Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
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to Z Recipes QT Chat Free
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Publisher's
Desk
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. The
weather is perfect today, not at all what you might expect for December
and Christmas shopping. Folks here are wearing shorts and flip-flops! I
wonder if Santa will be dressed in a speedo, led by dolphins and on a
surf board! Ack! I need to go wash
my eyes!
The new Monthly Theme topic
is Winter
Soups. Please visit the Monthly
Theme - Recipe Submissions section to find the link to use for
sharing recipes here at A to Z
Recipes Newsletter.
We'll see you here again on Sunday, God willing. Here is Patricia .
. .
I
have been
planning this issue ever since that wonderful lady, with the real name
of Fancy, joined A2Z. She and I bonded almost immediately when she
spoke of her Belgium grandparents; I too had a Belgium
grandmother. We
often shared stories, sad and funny, and of course the chat often
turned to food. Fancy shared many of her great grandmother's recipes
which I am using today and with the help of several clients with
Belgium heritage, I think I've come up with a pretty special issue.
Here's to you Fancy, Que Dieu vous bénisse.
Fancy
1937-2006
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
Coming
from all directions, it takes a mere 4 hours for fresh produce,
meat, and fish to reach the Brussels, Capital of Belgium. There is veal
from Flanders, fish from Ostend, smoked hams from the Ardennes and
fruit from the Tongoren region. As visitors walk through the market and
town square they are greeted by the aroma of Chickens cooking on a
spit, served with fried potatoes and apple sauce.
Pastry shops offer French desserts richer then any found in France and
chocolate bars, chocolate drinks of the finest Belgium chocolate. Tea
gardens serve not only tea, but hot chocolate with a dab of cinnamon
and served with raisin bread that is baked in 8 pound loaves.
From what I've been told, life in Belgium is pretty laid back. A
housewife is able to take a break and have a second breakfast of coffee
and perhaps a honey cake and a bit of gossip with family or neighbors.
The main meal is served at noon and includes a more robust menu of
stews or soups. Supper, which is served at 6, is a simple affair often
composed of eggs, bread, cheese, and sausages. Desserts are few and far
between and mainly consist of custards, cookies and russet apples.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
Belgian
humor is demonstrated in different ways. For example, in
Brussels, they honor the Manneken Pis. It seems that no one really
knows the origins of this little bronze statue, cast in 1619, that
seems to have captured the hearts of so many Belgians. The most logical
theory is that it was built as a public fountain where citizens could
collect water. It is located on an obscure corner near the Grand’Place
in the heart of old Brussels.
The fascinating thing about this statue of a little boy, doing exactly
what the name implies, is that he has over 654 donated costumes from
all over the world. There is actually a Costume Committee that reviews
each new submission to make sure it meets the criteria of authenticity
and proper structure. If so, the costume is accepted and added to the
collection, which is on display at the museum. The costumes include
Santa Claus, Elvis, Mickey Mouse, a Swiss Soldier and a Zulu Warrior.
There are costumes from virtually every country in the world. Costumes
are changed daily by an Official of the Museum and a program is posted
on the railing around the Manneken Pis listing which costume he will be
wearing in the coming days. The little statue is now a national
treasure.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
"Brussels
sprouts...Members of the cabbage family that descended from
the cabbage (Brassica oleracea) and were named for the capital of
Belgium, Brussels sprouts are immature buds shaped line tiny
cabbages... Although the cabbage is native to the Mediterranean region
(where it has been cultivated for some 2,500 years), Brussels sprouts
were developed in northern Europe (the cabbage was carried there by the
Romans) around the fifth century--or perhaps even later. One source
claims that the plant was cultivated near Brussels in the thirteenth
century; another places the first recorded description of Brussels
sprouts in 1587; still another claims that they have been widely grown
in Europe only since the seventeenth century; whereas at least one more
source insists that they have become popular in Europe only since World
War I. Of course, these claims are not necessarily contradictory.
Brussels sprouts reached North America with French settlers, who grew
them in Louisiana, but they have been popular in the United States only
during the twentieth century."
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Winter Soups
The temperatures are dropping just
about everywhere. Cold weather always makes me want soup on the stove.
My family enjoys many soups and I'd like to share a few of our
favorites with you in this new theme topic. We enjoy just about any
chicken, vegetable, pasta or beef soup. When I have time we do Chicken
and Dumplings, all from scratch. And our standby, Taco Soup, is so easy
to throw together and takes the chill away. Personally, I'd love to see
some creamed soups and some using fresh ingredients. Won't you join in
the fun by sharing your own favorite recipes for Winter Soups? Since we've shared
soup recipes before, make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Winter Soups with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Winter Soups". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Winter
Soups.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
BRUSSELS —
Hidden among the
porcelain fox hounds and Burberry tablecloths on sale at eBay.be was an
unusual item: "For Sale: Belgium, a Kingdom in three parts ...
free premium: the king and his court (costs not included)."
The odd ad was posted by one disgruntled Belgian in protest at his
country's political crisis, which reached a 100-day landmark on Tuesday
with no end in sight to the squabbling between Flemish and Walloon
politicians.
"I wanted to attract attention," said Gerrit Six, the teacher and
former journalist who posted the ad. "You almost have to throw a rock
through a window to get attention for Belgium."
Six placed the advertisement on Saturday, offering free delivery, but
pointing out that the country was coming secondhand and that potential
buyers would have to take on over $300 billion in national debt.
The odd ad was posted by one disgruntled Belgian in protest at his
country's political crisis, which reached a 100-day landmark on Tuesday
with no end in sight to the squabbling between Flemish and Walloon
politicians.
"I wanted to attract attention," said Gerrit Six, the teacher and
former journalist who posted the ad. "You almost have to throw a rock
through a window to get attention for Belgium."
Six placed the advertisement on Saturday, offering free delivery, but
pointing out that the country was coming secondhand and that potential
buyers would have to take on over $300 billion in national debt.
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BUTTERMILK SOUP
~Thank you, Regina,
Fancy's great
grandmother
4 cups buttermilk
6 tablespoons flour
1/2 cup milk
1 cup apples sliced paper thin
1 cup prunes, cooked and pitted
Pour buttermilk in a large pot and bring to a boil. Dilute flour with
milk and pour into pot; add apples. Stir until soup thickens, reduce
heat and keep stirring for 7 minutes until flour is cooked. Add prunes.
Serve dusted with brown sugar.
1 pound ground veal
4 slices white bread, trimmed
2 eggs beaten
1/4 cup cream
Salt and pepper to taste
Nutmeg to taste
Sauce:
3 egg yolks
4 tablespoons cornstarch
1 cup heavy cream
Dusting of cayenne and nutmeg
Place chicken in soup pot with vegetables and seasonings. Barely cover
with water. Bring to a boil; reduce heat and poach 50 minutes or until
done. Remove some broth to a smaller pot and reserve for meatballs.
Place veal in a mixing bowl; crumble bread by rubbing between both
hands discarding large pieces. Add eggs, milk and seasonings along with
bread crumbs to meat and mix together. Roll into small balls; simmer in
reserved chicken broth for 7 minutes.
Meanwhile remove skin from chicken, carve and disjoint and place in a
deep serving platter along with meat balls. Cover and keep warm in a
warm oven.
