Hot Broccoli Dip

Yfandes

• 6 oz Pepper-Jack Cheese
• 10 oz chopped broccoli
• 1/2 Cup chopped celery
• 1/2 Cup chopped onion
• 2 Tablespoons butter or margarine
• 1 Tablespoon Worchestershire sauce
• 5 splashes Tabasco sauce
• 1 can Cream of Mushroom soup
• 1 bag Frito Scoops

Grate pepper-jack cheese. Prepare broccoli as directed on box, or steam if fresh. Saute celery and onions in margarine until soft. Add soup, cheese, and stir until melted. Add Worchestershire sauce and Tabasco sauce. Serve hot with Fritos.

This keeps warm very well in a crock pot on low setting.

Basic Creamed Corn

• 3 tb Butter or margarine
• 3 tb Flour
• 1 1/2 c Warmed lowfat milk, whole milk or light cream
• 3 c Fresh corn kernels, cut from about 5 ears of corn
• Salt to taste
• White pepper to taste

Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.

Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.

Suggestion:
Leftover Creamed Corn, when pureed in a blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.

Variations:
For variety, add chopped chives, julienne red pepper strips, julienne green pepper strips, shredded carrot, sauteed button mushrooms, pn Curry powder, or crumbled bacon.

Stuffed Potato Boats

• 2 medium potatoes
• 2 tbsp Milk
• 1 egg
• 2 tbsp grated parmesan cheese
• 1 tbsp dijon mustard
• 1 10 oz pkg frozen chopped broccoli, thawed, drained and squeezed dry
• 1 green onion, minced
• 1/4 tsp Thyme leaves

Scrub potatoes and prick with fork. Bake at 375F for 1 hour or until tender.

Cut each potato in half, lengthwise. Scoop out pulp, leaving 1/4-inch shell. Place potato shells in baking dish, set aside.

Beat pulp with milk, egg, cheese and mustard until smooth. Stir in remaining ingredients.

Mound filling into shells, and return potatoes to oven. Bake for 20 minutes or until hot.

Mustard-Maple Mayonnaise

Curry

• 1 cup reduced fat mayonnaise
• 1/4 cup whole grain Dijon mustard (with seeds)
• 1/4 cup pure maple syrup
• 2 teaspoons prepared horseradish

Combine mayonnaise, mustard, maple syrup, and horseradish in a small bowl and whisk well to blend. Serve cold. Makes 1 1/2 cups.

Variations:
This can also be used to make chicken salad.
Add sliced apples, pecans, and celery, for a different flavour.

Peanut Cream French Fries

• 2 (9 oz.) pkgs. french fried potatoes (any style), frozen
• 1 onion, chopped
• 1/2 clove garlic, crushed or finely chopped
• 2 tbsp butter or margarine
• 1 tbsp flour
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 cup light cream (half and half)
• 1/4 cup Peanut Butter, chunky style
• 1 hard boiled egg, warm & chopped

Melt butter in a large heavy skillet. Add potatoes, onion and garlic. Cook over low heat until the onion is tender, stirring occasionally.

Combine the flour, salt and pepper, sprinkle over the potato mixture and stir gently.

Combine the cream and peanut butter, stir until blended. Add the cream & peanut butter to the potato mixture. Stir gently until slightly thickened. Turn into a serving dish and sprinkle with the chopped egg.

Serves 4.

Bahama Brunch Potatoes

• 2 cups potatoes, thinly sliced
• 2 tbs butter
• 3/4 cup half and half cream
• 2 eggs
• Salt, pepper, and nutmeg, to taste
• 2 tbs parsley, chopped

Preheat oven to 350°. In saucepan cook potatoes in boiling water about 5 minutes, until almost tender. Drain & pat dry.

Arrange a layer of potato slices over bottom of well-buttered 3-cup oven proof dish. Sprinkle with salt, pepper and nutmeg, and dot with some of the butter. Continue layering potatoes with seasonings and butter until all of the potatoes are used.

