February 26th, 2007 by alice
Tags: Beaufort, Boil, Country, Low, Stew
INGREDIENTS
- 1lbkielbasa, cut into 1 inch diagonal sections
- 10 frozenbaby sweet corn cobs(or 5 fresh broken in half)
- 3lbsshrimp
- 3lbstiny new potatoes, lightly scrubbed
- 1/3cupOld Bay Seasoning
- seafood cocktail sauce, for dipping
- butter, for corn
DIRECTIONS
- bring a large stock pot of water to a boil add old bay add potatoes and sausage.
- cook 15 minutes maintaining the boil add corn and shrimp: returning liquid to a boil cook for 5 minutes dump into large colander to drain and transfer to large serving platter serve with plenty of napkins and condiments.
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February 26th, 2007 by alice
Tags: Pork, Sour, Steaks, Sweet
INGREDIENTS
- 4-6pork steaks
- 1tablespooncooking oil
- 1 (15 ounce)cancrushed pineapple
- 1/2cup choppedgreen peppers
- 1/2cupwater
- 1/3cup packedbrown sugar
- 2tablespoonsketchup
- 1tablespoonquick-cooking tapioca
- 3teaspoonssoy sauce
- 1/2teaspoondry mustard
- cooked rice (optional)
DIRECTIONS
- In large skillet, sear pork steaks on both sided in hot oil.
- Drain and transfer to crockpot.
- In bowl, combine pineapple, green bell pepper, water, sugar, ketsup, tapioca, soy sauce, and dry mustard.
- Pour over pork steaks.
- Cover and cook on low 8-10 hours or high 4-5 hours.
- Serve over rice if desired.
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February 26th, 2007 by alice
Tags: Goulash, Hungarian
INGREDIENTS
- 2lbsboneless beef chuck steaks, cubed
- 1lbonions, sliced
- 2tablespoonsbutter
- 2tablespoonspaprika
- 1clovegarlic, chopped
- 1pinchcaraway seeds
- 1slicelemons, rind of
- salt
- pepper
- 1cupstewed tomatoes(not a lot of juice)
- beef stock, to cover
DIRECTIONS
- Melt butter in a heavy pot Add meat, paprika and onions.
- Simmer until the onions have practically disintegrated.
- Chop garlic and lemon peel and add to meat mixture with caraway seeds.
- Add salt and pepper.
- Add tomatoes and beef stock to cover, simmer until meat is tender Thicken gravy with a roux of flour (roux- equal amounts of flour and butter mixed together and added to goulash to thicken).
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February 26th, 2007 by alice
Tags: Amishion, Cake
INGREDIENTS
- 3-4mediumwhite onions, chopped
- 2cups coldbutter or margarine, divided
- 1tablespoonpoppy seeds
- 1 1/2teaspoonssalt
- 1 1/2teaspoonspaprika
- 1teaspoonfresh coarse ground black pepper
- 4cupsall-purpose flour
- 1/2cupcornstarch
- 1tablespoonbaking powder
- 1tablespoonsugar
- 1tablespoonbrown sugar
- 5eggs
- 3/4cupmilk
- 3/4cupsour cream
DIRECTIONS
- In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes.
- Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally.
- Remove from the heat; set aside.
- In a bowl, combine the flour, cornstarch, baking powder and sugars.
- Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.
- Melt the remaining butter.
- In a bowl, whisk the eggs, milk, sour cream and melted butter.
- Make a well in dry ingredients; stir in egg mixture just until moistened.
- Spread into a greased 10-inch springform pan.
- Spoon onion mixture over the dough.
- Place pan on a baking sheet.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Serve warm.
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February 26th, 2007 by alice
Tags: Brieppetizer, Onion
INGREDIENTS
- 2mediumonions, thinly sliced
- 3tablespoonsbutteror margarine
- 2tablespoonsbrown sugar
- 1/2teaspoonwhite wine vinegaror cider vinegar
- 1sheetfrozen puff pastry, thawed
- 4ouncesbrie cheese or camembert cheese, rind removed,softened
- 1-2teaspooncaraway seeds
- 1egg
- 2teaspoonswater
DIRECTIONS
- In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently.
- Remove with a slotted spoon and cool to room temperature.
- On a lightly floured surface, roll puff pastry into an 11×8 inch rectangle.
- Spread Brie over pastry.
- Cover with the onions; sprinkle with caraway seeds.
- Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center.
- Using a serrated knife, cut into 1/2 inch slices.
- Place on parchment paper-lined baking sheets; flatten to 1/4 inch thickness.
- Refrigerate for 15 minutes.
- In a small bowl, beat egg and water; brush over slices.
- Bake at 375 degrees for 12-14 minutes, or until puffed and golden brown.
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