Strain broth and bring to a full boil. Mix together egg yolks, corn
starch and heavy cream; pour into broth stirring rapidly with a wire
whisk. Allow to thicken without boiling. Taste and if needed, add
additional cayenne and nutmeg. Pour sauce over chicken and meatballs.
Serve with steamed rice.
FLEMISH CAPON
(Chapon Fin)
1 Capon - 8-10 pounds
1 quart dry white wine
1 can beef consommé
1 marrow bone
5 peppercorns, crushed
1/4 teaspoon nutmeg
Salt to taste
1 tablespoon parsley, chopped
8 croutons, homemade
Sauce:
2 tablespoons butter
1 medium onion
3/4 cup claret
1 teaspoon grated rind
1 dozen oysters and their liquor
2 tablespoons bread crumbs
Salt and pepper to taste
1 tablespoon butter
Place capon in a pot, add all ingredients except parsley and croutons
and bring to a boil. Season. Reduce heat; poach until tender. Meanwhile
make sauce.
Melt two tablespoons butter, add onion and saute until golden brown.
Add claret, lemon rind and oysters with their liquid. Reduce heat,
simmer five minutes. Add bread crumbs. Allow sauce to thicken. Taste
and adjust seasonings if needed. Finish with butter.
Remove capon from poaching liquid. Cut into serving pieces and place on
a hot platter. Pour a little sauce over bird and the rest into a sauce
boat. Sprinkle with parsley, decorate with croutons and serve with rice
of choice.
Croutons:
4 slices white bread
5 tablespoons butter
Trim crusts from bread and cut each slice into two triangles. Place
butter in a skillet and heat to sizzling. Arrange bread in skillet,
reduce heat and brown slowly on both sides until golden, adding more
butter when necessary. Make 8 triangular croutons.
ROAST LOIN OF PORK
(Roti de Porc)
1 pork loin (10 pound)
6 green apples
6 medium potatoes, peeled
6 large Spanish onions
1 cup brandy
2 tablespoons butter creamed with two tablespoons of flour
Salt and pepper to taste
Rub loin with salt. Place in large roasting pan. Dust with freshly
ground pepper and roast uncovered for 2 hours at 350 degrees. Peel
apples halfway and core them. Alternate 1 apple, 1 potato and 1 onion
around meat and roast an additional hour.
Carve meat; place on platter with vegetables. Pour off fat in roasting
pan and place over high heat. Add brandy and butter flour mix. With a
whisk, blend and mix with pan drippings. Taste and correct seasoning.
Serve gravy from sauce boat. Serves 6.
BELGIUM WAFER
(Gaufrette)
4 1/2 cups all purpose flour
1/2 cup granulated sugar
1 teaspoon cinnamon
2 teaspoons baking powder
3/4 pound sweet butter, softened
4 eggs
2 tablespoons rum
Sift dry ingredients together. Make a well in the center and place
butter, eggs and rum in well. Gradually mix all together. Allow this
paste to stand for 2 hours, uncovered at room temp. Divide into little
balls and cook in waffle iron or pizzelle iron. Cool on wire rack and
store in airtight canister.
RICE CUSTARD
(Rystpap)
3 cups milk
2/3 cup cooked rice
1 inch vanilla bean
4 egg yolks
Brown sugar
Bring milk to a boil over high heat. Place rice in top of double boiler
and stir in boiling milk.. Add vanilla bean and allow to cook over hot
water for 1 hour. Stir in egg yolks; cook an additional 3 minutes.
Remove from heat and take out vanilla bean. Spread on dessert plates.
Chill. Just before serving sprinkle with brown sugar. Serves 4.
BECHTEL SAUCE
2 tablespoons butter
2 tablespoons flour
1 1/2 cups hot milk
Salt and pepper to taste
1/2 cup heavy cream
Over medium heat melt butter in saucepan. Add flour; mix very rapidly
with whisk, adding milk slowly while sauce thickens and bubbles. When
all milk has been added, allow to boil 8 minutes, stirring slowly until
thick and about half the liquid has evaporated. Season to taste. Stir
in the cream and keep warm until needed. Do not allow to boil.
Note: this recipe is for a light sauce, for medium use 3 tablespoons
butter and flour and for heavy, 4 tablespoons.
Note: For chicken and pork, use chicken broth instead of milk.
CHESTNUT-CRANBERRY
STUFFING
~Thank you, Alida
6 tablespoons unsalted butter
2 cups chopped onions
1 cup chopped celery
1/4 cup fresh parsley, minced
1 1/4 cups baked and peeled chestnuts, chopped
1/2 cup dried cranberries
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
Pinch of rosemary
1 tablespoon fresh grated orange peel
10 cups unseasoned bread cubes
1/2 cup chicken stock
2 eggs, beaten
Preheat oven to 350 degrees. Melt butter in large frying pan. Ad onions
and celery; saute until tender but not brown. Remove from heat. Stir in
parsley, chestnuts, cranberries, spices and orange peel. Toss in bread
crumbs. Pour chicken stock and egg over all and mix well. Stuffing
mixture should be lightly moist but not clumped together. If dry, add
cool water 1 teaspoon at a time until moist.
Pour mixture into a large shallow, greased, baking dish. Bake until
stuffing is heated through well and top is lightly brown and has formed
a crust - about 40 minutes. Serve immediately.
SMITANE SAUCE
1 1/4 cups chicken broth
1 1/2 tablespoon unsalted butter
1 1/2 tablespoon all-purpose flour
1/4 cup minced white or portabello mushrooms
2 tablespoons unsalted butter
1/4 minced shallots
1 cup dry white wine
1 cup sour cream
Salt to taste
White pepper to taste
In a small saucepan, heat broth until hot. Cover and set aside. In
medium saucepan melt butter; stir in flour whisking well. Cook over low
heat, stirring constantly until mixture is a pale tan color. Remove
from heat and cool for 2 minutes. Whisk in the stock a little at a
time; add mushrooms and stir well. Return pan to stove and bring to a
simmer, whisking constantly. Cook over medium low heat until sauce is
thick enough to coat the back of a spoon - about 20 minutes. Do not
allow to boil. Whisk in 1 tablespoon of butter and set aside.
In a small saucepan melt 1 tablespoon of butter. Stir in shallots; cook
until translucent but not brown. Add white wine and cook over medium
heat until liquid has reduced by half. Gradually stir in the reserved
white sauce and simmer 5 minutes. Remove from heat. Stir in sour cream.
Season to taste with salt and pepper.
Note: Smitane sauce is a classic accompaniment for roasted poultry,
game birds and veal.
ROASTED PHEASANT
3 young pheasants (2-3 lbs ea)
Salt
Freshly ground black pepper
Preheat oven to 400 degrees. Thoroughly rinse pheasants under cold
running water, pat dry. Remove any stray pin feathers. Place birds on
rack in large roasting pan, breast side up. Sprinkle inside and out
with salt and pepper. Place place in oven and immediately lower heat to
350 degrees. Roast for 20 to 25 minutes per pound, basting breast every
15 minutes with pan juices. When pheasants are done, juices should be
clear when thigh is pricked with fork and breast temperature should be
150 degrees. Remove from oven; carve into serving pieces and serve with
Chestnut stuffing and Smitane sauce.
