Ingredients for Poor Knights of Windsor Recipe
2 c Raspberries
6 sl Bread; up to 8
3 tb Confectioners sugar
-crusts remove, cut in
1 c Heavy cream
-triangles
1/2 c Sherry
3 oz Butter; 6 Tbsp
3 Egg yolks; lightly beaten
1 ts Cinnamon
Poor Knights of Windsor Preparation..I have never found out the origin of this recipe or where its name comes from. However, it is particularly pleasant because of the contrast between the hot toasted bread (which is similar to the French toast) and the cold raspberries and cream. Sprinkle the raspberries with confectioner’s sugar, crush them gently with a fork and set aside. Whip the cream until it is stiff. Place the sherry in one bowl and the lightly beaten egg yolks in another. Dip the bread slices first in the sherry and then in the egg yolks. Melt the butter in a frying pan and when it is hot, fry the bread on both sides until it is golden brown. Transfer the slices to a warm dish and sprinkle each side with a little cinnamon. Place a few of the raspberries on each slice of the toasted bread and cover with a dollop of cream. SERVES: 4-6 SOUR
Ingredients for Roast Fresh Ham, Tudor Style Recipe
1 Fresh ham or fresh pork
1/2 ts Ground cloves, or 1 teaspoon
-shoulder, whole or half,
-whole cloves
Bone in or boneless 1
tb Whole allspice, or 1
2 lg Onions, chopped
-teaspoon ground allspice
2 lg Carrots, chopped
1 tb Grated orange zest
2 Stalks celery, including
1 tb Black peppercorns
-leaves, chopped 1
lg Bay leaf
3 Cloves garlic, chopped
Salt, to taste (optional)
1 ts Brown caraway seeds 1
1/2 c Red table wine
1 ts Black caraway seeds (if not
1/2 c Red wine vinegar
-available, use brown) 1/2
c Olive oil
1 ts Celery seed
1/2 c Cognac (optional)
2 ts Ground cinnamon
Roast Fresh Ham, Tudor Style Preparation...Trim every bit of fat possible off the meat and discard. Place the meat in a large non-metal container. Mix all of the other ingredients together and pour over the meat. Marinate the meat in the refrigerator for at least 6 hours or up to 8 days. Turn the meat several times during marination so that no section is allowed to become dry. When ready to roast, transfer the meat to a large heavy roaster pan (an enameled iron roaster with a lid would be ideal). Remove the bay leaf, peppercorns, whole allspice and whole cloves (if used) from the marinade and pour the marinade over the meat. Roast the meat in a 350 F oven, basting frequently. Allow 30 to 40 minutes per pound. The inside temperature should be 165 F to 175F as measured with a meat thermometer. Remove the cover during the last 1/2 hour. You should be able to cut with a fork when done. If the pan becomes too dry, add additional red wine and/or water, 1/2 cup at a time. You will want at least 1 cup of liquid remaining in the panwhen the roast is done. Transfer the roast to a carving platter and allow it to cool slightly before carving. If desired, serve surrounded with small baked apples or spiced crab apples. HUNTER’S SAUCE: Strain the liquid and vegetables from the roasting pan. Transfer the vegetables to a food processor or blender. Return the liquid to the roasting pan and skim off as much fat as possible. Add 1/2 cup of hot water to the pan and bring to a boil over high heat, scraping up the particles adhering to the pan. Reduce the liquid to 1 cup. Puree the vegetables in the food processor or blender. Add the reduced cooking liquid and blend until smooth. Transfer to a small saucepan and bring to a boil, stirring constantly. If the sauce is too thick, thin to the desired consistency with hot water. Serve in a silver or pewter pitcher, bowl or sauceboat.
[Ingredients for Shepherd s Pie Recipe
5 lg Potatoes
6 Sliced mushrooms
Salt 2
tb Chopped parsley
2 tb Butter/margarine
1 tb Tomato paste
1 ds Milk/whipping cream
1 ds Worcestershire sauce
Pepper 1
c Brown gravy
1 lb Lean ground beef
1 pk (10-oz) frozen peas or 1 lb
1 lg Tomato chopped
-peas shelled
Shepherd 's Pie Preparation..Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.
