, baking powder and salt and set aside until needed.

2. In a cup, completely mix dry yeast into warm water (not over 100-F) and allow it to proof (form bubbles). This takes about 15-minutes. Set aside until needed.

3. In a 4-cup measuring cup or bowl, melt 1 cube of butter in the microwave, about 45-seconds.

4. In another cup, heat milk in the microwave until lukewarm about 45-seconds.

5. Pour warm milk into melted butter and mix well.

6. Beat 3-eggs into milk/butter mixture. Whisk until completely mixed.

7. Whisk sugar into into milk/butter/eggs mixture until it is well blended.

8. Add yeast/water mixture to milk/butter/eggs/sugar mixture and mix well.

9. Add blended liquids to flour/baking powder/salt mixture. Stir with a fork until a soft sticky dough forms. Make sure flour in bottom of bowl is completely mixed in. Don't knead.

10. Cover bowl of dough and allow to rise 2 or 3 hours in a warm place, such as an off oven with oven light on.

11. The dough is sticky, so spray cooking oil onto your hands and into a 1/4 cup measuring cup so you can handle dough. Scoop out 1/4 cup portions of dough and form each into a ball. Place each on cookie sheets that have been lighly sprayed with cooking oil. Place balls of dough about 4 to 6 inches apart to allow room for rising. The size of each may vary slightly, that's ok.

12. Place cookie sheets in an off oven with oven light on for 1 to 1-1/2 hours to allow dough to rise.

13. Whisk together 1-egg and 1-teaspoon of warm water.

14. Carefully brush each risen dough circle with beaten egg and then sprinkle with sesame seeds.

15. Bake at 350-F. for about 20-minutes, or until light golden brown.

Make 2-dozen dinner rolls that are about 4-inches across and 1-inch high.

lvdkeyes
November 30th, 2008, 10:11 AM
Thai Roast Duck and Pumpkin Curry



1 pound kabocha or other winter squash
4-5 cups coconut milk
4-6 tablespoons red curry paste
1 to 2 tablespoons palm sugar
Thai fish sauce as needed for desired saltiness
2 to 3 pounds roast duck chopped through the bones into small chunks
2-4 red hot chilies, cut into thin slivers with seeds
2 cups Thai basil leaves and flower buds
Basil sprigs for garnish

Cut the kabocha in half, scoop out the seeds and pith. Placing the cut ends
flat on a surface for balance, peel and discard the greenish skin, then cut into
1 inch chunks.

Do not shake the cans of coconut milk before opening. Spoon 2/3 cup of the
thickest cream off the top of the can into a large pot placed over medium-
high heat. Reduce cream until thick and bubbly (about 3 minutes), then add
the curry paste. Stir and mash the paste into the coconut cream and fry for a
few minutes until it is very aromatic and darkened in color. Pour in the
remaining milk, stirring well to dissolve the paste to make a smooth rich
sauce.

Add 1 tablespoons of palm sugar, stirring well to blend into the curry
sauce. Taste and add fish sauce only as necessary to salt to the desired
saltiness. ) This may not be necessary with some brands of curry paste
which are already highly salted.

Add the kabocha chunks and duck pieces. Stir well into the sauce. If there
is not enough curry sauce to cover most of the squash and duck, add more
coconut milk; or if the sauce is already thick and rich, add cup water
instead, as the squash and duck will thicken and enrich the sauce as they
cook.

Return to a boil, then lower heat to medium, or just enough to boil the sauce gently. Cook partially covered, stirring occasionally, until the squash is tender (15-20 minutes). Taste the sauce and adjust as needed with fish sauce and palm sugar to the desired salty-sweet combination. If you want it hotter, stir in the slivered chilies. If a lot of fat has cooked out of the duck, skim off the oil floating on top of the curry sauce. Stir in the basil until it wilts to a bright green color. Turn off the heat and spoon curry into a serving dish. Garnish with basil sprigs.

lvdkeyes
November 30th, 2008, 10:13 AM
Thai style Spicy Barbequed Chicken
with Dipping Sauces

6 chicken legs
6 chicken thighs
2 teaspoons white peppercorns, freshly ground
1 tablespoon coriander seeds
2 teaspoons Madras-style curry powder
1 tablespoons finely chopped cilantro stems (or roots if available)
8 large garlic cloves, finely chopped
4 shallots, finely chopped
3 tablespoons Thai fish sauce
2 teaspoons sugar
1 can coconut milk for basting during barbequing

Make a coarse paste out of the ingredients from peppercorns to sugar by pounding, first separately, then combined together, in a heavy mortar. Rub the paste thoroughly over the chicken pieces. Allow to marinate two or more hours.

Roast over medium coals or on gas barbeque grill. Use mesquite wood chips soaked in water for added flavor. Brush coconut milk over chicken while roasting to keep chicken moist. Turn frequently to prevent charring and burning.

Dipping sauce #1:
8-10 dried red chilies, soaked to soften, and then chopped. Use seeds.
4 large garlic cloves, pounded to a paste
2 tablespoons sugar
cup white vinegar
Juice of 1 lime
3 tablespoons Thai fish sauce
A few cilantro leaves, chopped
1 inch section of green onion, chopped

Pound all ingredients to a paste and let sit at least 30 minutes to allow flavors to blend and integrate. Adjust flavors as necessary. Sauce should be equally hot, sweet, sour and salty.