POTATO CROQUETTES
2 pounds russet potatoes peeled and halved
Salt
2 egg yolks
3 tablespoons unsalted butter, softened
1 tablespoon all purpose flour
White pepper
Onion powder
Nutmeg
3 egg whites
1 cup all purpose flour
1 cup unseasoned dried breadcrumbs
4 cups corn oil
Boil potatoes in salted water for 20 minutes or until tender. Drain
well. Press through a potato ricer into a mixing bowl. Add egg yolks,
butter and 1 tablespoon flour. Mix well. Season to taste with salt,
pepper, onion powder and nutmeg. If potatoes are too moist, add flour
1/2 teaspoon at a time until consistency is dry. Turn the mixture onto
a jellyroll pan, spreading to a 5"x10" rectangle about 1 inch thick.
Cover with wrap and chill 1 to 2 hours.
In small mixing bowl beat egg whites until frothy. Pour 1 cup flour
into a second bowl and breadcrumbs into a third. Divide potato mixture
into 1"x2" rectangles. Gently shape each into a cylinder and dip in
flour, egg whites and then breadcrumbs. Set on a plate. Heat oil in a
deep fryer, when ready, fry batches of croquettes for 3 to 4 minutes,
then drain on paper towels.
FLEMISH BEEF STEW
~Thank you,
Elizabeth
4 pounds boneless stewing beef
3 tablespoons all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons unsalted butter
2 pounds onions, thinly sliced
2 bottles (12 ounce) dark Belgian beer
2 bay leaves
2 sprigs fresh thyme
1/4 teaspoon dried marjoram
1 tablespoon cider vinegar
2 tablespoons brown sugar, lightly packed
Chopped fresh parsley
Trim excess fat from beef, then cube into 2 inch pieces. Mix flour with
salt and pepper; dredge flour coating all sides. Brush off excess
flour. In large frying pan, melt 2 tablespoons of butter over medium
heat. Saute small batches of beef, turning until brown on all sides.
Remove and set aside until all cubes are brown. Add butter if needed
while sauteing batches.
Melt remaining butter in frying pan. Saute onions until lightly brown.
Combine onions and beef in a Dutch oven. Pour beer into frying pan to
deglaze, scraping with wooden spoon to loosen flavorful brown bits.
Bring to a boil then turn off heat.
Pour beer over the meat and onions. Add bay leaves, thyme and marjoram.
Bring to a boil then reduce heat and simmer, covered, until meat is
fork tender - about two hours. Remove from heat and skim any fat from
the surface. Mix in vinegar and brown sugar. Return to heat and simmer
for 5 minutes. Serve over hot, buttered egg noodles or with crispy
French bread. Serves 6.
WHITE ASPARAGUS SOUP
1 1/2 pounds white asparagus, green will do in a pinch
2 tablespoons unsalted butter
4 1/4 cups chicken stock
1 medium onion, coarsely chopped
3 garlic cloves, peeled and sliced
1/2 cup dry white wine
1/4 cup heavy cream
1 teaspoon salt
1/8 teaspoon white pepper
Chopped fresh parsley
Wash asparagus and trim well, discarding tough ends. Peel any stalks
that are not very young and thin. Reserve all tips and chop remaining
stalks into 1 inch pieces. Set aside.
In a soup pot, heat butter and 1/4 cup stock over medium heat until
butter is melted. Add onion and garlic, cooking until tender but not
browned (about 5 minutes). Add remaining chicken stock, white wine and
chopped asparagus. Bring to a boil, then lower heat and simmer for 20
minutes. Puree the soup in a food processor or blender. Return to pot
and stir in cream, salt, pepper and reserved asparagus tips. Simmer for
5 minutes. Ladle into warmed bowls and sprinkle parsley over top to
garnish.
SPECKLES
3 cups flour
1/2 cup butter, softened
1/2 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup molasses
Preheat oven to 350 degrees. Butter a baking sheet and set aside. Knead
all ingredients together into a soft ball. Roll out on a floured board
to a sheet 1/4 inch thick. Cut shapes with cookie cutters. Use spatula
to transfer cookies to baking sheet. Bake for 20 to 25 minutes or until
brown. Cool on wire racks. Makes 4-6 dozen cookies.
BRUSSELS SPROUTS AU
GRATIN
~Thank you, Emma
1 ½ cups heavy cream
1 ½ pounds Brussels Sprouts, trimmed and rinsed
Salt
White pepper
Nutmeg
5 tablespoons grated Gruyere cheese
1 lemon
Preheat oven to 450 degrees. Spray a 2 quart shallow casserole dish
with cooking spray. In small pan, simmer cream over medium heat until
it has been reduced to ¾ cup – about 15 minutes. Place Brussels sprouts
in medium saucepan and add enough water to cover by an inch. Bring to a
boil, cook for 1 minutes. Drain well. Place sprouts in casserole dish.
Sprinkle with salt, pepper and nutmeg. Pour cream over sprouts and
sprinkle the cheese over them. Bake until tender and browned – about 20
minutes – reducing heat to 400 degrees if necessary to prevent over
browning. Sprinkle lemon juice over sprouts or serve with lemon wedges.
CREAM OF TOMATO SOUP
1 medium onion, coarsely chopped
5 tablespoons unsalted butter
3 pounds ripe tomatoes, peeled, seeded and coarsely chopped
2 teaspoons sugar
1 teaspoon salt
Dash of red pepper flakes
4 tablespoons all purpose flour
3 cups chicken broth
½ cup heavy cream
4 tablespoons Sherry
Salt
Black pepper
Minced parsley
Saute onion in 2 tablespoons butter in a large pot until onion is
translucent and soft – not brown. Add tomatoes, sugar, salt and pepper
flakes. Simmer 20 minutes stirring occasionally. Remove from stove,
cool for 5 minutes, puree in blender. Melt remaining butter in soup
pot. Sprinkle flour evenly over butter, stirring constantly until
smooth. Add broth a little at a time, whisking constantly. Cook until
mixture is consistency of heavy cream. Simmer for 1 minute longer.
Remove from heat and whisk in tomato mixture. When ready to serve, mix
in cream and sherry. Season to taste with salt and pepper; garnish with
parsley and serve.
ENDIVE APPLE SALAD
6 endives
1 large Mackintosh apple
1 large Granny Smith apple
1 ½ tablespoons red wine vinegar
½ teaspoon Dijon mustard
2 tablespoons vegetable oil
2 tablespoons sun flower oil
Salt
Black pepper
Wash and dry endives. Remove cores. Slice into ½ inch strips – across
width. Core apples and slice into thin slices. Toss with endives in
salad bowl. Combine vinegar and mustard in small bowl and whisk to
combine. Add both oils gradually, whisking constantly. Pour over salad.
Add salt and pepper to taste. Serve right after adding dressing.