Tuesday, 28 April 2009
McDougall Recipes
Ingredients for Lancaster Bean and Vegetable Soup Recipe
1 md Onion, chopped
2 tb Whole wheat flour
4 c Vegetable stock
2 md Carrots, sliced
1/4 ts Marjoram
3 c Brussel Sprouts, halved
2 c Cooked baby lima beans
2 tb Parsley, minced
Lancaster Bean and Vegetable Soup Preparation..Place onions in a large heavy bottomed sauce pan and saute in water until lightly browned, stirring often. Stir in the flour. then add the stock, carrots and marjoram. Bring to a boil then reduce heat and simmer for 10 minutes. Add the brussel sprouts. Return to a boil then simmer for another 10 mihnutes. Add the beans and parsley. Stir and coom unitl heated through before serving. Do not overcook; the brussels sprouts should remain crisp-tender. ** For a vegetarian main meal, serve over 3 cups of cooked brown rice. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Marilyn s Crispy Potatoes Recipe
2 lb Russet potatoes (cooked)
1/2 c Vegetable stock
1 bn Scallions (chopped)
Pepper to taste
2 ts Italian seasoning
Paprika
Marilyn s Crispy Potatoes Preparation..Dice cooked potatoes. Place in 8 x 11 baking dish. Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika. Bake at 400 degrees on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes. Place under broiler to complete browning.
Ingredients for Esau s Pottage Recipe
1 c Uncooked barley
1 c Uncooked lentils
1 lg Onoin chopped
1/2 c Celery shopped
1 cl Garlic minced or pressed
1 ts Salt
1 tb Soy sauce
6 c Water
Esau s Pottage Preparation..COMBINE all ingredients in a large covered saucepan BRING TO A BOIL, then reduce heat nd simmer until done OR BAKE at 350 for 45-50 minutes SPRINKLE with chopped fresh parsley and serve over cooked brown rice ** Natures Pantry Cookbook**
1 md Onion, chopped
2 tb Whole wheat flour
4 c Vegetable stock
2 md Carrots, sliced
1/4 ts Marjoram
3 c Brussel Sprouts, halved
2 c Cooked baby lima beans
2 tb Parsley, minced
Lancaster Bean and Vegetable Soup Preparation..Place onions in a large heavy bottomed sauce pan and saute in water until lightly browned, stirring often. Stir in the flour. then add the stock, carrots and marjoram. Bring to a boil then reduce heat and simmer for 10 minutes. Add the brussel sprouts. Return to a boil then simmer for another 10 mihnutes. Add the beans and parsley. Stir and coom unitl heated through before serving. Do not overcook; the brussels sprouts should remain crisp-tender. ** For a vegetarian main meal, serve over 3 cups of cooked brown rice. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Marilyn s Crispy Potatoes Recipe
2 lb Russet potatoes (cooked)
1/2 c Vegetable stock
1 bn Scallions (chopped)
Pepper to taste
2 ts Italian seasoning
Paprika
Marilyn s Crispy Potatoes Preparation..Dice cooked potatoes. Place in 8 x 11 baking dish. Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika. Bake at 400 degrees on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes. Place under broiler to complete browning.
Ingredients for Esau s Pottage Recipe
1 c Uncooked barley
1 c Uncooked lentils
1 lg Onoin chopped
1/2 c Celery shopped
1 cl Garlic minced or pressed
1 ts Salt
1 tb Soy sauce
6 c Water
Esau s Pottage Preparation..COMBINE all ingredients in a large covered saucepan BRING TO A BOIL, then reduce heat nd simmer until done OR BAKE at 350 for 45-50 minutes SPRINKLE with chopped fresh parsley and serve over cooked brown rice ** Natures Pantry Cookbook**
Native American Recipes
Ingredients for Pot Roast of Buffalo Recipe
1 Young buffalo rump roast
About 5 1/2-6 lbs.
