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Arugula, Potato, And Leek Soup

Servings: 6
Ingredients:

1 1/2 tb Safflower or other light
-vegetable oil
2 md Leeks, trimmed, cleaned
-thoroughly, and chopped (1
-1/2c)
1 md Onion, sliced (1 c)
1 ts Ground fennel seeds
1 1/4 lb Potatoes, peeled and
-coarsely cubed (3c)
3 c  Chicken broth
1 1/2 c  Water

Servings: about 6 cups
As watercress changes potato soup into something that doesn’t taste quitelike any of the individual ingredients, so arugula transforms thistraditional soup base.
Flexible, the soup can be pureed to a chunky or a smooth texture, andserved hot, as a main dish, or chilled, as a first course.
About 10 [...]

CURRIED CHICKEN DINNER

Servings: 6
Ingredients:

2 1/2 c  Water
1 c  Brown Rice, uncooked
1 1/2 t  Chicken bouillon powder
6 x  Chicken breast halves *
2 1/2 c  Water
1/2 t  Curry powder
1/4 t  Salt
2 c  Unsweetened Orange juice
2 T  Cornstarch
2 T  Dry Sherry
1 t  Groung Ginger
1 t  Grated Orange rind
2 c  Diagonally sliced Celery
1 x  Lg sweet Red Pepper **
1 x  Lg Green Pepper **

* 6 oz each** seeded and cut into julienne stripsCombine 2 1/2 cups water, rice, and bouillon powder in a med saucepan;bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquidis absorbed.Combine chicken, 2 1/2 cups water, curry powder, and salt in a largeDutch oven; bring to a [...]

Cowboy’s Brisket

Servings: 4
Ingredients:

4 lb First Cut Brisket Of Beef           3 ea Cloves Garlic, Slivered
3 ea Cloves Gralic, Crushed              4 ea Large Onions, Thinly Sliced
1 c  Apple Cider Vinegar             1 1/2 T  Bacon Fat
1 c  Strong Black Coffee                 1 x  Salt and Pepper, To Taste
1/2 c  Water

With a long thin, sharp knife, make slits in the meat and insert theslivers of garlic. Place the meat in a bowl, spread 1 sliced onion andthe crushed garlic over the meat, and pour in the vinegar. Marinate for 6hours at room temperature or overnight in the refrigerator, turningseveral times. When ready to [...]

BAKED CHIMICHANGAS

Servings: 4
Ingredients:

1 x  Almond Red Sauce; *
1 x  Jalepeno Cream Sauce; *
1 lb Ground Beef
1/4 c  Onion; Finely Chopped, 1 sm.
1 ea Clove Garlic; Finely Chopped
1/4 c  Almonds; Slivered
1/4 c  Raisins
1 tb Red Wine Vinegar
1 ts Red Chiles; Ground
1/2 ts Salt
1/4 ts Cinnamon; Ground
1/8 ts Cloves; Ground
4 oz Green Chiles; Chopped, 1 can
1 c  Tomato; Chopped, 1 medium
8 ea Flour Tortillas; **
1 ea Egg; Large, Beaten
2 tb Margarine Or Butter;Softened

* See Sowest2. ** Tortillas should be 10-inches in diameter and bewarmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cookand stir ground beef, onion and garlic in 10-inch skillet over medium heatuntil beef is brown; drain. Stir in remaining ingredients except tortillas,egg and margarine. Heat to boiling; reduce heat. Simmer uncovered [...]

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh

Servings: 4
Ingredients:

3 oz Cooked and shelled mussels          1 oz Celery
1 oz Carrot                              1 oz Breadcrumbs
4 ea Egg yolks                           2 oz Herring roe
1 x  Pinch mixed herbs                   1 x  Pinch dill weed
1 x  Pinch crushed garlic                1 x  Brandy and double cream to tst
1 x  Seasoning

Finely mince mussels, vegetables and herring roe. Add herbs, seasoning andbreadcrumbs. Blend well with egg yolks, brandy and cream.
Cook for 1/2 hour at 350F in a Sainmarie in the oven.Cook and serve with toast fingers.
Glantraeth RestaurantBodorgan, Anglesey.

Frozen Cinnamon Nut Yogurt

Servings: 1
Ingredients:

4 c  Vanilla yogurt                      1 c  Whipping cream
1 c  Sugar                               1 ts Vanilla
1/2 ts Cinnamon                            1 c  Walnut pieces
Salt

Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir inwhipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes.Freeze according to manufacturer’s directions.

Flapper Pie

Servings: 1
Ingredients:

1 1/4 c  Graham wafer crumbs
1/4 c  Sugar, granulated
1/2 ts Cinnamon
1/4 c  Butter;melted

———————————-FILLING———————————-1/4 c Sugar, granulated3 tb Cornstarch2 c Milk2 Egg yolks;lightly beaten1 ts Vanilla
———————————-MERINGUE———————————-2 Egg whites1/4 ts Cream of tartar2 tb Sugar, granulated
‘In eastern Canada, this recipe was called Graham Wafer Cream Pie, butwesterners knew it as Flapper Pie. … Cream pies like butterscotch,banana, cream and coconut cream were favorites of this decade andrestaurants [...]

Aleecha

Servings: 6
Ingredients:

1/2 c  Onion; sliced
10 cl Garlic; sliced thin
2 c  Carrots; sliced thin
1 c  Water
3 tb Corn oil
1 ts Tumeric; ground
1 ea Fresh hot green peppers
-halved, to 3 peppers
1 lb Cabbage; coarsely sliced
1 ts Queman; see note
1 tb Tomato paste
1 ts Salt; to taste
1 lb Potatoes; cut like french
-fries

Aleecha is a mixed vegetable stew.Quemam contains an ingredient not found in the US. I’d substitute dryberebere.

In dry pan over moderate low heat, stir fry onion, garlic, andcarrots for 2 mins. Add 1/2c of the water and cook 5 mins longer.Add the oil and continue to simmer.
Add the tumeric, chilies, and cabbage. Cover the [...]

Fish And Brewis

Servings: 4
Ingredients:

1 lb Salt cod
2    Hardbread or hardtack cakes
1 c  Salt pork; diced

‘Fish and brewis (pronounced ‘brews’) is one of the oldest traditionaldishes of Newfoundland. … The fish in Fish and Brewis is salt cod andthe brewis is made from hardtack or hardbread, which is availableeverywhere in Newfoundland and in specialized grocery stores acrossCanada. The dish is always sprinkled with scrunchions, crisp fried bits [...]

SIMPLY SUMPTUOUS SHRIMP

Servings: 4
Ingredients:

1/4 c  Butter
1    Large green pepper, seeded
and chopped
1    Onion, chopped
1    Clove garlic, minced
1 cn (28 oz) stewed tomatoes
1 pt Clam juice
1 c  Dry white wine
1/2 c  Water
1 c  Brown rice
1 lb Cooked medium shrimp
1 cn (6 1/2 oz) minced clams,
Drained
1 c  Feta (or mozzarella)
Cheese, crumbled

In large skillet, melt butter. Add green pepper, onion and garlic; sauteabout 5 minutes. Add tomatoes, clam juice, wine, water and rice. Boil atmedium heat 25-30 minutes until rice is cooked. Add shrimp and clams.Reduce heat to simmer for 3 minutes. Sprinkle cheese on top and serve.
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