January 8th, 2008 by alice
Tags: Eirasustralian, Mayonnaise
INGREDIENTS
- 1 (5 ounce)cansweetened condensed milk
- 1 (5 ounce)canwhite vinegar
- 2eggs
- 2teaspoonsmustard
- 1teaspoonsalt
DIRECTIONS
- Empty the small can of sweetened concensed milk into a blender.
- Using that same can, fill that can with white vinegar, and pour that into the blender.It can be cider vinegar or wine vinegar.
- Add the eggs, mustard and salt.
- Mix until there are no more lumps.
- Use milk to thin the mayonnaise if it is too thick.
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January 8th, 2008 by alice
Tags: Beer, Ginger, Homemade, Welsh
INGREDIENTS
- 1/2ounceyeast
- 3/4pintwarm water
- 8teaspoonsground ginger
- 8teaspoonssugar
- 1 1/2lbssugar
- 2pintswater
- 2lemons
- 5pintswater
DIRECTIONS
- Firstly, make the yeast ‘plant’ or starter: mix the yeast with the warm water, add 2 teaspoons ground ginger and 2 teaspoons sugar. Stir well. Make that mix in an opaque jar or jug, or keep it in the dark for 24 hours.
- Feed this starter with 1 teaspoon ground ginger and one teaspoon of sugar every day for the next six days.In total, you will use 8 teaspoons of ginger and 8 teaspoons of sugar for the starter.
- After the full week it took to make this, strain this starter through a cheesecloth, or use a fine sieve.
- Dissolve the 1 1/2 lbs of sugar with 2 pints of water.
- Juice the 2 lemons, and add the juice to the sugar water.
- Add the sugar water with lemon juice to the strained starter.
- Add the resulting mix to the 5 pints of water.
- Mix well.
- Bottle in sterilized bottles or screw-topped jars.
- Keep for seven days to mature, then it’s ready.
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January 8th, 2008 by alice
Tags: Aunt, Cookies, Molasses, Ruths
INGREDIENTS
- 1cupsugar
- 1cupshortening
- 2eggs
- 2teaspoonsbaking soda
- 1/2cuphot water
- 1cupmolasses
- 1teaspoonginger
- 1teaspooncinnamon
- 4cupsflour
- 1/2teaspoonsalt
DIRECTIONS
- Cream the sugar and shortening together.
- Add two beaten eggs.Blend well.
- Add the ginger, cinnamon and salt.Blend.
- Add the molasses.Blend well.
- Dissolve the 2 teaspoons of baking soda in 1/2 cup of hot water.
- When it is just warm add it to the other preparation. Smooth it all.
- Add the flour incrementally until the mixture is right for making drop cookies.
- Drop from a teaspoon onto a greased cookie sheet. One teaspoon of cookie mix makes a 3″ cookie.
- Bake 8 - 9 minutes at 350°F.
- Leave cookies on the pan a little bit before removing.
- Rest the dough in the refrigerator betweenbatches.
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January 8th, 2008 by alice
Tags: Cream, Crock, German, Lamb, Potka, Sour, Treasure, Trove
INGREDIENTS
- 2lbslean boneless lamb, cubed
- 2tablespoonsolive oil
- 1largeonion(chopped)
- 1 1/2cupsbeef broth
- 1teaspoontarragon vinegar
- 1/2cupflour
- 2teaspoonssalt
- 1/2teaspoondill seeds
- 1/2teaspooncaraway seeds
- 1/4teaspoonrosemary
- 2tablespoonsflour
- 2tablespoonswater
- 1cupsour cream
DIRECTIONS
- Brown lamb cubes in oil in a large skillet & drain well of any oil.
- Combine the 1st measure of flour w/the salt, dill seed, caraway seed & rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled crock pot.
- Stir in remaining ingredients except the 2nd measure of flour, water & sour cream.
- Cover & cook on Low for 10-12 hours. Turn to High 30 min before you intend to serve.
- Combine the 2nd measure of flour w/water. Stir into the crock pot, cover & cook till thickened. Stir in sour cream.
- Serving Suggestion: Serve over hot buttered noodles & garnish w/additional sour cream.
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January 8th, 2008 by alice
Tags: Cheese, Fat, Ham, Low, Strata
INGREDIENTS
- 10-12ouncescrusty Italian bread
- 1cuplean ham
- 1cuplow-fat cheese
- 1cupfrozen peas
- 2cupslow-fat milk
- 2eggs
- 4egg whites
- 3teaspoonsDijon mustard
- salt and pepper
DIRECTIONS
- PREHEAT oven to 180 degrees F.
- COAT Baking dish with cooking spray.
- WHISK eggs and egg whites together
- POUR over cubed crusty bread in dish.
- ADD all other ingredients.
- BAKE for 40 - 45 minutes.
- ENJOY!
- NOTE: I cubed the ham and crusty bread and shredded the cheese.
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