Dipping Sauce #2:

2 red or green jalapeno peppers or 4 Serrano chilies, chopped
3 large garlic cloves, chopped
Juice of 2 limes
3 tablespoons Thai fish sauce
1 teaspoon sugar

Pound the chopped garlic and chilies to a paste and mix with the other ingredients. Adjust flavors to taste.

lvdkeyes
November 30th, 2008, 10:15 AM
Thai - Vegetable Stuffed Pork Balls (Mu Yut sind Puk)

250 grams ground pork
50 grams chopped carrot
30 grams chopped onion
1 tablespoon fish sauce
1 tablespoon light soy sauce
1/4 teaspoon white pepper
Breadcrumbs
Oil for deep frying

1. Mix the pork mince with fish sauce, light soy sauce, and white pepper then leave for 10 minutes for the pork to soak in the ingredients.

2. Put the chopped carrot and chopped onion in a blender and blend until they are finely diced.

3. Take a piece of the mix pork mixture, about 25gms worth. Flatten it in your hands, spoon the vegetables in the middle and fold up the edges into a ball or mix into the pork mixture and form into balls.

4. Steam them for 10 minutes. Leave them to dry.

5. Heat the oil to 190 degrees Celsius.

6. Roll the balls in bread crumbs; deep fry them just for 30 seconds, just to brown the breadcrumbs.
Serve With
Chili Sauce for Chicken

lvdkeyes
December 6th, 2008, 05:13 AM
Thai Steamed Fish with Lime Sauce

4 filets of sole
1/2 cup diced bell peppers (green, red and yellow mixed)
3 tbsp fresh lime juice
1 tsp salt
1 tsp sugar
4 sprigs fresh coriander (cilantro)
1 tbsp thinly sliced garlic
1 small red Thai chili, sliced (optional)
Thin slices of lime

Rinse the filets. Place 1 sprig of coriander on skin side of each filet, trimming off the bottom end to same length as filet. Tightly roll the filets and fasten with a toothpick. Arrange on a plate that fits your steamer.

Mix together peppers, garlic, lime juice, salt, sugar and chilies, if using. Pour over the fish. Place in a steamer, cover and steam just until cooked through.

Place slices of lime on serving platter and place each fish roll up on top of each. Tuck a fresh sprig of coriander into each roll for garnish. Decorate the platter with the sauce and peppers

lvdkeyes
December 6th, 2008, 05:14 AM
Japanese Okonomiyaki

1 cup sliced Napa cabbage
2 green onions, chopped
1/4 cup thinly sliced carrots
1/4 cup slivered ham
100 g cooked shrimp
1/2 cup all-purpose flour
1 egg
tsp salt
1/4 cup tonkutsu sauce
Mayonnaise
Shredded seaweed

Mix together cabbage, green onion, carrots, ham, and shrimp and then add flour, egg and, salt. Mix well.

In a skillet over medium heat, pour a small amount of oil. Drop in 2 tablespoons of the mixture. Repeat with remaining batter. Don’t let cakes touch one another. Fry until golden brown, flip and fry the second side until golden brown.

Drizzle with 1 tbsp tonkutsu sauce on each cake. When the sauce is warm, move to a plate and dress with mayonnaise. Garnish with seaweed.

Serve hot.

HENARRY JAYA
March 12th, 2010, 06:46 AM
Here is a recipe for a Russian Meat and Potato Salad (Olivie) that every Russian family has on their table at every party.

0.5 lb of Bologna Sausage or Boiled Chicken
Potatoes (2-3 pcs)
Pickles (2 pcs)
Eggs Hard-Boiled (3-4 eggs)
Sweet Peas (half a can or more to your liking)
Mayonnaise
Salt

-Cut Bologna or Boiled Chicken into small cubes or pieces
-Cut Boiled Potatoes, Pickles, Eggs into small cubes
-Add Sweet Peas
-Mix everything up
-Add Mayo and mix everything
-Add Salt to your taste.

aminkorea
March 12th, 2010, 08:04 PM
Belorussian Bitky - Belorussian

Belorussian bitky, very easy to make, look like rissoles made from coarse meat. Serve bitky with boiled potatoes and pickled mushrooms.

Coarse meat in a grinder. Add finely chopped onion and eggs, salt to taste. Knead thoroughly. Shape small round cakes and fry in melted butter until well done.


* 1 kg beef.
* 200 g onion.
* 2 ea eggs.
* 100 g melted butter.
* salt.

Hello Kitchen Witch,

I was wondering where you got the 365 recipes? They look strangely like the recipes I used to give away as an ebook when I sold turnkey recipes sites on ebay.

Kitchen Witch
March 12th, 2010, 08:56 PM
I've had them for years.

Don't forget - the recipe club we have has been together since the late 60's exchanging recipes, etc. We try to get together monthly and share different dishes and we are constantly sending recipes to each other; most of us don't know where we got them from!

marlene 1975
December 8th, 2010, 05:12 AM
Belorussian Bitky - Belorussian

Belorussian bitky, very easy to make, look like rissoles made from coarse meat. Serve bitky with boiled potatoes and pickled mushrooms.

