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Minced Meat Pie

1/2 pound lean beef stew meat
2 tart baking apples, peeled, cored and chopped
1 cup raisins
1 cup dark brown sugar
1/4 cup vinegar
2 T. molasses
1 cup currants
1/4 cup apple cider (apple juice okay also)
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp allspice
3/4 tsp cinnamon
2 T. rum
pie dough for a double crust deep dish 9" pie
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Espetada

Autumn Pork and Apple Stew

INGREDIENTS
1 (3 pound) boneless pork shoulder (butt) roast, cut into 2-inch cubes, trimmed
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 chopped onion
2 carrots, pared, cut into 1/2-inch rounds
2 Granny Smith apples, peeled, cored, quartered
3/4 cup apple cider
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon rubbed sage
DIRECTIONS
Heat oil in large skillet over medium-high heat. Add pork cubes and brown on all sides, turning as needed, about 5 minutes. Transfer pork to plate, season with salt and pepper. Add onions, carrots and apples to skillet and cook, stirring often, until onions begin to brown, about 5-6 minutes. Transfer to a 3 1/2-quart slow cooker and top with pork cubes. Add apple cider, thyme, allspice and sage to skillet. Bring to a simmer, scraping up brown bits on bottom of skillet; add to the slow cooker. Cover and slow-cook until pork is tender, 6-7 hours on low. Using a slotted spoon, transfer meat to a serving bowl, cover to keep warm. Skim off fat from surface of cooking liquid. In food processor or blender, puree cooking liquid and solids until smooth. Pour sauce over meat, stir gently and serve immediately.
Wine suggestion

Serve with a lightly chilled Riesling or Gewurztraminer.


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NUTRITION INFORMATION
Servings Per Recipe: 6

Amount Per Serving

Calories: 577

Total Fat: 40.1g
Cholesterol: 159mg
Sodium: 347mg
Total Carbs: 12.4g
Dietary Fiber: 1.8g
Protein: 40g
VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

Enchiladas - Cheese, Beef, Chicken or Shredded Beef

Ingredients
1 can (16 oz) Roast Beef mashed 6 cups Shedded cheese to taste
1 can (12 oz) Rotel Tomatoes 1 head Lettuce shredded
2 tablespoons Cilantro chopped 1 can (12 oz) Refried Beans Warmed
1 tablespoons Cumin to taste 16 ounce Sour cream
12 ea Soft Flower Tortillas warmed 16 ounce guacamole
1 can (12 oz) Enchelada sauce


Directions
Preheat oven to 400F
Pour canned beef, tomatoes, cilantro and cumin into medium pan (DO NOT drain). Mash up beef so it appears shredded.
Simmer over medium heat until most of the liquid is evaporated. (approx. 20-25 min.)
Warm refried beans in a small dish.
Warm Flower Tortillas in microwave for one min. with package opened.
Build encheladas one at a time.
Spread one BIG teaspoon of refried beans on one edge of each tortilla; fill with one tablespoon of meat/tomatoe mixture and about a teaspoon full of cheese.
Wrap tward bean side so the beans seal it.
Place in 13" greased baking pan.
Sprikle remaining chease on top of tortillas.
Pour the can of enchelada sauce over everything.
Bake for about 20 min. until it gets nice and gooey and bubbly.
remove from oven and let cool for 2- 5 min.
Serve over lettus with remaining beans, sour cream and guacamole on the side.
You may also serve with spanish rice for those really big eaters.

Steamed Dumplings
From: marple@cs.ubc.ca (Kirk Marple)
Date: 9 Aug 1993 10:44:55 -0700



_Chinese Silver Loaves_ (dough for outside of dumpling)

1 3/4 cups hot water
3 T. sugar
2 T. vegetable shortening or oil
6 cups all-purpose (plain) flour
2 T. baking powder
1/2 tsp. salt

Add sugar and shortening to hot water, stir til sugar is dissolved, and allow
to cool until barely warm.

Sift remaining dry ingredients into a large mixing bowl, and gradually stir in
sugar mixture. Mix well and gradually draw dough together with your hands. It
should be soft, but not sticky.

On a floured board, knead dough about 5-8 minutes, or til smooth and elastic.
Return to bowl, cover with damp cloth and let rise at least 1 hour.


_Roast Pork Filling_

makes 24 buns

1 T. sugar
1 1/2 T. soy sauce
1 T. oyster sauce
1/2 cup chicken stock
1 tsp. sesame oil
1/4 tsp. ground black pepper
1 drop red food colouring (optional)
1 T. vegetable oil
3/4 lb. diced roast pork (recipe: 3 lbs. pork sirloin cut into 2 inch strips,
marinated in: 2 T. sherry, 2 T. sugar, 1/4 cup soy sauce, 3 T.
hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in
fridge; bake 1 hour at 325, brushing with honey three times; let cool
20 min. then dice for dumpling recipe)
1/2 inch piece fresh ginger, minced
1 large or 2 small spring onions, chopped
1 T. cornstarch
2 T. water
1 recipe Silver Loaves

Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil,
black pepper and red food colouring. Set aside.

Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min.
Pour in the seasoning mixture and stir for another minute. Stir the cornstarch
into the water and pour into wok. Continue to cook, stirring, until the sauce
is like thick custard. Remove from heat.

Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes.
Divide into 24 pieces and cover again with the cloth.

Pat each piece of dough into a 4 inch in diameter circle. Place a teaspoon
of pork filling in centre and pleat edges of circle all the way around.
Bring edges up over filling, finally pinching the pleats together firmly at
the centre top. Set aside for 10 minutes.

