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Forget about fast food...get stuck into some real food!
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Note: There may be some of you who would love to try new recipes but can't because of restrictions imposed by your diet. For you, a different and novel new diet; guaranteed to please!
For those of you who have abandoned all thoughts of dieting, I would recommend this modest meal the next time you have a few friends over for dinner.
Most of the recipes here were donated by (or stolen from) the good folks who live in
alt.fifty-plus.friends
Ginger Biscuits
4ozs Margarine
3ozs Sugar
2 generous tablespoons syrup
6ozs Self-raising flour
1 1/2 Teaspoons ground ginger
pinch Bicarbonate
Melt margarine and sugar in a saucepan over a low heat; add the syrup.
Sieve the flour, ginger and bicarb in a bowl, then add the melted mix of syrup etc.
Mix well until stiff (the mixture stiffens as it cools) then form into small balls, about 1" or so in diameter. Place these on a greased baking tray and leave a good space between them.
Bake at gas mark 5 for 12-15 mins., or until the required shade of ginger.
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Tomato Soup Cake
I got this from Linda and I've already tried it and it tastes better than you might imagine!
10 ½ oz tin tomato soup(small tin)
8oz Flour
8oz sugar
4oz margerine
2 tspons bicarbnate soda
1tsp cinnamon
1 tsp cloves (optional)
¼ tsp salt
Handful raisins or walnuts(optional)
Method
Add soda to soup,
stir well.
Cream sugar and marge.
Add soup.
Mix dry ingredients and stir into soup mix.
Bake in a lined cake tin in a moderate oven 40 - 45 minutes
When cool ice:
2oz cream cheese
4oz icing sugar
1 tsp vanilla essence and enough milk to spread it easily on top of cake. Use
to fill and ice.
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Eggplant Stuffing
This came from Ginette and she assures me it is very good!
3 medium eggplants (purple or green)
2 medium yellow or white onions, chopped
3 cans of chicken broth (15 oz size)
1 pound of hamburger
1 pound of sausage- loose
2 tsp chopped garlic
3 stalks of celery, chopped
1 bag of seasoned breadcrumbs (enough for 14 pound bird)
seasoning (I like cayenne pepper, black pepper, garlic powder, parsley
flakes)
1/2 pound pecans or walnuts (optional)
Brown hamburger, sausage, onion, seasonings, garlic and celery. Drain and set
aside. Peel and cube eggplant, boil until mushy. Drain. In large mixing
bowl, combine meat mixture with eggplant, 3 cans of broth, breadcrumbs and
nuts (if desired). Put in large baking pan, cover with foil and bake for 1
hour at 350 degrees F. Serve with turkey, chicken or ham.
Serves 8.
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Janie's "Fried Sauce"
"This is my favorite dish, one I learned from my
mother-in-law...It's actually a marinara sauce but she always called it
"Fried Sauce"...When I asked her why, she said it was because she made
it in a frying pan (!)..."
You need:
a frying pan
2 large cans of tomatoes
3 TBS. olive oil
1 sliced clove of garlic
2 tsp. sugar (or to your taste)
2 cups water
Using a sieve, pour tomatoes into it...Press tomato juice (into frying
pan) until you have as much juice as you can get out of them...discard
tomatoes...Add all other ingredients and cook over low medium, checking
often until it looks like tomato sauce...Serve with spaghetti and
enjoy!...There are all kinds of variations, of course, but the simple
one is my very favorite! You can used bottled tomato juice if you don't
want to go through the trouble and mess of pressing the tomatoes..., but
I like it better using tomatoes....
Janie
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Shamday: Tibetan Curry
For something truly different this is worth trying. I found it on the Free Tibet!
web page.
Serves 2: Preparation and Cooking time: 30 minutes
1 small Onion
3 cloves of Garlic
1 small piece of Ginger
1 teaspoon of Salt
1 Tomato
2 large Potatoes
1 teaspoon of Ground Tumeric
1 small packet of Bean Thread Noodles
Lamb or Beef
1 handful of Seaweed
Sesame Oil
Soak the bean thread noodles and the seaweed in cold water and leave for 10 minutes.
Peel the potatoes and cut into cubes.
Dice the meat into cubes. Vegetarians can substitute tofu (bean curd) for meat.
Finely chop the onion, garlic and ginger.
Fry the onion, garlic and ginger in a deep sauce pan.
Add the tumeric, salt and sesame oil. Stir well.
Add the diced meat and potatoes. Stir well.
Add 1 pint of cold water and cook for 20 minutes (Gas mark 4).
Once the meat and potatoes are cooked take the bean thread and cut into small pieces, rinse the seaweed, add to the curry.
Cook for another 5 minutes.
Lastly, season to taste and add the tomato.
Serve hot with boiled rice.
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Apple Butter
6 Pounds Tart Apples
6 Cups cider or Apple Juice
3 Cups Sugar
2 teaspoons ground cinnamon
2 teaspoon ground cloves
Core and quarter unpared apples.
Cook in cider in large heavy saucepan till soft, about 30 minutes.
Stir occasionally, stir in sugar and spices. Cook and stir over low
heat till sugar dissolves. Boil gently, stirring frequently, till
desired thickness about 1 hour.
Pour into 8 hot 2 pint jars adjust lids and process in boiling water
bath 10 minutes (start counting time after water returns to boil)
** It is a lot easier to do than it reads**
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Bob Shirk's World Famous Clam Chowder
3 c White Potatoes, diced (1/2")
1 c Onion, diced (3/8")
1 c Celery, finely chopped
1/2 c Carrot, grated
18-24 oz Chopped Clams w/juice
1 cube Butter
3/4 c Flour
1 qt Milk (1/2 pt whipping cream may be added if desired)
1 tbs Corn Starch
1 tsp Salt
1/2 tsp Coarse Black Pepper
1/2 tsp Sugar
6 Strips Bacon, fried crisp & crumbled
Cook vegetables in clam juice and enough water to cover until tender.