Coarse meat in a grinder. Add finely chopped onion and eggs, salt to taste. Knead thoroughly. Shape small round cakes and fry in melted butter until well done.


* 1 kg beef.
* 200 g onion.
* 2 ea eggs.
* 100 g melted butter.
* salt.

What dose the part in bold mean?

Thanks in advance.

kevinmartin1988
December 14th, 2010, 04:56 PM
There are many recepies in the world. Here the topic about 365 Foreign Recipes change every recepies every day. Some recepie list i mention below

1 - Spanish Cake
2 - Russian Boiled Fish
3 - Egyptian Meat-Pie
4 - Vienna Peach Torte
5 -English Stuffed Goose

mandypants
July 5th, 2011, 11:21 AM
hi was wondering if you had a flavorful recipe for Sarmale. I just moved to Romania from California and i want to show my new family that i can cook there signature dish. I have tried his moms but its bland and not very good.

Kitchen Witch
July 5th, 2011, 05:49 PM
Sarmale - stuffed cabbage leaves or vine leaves (for those that do not know)

Here's a couple you can try -

1 Lb ground pork
1 Lb ground veal or beef
1 Large onion minced
1 cup rice (white)
1 can tomatoe sauce (non-spiced)
2 cloves garlic
1 Tb paprika
1 Tsp freshly ground pepper
1 Tsp salt
1 Tbs marjoram
1 Lb sauerkraut
4-5 sprigs of fresh dill or parsley
1-2 bay leaves (imported)
1 Tbs canola oil
6 cups chicken broth (home made)

In a large pan, sautee the minced onion and garlic with the oil for about 5 minutes, add the paprika and take off the heat. Add this to a large mixing bowl together with the ground pork, veal (or beef), rice, ground pepper, salt marjoram, half of the dill chopped and mix well.

Lay a bed of sauerkraut (about 1 inch) on the bottom of a large pot (preferably cast iron for optimal heat transfer and distribution), add 2-3 sprigs of dill and build a surrounding wall out of your stuffed cabbage rolls, by placing them seam down and pointing to the center.

Fill up the center space with the remaining rolls, sprinkle about 1 tsp salt, pepper to taste, add the bay leaves, 3-4 sprigs of dill, and add the remaining sauerkraut on the top. Don’t top the pot to the rim like I did because the rice will expand while cooking pushing the entire sarmale up. Leave about one inch to the rim. Add the tomato sauce and broth making sure that the liquid level comes up to the top level of rolls. Bring it to a boil and then reduce heat to low. Boil it for the next 4 hours.

Legend says that the more you keep the sarmale in the fridge, the better it will become! It is true! The next day they were more tender and full of flavor!


~~~~~~~~~~~~~~~~~~~~

Pickled cabbage rolls -

For sarmale you need one large pickled cabbage, 1kg ground meat (pork), 2 large onions (finely chopped), 50 grams rice, lard, 5 tomatoes (or a can of pealed tomatoes – I do not recommend ready-made tomato sauce), four-five slices of smoked bacon, salt, pepper, water.


Fry the onion in lard till it gets gold brown, then mix it in a bowl with the meat, rice, salt and pepper. Caution with the salt: sour cabbage is already salty and too much salt in the meat mixture could ruin your meal. Carefully remove the cabbage leaves one by one, paying attention not to tear them. Depending on how big your cabbage is you need whole leaves or halves to make the rolls. Remove cabbage core – it is hard to roll the meat mixture if you don’t.


In a deep pot place the rolls in concentric layers. Cover with a layer of chopped cabbage, then pour the tomatoes (chopped as well). Place one-two bacon slices randomly among the rolls. The bacon will give a special taste and aroma to the whole dish. Repeat this till all rolls are set in the pot. The last layer is whole cabbage leaves and tomatoes. Add water to slightly cover the last layer of cabbage. Place on stove, bring to boil, and then reduce heat to low and continue boiling for at least four hours. Serve hot, with polenta and sour cream.

~~~~~~~~~~~~~~~~~~

3 1/4 cups long grain rice, rinsed
2 pounds pork loin roast, finely diced
1 pound carrots, chopped
1 pound onions, chopped
1 pinch salt to taste
3 tablespoons tomato paste
1/2 teaspoon dried dill weed
1/4 cup sunflower seed oil
6 ounces parsley roots, chopped
1 medium head cabbage

1.Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
2.Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
3.Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
4.Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
5.Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
6.When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.

almonds
July 5th, 2011, 11:53 PM
Thanks for bringing this forward. Have enjoyed it. Yes, for us & maybe some others, there are some odd recipes with unusual ingredients but was very interesting reading them. There are several I copied & will try. Thanks!

Kitchen Witch
July 6th, 2011, 05:14 AM
You'e welcomed! Enjoy!

MIminka
July 12th, 2011, 07:00 AM
Hello everyone! Here is one recipe from my country very easy and tasty.