FRUIT TART
½ cup sugar
2 tablespoons all purpose flour
2 tablespoons corn starch
4 egg yolks
1 ½ cups milk
3/4 teaspoon vanilla
1 prepared pie crust baked in a tart pan
3 cups of fresh fruit combo – berries, peaches, plums, kiwi, canned
mandarin oranges
3 tablespoons raspberry jelly, melted
In medium bowl beat sugar, flour, cornstarch and egg yolks, on high
speed, until thick and pale yellow. In medium saucepan, bring milk to a
simmer. Add about ½ cup of milk to the egg mixture, a little at a time,
stirring well to mix. Add egg and milk mixture to saucepan containing
the rest of the heated milk. Cook over low heat, whisking constantly,
scraping corners of pan to prevent burning, until mixture is thick and
begins to bubble. Continue cooking and stirring one minute more. Pour
mixture into clean bowl and mix in vanilla extract. Spread a layer of
cream mixture over pie crust. Top with fruit in pattern of choice.
Brush melted jelly over fruit. Refrigerate up to 4 hours or serve while
still warm.
Beat eggs well; add remaining ingredients except sugar. Knead until
smooth. On floured board, roll out to thickness of 1/8 inch. Cut in 4
inch rounds. Sprinkle with sugar and bake on greased cookie sheet at
375 degrees for 30 minutes. Serve with Fancy's buttermilk soup.
CARROT RAGOUT
1 dozen (2 bunches) medium carrots
2 tablespoons butter
2 small onions
8 slices Canadian bacon
1/8 teaspoon thyme
1/4 teaspoon sugar
1 cup chicken broth
Pepper to taste
1 beef bouillon cube
1 tablespoon flour
1 tablespoon butter
1 tablespoon chopped parsley
1 tablespoon chopped chives
Peel and slice carrots. In a heavy pan, melt butter, add carrots,
onions, bacon, thyme and sugar. Add chicken broth and enough water to
cover. Bring to a boil. Simmer for half an hour. Remove cover, take out
carrots and bacon. Keep hot. Add bouillon cube to liquid. Allow to
reduce to about 1 cup over high heat. Knead flour into butter. Drop
into sauce; allow to thicken and bubble for 5 minutes, stirring
constantly. Add parsley and chives. Replace carrots in sauce; bring to
a boil. Serve on slices of toast.
PEARS STEWED IN
COFFEE
8 large pears, with stems
1 cup weak coffee
1 cup vanilla sugar (recipe follows)
1 bay leaf
2 cloves
Peel pears leaving them whole. In a pot bring coffee to a boil with 1
1/2 cups water. Add sugar and spices. Reduce heat. Poach pears in
liquid until tender all the way through. Remove pears. Thicken juice by
boiling over high heat until reduced by half. Pour over pears; chill.
Serve cold.
Vanilla Sugar:
2 vanilla beans
1 pound granulated sugar
Place beans in a canister with sugar. Cover and allow to remain
untouched for a week. From time to time replenish sugar; add 1 vanilla
bean every 6 months. Vanilla sugar gives a much finer flavor then
vanilla extract and can be used wherever extract is called for.
One tablespoon vanilla sugar equals 1/4 teaspoon extract.
CHICKEN STEW WITH
EGG SAUCE
3 tablespoons butter
1 chicken (2-3 pounds) cut in pieces
1 cup dry white wine
2 carrots, sliced
1 small onion, sliced
12 small mushrooms, whole
1 bay leaf
1/2 teaspoon powdered thyme
1/2 teaspoon oregano
1 clove
1/8 teaspoon nutmeg
Salt and pepper to taste
4 egg yolks
2 tablespoons light cream
1/2 tablespoon lemon juice
Melt butter in a skillet. Saute pieces of chicken until lightly
browned. Cover with wine and 1 cup water. Add vegetables, herbs and
seasonings. Bring to a boil; cover. Reduce heat and simmer 45 minutes
or until tender. Remove meat and vegetables from liquid and keep warm.
Remove liquid from heat. Add light cream to egg yolks and add to
chicken broth, stirring constantly. Add lemon juice. Adjust seasonings;
replace on heat and bring just to the boiling point - do not boil. Pour
over meat in serving dish.
SWEET AND SOUR PEARS
5 cups granulated sugar
1 quart vinegar
Peel of 1 lemon
1 cinnamon stick
1/4 teaspoon nutmeg
1/4 teaspoon salt
8 pounds pears, peeled whole with stems on
Melt sugar in vinegar; add lemon peel, spices and salt. Place pears in
a pot and add sugar mix. Bring to a boil and simmer, uncovered, for two
hours. Place pears in sterile jars and fill jar with syrup. Seal.
Yield: 6 quarts. Makes an excellent accompaniment with poultry and pork.
SAND TORTE PASTRY
1/4 pound butter
1 1/2 cup flour
1 teaspoon baking powder
1/4 cup vanilla sugar or 1 teaspoon extract
2 egg yolks
Using fingers, mix all ingredients together until dough feels like
modeling clay. Pat onto bottom and part way up the sides of a
springform pan. For filling and baking, follow recipe below.
Drain cherries and place in Sand Torte shell. Bake 35 minutes at 375
degrees, 4 inches from bottom of oven. Remove outer rim from mould, and
cool torte. Loosen carefully from bottom of form. Slide very gently
onto cake platter. Just before serving, dust heavily with powdered
sugar.
EGGS en COOTIE
~Thank you, Lydia
3 tablespoons butter
8 whole eggs
2 egg whites
Salt and pepper to taste
8 strips bacon, fried and crumbled
3 tablespoons chopped parsley
1 cup sauteed mushrooms
3 tablespoons heavy cream
In a heavy fry pan, melt butter and bring to sizzling point. Break eggs
into butter and add extra whites. Season. Cover and cook over very slow
heat for 20 minutes without disturbing. Yolks should remain soft and be
covered with a whitish film. Sprinkle bacon bits, parsley, and
mushrooms over top. Add heavy cream and serve.
EGG AND POTATO
CASSEROLE
6 hard cooked eggs
2 tablespoons butter
1/4 cup soft bread
2 tablespoons milk
1 teaspoon chopped parsley
Salt and pepper to taste
3 tablespoons canned tomato puree
4 cups mashed potatoes
Dusting of paprika
Cut eggs in half lengthwise while still hot. Remove yolk and mash with
a fork, together with butter, bread crumbs, milk and seasonings. Heap
yolk mixture into whites.
Blend tomato puree with mashed potatoes and line a shallow, buttered,
casserole dish with this mixture. Push stuffed eggs into mixture and
dust with paprika. Bake at 250 degrees for 20 minutes.
TWELFTH DAY CAKE
2 cups all purpose flour
3 teaspoons double action baking powder
1/2 teaspoon salt
3 tablespoons soft butter
1 egg, beaten
1/4 cup honey
2/3 cup heavy cream
1/2 cup rock candy sugar pounded to pea size pieces
Sift flour, baking powder and salt together. Add butter, egg, honey and
heavy cream. Knead with fingers until well mixed and smooth.
Place on buttered baking sheet and mold into the silhouette of a man
with flowing robes. Stud robe with candy sugar reserving a piece for
the eye. Bake at 375 degrees for 12 to 15 minutes. Serve cold.
Note: this cake is to represent one of the Three Kings.
CHICKEN WITH BACON
AND NOODLES
~Thank you, Val
1 Stewing chicken
1 celery stalk
1 carrot, whole
1 onion
5 sprigs of parsley
Salt and pepper to taste
6 slices bacon
1 carrot sliced
1 onion, sliced
3/4 pound wide noodles
In a stew pot, place chicken, celery, whole carrot, onion, parsley and
seasonings. Cover with water, bring to a boil. Reduce heat and poach 1
hour. Remove chicken from broth. Line a second kettle with bacon, add
sliced carrot and onion and place chicken on top.
