Porcupine Meatballs

Sting

• 1pound lean ground beef
• 15 ounces tomato sauce
• 1/4 cup long-grain rice
• 1 egg - lightly beaten
• 1 1/8 tablespoons chopped parsley
• 1/8 cup finely chopped onion
• 1/4 teaspoon nutmeg
• 2/3 teaspoon salt
• freshly ground pepper
• 1 1/8 teaspoons Worcestershire sauce
• 1 cup hot water
• 1 beef bouillon cube

Mix 1/4 cup tomato sauce with the ground beef and the rice. Add the beaten egg, parsley, onion, nutmeg, salt, Worcestershire sauce and pepper to taste. Shape this mixture into about 20 meatballs, and brown them by shaking in a hot skillet lightly filmed with oil for about 1 minute over high heat. Dissolve the bouillon cube in 1 cup water and add to the remaining tomato sauce, pour over the meatballs, bring to a boil, then reduce heat and simmer 30-35 minutes, stirring occasionally. Serve over rice.

Veal Scallops with Apples and Cavados

Sting

• 3/4 pound mushrooms
• 8 tablespoons butter
• salt and freshly ground pepper
• 1 cup creme fraiche
• 6 small golden delicious apples
• 6 veal scallops, 6 ounces each
• 1/4 cup olive oil
• 2 large shallots
• 2 tablespoons Calvados
• 1 tablespoon parsley -- chopped

Trim the bases of the mushroom stems. Rinse the mushrooms quickly in cold water, pat dry with paper towels and slice thin. Heat 2 tablespoons of the butter in a medium frying pan over high heat. Add the mushrooms and cook, stirring, until all the moisture has evaporated. Season to taste with salt and pepper. Stir in 3 tablespoons of the cream. Cover and set aside.

Preheat the oven to 450 degrees. Melt 2 tablespoons of the butter. Peel and core the apples and trim to about 2 inches in diameter. Put the apples in an ovenproof pan just large enough to hold them and brush with the melted butter. Bake until tender but still firm, about 15 minutes. Set aside

Flatten the veal scallops with the flat side of a large knife. Season both sides with salt and pepper. Heat 2 tablespoons of the oil and 2 tablespoons of the butter in a large frying pan over high heat. Add 3 of the scallops and sauté until golden brown on both sides. (Do not overcook or the veal will be tough.) Transfer to a serving platter; cover to keep warm. Discard the fat from the pan and sauté the remaining scallops in the remaining butter and oil. Transfer to the serving platter.

Add the shallots to the pan and cook over medium heat until tender but not colored. Remove the pan from the heat and spoon off the fat. Return the pan to the heat, add the Calvados or brandy, and light with a match. When the flames die, stir in the mushrooms and the remaining cream, bring to a boil, and boil 2 minutes until the sauce has reduced and thickened slightly. Taste and adjust seasonings.

To serve, spoon the mushrooms and sauce over the scallops and sprinkle with the parsley. Arrange the baked apples around the edge of the platter.

Worcestershire Chicken

• 1 1/2 - 2 lbs. (0.7 -1 kg) chicken breast cut into strips
• 2 cloves of garlic finely chopped
• 1/4 cup Worcestershire sauce
• juice from 1/2 lemon
• 1/4 cup cooking wine (optional)
• 1 tsp. pepper (coarsely ground preferred)
• salt

Brown garlic in olive oil. Next add stripes of chicken, and brown these. Pour Worcestershire, lemon and wine onto chicken, and then sprinkle pepper evenly over chicken pieces. It is ready when the chicken is brown outside and white inside. Add salt to taste.

Side dish Suggestions:
Rice
Fettucini
Potatoes
Salad - lettuce, tomatoes, chopped dill, oil/vinegar, salt and pepper or lemon pepper

Low-Cal Chicken Salad

• 1 1/2 - 2 lbs. of chicken breast cut into bite-size pieces
• 1 cup low-fat/no-fat sour cream
• 1/2 cup low-fat/no-fat mayonnaise
• 8-10 cherry tomatoes quartered or 2 large tomatoes cubed
• 2-3 green onions chopped
• 1/4 cup finely chopped fresh baby dill or cilantro or 1 TBSP dried dill
• salt and pepper

Fry pieces of chicken in olive oil until fully cooked, and then place into big bowl, preferably glass. Add sour cream, mayonnaise and dill, and stir well. Add tomatoes and onions and stir gently until mixed evenly. Add salt and pepper to taste (coarse pepper adds more bang).

