Mes recettes/My recipes

Mes recettes/My recipes



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FRENCH TOASTS

3 eggs
1 cup of milk
2-3 days old slices of bread
Butter or margarine

Beat eggs and milk together. Soak the bread in this mix and cook on both sides in a greased hot frying pan. Serve with maple syrup, brown sugar, honey, etc...




MEAT LOAF

1/2 cup chopped onion
2 tablespoons margarine
1 lb. ground beef
1 lb. ground pork
1 cup breadcrumbs
2 eggs, beaten
2 teaspoons dried thyme
2 tablespoons frash parsley, chopped
1 1/2 teaspoon salt
1/2 teaspoon black pepper
7 oz. commercial tomato sauce
4 tablespoons brown sugar
2 tablespoons dry mustard
1/2 cup "Chili" sauce

Cook the onion with 2 tablespoons of fat for about 5 minutes and mix with all the other ingredients, last three excepted. Pour the mix in an ovenproof mold. Mix together the brown sugar, the dry mustard, the "Chili" sauce and spread on top. Cook at 350°ƒ for 1 1/4 hr.
NOTE: Serve with a "home" tomato sauce, rice or potatoes and a vegetable of your choice. You can cut in eight portions and freeze individually with 4 oz. tomato sauce in each portion. It will be very convenient when you want only one or two portions.




DELICIOUS PANCAKES

1 cup flour
1/4 teaspoon salt
1 tablespoon sugar
3 eggs
1 1/2 cup of milk
1 teaspoon vanilla

Mix the dry ingredients in a bowl. Make a hole in the center. Add the eggs one at a time mixing well with the dry ingredients. Pour the milk and the vanilla stirring to obtain a creamy mix. Pour just enough of the mix in a hot greased frying pan to cover the bottom. Cook on both sides. Serve with maple syrup.




BACON & EGG SPREAD

4 hard cooked eggs, minced
3 crisp bacon slices, crumbled
1 teaspoon horseradish
1 teaspoon minced chive
1 teaspoon Worcestershire sauce
1/4 cup mayonnaise
1/4 teaspoon salt

A few hours ahead of serving time, mix all the ingredients to spreading consistency and refrigerate. Serve spread in a bowl in the center of a large plate and arrange on the plate all kinds of crisp crackers, melba toasts, bread sticks, celery sticks, carrot and turnip sticks, etc...Let guests spread or dip their own.




POTATO SALAD (I think the original comes from Sunset Salad Book)

4 medium-sized whole potatoes
Boiling salted water
1 clove garlic, split
2 tablespoons salad oil
1/4 cup white wine vinegar
1/4 teaspoon dry tarragon
1 teaspoon salt
1 teaspoon sugar
3 hard cooked eggs, shelled
2 green onions, sliced
3 large radishes, sliced
1/3 cup mayonnaise
Parsley

Cook potatoes in boiling salted water just until tender. Drain and peel; cut in 1/2-inch cubes while still warm. You should have 4 cups. Drop garlic into a jar with salad oil; let stand 10 minutes, then discard garlic. Add to the jar the vinegar, tarragon, salt and sugar; pour dressing over warm potatoes. Cover and refrigerate for several hours. Also refrigerate the eggs. At serving time, mix into the salad the onion slices, radish slices, 2 of the hard cooked eggs, chopped, and the mayonnaise. Garnish with slices or wedges of the remaining hard-cooked egg and chopped parsley.




SEA-PIE

1 lb. diced pork
1 lb. diced beef
1 lb. diced veal
2 large onions, chopped
1/4 teaspoon each: clove, black pepper, cinnamon, nutmeg
Salt to taste
8 potatoes, peeled, washed and cut into pieces
5 cups broth (half beef, half chicken)
1 lb. pie dough

Mix the meat with the onion and the seasonings. Cover and keep in the fridge for 24 hours. In a large iron pot, put half the meat, half the potatoes and half the dough. Repeat with the rest. Make a hole in the center of the top dough and pour broth up to under dough level Cook at 325F for 4 hours.
Note: Serve with pickled beets.