1/4 lb Chilled fat salt pork
Larding strips.
5 c Big game marinade
1/4 c Lard or margarine
1 tb Flour
2 c Beef stock or strong bouilon
1 tb Tomatoe paste
2 tb Flour dissolved in:
3 tb Cold marinade
Pot Roast of Buffalo Preparation..Insert larding strips at 2 intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stgand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour-marinade if necessary. Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat. Serves 10-12.
Ingredients for Fruit Sauce for Buffalo Roast Recipe
1 c Seedless grapes
1 c Dried apricots, diced
1-1/2 c Water
1/2 Stick butter or margarine
1/2 c Madeira wine
1/4 ts Cinnamon
Pinch of cloves
Pinch of nutmeg
1/2 ts Powdered ginger
1/4 ts Salt
1/2 c Ground or finely chopped
Nuts (almonds, hickory, or
Pecans)
Fruit Sauce for Buffalo Roast Preparation..Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups
1 Young buffalo rump roast
About 5 1/2-6 lbs.
1/4 lb Chilled fat salt pork
Larding strips.
5 c Big game marinade
1/4 c Lard or margarine
1 tb Flour
2 c Beef stock or strong bouilon
1 tb Tomatoe paste
2 tb Flour dissolved in:
3 tb Cold marinade
Pot Roast of Buffalo Preparation..Insert larding strips at 2 intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stgand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour-marinade if necessary. Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat. Serves 10-12.
Ingredients for Fruit Sauce for Buffalo Roast Recipe
1 c Seedless grapes
1 c Dried apricots, diced
1-1/2 c Water
1/2 Stick butter or margarine
1/2 c Madeira wine
1/4 ts Cinnamon
Pinch of cloves
Pinch of nutmeg
1/2 ts Powdered ginger
1/4 ts Salt
1/2 c Ground or finely chopped
Nuts (almonds, hickory, or
Pecans)
Fruit Sauce for Buffalo Roast Preparation..Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups
Oil Recipes
Ingredients for Garlic Oil 2 Recipe
2 sm Garlic cloves, peeled &
-minced
1 c Virgin olive oil
Garlic Oil 2 PreparationCombine the garlic and the oil in a 1/2-pint Mason jar, cover, and shake a few times to mix. Chill the mixture for 1 hour in the refrigerator. Strain the contents through a fine sieve into a 1-cup glass measuring cup. The oil should be ready to use immediately. Rinse and dry the Mason jar and return any oil not used immediately to the jar. Store in the refrigerator for up to 1 week
Ingredients for Easy Herb Vinegars RecipeEasy Herb Vinegars
Easy Herb Vinegars PreparationTo make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year. With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley, 2 Tbsp black peppercorns or 2 sprigs fresh flat-leaf parsley, 2 sprigs fresh basil With white wine vinegar, use: 4 sprigs fresh tarragon or 4 sprigs fresh rosemary With rice wine vinegar, use: 4 sprigs fresh cilantro, 2 Tbsp dried star anise
2 sm Garlic cloves, peeled &
-minced
1 c Virgin olive oil
Garlic Oil 2 PreparationCombine the garlic and the oil in a 1/2-pint Mason jar, cover, and shake a few times to mix. Chill the mixture for 1 hour in the refrigerator. Strain the contents through a fine sieve into a 1-cup glass measuring cup. The oil should be ready to use immediately. Rinse and dry the Mason jar and return any oil not used immediately to the jar. Store in the refrigerator for up to 1 week
Ingredients for Easy Herb Vinegars RecipeEasy Herb Vinegars
Easy Herb Vinegars PreparationTo make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3 weeks to steep. The vinegar has a shelf life of at least 1 year. With red wine vinegar, use: 4 sprigs fresh curly-leaf parsley, 2 Tbsp black peppercorns or 2 sprigs fresh flat-leaf parsley, 2 sprigs fresh basil With white wine vinegar, use: 4 sprigs fresh tarragon or 4 sprigs fresh rosemary With rice wine vinegar, use: 4 sprigs fresh cilantro, 2 Tbsp dried star anise