Serve on croissants or sour dough.

Classical Curry

• 1-1 1/2 lbs of meat cut into bite-size pieces
• 1 large onion sliced
• 1 tbsp fresh ginger finely chopped
• 3 large potatoes peeled and cubed
• 1 can (13.5 fl oz) coconut milk
• 1 can straw mushrooms
• 1 TBSP curry (or more to taste)
• 2 tsp. fish sauce (optional)
• 1 tsp. dried red pepper
• salt

In a large enough pot, place the meat, onions and ginger. Fry on medium or so heat until meat is brown on the outside, stirring occasionally. Add the potatoes, coconut milk and straw mushrooms. Stir. Add the curry, fish sauce and dried pepper. Place lid on pot. Maintain medium or so heat and let cook for 20 minutes. At this point, turn heat to low and add salt to taste. Let curry simmer at least 20 minutes longer.

The heat can be turned off and curry can sit a couple of hours to "age". Reheat when ready to eat. It can be eaten right away.

Serves 4 people.

Sidedish Suggestions:
Rice
Egg rolls for appetizers
Green beans with lemon pepper

Can't Believe It's Turkey Curry

• 1 lb ground turkey
• 1 large onion sliced
• 1 tbsp fresh ginger finely chopped
• 5 oz or so frozen spinach
• 1 can (13.5 fl oz) coconut milk
• 1 can straw mushrooms
• 1 tbsp curry (or more to taste)
• 2 tsp. fish sauce (optional)
• 1 tsp. dried red pepper
• salt

In a large enough pot, place ground turkey, onions and ginger. Fry on medium or so heat until meat is brown on the outside. Stir occasionally. Add coconut milk, straw mushrooms and frozen spinach. Stir. Let frozen spinach thaw on its own. Add curry, fish sauce and dried pepper. Place lid on pot. Maintain medium or so heat and let cook for 20 minutes. At this point, turn heat to low and salt to taste. Let curry simmer at least 20 minutes longer.

The heat can be turned off and curry can sit a couple of hours to "age". Reheat when ready to eat. (Can be eaten right away.)

Serves 4 people.

Sidedish Suggestions:
Rice or noodles
Lettuce, tomato and coriander salad with vinaigrette

Tangy Tomato Curry

• 1-1 1/2 lbs of meat cut into bite-size pieces
• 1 large onion sliced
• 1 tbsp fresh ginger finely chopped
• 1 13.5 oz can coconut milk
• 1 14.5 oz can diced tomatoes
• 8 oz fresh mushrooms sliced
• 1 tbsp curry (or more to taste)
• 1/2 cup fresh coriander chopped
• 1 tsp. dried red pepper
• salt

In a suitable size pot, place meat, onions and ginger. Fry on medium or so heat until meat is brown on the outside, stirring occasionally. Add coconut milk, tomatoes and mushrooms. Stir. Add curry, coriander and dried pepper. Place lid on pot. Maintain medium or so heat and let cook for 20 minutes. At this point, turn heat to low and salt to taste. Let curry simmer at least 20 minutes longer.

The heat can be turned off and the curry can sit a couple of hours to "age". Reheat when ready to eat. (Can be eaten right away.)

Serves 4 people.

Sidedish Suggestions:
Rice or noodles
Lettuce and tomatoes with raspberry vinaigrette

Five Spiced Chicken

• 6 to 8 pieces of chicken breasts
• 1 cup soy sauce
• 1 teaspoon ginger finely chopped
• 2 teaspoons chopped onion
• 4 garlic cloves, minced
• 1/2 teaspoon each cinnamon, garlic, cloves.
• 1 tablespoon sugar
• 1/2 teaspoon black pepper

Marinate pieces of chicken for an hour at room temperature. Charcoal broil or cook in the oven at 325 degrees F until golden ( about 1 hour). Serve with plain rice or sticky rice and salad.