Cold soup with cucumbers and yogurt

http://1.bp.blogspot.com/-Anah9RIlMsY/ThwoVJgEqxI/AAAAAAAAACA/KXl0xy0fUcE/s1600/28recipe_walnuts.600.jpg

100 gr yogurt
1 fourth cucumber around 60 grams
5 grams (half tea spoon) oil
salt,vinegar,dill
5-6 cloves of garlic,
two tablespoons chopped walnuts

Method of preparation:
Smash the garlic and add oil.
Add chopped walnuts.
To the mixture add tiny chopped cucumber.
The resulting mix is put in the the stirred yogurt.
Place water. Try its taste to salt and acid.
Tarator served with seasoned oil,
dill and vinegar.
You can consume it as a garnish or appetizer.
I hope you like it!

Antilope
November 18th, 2011, 03:21 AM
British - American Cooking Terms
BRITISH TERM = AMERICAN TERM
afters = dessert
Aubergine = Eggplant
bacon = Canadian bacon or ham
Back bacon = Canadian bacon
Baking tray = Cookie sheet
bangers = sausages
Baps, A "bap" = a whole hamburger bun (both top and bottom)
Beetroot = Beets
Bicarbonate of soda = Baking soda
Biscuits = Cookies
bitter = beer
Bilberry = Blueberry
Biscuit mixture = Cookie dough
Black cherries = Bing cherries
Boiled sweets = Hard candy
brew = cup of tea
Broad Beans = Fava beans
brown sauce = Steak sauce
Bun = Cupcake
Bun Tin = Cupcake pan
candy floss = cotton candy
Capsicum = Bell peppers
Carolina rice = Short grain rice
Castor sugar = Superfine granulated sugar, or sugar blended twice
Chicken cube, beef cube = Bouillon cube
Chicory = Belgian endive
chipolata = small sausage, Cocktail sausages
chips = French fries
chocolate drops = chocolate chips
Chocolate strands, Chocolate vermicelli = Chocolate sprinkles
Cling film = Plastic wrap
Collops = Meatballs
Cooking thermometer = Candy thermometer
Coriander leaves = Cilantro (also Chinese Parsley)
Coriander seeds = Coriander (spice)
Cornflour = Cornstarch
Cos lettuce = Romaine lettuce
Courgette = Zucchini
crisps = potato chips
Crumpet = Similar to an English muffin
Crystallised fruits = Candied fruits
cuppa = cup of tea
Curly endive = Chicory
dark cooking chocolate = semi-sweet chocolate
Demerara sugar = Light brown sugar
Dessicated coconut = Flaked coconut
Digestive biscuits = Graham crackers
Double cream = Heavy cream or whipping cream
English round lettuce = Bibb lettuce
Essence = Extract
Extra-Fine Plain Flour = Cake Flour
Extra-Strong Flour = High-gluten Flour
fairy cake = cupcake (Australian English: patty cake or cup cake)
Fine Plain Flour = Pastry Flour
Fish Fingers = fish sticks
fizzy drink = carbonated drinks
Forcemeat = Stuffing mixture
French beans = Green beans
Gammon = Ham
Ginger nut = Ginger snap
Girdle = Griddle
gobstopper = jawbreaker
golden caster sugar = unrefined caster sugar (slightly golden hue due to a bit of molasses used in processing)
Golden syrup = Light Karo Syrup (imperfect substitute for the sugar cane based golden syrup )
Greaseproof paper = Waxed paper, Wax paper
Ground nut = Peanut
Ground nut oil = Peanut oil
Haricot beans = Navy beans
ice lolly = popsicle
Icing sugar or 10 k sugar = Confectioners' sugar or powdered sugar
Italian 00 flour = pasta flour
Jam = Jelly
Jelly = Jell-O, gelatin
jacket potato = baked potato
kippers = smoked herring
Knob of butter = Pat of butter
Lean bacon = Canadian bacon
Liver sausage = Liverwurst
Lyle's Golden Syrup = Light Karo Syrup (imperfect substitute for the sugar cane based golden syrup )
Mangetout = snow/sugar peas
Marrow = Large zucchini
mash = mashed potatoes
Mince = Ground beef
Minced meat = Ground meat
Mixed spice = Pumpkin pie spice
Morello cherries = sour cherries
Muscovado sugar = Raw, unrefined sugar
muesli = granola
Orange pepper = Bell pepper
Patna rice = Long grain rice
Pastry case = Pie shell
Pawpaw = Papaya
Pig’s trotter = Pig’s foot
pips = seeds
Plain flour = All-purpose flour
Polony = Bologna sausage
Porridge = Oatmeal, cooked
Prawns = Shrimp
Pudding cloth = Cheesecloth
Rasher of Bacon, Rashers = Slices of Canadian bacon or ham
Rasher = Slice
Red pepper = Bell pepper
rocket = arugula
scone = Baking powder biscuit, sweet or savory
Semolina = Cream of wheat
Sieve = Sift
Single cream = Light cream, half and half
Soft brown sugar = Brown sugar
Spring onions = Green onions
SR Flour = Self Raising Flour
Stoned = Seeded
Streaky bacon = regular American bacon, sliced
Strong flour = Bread flour
Sultanas = seedless white raisins, golden raisins
Swede = Rutabaga, turnip
Sweetcorn = Corn
Sweet pepper = Pimiento
Sweets = Candy
Swiss roll = Jelly roll
Tin = Can
Tinned = Canned
Treacle = Molasses
Toffee = Taffy
tomato puree = tomato paste
tomato sauce = tomato ketchup
Vegetable fat = Crisco
Vegetable marrow = Yellow squash
Water biscuits = Crackers, matzos
Wholemeal flour = Whole wheat flour
Yellow pepper = Bell pepper