Melt butter, add flour and blend until smooth. Mix cornstarch with small
amount of milk and stir into butter/flour mixture. Add milk and cook
until smooth and thick, stirring constantly. Stir into vegetables.
Add clams, bacon and seasonings to vegetable mixture and cook over low
heat for 15 minutes or until hot through.
Serve hot with oyster or saltine crackers.
Portions may be adjusted as desired.
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Chris G's Beef Pot Pie
This is the kind of recipe that has been around for generations.
There is no exact recipe. This is how I had made it most recently and is for a small batch made in a chicken roaster.
Beef Pot Pie
1½ pounds of pot roast
1 onion, sliced
salt and pepper to taste
Place in either a turkey or chicken roaster. Cover with water.
Place
the lid on the pan. Bake at 350F for 3 hours.
Add:
8 potatoes, peeled and cubed.
Return to oven.
In a bowl, mix:
2 cups flour
2 eggs
a sprinkle of salt
enough water to make the dough workable
This is the pot pie. It should be the consistency of pie dough.
Sprinkle flour on counter top. Place the dough on the counter top.
Sprinkle flour on top of the dough. Roll the dough out as thinly as
you can - just like you were making a pie crust. You may want to lift
it up, sprinkle more flour on the counter, flip the dough over, and
sprinkle more flour on top when you are about half way through rolling
it out. Cut it into 1" squares. (Don't worry about pieces that are
not square. They are the best.)
Place the pot pie in the pan. Put the lid on the pan, return it to
the oven, and let it bake for about 20 more minutes.
The pot pie
should be tender and float when done.
Note: You can substitute ham or chicken for the beef. With chicken,
add carrots and celery to your broth. You can substitute bow noodles
or extra wide egg noodles for the pot pie.
The flour off the pot pie will thicken the broth a little but it does
not need any thickening. It should be a thin broth. It is sort of
like the broth in chicken noodle soup. If at all possible, I only eat
a nominal amount of broth. The pot pie dough quadruples in size when
it is cooked. Like any pasta, the big thing is to have enough water
to cook it in.
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Best Ever Rum Cake
Can't remember who sent me this one but thanks anyway
1 Tsp. Sugar
1 Cup Dried Fruit
Some Brown Sugar
1 Tsp. Soda
1 Cup Butter
2 Large Eggs
Baking Powder
Lemon Juice
Nuts
1 or 2 Quarts of Rum
Before starting, sample rum to check quality. Good, isn't it? Now
proceed. Select large mixing bowl, measuring cup, etc. Check rum again.
It must be just right. To be sure rum is of proper quality, pour one
level cup of rum into a glass and drink it as fast as you can. Repeat.
With electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1
seaspoon of thusar and beat again. Meanwhile, make sure rum is still
alright. Try another cup. Open second quart if necessary. Add leggs, 2
cups of fried druit and beat til high. If druit gets stuck in beaters,
pry loose with drewscriber. Sample rum again, checking for tonscisticity.
Next, sift 3 cups pepper or salt (really doesn't matter). Sample rum.
Sift 1/2 pint lemon juice. Fold in chopped bufter and strained nuts. Add
1 bablespoon of srown bugar--or whatever color you find. Wix mell.
Grease oven. Turn cake pan to 350 gredees. Pour mess into boven and ake.
Check run again and go to ged.
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Chicken Acosta
Here's a new recipe from Gloria and no, I don't know why it has two names. Perhaps she will explain if I ask her nicely<G>
Pollo alla Valdostana
Servings: 4
Time: 30 mins
4 chicken breasts
4 slices Parma ham
1 tbsp flour
1 tsp dried herbs
2 tbsp olive oil
1 oz butter
4 oz Fontina cheese
1/4 pt dry white wine
1. Place the chicken breasts between 2 sheets of greaseproof paper and
beat them flat with a rolling pin.
2. Coat the chicken pieces in flour, herbs, S&P.
3. Fry in oil and butter 5 mins each side.
4. Put a slice of ham on top of each piece of chicken, cover with
sliced or grated cheese.
5. Pour wine into the pan, cover and simmer for 5 mins.
It's good with Gruyère cheese too.
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Sloppity Gosh!
This one comes from Leighann and it is a real " home brewed" sure-fire winner (none of your poncy nouvelle cuisine in these pages!)
6-8 potatoes, peeled and cubed
1 large onion, roughly chopped
salt and pepper to taste
1 can tomato soup
1 can corned beef (cubed)
egg noodles
soft cheese
Add potatoes, onion, salt, pepper, tomato soup and corned beef to water (large pot).
When the potatoes are nearly finished cooking, add a small bag of egg noodles.
When the egg noodles are tender, add a chunk of soft cheese(probably about 1-2" thick, depending on your taste).
Stir continuously until the cheese is melted.
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Lettuce Soup
1 oz butter
1 onion, chopped
1 garlic clove, crushed
8 oz lettuce leaves, shredded
1 tbsp flour
35 fl oz vegetable stock
5 fl oz double cream
1 egg yolk
chopped parsley
salt and pepper
Melt the butter and in it cook the onions and garlic until soft.
Stir in the lettuce and cook for a couple of minutes then stir in the flour and gradually add the stock.
Simmer for 5 minutes then puree in a blender.
Return the pureed mixture to a clean pan and add the seasoning. Bring back to the boil.
Meanwhile, beat together the egg yolk and the cream. Take a ladleful of the hot soup and add to the egg/cream mixture, whisk, then return to the pan. Heat but do not boil.
Serve with chopped parsley.
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