An eighteenth-century recipe for making an enormous egg suggests sewing 20 egg yolks into an animal bladder, then dropping it into another animal bladder filled with 20 egg whites and boiling it all together.
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Monthly Archives: June 2012
FRUITS & VEGGIES
PERFECTLY STEAM VEGETABLES EVERY TIME – Steaming is an easy way to cook vegetables and is a great way to retain their water-soluble vitamins. Almost all vegetables can be steamed except for starchy ones like potatoes. When steaming, make sure that vegetables are cut into equal-size pieces so they cook evenly. To steam them, place them in a bamboo or metal steamer, place the lid on the steamer and put it over a saucepan of boiling water. Always steam your vegetables with the highest possible heat to avoid sogginess and get them cooked faster.
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HOULIHAN’S SMASHED POTATOES
4 medium OR 2 large russet potatoes, peeled
1/2 cup milk
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 tbs fresh minced onion
2 tbs sour cream
dash garlic powder
1/4 cup french’s french fried onions
slice the potatoes into 1″ cubes and boil in 6 cups of salted water for 15-20 minutes or until soft and tender.
drain off the water and use a fork or potato masher to mash the potatoes. stop mashing when there are still some chunks of potatoes left. it’s the chunky consistency that makes these potatoes unique.
immediately add the remaining ingredients, excluding the fried onions, to the pan and put it back over low heat. reheat the potatoes for 5 minutes, stirring to mix in the other ingredients.
serve the potatoes with a sprinkling of about 1 tbs of fried onions on top of each serving.
serves 4 as a side dish
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DINNER IN A DISH
1 med onion, minced
1 green pepper, minced (optional)
2 tbs shortening OR margarine
1 lb lean ground beef
3 cups fresh OR frozen corn
1/2 tsp salt
pepper
2 tomatoes, sliced
1 cup bread crumbs
saute onion and green pepper in shortening until tender. add ground beef; brown. place a layer of meat into a greased casserole dish. add a layer of uncooked corn, sprinkle with salt and pepper, and add tomatoes. repeat layers again, ending with tomato slices. top with bread crumbs. bake at 350 degrees for 45 minutes or until bubbly and corn is tender.
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CHERRY WINKS
1 cup melted butter
1 cup sugar
2 beaten eggs
1 tsp vanilla
3 tbs maraschino cherry juice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped pecans
2 cups flour (not sifted)
approximately 2 cups corn flakes, crushed
1 small jar maraschino cherries, for garnish
preheat the oven to 375 degrees with the rack in the middle position.
melt the butter and add the sugar. then add the eggs. stir it all up with the vanilla, cherry juice, baking powder, baking soda, and salt. add the chopped pecans and the flour, and mix well.
crush the corn flakes and put them in a small bowl.
roll dough balls with your hands about the size of unshelled walnuts. (if the dough is too sticky,chill it for a half hour or so and then try again.) roll the dough balls in the crushed corn flakes and place them on a greased cookie sheet, 12 to a standard sheet. smush them down a bit so they won’t roll off.
cut the cherries into quarters and place one on the top of each cookie. press the cherry down with the tip of your finger.
bake at 375 degrees for 10-12 minutes, or until nicely browned. cool on the cookie sheet for 2 minutes, then transfer to wire racks to finish cooling.
makes 6-7 dozen, depending on cookie size.
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DUTCH APPLE PIE
1 (9″) pastry pie shell
FILLING:
6 cups peeled, sliced apples (2 lbs)
1 cup sugar
2 tsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup cream
TOPPING:
1 cup rolled oats
1/3 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup butter
combine filling ingredients; pour into prepared pie shell. combine topping ingredients; sprinkle over filling. bake at 375 degrees for 1 hour.
8 servings
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MEAT & POULTRY
DON’T SALT MEAT BEFORE COOKING – One of the biggest faux pas when it comes to cooking meat is to salt it prior to cooking. What the salt actually does is draw the juices out and impedes the browning of the meat. Instead, add salt once the meat is already half cooked. Then taste it when it’s done and if more salt is needed you can add it then. The result is juicy, tasty meat that doesn’t contain more salt then it needs!
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EASY ITALIAN CHICKEN
4 boneless skinless chicken breast halves
1 (14 1/2 oz) can italian stewed tomatoes
1 (4 oz) can mushroom stems & pieces, drained
1/2 tsp dried basil
1/4 tsp garlic powder
1 tbs cornstarch
1/3 cup cold water
hot cooked spaghetti
in a large skillet coated with pam, cook chicken for 5-6 minutes on each side, or until the juices run clear. meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil & garlic powder to a boil. combine cornstarch and water; add to tomato mixture. return to a boil; cook and stir for 2 minutes. serve chicken over spaghetti; top with tomato sauce.
4 servings
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Ambuyat, eaten in Brunei, is made from pulp from the sago palm, stewed in water for several hours. The same mixture is made to stick the roof on a house! Also in Brunei, the sago worm which lives inside rotting sago palms is often cooked and eaten.
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GREEK-STYLE PASTA WITH SHRIMP AND FETA
2 tbs olive oil
1 med onion, thinly sliced
3 cloves garlic, minced
2 cups canned no-salt-added whole tomatoes in tomato puree
1 tsp oregano
1/2 tsp basil
1/4 tsp bleck pepper
3/4 lb fettuccine
3/4 lb medium shrimp, shelled and deveined
1/2 cup pitted sliced black olives
1/4 lb feta cheese, crumbled
in a large skillet, warm the oil over medium-high heat. add the onion and garlic, and cook, stirring frequently, until the mixture begins to brown, about 5 minutes.
stir in the tomatoes, breaking them up with the back of a spoon. stir in the oregano, basil, and pepper, and bring the mixture to a boil. reduce the heat to low, cover, and simmer, stirring occasionally, while you cook the pasta.
in a large pot of boiling water, cook the pasta until al dente according to package directions.
uncover the tomato sauce, increase the heat to medium-high, and bring the sauce to a boil. add the shrimp, reduce the heat to low, cover, and simmer until the shrimp are just cooked through, about 3 minutes. add the olives and half of the feta cheese, and stir to combine. remove from the heat.
drain the pasta and transfer it to a large bowl. spoon the shrimp mixture on top and toss to combine. divide the mixture among 6 shallow bowls and crumble the remaining feta cheese on top.
6 servings