Oven Temperatures
Gas Mark 1 = 275F = 140C
Gas Mark 2 = 300F = 150C
Gas Mark 3 = 325F = 170C
Gas Mark 4 = 355F = 180C
Gas Mark 5 = 375F = 190C
Gas Mark 6 = 400F = 200C
Gas Mark 7 = 425F = 220C
Gas Mark 8 = 455F = 230C

Antilope
December 17th, 2011, 03:58 PM
I can't really find a proper place for these Native American Indian recipes. It's not international, but it is cultural food that most of us haven't experienced.

Navajo Tacos and Fry Bread

According to Family Circle magazine,
who originally printed this recipe,
it comes from the Navajo Chinle Agency
in Arizona.

Navajo fried bread:

4 1/2 cups all purpose flour
1 tbsp baking powder
2 tbsp non-fat dry milk
1 tsp salt
1 1/2 cups warm water
1 cup vegetable oil

Taco filling:
Chili topping - recipe follows below**
1 1/2 cups iceberg lettuce, shredded
1 medium size onion, finely chopped
2 medium size fresh tomatoes, chopped

Combine flour, baking powder, powdered milk and
salt in a large bowl. Gradually pour in warm
water and mix with dry ingredients to form a
ball. Knead in bowl or on a lightly floured
surface with floured hands until smooth and
elastic, about 10-minutes.

Cut dough into eight equal pieces. On a
lightly floured surface, pat each piece with
palms of hands, or roll out with a rolling pin,
into a circle 8-inches in diameter and about
3/8-inch thick.

Pour enough oil in a medium-size skillet to
make a 3/4-inch depth. Heat oil to 450 degrees F.
Slip flat dough rounds, one at a time, into
hot fat and fry, turning once, about 2-minutes
on each side, until puffed, golden and crisp.
Drain on paper toweling. Keep warm while
frying other dough rounds.

Place 1 warm fried bread on each of 8 warm
plates. Divide chili topping mixture evenly
on fried bread. Garnish each with lettuce,
tomatoes and onion. Serve at once on a
bed of lettuce leaves, if desired.

Makes 8 servings.


**Chili Topping:

1 1/2 pounds ground beef or raw ground turkey
1 tbsp vegetable oil
1 1/2 to 2 tbsp chili powder
2 cups cooked pinto beans (3/4 cup dried, uncooked)
1 1/4 cups Cheddar cheese, shredded, lightly packed

Saute meat in oil in a medium-size skillet, stirring
constantly, until pinkness disappears.
Stir in chili powder and pinto beans.
Cook about 3-minutes until beans are hot.
Blend cheese into meat-bean mixture. Stir until melted.

Source: Family Circle Magazine, Feb 1980;
reprinted in the Modesto Bee newspaper, Sep 16, 1987

Antilope
December 18th, 2011, 02:29 PM
Iroquois Soup

4 large mushrooms, sliced
2 1/2 cups of beef broth (or other broth)
2 tbsp corn meal
2 tbs parsley, chopped
1 clove garlic, crushed
1/2 tsp basil
1 medium onion, thinly sliced
Dash of black pepper
1/4 tsp salt
12 oz fish
1 1/2 cups fresh pre-cooked lima beans (or other fresh cooked beans)

Place everything but fish and beans in a large pot, bring to
a boil and then reduce the heat; simmer for 10 minutes.
Add fish and beans, simmer 20 more minutes, stirring
occasionally and breaking the fish into bite-size pieces.
Serve hot with corn bread. If you like, add fresh greens
and/or shelled sunflower seeds to the pot while cooking
this delicious soup the Iroquois call u'nega'gei'.

The Robesonian newspaper, Lumberton, NC - Nov 5, 1992

Antilope
December 18th, 2011, 02:30 PM
Pumpkin Corn Soup With Ginger Lime Cream

(Adapted from "Native American Cooking" by Lois Ellen Frank)

Total Time: 2 hours

1 medium pumpkin
4 cups chicken stock, preferably fresh
3 cups corn kernels
1/2 cup water
2 cloves garlic, finely chopped
3/4 teaspoon salt
3/4 teaspoon white pepper
Juice of 1 lime
1 tablespoon peeled and grated fresh ginger
Zest of 2 limes
1/2 cup heavy cream.

1. Preheat oven to 350 degrees. Peel pumpkin and remove seeds and string. Cut pumpkin into cubes. Put three cups of the cubes in a pan and cover with one cup of the stock. Discard remaining pumpkin. Cover the pan and place in the oven until the pumpkin is tender, about 45 minutes. Puree mixture in food processor and set aside.

2. In a covered pot, cook the corn with the water until tender, about 10 minutes. Grind mixture in food processor until smooth. Run through a sieve, pressing the puree through, and discard skins.

