Faceromance

1 lg Beet; W/Skin, Stemmed * OR

16 oz Beets; Drained And Cut Into

-1/2-Inch Dice, 1 Can 3 md Boiling Potatoes; Peeled

2 md Carrots; Peeled

1/4 c Onion; Chopped

3 md Dill Pickles; Cut Into 1/2

–Inch Dice 8 1/2 oz Peas; Drained, 1 Can

1/4 c Scallions; Chopped (Green

-Onions Will Do) 1/4 c Fresh Dill; Finely Chopped

Salt And Freshly Ground -Black Pepper; To Taste
———————————-DRESSING———————————-
1 ts Dry Mustard

1/2 ts Sugar

3 tb Red Wine Vinegar

1/3 c Sunflower Or Corn Oil

Salt And Freshly Ground -Black Pepper; To Taste * Beet should be
washed and dried.
If you are using a fresh beet, preheat the oven
to 375 Degrees F.
Wrap the beet in aluminum foil and bake until
tender, about 1 1/4 hours.
When the beet is cool enough to handle,
peel it and cut into 1/2-inch dice.
Meanwhile, cook the potatoes in
lightly salted boiling water for 10 minutes.
Add the carrots and
cook until the vegetables are tender, but not mushy, about 10
minutes more.
Let cool until easy to handle, then cut the
vegetables into 1/2-inch dice.
In a large salad bowl, combine the
potatoes, carrots, onion, pickles, peas, beet, scallions, and dill.
Season with salt and pepper and toss gently, taking care not to
crush the vegetables.
In a small bowl, whisk the dry mustard, sugar
and vinegar together.
Whisk in the oil and season with salt and
pepper.
Toss the salad with the dressing and tasting to correct the
seasoning.
Cover and refrigerate for at least 30 minutes before
serving.
Makes 4 generous servings.

1 tb Coriander seeds

1 tb Poppy seeds

1 tb Red mustard seeds

1 tb Cumin seeds

1/2 c Corn or peanut oil

2 tb Dried hot red chili flakes

1 tb Ginger, fresh; grated

4 Garlic cloves; ground to a

-paste 1 lb Pork, boneless; cut in 2″

-cubes 1 lb Beef, boneless; cut in 2 “

-cubes 1 ts -salt, to taste

1 c -Water

1/2 c Vinegar

“Vinegar is a preservative & therefore the vindaloo may be
kept in the refrigerator for several days before using.
In fact,
the flavour are intensified if the vindaloo is eaten one or two
days before cooking, warm slightly.
…
The vindaloo requires that
a substantial amount of oil be used in the preparation.
For our
purpose & without compromising the flavor, I have suggested
that the excess oil be poured off before dining.
Toasting &
grinding the whole spice seeds is the old-time method & very
effective in deriving the most flavor.
However, I have also lightly
toasted ground spices, which is an improvement over using them
directly from the container.
The recipe is one prepared by the
Bhatia Christians of Calcutta, a group of Anglo-Indians who have
intermarried with Bengali Indians.” Lightly toast the coriander,
poppy, mustard seeds, & cumin seeds in a dry skillet for 2 or 3
minutes until the aroma is released.
Grind the seeds in a processor
to a fine powder.
Set aside.
Heat the oil in a pan & add all
the toasted dry spices, the chili flakes ginger and garlic.
Stir
fry over moderately low heat for 2 min.
Add the meat & stir
continuously for 10 minutes as the meat browns.
Add the water,
cover the pan & cook until the meats are tender, about 1 hour.
When the meats have been fully tenderized, add the vinegar &
continue to cook until the vinegar evaporates & the oil has
risen.
This is an indication that the vindaloo is ready.
At this
stage, all the oil may be poured off before serving.
Serve warm
with plain white rice & masoor dal.
SERVES:6 Source: The
Anglo-Indian chapter in _The Varied Cuisines of India_ by Copeland
Marks posted by Anne MacLellan

Whisk together the oil, apple cider vinegar, apple juice, salt and
pepper to taste in a small bowl set aside.

Slice the apples cross-wise into 4 thick apple rings.
Brown the
apple rings in a skillet with the butter over medium high heat
until soft and browned nicely.

Divide the goat cheese (Chvre) into 4 equal portion and shape into
round discs about the same size as the apple rings.

Coat each disc of goat cheese with the fresh thyme and sprinkle
with pepper.

Place the goat cheese disc on top of the apple rings.
Broil for
about 3 minutes or until the top is golden brown and bubbling.

Toss the lettuce with half of the vinaigrette and divide among 4
plates.
Top the lettuce with the warm goat cheese and apple
rings.

Drizzle the remaining vinaigrette over the top.
Serve.

The flavor combination is amazing.
The earthy and nutty flavour of
hemp seed oil combines beautifully with the tartness of the goat
cheese and apples.

If you can’t find hemp seed oil you may substitue any other
strongly flavoured oil such as a high quality olive oil.