Moisten with 1 cup of broth. Cover and simmer 1/2 hour or until tender.
Meanwhile, strain remaining broth, bring to a boil and cook noodles in
it, uncovered. Drain noodles and reserve liquid for future soup stock.
Place noodles on a serving plate and keep hot while carving chicken.
Place chicken on top of noodles and garnish with bacon and vegetables.
MACARONI AU GRATIN
4 ounces elbow macaroni
1/3 pound freshly grated Gruyere cheese
2 cups white sauce
1 pound ham, chopped by hand
1 - 2 tomatoes, sliced
1/2 pound sauteed mushrooms
Bread crumbs
Butter
Cook macaroni for 20 minutes in salted boiling water. Drain. Melt
cheese in hot white sauce and add, with cooked ham, to macaroni. Pour
1/3 of this mix into a casserole. Cover with a layer of tomato and
mushrooms and top with 1/3 macaroni mix. Repeat tomato and mushrooms
and finish with remaining 1/3 macaroni. Sprinkle with bread crumbs and
garnish with small dabs of butter. Place under broiler until brown.
Serves 4.
APPLE POCKETS
1 recipe Pate Brisee - following - see note
6 apples, peeled and cored, sliced thin
1 egg, beaten
1/4 cup rock candy, pounded to pea size
Divide dough into six small loaves. Roll out each loaf on well floured
pastry board to a square 1/4 inch thick. Put slices from one apple in
middle of each square. Fold one corner; brush end with beaten egg.
Stick second corner to it, repeat until four corners stick together on
top. Stud tops with rock candy sugar and bake 30 minutes at 350 degrees.
Note: A double butter pie crust recipe can be substituted.
Pate Brisee
2 1/2 cups flour
1 cup chilled butter
1 teaspoon salt
1/3 cup ice cold water
1 teaspoon of sugar
Measure flour in bowl, chop in chilled butter creating a loose, lumpy
mass with flour in small grains, move quick and don't let the butter
melt into the flour. Eye as a "sandy" structure. Dissolve salt and
sugar in ice water; add water all at once. Mix until a doughy ball is
formed. Wrap in Saran and chill before rolling out.
SMOKY TOMATO SOUP
~Thank you, Eugenia
1 ham bone
6 tomatoes
2 yellow squash
5 sprigs parsley
1/2 bay leaf
1/8 teaspoon oregano
Salt and pepper to taste
Place ham bone in a deep pot and cover with 3 quarts water. Bring to a
boil, reduce heat and simmer 2 hours. Skim. Add remaining ingredients
and simmer 1 hour. Push through food mill. Taste and season if needed.
Reheat and serve with croutons or bite size pieces of ham.
CARROT MOLD
6 large carrots, thinly sliced
6 large potatoes, cubed
1/4 cup heavy cream
1 egg yolk
3 tablespoons butter
Salt and pepper to taste
Boil carrots and potatoes together in salted water until soft. Drain
and put through food mill. Add other ingredients; beat well with wire
wish or blender. Press puree into buttered 1 quart pudding mold. Bake
at 450 degrees for 15 minutes. Invert on platter and serve.
NUN'S FRITTERS
1/2 cup milk
1/8 teaspoon salt
1/4 pound butter
1 cup sifter flour
3/4 cup water
3 eggs well beaten
1 teaspoon vanilla extract
Heat milk with salt and butter. Mix flour and water and add to milk
when milk reached boiling point. Beat in eggs and vanilla. Drop
spoonful of the paste into deep fat and fry until golden brown. Drain
on paper towel. Dust with powdered sugar.
HOT STRING BEAN SALAD
~Thank you, Putta
4 large potatoes
1 pound string beans
1 heaping tablespoon butter
1 cup beef broth
1/4 pound sliced bacon
1 scallion, finely minced
1 1/2 teaspoon dried savory
Pepper to taste
2 tablespoons vinegar
1/2 pound Canadian bacon
Peel potatoes, slice thick. Break beans into pieces 2 inches long. In a
cast iron pot, melt butter and add potatoes and string beans. Moisten
with broth; season to taste, cover and simmer over low heat for 1 1/4
hours. Make sure potatoes and beans are well done.
Broil sliced bacon; drain on paper towel and break into small pieces.
Reserve 1/2 cup bacon drippings. Heat drippings, add scallion savory,
pepper and vinegar mixing well with wooden spoon. Pour over beans and
potatoes and add bacon. Toss like a salad and serve surrounded by fried
Canadian bacon.
POTATO SALAD
ARDENNAISE
4 cups potatoes, boiled, peeled and sliced thin
Juice of 1 lemon
1 cup French Dressing - as needed
1/2 cup diced smoked ham or prosciutto
1 teaspoon chervil, powdered
1 teaspoon powdered chives
1 teaspoon powdered parsley
Sprinkle potatoes with lemon juice. Mix potatoes, dressing and ham.
Place in refrigerator and allow dressing to soak into potatoes for 1
hour. Add more dressing if necessary and check seasoning for desired
taste. Before serving, sprinkle top of salad with herbs.
BELGIUM CHEESECAKE
CRUST
2 cup rolled oats (do not use instant oatmeal or steel-cut oats)
2/3 cup brown sugar
1/2 cup butter, unsalted (at room temperature)
FILLING
11 oz cream cheese (at room temperature)
3 eggs
3/4 cup Cottage cheese, small-curd
1 tsp vanilla extract
Preheat oven to 350 degrees. Mix crust ingredients with your hands
until well blended. Put the mixture in a 9-inch springform pan and form
a crust, pushing it about 1 1/2 inches up the sides of the pan. Bake
the crust about 10 minutes at 350 degrees F. and let it cool.
Beat (or mix) the filling ingredients, at very high speed, for seven
minutes. The mixture must be very smooth. Put the filling in the baked
crust. You may want to re-form the crust slightly first. Bake for 35-40
minutes at 350 degrees. The cheesecake is done when the filling is
firm, but not dark (burned) on top. Let it cool, then chill it.
BRUSSELS FONDUE
~Thank you,
Florentina
1 cup grated cheese (half Swiss, half Italian)**
2 cups heavy Bechamel Sauce, double flour and butter
Salt and pepper to taste
3 egg yolks
1 egg beaten with 1 teaspoon cooking oil
1/2 cup toasted bread crumbs
Allow grated cheese to melt in Bechamel sauce. Season to taste. Remove
sauce from heat and egg yolks, stirring constantly. Spread mixture in
oblong dish. Cool. Shape like codfish cakes.
** recipe 7th from top of page
SWEET POTATOES
CONGOLSE
4 medium sized sweet potatoes
1/4 cup honey
1/4 cup brandy
1 teaspoon grated lemon rind
Batter:
2 cups flour
1 pint light beer
Blend flour and beer until a smooth paste is obtained. Blanch sweet
potatoes 5 minutes in boiling water. Peel and slice them. Marinate 2
hours in honey-brandy-lemon rind mixture. Without drying slices, dip
them in batter and deep fry until golden brown. Serve very hot. Goes
excellent with roast turkey.
