Monday, August 2, 2010
Friday, July 9, 2010
Roast Goose with SauerkrautPecena Husa se Zelim
Remove all fat from inside goose. Rub inside with salt, pepper. Stuffing: Heat 1 tablespoon goose fat in pan. Fry onion in fat until golden brown. Wash sauerkraut. Drain. Combine sauerkraut, onion. Add pepper, caraway seeds. Bring mixture to a boil. Grate potato into sauerkraut. Cook until mixture thickens. Add wine gradually, being careful not to make stuffing too moist. Stuff goose. Skewer or sew opening. Place in roasting pan, breast side down. Roast goose at 325°. Prick skin all over. Drain fat from pan as it accumulates. Roast 3 3/4-4 1/4 hours. At 2/3 of roasting time, turn goose breast side up for remaining period. If necessary, increase temperature to 425° at end of roasting to add color and crispness to skin. When goose is tender, remove from pan. Skim fat from gravy. Serve goose, being sure to carve across breast in 1-1 1/2-inch-wide slices instead of lengthwise. Yield, 8 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Thursday, April 1, 2010
½ day 2 hours prep
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nuts
110 gallons water
5 lbs black pepper
Skin, trim and clean camel (once you get over the hump), lamb and chicken.
Boil until tender.
Cook rice until fluffy.
Fry nuts until brown and mix with rice.
Hard boil eggs and peel.
Stuff cooked chickens with hard boiled eggs and rice.
Stuff the cooked lamb with stuffed chickens.
Add more rice.
Stuff the camel with the stuffed lamb and add rest of rice.
Broil over large charcoal pit until brown.
Spread any remaining rice on large tray and place camel on top of rice.
Decorate with boiled eggs and nuts.
Serves a friendly crowd of 80-100.
I have never actually made this, so do let me know how it turns out.
Tuesday, March 30, 2010
Friday, March 5, 2010
12 ounce(s) whole-wheat pasta
1/2 cup(s) natural peanut butter
3/4 cup(s) boiling water
4 sliced scallions
4 tablespoon(s) reduced-sodium soy sauce
3 tablespoon(s) rice vinegar
1 clove(s) garlic, minced
1/2 teaspoon(s) sugar
Cayenne pepper to taste
Sliced cucumber for garnish
Cook pasta in a large pot of lightly salted boiling water until just tender, according to package directions. Whisk peanut butter with boiling water in a bowl until smooth. Stir in scallions, soy sauce, vinegar, garlic, sugar and cayenne. Toss with hot pasta. Garnish with cucumber. Serve hot or at room temperature.
Thursday, March 4, 2010
1 large onion, sliced
1 pork butt, about 3 to 4 pounds
1 bottle of barbecue sauce
Spray slow cooker with nonstick cooking spray. Place half of the onions on the bottom of the crock pot. Place the pork butt over the onions. Place the remaining onions over the pork butt. Pour the barbecue sauce over it. Cook on LOW for between 8 and 10 hours, covered (of course).
After the 8 to 10 hours, remove the lid, and pull the roast apart everywhich way, using two forks. Keep cooking for another half hour, this time on HIGH.
Serve over hamburger buns. Yummy and Easy! TWHS!
Tuesday, February 16, 2010
Easy Crustless Potatoe Quiche
3 large potatoes, peeled and roughly grated, or else pre-cooked and mashed.
1 large carrot, grated or finely chopped
About 1/2 cup fresh or frozen peas
2-3 onions, sliced and fried
3 eggs, beaten and salted and spiced to taste
If I ever want to make this dish dairy, I think some grated cheese wouldn't go amiss either.
Mix all ingredients in a baking pan and press slightly with the back of a spoon.
Bake at medium heat for about one hour, or until the top of the quiche is nicely browned
Wednesday, February 3, 2010
One package of Polish Sausage, sliced (I used Hillshire Farm)
4 medium potatoes, diced
1 package of frozen green bean, thawed
1 small onion, chopped
1 can of Campbell's Cream of Mushroom soup
Spray container. Pour in ingredients and stir. Cover with lid and cook on low for eight hours. A little soupy, but not bad to come home to at all.