Misc. Good Stuff
Misc. Good Stuff
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| Scotch Eggs (Traditional Scottish recipe served hot or cold)
1 pound sausage meat (spicy is really good) 5 hard boiled eggs 1 raw egg Breadcrumbs Salt, Pepper, Cumin (to taste) Flour 3 tsp water Mix the sausage meat, salt, pepper, and cumin. Form sausage into log roll and cut into 5 equal pieces. Place pieces on lightly floured surface. Remove the shells from the 5 hardboiled eggs and lightly flour each egg. Taking one sausage piece at a time, flatten in your hand and gently wrap around one hard boiled egg. Make sure egg is covered completely and form into round ball. Set aside and finish all eggs/sausage. Pour handful of breadcrumbs on plate, add more breadcrumbs as needed. Beat raw egg and water in bowl. Coat each sausage ball with the egg mixture and roll in breadcrumbs. Make sure all surfaces of sausage ball are covered in breadcrumbs. Complete all balls. Deep fry in hot oil @ 350-360 degrees. Fry for 6 minutes, drain and serve hot or cold. Taste great with a salad!
Creamy Carrot-Potato Soup 1 tblsp olive oil 1/2 onion chopped 1 tsp chili powder 2 carrots, sliced 2 potatoes, peeled and chopped 1 14 oz can chicken broth 1 1/2 cups fat-free milk 1 tsp soy sauce 2 tblsp sesame seeds
Warm oil in a large saucepan over medium heat. Add onion and chili powder and cook until onion is tender. Add carrots, potatoes, and broth. Heat until boiling. Reduce heat and simmer 10 minutes or until vegetables are tender. Remove from heat and cool slightly. Puree soup in a blender or food processor. Return to pan. Stir in milk and soy sauce. Cook over medium heat until soup is heated. Do not boil. Serve with sesame seeds sprinkled on top.
DANA’S BAKED BEANS 1
can (43 oz) Bush’s Original Baked Beans 1
cans (16 oz) Butter Beans 1
can (16 oz) Kidney Beans or pork and beans 4
strips crispy bacon, crumbled 1
onion finely chopped ½
bell pepper chopped 2
tblsp. Brown sugar 1
tblsp. Worcestershire sauce 1
tblsp. Mustard Tony
Chachare’s Seasoning (as much as you want) Cook onion/bell pepper. Drain liquid from beans, remove any bacon fat. Combine beans and
crumbled bacon. Season with Tony Chachare's Creole Seasoning. Blend brown sugar, Worcestershire sauce, and mustard with bean mixture. Bake
uncovered @ 325 degrees for 1 hour.
SOUVLAKI 2-lb.
pork meat or chicken meat cut into 1-inch cubes 6
Pita breads Juice
of 4 lemons (optional) 1
Tomato (optional) Onion
slices (optional) Salt
Pepper Oregano 6
Wooden skewers Tzaziki
(see recipe) Put
pork or chicken on the skewers, salt and pepper them, Cook over a barbecue fire,
on a skillet or under and oven grill. In
the meantime, spread some oil on the Pitas and place under the oven grill,
browning slightly on each side, but not drying them. Or cook on a small amount
of olive oil on a griddle, just 'til soft. When
the meat is done, dip them in a long glass containing the lemon juice and then
holding the pita in one hand empty the skewer contents in it and remove skewer. Sprinkle with oregano and salt; add tzaziki and the souvláki is ready. (I
personally like to omit the lemon juice and add tomato and onion slices to the
pita.)
TZAZIKI 16
oz. Of Greek yogurt (or natural full, dairy yogurt) 3
Garlic cloves ½
cup Olive oil ½
sliced Cucumber Put
yogurt in a bowl. Put the garlic
through a press and using the edge of a knife spread the garlic on the yogurt.
Take the cucumber and peel the skin.
Slice thinly. Mix the
ingredients with a mixer (or fork) and slowly add the oil.
The oil will be absorbed and when it is done the Tzaziki is ready. Serve with a spoon and a few olives on top.
Can be eaten with pita or french bread.
STUFFED GRAPE LEAVES (Dolmades) 2 to 3 cups Tabbouleh, (1 recipe for tabbouleh-see below) 1 cup uncooked basmati rice 1
large tomato, diced 1
medium onion, chopped ¼
parsley, chopped 1
tblsp. Oil Juice
from 1 lemon ½
tsp. Salt ¼
tsp. Pepper 1
16-oz jar Grape leaves 1
cup tomato sauce 2
cups water
1.
Mix all ingredients except grape leaves, tomato sauce, and water. 2.
Remove grape leaves from jar, unfold and rinse with water.
Place a grape leaf flat on a plate with rough side up and pointy
part facing away from you. 3.
Place 1 tsp. of mixture on bottom of the leaf near the stem and arrange it
lengthwise with your fingers. First
roll the edges near the stem upwards and tuck them slightly under the filling.
Then applying pressure to keep the leaves rolled tightly, tuck one side
at a time of the two parts of the leaf pointing outwards.
Now roll the rest of the way upward still applying pressure to keep leaf
tight. 4.
Cover bottom of large pot with flat grape leaves to prevent stuffed leaves from
sticking. 5.
Begin layering the stuffed grape leaves and pack them tight together: Otherwise
they will fall apart during cooking. Each
layer of leaves should be in varying directions across the pot. 6.
Pour the tomato sauce and water over the leaves. Bring to a boil. 7.
Reduce heat to medium and place a flat plate (glass or stoneware) upside down
over the top of the leaves, press down hard.
Leave the plate in during cooking. 8.
Cover pot with lid and cook 40-45 minutes.
Check one leaf to see if the rice has cooked fully.
Serve warm.
TABBOULEH 3/4 cup bulgur (cracked wheat) 3/4 cup snipped fresh parsley 1 medium tomato diced 2 tblsp thinly sliced green onion 1/4 cup olive oil 1/4 cup lemon juice 1/4 tsp salt 1/8 tsp pepper
Rinse and drain bulgur in a colander. In mixing bowl combine bulgur, parsley, diced tomato and onion. In another bowl combine oil, lemon juice, salt and pepper. Mix well. Pour over bulgur mixture and toss lightly. Cover and refrigerate for at least 3 hours.
TEXAS CAVIAR 1 can black eyed peas or purple hull peas 2-3 sliced green onions 1/4 cup finely chopped red bell pepper 2 diced tomatoes (or 1 can Mexican diced tomatoes) 2 cloves garlic minced 2 tblsp cooking oil 2 tblsp cider vinegar 2 jalepeno peppers 1/4 tsp pepper tortilla chips Combine all ingredients, except tortilla chips. Cover and refrigerate overnight. Serve with tortilla chips.
BEEF STROGANOFF 1 pound round steak, sliced into 1 inch strips 1/2 cup onion, diced 1 jalapeno pepper, diced 1/2 cup fresh mushrooms, sliced 1 clove garlic, minced 2 cans Campbell's condensed cream of mushroom soup 1 cup water 1/2 cup sour cream 2 tblsp Worcestershire sauce
1 package No-Yolk egg noodles, cooked according to package directions In large pan or pot, brown strips of round steak on medium heat . Add onion, jalapeno, mushrooms, and garlic. Cook until onion starts to become transparent. In mixing bowl combine mushroom soup and water. Mix thoroughly. Add to beef in pan. Reach boiling then simmer for 20 minutes Mix sour cream and Worcestershire sauce together and add to beef mixture. Simmer for 5-10 minutes. Pour mixture over noodles and serve.
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