STRAWBERRIES
BRUXELLOISE
1 quart strawberries
3 tablespoons powdered sugar
Juice of half a lemon
1/2 teaspoon grated orange rind
Wash and hull strawberries and drain carefully. Mix sugar, lemon juice
and orange rind. Cover the strawberries with this mix. Chill in
refrigerator before serving.
FOUND BREAD
~Thank you, Monique
4 sliced stale white bread, trimmed
1 ½ cups milk
2 eggs beaten
4 tablespoons butter
½ cup heavy Bechamel sauce
¼ cup grated Parmesan cheese
¼ cup minced ham
¼ cup bread crumbs
Soak bread slice in milk and eggs beaten together. Melt butter in
frying pan. When it sizzles, saute bread slices on both sides, over
medium heat, until crisp. Mix hot Bechtel sauce, cheese and ham until
well blended. Spoon over the toast. Sprinkle with bread crumbs and
place on cookie sheet. Brown under the broiler and rush to the table.
Serves four.
LOST BREAD
3 eggs
2 cups milk
Vanilla
4 Holland rusks
4 tablespoons butter
4 tablespoons brown sugar
Beat eggs and milk together. Flavor to taste with vanilla. Divide rusks
into 4 soup dishes to insure even soaking and pour egg mixture over,
letting soak for several minutes. Heat half the butter in large frying
pan until it sizzles. Fill pan with layer of rusks and remaining liquid
and saute as for a crepe. To turn, put a plate over rim of pan and
invert so rusks fall onto plate. Add remaining butter to pan and slide
rusks, uncooked side down, from plate to pan. Cover top with brown
sugar while rusks brown.
LAMB CHOPS OVER PORK
WITH BEEF STOCK
4 boneless lamb chops
4 large pork sausage patties
2 large oranges, peeled and sliced
1 cup rich beef stock
Wrap lamb chops with sausage, fasten with skewers. Spread orange slices
in bottom of casserole dish and place chops on top. Pour beef stock
over all and bake at 400 degrees for 10 minutes. Reduce heat to 325
degrees, cover dish and continue baking for 35 minutes. Remove cover
and brown chops before serving.
CREAM OF ASPARAGUS
SOUP
~Thank you, Mary
Rose
2 pounds asparagus cooked and pureed
1 ½ cups Bechamel Sauce
1 ½ cups beef or chicken stock
2 tablespoons butter
1 cup heavy cream
2 egg yolks, beaten
Mix puree and heated sauce; add stock and bring to a boil. Add cream
and bring just to the boiling point. Remove from heat, add butter and
egg yolks stirring with wire whisk. Return to low heat for a few
minutes to cook yolks. Makes 6 cups.
CABBAGE AND POTATO
CASSEROLE
1 medium head of cabbage
5 large potatoes
1/8 teaspoon grated nutmeg
1/8 teaspoon pepper
1 pound bacon
Chop cabbage and boil in salted water with the potatoes until tender.
Mash all together. Heat in kettle adding nutmeg and pepper. Dice bacon,
fry and drain. Sprinkle over cabbage and potatoes. Serve.
BEER WAFFLES
3 ½ cups flour
½ cup salad oil
1 ½ pints light beer
1/8 teaspoon salt
¼ teaspoon vanilla
2 eggs
2 tablespoons grated lemon rind
1 teaspoon lemon juice
Place all ingredients in mixing bowl; blend to a smooth paste. Allow to
rise slightly at room temp for 2 hours. Spread thinly on waffle iron so
waffle will appear lacy and crisp. Serve with sour cream and brown
sugar.
DOWN BELOW OMELET –
Coalminers Omelet
~Thank you, Mary
Louise
1 cup leftover beef or veal
2 cups cooked potatoes, diced
½ cup salt pork, cubed
9 eggs
2 tablespoons iced water
Salt and pepper to taste
6 tablespoons butter
Shred and mash leftover meat with some of the gravy; set aside. Brown
potatoes and salt pork in a fry pan; set aside. Keep hot. Break eggs
into a bowl; add water, pepper and salt. Beat lightly with a fork until
well mixed. Add half the butter in dots. Heat cast iron pan; melt
remaining butter. When it sizzles, pour in beaten eggs and reduce heat
to medium. With fork, slowly bring edges of omelet toward center,
giving it height. When omelet is done, place meat in center, arrange
potatoes in a ring around the edges. Slide onto platter and serve.
POTATO AND CELERY
MOLD
12 celery stalks
1 leek
6 large potatoes, cubed
4 tablespoons butter
2 egg yolks
½ cup grated Swiss cheese
Carefully remove threads from celery. Boil celery, leek and potatoes in
salted water until soft. Drain and put through food mill. Add 2
tablespoons of butter, egg yolks and 4 tablespoons of the cheese. Beat
with wire whisk or electric mixer. Butter quart mold with remaining
butter. Pour into mold and bake at 350 degrees for 15 minutes. Unmold
on oven dish, sprinkle with remaining cheese and brown lightly under
broiler.
RAISIN BREAD
1 cup raisins
8 cups sifted flour
1/8 teaspoon salt
¼ cup lukewarm milk
1 package dry yeast dissolved in ¼ cup warm water
3 egg yolks
1 tablespoon granulated sugar
¾ cup butter, melted and cooled
Soak raising in hot water until plump. Sift flour and salt into a large
mixing bowl. Make a well in center and pour in milk and dissolved
yeast. Slowly work in half the flour from the sides. Let dough stand 6
minutes, not to worry if it cracks.
Blend in egg yolks, sugar, butter and drained raisins. Knead into a
loaf. Cover and let rise in a warm spot for an hour. Punch down dough.
Divide into 2 loaves and place in 2 well buttered bread pans. Brush
with
beaten egg white and bake at 450 degrees for 15 minutes; reduce heat to
350 and continue baking for 20 to 30 minutes. Bread will sound hollow
when tapped and sides will pull away from pan.
SMOTHERED POTATOES
~Thank you, Juliann
6 medium potatoes
½ cup butter
2 tablespoon dry white wine
Salt and pepper to taste
¼ onion, diced
Peel potatoes, cut in pieces. Melt butter in stove top casserole dish;
add potatoes, wine, salt, pepper, and onion. Cover tightly and cook ¾
of an hour over low heat. Remove cover, set to high heat, shake dish
gently while liquid evaporates and potatoes get golden. Serves 4.
APPLESAUCE SOUFFLE
1 cup Bechamel sauce - 7th recipe from top
4 egg yolks
1 tablespoon cream
2 cups applesauce, drained of juice
2 tablespoons apple brandy
5 egg whites, beaten stiff, not dry
Make Bechamel sauce and remove from heat. Add egg yolks and cream. Stir
in applesauce and brandy; fold in egg whites. Pour in a buttered 2
quart souffle dish. Place dish in pan of hot water and bake at 375
degrees for 35 minutes and well browned and puffed up. Serve at once.
BELGIUM VEAL LOAF
2 pounds ground veal
2 pounds ground pork
¼ cup finely chopped onion
1 tablespoon finely chopped parsley
½ cup bread crumbs
1 tablespoon heavy cream
2 eggs
2 tablespoons salt
¼ teaspoon pepper
½ teaspoon nutmeg
2 tablespoons flour
½ stick butter
½ cup white wine
In a deep bowl, mix veal, pork, onion, parsley, breadcrumbs, cream and
eggs. Season to taste. Mold into loaf, roll in flour. Butter bottom of
baking dish and place loaf in it. Cover with dabs of butter . Bake at
475 degrees for 1 ½ hours. Shortly before it is done, pour wine over
loaf and mix into pan drippings. Use for gravy. Serves 6.
