April 16th, 2008 by alice
Tags: , , Cabbage, Tomato
INGREDIENTS
- 1 (2 lb)savoy cabbageor green cabbage
- 1-2tablespoon renderedbacon fat
- 1 (8 ounce)sweet onions
- 1 (28 ounce)can petitediced tomatoes
- 1 (29 ounce)cantomato sauce
- 1tablespooncider vinegaror white balsamic vinegar
- 1teaspoonsalt
- 1/2teaspoonwhite pepper
- 1/2tablespooncaraway seeds
- 1teaspoonground allspice
DIRECTIONS
- In a 4-quart pot, melt bacon fat and add chopped onions.Saute over low-medium heat until translucent, approximately 5 minutes.
- Cut cabbage into one-inch by two-inch strips approximately.I cut the head into quarters, cut out the core, and then slice across the wedge.
- Add chopped cabbage into pot, stirring to mix with the onions, adding a little more bacon fat if needed to coat the cabbage.
- Sprinkle vinegar over cabbage in pot, then stir in salt, pepper, and caraway seed.Simmer until wilted, about 10 minutes, stirring once or twice.
- Add tomatoes and tomato sauce when cabbage has wilted.
- Stir in allspice.Adjust seasonings to taste.Sometimes I add a teaspoon or more of sugar to cut any bitter/acidic taste.
- Cover and simmer for 30 to 40 minutes.Check after 20 minutes if you like it crisp-tender.I usually cook it 40 to 45 minutes so it’s really tender.
- For variety, increase the amount of and/or substitute different tomatoes – crushed tomatoes, tomato puree, or tomato juice/V8.This makes it “soupier,” and then we just serve it in cereal bowls or rice bowls on the side to enjoy every drop of the liquid!
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April 16th, 2008 by alice
Tags: Apricotlmond, Torte
INGREDIENTS
- 50gbutter, melted
- 450gapricots, halved and stoned, quartered if large
- 50galmonds, slivered or sliced
- 2-3tablespoons goldengranulated sugar
-
FOR THE ALMOND BASE
- 50gself-raising flour
- 200gground almonds
- 85gcaster sugar
- 140g softbutteror margarine
- 2largeeggs
- 1/2teaspoonalmond extract
DIRECTIONS
- Heat the oven to 190C/fan 170°CBrush a shallow loose-bottom tart tin with some of the melted butter.
- Blend the almond base ingredients together in a mixer or food processor until smooth and creamy.Spread out evenly in the tin.
- Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
- Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
- Bake for 40-50 minutes until the base is risen and cooked.Leave in the tin for 5 minutes before removing.
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April 16th, 2008 by alice
Tags: , Meatloaf
INGREDIENTS
- 2/3cup cubedbread(I like white or wheat)
- 1cupmilk
- 1 1/2lbslean ground beef
- 2 beateneggs
- 1/4cup fine choppedonions
- 1teaspoonsalt
- 1/2teaspoonrubbed sage
- 1dashpepper
-
Piquant Sauce
- 3tablespoonsbrown sugar
- 1/4teaspoonnutmeg
- 1/4cupcatsup
- 1teaspoondry mustard
DIRECTIONS
- In a large bowl soak bread cubes in milk until bread is saturated. Add spices. Add meat and onions along with the beaten eggs and mix well. Form into a loaf and bake in a glass casserole dish at 350 degrees, draining fat as needed for 35- 40 minutes. More time may be needed. Check for doneness.
- Piquant Sauce:
- Mix all the ingredients together and brush or pour onto meatloaf.
- Sauce is added about 10 minutes before your meatloaf is done. (I always double the sauce).
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April 16th, 2008 by alice
Tags: , , Aunt, Buns, Freeze, Makehead, Oamc
INGREDIENTS
- 1lbground beef
- 1smallonion, diced
- salt and pepper, to taste
- 8-12ouncesketchup
- 1cupdill pickles, diced
- 3/4-1lbmuenster cheese(cubed or shredded)
- 8-10hamburger buns(regular sized)
DIRECTIONS
- In a skillet, brown the ground beef and onion; drain and add salt and pepper to taste.
- In a large mixing bowl, combine beef mixture, ketchup, pickles and cheese until mixed well.
- Put mixture in buns, wrap in aluminum foil and place in a freezer-safe ziplock bag and freeze.
- When you are ready to eat, pull them from freezer and keep them in the foil.
- Bake in oven at 350 degrees for 20-30 minutes.
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April 16th, 2008 by alice
Tags: Chicken, Couscous, Vegetable
INGREDIENTS
- 10ouncescouscous
- 1tablespoonolive oil
- 1lbboneless skinless chicken breast halves, cut into 1-inch pieces
- 2largetomatoes, chopped(2 cups)
- 1smallred bell pepper(1/2 cup)
- 1/2cuponions
- 1garlic clove
- 1tablespoonfresh oregano, chopped or1 teaspoondried oregano leaves
- 1teaspoonpaprika
- 1(15-16 ounce)cangarbanzo beans, rinsed and drained
DIRECTIONS
- Cook couscous as directed on package.
- Heat oil in 10 inch skillet over medium heat, cook chicken in oil 5 minutes, stirring occasionally.
- Stir in remaining ingredients, cook uncovered 4-5 minutes or until chicken is no longer pink in center and veggies are crisp-tender.
- Serve chicken mixture over couscous. Sprinkle with cheese if you like.
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