September 1st, 2007 by alice
Tags: Bread, Germ, Wheat
INGREDIENTS
- 1 1/2teaspoonsyeast(active dry yeast)
- 1cupwater, warm
- 1 1/2tablespoonshoney
- 2 1/4cupsflour
- 1/3cupwheat germ, toasted
- 1/2cupwhole wheat flour
- 1tablespooncornmeal
- 1teaspoonsalt
- 1tablespoonolive oil
DIRECTIONS
- In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
- In a skillet toast wheat germ, on meduim heat for 5-8minutes, stirring constantly, cool.
- Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
- Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.
- Take out of mixer and knead on slightly floured board. ( 4-5 minutes).
- Put dough in a large greased bowl and cover with a clean towel.
- Let rise in a warm place for 60 minutes til double in bulk.
- Punch down and form into loaf, placing in a well greased 9×5 inchloaf pan.
- Let rise for another 30-45 minutes.
- Bake at 375 for 25 minutes.
- Take out of oven brush with butter, let cool on wire rack.
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September 1st, 2007 by alice
Tags: Beef, Corned, Hash, Kumala, Patties
INGREDIENTS
- 750gkumara, peeled and chopped
- 1smallonion, peeled and finely sliced
- 1tablespoonoil
- 1cup slicedcabbage
- 1teaspooncurry powder
- 227gcrushed pineapple with juice, very well drained
- 1egg
- 3-4tablespoonsworcestershire sauce
- 340gcorned beef
DIRECTIONS
- Cook the kumala in boiling salted water until tender, drain and mash.
- Cook the onion in the oil in a frying pan until soft but not coloured. Add the cabbage and curry powder and cook only until the cabbage is wilted.
- Add the onions to the kumala with the pineapple, egg and Lea and Perrins Worcestershire Sauce. Mix well.
- Flake in the Corned Beef and mix gently.
- Shape into 6-8 even sized patties and pan fry in a little oil until hot and golden on both sides.
- Serve topped with sliced tomato and a few lettuce greens and a drizzling of your favourite vinaigrette.
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September 1st, 2007 by alice
Tags: Etouffe, Shrimp
INGREDIENTS
- 4tablespoonsbutter
- 1/4cupflour
- 1yellow pepper, chopped
- 2mediumonions, chopped
- 2stalkscelery, chopped
- 2garlic cloves, chopped
- 3cupswater
- 3tablespoonstomato paste
- 2bay leaves
- 1 1/2teaspoonssalt
- 1/4teaspoonthyme
- 1/4teaspoonpepper
- 1cupgreen onions
- 1/4cupparsley
- 1 1/2lbsshrimp, peeled and deveined
- hotcooked rice
DIRECTIONS
- Make the roux by melting the butter over medium-low heat in a Dutch Oven or other heavy pot and then gradually add the flour.STIR CONSTANTLY until smooth and a light brown color. Remove from heat but keep stirring until it has cooled down and there is no risk of burning it.
- Return pot to burner and add yellow pepper, garlic, onions, celery and cook over medium heat until ingredients are soft.
- Stir in water, tomatoe paste and spices.
- Simmer for 30 minutes.
- Add shrimp, parsley and green onions and cook for about 10 more minutes or until shrimp are pink and curled.
- Serve over white rice.
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September 1st, 2007 by alice
Tags: Islands, Macadamia, Marshall, Nut, Pie
INGREDIENTS
- 1/3cupshredded coconut
- 1 recipe9″ pastry pie shell
- 2cups coarsely chopped rawmacadamia nuts
- 4eggs
- 1cuplight corn syrup
- 1/2cupwhite sugar
- 1 1/2teaspoonsvanilla extract
- 1/4teaspoonsalt
- 1cupheavy whipping cream
- 3tablespoonscream of coconut
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Press coconut into bottom and sides of unbaked pie shell.
- In a large bowl, mix together the eggs, corn syrup, sugar, vanilla, and salt until well blended. Fold in macadamia nuts. Pour into pie shell.
- Bake for 15 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue baking until top is brown, and filling is set; this will take about 30 more minutes. Let pie cool.
- To make Topping: In a chilled bowl, whip cream to soft peaks. Gradually pour in cream of coconut while whipping just until cream of coconut is fully incorporated. Slice pie into wedges and serve, passing coconut cream separately.
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September 1st, 2007 by alice
Tags: Debbies, Wontons
INGREDIENTS
-
Mix
- 1/2lbsausage
- 1/2teaspoonsalt
- 1teaspoononion salt
- 1egg
- 3/4lbhamburger
- 1/4teaspoonpepper
- 1teaspoongarlic salt
- 3/4cupfresh breadcrumbs
- 1 (16 ounce)packagewonton wrappers
- 1 (16 ounce)jarsweet and sour sauce
DIRECTIONS
- Place 1 T. Meat mixture in Wonton wrapper & fold.
- Seal edges by running damp finger over seal.
- Deep fry until golden brown.
- Dip in Sweet and sour sauce.
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