Chicken with Cinnamon

• 8 to 10 pieces of chicken breasts.
• 1 cup cooking oil
• 1 tablespoon cinnamon
• 2 teaspoons salt
• 2 teaspoons sugar.
• 2 garlic cloves, minced.

Season the meat with garlic, cinnamon, salt and sugar. Soak in cooking oil for one hour at room temperature. Drain. Charcoal grill over low fire until golden brown or cook in the oven for 11/2 hours. Serve hot with steamed rice.

Gingered Chicken

• 6 to 12 pieces of chicken
• 4 teaspoons salt or less if desired
• 3 tablespoons dark brown sugar.
• 2 garlic cloves.
• 2 tablespoons chopped onion.
• 2 tablespoons chopped ginger.
• 1 lemon grass, minced.
• 2 tablespoons oil

Mix chicken with garlic, onion, ginger, lemon grass for at least 15 minutes. Heat pan, add 2 tablespoons oil and fry chicken with spices over low heat until golden. Add sugar to caramelize. Add 1/2 cup water and cook covered 30 to 45 minutes.

Chicken with snow peas, mushrooms, and baby corn

• 1 cup chicken cut in 1 X 2" pieces
• 1 cup baby corn fresh
• 1 cup mushrooms sliced
• 1 lb. snow peas
• 2 tablespoons chopped onion.
• 1 tablespoon soy sauce.
• a dash of pepper black or white.
• 3 tablespoons oil

Heat pan, add 3 tablespoons oil. Sauté the onion for 3 minutes and sauté the meat for 10 minutes. Add mushrooms and babycorn and sauté for another 10 minutes. Add snow peas last and cook for another 5 minutes or until it is thoroughly heated but soft. Season with soy sauce and pepper. Serve with hot steamed rice.

Five spiced Pork Chop

• 3 lbs pork tenderloin cut lengthwise into 5 or 6 strips.

• 1 cup soy sauce
• 1 tablespoon "five spices", or 1/2 teaspoon each of anise, cloves, garlic and cinnamon powder.
• 1 teaspoon chopped fresh ginger
• 1 tablespoon sugar
• 2 teaspoons vegetable oil.

Marinate the meat for about an hour at room temperature. Then charcoal broil until golden. Served with lettuce and tomatoes.

Sweet and Sour Pork

• 2 lbs pork tenderloin cut into square.
• 1 teaspoon salt
• a dash of pepper
• 1 garlic clove,mashed
• 10 tablespoons all purpose flour
• 1 lightly beaten egg.

• 1 cucumber, quartered and sliced diagonally.
• 1 small carrot, minced
• 1 bellpepper cut into 1"X 2" pieces
• 1/2 cup cauliflower cut into pieces
• 1 large onion cut into 8 pieces, lengthwise.

Season the meat with salt, pepper and garlic. Mix the flour with beaten egg and 2 tablespoons water to make a paste. Blend in flour mixture and pork meat pieces. Fry each piece of meat separately in deep oil until golden brown.

Heat the pan, add 2 tablespoons cooking oil and saute the vegetables for 3 to 5 minutes. Combine the meat and sauteed vegetables. Add sweet and sour sauce just before serving. (For sweet and sour sauce, please refer to Sweet and Sour Fish under seafood section).

Vietnamese Stir Fried Chicken with Lemongrass Ingredients:

• 2 Cloves garlic
• 3 tbsp Vegetable oil
• 1 tbsp Fish sauce OR salt to taste
• 4-8 tbsp chicken stock
• 3 1/2 oz Onions

• 1 stick fresh or 2 tbsp dried slices lemon grass
• 2 lb Chicken pieces, cut into small pieces
• 1 garlic clove, large
• 0.5" cube fresh ginger
• 1 tbsp Sugar
• 1 1/2 tbsp Tomato paste
• 1/2 tsp Salt
• 1/4 tsp Chili powder
• 1/4 ts Ground turmeric

First prepare the marinade.
If you are using fresh lemon grass, cut it crossways into very thin slices, starting at the bulbous bottom end and going up around 6". Discard the straw like top. If you are using dried lemongrass, soak it in 4 tb of hot water for an hour. Put the chicken pieces in a bowl, add the fresh lemon grass or the drained soaked dried lemon grass (save the soaking liquid).