APPLE SALAD
4 apples
1 cup water mixed
2 tablespoons lemon juice
1 celery heart
½ banana
½ cup sour cream
1 teaspoon lemon juice
½ teaspoon salt
2 stalks Belgium endive
Mix water with 2 tablespoons lemon juice. Peel and core apples, soak in
lemon water to prevent fruit from turning brown. Cut a ring from top of
each apple to make a cover. Hollow out apple; chop the meat with celery
and banana. Mix with cream, lemon juice and salt. Replace inside the
apple. Place 2 or 3 leaves of endive in center and slide cover over so
leaves protrude through the ring. Serve chilled.
SOUPE de POT de
POIVRE
~Thank you, Evelyn
1 soup bone
1 cup flour
1 small red hot pepper
1 teaspoon minced parsley
Celery tops - chopped
Carrots - diced
Onions - onions
Parsley
Make thick dough with flour and water. Roll out thin and allow to dry a
little. Cook soup bone until tender and rich in broth. Remove meat and
dice it. Cut dough into small squares, place in broth and cook,
together with small hot red pepper and vegetables of choice. Serve hot.
BUTTERED NOODLES
Noodles
Butter, unsalted
Croutons
Put as many noodles, as needed for your family, into a kettle of
boiling salt water and boil for 20 minutes. Place into serving dish and
pour brown butter* over them. Scatter croutons over the top and serve.
*Simply melt some butter in a small saucepan on the stove. Continue
cooking on medium-high heat until the butter boils and begins to brown.
Don’t worry if your butter bubbles or foams; just keep cooking it. When
the butter begins to brown, you will see specks of darker brown develop
at the bottom of the pan. Stir these up and cook until the butter has a
nice and even dark honey color. Remove from heat and transfer to
another container to cool.
SPICED POT ROAST
5-6 pound beef roast
1 onion, sliced
1 bay leaf
1 teaspoon ground cloves
1 cup vinegar
Salt
Pepper
Flour
Make a marinade of ingredients and place beef in the mixture for 24
hours. Remove meat, reserving marinade and brown on both sides. Add
marinade and let boil softly for 2 hours. Thicken with flour to make a
good gravy. Put two tablespoons of butter on the beef when finished.
PEARS BAKED WITH
MACAROONS
2 pounds ripe pears or large can of drained pears
2 tablespoons butter
4 tablespoons dry white wine
1/4 cup apricot preserves
1/2 cup pulverized macaroons
3 tablespoons butter, cut into pea sized pieces
Coat 8x2 inch baking dish with 2 tablespoons butter. Peel, quarter and
core pears, cut into slices, lengthwise. Arrange in overlapping layers
in baking dish. Beat wine and preserves; pour over pears. Sprinkle with
macaroons; top evenly with pea sized butter. Bake on center rack for 25
minutes at 400 degrees. Serve hot or cold.
Heat 1/2 cup sugar in copper pan or heavy skillet until it melts and
turns an amber color. Pour a little into each of 6 custard cups. Beat
eggs with remaining sugar and vanilla. Add hot milk, beating
constantly. Fill custard cup with mixture. Place cups in a pan of hot
water and bake at 350 degrees for 30 minutes or until set. Chill before
unmolding. Yield 6 servings.
DUTCH SALAD CREAM
~Thank you, Geneva
1 cup butter
1/2 cup vinegar
5 egg yolks
1 cup thin cream
1/2 teaspoon salt
Dash white pepper
In a deep porcelain enamel saucepan, bring butter and vinegar to a
boil. Beat the egg yolks lightly and gradually add to the boiling
mixture, beating mixture as you add. Keep on beating, while over heat,
until mixture begins to thicken. Take care not to scorch. Gradually
pour in cream, do not bring to a boil. Add salt and pepper, remove from
burner and beat it in a pan of cold water until cool. Pour on salad of
choice.
Source: Pennsylvania Dutch Cook Book
APPLE LEMON CUSTARD
PIE
1 apple
1 lemon
1 1/2 cups sugar
2 eggs
Double pie crust
Pare and grate apple. Grate rind of half the lemon; remove rest of peel
and grate the lemon. Add sugar and beaten eggs. Cover bottom of small
pie tin with crust, add mixture and top with crust. Bake at 350 degrees
for 45 to 60 minutes. Sift with powdered sugar.
CORN HASH
~Thank you, Mariann
5 slices bacon
1 onion
1 can tomatoes
1 can of corn
Paprika to taste
Salt & pepper to taste
Dice bacon and fry crisp. Mince onion and add. When brown, add corn and
then tomatoes. Cook for 20 minutes, add seasonings to taste.
APPLES TO ONIONS
4 pieces BACON
5 apples
4 onions
Fry bacon crisp; place on hot platter. Cut apples, unpeeled into
circles a half inch thick. Parboil onions, let cool. Cut into circle
slices. Fry apples and onions together in the bacon fat - add butter if
needed. Drain on paper towel and serve with the bacon.
FOAMY LEMON CUSTARD
3 large eggs, separated
1/2 cup sugar
Juice of 2 lemons
1/2 cup Rhine wine
Stir egg yolks and sugar until mixture becomes thick and white. Add
lemon juice and wine to yolk mixture. Place over boiling water and stir
until mixture thickens. Do not boil. Remove from heat; quickly fold in
stiffly beaten whites. Turn into serving bowl and chill.
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Heart
Healthy
BELGIUM PANCAKES
1 cup buckwheat flour
1 cup other whole-grain flour
1 tsp. baking powder
2 cups soy milk or water
2 egg whites
1 tablespoon light olive oil
1 tablespoon honey
½ cup blueberries (optional)
Stir the dry ingredients together. Add the soy milk, egg whites, oil,
and honey. Mix briefly. Add the blueberries, if using, and stir gently.
Cook on a hot griddle, lightly oiled with olive oil. 14 cakes
Per serving: 90 calories, total fat 2 g, sodium 30 mg, carbs 14 g,
fiber 2 g, 4g protein.
BAKED PEAR DESSERT
1/3 cup unsweetened apple cider or apple juice
2 tablespoons golden raisins
1 tablespoon chopped walnuts toasted
1/8 teaspoon ground cinnamon
2 teaspoons light brown sugar
1 pear, unpeeled, halved lengthwise and cored
Preheat oven to 250 degrees. In a small bowl, combine 1 teaspoon cider,
raisins, walnuts, cinnamon and brown sugar. On a small baking dish,
arrange pear halves, cut sides up. Scoop raisin mixture evenly into
pear halves. Pour remaining cider into baking dish. Cover with foil and
bake for 45 minutes or until pear halves are soft. Spoon cider in dish
over pear halves once or twice during baking. Discard excess cider.
Serve warm. 2 servings.