Polish Recipes
Ingredients for Lazy Perogi Casserole Recipe
15 Lasagna noodles
2 c Cottage cheese
1 Egg
1/4 ts Onion salt
1 c Shredded cheddar cheese
2 c Mashed potatoes
1/4 ts Salt
1/4 ts Onion salt
1/8 ts Pepper
1 c Butter
1 c Chopped onions
-Sour cream
Lazy Perogi Casserole Preparation..Cook noodles as directed on package. Drain. Line bottom of 9 x13 pan with noodles. In medium bowl, mix cottage cheese, egg and onion salt together. Spread over noodles. Cover with a layer of noodles. In same bowl, mix cheddar cheese with potatoes, salt, onion salt and pepper. Spread over noodles. Cover with another layer of noodles. Melt butter in pan. Saute onion until transparent and soft. Pour over noodles. Cover. Bake 30 minutes in 350 degree oven. Let stand 10 minutes before serving. Serve with sour cream. From: Michelle Bruce Date: 05-27 Recipes =C4 From: Gail Shipp Date: 03 Mar 97 Posted to MM-Recipes Digest V4 #118 by BobbieB1@aol.com on Apr 28, 1997
Ingredients for Babka (Polish Easter Bread) Recipe
2 c Flour
1/2 c Sugar
1 pk Yeast
1/2 c Milk
1/2 c Margarine
3 Eggs; room temp
1 cn Raisins, seedless
1/2 c Brown sugar; boiled
1/3 c Water; boiled
1/4 c Rum; boiled
Babka (Polish Easter Bread) Preparation,,,Recipe by: Ann Fliss mix 3/4 cup flour and yeast. combine milk and margarine in a sauce pan till From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
15 Lasagna noodles
2 c Cottage cheese
1 Egg
1/4 ts Onion salt
1 c Shredded cheddar cheese
2 c Mashed potatoes
1/4 ts Salt
1/4 ts Onion salt
1/8 ts Pepper
1 c Butter
1 c Chopped onions
-Sour cream
Lazy Perogi Casserole Preparation..Cook noodles as directed on package. Drain. Line bottom of 9 x13 pan with noodles. In medium bowl, mix cottage cheese, egg and onion salt together. Spread over noodles. Cover with a layer of noodles. In same bowl, mix cheddar cheese with potatoes, salt, onion salt and pepper. Spread over noodles. Cover with another layer of noodles. Melt butter in pan. Saute onion until transparent and soft. Pour over noodles. Cover. Bake 30 minutes in 350 degree oven. Let stand 10 minutes before serving. Serve with sour cream. From: Michelle Bruce Date: 05-27 Recipes =C4 From: Gail Shipp Date: 03 Mar 97 Posted to MM-Recipes Digest V4 #118 by BobbieB1@aol.com on Apr 28, 1997
Ingredients for Babka (Polish Easter Bread) Recipe
2 c Flour
1/2 c Sugar
1 pk Yeast
1/2 c Milk
1/2 c Margarine
3 Eggs; room temp
1 cn Raisins, seedless
1/2 c Brown sugar; boiled
1/3 c Water; boiled
1/4 c Rum; boiled
Babka (Polish Easter Bread) Preparation,,,Recipe by: Ann Fliss mix 3/4 cup flour and yeast. combine milk and margarine in a sauce pan till From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Pass Over Recipes
Ingredients for Liver Knishes Recipe
1 Onion
3-1/2 tb Shortening*
1/2 lb Liver, broiled, ground
5 lg Potatoes, cooked, mashed
2 Eggs, beaten
2 tb Margarine, parve
1 ts Salt
ds Pepper
6 tb Matzo meal
1 Egg yolk diluted with
Water
Liver Knishes Preparation,,,Sautee onion in shortening; add to ground liver. Blend potatoes, 2 beaten eggs, 2 tablespoons margarine, salt, pepper and matzo meal. Shape into small balls; flatten a ball in your palm, put a small ball of the liver mixture into the middle of the flattened ball, curl your fingers around the liver making the potato completely cover the liver. Brush the balls with egg yolk. Bake at 400f degrees on greased cookie sheet for 20 minutes. *I like to use schmaltz or Nyafat. Source: Torah Prep High School for Girls Passover booklet Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
Ingredients for Matzoh Kugel Recipe
1
lb Matzoh farfel
1/2 c Margarine
7 Eggs