Peel and crush the large garlic clove, peel the ginger and grate it finely. Add the garlic, ginger, sugar, tomato paste, salt, chili powder and turmeric to the chicken. Mix, cover and set aside for 1-24 hours, refrigerating if necessary.

Peel and finely chop the two garlic cloves. Put the oil in a wok or large, lidded frying pan and set over a high heat. When it is hot, put in the garlic. Stir and fry for 30 secs or until the garlic is golden. Add the chicken along with its marinade. Stir and fry for 5-6 mins or until the chicken browns a little.

Add the fish sauce and either the lemon grass soaking liquid or 4 tbsp stock. Stir once and cover. Cook on a high heat for 5 mins. Lift the lid and stir, adding another 4 tbsp of stock. Cover, turn the heat to low and cook for another 5 mins.

While the chicken cooks, peel the onions and cut them into 0.75" dice. Separate the onion layers within the diced pieces. Turn the heat under the chicken to high, remove the wok lid, add the onion and fry for 1 minute.

Lift the chicken out its oil and serve

Vietnamese Curry (Cairo)

• 1 Stalk fresh lemon grass or tb Dried
• 3 1/2 tsp Curry powder
• Fresh ground black pepper
• 1 tsp Sugar
• 4 tsp Salt
• 3 lb Chicken, cut up
• 7 tbsp Vegetable oil
• 3 Sweet potatoes or
• 3 White potatoes, peeled and cubed
• 4 Cloves garlic, chopped
• 3 Bay leaves
• 1 lg Onion, cut into wedges, separated
• 2 ml Water
• 1 Carrot, 2-inch slices
• 2 ml Coconut milk
• 1 ml Milk or water (water must be used with tinned coconut milk)

This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian influence is greatest in the South, where curried dishes are more popular than elsewhere in Vietnam.

This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Bach serves this to her children for breakfast, when it is served with French bread--another influence on the cuisine of Vietnam.

If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalks, then cut the remainder into 2-inch lengths. If you are, using, it must be soaked in warm water for 2 hours, then drained and chopped fine.

Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour. Heat the oil and fry the potatoes over high heat until brown. (It is not necessary to completely cook potatoes at this point, only to brown them.) When well browned, remove from the pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken.

Heat 2 tablespoons oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes.

Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles. Makes 8 servings.

Vietnamese Lemongrass Chicken

• 3 lb Frying chicken
• 1/2 c Lemongrass, about 4 stalks minced
• 3 Scallion; all of them
• 2 tbsp Peanut oil
• 2 Red chili peppers; chopped
• 2 tsp Sugar
• 1/2 c Chicken stock; fresh / canned
• 1/4 tsp Black pepper; freshly ground
• 1 ts Salt

• 1/2 c Dry-roasted peanuts; chopped
• 2 tbsp Nucor Mamma Coriander leaves; chopped

Hack the chicken into small serving pieces, chopping through the bones with a very sharp cleaver. Remove the outer leaves of the lemongrass and finely slice the tender white part at the base of the stalks. Bruise with a mortar and pestle or the handle of a cleaver. Finely slice the scallions, including the green tops. Mix the chicken with the salt, 1/4 teaspoon pepper, the lemongrass and scallions and set aside for 30 minutes.

Heat a wok and add the oil, and when the oil is hot add the chicken mixture and stir-fry for 3 minutes. Add chili peppers and stir-fry on medium heat for 10 minutes or until chicken no longer looks pink. Season with sugar and pepper and add the chicken stock. Stir for a few minutes. Garnish with the peanuts, "nuoc mam" and coriander.

Serve with rice, if desired.

This quickly prepared but terrifically flavorful dish is great served with rice paper wrappers. I love it with a few leaves of mint and basil. This is one you must try. It is easily done in a wok.

French Fry Pizza Pie

Ingredients:

• 1 lb Frozen shoestring potatoes (French fried), about 5 cups
• 1 cup Prepared pizza sauce or spaghetti sauce
• 1 tsp Dried oregano leaves, crumbled
• 1/2 Green bell pepper, cut into 1/4-inch strips
• 2 Tbsp Green onions, sliced
• 2 cups Mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• Vegetable cooking spray

Heat oven to 450 degrees. Coat 12-inch round pizza pan with vegetable cooking spray. Arrange frozen potatoes evenly in one layer in pa, and bake for 10 minutes.