FRENCH-CANADIAN YULE LOG
Cake:
3 eggs at room temperature
1 egg yolk
1/2 cup sugar
1/4 teaspoon vanilla extract
1/2 cup flour
2 tablespoons melted butter
1 cup strawberry jam
Frosting:
1/2 cup softened butter
1 cup cocoa
1 cup icing sugar
1/2 cup milk
1 teaspoon vanilla

Beat eggs, egg yolk, sugar and vanilla extract 5 to 6 minutes in a bowl. Fold in the flour with a spatula and do the same with the melted butter. Spread batter in a greased and floured jelly roll pan. Bake at 350F until golden, about 10 to 12 minutes. Take out from the oven and let cool for 5 minutes. Remove cake from pan onto a clean, damp towel. Roll immediately in the shape of a log. Cool completely, unroll, spread with jam and reroll.
Frosting:
Beat butter and cocoa until creamy. Gradually beat in icing sugar, milk and vanilla, beating until mixture is creamy. Cover log with frosting and using a fork give the look of a real log.




CHRISTMAS GOOSE

1 goose 8 to 10 lbs.
2 lbs. ground pork (lean)
1 - 15 oz. can whole chestnuts
4 stacks celery, diced
2 garlic cloves, minced
2 leeks finely cut
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoon salt
1/2 teaspoon pepper
In a large frying pan, cook the pork with the celery, the garlic, the leeks and the seasonings. Add the chestnuts without breaking them. Stuff the goose with this mix and cook at 325F, 30 min./lb. with 2 cups of water. After the bird is cooked, take it out of the roasting pan and let it cool completely. Once it is cool, take out the stuffing and keep it in a container. I suggest to cut nice slices of meat to start with and get all the meat you can. Get rid of the bones. Keep the meat in a container. Pour the broth in a bowl, let it cool, and keep it in the fridge. A couple of hours before serving, take off the fat from the broth and reheat with the meat and the stuffing. Keep in the oven at 225°ƒ. It is good with mashed potatoes, buttered broccoli and glazed mini carrots. And it looks nice in a plate.




MAD PENNINE

1- 28 oz. can of italian tomatoes
1- 51/2 oz. can of tomato paste
1- 51/2 oz. can tomato juice
6 oz. water
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 tablespoons fresh parsley
3 to 4 teaspoons sugar

Cook onion and garlic in the oil till tender, then add all the other ingredients and cook to desired consistency on a low flame. Serve with pennine and freshly shredded Parmigiano Reggiano cheese.
NOTE: You can freeze for later use. Also good on pizzas if you add oregano.
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Baking Tips:

When making cookies, always use unsalted butter, never margarine.
The unsalted butter gives the cookies a lighter texture.
Add a pinch of baking soda to your frosting and the frosting will
stay moist and prevent cracking.
Always chill pastry dough before rolling and cutting, and always
chill it again afterwards, before baking, to further relax the gluten.
Your yeast will last longer than specified on those little packages
from the grocery store if kept in the refrigerator and even longer in the freezer.
For a practically fat-free crust, substitute frozen phyllo pastry for traditional pie crust.
To keep a cake longer, place half an apple in the cake container when storing.




SPAGHETTI WITH TOMATO SAUCE, MUSHROOMS AND ANCHOVIES

16 oz. tomato sauce (use the mad pennine sauce if you like-recipe above)
1 pound mushrooms
4 tablespoons oil
8 anchovy fillets
Spaghetti for four persons
4 tablespoons chopped parsley

Cook the mushrooms in the oil and add to the sauce with the chopped anchovy fillets. Cook the spaghetti to taste. In the meantime reheat the sauce. When the spaghetti is cooked mix with the sauce and serve right away. Sprinkle parsley on top.


visitors sinceFebruary 15, 2000. Thank you !!!



MES RECETTES/MY RECIPES