In bowl beat milk and eggs, pour over potatoes. Bake for 25 to 30 minutes until potatoes are tender and custard mixture is just set but still soft. Sprinkle with chopped parsley, and serve warm.

Serves 2.

German Potato Pancakes

• 2 cups potatoes, coarsely grated
• 2 eggs, beaten
• 1 1/4 tbsp flour
• 1/2 tsp parsley, chopped
• 2 tsp onion, grated
• 1 tsp salt
• 1/2 tsp black pepper

Combine potatoes with eggs. Stir flour and salt then add to the potato mixture with chopped parsley, grated onion and pepper.

Heat 1/4-inch oil in a heavy skillet. Place large spoonfull of potato mixture in the skillet. Form in circle 1/2-inch thick and 3-inches in diameter. Brown, then turn and cook other side until golden.

Serve with Apple sauce.

Cajun Potatoes

• 2 lbs potatoes, sliced
• 2 cloves garlic, crushed
• 1 large onion, diced
• 1 large bell pepper, diced
• 1 to 2 bunches green/spring onions, diced
• 2 to 3 stalks celery, finely diced
• 1 pound ring smoked sausage, sliced
• Cayenne pepper
• Salt & Pepper

Grease a casserole dish. Layer with potatoes slices. Sprinkle with cayenne pepper and salt.

Mix remaining ingredients in bowl and addsalt and black pepper. Use half of that over your potatoes. Arrange sausage over that, repeat.

Cover with foil and poke single hole in top, to vent. Bake at 300 degrees to 350 degrees for 1 1/2 hours.

Serves 8 to 10.

Thanksgiving Mashed Potatoes

• 3 lbs potatoes, (12 medium)
• 1/4 cup butter, room temperature
• 1/2 cup sour cream
• 1/4 cup onions, finely chopped
• 1 tbsp salt
• 8 oz cream cheese, room temperature
• 1/2 cup milk
• 2 eggs
• Dash of pepper

Mash cooked potatoes. Add cream cheese and butter gradually until blended.

Add milk, onions and slightly beaten eggs to sour cream. Add this mixture to potatoes.

Place in greased 9 x 13-inch casserole dish and refrigerate overnight. Bake at 350 degrees for 45 minutes or lightly browned.

Serves 10 to 12.

German Mashed Potatoes

• 3 lbs potatoes, (12 medium)
• 1/4 cup butter, room temperature
• Salt and pepper
• 16 oz sauerkraut
• 1 lb German sausage

Prepare and mash potatoes as usual. Add salt, pepper and butter to taste. Drain sauerkraut and mix into mashed potatoes.

Place in greased 9 x 13-inch casserole dish. Top with slices of link German sausage. Bake at 350 degrees until sausage becomes juicy.

Serves 10 to 12.

Chicken Fried Rice

Rillaith

Ingredients:

• Rice
• Chicken Breasts (usually 2 will be enough for 3 people)
• Diced Bacon (You can get this is packs like chicken roll, or as bacon steak and cut them up, but don't use gammon)
• eggs (The number depends on how much egg you want in your rice. 3 is good)
• frozen garden peas, amount to taste, usually about half a bowl.
• Salt
• Pepper
• Chinese Five Spice
• Basil
• Light Soy Sauce
• Dark Soy Sauce
• Nip of Brandy

Defrost peas in a bowl. Boil enough rice for the amount of people you wish to serve. Drain and rinse off any starch and leave it for about an hour to dry off. Occasionally stir it.

Break the eggs into a bowl and beat them up. Place enough oil to cover the bottom of a frying pan and put it on a high setting on your cooker. When hot add the egg as if you were making an omelette nut use a spatula to break the omelette up while it is being formed. This is an easy way to make the scrambled egg and means that it is easy to clean the pans. Then place in a bowl.

Take the chicken breast and cut these into long thin strips, and place it in a bowl. Open the packet of diced bacon, if it is not diced bacon then cut it up and place in another bowl.

Take a frying pan, preferably non-stick and just cover the bottom with oil, Fry the chicken until it is no longer pink but is a white and starting to go golden brown, then add the bacon and turn the temperature down a bit. Stir gently for about 2 minutes.