Remove pan from oven and cover potatoes with sauce. Sprinkle with oregano. Arrange pepper strips on sauce, sprinkle with onions and top with cheeses. Bake about 15 minutes until top is lightly browned.

Chicken Casserole

Yfandes

Ingredients:

• 1 Can Cream of Mushroom soup
• 1 Can Cream of Celery Soup
• 1 Can Cream Of Chicken Soup
• 3 lb or so boneless, skinless, Chicken Breasts
• 1/4 lb melted butter
• 1 cup sherry
• 1 1/4 cup white rice
• Grated Parmesan or Romano cheese

Mix the soups, butter, and sherry together in a large bowl. In a 9x13 (I think) pan, spread the rice and pour 1 1/2 cups of the soup mixture over it. Mix it in a bit. Lay chicken over top, either as whole breasts or cut into bitesized pieces (better). Add the rest of the soup mix over the top. Sprinkle grated cheese to taste on top. Cook one hour uncovered at 350 degrees. It's even better the next day as leftovers!! :)

Recipe Note:
If you are cooking this with Fruvous, throw in a bunch of chopped zucchini, squash, mushrooms, onions, etc. and just bung the whole thing in a casserole pot. Cross yer fingers, and hope ;)

Macaroni Cheese

Yfandes

On top of a stove, cook 3 cups of macaroni, drain , and set aside.

In Microwave melt together:

• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1/4 Teaspoon Dry Mustard

When butter is melted add 2 cups of milk. Microwave all this for 5-6 minutes, stirring after 2.5 minutes.

When nuked add 5-6 cups sharp, grated cheddar cheese (about 1lb total). Stir until melted. Add a couple spoonfuls of cottage cheese or sour cream for moisture.

Add the 3 cups of cooked macaroni to the cheese mixture and nuke at power 7 for 12-15 minutes. Stir at midpoint.

Great-Grandma's Chili Recipe

AmaRae

Serves around 12-14 ppl, but you need a HUGE pot or two pots around dutch oven size.

Ingredients:

• 1 large onion, chopped.
• 1 medium green pepper, chopped.
• 4 lbs hamburger (80% lean is best)
• moderate amounts of:
  • chili powder
  • salt and pepper (go easy on these)
  • celery salt
  • garlic powder
  • dried sweet peppers (for spicy taste add dried hot. If available, use fresh yellow or red peppers)
• 1 large can tomato paste
• 6-8 cans (16oz) dark red kidney beans
• 2 big cans tomatoes

In a big frying pan, heat onion and green pepper in oil until onion is transluscent. Add hamburger, brown and drain off grease. While browning, add chili powder, salt and pepper, celery salt, garlic powder, and dried sweet peppers. Add tomato paste, leave to simmer while preparing the beans.

In big pot (or evenly divided in two med pots) place the kidney beans and the chopped tinned tomatoes. Drain the liquid from these into the pot before chopping. If you are using crushed tomotoes, add one can of water to compensate, otherwise add 1/3 of a can. (put water in each can, swirl, dump in)

Finally, add hambuger mix to bean mix. Simmer, and season to taste with more of the same spices used during browning. Paprika also adds a nice touch. Stir regularly (ie, every 10-15 min) and cook minimum of 3 hours (for beans to heat through). Recommended cooking time is about 4-4.5 hours.

Great served with cheese, crackers, etc and makes WONDERFUL leftovers; freezes excellently and microwaves well (we put it in bags in the freezer, and nuke a bag when we want some)

Tunertater Casserole

• 4 medium potatoes, cut into 1/2-inch cubes
• 2 6oz cans tuna in water, drained
• 1 cup frozen peas
• 1/3 cup green onions, sliced
• 1 10.75oz can cream of mushroom soup
• 1/4 cup milk (Low-fat or non-fat is just dandy)
• 1/4 tsp pepper
• 1 1/2 cups potato chips (be a rebel and try a flavored potato chip), crushed

Heat oven to 400 degrees F. Place potatoes in shallow 1 1/2 to 2 quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 8 minutes until just tender (based on a 700-watt oven)

Mix in remaining ingredients except potato chips. Spoon into shallow 2 quart baking dish. Cover with potato chips. Bake for about 20 minutes until mixture is bubbly and chips are lightly browned.