2 ts Vanilla
1 ts Cinnamon
1 ts Salt
1 cn (16 oz) apricot (or more, if
-preferred)
1 cn (4-5 oz) crushed pineapple
-(or more, if preferred)
1 c Sugar (or 3/4 c if you want
-it less sweet)
1 c Very hot water for
-moistening farfel
1 c Apricot/pineapple juice
-(from draining cans)
Matzoh Kugel Preparation[Note: I use a large can of pineapple and skip the apricot] Grease pan well with additional margarine! Moisten farfel in colandar with very hot water; squeeze out water. Mix together all ingredients. Pour into greased 9 x 14 glass baking dish [or similar capacity glass baking dish]. Dust lightly with matzoh meal. Optional: Sprinkle with parsley flakes and a little paprika. Bake at 350 for 45-60 minutes. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995.
Ingredients for Matzo Farfel and Spinach Stuffing Recipe
2 c Chicken broth, boiling
12 oz Box matzo farfel
4 lg Egg, beaten lightly
1/2 Onion, chopped
3 tb Chicken fat, or margarine
1 lg Carrot, chopped fine
2 Ribs celery, chopped fine
4 c Spinach leaves, chopped,
-coarsely
1 ts Kosher salt
1/4 ts Pepper
Matzo Farfel and Spinach Stuffing Preparation..In a bowl stir together well the broth and the farfel. Let the mixture stand for 5 minutes, and stir in the eggs gently. In a skillet, cook the onion in the chicken fat or margarine over moderately high heat, stirring, until it is softened, add the carrot and celery, and cook the mixture, stirring for 5 minutes, or until the carrot is crisp-tender. Stir in the spinach and cook the mixture over moderate heat, stiring, until the liquid is evaporated, Stir the vegetable mixture into the matzo farfel mixture with the salt and the pepper and let the stuffing cool.. (The stuffing may be made 2 days in advance and kept covered and chilled.) Makes about 6 cups. Serving Ideas : Use for turkey, brisket, cornish hens, chicken NOTES : After trying many stuffing recipes and trying many times to create my own, I found this one and love it. It is not only delicious, but it is colorful and looks pretty on the plate in a week of beige food. Recipe by: Gourment, April 1992 Posted to JEWISH-FOOD digest V97 #109 by Judy Sherman on Mar 31, 1997
Ingredients for Jonathan s Horseradish Recipe
Fresh horseradish roots
Vinegar
Jonathan s Horseradish Preparation...Peel fresh horseradish root(s). Cut into pieces small enough to fit in the food processor. (Suggest you do this under a range hood with the fan on high or outside.) Run the food processor until horseradish is ground finely. Stand back as far as you can while still reaching the food processor, turn your head sideways so you don”t breath anything, and pour in through the spout sufficient vinegar to moisten the horseradish - small amount at a time. Turn the processor back just enough to mix the vinegar in. Add salt and sugar to taste. Store in glass jars with plastic between jar and lid. Warning: The first time he made this, he almost asphyxiated himself when he removed the lid from the food processor. Also, if you give this away, people will love it and expect more every year. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995
1 Onion
3-1/2 tb Shortening*
1/2 lb Liver, broiled, ground
5 lg Potatoes, cooked, mashed
2 Eggs, beaten
2 tb Margarine, parve
1 ts Salt
ds Pepper
6 tb Matzo meal
1 Egg yolk diluted with
Water
Liver Knishes Preparation,,,Sautee onion in shortening; add to ground liver. Blend potatoes, 2 beaten eggs, 2 tablespoons margarine, salt, pepper and matzo meal. Shape into small balls; flatten a ball in your palm, put a small ball of the liver mixture into the middle of the flattened ball, curl your fingers around the liver making the potato completely cover the liver. Brush the balls with egg yolk. Bake at 400f degrees on greased cookie sheet for 20 minutes. *I like to use schmaltz or Nyafat. Source: Torah Prep High School for Girls Passover booklet Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