Add the peas and egg. Lightly sprinkle five spices and basil over this and add salt and pepper to taste. Sprinkle about 2 teaspoons of brandy over this mixture and fry for an extra 2 minutes. When this looks right turn the heat off.

Cover the bottom and the sides of a non-stick wok with oil. Put the now dry rice in and add 3 splashes of light soy sauce and 1 splash of dark soy sauce and then stir this on a medium temperature, making sure not to let the rice stick. Now add the other fried ingredients at your leisure and then simply fry. Add more spices to taste until it's ready.

Broccoli Fritta

Sting

Ingredients:

• 3/4 pound broccoli florets [about 2 cups]
• 1 Tablespoons olive oil
• 1/2 cup finely chopped onion
• 1/2 cup chopped red bell pepper
• 1 cup (4 ounces) feta cheese crumbled
• 1/2 cup wheat germ
• 1/2 teaspoon paprika
• 6 large eggs

Method:
Preheat oven to 325 degrees. Grease 12-inch quiche dish or round cake pan. Steam broccoli until crisp-tender; remove from heat and set aside to cool. Heal oil in skillet over medium heat and stir in onion, bell pepper until soft.

When broccoli is cool enough, cut into small pieces. Combine broccoli, onion-pepper mixture, cheese, wheat germ, and paprika. Beat eggs to blend yolk and whites and add to mixture. Pour into prepared dish and bake until eggs are set - about 30 minutes.

Serve warm or cooled. Makes 8 servings.

Naan Bread

• 3 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1 egg
• 6 tablespoons plain yogurt
• 3 tablespoons melted ghee*
• salt to taste
• 1 cup milk (approx)
• 1 tablespoon poppy seeds Method:
  Sift the flour, baking powder and baking soda into a bowl and mix well. Add all the remaining ingredients except the milk, poppy seeds and 1 tablespoon ghee. Mix everything together well.

  Gradually add the milk to the flour mixture and knead lightly to form a soft dough. Cover the bowl with a damp cloth and put into a warm place to rise for 2 hours.

  Knead the dough again and divide it into six to eight balls. Roll out these on an floured surfaced in one direction, so as to make an oval 6-8 inches long. Pull the dough with your hands to stretch it. Wet the naan on one side with water and place it this side down on a baking sheet.

  Brush with the reserved melted ghee and sprinkle a few poppy seeds on top. Bake for 5-10 minutes in an oven heated to 400F.

  An alternative way to cook the naan is to place it on a heated frying pan or griddle. Cook on one side, then brush the uncooked side with melted ghee, sprinkle with the seeds and place under a hot broiler for about 5 minutes.

  Serve hot.

  

  Ghee

  Sting

  This is clarified butter which is widely used to fry ingredients in Indian cookery.

  Method:
  Melt 1/2 pound (2 sticks) butter in a small saucepan and let it simmer very gently until all the water evaporates. This has happened when the white, milky particles at the top of the butter turn golden, and can take anything from 20-45 minutes. Remove the pan from the heat and strain the butter through several layers of cheesecloth. Pour into a clean jar when cool and keep covered.

  

  Acar (Indonesian Garden Salad)

  Sting

  Ingredients:
  • 1/2 cup cold water
  • 1/2 cup white vinegar
  • 1 slice ginger root, crushed
  • 3 tsp salt
  • 1 thinly sliced yellow onion
  • 5 cups thinly sliced cabbage
  • 1 cup finely shredded carrot
  • 2 cups thinly sliced cucmber
  Method:
  In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour. Serves 8.
  

  Pizza Dip

  Illiane

  This is a recipe from "Georgia on My Menu" by the Junior League of Cobb-Marietta (League Publications, 1988).