3. Combine corn puree, garlic, salt, white pepper and the remaining stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin and cook 5 minutes while stirring.

4. In another saucepan, cook the lime juice and ginger two minutes over medium heat. Remove and strain to remove the ginger.

5. Place a bowl and a beater in the freezer for five minutes to chill. In the bowl combine the ginger-lime juice, half the lime zest and the cream. Whip until mixture has soft peaks.

6. Serve the soup in individual bowls with a dollop of cream garnished with the remaining lime zest.

Yield: 4 to 6 servings.

Antilope
December 18th, 2011, 02:31 PM
Cedar-Planked Salmon With Soft Corn Pudding and Pumpkin Seed Vinaigrette

Total time: 20 minutes

1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
4 (6 ounce) salmon fillets, skinned and boned
1 tablespoon unsalted butter, at room temperature
2 untreated pieces cedar shingles or shims, each 4 to 5 inches wide and about 12 inches long (easily available at lumber yards)
2 cups soft corn pudding (see recipe)
3/4 cup pumpkin seed vinaigrette paste (see recipe).

1. Mix together salt, pepper and mustard. Brush tops of fillets with a little butter and sprinkle both sides with dry mustard mixture.

2. Preheat the broiler. Soak the shingles in cold water for 5 to 10 minutes, then put them under the hot broiler 4 to 5 inches from the heat source for 2 to 3 minutes until browned on one side. Carefully take the shingles from the broiler.

3. Immediately, so that the shingles do not cool, lay two fillets on the browned side of each shingle. Return the shingles to the broiler and cook the fish for about five minutes. Take the shingles from the broiler and lift the salmon from them.

4. Place three to four tablespoons of soft corn pudding on a plate. Top with salmon fillet and spoon vinaigrette over the top.

Yield: 4 servings

"The Foods of American Indians Are Looking Decidedly Modern" - New York Times - Sep 25, 1991 (Adapted from Larry Forgione)

Antilope
December 18th, 2011, 02:32 PM
Feast Days Pinon Torte

(Adapted from "Native American Cooking" by Lois Ellen Frank)


Total time: 45 minutes

Grease and flour for pan
1 cup pine nuts
2 tablespoons blue cornmeal
2 tablespoons unsalted butter
9 ounces semisweet chocolate
6 egg yolks, lightly beaten
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 to 2 cups peach honey (see recipe).

1. Preheat the oven to 350 degrees. Grease and flour a 9-inch round cake pan. Refrigerate.

2. In food processor, grind pine nuts until moist and meal-like. Add cornmeal and blend again about 30 seconds, just enough to combine.

3. In a double boiler over medium-high heat, melt the butter and chocolate together, stirring occasionally so that they melt and blend evenly. Add to the pine nut mixture in the food processor and blend 30 seconds to a minute, until smooth.

4. Beat the egg yolks, sugar and vanilla together in a bowl and add to the other ingredients in the food processor. Blend again until smooth.

5. Pour the batter into the prepared pan and bake 20 minutes, or until the cake is firm and springs back slightly when pressed in the center. Do not overcook.

6. Remove from oven and place on a wire rack to cool. Serve with peach honey (see recipe).

Yield: 10 servings.

Antilope
December 18th, 2011, 02:34 PM
Pumpkin Seed Vinaigrette

Total time: 20 minutes

1 cup shelled pumpkin seeds, raw
4 tablespoons pumpkin puree, fresh or canned, without sugar
1/4 teaspoon minced garlic
1/2 teaspoon turmeric
1/2 cup plus 2 tablespoons apple cider vinegar
1/2 cup safflower, walnut, peanut or olive oil
Salt and freshly ground black pepper to taste.

1. Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.

2. Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.

3. Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.

Yield: 3/4 cup.

"The Foods of American Indians Are Looking Decidedly Modern" - New York Times - Sep 25, 1991

Antilope
December 18th, 2011, 02:36 PM
Fresh Corn Puffs

4 ears of fresh corn (1 1/2 cups corn kernels and pulp)
3 cups of shortening or oil
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon freshly ground pepper
3 eggs, well-beaten

Husk 4 ears of fresh corn, remove silks and scrape kernels and pulp from cobs. (If you are using frozen ears of corn instead, thaw well before scraping.) There should be about 1 1/2 cups corn and pulp.

Put 3 cups of shortening or oil in a large kettle, and begin to heat slowly. Test with a deep-fat frying thermometer -- it should take 10 to 15
minutes to reach the desired temperature of 350 degrees F.

In the meantime, sift together 1/2 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon paprika and 1/8 teaspoon freshly
ground pepper.

Mix in 3 well-beaten eggs and the corn.

Drop batter from teaspoon into hot oil. Fry the puffs until they are light and golden brown on all sides. Drain on paper toweling and serve.

Makes 4 dozen.

This recipe is originally from the book "Hopi Cookery" by Jaunita Kavena.
It was reprinted in James Beard's Food column in the Eugene Register-Guard newspaper on Nov 28, 1984.