Ingredients for Matzoh Kugel Recipe
1
lb Matzoh farfel
1/2 c Margarine
7 Eggs
2 ts Vanilla
1 ts Cinnamon
1 ts Salt
1 cn (16 oz) apricot (or more, if
-preferred)
1 cn (4-5 oz) crushed pineapple
-(or more, if preferred)
1 c Sugar (or 3/4 c if you want
-it less sweet)
1 c Very hot water for
-moistening farfel
1 c Apricot/pineapple juice
-(from draining cans)
Matzoh Kugel Preparation[Note: I use a large can of pineapple and skip the apricot] Grease pan well with additional margarine! Moisten farfel in colandar with very hot water; squeeze out water. Mix together all ingredients. Pour into greased 9 x 14 glass baking dish [or similar capacity glass baking dish]. Dust lightly with matzoh meal. Optional: Sprinkle with parsley flakes and a little paprika. Bake at 350 for 45-60 minutes. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995.
Ingredients for Matzo Farfel and Spinach Stuffing Recipe
2 c Chicken broth, boiling
12 oz Box matzo farfel
4 lg Egg, beaten lightly
1/2 Onion, chopped
3 tb Chicken fat, or margarine
1 lg Carrot, chopped fine
2 Ribs celery, chopped fine
4 c Spinach leaves, chopped,
-coarsely
1 ts Kosher salt
1/4 ts Pepper
Matzo Farfel and Spinach Stuffing Preparation..In a bowl stir together well the broth and the farfel. Let the mixture stand for 5 minutes, and stir in the eggs gently. In a skillet, cook the onion in the chicken fat or margarine over moderately high heat, stirring, until it is softened, add the carrot and celery, and cook the mixture, stirring for 5 minutes, or until the carrot is crisp-tender. Stir in the spinach and cook the mixture over moderate heat, stiring, until the liquid is evaporated, Stir the vegetable mixture into the matzo farfel mixture with the salt and the pepper and let the stuffing cool.. (The stuffing may be made 2 days in advance and kept covered and chilled.) Makes about 6 cups. Serving Ideas : Use for turkey, brisket, cornish hens, chicken NOTES : After trying many stuffing recipes and trying many times to create my own, I found this one and love it. It is not only delicious, but it is colorful and looks pretty on the plate in a week of beige food. Recipe by: Gourment, April 1992 Posted to JEWISH-FOOD digest V97 #109 by Judy Sherman
Ingredients for Jonathan s Horseradish Recipe
Fresh horseradish roots
Vinegar
Jonathan s Horseradish Preparation...Peel fresh horseradish root(s). Cut into pieces small enough to fit in the food processor. (Suggest you do this under a range hood with the fan on high or outside.) Run the food processor until horseradish is ground finely. Stand back as far as you can while still reaching the food processor, turn your head sideways so you don”t breath anything, and pour in through the spout sufficient vinegar to moisten the horseradish - small amount at a time. Turn the processor back just enough to mix the vinegar in. Add salt and sugar to taste. Store in glass jars with plastic between jar and lid. Warning: The first time he made this, he almost asphyxiated himself when he removed the lid from the food processor. Also, if you give this away, people will love it and expect more every year. Posted to rec.food.recipes by jgoldman@cpcug.org (Jonathan Goldman) on Apr 9, 1995
Pets Recipes
Ingredients for Liver Treats Recipe
1 lb Chicken livers
1-1/2 c Cornmeal
2 Eggs
2 tb Molasses–or any syrup
2 Large cloves garlic