  Ingredients:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) jar pizza sauce
  • 1/3 cup chopped onion
  • 1 1/2 cups mozzarella cheese, grated.
  • 1 (6-ounce) can black olives, drained and chopped
  • 2 ounces sliced pepperoni, chopped
  • Corn chips
  Method:
  Heat oven to 350 degrees. Press cream cheese into bottom of 9-inch glass pan plate. Spread pizza sauce over cream cheese and layer onion, mozzarella, olives and pepperoni in order listed. Bake 25 minutes. Serve with corn chips. Makes 8 - 10 servings.
  

  Crispy Potato Wedges

  Illiane

  Recipe from Healthy Meals in Minutes.

  Ingredients:

  • 4 medium russet potatoes, cut into large wedges
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 cloves garlic, minced (optional)
  • Reduced-sodium ketchup (optional)

  Method:

  1. Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

  2. Preheat oven to 425 F. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

  3. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.

  4. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.

  5. Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

  Variation:
  For a sweeter flavor, use sweet potatoes instead of the russet potatoes. Proceed as directed in Steps 1, 2 and 3. Add 1/2 teaspoon of paprika when tossing potatoes with spices in Step 4. Bake as directed in Step 5.

  Serves 4. Per serving: Calories - 132 (23 percent from fat), Carbohydrates - 23 g, Protein - 3 g, Sodium - 77 mg, Fat - 3 g, Cholesterol - 0 mg.

  Marinated Fresh Mozarella

  Sting

  Ingredients:

  • 1 cup olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons dried oregano (or 2 T fresh)
  • 1 pound fresh mozarella, cut into bite size chunks
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic, minced
  • 1 pinch salt
  Method:

  Warm the olive oil slightly in a small saucepan over low heat. Add the red and black peppers, garlic, and oregano. Let it infuse for a few minutes over low heat, then allow it to cool. Add the salt. Pour the seasoned oil over the cheese in a dish and toss the pieces well in the marinade. Marinate at room temperature for several hours, then serve.

  

  Dancing Prawns

  Sting

  Ingredients:

  • 1 tb Minced garlic
  • 2 tb Minced shallot
  • 1 ts Minced fresh galangal or ginger
  • 1 tb Minced lemon grass
  • Salt
  • 1 tb Each, lemon juice, soy sauce
  • 2 tb Chinese rice wine or dry sherry
  • 12 Jumbo shrimp, whole
  • 1/2 Orange or apple
  • Coriander sprigs, lime wedges for garnish
  Method:

  This attractive Thai presentation looks best with shrimp with their heads still attached. Try it with large tiger prawns or fresh carids. Pound the garlic, shallot, galangal and lemon grass to a paste in a mortar with a pinch of salt. Transfer to a shallow bowl and stir in the lemon juice, soy sauce and wine.

  Using a small knife or scissors, split the shrimp shells down the back, but leave attached. (If the heads are present, carefully separate the shell where the tail joins the head, then split the tail shell open.) Devein if necessary. Toss in the marinade and let stand for 30 minutes to 3 hours.

  Thread single shrimp lengthwise on skewers, starting at the tail end and coming out through the head. Push the skewer on through until the pointed end extends at least 3 inches beyond the shrimp. Handling by the pointed ends, grill until the meat is opaque. To serve, place the orange or apple cut side down on a plate and insert The pointed ends of the skewers. Garnish with coriander sprigs and lime wedges.

  Serves 4 as an appetizer or side dish.

  

  Kimchee

  Sting

  Ingredients:

  • 450g (1 lb) Chinese leaves, sliced
  • 3 tablespoons salt
  • 100g (4oz) daikon (Japanese radish)
  • 1 teaspoon chili powder
  • 2 teaspoons crushed garlic
  • 1 teaspoon sugar
  • 4 spring onions, finely chopped
  • 2.5cm (1 inch) piece of fresh ginger, peeled and grated
  Method:

  Wash the Chinese leaves and drain well. Place in a bowl and sprinkle with the salt, then cover with a plate and place heavy weights on top. leave for 2 -3 days then rinse and drain the leaves.

  Peel and shred the daikon. Place the Chinese leaves and daikon in a large bowl and stir in the chili powder, garlic, sugar, spring onions and ginger. Cover with a weighted place and leave 1 -2 days before using.

  
  © 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.