Antilope
December 18th, 2011, 02:36 PM
Strawberries Poached in Honey Syrup

1 quart fresh ripe strawberries
1/4 cup honey
2 tablespoons sugar
2/3 cup water

Wash and stem 1 quart fresh ripe strawberries.
Combine 1/4 cup honey, 2 tablespoons sugar and
2/3 cup water in a saucepan. Boil rapidly for
5 minutes. Reduce heat, drop in the whole
berries and simmer for 5 minutes. Turn off
heat and let berries cool to room temperature
in the syrup. Makes 4 to 6 servings.

This recipe is originally from the book "Hopi Cookery" by Jaunita Kavena.
It was reprinted in James Beard's Food column in the Eugene Register-Guard newspaper on Nov 28, 1984.

Antilope
December 18th, 2011, 02:37 PM
Stewed Wild Rabbit with Dumplings

5-pound wild rabbit, dressed and cut up for stewing
ground black pepper
flour
3/4 cup cooking oil
12 quarts water
12 small white onions, peeled
8 large carrots, peeled and cut in half
4 teaspoons salt

Dumplings:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon melted butter
1 cup milk

For this recipe you will need a 5-pound wild rabbit, dressed and cut up for stewing. Sprinkle each piece well with pepper, then dredge in flour. Heat 3/4 cup cooking oil in a large heavy kettle, and brown rabbit well on all sides.

Transfer to paper toweling to drain. Pour off excess oil from the kettle.

Return rabbit to kettle, add 12 quarts water and simmer, covered, for 2 hours. Add 12 small white onions, peeled, and 8 large carrots, peeled and cut in half. Simmer for a further 1 1/2 hours. Stir in 4 teaspoons salt.

To make dumplings, sift together 2 cups flour, 1 tablespoon baking powder and 1/2 teaspoon salt. Combine 1 tablespoon melted butter with 1 cup milk and quickly stir into the flour mixture.

Drop dumpling batter from a spoon into the quickly boiling rabbit gravy. Cover and cook 10 to 12 minutes.

Serves 8 to 10.

This recipe is originally from the book "Hopi Cookery" by Jaunita Kavena.
It was reprinted in James Beard's Food column in the Eugene Register-Guard newspaper on Nov 28, 1984.

Antilope
December 18th, 2011, 02:40 PM
Soft Corn Pudding

Total time: 25 minutes

2 cups milk
3 tablespoons pumpkin puree, fresh or canned, without sugar
1/2 teaspoon minced garlic
1/2 cup fresh or frozen corn kernels
Pinch allspice
3/8 cup stone ground cornmeal
Salt and freshly ground black pepper to taste
Pinch cayenne
1 tablespoon sweet butter
2 tablespoons finely sliced chives.

1. Put the milk, pumpkin puree, garlic, corn and allspice in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer and cook for 2 to 3 minutes.

2. Slowly add the cornmeal while stirring continually. Season with salt, pepper and cayenne. Stir in the butter. Set aside in a warm place.

3. Stir in chives before serving.

Yield: 2 cups

"The Foods of American Indians Are Looking Decidedly Modern" - New York Times - Sep 25, 1991

Antilope
December 18th, 2011, 02:40 PM
Peach Honey

Total time: 15 minutes

1 pound fresh ripe peaches, peeled, pitted and sliced
3 tablespoons honey.

Puree the peaches and honey in a food processor for three minutes until smooth. The peach honey will keep in the refrigerator for about a week.

Yield: 1 1/2 to 2 cups.

"The Foods of American Indians Are Looking Decidedly Modern" - New York Times - Sep 25, 1991

GROVER ROSS
March 21st, 2012, 03:52 PM
When the ship misses the harbor, it is seldom the harbor's fault.

Antilope
April 16th, 2012, 09:40 PM
Armenian Kheyma (Steak Tartar)

Serves 4

Ingredients

1 pound ground beef
1 cup fine milled bulgur
Salt and pepper to taste
Cayenne or Tabasco sauce to taste
1/2 teaspoon paprika
2 medium red onions, minced
1 bunch scallions, minced
1 teaspoon fresh mint leaves, minced
1 teaspoon fresh basil leaves, minced
1 cup Armenian or Italian parsley, minced
1/2 cup cold water

Preparation

Mix red onions, scallions, parsley, mint and basil together and add 1 cup of this mixture to the rest of the

ingredients.
Add 1/4 cup cold water and knead the mixture for about 10-15 minutes into a medium soft dough. If necessary add more water.

Shape the kheyma into a 2- to 3-inch high loaf on a serving dish and garnish the top with the rest of the onion andparsley mixture.

Serve immediately with warm Armenian Peda bread or Greek Pita bread.

Antilope
April 16th, 2012, 09:44 PM
Armenian Choreg (coffee roll or brioche)

Makes about 50 rolls

Ingredients

7 1/2 cups all-purpose flour
2 tablespoons granular instant yeast
1 teaspoon ground nutmeg
2 teaspoons miske (masticha)
2 teaspoons black cumin seeds
1/2 cup seedless raisins (optional)
2 cups sugar
1 1/2 cups milk
6 eggs
1 1/2 cups unsalted butter or margarine
1/2 cup vegetable oil
1 egg, beaten (for topping)
1/2 cups sesame seeds (for topping)

Preparation

Combine flour, yeast, nutmeg, miske, black cumin seeds and raisins in a large bowl.