Fettucine with Roquefort, Lemon Zest and Rosemary

Curry

• 3 tablespoons (1 1/2 ounces) unsalted butter at room temp
• 3 tablespoons Roquefort cheese at room temp
• 3 tablespoons of sea salt
• 1 pound fresh or dried fettucine
• about 1 cup pasta cooking water
• freshly grated nutmeg to taste
• Zest of 1 lemon, grated (peel)
• 1 tablespoon minced fresh rosemary
• freshly ground black pepper to taste

Preheat oven at lowest possible setting, about 200 degrees. Place a large heatproof bowl in the oven to warm.

In small bowl, mash the butter and Roquefort with a fork until well blended and soft. Set aside.

In large pot bring 6 quarts of water to a rolling boil. Add salt and pasta, stirring to prevent pasta from sticking. Cook until tender, 1-2 minutes. if fresh pasta. Carefully drain pasta, leaving a few drops of water clinging to the pasta so that the sauce will adhere. Reserve 1 cup of the cooking water.

Place pasta in the warmed bowl and add the butter-Roquefort mixture. Toss the pasta slowly and gently until the pasta absorbs all the mixture. Slowly add the cooking water, tablespoon by tablespoon until the pasta is evenly coated in sauce. (rather than thinning out the sauce, the starchy water will actually work to thicken it.) Season generously with the nutmeg and toss with the lemon zest and rosemary. Taste, then season generously with pepper. Toss once more. Transfer to warmed shallow soup bowls and serve. 4-6 servings.

Jarlsberg Cheeseburgers with grilled Red Onions

Curry

• 1/2 of Mustard Maple Mayonnaise (recipe following)
• 1 pond of lean ground beef
• 1 teaspoon of dried thyme leaces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• vegetable oil for grill and for brushing onion slices
• 4 1/4-thick-thick slices red onion cut from 1 large onion
• 4 ounces of thinly sliced Jarlesberg cheese
• 4 good quality hamburger buns, split

Prepare Mustard-Maple Mayonnaise, and if not using immediately, cover and refrigerate. can be prepared 1 day in advance.

Place ground beef, thyme, salt, and pepper into a mixing bowl and mix it well. Shape into 4 patties.

When ready to cook, arrange a rack 5 inches from heat source, oil lightly and preheat grill. Brush onion slices lightly with iol and grill, turning once until softened slightly (but not limp) and dark brown grill marks appear, 3-4 minutes. REmove and set aside.

Grill burgers until pink inside, 3-4 minutes per side. Watch carefully not to burn. Grill buns slightly just to toast lightly. When burgers are almost done cover each with some cheese and an onion slice. Cook until cheese just melts. To serve, arrange burgers on toasted buns with mayonnaise.

Tater Tot & Hamburger Casserole

• 1 lb frozen Tater Tots (potato croquettes)
• 1 3/4 lb mince (hamburger meat)
• 1 medium onion, chopped
• 2 cans French-style green beans, drained
• 8 oz grated cheese (your favorite)
• 1 can cream of mushroom soup
• 1 can milk

Brown hamburger and onion together, until tender. Layer hamburger in bottom of 11 x 13 inch pan. Add green beans. Cover beans with grated cheese. Mix together mushroom soup and milk and pour over top. Top with the frozen Tater Tots. Bake 30 to 45 minutes in a 425 degrees oven or until Tater Tots are brown.

Serves 4.

Korean Chicken & Potato Stew

• 3 potatoes, cut into 1/4" cubes
• 2 lbs chicken wings (thighs, legs, or boneless cubed chicken can be substituted)
• 1 bell pepper, cut into 1" squares
• 2 Jalepeno peppers, cut into rings
• 1 onion, cut into 1" pieces
• 3 green/spring onions, chopped
• 2 carrots, cut into 1" pieces
• 5 garlic cloves, smashed once
• Water
• Steamed Rice

1 1/2 Tbls Kko chu (Korean crushed red pepper) - Found in most asian markets, it is coarse and has no seeds in it. If unavailable in your area, use 1/2 tbls of crushed red pepper (found everywhere). Method:

If using chicken with bones, get a large pot, fill it with water, put the chicken inside and bring it to a boil. After "scum" rises to the surface, pour out the water and rinse the chicken.