-BETTIE COOPER VGXB82A 1 1/8 c Bread flour

1 1/8 c Whole wheat flour

1 ts Salt

1 tb Butter

1/2 c Raisins

1 ts Baking soda

1 c Buttermilk

2 tb Caraway seeds

1 1/2 ts Yeast

The only difference besides the whole wheat flour, is that this
recipe has no sugar at all…wonder why!? My Panasonic machine has
a setting for making Whole Wheat Bread and this recipe is for
making the Whole Wheat Irish Soda Bread that I tried yesterday.
It
was a big hit!! BETTIE COOPER (VGXB82A)

-BETTIE COOPER VGXB82A 1 1/2 c Bread flour

1 1/2 c Whole wheat flour

1 1/3 ts Salt

1 1/3 tb Butter

2/3 c Raisins

1 1/3 ts Baking soda

1 1/3 c Buttermilk

2 2/3 tb Caraway seeds

2 ts Yeast

The only difference besides the whole wheat flour, is that this
recipe has no sugar at all…wonder why!? My Panasonic machine has
a setting for making Whole Wheat Bread and this recipe is for
making the Whole Wheat Irish Soda Bread that I tried yesterday.
It
was a big hit!! BETTIE COOPER (VGXB82A)

1 pk Dry yeast

1 c Warm water

-(105 to 115 F) 2 1/2 c All-purpose flour

3/4 c Whole wheat flour

2 ts Salt

4 ts Cornmeal (optional)

Stir yeast into warm water and set aside for 5 to 10 minutes.
Combine the flours and salt in a mixer bowl; add yeast mixture.
Mix
until dough begins to pull away from side of bowl.
(Add a little
more flour if dough sticks to side.) Divide dough in half.
On a
floured surface with floured rolling pin, roll each half into a
15-inch circle (dough should overlap pan by 1 inch all around).
If
dough resists rolling, let it rest a few minutes and try again.
Dough can be refrigerated or frozen before rolling.
Thaw thoroughly
before attempting to roll out.
Coat two nonstick 14-inch pizza pans
with cooking spray and sprinkle with cornmeal (optional).
Arrange
each crust in a prepared pan and top as desired.
[ MODERN MATURITY:
Feb/March 1990 } Posted By: Fred Peters

3 Egg whites

50 g Granulated sugar (1 3/4 oz)

50 g Confectioners’ sugar (1 3/4

-oz) 120 g Nuts, coarsely ground (4 1/4

-oz) 50 g Citron, finely diced (1 3/4

-oz) Baking wafers Over steam, beat egg whites and sugar to firm
peaks.
Add nuts and citron.
Put baking wafers on cookie sheet,
putting a small heap (about a teaspoon?) of the mixture on top of
each wafer.
Let dry in oven.
From: Maria Baumgartner (Karin
Brewer’s mother), Vienna, Austria Posted by: Karin Brewer, Cooking
Echo, 7/92

Return mushrooms and liquid to the bowl; discard the sediment.
Peel
and coarsely shred the potatoes and carrots.
Peel and coarsely chop
the onion.
Peel and mince the shallot.

Thinly slice the fresh mushrooms.
Mince the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle.
Add the bacon and onions and saute over medium heat until the
onions soften and the bacon is translucent, about 2 minutes.

Bring broth to a boil in a large saucepan.
Add the boiling broth to
the soup kettle along with the potatoes, carrots, porcini
mushrooms, and reserved mushroom liquid.
Return to a boil and
simmer until vegetables are tender, about 10 minutes.

Heat remaining oil in a large skillet.
Add the fresh mushrooms and
salt and saute over medium until mushroom liquid has evaporated,
about 10 minutes.

Add mushrooms to the soup kettle and simmer for 30 minutes.
Adjust
seasoning if necessary.

SERVING: Ladle soup into warm bowls.
Sprinkle with parsley and
ground black pepper.
Serve immediately.

4 sl White bread

Butter or margarine, room -temperature 4 Eggs

2 tb Half and half

Salt Freshly ground black pepper 1/3 c Shredded sharp
Cheddar

-cheese Servings: 4 Finely chopped parsley Preheat oven to 325
F.
Cut out a 2 1/2 inch circle from centre of each bread slice,
leaving crust intact.
Discard bread circles or reserve for another
use.
Lightly spread butter or margarine on 1 side of each bread
piece.
Heat a large skillet.
Add bread, buttered side down.
Cook
over medium heat until lightly browned.
Turn bread over, cook 1
minute.
Remove from skillet.
Lightly grease a large shallow baking
dish.
Place each bread piece in baking dish.
Break 1 egg into each
bread crust.
Drizzle 1 1/2 teaspoons half and half over each egg.
Season with salt and pepper to taste.
Top bread crusts with
shredded cheese.
Bake 15 to 20 minutes or until egg whites set.
Garnish with parsley.
Source: HP Books, Polish Cooking by Marianna
Olszewska Heberle posted by Linda Davis

3 tb Ghee

1 md Onion, chopped

1/2 ts Turmeric

2 Bay leaves

4 Cloves

4 Black peppercorns

2 1″ cinnmaon sticks

2 Black cardamom pods

2 c Brown rice, presoaked

3/4 c Water

3 tb Green peas

1 ts Salt

1 pn Saffron

Heat ghee in a skillet.
Saute onion over a medium heat till
golden.
Reserve some of the onion for garnishing later.
Add
turmeric to the skillet.
Stir & heat briefly.
Add the rest of
the spices in order.
Mix well.
Add the rice & stir a few times.
Pour over water, stir & bring to a boil.
Reduce heat, mix in
peas & salt, cover & cook for 10 to 15 minutes.
Sprinkle
with saffron & reserved sauted onion.
Serve hot.
Michael
Pandya, “Indian Vegetarian Cooking”