Combine sugar and milk in a small saucepan. Heat on top of stove and stir until sugar is dissolved, cool slightly,

to about 110 to 115 degrees.

Beat eggs with a whisk in a bowl and set aside.

Melt butter and oil and set aside.

Stir warm milk into flour mixture and mix. Add eggs and melted butter with oil. Mix thoroughly by hand or with a

wooden spoon to make a very soft dough. Do not knead. Place in a clean bowl, cover and let rise in a warm place

for 5 to 6 hours or until doubled in size. Punch down.

Pinch a bit of dough and shape into small braids or bow knots. Place on a greased baking pan or cookie sheet.

Brush with beaten egg and sprinkle with sesame seeds. Repeat with the remaining dough. Let rise in a warm

place for 30 minutes.

Preheat oven to 375 degrees and bake for 35 minutes or until golden brown. Cool and store in airtight containers.

Serve warm.

Note: Baked Choreg can be kept in the freezer in airtight containers or wrapped tightly in foil.

Antilope
April 16th, 2012, 09:47 PM
Armenian Lahmajoon (Armenian "pizza")

Ingredients

Dough

2 1/4 cups sifted flour (or 1 cup bread flour, 1 1/4 cup regular)
3/4 cup water, lukewarm
1 packet yeast, dissolved
1/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon sugar

Mix all ingredients together, thoroughly, with enough lukewarm water to give the paste a consistency slightly
softer than pie dough. Knead thoroughly (about 10 minutes). Cover dough and let it rise (2 to 3 hours).

Meat mixture

1 pound lamb shoulder, ground finely
2 cups onion, chopped finely
1/4 cup parsley, chopped
1/2 small red pepper, chopped
Salt and pepper, to taste
1 teaspoon fresh mint leaves, chopped
1/2 clove garlic, chopped
1/2 can tomato paste
1/2 small can whole tomatoes, drained

Mix the ingredients together in the order shown. Roll dough into circles about 8 inches in diameter, and spread
meat mixture over the surface. Bake at 450 degrees for about 15 minutes.

thomasusa80
September 20th, 2014, 12:34 AM
Breaded Pork - Poland
Polish Name: Kotlet Schabowy

Serves 4


4 x 150g/5oz Pork Chops
Salt and Pepper
25g/1oz Plain Flour
1 Egg, beaten
25g/1oz Fresh Breadcrumbs
Oil/Butter for shallow frying


1. Pound the pork until fairly thin and season with salt and pepper. Set aside.

2. Place the flour, beaten egg and breadcrumbs on separate plates then coat each chop on both sides firstly with flour, then beaten egg and finally with the breadcrumbs, pressing firmly to ensure the meat is evenly coated on all sides.

3. Heat enough oil and butter in a large frying pan to a depth of about 2cm/ - inch until very hot, then add the pork and cook over high heat for 5 minutes on each side.

4. Reduce the heat and cook for another few minutes until golden brown and cooked through. Serve hot.




Breaded Chicken - Poland
Develop Name: Kotlet Schabowy

Acts four


four by 150g/5oz Chicken Chops
Salt and also Spice up
25g/1oz Simple Flour
1 Egg cell, survived
25g/1oz New Breadcrumbs
Oil/Butter regarding short baking


1. Pound the pork until finally relatively skinny and also year having sodium and also spice up. Reserved.

2. Spot the flour, survived ovum and also breadcrumbs in individual dishes after that layer every single dice in the two attributes to begin with having flour, after that survived ovum and finally with the breadcrumbs, demanding strongly to ensure the beef is actually uniformly lined in most attributes.

3. Warmth sufficient oil and also butter in a huge baking skillet to your depth of about 2cm/ - inches until finally hot, then add the pork and also prepare food in excess of high heat regarding 5 minutes in every single facet.

four. Slow up the temperature and also prepare food regarding a different few minutes until finally gold brownish and also baked by means of. Work scorching.
Like.

Kitchen Witch
September 20th, 2014, 07:55 AM
Breaded Chicken - Poland
Develop Name: Kotlet Schabowy

Acts four


four by 150g/5oz Chicken Chops
Salt and also Spice up
25g/1oz Simple Flour
1 Egg cell, survived
25g/1oz New Breadcrumbs
Oil/Butter regarding short baking


1. Pound the pork until finally relatively skinny and also year having sodium and also spice up. Reserved.

2. Spot the flour, survived ovum and also breadcrumbs in individual dishes after that layer every single dice in the two attributes to begin with having flour, after that survived ovum and finally with the breadcrumbs, demanding strongly to ensure the beef is actually uniformly lined in most attributes.

3. Warmth sufficient oil and also butter in a huge baking skillet to your depth of about 2cm/ - inches until finally hot, then add the pork and also prepare food in excess of high heat regarding 5 minutes in every single facet.

four. Slow up the temperature and also prepare food regarding a different few minutes until finally gold brownish and also baked by means of. Work scorching.
Like.

Thank you for sharing!

nancy123
March 28th, 2015, 02:59 AM
Amzing chicken recipe i love it very much i will surely going to try this soon,