Put the chicken and all of the ingredients into the pot, except the water. Stir everything around until the vegetables and the chicken are completely coated with the seasonings. Put in enough water to go about a third of the way up to the chicken.

Bring to a boil, cover and simmer until the potatoes are tender. If the pot looks a little dry during the cooking phase, add a little more water. After 30 minutes the stew should be tested and corrected for seasonings.

Serve with rice on the side.

Yorakar (Vulcan Cracked Wheat and Vegetable Salad)

Sting

Ingredients:

• 2 cups water
• 1 cup cracked quadrotriticale (Bulgur cracked wheat may be used instead)
• 1 medium cucumber
• 6 green/spring onions
• 2 tomatoes
• 1/2 cup finely chopped parsley
• 12 fresh mint leaves
  or
• 1/2 green pepper, chopped
• 1 tsp salt
• 1/4 tsp pepper
• 4 tbsp lemon juice
  or
• 3 tbsp wine vinegar
• 1/3 cup olive oil

Method:

Bring 2 cups water to a boil in the saucepan and slowly pour in the quadrotriticale (or bulgur) so that the water keeps on boiling. Reduce the heat and simmer with the lid on for about 10 minutes, or until the water is all absorbed. Then take off the lid and cook for a few minutes more, stirring constantly, to dry it out a bit. Spread it on the sides and bottom of a large salad bowl so it can cool more quickly and put it in the refrigerator to chill it.

Meanwhile peel and dice the cucumber, discarding the seeded center part if it is not firm. Clean and slice the green onions into 1/8" pieces, including abut 3" of the green tops. Cut the core out of the tomatoes and cut them into 1/2" chunks. Wash and chop the parsley. Chop the mint or the pepper, if you are using one of them.

When the wheat is cool, break it up with a fork until it is loose and there are no chunks more than 1/2" in size. Add the vegetables to it and mix, then add the salt and pepper, lemon juice (or vinegar), and the olive oil. Mix again thoroughly.

Note:

It is traditional to add mint or green pepper to only a part of the salad when the host is not sure of all his guests' preferences.

Serves 6.

Szechuan Salmon Cakes with Bangkok Curry Sauce

Sting

Ingredients:

• a 1-pound piece salmon fillet
• 1/2 pound medium sea scallops
• 1/4 tsp Szechuan peppercorns
• 1/2 cup packed fresh coriander sprigs
• 2 scallions
• 1 large egg
• 1 cup fresh bread crumbs
• 1 tbsp minced fresh lemongrass
• 2 tbsp minced pickled ginger plus 1 tbsp of juice from jar
• 1 tbsp minced garlic
• 2 tsp Indonesian chili paste (sambal oelek)
• 2 tsp soy sauce
• 1/2 tsp salt
• 6 Tbsp peanut oil
• fresh coriander sprigs to garnish

Method:
Remove skin and any pin bones from salmon and cut into 1-inch pieces. Remove tough muscle from side of each scallop if necessary. Chill salmon and scallops, covered, 15 minutes.

In a small skillet dry-roast peppercorns over low heat, stirring occasionally, until fragrant and several shades darker, about 1 minute. Cool peppercorns and finely grind in an electric coffee / spice grinder. Chop coriander and cut enough scallion diagonally into thin 1-inch pieces to measure 1/4-cup. In a bowl lightly beat egg.

In a food processor pulse salmon and scallops 2 seconds, or until pieces are the size of peas. In a large bowl stir together salmon mixture, Szechuan pepper, coriander, scallion, egg, and remaining ingredients except the oil. Preheat oven to 250 F and line a baking sheet with waxed paper. Form salmon mixture into 12 patties, each about 2 1/2 inches in diameter and 3/4 inch thick, transferring patties as formed to baking sheet (patties will be soft). Salmon patties may be formed 4 hours ahead, covered, and chilled.

In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of salmon cakes until golden brown and just cooked through, about 2 minutes on each side. Transfer salmon cakes to a baking sheet and keep warm, uncovered, in middle of oven. Cook remaining salmon cakes in remaining 3 tablespoons oil in same manner.