Place each bun on a piece of wax (greaseproof) paper, and steam with 1/2 inch
of space between them, for 12 minutes. Do not open the steamer while cooking
or else the characteristic splitting of the top of the bun will not take place.

_Shrimp and Vegetable Filling_

1 T. vegetable oil
2 cloves garlic, minced
1 spring onion, finely chopped
3/4 lb. chinese cabbage, chopped, blanched in boiling water for 1 min,
drained and squeezed dry in paper towels
1/4 cup cooked baby shrimp, minced
1 tsp. sugar
1 tsp. soy sauce
1/2 tsp. ground black pepper
1 tsp. sesame oil
1 tsp. cornstarch
1 T. water

Heat the oil in a wok, fry garlic and spring onion til garlic is a light
golden colour. Stir in cabbage and shrimp, and cook one more minute. Add
sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed
with water. Stir again. The mixture should thicken immediately. Fill buns as
with above recipe.

_Sweet Red Bean Paste Filling_

(sweet red bean paste can be bought in the store, and used straight from the
can for filling, but this is how to make it from scratch)

1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar

Place the beans and water in a saucepan, cover, bring to boil over medium
high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or til beans
are very soft.

Strain the water from the beans, and blend them into a puree in a blender
or food processor.

Press the puree through a sieve, discarding the skins, which will be left
in the sieve.

Place the puree in several layers of cheesecloth, and gently squeeze to
remove excess moisture.

Place the thickened puree back into the saucepan, together with the sugar and
vegetable shortening, and heat over low heat, stirring until it becomes a
thick paste. Stir and scrape vigourously so that it does not stick to
the bottom.

Remove from heat and let cool before filling buns.

Stir fry noodles

Preparation time less than 30 mins

Cooking time less than 10 mins
Ingredients
1 tbsp olive oil
1 spring onion, chopped
4-5 tomatoes
1 clove garlic, chopped
½ sweetcorn cob, corn removed
handful of soft herbs e. g. parsley, basil, chervil, chives
1 tbsp soy sauce
110g/4oz noodles, precooked



Method
1. Stir fry the spring onions and sweet corn and garlic. For 2-3 minutes.
2. Add all the other ingredients and stir fry for 1-2 minutes.
3. Serve immediately.

SHAWARMA

Apricot Macaroni Salad

1 8-ounce package macaroni
1 20-ounce can pineapple chunks, drained
1/2 cup chopped red or green pepper
1/2 cup shredded cheddar cheese
2/3 cup mayonnaise or salad dressing
1/2 cup Smucker's Apricot Preserves
Red or green pepper rings

Cook macaroni according to package directions. Drain; cool. Combine macaroni, pineapple, chopped pepper, and cheese in medium bowl. Mix mayonnaise and preserves; mix into salad. Refrigerate one hour, or until serving time; garnish with pepper rings.

Makes six to eight servings

DUCK

HONEY

DP!

UBE CAKE (Purple Yam Cake)

ELEGANT RHUBARB PIE

Pastry for 2 (9 inch) crusts
1 1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 tbsp. butter (soft)
1 egg
4 c. rhubarb, cut into 1 inch pieces

Beat together sugar, flour, salt, butter and egg until well blended. Spread rhubarb in a pastry. Pour mixture evenly over rhubarb. Cover with top crust. Split top, sprinkle with white sugar and bake at 425 degrees about 40 minutes or until done.

Eggplant and Oyster Stuffed Peppers with a Creole Sauce Recipe





2 tablespoons olive oil
1 small eggplant, peeled and small diced, about 2 cups
Salt
Cayenne pepper
1 cup chopped onions
1 teaspoon chopped garlic
2 dozen fresh oysters, with their liquid
1/4 cup chopped green onions
1 to 1 1/2 cups fine dried bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
8 small green bell peppers
For the Garnish:
1 recipe Creole Sauce, recipe follows
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped green onions, green part only


In a large saute pan, over medium heat, add the oil. When the oil is hot, add the eggplant. Season with salt and cayenne. Saute until soft, about 3 to 4 minutes. Add the onions. Continue to saute for 1 minute. Stir in the garlic. Add the oysters and liquid. Stir in the green onions and season with salt and cayenne. Saute for 2 minutes. Stir in 1 cup of the bread crumbs and the cheese. If the dressing is too wet add more bread crumbs. Taste, reseason if necessary. Remove from the heat. Slice the tops off of each pepper and remove the seeds and membranes. Season the inside of each pepper with salt and cayenne. Preheat the oven to 400 degrees F. Stuff each pepper with the dressing. Place the peppers on a round cake pan. Add 1/2 cup of water to the pan and cover with foil. Place in the oven and cook for 15 to 20 minutes, or until the peppers are tender. Remove from the oven and cool slightly. To serve, place two of the peppers in the center of each plate. Spoon the sauce over the peppers. Garnish with a sprinkle of cheese and green onions.

http://www.twilightbridge.com/hobbies/f ... s.htm#Easy Easter Bunny Cupcakes

Spinach and chicken salad

Ingredients:

3 large chicken breasts, boneless, skinless, boiled and torn into pieces
1 large bag of spinach leaves, washed
1/2 cup of Parmesan cheese, coarsely shaved
1 egg, boiled and diced
4 tbsp of olive oil
Salt and pepper
1 tsp. oregano
10-15 basil leaves, chopped

Directions:

Mix all ingredients in a large bowl.
Serve immediately.
Serves: 4 persons

Dumlings

sweet potatoes

Shrimp with Fennel, Tomato & Pernod Sauce

Egg and Lentil Curry with Coconut and Pickled Lime

Egg Salad with Capers and Olives

STRAWBERRY SHORTCAKE