Liver Treats Preparation..Combine all wet ingredients first in a food processor, then rest of ingredients, blend until uniform in color. Pour into baking pan and bake at 400, until it pulls from the sides or a knife comes out clean. Cut into bite size pieces..Store in refrigerator. Posted to MM-Recipes Digest V3 #246 Date: Mon, 9 Sep 1996 11:32:59 -0400 From: ctlindab@usa.nai.net
Ingredients for Kitty Heaven (Sardines and Rice) Recipe
2 Flat cans of sardines in oil
2/3 c Cooked rice
1 tb Liver
1/4 c Parsey, chopped
Kitty Heaven (Sardines and Rice) Preparation...Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Store unused portion in refrigerator, tightly covered. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Lick Your Chop Pork Chops Recipe
1 Lean, boneless pork chop
3/4 c Water
2 sm Slices of apple, peeled and
-cored
Lick Your Chop Pork Chops Preparation..Bring the meat to a boil in the water. Add apples. Let simmer for about 15 minutes. Remove meat and apples from water. Chop into fine pieces, or process in food processor. Serve at room temperature
Ingredients for Dog (And Cat) Biscuits Recipe
440 g Flour
350 g Whole wheat flour
175 g Rye flour
175 g Cornmeal
300 g Cracked wheat
1/2 c Powdered milk
4 ts Salt
7-1/2 g Yeast
55 ml Warm water
450 ml Chicken stock
Dog (And Cat) Biscuits Preparation..Combine all the dry ingredients (except yeast) in a bowl. In another bowl combine the yeast and warm water. Leave it sit for a few minutes then add the chicken stock. Mix the liquid into the dry ingredients and knead for about 3 minutes. Roll out the dough about 1/2 cm thick then cut into biscuit shapes. Bake at 150 øC for 45 minutes. When done, turn off the oven and leave the biscuits overnight so they become bone hard. Author’s Notes: Variation: Replace the chicken stock by any other sort of stock
1 lb Chicken livers
1-1/2 c Cornmeal
2 Eggs
2 tb Molasses–or any syrup
2 Large cloves garlic
Liver Treats Preparation..Combine all wet ingredients first in a food processor, then rest of ingredients, blend until uniform in color. Pour into baking pan and bake at 400, until it pulls from the sides or a knife comes out clean. Cut into bite size pieces..Store in refrigerator. Posted to MM-Recipes Digest V3 #246 Date: Mon, 9 Sep 1996 11:32:59 -0400 From: ctlindab@usa.nai.net
Ingredients for Kitty Heaven (Sardines and Rice) Recipe
2 Flat cans of sardines in oil
2/3 c Cooked rice
1 tb Liver
1/4 c Parsey, chopped
Kitty Heaven (Sardines and Rice) Preparation...Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Store unused portion in refrigerator, tightly covered. From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Lick Your Chop Pork Chops Recipe
1 Lean, boneless pork chop
3/4 c Water
2 sm Slices of apple, peeled and
-cored
Lick Your Chop Pork Chops Preparation..Bring the meat to a boil in the water. Add apples. Let simmer for about 15 minutes. Remove meat and apples from water. Chop into fine pieces, or process in food processor. Serve at room temperature
Ingredients for Dog (And Cat) Biscuits Recipe
440 g Flour
350 g Whole wheat flour
175 g Rye flour
175 g Cornmeal
300 g Cracked wheat
1/2 c Powdered milk
4 ts Salt
7-1/2 g Yeast
55 ml Warm water
450 ml Chicken stock
Dog (And Cat) Biscuits Preparation..Combine all the dry ingredients (except yeast) in a bowl. In another bowl combine the yeast and warm water. Leave it sit for a few minutes then add the chicken stock. Mix the liquid into the dry ingredients and knead for about 3 minutes. Roll out the dough about 1/2 cm thick then cut into biscuit shapes. Bake at 150 øC for 45 minutes. When done, turn off the oven and leave the biscuits overnight so they become bone hard. Author’s Notes: Variation: Replace the chicken stock by any other sort of stock
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