Serve salmon cakes on cooked jasmine rice drizzled with Bangkok Curry Sauce, and garnished with coriander.

Serves 6 as a main course.

Bangkok Curry Sauce

Sting

Ingredients:

• 1 1/2 tsp cumin seeds
• 1 1/2 tsp coriander seeds
• a 1/2-inch piece of cinnamon stick
• 1 1/2 tsp turmeric
• 6 garlic cloves
• 4 scallions
• 1 tbsp peanut oil
• 2 tbsp freshly grated ginger root
• a 14-ounce can unsweetened coconut milk
• 3/4 cup chicken stock
• 1/4 cup soy sauce
• 2 tsp chopped fresh mint leaves
• 1 tsp Indonesian chili paste (sambal oelek)
• 1 1/2 tsp cornstarch
• 2 tbsp water

Method:
In a large heavy skillet dry-roast cumin, coriander, and cinnamon over moderate heat, stirring occasionally, until fragrant and several shades darker, about 1 minute, being careful not to burn spices. In an electric coffee / spice grinder grind roasted spices and turmeric to a fine powder.

Mince garlic and slice enough scallion crosswise to measure 1/2 cup. In a 2-quart saucepan cook garlic and scallion in oil over moderate heat, stirring, until scallion is softened. Add spice mixture and all remaining ingredients except cornstarch and water and bring to a boil, stirring occasionally.

In a small cup stir together cornstarch and water until combined well. Add cornstarch mixture to sauce, stirring constantly, and bring sauce to a boil. Simmer sauce, stirring frequently, about 5 minutes, or until slightly thickened.

Makes about 3 cups.

The Night Before Christmas Casserole

Illiane

This is a recipe from the N.C. Egg Association.

Ingredients:

• 4 cups very hot water
• 1 (6 ounce) package hash brown potato mix
• 6 large eggs, lightly beaten
• 1 cup (8 ounces) shredded Swiss cheese
• 1/2 cup low-fat cottage cheese
• 1/4 teaspoon black pepper
• 1/8 teaspoon hot pepper sauce
• 1 green onion, chopped
• 2 tablespoons fresh chopped parsley
• Cooking spray
• 1/2 pound mild sausage, cooked, drained and crumbled.

Method:
Pour hot water over hash browns and let stand 8 to 10 minutes. Drain well.

Blend eggs, Swiss cheese, cottage cheese, pepper, hot pepper sauce, green onion and parsley. Stir in hash brown potatos.

Spray 8- by 8-inch baking dish, 10-inch pie plate or quiche dish with cooking spray. Pour in egg mixture. Top with cooked sausage. Cover and refrigerate 8 hours or overnight.

Heat oven to 350 degrees. Bake mixture, uncovered, 35 to 45 minutes or until set. Cut into squares or wedges to serve. Makes 6 servings.

Cornish Pasties

Rillaith

This has been handed down from my father's cornish grandmother through the generations.

Ingredients:

• 1lb plain flour
• 8oz softened lard
• A pinch of salt

For Filling:

• 1 lb lean braising steak
• 2 large raw cubed potatoes
• Parsley (optional)
• 1 medium chopped onion or 1 small turnip
• Salt and pepper
• 1 knob of butter
• Beaten egg or milk.

Method:

Preheat the oven to gas 5 / 190 C / 375 F.

Mix 2 oz of lard with the flour and salt, and add water to make a dough.

Roll out the dough and spread 2 oz lard on the pastry, fold, and roll again. Fold and leave for 30 minutes. Repeat this procdure twice more. Roll out the pastry for the required number of pasties.

Chop the braising steak into small pieces and pile up on each pasty with the raw potatoes and the other chosen vegetable. Add salt and pepper to taste, and put a knob of butter in the middle of each pile.

Moisten the edge of each pasty and close. Brush the tops with beaten egg or milk.

Bake in the centre of the oven for approximately one hour. Makes four pasties, but fewer larger pasties could be made for hungry people.

© The Harem, 1997. Last updated 21 September, 1998

Recipes originally collated and HTMLised by Yfandes, yfandes@snip.net.
Edited, updated, indexed, and split into more manageable chunks by Rillaith, rillaith@harem.org.