Scrapple
Servings: 12
Ingredients:
4 lb Pork scraps with bones OR 1
-hog’s head, split
1 ts Salt
6 Peppercorns
3 Whole cloves
1 Bay leaf
2 c Cornmeal
1 Onion, finely chopped
1/4 ts Cayenne
1/2 ts Freshly ground nutmeg
1/2 ts Or more ground sage
Salt and freshly ground
-pepper
Here’s a Pennsylvania Dutch version of scrapple. (…)
Scaloppine Of Sweetbreads With Lemon
Servings: 6
Ingredients:
2 lb Sweetbreads, soaked,
-trimmed, and blanched
Flour
Salt and freshly ground
-pepper
4 tb Butter
2 Lemons, very thinly sliced
Cut the sweetbreads into slices 1/2 inch thick, season them with saltand pepper, and dust with flour. (…)
Scaloppine Of Sweetbreads In Cream
Servings: 6
Ingredients:
2 lb Sweetbreads, soaked,
-trimmed, and blanched
Flour
4 tb Butter
1 tb Chopped shallot
1 c Dry sherry wine
1 c Heavy cream
Salt and freshly ground
-white pepper
6 sl Of bread, crusts removed,
-sauteed golden brown in
-butter
Cut the sweetbreads into 1/2-inch slices, season them with salt andpepper, and dust lightly with flour. (…)
Scallops St.jacques, A La Provencal
Servings: 4
Ingredients:
6 tb Butter
1/4 c Finely chopped yellow onion
2 tb Finely chopped green onion
2 ts Finely chopped garlic
1 c Flour
Salt and pepper
1 1/2 lb Scallops, cut into 1/4-inch
-slices
2/3 c Dry white wine
1/4 ts Thyme
1 Bay leaf
1/3 c Grated Swiss cheese
‘…For those who love a harmony of softly blended flavors with thefaint suggestion of seafood…’
Melt 2 tablespoons of the butter in a skill over medium heat. (…)
Savory Kasha Stuffing For Poultry
Servings: 1
Ingredients:
1 c Buckwheat groats
1 Egg (slightly beaten)
2 c Boiling water
3 Strips bacon (cut in pieces)
4 tb Butter
1 md Onion (chopped)
1 Clove garlic (minced)
1/2 Green pepper (chopped)
1/4 lb Mushrooms (chopped)
1 ts Oregano
1/2 ts Sage
Salt and freshly ground
-pepper
Kasha is frequently called buckwheat groats. (…)
Savory Egg Custard With Clams And Shrimp
Servings: 4
Ingredients:
1/2 c Juice from canned clams
1 1/4 c Low-sodium chicken broth
1 ts Oil
1 ts Rice wine
1 ts Light soy sauce
1/4 ts Sugar
pn White pepper
4 Eggs
1/2 c Canned whole baby clams
3 tb Chopped Chinese garlic
-chives, or green onions
6 md Shrimp, shelled, deveined
1 ts Oyster sauce
This steamed egg dish exemplifies the simplicity of Chinese homecooking it takes about 5 minutes to prepare. (…)
Savory Chicken And Rice In A Lotus Leaf (China)
Servings: 8
Ingredients:
8 lg Dried lotus leaves
1 c Long-grain rice
3/4 c Sweet glutinous rice (see
-Note)
2 c Chicken stock
3 Chinese sausages lop
-cheong) *
8 Chinese dried black
-mushrooms **
2 tb Small dried shrimp ***
1 Whole chicken breast, boned
-and skinned
2 tb Soy sauce, plus more for
-dipping
1 ts Sugar
1/4 ts White pepper
1 ts Asian sesame oil
1/2 ts Grated ginger2 ts Soy sauce2 ts Dry vermouth or Shao Hsing-wine1/2 ts Sugar1/4 ts White pepper1 ts Asian sesame oil
* cut diagonally into 1-inch slices ** soaked in warm water untilsoft and pliable (about 30 minutes) *** soaked in warm water for 30minutes
Foods wrapped in dried lotus leaves become infused with an exoticearthy flavor. (…)
Sauteed Strips Of Chicken With Chanterelles
Servings: 3
Ingredients:
3/4 lb Boned, skinned chicken
-breast, cut in 1/2-inch
-strips
Tarragon, to taste
Salt and pepper, to taste
Flour
4 tb Butter
5 Shallots, chopped
1 Clove garlic, chopped
3/4 lb Yellow and black
-chanterelles, coarsely
-chopped *
2/3 c Red wine (Pinot Noir or
-Zinfandel)
1 1/2 c Low-salt chicken broth
3 tb Cream
1 tb Chopped chives or a handful
-of chive spears, for
-garnish
* (may substitute other mushrooms)
Sauteed Strips of Chicken with Black and Yellow Chanterelles and RedWine Sauce
This dish comes from Cahors, a town in the southwest of France knownfor its dark, rough red wine. (…)
Sauteed Prawns (Tahiti)
Servings: 1
Ingredients:
1 kg Prawns
150 g Chopped onion
2 Crushed garlic cloves
1 Glass water or white wine
30 g Finely chopped parsley
Salt and red pepper
Wash the prawns thouroughly, breaking off the feelers or legs whichare too long. (…)
Sauteed Mixed Vegetables In Taro Nest
Servings: 1
Ingredients:
40 g Taro
1 tb Salt
1 tb Cornstarch
Cooking oil for deep-frying
95 g Thinly sliced lotus root-(one section)40 g Sliced water chestnut-(approximately 1/3 cup)40 g Soaked dried black Chinese-mushrooms (approximately 5-pieces)40 g Soaked black fungi-(approximately 12 pieces)40 g Snow peas (approximately 15-pieces)40 g Celery1 tb Chinese celery (optional)40 g Carrot (a few slices)
4 tb Water1 tb Cornstarch1/2 ts Salt1/2 ts Sugar
4 Soaked dried black Chinese-mushrooms3 Tomatoes6 Baby corn (approximately 80-g)6 Mustard green stems-(approximately 115 g)12 Soaked dried bamboo fungi-(approximately 150 g)
1 tb Oil2 ts Salt1 ts Sugar4 c Stock (or water)
8 tb Oil2 ts Salt1 ts Sugar4 c Stock (or water)
* (Equipment needed: two small metal strainers) ** (Any combination ofvegetables can be used, according to the season and the cook’spreference)
Here’s another fussy one. (…)