1 tablespoon olive oil
7 garlic cloves, sliced
1 onion, cut into strips
1 green pepper, sliced
1 can (28 ounces) tomato puree
1 can ( 6 ounces) tomato paste
1/2 cup dry red wine
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
18 small black olives, pitted
16 small green olives, pitted
1/4 cup roasted red peppers, sliced
1 can (14 ounces) artichoke hearts,drained and sliced
1/4 cup fresh parsley, chopped
Ground pepper to taste
1 pound pasta shells
6 tablespoons grated Parmesan cheese
Warm oil in a large saucepan over medium heat. Add garlic, onions and
green peppers. Cook 5 to 10 minutes. Stir in tomato puree, tomato
paste, wine, basil, oregano, olives, red peppers, artichoke, parsley
and pepper. Reduce heat to medium low.
Cover and simmer for about 15 minutes, stirring occasionally. Cook
pasta in a large pot of boiling water for 8 to 10 minutes or until al
dente. Drain well and transfer to a large bowl. Pour sauce over the
pasta and toss well. Serve in individual bowls, sprinkle each serving
with Parmesan cheese. Serves 6.
Per serving: 489 calories, 9.4g total fat, 18.3g protein, 56g carbs,
3mg cholesterol, 482mg sodium.
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Diabetic
Choices
VANILLA BELGIUM WAFFLE DESSERT
2 1/4 cup cold 2% low fat milk
1 package (4-serving size) JELL-O Vanilla flavor sugar-free instant
pudding
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 cup thawed Cool White Lite whipped topping
10 small frozen Belgian or regular waffles, toasted
2 cups strawberries, sliced
1 cup raspberries
1 cup blueberries or blackberries
Pour milk into large mixing bowl. Add pudding mix, lemon juice, and
peel. Beat with wire whisk until well blended, 1 to 2 minutes. Gently
stir in whipped topping. For each dessert, spoon about 3 tablespoons
pudding mixture onto each dessert plate; top with waffle, and
additional 2 tablespoons pudding mixture and a scant 1/2 cup combined
fruit. Garnish if desired. Repeat for remaining desserts as needed.
Store any leftover pudding mixture and fruit in refrigerator. Makes 10
servings.
1 tablespoon unsalted butter
1 large onion, thinly sliced
2 teaspoons all purpose flour
1/4 cup dry white wine
5 cups water
4 cubes low salt beef bouillon
Salt and pepper to taste
4 slices French bread
1 cup low sodium shredded mozzarella
Melt butter in a heavy fry pan. Add sliced onion, cover, cook over low
heat about 5 minutes until onion is tender. Remove lid, increase heat
to high. Cook and stir until onions are golden. Reduce heat, stir in
flour and wine. Simmer 1 minute. Add water; stir in bouillon cubes.
Bring to a boil, reduce heat and simmer 5 minutes. Season to taste with
salt and pepper. Place bread slices in a 325 degree oven for 5 minutes,
to dry. Pour soup into 4 heated ovenproof bowls. Place a slice of bread
on top of each; allow bread to soak up soup, then cover with 1/4 cup
cheese per bowl. Bake in a 325 degree oven for 25-30 minutes until
cheese is lightly browned. Serves 4.
1 serving = 1 cup; 1 protein choice; 1-1/2 starchy
Calories 336.5
Total Carbs 61.1 g
Dietary Fiber 3.7 g
Sugars 6 g
Total Fat 4 g
Unsaturated Fat 2.9 g
Protein 14.3 g
Sodium 706.2 mg
CHICKEN BOURGUIGNONNE
4 pounds skinless chicken thighs and breasts
Flour, as needed
2 cups fat-free low-sodium chicken broth
2 cups dry white wine (or chicken broth)
1 pound whole baby carrots
1/4 cup tomato paste
4 garlic cloves, minced
1/2 teaspoon dried thyme leaves
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
8 ounces fresh or thawed frozen pearl onions
8 ounces medium mushrooms, whole
2 cups hot cooked white rice
2 cups hot cooked wild rice
1/4 cup minced fresh parsley
Preheat oven to 325 degrees. Coat chicken very lightly with flour.
Generously spray nonstick ovenproof Dutch oven or large nonstick
ovenproof skillet with cooking spray; heat over medium heat until hot.
Cook chicken 10 to 15 minutes or until browned on all sides. Drain fat
from Dutch oven.
Add chicken broth, wine, carrots, tomato paste, garlic, thyme, bay
leaves, salt and pepper to Dutch oven; heat to a boil. Cover; transfer
to oven. Bake 1 hour. Add onions and mushrooms. Uncover; bake about 35
minutes or until vegetables are tender, and chicken is no longer pink
in center and juices run clear. Remove bay leaves. Combine white and
wild rice; serve with chicken. Sprinkle with parsley.
8 servings.
Exchanges Per Serving: 2 Starch, 3 Meat, 2 Vegetable.
Nutrition Facts:
Calories 396;
Total Fat 8g
Protein 35g;
Carbs 36g;
Cholesterol 92mg;
Sodium 251mg;
Dietary Fiber 4g.
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For
Two
SEA SCALLOPS WITH BELGIAN ENDIVE
10 large Scallops
10 Endive leaves
1/4 cup extra virgin olive oil
1 tablespoon finely diced tomatoes
1 tablespoon chopped fresh chives
1 lemon (juice only)
Salt and pepper
2 ounces live oil
In a small mixing bowl combine extra virgin olive oil, lemon juice,
salt and pepper to taste. Whisk ingredients together to make the
dressing. Set aside. Heat a large saute pan and coat with olive oil;
saute endive leaves until golden in color. Remove from pan and arrange
5 leaves on each plate in a star pattern. Clean pan with a towel. Heat
and coat pan again with olive oil. Add scallops and saute on both sides
until a crisp golden brown.
Add a pinch of salt and pepper. Remove from pan and place scallops on
each plate, 4 in the center of the star of endive leaves and 1 on top.
Keep warm. Pour dressing lightly over the scallops (1 1/2 tablespoons
per serving) and drizzle over the leaves. Sprinkle fresh chopped chives
and diced tomatoes over entire presentation and serve immediately.
BELGIAN ENDIVE AND
APPLE-CRANBERRY
SALAD
1 tablespoon extra virgin olive oil
1 tablespoon frozen cranberry juice concentrate thawed
1/2 tablespon white wine vinegar
Salt and pepper to taste
1 large head Belgian endive thinly sliced crosswise
1 Red Delicious or Fuji apples unpeeled, cored, and chopped
1/4 cup chopped fresh cranberries
2 tablespoons thinly-sliced green onions
2 tablespoons walnuts toasted, and coarsely chopped
Whisk oil, cranberry juice concentrate and vinegar in small bowl to
blend. Season to taste with salt and pepper. Combine endive and apples
in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries,
green onions and walnuts over and serve. 4 servings.
Note: Pomegranate juice and pomegranate seeds can be substituted for
the cranberry juice concentrate and cranberries.
RICE CUSTARD
1 1/2 cups milk
1/3 cup packaged precooked rice
1/2 inch vanilla bean
2 eggs yolks
Brown sugar
Bring milk to a boil over high heat. Place rice in top of double boiler
and stir in boiling milk. Add vanilla bean. Allow to cook over hot
water 1 hour. Stir in egg whites and cook an additional 3 minutes.
Remove from heat and remove vanilla bean. Spread on dessert plates and
chill. Just before serving sprinkle with brown sugar.
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If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
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